Routine
Mar 16, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 16, 2026 · Original Source
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine
Mar 6, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
observed pre cooked sausages stored at ambient temperature without temperature control. Internal temperatures of sausages measured at 69.5 *F and 118.9 *F. Operator states that sausages are stored pre cooked then reheated to serve. Sausage must be stored at 41 *F or below or 135 *F and above after cooking. Operator advised to store cooked sausages in metal container stored on flat top grill after cooking to keep warm before reheating.
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 temperatureOfficial record from Marin County Environmental Health Services, Mar 6, 2025 · Original Source
Follow-Up
Mar 18, 2024
No Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Open top refrigeration unit holding various food items such as cut tomatoes at 53.2 *F and cut melon in reach in at 55 *F. Operator instructed to move food to walk in refrigerator and discontinue use of unit until it has been repaired. Observed cooked sausage on grill at 72.3 *F, chicken pie at 65 *F. Operator stated sausages removed from refrigeration ~1 hour ago and instructed to re-heat to 165 *F. Measured cut tomatoes on prep table at 52 *F. Ensure all refrigeration units hold at 41 *F or below and discontinue leaving food out at room temperatures.
Inspector’s notes
In the follow-up inspection, all violations are in compliance; except violation 01.
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 temperatureOfficial record from Marin County Environmental Health Services, Mar 18, 2024 · Original Source
Routine
Mar 14, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Open top refrigeration unit holding various food items such as cut tomatoes at 53.2 *F and cut melon in reach in at 55 *F. Operator instructed to move food to walk in refrigerator and discontinue use of unit until it has been repaired. Observed cooked sausage on grill at 72.3 *F, chicken pie at 65 *F. Operator stated sausages removed from refrigeration ~1 hour ago and instructed to re-heat to 165 *F. Measured cut tomatoes on prep table at 52 *F. Ensure all refrigeration units hold at 41 *F or below and discontinue leaving food out at room temperatures.
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 yellow 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 temperatureOfficial record from Marin County Environmental Health Services, Mar 14, 2024 · Original Source
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