At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 19, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bridgeway Bagel?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Deli slicer encrusted with food debris. / Take deli slicer apart to clean and sanitize using 3-step wash method. CHSC 114113How 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 Bridgeway Bagel's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Deli slicer encrusted with food debris. / Take deli slicer apart to clean and sanitize using 3-step wash method.The county found: “Deli slicer encrusted with food debris. / Take deli slicer apart to clean and sanitize using 3-step wash method.”
Then the next one.
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What people see next
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 · 11 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
LatestJan 19, 2022Routine inspectionGreen placard
This one: Green placard, inspected Jan 19, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicer encrusted with food debris. / Take deli slicer apart to clean and sanitize using 3-step wash method.
The department's words
CHSC 114113 Deli slicer encrusted with food debris. / Take deli slicer apart to clean and sanitize using 3-step wash method.
EarlierJun 25, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A few eggs were seen left on the counter recorded at 48°F. / Discontinue practice. Store eggs under refrigeration to be at 41°F or below.
The department's words
CHSC 113996 A few eggs were seen left on the counter recorded at 48°F. / Discontinue practice. Store eggs under refrigeration to be at 41°F or below.
EarlierJan 20, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee crack raw egg to prepare then wiped hands with a paper towel and went on to add cheese to a bagel without washing hands between actions. / Wash hands in between handling raw and ready to eat foods. Refer to Department issued hand wash handouts.
The department's words
CHSC 113953.3 Observed employee crack raw egg to prepare then wiped hands with a paper towel and went on to add cheese to a bagel without washing hands between actions. / Wash hands in between handling raw and ready to eat foods. Refer to Department issued hand wash handouts.
EarlierFeb 25, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee cracking raw eggs to prepare, then cut a toasted bagel without washing hands in between. / Wash hands in between preparing raw food and ready to eat food.
The department's words
CHSC 113953.3 Observed employee cracking raw eggs to prepare, then cut a toasted bagel without washing hands in between. / Wash hands in between preparing raw food and ready to eat food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in holding temperatures at 43F-44F. Turn down refrigerator to maintain temperatures at 41F or below.
The department's words
CHSC 113996 Walk-in holding temperatures at 43F-44F. Turn down refrigerator to maintain temperatures at 41F or below.
EarlierJan 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide lids on garbage dumpster.
The department's words
CHSC 114245.5 Provide lids on garbage dumpster.
EarlierSep 28, 2016Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed unlabeled chocolate chip cookies on the counter and cream cheese spreads in retail refrigerator. 9/29/16: Unlabeled chocolate chip cookies on the counter. Cookies placed in display case.
The department's words
CHSC 114089 Observed unlabeled chocolate chip cookies on the counter and cream cheese spreads in retail refrigerator. 9/29/16: Unlabeled chocolate chip cookies on the counter. Cookies placed in display case.
Corrected during the inspection
No lids on refuse bins. Many flies in and around refuse bins. Torn open garbage bag observed. Lots of garbage on the ground. 9/28/16: Exterior refuse area looks better today. Provide lids for refuse bin.
The department's words
CHSC 114245.1 No lids on refuse bins. Many flies in and around refuse bins. Torn open garbage bag observed. Lots of garbage on the ground. 9/28/16: Exterior refuse area looks better today. Provide lids for refuse bin.
Lighting turned off in back kitchen by three-compartment sink.
The department's words
CHSC 114252 Lighting turned off in back kitchen by three-compartment sink.
Corrected during the inspection
Handle of disposal fork touching sliced tomatoes in prep refrigerator insert pan. Repeat violation.
The department's words
CHSC 114119 Handle of disposal fork touching sliced tomatoes in prep refrigerator insert pan. Repeat violation.
Corrected during the inspection
Food handler dipped knives in chlorine sanitizer for a few seconds at three-compartment sink. White food residue observed on one of the knives afterwards. Thoroughly wash to remove food, then rinse, and immerse in chlorine sanitizer at a minimum of 100 ppm for at least 30 seconds.
The department's words
CHSC 114099.6 Food handler dipped knives in chlorine sanitizer for a few seconds at three-compartment sink. White food residue observed on one of the knives afterwards. Thoroughly wash to remove food, then rinse, and immerse in chlorine sanitizer at a minimum of 100 ppm for at least 30 seconds.
Corrected during the inspection
Show 1 more
Only 50 ppm chlorine in wiping cloth container. Provide a minimum of 100 ppm chlorine.
The department's words
CHSC 114185.1 Only 50 ppm chlorine in wiping cloth container. Provide a minimum of 100 ppm chlorine.
Corrected during the inspection
EarlierSep 20, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Half and half (54 degrees F) and milk (58 degrees F) were observed in the refrigerator on the counter that was turned off. Both voluntarily discarded.
The department's words
CHSC 113996 Half and half (54 degrees F) and milk (58 degrees F) were observed in the refrigerator on the counter that was turned off. Both voluntarily discarded.
Corrected during the inspection
50 ppm chlorine right compartment of three-compartment sink.
The department's words
CHSC 114099.6 50 ppm chlorine right compartment of three-compartment sink.
Corrected during the inspection
Three-compartment sink set up incorrectly. Observed employee take sauté pan from front and brought back to three-compartment sink. Dirty dishes in middle compartment. Only 50 ppm chlorine in right compartment. Frying pan not properly cleaned. Three- compartment sink properly set up during inspection.
The department's words
CHSC 114099.2 Three-compartment sink set up incorrectly. Observed employee take sauté pan from front and brought back to three-compartment sink. Dirty dishes in middle compartment. Only 50 ppm chlorine in right compartment. Frying pan not properly cleaned. Three- compartment sink properly set up during inspection.
Corrected during the inspection
Observed unlabeled chocolate chip cookies on the counter and cream cheese spreads in retail refrigerator.
The department's words
CHSC 114089 Observed unlabeled chocolate chip cookies on the counter and cream cheese spreads in retail refrigerator.
Handle of fork touching tomatoes in prep refrigerator insert pan.
The department's words
CHSC 114119 Handle of fork touching tomatoes in prep refrigerator insert pan.
Corrected during the inspection
Show 3 more
Dirty wet wiping cloth on top of two door refrigerator.
The department's words
CHSC 114185.1 Dirty wet wiping cloth on top of two door refrigerator.
Corrected during the inspection
No lids on refuse bins. Many flies in and around refuse bins. Torn open garbage bag observed. Lots of garbage on the ground.
The department's words
CHSC 114245.1 No lids on refuse bins. Many flies in and around refuse bins. Torn open garbage bag observed. Lots of garbage on the ground.
Lighting turned off in back kitchen by three-compartment sink.
The department's words
CHSC 114252 Lighting turned off in back kitchen by three-compartment sink.
EarlierApr 22, 2014Routine inspectionOnly Minor Violation(s) Found
15 violations listed, 0 marked critical.
Not critical (15)
Food handler working at time of inspection stated that he has a valid certified food handling card, but it is not onsite. Obtain copy of certified food handling card and keep it at the facility.
The department's words
CHSC 113948 Food handler working at time of inspection stated that he has a valid certified food handling card, but it is not onsite. Obtain copy of certified food handling card and keep it at the facility.
All food handlers shall wear hair restraints, such as hats, hair coverings, or nets, which are designed and worn to effectively keep their hair from contacting nonprepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.
The department's words
CHSC 113969 All food handlers shall wear hair restraints, such as hats, hair coverings, or nets, which are designed and worn to effectively keep their hair from contacting nonprepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.
Sliced cheeses in prep refrigerator ranged from 49 degrees Fahrenheit (provolone) to 56 degrees Fahrenheit. All cheese observed at or above 50 degrees Fahrenheit was voluntarily discarded - see voluntary condemnation and destruction sheet for itemized list of foods that were discarded. One insert pan of cream cheese was observed at 43 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees in refrigeration.
The department's words
CHSC 113996 Sliced cheeses in prep refrigerator ranged from 49 degrees Fahrenheit (provolone) to 56 degrees Fahrenheit. All cheese observed at or above 50 degrees Fahrenheit was voluntarily discarded - see voluntary condemnation and destruction sheet for itemized list of foods that were discarded. One insert pan of cream cheese was observed at 43 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees in refrigeration.
Observed raw chicken (38 degrees Fahrenheit) in pot of water on top of bagel equipment. Thaw chicken by approved methods. Best practice management is to thaw in walk-in refrigerator.
The department's words
CHSC 114020 Observed raw chicken (38 degrees Fahrenheit) in pot of water on top of bagel equipment. Thaw chicken by approved methods. Best practice management is to thaw in walk-in refrigerator.
One of bulk storage containers with white food was not labeled. Label container with common food name.
The department's words
CHSC 114051 One of bulk storage containers with white food was not labeled. Label container with common food name.
Show 10 more
Observed open bag of flour or grain on walk-in refrigerator floor and box of food on walk-in freezer floor. Store all food at least six inches above the floor.
The department's words
CHSC 114047 Observed open bag of flour or grain on walk-in refrigerator floor and box of food on walk-in freezer floor. Store all food at least six inches above the floor.
Observed handle touching food in one of bulk storage containers. Store handle above food.
The department's words
CHSC 114119 Observed handle touching food in one of bulk storage containers. Store handle above food.
Corrected during the inspection
Observed container with water and wiping cloths in back area near three-compartment sink. No sanitizer in container. Provide a minimum of 100 ppm chlorine or 200 ppm quaternary ammonium. Observed one wiping cloth on kitchen hand wash sink. Store all wiping cloths in container with appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed container with water and wiping cloths in back area near three-compartment sink. No sanitizer in container. Provide a minimum of 100 ppm chlorine or 200 ppm quaternary ammonium. Observed one wiping cloth on kitchen hand wash sink. Store all wiping cloths in container with appropriate sanitizer concentration.
Thermometer for prep refrigerator was not seen. Owner relocated thermometer to front of prep refrigerator. Thermometer is by back wall of glass refrigerator in retail area. Keep thermometers in warmest part of refrigerators in easily visible location.
The department's words
CHSC 114157 Thermometer for prep refrigerator was not seen. Owner relocated thermometer to front of prep refrigerator. Thermometer is by back wall of glass refrigerator in retail area. Keep thermometers in warmest part of refrigerators in easily visible location.
Observed brush in hand wash sink and wiping cloth sitting on hand wash sink. Food handler stated that fruits are washed in hand wash sink. Food prep sink had box of tomatoes in it, but was blocked by food equipment. Utilize hand wash sink for hand washing only. Don't store anything on or in hand wash sink.
The department's words
CHSC 113953.1 Observed brush in hand wash sink and wiping cloth sitting on hand wash sink. Food handler stated that fruits are washed in hand wash sink. Food prep sink had box of tomatoes in it, but was blocked by food equipment. Utilize hand wash sink for hand washing only. Don't store anything on or in hand wash sink.
Corrected during the inspection
Drain line for espresso machine is at bottom of floor sink. Provide an approved air gap between rim of floor sink and end of pipe.Air gap shall be twice the diameter of the pipe.
The department's words
CHSC 114193 Drain line for espresso machine is at bottom of floor sink. Provide an approved air gap between rim of floor sink and end of pipe.Air gap shall be twice the diameter of the pipe.
One of lids is missing from exterior garbage and other lid is flipped back. Replace missing lid and keep garbage bin covered.
The department's words
CHSC 114245.1 One of lids is missing from exterior garbage and other lid is flipped back. Replace missing lid and keep garbage bin covered.
Replace missing ceiling panel above three-comaprmtent sink and janitorial sink.
The department's words
CHSC 114271 Replace missing ceiling panel above three-comaprmtent sink and janitorial sink.
UPS worker entered into food prep area and rinsed a cup in the three-comparmtent sink. Discontinue allowing UPS employees to enter food prep area.
The department's words
CHSC 113984.1 UPS worker entered into food prep area and rinsed a cup in the three-comparmtent sink. Discontinue allowing UPS employees to enter food prep area.
Observed unlabeled cookies wrapped in plastic on counter by register, and a variety of unlabeled cream cheeses in glass refrigerator in retail area. Label shall include common name of the food, a list of ingredients in descending order by predominance by weight an accurate declaration of quantity, and the name and place of the manufacturer, packer, or distributor.
The department's words
CHSC 114089 Observed unlabeled cookies wrapped in plastic on counter by register, and a variety of unlabeled cream cheeses in glass refrigerator in retail area. Label shall include common name of the food, a list of ingredients in descending order by predominance by weight an accurate declaration of quantity, and the name and place of the manufacturer, packer, or distributor.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10872.
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.