Routine
Mar 26, 2026
2 recorded violations
Official wording
Clam chowder in warmer unit observed at temperature ranges from 88F - 147F. Per manager/person in charge (PIC), item was taken from walk-in and directly placed into warmer/hot hold unit for reheating approximately 3 hours prior. Discontinue this practice. All potentially hazardous foods (PHFs) shall be rapidly re-heated in an approved manner within 2 hours prior to placing into holding unit. Clam chowder discarded during inspection.
Inspector’s notes
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
Shellstock tags observed not date marked to when batch was final served/sold/discarded. Ensure tags are chronologically marked/time coded to indicate when batch of shellstock was finally served/sold/discarded.
Inspector’s notes
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 came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Marin County Environmental Health Services, Mar 26, 2026 · Original Source