Marin County, CA

Gestalt Haus

Name: Gestalt Haus
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Mar 25, 2026 · 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

Mar 25, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Other

Official wording

Observed prep fridge next to the hood holding foods at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Due to location of refrigerator, it may heat up often. Turn down the temp of the unit to hold all foods at 41 F or below.

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

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Marin County Environmental Health Services, Mar 25, 2026 · Original Source

Routine

Jan 30, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed reach in refrigerator in small storage room measuring at ambient temperature of 50.0F/49.7F. Internal temperatures of potentially hazardous foods include: Cooked onions: 52F, bag of shredded cheese: 56F, 2 cartoons of potato salad: 54F/56F. the noted items were voluntarily discarded and rest of food measuring below 50F were moved to working units. Repair unit to hold at 41F or below before re-using equipment.

Inspector’s notes

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. 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 30, 2024 · Original Source

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