Routine
May 19, 2026
2 recorded violations
Official wording
Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Raw chicken in drawer unit measured at 50F-51F and prepared yesterday, per cook. Raw chicken voluntarily discarded. caramelized onions hot holding measured at 108F - 120F. Item holding for approximately 20 minutes, per cook. Item rapidly re-heated to 170F during inspection. Raw fish, clams, mussels in drawer unit measured at 45F, 47F and 47F respectively. Ice added to product during visit. Person in charge (PIC) called for service/maintenance to investigate drawer refrigerator unit holding PHFs measured at improper temperatures at cook's line. Maintain all PHFs under proper temperature limits at all times.
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 held under chronological order. Ensure tags are maintained in chronological order and dated to when product is completely sold/served/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, May 19, 2026 · Original Source