Routine
Oct 30, 2025
1 recorded violation
Official wording
Grill prep refrigerator: Observed provolone cheese at 55 degrees F and cheddar cheese at 56 degrees F. Wiping cloth stored on bottom insert pan. Don't store wiping clothes in insert pans as this will result in temperature violations. ~1/2 lb. provolone and ~ 1/4 lb. cheddar cheese voluntarily discarded into the compost container. Two door Traulsen refrigerator: cooked pork (48 degrees F) made yesterday.
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, Oct 30, 2025 · Original Source