At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jan 28, 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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 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
LatestJan 28, 2021Routine inspectionGreen placard
This one: Green placard, inspected Jan 28, 2021.
No violations listed in the data.
EarlierJun 3, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Mixed vegetables on hotline at 130F. Reheat to 165F. Hold all hot foods at or above 135F. Corrected on site.
The department's words
CHSC 113996 Mixed vegetables on hotline at 130F. Reheat to 165F. Hold all hot foods at or above 135F. Corrected on site.
EarlierJan 17, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Post permit in conspectus area. Permit is blocked by clock.
The department's words
CHSC 114381 Post permit in conspectus area. Permit is blocked by clock.
EarlierJan 15, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken curry in steam table ranged from 100F-135F. The chicken is stacked to high in insert pan and has caused chicken to enter temperature danger zone. Observed rice at 60F on top of refrigerator that was made yesterday. The rice was voluntarily discarded.
The department's words
CHSC 113996 Chicken curry in steam table ranged from 100F-135F. The chicken is stacked to high in insert pan and has caused chicken to enter temperature danger zone. Observed rice at 60F on top of refrigerator that was made yesterday. The rice was voluntarily discarded.
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
Observed employee improperly using three compartment sink. Utensils are not being sanitized. Any utensils that were washed and rinsed need to be washed, rinsed, and sanitized.
The department's words
CHSC 114113 Observed employee improperly using three compartment sink. Utensils are not being sanitized. Any utensils that were washed and rinsed need to be washed, rinsed, and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 18, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Provide Certified Food Manager certificate for one person. Email to inspector. Keep on site.
The department's words
CHSC 113947.1 Provide Certified Food Manager certificate for one person. Email to inspector. Keep on site.
Provide Certified Food Handler certificate for all other employees. Email to inspector. Keep copies in one file on site.
The department's words
CHSC 113948 Provide Certified Food Handler certificate for all other employees. Email to inspector. Keep copies in one file on site.
Wash then rinse then sanitize then air dry all utensils. Sanitize in 100 ppm chlorine for 30 seconds.
The department's words
CHSC 114099.2 Wash then rinse then sanitize then air dry all utensils. Sanitize in 100 ppm chlorine for 30 seconds.
Provide display thermometer in refrigerator in kitchen and in freezer.
The department's words
CHSC 114157 Provide display thermometer in refrigerator in kitchen and in freezer.
EarlierDec 19, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No copies of food handler cards available on-site (PIC states copies are at another location). Please keep certificates on site.
The department's words
CHSC 113948 No copies of food handler cards available on-site (PIC states copies are at another location). Please keep certificates on site.
Handsink blocked by sanitizer bucket. Please keep handsink accessible at all times.
The department's words
CHSC 113953.1 Handsink blocked by sanitizer bucket. Please keep handsink accessible at all times.
Observed tomato sauce in prep fridge at 54F. Person in charge (PIC) stated that sauce had been left out on counter during lunch service. Please keep potentially hazardous foods (PHFs) above 135F or below 41F at all times. Sauce placed in shallow container and placed in 2 door steel fridge to cool. Cooked potatoes found at 131F on steam table.
The department's words
CHSC 113996 Observed tomato sauce in prep fridge at 54F. Person in charge (PIC) stated that sauce had been left out on counter during lunch service. Please keep potentially hazardous foods (PHFs) above 135F or below 41F at all times. Sauce placed in shallow container and placed in 2 door steel fridge to cool. Cooked potatoes found at 131F on steam table.
Observed employee manually sanitizing dishes with only 10ppm of chlorine. Requirement is to have dishes be in contact with 100ppm of chlorine for at least 30 seconds. Corrected on site Also observed no rinse step in the wash/rinse/sanitizer procedure. Please include the rinse step and designate a different basin in the sink for each procedure
The department's words
CHSC 114099.6 Observed employee manually sanitizing dishes with only 10ppm of chlorine. Requirement is to have dishes be in contact with 100ppm of chlorine for at least 30 seconds. Corrected on site Also observed no rinse step in the wash/rinse/sanitizer procedure. Please include the rinse step and designate a different basin in the sink for each procedure
The hottest water temperature in the restroom is 54F. Requirement is 100F. Repair. major violation, will re-inspect for this. If you are changing a plumbing fixture to repair this issue, please contact our office prior Amendment: Hot water in restroom was repaired while on site. No major violation
The department's words
CHSC 114192 The hottest water temperature in the restroom is 54F. Requirement is 100F. Repair. major violation, will re-inspect for this. If you are changing a plumbing fixture to repair this issue, please contact our office prior Amendment: Hot water in restroom was repaired while on site. No major violation
Corrected during the inspection
Show 1 more
Inadequate lighting near freezer. Requirement is 10 foot candles. Repair
The department's words
CHSC 114252 Inadequate lighting near freezer. Requirement is 10 foot candles. Repair
EarlierJan 14, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Last inspection report not available. No sign posted to notify consumers that the most recent inspection report is available to review.
The department's words
CHSC 113725.1 Last inspection report not available. No sign posted to notify consumers that the most recent inspection report is available to review.
Mount a commercial soap dispenser by hand wash sink. No paper towels inside mounted dispenser.
The department's words
CHSC 113953.3 Mount a commercial soap dispenser by hand wash sink. No paper towels inside mounted dispenser.
Observed pitcher in hand wash sink.
The department's words
CHSC 113953.1 Observed pitcher in hand wash sink.
Corrected during the inspection
Observed dirty dishes with soap and water in middle compartment of three-compartment sink. Bleach was poured into right compartment. Sink not set up properly.
The department's words
CHSC 114099.2 Observed dirty dishes with soap and water in middle compartment of three-compartment sink. Bleach was poured into right compartment. Sink not set up properly.
Corrected during the inspection
Prep refrigerator gasket dirty. One of drain stoppers of three-compartment sink is missing. Replace stopper.
The department's words
CHSC 114175 Prep refrigerator gasket dirty. One of drain stoppers of three-compartment sink is missing. Replace stopper.
Show 3 more
One container of potatoes and one container of onions on floor under table.
The department's words
CHSC 114047 One container of potatoes and one container of onions on floor under table.
Corrected during the inspection
Green scrubby pads observed in container with sanitizer. No wiping cloths in this container. Utilize clean wiping cloths to sanitize food contact surfaces.
The department's words
CHSC 114135 Green scrubby pads observed in container with sanitizer. No wiping cloths in this container. Utilize clean wiping cloths to sanitize food contact surfaces.
Repair and paint peeling wall behind hand wash sink.
The department's words
CHSC 114271 Repair and paint peeling wall behind hand wash sink.
EarlierJul 15, 2014Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed two containers of rice cooling on two-compartment sink drainboard. Rice was made at approximately 3:40 p.m. today. One container was 76 degrees Fahrenheit and one container was 68 degrees Fahrenheit when both were checked at 4:10 p.m.. Colander of rice still on drainboard at end of inspection was 71 degrees Fahrenheit at 5:45 p.m. One container had been placed into glass refigerator after first checking the temperature at 4:10 p.m. Observed covered container of yogurt in glass two door refrigerator that was made at 10:00 a.m. This facility makes the yogurt usually on a daily basis. Yogurt was 67 degrees Fahnreheit at 4:35 p.m. and 63 degrees Fahnreheit at 5:45 p.m. Person in charge stated yogurt was for tomorrow and agreed not to use it for dinner service tonight. Informed person in charge that yogurt would be checked tomorrow morning and determination would be made then as ot whether yogurt could be used . Rice and yogurt are not cooling at rapid enough rate. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahnreheit to 41 degrees Fahrenheit within four hours. 4/14/14: Observed yogurt (47 degrees Fahrenheit) made on Saturday in large metal container covered with plastic wrap. Observed rice (44 degrees Fahrenheit) in metal hotel pan covered with metal lid made yesterday . Both yogurt and rice stored in two door glass refrigerator. Glass refrigerator is for storage of bottled beverages, not potentially hazardous foods. Store potentially hazardous foods in approved refrigerators. Rapidly cool potentially hazardous foods within required timeframes noted in above paragraph. Discontinue making yogurt at facility. Contact the State of California Department of Food and Agriculture (CDFA) regarding yogurt made at this facility. There phone number is ([phone]. Once you have approval, please submit written documentation from the State CDFA. 5/6/14: yogurt made yesterday observed at 56 degrees Fahrenheit in glass refrigerator. Discussed requirements in above paragraph with owner at inspection today. Owner has not contacted state at this time. Discontinue making yogurt unitl you have state approval.
The department's words
CHSC 114002 Observed two containers of rice cooling on two-compartment sink drainboard. Rice was made at approximately 3:40 p.m. today. One container was 76 degrees Fahrenheit and one container was 68 degrees Fahrenheit when both were checked at 4:10 p.m.. Colander of rice still on drainboard at end of inspection was 71 degrees Fahrenheit at 5:45 p.m. One container had been placed into glass refigerator after first checking the temperature at 4:10 p.m. Observed covered container of yogurt in glass two door refrigerator that was made at 10:00 a.m. This facility makes the yogurt usually on a daily basis. Yogurt was 67 degrees Fahnreheit at 4:35 p.m. and 63 degrees Fahnreheit at 5:45 p.m. Person in charge stated yogurt was for tomorrow and agreed not to use it for dinner service tonight. Informed person in charge that yogurt would be checked tomorrow morning and determination would be made then as ot whether yogurt could be used . Rice and yogurt are not cooling at rapid enough rate. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahnreheit to 41 degrees Fahrenheit within four hours. 4/14/14: Observed yogurt (47 degrees Fahrenheit) made on Saturday in large metal container covered with plastic wrap. Observed rice (44 degrees Fahrenheit) in metal hotel pan covered with metal lid made yesterday . Both yogurt and rice stored in two door glass refrigerator. Glass refrigerator is for storage of bottled beverages, not potentially hazardous foods. Store potentially hazardous foods in approved refrigerators. Rapidly cool potentially hazardous foods within required timeframes noted in above paragraph. Discontinue making yogurt at facility. Contact the State of California Department of Food and Agriculture (CDFA) regarding yogurt made at this facility. There phone number is ([phone]. Once you have approval, please submit written documentation from the State CDFA. 5/6/14: yogurt made yesterday observed at 56 degrees Fahrenheit in glass refrigerator. Discussed requirements in above paragraph with owner at inspection today. Owner has not contacted state at this time. Discontinue making yogurt unitl you have state approval.
Corrected during the inspection
EarlierMay 6, 2014Follow-up inspectionViolation(s) Found
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two containers of rice cooling on two-compartment sink drainboard. Rice was made at approximately 3:40 p.m. today. One container was 76 degrees Fahrenheit and one container was 68 degrees Fahrenheit when both were checked at 4:10 p.m.. Colander of rice still on drainboard at end of inspection was 71 degrees Fahrenheit at 5:45 p.m. One container had been placed into glass refigerator after first checking the temperature at 4:10 p.m. Observed covered container of yogurt in glass two door refrigerator that was made at 10:00 a.m. This facility makes the yogurt usually on a daily basis. Yogurt was 67 degrees Fahnreheit at 4:35 p.m. and 63 degrees Fahnreheit at 5:45 p.m. Person in charge stated yogurt was for tomorrow and agreed not to use it for dinner service tonight. Informed person in charge that yogurt would be checked tomorrow morning and determination would be made then as ot whether yogurt could be used . Rice and yogurt are not cooling at rapid enough rate. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahnreheit to 41 degrees Fahrenheit within four hours. 4/14/14: Observed yogurt (47 degrees Fahrenheit) made on Saturday in large metal container covered with plastic wrap. Observed rice (44 degrees Fahrenheit) in metal hotel pan covered with metal lid made yesterday . Both yogurt and rice stored in two door glass refrigerator. Glass refrigerator is for storage of bottled beverages, not potentially hazardous foods. Store potentially hazardous foods in approved refrigerators. Rapidly cool potentially hazardous foods within required timeframes noted in above paragraph. Discontinue making yogurt at facility. Contact the State of California Department of Food and Agriculture (CDFA) regarding yogurt made at this facility. There phone number is ([phone]. Once you have approval, please submit written documentation from the State CDFA. 5/6/14: yogurt made yesterday observed at 56 degrees Fahrenheit in glass refrigerator. Discussed requirements in above paragraph with owner at inspection today. Owner has not contacted state at this time. Discontinue making yogurt unitl you have state approval.
The department's words
CHSC 114002 Observed two containers of rice cooling on two-compartment sink drainboard. Rice was made at approximately 3:40 p.m. today. One container was 76 degrees Fahrenheit and one container was 68 degrees Fahrenheit when both were checked at 4:10 p.m.. Colander of rice still on drainboard at end of inspection was 71 degrees Fahrenheit at 5:45 p.m. One container had been placed into glass refigerator after first checking the temperature at 4:10 p.m. Observed covered container of yogurt in glass two door refrigerator that was made at 10:00 a.m. This facility makes the yogurt usually on a daily basis. Yogurt was 67 degrees Fahnreheit at 4:35 p.m. and 63 degrees Fahnreheit at 5:45 p.m. Person in charge stated yogurt was for tomorrow and agreed not to use it for dinner service tonight. Informed person in charge that yogurt would be checked tomorrow morning and determination would be made then as ot whether yogurt could be used . Rice and yogurt are not cooling at rapid enough rate. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahnreheit to 41 degrees Fahrenheit within four hours. 4/14/14: Observed yogurt (47 degrees Fahrenheit) made on Saturday in large metal container covered with plastic wrap. Observed rice (44 degrees Fahrenheit) in metal hotel pan covered with metal lid made yesterday . Both yogurt and rice stored in two door glass refrigerator. Glass refrigerator is for storage of bottled beverages, not potentially hazardous foods. Store potentially hazardous foods in approved refrigerators. Rapidly cool potentially hazardous foods within required timeframes noted in above paragraph. Discontinue making yogurt at facility. Contact the State of California Department of Food and Agriculture (CDFA) regarding yogurt made at this facility. There phone number is ([phone]. Once you have approval, please submit written documentation from the State CDFA. 5/6/14: yogurt made yesterday observed at 56 degrees Fahrenheit in glass refrigerator. Discussed requirements in above paragraph with owner at inspection today. Owner has not contacted state at this time. Discontinue making yogurt unitl you have state approval.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Permit is hidden behind ServSafe certificate. Relocate health permit to conspicuous area.
The department's words
CHSC 114381 Permit is hidden behind ServSafe certificate. Relocate health permit to conspicuous area.
Utensils aren't being cleaned in correct manner. Discontinue practice of placing bleach in the same compartment with soap. Clean utensils as follows: 1. wash with soap and hot water. 2. rinse with hot water 3. sanitize with 100 ppm chlorine in warm water.
The department's words
CHSC 114099.2 Utensils aren't being cleaned in correct manner. Discontinue practice of placing bleach in the same compartment with soap. Clean utensils as follows: 1. wash with soap and hot water. 2. rinse with hot water 3. sanitize with 100 ppm chlorine in warm water.
Floor is still greasy in area leading to restroom. Degrease floor.
The department's words
CHSC 114257 Floor is still greasy in area leading to restroom. Degrease floor.
Observed large white plastic unlabeled container of oil. Maintain label so oil can be checked for trans fats
The department's words
CHSC 114377 Observed large white plastic unlabeled container of oil. Maintain label so oil can be checked for trans fats
Floor is greasy on pathway leading to employee restroom. Clean flooring to remove grease.
The department's words
CHSC 114257 Floor is greasy on pathway leading to employee restroom. Clean flooring to remove grease.
EarlierApr 14, 2014Follow-up inspectionViolation(s) Found
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two containers of rice cooling on two-compartment sink drainboard. Rice was made at approximately 3:40 p.m. today. One container was 76 degrees Fahrenheit and one container was 68 degrees Fahrenheit when both were checked at 4:10 p.m.. Colander of rice still on drainboard at end of inspection was 71 degrees Fahrenheit at 5:45 p.m. One container had been placed into glass refigerator after first checking the temperature at 4:10 p.m. Observed covered container of yogurt in glass two door refrigerator that was made at 10:00 a.m. This facility makes the yogurt usually on a daily basis. Yogurt was 67 degrees Fahnreheit at 4:35 p.m. and 63 degrees Fahnreheit at 5:45 p.m. Person in charge stated yogurt was for tomorrow and agreed not to use it for dinner service tonight. Informed person in charge that yogurt would be checked tomorrow morning and determination would be made then as ot whether yogurt could be used . Rice and yogurt are not cooling at rapid enough rate. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahnreheit to 41 degrees Fahrenheit within four hours. 4/14/14: Observed yogurt (47 degrees Fahrenheit) made on Saturday in large metal container covered with plastic wrap. Observed rice (44 degrees Fahrenheit) in metal hotel pan covered with metal lid made yesterday . Both yogurt and rice stored in two door glass refrigerator. Glass refrigerator is for storage of bottled beverages, not potentially hazardous foods. Store potentially hazardous foods in approved refrigerators. Rapidly cool potentially hazardous foods within required timeframes noted in above paragraph. Discontinue making yogurt at facility. Contact the State of California Department of Food and Agriculture (CDFA) regarding yogurt made at this facility. There phone number is ([phone]. Once you have approval, please submit written documentation from the State CDFA.
The department's words
CHSC 114002 Observed two containers of rice cooling on two-compartment sink drainboard. Rice was made at approximately 3:40 p.m. today. One container was 76 degrees Fahrenheit and one container was 68 degrees Fahrenheit when both were checked at 4:10 p.m.. Colander of rice still on drainboard at end of inspection was 71 degrees Fahrenheit at 5:45 p.m. One container had been placed into glass refigerator after first checking the temperature at 4:10 p.m. Observed covered container of yogurt in glass two door refrigerator that was made at 10:00 a.m. This facility makes the yogurt usually on a daily basis. Yogurt was 67 degrees Fahnreheit at 4:35 p.m. and 63 degrees Fahnreheit at 5:45 p.m. Person in charge stated yogurt was for tomorrow and agreed not to use it for dinner service tonight. Informed person in charge that yogurt would be checked tomorrow morning and determination would be made then as ot whether yogurt could be used . Rice and yogurt are not cooling at rapid enough rate. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahnreheit to 41 degrees Fahrenheit within four hours. 4/14/14: Observed yogurt (47 degrees Fahrenheit) made on Saturday in large metal container covered with plastic wrap. Observed rice (44 degrees Fahrenheit) in metal hotel pan covered with metal lid made yesterday . Both yogurt and rice stored in two door glass refrigerator. Glass refrigerator is for storage of bottled beverages, not potentially hazardous foods. Store potentially hazardous foods in approved refrigerators. Rapidly cool potentially hazardous foods within required timeframes noted in above paragraph. Discontinue making yogurt at facility. Contact the State of California Department of Food and Agriculture (CDFA) regarding yogurt made at this facility. There phone number is ([phone]. Once you have approval, please submit written documentation from the State CDFA.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Discussed two compartment sink utensil washing procedure with owner and an employee. Utensils are not being sanitized. This was also noted on the 3/27/12 inspection report. Utensils shall be washed, rinsed, and santized. Facility does not have any sanitzer. Purchase sanitizer immediately. 4/14/14: Employee washing utensils at time of inspection. Soap and sanitizer were both in right compartment. Utensils were being immersed in right compartment and rinsed under faucet in left compartment. Discussed proper utensil washing set-up of two compartment sink with person in charge. Clean utensils as follows: 1. Wash utensils in hot water and soap. 2. Rinse in hot water. 3. Sanitize with a minimum of 100 ppm chlorine or 200 ppm quaternary ammonium.
The department's words
CHSC 114099.7 Discussed two compartment sink utensil washing procedure with owner and an employee. Utensils are not being sanitized. This was also noted on the 3/27/12 inspection report. Utensils shall be washed, rinsed, and santized. Facility does not have any sanitzer. Purchase sanitizer immediately. 4/14/14: Employee washing utensils at time of inspection. Soap and sanitizer were both in right compartment. Utensils were being immersed in right compartment and rinsed under faucet in left compartment. Discussed proper utensil washing set-up of two compartment sink with person in charge. Clean utensils as follows: 1. Wash utensils in hot water and soap. 2. Rinse in hot water. 3. Sanitize with a minimum of 100 ppm chlorine or 200 ppm quaternary ammonium.
Corrected during the inspection
New permit is posted, however, two-thirds of the permit is coverd by the certified food manager certificate. Post health permit so entire permit is conspicuous.
The department's words
CHSC 114381 New permit is posted, however, two-thirds of the permit is coverd by the certified food manager certificate. Post health permit so entire permit is conspicuous.
Owner unable to locate a probe thermometer during the inspection. Provide a probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Owner unable to locate a probe thermometer during the inspection. Provide a probe thermometer to check internal food temperatures.
No sanitizer test strips available at the facility. Provide sanitizer test strips to check sanitizer concentration at two-compartment sink and wiping cloth containers.
The department's words
CHSC 114107 No sanitizer test strips available at the facility. Provide sanitizer test strips to check sanitizer concentration at two-compartment sink and wiping cloth containers.
Food handlers not wearing hair restraints in food prep areas. All food handlers shall wear hair restraints, such as hair nets, chef's hat, or cap.
The department's words
CHSC 113969 Food handlers not wearing hair restraints in food prep areas. All food handlers shall wear hair restraints, such as hair nets, chef's hat, or cap.
Show 5 more
Floor is greasy on pathway leading to employee restroom. Clean flooring to remove grease.
The department's words
CHSC 114257 Floor is greasy on pathway leading to employee restroom. Clean flooring to remove grease.
Observed large white plastic unlabeled container of oil. Maintain label so oil can be checked for trans fats.
The department's words
CHSC 114377 Observed large white plastic unlabeled container of oil. Maintain label so oil can be checked for trans fats.
Observed a couple pieces of aluminum foil and a few pieces of paper on ground. Pick up all trash from the ground.
The department's words
CHSC 114245.1 Observed a couple pieces of aluminum foil and a few pieces of paper on ground. Pick up all trash from the ground.
Observed wiping cloth on top of container of raw chicken covered with plastic wrap. Do not cover foods with wiping cloths, linens or uniforms. Use approved covers such as metal lids, plastic wrap, or aluminum foil.
The department's words
CHSC 114185 Observed wiping cloth on top of container of raw chicken covered with plastic wrap. Do not cover foods with wiping cloths, linens or uniforms. Use approved covers such as metal lids, plastic wrap, or aluminum foil.
Observed employee wash utensil, then touched garbage can, then touched bowl with rice, then opened the refrigerator and took out food and spooned food from one container to another container. Observed same food handler reach into the garbage can, briefly rinsed hands and wiped hands on apron. All food handlers shall wash their hands with soap and water after contaminating them.
The department's words
CHSC 113953.3 Observed employee wash utensil, then touched garbage can, then touched bowl with rice, then opened the refrigerator and took out food and spooned food from one container to another container. Observed same food handler reach into the garbage can, briefly rinsed hands and wiped hands on apron. All food handlers shall wash their hands with soap and water after contaminating them.
EarlierMar 24, 2014Routine inspectionViolation(s) Found
16 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two containers of rice cooling on two-compartment sink drainboard. Rice was made at approximately 3:40 p.m. today. One container was 76 degrees Fahrenheit and one container was 68 degrees Fahrenheit when both were checked at 4:10 p.m.. Colander of rice still on drainboard at end of inspection was 71 degrees Fahrenheit at 5:45 p.m. One container had been placed into glass refrigerator after first checking the temperature at 4:10 p.m. Observed covered container of yogurt in glass two door refrigerator that was made at 10:00 a.m. This facility makes the yogurt usually on a daily basis. Yogurt was 67 degrees Fahnreheit at 4:35 p.m. and 63 degrees Fahnreheit at 5:45 p.m. Person in charge stated yogurt was for tomorrow and agreed not to use it for dinner service tonight. Informed person in charge that yogurt would be checked tomorrow morning and determination would be made then as ot whether yogurt could be used . Rice and yogurt are not cooling at rapid enough rate. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahnreheit to 41 degrees Fahrenheit within four hours.
The department's words
CHSC 114002 Observed two containers of rice cooling on two-compartment sink drainboard. Rice was made at approximately 3:40 p.m. today. One container was 76 degrees Fahrenheit and one container was 68 degrees Fahrenheit when both were checked at 4:10 p.m.. Colander of rice still on drainboard at end of inspection was 71 degrees Fahrenheit at 5:45 p.m. One container had been placed into glass refrigerator after first checking the temperature at 4:10 p.m. Observed covered container of yogurt in glass two door refrigerator that was made at 10:00 a.m. This facility makes the yogurt usually on a daily basis. Yogurt was 67 degrees Fahnreheit at 4:35 p.m. and 63 degrees Fahnreheit at 5:45 p.m. Person in charge stated yogurt was for tomorrow and agreed not to use it for dinner service tonight. Informed person in charge that yogurt would be checked tomorrow morning and determination would be made then as ot whether yogurt could be used . Rice and yogurt are not cooling at rapid enough rate. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahnreheit to 41 degrees Fahrenheit within four hours.
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
Discussed two compartment sink utensil washing procedure with owner and an employee. Utensils are not being sanitized. This was also noted on the 3/27/12 inspection report. Utensils shall be washed, rinsed, and sanitized. Facility does not have any sanitizer. Purchase sanitizer immediately.
The department's words
CHSC 114099.7 Discussed two compartment sink utensil washing procedure with owner and an employee. Utensils are not being sanitized. This was also noted on the 3/27/12 inspection report. Utensils shall be washed, rinsed, and sanitized. Facility does not have any sanitizer. Purchase sanitizer immediately.
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)
Permit posted expired in 2012. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired in 2012. Post valid permit in conspicuous area.
No soap or paper towels available at hand wash sink behind-the-counter. Install commercial soap and paper towel dispensers adjacent to hand wash sink. Correct immediately. There isn't a hand wash sink in the kitchen. Utilize hand wash sink, soap and paper towels in restroom in interim.
The department's words
CHSC 113953.2 No soap or paper towels available at hand wash sink behind-the-counter. Install commercial soap and paper towel dispensers adjacent to hand wash sink. Correct immediately. There isn't a hand wash sink in the kitchen. Utilize hand wash sink, soap and paper towels in restroom in interim.
Food handlers not wearing hair restraints in food prep areas. All food handlers shall wear hair restraints, such as hair nets, chef's hat, or cap.
The department's words
CHSC 113969 Food handlers not wearing hair restraints in food prep areas. All food handlers shall wear hair restraints, such as hair nets, chef's hat, or cap.
Observed uncovered food on counter where customers order food. Provide sneezeguard protection for food to protect food against contamination.
The department's words
CHSC 114060 Observed uncovered food on counter where customers order food. Provide sneezeguard protection for food to protect food against contamination.
Corrected during the inspection
Observed apron on top of container of raw chicken covered with plastic wrap. Do not cover foods with linens or uniforms. Use approved covers such as metal lids, plastic wrap, or aluminum foil.
The department's words
CHSC 114185 Observed apron on top of container of raw chicken covered with plastic wrap. Do not cover foods with linens or uniforms. Use approved covers such as metal lids, plastic wrap, or aluminum foil.
Corrected during the inspection
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Wiping cloth container had no sanitizer. Provide a minimum of 100 ppm chlorine or 200 ppm quaternary ammonium. No sanitizer available at facility. Owner borrowed a little bleach from restaurant next door. Bleach added to wiping cloth container towards end of inspection to adequate concentration level. Purchase sanitizer immediately. Observed dirty wiping cloths hanging from stove handle. Store in-use wiping cloths in wiping cloth container with approriate sanitizer concentration.
The department's words
CHSC 114185.1 Wiping cloth container had no sanitizer. Provide a minimum of 100 ppm chlorine or 200 ppm quaternary ammonium. No sanitizer available at facility. Owner borrowed a little bleach from restaurant next door. Bleach added to wiping cloth container towards end of inspection to adequate concentration level. Purchase sanitizer immediately. Observed dirty wiping cloths hanging from stove handle. Store in-use wiping cloths in wiping cloth container with approriate sanitizer concentration.
Corrected during the inspection
Observed metal bowl in cooked rice. Use utensils with handles and keep handles above food.
The department's words
CHSC 114119 Observed metal bowl in cooked rice. Use utensils with handles and keep handles above food.
Corrected during the inspection
Owner unable to locate a probe thermomter during the inspection.Provide a probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Owner unable to locate a probe thermomter during the inspection.Provide a probe thermometer to check internal food temperatures.
Observed meat bone protruding from ripped part of garbage bag on ground. Another garbage bag was on ground, and garbage was observed protrudung from garbage bin. Garbage was not picked up today due to cars blocking acces to garbage bin.. Follow protocol from garbage company, so they can access garbage bin. This garbage bin is shared with Molina. Garbage pick up is three times a week. More frequent garbage pick up may be necessary to properly contain garbage. Observed grease on ground and white plastic container with oil waste in it. Legally remove this white container and remove grease from ground. Provide an approved continer for oil waste that is leakproof and rodent proof.
The department's words
CHSC 114245.1 Observed meat bone protruding from ripped part of garbage bag on ground. Another garbage bag was on ground, and garbage was observed protrudung from garbage bin. Garbage was not picked up today due to cars blocking acces to garbage bin.. Follow protocol from garbage company, so they can access garbage bin. This garbage bin is shared with Molina. Garbage pick up is three times a week. More frequent garbage pick up may be necessary to properly contain garbage. Observed grease on ground and white plastic container with oil waste in it. Legally remove this white container and remove grease from ground. Provide an approved continer for oil waste that is leakproof and rodent proof.
Floor is greasy on pathway leading to employee restroom. Debris accumulation observed under shelving unit in corner to right of two-compartment sink. Clean flooring to remove debris accumulation and grease.
The department's words
CHSC 114257 Floor is greasy on pathway leading to employee restroom. Debris accumulation observed under shelving unit in corner to right of two-compartment sink. Clean flooring to remove debris accumulation and grease.
No sanitizer test strips available at the facility. Provide sanitizer test strips to check sanitizer concentration at two-compartment sink and wiping clioth containers.
The department's words
CHSC 114107 No sanitizer test strips available at the facility. Provide sanitizer test strips to check sanitizer concentration at two-compartment sink and wiping clioth containers.
Post sign notifying customers that the most recent inspection report is available upon request.
The department's words
CHSC 113725.1 Post sign notifying customers that the most recent inspection report is available upon request.
Observed large white plastic unlabeled container of oil. Maintain label so oil can be checked for trans fats.
The department's words
CHSC 114377 Observed large white plastic unlabeled container of oil. Maintain label so oil can be checked for trans fats.
This facility only has one restroom. In order to access the restroom, one must enter the kitchen. Do not allow customers to utilize this restroom. Post sign notifying customers that this facility does not have a public restroom.
The department's words
CHSC 113984.1 This facility only has one restroom. In order to access the restroom, one must enter the kitchen. Do not allow customers to utilize this restroom. Post sign notifying customers that this facility does not have a public restroom.
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.
The department lists no phone for this place.
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Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run Avatar's Punjabi Burrito?
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 L10467.
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.