Blue Barn

Official wording

Observed employee at chef's line use a soiled rag to wipe the blade of a knife on cutting board in front of grill. Operator instructed to remove knife and replace with new clean knife. Food contact surfaces shall be rinsed > washed then sanitized when any contamination may have occurred. Discontinue using wiping rags to clean utensils or food contact surfaces.

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 stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.