Playa Azul Restraunt

Official wording

In the cold holding drawers, raw hamburger patties, internal temperature readings were measured at 55F, and 52F, chorizo 52F, al pastor 50F, raw beef 45F, raw chicken 50F, and 49F, and salmon 45F. In the cold holding unit inserts, the green sauce internal temperature readings was at 45F, pico de gallo sauce 45F, and raw shrimps at 44F. [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.