Himalayan Kitchen

Official wording

Observed curry dish on top of stove on shelf measuring 113 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Person in charge stated that the food item will be discarded after 4 hours. PIC instructed to label with the time and discard time on curry. Label placed on item. Going forward use hot or cold holding.

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. 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.