Routine
Dec 2, 2025
1 recorded violation
Official wording
Potentially hazardous foods (PHFs) observed undergoing cooling without proper intervention methods. Cooked shrimp observed at 92F in plastic container prepared 1 hour prior. Carne asada holding at room temperature, Al pastor holding at room temperature, prepared less than 1 hour prior per employee measured at 118F and 124F. PHFs shall be rapidly cooled from 135F to 70F within 2 hours, then 70F to 41F in 4 hours. Ice added to shrimp during inspection. Meats re-heated to restart cooling process as time and temperature indicated to still be within parameters. Food safety handout provided during inspection.
Inspector’s notes
Minor violations 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, Dec 2, 2025 · Original Source