Routine
Feb 25, 2025
1 recorded violation
Official wording
Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility., 113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature.
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, Feb 25, 2025 · Original Source