Routine
Jun 26, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jun 26, 2026 · Original Source
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Oct 14, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed chicken wings stored in warming cabinet measured at internal temperature of 118*f - 125 *F. Food warmer measured at internal temperature of 132 *F. All PHF shall be stored at 135*F and above or 41*F and below. 2 small pans of chicken wings were voluntarily discarded by employee.
Inspector’s notes
Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A green placard was issued.
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 Marin County Environmental Health Services, Oct 14, 2025 · Original Source
Routine
Mar 20, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed chicken wings at 124 - 130 degrees F. Wings were cooked 30 minutes ago. Maintain potentially hazardous foods at or above 135 degrees degrees F. Hot honey boneless chicken observed at 116 degrees F in same hot holding unit as chicken wings. Hot honey boneless chicken observed sticks (2) voluntarily discarded into the garbage. Chicken wings reheated above 165 degrees F. Chili and cheese in hot holding unit observed at 129 degrees Fahrenheit with infrared thermometer. Thermometer on unit has reading of 132 degrees Fahrenheit. Adjust unit to hotter setting. Internal temperature of chili: 134 degrees F and internal temperature of cheese: 133 - 141 degrees F. Temperature of unit increased. Whole milk in milk dispenser system: observed with internal temperature of 48 degrees F. Maintain potentially hazardous foods at 41 degrees F or colder. Internal temperature of half and half in same dispensing unit: 48 degrees F. Both voluntarily discarded down the drain. Half -and half: ~ 1.5 gallons discarded. Whole milk: ~ 1 gallon discarded.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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 Marin County Environmental Health Services, Mar 20, 2024 · Original Source
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