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Restaurant
Health Inspections.org

Marin County, CA

Facebook Reality Labs Sausalito

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Last inspected Jan 10, 2025 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine

Jan 10, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114000Food temperature

Official wording

Salad with cooked bell peppers recorded at 56°F at time of inspection. Operator stated salad was taken out of refrigeration less than 30 minutes ago. No TPHC label utilized. / Label food using TPHC with time taken out of temperature control and a 4 hour later discard time.

Inspector’s notes

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. A green placard was issued.

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 temperature

Official record from Marin County Environmental Health Services, Jan 10, 2025 · Original Source

Routine

Mar 29, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Fruit salad with melons set above fill line of buffet refrigeration unit. Fruit salad recorded at 62°F. / Discard out of temperature fruit salad. Observed oatmeal on hot holding plate. Bottom of plate recorded at 137°F but middle and top sections of oatmeal recorded at 120°F and 116°F. / Discard out of temperature oatmeal.

Inspector’s notes

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. A green placard was issued.

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 temperature

Official record from Marin County Environmental Health Services, Mar 29, 2024 · Original Source

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