Marin County, CA

Salt & Pepper Restaurant

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Última inspección: 3 mar 2026 · Mapa · Ver en inglés

Violation(s) Found

Historial de inspecciones

5 mar 2026 · Follow-Up

Only Minor Violation(s) Found

Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Prep refrigerator across from cookline: Root vegetable soup made on 3/3: 46 degrees F, raw bass: 44 degrees F - both on bottom of unit. Upper section: sliced tomatoes: 42 degrees F. Salad prep refrigerator: upper section: sliced cantaloupe: 36 degrees F -in compliance. Lower section: lobster: 41 degrees F in compliance. Two door Kintera refrigerator: pooled eggs labeled 3/3: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
Nota del inspector (en inglés): Other minor violations were also observed. 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.
Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Reviewed rapid cooling log of chicken, beans, and soup. Per logs, potentially hazardous foods cooling within required timeframes. Observed log for chicken dated 3/6 with temp. of 170 degrees F and time of 11:20 a.m.. Inform employees to log temperatures and times Whole chicken finished cooking at 1:00 today. with temp. of of 185 degrees F at 1:00 p.m.. No other logs for this chicken. Whole chicken observed 76 degrees F at 3:38 p.m. in walk-in refrigerator. Cool chicken to 41 degrees F by 7:30 p.m.. Black beans in walk-in refrigerator in ~ 6 deep in metal container measured 48 degrees F at 3:42 p.m.. Per log, black beans were 41 degrees F at 2:40 p.m.. Ensure accurate temperatures are logged. Black beans 169 degrees F at 12:03 and 51 degrees F at 12:40, per log. Cool beans to 41 degrees F by 6:00 p.m..
Nota del inspector (en inglés): Other minor violations were also observed. 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.

3 mar 2026 · Routine

Violation(s) Found

Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Prep refrigerator across from cookline: pooled eggs labeled. 3/1 observed at 62 degrees F. ~ 2/3 cup gallon of pooled eggs voluntarily discarded down the 3-compartment sink drain. Pecorino Romano grated at 9:00 a.m. observed at 53 degrees F. ~ 1 cup Pecorino Romano voluntarily discarded into compost container. Potato salad: 43 - 46 degrees F, sliced tomatoes: 44 degrees F. raw hamburger patty: 48 degrees F. Salad prep refrigerator: cut tomatoes: 44 degrees F, goat cheese: 43 degrees F, sliced cantaloupe: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
Nota del inspector (en inglés): Minor violations were also observed. 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.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Observed cooked chicken cooling in the salad prep refrigerator. Cooked chicken measured 67 degrees F at 2:35 p.m.. Chicken finished cooking at ~ 10:00 a.m.. Cool potentially hazardous foods in the walk-in refrigerator. Observed root vegetable soup in walk-in refrigerator in plastic Clover container with lid on it at 63 degrees F at 3:00 p.m.. Soup finished cooking at ~ 11:00 a.m.. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees within 4 hours. Utilize rapid cooling logs to assist with proper rapid cooling. English log provided today. Angel hair pasta observed in individually sized portions in plastic wrap at 47 degrees F in the walk-in refrigerator at 3:00 p.m.. Angel hair pasta finished cooking at 9:00 a.m. today. Pasta didn't cool at rapid enough rate. rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/cooling provided. Utilize log to assist with proper rapid cooling. Angel hair pasta measured 45 -47 degrees F at 4:14 p.m.. ~2lbs. pasta discarded into compost container.
Nota del inspector (en inglés): Minor violations were also observed. 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.

15 oct 2024 · Routine

Only Minor Violation(s) Found

Menor Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Observed employee change gloves and washed hands between changing gloves but did not use soap. / Wash hands with soap every time.
Nota del inspector (en inglés): 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.

18 abr 2024 · Follow-Up

No Violation(s) Found

Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Observed a bowl of pooled eggs at 62 F and scrambled raw eggs in a container at 61 F on the prep table. Observed black beans at 123-136 F and cooked rice at 99 F on the steam table. Employees stated both containers of eggs were prepped about 30 minutes ago and the beans and rice were placed in the steam table about one hour ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees instructed to relocate both egg containers to the refrigerator. Employees instructed to re-heat beans and rice. Eggs relocated. Beans re-heated to 180 F and rice to 180-190 F.
Nota del inspector (en inglés): 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.
Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Observed cooked potatoes in the walk-in refrigerator at 43 F and cooked pasta at 46 F. Employee stated potatoes were cooked yesterday morning and pasta was cooked last night. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, then from 70 F to 41 F, within 4 hours. About 10 lbs of potatoes and 6 lbs of cooked pasta were discarded. Discussed cooling process with employees and provided educational handout.
Nota del inspector (en inglés): 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.

17 abr 2024 · Routine

Violation(s) Found

Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Observed a bowl of pooled eggs at 62 F and scrambled raw eggs in a container at 61 F on the prep table. Observed black beans at 123-136 F and cooked rice at 99 F on the steam table. Employees stated both containers of eggs were prepped about 30 minutes ago and the beans and rice were placed in the steam table about one hour ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees instructed to relocate both egg containers to the refrigerator. Employees instructed to re-heat beans and rice. Eggs relocated. Beans re-heated to 180 F and rice to 180-190 F.
Nota del inspector (en inglés): 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. Yellow placard was issued.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Observed cooked potatoes in the walk-in refrigerator at 43 F and cooked pasta at 46 F. Employee stated potatoes were cooked yesterday morning and pasta was cooked last night. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, then from 70 F to 41 F, within 4 hours. About 10 lbs of potatoes and 6 lbs of cooked pasta were discarded. Discussed cooling process with employees and provided educational handout.
Nota del inspector (en inglés): 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. Yellow placard was issued.

Los registros provienen de Marin County Environmental Health Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.