At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bayside 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 whole shell eggs on prep refrigerator cutting board at 53 - 69 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs discarded into the compost container. Pooled eggs on the counter observed at 42 degrees F. Maintain pooled eggs at 41 degrees F or colder. More ice needed around pooled eggs. Best to keep pooled eggs in the refrigerator. Salad prep refrigerator: pooled eggs: 47 degrees F, sour cream: 46 degrees F. Omelette station refrigerator: diced tomatoes: 46 degrees F ,grated cheddar cheese: 46 degrees F, sliced Swiss cheese: 45 degrees F, sausage: 46 degrees F. Glass bakery display case refrigerator: lemon meringue pie: 45 degrees F. Adjust the above refrigerators to colder setting. Monitor potentially hazardous foods as frequently as needed to ensure potentially hazardous foods are maintained at 41 degrees F or colder. Repair refrigeration if adjusting units to colder setting doesn't provide adequate cold holding. CHSC 113998How 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 Bayside Cafe's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed whole shell eggs on prep refrigerator cutting board at 53 - 69 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs discarded into the compost container. Pooled eggs on the counter observed at 42 degrees F. Maintain pooled eggs at 41 degrees F or colder. More ice needed around pooled eggs. Best to keep pooled eggs in the refrigerator. Salad prep refrigerator: pooled eggs: 47 degrees F, sour cream: 46 degrees F. Omelette station refrigerator: diced tomatoes: 46 degrees F ,grated cheddar cheese: 46 degrees F, sliced Swiss cheese: 45 degrees F, sausage: 46 degrees F. Glass bakery display case refrigerator: lemon meringue pie: 45 degrees F. Adjust the above refrigerators to colder setting. Monitor potentially hazardous foods as frequently as needed to ensure potentially hazardous foods are maintained at 41 degrees F or colder. Repair refrigeration if adjusting units to colder setting doesn't provide adequate cold holding.The county found: “Observed whole shell eggs on prep refrigerator cutting board at 53 - 69 degrees F. Maintain whole shell eggs at 45…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed whole shell eggs on prep refrigerator cutting board at 53 - 69 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs discarded into the compost container. Pooled eggs on the counter observed at 42 degrees F. Maintain pooled eggs at 41 degrees F or colder. More ice needed around pooled eggs. Best to keep pooled eggs in the refrigerator. Salad prep refrigerator: pooled eggs: 47 degrees F, sour cream: 46 degrees F. Omelette station refrigerator: diced tomatoes: 46 degrees F ,grated cheddar cheese: 46 degrees F, sliced Swiss cheese: 45 degrees F, sausage: 46 degrees F. Glass bakery display case refrigerator: lemon meringue pie: 45 degrees F. Adjust the above refrigerators to colder setting. Monitor potentially hazardous foods as frequently as needed to ensure potentially hazardous foods are maintained at 41 degrees F or colder. Repair refrigeration if adjusting units to colder setting doesn't provide adequate cold holding.
The department's words
CHSC 113998 Observed whole shell eggs on prep refrigerator cutting board at 53 - 69 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs discarded into the compost container. Pooled eggs on the counter observed at 42 degrees F. Maintain pooled eggs at 41 degrees F or colder. More ice needed around pooled eggs. Best to keep pooled eggs in the refrigerator. Salad prep refrigerator: pooled eggs: 47 degrees F, sour cream: 46 degrees F. Omelette station refrigerator: diced tomatoes: 46 degrees F ,grated cheddar cheese: 46 degrees F, sliced Swiss cheese: 45 degrees F, sausage: 46 degrees F. Glass bakery display case refrigerator: lemon meringue pie: 45 degrees F. Adjust the above refrigerators to colder setting. Monitor potentially hazardous foods as frequently as needed to ensure potentially hazardous foods are maintained at 41 degrees F or colder. Repair refrigeration if adjusting units to colder setting doesn't provide adequate cold holding.
EarlierAug 14, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dishwasher handle dirty dishes to load into mechanical dishwasher then handle clean dishes without washing hands in between. / Wash hands between handling clean and dirty dishes. Run contaminated dishes through dishwasher again.
The department's words
CHSC 113953.3 Observed dishwasher handle dirty dishes to load into mechanical dishwasher then handle clean dishes without washing hands in between. / Wash hands between handling clean and dirty dishes. Run contaminated dishes through dishwasher again.
EarlierAug 24, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed soup in walk-in refrigerator at 130 degrees F. All potentially hazardous food shall be rapidly cooled from 135 to 70 degrees F, within 2 hours, and then from 70 to 41 degrees F, within 4 hours. Instructed employee to place soup in an ice bath and utilize ice wand to ensure soup is properly cooled before placing in walk-in refrigerator.
The department's words
CHSC 114002 Observed soup in walk-in refrigerator at 130 degrees F. All potentially hazardous food shall be rapidly cooled from 135 to 70 degrees F, within 2 hours, and then from 70 to 41 degrees F, within 4 hours. Instructed employee to place soup in an ice bath and utilize ice wand to ensure soup is properly cooled before placing in walk-in refrigerator.
EarlierJan 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed partially eaten fruit left on drying rack. / Remove eaten fruit from ware washing area. Clean and sanitize drying rack. Only eat in dining area.
The department's words
CHSC 113977 Observed partially eaten fruit left on drying rack. / Remove eaten fruit from ware washing area. Clean and sanitize drying rack. Only eat in dining area.
Corrected during the inspection
EarlierJul 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hollandaise sauce left on top of steam table. Sauce recorded at around 105°F. Chef stated sauce was made about an hour and a half ago. / Reheat to 165°F then hot hold at 135°F or above or cold hold at 41°F or below.
The department's words
CHSC 113996 Observed hollandaise sauce left on top of steam table. Sauce recorded at around 105°F. Chef stated sauce was made about an hour and a half ago. / Reheat to 165°F then hot hold at 135°F or above or cold hold at 41°F or below.
EarlierJan 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at ware wash sink recorded aroudn 110°F at time of inspection. / Repair water heater to have 120°F at all sinks and 100-108°F at hand wash sinks.
The department's words
CHSC 114192 Hot water at ware wash sink recorded aroudn 110°F at time of inspection. / Repair water heater to have 120°F at all sinks and 100-108°F at hand wash sinks.
EarlierJun 16, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee drop off dirty dishes for scrubbing and placing them in the sink. Same employee loaded dishes into dish washer for cleaning then handled clean dishes without washing hands. / Discontinue practice. Employees must wash hands between handling dirty and clean dishes each and every time.
The department's words
CHSC 113953.3 Observed employee drop off dirty dishes for scrubbing and placing them in the sink. Same employee loaded dishes into dish washer for cleaning then handled clean dishes without washing hands. / Discontinue practice. Employees must wash hands between handling dirty and clean dishes each and every time.
EarlierDec 17, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee had expired food handler card. / Obtain valid copy within 30 days from 7/9/20.
The department's words
CHSC 113948 Employee had expired food handler card. / Obtain valid copy within 30 days from 7/9/20.
EarlierDec 5, 2019Routine inspectionRed placard
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 114189
The department's words
Code CHSC 114189
Code CHSC 114192
The department's words
Code CHSC 114192
Code CHSC 114192.1
The department's words
Code CHSC 114192.1
Code CHSC 114195
The department's words
Code CHSC 114195
Show 3 more
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114259.4
The department's words
Code CHSC 114259.4
Code CHSC 114259.5
The department's words
Code CHSC 114259.5
EarlierDec 5, 2019Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 114189
The department's words
Code CHSC 114189
Code CHSC 114192
The department's words
Code CHSC 114192
Code CHSC 114192.1
The department's words
Code CHSC 114192.1
Code CHSC 114195
The department's words
Code CHSC 114195
EarlierJun 26, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation that was corrected during inspection. Carrots stored in with inadequate ice recorded at 57F. Carrots were prepared the previous day and left on counter about 6:00 this morning. Keep ice level as same as food level. One bin of carrots was voluntarily discarded. Sausages stocked above the fill line on sandwich prep fridge were recorded at 50F. Four sausages voluntarily discarded. Cut tomatoes at sandwich prep fridge recorded at 46F. Repair fridge to cold hold at 46F or below.
The department's words
CHSC 113996 Major violation that was corrected during inspection. Carrots stored in with inadequate ice recorded at 57F. Carrots were prepared the previous day and left on counter about 6:00 this morning. Keep ice level as same as food level. One bin of carrots was voluntarily discarded. Sausages stocked above the fill line on sandwich prep fridge were recorded at 50F. Four sausages voluntarily discarded. Cut tomatoes at sandwich prep fridge recorded at 46F. Repair fridge to cold hold at 46F or below.
EarlierJun 27, 2018Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Had an open-ended questions with the cook; however, he didn't know minimum cooking temperatures (internal). Provided handouts.
The department's words
CHSC 113947.1 Had an open-ended questions with the cook; however, he didn't know minimum cooking temperatures (internal). Provided handouts.
Measured the following cooked food: * * Gravy at 77F * Sauce for Benedict (hollandaise sauce) at 73F * Gravy at 43F (in walk-in- cooked it yesterday) * Cooked chili sauce at 43-44F (removed the sauce from a can yesterday) * Cheddar Cheese at 50F (moved it to walk-in) * Cooked Salmon at 48F (moved it to walk-in) All potentially hazardous food (PHF) shall be held at or below 41F or at above 135F.
The department's words
CHSC 113996 Measured the following cooked food: * * Gravy at 77F * Sauce for Benedict (hollandaise sauce) at 73F * Gravy at 43F (in walk-in- cooked it yesterday) * Cooked chili sauce at 43-44F (removed the sauce from a can yesterday) * Cheddar Cheese at 50F (moved it to walk-in) * Cooked Salmon at 48F (moved it to walk-in) All potentially hazardous food (PHF) shall be held at or below 41F or at above 135F.
Above food items number 3 and 4 cooked or removed from a can yesterday but the current temperatures of food measured above 43F. All PHF shall be rapidly cooled from 135-70 within 2 hours, 70-41F within 4 hours.
The department's words
CHSC 114002.1 Above food items number 3 and 4 cooked or removed from a can yesterday but the current temperatures of food measured above 43F. All PHF shall be rapidly cooled from 135-70 within 2 hours, 70-41F within 4 hours.
Observed wiping cloths on the counters in the kitchen and service area. The manager immediately provided a sanitizing solution in a bucket.
The department's words
CHSC 114117 Observed wiping cloths on the counters in the kitchen and service area. The manager immediately provided a sanitizing solution in a bucket.
Provide consumer advisory note in your menu.
The department's words
CHSC 114093 Provide consumer advisory note in your menu.
Show 2 more
Clean regularly under food prep-fridge and cook stoves.
The department's words
CHSC 114115.c Clean regularly under food prep-fridge and cook stoves.
Always store in-use cloths in a sanitizing solution.
The department's words
CHSC 114185.1 Always store in-use cloths in a sanitizing solution.
EarlierJun 26, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured (ready to-eat food) ground turkey at 120F and beef meat ball (pasta) at 138F. Minimum cooking temperatures: * 145F= eggs, single pieces of pork and beef * 155F- ground beef, ground pork
The department's words
CHSC 114016 Measured (ready to-eat food) ground turkey at 120F and beef meat ball (pasta) at 138F. Minimum cooking temperatures: * 145F= eggs, single pieces of pork and beef * 155F- ground beef, ground pork
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Had an open-ended questions with the cook; however, he didn't know minimum cooking temperatures (internal). Provided handouts.
The department's words
CHSC 113947.1 Had an open-ended questions with the cook; however, he didn't know minimum cooking temperatures (internal). Provided handouts.
Measured the following cooked food: * * Gravy at 77F * Sauce for Benedict (hollandaise sauce) at 73F * Gravy at 43F (in walk-in- cooked it yesterday) * Cooked chili sauce at 43-44F (removed the sauce from a can yesterday) * Cheddar Cheese at 50F (moved it to walk-in) * Cooked Salmon at 48F (moved it to walk-in) All potentially hazardous food (PHF) shall be held at or below 41F or at above 135F.
The department's words
CHSC 113996 Measured the following cooked food: * * Gravy at 77F * Sauce for Benedict (hollandaise sauce) at 73F * Gravy at 43F (in walk-in- cooked it yesterday) * Cooked chili sauce at 43-44F (removed the sauce from a can yesterday) * Cheddar Cheese at 50F (moved it to walk-in) * Cooked Salmon at 48F (moved it to walk-in) All potentially hazardous food (PHF) shall be held at or below 41F or at above 135F.
Above food items number 3 and 4 cooked or removed from a can yesterday but the current temperatures of food measured above 43F. All PHF shall be rapidly cooled from 135-70 within 2 hours, 70-41F within 4 hours.
The department's words
CHSC 114002.1 Above food items number 3 and 4 cooked or removed from a can yesterday but the current temperatures of food measured above 43F. All PHF shall be rapidly cooled from 135-70 within 2 hours, 70-41F within 4 hours.
Observed wiping cloths on the counters in the kitchen and service area. The manager immediately provided a sanitizing solution in a bucket.
The department's words
CHSC 114117 Observed wiping cloths on the counters in the kitchen and service area. The manager immediately provided a sanitizing solution in a bucket.
Provide consumer advisory note in your menu.
The department's words
CHSC 114093 Provide consumer advisory note in your menu.
Show 2 more
Clean regularly under food prep-fridge and cook stoves.
The department's words
CHSC 114115.c Clean regularly under food prep-fridge and cook stoves.
Always store in-use cloths in a sanitizing solution.
The department's words
CHSC 114185.1 Always store in-use cloths in a sanitizing solution.
EarlierJan 4, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
No food manager certification available. Please take course/test and send me copy of certificate in 30 days.
The department's words
CHSC 113947.1 No food manager certification available. Please take course/test and send me copy of certificate in 30 days.
Observed employee handle raw fish with gloves, un-glove, and prepare to handle ready to eat food (breads) without washing hands in between. Employees are required to wash hands when switching from working with raw food to ready to eat food.
The department's words
CHSC 113973.b-c Observed employee handle raw fish with gloves, un-glove, and prepare to handle ready to eat food (breads) without washing hands in between. Employees are required to wash hands when switching from working with raw food to ready to eat food.
Observed diced tomatoes in salsa in middle prep fridge at 47F. Cooked vegetables removed from a can were at 53F in far right prep top. Chef stated these were taken straight out of can and placed in prep top. The prep top is not meant to cool food, ensure to cool in walk-in first. Vitamin D milk in milk fridge was 46F. Air temp of fridge is 52F. Temperature turned down. Please monitor temp of fridge to ensure it got colder. Turn fridge down more and/or call for repairs if it does not maintain temp. Keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 Observed diced tomatoes in salsa in middle prep fridge at 47F. Cooked vegetables removed from a can were at 53F in far right prep top. Chef stated these were taken straight out of can and placed in prep top. The prep top is not meant to cool food, ensure to cool in walk-in first. Vitamin D milk in milk fridge was 46F. Air temp of fridge is 52F. Temperature turned down. Please monitor temp of fridge to ensure it got colder. Turn fridge down more and/or call for repairs if it does not maintain temp. Keep potentially hazardous foods below 41F or above 135F.
Diced tomatoes on prep top at 55F. Employee states that these were diced about 1 hours prior and placed in drop pan in prep top to cool. The prep top is meant to keep cold foods cold and not meant to cool. Tomatoes placed in walk-in to cool, but placed in there with plastic wrap covering it. Keep foods uncovered in walk-in while cooling. Rapidly cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Cool in shallow pans.
The department's words
CHSC 114002 Diced tomatoes on prep top at 55F. Employee states that these were diced about 1 hours prior and placed in drop pan in prep top to cool. The prep top is meant to keep cold foods cold and not meant to cool. Tomatoes placed in walk-in to cool, but placed in there with plastic wrap covering it. Keep foods uncovered in walk-in while cooling. Rapidly cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Cool in shallow pans.
Diced tomatoes on prep top at 55F. Employee states that these were diced about 1 hours prior and placed in drop pan in prep top to cool. The prep top is meant to keep cold foods cold and not meant to cool. Tomatoes placed in walk-in to cool, but placed in there with plastic wrap covering it. Keep foods uncovered in walk-in while cooling. Rapidly cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Cool in shallow pans.
The department's words
CHSC 114002.1 Diced tomatoes on prep top at 55F. Employee states that these were diced about 1 hours prior and placed in drop pan in prep top to cool. The prep top is meant to keep cold foods cold and not meant to cool. Tomatoes placed in walk-in to cool, but placed in there with plastic wrap covering it. Keep foods uncovered in walk-in while cooling. Rapidly cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Cool in shallow pans.
Show 2 more
Shelving of refrigerators dirty. Clean
The department's words
CHSC 114115.c Shelving of refrigerators dirty. Clean
Dirty wiping cloths stored on counter or on aprons. Store these in sanitizer bucket. Bucket had too much sanitizer (over 200ppm chlorine). Requirement is 100ppm chlorine.
The department's words
CHSC 114185.1 Dirty wiping cloths stored on counter or on aprons. Store these in sanitizer bucket. Bucket had too much sanitizer (over 200ppm chlorine). Requirement is 100ppm chlorine.
EarlierDec 28, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were found out of temperature: * Middle prep fridge by grill: tuna salad at 50F, garden burger at 55F, cooked sausage in prep top at 51F, salsa at 48F. All items had been taken from walk-in, placed in prep fridge, and were stored there for less than 2 hours. Items placed back in walk-in to cool and fridge temp turned down. * True Refrigerator prep fridge: cooked beans at 48F, sliced tomatoes at 44F, cottage cheese at 47F, yogurt at 46F * Silver King Fridge: Vitamin D milk at 51F, fat free milk at 52F, soy milk at 52F. Milk placed back in walk-in to cool. Ensure that milk does not stay on counter during lunch rush. Place in ice bath during rush to keep cool. * Keep potentially hazardous foods above 135F or below 41F * Call for repairs for refrigerators if they have trouble maintaining temperatures
The department's words
CHSC 113996 The following foods were found out of temperature: * Middle prep fridge by grill: tuna salad at 50F, garden burger at 55F, cooked sausage in prep top at 51F, salsa at 48F. All items had been taken from walk-in, placed in prep fridge, and were stored there for less than 2 hours. Items placed back in walk-in to cool and fridge temp turned down. * True Refrigerator prep fridge: cooked beans at 48F, sliced tomatoes at 44F, cottage cheese at 47F, yogurt at 46F * Silver King Fridge: Vitamin D milk at 51F, fat free milk at 52F, soy milk at 52F. Milk placed back in walk-in to cool. Ensure that milk does not stay on counter during lunch rush. Place in ice bath during rush to keep cool. * Keep potentially hazardous foods above 135F or below 41F * Call for repairs for refrigerators if they have trouble maintaining temperatures
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
No food manager certification available. Please take course/test and send me copy of certificate in 30 days.
The department's words
CHSC 113947.1 No food manager certification available. Please take course/test and send me copy of certificate in 30 days.
Observed employee handle raw fish with gloves, un-glove, and prepare to handle ready to eat food (breads) without washing hands in between. Employees are required to wash hands when switching from working with raw food to ready to eat food.
The department's words
CHSC 113973.b-c Observed employee handle raw fish with gloves, un-glove, and prepare to handle ready to eat food (breads) without washing hands in between. Employees are required to wash hands when switching from working with raw food to ready to eat food.
Diced tomatoes on prep top at 55F. Employee states that these were diced about 1 hours prior and placed in drop pan in prep top to cool. The prep top is meant to keep cold foods cold and not meant to cool. Tomatoes placed in walk-in to cool, but placed in there with plastic wrap covering it. Keep foods uncovered in walk-in while cooling. Rapidly cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Cool in shallow pans.
The department's words
CHSC 114002 Diced tomatoes on prep top at 55F. Employee states that these were diced about 1 hours prior and placed in drop pan in prep top to cool. The prep top is meant to keep cold foods cold and not meant to cool. Tomatoes placed in walk-in to cool, but placed in there with plastic wrap covering it. Keep foods uncovered in walk-in while cooling. Rapidly cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Cool in shallow pans.
Diced tomatoes on prep top at 55F. Employee states that these were diced about 1 hours prior and placed in drop pan in prep top to cool. The prep top is meant to keep cold foods cold and not meant to cool. Tomatoes placed in walk-in to cool, but placed in there with plastic wrap covering it. Keep foods uncovered in walk-in while cooling. Rapidly cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Cool in shallow pans.
The department's words
CHSC 114002.1 Diced tomatoes on prep top at 55F. Employee states that these were diced about 1 hours prior and placed in drop pan in prep top to cool. The prep top is meant to keep cold foods cold and not meant to cool. Tomatoes placed in walk-in to cool, but placed in there with plastic wrap covering it. Keep foods uncovered in walk-in while cooling. Rapidly cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. Cool in shallow pans.
Shelving of refrigerators dirty. Clean
The department's words
CHSC 114115.c Shelving of refrigerators dirty. Clean
Show 1 more
Dirty wiping cloths stored on counter or on aprons. Store these in sanitizer bucket. Bucket had too much sanitizer (over 200ppm chlorine). Requirement is 100ppm chlorine.
The department's words
CHSC 114185.1 Dirty wiping cloths stored on counter or on aprons. Store these in sanitizer bucket. Bucket had too much sanitizer (over 200ppm chlorine). Requirement is 100ppm chlorine.
EarlierJan 28, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
A few of the food handlers food handling cards are expired. All employees with expired food handler cards shall take an ANSI-certified food handling exam within 30 days. Obtain copies of there Certified Food Handling cards.
The department's words
CHSC 113948 A few of the food handlers food handling cards are expired. All employees with expired food handler cards shall take an ANSI-certified food handling exam within 30 days. Obtain copies of there Certified Food Handling cards.
Observed uncovered paper cup with straw on stainless steel table. Beverages shall be in closed containers.
The department's words
CHSC 113977 Observed uncovered paper cup with straw on stainless steel table. Beverages shall be in closed containers.
Observed blue cheese dressing at 44 degrees Fahrenheit and hardboiled egg without shell in water at 44 degrees Fahrenheit in prep refrigerators. Hollandaise sauce in pot above hot holding unit was 111 degrees Fahrenheit. Hollandaise sauce was voluntarily discarded - see voluntary condemnation and destruction sheet. When using time only as a public health control measure, you must maintain written procedures, and you must indicate the time that is four hours past the time when the food was removed from temperature control. Submit copy of written procedure for hollandaise sauce.
The department's words
CHSC 113996 Observed blue cheese dressing at 44 degrees Fahrenheit and hardboiled egg without shell in water at 44 degrees Fahrenheit in prep refrigerators. Hollandaise sauce in pot above hot holding unit was 111 degrees Fahrenheit. Hollandaise sauce was voluntarily discarded - see voluntary condemnation and destruction sheet. When using time only as a public health control measure, you must maintain written procedures, and you must indicate the time that is four hours past the time when the food was removed from temperature control. Submit copy of written procedure for hollandaise sauce.
Observed employee washing a pot and pan in the janitorial sink. Use janitorial sink for janitorial functions only. Utilize three-compartment warewashing sink and dishwasher for washing, rinsing, and sanitizing utensils.
The department's words
CHSC 114099.2 Observed employee washing a pot and pan in the janitorial sink. Use janitorial sink for janitorial functions only. Utilize three-compartment warewashing sink and dishwasher for washing, rinsing, and sanitizing utensils.
Clean floor under utensil washing equipment.
The department's words
CHSC 114257 Clean floor under utensil washing equipment.
Show 1 more
Observed cooked bacon in a dirty wiping cloth in three door prep refrigerator. Food handler discarded bacon.
The department's words
CHSC 114185 Observed cooked bacon in a dirty wiping cloth in three door prep refrigerator. Food handler discarded bacon.
Corrected during the inspection
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.
About this record
Search the county's inspection lookup for the name or license number L10460.
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.