Routine
Jul 14, 2026
1 recorded violation
Official Wording
Walk-in refrigerator: aioli: made yesterday: 64 degrees F ~ 6 quarts aioli voluntarily discarded into the garbage. Falafel made yesterday : 48 degrees F. Salad prep refrigerator: lebnae: 48 degrees F. sliced cherry tomatoes: 48 degrees F, hummus: 46 degrees F, tatziki ( ~ 1qt.): 52 degrees F, 2nd container: of tatziki: 49 degrees F, falafel ( ~ 24 oz.): 55 degrees F, lebnae: 59 degrees F ( ~ 1qt.), heirloom tomatoes: 49 degrees F. Maintain all potentially hazardous foods a or below 41 degrees f or colder. repair/adjust salad prep refrigerator and walk-in refrigerator. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into compost or garbage containers.
Inspector’s Notes
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.
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, Jul 14, 2026 · Original Source