Routine
May 7, 2026
2 recorded violations
Official wording
Potentially hazardous foods (PHFs) at sandwich make line observed/measured at improper temperatures. Chicken, ham, turkey measured at 45F, 44F and 46F respectively. Items were brought from walk-in unit approximately 1 hour prior. Investigate cause of temperature increase of PHFs. PHFs noted in walk-in measured at acceptable temperature limits at this time.
Inspector’s notes
Green placard issued. 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
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 wording
Meatballs at steam table observed holding at various inernal temperatures, ranging from 120F to 143F. Per employee, meatballs were re-=heated in microwave oven less than 2 hours prior. Meatballs prepared from hermetically sealed packaging. Ensure all PHFs are rapidly reheated to an acceptable temperature to all parts of the food prior to placing for hot holding. Instructed employee to return item back to microwave oven during inspection. Meatballs reheated to acceptable temperature during inspection.
Inspector’s notes
Green placard issued. 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
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, May 7, 2026 · Original Source