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Health Inspections.org

H88 - Retail Bakeries With Food Prep · San Francisco, CA

Absinthe Pastry Kitchen

201 Ivy St

Last inspected Dec 13, 2024 · View Map ↗ · Compare ↗

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

Quick Answers

When was Absinthe Pastry Kitchen last inspected?
The most recent inspection on record was on Dec 13, 2024. The result listed by San Francisco Department of Public Health, Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Dec 4, 2024 to Dec 13, 2024.
Has Absinthe Pastry Kitchen ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Dec 4, 2024.

The Full Inspection History

2 inspections

Reinspection

Dec 13, 2024

Pass

1 recorded violation

notedCode 113996, 113998, 114037, 114429, 114429.3, 114429.5Food temperature

Official Wording

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., 114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment.

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, Dec 13, 2024 · Original Source

Routine

Dec 4, 2024

Pass

1 recorded violation

notedCode 113996, 113998, 114037, 114429, 114429.3, 114429.5Food temperature

Official Wording

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., 114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment.

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, Dec 4, 2024 · Original Source

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