At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Aug 20, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Antiguas Cafe & Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed the following foods held at unsafe temperatures: Inside the prep top refrigerator, beef 50 F about 3 lbs, ham and cheeses 53 F about 1 lb, salsa 54 F about 1 lb, raw chicken 51 F about 3 lbs, chorizo 55 F about 1/2 lb, red sauce 54 F about 1 lb, pork 52 F about 3 lbs, cotija cheese 59 F about 3 lbs, hot dogs 54 F about 1 lb, raw eggs 59 F about 4 quarts, sliced tomatoes 58 F about 1 lb. Inside the Atosa refrigerator, beef stew 52 F about 12 lbs, black beans 54 F about 3 lbs, salsa 54 F about 6 lbs, chicken soup 53 F about 5 lbs, chicken 50 F about 5 lbs, tomales 54 F about 20 lbs, mole 52 F about 5 lbs, chicken salad 48 F about 10 lbs, sour cream 48 F about 3 lbs, red sauce 50 F about 5 lbs, pasta salad 49 F about 4 lbs, ranchero sauce 50 F about 8 lbs, chicken in green sauce 48 F about 5 lbs, tamales 55 F about 15 lbs, chicken stew 49 F about 10 lbs, hot dogs 50 F about 5 lbs, pasta salad 50 F about 1 lb, beef 50 F about 5 lbs, 2 chili rellenos 49 F, ground beef 48 F about 3 lbs, beef stew 52 F about 12 lbs. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Foods in the Atosa refrigerator were from yesterday. All above foods in Atosa refrigerator and prep top refrigerator were discarded. Immediately repair/adjust refrigeration to cold hold at 41 F or below. Discontinue use of these units until repaired. CHSC 113996How to fixFix it
- Observed clogged floor sink adjacent to Atosa refrigerator. Ensure all floor sinks are maintained in facility. Immediately repair, ensure floor sink is no longer clogged. CHSC 114197How 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 Antiguas Cafe & Restaurant's team
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Next: Observed the following foods held at unsafe temperatures: Inside the prep top refrigerator, beef 50 F about 3 lbs, ham and cheeses 53 F about 1 lb, salsa 54 F about 1 lb, raw chicken 51 F about 3 lbs, chorizo 55 F about 1/2 lb, red sauce 54 F about 1 lb, pork 52 F about 3 lbs, cotija cheese 59 F about 3 lbs, hot dogs 54 F about 1 lb, raw eggs 59 F about 4 quarts, sliced tomatoes 58 F about 1 lb. Inside the Atosa refrigerator, beef stew 52 F about 12 lbs, black beans 54 F about 3 lbs, salsa 54 F about 6 lbs, chicken soup 53 F about 5 lbs, chicken 50 F about 5 lbs, tomales 54 F about 20 lbs, mole 52 F about 5 lbs, chicken salad 48 F about 10 lbs, sour cream 48 F about 3 lbs, red sauce 50 F about 5 lbs, pasta salad 49 F about 4 lbs, ranchero sauce 50 F about 8 lbs, chicken in green sauce 48 F about 5 lbs, tamales 55 F about 15 lbs, chicken stew 49 F about 10 lbs, hot dogs 50 F about 5 lbs, pasta salad 50 F about 1 lb, beef 50 F about 5 lbs, 2 chili rellenos 49 F, ground beef 48 F about 3 lbs, beef stew 52 F about 12 lbs. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Foods in the Atosa refrigerator were from yesterday. All above foods in Atosa refrigerator and prep top refrigerator were discarded. Immediately repair/adjust refrigeration to cold hold at 41 F or below. Discontinue use of these units until repaired.The county found: “Observed the following foods held at unsafe temperatures: Inside the prep top refrigerator, beef 50 F about 3 lbs, ham…”
Then the next one: Observed clogged floor sink adjacent to Atosa refrigerator. Ensure all floor sinks are maintained in facility. Immediately repair, ensure floor sink is no longer clogged.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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 20, 2024Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 20, 2024.
2 violations listed, 0 marked critical.
Not critical (2)
Observed the following foods held at unsafe temperatures: Inside the prep top refrigerator, beef 50 F about 3 lbs, ham and cheeses 53 F about 1 lb, salsa 54 F about 1 lb, raw chicken 51 F about 3 lbs, chorizo 55 F about 1/2 lb, red sauce 54 F about 1 lb, pork 52 F about 3 lbs, cotija cheese 59 F about 3 lbs, hot dogs 54 F about 1 lb, raw eggs 59 F about 4 quarts, sliced tomatoes 58 F about 1 lb. Inside the Atosa refrigerator, beef stew 52 F about 12 lbs, black beans 54 F about 3 lbs, salsa 54 F about 6 lbs, chicken soup 53 F about 5 lbs, chicken 50 F about 5 lbs, tomales 54 F about 20 lbs, mole 52 F about 5 lbs, chicken salad 48 F about 10 lbs, sour cream 48 F about 3 lbs, red sauce 50 F about 5 lbs, pasta salad 49 F about 4 lbs, ranchero sauce 50 F about 8 lbs, chicken in green sauce 48 F about 5 lbs, tamales 55 F about 15 lbs, chicken stew 49 F about 10 lbs, hot dogs 50 F about 5 lbs, pasta salad 50 F about 1 lb, beef 50 F about 5 lbs, 2 chili rellenos 49 F, ground beef 48 F about 3 lbs, beef stew 52 F about 12 lbs. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Foods in the Atosa refrigerator were from yesterday. All above foods in Atosa refrigerator and prep top refrigerator were discarded. Immediately repair/adjust refrigeration to cold hold at 41 F or below. Discontinue use of these units until repaired.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: Inside the prep top refrigerator, beef 50 F about 3 lbs, ham and cheeses 53 F about 1 lb, salsa 54 F about 1 lb, raw chicken 51 F about 3 lbs, chorizo 55 F about 1/2 lb, red sauce 54 F about 1 lb, pork 52 F about 3 lbs, cotija cheese 59 F about 3 lbs, hot dogs 54 F about 1 lb, raw eggs 59 F about 4 quarts, sliced tomatoes 58 F about 1 lb. Inside the Atosa refrigerator, beef stew 52 F about 12 lbs, black beans 54 F about 3 lbs, salsa 54 F about 6 lbs, chicken soup 53 F about 5 lbs, chicken 50 F about 5 lbs, tomales 54 F about 20 lbs, mole 52 F about 5 lbs, chicken salad 48 F about 10 lbs, sour cream 48 F about 3 lbs, red sauce 50 F about 5 lbs, pasta salad 49 F about 4 lbs, ranchero sauce 50 F about 8 lbs, chicken in green sauce 48 F about 5 lbs, tamales 55 F about 15 lbs, chicken stew 49 F about 10 lbs, hot dogs 50 F about 5 lbs, pasta salad 50 F about 1 lb, beef 50 F about 5 lbs, 2 chili rellenos 49 F, ground beef 48 F about 3 lbs, beef stew 52 F about 12 lbs. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Foods in the Atosa refrigerator were from yesterday. All above foods in Atosa refrigerator and prep top refrigerator were discarded. Immediately repair/adjust refrigeration to cold hold at 41 F or below. Discontinue use of these units until repaired.
Observed clogged floor sink adjacent to Atosa refrigerator. Ensure all floor sinks are maintained in facility. Immediately repair, ensure floor sink is no longer clogged.
The department's words
CHSC 114197 Observed clogged floor sink adjacent to Atosa refrigerator. Ensure all floor sinks are maintained in facility. Immediately repair, ensure floor sink is no longer clogged.
EarlierAug 19, 2024Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods held at unsafe temperatures: Inside the prep top refrigerator, beef 50 F about 3 lbs, ham and cheeses 53 F about 1 lb, salsa 54 F about 1 lb, raw chicken 51 F about 3 lbs, chorizo 55 F about 1/2 lb, red sauce 54 F about 1 lb, pork 52 F about 3 lbs, cotija cheese 59 F about 3 lbs, hot dogs 54 F about 1 lb, raw eggs 59 F about 4 quarts, sliced tomatoes 58 F about 1 lb. Inside the Atosa refrigerator, beef stew 52 F about 12 lbs, black beans 54 F about 3 lbs, salsa 54 F about 6 lbs, chicken soup 53 F about 5 lbs, chicken 50 F about 5 lbs, tomales 54 F about 20 lbs, mole 52 F about 5 lbs, chicken salad 48 F about 10 lbs, sour cream 48 F about 3 lbs, red sauce 50 F about 5 lbs, pasta salad 49 F about 4 lbs, ranchero sauce 50 F about 8 lbs, chicken in green sauce 48 F about 5 lbs, tamales 55 F about 15 lbs, chicken stew 49 F about 10 lbs, hot dogs 50 F about 5 lbs, pasta salad 50 F about 1 lb, beef 50 F about 5 lbs, 2 chili rellenos 49 F, ground beef 48 F about 3 lbs, beef stew 52 F about 12 lbs. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Foods in the Atosa refrigerator were from yesterday. All above foods in Atosa refrigerator and prep top refrigerator were discarded. Immediately repair/adjust refrigeration to cold hold at 41 F or below. Discontinue use of these units until repaired.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: Inside the prep top refrigerator, beef 50 F about 3 lbs, ham and cheeses 53 F about 1 lb, salsa 54 F about 1 lb, raw chicken 51 F about 3 lbs, chorizo 55 F about 1/2 lb, red sauce 54 F about 1 lb, pork 52 F about 3 lbs, cotija cheese 59 F about 3 lbs, hot dogs 54 F about 1 lb, raw eggs 59 F about 4 quarts, sliced tomatoes 58 F about 1 lb. Inside the Atosa refrigerator, beef stew 52 F about 12 lbs, black beans 54 F about 3 lbs, salsa 54 F about 6 lbs, chicken soup 53 F about 5 lbs, chicken 50 F about 5 lbs, tomales 54 F about 20 lbs, mole 52 F about 5 lbs, chicken salad 48 F about 10 lbs, sour cream 48 F about 3 lbs, red sauce 50 F about 5 lbs, pasta salad 49 F about 4 lbs, ranchero sauce 50 F about 8 lbs, chicken in green sauce 48 F about 5 lbs, tamales 55 F about 15 lbs, chicken stew 49 F about 10 lbs, hot dogs 50 F about 5 lbs, pasta salad 50 F about 1 lb, beef 50 F about 5 lbs, 2 chili rellenos 49 F, ground beef 48 F about 3 lbs, beef stew 52 F about 12 lbs. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Foods in the Atosa refrigerator were from yesterday. All above foods in Atosa refrigerator and prep top refrigerator were discarded. Immediately repair/adjust refrigeration to cold hold at 41 F or below. Discontinue use of these units until repaired.
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
Observed clogged floor sink adjacent to Atosa refrigerator. Ensure all floor sinks are maintained in facility. Immediately repair, ensure floor sink is no longer clogged.
The department's words
CHSC 114197 Observed clogged floor sink adjacent to Atosa refrigerator. Ensure all floor sinks are maintained in facility. Immediately repair, ensure floor sink is no longer clogged.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Eggs left out of refrigeration stored on the floor from delivery early in the morning. Eggs recorded at 81°F. / Discard out of temperature eggs. Keep eggs in refrigeration to cold hold at 41°F or below.
The department's words
CHSC 113996 Eggs left out of refrigeration stored on the floor from delivery early in the morning. Eggs recorded at 81°F. / Discard out of temperature eggs. Keep eggs in refrigeration to cold hold at 41°F or below.
EarlierOct 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierApr 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 2, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 3, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 15, 2018Follow-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.
EarlierNov 9, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 2, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Keep potentially hazardous foods (PHFs) below 41F or above 135F.
The department's words
CHSC 113996 Keep potentially hazardous foods (PHFs) below 41F or above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 25, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 20, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No evidence of vermin activity, violation corrected.
The department's words
CHSC 114259.1 No evidence of vermin activity, violation corrected.
Corrected during the inspection
Observed employees change gloved without washing hands in between. If gloves become contaminated, discard gloved, wash hands, and use new gloves. Also, observed an employee dry hands with a rag/wiping cloth. Use disposable paper towels to dry to prevent contamination. Major handwashing violation corrected to minor violation.
The department's words
CHSC 113953.3 Observed employees change gloved without washing hands in between. If gloves become contaminated, discard gloved, wash hands, and use new gloves. Also, observed an employee dry hands with a rag/wiping cloth. Use disposable paper towels to dry to prevent contamination. Major handwashing violation corrected to minor violation.
Observed rice cooling on shelf. Temperature was 90-140F, and person in charge stated it was cooked 20 min prior. Ensure potentially hazardous food cools from 135F to 70F within 2 hours. Cooling violation corrected.
The department's words
CHSC 114002 Observed rice cooling on shelf. Temperature was 90-140F, and person in charge stated it was cooked 20 min prior. Ensure potentially hazardous food cools from 135F to 70F within 2 hours. Cooling violation corrected.
Corrected during the inspection
EarlierNov 3, 2017Follow-up inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one live cockroach and two dead cockroaches. Continue to seal cracks in floors, walls, and ceilings and clean under and behind equipment. Clean all food contact surfaces and equipment and discard any food that was in contact with the vermin fogging agents.
The department's words
CHSC 114259.1 Observed one live cockroach and two dead cockroaches. Continue to seal cracks in floors, walls, and ceilings and clean under and behind equipment. Clean all food contact surfaces and equipment and discard any food that was in contact with the vermin fogging agents.
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
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
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
Code CHSC 114002
The department's words
Code CHSC 114002
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 2, 2017Follow-up inspectionRed placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
During inspection, observed 2 live and 2 dying cockroaches by warewashing sink. Take all legal and effective means to prevent vermin. Seal all cracks and crevices in floors, walls, and ceilings to prevent vermin harborage and clean kitchen thoroughly. Person in charge provided receipts of pest control service provided on 10/30/17 and 11/1/17. Have pest control treat again and wash, rinse, and sanitize food contact surfaces after treatment is conducted. .
The department's words
CHSC 114259.1 During inspection, observed 2 live and 2 dying cockroaches by warewashing sink. Take all legal and effective means to prevent vermin. Seal all cracks and crevices in floors, walls, and ceilings to prevent vermin harborage and clean kitchen thoroughly. Person in charge provided receipts of pest control service provided on 10/30/17 and 11/1/17. Have pest control treat again and wash, rinse, and sanitize food contact surfaces after treatment is conducted. .
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
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
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
Code CHSC 114002
The department's words
Code CHSC 114002
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 31, 2017Routine inspectionYellow placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Hand wash sinks are not working and no hand sanitizers/ hand soap and paper towels in the dispensers. Employees are required to wash their hands as often as necessary during food preparation to remove soil and contamination.
The department's words
CHSC 113953.3 <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Hand wash sinks are not working and no hand sanitizers/ hand soap and paper towels in the dispensers. Employees are required to wash their hands as often as necessary during food preparation to remove soil and contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
No CFM and Employees food handling cards observed. The employee washing dishes did not know what concentration the sanitizer in the three compartment sinks. The previous inspector requested a copy of your CFM and food handler cards to send to EHS via fax at the time of the inspection on 11/17/2017. Send them to EHS via fax by tomorrow 09/22/2017.
The department's words
CHSC 113947.1 No CFM and Employees food handling cards observed. The employee washing dishes did not know what concentration the sanitizer in the three compartment sinks. The previous inspector requested a copy of your CFM and food handler cards to send to EHS via fax at the time of the inspection on 11/17/2017. Send them to EHS via fax by tomorrow 09/22/2017.
Observed food (muffin) and drinks without lid in food prep area. No employee shall eat, drink or smoke in any area where contamination of non-prepackaged food.
The department's words
CHSC 113977 Observed food (muffin) and drinks without lid in food prep area. No employee shall eat, drink or smoke in any area where contamination of non-prepackaged food.
Observed a deep container of sauce and cooked meat without lids in the refrigerator. Place the food in shallow pans.
The department's words
CHSC 113996 Observed a deep container of sauce and cooked meat without lids in the refrigerator. Place the food in shallow pans.
one live cockroach was observed in the kitchen wall near the three compartment sink. Wash and sanitize wall and floor regularly. Maintain free of vermin.
The department's words
CHSC 114259.1 one live cockroach was observed in the kitchen wall near the three compartment sink. Wash and sanitize wall and floor regularly. Maintain free of vermin.
Employees have no idea about a sanitizing solution. Dirty and wet cloths are used with raw foods of animal origin in the food prep area (everywhere). A food-contact surface is the surface of equipment or utensil that food normally comes into contact. In use preparation surfaces are not cleaned and sanitized a minimum of every four hours. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113984.d Employees have no idea about a sanitizing solution. Dirty and wet cloths are used with raw foods of animal origin in the food prep area (everywhere). A food-contact surface is the surface of equipment or utensil that food normally comes into contact. In use preparation surfaces are not cleaned and sanitized a minimum of every four hours. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Show 2 more
Hand wash sinks are not working and no hand sanitizers/ hand soap and paper towels in the dispensers. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> The complete hand wash sink station includes a hand sink with hot and cold running water with an approved hand drying device, hand soap, nail brush, and a hand washing sign or poster. Where necessary, a hand sanitizer may be placed at the sink. The sink should be unobstructed at all times; it should be kept clean and in good repair. Employees will not take the hand washing program seriously if necessary items are not always provided or the sink is not working.
The department's words
CHSC 113953 Hand wash sinks are not working and no hand sanitizers/ hand soap and paper towels in the dispensers. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> The complete hand wash sink station includes a hand sink with hot and cold running water with an approved hand drying device, hand soap, nail brush, and a hand washing sign or poster. Where necessary, a hand sanitizer may be placed at the sink. The sink should be unobstructed at all times; it should be kept clean and in good repair. Employees will not take the hand washing program seriously if necessary items are not always provided or the sink is not working.
Observed a deep container of sauce and cooked meat without lids in the refrigerator. Place the food in shallow pans.
The department's words
CHSC 114002.1 Observed a deep container of sauce and cooked meat without lids in the refrigerator. Place the food in shallow pans.
EarlierSep 26, 2016Follow-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.
EarlierSep 22, 2016Routine inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken chow mein out at room temp. measured at 82 F at hot holding unit. Unit not being used as hot holding. Chicken broth on shelf at 90 F. Tamales (chicken) at 76.8 F. Cooked chicken at 66 F. All potentially must be 41 F or below or 135 F or above.
The department's words
CHSC 113996 Chicken chow mein out at room temp. measured at 82 F at hot holding unit. Unit not being used as hot holding. Chicken broth on shelf at 90 F. Tamales (chicken) at 76.8 F. Cooked chicken at 66 F. All potentially must be 41 F or below or 135 F or above.
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
Refer to foods in #7. Potentially hazardous foods must be cooled rapidly from 135 F to 70 F within 2 hrs and from 70 F to 41 F within 4 hrs.
The department's words
CHSC 114002 Refer to foods in #7. Potentially hazardous foods must be cooled rapidly from 135 F to 70 F within 2 hrs and from 70 F to 41 F within 4 hrs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113992
The department's words
Code CHSC 113992
Code CHSC 114047
The department's words
Code CHSC 114047
Show 2 more
Code CHSC 114271
The department's words
Code CHSC 114271
Flies in food prep area. Keep front door closed.
The department's words
CHSC 114259.1 Flies in food prep area. Keep front door closed.
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 L14872.
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
- Follow-up 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.