Marin County, CA

Rustic Bakery-2

Name: Rustic Bakery-2
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Apr 8, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

Apr 8, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed slices of quiche on the counter. Asparagus quiche: 73 degrees F, quiche Lorraine: 71 degrees F. Per manager, Jose Martinez, these slices of quiche are for display only. Provide sign stating : For display only. Two quiche slices on display voluntarily discarded into the compost container. Sandwich prep refrigerator: top section: egg salad: 43 degrees F, provolone cheese: 43 degrees F, Gruyere cheese: 46 degrees F. Two door under counter refrigerator under the espresso machine: open container of whole milk: 45 degrees F. Retail refrigerator case: Internal temperatures as follows: fromage blanc with marmalade: 51 degrees F, fromage blanc with lemon and herbs: 51 degrees F, hummus: 50 - 54 degrees F (3), chicken salad: 57 degrees F (2). Power went out while checking temperatures of potentially hazardous foods. Other potentially hazardous foods observed at 50 degrees F and above were discarded along with ones with internal temperatures of 50 degrees F and above into the compost container. Chicken salads: internal temperature of 67 degrees F. Chicken salads voluntarily discarded into the compost container. Don't store any potentially hazardous foods in this refrigerator until it has been repaired and is capable of maintaining all potentially hazardous foods at or below 41 degrees F. Maintain potentially hazardous foods at or below 41 degrees 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. A green placard was issued.

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 temperature

Official record from Marin County Environmental Health Services, Apr 8, 2026 · Original Source

Follow-Up

May 29, 2025

Violation(s) Found

1 recorded violation

criticalCode CHSC 113996Food temperature

Official wording

Inspector’s notes

No potentially hazardous foods observed in the cooling process. Quiche in walk-in refrigerator in compliance. Correct all outstanding violations from 5/27/25 inspection report. Facility self-closed. Yellow placard still posted. Refrigerator repair technician coming tomorrow. time unknown. 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

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, May 29, 2025 · Original Source

Routine

May 27, 2025

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Sandwich prep refrigerator: sliced tomatoes: 46 degrees F, Gruyere cheese ( ~ 2lbs): 49 - 53 degrees F, Swiss cheese (~ 2lbs): 53 degrees F, provolone: 49 degrees F, ham: 42 -53 degrees F. ~1/4 lb ham voluntarily discarded with Gruyere and Swiss cheese into the compost container. Turkey: 43 - 48 degrees F. Bottom section of sandwich prep refrigerator: white cheddar (~1.5 lbs.): 53 degrees F, chicken salad: 43 degrees F, Chicken sriracha: 48 degrees F, open container of vanilla yogurt (~ 1.5 cups): 53 degrees F, ham: 45 degrees F. Yogurt and white cheddar cheese voluntarily discarded into the compost container. Salad prep refrigerator: top section: chopped eggs: 47 degrees F, blue cheese: 46 degrees F. Lower section: quinoa: 42 degrees F. Traulsen two door refrigerator to the right of the LBC oven: heavy cream: 53 degrees F (~1.2 cup) dated sell by May 22. Heavy cream voluntarily discarded down the drain. Observed two slices of quiche behind-the-counter at 69 degrees F and 71 degrees F with infrared thermometer. per food handler and PIC, these are for display only. Quiche not labeled with sign. Label: : For display only. Open retail refrigerator case: hard boiled eggs: 46.8 49.6 degrees F with infrared thermometer, formage blanco with marmalade with infrared thermometer: 46. 6 - 48.3 degrees F, internal temperature of turkey sandwiches: 53 degrees F. Both turkey sandwiches voluntarily discarded into the compost container. Brie and ham cheese sandwiches: 53 - 54 degrees F voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Maintain potentially hazardous foods at or below 41 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

More about food kept at an unsafe temperature

criticalCode CHSC 114002Food temperature

Official wording

Observed asparagus quiche at 60 degrees F and quiche Lorraine at 53 degrees F in walk-in refrigerator on the right. Quiche is made at Rustic Bakery on Grant Avenue in Novato. Unknown when quiche finished cooking. Monitor potentially hazardous foods with a probe thermometer every hour from when it comes out of the oven or is finished being prepared until it reaches 41 degrees F. Log temperatures on a cooling log. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. 1 quiche Lorraine and 4 slices of asparagus quiche voluntarily discarded into the compost container. English and Spanish Approved Cooling Methods and logs provided today.