At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Apr 6, 2018
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Atalaya Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Keep front hand sink near prep fridge supplied with paper towels at all times. CHSC 113953.1How to fixFix it
- Green chile sauce at 79F in pan by pizza oven. Keep potentially hazardous foods below 41F or above 135F. Sauce moved to stove to be reheated. CHSC 113996How to fixFix it
- Ensure potentially hazardous food (PHF) is cooled rapidly from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Observed green chile sauce cooling down slowly (at 86F after about 1.5 hours) in ice bath. Stir these regularly while cooling and add more ice to ice bath. Cool food down to 41F prior to placing in prep top. Recommend using cooling logs to confirm cooling process is adequate. CHSC 114002.1How 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 Atalaya Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: Keep front hand sink near prep fridge supplied with paper towels at all times.The county found: “Keep front hand sink near prep fridge supplied with paper towels at all times.”
Then the next one: Green chile sauce at 79F in pan by pizza oven. Keep potentially hazardous foods below 41F or above 135F. Sauce moved to stove to be reheated.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 3 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
LatestApr 6, 2018Routine inspectionGreen placard
This one: Green placard, inspected Apr 6, 2018.
5 violations listed, 0 marked critical.
Not critical (5)
Keep front hand sink near prep fridge supplied with paper towels at all times.
The department's words
CHSC 113953.1 Keep front hand sink near prep fridge supplied with paper towels at all times.
Green chile sauce at 79F in pan by pizza oven. Keep potentially hazardous foods below 41F or above 135F. Sauce moved to stove to be reheated.
The department's words
CHSC 113996 Green chile sauce at 79F in pan by pizza oven. Keep potentially hazardous foods below 41F or above 135F. Sauce moved to stove to be reheated.
Ensure potentially hazardous food (PHF) is cooled rapidly from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Observed green chile sauce cooling down slowly (at 86F after about 1.5 hours) in ice bath. Stir these regularly while cooling and add more ice to ice bath. Cool food down to 41F prior to placing in prep top. Recommend using cooling logs to confirm cooling process is adequate.
The department's words
CHSC 114002.1 Ensure potentially hazardous food (PHF) is cooled rapidly from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Observed green chile sauce cooling down slowly (at 86F after about 1.5 hours) in ice bath. Stir these regularly while cooling and add more ice to ice bath. Cool food down to 41F prior to placing in prep top. Recommend using cooling logs to confirm cooling process is adequate.
Ensure sanitizer dispenser is dispensing 200ppm of quaternary ammonia. About 50-100ppm observed (but all dishes are put in dishwasher with sufficient sanitizer).
The department's words
CHSC 114099.6 Ensure sanitizer dispenser is dispensing 200ppm of quaternary ammonia. About 50-100ppm observed (but all dishes are put in dishwasher with sufficient sanitizer).
Bar 3 comp sink at 115F. Requirement is 120F. Repair.
The department's words
CHSC 114192 Bar 3 comp sink at 115F. Requirement is 120F. Repair.
EarlierJan 31, 2017Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Corrected during the inspection
Stock soap and paper towels inside permanently-mounted dispensers at all hand sinks. Remove cutting board from on top of the hand sink by the cook line.
The department's words
CHSC 113953.2 Stock soap and paper towels inside permanently-mounted dispensers at all hand sinks. Remove cutting board from on top of the hand sink by the cook line.
Food in inserts of the Randell prep fridge measured 45-52 F. Food measuring 52 F was immediately moved to another fridge and was only in the prep fridge for 30 minutes. Lower the temp/repair the fridge immediately so it maintains food temps at 41 F or below. Food in inserts on the counter on ice measured 45-49 F. Move all potentially hazardous food to refrigeration. Owner states that they will no longer store potentially hazardous food on ice on the counter.
The department's words
CHSC 113996 Food in inserts of the Randell prep fridge measured 45-52 F. Food measuring 52 F was immediately moved to another fridge and was only in the prep fridge for 30 minutes. Lower the temp/repair the fridge immediately so it maintains food temps at 41 F or below. Food in inserts on the counter on ice measured 45-49 F. Move all potentially hazardous food to refrigeration. Owner states that they will no longer store potentially hazardous food on ice on the counter.
Sanitizer in the bar sink measured 100 ppm quaternary ammonia. Sanitizer added to solution. Use test strips daily to ensure there is 200 ppm quat in solution (50 ppm chlorine for dishwasher). Ensure that food employees know how to use test strips.
The department's words
CHSC 114099.6 Sanitizer in the bar sink measured 100 ppm quaternary ammonia. Sanitizer added to solution. Use test strips daily to ensure there is 200 ppm quat in solution (50 ppm chlorine for dishwasher). Ensure that food employees know how to use test strips.
Code CHSC 114039
The department's words
Code CHSC 114039
Corrected during the inspection
Show 6 more
Repair slow draining hand sink.
The department's words
CHSC 114197 Repair slow draining hand sink.
Old rodent droppings and dead cockroaches observed in the upstairs dry storage area. The facility was treated for roaches on 12/19/16. No other signs of vermin observed.
The department's words
CHSC 114259.1 Old rodent droppings and dead cockroaches observed in the upstairs dry storage area. The facility was treated for roaches on 12/19/16. No other signs of vermin observed.
Replace missing display thermometers in the warmest part of each refrigerator (by the door).
The department's words
CHSC 114157 Replace missing display thermometers in the warmest part of each refrigerator (by the door).
Clean the kitchen thoroughly to remove grease and food debris, especially in the dishwashing area. Clean on, around, and under equipment and pipes to prevent attracting vermin. Clean mold from inside the walk-in. Repair loose/broken tiles in the bar area so the floor is cleanable.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris, especially in the dishwashing area. Clean on, around, and under equipment and pipes to prevent attracting vermin. Clean mold from inside the walk-in. Repair loose/broken tiles in the bar area so the floor is cleanable.
Seal holes/ gaps in walls and under doors to prevent entry or harborage of vermin. Possible entry points observed on the outside of the building where there are gaps around pipes.
The department's words
CHSC 114259 Seal holes/ gaps in walls and under doors to prevent entry or harborage of vermin. Possible entry points observed on the outside of the building where there are gaps around pipes.
Food observed under the prep sink. Move to a clean, dry location. Do not store food under plumbing.
The department's words
CHSC 114049 Food observed under the prep sink. Move to a clean, dry location. Do not store food under plumbing.
EarlierJan 11, 2017Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
There must be one person certified as the food manager. Submit food manager's certificate within 30 days. A case is open and you will be charged $190 per hour for any time spent on the case.
The department's words
CHSC 113947.1 There must be one person certified as the food manager. Submit food manager's certificate within 30 days. A case is open and you will be charged $190 per hour for any time spent on the case.
Stock soap and paper towels inside permanently-mounted dispensers at all hand sinks. Remove cutting board from on top of the hand sink by the cook line.
The department's words
CHSC 113953.2 Stock soap and paper towels inside permanently-mounted dispensers at all hand sinks. Remove cutting board from on top of the hand sink by the cook line.
Food in inserts of the Randell prep fridge measured 45-52 F. Food measuring 52 F was immediately moved to another fridge and was only in the prep fridge for 30 minutes. Lower the temp/repair the fridge immediately so it maintains food temps at 41 F or below. Food in inserts on the counter on ice measured 45-49 F. Move all potentially hazardous food to refrigeration. Owner states that they will no longer store potentially hazardous food on ice on the counter.
The department's words
CHSC 113996 Food in inserts of the Randell prep fridge measured 45-52 F. Food measuring 52 F was immediately moved to another fridge and was only in the prep fridge for 30 minutes. Lower the temp/repair the fridge immediately so it maintains food temps at 41 F or below. Food in inserts on the counter on ice measured 45-49 F. Move all potentially hazardous food to refrigeration. Owner states that they will no longer store potentially hazardous food on ice on the counter.
Sanitizer in the bar sink measured 100 ppm quaternary ammonia. Sanitizer added to solution. Use test strips daily to ensure there is 200 ppm quat in solution (50 ppm chlorine for dishwasher). Ensure that food employees know how to use test strips.
The department's words
CHSC 114099.6 Sanitizer in the bar sink measured 100 ppm quaternary ammonia. Sanitizer added to solution. Use test strips daily to ensure there is 200 ppm quat in solution (50 ppm chlorine for dishwasher). Ensure that food employees know how to use test strips.
There were no shellfish tags on site. Retain tags for 90 days. Provide invoice for most recent order of shellfish. Do not use shellfish until invoice is provided to EHS (impounded).
The department's words
CHSC 114039 There were no shellfish tags on site. Retain tags for 90 days. Provide invoice for most recent order of shellfish. Do not use shellfish until invoice is provided to EHS (impounded).
Show 6 more
Repair slow draining hand sink.
The department's words
CHSC 114197 Repair slow draining hand sink.
Old rodent droppings and dead cockroaches observed in the upstairs dry storage area. The facility was treated for roaches on 12/19/16. No other signs of vermin observed.
The department's words
CHSC 114259.1 Old rodent droppings and dead cockroaches observed in the upstairs dry storage area. The facility was treated for roaches on 12/19/16. No other signs of vermin observed.
Replace missing display thermometers in the warmest part of each refrigerator (by the door).
The department's words
CHSC 114157 Replace missing display thermometers in the warmest part of each refrigerator (by the door).
Clean the kitchen thoroughly to remove grease and food debris, especially in the dishwashing area. Clean on, around, and under equipment and pipes to prevent attracting vermin. Clean mold from inside the walk-in. Repair loose/broken tiles in the bar area so the floor is cleanable.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris, especially in the dishwashing area. Clean on, around, and under equipment and pipes to prevent attracting vermin. Clean mold from inside the walk-in. Repair loose/broken tiles in the bar area so the floor is cleanable.
Seal holes/ gaps in walls and under doors to prevent entry or harborage of vermin. Possible entry points observed on the outside of the building where there are gaps around pipes.
The department's words
CHSC 114259 Seal holes/ gaps in walls and under doors to prevent entry or harborage of vermin. Possible entry points observed on the outside of the building where there are gaps around pipes.
Food observed under the prep sink. Move to a clean, dry location. Do not store food under plumbing.
The department's words
CHSC 114049 Food observed under the prep sink. Move to a clean, dry location. Do not store food under plumbing.
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 L15240.
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.