H85 - Employee Cafeteria Limited Food Prep · San Francisco, CA

Fellow Industries Inc.

320 Florida St

Last inspected Nov 14, 2024 · 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.

Quick Answers

When was Fellow Industries Inc. last inspected?: The most recent inspection on record was on Nov 14, 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?: 4 inspections on record, from Oct 31, 2024 to Nov 14, 2024.
Has Fellow Industries Inc. ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Oct 31, 2024.

The Full Inspection History

4 inspections

New Ownership (R)

Nov 14, 2024

Pass

1 recorded violation

notedCode —Other

Official Wording

Section 114390(b) - Properly identified Dept. of Public Health enforcement officers are authorized to enter, inspect and perform their work functions at unannounced inspections of food facilities during normal work hours.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from San Francisco Department of Public Health, Environmental Health, Nov 14, 2024 · Original Source

New Ownership (R)

Nov 13, 2024

Pass

1 recorded violation

notedCode —Other

Official Wording

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from San Francisco Department of Public Health, Environmental Health, Nov 13, 2024 · Original Source

Routine

Oct 31, 2024

Pass

1 recorded violation

notedCode 114115 (b,c)Food temperature

Official Wording

Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment., 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.

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, Oct 31, 2024 · Original Source

New Ownership (I)