San Korean Kitchen

Official wording

In the cold holding unit, steamed carrots internal temperature readings was at 115F, mushrooms 110F, and zucchini 116F. Noodles in the hot holding, internal temperature readings were at 102F and 105F, and boba at 79F was observed at ambien temperature. [Corrective action] potentially hazardous foods shall be held at or below 41F or at or above 135F.

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.