At a glance
CleanCleaver food safety systematic review results
What happened?
9problems found
9 problems found · County inspection, Follow-up inspection · Jul 31, 2018
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Balboa Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed dirty utensils in left compartment of three-compartment sink. Middle compartment had potentially hazardous foods going through the cooling process, and the right compartment was filled to the top with French fries and ice. Do not store any food in the utensil washing sink. Observed bowls and other utensils sitting on piece of metal stored on top of French fries. 7/25/18: Observed a fly land on jicama. Jicama voluntarily discarded. Observed au jus cooling in middle compartment of three-compartment sink. Do not use three-compartment sink for rapid cooling process. CHSC 113980How to fixFix it
- Observed accumulation of food debris on tongs hanging from oven, and observed two knives (one with dried food debris) stored between two pieces of equipment (dipper well and two door refrigerator.) Do not store cutlery between equipment. Magnetic strips can be used to store clean cutlery. Wash tongs as frequently as needed to prevent accumulation of food debris and growth of microorganisms. White plastic guard inside ice machine has a heavy accumulation of black material at end of guard that spans almost the entire length. Wash, rinses, sanitize, and rinse ice machine. Remove ice before cleaning ice machine. 7/25/18: Ice machine has not been cleaned. Facility is planning on purchasing a new ice machine. Submit specification sheet for approval. CHSC 114115How to fixFix it
- Clean encrusted white and brown material on top of the dishwasher. CHSC 114175How 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 Balboa Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: Observed dirty utensils in left compartment of three-compartment sink. Middle compartment had potentially hazardous foods going through the cooling process, and the right compartment was filled to the top with French fries and ice. Do not store any food in the utensil washing sink. Observed bowls and other utensils sitting on piece of metal stored on top of French fries. 7/25/18: Observed a fly land on jicama. Jicama voluntarily discarded. Observed au jus cooling in middle compartment of three-compartment sink. Do not use three-compartment sink for rapid cooling process.The county found: “Observed dirty utensils in left compartment of three-compartment sink. Middle compartment had potentially hazardous…”
Then the next one: Observed accumulation of food debris on tongs hanging from oven, and observed two knives (one with dried food debris) stored between two pieces of equipment (dipper well and two door refrigerator.) Do not store cutlery between equipment. Magnetic strips can be used to store clean cutlery. Wash tongs as frequently as needed to prevent accumulation of food debris and growth of microorganisms. White plastic guard inside ice machine has a heavy accumulation of black material at end of guard that spans almost the entire length. Wash, rinses, sanitize, and rinse ice machine. Remove ice before cleaning ice machine. 7/25/18: Ice machine has not been cleaned. Facility is planning on purchasing a new ice machine. Submit specification sheet for approval.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 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
LatestJul 31, 2018Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 31, 2018.
9 violations listed, 0 marked critical.
Not critical (9)
Observed dirty utensils in left compartment of three-compartment sink. Middle compartment had potentially hazardous foods going through the cooling process, and the right compartment was filled to the top with French fries and ice. Do not store any food in the utensil washing sink. Observed bowls and other utensils sitting on piece of metal stored on top of French fries. 7/25/18: Observed a fly land on jicama. Jicama voluntarily discarded. Observed au jus cooling in middle compartment of three-compartment sink. Do not use three-compartment sink for rapid cooling process.
The department's words
CHSC 113980 Observed dirty utensils in left compartment of three-compartment sink. Middle compartment had potentially hazardous foods going through the cooling process, and the right compartment was filled to the top with French fries and ice. Do not store any food in the utensil washing sink. Observed bowls and other utensils sitting on piece of metal stored on top of French fries. 7/25/18: Observed a fly land on jicama. Jicama voluntarily discarded. Observed au jus cooling in middle compartment of three-compartment sink. Do not use three-compartment sink for rapid cooling process.
Observed accumulation of food debris on tongs hanging from oven, and observed two knives (one with dried food debris) stored between two pieces of equipment (dipper well and two door refrigerator.) Do not store cutlery between equipment. Magnetic strips can be used to store clean cutlery. Wash tongs as frequently as needed to prevent accumulation of food debris and growth of microorganisms. White plastic guard inside ice machine has a heavy accumulation of black material at end of guard that spans almost the entire length. Wash, rinses, sanitize, and rinse ice machine. Remove ice before cleaning ice machine. 7/25/18: Ice machine has not been cleaned. Facility is planning on purchasing a new ice machine. Submit specification sheet for approval.
The department's words
CHSC 114115 Observed accumulation of food debris on tongs hanging from oven, and observed two knives (one with dried food debris) stored between two pieces of equipment (dipper well and two door refrigerator.) Do not store cutlery between equipment. Magnetic strips can be used to store clean cutlery. Wash tongs as frequently as needed to prevent accumulation of food debris and growth of microorganisms. White plastic guard inside ice machine has a heavy accumulation of black material at end of guard that spans almost the entire length. Wash, rinses, sanitize, and rinse ice machine. Remove ice before cleaning ice machine. 7/25/18: Ice machine has not been cleaned. Facility is planning on purchasing a new ice machine. Submit specification sheet for approval.
Clean encrusted white and brown material on top of the dishwasher.
The department's words
CHSC 114175 Clean encrusted white and brown material on top of the dishwasher.
Clean walls in warewashing area to removed dirt, especially at juncture of three-compartment sink and wall.
The department's words
CHSC 114257 Clean walls in warewashing area to removed dirt, especially at juncture of three-compartment sink and wall.
Observed an Emerson microwave that appears domestic. Provide proof that this is an ANSI-certified microwave. If it is not ANSI-certified, remove microwave from the facility, and submit specification sheet for approval of a replacement microwave.
The department's words
CHSC 114130 Observed an Emerson microwave that appears domestic. Provide proof that this is an ANSI-certified microwave. If it is not ANSI-certified, remove microwave from the facility, and submit specification sheet for approval of a replacement microwave.
Show 4 more
Inadequate gap from ends of at least three waste pipes to floor sink. Provide air gaps between rim of floor sink and ends of pipes. Air gaps shall be twice the diameter of the pipe.
The department's words
CHSC 114193 Inadequate gap from ends of at least three waste pipes to floor sink. Provide air gaps between rim of floor sink and ends of pipes. Air gaps shall be twice the diameter of the pipe.
Employees restroom stuffy. Fan is making noise, but doesn't appear to be functioning properly. Repair or replace fan.
The department's words
CHSC 114149 Employees restroom stuffy. Fan is making noise, but doesn't appear to be functioning properly. Repair or replace fan.
Observed food equipment stored inside an outside metal shed. This food equipment is not used. Remove this equipment from the premises.
The department's words
CHSC 114257.1 Observed food equipment stored inside an outside metal shed. This food equipment is not used. Remove this equipment from the premises.
Observed open boxes of to-go containers in one metal shed and unused food equipment, utensils, and chemicals in another metal shed. Do not store food, food equipment, utensils, or to-go containers in these sheds. Shed closest to restaurant with to-go containers has wood flooring. Flooring in other shed has rubber type material with grooved surfaces.
The department's words
CHSC 114268 Observed open boxes of to-go containers in one metal shed and unused food equipment, utensils, and chemicals in another metal shed. Do not store food, food equipment, utensils, or to-go containers in these sheds. Shed closest to restaurant with to-go containers has wood flooring. Flooring in other shed has rubber type material with grooved surfaces.
EarlierJul 25, 2018Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Tomatoes that were sliced at 11:00 a.m. were 53 degrees Fahrenheit in insert pan of left prep refrigerator at approximately 3:30 p.m.. Sliced tomatoes were voluntarily discarded see VCD sheet. Remoulade (45 degrees F) and cooked chicken wings made yesterday(42 degrees F) in same prep refrigerator.
The department's words
CHSC 113996 Tomatoes that were sliced at 11:00 a.m. were 53 degrees Fahrenheit in insert pan of left prep refrigerator at approximately 3:30 p.m.. Sliced tomatoes were voluntarily discarded see VCD sheet. Remoulade (45 degrees F) and cooked chicken wings made yesterday(42 degrees F) in same prep refrigerator.
Observed dirty utensils in left compartment of three-compartment sink. Middle compartment had potentially hazardous foods going through the cooling process, and the right compartment was filled to the top with French fries and ice. Do not store any food in the utensil washing sink. Observed bowls and other utensils sitting on piece of metal stored on top of French fries. 7/25/18: Observed a fly land on jicama. Jicama voluntarily discarded. Observed au jus cooling in middle compartment of three-compartment sink. Do not use three-compartment sink for rapid cooling process.
The department's words
CHSC 113980 Observed dirty utensils in left compartment of three-compartment sink. Middle compartment had potentially hazardous foods going through the cooling process, and the right compartment was filled to the top with French fries and ice. Do not store any food in the utensil washing sink. Observed bowls and other utensils sitting on piece of metal stored on top of French fries. 7/25/18: Observed a fly land on jicama. Jicama voluntarily discarded. Observed au jus cooling in middle compartment of three-compartment sink. Do not use three-compartment sink for rapid cooling process.
Observed accumulation of food debris on tongs hanging from oven, and observed two knives (one with dried food debris) stored between two pieces of equipment (dipper well and two door refrigerator.) Do not store cutlery between equipment. Magnetic strips can be used to store clean cutlery. Wash tongs as frequently as needed to prevent accumulation of food debris and growth of microorganisms. White plastic guard inside ice machine has a heavy accumulation of black material at end of guard that spans almost the entire length. Wash, rinses, sanitize, and rinse ice machine. Remove ice before cleaning ice machine. 7/25/18: Ice machine has not been cleaned. Facility is planning on purchasing a new ice machine. Submit specification sheet for approval.
The department's words
CHSC 114115 Observed accumulation of food debris on tongs hanging from oven, and observed two knives (one with dried food debris) stored between two pieces of equipment (dipper well and two door refrigerator.) Do not store cutlery between equipment. Magnetic strips can be used to store clean cutlery. Wash tongs as frequently as needed to prevent accumulation of food debris and growth of microorganisms. White plastic guard inside ice machine has a heavy accumulation of black material at end of guard that spans almost the entire length. Wash, rinses, sanitize, and rinse ice machine. Remove ice before cleaning ice machine. 7/25/18: Ice machine has not been cleaned. Facility is planning on purchasing a new ice machine. Submit specification sheet for approval.
Clean encrusted white and brown material on top of the dishwasher.
The department's words
CHSC 114175 Clean encrusted white and brown material on top of the dishwasher.
Observed a live fly above food prep sink. Keep doors closed to prevent entrance of flies. 7/25/18 Observed one fly in the warewashing room and observed another fly land on jicama on table attached to the food prep sink. Take safe, legal effective means to eliminate flies.
The department's words
CHSC 114259.1 Observed a live fly above food prep sink. Keep doors closed to prevent entrance of flies. 7/25/18 Observed one fly in the warewashing room and observed another fly land on jicama on table attached to the food prep sink. Take safe, legal effective means to eliminate flies.
Show 6 more
Clean walls in warewashing area to removed dirt, especially at juncture of three-compartment sink and wall.
The department's words
CHSC 114257 Clean walls in warewashing area to removed dirt, especially at juncture of three-compartment sink and wall.
Observed an Emerson microwave that appears domestic. Provide proof that this is an ANSI-certified microwave. If it is not ANSI-certified, remove microwave from the facility, and submit specification sheet for approval of a replacement microwave.
The department's words
CHSC 114130 Observed an Emerson microwave that appears domestic. Provide proof that this is an ANSI-certified microwave. If it is not ANSI-certified, remove microwave from the facility, and submit specification sheet for approval of a replacement microwave.
Inadequate gap from ends of at least three waste pipes to floor sink. Provide air gaps between rim of floor sink and ends of pipes. Air gaps shall be twice the diameter of the pipe.
The department's words
CHSC 114193 Inadequate gap from ends of at least three waste pipes to floor sink. Provide air gaps between rim of floor sink and ends of pipes. Air gaps shall be twice the diameter of the pipe.
Employees restroom stuffy. Fan is making noise, but doesn't appear to be functioning properly. Repair or replace fan.
The department's words
CHSC 114149 Employees restroom stuffy. Fan is making noise, but doesn't appear to be functioning properly. Repair or replace fan.
Observed food equipment stored inside an outside metal shed. This food equipment is not used. Remove this equipment from the premises.
The department's words
CHSC 114257.1 Observed food equipment stored inside an outside metal shed. This food equipment is not used. Remove this equipment from the premises.
Observed open boxes of to-go containers in one metal shed and unused food equipment, utensils, and chemicals in another metal shed. Do not store food, food equipment, utensils, or to-go containers in these sheds. Shed closest to restaurant with to-go containers has wood flooring. Flooring in other shed has rubber type material with grooved surfaces.
The department's words
CHSC 114268 Observed open boxes of to-go containers in one metal shed and unused food equipment, utensils, and chemicals in another metal shed. Do not store food, food equipment, utensils, or to-go containers in these sheds. Shed closest to restaurant with to-go containers has wood flooring. Flooring in other shed has rubber type material with grooved surfaces.
EarlierJul 18, 2018Routine inspectionGreen placard
17 violations listed, 0 marked critical.
Not critical (17)
Observed an employee touch dirty utensils and then touch clean utensils without first washing his hands.
The department's words
CHSC 113953.3 Observed an employee touch dirty utensils and then touch clean utensils without first washing his hands.
Tomatoes that were sliced at 11:00 a.m. were 53 degrees Fahrenheit in insert pan of left prep refrigerator at approximately 3:30 p.m.. Sliced tomatoes were voluntarily discarded see VCD sheet. Remoulade (45 degrees F) and cooked chicken wings made yesterday(42 degrees F) in same prep refrigerator.
The department's words
CHSC 113996 Tomatoes that were sliced at 11:00 a.m. were 53 degrees Fahrenheit in insert pan of left prep refrigerator at approximately 3:30 p.m.. Sliced tomatoes were voluntarily discarded see VCD sheet. Remoulade (45 degrees F) and cooked chicken wings made yesterday(42 degrees F) in same prep refrigerator.
Observed potentially hazardous foods cooling in food prep sink and in middle compartment of the three-compartment sink. There were two plastic containers of vegetable stock cooling in the middle compartment of the three-compartment sink in an ice bath that were not cooling at rapid enough rate. Large vegetables stock container was an average of 115 degrees Fahrenheit at 3:36 p.m. and 91 degrees Fahrenheit at 5:00 p.m.. Chef voluntarily discarded vegetable stock. Most of middle compartment was filled with water. Tomato cream sauce cooling on ice bath in food prep sink measured 104 degrees Fahrenheit at 3:20 p.m. and 58 degrees Fahrenheit at 5: 03 p.m.. Tomato cream sauce finished cooking at approximately 3:00 p.m., per the chef. Log temperatures on an hourly basis to know when potentially hazardous foods reach 135 degrees F, 70 degrees F, and 41 degrees F. Utilize rapid cooling logs to assist with achieving rapid cooling within required timeframes. Facility has cooling logs but only have one entry for each cooked food. Monitor and log temperatures every hour until potentially hazardous foods reach 41 degrees Fahrenheit.
The department's words
CHSC 114002 Observed potentially hazardous foods cooling in food prep sink and in middle compartment of the three-compartment sink. There were two plastic containers of vegetable stock cooling in the middle compartment of the three-compartment sink in an ice bath that were not cooling at rapid enough rate. Large vegetables stock container was an average of 115 degrees Fahrenheit at 3:36 p.m. and 91 degrees Fahrenheit at 5:00 p.m.. Chef voluntarily discarded vegetable stock. Most of middle compartment was filled with water. Tomato cream sauce cooling on ice bath in food prep sink measured 104 degrees Fahrenheit at 3:20 p.m. and 58 degrees Fahrenheit at 5: 03 p.m.. Tomato cream sauce finished cooking at approximately 3:00 p.m., per the chef. Log temperatures on an hourly basis to know when potentially hazardous foods reach 135 degrees F, 70 degrees F, and 41 degrees F. Utilize rapid cooling logs to assist with achieving rapid cooling within required timeframes. Facility has cooling logs but only have one entry for each cooked food. Monitor and log temperatures every hour until potentially hazardous foods reach 41 degrees Fahrenheit.
Observed potentially hazardous foods cooling in food prep sink and in middle compartment of the three-compartment sink. There were two plastic containers of vegetable stock cooling in the middle compartment of the three-compartment sink that were not cooling at rapid enough rate. Chef voluntarily discarded vegetable stock. Discussed using shallow metal pans, rapid cooling sticks, and utilizing walk-in refrigerator to achieve proper cooling timeframes.
The department's words
CHSC 114002.1 Observed potentially hazardous foods cooling in food prep sink and in middle compartment of the three-compartment sink. There were two plastic containers of vegetable stock cooling in the middle compartment of the three-compartment sink that were not cooling at rapid enough rate. Chef voluntarily discarded vegetable stock. Discussed using shallow metal pans, rapid cooling sticks, and utilizing walk-in refrigerator to achieve proper cooling timeframes.
Observed dirty utensils in left compartment of three-compartment sink. Middle compartment had potentially hazardous foods going through the cooling process, and the right compartment was filled to the top with French fries and ice. Do not store any food in the utensil washing sink. Observed bowls and other utensils sitting on piece of metal stored on top of French fries.
The department's words
CHSC 113980 Observed dirty utensils in left compartment of three-compartment sink. Middle compartment had potentially hazardous foods going through the cooling process, and the right compartment was filled to the top with French fries and ice. Do not store any food in the utensil washing sink. Observed bowls and other utensils sitting on piece of metal stored on top of French fries.
Show 12 more
Observed accumulation of food debris on tongs hanging from oven, and observed two knives (one with dried food debris) stored between two pieces of equipment (dipper well and two door refrigerator.) Do not store cutlery between equipment. Magnetic strips can be used to store clean cutlery. Wash tongs as frequently as needed to prevent accumulation of food debris and growth of microorganisms. White plastic guard inside ice machine has a heavy accumulation of black material at end of guard that spans almost the entire length. Wash, rinses, sanitize, and rinse ice machine. Remove ice before cleaning ice machine.
The department's words
CHSC 114115 Observed accumulation of food debris on tongs hanging from oven, and observed two knives (one with dried food debris) stored between two pieces of equipment (dipper well and two door refrigerator.) Do not store cutlery between equipment. Magnetic strips can be used to store clean cutlery. Wash tongs as frequently as needed to prevent accumulation of food debris and growth of microorganisms. White plastic guard inside ice machine has a heavy accumulation of black material at end of guard that spans almost the entire length. Wash, rinses, sanitize, and rinse ice machine. Remove ice before cleaning ice machine.
Observed uncovered container of French fries in front of three-compartment sink. This can lead to contamination or adulteration of food, and food contact surfaces.
The department's words
CHSC 114047 Observed uncovered container of French fries in front of three-compartment sink. This can lead to contamination or adulteration of food, and food contact surfaces.
Clean top of the dishwasher to remove encrusted white and brown material.
The department's words
CHSC 114175 Clean top of the dishwasher to remove encrusted white and brown material.
Observed a live fly above food prep sink. Keep doors closed to prevent entrance of flies.
The department's words
CHSC 114259.1 Observed a live fly above food prep sink. Keep doors closed to prevent entrance of flies.
Clean walls in warewashing area to removed dirt, especially at juncture of three-compartment sink and wall.
The department's words
CHSC 114257 Clean walls in warewashing area to removed dirt, especially at juncture of three-compartment sink and wall.
Observed an Emerson microwave that appears domestic. Provide proof that this is an ANSI-certified microwave. If it is not ANSI-certified, remove microwave from the facility, and submit specification sheet for approval of a replacement microwave.
The department's words
CHSC 114130 Observed an Emerson microwave that appears domestic. Provide proof that this is an ANSI-certified microwave. If it is not ANSI-certified, remove microwave from the facility, and submit specification sheet for approval of a replacement microwave.
Heavy accumulation of dirt on exteriors of bulk storage containers. Wash, rinse, and sanitize bulk storage containers.
The department's words
CHSC 114115.c Heavy accumulation of dirt on exteriors of bulk storage containers. Wash, rinse, and sanitize bulk storage containers.
Observed to-go container in flour bulk storage container. Use scooper with a long handle. Observed handle of ice scoop touching ice in ice bin in bar. Corrected at inspection.
The department's words
CHSC 114119 Observed to-go container in flour bulk storage container. Use scooper with a long handle. Observed handle of ice scoop touching ice in ice bin in bar. Corrected at inspection.
Inadequate gap from ends of at least three waste pipes to floor sink. Provide air gaps between rim of floor sink and ends of pipes. Air gaps shall be twice the diameter of the pipe.
The department's words
CHSC 114193 Inadequate gap from ends of at least three waste pipes to floor sink. Provide air gaps between rim of floor sink and ends of pipes. Air gaps shall be twice the diameter of the pipe.
Employees restroom stuffy. Fan is making noise, but doesn't appear to be functioning properly. Repair or replace fan.
The department's words
CHSC 114149 Employees restroom stuffy. Fan is making noise, but doesn't appear to be functioning properly. Repair or replace fan.
Observed food equipment stored inside an outside metal shed. This food equipment is not used. Remove this equipment from the premises.
The department's words
CHSC 114257.1 Observed food equipment stored inside an outside metal shed. This food equipment is not used. Remove this equipment from the premises.
Observed open boxes of to-go containers in one metal shed and unused food equipment, utensils, and chemicals in another metal shed. Do not store food, food equipment, utensils, or to-go containers in these sheds. Shed closest to restaurant with to-go containers has wood flooring. Flooring in other shed has rubber type material with grooved surfaces.
The department's words
CHSC 114268 Observed open boxes of to-go containers in one metal shed and unused food equipment, utensils, and chemicals in another metal shed. Do not store food, food equipment, utensils, or to-go containers in these sheds. Shed closest to restaurant with to-go containers has wood flooring. Flooring in other shed has rubber type material with grooved surfaces.
EarlierJan 12, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed chef wipe hands on a dirty cloth on apron and touch cooked noodles with hands afterwards. Do not use wiping cloths to wipe off hands. Wash hands in handsink. Do not store wiping cloths on apron, store in a sanitizer bucket to prevent contamination.
The department's words
CHSC 113953.3 Observed chef wipe hands on a dirty cloth on apron and touch cooked noodles with hands afterwards. Do not use wiping cloths to wipe off hands. Wash hands in handsink. Do not store wiping cloths on apron, store in a sanitizer bucket to prevent contamination.
Cut air gap for ice basins at bar.
The department's words
CHSC 114193 Cut air gap for ice basins at bar.
Standing water in outside garbage area, and area is not clopped to drain. Clean. Will advise on how to fix this.
The department's words
CHSC 114245.4 Standing water in outside garbage area, and area is not clopped to drain. Clean. Will advise on how to fix this.
Hot water working at one sink in customer restroom. Repair.
The department's words
CHSC 114276 Hot water working at one sink in customer restroom. Repair.
Observed cooked rice at 45F on prep top, and cooked pasta at 45F and tomato soup at 46F in walk-in. Ensure to keep potentially hazardous foods (PHFs) below 41F or above 135F.
The department's words
CHSC 113996 Observed cooked rice at 45F on prep top, and cooked pasta at 45F and tomato soup at 46F in walk-in. Ensure to keep potentially hazardous foods (PHFs) below 41F or above 135F.
EarlierJan 5, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed chef wipe hands on a dirty cloth on apron and touch cooked noodles with hands afterwards. Do not use wiping cloths to wipe off hands. Wash hands in handsink. Do not store wiping cloths on apron, store in a sanitizer bucket to prevent contamination.
The department's words
CHSC 113953.3 Observed chef wipe hands on a dirty cloth on apron and touch cooked noodles with hands afterwards. Do not use wiping cloths to wipe off hands. Wash hands in handsink. Do not store wiping cloths on apron, store in a sanitizer bucket to prevent contamination.
* Ensure to cool potentially hazardous foods down completely to 41F before placing on the prep top. Observed cooked potatoes at 53F and cooked noodles at 53F. These items had been in prep unit for 30 minutes and were taken from walk-in fridge. Items were cooked about 3 hours prior and it appears that items did not cool down all the way before placed on prep top.
The department's words
CHSC 114002 * Ensure to cool potentially hazardous foods down completely to 41F before placing on the prep top. Observed cooked potatoes at 53F and cooked noodles at 53F. These items had been in prep unit for 30 minutes and were taken from walk-in fridge. Items were cooked about 3 hours prior and it appears that items did not cool down all the way before placed on prep top.
Cut air gap for ice basins at bar.
The department's words
CHSC 114193 Cut air gap for ice basins at bar.
Standing water in outside garbage area, and area is not clopped to drain. Clean. Will advise on how to fix this.
The department's words
CHSC 114245.4 Standing water in outside garbage area, and area is not clopped to drain. Clean. Will advise on how to fix this.
Hot water working at one sink in customer restroom. Repair.
The department's words
CHSC 114276 Hot water working at one sink in customer restroom. Repair.
EarlierDec 30, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed chef wipe hands on a dirty cloth on apron and touch cooked noodles with hands afterwards. Do not use wiping cloths to wipe off hands. Wash hands in handsink. Do not store wiping cloths on apron, store in a sanitizer bucket to prevent contamination.
The department's words
CHSC 113953.3 Observed chef wipe hands on a dirty cloth on apron and touch cooked noodles with hands afterwards. Do not use wiping cloths to wipe off hands. Wash hands in handsink. Do not store wiping cloths on apron, store in a sanitizer bucket to prevent contamination.
Eggplant puree at 46F stored in container above prep top. Chef stated this is left at room temperature during lunch. If you want to leave food at room temperature, time stamp the time item is taken out of a temp controlled environment and discard item within 4 hours.
The department's words
CHSC 114000 Eggplant puree at 46F stored in container above prep top. Chef stated this is left at room temperature during lunch. If you want to leave food at room temperature, time stamp the time item is taken out of a temp controlled environment and discard item within 4 hours.
* Observed shredded pork in walk-in at 76F. Item was put in walk-in about 30 min. prior, and cooked around 1.5 hours prior. Ensure to cool food rapidly from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total). When cooling food, use ice wands/baths to cool down rapidly and place in walk-in after initial steam off . Place in shallow containers, uncovered while cooling. * cut tomatoes at 54F and cooked potatoes at 49F on prep top. Items were placed on prep top 30 min prior after being prepped. Cool food in walk-in after prep as the prep top is not meant to cool food down
The department's words
CHSC 114002 * Observed shredded pork in walk-in at 76F. Item was put in walk-in about 30 min. prior, and cooked around 1.5 hours prior. Ensure to cool food rapidly from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total). When cooling food, use ice wands/baths to cool down rapidly and place in walk-in after initial steam off . Place in shallow containers, uncovered while cooling. * cut tomatoes at 54F and cooked potatoes at 49F on prep top. Items were placed on prep top 30 min prior after being prepped. Cool food in walk-in after prep as the prep top is not meant to cool food down
Cottage cheese in prep drawers adjacent to raw meat. Separate raw food from ready to eat food to prevent contamination.
The department's words
CHSC 113986 Cottage cheese in prep drawers adjacent to raw meat. Separate raw food from ready to eat food to prevent contamination.
Cut air gap for ice basins at bar.
The department's words
CHSC 114193 Cut air gap for ice basins at bar.
Show 2 more
Standing water in outside garbage area, and area is not clopped to drain. Clean. Will advise on how to fix this.
The department's words
CHSC 114245.4 Standing water in outside garbage area, and area is not clopped to drain. Clean. Will advise on how to fix this.
Hot water working at one sink in customer restroom. Repair.
The department's words
CHSC 114276 Hot water working at one sink in customer restroom. Repair.
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 Balboa Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Balboa Cafe know
Ask for the manager. Balboa Cafe can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
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.
About this record
Search the county's inspection lookup for the name or license number L10606.
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
- Follow-up 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.