Routine
Jan 12, 2026
1 recorded violation
Official wording
Left prep refrigerator: cheddar cheese: 47 degrees F Right prep refrigerator: 6 cheese grated blend: 48 degrees F, turkey: 43 degrees F, brisket: 50 degrees F (~ 2 lbs), pastrami: 47 degrees F, whole shell eggs: 56.8 - 62.4 degrees F (recently placed back into this refrigerator. ~ 13 eggs and ~ 2lbs of brisket voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Don't place potentially hazardous foods back into refrigeration once they have been removed and go above 45 degrees F. Retail refrigerator: prepackaged cream cheese; 42.8 degrees f - 44 degrees F.
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 record from Marin County Environmental Health Services, Jan 12, 2026 · Original Source