At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Jun 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Aldersly Garden Retirement Com?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114130 CHSC 114130How to fixFix it
- Code CHSC 114149.3 CHSC 114149.3How to fixFix it
- Code CHSC 114266 CHSC 114266How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 15, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114149.3
The department's words
Code CHSC 114149.3
Code CHSC 114266
The department's words
Code CHSC 114266
EarlierJul 24, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
In the preparation table, eggs egg Benedict container, had internal temperature readings were 85F and 91F, raw shell eggs 78F, and egg batter 78F were observed to be stored at ambient temperature. I the sandwich station, liquid whole egg, had an internal temperature reading of 65F, and was observed to be stored in the cold holding unit, and fruit with cut melons was at 67F. The container was stored on the table. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected onsite] The foods mentioned above were voluntarily discarded.
The department's words
CHSC 113996 In the preparation table, eggs egg Benedict container, had internal temperature readings were 85F and 91F, raw shell eggs 78F, and egg batter 78F were observed to be stored at ambient temperature. I the sandwich station, liquid whole egg, had an internal temperature reading of 65F, and was observed to be stored in the cold holding unit, and fruit with cut melons was at 67F. The container was stored on the table. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected onsite] The foods mentioned above were voluntarily discarded.
Corrected during the inspection
Handwashing facility in the preparation area, was observed without pressure and providing warm water at 77 °F. This is the only handwashing facility for the preparation and storage area. [Corrective action] Handwashing facilities shall be equipped to provide warm water under pressure. The temperature of the water shall be at least 100F but not greater than 108F.
The department's words
CHSC 114192 Handwashing facility in the preparation area, was observed without pressure and providing warm water at 77 °F. This is the only handwashing facility for the preparation and storage area. [Corrective action] Handwashing facilities shall be equipped to provide warm water under pressure. The temperature of the water shall be at least 100F but not greater than 108F.
Corrected during the inspection
EarlierJul 18, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the preparation table, eggs egg Benedict container, had internal temperature readings were 85F and 91F, raw shell eggs 78F, and egg batter 78F were observed to be stored at ambient temperature. I the sandwich station, liquid whole egg, had an internal temperature reading of 65F, and was observed to be stored in the cold holding unit, and fruit with cut melons was at 67F. The container was stored on the table. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected onsite] The foods mentioned above were voluntarily discarded.
The department's words
CHSC 113996 In the preparation table, eggs egg Benedict container, had internal temperature readings were 85F and 91F, raw shell eggs 78F, and egg batter 78F were observed to be stored at ambient temperature. I the sandwich station, liquid whole egg, had an internal temperature reading of 65F, and was observed to be stored in the cold holding unit, and fruit with cut melons was at 67F. The container was stored on the table. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected onsite] The foods mentioned above were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Handwashing facility in the preparation area, was observed without pressure and providing warm water at 77 °F. This is the only handwashing facility for the preparation and storage area. [Corrective action] Handwashing facilities shall be equipped to provide warm water under pressure. The temperature of the water shall be at least 100F but not greater than 108F.
The department's words
CHSC 114192 Handwashing facility in the preparation area, was observed without pressure and providing warm water at 77 °F. This is the only handwashing facility for the preparation and storage area. [Corrective action] Handwashing facilities shall be equipped to provide warm water under pressure. The temperature of the water shall be at least 100F but not greater than 108F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw shell eggs internal temperature reading was at 54F. Raw shell container was observed on the ice bath container only touching the bottom side in the preparation area. In addition, half and half cream internal temperature reading was at 53F. Half and half carafe was observed stored at ambient temperature on the coffe station in the dining area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Raw shell eggs container was tranferred in the reach-in unit, and cream was discarded.
The department's words
CHSC 113996 Raw shell eggs internal temperature reading was at 54F. Raw shell container was observed on the ice bath container only touching the bottom side in the preparation area. In addition, half and half cream internal temperature reading was at 53F. Half and half carafe was observed stored at ambient temperature on the coffe station in the dining area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Raw shell eggs container was tranferred in the reach-in unit, and cream was discarded.
EarlierNov 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cut tomatoes at 62.4F and cut watermelon at 46F, sliced this morning within last 2 hours, cooling in reach in fridge covered with saran wrap. Cool foods uncovered or loosely covered to promote rapid cooling. Do not cover with saran wrap until food is <41F. Discussed with person in charge.
The department's words
CHSC 114002.1 Observed cut tomatoes at 62.4F and cut watermelon at 46F, sliced this morning within last 2 hours, cooling in reach in fridge covered with saran wrap. Cool foods uncovered or loosely covered to promote rapid cooling. Do not cover with saran wrap until food is <41F. Discussed with person in charge.
EarlierJan 21, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 21, 2020Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113973.b-c
The department's words
Code CHSC 113973.b-c
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114252
The department's words
Code CHSC 114252
Code CHSC 114257
The department's words
Code CHSC 114257
Show 2 more
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierMar 26, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water temperature at food prep sink, ware washing sink, and sink by freezer reached a maximum temperature of 99F-102F. Requirement is 120F for all sinks except hand sinks. Repair within one week.
The department's words
CHSC 114192 Water temperature at food prep sink, ware washing sink, and sink by freezer reached a maximum temperature of 99F-102F. Requirement is 120F for all sinks except hand sinks. Repair within one week.
EarlierOct 16, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Code CHSC 114259
The department's words
Code CHSC 114259
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierNov 3, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed pile of ice on the paved area outside, behind the kitchen. Also observed mop bucket and mop outside. Always dispose of waste water to a drain or floor sink or mop sink to prevent pollution.
The department's words
CHSC 114197 Observed pile of ice on the paved area outside, behind the kitchen. Also observed mop bucket and mop outside. Always dispose of waste water to a drain or floor sink or mop sink to prevent pollution.
Observed avocados on cutting board with stickers on the outside. Remove stickers and wash all produce before slicing, peeling, etc.
The department's words
CHSC 113992 Observed avocados on cutting board with stickers on the outside. Remove stickers and wash all produce before slicing, peeling, etc.
Move the Vulcan oven so it is under the hood with a 6 inch overhang of the hood. Refinish or replace deeply scored cutting boards.
The department's words
CHSC 114175 Move the Vulcan oven so it is under the hood with a 6 inch overhang of the hood. Refinish or replace deeply scored cutting boards.
Clean outside and inside of food waste bins to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean outside and inside of food waste bins to prevent attracting vermin.
Seal cracks and crevices along floor tiles and holes in the wall in the ware wash area to prevent entry of vermin.
The department's words
CHSC 114259 Seal cracks and crevices along floor tiles and holes in the wall in the ware wash area to prevent entry of vermin.
EarlierAug 15, 2016Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierApr 28, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Food temperatures in the domestic refrigerator in Hendrix Hall (temporary kitchen while hot line equipment installed) measured 48-50 F. Food has only been in the fridge for approximately one hour. Move all food to the walk-in, lower the temperature of the refrigerator and ensure that you maintain temperatures at 41 F or below. Ensure that food placed in this refrigerator measures 41 F. Food in the wait station refrigerator measures 48-49 F. Move all potentially hazardous food to the walk-in and immediately lower the fridge temperature.
The department's words
CHSC 113996 Food temperatures in the domestic refrigerator in Hendrix Hall (temporary kitchen while hot line equipment installed) measured 48-50 F. Food has only been in the fridge for approximately one hour. Move all food to the walk-in, lower the temperature of the refrigerator and ensure that you maintain temperatures at 41 F or below. Ensure that food placed in this refrigerator measures 41 F. Food in the wait station refrigerator measures 48-49 F. Move all potentially hazardous food to the walk-in and immediately lower the fridge temperature.
Remove food debris observed on the slicer. Sanitize in buckets for wiping cloths measured less than 200 ppm quaternary ammonia. Replace solution and use test strips to ensure you have 200 ppm at all times.
The department's words
CHSC 114097 Remove food debris observed on the slicer. Sanitize in buckets for wiping cloths measured less than 200 ppm quaternary ammonia. Replace solution and use test strips to ensure you have 200 ppm at all times.
Water in the prep sink measured 113-115 F. Adjust the water temperature to provide hot water of 120 F to this fixture. (Temp of water in dishwasher was well over 160 F.)
The department's words
CHSC 114192 Water in the prep sink measured 113-115 F. Adjust the water temperature to provide hot water of 120 F to this fixture. (Temp of water in dishwasher was well over 160 F.)
Specifications for all new equipment must be submitted for review and approval by EHS. I will review specifications received today.
The department's words
CHSC 114380 Specifications for all new equipment must be submitted for review and approval by EHS. I will review specifications received today.
Display thermometers were missing from the domestic refrigerator and the wait station refrigerator. Place one in the warmest part of each fridge.
The department's words
CHSC 114157 Display thermometers were missing from the domestic refrigerator and the wait station refrigerator. Place one in the warmest part of each fridge.
EarlierApr 9, 2014Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
The refrigerator looks good today. Temperatures are all under 41 degrees F. Continue to monitor temperatures in the refrigerators using a probe thermometer.
The department's words
CHSC 113996 The refrigerator looks good today. Temperatures are all under 41 degrees F. Continue to monitor temperatures in the refrigerators using a probe thermometer.
Corrected during the inspection
EarlierApr 1, 2014Routine inspectionViolation(s) Found
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed milk dispensed in glasses in the #5 refrigerator at 50 degrees F. The milk was poured out & thrown away. Observed multiple food temperatures in the #2 refrigerator at 49 degrees F. Food from this refrigerator was moved to the walk-in. Observed crab meat in a container of water at 63 degrees F. This was voluntarily destroyed.
The department's words
CHSC 113996 Observed milk dispensed in glasses in the #5 refrigerator at 50 degrees F. The milk was poured out & thrown away. Observed multiple food temperatures in the #2 refrigerator at 49 degrees F. Food from this refrigerator was moved to the walk-in. Observed crab meat in a container of water at 63 degrees F. This was voluntarily destroyed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed baked apples cooling in a covered pan. Always uncover food that is in the cooling process.
The department's words
CHSC 114002.1 Observed baked apples cooling in a covered pan. Always uncover food that is in the cooling process.
Observed crab meat thawing in a container of water at 63 degrees F. Use approved thawing methods - in the refrigerator, under running water, or as part of the cooking process.
The department's words
CHSC 114020 Observed crab meat thawing in a container of water at 63 degrees F. Use approved thawing methods - in the refrigerator, under running water, or as part of the cooking process.
Observed food (sugar, nuts, raisins) uncovered on buffet table. Use a sneeze guard or other cover to protect food from contamination.
The department's words
CHSC 114060 Observed food (sugar, nuts, raisins) uncovered on buffet table. Use a sneeze guard or other cover to protect food from contamination.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11173.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.