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H34 - Pushcarts (Retail Food Vehicle) · San Francisco, CA

Roti

147 Fulton St

Last inspected Apr 9, 2025 · View Map ↗ · Compare ↗

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Pass

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine

Apr 9, 2025

Pass

1 recorded violation

notedCode 113996, 113998, 114037, 114343, 114000, 114004Food temperature

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 temperature

Official record from San Francisco Department of Public Health, Environmental Health, Apr 9, 2025 · Original Source

Routine

Jun 12, 2024

Conditional Pass

1 recorded violation

notedCode 113996, 113998, 114037, 114343, 114000, 114004Handwashing

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., 114047, 114049, 114051, 114053, 114055, 114067(h), 114069 [b] - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name., 114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times., 113947, 113947.1 - TFFs shall have a person in charge present who can demonstrate food safety principles as it relates to the TFFs operations and is responsible for the TFF operations.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from San Francisco Department of Public Health, Environmental Health, Jun 12, 2024 · Original Source

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