Routine
Mar 10, 2026
1 recorded violation
Official wording
Observed cooked beef being placed into a refrigerator towards beginning of inspection. Cooked beef measured 62 degrees F at 4:45 p.m.. Cooked beef finished cooking at ~ 4:15 p.m.. Observed cooked pork at 103 degrees F at 4:49 p.m. in two door refrigerator. Pork finished cooking at ~4:00 p.m.. No probe thermometer to check internal food temperatures. Utilize rapid cooling logs to assist with proper rapid cooling. English and Spanish cooling logs provided. Owner instructed to place pork into shall metal pans - completed. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
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 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.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Mar 10, 2026 · Original Source