At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 25, 2020
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
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For Belcampo Meat Co.'s team
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Under each item here, people see what you fixed, in your words.
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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
LatestAug 25, 2020Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Aug 25, 2020.
No violations listed in the data.
EarlierFeb 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Meat slicer at butcher section had dried raw beef around bottom section of blade. / Meat slicer and any other food contact surface must be cleaned and sanitized at least once every 4 hours.
The department's words
CHSC 114117 Meat slicer at butcher section had dried raw beef around bottom section of blade. / Meat slicer and any other food contact surface must be cleaned and sanitized at least once every 4 hours.
EarlierAug 20, 2018Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed many potentially hazardous foods above 41 degrees Fahrenheit in the grill station prep refrigerator, salad prep refrigerator, and retail refrigerator with vacuum packaged meat. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet. Grill station refrigerator: insert pans: white cheddar: 48 - 51 degrees F, sliced tomatoes: 48 degrees F, rachlette cheese: 59 degrees F. Drawers: sausage: 57 degrees F, raw lamb burger:48 degrees F , raw beef: 52 degrees F, hot dogs: 51 -52 degrees F, raw chicken 59- 60 degrees F, cooked elbows: 55 degrees F. Salad station prep refrigerator: partially cooked chicken wings: 63 degrees F, macaroni and cheese: 49 degrees F. Retail refrigerator: vacuum packaged meat 48 - 55 degrees F. Do not store any potentially hazardous foods in grill station prep refrigerator until it has been repaired and capable of maintaining potentially hazardous foods at or below 41 degrees F. 8/20/18: No food in retail refrigerator on right hand side. Thermometer in unit had a reading of 41 degrees Fahrenheit. Place cups of water in unit to ensure all areas of this refrigerator are capable of maintaining potentially hazardous foods at or below 41 degrees Fahrenheit before placing potentially hazardous foods into the unit. Grill station prep refrigerator: raw chicken in bottom right drawer measured 53 - 59 degrees Fahrenheit and was voluntarily discarded. Raw chicken that was prepped by an employee that had already finished her shift. Sous chef stated chicken prep was finished around 2:00 pm. and took about an hour to prep. There is a piece of metal covering a corner of the FRP wall to the right of this drawer that the drawer hits against when opening and closing the drawer. Because of this obstruction, the drawer might be left partially open at times. This may be a contributing factor of improper temperatures in this refrigerator drawer. Foods in upper portion of grill station prep refrigerator and drawers on the left had proper temperatures.
The department's words
CHSC 113996 Observed many potentially hazardous foods above 41 degrees Fahrenheit in the grill station prep refrigerator, salad prep refrigerator, and retail refrigerator with vacuum packaged meat. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet. Grill station refrigerator: insert pans: white cheddar: 48 - 51 degrees F, sliced tomatoes: 48 degrees F, rachlette cheese: 59 degrees F. Drawers: sausage: 57 degrees F, raw lamb burger:48 degrees F , raw beef: 52 degrees F, hot dogs: 51 -52 degrees F, raw chicken 59- 60 degrees F, cooked elbows: 55 degrees F. Salad station prep refrigerator: partially cooked chicken wings: 63 degrees F, macaroni and cheese: 49 degrees F. Retail refrigerator: vacuum packaged meat 48 - 55 degrees F. Do not store any potentially hazardous foods in grill station prep refrigerator until it has been repaired and capable of maintaining potentially hazardous foods at or below 41 degrees F. 8/20/18: No food in retail refrigerator on right hand side. Thermometer in unit had a reading of 41 degrees Fahrenheit. Place cups of water in unit to ensure all areas of this refrigerator are capable of maintaining potentially hazardous foods at or below 41 degrees Fahrenheit before placing potentially hazardous foods into the unit. Grill station prep refrigerator: raw chicken in bottom right drawer measured 53 - 59 degrees Fahrenheit and was voluntarily discarded. Raw chicken that was prepped by an employee that had already finished her shift. Sous chef stated chicken prep was finished around 2:00 pm. and took about an hour to prep. There is a piece of metal covering a corner of the FRP wall to the right of this drawer that the drawer hits against when opening and closing the drawer. Because of this obstruction, the drawer might be left partially open at times. This may be a contributing factor of improper temperatures in this refrigerator drawer. Foods in upper portion of grill station prep refrigerator and drawers on the left had proper temperatures.
* Gasket on glass door of walk-in is deteriorated. Repair. * A few scratches noticed in wood where meat is displayed. Replace food contact surface. * Dishwasher leaking. Repair. Observed dirty freezer gasket at one door freezer in the corner near ice machine. Clean dirty gasket.
The department's words
CHSC 114175 * Gasket on glass door of walk-in is deteriorated. Repair. * A few scratches noticed in wood where meat is displayed. Replace food contact surface. * Dishwasher leaking. Repair. Observed dirty freezer gasket at one door freezer in the corner near ice machine. Clean dirty gasket.
Water reached a maximum of 93 degrees Fahrenheit.
The department's words
CHSC 113953.c Water reached a maximum of 93 degrees Fahrenheit.
Observed two expired CA food handler cards. Any food handler without a valid CA card shall obtain one within 30 days.
The department's words
CHSC 113948 Observed two expired CA food handler cards. Any food handler without a valid CA card shall obtain one within 30 days.
Observed water leaking out of janitorial sink faucet. Repair plumbing within two weeks.
The department's words
CHSC 114190 Observed water leaking out of janitorial sink faucet. Repair plumbing within two weeks.
Show 3 more
Observed hoses at bottom of floor sink. Install approved plumbing with legal air gaps. Air gaps shall be twice the diameter of the pipes.
The department's words
CHSC 114193 Observed hoses at bottom of floor sink. Install approved plumbing with legal air gaps. Air gaps shall be twice the diameter of the pipes.
Clean hand wash sink near base of the faucet to remove grime.
The department's words
CHSC 114257 Clean hand wash sink near base of the faucet to remove grime.
Post sign informing consumers that the most recent inspection report is available to review upon request.
The department's words
CHSC 113725.1 Post sign informing consumers that the most recent inspection report is available to review upon request.
EarlierAug 13, 2018Routine inspectionYellow placard
14 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many potentially hazardous foods above 41 degrees Fahrenheit in the grill station prep refrigerator, salad prep refrigerator, and retail refrigerator with vacuum packaged meat. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet. Grill station refrigerator: insert pans: white cheddar: 48 - 51 degrees F, sliced tomatoes: 48 degrees F, rachlette cheese: 59 degrees F. Drawers: sausage: 57 degrees F, raw lamb burger:48 degrees F , raw beef: 52 degrees F, hot dogs: 51 -52 degrees F, raw chicken 59- 60 degrees F, cooked elbows: 55 degrees F. Salad station prep refrigerator: partially cooked chicken wings: 63 degrees F, macaroni and cheese: 49 degrees F. Retail refrigerator: vacuum packaged meat 48 - 55 degrees F. Do not store any potentially hazardous foods in grill station prep refrigerator until it has been repaired and capable of maintaining potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Observed many potentially hazardous foods above 41 degrees Fahrenheit in the grill station prep refrigerator, salad prep refrigerator, and retail refrigerator with vacuum packaged meat. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet. Grill station refrigerator: insert pans: white cheddar: 48 - 51 degrees F, sliced tomatoes: 48 degrees F, rachlette cheese: 59 degrees F. Drawers: sausage: 57 degrees F, raw lamb burger:48 degrees F , raw beef: 52 degrees F, hot dogs: 51 -52 degrees F, raw chicken 59- 60 degrees F, cooked elbows: 55 degrees F. Salad station prep refrigerator: partially cooked chicken wings: 63 degrees F, macaroni and cheese: 49 degrees F. Retail refrigerator: vacuum packaged meat 48 - 55 degrees F. Do not store any potentially hazardous foods in grill station prep refrigerator until it has been repaired and capable of maintaining potentially hazardous foods at or below 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several sheet pans of blanched French fries on sheet pans on sheet rack that measured 72 -74 degrees Fahrenheit at 4:28 p.m.. These French fries finished cooking at approximately 10:30 a.m. today. There were also a couple of pans of French fries on shelving to the right of the front cookline that were also cooked at 10:30 a.m and measured 69- 71 degrees Fahrenheit at approximately 4:35 p.m..This batch of French fries was pulled out of the walk-in refrigerator approximately 20 minutes prior to checking the temperature. Rapidly cool potentially hazardous foods within required timeframes. Approved Cooling Methods handout with cooling log and Spanish cooling log provided today. Small handout with required cooling timeframes also given. Utilize rapid cooling logs for all potentially hazardous foods that go through the cooling process. Have cooling logs ready to review at time of follow up inspection. Cooked fennel and sheet pan on cooling rack below French fries. Unknown when fennel was cooked. Fennel and French fries were voluntarily discarded - see VCD sheet. Observed cheese sauce for macaroni and cheese in plastic container on table. Cheese sauce finished cooking at ~ 3:50 p.m.. Cheese sauce measures to be 122 degrees F at 4:22 p.m.. A lid was placed on the cheese sauce shortly after checking the temperature. Instructed person in charge to not cover foods going through the cooling process as this increase the time it takes for potentially hazardous foods to cool to 41 degrees F. Cover removed. Cheese sauce was later placed onto a sheet pan to cool on a table and was later placed into the walk-in refrigerator. Cheese sauce measured 54 -65 degrees F at 6:40 p.m..
The department's words
CHSC 114002.1 Observed several sheet pans of blanched French fries on sheet pans on sheet rack that measured 72 -74 degrees Fahrenheit at 4:28 p.m.. These French fries finished cooking at approximately 10:30 a.m. today. There were also a couple of pans of French fries on shelving to the right of the front cookline that were also cooked at 10:30 a.m and measured 69- 71 degrees Fahrenheit at approximately 4:35 p.m..This batch of French fries was pulled out of the walk-in refrigerator approximately 20 minutes prior to checking the temperature. Rapidly cool potentially hazardous foods within required timeframes. Approved Cooling Methods handout with cooling log and Spanish cooling log provided today. Small handout with required cooling timeframes also given. Utilize rapid cooling logs for all potentially hazardous foods that go through the cooling process. Have cooling logs ready to review at time of follow up inspection. Cooked fennel and sheet pan on cooling rack below French fries. Unknown when fennel was cooked. Fennel and French fries were voluntarily discarded - see VCD sheet. Observed cheese sauce for macaroni and cheese in plastic container on table. Cheese sauce finished cooking at ~ 3:50 p.m.. Cheese sauce measures to be 122 degrees F at 4:22 p.m.. A lid was placed on the cheese sauce shortly after checking the temperature. Instructed person in charge to not cover foods going through the cooling process as this increase the time it takes for potentially hazardous foods to cool to 41 degrees F. Cover removed. Cheese sauce was later placed onto a sheet pan to cool on a table and was later placed into the walk-in refrigerator. Cheese sauce measured 54 -65 degrees F at 6:40 p.m..
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many packages of raw meat in reduced oxygen packaging (ROP) above 50 degrees Fahrenheit in retail refrigerator. Observed unlabeled ROP raw meat in retail refrigerator and walk-in refrigerator. Meat above 50 degrees Fahrenheit was voluntarily discarded.
The department's words
CHSC 114057 Observed many packages of raw meat in reduced oxygen packaging (ROP) above 50 degrees Fahrenheit in retail refrigerator. Observed unlabeled ROP raw meat in retail refrigerator and walk-in refrigerator. Meat above 50 degrees Fahrenheit was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many packages of raw meat in reduced oxygen packaging (ROP) above 50 degrees Fahrenheit in retail refrigerator. Observed unlabeled ROP raw meat in retail refrigerator and walk-in refrigerator. Meat above 50 degrees Fahrenheit was voluntarily discarded.
The department's words
CHSC 114057.1 Observed many packages of raw meat in reduced oxygen packaging (ROP) above 50 degrees Fahrenheit in retail refrigerator. Observed unlabeled ROP raw meat in retail refrigerator and walk-in refrigerator. Meat above 50 degrees Fahrenheit was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Observed dirty freezer gasket at one door freezer in the corner near ice machine. Clean dirty gasket.
The department's words
CHSC 114175 Observed dirty freezer gasket at one door freezer in the corner near ice machine. Clean dirty gasket.
Observed large garbage can in front of kitchen hand wash sink. Garbage can relocated during inspection.
The department's words
CHSC 113953.1 Observed large garbage can in front of kitchen hand wash sink. Garbage can relocated during inspection.
Water reached a maximum of 93 degrees Fahrenheit.
The department's words
CHSC 113953.c Water reached a maximum of 93 degrees Fahrenheit.
Observed two expired CA food handler cards. Any food handler without a valid CA card shall obtain one within 30 days.
The department's words
CHSC 113948 Observed two expired CA food handler cards. Any food handler without a valid CA card shall obtain one within 30 days.
Observed water leaking out of janitorial sink faucet. Repair plumbing within two weeks.
The department's words
CHSC 114190 Observed water leaking out of janitorial sink faucet. Repair plumbing within two weeks.
Show 5 more
Observed hoses at bottom of floor sink. Install approved plumbing with legal air gaps. Air gaps shall be twice the diameter of the pipes.
The department's words
CHSC 114193 Observed hoses at bottom of floor sink. Install approved plumbing with legal air gaps. Air gaps shall be twice the diameter of the pipes.
Observed ice cream scoop in standing cloudy water in dipper well.
The department's words
CHSC 114119 Observed ice cream scoop in standing cloudy water in dipper well.
Observed knives stored between a prep refrigerator and a stainless steel table. One of the knives had food debris. Do not store knives between equipment. Knives removed from this area during the inspection.
The department's words
CHSC 114115 Observed knives stored between a prep refrigerator and a stainless steel table. One of the knives had food debris. Do not store knives between equipment. Knives removed from this area during the inspection.
Clean hand wash sink near base of the faucet to remove grime.
The department's words
CHSC 114257 Clean hand wash sink near base of the faucet to remove grime.
Post sign informing consumers that the most recent inspection report is available to review upon request.
The department's words
CHSC 113725.1 Post sign informing consumers that the most recent inspection report is available to review upon request.
EarlierJan 9, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
* Gasket on glass door of walk-in is deteriorated. Repair. * A few scratches noticed in wood where meat is displayed. Replace food contact surface. * Dishwasher leaking. Repair.
The department's words
CHSC 114175 * Gasket on glass door of walk-in is deteriorated. Repair. * A few scratches noticed in wood where meat is displayed. Replace food contact surface. * Dishwasher leaking. Repair.
Observed utensils stored in water at 80-90F on line. Store in dry location or in water maintained at 135F.
The department's words
CHSC 114119 Observed utensils stored in water at 80-90F on line. Store in dry location or in water maintained at 135F.
EarlierDec 20, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
At the cookline, a food handler was observed handling paper liners separating raw hamburger meat and continuing with food prep without washing hands. Wash hands if they are contaminated. Wearing gloves does not replace handwashing. Corrected with employee. Recommend using tongs for the hamburger meat.
The department's words
CHSC 113953.3 At the cookline, a food handler was observed handling paper liners separating raw hamburger meat and continuing with food prep without washing hands. Wash hands if they are contaminated. Wearing gloves does not replace handwashing. Corrected with employee. Recommend using tongs for the hamburger meat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
House made Caesar dressing at 50F in squeeze bottle on prep top. Squeeze bottle does not hold temperature well and the container was large, rising above the fill line. Recommend placing sauce in drop pan so it stays cool.
The department's words
CHSC 113996 House made Caesar dressing at 50F in squeeze bottle on prep top. Squeeze bottle does not hold temperature well and the container was large, rising above the fill line. Recommend placing sauce in drop pan so it stays cool.
Cooked sausage at 56F in prep top. Person in charge stated item was recently cooked. Do not cool food in the prep top as the prep top is not built to cool food (it will keep already cold foods cold). Item placed in walk-in.
The department's words
CHSC 114002.1 Cooked sausage at 56F in prep top. Person in charge stated item was recently cooked. Do not cool food in the prep top as the prep top is not built to cool food (it will keep already cold foods cold). Item placed in walk-in.
* Mop sink sanitizer dispenser is not working. Repair. * Dishwasher sanitizer at about 30ppm of chlorine. Requirement is 50ppm. Repair. * No sanitizer detected in sanitizer buckets. This was corrected on-site. Observed a couple dirty rags on counters on cookline. Keep these in sanitizer buckets.
The department's words
CHSC 114099.7 * Mop sink sanitizer dispenser is not working. Repair. * Dishwasher sanitizer at about 30ppm of chlorine. Requirement is 50ppm. Repair. * No sanitizer detected in sanitizer buckets. This was corrected on-site. Observed a couple dirty rags on counters on cookline. Keep these in sanitizer buckets.
* Gasket on glass door of walk-in is deteriorated. Repair. * A few scratches noticed in wood where meat is displayed. Replace food contact surface. * Dishwasher leaking. Repair.
The department's words
CHSC 114175 * Gasket on glass door of walk-in is deteriorated. Repair. * A few scratches noticed in wood where meat is displayed. Replace food contact surface. * Dishwasher leaking. Repair.
Observed utensils stored in water at 80-90F on line. Store in dry location or in water maintained at 135F.
The department's words
CHSC 114119 Observed utensils stored in water at 80-90F on line. Store in dry location or in water maintained at 135F.
EarlierMay 5, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. At the cookline, a food handler was observed unwrapping plastic from raw hamburgers, crumpling up plastic, and continuing with food prep without first washing his hands. Hands and utensils were washed. Training was conducted . Always ensure hands are washed after contamination occurs. Advise layering plastic between hamburgers rather wrapping meat completely. Food handlers can use tongs to move meat to platter, to flat top without direct contact.
The department's words
CHSC 113953.3 a. At the cookline, a food handler was observed unwrapping plastic from raw hamburgers, crumpling up plastic, and continuing with food prep without first washing his hands. Hands and utensils were washed. Training was conducted . Always ensure hands are washed after contamination occurs. Advise layering plastic between hamburgers rather wrapping meat completely. Food handlers can use tongs to move meat to platter, to flat top without direct contact.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 27, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed employee touch dirty dishes with bare hands, then touch clean container lid with unwashed hands. Corrected.
The department's words
CHSC 113953.3 a. Observed employee touch dirty dishes with bare hands, then touch clean container lid with unwashed hands. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 11, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed employee touch dirty dishes with bare hands, then attempt to put away clean dishes without first washing hands as is required.
The department's words
CHSC 113953.3 a. Observed employee touch dirty dishes with bare hands, then attempt to put away clean dishes without first washing hands as is required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 10, 2017Follow-up inspectionGreen placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed employee touch dirty dishes with bare hands, then attempt to put away clean dishes without first washing hands as is required. b. Observed employee touch meat grinding equipment that had raw meat on it's surface. Employee removed gloves and attempted to measure the temperature of food on the link without first washing hands as is required. If gloves are contaminated, remove them and wash hands before beginning a new task. Corrected.
The department's words
CHSC 113953.3 a. Observed employee touch dirty dishes with bare hands, then attempt to put away clean dishes without first washing hands as is required. b. Observed employee touch meat grinding equipment that had raw meat on it's surface. Employee removed gloves and attempted to measure the temperature of food on the link without first washing hands as is required. If gloves are contaminated, remove them and wash hands before beginning a new task. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Melted cheese sauce stored in a tall container on flat top measuring 84F, cooked onions measured 97F in a pot that was not directly on the flat top. Reheat foods to 165F prior to holding at 135F. Use a water bath or equal alternate means to hold foods at 135F. Foods were reheated. Training conducted.
The department's words
CHSC 114016 Melted cheese sauce stored in a tall container on flat top measuring 84F, cooked onions measured 97F in a pot that was not directly on the flat top. Reheat foods to 165F prior to holding at 135F. Use a water bath or equal alternate means to hold foods at 135F. Foods were reheated. Training conducted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
When food handlers on the cookline were asked what the required hot holding and reheating temperatures are, they could not answer correctly. Ensure food handlers know correct hot/cold holding, and reheating temperatures. Training conducted.
The department's words
CHSC 113947 When food handlers on the cookline were asked what the required hot holding and reheating temperatures are, they could not answer correctly. Ensure food handlers know correct hot/cold holding, and reheating temperatures. Training conducted.
Items on menu contain raw or undercooked ingredients. Menu must indicate which items contain raw ingredients and a written reminder statement regarding the safety of raw or undercooked foods. See the provided handout.
The department's words
CHSC 114093 Items on menu contain raw or undercooked ingredients. Menu must indicate which items contain raw ingredients and a written reminder statement regarding the safety of raw or undercooked foods. See the provided handout.
EarlierApr 7, 2017Follow-up inspectionRed placard
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed employee touch dirty dishes with bare hands, then attempt to put away clean dishes without first washing hands as is required. b. Observed employee touch meat grinding equipment that had raw meat on it's surface. Employee removed gloves and attempted to measure the temperature of food on the link without first washing hands as is required. If gloves are contaminated, remove them and wash hands before beginning a new task. Corrected.
The department's words
CHSC 113953.3 a. Observed employee touch dirty dishes with bare hands, then attempt to put away clean dishes without first washing hands as is required. b. Observed employee touch meat grinding equipment that had raw meat on it's surface. Employee removed gloves and attempted to measure the temperature of food on the link without first washing hands as is required. If gloves are contaminated, remove them and wash hands before beginning a new task. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Melted cheese sauce stored in a tall container on flat top measuring 84F, cooked onions measured 97F in a pot that was not directly on the flat top. Reheat foods to 165F prior to holding at 135F. Use a water bath or equal alternate means to hold foods at 135F. Foods were reheated. Training conducted.
The department's words
CHSC 114016 Melted cheese sauce stored in a tall container on flat top measuring 84F, cooked onions measured 97F in a pot that was not directly on the flat top. Reheat foods to 165F prior to holding at 135F. Use a water bath or equal alternate means to hold foods at 135F. Foods were reheated. Training conducted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed approximately 20 adult and juvenile German cockroaches under the kitchen 2 compartment prep sink. The facility shall close until infestation is abated. * Contact your pest control company and have a service performed. * Clean food debris from under all equipment. * Remove any standing water at closing. * Seal opening at all exterior doors. * Seal cracks in pipes under prep sink and above/left of ice machine. Call when ready for an inspection.
The department's words
CHSC 114259.1 Observed approximately 20 adult and juvenile German cockroaches under the kitchen 2 compartment prep sink. The facility shall close until infestation is abated. * Contact your pest control company and have a service performed. * Clean food debris from under all equipment. * Remove any standing water at closing. * Seal opening at all exterior doors. * Seal cracks in pipes under prep sink and above/left of ice machine. Call when ready for an inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
When food handlers on the cookline were asked what the required hot holding and reheating temperatures are, they could not answer correctly. Ensure food handlers know correct hot/cold holding, and reheating temperatures. Training conducted.
The department's words
CHSC 113947 When food handlers on the cookline were asked what the required hot holding and reheating temperatures are, they could not answer correctly. Ensure food handlers know correct hot/cold holding, and reheating temperatures. Training conducted.
Par cooked potato fried observed in walk in at 42F. Lids on large plastic tubs have condensation, indicating food was warm when lid was placed on top. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Cool foods no more than 2 deep. Put lids on top of food only after cooled to 41F.
The department's words
CHSC 114002.1 Par cooked potato fried observed in walk in at 42F. Lids on large plastic tubs have condensation, indicating food was warm when lid was placed on top. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Cool foods no more than 2 deep. Put lids on top of food only after cooled to 41F.
Items on menu contain raw or undercooked ingredients. Menu must indicate which items contain raw ingredients and a written reminder statement regarding the safety of raw or undercooked foods. See the provided handout.
The department's words
CHSC 114093 Items on menu contain raw or undercooked ingredients. Menu must indicate which items contain raw ingredients and a written reminder statement regarding the safety of raw or undercooked foods. See the provided handout.
Observed raw meats stored above ready to eat foods in the butcher display case. Store poultry below all other meats.
The department's words
CHSC 113986 Observed raw meats stored above ready to eat foods in the butcher display case. Store poultry below all other meats.
Salads, meat balls, pulled pork, bone broth, offered for sale in to go packages lack the required labeling. Indicate the common name of the foods, average weight, ingredients, allergens, and the name and address of the distributor.
The department's words
CHSC 114089 Salads, meat balls, pulled pork, bone broth, offered for sale in to go packages lack the required labeling. Indicate the common name of the foods, average weight, ingredients, allergens, and the name and address of the distributor.
EarlierApr 6, 2017Follow-up inspectionRed placard
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed employee touch dirty dishes with bare hands, then attempt to put away clean dishes without first washing hands as is required. b. Observed employee touch meat grinding equipment that had raw meat on it's surface. Employee removed gloves and attempted to measure the temperature of food on the link without first washing hands as is required. If gloves are contaminated, remove them and wash hands before beginning a new task. Corrected.
The department's words
CHSC 113953.3 a. Observed employee touch dirty dishes with bare hands, then attempt to put away clean dishes without first washing hands as is required. b. Observed employee touch meat grinding equipment that had raw meat on it's surface. Employee removed gloves and attempted to measure the temperature of food on the link without first washing hands as is required. If gloves are contaminated, remove them and wash hands before beginning a new task. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Melted cheese sauce stored in a tall container on flat top measuring 84F, cooked onions measured 97F in a pot that was not directly on the flat top. Reheat foods to 165F prior to holding at 135F. Use a water bath or equal alternate means to hold foods at 135F. Foods were reheated. Training conducted.
The department's words
CHSC 114016 Melted cheese sauce stored in a tall container on flat top measuring 84F, cooked onions measured 97F in a pot that was not directly on the flat top. Reheat foods to 165F prior to holding at 135F. Use a water bath or equal alternate means to hold foods at 135F. Foods were reheated. Training conducted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed approximately 20 adult and juvenile German cockroaches under the kitchen 2 compartment prep sink. The facility shall close until infestation is abated. * Contact your pest control company and have a service performed. * Clean food debris from under all equipment. * Remove any standing water at closing. * Seal opening at all exterior doors. * Seal cracks in pipes under prep sink and above/left of ice machine. Call when ready for an inspection.
The department's words
CHSC 114259.1 Observed approximately 20 adult and juvenile German cockroaches under the kitchen 2 compartment prep sink. The facility shall close until infestation is abated. * Contact your pest control company and have a service performed. * Clean food debris from under all equipment. * Remove any standing water at closing. * Seal opening at all exterior doors. * Seal cracks in pipes under prep sink and above/left of ice machine. Call when ready for an inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
When food handlers on the cookline were asked what the required hot holding and reheating temperatures are, they could not answer correctly. Ensure food handlers know correct hot/cold holding, and reheating temperatures. Training conducted.
The department's words
CHSC 113947 When food handlers on the cookline were asked what the required hot holding and reheating temperatures are, they could not answer correctly. Ensure food handlers know correct hot/cold holding, and reheating temperatures. Training conducted.
Par cooked potato fried observed in walk in at 42F. Lids on large plastic tubs have condensation, indicating food was warm when lid was placed on top. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Cool foods no more than 2 deep. Put lids on top of food only after cooled to 41F.
The department's words
CHSC 114002.1 Par cooked potato fried observed in walk in at 42F. Lids on large plastic tubs have condensation, indicating food was warm when lid was placed on top. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Cool foods no more than 2 deep. Put lids on top of food only after cooled to 41F.
Items on menu contain raw or undercooked ingredients. Menu must indicate which items contain raw ingredients and a written reminder statement regarding the safety of raw or undercooked foods. See the provided handout.
The department's words
CHSC 114093 Items on menu contain raw or undercooked ingredients. Menu must indicate which items contain raw ingredients and a written reminder statement regarding the safety of raw or undercooked foods. See the provided handout.
Observed raw meats stored above ready to eat foods in the butcher display case. Store poultry below all other meats.
The department's words
CHSC 113986 Observed raw meats stored above ready to eat foods in the butcher display case. Store poultry below all other meats.
Salads, meat balls, pulled pork, bone broth, offered for sale in to go packages lack the required labeling. Indicate the common name of the foods, average weight, ingredients, allergens, and the name and address of the distributor.
The department's words
CHSC 114089 Salads, meat balls, pulled pork, bone broth, offered for sale in to go packages lack the required labeling. Indicate the common name of the foods, average weight, ingredients, allergens, and the name and address of the distributor.
EarlierApr 5, 2017Routine inspectionRed placard
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed employee touch dirty dishes with bare hands, then attempt to put away clean dishes without first washing hands as is required. b. Observed employee touch meat grinding equipment that had raw meat on it's surface. Employee removed gloves and attempted to measure the temperature of food on the link without first washing hands as is required. If gloves are contaminated, remove them and wash hands before beginning a new task. Corrected.
The department's words
CHSC 113953.3 a. Observed employee touch dirty dishes with bare hands, then attempt to put away clean dishes without first washing hands as is required. b. Observed employee touch meat grinding equipment that had raw meat on it's surface. Employee removed gloves and attempted to measure the temperature of food on the link without first washing hands as is required. If gloves are contaminated, remove them and wash hands before beginning a new task. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Melted cheese sauce stored in a tall container on flat top measuring 84F, cooked onions measured 97F in a pot that was not directly on the flat top. Reheat foods to 165F prior to holding at 135F. Use a water bath or equal alternate means to hold foods at 135F. Foods were reheated. Training conducted.
The department's words
CHSC 114016 Melted cheese sauce stored in a tall container on flat top measuring 84F, cooked onions measured 97F in a pot that was not directly on the flat top. Reheat foods to 165F prior to holding at 135F. Use a water bath or equal alternate means to hold foods at 135F. Foods were reheated. Training conducted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed approximately 20 adult and juvenile German cockroaches under the kitchen 2 compartment prep sink. The facility shall close until infestation is abated. * Contact your pest control company and have a service performed. * Clean food debris from under all equipment. * Remove any standing water at closing. * Seal opening at all exterior doors. * Seal cracks in pipes under prep sink and above/left of ice machine. Call when ready for an inspection.
The department's words
CHSC 114259.1 Observed approximately 20 adult and juvenile German cockroaches under the kitchen 2 compartment prep sink. The facility shall close until infestation is abated. * Contact your pest control company and have a service performed. * Clean food debris from under all equipment. * Remove any standing water at closing. * Seal opening at all exterior doors. * Seal cracks in pipes under prep sink and above/left of ice machine. Call when ready for an inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
When food handlers on the cookline were asked what the required hot holding and reheating temperatures are, they could not answer correctly. Ensure food handlers know correct hot/cold holding, and reheating temperatures. Training conducted.
The department's words
CHSC 113947 When food handlers on the cookline were asked what the required hot holding and reheating temperatures are, they could not answer correctly. Ensure food handlers know correct hot/cold holding, and reheating temperatures. Training conducted.
Par cooked potato fried observed in walk in at 42F. Lids on large plastic tubs have condensation, indicating food was warm when lid was placed on top. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Cool foods no more than 2 deep. Put lids on top of food only after cooled to 41F.
The department's words
CHSC 114002.1 Par cooked potato fried observed in walk in at 42F. Lids on large plastic tubs have condensation, indicating food was warm when lid was placed on top. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Cool foods no more than 2 deep. Put lids on top of food only after cooled to 41F.
Items on menu contain raw or undercooked ingredients. Menu must indicate which items contain raw ingredients and a written reminder statement regarding the safety of raw or undercooked foods. See the provided handout.
The department's words
CHSC 114093 Items on menu contain raw or undercooked ingredients. Menu must indicate which items contain raw ingredients and a written reminder statement regarding the safety of raw or undercooked foods. See the provided handout.
Observed raw meats stored above ready to eat foods in the butcher display case. Store poultry below all other meats.
The department's words
CHSC 113986 Observed raw meats stored above ready to eat foods in the butcher display case. Store poultry below all other meats.
Salads, meat balls, pulled pork, bone broth, offered for sale in to go packages lack the required labeling. Indicate the common name of the foods, average weight, ingredients, allergens, and the name and address of the distributor.
The department's words
CHSC 114089 Salads, meat balls, pulled pork, bone broth, offered for sale in to go packages lack the required labeling. Indicate the common name of the foods, average weight, ingredients, allergens, and the name and address of the distributor.
EarlierJan 28, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
There is no food safety certificate on file for any current employees. At lest one employee must obtain certification.
The department's words
CHSC 113947.1 There is no food safety certificate on file for any current employees. At lest one employee must obtain certification.
Vacuum sealer is located in front of a hand sink in rear packaging room. Hand sinks must be accessible for use at all times. Relocate this unit to free up hand sink for use.
The department's words
CHSC 113953.1 Vacuum sealer is located in front of a hand sink in rear packaging room. Hand sinks must be accessible for use at all times. Relocate this unit to free up hand sink for use.
Observed vacuum sealer in rear of facility. Vacuum sealer is in use without State approve hazard analysis and critical control point (HACCP) plan. Discontinue use of vacuum healer. 5 pounds of hog casings voluntarily discarded.
The department's words
CHSC 114057 Observed vacuum sealer in rear of facility. Vacuum sealer is in use without State approve hazard analysis and critical control point (HACCP) plan. Discontinue use of vacuum healer. 5 pounds of hog casings voluntarily discarded.
Observed boxes of beer and cooking oil stored on the floor and on unapproved dairy crates in hallway. Store all foods 6 off floor on approved NSF/ANSI shelving.
The department's words
CHSC 114047 Observed boxes of beer and cooking oil stored on the floor and on unapproved dairy crates in hallway. Store all foods 6 off floor on approved NSF/ANSI shelving.
Sanitizer testing strips are not available for use. Purchase testing strips for each type of sanitizer used.
The department's words
CHSC 114107 Sanitizer testing strips are not available for use. Purchase testing strips for each type of sanitizer used.
Show 2 more
Observed food handler's cell phone stored on prep table at cook line. Store all personal belongings in locker rooms or in pockets.
The department's words
CHSC 114256.1 Observed food handler's cell phone stored on prep table at cook line. Store all personal belongings in locker rooms or in pockets.
Health permit is not posted in public view as is required.
The department's words
CHSC 114381 Health permit is not posted in public view as is required.
EarlierJan 27, 2016Routine inspectionYellow placard
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch raw hamburger patty with one gloved and one bare hand. Food handler wiped wiping cloth with contaminated hands, then wiped the cutting board with the contaminated cloth. Hands must be washed after touching raw meats to avoid cross contamination. Either use a utensil to place raw patty on griddle or wash hands every time raw meat is touched.
The department's words
CHSC 113953.3 Observed food handler touch raw hamburger patty with one gloved and one bare hand. Food handler wiped wiping cloth with contaminated hands, then wiped the cutting board with the contaminated cloth. Hands must be washed after touching raw meats to avoid cross contamination. Either use a utensil to place raw patty on griddle or wash hands every time raw meat is touched.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed vacuum sealer in rear of facility. Vacuum sealer is in use without State approve hazard analysis and critical control point (HACCP) plan. Discontinue use of vacuum healer. 5 pounds of hog casings voluntarily discarded.
The department's words
CHSC 114057 Observed vacuum sealer in rear of facility. Vacuum sealer is in use without State approve hazard analysis and critical control point (HACCP) plan. Discontinue use of vacuum healer. 5 pounds of hog casings voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
There is no food safety certificate on file for any current employees. At lest one employee must obtain certification.
The department's words
CHSC 113947.1 There is no food safety certificate on file for any current employees. At lest one employee must obtain certification.
Observed food handler's uncovered personal drink on prep table. All personal drinks must be covered with a tight fitting lid. Use sip hole or straw.
The department's words
CHSC 113977 Observed food handler's uncovered personal drink on prep table. All personal drinks must be covered with a tight fitting lid. Use sip hole or straw.
Vacuum sealer is located in front of a hand sink in rear packaging room. Hand sinks must be accessible for use at all times. Relocate this unit to free up hand sink for use.
The department's words
CHSC 113953.1 Vacuum sealer is located in front of a hand sink in rear packaging room. Hand sinks must be accessible for use at all times. Relocate this unit to free up hand sink for use.
Observed raw chicken stored above ready to eat foods at the cook line refrigerator. Store raw meats below all other foods. Corrected.
The department's words
CHSC 113986 Observed raw chicken stored above ready to eat foods at the cook line refrigerator. Store raw meats below all other foods. Corrected.
Observed boxes of beer and cooking oil stored on the floor and on unapproved dairy crates in hallway. Store all foods 6 off floor on approved NSF/ANSI shelving.
The department's words
CHSC 114047 Observed boxes of beer and cooking oil stored on the floor and on unapproved dairy crates in hallway. Store all foods 6 off floor on approved NSF/ANSI shelving.
Show 3 more
Sanitizer testing strips are not available for use. Purchase testing strips for each type of sanitizer used.
The department's words
CHSC 114107 Sanitizer testing strips are not available for use. Purchase testing strips for each type of sanitizer used.
Observed food handler's cell phone stored on prep table at cook line. Store all personal belongings in locker rooms or in pockets.
The department's words
CHSC 114256.1 Observed food handler's cell phone stored on prep table at cook line. Store all personal belongings in locker rooms or in pockets.
Health permit is not posted in public view as is required.
The department's words
CHSC 114381 Health permit is not posted in public view as is required.
EarlierOct 28, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed fly activity in the kitchen. Take the needed steps to eliminate the flies.
The department's words
CHSC 114259.1 Observed fly activity in the kitchen. Take the needed steps to eliminate the flies.
The thermometer for cold top refrigerator is missing. Replace the thermometer in cold top unit to monitor internal temperatures, at all times.
The department's words
CHSC 114157 The thermometer for cold top refrigerator is missing. Replace the thermometer in cold top unit to monitor internal temperatures, at all times.
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
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 Belcampo Meat Co., you can:
Let Belcampo Meat Co. know
Ask for the manager. Belcampo Meat Co. can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Belcampo Meat Co.?
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 L13390.
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
- No Violation(s) Found
- 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.