At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Jan 20, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Arawan Thai?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Rice noodles cooked ~ 30 minutes ago observed covered in plastic wrap with temperature of 82 degrees F. Don't cover potentially hazardous foods during the cooling process. Plastic wrap removed. Utilize rapid cooling log on a daily basis to assist with monitoring proper cooling. CHSC 114002How to fixFix it
- Observed two food handlers touch their face with gloved hands. Discussed proper glove use and handwashing. Glove handout provided in English and Spanish. CHSC 113953.3How 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 Arawan Thai's team
Is this your place?
Welcome, Arawan Thai. We'll walk through this together, one item at a time. To log the fixes, claim Arawan Thai first; we check that you run it.
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This is my place: claim Arawan ThaiWe'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: Rice noodles cooked ~ 30 minutes ago observed covered in plastic wrap with temperature of 82 degrees F. Don't cover potentially hazardous foods during the cooling process. Plastic wrap removed. Utilize rapid cooling log on a daily basis to assist with monitoring proper cooling.The county found: “Rice noodles cooked ~ 30 minutes ago observed covered in plastic wrap with temperature of 82 degrees F. Don't cover…”
Then the next one: Observed two food handlers touch their face with gloved hands. Discussed proper glove use and handwashing. Glove handout provided in English and Spanish.
Log it
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 24 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 20, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 20, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Rice noodles cooked ~ 30 minutes ago observed covered in plastic wrap with temperature of 82 degrees F. Don't cover potentially hazardous foods during the cooling process. Plastic wrap removed. Utilize rapid cooling log on a daily basis to assist with monitoring proper cooling.
The department's words
CHSC 114002 Rice noodles cooked ~ 30 minutes ago observed covered in plastic wrap with temperature of 82 degrees F. Don't cover potentially hazardous foods during the cooling process. Plastic wrap removed. Utilize rapid cooling log on a daily basis to assist with monitoring proper cooling.
Observed two food handlers touch their face with gloved hands. Discussed proper glove use and handwashing. Glove handout provided in English and Spanish.
The department's words
CHSC 113953.3 Observed two food handlers touch their face with gloved hands. Discussed proper glove use and handwashing. Glove handout provided in English and Spanish.
EarlierJan 15, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked tofu at 43 - 44 degrees that was made yesterday on top right side of the prep refrigerator. Observed whole shell eggs in bottom area of the prep refrigerator at 54 - 57 degrees F. Observed whole shell eggs at 47.3 - 48.5 degrees Fahrenheit in two door True refrigerator. Observed rice noodles in water in container in front of the cookline at 62 degrees F at 1:52 p.m.. Rice noodles placed in water at 11:30 a.m.. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter. Whole shell eggs shall be maintained at 45 degrees F or colder. Whole shell eggs in prep refrigerator voluntarily discarded into the compost container (4). rice noodles (~ 6.5 quarts) voluntarily discarded into the compost container.
The department's words
CHSC 113996 Observed cooked tofu at 43 - 44 degrees that was made yesterday on top right side of the prep refrigerator. Observed whole shell eggs in bottom area of the prep refrigerator at 54 - 57 degrees F. Observed whole shell eggs at 47.3 - 48.5 degrees Fahrenheit in two door True refrigerator. Observed rice noodles in water in container in front of the cookline at 62 degrees F at 1:52 p.m.. Rice noodles placed in water at 11:30 a.m.. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter. Whole shell eggs shall be maintained at 45 degrees F or colder. Whole shell eggs in prep refrigerator voluntarily discarded into the compost container (4). rice noodles (~ 6.5 quarts) voluntarily discarded into the compost container.
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 cooked rice stored in individual serving sizes with plastic wrap at 107 degrees F on top of the microwave. Rice finished cooking at 11:00 a.m. today. Rice rechecked at 2:35 p.m. and was 70 - 86 degrees F. Rapidly cool potentially hazardous foods from 135 degrees to 70 degrees F within two ours and from 70 degrees f to 41 degrees F within four hours. Cooked rice (~ 2 lbs.) voluntarily discarded into the compost container. Utilize cooling log. Approved Cooling Methods/log provided today.
The department's words
CHSC 114002 Observed cooked rice stored in individual serving sizes with plastic wrap at 107 degrees F on top of the microwave. Rice finished cooking at 11:00 a.m. today. Rice rechecked at 2:35 p.m. and was 70 - 86 degrees F. Rapidly cool potentially hazardous foods from 135 degrees to 70 degrees F within two ours and from 70 degrees f to 41 degrees F within four hours. Cooked rice (~ 2 lbs.) voluntarily discarded into the compost container. Utilize cooling log. Approved Cooling Methods/log provided today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 14, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rice noodles left on counter without any TPHC labels. Noodles recorded at 71°F, and were microwaved about an hour ago. / Use all noodles by 3pm today and discard leftovers. Label noodles with discard time. Discussed TPHC but operator opted to prepare noodles per order and keep them refrigerated until needed at 41°F or below.
The department's words
CHSC 113996 Rice noodles left on counter without any TPHC labels. Noodles recorded at 71°F, and were microwaved about an hour ago. / Use all noodles by 3pm today and discard leftovers. Label noodles with discard time. Discussed TPHC but operator opted to prepare noodles per order and keep them refrigerated until needed at 41°F or below.
EarlierJun 27, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
EarlierJun 21, 2023Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 4 adult cockroaches, 2 eggs, and 2 juvenile cockroaches *Facility must remain closed at this time due to continued cockroach activity. *Facility must maintain professional pest service to eliminate all cockroaches from the facility. Move and take apart equipment to effectively treat and clean off grease. Seal all cracks and crevices with food grade silicone sealant. Contact this department for a reinspection after all cockroaches have been removed from facility (live or dead) and all eggs from facility and at least 24 hours after last pest control treatment. *All future reinspections will incur cost recovery fees of $207.00 per hour.
The department's words
CHSC 114259.1 Observed 4 adult cockroaches, 2 eggs, and 2 juvenile cockroaches *Facility must remain closed at this time due to continued cockroach activity. *Facility must maintain professional pest service to eliminate all cockroaches from the facility. Move and take apart equipment to effectively treat and clean off grease. Seal all cracks and crevices with food grade silicone sealant. Contact this department for a reinspection after all cockroaches have been removed from facility (live or dead) and all eggs from facility and at least 24 hours after last pest control treatment. *All future reinspections will incur cost recovery fees of $207.00 per hour.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 16, 2023Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 5 adult cockroaches , with one having an egg, and 4 juvenile cockroaches. 2 dead cockroaches observed in pan under the stove. Cleaning has improved but equipment is still coated in grease. Pest control last completed service on 06/16/2023 at 10:12 hours. *Facility must remain closed at this time due to continued cockroach activity. *Facility must maintain professional pest service to eliminate all cockroaches from the facility. Move and take apart equipment to effectively treat and clean off grease. Seal all cracks and crevices with food grade silicone sealant. Contact this department for a reinspection after all cockroaches have been removed from facility (live or dead) and all eggs from facility and at least 24 hours after last pest control treatment. *All future reinspections will incur cost recovery fees of $207.00 per hour.
The department's words
CHSC 114259.1 Observed 5 adult cockroaches , with one having an egg, and 4 juvenile cockroaches. 2 dead cockroaches observed in pan under the stove. Cleaning has improved but equipment is still coated in grease. Pest control last completed service on 06/16/2023 at 10:12 hours. *Facility must remain closed at this time due to continued cockroach activity. *Facility must maintain professional pest service to eliminate all cockroaches from the facility. Move and take apart equipment to effectively treat and clean off grease. Seal all cracks and crevices with food grade silicone sealant. Contact this department for a reinspection after all cockroaches have been removed from facility (live or dead) and all eggs from facility and at least 24 hours after last pest control treatment. *All future reinspections will incur cost recovery fees of $207.00 per hour.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 15, 2023Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many cockroaches of different stages of their life cycle in table next to stove and under stove. No other cockroaches observed at other parts of facility. Pest control service still under contract. / Facility must close. Have professional pest control service the facility immediately. Remove all cockroaches and cockroach eggs from facility. Clean and sanitize equipment, floors, walls and ceiling to remove food debris and grease. Facility cannot reopen if any evidence of cockroaches observed. Contact this department for a re-inspection once all cockroaches have been removed.
The department's words
CHSC 114259.1 Observed many cockroaches of different stages of their life cycle in table next to stove and under stove. No other cockroaches observed at other parts of facility. Pest control service still under contract. / Facility must close. Have professional pest control service the facility immediately. Remove all cockroaches and cockroach eggs from facility. Clean and sanitize equipment, floors, walls and ceiling to remove food debris and grease. Facility cannot reopen if any evidence of cockroaches observed. Contact this department for a re-inspection once all cockroaches have been removed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 18, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 8, 2022Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed multiple cockroaches at different stages of life and multiple eggs. / Facility must close immediately. Contact professional pest control services to eliminate cockroach infestation. Clean floor and walls to be free of grease and food debris. Remove all cardboard from facility. Seal all cracks and crevices with silicon caulking after pest control service. Contact this department for re-inspection at least 24 hours after last pest control service. Facility cannot reopen if any cockroaches, eggs, dead cockroaches are observed. 2nd re-inspection incur cost recovery fees.
The department's words
CHSC 114259.1 Observed multiple cockroaches at different stages of life and multiple eggs. / Facility must close immediately. Contact professional pest control services to eliminate cockroach infestation. Clean floor and walls to be free of grease and food debris. Remove all cardboard from facility. Seal all cracks and crevices with silicon caulking after pest control service. Contact this department for re-inspection at least 24 hours after last pest control service. Facility cannot reopen if any cockroaches, eggs, dead cockroaches are observed. 2nd re-inspection incur cost recovery fees.
Corrected during the inspection
EarlierDec 6, 2022Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple cockroaches at different stages of life and multiple eggs. / Facility must close immediately. Contact professional pest control services to eliminate cockroach infestation. Clean floor and walls to be free of grease and food debris. Remove all cardboard from facility. Seal all cracks and crevices with silicon caulking after pest control service. Contact this department for re-inspection at least 24 hours after last pest control service. Facility cannot reopen if any cockroaches, eggs, dead cockroaches are observed. 2nd re-inspection incur cost recovery fees.
The department's words
CHSC 114259.1 Observed multiple cockroaches at different stages of life and multiple eggs. / Facility must close immediately. Contact professional pest control services to eliminate cockroach infestation. Clean floor and walls to be free of grease and food debris. Remove all cardboard from facility. Seal all cracks and crevices with silicon caulking after pest control service. Contact this department for re-inspection at least 24 hours after last pest control service. Facility cannot reopen if any cockroaches, eggs, dead cockroaches are observed. 2nd re-inspection incur cost recovery fees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 28, 2022Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple cockroaches at different stages of life and multiple eggs. / Facility must close immediately. Contact professional pest control services to eliminate cockroach infestation. Clean floor and walls to be free of grease and food debris. Remove all cardboard from facility. Seal all cracks and crevices with silicon caulking after pest control service. Contact this department for re-inspection at least 24 hours after last pest control service. Facility cannot reopen if any cockroaches, eggs, dead cockroaches are observed. 2nd re-inspection incur cost recovery fees.
The department's words
CHSC 114259.1 Observed multiple cockroaches at different stages of life and multiple eggs. / Facility must close immediately. Contact professional pest control services to eliminate cockroach infestation. Clean floor and walls to be free of grease and food debris. Remove all cardboard from facility. Seal all cracks and crevices with silicon caulking after pest control service. Contact this department for re-inspection at least 24 hours after last pest control service. Facility cannot reopen if any cockroaches, eggs, dead cockroaches are observed. 2nd re-inspection incur cost recovery fees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 22, 2022Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple cockroaches at different stages of life and multiple eggs. / Facility must close immediately. Contact professional pest control services to eliminate cockroach infestation. Clean floor and walls to be free of grease and food debris. Remove all cardboard from facility. Seal all cracks and crevices with silicon caulking after pest control service. Contact this department for re-inspection at least 24 hours after last pest control service. Facility cannot reopen if any cockroaches, eggs, dead cockroaches are observed. 2nd re-inspection incur cost recovery fees.
The department's words
CHSC 114259.1 Observed multiple cockroaches at different stages of life and multiple eggs. / Facility must close immediately. Contact professional pest control services to eliminate cockroach infestation. Clean floor and walls to be free of grease and food debris. Remove all cardboard from facility. Seal all cracks and crevices with silicon caulking after pest control service. Contact this department for re-inspection at least 24 hours after last pest control service. Facility cannot reopen if any cockroaches, eggs, dead cockroaches are observed. 2nd re-inspection incur cost recovery fees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 15, 2022Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple cockroaches at different stages of life and multiple eggs. / Facility must close immediately. Contact professional pest control services to eliminate cockroach infestation. Clean floor and walls to be free of grease and food debris. Remove all cardboard from facility. Seal all cracks and crevices with silicon caulking after pest control service. Contact this department for re-inspection at least 24 hours after last pest control service. Facility cannot reopen if any cockroaches, eggs, dead cockroaches are observed. 2nd re-inspection incur cost recovery fees.
The department's words
CHSC 114259.1 Observed multiple cockroaches at different stages of life and multiple eggs. / Facility must close immediately. Contact professional pest control services to eliminate cockroach infestation. Clean floor and walls to be free of grease and food debris. Remove all cardboard from facility. Seal all cracks and crevices with silicon caulking after pest control service. Contact this department for re-inspection at least 24 hours after last pest control service. Facility cannot reopen if any cockroaches, eggs, dead cockroaches are observed. 2nd re-inspection incur cost recovery fees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee come in for work and was about to put on gloves without doing any prior handwashing. / Instructed employee ot wash hands prior to putting on new gloves each and every time.
The department's words
CHSC 113953.3 Observed employee come in for work and was about to put on gloves without doing any prior handwashing. / Instructed employee ot wash hands prior to putting on new gloves each and every time.
EarlierJun 24, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large bowl of chicken, recorded at 127F, with ice on top stored in 3-comp sink for cooling. Operator stated chicken was prepared around 20 minutes ago. / Discontinue practice. Separate chicken onto baking sheet pans and spread evenly. Rapid cooling must occur from 135F to 70F within 2 hours then 70F to 41F in 4 hours thereafter.
The department's words
CHSC 114002.1 Observed large bowl of chicken, recorded at 127F, with ice on top stored in 3-comp sink for cooling. Operator stated chicken was prepared around 20 minutes ago. / Discontinue practice. Separate chicken onto baking sheet pans and spread evenly. Rapid cooling must occur from 135F to 70F within 2 hours then 70F to 41F in 4 hours thereafter.
EarlierNov 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee drink on food prep table on top of a cutting board. / Provide tight fitting lids for employee drinks.
The department's words
CHSC 113977 Observed employee drink on food prep table on top of a cutting board. / Provide tight fitting lids for employee drinks.
EarlierJun 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw eggs stored on cart by store recorded at around 66F. Raw muscle, stored in metal bowl, stored on top of drop in container in sandwich prep refrigerator recorded at 50F. Cut tomatoes left on counter top recorded at around 43F. Metal containers for sauces stored on counter top in front of screened window facing public sidwalk all recorded around 140F or above. / Immediately discard out of temperature foods. Store potentially hazardous foods at 41F or below or 135F or above. *Out of temperature foods discarded onsite.
The department's words
CHSC 113996 Raw eggs stored on cart by store recorded at around 66F. Raw muscle, stored in metal bowl, stored on top of drop in container in sandwich prep refrigerator recorded at 50F. Cut tomatoes left on counter top recorded at around 43F. Metal containers for sauces stored on counter top in front of screened window facing public sidwalk all recorded around 140F or above. / Immediately discard out of temperature foods. Store potentially hazardous foods at 41F or below or 135F or above. *Out of temperature foods discarded onsite.
EarlierSep 19, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
EarlierSep 18, 2019Routine inspectionYellow 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.
EarlierJan 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Noodles in the 2-door true refrigerator at 48F that were made yesterday. All potentially hazardous food shall be rapidly cooled from 135F to 41F within 6 hours (135F to 70F in 2 hours and 70F-41F within 4 hours.
The department's words
CHSC 114002.1 Noodles in the 2-door true refrigerator at 48F that were made yesterday. All potentially hazardous food shall be rapidly cooled from 135F to 41F within 6 hours (135F to 70F in 2 hours and 70F-41F within 4 hours.
EarlierFeb 12, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Provide proof of enrollment in Certified Food Manager exam by February 19, 2018. Take exam by March 14, 2018. Once you receive copy of certificate, submit copy to Marin County Environmental Health.
The department's words
CHSC 113947.1 Provide proof of enrollment in Certified Food Manager exam by February 19, 2018. Take exam by March 14, 2018. Once you receive copy of certificate, submit copy to Marin County Environmental Health.
No hand wash sign in restroom. Sign provided and posted during inspection.
The department's words
CHSC 113953.5 No hand wash sign in restroom. Sign provided and posted during inspection.
Observed food handler touch face with hand and then proceeded to cook food. Food handler instructed to wash hands. Food handler had glove on one hand and washed hands with glove. Take off gloves and wash both hands and then don new gloves.
The department's words
CHSC 113973.b-c Observed food handler touch face with hand and then proceeded to cook food. Food handler instructed to wash hands. Food handler had glove on one hand and washed hands with glove. Take off gloves and wash both hands and then don new gloves.
Observed raw chicken at 44 - 47 degrees Fahrenheit. Raw chicken mounded too high in insert pan in upper portion of prep refrigerator. Place smaller quantity in insert pan.
The department's words
CHSC 113996 Observed raw chicken at 44 - 47 degrees Fahrenheit. Raw chicken mounded too high in insert pan in upper portion of prep refrigerator. Place smaller quantity in insert pan.
Show 2 more
Steam table broken. Repair steam table within one month. Submit repair invoice. No potentially hazardous foods in unit at time of inspection.
The department's words
CHSC 114175 Steam table broken. Repair steam table within one month. Submit repair invoice. No potentially hazardous foods in unit at time of inspection.
Observed wet wiping cloth sitting on top of cutting board. Corrected during inspection.
The department's words
CHSC 114185.1 Observed wet wiping cloth sitting on top of cutting board. Corrected during inspection.
EarlierOct 25, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
All CA food handler cards are expired. All food handlers, including servers, shall obtain valid CA food handler cards within 30 days.
The department's words
CHSC 113948 All CA food handler cards are expired. All food handlers, including servers, shall obtain valid CA food handler cards within 30 days.
Utensils in hand wash sink.
The department's words
CHSC 113953.1 Utensils in hand wash sink.
Corrected during the inspection
Chicken in bowl (44.1 degrees F) double stacked on chicken in prep refrigerator insert pan. Don't double stack.
The department's words
CHSC 113996 Chicken in bowl (44.1 degrees F) double stacked on chicken in prep refrigerator insert pan. Don't double stack.
Dirty dishes in two compartments and both drainboards are dirty. Owner described process incorrectly - not sanitizing utensils. Sanitizing hand out provided.
The department's words
CHSC 114099.2 Dirty dishes in two compartments and both drainboards are dirty. Owner described process incorrectly - not sanitizing utensils. Sanitizing hand out provided.
Calamari (32 degrees F) in standing water in bowl in three-compartment sink. Thaw by approved methods. Refrigerator is best method.
The department's words
CHSC 114020 Calamari (32 degrees F) in standing water in bowl in three-compartment sink. Thaw by approved methods. Refrigerator is best method.
Corrected during the inspection
Show 3 more
Remove barewood blocks from kitchen.
The department's words
CHSC 114132 Remove barewood blocks from kitchen.
Corrected during the inspection
Post OIR sign (sign given) in dining area.
The department's words
CHSC 113725.1 Post OIR sign (sign given) in dining area.
Remove barewood post holding up stainless steel shelf by front kitchen window.
The department's words
CHSC 114130 Remove barewood post holding up stainless steel shelf by front kitchen window.
EarlierDec 12, 2014Follow-up inspectionNo Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Food manager certificate not available during inspection. Fax/email copy of food manager certificate.
The department's words
CHSC 113947.1 Food manager certificate not available during inspection. Fax/email copy of food manager certificate.
Corrected during the inspection
Cutting boards are heavily stained and pitted. Resurface or replace cutting boards.
The department's words
CHSC 114130 Cutting boards are heavily stained and pitted. Resurface or replace cutting boards.
Corrected during the inspection
Shrimp found sitting in cold water in 3-compartment sink. Defrosting of foods should only occur under cold RUNNING water, by microwave, in the refrigerator, or during the cooking process.
The department's words
CHSC 114020 Shrimp found sitting in cold water in 3-compartment sink. Defrosting of foods should only occur under cold RUNNING water, by microwave, in the refrigerator, or during the cooking process.
Corrected during the inspection
Vent screens above the stove are heavily accumulated with grease. Have screens cleaned or replaced and clean in/around hood.
The department's words
CHSC 114175 Vent screens above the stove are heavily accumulated with grease. Have screens cleaned or replaced and clean in/around hood.
Corrected during the inspection
Wiping cloths found sitting throughout kitchen. Wiping cloths should always be stored in a sanitizing solution when not in use.
The department's words
CHSC 114185.1 Wiping cloths found sitting throughout kitchen. Wiping cloths should always be stored in a sanitizing solution when not in use.
Corrected during the inspection
Show 1 more
Floors and walls have excessive accumulation of food debris and dirt. Thoroughly clean and sanitize floors and walls in kitchen.
The department's words
CHSC 114257 Floors and walls have excessive accumulation of food debris and dirt. Thoroughly clean and sanitize floors and walls in kitchen.
Corrected during the inspection
EarlierNov 18, 2014Routine inspectionViolation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Food manager certificate not available during inspection. Fax/email copy of food manager certificate.
The department's words
CHSC 113947.1 Food manager certificate not available during inspection. Fax/email copy of food manager certificate.
Cutting boards are heavily stained and pitted. Resurface or replace cutting boards.
The department's words
CHSC 114130 Cutting boards are heavily stained and pitted. Resurface or replace cutting boards.
Shrimp found sitting in cold water in 3-compartment sink. Defrosting of foods should only occur under cold RUNNING water, by microwave, in the refrigerator, or during the cooking process.
The department's words
CHSC 114020 Shrimp found sitting in cold water in 3-compartment sink. Defrosting of foods should only occur under cold RUNNING water, by microwave, in the refrigerator, or during the cooking process.
Vent screens above the stove are heavily accumulated with grease. Have screens cleaned or replaced and clean in/around hood.
The department's words
CHSC 114175 Vent screens above the stove are heavily accumulated with grease. Have screens cleaned or replaced and clean in/around hood.
Wiping cloths found sitting throughout kitchen. Wiping cloths should always be stored in a sanitizing solution when not in use.
The department's words
CHSC 114185.1 Wiping cloths found sitting throughout kitchen. Wiping cloths should always be stored in a sanitizing solution when not in use.
Show 1 more
Floors and walls have excessive accumulation of food debris and dirt. Thoroughly clean and sanitize floors and walls in kitchen.
The department's words
CHSC 114257 Floors and walls have excessive accumulation of food debris and dirt. Thoroughly clean and sanitize floors and walls in kitchen.
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 Arawan Thai, you can:
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Let Arawan Thai know
Ask for the manager. Arawan Thai can only fix what it knows about.
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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 L10173.
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.