Routine
Jan 28, 2026
1 recorded violation
Official wording
Observed whole shell eggs on prep refrigerator cutting board at 53 - 69 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs discarded into the compost container. Pooled eggs on the counter observed at 42 degrees F. Maintain pooled eggs at 41 degrees F or colder. More ice needed around pooled eggs. Best to keep pooled eggs in the refrigerator. Salad prep refrigerator: pooled eggs: 47 degrees F, sour cream: 46 degrees F. Omelette station refrigerator: diced tomatoes: 46 degrees F ,grated cheddar cheese: 46 degrees F, sliced Swiss cheese: 45 degrees F, sausage: 46 degrees F. Glass bakery display case refrigerator: lemon meringue pie: 45 degrees F. Adjust the above refrigerators to colder setting. Monitor potentially hazardous foods as frequently as needed to ensure potentially hazardous foods are maintained at 41 degrees F or colder. Repair refrigeration if adjusting units to colder setting doesn't provide adequate cold holding.
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, Jan 28, 2026 · Original Source