At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 30, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Boo Koo?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114002.1 CHSC 114002.1How 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 Boo Koo'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 · 17 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 30, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 30, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierFeb 6, 2026Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 4, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 20, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
True glass refrigerator: Observed spicy aioli made at 9:00 a.m. today at 49 degrees F.
The department's words
CHSC 113996 True glass refrigerator: Observed spicy aioli made at 9:00 a.m. today at 49 degrees F.
EarlierJul 18, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed whole shell eggs in True glass refrigerator at 52-56 degrees F. Maintain whole shell eggs at 45 degrees F or colder. 21 whole shell eggs voluntarily discarded. Veggies cooked yesterday observed at 48 degrees F in this glass refrigerator. Adjust refrigerator to colder setting, Maintain potentially hazardous foods at or below 41 degrees F or colder. Walk-in refrigerator: Observed potentially hazardous foods in the temperature danger zone: (42- 134 degrees F). Temperatures as follows: cooked vegetables prepared yesterday: 52 degrees F (~3 lbs) 4 blocks of tofu: 54 degrees F cooked pork made yesterday: 53 - 54 degrees F, 2nd and 3rd containers of cooked pork made yesterday: 52- 57 degrees F 3 containers of ~ 15 lbs. total cooked chicken made yesterday: 52 degrees F (~1.5 lbs) large hotel pan with raw pork: 53-55 degrees F (~30 lbs) raw steak: 54 degrees F (~ 1 lb) rice noodles made yesterday: 55 degrees F (~10 lbs) cooked chicken on skewers: 53 - 55 degrees F (~ 2 lbs) All potentially hazardous foods voluntarily discarded above 50 degrees F. Chicken stock was discarded in the sink, and all other potentially hazardous food were discarded in the compost bin outside. Maintain potentially hazardous foods at o r below 41 degrees F. Refrigerator repair owner arrived during the inspection. Temperature of walk-in refrigerator began dropping towards end of inspection.
The department's words
CHSC 113996 Observed whole shell eggs in True glass refrigerator at 52-56 degrees F. Maintain whole shell eggs at 45 degrees F or colder. 21 whole shell eggs voluntarily discarded. Veggies cooked yesterday observed at 48 degrees F in this glass refrigerator. Adjust refrigerator to colder setting, Maintain potentially hazardous foods at or below 41 degrees F or colder. Walk-in refrigerator: Observed potentially hazardous foods in the temperature danger zone: (42- 134 degrees F). Temperatures as follows: cooked vegetables prepared yesterday: 52 degrees F (~3 lbs) 4 blocks of tofu: 54 degrees F cooked pork made yesterday: 53 - 54 degrees F, 2nd and 3rd containers of cooked pork made yesterday: 52- 57 degrees F 3 containers of ~ 15 lbs. total cooked chicken made yesterday: 52 degrees F (~1.5 lbs) large hotel pan with raw pork: 53-55 degrees F (~30 lbs) raw steak: 54 degrees F (~ 1 lb) rice noodles made yesterday: 55 degrees F (~10 lbs) cooked chicken on skewers: 53 - 55 degrees F (~ 2 lbs) All potentially hazardous foods voluntarily discarded above 50 degrees F. Chicken stock was discarded in the sink, and all other potentially hazardous food were discarded in the compost bin outside. Maintain potentially hazardous foods at o r below 41 degrees F. Refrigerator repair owner arrived during the inspection. Temperature of walk-in refrigerator began dropping towards end of inspection.
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 owner touch food container rom the walk-in refrigerator and placed it on the garbage container and placed it on the yellow cutting board. Don't ever place food containers or sheet pans on top of garbage containers as this can lead to cross contamination. Cutting board placed into 3-compartment sink.
The department's words
CHSC 114115 Observed owner touch food container rom the walk-in refrigerator and placed it on the garbage container and placed it on the yellow cutting board. Don't ever place food containers or sheet pans on top of garbage containers as this can lead to cross contamination. Cutting board placed into 3-compartment sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 6, 2023Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 11, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
White rice in hot holding unit measured 101-106 degrees F. Rice finished cooking at 10:30 a.m. Rice voluntarily discarded - see VCD sheet. Cooked chicken wrapped in plastic for portioning ranged from 43 51 degrees F. Chicken made at 9:00 a.m.. Place smaller quantity in insert pan. Chicken 50 degrees F and above was voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 White rice in hot holding unit measured 101-106 degrees F. Rice finished cooking at 10:30 a.m. Rice voluntarily discarded - see VCD sheet. Cooked chicken wrapped in plastic for portioning ranged from 43 51 degrees F. Chicken made at 9:00 a.m.. Place smaller quantity in insert pan. Chicken 50 degrees F and above was voluntarily discarded - see VCD sheet.
EarlierJul 6, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
One door True fridge by front hand sink had tapioca at 48F. Observed cooked noodles at 60F in ice baths with insufficient cie. Major hot/cold holding violation correct to minor violation.
The department's words
CHSC 113996 One door True fridge by front hand sink had tapioca at 48F. Observed cooked noodles at 60F in ice baths with insufficient cie. Major hot/cold holding violation correct to minor violation.
Cooked chicken breast observed in approximately four inch deep covered hotel pan in walk-in refrigerator. Chicken breast finished cooking between 8:30 a.m to 9:00 this morning. Cooked chicken breast measured 62 degrees F at 2:37 p.m. and 51- 52 degrees F at 4:23 p.m.. Chicken is not cooling at rapid enough rate. Do not cover potentially hazardous foods while cooling. Place cooked chicken in shallow metal pans, such as a sheet pan to cool. Walk-in refrigerator completely full of food. Unable to walk-in this unit. Do not overload walk-in refrigerator. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes. 7/5/18: Observed chicken and chicken pho cooling in the walk-in refrigerator. Chicken pho measured 61 degrees F at 6:00 p.m. Chicken pho was made at 1:00 p.m.. Chicken teriyaki made at 12:00 p.m. today measured 60 degrees F. Chicken pho in tall plastic container and teriyaki chicken in deep container. Discussed rapid cooling methods, such as use of shallow metal pans and ice to achieve required cooling timeframes.
The department's words
CHSC 114002 Cooked chicken breast observed in approximately four inch deep covered hotel pan in walk-in refrigerator. Chicken breast finished cooking between 8:30 a.m to 9:00 this morning. Cooked chicken breast measured 62 degrees F at 2:37 p.m. and 51- 52 degrees F at 4:23 p.m.. Chicken is not cooling at rapid enough rate. Do not cover potentially hazardous foods while cooling. Place cooked chicken in shallow metal pans, such as a sheet pan to cool. Walk-in refrigerator completely full of food. Unable to walk-in this unit. Do not overload walk-in refrigerator. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes. 7/5/18: Observed chicken and chicken pho cooling in the walk-in refrigerator. Chicken pho measured 61 degrees F at 6:00 p.m. Chicken pho was made at 1:00 p.m.. Chicken teriyaki made at 12:00 p.m. today measured 60 degrees F. Chicken pho in tall plastic container and teriyaki chicken in deep container. Discussed rapid cooling methods, such as use of shallow metal pans and ice to achieve required cooling timeframes.
Observed insufficient methods used for cooling food. Chicken soup at 90F in prep sink with no active cooling (no ice bath or ice wand being used). Ice had melted around it. Observed spring rolls at 57F in 1 door True fridge in a covered container. Cool uncovered. Observed cooling logs that did not have cooling time start at 135F. Cooling time started at 180F on logs so it is unclear if food came down from 135F to 70F within 2 hours.
The department's words
CHSC 114002.1 Observed insufficient methods used for cooling food. Chicken soup at 90F in prep sink with no active cooling (no ice bath or ice wand being used). Ice had melted around it. Observed spring rolls at 57F in 1 door True fridge in a covered container. Cool uncovered. Observed cooling logs that did not have cooling time start at 135F. Cooling time started at 180F on logs so it is unclear if food came down from 135F to 70F within 2 hours.
EarlierJul 5, 2018Follow-up inspectionYellow placard
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed major and minor temperature violations of potentially hazardous foods in one door under counter refrigerator across from cash register station. Chicken that was cooked on July 1 ranged from 51 - 53 degrees F and chicken that was cooked on June 27 measured 52 - 53 degrees F. Pork potstickers made at 8:00 a.m. today measured 48 degrees F at 2:04 p.m.. Cooked Chinese noodles made yesterday measured 50 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet. Thermometer in this refrigerator had reading of 58 degrees F. Refrigerator adjusted to colder setting during inspection. Utilize walk-in refrigerator rather than one door under counter refrigerator to rapidly cool potentially hazardous foods, such as pork potstickers. Lower portion of prep refrigerator: raw chicken: 48 degrees F, raw beef: 49 degrees F, and cooked chicken wings: 43 degrees F. Both raw chicken and beef were prepared at 8:00 a.m. today. Cooked chicken that was made yesterday was observed at 49 degrees Fahrenheit in plastic wrap in insert pan in upper portion of prep refrigerator. Adjust refrigerator to colder setting. 7/5/18: One door refrigerator by register has been repaired. Impound released. Prep refrigerator is not maintaining potentially hazardous foods at or below 41 degrees Fahrenheit. Temperatures in prep refrigerator were as follows: cooked chicken: 50 - 58 degrees F, raw beef: 53 - 55 degrees F, raw chicken : 54 degrees F, raw chicken breast:54 degrees F, chicken nuggets: 55 - 58 degrees F, and cooked chicken wings: 48 degrees F. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded -see VCD sheet.
The department's words
CHSC 113996 Observed major and minor temperature violations of potentially hazardous foods in one door under counter refrigerator across from cash register station. Chicken that was cooked on July 1 ranged from 51 - 53 degrees F and chicken that was cooked on June 27 measured 52 - 53 degrees F. Pork potstickers made at 8:00 a.m. today measured 48 degrees F at 2:04 p.m.. Cooked Chinese noodles made yesterday measured 50 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet. Thermometer in this refrigerator had reading of 58 degrees F. Refrigerator adjusted to colder setting during inspection. Utilize walk-in refrigerator rather than one door under counter refrigerator to rapidly cool potentially hazardous foods, such as pork potstickers. Lower portion of prep refrigerator: raw chicken: 48 degrees F, raw beef: 49 degrees F, and cooked chicken wings: 43 degrees F. Both raw chicken and beef were prepared at 8:00 a.m. today. Cooked chicken that was made yesterday was observed at 49 degrees Fahrenheit in plastic wrap in insert pan in upper portion of prep refrigerator. Adjust refrigerator to colder setting. 7/5/18: One door refrigerator by register has been repaired. Impound released. Prep refrigerator is not maintaining potentially hazardous foods at or below 41 degrees Fahrenheit. Temperatures in prep refrigerator were as follows: cooked chicken: 50 - 58 degrees F, raw beef: 53 - 55 degrees F, raw chicken : 54 degrees F, raw chicken breast:54 degrees F, chicken nuggets: 55 - 58 degrees F, and cooked chicken wings: 48 degrees F. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded -see VCD sheet.
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
Follow approved cooling methods. 7/5/18: Observed chicken and chicken pho cooling in the walk-in refrigerator. Chicken pho measured 61 degrees F at 6:00 p.m. Chicken pho was made at 1:00 p.m.. Chicken teriyaki made at 12:00 p.m. today measured 60 degrees F. Chicken pho in tall plastic container and teriyaki chicken in deep container. Discussed rapid cooling methods, such as use of shallow metal pans and ice to achieve required cooling timeframes.
The department's words
CHSC 114002.1 Follow approved cooling methods. 7/5/18: Observed chicken and chicken pho cooling in the walk-in refrigerator. Chicken pho measured 61 degrees F at 6:00 p.m. Chicken pho was made at 1:00 p.m.. Chicken teriyaki made at 12:00 p.m. today measured 60 degrees F. Chicken pho in tall plastic container and teriyaki chicken in deep container. Discussed rapid cooling methods, such as use of shallow metal pans and ice to achieve required cooling timeframes.
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
No sanitizer at final rinse of kitchen or bar dishwasher. Both corrected during inspection by Auto-Chlor employee. 7/5/18: No sanitizer at final rinse of kitchen dishwasher. Dishwasher impounded.
The department's words
CHSC 114099.7 No sanitizer at final rinse of kitchen or bar dishwasher. Both corrected during inspection by Auto-Chlor employee. 7/5/18: No sanitizer at final rinse of kitchen dishwasher. Dishwasher impounded.
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)
Cooked chicken breast observed in approximately four inch deep covered hotel pan in walk-in refrigerator. Chicken breast finished cooking between 8:30 a.m to 9:00 this morning. Cooked chicken breast measured 62 degrees F at 2:37 p.m. and 51- 52 degrees F at 4:23 p.m.. Chicken is not cooling at rapid enough rate. Do not cover potentially hazardous foods while cooling. Place cooked chicken in shallow metal pans, such as a sheet pan to cool. Walk-in refrigerator completely full of food. Unable to walk-in this unit. Do not overload walk-in refrigerator. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes. 7/5/18: Observed chicken and chicken pho cooling in the walk-in refrigerator. Chicken pho measured 61 degrees F at 6:00 p.m. Chicken pho was made at 1:00 p.m.. Chicken teriyaki made at 12:00 p.m. today measured 60 degrees F. Chicken pho in tall plastic container and teriyaki chicken in deep container. Discussed rapid cooling methods, such as use of shallow metal pans and ice to achieve required cooling timeframes. Utilize rapid cooling logs to monitor all potentially hazardous foods that go through the rapid cooling process.
The department's words
CHSC 114002 Cooked chicken breast observed in approximately four inch deep covered hotel pan in walk-in refrigerator. Chicken breast finished cooking between 8:30 a.m to 9:00 this morning. Cooked chicken breast measured 62 degrees F at 2:37 p.m. and 51- 52 degrees F at 4:23 p.m.. Chicken is not cooling at rapid enough rate. Do not cover potentially hazardous foods while cooling. Place cooked chicken in shallow metal pans, such as a sheet pan to cool. Walk-in refrigerator completely full of food. Unable to walk-in this unit. Do not overload walk-in refrigerator. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes. 7/5/18: Observed chicken and chicken pho cooling in the walk-in refrigerator. Chicken pho measured 61 degrees F at 6:00 p.m. Chicken pho was made at 1:00 p.m.. Chicken teriyaki made at 12:00 p.m. today measured 60 degrees F. Chicken pho in tall plastic container and teriyaki chicken in deep container. Discussed rapid cooling methods, such as use of shallow metal pans and ice to achieve required cooling timeframes. Utilize rapid cooling logs to monitor all potentially hazardous foods that go through the rapid cooling process.
Salmon is served undercooked, per consumer request. Provide consumer advisory. Consumer advisory handout provided today.
The department's words
CHSC 114093 Salmon is served undercooked, per consumer request. Provide consumer advisory. Consumer advisory handout provided today.
Provide chlorine test strips to check final rinse at dishwasher, utensil washing sink, and wiping cloth containers. Chlorine test strips given to facility by Auto-Chlor during inspection.
The department's words
CHSC 114107 Provide chlorine test strips to check final rinse at dishwasher, utensil washing sink, and wiping cloth containers. Chlorine test strips given to facility by Auto-Chlor during inspection.
Provide air gap between rim of floor sink and end of discharge pipe of dishwasher. Air gap shall be twice the diameter of the pipe.
The department's words
CHSC 114193 Provide air gap between rim of floor sink and end of discharge pipe of dishwasher. Air gap shall be twice the diameter of the pipe.
Observed clear liquid under outside refuse bin. Ensure refuse bin isn't leaking. If bin is leaking, repair or replace refuse bin.
The department's words
CHSC 114245.1 Observed clear liquid under outside refuse bin. Ensure refuse bin isn't leaking. If bin is leaking, repair or replace refuse bin.
Show 3 more
Replace missing ceiling panels in women's restroom. Repeat violation. Repair hole in drywall that was caused my men's restroom door handle. Eliminate rust from metal men's restroom walls.
The department's words
CHSC 114271 Replace missing ceiling panels in women's restroom. Repeat violation. Repair hole in drywall that was caused my men's restroom door handle. Eliminate rust from metal men's restroom walls.
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Door open a couple of feet. Render restroom door self-closing.
The department's words
CHSC 114276 Door open a couple of feet. Render restroom door self-closing.
EarlierJul 2, 2018Routine inspectionYellow placard
17 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed major and minor temperature violations of potentially hazardous foods in one door under counter refrigerator across from cash register station. Chicken that was cooked on July 1 ranged from 51 - 53 degrees F and chicken that was cooked on June 27 measured 52 - 53 degrees F. Pork potstickers made at 8:00 a.m. today measured 48 degrees F at 2:04 p.m.. Cooked Chinese noodles made yesterday measured 50 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet. Thermometer in this refrigerator had reading of 58 degrees F. Refrigerator adjusted to colder setting during inspection. Utilize walk-in refrigerator rather than one door under counter refrigerator to rapidly cool potentially hazardous foods, such as pork potstickers. Lower portion of prep refrigerator: raw chicken: 48 degrees F, raw beef: 49 degrees F, and cooked chicken wings: 43 degrees F. Both raw chicken and beef were prepared at 8:00 a.m. today. Cooked chicken that was made yesterday was observed at 49 degrees Fahrenheit in plastic wrap in insert pan in upper portion of prep refrigerator. Adjust refrigerator to colder setting.
The department's words
CHSC 113996 Observed major and minor temperature violations of potentially hazardous foods in one door under counter refrigerator across from cash register station. Chicken that was cooked on July 1 ranged from 51 - 53 degrees F and chicken that was cooked on June 27 measured 52 - 53 degrees F. Pork potstickers made at 8:00 a.m. today measured 48 degrees F at 2:04 p.m.. Cooked Chinese noodles made yesterday measured 50 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see VCD sheet. Thermometer in this refrigerator had reading of 58 degrees F. Refrigerator adjusted to colder setting during inspection. Utilize walk-in refrigerator rather than one door under counter refrigerator to rapidly cool potentially hazardous foods, such as pork potstickers. Lower portion of prep refrigerator: raw chicken: 48 degrees F, raw beef: 49 degrees F, and cooked chicken wings: 43 degrees F. Both raw chicken and beef were prepared at 8:00 a.m. today. Cooked chicken that was made yesterday was observed at 49 degrees Fahrenheit in plastic wrap in insert pan in upper portion of prep refrigerator. Adjust refrigerator to colder setting.
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
Follow approved cooling methods.
The department's words
CHSC 114002.1 Follow approved cooling methods.
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
No sanitizer at final rinse of kitchen or bar dishwasher. Both corrected during inspection by Auto-Chlor employee.
The department's words
CHSC 114099.7 No sanitizer at final rinse of kitchen or bar dishwasher. Both corrected during inspection by Auto-Chlor employee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
No one at this facility has a valid certified food manager certificate. Provide proof of enrollment in a certified food manager exam within five days and take test within 30 days.
The department's words
CHSC 113947.1 No one at this facility has a valid certified food manager certificate. Provide proof of enrollment in a certified food manager exam within five days and take test within 30 days.
No person in charge at beginning of inspection. Manager was called by an employee and manager came to the facility.
The department's words
CHSC 113947 No person in charge at beginning of inspection. Manager was called by an employee and manager came to the facility.
Cooked chicken breast observed in approximately four inch deep covered hotel pan in walk-in refrigerator. Chicken breast finished cooking between 8:30 a.m to 9:00 this morning. Cooked chicken breast measured 62 degrees F at 2:37 p.m. and 51- 52 degrees F at 4:23 p.m.. Chicken is not cooling at rapid enough rate. Do not cover potentially hazardous foods while cooling. Place cooked chicken in shallow metal pans, such as a sheet pan to cool. Walk-in refrigerator completely full of food. Unable to walk-in this unit. Do not overload walk-in refrigerator. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes.
The department's words
CHSC 114002 Cooked chicken breast observed in approximately four inch deep covered hotel pan in walk-in refrigerator. Chicken breast finished cooking between 8:30 a.m to 9:00 this morning. Cooked chicken breast measured 62 degrees F at 2:37 p.m. and 51- 52 degrees F at 4:23 p.m.. Chicken is not cooling at rapid enough rate. Do not cover potentially hazardous foods while cooling. Place cooked chicken in shallow metal pans, such as a sheet pan to cool. Walk-in refrigerator completely full of food. Unable to walk-in this unit. Do not overload walk-in refrigerator. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes.
Salmon is served undercooked, per consumer request. Provide consumer advisory. Consumer advisory handout provided today.
The department's words
CHSC 114093 Salmon is served undercooked, per consumer request. Provide consumer advisory. Consumer advisory handout provided today.
Observed beef thawing in hotel pan on stainless steel table near food prep sink and observed three bags of chicken thawing in food prep sink without running water. All were below 41 degrees F. Discusses option of thawing under cold running water for no more than two hours or thawing beef and poultry in refrigeration.
The department's words
CHSC 114020 Observed beef thawing in hotel pan on stainless steel table near food prep sink and observed three bags of chicken thawing in food prep sink without running water. All were below 41 degrees F. Discusses option of thawing under cold running water for no more than two hours or thawing beef and poultry in refrigeration.
Show 9 more
Provide chlorine test strips to check final rinse at dishwasher, utensil washing sink, and wiping cloth containers. Chlorine test strips given to facility by Auto-Chlor during inspection.
The department's words
CHSC 114107 Provide chlorine test strips to check final rinse at dishwasher, utensil washing sink, and wiping cloth containers. Chlorine test strips given to facility by Auto-Chlor during inspection.
Observed spoon utilized for scooping rice sitting on top of rice cooker. Corrected at inspection.
The department's words
CHSC 114119 Observed spoon utilized for scooping rice sitting on top of rice cooker. Corrected at inspection.
Observed napkin under basil in prep refrigerator. Corrected at inspection.
The department's words
CHSC 114185 Observed napkin under basil in prep refrigerator. Corrected at inspection.
No sanitizer in wiping cloth container. Corrected at inspection.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container. Corrected at inspection.
Provide air gap between rim of floor sink and end of discharge pipe of dishwasher. Air gap shall be twice the diameter of the pipe.
The department's words
CHSC 114193 Provide air gap between rim of floor sink and end of discharge pipe of dishwasher. Air gap shall be twice the diameter of the pipe.
Observed clear liquid under outside refuse bin. Ensure refuse bin isn't leaking. If bin is leaking, repair or replace refuse bin.
The department's words
CHSC 114245.1 Observed clear liquid under outside refuse bin. Ensure refuse bin isn't leaking. If bin is leaking, repair or replace refuse bin.
Replace missing ceiling panels in women's restroom. Repeat violation. Repair hole in drywall that was caused my men's restroom door handle. Eliminate rust from metal men's restroom walls.
The department's words
CHSC 114271 Replace missing ceiling panels in women's restroom. Repeat violation. Repair hole in drywall that was caused my men's restroom door handle. Eliminate rust from metal men's restroom walls.
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Door open a couple of feet. Render restroom door self-closing.
The department's words
CHSC 114276 Door open a couple of feet. Render restroom door self-closing.
EarlierJan 9, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Sign informing consumers that the most recent inspection report is available to view upon request is posted in kitchen and is not visible to consumers.
The department's words
CHSC 113725.1 Sign informing consumers that the most recent inspection report is available to view upon request is posted in kitchen and is not visible to consumers.
Permit not observed.
The department's words
CHSC 114381 Permit not observed.
Provide thermometer for prep refrigerator.
The department's words
CHSC 114157 Provide thermometer for prep refrigerator.
Middle door of three door prep refrigerator is broken and falls off when handle is pulled to open it. Three-compartment sink is dripping onto the floor from more than one area at front lip of sink. Repair prep refrigerator door and three-compartment sink within one month.
The department's words
CHSC 114175 Middle door of three door prep refrigerator is broken and falls off when handle is pulled to open it. Three-compartment sink is dripping onto the floor from more than one area at front lip of sink. Repair prep refrigerator door and three-compartment sink within one month.
Replace missing ceiling panel.
The department's words
CHSC 114271 Replace missing ceiling panel.
Show 3 more
Post hand wash sign.
The department's words
CHSC 113953.5 Post hand wash sign.
No sanitizer in wiping cloth container.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container.
Observed two large plastic containers of potentially hazardous foods in food prep sink partially filled with warm water. Potentially hazardous foods are not cooling at rapid enough rate. Utilize approved cooling methods to achieve required cooling timeframes. 1/3/17: Chicken soup measured 77 degrees F at 2:48 p.m. Per cooling log, chicken soup was 180 degrees F at 11:30 a.m. and 90 degrees F. at 12:30 p.m. Chicken soup is not cooling at rapid enough rate. 1/9/17: Chicken soup in walk-in refrigerator that was made yesterday measured 47 degrees F. Per cooling log, chicken soup was 41 degrees F within six hours of finished cooking time. Beef pho in walk-in refrigerator that was made yesterday was 41 degrees F, which indicates that the walk-in refrigerator is capable of maintaining potentially hazarouds foods at 41 degrees F. Unknown why chicken soup was 47 degrees F. Cooked chicken that was made yesterday was found in walk-in refrigerator at 46 degrees F. Cooked chicken was portioned into plastic bags at 9:30 a.m. today. Monitor potentially hazardous food temepratures as frequently as necessary to ensure they are being rapidly cooled within required timeframes and are being maintained out of the temperature danger zone (42-134 degrees F.)
The department's words
CHSC 114002 Observed two large plastic containers of potentially hazardous foods in food prep sink partially filled with warm water. Potentially hazardous foods are not cooling at rapid enough rate. Utilize approved cooling methods to achieve required cooling timeframes. 1/3/17: Chicken soup measured 77 degrees F at 2:48 p.m. Per cooling log, chicken soup was 180 degrees F at 11:30 a.m. and 90 degrees F. at 12:30 p.m. Chicken soup is not cooling at rapid enough rate. 1/9/17: Chicken soup in walk-in refrigerator that was made yesterday measured 47 degrees F. Per cooling log, chicken soup was 41 degrees F within six hours of finished cooking time. Beef pho in walk-in refrigerator that was made yesterday was 41 degrees F, which indicates that the walk-in refrigerator is capable of maintaining potentially hazarouds foods at 41 degrees F. Unknown why chicken soup was 47 degrees F. Cooked chicken that was made yesterday was found in walk-in refrigerator at 46 degrees F. Cooked chicken was portioned into plastic bags at 9:30 a.m. today. Monitor potentially hazardous food temepratures as frequently as necessary to ensure they are being rapidly cooled within required timeframes and are being maintained out of the temperature danger zone (42-134 degrees F.)
EarlierJan 3, 2017Follow-up inspectionGreen placard
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two large plastic containers of potentially hazardous foods in food prep sink partially filled with warm water. Potentially hazardous foods are not cooling at rapid enough rate. Utilize approved cooling methods to achieve required cooling timeframes. 1/3/17: Chicken soup measured 77 degrees F at 2:48 p.m. Per cooling log, chicken soup was 180 degrees F at 11:30 a.m. and 90 degrees F. at 12:30 p.m. Chicken soup is not cooling at rapid enough rate.
The department's words
CHSC 114002 Observed two large plastic containers of potentially hazardous foods in food prep sink partially filled with warm water. Potentially hazardous foods are not cooling at rapid enough rate. Utilize approved cooling methods to achieve required cooling timeframes. 1/3/17: Chicken soup measured 77 degrees F at 2:48 p.m. Per cooling log, chicken soup was 180 degrees F at 11:30 a.m. and 90 degrees F. at 12:30 p.m. Chicken soup is not cooling at rapid enough rate.
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 two large plastic containers of potentially hazardous foods in food prep sink partially filled with warm water. One of containers contained chicken broth that finished cooking at 12:00 p.m.. Chicken broth was 108 degrees F at 1:24 p.m. and 102 degrees F at 1:51 p.m.. Potentially hazardous foods are not cooling at rapid enough rate. Utilize approved cooling methods to achieve required cooling timeframes. 1/3/17: Chicken soup measured 77 degrees F at 2:48 p.m. Per cooling log, chicken soup was 180 degrees F at 11:30 a.m. and 90 degrees F. at 12:30 p.m. Chicken soup is not cooling at rapid enough rate.
The department's words
CHSC 114002.1 Observed two large plastic containers of potentially hazardous foods in food prep sink partially filled with warm water. One of containers contained chicken broth that finished cooking at 12:00 p.m.. Chicken broth was 108 degrees F at 1:24 p.m. and 102 degrees F at 1:51 p.m.. Potentially hazardous foods are not cooling at rapid enough rate. Utilize approved cooling methods to achieve required cooling timeframes. 1/3/17: Chicken soup measured 77 degrees F at 2:48 p.m. Per cooling log, chicken soup was 180 degrees F at 11:30 a.m. and 90 degrees F. at 12:30 p.m. Chicken soup is not cooling at rapid enough rate.
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)
Sign informing consumers that the most recent inspection report is available to view upon request is posted in kitchen and is not visible to consumers.
The department's words
CHSC 113725.1 Sign informing consumers that the most recent inspection report is available to view upon request is posted in kitchen and is not visible to consumers.
Permit not observed.
The department's words
CHSC 114381 Permit not observed.
Provide thermometer for prep refrigerator.
The department's words
CHSC 114157 Provide thermometer for prep refrigerator.
Middle door of three door prep refrigerator is broken and falls off when handle is pulled to open it. Three-compartment sink is dripping onto the floor from more than one area at front lip of sink. Repair prep refrigerator door and three-compartment sink within one month.
The department's words
CHSC 114175 Middle door of three door prep refrigerator is broken and falls off when handle is pulled to open it. Three-compartment sink is dripping onto the floor from more than one area at front lip of sink. Repair prep refrigerator door and three-compartment sink within one month.
Replace missing ceiling panel.
The department's words
CHSC 114271 Replace missing ceiling panel.
Show 3 more
Inadequate sanitizer being dispensed by automatic system. Provide a minimum of 200 ppm quaternary ammonium in sanitizer compartment. 12/27/16: No sanitizer in three-compartment sink. Food particles and utensils in sanitizer compartment. Soap in rinse compartment. Three-compartment sink was cleaned during inspection. Sanitizer concentration was checked several times in sanitizer compartment and was still not reaching the minimum level of 200 ppm quaternary ammonium by end of the inspection. Instructed person in charge to only use dishwasher until there is a minimum of 200 ppm quaternary ammonium being distributed by the automatic dispensing system. 1/3/17: Three-compartment sink in use at time of inspection.Sanitizer compartment had turbid water with food particles. Sanitizer compartment was drained at beginning of inspection before being able to test it . Sanitizer cleaned during inspection and adequate sanitizer in compartment.
The department's words
CHSC 114099.6 Inadequate sanitizer being dispensed by automatic system. Provide a minimum of 200 ppm quaternary ammonium in sanitizer compartment. 12/27/16: No sanitizer in three-compartment sink. Food particles and utensils in sanitizer compartment. Soap in rinse compartment. Three-compartment sink was cleaned during inspection. Sanitizer concentration was checked several times in sanitizer compartment and was still not reaching the minimum level of 200 ppm quaternary ammonium by end of the inspection. Instructed person in charge to only use dishwasher until there is a minimum of 200 ppm quaternary ammonium being distributed by the automatic dispensing system. 1/3/17: Three-compartment sink in use at time of inspection.Sanitizer compartment had turbid water with food particles. Sanitizer compartment was drained at beginning of inspection before being able to test it . Sanitizer cleaned during inspection and adequate sanitizer in compartment.
Corrected during the inspection
Post hand wash sign.
The department's words
CHSC 113953.5 Post hand wash sign.
No sanitizer in wiping cloth container.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container.
EarlierDec 27, 2016Follow-up inspectionGreen placard
13 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Inadequate sanitizer being dispensed by automatic system. Provide a minimum of 200 ppm quaternary ammonium in sanitizer compartment. 12/27/16: No sanitizer in three-compartment sink. Food particles and utensils in sanitizer compartment. Soap in rinse compartment. Three-compartment sink was cleaned during inspection. Sanitizer concentration was checked several times in sanitizer compartment and was still not reaching the minimum level of 200 ppm quaternary ammonium by end of the inspection. Instructed person in charge to only use dishwasher until there is a minimum of 200 ppm quaternary ammonium being distributed by the automatic dispensing system.
The department's words
CHSC 114099.6 Inadequate sanitizer being dispensed by automatic system. Provide a minimum of 200 ppm quaternary ammonium in sanitizer compartment. 12/27/16: No sanitizer in three-compartment sink. Food particles and utensils in sanitizer compartment. Soap in rinse compartment. Three-compartment sink was cleaned during inspection. Sanitizer concentration was checked several times in sanitizer compartment and was still not reaching the minimum level of 200 ppm quaternary ammonium by end of the inspection. Instructed person in charge to only use dishwasher until there is a minimum of 200 ppm quaternary ammonium being distributed by the automatic dispensing system.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Soap dispenser at front kitchen was blocked by large pot of hot water and coffee maker, and paper towel dispenser was blocked by large plastic container of water with spigot.
The department's words
CHSC 113953.1 Soap dispenser at front kitchen was blocked by large pot of hot water and coffee maker, and paper towel dispenser was blocked by large plastic container of water with spigot.
Corrected during the inspection
Sign informing consumers that the most recent inspection report is available to view upon request is posted in kitchen and is not visible to consumers.
The department's words
CHSC 113725.1 Sign informing consumers that the most recent inspection report is available to view upon request is posted in kitchen and is not visible to consumers.
Permit not observed.
The department's words
CHSC 114381 Permit not observed.
Spoons for scooping rice are kept on top of rice warmers and are washed at the end od the day.
The department's words
CHSC 114119 Spoons for scooping rice are kept on top of rice warmers and are washed at the end od the day.
Corrected during the inspection
Prep refrigerator: chicken measure 44 - 48 degrees F. Chicken was stacked too high in insert pan causing chicken to enter danger zone. Chicken nuggets in bottom of prep refrigerator measured 47 degrees F. Bar refrigerator: open container of half and half that had been left out on the counter was 59 degrees F and was voluntarily discarded. Other container of half and half in refrigerator at proper temperature.
The department's words
CHSC 113996 Prep refrigerator: chicken measure 44 - 48 degrees F. Chicken was stacked too high in insert pan causing chicken to enter danger zone. Chicken nuggets in bottom of prep refrigerator measured 47 degrees F. Bar refrigerator: open container of half and half that had been left out on the counter was 59 degrees F and was voluntarily discarded. Other container of half and half in refrigerator at proper temperature.
Corrected during the inspection
Show 7 more
Provide thermometer for prep refrigerator.
The department's words
CHSC 114157 Provide thermometer for prep refrigerator.
Middle door of three door prep refrigerator is broken and falls off when handle is pulled to open it. Three-compartment sink is dripping onto the floor from more than one area at front lip of sink. Repair prep refrigerator door and three-compartment sink within one month.
The department's words
CHSC 114175 Middle door of three door prep refrigerator is broken and falls off when handle is pulled to open it. Three-compartment sink is dripping onto the floor from more than one area at front lip of sink. Repair prep refrigerator door and three-compartment sink within one month.
Replace missing ceiling panel.
The department's words
CHSC 114271 Replace missing ceiling panel.
Post hand wash sign.
The department's words
CHSC 113953.5 Post hand wash sign.
No sanitizer in wiping cloth container.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container.
Observed two large plastic containers of potentially hazardous foods in food prep sink partially filled with warm water. Potentially hazardous foods are not cooling at rapid enough rate. Utilize approved cooling methods to achieve required cooling timeframes.
The department's words
CHSC 114002 Observed two large plastic containers of potentially hazardous foods in food prep sink partially filled with warm water. Potentially hazardous foods are not cooling at rapid enough rate. Utilize approved cooling methods to achieve required cooling timeframes.
Observed two large plastic containers of potentially hazardous foods in food prep sink partially filled with warm water. One of containers contained chicken broth that finished cooking at 12:00 p.m.. Chicken broth was 108 degrees F at 1:24 p.m. and 102 degrees F at 1:51 p.m.. Potentially hazardous foods are not cooling at rapid enough rate. Utilize approved cooling methods to achieve required cooling timeframes.
The department's words
CHSC 114002.1 Observed two large plastic containers of potentially hazardous foods in food prep sink partially filled with warm water. One of containers contained chicken broth that finished cooking at 12:00 p.m.. Chicken broth was 108 degrees F at 1:24 p.m. and 102 degrees F at 1:51 p.m.. Potentially hazardous foods are not cooling at rapid enough rate. Utilize approved cooling methods to achieve required cooling timeframes.
EarlierDec 21, 2016Routine inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
Soap dispenser at front kitchen was blocked by large pot of hot water and coffee maker, and paper towel dispenser was blocked by large plastic container of water with spigot.
The department's words
CHSC 113953.1 Soap dispenser at front kitchen was blocked by large pot of hot water and coffee maker, and paper towel dispenser was blocked by large plastic container of water with spigot.
Sign informing consumers that the most recent inspection report is available to view upon request is posted in kitchen and is not visible to consumers.
The department's words
CHSC 113725.1 Sign informing consumers that the most recent inspection report is available to view upon request is posted in kitchen and is not visible to consumers.
Permit not observed.
The department's words
CHSC 114381 Permit not observed.
Dishwasher is under right drainboard of three-compartment sink. Soap and water set up in right compartment. Container of clean utensils on right drainboard and dirty utensils in other two compartments. Employee stated that utensils are washed with soap and water, then sanitized, and then rinsed. Three-compartment sink cleaned during inspection and set up in correct order.
The department's words
CHSC 114099.2 Dishwasher is under right drainboard of three-compartment sink. Soap and water set up in right compartment. Container of clean utensils on right drainboard and dirty utensils in other two compartments. Employee stated that utensils are washed with soap and water, then sanitized, and then rinsed. Three-compartment sink cleaned during inspection and set up in correct order.
Corrected during the inspection
No soap or paper towels inside mounted dispensers by back kitchen hand wash sink.
The department's words
CHSC 113953.2 No soap or paper towels inside mounted dispensers by back kitchen hand wash sink.
Corrected during the inspection
Show 10 more
Spoons for scooping rice are kept on top of rice warmers and are washed at the end od the day.
The department's words
CHSC 114119 Spoons for scooping rice are kept on top of rice warmers and are washed at the end od the day.
Food handler drinking water from open to-go container.
The department's words
CHSC 113977 Food handler drinking water from open to-go container.
Corrected during the inspection
Prep refrigerator: chicken measure 44 - 48 degrees F. Chicken was stacked too high in insert pan causing chicken to enter danger zone. Chicken nuggets in bottom of prep refrigerator measured 47 degrees F. Bar refrigerator: open container of half and half that had been left out on the counter was 59 degrees F and was voluntarily discarded. Other container of half and half in refrigerator at proper temperature.
The department's words
CHSC 113996 Prep refrigerator: chicken measure 44 - 48 degrees F. Chicken was stacked too high in insert pan causing chicken to enter danger zone. Chicken nuggets in bottom of prep refrigerator measured 47 degrees F. Bar refrigerator: open container of half and half that had been left out on the counter was 59 degrees F and was voluntarily discarded. Other container of half and half in refrigerator at proper temperature.
Beef broth that finished cooking at 11:30 a.m. today was observed on top of steam table at 115 degrees F. Beef broth was cooled in an ice bath for an hour before being placed in the walk-in refrigerator in a plastic container. Beef broth was reheated above 165 degrees F. during inspection and placed into steam table. Do not store potentially hazardous foods on top of steam table.
The department's words
CHSC 114002 Beef broth that finished cooking at 11:30 a.m. today was observed on top of steam table at 115 degrees F. Beef broth was cooled in an ice bath for an hour before being placed in the walk-in refrigerator in a plastic container. Beef broth was reheated above 165 degrees F. during inspection and placed into steam table. Do not store potentially hazardous foods on top of steam table.
Corrected during the inspection
Beef broth that finished cooking at 11:30 a.m. today was observed on top of steam table at 115 degrees F. Beef broth was cooled in an ice bath for an hour before being placed in the walk-in refrigerator in a plastic container. Beef broth was reheated above 165 degrees F. during inspection and placed into steam table. Do not store potentially hazardous foods on top of steam table.
The department's words
CHSC 114002.1 Beef broth that finished cooking at 11:30 a.m. today was observed on top of steam table at 115 degrees F. Beef broth was cooled in an ice bath for an hour before being placed in the walk-in refrigerator in a plastic container. Beef broth was reheated above 165 degrees F. during inspection and placed into steam table. Do not store potentially hazardous foods on top of steam table.
Corrected during the inspection
Provide thermometer for prep refrigerator.
The department's words
CHSC 114157 Provide thermometer for prep refrigerator.
Middle door of three door prep refrigerator is broken and falls off when handle is pulled to open it. Three-compartment sink is dripping onto the floor from more than one area at front lip of sink. Repair prep refrigerator door and three-compartment sink within one month.
The department's words
CHSC 114175 Middle door of three door prep refrigerator is broken and falls off when handle is pulled to open it. Three-compartment sink is dripping onto the floor from more than one area at front lip of sink. Repair prep refrigerator door and three-compartment sink within one month.
Replace missing ceiling panel.
The department's words
CHSC 114271 Replace missing ceiling panel.
Inadequate sanitizer being dispensed by automatic system. Provide a minimum of 200 ppm quaternary ammonium in sanitizer compartment.
The department's words
CHSC 114099.6 Inadequate sanitizer being dispensed by automatic system. Provide a minimum of 200 ppm quaternary ammonium in sanitizer compartment.
Post hand wash sign.
The department's words
CHSC 113953.5 Post hand wash sign.
EarlierDec 26, 2014Follow-up inspectionCase Opened
19 violations listed, 0 marked critical.
Not critical (19)
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
Facility does not have a valid Certified Food Manager (CFM). Provide proof of enrollment within five days and take exam within 30 days. Submit copy of valid CFM certificate once you receive it. 12/26/14: Submit proof of enrollment in a certified Food manager exam by January 6, 2015. exam shall be taken by 1/21/15.
The department's words
CHSC 113947.1 Facility does not have a valid Certified Food Manager (CFM). Provide proof of enrollment within five days and take exam within 30 days. Submit copy of valid CFM certificate once you receive it. 12/26/14: Submit proof of enrollment in a certified Food manager exam by January 6, 2015. exam shall be taken by 1/21/15.
Hand wash sink to right of cook line was covered with a sheet pan. 12/26/14: Milk crate with box of veggies on top of it is obstructing hand wash sink.
The department's words
CHSC 113953.1 Hand wash sink to right of cook line was covered with a sheet pan. 12/26/14: Milk crate with box of veggies on top of it is obstructing hand wash sink.
Corrected during the inspection
Install paper towel dispenser by hand wash sink to right of cook line.
The department's words
CHSC 113953.2 Install paper towel dispenser by hand wash sink to right of cook line.
Corrected during the inspection
Some of food handlers did not have hair restraints.
The department's words
CHSC 113969 Some of food handlers did not have hair restraints.
Corrected during the inspection
Show 14 more
Pork potstickers made yesterday observed in glass refrigerator at 67 degrees Fahrenheit. Potstickers were voluntarily discarded. Raw shrimp in prep refrigerator observed at 48 degrees Fahrenheit. 12/26/14: Observed raw chicken at 46 degrees Fahrenheit and raw shrimp at 44 degrees Fahrenheit in prep refrigerator. Cooked noodles sitting on counter made at 10:00 a.m. today observed at 66 degrees Fahrenheit. Cooked noodles were in a metal insert pan stacked in pan with water at 52 degrees Fahrenheit. Cooked noodles were voluntarily discarded - see voluntary condemnation and destruction sheet. Utilize adequate ice, rather than water to achieve proper temperature control. Best method is to keep in refrigeration.
The department's words
CHSC 113996 Pork potstickers made yesterday observed in glass refrigerator at 67 degrees Fahrenheit. Potstickers were voluntarily discarded. Raw shrimp in prep refrigerator observed at 48 degrees Fahrenheit. 12/26/14: Observed raw chicken at 46 degrees Fahrenheit and raw shrimp at 44 degrees Fahrenheit in prep refrigerator. Cooked noodles sitting on counter made at 10:00 a.m. today observed at 66 degrees Fahrenheit. Cooked noodles were in a metal insert pan stacked in pan with water at 52 degrees Fahrenheit. Cooked noodles were voluntarily discarded - see voluntary condemnation and destruction sheet. Utilize adequate ice, rather than water to achieve proper temperature control. Best method is to keep in refrigeration.
Observed cooked chicken that was cooked yesterday wrapped in individual portion sizes in covered plastic container at 47-49 degrees Fahrenheit. 12/26/14: Approximately four quarts of chicken broth was cooling in food prep sink filled with warm water (86 degrees Fahrenheit.) Chicken broth was made at 11:00 a.m. today. Temperature of chicken broth was 56-80 degrees Fahrenheit at 4:00 p.m., and was 96 degrees Fahrenheit at 4:40 p.m.. Utilize ice and cold water to rapidly cool potentially hazardous foods, as well as other approved rapid cooling methods. 12/26/14: Chicken cooked at approximately10:15 a.m. was 47 degrees Fahrenheit at approximately 4:15 p.m.. Chicken is wrapped into plastic bags in individual portion sizes and placed in the walk-in refrigerator in a four inch deep hotel pan. A bag of chicken was rechecked at 4:40 p.m. and was 48.5 degrees Fahrenheit. Recommend cooling chicken to 41 degrees Fahrenheit before placing into plastic bags. Placing warm chicken in plastic bags may result in chicken not cooling at fast enough rate. Monitor temperatures of potentially hazardous foods that go through cooling process to ensure that potentially hazardous foods are being cooled within required timeframes. Log temperatures onto approved cooling log.
The department's words
CHSC 114002 Observed cooked chicken that was cooked yesterday wrapped in individual portion sizes in covered plastic container at 47-49 degrees Fahrenheit. 12/26/14: Approximately four quarts of chicken broth was cooling in food prep sink filled with warm water (86 degrees Fahrenheit.) Chicken broth was made at 11:00 a.m. today. Temperature of chicken broth was 56-80 degrees Fahrenheit at 4:00 p.m., and was 96 degrees Fahrenheit at 4:40 p.m.. Utilize ice and cold water to rapidly cool potentially hazardous foods, as well as other approved rapid cooling methods. 12/26/14: Chicken cooked at approximately10:15 a.m. was 47 degrees Fahrenheit at approximately 4:15 p.m.. Chicken is wrapped into plastic bags in individual portion sizes and placed in the walk-in refrigerator in a four inch deep hotel pan. A bag of chicken was rechecked at 4:40 p.m. and was 48.5 degrees Fahrenheit. Recommend cooling chicken to 41 degrees Fahrenheit before placing into plastic bags. Placing warm chicken in plastic bags may result in chicken not cooling at fast enough rate. Monitor temperatures of potentially hazardous foods that go through cooling process to ensure that potentially hazardous foods are being cooled within required timeframes. Log temperatures onto approved cooling log.
Observed cooked chicken that was cooked yesterday wrapped in individual portion sizes in covered plastic container at 47-49 degrees Fahrenheit. 12/26/14: Approximately four quarts of chicken broth was cooling in food prep sink filled with warm water (86 degrees Fahrenheit.) Chicken broth was made at 11:00 a.m. today. Temperature of chicken broth was 56-80 degrees Fahrenheit at 4:00 p.m., and was 96 degrees Fahrenheit at 4:40 p.m.. Utilize ice and cold water to rapidly cool potentially hazardous foods, as well as other approved rapid cooling methods. 12/26/14: Chicken cooked at approximately10:15 a.m. was 47 degrees Fahrenheit at approximately 4:15 p.m.. Chicken is wrapped into plastic bags in individual portion sizes and placed in the walk-in refrigerator in a four inch deep hotel pan. A bag of chicken was rechecked at 4:40 p.m. and was 48.5 degrees Fahrenheit. Recommend cooling chicken to 41 degrees Fahrenheit before placing into plastic bags. Placing warm chicken in plastic bags may result in chicken not cooling at fast enough rate. Monitor temperatures of potentially hazardous foods that go through cooling process to ensure that potentially hazardous foods are being cooled within required timeframes. Log temperatures onto approved cooling log.
The department's words
CHSC 114002.1 Observed cooked chicken that was cooked yesterday wrapped in individual portion sizes in covered plastic container at 47-49 degrees Fahrenheit. 12/26/14: Approximately four quarts of chicken broth was cooling in food prep sink filled with warm water (86 degrees Fahrenheit.) Chicken broth was made at 11:00 a.m. today. Temperature of chicken broth was 56-80 degrees Fahrenheit at 4:00 p.m., and was 96 degrees Fahrenheit at 4:40 p.m.. Utilize ice and cold water to rapidly cool potentially hazardous foods, as well as other approved rapid cooling methods. 12/26/14: Chicken cooked at approximately10:15 a.m. was 47 degrees Fahrenheit at approximately 4:15 p.m.. Chicken is wrapped into plastic bags in individual portion sizes and placed in the walk-in refrigerator in a four inch deep hotel pan. A bag of chicken was rechecked at 4:40 p.m. and was 48.5 degrees Fahrenheit. Recommend cooling chicken to 41 degrees Fahrenheit before placing into plastic bags. Placing warm chicken in plastic bags may result in chicken not cooling at fast enough rate. Monitor temperatures of potentially hazardous foods that go through cooling process to ensure that potentially hazardous foods are being cooled within required timeframes. Log temperatures onto approved cooling log.
Shrimp is thawed in standing water in the food prep sink or on the counter.
The department's words
CHSC 114020 Shrimp is thawed in standing water in the food prep sink or on the counter.
Corrected during the inspection
Food observed on floor of walk-in refrigerator.
The department's words
CHSC 114047 Food observed on floor of walk-in refrigerator.
Corrected during the inspection
Quaternary sanitizer test strips are needed to measure the sanitizer concentration at the three-compartment sink and in wiping cloth containers. Chlorine sanitizer test strips are required for testing the final rinse of the dishwasher. 12/26/14: Two of Boo Koo's quaternary test strips were dipped into the wiping cloth container utilized by the servers and they both turned beige. This color isn't on the scale. When Environmental Health test strips were used to check sanitizer level the test strips indicated there was 200 ppm quaternary ammonium. Replace quaternary test strips.
The department's words
CHSC 114107 Quaternary sanitizer test strips are needed to measure the sanitizer concentration at the three-compartment sink and in wiping cloth containers. Chlorine sanitizer test strips are required for testing the final rinse of the dishwasher. 12/26/14: Two of Boo Koo's quaternary test strips were dipped into the wiping cloth container utilized by the servers and they both turned beige. This color isn't on the scale. When Environmental Health test strips were used to check sanitizer level the test strips indicated there was 200 ppm quaternary ammonium. Replace quaternary test strips.
Thermometer in the glass refrigerator is broken.
The department's words
CHSC 114157 Thermometer in the glass refrigerator is broken.
Corrected during the inspection
Probe thermometer is locked up, per person in charge. Have thermometer readily available for food handlers to monitor internal food temperatures.
The department's words
CHSC 114159 Probe thermometer is locked up, per person in charge. Have thermometer readily available for food handlers to monitor internal food temperatures.
Corrected during the inspection
Glass refrigerator gasket is dirty. Bottoms of refrigerators in bar have accumulation of liquid spillage. 12/26/14 Left refrigerator in bar has been cleaned. Right bar refrigerator will be cleaned today, per Manager. Glass refrigerator gasket was cleaned during today's inspection.
The department's words
CHSC 114175 Glass refrigerator gasket is dirty. Bottoms of refrigerators in bar have accumulation of liquid spillage. 12/26/14 Left refrigerator in bar has been cleaned. Right bar refrigerator will be cleaned today, per Manager. Glass refrigerator gasket was cleaned during today's inspection.
Facility was smokey during inspection indicating that the hood is not properly working. Repair hood. Submit repair invoice.
The department's words
CHSC 114149.1 Facility was smokey during inspection indicating that the hood is not properly working. Repair hood. Submit repair invoice.
Install mop and broom hangers.
The department's words
CHSC 114282 Install mop and broom hangers.
Janitorial sink is dirty.
The department's words
CHSC 114257 Janitorial sink is dirty.
Glass carafes filled with water are stored under the paper towel dispenser located near register. Relocate carafes to prevent water from contamination.
The department's words
CHSC 113980 Glass carafes filled with water are stored under the paper towel dispenser located near register. Relocate carafes to prevent water from contamination.
Corrected during the inspection
Observed wiping cloths around spring rolls.
The department's words
CHSC 114185 Observed wiping cloths around spring rolls.
Corrected during the inspection
EarlierDec 22, 2014Routine inspectionViolation(s) Found
20 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pork potstickers made yesterday observed in glass refrigerator at 67 degrees Fahrenheit. Potstickers were voluntarily discarded. Raw shrimp in prep refrigerator observed at 48 degrees Fahrenheit.
The department's words
CHSC 113996 Pork potstickers made yesterday observed in glass refrigerator at 67 degrees Fahrenheit. Potstickers were voluntarily discarded. Raw shrimp in prep refrigerator observed at 48 degrees Fahrenheit.
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 cooked chicken that was cooked yesterday wrapped in individual portion sizes in covered plastic container at 47-49 degrees Fahrenheit.
The department's words
CHSC 114002 Observed cooked chicken that was cooked yesterday wrapped in individual portion sizes in covered plastic container at 47-49 degrees Fahrenheit.
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 cooked chicken that was cooked yesterday wrapped in individual portion sizes in covered plastic container at 47-49 degrees Fahrenheit.
The department's words
CHSC 114002.1 Observed cooked chicken that was cooked yesterday wrapped in individual portion sizes in covered plastic container at 47-49 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (17)
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
Facility does not have a valid Certified Food Manager (CFM). Provide proof of enrollment within five days and take exam within 30 days. Submit copy of valid CFM certificate once you receive it.
The department's words
CHSC 113947.1 Facility does not have a valid Certified Food Manager (CFM). Provide proof of enrollment within five days and take exam within 30 days. Submit copy of valid CFM certificate once you receive it.
Hand wash sink to right of cook line was covered with a sheet pan.
The department's words
CHSC 113953.1 Hand wash sink to right of cook line was covered with a sheet pan.
Install paper towel dispenser by hand wash sink to right of cook line.
The department's words
CHSC 113953.2 Install paper towel dispenser by hand wash sink to right of cook line.
Some of food handlers did not have hair restraints.
The department's words
CHSC 113969 Some of food handlers did not have hair restraints.
Show 12 more
Shrimp is thawed in standing water in the food prep sink or on the counter.
The department's words
CHSC 114020 Shrimp is thawed in standing water in the food prep sink or on the counter.
Food observed on floor of walk-in refrigerator.
The department's words
CHSC 114047 Food observed on floor of walk-in refrigerator.
Quaternary sanitizer test strips are needed to measure the sanitizer concentration at the three-compartment sink and in wiping cloth containers. Chlorine sanitizer test strips are required for testing the final rinse of the dishwasher.
The department's words
CHSC 114107 Quaternary sanitizer test strips are needed to measure the sanitizer concentration at the three-compartment sink and in wiping cloth containers. Chlorine sanitizer test strips are required for testing the final rinse of the dishwasher.
Thermometer in the glass refrigerator is broken.
The department's words
CHSC 114157 Thermometer in the glass refrigerator is broken.
Probe thermometer is locked up, per person in charge. Have thermometer readily available for food handlers to monitor internal food temperatures.
The department's words
CHSC 114159 Probe thermometer is locked up, per person in charge. Have thermometer readily available for food handlers to monitor internal food temperatures.
Glass refrigerator gasket is dirty. Bottoms of refrigerators in bar have accumulation of liquid spillage.
The department's words
CHSC 114175 Glass refrigerator gasket is dirty. Bottoms of refrigerators in bar have accumulation of liquid spillage.
Wet wiping cloth on food rep refrigerator cutting board. No wiping cloth container set up in kitchen.
The department's words
CHSC 114185.1 Wet wiping cloth on food rep refrigerator cutting board. No wiping cloth container set up in kitchen.
Corrected during the inspection
Facility was smokey during inspection indicating that the hood is not properly working. Repair hood. Submit repair invoice.
The department's words
CHSC 114149.1 Facility was smokey during inspection indicating that the hood is not properly working. Repair hood. Submit repair invoice.
Install mop and broom hangers.
The department's words
CHSC 114282 Install mop and broom hangers.
Janitorial sink is dirty.
The department's words
CHSC 114257 Janitorial sink is dirty.
Glass carafes filled with water are stored under the paper towel dispenser located near register. Relocate carafes to prevent water from contamination.
The department's words
CHSC 113980 Glass carafes filled with water are stored under the paper towel dispenser located near register. Relocate carafes to prevent water from contamination.
Observed wiping cloths around spring rolls.
The department's words
CHSC 114185 Observed wiping cloths around spring rolls.
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 Boo Koo, you can:
Learn how these get fixed
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Let Boo Koo know
Ask for the manager. Boo Koo can only fix what it knows about.
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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.
About this record
Search the county's inspection lookup for the name or license number L16892.
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.