At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Oct 3, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Arizmendi Bakery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How 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 Arizmendi Bakery's team
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Welcome, Arizmendi Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Arizmendi Bakery first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Your team logs the fix on their phones, with the time and who did it.
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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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
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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 · 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
LatestOct 3, 2022Routine inspectionGreen placard
This one: Green placard, inspected Oct 3, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 25, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 14, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 31, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 23, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierJul 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierJan 14, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed sliced turkey at 46F-52F, shredded cheese at 45F and eggs at 47F in prep refrigerator. Observed milk in a carafe at 55F, change out milk often to prevent temperature from raising about 41F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed sliced turkey at 46F-52F, shredded cheese at 45F and eggs at 47F in prep refrigerator. Observed milk in a carafe at 55F, change out milk often to prevent temperature from raising about 41F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 11, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Conditions appear better today. Tiling of floor by grease trap has been re-grouted in the corner. Smooth out the grout so that the floor is easily cleanable (the grout is rough and uneven in one area). Sinks have been re-caulked and grease trap no longer has an odor (per person in charge, grease trap has been re-sealed). Add a corner guard on wall by grease trap to seal wall finish.
The department's words
CHSC 114259.1 Conditions appear better today. Tiling of floor by grease trap has been re-grouted in the corner. Smooth out the grout so that the floor is easily cleanable (the grout is rough and uneven in one area). Sinks have been re-caulked and grease trap no longer has an odor (per person in charge, grease trap has been re-sealed). Add a corner guard on wall by grease trap to seal wall finish.
EarlierApr 5, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed no live cockroaches today. Observed 2 dead cockroaches under warewashing sink basin. Major violation corrected to minor violation. Facility still has re-caulking and re-grouting to complete. Another re-inspection will be done to confirm facility no longer has conditions to harbor vermin.
The department's words
CHSC 114259.1 Observed no live cockroaches today. Observed 2 dead cockroaches under warewashing sink basin. Major violation corrected to minor violation. Facility still has re-caulking and re-grouting to complete. Another re-inspection will be done to confirm facility no longer has conditions to harbor vermin.
EarlierApr 3, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one dead cockroach, one dying cockroach, and one live cockroach by grease trap near warewashing area. Facility still has conditions that harbor cockroaches (e.g. deteriorated sealant around sinks, deteriorated grouting around floor tiles). Major violation not corrected. Take all legal and effective means to prevent cockroaches ASAP to avoid closure during next inspection. Call me when holes/cracks in facility have been properly sealed.
The department's words
CHSC 114259.1 Observed one dead cockroach, one dying cockroach, and one live cockroach by grease trap near warewashing area. Facility still has conditions that harbor cockroaches (e.g. deteriorated sealant around sinks, deteriorated grouting around floor tiles). Major violation not corrected. Take all legal and effective means to prevent cockroaches ASAP to avoid closure during next inspection. Call me when holes/cracks in facility have been properly sealed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 30, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one nymphal cockroach on wall to the left of 3 compartment sink. No other live or dead cockroaches observed. Facility will be re-opened but a re-inspection will be done to confirm no activity. Wash, rinse, sanitize all food contact surfaces prior to re-opening. Continue to remove/clean food debris observed near food prep sink, under dishwasher, under freezer, and any other places where contamination is observed. Re-tile area under drainboard where grease is pooling. Re-caulk sinks to walls where caulk is deteriorating. Seal all holes and cracks in facility. Odor observed at grease trap, ensure lid is sealed properly.
The department's words
CHSC 114259.1 Observed one nymphal cockroach on wall to the left of 3 compartment sink. No other live or dead cockroaches observed. Facility will be re-opened but a re-inspection will be done to confirm no activity. Wash, rinse, sanitize all food contact surfaces prior to re-opening. Continue to remove/clean food debris observed near food prep sink, under dishwasher, under freezer, and any other places where contamination is observed. Re-tile area under drainboard where grease is pooling. Re-caulk sinks to walls where caulk is deteriorating. Seal all holes and cracks in facility. Odor observed at grease trap, ensure lid is sealed properly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 29, 2018Routine inspectionRed placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 3 adult live German cockroaches and 1 nymphal cockroach by grease trap under three compartment warewashing sink. Take all legal and effective means to prevent vermin in the facility. Clean up food debris in the kitchen, especially behind grease trap. Exclude roaches by caulking cracks and holes in the facility. Have pest control treat facility immediately. Facility will be closed until there is no evidence of live vermin.
The department's words
CHSC 114259.1 Observed 3 adult live German cockroaches and 1 nymphal cockroach by grease trap under three compartment warewashing sink. Take all legal and effective means to prevent vermin in the facility. Clean up food debris in the kitchen, especially behind grease trap. Exclude roaches by caulking cracks and holes in the facility. Have pest control treat facility immediately. Facility will be closed until there is no evidence of live vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Cut tomatoes at 56F in ice bath. Cold hold potentially hazardous foods at 41F or below. Tomatoes were in ice bath with insufficient ice. Ensure level of ice bath is higher and comes up to the same level of the food you are trying to keep cold.
The department's words
CHSC 113996 Cut tomatoes at 56F in ice bath. Cold hold potentially hazardous foods at 41F or below. Tomatoes were in ice bath with insufficient ice. Ensure level of ice bath is higher and comes up to the same level of the food you are trying to keep cold.
Water temperature in women's restroom at hand sink is at 85F at full pressure. It reaches 90F at minimum pressure. Ensure water reached 100F at hand sink in restrooms at full pressure.
The department's words
CHSC 114192 Water temperature in women's restroom at hand sink is at 85F at full pressure. It reaches 90F at minimum pressure. Ensure water reached 100F at hand sink in restrooms at full pressure.
Remove/clean dust behind pizza oven.
The department's words
CHSC 114115.c Remove/clean dust behind pizza oven.
Repair broken shelving under sink near coffee machine.
The department's words
CHSC 114175 Repair broken shelving under sink near coffee machine.
EarlierFeb 15, 2017Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
One hand sink was blocked by a garbage can; one hand sink is out of paper towels. Keep hand sinks accessible at all times and re-stock paper towels.
The department's words
CHSC 113953 One hand sink was blocked by a garbage can; one hand sink is out of paper towels. Keep hand sinks accessible at all times and re-stock paper towels.
Food in the prep fridge measured 42-46 F. Adjust the temperature of this refrigerator so it maintains temps at 41 F or below.
The department's words
CHSC 113996 Food in the prep fridge measured 42-46 F. Adjust the temperature of this refrigerator so it maintains temps at 41 F or below.
Time as a public health control is used for cheese breads in front display case and were not marked at the beginning of the inspection. To use TPHC, mark foods with start time and discard time when you put them out or keep a log.
The department's words
CHSC 114000 Time as a public health control is used for cheese breads in front display case and were not marked at the beginning of the inspection. To use TPHC, mark foods with start time and discard time when you put them out or keep a log.
Squash cooked at 11:45 measured 53 F in deep, covered container in the walk-in. Chick peas cooked at the same time measured 56 F in a deep covered container. Food was immediately moved to sheet pans and returned to the walk-in. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours using approved methods. Do not cover food until it reaches 41 F. Use cooling logs to monitor food temps while cooling.
The department's words
CHSC 114002 Squash cooked at 11:45 measured 53 F in deep, covered container in the walk-in. Chick peas cooked at the same time measured 56 F in a deep covered container. Food was immediately moved to sheet pans and returned to the walk-in. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours using approved methods. Do not cover food until it reaches 41 F. Use cooling logs to monitor food temps while cooling.
There is no chlorine in solution for sanitizing wiping cloths. Replace solution with 100 ppm chlorine and always store wiping cloths in sanitizing solution, not on the counter.
The department's words
CHSC 114099.6 There is no chlorine in solution for sanitizing wiping cloths. Replace solution with 100 ppm chlorine and always store wiping cloths in sanitizing solution, not on the counter.
Show 7 more
Observed possible hood spillage - staining on ceiling and on equipment, especially the Baker's pride ovens. Clean up staining and submit a hood performance to EHS within 30 days. The Panini press is subject to approval. Submit a hood exemption form, along with specs for the Panini to EHS for review and approval.
The department's words
CHSC 114175 Observed possible hood spillage - staining on ceiling and on equipment, especially the Baker's pride ovens. Clean up staining and submit a hood performance to EHS within 30 days. The Panini press is subject to approval. Submit a hood exemption form, along with specs for the Panini to EHS for review and approval.
Store scoops with handles outside of food to prevent contamination. Observed many scoops with handles in food.
The department's words
CHSC 114119 Store scoops with handles outside of food to prevent contamination. Observed many scoops with handles in food.
Replace broken display thermometer. Ensure there are display thermometers in the warmest part of each fridge.
The department's words
CHSC 114157 Replace broken display thermometer. Ensure there are display thermometers in the warmest part of each fridge.
Condensate from walk-in drains to the prep sink. Re-plumb so that it drains indirectly to a floor sink.
The department's words
CHSC 114190 Condensate from walk-in drains to the prep sink. Re-plumb so that it drains indirectly to a floor sink.
Clean garbage area to eliminate food debris and litter.
The department's words
CHSC 114245.1 Clean garbage area to eliminate food debris and litter.
Clean the kitchen thoroughly to remove accumulated food debris, grease, standing water. Clean equipment encrusted with food debris. Clean under ware wash sink and in all floor sinks to eliminate fruit flies.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulated food debris, grease, standing water. Clean equipment encrusted with food debris. Clean under ware wash sink and in all floor sinks to eliminate fruit flies.
Replace deteriorating and crumbling ceiling tiles by 2/13/17 to prevent contamination of food. Until replaced, cover with plastic as these are located directly above the food prep table.
The department's words
CHSC 114271 Replace deteriorating and crumbling ceiling tiles by 2/13/17 to prevent contamination of food. Until replaced, cover with plastic as these are located directly above the food prep table.
EarlierFeb 8, 2017Routine inspectionGreen placard
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Garlic in oil on the counter measured 70 F and was voluntarily discarded. Sliced turkey in the prep refrigerator measured 51 F and was voluntarily discarded. Maintain food temperatures at 41 F or below or 135 F or above. Chicken salad in the prep fridge measured 45 F and cheese was at 49 F. Lower temperatures in the prep fridge and only fill inserts 3/4 full.
The department's words
CHSC 113996 Garlic in oil on the counter measured 70 F and was voluntarily discarded. Sliced turkey in the prep refrigerator measured 51 F and was voluntarily discarded. Maintain food temperatures at 41 F or below or 135 F or above. Chicken salad in the prep fridge measured 45 F and cheese was at 49 F. Lower temperatures in the prep fridge and only fill inserts 3/4 full.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
One hand sink was blocked by a garbage can; one hand sink is out of paper towels. Keep hand sinks accessible at all times and re-stock paper towels.
The department's words
CHSC 113953 One hand sink was blocked by a garbage can; one hand sink is out of paper towels. Keep hand sinks accessible at all times and re-stock paper towels.
Time as a public health control is used for cheese breads in front display case and were not marked at the beginning of the inspection. To use TPHC, mark foods with start time and discard time when you put them out or keep a log.
The department's words
CHSC 114000 Time as a public health control is used for cheese breads in front display case and were not marked at the beginning of the inspection. To use TPHC, mark foods with start time and discard time when you put them out or keep a log.
Chicken and eggs observed in deep covered plastic containers in the prep fridge and were cooked at 1:15 pm and 1:50. Chicken measured 57-62 F and eggs measured 76-82 F. Chicken and eggs were immediately moved to sheet pans and placed in the walk-in. Cool in long shallow pans from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Leave food uncovered until it reaches 41 F. Record temps while cooling in a cooling log. Ensure food is 41 F or below before storing in inserts of the prep fridge.
The department's words
CHSC 114002 Chicken and eggs observed in deep covered plastic containers in the prep fridge and were cooked at 1:15 pm and 1:50. Chicken measured 57-62 F and eggs measured 76-82 F. Chicken and eggs were immediately moved to sheet pans and placed in the walk-in. Cool in long shallow pans from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Leave food uncovered until it reaches 41 F. Record temps while cooling in a cooling log. Ensure food is 41 F or below before storing in inserts of the prep fridge.
There is no chlorine in solution for sanitizing wiping cloths. Replace solution with 100 ppm chlorine and always store wiping cloths in sanitizing solution, not on the counter.
The department's words
CHSC 114099.6 There is no chlorine in solution for sanitizing wiping cloths. Replace solution with 100 ppm chlorine and always store wiping cloths in sanitizing solution, not on the counter.
Observed possible hood spillage - staining on ceiling and on equipment, especially the Baker's pride ovens. Clean up staining and submit a hood performance to EHS within 30 days. The Panini press is subject to approval. Submit a hood exemption form, along with specs for the Panini to EHS for review and approval.
The department's words
CHSC 114175 Observed possible hood spillage - staining on ceiling and on equipment, especially the Baker's pride ovens. Clean up staining and submit a hood performance to EHS within 30 days. The Panini press is subject to approval. Submit a hood exemption form, along with specs for the Panini to EHS for review and approval.
Show 6 more
Store scoops with handles outside of food to prevent contamination. Observed many scoops with handles in food.
The department's words
CHSC 114119 Store scoops with handles outside of food to prevent contamination. Observed many scoops with handles in food.
Replace broken display thermometer. Ensure there are display thermometers in the warmest part of each fridge.
The department's words
CHSC 114157 Replace broken display thermometer. Ensure there are display thermometers in the warmest part of each fridge.
Condensate from walk-in drains to the prep sink. Re-plumb so that it drains indirectly to a floor sink.
The department's words
CHSC 114190 Condensate from walk-in drains to the prep sink. Re-plumb so that it drains indirectly to a floor sink.
Clean garbage area to eliminate food debris and litter.
The department's words
CHSC 114245.1 Clean garbage area to eliminate food debris and litter.
Clean the kitchen thoroughly to remove accumulated food debris, grease, standing water. Clean equipment encrusted with food debris. Clean under ware wash sink and in all floor sinks to eliminate fruit flies.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulated food debris, grease, standing water. Clean equipment encrusted with food debris. Clean under ware wash sink and in all floor sinks to eliminate fruit flies.
Replace deteriorating and crumbling ceiling tiles by 2/13/17 to prevent contamination of food. Until replaced, cover with plastic as these are located directly above the food prep table.
The department's words
CHSC 114271 Replace deteriorating and crumbling ceiling tiles by 2/13/17 to prevent contamination of food. Until replaced, cover with plastic as these are located directly above the food prep table.
EarlierMar 3, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
The food manager's certification is expired. Submit a copy of their new certification within 30 days.
The department's words
CHSC 113947.1 The food manager's certification is expired. Submit a copy of their new certification within 30 days.
One hand sink contained dirty utensils - keep hand sinks unobstructed to allow for proper hand washing. Use for hand washing only. Paper towels were missing from one of the paper towel dispensers. Keep stocked at all times.
The department's words
CHSC 113953 One hand sink contained dirty utensils - keep hand sinks unobstructed to allow for proper hand washing. Use for hand washing only. Paper towels were missing from one of the paper towel dispensers. Keep stocked at all times.
Today potentially hazardous food (phf) on display was just removed from the oven and time will be marked on the TPHC log. Continue to use logs daily for any phf left out of temperature control.
The department's words
CHSC 113996 Today potentially hazardous food (phf) on display was just removed from the oven and time will be marked on the TPHC log. Continue to use logs daily for any phf left out of temperature control.
Always store wiping cloths in 100 ppm chlorine. Do not use to clean hands or utensils. Ensure that all utensils are washed, rinsed, and sanitized.
The department's words
CHSC 114099.6 Always store wiping cloths in 100 ppm chlorine. Do not use to clean hands or utensils. Ensure that all utensils are washed, rinsed, and sanitized.
The floor sink under the food prep sink is slow-draining. Unclog this sink immediately.
The department's words
CHSC 114197 The floor sink under the food prep sink is slow-draining. Unclog this sink immediately.
Show 3 more
Replace ceiling panels above food prep area within 30 days to prevent contamination of food.
The department's words
CHSC 113984 Replace ceiling panels above food prep area within 30 days to prevent contamination of food.
Replace broken container lids used for dry food storage.
The department's words
CHSC 114175 Replace broken container lids used for dry food storage.
Clean the kitchen thoroughly to remove food debris. Clean under the ware wash sink and clean out grease trap to eliminate fruit flies. (Check the seal on the grease trap).
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove food debris. Clean under the ware wash sink and clean out grease trap to eliminate fruit flies. (Check the seal on the grease trap).
EarlierFeb 24, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
The food manager's certification is expired. Submit a copy of their new certification within 30 days.
The department's words
CHSC 113947.1 The food manager's certification is expired. Submit a copy of their new certification within 30 days.
One hand sink contained dirty utensils - keep hand sinks unobstructed to allow for proper hand washing. Use for hand washing only. Paper towels were missing from one of the paper towel dispensers. Keep stocked at all times.
The department's words
CHSC 113953 One hand sink contained dirty utensils - keep hand sinks unobstructed to allow for proper hand washing. Use for hand washing only. Paper towels were missing from one of the paper towel dispensers. Keep stocked at all times.
Cheese breads are held at room temperature and discarded every 4 hours, but logs are not kept. If you want to use time as a public health control, you must complete logs and note the time food was removed from temperature control and discard time 4 hours later.
The department's words
CHSC 113996 Cheese breads are held at room temperature and discarded every 4 hours, but logs are not kept. If you want to use time as a public health control, you must complete logs and note the time food was removed from temperature control and discard time 4 hours later.
Soiled wiping cloths used to clean food prep surface - this surface was immediately sanitized with a clean and sanitized wiping cloth. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Keep towels used to handle hot utensils separate.
The department's words
CHSC 114099.6 Soiled wiping cloths used to clean food prep surface - this surface was immediately sanitized with a clean and sanitized wiping cloth. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Keep towels used to handle hot utensils separate.
The floor sink under the food prep sink is slow-draining. Unclog this sink immediately.
The department's words
CHSC 114197 The floor sink under the food prep sink is slow-draining. Unclog this sink immediately.
Show 3 more
Replace ceiling panels above food prep area within 30 days to prevent contamination of food.
The department's words
CHSC 113984 Replace ceiling panels above food prep area within 30 days to prevent contamination of food.
Replace broken container lids used for dry food storage.
The department's words
CHSC 114175 Replace broken container lids used for dry food storage.
Clean the kitchen thoroughly to remove food debris. Clean under the ware wash sink and clean out grease trap to eliminate fruit flies. (Check the seal on the grease trap).
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove food debris. Clean under the ware wash sink and clean out grease trap to eliminate fruit flies. (Check the seal on the grease trap).
EarlierFeb 27, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
In-use knives were observed in a pail of water also containing wiping cloths. Change the water and add bleach (100 ppm chlorine) to the sanitizing solution for wiping cloths. Store knives on a clean, dry surface or in water held at 135 F. Do not store knives in between equipment - these areas are not smooth and cleanable. Bleach cutting boards to remove black stains.
The department's words
CHSC 114097 In-use knives were observed in a pail of water also containing wiping cloths. Change the water and add bleach (100 ppm chlorine) to the sanitizing solution for wiping cloths. Store knives on a clean, dry surface or in water held at 135 F. Do not store knives in between equipment - these areas are not smooth and cleanable. Bleach cutting boards to remove black stains.
Repair leaking pipes under the ware wash sink.
The department's words
CHSC 114190 Repair leaking pipes under the ware wash sink.
Remove fly paper next to the hood - this is not approved for use in the kitchen. Close doors to exclude flies and clean out all floor sinks to prevent attracting flies.
The department's words
CHSC 114259.3 Remove fly paper next to the hood - this is not approved for use in the kitchen. Close doors to exclude flies and clean out all floor sinks to prevent attracting flies.
There is grout missing between tiles in the dishwashing area and in the prep area near the walk-in. Replace missing grout within 90 days to provide a cleanable floor and prevent pooling of water and food debris on the floor.
The department's words
CHSC 114268 There is grout missing between tiles in the dishwashing area and in the prep area near the walk-in. Replace missing grout within 90 days to provide a cleanable floor and prevent pooling of water and food debris on the floor.
Ceiling panels are missing above the back prep table. Replace panels - cover with plastic or other material until panels are replaced to prevent dust, etc. from falling into food.
The department's words
CHSC 114271 Ceiling panels are missing above the back prep table. Replace panels - cover with plastic or other material until panels are replaced to prevent dust, etc. from falling into food.
EarlierJan 8, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Water in the men's restroom at 92 degrees F. Adjust the hot water to supply water of at least 100 degrees F to this faucet.
The department's words
CHSC 113953 Water in the men's restroom at 92 degrees F. Adjust the hot water to supply water of at least 100 degrees F to this faucet.
Observed food temperatures in the front of the walk-in refridgerator between 42-44 degrees F. Outside gauge read 44 degrees F. Adjust temp of unit to maintain temps of 41 degrees F and below.
The department's words
CHSC 113996 Observed food temperatures in the front of the walk-in refridgerator between 42-44 degrees F. Outside gauge read 44 degrees F. Adjust temp of unit to maintain temps of 41 degrees F and below.
Replace the broken gasket of the walk-in refridgerator door.
The department's words
CHSC 114175 Replace the broken gasket of the walk-in refridgerator door.
Provide display thermometers to juice refridgerator and to refridgerator under coffee station. Place thermometer at the warmest part of the unit.
The department's words
CHSC 114159 Provide display thermometers to juice refridgerator and to refridgerator under coffee station. Place thermometer at the warmest part of the unit.
Grouting in hte kitchen area has worn down in several places. Fill in grout line to allow for a better cleaning surface as necessary. Repair leak of faucet under the 3-compartment sink.
The department's words
CHSC 114268 Grouting in hte kitchen area has worn down in several places. Fill in grout line to allow for a better cleaning surface as necessary. Repair leak of faucet under the 3-compartment sink.
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
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Let Arizmendi Bakery know
Ask for the manager. Arizmendi Bakery can only fix what it knows about.
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Complain directly to the health department
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11146.
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.