At a glance
CleanCleaver food safety systematic review results
What happened?
8problems found
8 problems found · Routine county inspection · Dec 3, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bridgeway Cafe?
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 113947 CHSC 113947How to fixFix it
- Code CHSC 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 113948 CHSC 113948How 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 Cafe's team
Is this your place?
Welcome, Bridgeway Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Bridgeway Cafe 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 CafeWe'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.
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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Bridgeway CafeWe'll set it up with you. 25 days free.
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.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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
LatestDec 3, 2019Routine inspectionGreen placard
This one: Green placard, inspected Dec 3, 2019.
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 114012
The department's words
Code CHSC 114012
Code CHSC 114093
The department's words
Code CHSC 114093
Show 3 more
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114259.4
The department's words
Code CHSC 114259.4
Code CHSC 114259.5
The department's words
Code CHSC 114259.5
EarlierJun 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
5 gallon plastic bucket filled with recently cooked potatoes. Potatoes recorded at 152F. Discontinue practice. Utilize proper cooling procedures.
The department's words
CHSC 114002 5 gallon plastic bucket filled with recently cooked potatoes. Potatoes recorded at 152F. Discontinue practice. Utilize proper cooling procedures.
EarlierFeb 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Some food handlers have no current certification. Have them recertified by 3/6/2019.
The department's words
CHSC 113948 Some food handlers have no current certification. Have them recertified by 3/6/2019.
EarlierApr 12, 2018Follow-up inspectionGreen placard
18 violations listed, 0 marked critical.
Not critical (18)
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Install a commercial paper towel dispenser adjacent to kitchen hand wash sink.
The department's words
CHSC 113953.2 Install a commercial paper towel dispenser adjacent to kitchen hand wash sink.
Observed major temperature violations of potentially hazardous foods in ice bath, and sliced melons in two door prep refrigerator. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see VCD sheet. Minor temperature violations observed in one door prep refrigerator. Foods on ice bath: grated cheddar cheese: 53 - 56 degrees F. cooked spinach: 50 degrees F cooked, cubed chicken: 43 degrees F jack cheese: 47 degrees F raw whole shell eggs: 68 degrees F Too little ice around food. Ice shall go up to top level of food. One door prep refrigerator: Canadian bacon: 48 degrees F pooled eggs: 46 degrees F Two door prep refrigerator: Sliced cantaloupe and honeydew: 54 degrees F. Sliced at 7:30 a.m.. Whipped butter in plastic container double stacked above insert pans: 62 degrees F. Do not double stack. Sliced tomatoes: 44 degrees F - stacked too high in insert pan. Place less food in insert pans. 4/9/18: Major hot/cold holding violations corrected to minor violation. Observed cut melon in two door prep refrigerator at 47 degrees F, shredded cheddar cheese at 48 degrees F in ice bath, and ham/pepper mix at 48 degrees F in prep top. Cold hold potentially hazardous foods at 41 degrees F or below. 4/12/18: Observed sliced melon at 42 - 44 degrees Fahrenheit.
The department's words
CHSC 113996 Observed major temperature violations of potentially hazardous foods in ice bath, and sliced melons in two door prep refrigerator. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see VCD sheet. Minor temperature violations observed in one door prep refrigerator. Foods on ice bath: grated cheddar cheese: 53 - 56 degrees F. cooked spinach: 50 degrees F cooked, cubed chicken: 43 degrees F jack cheese: 47 degrees F raw whole shell eggs: 68 degrees F Too little ice around food. Ice shall go up to top level of food. One door prep refrigerator: Canadian bacon: 48 degrees F pooled eggs: 46 degrees F Two door prep refrigerator: Sliced cantaloupe and honeydew: 54 degrees F. Sliced at 7:30 a.m.. Whipped butter in plastic container double stacked above insert pans: 62 degrees F. Do not double stack. Sliced tomatoes: 44 degrees F - stacked too high in insert pan. Place less food in insert pans. 4/9/18: Major hot/cold holding violations corrected to minor violation. Observed cut melon in two door prep refrigerator at 47 degrees F, shredded cheddar cheese at 48 degrees F in ice bath, and ham/pepper mix at 48 degrees F in prep top. Cold hold potentially hazardous foods at 41 degrees F or below. 4/12/18: Observed sliced melon at 42 - 44 degrees Fahrenheit.
Provide consumer advisory for raw and undercooked foods on the menu.
The department's words
CHSC 114012 Provide consumer advisory for raw and undercooked foods on the menu.
Provide consumer advisory for raw and undercooked foods on the menu.
The department's words
CHSC 114093 Provide consumer advisory for raw and undercooked foods on the menu.
Show 13 more
Observed box of chicken and container of mayo on floor of outside walk-in refrigerator. Store 6 above the floor.
The department's words
CHSC 114047 Observed box of chicken and container of mayo on floor of outside walk-in refrigerator. Store 6 above the floor.
Observed grease accumulation and charred material on cooking equipment. Degrease and thoroughly clean cooking equipment. Clean interiors and exteriors of all kitchen refrigerators to removed food splash and grime buildup.
The department's words
CHSC 114115.c Observed grease accumulation and charred material on cooking equipment. Degrease and thoroughly clean cooking equipment. Clean interiors and exteriors of all kitchen refrigerators to removed food splash and grime buildup.
* Replace broken, partially missing black handle of one door prep refrigerator within two months. Replace torn, worn and brittle gasket on left door of refrigerator in back prep room. Gasket is completely detached on the top. * Repair one door True refrigerator in kitchen. Observed puddle of water on bottom shelf. * Relocate freezer unit stored outside to inside the facility or remove unit.
The department's words
CHSC 114175 * Replace broken, partially missing black handle of one door prep refrigerator within two months. Replace torn, worn and brittle gasket on left door of refrigerator in back prep room. Gasket is completely detached on the top. * Repair one door True refrigerator in kitchen. Observed puddle of water on bottom shelf. * Relocate freezer unit stored outside to inside the facility or remove unit.
Observed a plastic storage unit outside with canned goods and bottled beverages. Door doesn't properly closed, Store food inside the facility.
The department's words
CHSC 114178 Observed a plastic storage unit outside with canned goods and bottled beverages. Door doesn't properly closed, Store food inside the facility.
Lights turned off at hood. Food in process of being cooked. Keep hood lights turned on.
The department's words
CHSC 114252 Lights turned off at hood. Food in process of being cooked. Keep hood lights turned on.
Keep thermometers in warmest part of unit in easily visible location. Some thermometers in back of units.
The department's words
CHSC 114157 Keep thermometers in warmest part of unit in easily visible location. Some thermometers in back of units.
Observed wiping cloth with food residue stored on cutting board. Store wiping cloths in appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed wiping cloth with food residue stored on cutting board. Store wiping cloths in appropriate sanitizer concentration.
Thoroughly clean the entire facility.
The department's words
CHSC 114257 Thoroughly clean the entire facility.
Observed a number of broken, cracked quarry tiles. Replace deteriorated quarry tiles in all areas of the kitchen within six months.
The department's words
CHSC 114268 Observed a number of broken, cracked quarry tiles. Replace deteriorated quarry tiles in all areas of the kitchen within six months.
Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
The department's words
CHSC 114175 Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
The department's words
CHSC 114268 Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
Provide air gap between rim of floor sink and end of wastewater pipe at one compartment sink without drainboard that is used for washing produce.
The department's words
CHSC 114193.1 Provide air gap between rim of floor sink and end of wastewater pipe at one compartment sink without drainboard that is used for washing produce.
Replace missing floor drain cover in front of cookline.
The department's words
CHSC 114190 Replace missing floor drain cover in front of cookline.
EarlierApr 9, 2018Follow-up inspectionGreen placard
21 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed major temperature violations of potentially hazardous foods in ice bath, and sliced melons in two door prep refrigerator. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see VCD sheet. Minor temperature violations observed in one door prep refrigerator. Foods on ice bath: grated cheddar cheese: 53 - 56 degrees F. cooked spinach: 50 degrees F cooked, cubed chicken: 43 degrees F jack cheese: 47 degrees F raw whole shell eggs: 68 degrees F Too little ice around food. Ice shall go up to top level of food. One door prep refrigerator: Canadian bacon: 48 degrees F pooled eggs: 46 degrees F Two door prep refrigerator: Sliced cantaloupe and honeydew: 54 degrees F. Sliced at 7:30 a.m.. Whipped butter in plastic container double stacked above insert pans: 62 degrees F. Do not double stack. Sliced tomatoes: 44 degrees F - stacked too high in insert pan. Place less food in insert pans. 4/9/18: Major hot/cold holding violations corrected to minor violation. Observed cut melon in two door prep refrigerator at 47 degrees F, shredded cheddar cheese at 48 degrees F in ice bath, and ham/pepper mix at 48 degrees F in prep top. Cold hold potentially hazardous foods at 41 degrees F or below.
The department's words
CHSC 113996 Observed major temperature violations of potentially hazardous foods in ice bath, and sliced melons in two door prep refrigerator. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see VCD sheet. Minor temperature violations observed in one door prep refrigerator. Foods on ice bath: grated cheddar cheese: 53 - 56 degrees F. cooked spinach: 50 degrees F cooked, cubed chicken: 43 degrees F jack cheese: 47 degrees F raw whole shell eggs: 68 degrees F Too little ice around food. Ice shall go up to top level of food. One door prep refrigerator: Canadian bacon: 48 degrees F pooled eggs: 46 degrees F Two door prep refrigerator: Sliced cantaloupe and honeydew: 54 degrees F. Sliced at 7:30 a.m.. Whipped butter in plastic container double stacked above insert pans: 62 degrees F. Do not double stack. Sliced tomatoes: 44 degrees F - stacked too high in insert pan. Place less food in insert pans. 4/9/18: Major hot/cold holding violations corrected to minor violation. Observed cut melon in two door prep refrigerator at 47 degrees F, shredded cheddar cheese at 48 degrees F in ice bath, and ham/pepper mix at 48 degrees F in prep top. Cold hold potentially hazardous foods at 41 degrees F or below.
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 hot water in restroom. Water reached a maximum of 64 degrees F. 4/9/18: Major hot water violation has not been corrected. Person in charge states water will be repaired tomorrow morning at 8:00 a.m. Water temperature at hand sink in the restroom is 62 degrees F at its maximum. Requirement is 100 degrees F.
The department's words
CHSC 113953.c No hot water in restroom. Water reached a maximum of 64 degrees F. 4/9/18: Major hot water violation has not been corrected. Person in charge states water will be repaired tomorrow morning at 8:00 a.m. Water temperature at hand sink in the restroom is 62 degrees F at its maximum. Requirement is 100 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (19)
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Observed an employee drop wiping cloth on the floor, pick it up and wiped hands on it, and than used prewash sprayer. Wiping cloth was then placed over employee's shoulder. Properly wash hands with soap and water prior to cleaning dishes or touching food equipment, or food.
The department's words
CHSC 113953.3 Observed an employee drop wiping cloth on the floor, pick it up and wiped hands on it, and than used prewash sprayer. Wiping cloth was then placed over employee's shoulder. Properly wash hands with soap and water prior to cleaning dishes or touching food equipment, or food.
Install a commercial paper towel dispenser adjacent to kitchen hand wash sink.
The department's words
CHSC 113953.2 Install a commercial paper towel dispenser adjacent to kitchen hand wash sink.
Provide consumer advisory for raw and undercooked foods on the menu.
The department's words
CHSC 114012 Provide consumer advisory for raw and undercooked foods on the menu.
Provide consumer advisory for raw and undercooked foods on the menu.
The department's words
CHSC 114093 Provide consumer advisory for raw and undercooked foods on the menu.
Show 14 more
Observed box of chicken and container of mayo on floor of outside walk-in refrigerator. Store 6 above the floor.
The department's words
CHSC 114047 Observed box of chicken and container of mayo on floor of outside walk-in refrigerator. Store 6 above the floor.
Observed grease accumulation and charred material on cooking equipment. Degrease and thoroughly clean cooking equipment. Clean interiors and exteriors of all kitchen refrigerators to removed food splash and grime buildup.
The department's words
CHSC 114115.c Observed grease accumulation and charred material on cooking equipment. Degrease and thoroughly clean cooking equipment. Clean interiors and exteriors of all kitchen refrigerators to removed food splash and grime buildup.
* Replace broken, partially missing black handle of one door prep refrigerator within two months. Replace torn, worn and brittle gasket on left door of refrigerator in back prep room. Gasket is completely detached on the top. * Repair one door True refrigerator in kitchen. Observed puddle of water on bottom shelf. * Relocate freezer unit stored outside to inside the facility or remove unit.
The department's words
CHSC 114175 * Replace broken, partially missing black handle of one door prep refrigerator within two months. Replace torn, worn and brittle gasket on left door of refrigerator in back prep room. Gasket is completely detached on the top. * Repair one door True refrigerator in kitchen. Observed puddle of water on bottom shelf. * Relocate freezer unit stored outside to inside the facility or remove unit.
Observed a plastic storage unit outside with canned goods and bottled beverages. Door doesn't properly closed, Store food inside the facility.
The department's words
CHSC 114178 Observed a plastic storage unit outside with canned goods and bottled beverages. Door doesn't properly closed, Store food inside the facility.
Lights turned off at hood. Food in process of being cooked. Keep hood lights turned on.
The department's words
CHSC 114252 Lights turned off at hood. Food in process of being cooked. Keep hood lights turned on.
Keep thermometers in warmest part of unit in easily visible location. Some thermometers in back of units.
The department's words
CHSC 114157 Keep thermometers in warmest part of unit in easily visible location. Some thermometers in back of units.
Observed wiping cloth with food residue stored on cutting board. Store wiping cloths in appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed wiping cloth with food residue stored on cutting board. Store wiping cloths in appropriate sanitizer concentration.
Thoroughly clean the entire facility.
The department's words
CHSC 114257 Thoroughly clean the entire facility.
Observed a number of broken, cracked quarry tiles. Replace deteriorated quarry tiles in all areas of the kitchen within six months.
The department's words
CHSC 114268 Observed a number of broken, cracked quarry tiles. Replace deteriorated quarry tiles in all areas of the kitchen within six months.
Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
The department's words
CHSC 114175 Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
The department's words
CHSC 114268 Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
Provide air gap between rim of floor sink and end of wastewater pipe at one compartment sink without drainboard that is used for washing produce.
The department's words
CHSC 114193.1 Provide air gap between rim of floor sink and end of wastewater pipe at one compartment sink without drainboard that is used for washing produce.
Replace missing floor drain cover in front of cookline. Remove bucket used to drain espresso machine.
The department's words
CHSC 114190 Replace missing floor drain cover in front of cookline. Remove bucket used to drain espresso machine.
Replace missing floor drain cover in front of cookline. Remove bucket used to drain espresso machine.
The department's words
CHSC 114149 Replace missing floor drain cover in front of cookline. Remove bucket used to drain espresso machine.
EarlierApr 4, 2018Routine inspectionYellow placard
21 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed major temperature violations of potentially hazardous foods in ice bath, and sliced melons in two door prep refrigerator. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see VCD sheet. Minor temperature violations observed in one door prep refrigerator. Foods on ice bath: grated cheddar cheese: 53 - 56 degrees F. cooked spinach: 50 degrees F cooked, cubed chicken: 43 degrees F jack cheese: 47 degrees F raw whole shell eggs: 68 degrees F Too little ice around food. Ice shall go up to top level of food. One door prep refrigerator: Canadian bacon: 48 degrees F pooled eggs: 46 degrees F Two door prep refrigerator: Sliced cantaloupe and honeydew: 54 degrees F. Sliced at 7:30 a.m.. Whipped butter in plastic container double stacked above insert pans: 62 degrees F. Do not double stack. Sliced tomatoes: 44 degrees F - stacked too high in insert pan. Place less food in insert pans.
The department's words
CHSC 113996 Observed major temperature violations of potentially hazardous foods in ice bath, and sliced melons in two door prep refrigerator. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see VCD sheet. Minor temperature violations observed in one door prep refrigerator. Foods on ice bath: grated cheddar cheese: 53 - 56 degrees F. cooked spinach: 50 degrees F cooked, cubed chicken: 43 degrees F jack cheese: 47 degrees F raw whole shell eggs: 68 degrees F Too little ice around food. Ice shall go up to top level of food. One door prep refrigerator: Canadian bacon: 48 degrees F pooled eggs: 46 degrees F Two door prep refrigerator: Sliced cantaloupe and honeydew: 54 degrees F. Sliced at 7:30 a.m.. Whipped butter in plastic container double stacked above insert pans: 62 degrees F. Do not double stack. Sliced tomatoes: 44 degrees F - stacked too high in insert pan. Place less food in insert pans.
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 hot water in restroom. Water reached a maximum of 64 degrees F.
The department's words
CHSC 113953.c No hot water in restroom. Water reached a maximum of 64 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (19)
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Observed an employee drop wiping cloth on the floor, pick it up and wiped hands on it, and than used prewash sprayer. Wiping cloth was then placed over employee's shoulder. Properly wash hands with soap and water prior to cleaning dishes or touching food equipment, or food.
The department's words
CHSC 113953.3 Observed an employee drop wiping cloth on the floor, pick it up and wiped hands on it, and than used prewash sprayer. Wiping cloth was then placed over employee's shoulder. Properly wash hands with soap and water prior to cleaning dishes or touching food equipment, or food.
Install a commercial paper towel dispenser adjacent to kitchen hand wash sink.
The department's words
CHSC 113953.2 Install a commercial paper towel dispenser adjacent to kitchen hand wash sink.
Provide consumer advisory for raw and undercooked foods on the menu.
The department's words
CHSC 114012 Provide consumer advisory for raw and undercooked foods on the menu.
Provide consumer advisory for raw and undercooked foods on the menu.
The department's words
CHSC 114093 Provide consumer advisory for raw and undercooked foods on the menu.
Show 14 more
Observed box of chicken and container of mayo on floor of outside walk-in refrigerator. Store 6 above the floor.
The department's words
CHSC 114047 Observed box of chicken and container of mayo on floor of outside walk-in refrigerator. Store 6 above the floor.
Observed grease accumulation and charred material on cooking equipment. Degrease and thoroughly clean cooking equipment. Clean interiors and exteriors of all kitchen refrigerators to removed food splash and grime buildup.
The department's words
CHSC 114115.c Observed grease accumulation and charred material on cooking equipment. Degrease and thoroughly clean cooking equipment. Clean interiors and exteriors of all kitchen refrigerators to removed food splash and grime buildup.
* Replace broken, partially missing black handle of one door prep refrigerator within two months. Replace torn, worn and brittle gasket on left door of refrigerator in back prep room. Gasket is completely detached on the top. * Repair one door True refrigerator in kitchen. Observed puddle of water on bottom shelf. * Relocate freezer unit stored outside to inside the facility or remove unit.
The department's words
CHSC 114175 * Replace broken, partially missing black handle of one door prep refrigerator within two months. Replace torn, worn and brittle gasket on left door of refrigerator in back prep room. Gasket is completely detached on the top. * Repair one door True refrigerator in kitchen. Observed puddle of water on bottom shelf. * Relocate freezer unit stored outside to inside the facility or remove unit.
Observed a plastic storage unit outside with canned goods and bottled beverages. Door doesn't properly closed, Store food inside the facility.
The department's words
CHSC 114178 Observed a plastic storage unit outside with canned goods and bottled beverages. Door doesn't properly closed, Store food inside the facility.
Lights turned off at hood. Food in process of being cooked. Keep hood lights turned on.
The department's words
CHSC 114252 Lights turned off at hood. Food in process of being cooked. Keep hood lights turned on.
Keep thermometers in warmest part of unit in easily visible location. Some thermometers in back of units.
The department's words
CHSC 114157 Keep thermometers in warmest part of unit in easily visible location. Some thermometers in back of units.
Observed wiping cloth with food residue stored on cutting board. Store wiping cloths in appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed wiping cloth with food residue stored on cutting board. Store wiping cloths in appropriate sanitizer concentration.
Thoroughly clean the entire facility.
The department's words
CHSC 114257 Thoroughly clean the entire facility.
Observed a number of broken, cracked quarry tiles. Replace deteriorated quarry tiles in all areas of the kitchen within six months.
The department's words
CHSC 114268 Observed a number of broken, cracked quarry tiles. Replace deteriorated quarry tiles in all areas of the kitchen within six months.
Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
The department's words
CHSC 114175 Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
The department's words
CHSC 114268 Wood shelving and wood floor are existing non-complying and this area may not be approved for food storage in the future. Dangerous climb up ladder to reach this room.
Provide air gap between rim of floor sink and end of wastewater pipe at one compartment sink without drainboard that is used for washing produce.
The department's words
CHSC 114193.1 Provide air gap between rim of floor sink and end of wastewater pipe at one compartment sink without drainboard that is used for washing produce.
Replace missing floor drain cover in front of cookline. Remove bucket used to drain espresso machine.
The department's words
CHSC 114190 Replace missing floor drain cover in front of cookline. Remove bucket used to drain espresso machine.
Replace missing floor drain cover in front of cookline. Remove bucket used to drain espresso machine.
The department's words
CHSC 114149 Replace missing floor drain cover in front of cookline. Remove bucket used to drain espresso machine.
EarlierOct 24, 2016Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
No Certified Food Manager (CFM) certificate onsite. Submit copy of a valid CFM certificate or proof of enrollment in a CFM exam by October 3, 2016. Take exam by October 28, 2016. Submit copy of CFM certificate once you receive it. 10/3/16: Submit proof of enrollment in CFM exam by October 7, 2016. 10/24/16: Submit proof of enrollment in CFM exam by October 26, 2016 and take test by October 28, 2016.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) certificate onsite. Submit copy of a valid CFM certificate or proof of enrollment in a CFM exam by October 3, 2016. Take exam by October 28, 2016. Submit copy of CFM certificate once you receive it. 10/3/16: Submit proof of enrollment in CFM exam by October 7, 2016. 10/24/16: Submit proof of enrollment in CFM exam by October 26, 2016 and take test by October 28, 2016.
One CA food handler card expired. There are a few employees that started working less than 30 days ago. Food handler with expired card shall obtain a valid CA food handler card within 30 days. New employees shall obtain valid CA food hander cards within 30 days of beginning work.
The department's words
CHSC 113948 One CA food handler card expired. There are a few employees that started working less than 30 days ago. Food handler with expired card shall obtain a valid CA food handler card within 30 days. New employees shall obtain valid CA food hander cards within 30 days of beginning work.
Pooled eggs (42 degrees F) in one door prep refrigerator insert pan. Tuna salad (43 degrees F) and shrimp (68 degrees F) in two door prep refrigerator. Whole milk (51 degrees F), fat free milk (55 degrees F), 2% milk ( 49 degrees F) and half & half ( 48 degrees F) in refrigerator behind cash register. Shrimp, whole milk, and fat free milk voluntarily discarded. 10/3/16: Open containers of fat free milk and half and half that each measured 50 degrees F were voluntarily discarded. Open container of whole milk ( 47 degrees F) relocated to another refrigerator. Refrigerator is being replaced. Submit specification sheet for approval. Store dairy products in refrigerators that are capable of maintain open containers of milk at or below 41 degrees F. 10/20/16: Sliced tomatoes that were sliced at ~11:00 - 11:30- stored in top portion of prep refrigerator measured 50 degrees F and diced tomatoes in same prep refrigerator measured 46 degrees F.
The department's words
CHSC 113996 Pooled eggs (42 degrees F) in one door prep refrigerator insert pan. Tuna salad (43 degrees F) and shrimp (68 degrees F) in two door prep refrigerator. Whole milk (51 degrees F), fat free milk (55 degrees F), 2% milk ( 49 degrees F) and half & half ( 48 degrees F) in refrigerator behind cash register. Shrimp, whole milk, and fat free milk voluntarily discarded. 10/3/16: Open containers of fat free milk and half and half that each measured 50 degrees F were voluntarily discarded. Open container of whole milk ( 47 degrees F) relocated to another refrigerator. Refrigerator is being replaced. Submit specification sheet for approval. Store dairy products in refrigerators that are capable of maintain open containers of milk at or below 41 degrees F. 10/20/16: Sliced tomatoes that were sliced at ~11:00 - 11:30- stored in top portion of prep refrigerator measured 50 degrees F and diced tomatoes in same prep refrigerator measured 46 degrees F.
Observed boxes of potatoes and onions under wood stair outside. Freezer with food and unapproved plastic storage shed also stored outside. All food shall be stored inside the facility. Relocate food and freezer to inside of the facility. Potatoes and onions were relocated during inspection. 10/24/16: Potatoes and onions outside. Repeat violation. Both relocated inside during inspection. Relocate two door freezer to inside the facility.
The department's words
CHSC 114047 Observed boxes of potatoes and onions under wood stair outside. Freezer with food and unapproved plastic storage shed also stored outside. All food shall be stored inside the facility. Relocate food and freezer to inside of the facility. Potatoes and onions were relocated during inspection. 10/24/16: Potatoes and onions outside. Repeat violation. Both relocated inside during inspection. Relocate two door freezer to inside the facility.
Show 4 more
Facility does not have a probe thermometer.
The department's words
CHSC 114159 Facility does not have a probe thermometer.
Corrected during the inspection
Wiping cloths by hand wash sink and on dishwasher. 10/24/16: Wiping cloth hanging half way in garbage can. Wiping cloth discarded into the garbage. No wiping cloth container set up with sanitizer. Do not store anything on garbage container.
The department's words
CHSC 114185.1 Wiping cloths by hand wash sink and on dishwasher. 10/24/16: Wiping cloth hanging half way in garbage can. Wiping cloth discarded into the garbage. No wiping cloth container set up with sanitizer. Do not store anything on garbage container.
No test strips at facility.
The department's words
CHSC 114107 No test strips at facility.
Water reached a maximum of 92 degrees F. Water only stays on for a maximum of five seconds when button is pushed. Water shall stay on for a minimum of 15 seconds through a mixing valve or combination faucet. 10/20/16: Water reached a 100 degrees, however, water only stay on three - six seconds.
The department's words
CHSC 113953.c Water reached a maximum of 92 degrees F. Water only stays on for a maximum of five seconds when button is pushed. Water shall stay on for a minimum of 15 seconds through a mixing valve or combination faucet. 10/20/16: Water reached a 100 degrees, however, water only stay on three - six seconds.
EarlierOct 3, 2016Follow-up inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pooled eggs (42 degrees F) in one door prep refrigerator insert pan. Tuna salad (43 degrees F) and shrimp (68 degrees F) in two door prep refrigerator. Whole milk (51 degrees F), fat free milk (55 degrees F), 2% milk ( 49 degrees F) and half & half ( 48 degrees F) in refrigerator behind cash register. Shrimp, whole milk, and fat free milk voluntarily discarded. 10/3/16: Open containers of fat free milk and half and half that each measured 50 degrees F were voluntarily discarded. Open container of whole milk ( 47 degrees F) relocated to another refrigerator. Refrigerator is being replaced. Submit specification sheet for approval. Store dairy products in refrigerators that are capable of maintain open containers of milk at or below 41 degrees F.
The department's words
CHSC 113996 Pooled eggs (42 degrees F) in one door prep refrigerator insert pan. Tuna salad (43 degrees F) and shrimp (68 degrees F) in two door prep refrigerator. Whole milk (51 degrees F), fat free milk (55 degrees F), 2% milk ( 49 degrees F) and half & half ( 48 degrees F) in refrigerator behind cash register. Shrimp, whole milk, and fat free milk voluntarily discarded. 10/3/16: Open containers of fat free milk and half and half that each measured 50 degrees F were voluntarily discarded. Open container of whole milk ( 47 degrees F) relocated to another refrigerator. Refrigerator is being replaced. Submit specification sheet for approval. Store dairy products in refrigerators that are capable of maintain open containers of milk at or below 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
No Certified Food Manager (CFM) certificate onsite. Submit copy of a valid CFM certificate or proof of enrollment in a CFM exam by October 3, 2016. Take exam by October 28, 2016. Submit copy of CFM certificate once you receive it. 10/3/16: Submit proof of enrollment in CFM exam by October 7, 2016.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) certificate onsite. Submit copy of a valid CFM certificate or proof of enrollment in a CFM exam by October 3, 2016. Take exam by October 28, 2016. Submit copy of CFM certificate once you receive it. 10/3/16: Submit proof of enrollment in CFM exam by October 7, 2016.
One CA food handler card expired. There are a few employees that started working less than 30 days ago. Food handler with expired card shall obtain a valid CA food handler card within 30 days. New employees shall obtain valid CA food hander cards within 30 days of beginning work.
The department's words
CHSC 113948 One CA food handler card expired. There are a few employees that started working less than 30 days ago. Food handler with expired card shall obtain a valid CA food handler card within 30 days. New employees shall obtain valid CA food hander cards within 30 days of beginning work.
Clean interior of ice machine to remove slight accumulation of gray material.
The department's words
CHSC 114115 Clean interior of ice machine to remove slight accumulation of gray material.
Observed boxes of potatoes and onions under wood stair outside. Freezer with food and unapproved plastic storage shed also stored outside. All food shall be stored inside the facility. Relocate food and freezer to inside of the facility. Potatoes and onions were relocated during inspection.
The department's words
CHSC 114047 Observed boxes of potatoes and onions under wood stair outside. Freezer with food and unapproved plastic storage shed also stored outside. All food shall be stored inside the facility. Relocate food and freezer to inside of the facility. Potatoes and onions were relocated during inspection.
Show 4 more
Facility does not have a probe thermometer.
The department's words
CHSC 114159 Facility does not have a probe thermometer.
Wiping cloths by hand wash sink and on dishwasher.
The department's words
CHSC 114185.1 Wiping cloths by hand wash sink and on dishwasher.
No test strips at facility.
The department's words
CHSC 114107 No test strips at facility.
Water reached a maximum of 92 degrees F. Water only stays on for a maximum of five seconds when button is pushed. Water shall stay on for a minimum of 15 seconds through a mixing valve or combination faucet.
The department's words
CHSC 113953.c Water reached a maximum of 92 degrees F. Water only stays on for a maximum of five seconds when button is pushed. Water shall stay on for a minimum of 15 seconds through a mixing valve or combination faucet.
EarlierSep 28, 2016Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pooled eggs (42 degrees F) in one door prep refrigerator insert pan. Tuna salad (43 degrees F) and shrimp (68 degrees F) in two door prep refrigerator. Whole milk (51 degrees F), fat free milk (55 degrees F), 2% milk ( 49 degrees F) and half & half ( 48 degrees F) in refrigerator behind cash register. Shrimp, whole milk, and fat free milk voluntarily discarded.
The department's words
CHSC 113996 Pooled eggs (42 degrees F) in one door prep refrigerator insert pan. Tuna salad (43 degrees F) and shrimp (68 degrees F) in two door prep refrigerator. Whole milk (51 degrees F), fat free milk (55 degrees F), 2% milk ( 49 degrees F) and half & half ( 48 degrees F) in refrigerator behind cash register. Shrimp, whole milk, and fat free milk voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
No Certified Food Manager (CFM) certificate onsite. Submit copy of a valid CFM certificate or proof of enrollment in a CFM exam by October 3, 2016. Take exam by October 28, 2016. Submit copy of CFM certificate once you receive it.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) certificate onsite. Submit copy of a valid CFM certificate or proof of enrollment in a CFM exam by October 3, 2016. Take exam by October 28, 2016. Submit copy of CFM certificate once you receive it.
One CA food handler card expired. There are a few employees that started working less than 30 days ago. Food handler with expired card shall obtain a valid CA food handler card within 30 days. New employees shall obtain valid CA food hander cards within 30 days of beginning work.
The department's words
CHSC 113948 One CA food handler card expired. There are a few employees that started working less than 30 days ago. Food handler with expired card shall obtain a valid CA food handler card within 30 days. New employees shall obtain valid CA food hander cards within 30 days of beginning work.
Clean interior of ice machine to remove slight accumulation of gray material.
The department's words
CHSC 114115 Clean interior of ice machine to remove slight accumulation of gray material.
Observed boxes of potatoes and onions under wood stair outside. Freezer with food and unapproved plastic storage shed also stored outside. All food shall be stored inside the facility. Relocate food and freezer to inside of the facility. Potatoes and onions were relocated during inspection.
The department's words
CHSC 114047 Observed boxes of potatoes and onions under wood stair outside. Freezer with food and unapproved plastic storage shed also stored outside. All food shall be stored inside the facility. Relocate food and freezer to inside of the facility. Potatoes and onions were relocated during inspection.
Facility does not have a probe thermometer.
The department's words
CHSC 114159 Facility does not have a probe thermometer.
Show 4 more
Wiping cloths by hand wash sink and on dishwasher.
The department's words
CHSC 114185.1 Wiping cloths by hand wash sink and on dishwasher.
No test strips at facility.
The department's words
CHSC 114107 No test strips at facility.
No toilet paper in restroom.
The department's words
CHSC 114250 No toilet paper in restroom.
Corrected during the inspection
Water reached a maximum of 92 degrees F. Water only stays on for a maximum of five seconds when button is pushed. Water shall stay on for a minimum of 15 seconds through a mixing valve or combination faucet.
The department's words
CHSC 113953.c Water reached a maximum of 92 degrees F. Water only stays on for a maximum of five seconds when button is pushed. Water shall stay on for a minimum of 15 seconds through a mixing valve or combination faucet.
EarlierMay 1, 2014Follow-up inspectionCase Opened
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods in the temperature danger zone in the small prep refrigerator. Temperatures were as follows: whole shell eggs - 52-53 degrees F, pooled eggs - 45 degrees F, raw bacon double stacked on top of insert pans - 58-60 degrees F, ham - 43 degrees F, Swiss cheese - 53 degrees F, heavy cream - 54 degrees F,. Maintain potentially hazardous foods at or below 41 degrees F. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntaily discarded -see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Observed potentially hazardous foods in the temperature danger zone in the small prep refrigerator. Temperatures were as follows: whole shell eggs - 52-53 degrees F, pooled eggs - 45 degrees F, raw bacon double stacked on top of insert pans - 58-60 degrees F, ham - 43 degrees F, Swiss cheese - 53 degrees F, heavy cream - 54 degrees F,. Maintain potentially hazardous foods at or below 41 degrees F. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntaily discarded -see voluntary condemnation and destruction sheet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Maintain copies of food handling cards onsite. Inform the person in charge of the location of where the certified food handling cards are kept, so they are available to view during the inspection. Any food handler that does not have a valid certified food handling card shall obtain one by June 1 , 2014.
The department's words
CHSC 113948 Maintain copies of food handling cards onsite. Inform the person in charge of the location of where the certified food handling cards are kept, so they are available to view during the inspection. Any food handler that does not have a valid certified food handling card shall obtain one by June 1 , 2014.
Health permit not found at facility. Post health permit in conspicuous area.
The department's words
CHSC 114381 Health permit not found at facility. Post health permit in conspicuous area.
Food handler not wearing hair restraint at time of inspection. All food handlers shall wear hair restraints.
The department's words
CHSC 113969 Food handler not wearing hair restraint at time of inspection. All food handlers shall wear hair restraints.
Provide sanitizer test strips in order to test sanitizer concentration at dishwasher and wiping cloth containers.
The department's words
CHSC 114107 Provide sanitizer test strips in order to test sanitizer concentration at dishwasher and wiping cloth containers.
PVC pipe from ice machine is dipping into floor sink. Provide a minimum one inch air gap between rim of floor sink and end of pipe.
The department's words
CHSC 114193 PVC pipe from ice machine is dipping into floor sink. Provide a minimum one inch air gap between rim of floor sink and end of pipe.
Show 5 more
Thermometer missing in prep refrigerator. Provide thermometers where misising and keep thermometers in easily visible location in warmest part of unit.
The department's words
CHSC 114157 Thermometer missing in prep refrigerator. Provide thermometers where misising and keep thermometers in easily visible location in warmest part of unit.
Corrected during the inspection
Observed employee eating in food prep area. No employees shall eat, drink, or smoke in any work area.
The department's words
CHSC 113977 Observed employee eating in food prep area. No employees shall eat, drink, or smoke in any work area.
Corrected during the inspection
Observed lots of food containers on the walk-in refrigerator floor. Store food at least six inches above the floor.
The department's words
CHSC 114047 Observed lots of food containers on the walk-in refrigerator floor. Store food at least six inches above the floor.
Water only reached a maximumi of 89 degrees Fahrenheit. Water shall be a minimum of 100 degrees at hand wash sink.
The department's words
CHSC 113953 Water only reached a maximumi of 89 degrees Fahrenheit. Water shall be a minimum of 100 degrees at hand wash sink.
Relocate freezer to the inside of the facility.
The department's words
CHSC 114049 Relocate freezer to the inside of the facility.
EarlierApr 3, 2014Routine inspectionViolation(s) Found
24 violations listed, 0 marked critical.
Not critical (24)
Maintain copies of food handling cards onsite. Inform the person in charge of the location of where the certified food handling cards are kept, so they are available to view during the inspection. Any food handler that does not have a valid certified food handling card shall obtain one within 30 days.
The department's words
CHSC 113948 Maintain copies of food handling cards onsite. Inform the person in charge of the location of where the certified food handling cards are kept, so they are available to view during the inspection. Any food handler that does not have a valid certified food handling card shall obtain one within 30 days.
Most recent inspection report not available and sign that notifies the public that the most recent inspection report is available to review upon request is not posted. Maintain copy of most recent inspection report, and post sign notifying customers that the most recent inspection report is available upon request.
The department's words
CHSC 113725.1 Most recent inspection report not available and sign that notifies the public that the most recent inspection report is available to review upon request is not posted. Maintain copy of most recent inspection report, and post sign notifying customers that the most recent inspection report is available upon request.
There are two separate faucets at restroom hand wash sink. The hot water faucet is loose and rotates towards the wall and causes the water to drain onto the floor. The handles have to be held in order for water to flow through the faucets. No water comes out of the cold water faucet on right side of hand wash sink. Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. Replace existing faucets within one month.
The department's words
CHSC 113953 There are two separate faucets at restroom hand wash sink. The hot water faucet is loose and rotates towards the wall and causes the water to drain onto the floor. The handles have to be held in order for water to flow through the faucets. No water comes out of the cold water faucet on right side of hand wash sink. Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. Replace existing faucets within one month.
Observed tongs, and ladle with food debris on them hanging from the garbage can. During pauses in food preparation, store utensils in a manner that prevents cross contamination of foods. Employees shall not commit any act that may cause the contamination of food, food contact surfaces, or utensils.
The department's words
CHSC 113967 Observed tongs, and ladle with food debris on them hanging from the garbage can. During pauses in food preparation, store utensils in a manner that prevents cross contamination of foods. Employees shall not commit any act that may cause the contamination of food, food contact surfaces, or utensils.
Food handler not wearing hair restraint at time of inspection. All food handlers shall wear hair restraints.
The department's words
CHSC 113969 Food handler not wearing hair restraint at time of inspection. All food handlers shall wear hair restraints.
Show 19 more
Potentially hazardous foods in inserts of small prep refrigerator observed at the following temperatures: pooled eggs - 49 degrees Fahrenheit, sausage - 46 degrees Fahrenheit, sliced cheese - 54 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Potentially hazardous foods in inserts of small prep refrigerator observed at the following temperatures: pooled eggs - 49 degrees Fahrenheit, sausage - 46 degrees Fahrenheit, sliced cheese - 54 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114119
The department's words
Code CHSC 114119
Some of refrigerators are missing thermometers and some are not easily visible. Provide thermometers where misising and keep thermometers in easily visible location in warmest part of unit.
The department's words
CHSC 114157 Some of refrigerators are missing thermometers and some are not easily visible. Provide thermometers where misising and keep thermometers in easily visible location in warmest part of unit.
Facility does not have a probe thermometer. Provide an ANSI-certified probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Facility does not have a probe thermometer. Provide an ANSI-certified probe thermometer to check internal food temperatures.
Observed wiping cloths on prep refrigerator cutting boards. Wiping cloth container not set up. Store wiping cloths in container with appropriate concentration of sanitizer.
The department's words
CHSC 114185.1 Observed wiping cloths on prep refrigerator cutting boards. Wiping cloth container not set up. Store wiping cloths in container with appropriate concentration of sanitizer.
Light bulb burned out on left. Replace burnt out bulb.
The department's words
CHSC 114252 Light bulb burned out on left. Replace burnt out bulb.
Observed food equipment stored in upstairs existing noncomplying storage room. Remove equipment that is unnecessary to the operation of the food facility.
The department's words
CHSC 114257.1 Observed food equipment stored in upstairs existing noncomplying storage room. Remove equipment that is unnecessary to the operation of the food facility.
Observed over a dozen rodent droppings on ground between door and hot water heater. Black marks observed on one of walls. Walls are quite deteriorated; walls have large areas of paint that are peeling away. Take immediate action to eliminate any vermin from the facility. Remove all rodent droppings. Clean hot water heater closet walls and floor. Repair deteriorated walls, so they are smooth and easily cleanable. Seal any holes or gaps to prevent entrance of vermin into the facility.
The department's words
CHSC 114259.1 Observed over a dozen rodent droppings on ground between door and hot water heater. Black marks observed on one of walls. Walls are quite deteriorated; walls have large areas of paint that are peeling away. Take immediate action to eliminate any vermin from the facility. Remove all rodent droppings. Clean hot water heater closet walls and floor. Repair deteriorated walls, so they are smooth and easily cleanable. Seal any holes or gaps to prevent entrance of vermin into the facility.
Restroom door does not self-close. Install self-closing mechanism on restroom door.
The department's words
CHSC 114276 Restroom door does not self-close. Install self-closing mechanism on restroom door.
Health permit not found at facility. Post health permit in conspicuous area.
The department's words
CHSC 114381 Health permit not found at facility. Post health permit in conspicuous area.
Provide sanitizer test strips in order to test sanitizer concentration at dishwasher and wiping cloth containers.
The department's words
CHSC 114107 Provide sanitizer test strips in order to test sanitizer concentration at dishwasher and wiping cloth containers.
PVC pipe from ice machine is dipping into floor sink. Provide a minimum one inch air gap between rim of floor sink and end of pipe.
The department's words
CHSC 114193 PVC pipe from ice machine is dipping into floor sink. Provide a minimum one inch air gap between rim of floor sink and end of pipe.
Three of the five baffles are placed horizontally in hood and there is a couple inch gap between two of the baffles. All baffles shall be vertically placed in the hood. Eliminate space between baffles.
The department's words
CHSC 114149.1 Three of the five baffles are placed horizontally in hood and there is a couple inch gap between two of the baffles. All baffles shall be vertically placed in the hood. Eliminate space between baffles.
Observed food containers on the floor. Store all food at least six inches above the floor.
The department's words
CHSC 114047 Observed food containers on the floor. Store all food at least six inches above the floor.
Observed bag of onions in partially enclosed area by back kitchen door. Plumbing lines observed above onions. Plastic one door storage container with bottled food and spices in partially enclosed area. True one door freezer in this area as well. All food shall be stored inside the food facility.
The department's words
CHSC 114047 Observed bag of onions in partially enclosed area by back kitchen door. Plumbing lines observed above onions. Plastic one door storage container with bottled food and spices in partially enclosed area. True one door freezer in this area as well. All food shall be stored inside the food facility.
Observed bag of onions in partially enclosed area by back kitchen door. Plumbing lines observed above onions. Plastic one door storage container with bottled food and spices in partially enclosed area. True one door freezer in this area as well. All food shall be stored inside the food facility.
The department's words
CHSC 114049 Observed bag of onions in partially enclosed area by back kitchen door. Plumbing lines observed above onions. Plastic one door storage container with bottled food and spices in partially enclosed area. True one door freezer in this area as well. All food shall be stored inside the food facility.
One compartment sink without drainboard is completely detached from wall. Secure one compartmet sink to wall, so there is less than one millimeter of space.
The department's words
CHSC 114175 One compartment sink without drainboard is completely detached from wall. Secure one compartmet sink to wall, so there is less than one millimeter of space.
Observed hole in wall that looks as if it was cut out for restroom door knob to fit through. Seal hole in wall. Seal any openings or gaps in hot water heater closet to prevent entrance of vermin into the facility. Metal panel behind prewash sink is deteriorated and has jagged edges. Replace metal panel with approvel wall material. Wall shall be durable, smooth easily cleanable, and nonabsorbent .
The department's words
CHSC 114271 Observed hole in wall that looks as if it was cut out for restroom door knob to fit through. Seal hole in wall. Seal any openings or gaps in hot water heater closet to prevent entrance of vermin into the facility. Metal panel behind prewash sink is deteriorated and has jagged edges. Replace metal panel with approvel wall material. Wall shall be durable, smooth easily cleanable, and nonabsorbent .
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 Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Bridgeway Cafe know
Ask for the manager. Bridgeway Cafe can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Cafe?
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 L10158.
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.