SF Restaurant Worker Eats on Meat Slicer During Service

San Francisco health inspectors discovered an employee eating directly on a meat slicing machine at Hss121 Cafe during a routine inspection this week, leading to the restaurant's immediate closure alongside five other establishments that failed to meet basic food safety standards.

The disturbing violation at Hss121 Cafe occurred in the back area near the three-compartment sink, where inspectors observed the worker consuming food on equipment used to slice meat for customers. The incident represents one of the most egregious food handling violations documented during the week of October 13-19, when health officials conducted 125 inspections across the city.

Restaurant Closures

Six restaurants were forced to close their doors this week due to critical health violations. COCOBANG faced closure after inspectors discovered cockroaches harboring in wooden structures used to prop up kitchen equipment. The makeshift 2x4 wooden supports holding the faucet and sprayer at the three-compartment sink created an ideal breeding ground for the pests. Additionally, the restaurant's walk-in cooler failed to maintain safe temperatures, with foods measuring between 47°F and 60°F instead of the required 41°F or below.

Rinconsito Salvadoreno underwent aggressive pest control treatment following an unsuccessful follow-up inspection on October 10. The facility had been battling a severe cockroach infestation that required professional intervention and temporary closure to address the contamination risk.

Tian Tian Market Inc presented multiple critical violations including rodent droppings found on the floor corner adjacent to the hot water heater. Inspectors also discovered no hand soap or paper towels at crucial handwashing stations in the meat and fish preparation sections, and no sanitizer solution was available at the start of the inspection.

Huizhong Trade Co LLC failed inspection when officials found multiple large tanks filled with various types of live seafood including fish, lobster, crabs, shrimp, and clams operating without an approved HAACP plan required for seafood tank operations. The facility's handwashing stations were also found to be inaccessible or not in working order.

Frenchies Arias LLC closed after inspectors discovered the restaurant was serving raw oysters and other raw items without proper consumer advisory notes on their menu. The facility also had unsealed wooden bar counters and lacked proper screening on kitchen windows, creating opportunities for pest entry.

Most Serious Violations

Beyond the closures, several restaurants remained open despite serious violations requiring immediate correction. Davids Deli&bistro accumulated dangerous levels of grease on walls and ceilings around ventilation hoods, creating fire hazards and unsanitary conditions. The grease buildup extended to the floor area near the fryer, presenting slip risks and attracting pests.

11 Dining LLC showed improvement from previous inspections but still displayed worn grout on quarry tiles that required maintenance planning. The facility had successfully addressed previous rodent issues, with no droppings found during the current inspection.

WESTWOOD lacked a paper towel dispenser at the front bar handwashing sink and had accumulated significant clutter in exit areas and the warewashing room. Damaged and peeling floor surfaces under equipment in the warewashing room created areas where bacteria could harbor.

North Beach Restaurant had lint accumulation in skylight wells throughout the kitchen area, though the establishment corrected several previous violations including proper food temperature maintenance and ensuring food handler cards were available.

Anh Hong Phu Nhuan initially operated without a wall-mounted soap dispenser at the handwashing sink and lacked sanitizer buckets for food preparation areas. The facility also reported issues with fruit flies, requiring immediate pest control measures.

Conditional Passes

Ten establishments received conditional passes, allowing them to remain open while addressing specific violations. Kio Ramen displayed black growth at the sealant between the three-compartment sink and wall, with paint tearing at walls behind the handwashing station requiring immediate cleaning and recaulking.

Cafe Me started their inspection with no soap available at the handwashing sink, though the issue was corrected on-site. Inspectors also found cardboard inappropriately placed under cooking equipment, which the operator claimed was for easier cleaning but violated food safety regulations.

Georges Fine Catering and Events, LLC needed to properly store scoops in dry goods containers to prevent hand contact with food items and repair a leak at the handwashing sink faucet near the mechanical dishwasher.

Jing Ye Co Inc shocked inspectors by having cats and kittens present in the store, requiring immediate removal. The establishment also improperly stored vacuum-packed fish at room temperature, despite claims from the supplier that this practice was acceptable.

Falletti Foods had a plastic container blocking the deli handwashing sink upon arrival and spray bottles with no detectable sanitizer levels at the deli preparation area. The facility was also cited for leaving frozen sausage patties out at room temperature while awaiting donation pickup.

Results by District

Mission Bay emerged as the city's cleanest dining district with all 20 inspected restaurants passing without conditions. This perfect record stands in stark contrast to the Tenderloin, where 6 of 11 inspected establishments received conditional passes, representing a 55% conditional rate.

The South of Market area saw mixed results with 8 total inspections yielding 3 conditional passes and 5 clean passes. The Mission district struggled significantly, with 5 of 6 inspected restaurants receiving conditional passes, an 83% conditional rate that suggests systemic food safety challenges in the neighborhood.

Nob Hill performed moderately well with 6 inspections resulting in 2 conditional passes and 4 clean passes, maintaining a 67% pass rate that exceeded citywide averages.

Weekly Overview

The week's inspection data reveals ongoing challenges in San Francisco's restaurant industry. Of the 125 inspections conducted, 31 establishments failed outright, representing nearly 25% of all inspected facilities. Another 41 restaurants received conditional passes, meaning they could remain open but required immediate corrections to specific violations.

Only 53 establishments, or 42% of those inspected, passed without conditions. This figure highlights the persistent food safety issues facing the city's dining establishments, from temperature control failures to pest infestations and basic hygiene lapses.

One bright spot emerged with Northern China BBQ successfully reopening after addressing previous violations. The restaurant's return to operation demonstrates that establishments can recover from serious violations through proper remediation and commitment to food safety standards.

The shocking discovery of an employee eating on meat slicing equipment at Hss121 Cafe underscores the importance of proper food handler training. The same establishment also failed to demonstrate proper dishwashing procedures and lacked food handler cards for two of three kitchen employees, suggesting systemic training failures that extended beyond the individual violation.

Temperature control remained a persistent issue across multiple establishments. Walk-in coolers failing to maintain proper temperatures, foods held at dangerous temperatures for extended periods, and improper cooling procedures for hot foods created conditions where harmful bacteria could multiply rapidly.

Pest control emerged as another significant challenge, with cockroach infestations at multiple facilities and rodent droppings discovered at others. The presence of cats at one establishment, while perhaps intended as pest control, created its own contamination risks and violated health codes.

Basic hygiene infrastructure failures, including missing soap and paper towels at handwashing stations, absent sanitizer solutions, and blocked access to sinks, revealed fundamental operational breakdowns that put public health at risk.

As San Francisco continues to recover its dining scene post-pandemic, these inspection results highlight the ongoing need for vigilance in food safety practices. Restaurant operators must prioritize proper training, maintain equipment and facilities, and ensure consistent compliance with health codes to protect public health and maintain consumer confidence.

The health department continues to conduct regular inspections and work with establishments to improve food safety practices. Consumers can check inspection records online before dining out and should report any suspected foodborne illness or unsanitary conditions to health authorities immediately.

Author: Staff Reporter at SF Restaurant Inspections