At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · Routine county inspection · Aug 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Baan Thai?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Observed the following: Chicken in a container at the counter next to the cook line at 48 F. Prep fridge across from the cook line at 44 F. Walk-in refrigerator holding raw foods and sauces at 46-50 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. The following was done: Chicken container moved to cold holding. Prep fridge closed and temp turned down. Nonpotentially hazardous foods and food prepared on 8/4 moved to other cold holding units. Curries cooked and cooled overnight discarded. Technician on the way to repair walk-in. 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 Baan Thai's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed the following: Chicken in a container at the counter next to the cook line at 48 F. Prep fridge across from the cook line at 44 F. Walk-in refrigerator holding raw foods and sauces at 46-50 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. The following was done: Chicken container moved to cold holding. Prep fridge closed and temp turned down. Nonpotentially hazardous foods and food prepared on 8/4 moved to other cold holding units. Curries cooked and cooled overnight discarded. Technician on the way to repair walk-in.The county found: “Observed the following: Chicken in a container at the counter next to the cook line at 48 F. Prep fridge across from…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Baan Thai. At the follow-up the same day, the county listed no items still open.
You cleared the re-check the same day. We're proud of you.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 4, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following: Chicken in a container at the counter next to the cook line at 48 F. Prep fridge across from the cook line at 44 F. Walk-in refrigerator holding raw foods and sauces at 46-50 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. The following was done: Chicken container moved to cold holding. Prep fridge closed and temp turned down. Nonpotentially hazardous foods and food prepared on 8/4 moved to other cold holding units. Curries cooked and cooled overnight discarded. Technician on the way to repair walk-in.
The department's words
CHSC 113996 Observed the following: Chicken in a container at the counter next to the cook line at 48 F. Prep fridge across from the cook line at 44 F. Walk-in refrigerator holding raw foods and sauces at 46-50 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. The following was done: Chicken container moved to cold holding. Prep fridge closed and temp turned down. Nonpotentially hazardous foods and food prepared on 8/4 moved to other cold holding units. Curries cooked and cooled overnight discarded. Technician on the way to repair walk-in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 4, 2026Follow-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.
EarlierDec 15, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed live rodent in dry storage during inspection. Observed 1 dead rodent on sticky trap during inspection. Observed rodent droppings in storage rooms and kitchen. Management stated facility is under pest control contract and conduct service every 2 weeks. / Facility must immediately close due to active rodent infestation. Facility must have pest control conduct service immediately. remove all rodents from facility and clean up all droppings. Move equipment away from walls to conduct effective cleaning and inspect for any holes. Seal all cracks, holes and crevices permanently. Do not use spray foam or steel wool. Contact this department no less than 24 hours from last pest control service for a re-inspection. Facility may not reopen until no evidence of rodents are observed.
The department's words
CHSC 114259.1 Observed live rodent in dry storage during inspection. Observed 1 dead rodent on sticky trap during inspection. Observed rodent droppings in storage rooms and kitchen. Management stated facility is under pest control contract and conduct service every 2 weeks. / Facility must immediately close due to active rodent infestation. Facility must have pest control conduct service immediately. remove all rodents from facility and clean up all droppings. Move equipment away from walls to conduct effective cleaning and inspect for any holes. Seal all cracks, holes and crevices permanently. Do not use spray foam or steel wool. Contact this department no less than 24 hours from last pest control service for a re-inspection. Facility may not reopen until no evidence of rodents are observed.
Corrected during the inspection
EarlierDec 14, 2023Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed live rodent in dry storage during inspection. Observed 1 dead rodent on sticky trap during inspection. Observed rodent droppings in storage rooms and kitchen. Management stated facility is under pest control contract and conduct service every 2 weeks. / Facility must immediately close due to active rodent infestation. Facility must have pest control conduct service immediately. remove all rodents from facility and clean up all droppings. Move equipment away from walls to conduct effective cleaning and inspect for any holes. Seal all cracks, holes and crevices permanently. Do not use spray foam or steel wool. Contact this department no less than 24 hours from last pest control service for a re-inspection. Facility may not reopen until no evidence of rodents are observed.
The department's words
CHSC 114259.1 Observed live rodent in dry storage during inspection. Observed 1 dead rodent on sticky trap during inspection. Observed rodent droppings in storage rooms and kitchen. Management stated facility is under pest control contract and conduct service every 2 weeks. / Facility must immediately close due to active rodent infestation. Facility must have pest control conduct service immediately. remove all rodents from facility and clean up all droppings. Move equipment away from walls to conduct effective cleaning and inspect for any holes. Seal all cracks, holes and crevices permanently. Do not use spray foam or steel wool. Contact this department no less than 24 hours from last pest control service for a re-inspection. Facility may not reopen until no evidence of rodents are observed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 13, 2023Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed live rodent in dry storage during inspection. Observed 1 dead rodent on sticky trap during inspection. Observed rodent droppings in storage rooms and kitchen. Management stated facility is under pest control contract and conduct service every 2 weeks. / Facility must immediately close due to active rodent infestation. Facility must have pest control conduct service immediately. remove all rodents from facility and clean up all droppings. Move equipment away from walls to conduct effective cleaning and inspect for any holes. Seal all cracks, holes and crevices permanently. Do not use spray foam or steel wool. Contact this department no less than 24 hours from last pest control service for a re-inspection. Facility may not reopen until no evidence of rodents are observed.
The department's words
CHSC 114259.1 Observed live rodent in dry storage during inspection. Observed 1 dead rodent on sticky trap during inspection. Observed rodent droppings in storage rooms and kitchen. Management stated facility is under pest control contract and conduct service every 2 weeks. / Facility must immediately close due to active rodent infestation. Facility must have pest control conduct service immediately. remove all rodents from facility and clean up all droppings. Move equipment away from walls to conduct effective cleaning and inspect for any holes. Seal all cracks, holes and crevices permanently. Do not use spray foam or steel wool. Contact this department no less than 24 hours from last pest control service for a re-inspection. Facility may not reopen until no evidence of rodents are observed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured container of raw chicken at 52F stored on the counter. No food prep conducted with chicken observed. Voluntarily discarded. Measured container of raw chicken skewers at 66F, per staff food was in the process of being cooked and came from the walk --in refrigerator. Voluntarily discarded. Maintain all PHF's at or below 41F.
The department's words
CHSC 113996 Measured container of raw chicken at 52F stored on the counter. No food prep conducted with chicken observed. Voluntarily discarded. Measured container of raw chicken skewers at 66F, per staff food was in the process of being cooked and came from the walk --in refrigerator. Voluntarily discarded. Maintain all PHF's at or below 41F.
EarlierJun 11, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain 7 days.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain 7 days.
EarlierDec 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed container of beef stored on prep table, measured temperature at 59 degrees F. Cook stated food has only been out of the refrigerator for 10 min. Maintain all food 41 degrees or below. Food relocated to walk in refrigerator.
The department's words
CHSC 113996 Observed container of beef stored on prep table, measured temperature at 59 degrees F. Cook stated food has only been out of the refrigerator for 10 min. Maintain all food 41 degrees or below. Food relocated to walk in refrigerator.
EarlierAug 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed evaporator fan soiled wit debris in walk in cooler. Maintain clean.
The department's words
CHSC 114175 Observed evaporator fan soiled wit debris in walk in cooler. Maintain clean.
EarlierFeb 26, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Expired Food Handler Certification onsite. Maintain valid employee Food Handler Certificates at all times.
The department's words
CHSC 113947 Expired Food Handler Certification onsite. Maintain valid employee Food Handler Certificates at all times.
EarlierJan 10, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: Tofu at 60F, rice noodles at 59F (counter top discontinue practice), raw beef at 45F walk-in lower temperature to 41F, coconut shrimp at 46F walk-in lower temperature to 41F, cooked broccoli 45F main prep table, raw shrimp 46F lower temperature Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> .
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Tofu at 60F, rice noodles at 59F (counter top discontinue practice), raw beef at 45F walk-in lower temperature to 41F, coconut shrimp at 46F walk-in lower temperature to 41F, cooked broccoli 45F main prep table, raw shrimp 46F lower temperature Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> .
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 16, 2017Follow-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.
EarlierMar 15, 2017Routine inspectionYellow placard
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee prepping raw chicken with gloved hands rinse gloves in food preparation sink then touch food contact surfaces. Ensure after handling raw meat that gloves are immediately discarded and hands washed at the hand sink using soap and warm water. Instructed employee to discard gloves and wash hands.
The department's words
CHSC 113953.3 Observed employee prepping raw chicken with gloved hands rinse gloves in food preparation sink then touch food contact surfaces. Ensure after handling raw meat that gloves are immediately discarded and hands washed at the hand sink using soap and warm water. Instructed employee to discard gloves and wash hands.
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 the following potentially hazardous (PHF) foods stored out at room temperature: large container of raw sprouts at 58F, cooked rice ribbon noodles at 67F, cooked egg plant 93F, deep fried tofu at 52F all stored on prep surface of prep cooler. Observed pot of soup at 116F and pot of curry at 130F on tray between stove and grill. All PHF must be hot held at 135F or higher under a heat source or cold held at 41F or below. Room temperature storage of PHF is not allowed. Discussed with PIC who stated all items had been taken out around 11:30. Ice water added to sprouts, cooked egg plant reheated for an order, deep fried tofu placed in shallow pan in walk-in, Discussed with PIC using time as a control for cooked rice ribbon noodles. Noodles are picked up daily from local supplier. Take half the noodles and place in container for use during lunch. Mark container with date and discard time of 4 hours past pick up time. Discard any remaining noodles after lunch. Take the other half of noodles and place in walk in cooler for use for dinner service. Again mark container of noodles with date and discard time 4 hours past the time they were removed from walk-in. Curry and soup reheated to 178F. Ensure all employees are retrained.
The department's words
CHSC 113996 Observed the following potentially hazardous (PHF) foods stored out at room temperature: large container of raw sprouts at 58F, cooked rice ribbon noodles at 67F, cooked egg plant 93F, deep fried tofu at 52F all stored on prep surface of prep cooler. Observed pot of soup at 116F and pot of curry at 130F on tray between stove and grill. All PHF must be hot held at 135F or higher under a heat source or cold held at 41F or below. Room temperature storage of PHF is not allowed. Discussed with PIC who stated all items had been taken out around 11:30. Ice water added to sprouts, cooked egg plant reheated for an order, deep fried tofu placed in shallow pan in walk-in, Discussed with PIC using time as a control for cooked rice ribbon noodles. Noodles are picked up daily from local supplier. Take half the noodles and place in container for use during lunch. Mark container with date and discard time of 4 hours past pick up time. Discard any remaining noodles after lunch. Take the other half of noodles and place in walk in cooler for use for dinner service. Again mark container of noodles with date and discard time 4 hours past the time they were removed from walk-in. Curry and soup reheated to 178F. Ensure all employees are retrained.
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
1. Observed multiple large stock pots cooked and cooled of curries, soup, and sauces in walk-in cooler. Large pot of curry with chicken at 48-49F with congealed fat layer. Large stock pot of curry at 47F. Per employee both were cooked and cooled the day before. 2. Observed full drop pan of partially cooked chicken at 119F covered in top of prep cooler. *Ensure proper cooling procedures are followed. Cool PHF from 135F to 70F with in 2 hours and from 70F to 41F or below in the next 4 hours. Monitoring of time and temperature of cooling food is required to ensure proper cooling. Do not store cooling foods in prep cooler. This will stress unit and not properly cool foods. Recommend shallow pan uncovered cooling in walk in cooler for chicken, tofu, vegetables. Place cooling foods out at room temp for about 30 mins the steam off. Then place uncovered in walk-in in shallow pans to finish cooling. For curries, soups, or sauces. Use ice wands to speed cooling process. Reduce into shallower pans. Cool out at room temperature until produce reaches 135F. Place ice wand in product and stir frequently until product cools to 41F or below. Verify with thermometer that product has fully cooled to 41F or below. Both curries discarded. Employee stated chicken was partially cooked 30 mins prior and placed in shallow pan in walk in to finish cooling. **Ensure partially cooked chicken is fully cooked to 165F or higher before being served. ** Provide two additional ice wands for cooling.
The department's words
CHSC 114002 1. Observed multiple large stock pots cooked and cooled of curries, soup, and sauces in walk-in cooler. Large pot of curry with chicken at 48-49F with congealed fat layer. Large stock pot of curry at 47F. Per employee both were cooked and cooled the day before. 2. Observed full drop pan of partially cooked chicken at 119F covered in top of prep cooler. *Ensure proper cooling procedures are followed. Cool PHF from 135F to 70F with in 2 hours and from 70F to 41F or below in the next 4 hours. Monitoring of time and temperature of cooling food is required to ensure proper cooling. Do not store cooling foods in prep cooler. This will stress unit and not properly cool foods. Recommend shallow pan uncovered cooling in walk in cooler for chicken, tofu, vegetables. Place cooling foods out at room temp for about 30 mins the steam off. Then place uncovered in walk-in in shallow pans to finish cooling. For curries, soups, or sauces. Use ice wands to speed cooling process. Reduce into shallower pans. Cool out at room temperature until produce reaches 135F. Place ice wand in product and stir frequently until product cools to 41F or below. Verify with thermometer that product has fully cooled to 41F or below. Both curries discarded. Employee stated chicken was partially cooked 30 mins prior and placed in shallow pan in walk in to finish cooling. **Ensure partially cooked chicken is fully cooked to 165F or higher before being served. ** Provide two additional ice wands for cooling.
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)
Container stored inside sink basin of hand sink. Ensure hand sinks are accessible at all time. Do not store anything inside or in front of hand sink. Container relocated.
The department's words
CHSC 113953.1 Container stored inside sink basin of hand sink. Ensure hand sinks are accessible at all time. Do not store anything inside or in front of hand sink. Container relocated.
Observed raw meats store over and next to vegetables in walk-in cooler and prep cooler. Ensure raw meats are stored below and away from ready to eat foods. Discussed with PIC to reorganize raw meat storage in walk-in and prep cooler
The department's words
CHSC 113986 Observed raw meats store over and next to vegetables in walk-in cooler and prep cooler. Ensure raw meats are stored below and away from ready to eat foods. Discussed with PIC to reorganize raw meat storage in walk-in and prep cooler
Kitchen needs to be cleaned and organized. Discussed with PIC and owner.
The department's words
CHSC 114115.c Kitchen needs to be cleaned and organized. Discussed with PIC and owner.
Observe in use utensils stored in cloudy room temperature water at rice cooker, stove, grill, food prep sink. In use utensils need to be stored in ice water at 41F or below, in hot water at 135F or higher under a heat source, or on a clean dry surface and changed out every 4 hours discussed with PIC.
The department's words
CHSC 114119 Observe in use utensils stored in cloudy room temperature water at rice cooker, stove, grill, food prep sink. In use utensils need to be stored in ice water at 41F or below, in hot water at 135F or higher under a heat source, or on a clean dry surface and changed out every 4 hours discussed with PIC.
No sanitizer set up in facility. Employees actively working with raw meat. Ensure to have an open bucket of sanitizer available to during all hours of operation. Provide 1 tsp bleach per gallon of cool water. Change sanitizer every 2 hours. Store wiping cloths in solution when not in use. Discussed with PIC.
The department's words
CHSC 114185.1 No sanitizer set up in facility. Employees actively working with raw meat. Ensure to have an open bucket of sanitizer available to during all hours of operation. Provide 1 tsp bleach per gallon of cool water. Change sanitizer every 2 hours. Store wiping cloths in solution when not in use. Discussed with PIC.
EarlierJul 14, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dead and one live nymphal cockroach observed, continue cleaning and pest control service, recheck pending.
The department's words
CHSC 114259.1 Dead and one live nymphal cockroach observed, continue cleaning and pest control service, recheck pending.
Corrected during the inspection
EarlierJun 17, 2015Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dead and one live nymphal cockroach observed, continue cleaning and pest control service, recheck pending.
The department's words
CHSC 114259.1 Dead and one live nymphal cockroach observed, continue cleaning and pest control service, recheck pending.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 10, 2015Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dead and one live nymphal cockroach observed, continue cleaning and pest control service, recheck pending.
The department's words
CHSC 114259.1 Dead and one live nymphal cockroach observed, continue cleaning and pest control service, recheck pending.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 20, 2015Follow-up inspectionGreen placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Main prep frig at 43-46 F, reduce to 41 or less.
The department's words
CHSC 113996 Main prep frig at 43-46 F, reduce to 41 or less.
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
a. Investigate/repair water leak on beverage frig. b. Conduct deep cleaning of exhaust hood and grill - no grease.
The department's words
CHSC 114175 a. Investigate/repair water leak on beverage frig. b. Conduct deep cleaning of exhaust hood and grill - no grease.
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
Dead and one live nymphal cockroach observed, continue cleaning and pest control service, recheck pending.
The department's words
CHSC 114259.1 Dead and one live nymphal cockroach observed, continue cleaning and pest control service, recheck pending.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 20, 2015Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dead and one live nymphal cockroach observed, continue cleaning and pest control service, recheck pending.
The department's words
CHSC 114259.1 Dead and one live nymphal cockroach observed, continue cleaning and pest control service, recheck pending.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 6, 2015Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Main prep frig at 43-46 F, reduce to 41 or less.
The department's words
CHSC 113996 Main prep frig at 43-46 F, reduce to 41 or less.
2 dead roaches in kitchen, carry out cleaning noted, have a pest control report available at re-inspection.
The department's words
CHSC 114259.1 2 dead roaches in kitchen, carry out cleaning noted, have a pest control report available at re-inspection.
Corrected during the inspection
Raw fish above produce in walk-in, keep raw foods on lowest shelves.
The department's words
CHSC 113986 Raw fish above produce in walk-in, keep raw foods on lowest shelves.
Corrected during the inspection
a. Investigate/repair water leak on beverage frig. b. Conduct deep cleaning of exhaust hood and grill - no grease.
The department's words
CHSC 114175 a. Investigate/repair water leak on beverage frig. b. Conduct deep cleaning of exhaust hood and grill - no grease.
Obtain and use at least one probe thermometer in your food facility.
The department's words
CHSC 114159 Obtain and use at least one probe thermometer in your food facility.
Corrected during the inspection
EarlierMay 5, 2015Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Main prep frig at 43-46 F, reduce to 41 or less.
The department's words
CHSC 113996 Main prep frig at 43-46 F, reduce to 41 or less.
2 dead roaches in kitchen, carry out cleaning noted, have a pest control report available at re-inspection.
The department's words
CHSC 114259.1 2 dead roaches in kitchen, carry out cleaning noted, have a pest control report available at re-inspection.
Raw fish above produce in walk-in, keep raw foods on lowest shelves.
The department's words
CHSC 113986 Raw fish above produce in walk-in, keep raw foods on lowest shelves.
a. Investigate/repair water leak on beverage frig. b. Conduct deep cleaning of exhaust hood and grill - no grease.
The department's words
CHSC 114175 a. Investigate/repair water leak on beverage frig. b. Conduct deep cleaning of exhaust hood and grill - no grease.
Obtain and use at least one probe thermometer in your food facility.
The department's words
CHSC 114159 Obtain and use at least one probe thermometer in your food facility.
EarlierApr 1, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Main prep frig at 43-46 F, reduce to 41 or less.
The department's words
CHSC 113996 Main prep frig at 43-46 F, reduce to 41 or less.
2 dead roaches in kitchen, carry out cleaning noted, have a pest control report available at re-inspection.
The department's words
CHSC 114259.1 2 dead roaches in kitchen, carry out cleaning noted, have a pest control report available at re-inspection.
Raw fish above produce in walk-in, keep raw foods on lowest shelves.
The department's words
CHSC 113986 Raw fish above produce in walk-in, keep raw foods on lowest shelves.
a. Investigate/repair water leak on beverage frig. b. Conduct deep cleaning of exhaust hood and grill - no grease.
The department's words
CHSC 114175 a. Investigate/repair water leak on beverage frig. b. Conduct deep cleaning of exhaust hood and grill - no grease.
Obtain and use at least one probe thermometer in your food facility.
The department's words
CHSC 114159 Obtain and use at least one probe thermometer in your food facility.
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 Baan Thai, you can:
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Let Baan Thai know
Ask for the manager. Baan Thai can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L16075.
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.