Follow-Up
Jan 5, 2026
2 recorded violations
Official wording
Observed wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Noodles moved to refrigeration. Observed tofu in ice sitting on maketable counter at 44 degrees F. Observed cooked tofu at 44 degrees F inside bottom area of the maketable refrigerator. Keep tofu in refrigeration at 41 degrees F or colder. Tofu un refrigerator was cooked yesterday. Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F.
Inspector’s notes
Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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 red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F. Monitor potentially hazardous foods utilizing a probe thermometer to ensure potentially hazardous foods are cooled from 135 degrees f to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Discussed approved cooling methods. Provided Approved Cooling Methods/log handout. Log potentially hazardous foods that are cooked and cooled.
Inspector’s notes
Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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, Jan 5, 2026 · Original Source