SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Hyatt Regency San Francisco Downtown Soma (Employee Cafeteria) last inspected?
The most recent inspection on record was on May 15, 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 May 8, 2024 to May 15, 2024.
Has Hyatt Regency San Francisco Downtown Soma (Employee Cafeteria) ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated May 8, 2024.
The Full Inspection History
2 inspections
Reinspection
May 15, 2024
Pass
1 recorded violation
notedCode 114157, 114159Food temperature
Official Wording
Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines.
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.
Official record from San Francisco Department of Public Health, Environmental Health, May 15, 2024 · Original Source
Routine
May 8, 2024
Pass
1 recorded violation
notedCode 114157, 114159Food temperature
Official Wording
Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines.
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.