Routine
Jan 21, 2026
1 recorded violation
Official wording
Retail walk-in refrigerator: yogurts observed at 44 - 49 degrees F, cottage cheese: 45.9 - 48.9 degrees F. Prep refrigerator in the deli: sliced tomatoes, cooked chicken, and pulled pork all 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration. Rotisserie oven in the retail area: stir fry with steak and veggies: 99 degrees. maintain potentially hazardous foods at or above 135 degrees F. This is the employee's food. Package is sitting on top of cooled off chicken juice. Discard stir fry to prevent foodborne illness.
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 21, 2026 · Original Source