White Palace Gets Conditional Pass on Health Inspection

1. Provide approved thermometers for all cold holding units for proper monitoring of cold holding temperatures. - Observed main make table unit without approved thermometers during food service. Corrected on site: Operator was able to provide thermometer for refrigerator directed. Montre Tieu Inspector (415) 252-3903 Inspector Phone montre.tieu@sfdph.org Inspector Email SHARLI YOUSEF SHIHADIH Person in Charge Refused to Sign Current 3 Total 3

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

1. Maintain all potentially hazardous food items at 41 degrees Fahrenheit or below at all times to prevent potential foodborne illness. - Observed various potentially hazardous food items at a range of 44.5 to 56 degrees Fahrenheit inside front of house display fridge: - Cooked chicken wings at 48.5 degrees Fahrenheit - Chicken salad 45 degrees Fahrenheit - Crab salad 52 degrees Fahrenheit - Mashed potato salad 50 degrees Fahrenheit - Tuna salad at 60 degrees Fahrenheit Internal temperature of unit was a cold holding temperature of refrigeration unit was the following: - 49 degrees Fahrenheit at lower level - 54 degrees Fahrenheit at middle level - 45.5 degrees Fahrenheit at top level Per operator, food items had been prepared for one hour before inspection began. Corrected on site: Employee relocated all food items to walk-in refrigeration unit.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

1. Provide approved bucket of sanitizer with chlorine concentration at 100ppm during operation. - Observed lack of prepared sanitizer bucket available at food preparation station. Operator was observed wiping knife and food preparation table with the same dry paper towel. Facility had been operating for more than four (4) hours. Corrected on site: Operator immediately prepared bucket of chlorine sanitizer that measured at a concentration of 100ppm. 114117, 114125(b), 114141

1. Prepare all food items at approved food facility. Do not sell food items prepared from home unless licensed under an approved cottage food permit. - Observed basket of hard boiled eggs for sale at front of house service counter. Per operator, hard boiled eggs were made at home and brought to store for sale. Corrected on site: Operator discarded eggs as directed.

1. Prepare all food items at approved food facility. Do not sell food items prepared from home unless licensed under an approved cottage food permit. - Observed basket of hard boiled eggs for sale at front of house service counter. Per operator, hard boiled eggs were made at home and brought to store for sale. Corrected on site: Operator discarded eggs as directed.