At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bagel Street Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Employee observed washing hands at food preparation sink without using liquid hand cleanser. Employee was stopped and instructed to use designated hand sink across the way. Ensure hands are properly washed at approved sinks. CHSC 113953.3How 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 Bagel Street Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: Employee observed washing hands at food preparation sink without using liquid hand cleanser. Employee was stopped and instructed to use designated hand sink across the way. Ensure hands are properly washed at approved sinks.The county found: “Employee observed washing hands at food preparation sink without using liquid hand cleanser. Employee was stopped and…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 18, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Employee observed washing hands at food preparation sink without using liquid hand cleanser. Employee was stopped and instructed to use designated hand sink across the way. Ensure hands are properly washed at approved sinks.
The department's words
CHSC 113953.3 Employee observed washing hands at food preparation sink without using liquid hand cleanser. Employee was stopped and instructed to use designated hand sink across the way. Ensure hands are properly washed at approved sinks.
EarlierNov 21, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ice inside ice machine unit at rear side of facility observed with black debris. All food shall be maintained in good condition, safe and unadulterated at all times. Notice issued. Ice was drained and removed from ice machine unit and interior of ice machine was cleaned and sanitized during inspection.
The department's words
CHSC 113980 Ice inside ice machine unit at rear side of facility observed with black debris. All food shall be maintained in good condition, safe and unadulterated at all times. Notice issued. Ice was drained and removed from ice machine unit and interior of ice machine was cleaned and sanitized during inspection.
EarlierJan 29, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a prep top holding cut meats and cheeses at 44-45 F. Potentially hazardous foods must be cold held at 41 F or below. Turn down temperature of this refrigeration unit to hold at 41 F even when the top is open.
The department's words
CHSC 113996 Observed a prep top holding cut meats and cheeses at 44-45 F. Potentially hazardous foods must be cold held at 41 F or below. Turn down temperature of this refrigeration unit to hold at 41 F even when the top is open.
EarlierMar 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947
The department's words
Code CHSC 113947
EarlierMar 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114047
The department's words
Code CHSC 114047
EarlierOct 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding unit, ham internal temperature reading was measured at 48F, cheese 50F, chicken 50F, salmon 48F, and tomatoes 48F. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Employee lowered the unit temperature during the time of the observation.
The department's words
CHSC 113996 In the cold holding unit, ham internal temperature reading was measured at 48F, cheese 50F, chicken 50F, salmon 48F, and tomatoes 48F. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Employee lowered the unit temperature during the time of the observation.
EarlierJan 13, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed several dead cockroaches in sticky traps in cabinet below toaster, in cabinet below espresso machine, and under espresso machine on counter. Operator provided most recent pest report from November 2021 and states that the next treatment is tomorrow. Move all equipment out of these areas, clean and sanitize surfaces that have been contaminated, discard bags touching sticky trap, and seal all holes/cracks/entry points in these areas. Thoroughly clean facility under/in/around equipment of food debris and moisture. Have pest control operator identify entry points and seal any cracks, gaps and crevices. Ensure floors stay dry and that no leaks are occurring. Reinspection 1/4/22 to monitor activity. Send me pest report for December 2021 by 12/27/21.
The department's words
CHSC 114259.1 MAJOR - Observed several dead cockroaches in sticky traps in cabinet below toaster, in cabinet below espresso machine, and under espresso machine on counter. Operator provided most recent pest report from November 2021 and states that the next treatment is tomorrow. Move all equipment out of these areas, clean and sanitize surfaces that have been contaminated, discard bags touching sticky trap, and seal all holes/cracks/entry points in these areas. Thoroughly clean facility under/in/around equipment of food debris and moisture. Have pest control operator identify entry points and seal any cracks, gaps and crevices. Ensure floors stay dry and that no leaks are occurring. Reinspection 1/4/22 to monitor activity. Send me pest report for December 2021 by 12/27/21.
Corrected during the inspection
EarlierJan 11, 2022Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed several dead cockroaches in sticky traps in cabinet below toaster, in cabinet below espresso machine, and under espresso machine on counter. Operator provided most recent pest report from November 2021 and states that the next treatment is tomorrow. Move all equipment out of these areas, clean and sanitize surfaces that have been contaminated, discard bags touching sticky trap, and seal all holes/cracks/entry points in these areas. Thoroughly clean facility under/in/around equipment of food debris and moisture. Have pest control operator identify entry points and seal any cracks, gaps and crevices. Ensure floors stay dry and that no leaks are occurring. Reinspection 1/4/22 to monitor activity. Send me pest report for December 2021 by 12/27/21.
The department's words
CHSC 114259.1 MAJOR - Observed several dead cockroaches in sticky traps in cabinet below toaster, in cabinet below espresso machine, and under espresso machine on counter. Operator provided most recent pest report from November 2021 and states that the next treatment is tomorrow. Move all equipment out of these areas, clean and sanitize surfaces that have been contaminated, discard bags touching sticky trap, and seal all holes/cracks/entry points in these areas. Thoroughly clean facility under/in/around equipment of food debris and moisture. Have pest control operator identify entry points and seal any cracks, gaps and crevices. Ensure floors stay dry and that no leaks are occurring. Reinspection 1/4/22 to monitor activity. Send me pest report for December 2021 by 12/27/21.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 4, 2022Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed several dead cockroaches in sticky traps in cabinet below toaster, in cabinet below espresso machine, and under espresso machine on counter. Operator provided most recent pest report from November 2021 and states that the next treatment is tomorrow. Move all equipment out of these areas, clean and sanitize surfaces that have been contaminated, discard bags touching sticky trap, and seal all holes/cracks/entry points in these areas. Thoroughly clean facility under/in/around equipment of food debris and moisture. Have pest control operator identify entry points and seal any cracks, gaps and crevices. Ensure floors stay dry and that no leaks are occurring. Reinspection 1/4/22 to monitor activity. Send me pest report for December 2021 by 12/27/21.
The department's words
CHSC 114259.1 MAJOR - Observed several dead cockroaches in sticky traps in cabinet below toaster, in cabinet below espresso machine, and under espresso machine on counter. Operator provided most recent pest report from November 2021 and states that the next treatment is tomorrow. Move all equipment out of these areas, clean and sanitize surfaces that have been contaminated, discard bags touching sticky trap, and seal all holes/cracks/entry points in these areas. Thoroughly clean facility under/in/around equipment of food debris and moisture. Have pest control operator identify entry points and seal any cracks, gaps and crevices. Ensure floors stay dry and that no leaks are occurring. Reinspection 1/4/22 to monitor activity. Send me pest report for December 2021 by 12/27/21.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 21, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed several dead cockroaches in sticky traps in cabinet below toaster, in cabinet below espresso machine, and under espresso machine on counter. Operator provided most recent pest report from November 2021 and states that the next treatment is tomorrow. Move all equipment out of these areas, clean and sanitize surfaces that have been contaminated, discard bags touching sticky trap, and seal all holes/cracks/entry points in these areas. Thoroughly clean facility under/in/around equipment of food debris and moisture. Have pest control operator identify entry points and seal any cracks, gaps and crevices. Ensure floors stay dry and that no leaks are occurring. Reinspection 1/4/22 to monitor activity. Send me pest report for December 2021 by 12/27/21.
The department's words
CHSC 114259.1 MAJOR - Observed several dead cockroaches in sticky traps in cabinet below toaster, in cabinet below espresso machine, and under espresso machine on counter. Operator provided most recent pest report from November 2021 and states that the next treatment is tomorrow. Move all equipment out of these areas, clean and sanitize surfaces that have been contaminated, discard bags touching sticky trap, and seal all holes/cracks/entry points in these areas. Thoroughly clean facility under/in/around equipment of food debris and moisture. Have pest control operator identify entry points and seal any cracks, gaps and crevices. Ensure floors stay dry and that no leaks are occurring. Reinspection 1/4/22 to monitor activity. Send me pest report for December 2021 by 12/27/21.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink across from food prep sink not accessible at time of inspection. Keep accessible at all times.
The department's words
CHSC 113953 Hand wash sink across from food prep sink not accessible at time of inspection. Keep accessible at all times.
EarlierFeb 2, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: sliced tomatoes at 44F, sliced ham at 46F, swiss cheese at 44F all in prep cooler next to register in drop pans; uncooked bagel at 52F and tuna salad at 48F both in cooling process in walk in cooler. Potentially hazardous foods shall be stored at 41F or below. Only fill drop pans to fill line to ensure temperature can be maintained in prep top cooler. Prep top cooler adjusted at time of inspection. Use probe thermometer to monitor temperatures.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: sliced tomatoes at 44F, sliced ham at 46F, swiss cheese at 44F all in prep cooler next to register in drop pans; uncooked bagel at 52F and tuna salad at 48F both in cooling process in walk in cooler. Potentially hazardous foods shall be stored at 41F or below. Only fill drop pans to fill line to ensure temperature can be maintained in prep top cooler. Prep top cooler adjusted at time of inspection. Use probe thermometer to monitor temperatures.
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed breakfast sausages at 48F and sliced tomatoes at 48F over-stacked in prep top coolers. All potentially hazardous foods must be held at 41F or below. Discontinue over-stacking foods in drop pans and only fill to fill line to ensure all foods (PHFs) remain at 41F or below. Discussed with PIC.
The department's words
CHSC 113996 Observed breakfast sausages at 48F and sliced tomatoes at 48F over-stacked in prep top coolers. All potentially hazardous foods must be held at 41F or below. Discontinue over-stacking foods in drop pans and only fill to fill line to ensure all foods (PHFs) remain at 41F or below. Discussed with PIC.
EarlierSep 24, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierJan 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sinks in back one side is blocked and not used the other side soap and paper towels not easily accessible. Dedicate one sink for hand washing.
The department's words
CHSC 113953.1 Hand wash sinks in back one side is blocked and not used the other side soap and paper towels not easily accessible. Dedicate one sink for hand washing.
EarlierMay 1, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Far right True beverage and salad case food temps 44F, reduce to 41F or less.
The department's words
CHSC 113996 Far right True beverage and salad case food temps 44F, reduce to 41F or less.
Corrected during the inspection
Icemaker has a mold/mildew like substance inside, needs wash, rinse, sanitize (after ice emptied).
The department's words
CHSC 114115 Icemaker has a mold/mildew like substance inside, needs wash, rinse, sanitize (after ice emptied).
Corrected during the inspection
a. Remove cardboard from shelving in walk-in. b. Replace damaged gasket on walk-in freezer, see if it corrects exterior ice formation.
The department's words
CHSC 114130.1 a. Remove cardboard from shelving in walk-in. b. Replace damaged gasket on walk-in freezer, see if it corrects exterior ice formation.
Corrected during the inspection
Keep wiping cloths in a bucket of sanitizer - 100 ppm chlorine or 200 ppm Quat ammonia.
The department's words
CHSC 114185.1 Keep wiping cloths in a bucket of sanitizer - 100 ppm chlorine or 200 ppm Quat ammonia.
Corrected during the inspection
Repair broken tiles and clean up food debris inside walk-in frig.
The department's words
CHSC 114268 Repair broken tiles and clean up food debris inside walk-in frig.
Corrected during the inspection
EarlierMar 5, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
a. Rear handwash sink has no paper towels b. Front handwash sink is just next to the roller oven, need a splashguard installed as noted in the previous inspection report.
The department's words
CHSC 113953.2 a. Rear handwash sink has no paper towels b. Front handwash sink is just next to the roller oven, need a splashguard installed as noted in the previous inspection report.
Corrected during the inspection
Far right True beverage and salad case food temps 44F, reduce to 41F or less.
The department's words
CHSC 113996 Far right True beverage and salad case food temps 44F, reduce to 41F or less.
Icemaker has a mold/mildew like substance inside, needs wash, rinse, sanitize (after ice emptied).
The department's words
CHSC 114115 Icemaker has a mold/mildew like substance inside, needs wash, rinse, sanitize (after ice emptied).
a. Remove cardboard from shelving in walk-in. b. Replace damaged gasket on walk-in freezer, see if it corrects exterior ice formation.
The department's words
CHSC 114130.1 a. Remove cardboard from shelving in walk-in. b. Replace damaged gasket on walk-in freezer, see if it corrects exterior ice formation.
Keep wiping cloths in a bucket of sanitizer - 100 ppm chlorine or 200 ppm Quat ammonia.
The department's words
CHSC 114185.1 Keep wiping cloths in a bucket of sanitizer - 100 ppm chlorine or 200 ppm Quat ammonia.
Show 1 more
Repair broken tiles and clean up food debris inside walk-in frig.
The department's words
CHSC 114268 Repair broken tiles and clean up food debris inside walk-in frig.
EarlierMar 14, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Hand wash sink in the back kitchen area no paper towels and blocked with rolling cart. Box stored in sink basin. 3rd violation. Keep sink unblocked at all times. Keep hand sink stocked with soap and paper towels at all times. Sink unblocked and paper towels provided.
The department's words
CHSC 113948 Hand wash sink in the back kitchen area no paper towels and blocked with rolling cart. Box stored in sink basin. 3rd violation. Keep sink unblocked at all times. Keep hand sink stocked with soap and paper towels at all times. Sink unblocked and paper towels provided.
Hand wash sink in the back kitchen area no paper towels and blocked with rolling cart. Box stored in sink basin. 3rd violation. Keep sink unblocked at all times. Keep hand sink stocked with soap and paper towels at all times. Sink unblocked and paper towels provided.
The department's words
CHSC 113953.2 Hand wash sink in the back kitchen area no paper towels and blocked with rolling cart. Box stored in sink basin. 3rd violation. Keep sink unblocked at all times. Keep hand sink stocked with soap and paper towels at all times. Sink unblocked and paper towels provided.
Observed the following cold holding violations: 2 Door prep cooler: cream cheese 44-45F. 3 Door Prep Cooler: cut tomatoes 48F, pickles 48F, air temp in bottom of unit 48F, pastrami 47F, tuna 48F. Ensure all potentially hazardous foods are cold held at 41F or below. Discussed with PIC this is the 2nd time in a row 3 door prep cooler has been cited. Repair unit to hold 41F or below. Unit adjusted. Email invoice of repair of 3 door prep cooler to inspector [email] Notes: Ensure not to over fill drop pans in top of prep cooler.
The department's words
CHSC 113996 Observed the following cold holding violations: 2 Door prep cooler: cream cheese 44-45F. 3 Door Prep Cooler: cut tomatoes 48F, pickles 48F, air temp in bottom of unit 48F, pastrami 47F, tuna 48F. Ensure all potentially hazardous foods are cold held at 41F or below. Discussed with PIC this is the 2nd time in a row 3 door prep cooler has been cited. Repair unit to hold 41F or below. Unit adjusted. Email invoice of repair of 3 door prep cooler to inspector [email] Notes: Ensure not to over fill drop pans in top of prep cooler.
Observed some old food debris on under side of clean meat slicer . Ensure to completely break down and thoroughly wash, rinse, and sanitize meat slicer every four hours when in continual use. Discussed with PIC .
The department's words
CHSC 114113 Observed some old food debris on under side of clean meat slicer . Ensure to completely break down and thoroughly wash, rinse, and sanitize meat slicer every four hours when in continual use. Discussed with PIC .
Observed large amount of old food debris and standing water from defrosting freezer in walk-in cooler. Clean floor and under shelving units. Discussed with PIC.
The department's words
CHSC 114115.c Observed large amount of old food debris and standing water from defrosting freezer in walk-in cooler. Clean floor and under shelving units. Discussed with PIC.
Show 3 more
Battery dead in digital thermometer. Replace battery to provide a functional thermometer.
The department's words
CHSC 114159 Battery dead in digital thermometer. Replace battery to provide a functional thermometer.
1. Sanitizer solution greater than 200 ppm chlorine. Provide an open bucket of sanitizer solution available through out the day of 100 ppm chlorine/ 1 tsp per gallon. Sanitizer remade. 2. Wiping cloths stored on top of cutting board prep surfaces. Store wiping cloths inside sanitizer solution when not in use. Discussed with PIC.
The department's words
CHSC 114185.1 1. Sanitizer solution greater than 200 ppm chlorine. Provide an open bucket of sanitizer solution available through out the day of 100 ppm chlorine/ 1 tsp per gallon. Sanitizer remade. 2. Wiping cloths stored on top of cutting board prep surfaces. Store wiping cloths inside sanitizer solution when not in use. Discussed with PIC.
Wall behind meat slicer chipping/missing paint. Exposed drywall. Paint and seal wall.
The department's words
CHSC 114271 Wall behind meat slicer chipping/missing paint. Exposed drywall. Paint and seal wall.
EarlierSep 13, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
A. Back hand sink blocked with rolling cart. No paper towels provided at hand sink. Ensure hand sinks are accessible and stocked with soap and paper towels at all times. Hand sink unblocked paper towels provided. B. Front hand sink missing 12 inch high splash guards on both side of hand sink in front.
The department's words
CHSC 113953 A. Back hand sink blocked with rolling cart. No paper towels provided at hand sink. Ensure hand sinks are accessible and stocked with soap and paper towels at all times. Hand sink unblocked paper towels provided. B. Front hand sink missing 12 inch high splash guards on both side of hand sink in front.
Observed cream cheese in top of prep cooler at 47-49F and cream cheese in bottom of prep cooler 48F. Unit air temp 48-51. Unit adjusted and is still not 41F or below. Ensure to cold hold all potentially hazardous foods at 41F or below. Use ice to cold hold a few in use containers of cream cheese and relocate rest of PHF to walk-in. Repair prep cooler to hold 41F or below.
The department's words
CHSC 113996 Observed cream cheese in top of prep cooler at 47-49F and cream cheese in bottom of prep cooler 48F. Unit air temp 48-51. Unit adjusted and is still not 41F or below. Ensure to cold hold all potentially hazardous foods at 41F or below. Use ice to cold hold a few in use containers of cream cheese and relocate rest of PHF to walk-in. Repair prep cooler to hold 41F or below.
Observed chicken salad at 63F in prep cooler stored in covered drop pan. PIC stated salad was just made a little while ago. Ensure to pre chill ingredients to mix salads when possible (ex canned chicken, canned tuna). If product is not 41F or below cool in walk in cooler to 41F or below before storing in deep container or covering. Salad placed in shallow layer in walk-in un-covered to cool.
The department's words
CHSC 114002 Observed chicken salad at 63F in prep cooler stored in covered drop pan. PIC stated salad was just made a little while ago. Ensure to pre chill ingredients to mix salads when possible (ex canned chicken, canned tuna). If product is not 41F or below cool in walk in cooler to 41F or below before storing in deep container or covering. Salad placed in shallow layer in walk-in un-covered to cool.
Hot water took 2-3 mins to reach front hand sink. Warm water at least 100F at hand sinks and 120F for other sinks is required. Provide hot water at hand sink on demand for proper hand washing. Hot water at 3 comp and food prep sink 115-116F. Adjust to 120F.
The department's words
CHSC 114195 Hot water took 2-3 mins to reach front hand sink. Warm water at least 100F at hand sinks and 120F for other sinks is required. Provide hot water at hand sink on demand for proper hand washing. Hot water at 3 comp and food prep sink 115-116F. Adjust to 120F.
Observed cardboard lining shelves in back prep area and walk in cooler. Cardboard is not allowed. B. Remove tape on handle of prep cooler lid
The department's words
CHSC 114130.1 Observed cardboard lining shelves in back prep area and walk in cooler. Cardboard is not allowed. B. Remove tape on handle of prep cooler lid
Show 1 more
Sanitizer greater then 200ppm bleach. Dirty wiping cloths stored on food prep surfaces. Provide sanitizer 50-100ppm bleach water. Change sanitizer every 2 hours. Store wiping cloths in solution when not in use. Sanitizer remade.
The department's words
CHSC 114185.1 Sanitizer greater then 200ppm bleach. Dirty wiping cloths stored on food prep surfaces. Provide sanitizer 50-100ppm bleach water. Change sanitizer every 2 hours. Store wiping cloths in solution when not in use. Sanitizer remade.
EarlierDec 31, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Expired FMC cert. in 2008. Renew food managers certification with in 30 days and fax to inspector. [email]
The department's words
CHSC 113947.1 Expired FMC cert. in 2008. Renew food managers certification with in 30 days and fax to inspector. [email]
Walk-in freezer door seal broken causing water to leak onto walk-in cooler floor and rust floor ramp and tiles. Repair seal and clean up water on walk-in floor. Clean walk-in freezer floor under shelves.
The department's words
CHSC 114175 Walk-in freezer door seal broken causing water to leak onto walk-in cooler floor and rust floor ramp and tiles. Repair seal and clean up water on walk-in floor. Clean walk-in freezer floor under shelves.
No probe thermometer provided. Provide a probe thermometer to check food temperatures. Recommend digital.
The department's words
CHSC 114159 No probe thermometer provided. Provide a probe thermometer to check food temperatures. Recommend digital.
Dust accumulation on ceilings above microwave. Chipping paint/water spots on ceiling. Clean dust, paint or seal chipping paint areas.
The department's words
CHSC 114271 Dust accumulation on ceilings above microwave. Chipping paint/water spots on ceiling. Clean dust, paint or seal chipping paint areas.
EarlierMar 30, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Keep a folder on-site with updated food safety manager & handler cards, within 60 days.
The department's words
CHSC 113947.1 Keep a folder on-site with updated food safety manager & handler cards, within 60 days.
Main sandwich prep frig at 43 F, reduce to 41 or less & repair gaskets.
The department's words
CHSC 113996 Main sandwich prep frig at 43 F, reduce to 41 or less & repair gaskets.
Please clean handles on baking oven.
The department's words
CHSC 114115.c Please clean handles on baking oven.
a. Look into replacing gaskets on True prep frig, save energy and $. b. Investigate and repair ice formation issue on walk-in freezer, prevent further damage.
The department's words
CHSC 114175 a. Look into replacing gaskets on True prep frig, save energy and $. b. Investigate and repair ice formation issue on walk-in freezer, prevent further damage.
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.
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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 L10846.
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.