At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 24, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Aurora Sausalito?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Kitchen: Prep refrigerator: upper section: mozzarella: 48 degrees F, blue cheese: 50 - 52 degrees F (~ 1.5 cups). Blue cheese voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Bar: Black refrigerator on the right: open container of milk : 42 degrees F. Maintain open containers of milk at or below 41 degrees F. 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 Aurora Sausalito's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Kitchen: Prep refrigerator: upper section: mozzarella: 48 degrees F, blue cheese: 50 - 52 degrees F (~ 1.5 cups). Blue cheese voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Bar: Black refrigerator on the right: open container of milk : 42 degrees F. Maintain open containers of milk at or below 41 degrees F.The county found: “Kitchen: Prep refrigerator: upper section: mozzarella: 48 degrees F, blue cheese: 50 - 52 degrees F (~ 1.5 cups). Blue…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 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
LatestNov 24, 2025Routine inspectionGreen placard
This one: Green placard, inspected Nov 24, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Kitchen: Prep refrigerator: upper section: mozzarella: 48 degrees F, blue cheese: 50 - 52 degrees F (~ 1.5 cups). Blue cheese voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Bar: Black refrigerator on the right: open container of milk : 42 degrees F. Maintain open containers of milk at or below 41 degrees F.
The department's words
CHSC 113996 Kitchen: Prep refrigerator: upper section: mozzarella: 48 degrees F, blue cheese: 50 - 52 degrees F (~ 1.5 cups). Blue cheese voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Bar: Black refrigerator on the right: open container of milk : 42 degrees F. Maintain open containers of milk at or below 41 degrees F.
EarlierJul 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Shellstock tags unavailable at time of inspection. / Facility must keep shellstock tags in chronological order for 90 days after supply is exhausted.
The department's words
CHSC 114039.1 Shellstock tags unavailable at time of inspection. / Facility must keep shellstock tags in chronological order for 90 days after supply is exhausted.
EarlierJan 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bowl store in handwashing sink located in kitchen Maintain all handwashing sinks accessible and empty. .
The department's words
CHSC 113953.1 Observed bowl store in handwashing sink located in kitchen Maintain all handwashing sinks accessible and empty. .
EarlierJan 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two separate species of shellfish were kept in the same storage container. / Each individual species must be kept in their own separate container.
The department's words
CHSC 114039.1 Two separate species of shellfish were kept in the same storage container. / Each individual species must be kept in their own separate container.
EarlierJul 26, 2019Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Shell stock tag not stored with shellfish. / Keep tag with shellfish until it has been exhausted.
The department's words
CHSC 114039.4 Shell stock tag not stored with shellfish. / Keep tag with shellfish until it has been exhausted.
EarlierNov 29, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierApr 5, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Prep refrigerators: diced tomatoes: 42- 46 degrees F, fresh mozzarella: 44 degrees F, blue cheese: 49 degrees F, grated mozzarella: 46 degrees F. Two door refrigerator: milk purchased today had internal temperature of 56 - 57 degrees F and was voluntarily discarded. Food shall be received at or below 45 degrees 3/6/17: Pooled eggs in bowl double stacked on top of prep refrigerator insert pan covered with plastic wrap in temperature danger zone. Do not double stack food in prep refrigerator. Double stacking was also noted on the 11/4/15 inspection report. Meat sauce measured 46 - 48 degrees F in prep refrigerator. 4/5/17: Pooled eggs in bowl double stacked on top of prep refrigerator insert pan. do not double stack foods as this can lead to cross contamination and temperature abuse. Repeat violation. Pooled eggs were 64 degrees F and were voluntarily discarded. Other potentially hazardous foods in prep refrigerator in temperature danger zone: sliced tomatoes in measured 46 degrees F and Bolognese sauce measured 49 degrees F.
The department's words
CHSC 113996 Prep refrigerators: diced tomatoes: 42- 46 degrees F, fresh mozzarella: 44 degrees F, blue cheese: 49 degrees F, grated mozzarella: 46 degrees F. Two door refrigerator: milk purchased today had internal temperature of 56 - 57 degrees F and was voluntarily discarded. Food shall be received at or below 45 degrees 3/6/17: Pooled eggs in bowl double stacked on top of prep refrigerator insert pan covered with plastic wrap in temperature danger zone. Do not double stack food in prep refrigerator. Double stacking was also noted on the 11/4/15 inspection report. Meat sauce measured 46 - 48 degrees F in prep refrigerator. 4/5/17: Pooled eggs in bowl double stacked on top of prep refrigerator insert pan. do not double stack foods as this can lead to cross contamination and temperature abuse. Repeat violation. Pooled eggs were 64 degrees F and were voluntarily discarded. Other potentially hazardous foods in prep refrigerator in temperature danger zone: sliced tomatoes in measured 46 degrees F and Bolognese sauce measured 49 degrees F.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Cook not wearing hair restraint.
The department's words
CHSC 113969 Cook not wearing hair restraint.
Post sign notifying consumers most recent inspection report is available. Sign was in stack of paperwork.
The department's words
CHSC 113725.1 Post sign notifying consumers most recent inspection report is available. Sign was in stack of paperwork.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Corrected during the inspection
Show 2 more
Food facility doesn't have a food prep sink. A food prep sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
The department's words
CHSC 114163 Food facility doesn't have a food prep sink. A food prep sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
Facility does not have a Certified Food Manager. Submit proof of enrollment for one employee by March 14, 2016 in an ANSI-certified exam. Take test within days. Handout provided today.
The department's words
CHSC 113947.1 Facility does not have a Certified Food Manager. Submit proof of enrollment for one employee by March 14, 2016 in an ANSI-certified exam. Take test within days. Handout provided today.
EarlierMar 6, 2017Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Prep refrigerators: diced tomatoes: 42- 46 degrees F, fresh mozzarella: 44 degrees F, blue cheese: 49 degrees F, grated mozzarella: 46 degrees F. Two door refrigerator: milk purchased today had internal temperature of 56 - 57 degrees F and was voluntarily discarded. Food shall be received at or below 45 degrees 3/6/17: Pooled eggs in bowl double stacked on top of prep refrigerator insert pan covered with plastic wrap in temperature danger zone. Do not double stack food in prep refrigerator. Double stacking was also noted on the 11/4/15 inspection report. Meat sauce measured 46 - 48 degrees F in prep refrigerator.
The department's words
CHSC 113996 Prep refrigerators: diced tomatoes: 42- 46 degrees F, fresh mozzarella: 44 degrees F, blue cheese: 49 degrees F, grated mozzarella: 46 degrees F. Two door refrigerator: milk purchased today had internal temperature of 56 - 57 degrees F and was voluntarily discarded. Food shall be received at or below 45 degrees 3/6/17: Pooled eggs in bowl double stacked on top of prep refrigerator insert pan covered with plastic wrap in temperature danger zone. Do not double stack food in prep refrigerator. Double stacking was also noted on the 11/4/15 inspection report. Meat sauce measured 46 - 48 degrees F in prep refrigerator.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Observed blood from ground beef on left drainboard of three-compartment sink. Uncovered colander of broccoli and covered sheet pan of bread dough on cutting board on top of two of the three compartments of the three-compartment sink. Three-compartment sink shall be washed, rinsed, and sanitized before placing food on or in utensil washing sink. 3/6/17; Raw meat on right drainboard of three-compartment sink was being ground by a machine.
The department's words
CHSC 114115 Observed blood from ground beef on left drainboard of three-compartment sink. Uncovered colander of broccoli and covered sheet pan of bread dough on cutting board on top of two of the three compartments of the three-compartment sink. Three-compartment sink shall be washed, rinsed, and sanitized before placing food on or in utensil washing sink. 3/6/17; Raw meat on right drainboard of three-compartment sink was being ground by a machine.
Detect sewage odor in kitchen, especially by the grease trap, Investigate cause and make necessary repairs immediately.
The department's words
CHSC 114197 Detect sewage odor in kitchen, especially by the grease trap, Investigate cause and make necessary repairs immediately.
Corrected during the inspection
Cook not wearing hair restraint.
The department's words
CHSC 113969 Cook not wearing hair restraint.
Show 6 more
Label chemical spray bottle with common chemical name.
The department's words
CHSC 114254.1 Label chemical spray bottle with common chemical name.
Thermometer still has sticker on top of read out area. Remove sticker. Use probe thermometer daily to monitor internal food temperatures. 3/6/17: Sticker has been removed from display read out.
The department's words
CHSC 114159 Thermometer still has sticker on top of read out area. Remove sticker. Use probe thermometer daily to monitor internal food temperatures. 3/6/17: Sticker has been removed from display read out.
Corrected during the inspection
Post sign notifying consumers most recent inspection report is available. Sign was in stack of paperwork.
The department's words
CHSC 113725.1 Post sign notifying consumers most recent inspection report is available. Sign was in stack of paperwork.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Food facility doesn't have a food prep sink. A food prep sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
The department's words
CHSC 114163 Food facility doesn't have a food prep sink. A food prep sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
Facility does not have a Certified Food Manager. Submit proof of enrollment for one employee by March 13, 2016 in an ANSI-certified exam. Take test within days. Handout provided today.
The department's words
CHSC 113947.1 Facility does not have a Certified Food Manager. Submit proof of enrollment for one employee by March 13, 2016 in an ANSI-certified exam. Take test within days. Handout provided today.
EarlierFeb 21, 2017Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Cook touched inside of garbage containers several times. First time was with gloved hands and proceeded to continue cleaning of three-compartment sink. One of the times the cook touched garbage and touched exterior of dishwasher. Wash hands and change gloves whenever you contaminate hands or gloves.
The department's words
CHSC 113953.3 Cook touched inside of garbage containers several times. First time was with gloved hands and proceeded to continue cleaning of three-compartment sink. One of the times the cook touched garbage and touched exterior of dishwasher. Wash hands and change gloves whenever you contaminate hands or gloves.
Corrected during the inspection
Prep refrigerators: diced tomatoes: 42- 46 degrees F, fresh mozzarella: 44 degrees F, blue cheese: 49 degrees F, grated mozzarella: 46 degrees F. Two door refrigerator: milk purchased today had internal temperature of 56 - 57 degrees F and was voluntarily discarded. Food shall be received at or below 45 degrees F.
The department's words
CHSC 113996 Prep refrigerators: diced tomatoes: 42- 46 degrees F, fresh mozzarella: 44 degrees F, blue cheese: 49 degrees F, grated mozzarella: 46 degrees F. Two door refrigerator: milk purchased today had internal temperature of 56 - 57 degrees F and was voluntarily discarded. Food shall be received at or below 45 degrees F.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Observed blood from ground beef on left drainboard of three-compartment sink. Uncovered colander of broccoli and covered sheet pan of bread dough on cutting board on top of two of the three compartments of the three-compartment sink. Three-compartment sink shall be washed, rinsed, and sanitized before placing food on or in utensil washing sink.
The department's words
CHSC 114115 Observed blood from ground beef on left drainboard of three-compartment sink. Uncovered colander of broccoli and covered sheet pan of bread dough on cutting board on top of two of the three compartments of the three-compartment sink. Three-compartment sink shall be washed, rinsed, and sanitized before placing food on or in utensil washing sink.
Detect sewage odor in kitchen, especially by the grease trap, Investigate cause and make necessary repairs immediately.
The department's words
CHSC 114197 Detect sewage odor in kitchen, especially by the grease trap, Investigate cause and make necessary repairs immediately.
Show 6 more
Cook not wearing hair restraint.
The department's words
CHSC 113969 Cook not wearing hair restraint.
Label chemical spray bottle with common chemical name.
The department's words
CHSC 114254.1 Label chemical spray bottle with common chemical name.
Thermometer still has sticker on top of read out area. Remove sticker. Use probe thermometer daily to monitor internal food temperatures.
The department's words
CHSC 114159 Thermometer still has sticker on top of read out area. Remove sticker. Use probe thermometer daily to monitor internal food temperatures.
Post sign notifying consumers most recent inspection report is available. Sign was in stack of paperwork.
The department's words
CHSC 113725.1 Post sign notifying consumers most recent inspection report is available. Sign was in stack of paperwork.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Food facility doesn't have a food prep sink. A food prep sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
The department's words
CHSC 114163 Food facility doesn't have a food prep sink. A food prep sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
EarlierNov 6, 2015Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 4, 2015Routine inspectionYellow placard
16 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chef was wearing gloves and placed raw veal onto prep refrigerator cutting board. Chef reached into container of mixed veggies wearing same gloves used to pick up raw veal. Utilize a scooper with handle, tongs, or other utensil that will protect food from cross contamination. Mixed veggies were voluntarily discarded - see voluntary condemnation and destruction sheet. Metal container filled to top with raw chicken covered with plastic wrap stored above covered container of mixed greens. Chef placed mixed greens into the garbage.
The department's words
CHSC 113980 Chef was wearing gloves and placed raw veal onto prep refrigerator cutting board. Chef reached into container of mixed veggies wearing same gloves used to pick up raw veal. Utilize a scooper with handle, tongs, or other utensil that will protect food from cross contamination. Mixed veggies were voluntarily discarded - see voluntary condemnation and destruction sheet. Metal container filled to top with raw chicken covered with plastic wrap stored above covered container of mixed greens. Chef placed mixed greens into the garbage.
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
Raw veal was pounded on prep refrigerator cutting board. Plate with cooked veal and pasta, and a container of food from the refrigerator were placed on top of the cutting board. Tongs used to flip veal in sauté pan were used to place cooked pasta onto plate. Tongs were only partially in a container of murky 98 degrees Fahrenheit water.
The department's words
CHSC 114117 Raw veal was pounded on prep refrigerator cutting board. Plate with cooked veal and pasta, and a container of food from the refrigerator were placed on top of the cutting board. Tongs used to flip veal in sauté pan were used to place cooked pasta onto plate. Tongs were only partially in a container of murky 98 degrees Fahrenheit water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
No food hander cards available to view. Any food handler without a valid CFH card shall obtain one within 30 days. Maintain copies of CFH cards onsite.
The department's words
CHSC 113948 No food hander cards available to view. Any food handler without a valid CFH card shall obtain one within 30 days. Maintain copies of CFH cards onsite.
Observed chef use hand wash sink to rinse off cantaloupe. Facility does not have a food prep sink and three- compartment sink had sauce cooling in ice bath in one compartment and other two compartments were covered by a large cutting board. Also observed chef use hand wash sink to fill pot with water.
The department's words
CHSC 113953.1 Observed chef use hand wash sink to rinse off cantaloupe. Facility does not have a food prep sink and three- compartment sink had sauce cooling in ice bath in one compartment and other two compartments were covered by a large cutting board. Also observed chef use hand wash sink to fill pot with water.
Prosciutto stacked on top of insert pans observed at 51 degrees Fahrenheit. Do not double stack foods on top of insert pans. Sausage in prep refrigerator observed at 43 degrees Fahrenheit.
The department's words
CHSC 113996 Prosciutto stacked on top of insert pans observed at 51 degrees Fahrenheit. Do not double stack foods on top of insert pans. Sausage in prep refrigerator observed at 43 degrees Fahrenheit.
Numerous multi-use utensils observed in murky 98 degrees Fahrenheit water on griddle.
The department's words
CHSC 114119 Numerous multi-use utensils observed in murky 98 degrees Fahrenheit water on griddle.
Employees unable to locate a probe thermometer during inspection. Provide ANSI-certified thermometer and monitor internal temperatures of potentially hazardous foods on a daily basis.
The department's words
CHSC 114159 Employees unable to locate a probe thermometer during inspection. Provide ANSI-certified thermometer and monitor internal temperatures of potentially hazardous foods on a daily basis.
Show 9 more
Thermometer not in easily visible location.
The department's words
CHSC 114157 Thermometer not in easily visible location.
Raw veal was placed onto prep refrigerator cutting board. A container of food was placed on top of cutting board where raw veal had been pounded. A wiping cloth that was being reused and hadn't been placed in either of the wiping cloth containers in the kitchen was used to wipe the prep refrigerator cutting board.
The department's words
CHSC 114185.1 Raw veal was placed onto prep refrigerator cutting board. A container of food was placed on top of cutting board where raw veal had been pounded. A wiping cloth that was being reused and hadn't been placed in either of the wiping cloth containers in the kitchen was used to wipe the prep refrigerator cutting board.
Clean wall with brown stains to right of three-compartment sink.
The department's words
CHSC 114257 Clean wall with brown stains to right of three-compartment sink.
Certified Food Manager (CFM) certificate not onsite. If no one has a valid CFM, submit proof of enrollment in CFM exam with five days and take test within 30 days.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certificate not onsite. If no one has a valid CFM, submit proof of enrollment in CFM exam with five days and take test within 30 days.
Food handler touched raw meat and then touched refrigerator handles.
The department's words
CHSC 114115.c Food handler touched raw meat and then touched refrigerator handles.
Clean interior and exterior surfaces of microwave.
The department's words
CHSC 114175 Clean interior and exterior surfaces of microwave.
Griddle, salamander, and table top pizza oven are inoperable. Remove inoperable equipment from the facility by December 4, 2015.
The department's words
CHSC 114257.1 Griddle, salamander, and table top pizza oven are inoperable. Remove inoperable equipment from the facility by December 4, 2015.
Raw veal was placed onto prep refrigerator cutting board. A container of food was placed on top of cutting board where raw veal had been pounded. A wiping cloth that was being reused and hadn't been placed in either of the wiping cloth containers in the kitchen was used to wipe the prep refrigerator cutting board.The chef stated that the cutting board to the right of the prep refrigerator cutting board is used to prepare raw chicken and cut romaine lettuce. Use separate cutting boards for preparing raw meats and ready-to-eat foods to prevent cross contamination. Recommend utilizing color coded boards.
The department's words
CHSC 113984 Raw veal was placed onto prep refrigerator cutting board. A container of food was placed on top of cutting board where raw veal had been pounded. A wiping cloth that was being reused and hadn't been placed in either of the wiping cloth containers in the kitchen was used to wipe the prep refrigerator cutting board.The chef stated that the cutting board to the right of the prep refrigerator cutting board is used to prepare raw chicken and cut romaine lettuce. Use separate cutting boards for preparing raw meats and ready-to-eat foods to prevent cross contamination. Recommend utilizing color coded boards.
Clean interior of ice machine to remove pink slime.
The department's words
CHSC 114115 Clean interior of ice machine to remove pink slime.
EarlierDec 31, 2014Routine inspectionOnly Minor Violation(s) Found
15 violations listed, 0 marked critical.
Not critical (15)
Hand wash sink obstructed by two bottles of uncovered water. Do not place anything in front of hand wash sink.
The department's words
CHSC 113953.1 Hand wash sink obstructed by two bottles of uncovered water. Do not place anything in front of hand wash sink.
Corrected during the inspection
Minestrone soup was made at 11:30 a.m.; no flame under soup. Minestrone was 125 degrees F at 1:25 pm.. Soup was reheated to 188 degrees F.
The department's words
CHSC 113996 Minestrone soup was made at 11:30 a.m.; no flame under soup. Minestrone was 125 degrees F at 1:25 pm.. Soup was reheated to 188 degrees F.
Cutting board on top of three compartment sink has black stains. Wash, rinse, and sanitize cutting board.
The department's words
CHSC 114115 Cutting board on top of three compartment sink has black stains. Wash, rinse, and sanitize cutting board.
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
Provide written or verbal consumer advisory for Caesar dressing made with raw eggs, and any other raw or undercooked foods.
The department's words
CHSC 114012 Provide written or verbal consumer advisory for Caesar dressing made with raw eggs, and any other raw or undercooked foods.
Show 10 more
Provide written or verbal consumer advisory for Caesar dressing made with raw eggs, and any other raw or undercooked foods.
The department's words
CHSC 114093 Provide written or verbal consumer advisory for Caesar dressing made with raw eggs, and any other raw or undercooked foods.
Food handlers shall wear hair restraints, such as hats, or hair nets.
The department's words
CHSC 113969 Food handlers shall wear hair restraints, such as hats, or hair nets.
Label spray bottle with common chemical name.
The department's words
CHSC 114254.1 Label spray bottle with common chemical name.
Corrected during the inspection
Bleach on shelf adjacent to bottled juice.
The department's words
CHSC 114254.2 Bleach on shelf adjacent to bottled juice.
Corrected during the inspection
Replace missing refrigerator thermometers (prep refrigerator, one door refrigerator in bar area.)
The department's words
CHSC 114157 Replace missing refrigerator thermometers (prep refrigerator, one door refrigerator in bar area.)
Clean wall to left of cook line to remove food splash.
The department's words
CHSC 114257 Clean wall to left of cook line to remove food splash.
Corrected during the inspection
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Label bulk storage containers with common food name.
The department's words
CHSC 113953.c Label bulk storage containers with common food name.
Label bulk storage containers with common food name.
The department's words
CHSC 114051 Label bulk storage containers with common food name.
Use ANSI-certified bulk storage containers.
The department's words
CHSC 114130 Use ANSI-certified bulk storage containers.
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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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.
Do you work at or run Aurora Sausalito?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L17703.
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.