Mamahuhu

Official wording

Observed large 5-gallon bucket of chicken soup left in wakl-in refrigerator to cool. Soup recorded at 151°F. / utilize approved cooling methods like creating an ice bath and using ice wands or separating the soup into shallow pans to rapidly cool food. Food must be rapidly cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter.

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. A 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.