Thomas Management LLC @Kaiser

Official wording

Observed multiple potentially hazardous foods such as eggs, tuna, and cheese holding on a layer of ice across from the cookline at 42-53 F. Potentially hazardous foods must cold-hold at 41 F or below. Some items moved to cold holding and the rest surrounded with ice.

Inspector’s notes

Green Placard Other 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 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.