At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bridgeway Bagel And Bakery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Prep refrigerator: upper section: sliced turkey: 46 degrees Fm pepper jack cheese: 46 degrees F, Swiss cheese: 51 degrees F (3 slices). Lower section: open container of half and half: 43 degrees F, ham: 46 degrees F. Swiss cheese voluntarily discarded into the outside compost container. Walk-in refrigerator: sliced turkey: 45 degrees F, sliced ham: 46 degrees F, sliced Swiss cheese: 46 - 47 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. 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 Bridgeway Bagel And Bakery's team
Is this your place?
Welcome, Bridgeway Bagel And Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Bridgeway Bagel And Bakery first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Bridgeway Bagel And BakeryWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Prep refrigerator: upper section: sliced turkey: 46 degrees Fm pepper jack cheese: 46 degrees F, Swiss cheese: 51 degrees F (3 slices). Lower section: open container of half and half: 43 degrees F, ham: 46 degrees F. Swiss cheese voluntarily discarded into the outside compost container. Walk-in refrigerator: sliced turkey: 45 degrees F, sliced ham: 46 degrees F, sliced Swiss cheese: 46 - 47 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.The county found: “Prep refrigerator: upper section: sliced turkey: 46 degrees Fm pepper jack cheese: 46 degrees F, Swiss cheese: 51…”
Then the next one.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 25, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Prep refrigerator: upper section: sliced turkey: 46 degrees Fm pepper jack cheese: 46 degrees F, Swiss cheese: 51 degrees F (3 slices). Lower section: open container of half and half: 43 degrees F, ham: 46 degrees F. Swiss cheese voluntarily discarded into the outside compost container. Walk-in refrigerator: sliced turkey: 45 degrees F, sliced ham: 46 degrees F, sliced Swiss cheese: 46 - 47 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Prep refrigerator: upper section: sliced turkey: 46 degrees Fm pepper jack cheese: 46 degrees F, Swiss cheese: 51 degrees F (3 slices). Lower section: open container of half and half: 43 degrees F, ham: 46 degrees F. Swiss cheese voluntarily discarded into the outside compost container. Walk-in refrigerator: sliced turkey: 45 degrees F, sliced ham: 46 degrees F, sliced Swiss cheese: 46 - 47 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
EarlierSep 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked eggs recorded 127°F on makeshift steam table left on toaster oven, prepared about 40 mins ago. / Reheat eggs to 165°F then place eggs in steam table to hot hold at 135°F or above.
The department's words
CHSC 113996 Cooked eggs recorded 127°F on makeshift steam table left on toaster oven, prepared about 40 mins ago. / Reheat eggs to 165°F then place eggs in steam table to hot hold at 135°F or above.
EarlierMar 12, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee wash hands with one glove on and then use a towel to dry their hands. Employees are required to remove gloves and wash hands before beginning work; before handling food/equipment/utensils as often as necessary to prevent cross-contamination. Single use gloves may not be used or washed in substitute of handwashing. Use paper towels to dry hands.
The department's words
CHSC 113973.b-c Observed employee wash hands with one glove on and then use a towel to dry their hands. Employees are required to remove gloves and wash hands before beginning work; before handling food/equipment/utensils as often as necessary to prevent cross-contamination. Single use gloves may not be used or washed in substitute of handwashing. Use paper towels to dry hands.
EarlierApr 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee place eggs into refrigeration but kept lid on. / Do not cover foods that are cooling. Spread eggs out on pan and keep them uncovered. Cooling 135-70°F in 2 hours then 70-41°F in 4 hours thereafter shall occur.
The department's words
CHSC 114002.1 Observed employee place eggs into refrigeration but kept lid on. / Do not cover foods that are cooling. Spread eggs out on pan and keep them uncovered. Cooling 135-70°F in 2 hours then 70-41°F in 4 hours thereafter shall occur.
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 Bridgeway Bagel And Bakery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Bridgeway Bagel And Bakery know
Ask for the manager. Bridgeway Bagel And Bakery can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Bridgeway Bagel And Bakery?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L16783.
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.