Pelican Inn

Official wording

Cooked chicken on a plate on a burner at 100 F. Hot holding unit with gravy and mashed potatoes at 115-125 F. Potentially hazardous foods must be hot held at 135 F or above. Chicken moved to be reheated to 165 F and hot held. Hot holding unit turned up and foods held at 140 F.

Inspector’s notes

Green Placard Other 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 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.