At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Aug 13, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Aloh-O?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No single use towels observed in dispenser at hand sink at rear kitchen/prep area. All hand sinks shall be adequately supplied. Corrected on site: Single-use towels provided in dispenser during visit. CHSC 113953How to fixFix it
- Raw frozen tuna in vacuum seal packaging observed undergoing thawing process in walk-in unit while still remaining in vacuum sealed state. Raw fish shall be removed from vacuum packaging prior to thawing. corrected on site: raw fish removed from packaging during inspection. CHSC 114020How 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
For Aloh-O's team
Is this your place?
Welcome, Aloh-O. We'll walk through this together, one item at a time. To log the fixes, claim Aloh-O first; we check that you run it.
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This is my place: claim Aloh-OWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: No single use towels observed in dispenser at hand sink at rear kitchen/prep area. All hand sinks shall be adequately supplied. Corrected on site: Single-use towels provided in dispenser during visit.The county found: “No single use towels observed in dispenser at hand sink at rear kitchen/prep area. All hand sinks shall be adequately…”
Then the next one: Raw frozen tuna in vacuum seal packaging observed undergoing thawing process in walk-in unit while still remaining in vacuum sealed state. Raw fish shall be removed from vacuum packaging prior to thawing. corrected on site: raw fish removed from packaging during inspection.
Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 25 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 13, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 13, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
No single use towels observed in dispenser at hand sink at rear kitchen/prep area. All hand sinks shall be adequately supplied. Corrected on site: Single-use towels provided in dispenser during visit.
The department's words
CHSC 113953 No single use towels observed in dispenser at hand sink at rear kitchen/prep area. All hand sinks shall be adequately supplied. Corrected on site: Single-use towels provided in dispenser during visit.
Raw frozen tuna in vacuum seal packaging observed undergoing thawing process in walk-in unit while still remaining in vacuum sealed state. Raw fish shall be removed from vacuum packaging prior to thawing. corrected on site: raw fish removed from packaging during inspection.
The department's words
CHSC 114020 Raw frozen tuna in vacuum seal packaging observed undergoing thawing process in walk-in unit while still remaining in vacuum sealed state. Raw fish shall be removed from vacuum packaging prior to thawing. corrected on site: raw fish removed from packaging during inspection.
EarlierFeb 12, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee observed entering food preparation area (front prep line) and don gloves without first washing hands. Hands shall be washed before beginning work, before initially donning gloves for working with food, as often as needed during food preparation. Employee was stopped and instructed to wash hands at time of inspection.
The department's words
CHSC 113953.3 Employee observed entering food preparation area (front prep line) and don gloves without first washing hands. Hands shall be washed before beginning work, before initially donning gloves for working with food, as often as needed during food preparation. Employee was stopped and instructed to wash hands at time of inspection.
EarlierFeb 6, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certification and permit to operate not displayed. Food manager certification and permit to operate must be displayed to the public. Keep a copy of both on the wall for display.
The department's words
CHSC 113947.1 Food manager certification and permit to operate not displayed. Food manager certification and permit to operate must be displayed to the public. Keep a copy of both on the wall for display.
EarlierOct 7, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 4, 2024Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two live cockroaches. Facility is to remain closed, receive another pest control treatment over the weekend and email report to inspector.
The department's words
CHSC 114259.1 Observed two live cockroaches. Facility is to remain closed, receive another pest control treatment over the weekend and email report to inspector.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 3, 2024Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two live nymphal cockroaches on floor by cookline and one live adult cockroach by prep fridge. Also observed two dead cockroaches in glue trap in dry storage room, one dead cockroach on floor in warewashing area, and one dead cockroach by chest freezer in back room. Facility shall be vermin free. Obtain pest control services. Facility shall remain closed until there is no evidence of vermin. remove cardboard in kitchen. Sanitize/clean facility. Seal all holes in facility where vermin can enter.
The department's words
CHSC 114259.1 Observed two live nymphal cockroaches on floor by cookline and one live adult cockroach by prep fridge. Also observed two dead cockroaches in glue trap in dry storage room, one dead cockroach on floor in warewashing area, and one dead cockroach by chest freezer in back room. Facility shall be vermin free. Obtain pest control services. Facility shall remain closed until there is no evidence of vermin. remove cardboard in kitchen. Sanitize/clean facility. Seal all holes in facility where vermin can enter.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 13, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 8, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed 1 dead cockroach (juvenile) on floor next to pre-rinse sink. Observed several rodent droppings in dry storage room on floor to left of door, on shelving next to wintermelon syrup, and under dry storage rack. Remove dead insect and all droppings using bleach (Cl) and paper towels. Clean and sanitize floors and shelving. Remove all cardboard from shelves and facility, clean contaminated surfaces, inspect food for signs of contamination and discard if contaminated. Seal all entry points (holes in ceiling, gaps in walls, re-grout in btw. tiles near dishwasher) and clean floors thoroughly to prevent vermin attraction. Get a licensed pest control service and provide pest report to inspector at reinspection. Food facilities must be kept free of vermin.
The department's words
CHSC 114259.1 MAJOR - Observed 1 dead cockroach (juvenile) on floor next to pre-rinse sink. Observed several rodent droppings in dry storage room on floor to left of door, on shelving next to wintermelon syrup, and under dry storage rack. Remove dead insect and all droppings using bleach (Cl) and paper towels. Clean and sanitize floors and shelving. Remove all cardboard from shelves and facility, clean contaminated surfaces, inspect food for signs of contamination and discard if contaminated. Seal all entry points (holes in ceiling, gaps in walls, re-grout in btw. tiles near dishwasher) and clean floors thoroughly to prevent vermin attraction. Get a licensed pest control service and provide pest report to inspector at reinspection. Food facilities must be kept free of vermin.
Corrected during the inspection
EarlierJan 25, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed 1 dead cockroach (juvenile) on floor next to pre-rinse sink. Observed several rodent droppings in dry storage room on floor to left of door, on shelving next to wintermelon syrup, and under dry storage rack. Remove dead insect and all droppings using bleach (Cl) and paper towels. Clean and sanitize floors and shelving. Remove all cardboard from shelves and facility, clean contaminated surfaces, inspect food for signs of contamination and discard if contaminated. Seal all entry points (holes in ceiling, gaps in walls, re-grout in btw. tiles near dishwasher) and clean floors thoroughly to prevent vermin attraction. Get a licensed pest control service and provide pest report to inspector at reinspection. Food facilities must be kept free of vermin.
The department's words
CHSC 114259.1 MAJOR - Observed 1 dead cockroach (juvenile) on floor next to pre-rinse sink. Observed several rodent droppings in dry storage room on floor to left of door, on shelving next to wintermelon syrup, and under dry storage rack. Remove dead insect and all droppings using bleach (Cl) and paper towels. Clean and sanitize floors and shelving. Remove all cardboard from shelves and facility, clean contaminated surfaces, inspect food for signs of contamination and discard if contaminated. Seal all entry points (holes in ceiling, gaps in walls, re-grout in btw. tiles near dishwasher) and clean floors thoroughly to prevent vermin attraction. Get a licensed pest control service and provide pest report to inspector at reinspection. Food facilities must be kept free of vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 13, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food prep sink only dispenses 80.6F water out of right handle, left handle is broken. Repair to dispense 120F hot water AND cold water out of respective faucets. Repair is scheduled for today. Repair by end of today to have hot >120F and cold water from this sink.
The department's words
CHSC 114192 Food prep sink only dispenses 80.6F water out of right handle, left handle is broken. Repair to dispense 120F hot water AND cold water out of respective faucets. Repair is scheduled for today. Repair by end of today to have hot >120F and cold water from this sink.
Corrected during the inspection
EarlierJul 12, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food prep sink only dispenses 80.6F water out of right handle, left handle is broken. Repair to dispense 120F hot water AND cold water out of respective faucets. Repair is scheduled for today. Repair by end of today to have hot >120F and cold water from this sink.
The department's words
CHSC 114192 Food prep sink only dispenses 80.6F water out of right handle, left handle is broken. Repair to dispense 120F hot water AND cold water out of respective faucets. Repair is scheduled for today. Repair by end of today to have hot >120F and cold water from this sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 3, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed unknown insects (~3) crawling around floor drain under food prep sink/table that appeared to be drain flies. Observed numerous dried rodent droppings in dry storage room under back shelf on floor. Food facilities must be kept free from vermin. No other signs of rodent activity was observed. Obtain the services of a licensed pest control operator within 7 days to treat the facility for rodents and drain flies - send me the pest report by 10/19/21. Today, clean up all droppings using bleach and paper towels, clean and sanitize the areas and inspect food to ensure no contamination. Clean and DRY floor sinks in facility, especially under food prep sink to prevent vermin attraction. Install door sweep by 10/26/21 under screen door to prevent rodent entry. Reinspection 10/26/21 to monitor activity.
The department's words
CHSC 114259.1 MAJOR - Observed unknown insects (~3) crawling around floor drain under food prep sink/table that appeared to be drain flies. Observed numerous dried rodent droppings in dry storage room under back shelf on floor. Food facilities must be kept free from vermin. No other signs of rodent activity was observed. Obtain the services of a licensed pest control operator within 7 days to treat the facility for rodents and drain flies - send me the pest report by 10/19/21. Today, clean up all droppings using bleach and paper towels, clean and sanitize the areas and inspect food to ensure no contamination. Clean and DRY floor sinks in facility, especially under food prep sink to prevent vermin attraction. Install door sweep by 10/26/21 under screen door to prevent rodent entry. Reinspection 10/26/21 to monitor activity.
EarlierOct 12, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed unknown insects (~3) crawling around floor drain under food prep sink/table that appeared to be drain flies. Observed numerous dried rodent droppings in dry storage room under back shelf on floor. Food facilities must be kept free from vermin. No other signs of rodent activity was observed. Obtain the services of a licensed pest control operator within 7 days to treat the facility for rodents and drain flies - send me the pest report by 10/19/21. Today, clean up all droppings using bleach and paper towels, clean and sanitize the areas and inspect food to ensure no contamination. Clean and DRY floor sinks in facility, especially under food prep sink to prevent vermin attraction. Install door sweep by 10/26/21 under screen door to prevent rodent entry. Reinspection 10/26/21 to monitor activity.
The department's words
CHSC 114259.1 MAJOR - Observed unknown insects (~3) crawling around floor drain under food prep sink/table that appeared to be drain flies. Observed numerous dried rodent droppings in dry storage room under back shelf on floor. Food facilities must be kept free from vermin. No other signs of rodent activity was observed. Obtain the services of a licensed pest control operator within 7 days to treat the facility for rodents and drain flies - send me the pest report by 10/19/21. Today, clean up all droppings using bleach and paper towels, clean and sanitize the areas and inspect food to ensure no contamination. Clean and DRY floor sinks in facility, especially under food prep sink to prevent vermin attraction. Install door sweep by 10/26/21 under screen door to prevent rodent entry. Reinspection 10/26/21 to monitor activity.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 8, 2021Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 2, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were found at unsafe temperatures: imitation crab at 46.6F in walk in, sliced avocado at 50.8F in sushi prep fridge, salmon (minced) at 48.8F in sushi prep fridge, tempura at 69F in sushi prep fridge (1 bowl fell on floor and was discarded). Adjust/repair fridges to cold hold foods at 41F or below. Provide monitoring thermometers in all fridges and keep lid closed on prep top.
The department's words
CHSC 113996 The following foods were found at unsafe temperatures: imitation crab at 46.6F in walk in, sliced avocado at 50.8F in sushi prep fridge, salmon (minced) at 48.8F in sushi prep fridge, tempura at 69F in sushi prep fridge (1 bowl fell on floor and was discarded). Adjust/repair fridges to cold hold foods at 41F or below. Provide monitoring thermometers in all fridges and keep lid closed on prep top.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 23, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tempura cooked ~30 mins. ago out on wire rack at 89-91F. Operator states that the tempura is re-fried when ordered and is used up/thrown out after 3-4 hrs. When time is used as a public health control, proper records and documentation must be maintained. Maintain a time log or use timers to document 4 hrs. from the time a food is put out to signify when the food needs to be thrown out. Please fill out TPHC written procedures (provided) and implement.
The department's words
CHSC 114000 Observed tempura cooked ~30 mins. ago out on wire rack at 89-91F. Operator states that the tempura is re-fried when ordered and is used up/thrown out after 3-4 hrs. When time is used as a public health control, proper records and documentation must be maintained. Maintain a time log or use timers to document 4 hrs. from the time a food is put out to signify when the food needs to be thrown out. Please fill out TPHC written procedures (provided) and implement.
EarlierDec 27, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels available at back handwash sink . Hand wash supplies shall be stocked at all times.
The department's words
CHSC 113953.2 No paper towels available at back handwash sink . Hand wash supplies shall be stocked at all times.
EarlierMay 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee unable to demonstrate proper food safety practices.
The department's words
CHSC 113947 Employee unable to demonstrate proper food safety practices.
EarlierJun 20, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Please submit a Standard Operating Procedure for the preparation of sushi rice. Should be the same as the Novato Sushi Fray location - I'll check the file.
The department's words
CHSC 114419 Please submit a Standard Operating Procedure for the preparation of sushi rice. Should be the same as the Novato Sushi Fray location - I'll check the file.
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
New cooking equipment & refrigerator were added after the change of ownership. All are commercial & bear the NSF insignia. In the future approval prior to purchase. Equipment contacting potentially hazardous foods need wash, rinse, sanitize every 4 hours.
The department's words
CHSC 114130 New cooking equipment & refrigerator were added after the change of ownership. All are commercial & bear the NSF insignia. In the future approval prior to purchase. Equipment contacting potentially hazardous foods need wash, rinse, sanitize every 4 hours.
Investigate/repair water leak from ceiling in ware wash area.
The department's words
CHSC 114190 Investigate/repair water leak from ceiling in ware wash area.
EarlierMar 30, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Lighting in multiple locations has burned out bulbs, not meeting the minimum foot candles, replace bulbs and recheck pending.
The department's words
CHSC 114252 Lighting in multiple locations has burned out bulbs, not meeting the minimum foot candles, replace bulbs and recheck pending.
Handwash sink needs a splashguard on the right side due to proximity of food prep, less than 24
The department's words
CHSC 113953 Handwash sink needs a splashguard on the right side due to proximity of food prep, less than 24
Adjust/relocate cooking equipment so there is a 6 minimum overlap from the hood lip.
The department's words
CHSC 114149.2 Adjust/relocate cooking equipment so there is a 6 minimum overlap from the hood lip.
Avantco L side food prep frig reading 42 F, reduce to 41 F or less.
The department's words
CHSC 113996 Avantco L side food prep frig reading 42 F, reduce to 41 F or less.
Butter out on counter at 70 F, discarded. Keep at 41 F or less or use a time/temperature log.
The department's words
CHSC 113998 Butter out on counter at 70 F, discarded. Keep at 41 F or less or use a time/temperature log.
Show 3 more
Replace soiled cutting board on right side food prep frig.
The department's words
CHSC 114115 Replace soiled cutting board on right side food prep frig.
Thoroughly clean/sanitize: a. Floor sink for icemaker/walk in b. Walk in floor, walls and ceiling need long-term cleaning
The department's words
CHSC 114115.c Thoroughly clean/sanitize: a. Floor sink for icemaker/walk in b. Walk in floor, walls and ceiling need long-term cleaning
a. Replace broken tiles in multiple areas of kitchen b. Warewash area of kitchen needs multiple tiles regrouted
The department's words
CHSC 114268 a. Replace broken tiles in multiple areas of kitchen b. Warewash area of kitchen needs multiple tiles regrouted
EarlierJan 5, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Avantco refrigerator up front (with burgers) is running 44F to 46F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Avantco refrigerator up front (with burgers) is running 44F to 46F. Must be 41F or below. Repair/adjust immediately.
Repair hot water faucet at food prep sink and cold water faucet at kitchen handwash sink so that water can be shut off at top of sink. (Temporarily using valves below sinks to shut off water.)
The department's words
CHSC 114192 Repair hot water faucet at food prep sink and cold water faucet at kitchen handwash sink so that water can be shut off at top of sink. (Temporarily using valves below sinks to shut off water.)
Code CHSC 114051
The department's words
Code CHSC 114051
Keep wiping cloths that are used more than once in bucket of sanitizing solution between each use. (Sanitizer should be 100 ppm chlorine or 200 ppm quaternary ammonium.)
The department's words
CHSC 114185.1 Keep wiping cloths that are used more than once in bucket of sanitizing solution between each use. (Sanitizer should be 100 ppm chlorine or 200 ppm quaternary ammonium.)
Provide display thermometer in white chest freezer.
The department's words
CHSC 114157 Provide display thermometer in white chest freezer.
Show 1 more
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
EarlierNov 15, 2016Follow-up inspectionNo Violation(s) Found
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 9, 2016Follow-up inspectionYellow placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed pastrami hot holding at 121F, turkey legs at 98-121F, soup at 120-122F all in steam table. All items placed in steam table less then 2 hrs ago. Reheated to 165F.
The department's words
CHSC 113996 Observed pastrami hot holding at 121F, turkey legs at 98-121F, soup at 120-122F all in steam table. All items placed in steam table less then 2 hrs ago. Reheated to 165F.
Facility is still saving left over turkey carcasses and beef that hand been held using time as a control. If facility is found on future inspections keeping PHF that was under time as a control, facility will no longer be allowed to use time as a control. Turkey and beef discarded.
The department's words
CHSC 114000 Facility is still saving left over turkey carcasses and beef that hand been held using time as a control. If facility is found on future inspections keeping PHF that was under time as a control, facility will no longer be allowed to use time as a control. Turkey and beef discarded.
Observed dirty wiping cloths being stored on shelf under cutting board being used to wipe cutting board. Store wiping cloth in sanitizer when not in use. Discussed with PIC.
The department's words
CHSC 114113 Observed dirty wiping cloths being stored on shelf under cutting board being used to wipe cutting board. Store wiping cloth in sanitizer when not in use. Discussed with PIC.
EarlierNov 7, 2016Routine inspectionYellow placard
9 violations listed, 0 marked critical.
Not critical (9)
Observed no paper towels (dispenser not dispensing) and cold water knob on faucet not functional. Stock hand sink with soap and paper towels at all times. Repair cold water knob on faucet.
The department's words
CHSC 113953.2 Observed no paper towels (dispenser not dispensing) and cold water knob on faucet not functional. Stock hand sink with soap and paper towels at all times. Repair cold water knob on faucet.
Observed following hot hold temperature violations on steam table: turkey legs in gravy 123-111F, turkey legs in bbq sauce 115F, ham 104F. Observed potato salad at 45F, macaroni salad at 46F, sliced tomato at 46F in cold make line. Ensure all PHF is hot held at 135F or cold held at 41F or below. Turkey legs ins team table since 11:00 am-Discarded Ham in steam table since 12:30- re-heat to 165F w/n 30 mins. Adjust cold make line to hold 41F or below.
The department's words
CHSC 113996 Observed following hot hold temperature violations on steam table: turkey legs in gravy 123-111F, turkey legs in bbq sauce 115F, ham 104F. Observed potato salad at 45F, macaroni salad at 46F, sliced tomato at 46F in cold make line. Ensure all PHF is hot held at 135F or cold held at 41F or below. Turkey legs ins team table since 11:00 am-Discarded Ham in steam table since 12:30- re-heat to 165F w/n 30 mins. Adjust cold make line to hold 41F or below.
Facility currently uses time as a public health control for holding turkey (whole), roast beef, and tri tip on steam table make line. Observed whole turkey in steam table make line at 98-99F, roast beef at 100-120F. Observed turkey carcass stored on stove no heat at room temperature at 73F and pan of broth at 83F on stove no heat. Facility time as a control log last filled out on 11-04-16. After discussion with employee turkey carcass moved to freezer for use the next day to make soup. This turkey carcass previously on the make line under time as a control. As terms of Time as a Control any PHF is required to be discarded. No food that has been held in the danger zone under time as a control may be kept. Recording date and discard time on log is required. Discussed with PIC. Turkey carcass and broth discarded. Turkey and roast beef marked on log for time as a control.
The department's words
CHSC 114000 Facility currently uses time as a public health control for holding turkey (whole), roast beef, and tri tip on steam table make line. Observed whole turkey in steam table make line at 98-99F, roast beef at 100-120F. Observed turkey carcass stored on stove no heat at room temperature at 73F and pan of broth at 83F on stove no heat. Facility time as a control log last filled out on 11-04-16. After discussion with employee turkey carcass moved to freezer for use the next day to make soup. This turkey carcass previously on the make line under time as a control. As terms of Time as a Control any PHF is required to be discarded. No food that has been held in the danger zone under time as a control may be kept. Recording date and discard time on log is required. Discussed with PIC. Turkey carcass and broth discarded. Turkey and roast beef marked on log for time as a control.
Observed full 8 qt covered container of cooked pasta at 73F on counter in back of kitchen. Observed turkey legs at 83F and pulled turkey at 76F in plastic wrapped containers in walk-in cooler. PIC was not sure when these items were cooked or started cooling. Due to not knowing if turkey or pasta met cooling time temperature requirements both discarded. Ensure all PHF is cooled from 135F to 70F w/n 2 hrs. and from 70-41F or below in the next 4 hrs. *Anything (turkey, roast beef, tri tip) on time as a control may not be saved and cooled for later use.
The department's words
CHSC 114002 Observed full 8 qt covered container of cooked pasta at 73F on counter in back of kitchen. Observed turkey legs at 83F and pulled turkey at 76F in plastic wrapped containers in walk-in cooler. PIC was not sure when these items were cooked or started cooling. Due to not knowing if turkey or pasta met cooling time temperature requirements both discarded. Ensure all PHF is cooled from 135F to 70F w/n 2 hrs. and from 70-41F or below in the next 4 hrs. *Anything (turkey, roast beef, tri tip) on time as a control may not be saved and cooled for later use.
a. Observed 0 ppm chlorine in sanitizer bucket. Observed dirty wiping cloths stored on shelf under cutting board used to wipe cutting board. Ensure to provide 100 ppm chlorine sanitizer. Store wiping cloths in solution when not in use. Change sanitizer every 2 hours. Sanitizer made, clean towel provided, food contact surface sanitized. B. In use knife storage unit and knives stored inside coated with grease dirt/dust and old food debris. Clean and sanitize knives and discontinue use of knife holder.
The department's words
CHSC 114113 a. Observed 0 ppm chlorine in sanitizer bucket. Observed dirty wiping cloths stored on shelf under cutting board used to wipe cutting board. Ensure to provide 100 ppm chlorine sanitizer. Store wiping cloths in solution when not in use. Change sanitizer every 2 hours. Sanitizer made, clean towel provided, food contact surface sanitized. B. In use knife storage unit and knives stored inside coated with grease dirt/dust and old food debris. Clean and sanitize knives and discontinue use of knife holder.
Show 4 more
Comet stored over food preps sink. Store chemicals below and away from food/food contact surfaces. Discussed with PIC. Comet relocated.
The department's words
CHSC 114254.2 Comet stored over food preps sink. Store chemicals below and away from food/food contact surfaces. Discussed with PIC. Comet relocated.
Kitchen floors, walls, shelves, under sinks, floor drains, and equipment all observed in need of deep clean and organization. Facility will have 1 week cleaning compliance. Failure to comply will result in a case being opened and $190.00 / hr cost recovery fee being charged.
The department's words
CHSC 114115.c Kitchen floors, walls, shelves, under sinks, floor drains, and equipment all observed in need of deep clean and organization. Facility will have 1 week cleaning compliance. Failure to comply will result in a case being opened and $190.00 / hr cost recovery fee being charged.
Both front and back hood systems coated in dust and debris/grease. Call for cleaning/service of hood syst.
The department's words
CHSC 114149.2 Both front and back hood systems coated in dust and debris/grease. Call for cleaning/service of hood syst.
Sanitizer 0 ppm chlorine. Provide sanitizer 100 ppm Change every 2 hrs. Sanitizer changed.
The department's words
CHSC 114185.1 Sanitizer 0 ppm chlorine. Provide sanitizer 100 ppm Change every 2 hrs. Sanitizer changed.
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)
What you can do
As a customer of Aloh-O, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Aloh-O know
Ask for the manager. Aloh-O can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L15466.
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.