MARIN BREWING COMPANY

Refrigeration units at cookline ambient temperature recorded at around 51-58°F at time of inspection. The following items were observed out of temperature in said temperature range: ~6lb cooked chicken, ~5lb fish, ~6lb cheeses, ~2lb pncetta, ~2lb cooked pasta, ~2lb squid, 1qt heavy cream ~32oz sour cream, ~5lb cut tomatoes, and ~18lbs of raw ground beef. Cooked mushrooms recorded around 47°F, raw chicken breast at 47°F, turkey patties at 32°F, and veggie patties at 34°F. / Immediately discard out of temperature foods. Discontinue use of refrigeration units that are not working properly until repaired to cold hold food at 41°F or beloww. Menu must be reduced to pizza, salads and frozen deep fried foods.

Code CHSC 113996