At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · 6 marked critical · Routine county inspection · Jun 10, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Asian Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Code CHSC 113947.1 CHSC 113947.1How to fixFix it
- Marked critical: Code CHSC 113984.d CHSC 113984.dHow to fixFix it
- Marked critical: Code CHSC 114192 CHSC 114192How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Asian Market's team
Is this your place?
Welcome, Asian Market. We'll walk through this together, one item at a time. To log the fixes, claim Asian Market 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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Show what you did
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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.
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 · 17 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 10, 2026Routine inspectionRed placard
This one: Red placard, inspected Jun 10, 2026.
6 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
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 113984.d
The department's words
Code CHSC 113984.d
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 114192
The department's words
Code CHSC 114192
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 114259.1
The department's words
Code CHSC 114259.1
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 114130.1
The department's words
Code CHSC 114130.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114268
The department's words
Code CHSC 114268
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 2, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper-towels were observed outside dispensers at all handwashing facilities. [Corrective action] Provide paper-towels inside dispenser at all times.
The department's words
CHSC 113953.2 Paper-towels were observed outside dispensers at all handwashing facilities. [Corrective action] Provide paper-towels inside dispenser at all times.
EarlierJul 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper-towlesl were not available in dispenser at the handwashing facility in the warewashing area. [CA] Provide paper-towels in dispenser at all time to ensure proper hand washing.
The department's words
CHSC 113953.2 Paper-towlesl were not available in dispenser at the handwashing facility in the warewashing area. [CA] Provide paper-towels in dispenser at all time to ensure proper hand washing.
EarlierJan 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding display unit, five small packages of raw ground beef, chicken feet, and raw pork, internal temperature readings were measured at 44F, 45F, and 46F during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] The employee transferred food mentioned above in the walk-in refrigerator.
The department's words
CHSC 113996 In the cold holding display unit, five small packages of raw ground beef, chicken feet, and raw pork, internal temperature readings were measured at 44F, 45F, and 46F during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] The employee transferred food mentioned above in the walk-in refrigerator.
EarlierJul 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
There is not a method on how to properly wash, rinse, and sanitize food contact surfaces in the warewashing area, [CA] Manual warewashing shall be accomplish by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. Provide a sanitizer solution to sanitize utensils such as chlorine at 100ppm, and/or Quaternary ammonium at 200ppm.
The department's words
CHSC 114099.6 There is not a method on how to properly wash, rinse, and sanitize food contact surfaces in the warewashing area, [CA] Manual warewashing shall be accomplish by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. Provide a sanitizer solution to sanitize utensils such as chlorine at 100ppm, and/or Quaternary ammonium at 200ppm.
EarlierDec 2, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
MAJOR - Observed the following foods at unsafe temperatures: rice roll in leaf at 75.6F, sesame ball at 79-88F, banh mi at 69-71F, egg tart at 67F all out on counter delivered ~930am from SF Chinatown; dried fish at 42.8F and duck egg at 43F in produce cooler; mini fridge next to register at ~48F ambient. Potentially hazardous foods must be cold held below 41F or hot held above 135F. If using TPHC (Time as a Public Health Control), proper records/documentation must be used to show food is discarded after 4hrs. Food on counter voluntarily discarded due to temperature and unable to prove approved source (see #15). Repair produce cooler and mini fridge to cold hold below 41F as soon as possible - move PHFs (potentially hazardous foods) to working unit until repaired.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: rice roll in leaf at 75.6F, sesame ball at 79-88F, banh mi at 69-71F, egg tart at 67F all out on counter delivered ~930am from SF Chinatown; dried fish at 42.8F and duck egg at 43F in produce cooler; mini fridge next to register at ~48F ambient. Potentially hazardous foods must be cold held below 41F or hot held above 135F. If using TPHC (Time as a Public Health Control), proper records/documentation must be used to show food is discarded after 4hrs. Food on counter voluntarily discarded due to temperature and unable to prove approved source (see #15). Repair produce cooler and mini fridge to cold hold below 41F as soon as possible - move PHFs (potentially hazardous foods) to working unit until repaired.
Corrected during the inspection
MAJOR - Observed egg tarts, fried sesame balls, rice roll in leaf, and banh mi delivered in pink boxes, repackaged with saran wrap at front counter, and sold without labels at cash register area. Food was >41F and <135F and was purchased from SF Chinatown. No invoice/receipt was available to prove the source. All food shall be obtained from an approved source. In order to re-sell food at this facility, a Processed Food Registration must be provided from the food facilities this food is produced at. Until a PFR is provided showing these facilities are wholesale to inspector, you may NOT sell the food purchased outside of the food facility. All foods must be from approved, wholesale facilities and must be kept under time or temperature control. No unopened foods can be handled in front counter area - only in food prep areas. This was noted on the 5/26/21 OIR.
The department's words
CHSC 114021 MAJOR - Observed egg tarts, fried sesame balls, rice roll in leaf, and banh mi delivered in pink boxes, repackaged with saran wrap at front counter, and sold without labels at cash register area. Food was >41F and <135F and was purchased from SF Chinatown. No invoice/receipt was available to prove the source. All food shall be obtained from an approved source. In order to re-sell food at this facility, a Processed Food Registration must be provided from the food facilities this food is produced at. Until a PFR is provided showing these facilities are wholesale to inspector, you may NOT sell the food purchased outside of the food facility. All foods must be from approved, wholesale facilities and must be kept under time or temperature control. No unopened foods can be handled in front counter area - only in food prep areas. This was noted on the 5/26/21 OIR.
Corrected during the inspection
EarlierDec 1, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed the following foods at unsafe temperatures: rice roll in leaf at 75.6F, sesame ball at 79-88F, banh mi at 69-71F, egg tart at 67F all out on counter delivered ~930am from SF Chinatown; dried fish at 42.8F and duck egg at 43F in produce cooler; mini fridge next to register at ~48F ambient. Potentially hazardous foods must be cold held below 41F or hot held above 135F. If using TPHC (Time as a Public Health Control), proper records/documentation must be used to show food is discarded after 4hrs. Food on counter voluntarily discarded due to temperature and unable to prove approved source (see #15). Repair produce cooler and mini fridge to cold hold below 41F as soon as possible - move PHFs (potentially hazardous foods) to working unit until repaired.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: rice roll in leaf at 75.6F, sesame ball at 79-88F, banh mi at 69-71F, egg tart at 67F all out on counter delivered ~930am from SF Chinatown; dried fish at 42.8F and duck egg at 43F in produce cooler; mini fridge next to register at ~48F ambient. Potentially hazardous foods must be cold held below 41F or hot held above 135F. If using TPHC (Time as a Public Health Control), proper records/documentation must be used to show food is discarded after 4hrs. Food on counter voluntarily discarded due to temperature and unable to prove approved source (see #15). Repair produce cooler and mini fridge to cold hold below 41F as soon as possible - move PHFs (potentially hazardous foods) to working unit 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
MAJOR - Observed egg tarts, fried sesame balls, rice roll in leaf, and banh mi delivered in pink boxes, repackaged with saran wrap at front counter, and sold without labels at cash register area. Food was >41F and <135F and was purchased from SF Chinatown. No invoice/receipt was available to prove the source. All food shall be obtained from an approved source. In order to re-sell food at this facility, a Processed Food Registration must be provided from the food facilities this food is produced at. Until a PFR is provided showing these facilities are wholesale to inspector, you may NOT sell the food purchased outside of the food facility. All foods must be from approved, wholesale facilities and must be kept under time or temperature control. No unopened foods can be handled in front counter area - only in food prep areas. This was noted on the 5/26/21 OIR.
The department's words
CHSC 114021 MAJOR - Observed egg tarts, fried sesame balls, rice roll in leaf, and banh mi delivered in pink boxes, repackaged with saran wrap at front counter, and sold without labels at cash register area. Food was >41F and <135F and was purchased from SF Chinatown. No invoice/receipt was available to prove the source. All food shall be obtained from an approved source. In order to re-sell food at this facility, a Processed Food Registration must be provided from the food facilities this food is produced at. Until a PFR is provided showing these facilities are wholesale to inspector, you may NOT sell the food purchased outside of the food facility. All foods must be from approved, wholesale facilities and must be kept under time or temperature control. No unopened foods can be handled in front counter area - only in food prep areas. This was noted on the 5/26/21 OIR.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Front reach in fridge measured at 46.9F (ambient). All potentially hazardous foods must be maintained at 41F or below. Discussed with operator to repair fridge to cold hold at 41F or below. Cheese (the only PHF in unit) moved to working unit until repaired.
The department's words
CHSC 113996 Front reach in fridge measured at 46.9F (ambient). All potentially hazardous foods must be maintained at 41F or below. Discussed with operator to repair fridge to cold hold at 41F or below. Cheese (the only PHF in unit) moved to working unit until repaired.
EarlierApr 27, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A. Fresh rice noodles measured at 64.6F in a box in the back storage room. Employees had forgotten to put away noodles after 11am delivery. Maintain potentially hazardous foods at 41F or below. 4 bags of rice noodles discarded into trash. B. Reach in beverage cooler measured at ~45-48F. Repair to cold hold contents at 41F or below. No PHFs are currently stored in fridge. C. Observed balut at 60F on shelf next to register delivered ~3.5 hrs. prior. Keep all eggs and balut in fridge at 41F or below (PHF). 40 eggs voluntarily discarded.
The department's words
CHSC 113996 A. Fresh rice noodles measured at 64.6F in a box in the back storage room. Employees had forgotten to put away noodles after 11am delivery. Maintain potentially hazardous foods at 41F or below. 4 bags of rice noodles discarded into trash. B. Reach in beverage cooler measured at ~45-48F. Repair to cold hold contents at 41F or below. No PHFs are currently stored in fridge. C. Observed balut at 60F on shelf next to register delivered ~3.5 hrs. prior. Keep all eggs and balut in fridge at 41F or below (PHF). 40 eggs voluntarily discarded.
Corrected during the inspection
EarlierApr 6, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Fresh rice noodles measured at 64.6F in a box in the back storage room. Employees had forgotten to put away noodles after 11am delivery. Maintain potentially hazardous foods at 41F or below. 4 bags of rice noodles discarded into trash. B. Reach in beverage cooler measured at ~45-48F. Repair to cold hold contents at 41F or below. No PHFs are currently stored in fridge. C. Observed balut at 60F on shelf next to register delivered ~3.5 hrs. prior. Keep all eggs and balut in fridge at 41F or below (PHF). 40 eggs voluntarily discarded.
The department's words
CHSC 113996 A. Fresh rice noodles measured at 64.6F in a box in the back storage room. Employees had forgotten to put away noodles after 11am delivery. Maintain potentially hazardous foods at 41F or below. 4 bags of rice noodles discarded into trash. B. Reach in beverage cooler measured at ~45-48F. Repair to cold hold contents at 41F or below. No PHFs are currently stored in fridge. C. Observed balut at 60F on shelf next to register delivered ~3.5 hrs. prior. Keep all eggs and balut in fridge at 41F or below (PHF). 40 eggs voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 16, 2020Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114087
The department's words
Code CHSC 114087
EarlierJan 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed about one dozen balut eggs on shelf at 60F. Keep potentially hazardous foods below 41F or above 135F. Eggs discarded. Will contact with ways to cold hold these items without compromising quality.
The department's words
CHSC 113996 Observed about one dozen balut eggs on shelf at 60F. Keep potentially hazardous foods below 41F or above 135F. Eggs discarded. Will contact with ways to cold hold these items without compromising quality.
EarlierMay 21, 2018Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed food delivered today, in the walk-in, at 41 F or below. The open display refrigerator is still running at temps above 41 F. Do not store potentially hazardous food in this case. Repair the display case or replace.
The department's words
CHSC 113996 Observed food delivered today, in the walk-in, at 41 F or below. The open display refrigerator is still running at temps above 41 F. Do not store potentially hazardous food in this case. Repair the display case or replace.
Observed condensate in the freezer leaking onto packages of food and boxes of food. Remove food from boxes and ensure that food is not contaminated. Repair the freezer and do not store food in the area with the leak until it is repaired.
The department's words
CHSC 113980 Observed condensate in the freezer leaking onto packages of food and boxes of food. Remove food from boxes and ensure that food is not contaminated. Repair the freezer and do not store food in the area with the leak until it is repaired.
Utensils are now washed, rinsed, and sanitized. Obtain test strips for chlorine to ensure there is 100 ppm chlorine in solution for sanitizing.
The department's words
CHSC 114099.7 Utensils are now washed, rinsed, and sanitized. Obtain test strips for chlorine to ensure there is 100 ppm chlorine in solution for sanitizing.
Store food off the floor at least 6 inches. For boxes containing canned goods. etc. if stored on the floor, remove from the wall so you can see behind stored boxes to monitor for pests.
The department's words
CHSC 114047 Store food off the floor at least 6 inches. For boxes containing canned goods. etc. if stored on the floor, remove from the wall so you can see behind stored boxes to monitor for pests.
Clean shelving, walls, under dry food storage to remove food debris, dust, flies, etc. Clean inside the tanks for crabs and lobsters to remove mold and mildew. Clean shelving inside display refrigerators.
The department's words
CHSC 114115.c Clean shelving, walls, under dry food storage to remove food debris, dust, flies, etc. Clean inside the tanks for crabs and lobsters to remove mold and mildew. Clean shelving inside display refrigerators.
Show 3 more
Replace the deeply scored and stained cutting board. Discard boxes used to store food. Store in containers that are NSF listed, smooth, cleanable, and non-absorbent.
The department's words
CHSC 114175 Replace the deeply scored and stained cutting board. Discard boxes used to store food. Store in containers that are NSF listed, smooth, cleanable, and non-absorbent.
Obtain a probe thermometer today and use to monitor internal food temperatures.
The department's words
CHSC 114159 Obtain a probe thermometer today and use to monitor internal food temperatures.
Observed wiping cloths in water with no bleach. Store in sanitizing solution of 100 ppm chlorine and only use to wipe down counters/ in-use prep surfaces.
The department's words
CHSC 114185.1 Observed wiping cloths in water with no bleach. Store in sanitizing solution of 100 ppm chlorine and only use to wipe down counters/ in-use prep surfaces.
EarlierMay 17, 2018Routine inspectionYellow placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: In the unrefrigerated truck, picked up at 8 am: - Eggs at 58 F, 3 flats voluntarily discarded; Eggs at 48 moved to walk-in. -Bean sprouts at 52 F, 3 bags voluntarily discarded; sprouts at 48 F moved to walk-in. -Cooked noodles at 68 F, 5 bags voluntarily discarded. In the meat and fish display case: -Chicken gizzards at 49 F, immediately moved to the walk-in. -Pork ribs at 51-52 F, 2 packages voluntarily discarded. All other food in this case stored in ice. In the open produce display case (do not store phf in this case until repaired): - Sprouts at 52 F, 3 bags voluntarily discarded. -Salted shrimp fry at 58 F, 7 cans voluntarily discarded. Maintain cold potentially hazardous food at 41 F or below. Repair the meat and seafood display case and the produce display case immediately so they hold food at 41 F or below. Potentially hazardous food must be kept cold during transport - in refrigerated truck or in coolers, immersed in ice. Ensure that food temps of potentially hazardous food are 41 F or below at time of delivery.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: In the unrefrigerated truck, picked up at 8 am: - Eggs at 58 F, 3 flats voluntarily discarded; Eggs at 48 moved to walk-in. -Bean sprouts at 52 F, 3 bags voluntarily discarded; sprouts at 48 F moved to walk-in. -Cooked noodles at 68 F, 5 bags voluntarily discarded. In the meat and fish display case: -Chicken gizzards at 49 F, immediately moved to the walk-in. -Pork ribs at 51-52 F, 2 packages voluntarily discarded. All other food in this case stored in ice. In the open produce display case (do not store phf in this case until repaired): - Sprouts at 52 F, 3 bags voluntarily discarded. -Salted shrimp fry at 58 F, 7 cans voluntarily discarded. Maintain cold potentially hazardous food at 41 F or below. Repair the meat and seafood display case and the produce display case immediately so they hold food at 41 F or below. Potentially hazardous food must be kept cold during transport - in refrigerated truck or in coolers, immersed in ice. Ensure that food temps of potentially hazardous food are 41 F or below at time of delivery.
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)
Observed condensate in the freezer leaking onto packages of food and boxes of food. Remove food from boxes and ensure that food is not contaminated. Repair the freezer and do not store food in the area with the leak until it is repaired.
The department's words
CHSC 113980 Observed condensate in the freezer leaking onto packages of food and boxes of food. Remove food from boxes and ensure that food is not contaminated. Repair the freezer and do not store food in the area with the leak until it is repaired.
Operator states that utensils are washed, rinsed, and dried. All utensils must also be sanitized by immersing in 100 ppm chlorine for 30 seconds. Clean and sanitize sink basin before filling with sanitizing solution. Obtain test strips so you can ensure there is 100 ppm chlorine in solution.
The department's words
CHSC 114099.7 Operator states that utensils are washed, rinsed, and dried. All utensils must also be sanitized by immersing in 100 ppm chlorine for 30 seconds. Clean and sanitize sink basin before filling with sanitizing solution. Obtain test strips so you can ensure there is 100 ppm chlorine in solution.
Store food off the floor at least 6 inches. For boxes containing canned goods. etc. if stored on the floor, remove from the wall so you can see behind stored boxes to monitor for pests.
The department's words
CHSC 114047 Store food off the floor at least 6 inches. For boxes containing canned goods. etc. if stored on the floor, remove from the wall so you can see behind stored boxes to monitor for pests.
Clean shelving, walls, under dry food storage to remove food debris, dust, flies, etc. Clean inside the tanks for crabs and lobsters to remove mold and mildew. Clean shelving inside display refrigerators.
The department's words
CHSC 114115.c Clean shelving, walls, under dry food storage to remove food debris, dust, flies, etc. Clean inside the tanks for crabs and lobsters to remove mold and mildew. Clean shelving inside display refrigerators.
Replace the deeply scored and stained cutting board. Discard boxes used to store food. Store in containers that are NSF listed, smooth, cleanable, and non-absorbent.
The department's words
CHSC 114175 Replace the deeply scored and stained cutting board. Discard boxes used to store food. Store in containers that are NSF listed, smooth, cleanable, and non-absorbent.
Show 2 more
Obtain a probe thermometer today and use to monitor internal food temperatures.
The department's words
CHSC 114159 Obtain a probe thermometer today and use to monitor internal food temperatures.
Observed wiping cloths in water with no bleach. Store in sanitizing solution of 100 ppm chlorine and only use to wipe down counters/ in-use prep surfaces.
The department's words
CHSC 114185.1 Observed wiping cloths in water with no bleach. Store in sanitizing solution of 100 ppm chlorine and only use to wipe down counters/ in-use prep surfaces.
EarlierFeb 16, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
When washing utensils, 1. wash, 2. rinse, and 3. sanitize (100ppm chlorine), 4. air dry. Ensure that you wash, rinse and sanitize the sink after portioning raw meat.
The department's words
CHSC 114099.6 When washing utensils, 1. wash, 2. rinse, and 3. sanitize (100ppm chlorine), 4. air dry. Ensure that you wash, rinse and sanitize the sink after portioning raw meat.
Store all food at least 6 inches off the floor so you can easily clean and monitor for vermin.
The department's words
CHSC 114047 Store all food at least 6 inches off the floor so you can easily clean and monitor for vermin.
Replace the deeply scored and stained cutting board. It is no longer smooth and cleanable. Do not use cardboard boxes for storage. Use containers that are smooth and cleanable.
The department's words
CHSC 114175 Replace the deeply scored and stained cutting board. It is no longer smooth and cleanable. Do not use cardboard boxes for storage. Use containers that are smooth and cleanable.
Obtain a probe thermometer and use to monitor food temps. You may also want to obtain an infrared thermometer to quickly survey food temps - but must use a probe thermometer to take actual temperatures.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor food temps. You may also want to obtain an infrared thermometer to quickly survey food temps - but must use a probe thermometer to take actual temperatures.
Re-direct walk-in condensate line from the 2-compartment sink, to drain indirectly to the funnel drain under the sink to prevent contamination of food.
The department's words
CHSC 114190 Re-direct walk-in condensate line from the 2-compartment sink, to drain indirectly to the funnel drain under the sink to prevent contamination of food.
Show 1 more
Clean lobster/crab tank to remove mold and mildew. Clean shelving to remove dust, etc. Remove cardboard from walk-in shelving.
The department's words
CHSC 114257 Clean lobster/crab tank to remove mold and mildew. Clean shelving to remove dust, etc. Remove cardboard from walk-in shelving.
EarlierNov 23, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
The freezer is not working properly. Food inside is thawed, but 41 F or less. Immediately move food to the walk-in refrigerator. When the freezer is repaired, send a copy of the invoice to EHS.
The department's words
CHSC 114020 The freezer is not working properly. Food inside is thawed, but 41 F or less. Immediately move food to the walk-in refrigerator. When the freezer is repaired, send a copy of the invoice to EHS.
Store food off the floor at least 6 inches to allow for cleaning and monitoring for pests.
The department's words
CHSC 114047 Store food off the floor at least 6 inches to allow for cleaning and monitoring for pests.
Label meats and Che ba Mau drinks that are prepackaged. Label should include the name of the food and/or ingredients, the name and address where food was prepared/manufactured.
The department's words
CHSC 114089 Label meats and Che ba Mau drinks that are prepackaged. Label should include the name of the food and/or ingredients, the name and address where food was prepared/manufactured.
Remove old cardboard boxes lining shelves and used as storage containers. These are not smooth and cleanable.
The department's words
CHSC 114175 Remove old cardboard boxes lining shelves and used as storage containers. These are not smooth and cleanable.
Clean inside of the produce case and clean pipes to fish tanks to remove mold. Seal gaps observed around the back door.
The department's words
CHSC 114257 Clean inside of the produce case and clean pipes to fish tanks to remove mold. Seal gaps observed around the back door.
EarlierOct 8, 2014Routine inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Label prepacked meats (observed without a label in your meat case).
The department's words
CHSC 114089 Label prepacked meats (observed without a label in your meat case).
Clean the floor of the walk-in of the observed dirt and grime. Remove dirty cardboard from the walk-in shelving.
The department's words
CHSC 114115.c Clean the floor of the walk-in of the observed dirt and grime. Remove dirty cardboard from the walk-in shelving.
Clean the dirty, blue igloo container observed in the walk-in. This utensil must be washed, rinsed and sanitized.
The department's words
CHSC 114113 Clean the dirty, blue igloo container observed in the walk-in. This utensil must be washed, rinsed and sanitized.
Empty out the condensate waste bins noted in the walk-in frequently. By next routine inspection direct the waste water to a proper floor sink or functioning evaporator.
The department's words
CHSC 114193 Empty out the condensate waste bins noted in the walk-in frequently. By next routine inspection direct the waste water to a proper floor sink or functioning evaporator.
Store employee belongings in your available lockers.
The department's words
CHSC 114256 Store employee belongings in your available lockers.
Show 2 more
Store foods off the floor.
The department's words
CHSC 114047 Store foods off the floor.
I observed Che Ba Mau green drink, plus other types from Hung Phat Bakery , 223 Jones St, San Francisco, CA 94102. [phone]. I checked with the State Food Drug Branch and they have indicated there is Processed Food Registration for this product. The concern was that this product might be unapproved. - Not the case.
The department's words
CHSC 114021 I observed Che Ba Mau green drink, plus other types from Hung Phat Bakery , 223 Jones St, San Francisco, CA 94102. [phone]. I checked with the State Food Drug Branch and they have indicated there is Processed Food Registration for this product. The concern was that this product might be unapproved. - Not the case.
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 Asian Market, you can:
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Let Asian Market know
Ask for the manager. Asian Market can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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 L16248.
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
- Red 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.