Jessie Et Laurent

Official wording

In the walk-in refrigerator, tikka sauce internal temperature readings were measured at 46F and 45F in different parts of the food. The container was dated as of 04/28/24. [Corrective action] Food that are cooked and then cooled, shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hous. [Corrected onsite] Food was voluntarily discarded.

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.”

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.