Follow-Up
Apr 7, 2026
2 recorded violations
Official wording
Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator
Inspector’s notes
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 temperatureOfficial wording
Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
Inspector’s notes
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 temperatureOfficial record from Marin County Environmental Health Services, Apr 7, 2026 · Original Source