At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 25, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Barnes & Noble?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed food handler touch hair a few times and then touched a plate on the counter. Hands shall be washed after touching hair prior to touching utensils and food. 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
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Follow the steps for each item, with the rule beside it.
Next: Observed food handler touch hair a few times and then touched a plate on the counter. Hands shall be washed after touching hair prior to touching utensils and food.The county found: “Observed food handler touch hair a few times and then touched a plate on the counter. Hands shall be washed after…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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 25, 2022Routine inspectionGreen placard
This one: Green placard, inspected Jul 25, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler touch hair a few times and then touched a plate on the counter. Hands shall be washed after touching hair prior to touching utensils and food.
The department's words
CHSC 113953.3 Observed food handler touch hair a few times and then touched a plate on the counter. Hands shall be washed after touching hair prior to touching utensils and food.
EarlierFeb 11, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 18, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 11, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 8, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Mozzarella cheese measured 45 degrees f in grab and go retail refrigerator case.
The department's words
CHSC 113996 Mozzarella cheese measured 45 degrees f in grab and go retail refrigerator case.
EarlierJan 24, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels inside either dispenser. Repeat violation.
The department's words
CHSC 113953.2 No paper towels inside either dispenser. Repeat violation.
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Non-fat mile at 61F and half and half at 53F in carafe. Both voluntarily discarded.
The department's words
CHSC 113996 Non-fat mile at 61F and half and half at 53F in carafe. Both voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 20, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
EarlierJan 31, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Food handler cards are not available for all employees. Obtain within 30 days. Keep a copy on site.
The department's words
CHSC 113948 Food handler cards are not available for all employees. Obtain within 30 days. Keep a copy on site.
Employees were unable to tell me what temperatures are required for the cold holding of potentially hazardous foods.
The department's words
CHSC 113947 Employees were unable to tell me what temperatures are required for the cold holding of potentially hazardous foods.
The following potentially hazardous foods were holding at unsafe temperatures: Quiche 48F-52F 7 VCD Cheesecake 48F moved to another unit Chocolate brownie cake (whipped cream) 52F 3 VCD Mint cheesecake (whipped cream) 51F 3 VCD Tiramisu cup 5-F 4 VCD Raspberry Cheesecake 51F 3 VCD Red Velvet Cheesecake 51F 4 VCD Red velvet cupcake 72F 3 VCD. Maintain potentially hazardous foods below 41F or above 135F. Repair the refrigerator. Until we receive a microbial challenge study conducted by a state certified lab, the red velvet cupcakes must be stored below 41F.
The department's words
CHSC 113996 The following potentially hazardous foods were holding at unsafe temperatures: Quiche 48F-52F 7 VCD Cheesecake 48F moved to another unit Chocolate brownie cake (whipped cream) 52F 3 VCD Mint cheesecake (whipped cream) 51F 3 VCD Tiramisu cup 5-F 4 VCD Raspberry Cheesecake 51F 3 VCD Red Velvet Cheesecake 51F 4 VCD Red velvet cupcake 72F 3 VCD. Maintain potentially hazardous foods below 41F or above 135F. Repair the refrigerator. Until we receive a microbial challenge study conducted by a state certified lab, the red velvet cupcakes must be stored below 41F.
Observed a food handler with unrestrained hair reach into the pastry case. The employee's hair touched the glass shelves and was extremely close to touching the food. Out of caution, the manager discarded one of the blueberry muffins. Keep foods free of contamination. See # 25 regarding hair restraint.
The department's words
CHSC 113967 Observed a food handler with unrestrained hair reach into the pastry case. The employee's hair touched the glass shelves and was extremely close to touching the food. Out of caution, the manager discarded one of the blueberry muffins. Keep foods free of contamination. See # 25 regarding hair restraint.
Observed a food handler with unrestrained shoulder length hair. Restrain hair to reduce the risk of physical contamination.
The department's words
CHSC 113969 Observed a food handler with unrestrained shoulder length hair. Restrain hair to reduce the risk of physical contamination.
Show 3 more
The inside of the ice machine has surfaces covered in black mildew. Clean and conduct regular maintenance.
The department's words
CHSC 114115.c The inside of the ice machine has surfaces covered in black mildew. Clean and conduct regular maintenance.
The thermostat in the ice machine was dangling down into the ice. Repair the thermostat. The thermostat was sanitized.
The department's words
CHSC 114175 The thermostat in the ice machine was dangling down into the ice. Repair the thermostat. The thermostat was sanitized.
There is heavy dust on the vent above the oven and at the registers in the back area. Have ducts cleaned.
The department's words
CHSC 114149 There is heavy dust on the vent above the oven and at the registers in the back area. Have ducts cleaned.
EarlierMar 8, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water measured 103F. 120F is required. Repair within 24 hours.
The department's words
CHSC 114192 Hot water measured 103F. 120F is required. Repair within 24 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food handler working today lacks the required food handlers card. Obtain within 30 days. Maintain on site.
The department's words
CHSC 113948 Food handler working today lacks the required food handlers card. Obtain within 30 days. Maintain on site.
Rear hand sink was blocked with equipment. Keep hand sinks accessible for use at all times. Corrected.
The department's words
CHSC 113953.1 Rear hand sink was blocked with equipment. Keep hand sinks accessible for use at all times. Corrected.
Wiping cloth that is re-used at the espresso machine must be stored in a container of sanitizing solution. Use 200 ppm quaternary ammonia or 100 ppm chlorine. Corrected.
The department's words
CHSC 114185.1 Wiping cloth that is re-used at the espresso machine must be stored in a container of sanitizing solution. Use 200 ppm quaternary ammonia or 100 ppm chlorine. Corrected.
EarlierMar 8, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler working today lacks the required food handlers card. Obtain within 30 days. Maintain on site.
The department's words
CHSC 113948 Food handler working today lacks the required food handlers card. Obtain within 30 days. Maintain on site.
EarlierApr 18, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
There is no food safety certified manager on staff. At least one employee must obtain this certification within 30 days. Email proof of enrollment to [email]
The department's words
CHSC 113947.1 There is no food safety certified manager on staff. At least one employee must obtain this certification within 30 days. Email proof of enrollment to [email]
There are no food handlers cards on file. All food handling employees must obtain this card and retain a copy at the facility. Food manager is exempt. Correct within 14 days.
The department's words
CHSC 113948 There are no food handlers cards on file. All food handling employees must obtain this card and retain a copy at the facility. Food manager is exempt. Correct within 14 days.
EarlierApr 4, 2016Routine inspectionGreen placard
5 violations 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 * Broccoli quiche 48F * original cheese cake 52F * tiramisu 54F * Chocolate mousse 52F * cannoli 53F These items were held in the display case with an ambient temperature of 50F All items above 50F were voluntarily discarded. All potentially hazardous foods were moved out of this case. * Red velvet cupcake with cream cheese frosting 72F Held in an unrefrigerated display case. Potentially hazardous foods must be stored below 41F or above 135F.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures * Broccoli quiche 48F * original cheese cake 52F * tiramisu 54F * Chocolate mousse 52F * cannoli 53F These items were held in the display case with an ambient temperature of 50F All items above 50F were voluntarily discarded. All potentially hazardous foods were moved out of this case. * Red velvet cupcake with cream cheese frosting 72F Held in an unrefrigerated display case. Potentially hazardous foods must be stored below 41F or above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
There is no food safety certified manager on staff. At least one employee must obtain this certification within 30 days. Email proof of enrollment to [email]
The department's words
CHSC 113947.1 There is no food safety certified manager on staff. At least one employee must obtain this certification within 30 days. Email proof of enrollment to [email]
There are no food handlers cards on file. All food handling employees must obtain this card and retain a copy at the facility. Food manager is exempt. Correct within 14 days.
The department's words
CHSC 113948 There are no food handlers cards on file. All food handling employees must obtain this card and retain a copy at the facility. Food manager is exempt. Correct within 14 days.
There is a black mildew build up in the ice machine. Clean today and maintain.
The department's words
CHSC 114115.c There is a black mildew build up in the ice machine. Clean today and maintain.
Observed in use utensils stored in sanitizing solution. Store all in use utensils in ice water, in 135F hot water, in a dipper well, or on a clean surface if cleaned and sanitized every 4 hours.
The department's words
CHSC 114119 Observed in use utensils stored in sanitizing solution. Store all in use utensils in ice water, in 135F hot water, in a dipper well, or on a clean surface if cleaned and sanitized every 4 hours.
EarlierAug 6, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep a copy of each employee's Certified Food Handler certificate in one file on site. Renew certification where expired. Get new employee certified within 30 days.
The department's words
CHSC 113948 Keep a copy of each employee's Certified Food Handler certificate in one file on site. Renew certification where expired. Get new employee certified within 30 days.
EarlierApr 18, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Observed a server using an espresso temperature gauge for monitoring cooking soup. Suggested using a probe thermometer with a digital readout.
The department's words
CHSC 114159 Observed a server using an espresso temperature gauge for monitoring cooking soup. Suggested using a probe thermometer with a digital readout.
Replenish the empty paper towels dispenser adjacent kitchen handsink.
The department's words
CHSC 113953.2 Replenish the empty paper towels dispenser adjacent kitchen handsink.
Observed a unlabeled bottle of dairy creamer left on counter as a coffee condiment. Initiate a policy to provide labeling showing time the creamer will be without refrigeration for 4 hours. At which time coffee creamers should be discarded and replaced with new creamers.
The department's words
CHSC 113996 Observed a unlabeled bottle of dairy creamer left on counter as a coffee condiment. Initiate a policy to provide labeling showing time the creamer will be without refrigeration for 4 hours. At which time coffee creamers should be discarded and replaced with new creamers.
Observed brown-staining and slime was accumulating in the kitchen floor-sink. Initiate a policy to clean the floor -sink on a regular basis.
The department's words
CHSC 114257 Observed brown-staining and slime was accumulating in the kitchen floor-sink. Initiate a policy to clean the floor -sink on a regular basis.
EarlierJan 29, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
The chef and other food handlers were without probe thermometers. Provide NSF approved style thermometer for monitoring while cooking or cooling for refrigeration. Maintain foods at 41 degrees (F) or below, for cold holding
The department's words
CHSC 114159 The chef and other food handlers were without probe thermometers. Provide NSF approved style thermometer for monitoring while cooking or cooling for refrigeration. Maintain foods at 41 degrees (F) or below, for cold holding
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10692.
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.