At a glance
CleanCleaver food safety systematic review results
What happened?
7problems found
7 problems found · County inspection, Follow-up inspection · Jun 29, 2017
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Brazil Marin Cafe & Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing. CHSC 113973.b-cHow to fixFix it
- No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case. CHSC 113953.2How to fixFix it
- 6/9/17 Meat pastry dishes (beef kibi, chicken esfirra, beef gisco) at 95-105F in hot holding display case. Case was not turned on. No departure/receiving temperature logs were kept for these items today. Per commissary employee, food was cooked 2.5 hours prior. hot hold potentially hazardous food (PHF) above 135F. Pastries discarded. Ranch dressing at 75F on counter. Hold below 41F. Item discarded. 6/16/17 Trip #2 conducted to ensure major violation of proper hot/cold holding has been corrected. Violation not corrected. Diced tomato salsa at 60-64F, cooked vegetables at 97-105F, yacon pastry at 120F. These items were not listed on the temperature log or they were listed on temperature logs at unacceptable temperatures. Keep potentially hazardous foods below 41F or above 135F. List all potentially hazardous foods (PHFs) on logs and only deliver food that was approved per 12/16/16 letter from our department. Per a person that works at Ipanema, most pastries are made at their facility, frozen, and delivered to Brazil Marin. Sometimes facility delivered Coxihas pastries hot. If food is delivered out of temperature, don't accept it. Salsa, cooked veggies, yacon pastries discarded. Other items served today included cream corn, cooked okra, and chicken parmigiana. Chicken parm at 110-118F, per employee it was delivered at 138F at 11am. Please discard this item by 3pm since it is out of temperature. Cold packs used on prep top, please use ice. Chicken parm on steam table was stacked in 3 pans then placed on steam table and small amount of water was on steam table. Only put food in one pan on steam table to help with heat transfer and ensure sufficient water. 6/29/17 Trip #4 conducted to ensure major violation of proper hot/cold holding temperatures had been corrected. Violation not corrected. Pasta salad at 47-53F in pan in top of a bag of ice. Cut tomatoes at 63F in insufficient ice bath (also stored right next to steam table and stored on top of ice packs). Ensure level of ice bath is coming up to the same level of the food you are keeping cold. Cold hold potentially hazardous foods below 41F. Pasta and tomatoes had been out of temperature for less than 2 hours, items placed in fridge to cool. CHSC 113996How 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 Brazil Marin Cafe & Market's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing.The county found: “Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can…”
Then the next one: No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case.
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Show what you did
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 5 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
LatestJun 29, 2017Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 29, 2017.
7 violations listed, 0 marked critical.
Not critical (7)
Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing.
The department's words
CHSC 113973.b-c Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing.
No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case.
The department's words
CHSC 113953.2 No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case.
6/9/17 Meat pastry dishes (beef kibi, chicken esfirra, beef gisco) at 95-105F in hot holding display case. Case was not turned on. No departure/receiving temperature logs were kept for these items today. Per commissary employee, food was cooked 2.5 hours prior. hot hold potentially hazardous food (PHF) above 135F. Pastries discarded. Ranch dressing at 75F on counter. Hold below 41F. Item discarded. 6/16/17 Trip #2 conducted to ensure major violation of proper hot/cold holding has been corrected. Violation not corrected. Diced tomato salsa at 60-64F, cooked vegetables at 97-105F, yacon pastry at 120F. These items were not listed on the temperature log or they were listed on temperature logs at unacceptable temperatures. Keep potentially hazardous foods below 41F or above 135F. List all potentially hazardous foods (PHFs) on logs and only deliver food that was approved per 12/16/16 letter from our department. Per a person that works at Ipanema, most pastries are made at their facility, frozen, and delivered to Brazil Marin. Sometimes facility delivered Coxihas pastries hot. If food is delivered out of temperature, don't accept it. Salsa, cooked veggies, yacon pastries discarded. Other items served today included cream corn, cooked okra, and chicken parmigiana. Chicken parm at 110-118F, per employee it was delivered at 138F at 11am. Please discard this item by 3pm since it is out of temperature. Cold packs used on prep top, please use ice. Chicken parm on steam table was stacked in 3 pans then placed on steam table and small amount of water was on steam table. Only put food in one pan on steam table to help with heat transfer and ensure sufficient water. 6/29/17 Trip #4 conducted to ensure major violation of proper hot/cold holding temperatures had been corrected. Violation not corrected. Pasta salad at 47-53F in pan in top of a bag of ice. Cut tomatoes at 63F in insufficient ice bath (also stored right next to steam table and stored on top of ice packs). Ensure level of ice bath is coming up to the same level of the food you are keeping cold. Cold hold potentially hazardous foods below 41F. Pasta and tomatoes had been out of temperature for less than 2 hours, items placed in fridge to cool.
The department's words
CHSC 113996 6/9/17 Meat pastry dishes (beef kibi, chicken esfirra, beef gisco) at 95-105F in hot holding display case. Case was not turned on. No departure/receiving temperature logs were kept for these items today. Per commissary employee, food was cooked 2.5 hours prior. hot hold potentially hazardous food (PHF) above 135F. Pastries discarded. Ranch dressing at 75F on counter. Hold below 41F. Item discarded. 6/16/17 Trip #2 conducted to ensure major violation of proper hot/cold holding has been corrected. Violation not corrected. Diced tomato salsa at 60-64F, cooked vegetables at 97-105F, yacon pastry at 120F. These items were not listed on the temperature log or they were listed on temperature logs at unacceptable temperatures. Keep potentially hazardous foods below 41F or above 135F. List all potentially hazardous foods (PHFs) on logs and only deliver food that was approved per 12/16/16 letter from our department. Per a person that works at Ipanema, most pastries are made at their facility, frozen, and delivered to Brazil Marin. Sometimes facility delivered Coxihas pastries hot. If food is delivered out of temperature, don't accept it. Salsa, cooked veggies, yacon pastries discarded. Other items served today included cream corn, cooked okra, and chicken parmigiana. Chicken parm at 110-118F, per employee it was delivered at 138F at 11am. Please discard this item by 3pm since it is out of temperature. Cold packs used on prep top, please use ice. Chicken parm on steam table was stacked in 3 pans then placed on steam table and small amount of water was on steam table. Only put food in one pan on steam table to help with heat transfer and ensure sufficient water. 6/29/17 Trip #4 conducted to ensure major violation of proper hot/cold holding temperatures had been corrected. Violation not corrected. Pasta salad at 47-53F in pan in top of a bag of ice. Cut tomatoes at 63F in insufficient ice bath (also stored right next to steam table and stored on top of ice packs). Ensure level of ice bath is coming up to the same level of the food you are keeping cold. Cold hold potentially hazardous foods below 41F. Pasta and tomatoes had been out of temperature for less than 2 hours, items placed in fridge to cool.
About 10ppm of chlorine in 3 compartment sink. Sanitize with 100ppm of chlorine.
The department's words
CHSC 114099.6 About 10ppm of chlorine in 3 compartment sink. Sanitize with 100ppm of chlorine.
Multiple pieces of equipment (including ice machine, prep fridge, freezer) are non-functional (they weren't in use). Repair or remove from premises.
The department's words
CHSC 114175 Multiple pieces of equipment (including ice machine, prep fridge, freezer) are non-functional (they weren't in use). Repair or remove from premises.
Show 2 more
Provide an air gap for food prep sink (to the left of front handsink) 2x the diameter of the pipe and no less than 1 inch.
The department's words
CHSC 114193.1 Provide an air gap for food prep sink (to the left of front handsink) 2x the diameter of the pipe and no less than 1 inch.
Room with water heater is very cluttered (with a ladder, light bulbs, cardboard, etc.). Clean the room.
The department's words
CHSC 114257.1 Room with water heater is very cluttered (with a ladder, light bulbs, cardboard, etc.). Clean the room.
EarlierJun 22, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing.
The department's words
CHSC 113973.b-c Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing.
No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case.
The department's words
CHSC 113953.2 No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case.
6/9/17 Meat pastry dishes (beef kibi, chicken esfirra, beef gisco) at 95-105F in hot holding display case. Case was not turned on. No departure/receiving temperature logs were kept for these items today. Per commissary employee, food was cooked 2.5 hours prior. hot hold potentially hazardous food (PHF) above 135F. Pastries discarded. Ranch dressing at 75F on counter. Hold below 41F. Item discarded. 6/16/17 Trip #2 conducted to ensure major violation of proper hot/cold holding has been corrected. Violation not corrected. Diced tomato salsa at 60-64F, cooked vegetables at 97-105F, yacon pastry at 120F. These items were not listed on the temperature log or they were listed on temperature logs at unacceptable temperatures. Keep potentially hazardous foods below 41F or above 135F. List all potentially hazardous foods (PHFs) on logs and only deliver food that was approved per 12/16/16 letter from our department. Per a person that works at Ipanema, most pastries are made at their facility, frozen, and delivered to Brazil Marin. Sometimes facility delivered Coxihas pastries hot. If food is delivered out of temperature, don't accept it. Salsa, cooked veggies, yacon pastries discarded. Other items served today included cream corn, cooked okra, and chicken parmigiana. Chicken parm at 110-118F, per employee it was delivered at 138F at 11am. Please discard this item by 3pm since it is out of temperature. Cold packs used on prep top, please use ice. Chicken parm on steam table was stacked in 3 pans then placed on steam table and small amount of water was on steam table. Only put food in one pan on steam table to help with heat transfer and ensure sufficient water.
The department's words
CHSC 113996 6/9/17 Meat pastry dishes (beef kibi, chicken esfirra, beef gisco) at 95-105F in hot holding display case. Case was not turned on. No departure/receiving temperature logs were kept for these items today. Per commissary employee, food was cooked 2.5 hours prior. hot hold potentially hazardous food (PHF) above 135F. Pastries discarded. Ranch dressing at 75F on counter. Hold below 41F. Item discarded. 6/16/17 Trip #2 conducted to ensure major violation of proper hot/cold holding has been corrected. Violation not corrected. Diced tomato salsa at 60-64F, cooked vegetables at 97-105F, yacon pastry at 120F. These items were not listed on the temperature log or they were listed on temperature logs at unacceptable temperatures. Keep potentially hazardous foods below 41F or above 135F. List all potentially hazardous foods (PHFs) on logs and only deliver food that was approved per 12/16/16 letter from our department. Per a person that works at Ipanema, most pastries are made at their facility, frozen, and delivered to Brazil Marin. Sometimes facility delivered Coxihas pastries hot. If food is delivered out of temperature, don't accept it. Salsa, cooked veggies, yacon pastries discarded. Other items served today included cream corn, cooked okra, and chicken parmigiana. Chicken parm at 110-118F, per employee it was delivered at 138F at 11am. Please discard this item by 3pm since it is out of temperature. Cold packs used on prep top, please use ice. Chicken parm on steam table was stacked in 3 pans then placed on steam table and small amount of water was on steam table. Only put food in one pan on steam table to help with heat transfer and ensure sufficient water.
About 10ppm of chlorine in 3 compartment sink. Sanitize with 100ppm of chlorine.
The department's words
CHSC 114099.6 About 10ppm of chlorine in 3 compartment sink. Sanitize with 100ppm of chlorine.
Multiple pieces of equipment (including ice machine, prep fridge, freezer) are non-functional (they weren't in use). Repair or remove from premises.
The department's words
CHSC 114175 Multiple pieces of equipment (including ice machine, prep fridge, freezer) are non-functional (they weren't in use). Repair or remove from premises.
Show 2 more
Provide an air gap for food prep sink (to the left of front handsink) 2x the diameter of the pipe and no less than 1 inch.
The department's words
CHSC 114193.1 Provide an air gap for food prep sink (to the left of front handsink) 2x the diameter of the pipe and no less than 1 inch.
Room with water heater is very cluttered (with a ladder, light bulbs, cardboard, etc.). Clean the room.
The department's words
CHSC 114257.1 Room with water heater is very cluttered (with a ladder, light bulbs, cardboard, etc.). Clean the room.
EarlierJun 16, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing.
The department's words
CHSC 113973.b-c Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing.
No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case.
The department's words
CHSC 113953.2 No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case.
6/9/17 Meat pastry dishes (beef kibi, chicken esfirra, beef gisco) at 95-105F in hot holding display case. Case was not turned on. No departure/receiving temperature logs were kept for these items today. Per commissary employee, food was cooked 2.5 hours prior. hot hold potentially hazardous food (PHF) above 135F. Pastries discarded. Ranch dressing at 75F on counter. Hold below 41F. Item discarded. 6/16/17 Trip #2 conducted to ensure major violation of proper hot/cold holding has been corrected. Violation Unot/U corrected. Diced tomato salsa at 60-64F, cooked vegetables at 97-105F, yacon pastry at 120F. These items were not listed on the temperature log or they were listed on temperature logs at unacceptable temperatures. Keep potentially hazardous foods below 41F or above 135F. List all potentially hazardous foods (PHFs) on logs and only deliver food that was approved per 12/16/16 letter from our department. Per a person that works at Ipanema, most pastries are made at their facility, frozen, and delivered to Brazil Marin. Sometimes facility delivered Coxihas pastries hot. If food is delivered out of temperature, don't accept it. Salsa, cooked veggies, yacon pastries discarded. Other items served today included cream corn, cooked okra, and chicken parmigiana. Chicken parm at 110-118F, per employee it was delivered at 138F at 11am. Please discard this item by 3pm since it is out of temperature. Cold packs used on prep top, please use ice. Chicken parm on steam table was stacked in 3 pans then placed on steam table and small amount of water was on steam table. Only put food in one pan on steam table to help with heat transfer and ensure sufficient water.
The department's words
CHSC 113996 6/9/17 Meat pastry dishes (beef kibi, chicken esfirra, beef gisco) at 95-105F in hot holding display case. Case was not turned on. No departure/receiving temperature logs were kept for these items today. Per commissary employee, food was cooked 2.5 hours prior. hot hold potentially hazardous food (PHF) above 135F. Pastries discarded. Ranch dressing at 75F on counter. Hold below 41F. Item discarded. 6/16/17 Trip #2 conducted to ensure major violation of proper hot/cold holding has been corrected. Violation Unot/U corrected. Diced tomato salsa at 60-64F, cooked vegetables at 97-105F, yacon pastry at 120F. These items were not listed on the temperature log or they were listed on temperature logs at unacceptable temperatures. Keep potentially hazardous foods below 41F or above 135F. List all potentially hazardous foods (PHFs) on logs and only deliver food that was approved per 12/16/16 letter from our department. Per a person that works at Ipanema, most pastries are made at their facility, frozen, and delivered to Brazil Marin. Sometimes facility delivered Coxihas pastries hot. If food is delivered out of temperature, don't accept it. Salsa, cooked veggies, yacon pastries discarded. Other items served today included cream corn, cooked okra, and chicken parmigiana. Chicken parm at 110-118F, per employee it was delivered at 138F at 11am. Please discard this item by 3pm since it is out of temperature. Cold packs used on prep top, please use ice. Chicken parm on steam table was stacked in 3 pans then placed on steam table and small amount of water was on steam table. Only put food in one pan on steam table to help with heat transfer and ensure sufficient water.
About 10ppm of chlorine in 3 compartment sink. Sanitize with 100ppm of chlorine.
The department's words
CHSC 114099.6 About 10ppm of chlorine in 3 compartment sink. Sanitize with 100ppm of chlorine.
Multiple pieces of equipment (including ice machine, prep fridge, freezer) are non-functional (they weren't in use). Repair or remove from premises.
The department's words
CHSC 114175 Multiple pieces of equipment (including ice machine, prep fridge, freezer) are non-functional (they weren't in use). Repair or remove from premises.
Show 2 more
Provide an air gap for food prep sink (to the left of front handsink) 2x the diameter of the pipe and no less than 1 inch.
The department's words
CHSC 114193.1 Provide an air gap for food prep sink (to the left of front handsink) 2x the diameter of the pipe and no less than 1 inch.
Room with water heater is very cluttered (with a ladder, light bulbs, cardboard, etc.). Clean the room.
The department's words
CHSC 114257.1 Room with water heater is very cluttered (with a ladder, light bulbs, cardboard, etc.). Clean the room.
EarlierJun 9, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing.
The department's words
CHSC 113973.b-c Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing.
No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case.
The department's words
CHSC 113953.2 No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case.
Meat pastry dishes (beef kibi, chicken esfirra, beef gisco) at 95-105F in hot holding display case. Case was not turned on. No departure/receiving temperature logs were kept for these items today. Per commissary employee, food was cooked 2.5 hours prior. hot hold potentially hazardous food (PHF) above 135F. Pastries discarded. Ranch dressing at 75F on counter. Hold below 41F. Item discarded.
The department's words
CHSC 113996 Meat pastry dishes (beef kibi, chicken esfirra, beef gisco) at 95-105F in hot holding display case. Case was not turned on. No departure/receiving temperature logs were kept for these items today. Per commissary employee, food was cooked 2.5 hours prior. hot hold potentially hazardous food (PHF) above 135F. Pastries discarded. Ranch dressing at 75F on counter. Hold below 41F. Item discarded.
About 10ppm of chlorine in 3 compartment sink. Sanitize with 100ppm of chlorine.
The department's words
CHSC 114099.6 About 10ppm of chlorine in 3 compartment sink. Sanitize with 100ppm of chlorine.
Multiple pieces of equipment (including ice machine, prep fridge, freezer) are non-functional (they weren't in use). Repair or remove from premises.
The department's words
CHSC 114175 Multiple pieces of equipment (including ice machine, prep fridge, freezer) are non-functional (they weren't in use). Repair or remove from premises.
Show 2 more
Provide an air gap for food prep sink (to the left of front handsink) 2x the diameter of the pipe and no less than 1 inch.
The department's words
CHSC 114193.1 Provide an air gap for food prep sink (to the left of front handsink) 2x the diameter of the pipe and no less than 1 inch.
Room with water heater is very cluttered (with a ladder, light bulbs, cardboard, etc.). Clean the room.
The department's words
CHSC 114257.1 Room with water heater is very cluttered (with a ladder, light bulbs, cardboard, etc.). Clean the room.
EarlierOct 12, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No proof of Managers Food Safety Certification. Provide proof ASAP
The department's words
CHSC 113947.1 No proof of Managers Food Safety Certification. Provide proof ASAP
Provide proof of Food Handler Cards for all employees.
The department's words
CHSC 113948 Provide proof of Food Handler Cards for all employees.
Liquid soap dispenser found empty at rear handwash sink. papertowel dispenser is empty at front handwash sink. Provide papertowels and liquid soap at both handwash sinks at all times. COS
The department's words
CHSC 113953.2 Liquid soap dispenser found empty at rear handwash sink. papertowel dispenser is empty at front handwash sink. Provide papertowels and liquid soap at both handwash sinks at all times. COS
Corrected during the inspection
Sink stoppers for three comp sink are broken so wash/rinse/sanitize not available. Manager to buy new sink stoppers today. COS
The department's words
CHSC 114099.6 Sink stoppers for three comp sink are broken so wash/rinse/sanitize not available. Manager to buy new sink stoppers today. COS
Corrected during the inspection
Employee put in too much bleach. in the comp sink. Provide 100 ppm
The department's words
CHSC 114095 Employee put in too much bleach. in the comp sink. Provide 100 ppm
Corrected during the inspection
Show 1 more
No bucket with sanitizer observed. Provide 100 ppm Cl- and keep wiping rags in solution.
The department's words
CHSC 114185.1 No bucket with sanitizer observed. Provide 100 ppm Cl- and keep wiping rags in solution.
Corrected during the inspection
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14928.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.