At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 15, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Andy's Sun Valley Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot water temperature reading was measured at 112F in the preparation sink, and 114F in the 3-compartment sink. [Corrective action] Provide hot water temperature of at least 120F. CHSC 114192How 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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Next: Hot water temperature reading was measured at 112F in the preparation sink, and 114F in the 3-compartment sink. [Corrective action] Provide hot water temperature of at least 120F.The county found: “Hot water temperature reading was measured at 112F in the preparation sink, and 114F in the 3-compartment sink.…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 15, 2024Routine inspectionGreen placard
This one: Green placard, inspected Aug 15, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
Hot water temperature reading was measured at 112F in the preparation sink, and 114F in the 3-compartment sink. [Corrective action] Provide hot water temperature of at least 120F.
The department's words
CHSC 114192 Hot water temperature reading was measured at 112F in the preparation sink, and 114F in the 3-compartment sink. [Corrective action] Provide hot water temperature of at least 120F.
EarlierMay 30, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the hot holding unit, pepperoni pizza internal temperature readings were at 78F and 80F, and cheese pizza 82F, and 80F in different parts of the food. In addition, in the cold holding inserts, provolone, Swiss, and American cheese internal temperature readings were at 45F and 44F. [CA] Potentiallly hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) The inspector adived using time as a public health control for 4 hours (TPHC).
The department's words
CHSC 113996 In the hot holding unit, pepperoni pizza internal temperature readings were at 78F and 80F, and cheese pizza 82F, and 80F in different parts of the food. In addition, in the cold holding inserts, provolone, Swiss, and American cheese internal temperature readings were at 45F and 44F. [CA] Potentiallly hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) The inspector adived using time as a public health control for 4 hours (TPHC).
EarlierNov 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding inset, American cheese internal temperature readings were measured at 52F, and 51F, and Swiss cheese at 53F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Employee agreed to use the cheese within 2 hours.
The department's words
CHSC 113996 In the cold holding inset, American cheese internal temperature readings were measured at 52F, and 51F, and Swiss cheese at 53F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Employee agreed to use the cheese within 2 hours.
EarlierApr 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of sanitizer bucket prepared. Observed food prep being conducted.
The department's words
CHSC 114113 Lack of sanitizer bucket prepared. Observed food prep being conducted.
EarlierFeb 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3 compartment sink reached 100 degrees F. required to be at 120 degrees F, Hot water at handwashing sink located in food prep area measured at 83 degrees F, required to be at 100 degrees F. Hot water at janitorial sink reached 95 degrees F, required to be at 120 degrees F. Hot water at prep sink locate next to 3 compartment sink reached 95 degrees F. Per staff, the water heater pilot is not lit. The owner will attempt to repair today.
The department's words
CHSC 114192 Hot water at 3 compartment sink reached 100 degrees F. required to be at 120 degrees F, Hot water at handwashing sink located in food prep area measured at 83 degrees F, required to be at 100 degrees F. Hot water at janitorial sink reached 95 degrees F, required to be at 120 degrees F. Hot water at prep sink locate next to 3 compartment sink reached 95 degrees F. Per staff, the water heater pilot is not lit. The owner will attempt to repair today.
Corrected during the inspection
EarlierJul 29, 2020Follow-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.
EarlierJul 28, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Per staff facility is using time as a public health control for pizza, calzone, and pepperoni roll. The internal temperature of pizza measured at 84 - 90 degrees F, calzone 114 degrees F, and pepperoni roll 112 degrees F. The food items were not labeled and no procedures were on site. Maintain records and documentation. Per staff food has been in case since 11:30 and will be thrown away by 3:30pm.
The department's words
CHSC 114000 Per staff facility is using time as a public health control for pizza, calzone, and pepperoni roll. The internal temperature of pizza measured at 84 - 90 degrees F, calzone 114 degrees F, and pepperoni roll 112 degrees F. The food items were not labeled and no procedures were on site. Maintain records and documentation. Per staff food has been in case since 11:30 and will be thrown away by 3:30pm.
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
Hot water at 3 compartment sink reached 100 degrees F. required to be at 120 degrees F, Hot water at handwashing sink located in food prep area measured at 83 degrees F, required to be at 100 degrees F. Hot water at janitorial sink reached 95 degrees F, required to be at 120 degrees F. Hot water at prep sink locate next to 3 compartment sink reached 95 degrees F. Per staff, the water heater pilot is not lit. The owner will attempt to repair today.
The department's words
CHSC 114192 Hot water at 3 compartment sink reached 100 degrees F. required to be at 120 degrees F, Hot water at handwashing sink located in food prep area measured at 83 degrees F, required to be at 100 degrees F. Hot water at janitorial sink reached 95 degrees F, required to be at 120 degrees F. Hot water at prep sink locate next to 3 compartment sink reached 95 degrees F. Per staff, the water heater pilot is not lit. The owner will attempt to repair today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Per manager facility is using time as a public health control for burritos. The internal temperature of burritos measured at 110 degrees F. The burritos were not labeled and no procedures were on site. Maintain records and documentation. Burritos were discarded.
The department's words
CHSC 114000 Per manager facility is using time as a public health control for burritos. The internal temperature of burritos measured at 110 degrees F. The burritos were not labeled and no procedures were on site. Maintain records and documentation. Burritos were discarded.
EarlierDec 5, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No person may serve as the certified food safety handler manager or two or more facilities. Obtain a certified manager specifically for this site.
The department's words
CHSC 113947.1 No person may serve as the certified food safety handler manager or two or more facilities. Obtain a certified manager specifically for this site.
EarlierDec 19, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli meat at 50F and cut tomatoes at 45F in prep top. These drop pans were overfilled. Reduce amount there to the level of the fill line to ensure proper refrigeration. Violation corrected to minor. Steam table did not have food on it during inspection but the surface temperature of the drop pans were 110F in spite of the hot water bath being at 180F. Monitor temperatures here to confirm hot food is held at 135F or above.
The department's words
CHSC 113996 Deli meat at 50F and cut tomatoes at 45F in prep top. These drop pans were overfilled. Reduce amount there to the level of the fill line to ensure proper refrigeration. Violation corrected to minor. Steam table did not have food on it during inspection but the surface temperature of the drop pans were 110F in spite of the hot water bath being at 180F. Monitor temperatures here to confirm hot food is held at 135F or above.
EarlierDec 12, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked pasta at 103F on steam table. Cooked chicken at 83F-96F also on steam table. Hot hold potentially hazardous foods (PHFs) at 135F or above. Food was discarded (as it was cooked over 2 hours prior).
The department's words
CHSC 113996 Cooked pasta at 103F on steam table. Cooked chicken at 83F-96F also on steam table. Hot hold potentially hazardous foods (PHFs) at 135F or above. Food was discarded (as it was cooked over 2 hours prior).
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 unshelled hard boiled eggs at 83F in prep fridge. These were cooked 15 minutes prior and were cooling in a covered container. Cool PHF uncovered to prevent heat being trapped in container and item cooling slowly.
The department's words
CHSC 114002.1 Observed unshelled hard boiled eggs at 83F in prep fridge. These were cooked 15 minutes prior and were cooling in a covered container. Cool PHF uncovered to prevent heat being trapped in container and item cooling slowly.
No consumer advisory provided for raw sushi. Have vendor add advisory.
The department's words
CHSC 114093 No consumer advisory provided for raw sushi. Have vendor add advisory.
At start of inspection, observed cheese and popcorn on display with no cover or sneeze guard. Cover the food to prevent contamination.
The department's words
CHSC 114060 At start of inspection, observed cheese and popcorn on display with no cover or sneeze guard. Cover the food to prevent contamination.
EarlierMar 9, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Deli meat in the prep refrigerator measured 45 F and was overstocked in the insert. Only fill inserts 3/4 full to maintain cold food temperatures at 41 F or below. Cheese in the display case measured 49 F and was immediately moved to the walk-in. Ensure that food is not stocked beyond the fill line for this refrigerator. Maintain temps at 41 F or below.
The department's words
CHSC 113996 Deli meat in the prep refrigerator measured 45 F and was overstocked in the insert. Only fill inserts 3/4 full to maintain cold food temperatures at 41 F or below. Cheese in the display case measured 49 F and was immediately moved to the walk-in. Ensure that food is not stocked beyond the fill line for this refrigerator. Maintain temps at 41 F or below.
Rinse aid observed beside food in the cabinet under the espresso machine. Store all chemicals separate and below food.
The department's words
CHSC 114254.1 Rinse aid observed beside food in the cabinet under the espresso machine. Store all chemicals separate and below food.
Do not use the outdoor walk-in until it is approved by EHS. Milk inside the walk-in was immediately moved to an indoor walk-in.
The department's words
CHSC 114175 Do not use the outdoor walk-in until it is approved by EHS. Milk inside the walk-in was immediately moved to an indoor walk-in.
Garbage observed overflowing in dumpster - lids not able to close. Ensure garbage is removed as soon as possible so lids can be closed to prevent attracting vermin.
The department's words
CHSC 114245.1 Garbage observed overflowing in dumpster - lids not able to close. Ensure garbage is removed as soon as possible so lids can be closed to prevent attracting vermin.
Seal gaps observed under the back door and between the front doors to prevent entry of vermin.
The department's words
CHSC 114259 Seal gaps observed under the back door and between the front doors to prevent entry of vermin.
EarlierFeb 5, 2015Follow-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 3, 2015Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Some foods in the grab and go open display refrigerator measured 52-55 F. The refrigerator appears to be holding temperatures below 41 F, but foods receiving direct sunlight were above 41 F. Food above 50 F was voluntarily discarded. Some food items in the large deli case measured 45 F. Adjust the temperature of this unit as necessary. Ensure that all food is 41 F or below before placing in this unit. Maintain cold temperatures at or below 41 F.
The department's words
CHSC 113996 Some foods in the grab and go open display refrigerator measured 52-55 F. The refrigerator appears to be holding temperatures below 41 F, but foods receiving direct sunlight were above 41 F. Food above 50 F was voluntarily discarded. Some food items in the large deli case measured 45 F. Adjust the temperature of this unit as necessary. Ensure that all food is 41 F or below before placing in this unit. Maintain cold temperatures at or below 41 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Clean mold observed inside the ice machine.
The department's words
CHSC 114097 Clean mold observed inside the ice machine.
Place display thermometers in the warmest part of every refrigeration unit. Repair the broken digital display thermometer in the meat case.
The department's words
CHSC 114157 Place display thermometers in the warmest part of every refrigeration unit. Repair the broken digital display thermometer in the meat case.
Provide an air gap between pipes and floor sink beside the ice machine. The air gap must be twice the diameter of the pipe, but no less than one inch.
The department's words
CHSC 114190 Provide an air gap between pipes and floor sink beside the ice machine. The air gap must be twice the diameter of the pipe, but no less than one inch.
Some flies were observed in the market. Keep the front doors closed or install an air curtain.
The department's words
CHSC 114259.1 Some flies were observed in the market. Keep the front doors closed or install an air curtain.
Label orange juice as unpasteurized .
The department's words
CHSC 114089 Label orange juice as unpasteurized .
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 L10282.
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.