At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Feb 19, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
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 Avatar's Punjabi Burrito's team
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Welcome, Avatar's Punjabi Burrito. We'll walk through this together, one item at a time. To log the fixes, claim Avatar's Punjabi Burrito 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 · 9 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
LatestFeb 19, 2021Routine inspectionGreen placard
This one: Green placard, inspected Feb 19, 2021.
No violations listed in the data.
EarlierJul 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of paper towels in dispenser in restroom. Restock and maintain stocked at all times.
The department's words
CHSC 113953.2 Lack of paper towels in dispenser in restroom. Restock and maintain stocked at all times.
EarlierJan 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean and sanitize inside of ice machine regularly.
The department's words
CHSC 114115.c Clean and sanitize inside of ice machine regularly.
EarlierOct 30, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Latest certified food manager certificate has expired. Need at least one certified manager for this food establishment. Need to maintain food handler certificates on premises for review. Violation corrected.
The department's words
CHSC 113947.1 Latest certified food manager certificate has expired. Need at least one certified manager for this food establishment. Need to maintain food handler certificates on premises for review. Violation corrected.
Corrected during the inspection
EarlierApr 10, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Food managers certificate expired 03/06/2017. Renew FMC.
The department's words
CHSC 113947.1 Food managers certificate expired 03/06/2017. Renew FMC.
In use utensils stored in room temperature water 76F. In use utensils must be stored in ice water at 41 F or below, hot at 135F or higher, or on a clean dry surface and changed out every 4 hours. Utensils just set up ice added to water.
The department's words
CHSC 114119 In use utensils stored in room temperature water 76F. In use utensils must be stored in ice water at 41 F or below, hot at 135F or higher, or on a clean dry surface and changed out every 4 hours. Utensils just set up ice added to water.
No thermometer provided to monitor food temperatures. Provide a probe thermometer to check the temperatures of potentially hazardous foods. Recommend providing a digital probe thermometer. Discussed with PIC.
The department's words
CHSC 114157 No thermometer provided to monitor food temperatures. Provide a probe thermometer to check the temperatures of potentially hazardous foods. Recommend providing a digital probe thermometer. Discussed with PIC.
No sanitizer set up upon arrival. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration. Sanitizer set up demonstrated to employees and set up.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration. Sanitizer set up demonstrated to employees and set up.
EarlierSep 19, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No paper towels provided at hand sink. Ensure hand sink is stocked with soap and paper towels at all times.
The department's words
CHSC 113953.2 No paper towels provided at hand sink. Ensure hand sink is stocked with soap and paper towels at all times.
Observed tomato salsa at 48F and curry at 47F on ice. Ice almost melted. Ensure all potentially hazardous foods are cold held at 41F or below. Ensure ice is level with the food. Ice added to pan.
The department's words
CHSC 113996 Observed tomato salsa at 48F and curry at 47F on ice. Ice almost melted. Ensure all potentially hazardous foods are cold held at 41F or below. Ensure ice is level with the food. Ice added to pan.
Observed cooked rice on counter at 79-80F, cooked chick peas at 112F on counter and cooked potatoes at 89F on counter all cooling at room temperature with no monitoring. Facility does not have a probe thermometer. Ensure all potentially hazardous foods cool from 135-70F or below with in 2 hours and from 70F to 41F or below with in the next 4 hours. Ensure active monitoring of cooling foods occurs using a probe thermometer to ensure the food is cooling properly. Do not cover or transfer food to deep pans until food is cooled to 41F or below. Employee stated rice, chick peas, and potatoes were cooked with in the hour. All transferred uncovered to refrigeration to finish cooling.
The department's words
CHSC 114002 Observed cooked rice on counter at 79-80F, cooked chick peas at 112F on counter and cooked potatoes at 89F on counter all cooling at room temperature with no monitoring. Facility does not have a probe thermometer. Ensure all potentially hazardous foods cool from 135-70F or below with in 2 hours and from 70F to 41F or below with in the next 4 hours. Ensure active monitoring of cooling foods occurs using a probe thermometer to ensure the food is cooling properly. Do not cover or transfer food to deep pans until food is cooled to 41F or below. Employee stated rice, chick peas, and potatoes were cooked with in the hour. All transferred uncovered to refrigeration to finish cooling.
No sanitizer solution set up upon arrival. Have an open bucket of sanitizer solution during all hours of operation. Store wiping cloths in sanitizer when not in use. Change sanitizer solution every 2 hours.
The department's words
CHSC 114185.1 No sanitizer solution set up upon arrival. Have an open bucket of sanitizer solution during all hours of operation. Store wiping cloths in sanitizer when not in use. Change sanitizer solution every 2 hours.
EarlierJul 30, 2015Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Reduce both below to 41 F or less: a. Ascend prep frig temps 54-58 F, some foods discarded. Repair unit, call for recheck. b. Ascend beverage frig milk temp 43 F.
The department's words
CHSC 113996 Reduce both below to 41 F or less: a. Ascend prep frig temps 54-58 F, some foods discarded. Repair unit, call for recheck. b. Ascend beverage frig milk temp 43 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Update employee food handler cards, have available at inspection.
The department's words
CHSC 113948 Update employee food handler cards, have available at inspection.
Minimal chlorine in sanitizer step of 3-compartment sink, test daily with strips, achieve 100 ppm.
The department's words
CHSC 114099.6 Minimal chlorine in sanitizer step of 3-compartment sink, test daily with strips, achieve 100 ppm.
Obtain and use a probe thermometer.
The department's words
CHSC 114159 Obtain and use a probe thermometer.
Employee phones/cables must be stored in lockers or break area, not in food prep areas.
The department's words
CHSC 114256 Employee phones/cables must be stored in lockers or break area, not in food prep areas.
EarlierJul 30, 2015Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Update employee food handler cards, have available at inspection.
The department's words
CHSC 113948 Update employee food handler cards, have available at inspection.
Reduce both below to 41 F or less: a. Ascend prep frig temps 54-58 F, some foods discarded. Repair unit, call for recheck. b. Ascend beverage frig milk temp 43 F.
The department's words
CHSC 113996 Reduce both below to 41 F or less: a. Ascend prep frig temps 54-58 F, some foods discarded. Repair unit, call for recheck. b. Ascend beverage frig milk temp 43 F.
Corrected during the inspection
Minimal chlorine in sanitizer step of 3-compartment sink, test daily with strips, achieve 100 ppm.
The department's words
CHSC 114099.6 Minimal chlorine in sanitizer step of 3-compartment sink, test daily with strips, achieve 100 ppm.
Corrected during the inspection
Obtain and use a probe thermometer.
The department's words
CHSC 114159 Obtain and use a probe thermometer.
Corrected during the inspection
Employee phones/cables must be stored in lockers or break area, not in food prep areas.
The department's words
CHSC 114256 Employee phones/cables must be stored in lockers or break area, not in food prep areas.
Corrected during the inspection
EarlierJun 13, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Ascend upright two door frig food temps at 42 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 Ascend upright two door frig food temps at 42 deg. F, reduce to 41 or less.
Beans in frig at 80 deg. F after 3 hours, refer to handouts provided, must be 70 deg. F after 2 hours.
The department's words
CHSC 114002 Beans in frig at 80 deg. F after 3 hours, refer to handouts provided, must be 70 deg. F after 2 hours.
Plates under grill with dust/debris, plates were moved and washed. Will be placed in a protected location in the future.
The department's words
CHSC 114113 Plates under grill with dust/debris, plates were moved and washed. Will be placed in a protected location in the future.
Corrected during the inspection
Wiping cloths out on counter, keep in a bucket of chlorine or sanitizer.
The department's words
CHSC 114185.1 Wiping cloths out on counter, keep in a bucket of chlorine or sanitizer.
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 Avatar's Punjabi Burrito, you can:
Let Avatar's Punjabi Burrito know
Ask for the manager. Avatar's Punjabi Burrito can only fix what it knows about.
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10302.
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.