Rustic Bakery

Inspection history 3 visits

1. 2026
2. Passed Apr 8 Score 93 ▲7

   Routine Inspection

   1 violation

   • Minor <div>Observed slices of quiche on the counter. Asparagus quiche: 73 degrees F, quiche Lorraine: 71 degrees F. Per manager, Jose Martinez,</div><div> these slices of quiche are for display only. Provide sign stating : For display only. Two quiche slices on display voluntarily discarded into </div><div>the compost container. </div><div><br></div><div>Sandwich prep refrigerator: top section: egg salad: 43 degrees F, provolone cheese: 43 degrees F, Gruyere cheese: 46 degrees F. </div><div><br></div><div>Two door under counter refrigerator under the espresso machine: open container of whole milk: 45 degrees F. </div><div><br></div><div>Retail refrigerator case: Internal temperatures as follows: fromage blanc with marmalade: 51 degrees F, fromage blanc with lemon </div><div>and herbs: 51 degrees F, hummus: 50 - 54 degrees F (3), chicken salad: 57 degrees F (2). Power went out while checking temperatures </div><div>of potentially hazardous foods. Other potentially hazardous foods observed at 50 degrees F and above were discarded along with ones</div><div> with internal temperatures of 50 degrees F and above into the compost container. Chicken salads: internal temperature of 67 degrees F.</div><div>Chicken salads voluntarily discarded into the compost container. Don't store any potentially hazardous foods in this refrigerator until it </div><div>has been repaired and is capable of maintaining all potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div><div>Maintain potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div><br></div></div>
3. 2025
4. Passed May 29 Score 86 no change

   Follow-up Inspection

   1 violation, 1 critical

   • Critical <div>Observed slices of quiche on the counter. Asparagus quiche: 73 degrees F, quiche Lorraine: 71 degrees F. Per manager, Jose Martinez,</div><div> these slices of quiche are for display only. Provide sign stating : For display only. Two quiche slices on display voluntarily discarded into </div><div>the compost container. </div><div><br></div><div>Sandwich prep refrigerator: top section: egg salad: 43 degrees F, provolone cheese: 43 degrees F, Gruyere cheese: 46 degrees F. </div><div><br></div><div>Two door under counter refrigerator under the espresso machine: open container of whole milk: 45 degrees F. </div><div><br></div><div>Retail refrigerator case: Internal temperatures as follows: fromage blanc with marmalade: 51 degrees F, fromage blanc with lemon </div><div>and herbs: 51 degrees F, hummus: 50 - 54 degrees F (3), chicken salad: 57 degrees F (2). Power went out while checking temperatures </div><div>of potentially hazardous foods. Other potentially hazardous foods observed at 50 degrees F and above were discarded along with ones</div><div> with internal temperatures of 50 degrees F and above into the compost container. Chicken salads: internal temperature of 67 degrees F.</div><div>Chicken salads voluntarily discarded into the compost container. Don't store any potentially hazardous foods in this refrigerator until it </div><div>has been repaired and is capable of maintaining all potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div><div>Maintain potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div><br></div></div>
5. Passed May 27 Starting score 86

   Routine Inspection

   2 violations, 2 critical

   • Critical Observed asparagus quiche at 60 degrees F and quiche Lorraine at 53 degrees F in walk-in refrigerator on the right. Quiche<div>is made at Rustic Bakery on Grant Avenue in Novato. Unknown when quiche finished cooking. Monitor potentially hazardous</div><div> foods with a probe thermometer every hour from when it comes out of the oven or is finished being prepared until it reaches 41</div><div> degrees F. Log temperatures on a cooling log. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F</div><div> within two hours and from 70 degrees F to 41 degrees F within four hours. 1 quiche Lorraine and 4 slices of asparagus quiche</div><div>voluntarily discarded into the compost container. English and Spanish Approved Cooling Methods and logs provided today. </div>
   • Critical Sandwich prep refrigerator: sliced tomatoes: 46 degrees F, Gruyere cheese ( ~ 2lbs): 49 - 53 degrees F, Swiss cheese (~ 2lbs): <div>53 degrees F, provolone: 49 degrees F, ham: 42 -53 degrees F. ~1/4 lb ham voluntarily discarded with Gruyere and Swiss </div><div>cheese into the compost container. Turkey: 43 - 48 degrees F. Bottom section of sandwich prep refrigerator: white cheddar (~1.5 lbs.):</div><div>53 degrees F, chicken salad: 43 degrees F, Chicken sriracha: 48 degrees F, open container of vanilla yogurt (~ 1.5 cups): 53 degrees F,</div><div> ham: 45 degrees F. Yogurt and white cheddar cheese voluntarily discarded into the compost container. </div><div>Salad prep refrigerator: top section: chopped eggs: 47 degrees F, blue cheese: 46 degrees F. Lower section: quinoa: 42 degrees F.</div><div><br></div><div>Traulsen two door refrigerator to the right of the LBC oven: heavy cream: 53 degrees F (~1.2 cup) dated sell by May 22. Heavy cream</div><div> voluntarily discarded down the drain. </div><div>Observed two slices of quiche behind-the-counter at 69 degrees F and 71 degrees F with infrared thermometer. per food handler and PIC, </div><div>these are for display only. Quiche not labeled with sign. Label: : For display only. </div><div><br></div><div>Open retail refrigerator case: hard boiled eggs: 46.8 49.6 degrees F with infrared thermometer, formage blanco with marmalade</div><div> with infrared thermometer: 46. 6 - 48.3 degrees F, internal temperature of turkey sandwiches: 53 degrees F. Both turkey sandwiches </div><div>voluntarily discarded into the compost container. Brie and ham cheese sandwiches: 53 - 54 degrees F voluntarily discarded into </div><div>the compost container. </div><div>Maintain potentially hazardous foods at or below 41 degrees F. </div><div><br></div><div><br></div><div>Maintain potentially hazardous foods at or below 41 degrees F. </div>

1. 95 Johnny Doughnuts Same address
2. 97 Miette 50 ft
3. 97 Frankie & Jos 50 ft
4. 85 Farmshop 50 ft
5. 85 Le Marais Buvette 50 ft