Cardenas #216

Official wording

Observed the following: Beef on a prep table at 45 F not in active prep. Observed a hot holding unit in the taqueria department holding stuffed peppers, potatoes, and taquitos at 112 F that were made 1 hour prior. Observed rotisserie chicken on hot holding unit at 125 F put out at 1 PM. Observed different meats out on a prep table at 52 F in the cremeria. Potentially hazardous foods must be held at 135 F or above or 41 F or below. Beef moved to cold holding, all foods in hot holding unit moved to another hot holding unit, rotisserie chickens discarded, meats moved to cold holding.

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.