At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Arti Organic?
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- Observed samosas at 49 F stored on a plate on top of the drop-in units of a prep top refrigerator. Potentially hazardous foods must be cold held at 41 F or below. Samosas moved to cold holding. 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
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Follow the steps for each item, with the rule beside it.
Next: Observed samosas at 49 F stored on a plate on top of the drop-in units of a prep top refrigerator. Potentially hazardous foods must be cold held at 41 F or below. Samosas moved to cold holding.The county found: “Observed samosas at 49 F stored on a plate on top of the drop-in units of a prep top refrigerator. Potentially…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 16, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed samosas at 49 F stored on a plate on top of the drop-in units of a prep top refrigerator. Potentially hazardous foods must be cold held at 41 F or below. Samosas moved to cold holding.
The department's words
CHSC 113996 Observed samosas at 49 F stored on a plate on top of the drop-in units of a prep top refrigerator. Potentially hazardous foods must be cold held at 41 F or below. Samosas moved to cold holding.
EarlierApr 2, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot water was available at hand washing sink located in kitchen area. Handwash sink hot water faucet was not secured. Operator tightened hot water faucet and was able to provide hot water at handwash sink. Ensure hot water of at least 100- 104 *F is provided at handwash sinks at all times
The department's words
CHSC 114192 No hot water was available at hand washing sink located in kitchen area. Handwash sink hot water faucet was not secured. Operator tightened hot water faucet and was able to provide hot water at handwash sink. Ensure hot water of at least 100- 104 *F is provided at handwash sinks at all times
EarlierOct 20, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierDec 22, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper towel dispenser located in kitchen jammed . Maintain hand towel dispenser working and accessible at all times.
The department's words
CHSC 113953.2 Paper towel dispenser located in kitchen jammed . Maintain hand towel dispenser working and accessible at all times.
EarlierDec 13, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels or hand soap were available at the kitchen hand wash sink. The hand washing supplies shall be stoked at all times. Employee provided soap and paper towels immediately.
The department's words
CHSC 113953.2 No paper towels or hand soap were available at the kitchen hand wash sink. The hand washing supplies shall be stoked at all times. Employee provided soap and paper towels immediately.
EarlierJul 3, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cutting boards heavily soiled, if it cant be cleaned/sanitized, then needs replacement.
The department's words
CHSC 114115 Cutting boards heavily soiled, if it cant be cleaned/sanitized, then needs replacement.
Need wiping cloth buckets set up with proper levels of sanitizer - refer to handout provided.
The department's words
CHSC 114185.1 Need wiping cloth buckets set up with proper levels of sanitizer - refer to handout provided.
EarlierJan 25, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
a. Beverage frig food temps 44F. b. Prep frig food temps 43F. Reduce both above to 41F or less.
The department's words
CHSC 113996 a. Beverage frig food temps 44F. b. Prep frig food temps 43F. Reduce both above to 41F or less.
Please conduct periodic deep cleaning of equipment handles.
The department's words
CHSC 114115.c Please conduct periodic deep cleaning of equipment handles.
Replace kitchen light bulbs as noted.
The department's words
CHSC 114252 Replace kitchen light bulbs as noted.
EarlierDec 16, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher still dispensing 50 ppm sanitizer. PIC had unit serviced. Invoice shows repair person noting sanitizer at 75ppm. Cal code requires sanitizing solution be provided at 100 ppm. Have dishwasher sanitizer adjusted to provide 100 ppm. Use 3 compartment sink to sanitize dishes until repaired.
The department's words
CHSC 114099.7 Dishwasher still dispensing 50 ppm sanitizer. PIC had unit serviced. Invoice shows repair person noting sanitizer at 75ppm. Cal code requires sanitizing solution be provided at 100 ppm. Have dishwasher sanitizer adjusted to provide 100 ppm. Use 3 compartment sink to sanitize dishes until repaired.
EarlierDec 13, 2016Routine inspectionYellow placard
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A) Observed employee handle raw chicken wearing gloves, take off the gloves, then touch food contact surfaces without washing hands. B) Observed employee use dirty rag to wipe hands then go to work with food with out washing hands. After hands have become contaminated, after touching raw meat, or removing gloves that were used to touch raw meat wash hands immediately to prevent cross contamination. Discussed with employees. Hands washed.
The department's words
CHSC 113953.3 A) Observed employee handle raw chicken wearing gloves, take off the gloves, then touch food contact surfaces without washing hands. B) Observed employee use dirty rag to wipe hands then go to work with food with out washing hands. After hands have become contaminated, after touching raw meat, or removing gloves that were used to touch raw meat wash hands immediately to prevent cross contamination. Discussed with employees. Hands washed.
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
A) Observed multiple skewered cooked chicken hanging from side of hood. PIC stated chicken was for a to go order. Chicken tikka at 73F tandoori chicken at 111F. PIC stated they were cooked 30 mins ago. Potentially hazardous foods must be hot held at 135F or higher or cold held at 41F or below. These items were not to be picked up for another hour. For to go items cooked in advance either hot hold in oven or cool properly and cold hold. Skewered chicken placed back into oven to be reheated to 165F then held 135 or higher until order is picked up. For the same to go order large container of cooked egg plant at 73F and cooked spinach at 111F. Employee strained spinach at 3 comp sink to mix with eggplant mixture. Discussed with PIC to reheat mixture to 165F then hot hold in oven at 135F until order is picked up. B) 3 door glass: samosas 46F, onion gravy 46F. Ensure PHF is cold held at 41F or below. Unit adjusted.
The department's words
CHSC 113996 A) Observed multiple skewered cooked chicken hanging from side of hood. PIC stated chicken was for a to go order. Chicken tikka at 73F tandoori chicken at 111F. PIC stated they were cooked 30 mins ago. Potentially hazardous foods must be hot held at 135F or higher or cold held at 41F or below. These items were not to be picked up for another hour. For to go items cooked in advance either hot hold in oven or cool properly and cold hold. Skewered chicken placed back into oven to be reheated to 165F then held 135 or higher until order is picked up. For the same to go order large container of cooked egg plant at 73F and cooked spinach at 111F. Employee strained spinach at 3 comp sink to mix with eggplant mixture. Discussed with PIC to reheat mixture to 165F then hot hold in oven at 135F until order is picked up. B) 3 door glass: samosas 46F, onion gravy 46F. Ensure PHF is cold held at 41F or below. Unit adjusted.
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
A) Cutting board prep surface on prep cooler wiped down with dirty rags. No sanitizer set up. B) Dishwasher dispensing less than 25 ppm chlorine sanitizer. Food contact surfaces must be sanitized with chlorine provided at 100 ppm. Set up sanitizer bucket. Repair dishwasher. Until dishwasher repair sanitize in 3 compartment sink.
The department's words
CHSC 114113 A) Cutting board prep surface on prep cooler wiped down with dirty rags. No sanitizer set up. B) Dishwasher dispensing less than 25 ppm chlorine sanitizer. Food contact surfaces must be sanitized with chlorine provided at 100 ppm. Set up sanitizer bucket. Repair dishwasher. Until dishwasher repair sanitize in 3 compartment sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
No paper towels provided at front or back hand sinks. Ensure hands sinks are stocked at all times with soap and paper towels. Paper towels provided.
The department's words
CHSC 113953.2 No paper towels provided at front or back hand sinks. Ensure hands sinks are stocked at all times with soap and paper towels. Paper towels provided.
Observed raw meat stored next to and over cooked foods ready to eat foods. Store raw meats below and away from ready to eat foods. Reorganize raw meat storage.
The department's words
CHSC 113986 Observed raw meat stored next to and over cooked foods ready to eat foods. Store raw meats below and away from ready to eat foods. Reorganize raw meat storage.
Observed comet and W-D 40 stored on shelf above open foods. Observed chemical spray stored over food prep sink. Store chemicals below and away from food/food preps surfaces. Chemicals relocated.
The department's words
CHSC 114254.2 Observed comet and W-D 40 stored on shelf above open foods. Observed chemical spray stored over food prep sink. Store chemicals below and away from food/food preps surfaces. Chemicals relocated.
Observed food debris built up through out kitchen. Clean regularly.
The department's words
CHSC 114115.c Observed food debris built up through out kitchen. Clean regularly.
A) Non-commercial microwave in use. B) Pots and pans larger then 3 compartment sink compartments. (unable to wash, rinse, sanitize). Replace microwave with commercial. Remove equipment to large to fit in 3 comp sink.
The department's words
CHSC 114130 A) Non-commercial microwave in use. B) Pots and pans larger then 3 compartment sink compartments. (unable to wash, rinse, sanitize). Replace microwave with commercial. Remove equipment to large to fit in 3 comp sink.
Show 3 more
Food prep being done on drain board of 3 compartment sink. To prevent cross contamination use 3 comp only for ware washing and food prep sink only for food prep.
The department's words
CHSC 114161 Food prep being done on drain board of 3 compartment sink. To prevent cross contamination use 3 comp only for ware washing and food prep sink only for food prep.
Thermometer not calibrated. Replace with a probe thermometer. Recommend digital probe.
The department's words
CHSC 114157 Thermometer not calibrated. Replace with a probe thermometer. Recommend digital probe.
No sanitizer set up upon arrival. Dirty wiping cloths on food contact surfaces through out kitchen. Have an open bucket of sanitizer solution set up during all hours of operation. Store wiping cloths in solution when not in use. Sanitizer set up.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Dirty wiping cloths on food contact surfaces through out kitchen. Have an open bucket of sanitizer solution set up during all hours of operation. Store wiping cloths in solution when not in use. Sanitizer set up.
EarlierJan 27, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Hand sink blocked with garbage can. No paper towels provided at kitchen hand sink. Ensure hand sinks are stocked with soap and paper towels and are accessible at all times. Hand sink unblocked paper towels provided.
The department's words
CHSC 113953.2 Hand sink blocked with garbage can. No paper towels provided at kitchen hand sink. Ensure hand sinks are stocked with soap and paper towels and are accessible at all times. Hand sink unblocked paper towels provided.
Observed open container of raw shrimp stored over cooked food in 2 Door Reach-in. Ensure all raw meats are stored below and away from ready to eat foods. Relocate raw shrimp.
The department's words
CHSC 113986 Observed open container of raw shrimp stored over cooked food in 2 Door Reach-in. Ensure all raw meats are stored below and away from ready to eat foods. Relocate raw shrimp.
Observed chemical Raid ant and roach spray in facility for use. Only a professional pest control company can be used. No evidence of pests. Discussed with employees discard Raid and if pest problem arises call for professional pest control.
The department's words
CHSC 114254 Observed chemical Raid ant and roach spray in facility for use. Only a professional pest control company can be used. No evidence of pests. Discussed with employees discard Raid and if pest problem arises call for professional pest control.
Sanitizer greater then 200 ppm bleach. Ensure to use 1 tsp bleach per gallon of water. Sanitizer remade using larger container and more water.
The department's words
CHSC 114185.1 Sanitizer greater then 200 ppm bleach. Ensure to use 1 tsp bleach per gallon of water. Sanitizer remade using larger container and more water.
EarlierFeb 11, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 21, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
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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About this record
Search the county's inspection lookup for the name or license number L10164.
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.