Routine
May 8, 2025
2 recorded violations
Official wording
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Ensure all food preparation at a community event is conducted within the temporary food facility or other approved food facility. Barbecues, grills or other equipment approved for outdoor cooking may be located adjacent to the temporary food facility if building and fire codes prohibit cooking inside the temporary food facility. Grills and barbecues or other approved cooking equipment shall be separated from public access by using ropes or other approved methods to prevent contamination of the food and injury to the public. Equipment shall be located and installed to prevent food contamination.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from San Francisco Department of Public Health, Environmental Health, May 8, 2025 · Original Source