Routine
May 21, 2026
1 recorded violation
Official wording
Observed utensils stored in 70 F water at the cook line. Observed 2 knives stored between the wall and a cable pipe in the side storage room. Utensils must be stored in a way that will prevent cross contamination. Utensils washed and placed in an empty container to be replaced every 4 hours. Knives moved to be washed.
Inspector’s notes
Green Placard Other 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 or ask the food facility for the inspection report.
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, May 21, 2026 · Original Source