Yu Shang

Official wording

Observed house made mayo at 51F, garlic in oil at 47-52F, bean/garlic/oil mix at 60F and tempura shrimp at 52F. Cold hold potentially hazardous food at 41F or below. Time as a public health control (TPHC) can only be used with written procedures, ensuring food is discarded within 4 hours. Mayo and garlic/oil was placed in fridge, TPHC log was used for shrimp, and the bean mix was discarded.

Inspector’s notes

Green (pass) placard posted. 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.