Debbie Ghiringhelli Catering Kaiser

Official wording

Observed half & half at 53F and milk at 57F in prep fridge. Cold hold potentially hazardous food (PHF) at 41F or below. Per employee, milk was in and out of the fridge or placed in an ice bath earlier in the day. Ensure sufficient ice in ice bath and return milk to fridge immediately after use.

Inspector’s notes

Green (pass) placard posted. 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.

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.