Rincon Del Palmar

Official wording

In the reach-in unit, small container with menudo, the internal temperature readings were measured at 57F and 55F. For cooked jalapenos, the internal temperature readings were at 89F and 82F, and for cooked corn, they were at 89F and 90F. Both containers were observed to be stored at ambient temperature inthe preparation area. House salsa, internal temperature readings were at 65F and 67F. The salsa was observed in the reach-in unit in the employee service area. [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.