Michael's Sourdough Sandwiches

Official wording

Several food items were observed above 50F in the cold holding unit in the preparation area: chicken breast internal temperature reading was at 60F, ham 55F, sliced tomato 50F, and 44F, Swiss cheese 54F, pastrami 54F, turkey 58F, corned beef 50F and potato salad 47F on the display unit in the dining area. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.

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.