New San Francisco Restaurant

Violations on last inspection

1. Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
2. Hot TCS food item not held at or above 140 °F.
3. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
4. Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.

Full inspection history

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