Cultivar Sausalito

Official wording

Observed chicken stock in ice bath in the 3-comparmtnet sink at 80 degrees F at 2:20 p.m.. Chicken stock was rechecked at 2:50 p.m. and measured 73 degrees F. Chicken stock isn't cooling at rapid enough rate. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize rapid cooling logs to help achieve proper rapid cooling. Chicken stock finished coking at 1:20 p.m. today. Rechecked chicken stock at 4:22 p.m. and it measured 68 degrees F. Rapidly cool to 41 degrees F within four hours. Minimum rate of cooling handout provided. Pizza prep refrigerator: Observed sausage at 77 degrees F. Unknown when sausage finished cooking. ~ 2.5 lbs. of sausage voluntarily discarded into the compost container. Utilize cooling logs to keep track of potentially hazardous foods going through the cooling process.

Inspector’s notes

Other 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.