Little Mandarin

Official wording

Several food items were observed stored at ambient temperature in the preparation area. Garlic with oil 57F, noodles 55F, cooked chicken 50F, steamed broccoli 55F, tofu 61F and 59F. In addition, in the cold holding unit, tofu internal temperature reading was at 44F, raw chiken 45F, pooled eggs 49F, and shrimps 55F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

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.