At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Buckeye's team
Is this your place?
Welcome, Buckeye. We'll walk through this together, one item at a time. To log the fixes, claim Buckeye 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 BuckeyeWe'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.
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 BuckeyeWe'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 · 10 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
LatestJun 2, 2026Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Jun 2, 2026.
No violations listed in the data.
EarlierOct 19, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed one live cockroach run across the wall across from the walk-in. Stick trap has caught cockroaches nearby. Clean/sanitize this area. Pull out the refrigerator nd clean the area. Facility must be kept free of vermin. Have licensed pest control come treat facility and email report to inspector.
The department's words
CHSC 114259.1 Observed one live cockroach run across the wall across from the walk-in. Stick trap has caught cockroaches nearby. Clean/sanitize this area. Pull out the refrigerator nd clean the area. Facility must be kept free of vermin. Have licensed pest control come treat facility and email report to inspector.
EarlierFeb 1, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rodent droppings inside of open bag of flour in the dry storage room, Chef voluntarily brought flour to exterior refuse area for disposal. Once bags of flour are opened, place in tightly sealed food grade storage containers.
The department's words
CHSC 113980 Observed rodent droppings inside of open bag of flour in the dry storage room, Chef voluntarily brought flour to exterior refuse area for disposal. Once bags of flour are opened, place in tightly sealed food grade storage containers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rodent droppings inside of open bag of flour in the dry storage room, Chef voluntarily brought flour to exterior refuse area for disposal. Once bags of flour are opened, place in tightly sealed food grade storage containers. Observed mouse dropping under dunnage rack in baking room. Dropping picked up during inspection. Clean floor. Seal any holes, gaps, or openings to prevent entrance of vermin. Monitor facility for active rodent infestation.
The department's words
CHSC 114259.1 Observed rodent droppings inside of open bag of flour in the dry storage room, Chef voluntarily brought flour to exterior refuse area for disposal. Once bags of flour are opened, place in tightly sealed food grade storage containers. Observed mouse dropping under dunnage rack in baking room. Dropping picked up during inspection. Clean floor. Seal any holes, gaps, or openings to prevent entrance of vermin. Monitor facility for active rodent infestation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 27, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed an employee rinse two knives in hand wash sink in bakery kitchen and placed the knives directly onto stainless steel table. Use hand wash sink for handwash only.
The department's words
CHSC 113953.1 Observed an employee rinse two knives in hand wash sink in bakery kitchen and placed the knives directly onto stainless steel table. Use hand wash sink for handwash only.
Observed whole shell eggs at 70 degrees F on countertop. Eggs voluntarily discarded - see VCD sheet. Measured the following temperatures: smoked chicken 46 degrees F - 49 degrees F in chef's reach-in refrigerator. Chopped sausage: 42 degrees F - 48 degrees F in grill station prep refrigerator. Pooled eggs 55 degrees F in 3 door refrigerator in baking area. Maintain potentially hazardous foods at or below 41 degrees F at all times to prevent bacterial growth. per staff, pooled eggs were prepped for 5 minutes and then stored in refrigerator. eEgs rechecked measured 48 degrees F.
The department's words
CHSC 113996 Observed whole shell eggs at 70 degrees F on countertop. Eggs voluntarily discarded - see VCD sheet. Measured the following temperatures: smoked chicken 46 degrees F - 49 degrees F in chef's reach-in refrigerator. Chopped sausage: 42 degrees F - 48 degrees F in grill station prep refrigerator. Pooled eggs 55 degrees F in 3 door refrigerator in baking area. Maintain potentially hazardous foods at or below 41 degrees F at all times to prevent bacterial growth. per staff, pooled eggs were prepped for 5 minutes and then stored in refrigerator. eEgs rechecked measured 48 degrees F.
Corrected during the inspection
EarlierMar 4, 2020Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed whole shell eggs at 70 degrees F on countertop. Eggs voluntarily discarded - see VCD sheet. Measured the following temperatures: smoked chicken 46 degrees F - 49 degrees F in chef's reach-in refrigerator. Chopped sausage: 42 degrees F - 48 degrees F in grill station prep refrigerator. Pooled eggs 55 degrees F in 3 door refrigerator in baking area. Maintain potentially hazardous foods at or below 41 degrees F at all times to prevent bacterial growth. per staff, pooled eggs were prepped for 5 minutes and then stored in refrigerator. eEgs rechecked measured 48 degrees F.
The department's words
CHSC 113996 Observed whole shell eggs at 70 degrees F on countertop. Eggs voluntarily discarded - see VCD sheet. Measured the following temperatures: smoked chicken 46 degrees F - 49 degrees F in chef's reach-in refrigerator. Chopped sausage: 42 degrees F - 48 degrees F in grill station prep refrigerator. Pooled eggs 55 degrees F in 3 door refrigerator in baking area. Maintain potentially hazardous foods at or below 41 degrees F at all times to prevent bacterial growth. per staff, pooled eggs were prepped for 5 minutes and then stored in refrigerator. eEgs rechecked measured 48 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 (1)
Observed an employee rinse two knives in hand wash sink in bakery kitchen and placed the knives directly onto stainless steel table. Use hand wash sink for handwash only.
The department's words
CHSC 113953.1 Observed an employee rinse two knives in hand wash sink in bakery kitchen and placed the knives directly onto stainless steel table. Use hand wash sink for handwash only.
EarlierAug 14, 2018Routine inspectionGreen placard
13 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sanitizer at final rinse of glasswash machine recorded 0 ppm. Call for service. Provide 50 ppm at all times. MAJOR VIOLATION. COS.
The department's words
CHSC 114099.7 Sanitizer at final rinse of glasswash machine recorded 0 ppm. Call for service. Provide 50 ppm at all times. MAJOR VIOLATION. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Employee observed filling up sanitizer bucket at the handwash sink. Reserve this sink for handwash only.
The department's words
CHSC 113953.1 Employee observed filling up sanitizer bucket at the handwash sink. Reserve this sink for handwash only.
Several PHF's at cold drawers recorded 45-49F. Maintain cold foods <41F.
The department's words
CHSC 113996 Several PHF's at cold drawers recorded 45-49F. Maintain cold foods <41F.
3 compartment sink does not fully empty into the floor sink. All water must discharge via floor sink. Repair as needed.
The department's words
CHSC 114197 3 compartment sink does not fully empty into the floor sink. All water must discharge via floor sink. Repair as needed.
Store all bulk foods in containers with tight fitting lids, not in tied off bags.
The department's words
CHSC 114047 Store all bulk foods in containers with tight fitting lids, not in tied off bags.
Remove cinder blocks and milk crates. Use dunnage racks only for shelving.
The department's words
CHSC 114130.1 Remove cinder blocks and milk crates. Use dunnage racks only for shelving.
Show 7 more
Paint with light colored enamel paint or seal with verathane the exposed wood shelving at liquor storage room . 3 months.
The department's words
CHSC 114132 Paint with light colored enamel paint or seal with verathane the exposed wood shelving at liquor storage room . 3 months.
Defrost ice cream freezer. Food debris/mold found at reach in seals. Clean and maintain sanitary. Replace as needed.
The department's words
CHSC 114175 Defrost ice cream freezer. Food debris/mold found at reach in seals. Clean and maintain sanitary. Replace as needed.
Use scoops with handles to dispense bulk foods - not bowls. Keep the dipper well on.
The department's words
CHSC 114119 Use scoops with handles to dispense bulk foods - not bowls. Keep the dipper well on.
Provide shatterproof covers for overhead lights. Replace broken/damaged covers as needed.
The department's words
CHSC 114252.1 Provide shatterproof covers for overhead lights. Replace broken/damaged covers as needed.
Dust noted at baffles at hood. Maintain clean and sanitary.
The department's words
CHSC 114149.2 Dust noted at baffles at hood. Maintain clean and sanitary.
Keep the lids down on dumpsters. Replace missing lid. Grease noted ion and around grease barrel. Clean and maintain sanitary. Make sure grease does not go down the drain (sanitary sewer)
The department's words
CHSC 114245.1 Keep the lids down on dumpsters. Replace missing lid. Grease noted ion and around grease barrel. Clean and maintain sanitary. Make sure grease does not go down the drain (sanitary sewer)
Discoloration noted at kitchen walls/ceiling. Clean thoroughly. Scheduled to repaint this week. Use light colored enamel paint.
The department's words
CHSC 114271 Discoloration noted at kitchen walls/ceiling. Clean thoroughly. Scheduled to repaint this week. Use light colored enamel paint.
EarlierFeb 28, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
A few food handler cards are unavailable for review. Have food handlers get certifications and keep copies on site.
The department's words
CHSC 113948 A few food handler cards are unavailable for review. Have food handlers get certifications and keep copies on site.
* Observed cooked broccoli at 45F and shredded crab meat at 49F in prep drawers. Items were prepped this morning. Keep potentially hazardous foods below 41F or above 135F * Cream in ice bath at 49F. Ensure ice bath level is as high as the food you are keeping cold. More water was added to the ice bath
The department's words
CHSC 113996 * Observed cooked broccoli at 45F and shredded crab meat at 49F in prep drawers. Items were prepped this morning. Keep potentially hazardous foods below 41F or above 135F * Cream in ice bath at 49F. Ensure ice bath level is as high as the food you are keeping cold. More water was added to the ice bath
Ceiling of walk-in has some dust on it. Clean to prevent falling on open food
The department's words
CHSC 114115.c Ceiling of walk-in has some dust on it. Clean to prevent falling on open food
Bev Air fridge under ice tea container has an air temp of 50F (nothing was stored there at the time). Repair
The department's words
CHSC 114175 Bev Air fridge under ice tea container has an air temp of 50F (nothing was stored there at the time). Repair
Observed 50ppm of chlorine in sanitizer bucket. Requirement is 100ppm.
The department's words
CHSC 114185.1 Observed 50ppm of chlorine in sanitizer bucket. Requirement is 100ppm.
EarlierJan 4, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Do not eat in the kitchen.
The department's words
CHSC 113977 Do not eat in the kitchen.
Hot line reach ins are running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Hot line reach ins are running 45 F. Must be 41 F or below. Repair/adjust immediately.
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
Provide display thermometer in ice cream freezer.
The department's words
CHSC 114157 Provide display thermometer in ice cream freezer.
Cover completely the to-go containers.
The department's words
CHSC 114178 Cover completely the to-go containers.
Show 1 more
Keep all CO2 containers secured to a rigid structure.
The department's words
CHSC 114172 Keep all CO2 containers secured to a rigid structure.
EarlierMar 6, 2014Follow-up inspectionOnly Minor Violation(s) Found
11 violations listed, 0 marked critical.
Not critical (11)
Observed potentially hazardous foods in temperature danger zone (52-134 degrees Fahrenheit.) One door Traulsen in pastry prep room in defrost mode when arrived to site. Potentially hazardous foods in this unit ranged from 49-54 degrees F, such as pooled eggs -50-54 degrees F. Three of the prep refrigerators also had potentially hazardous foods in the temperature danger zone. Maintain potentially hazardous foods at or below 41 degrees, except raw shellfish, which shall be maintained at or below 45 degrees Fahrenheit. All potentially hazardous foods aat 50 degrees or Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction form for list of potentially hazardous foods that were voluntarily discarded. 3/6/14: Only minor temperature violations observed in prep refrigerator inserts today. Grill station prep refrigerator: Bingo sauce: 45 degrees Fahrenheit, cheddar cheese sliced one to two hours ago: 50-51 degrees Fahrenheit, and Monterey jack cheese sliced one to two hours ago: 47 degrees Fahrenheit.. Salad prep refrigerator: mussels in bottom drawer: 49 degrees Fahrenheit. Maintain shellfish at or below 45 degrees Fahrenheit, and all other potentially hazarodus foods at or below 41 degrees Fahrenheit. One door Traulsen refrigerator and saute station prep refrigerator are holding potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed potentially hazardous foods in temperature danger zone (52-134 degrees Fahrenheit.) One door Traulsen in pastry prep room in defrost mode when arrived to site. Potentially hazardous foods in this unit ranged from 49-54 degrees F, such as pooled eggs -50-54 degrees F. Three of the prep refrigerators also had potentially hazardous foods in the temperature danger zone. Maintain potentially hazardous foods at or below 41 degrees, except raw shellfish, which shall be maintained at or below 45 degrees Fahrenheit. All potentially hazardous foods aat 50 degrees or Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction form for list of potentially hazardous foods that were voluntarily discarded. 3/6/14: Only minor temperature violations observed in prep refrigerator inserts today. Grill station prep refrigerator: Bingo sauce: 45 degrees Fahrenheit, cheddar cheese sliced one to two hours ago: 50-51 degrees Fahrenheit, and Monterey jack cheese sliced one to two hours ago: 47 degrees Fahrenheit.. Salad prep refrigerator: mussels in bottom drawer: 49 degrees Fahrenheit. Maintain shellfish at or below 45 degrees Fahrenheit, and all other potentially hazarodus foods at or below 41 degrees Fahrenheit. One door Traulsen refrigerator and saute station prep refrigerator are holding potentially hazardous foods at or below 41 degrees Fahrenheit.
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at final rinse. 3/6/14: Less than 10 ppm chlorine at final rinse of dishwasher.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at final rinse. 3/6/14: Less than 10 ppm chlorine at final rinse of dishwasher.
Corrected during the inspection
Asparagus soup in pot observed on ice bath is not cooling at rapid enough rate. Potentially hazardous foods shall be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit within four hours. Asparagus soup was 92 degees Fahrenheit at 3:17 p.m. and 72 degrees Fahrenheit at 4:18 p.m. Utilize additional cooling methods, such as rapid cooling sticks, or placing food in shallow metal pans to achieve rapid cooling. Cooked asparagus (61 degrees Fahrenheit) in fry station prep refrigerator was made yesterday. Unknown if this is from rapid cooling 3/6/14: No rapid cooling in process at time of inspection.
The department's words
CHSC 114002 Asparagus soup in pot observed on ice bath is not cooling at rapid enough rate. Potentially hazardous foods shall be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit within four hours. Asparagus soup was 92 degees Fahrenheit at 3:17 p.m. and 72 degrees Fahrenheit at 4:18 p.m. Utilize additional cooling methods, such as rapid cooling sticks, or placing food in shallow metal pans to achieve rapid cooling. Cooked asparagus (61 degrees Fahrenheit) in fry station prep refrigerator was made yesterday. Unknown if this is from rapid cooling 3/6/14: No rapid cooling in process at time of inspection.
Corrected during the inspection
Replace cracked lightguard in front of freezer.
The department's words
CHSC 114252.1 Replace cracked lightguard in front of freezer.
Show 6 more
Existing noncomplying concrete flooring in downstairs areas will need to be upgraded to approved material at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
The department's words
CHSC 114268 Existing noncomplying concrete flooring in downstairs areas will need to be upgraded to approved material at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
Post sign adjacent to hand wash sink.
The department's words
CHSC 113953.5 Post sign adjacent to hand wash sink.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
All food handlers shall wear hair restraints, such as chef's hats, hairnets, or caps.
The department's words
CHSC 113969 All food handlers shall wear hair restraints, such as chef's hats, hairnets, or caps.
Thorougly clean walk-in refrigerator with alcoholic beverages to remove dirt accumulation from walls and ceiling.
The department's words
CHSC 114257 Thorougly clean walk-in refrigerator with alcoholic beverages to remove dirt accumulation from walls and ceiling.
Clean refrigerator gaskets to remove dirt accumulation. Replace torn one door under counter refrigerator gasket located near warewashing machine.
The department's words
CHSC 114175 Clean refrigerator gaskets to remove dirt accumulation. Replace torn one door under counter refrigerator gasket located near warewashing machine.
EarlierMar 3, 2014Routine inspectionViolation(s) Found
19 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods in temperature danger zone (52-134 degrees Fahrenheit.) One door Traulsen in pastry prep room in defrost mode when arrived to site. Potentially hazardous foods in this unit ranged from 49-54 degrees F, such as pooled eggs -50-54 degrees F. Three of the prep refrigerators also had potentially hazardous foods in the temperature danger zone. Maintain potentially hazardous foods at or below 41 degrees, except raw shellfish, which shall be maintained at or below 45 degrees Fahrenheit. All potentially hazardous foods aat 50 degrees or Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction form for list of potentially hazardous foods that were voluntarily discarded.
The department's words
CHSC 113996 Observed potentially hazardous foods in temperature danger zone (52-134 degrees Fahrenheit.) One door Traulsen in pastry prep room in defrost mode when arrived to site. Potentially hazardous foods in this unit ranged from 49-54 degrees F, such as pooled eggs -50-54 degrees F. Three of the prep refrigerators also had potentially hazardous foods in the temperature danger zone. Maintain potentially hazardous foods at or below 41 degrees, except raw shellfish, which shall be maintained at or below 45 degrees Fahrenheit. All potentially hazardous foods aat 50 degrees or Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction form for list of potentially hazardous foods that were voluntarily discarded.
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
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at final rinse.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at final rinse.
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
Asparagus soup in pot observed on ice bath is not cooling at rapid enough rate. Potentially hazardous foods shall be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit within four hours. Asparagus soup was 92 degees Fahrenheit at 3:17 p.m. and 72 degrees Fahrenheit at 4:18 p.m. Utilize additional cooling methods, such as rapid cooling sticks, or placing food in shallow metal pans to achieve rapid cooling. Cooked asparagus (61 degrees Fahrenheit) in fry station prep refrigerator was made yesterday. Unknown if this is from rapid cooling
The department's words
CHSC 114002 Asparagus soup in pot observed on ice bath is not cooling at rapid enough rate. Potentially hazardous foods shall be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit within four hours. Asparagus soup was 92 degees Fahrenheit at 3:17 p.m. and 72 degrees Fahrenheit at 4:18 p.m. Utilize additional cooling methods, such as rapid cooling sticks, or placing food in shallow metal pans to achieve rapid cooling. Cooked asparagus (61 degrees Fahrenheit) in fry station prep refrigerator was made yesterday. Unknown if this is from rapid cooling
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
Water reached a maximum of 86 degrees Fahrenheit. Provide a minimum of 100 degrees Fahrenheit water.
The department's words
CHSC 113953 Water reached a maximum of 86 degrees Fahrenheit. Provide a minimum of 100 degrees Fahrenheit water.
Clean refrigerator gaskets to remove dirt accumulation. Replace torn one door under counter refrigerator gasket located near warewashing machine.
The department's words
CHSC 114175 Clean refrigerator gaskets to remove dirt accumulation. Replace torn one door under counter refrigerator gasket located near warewashing machine.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
All food handlers shall wear hair restraints.
The department's words
CHSC 113969 All food handlers shall wear hair restraints.
Post sign adjacent to hand wash sink.
The department's words
CHSC 113953.5 Post sign adjacent to hand wash sink.
Show 10 more
Observed employee drinking beverage from uncovered glass in kitchen. Employees shall drink from closed beverage containers.
The department's words
CHSC 113977 Observed employee drinking beverage from uncovered glass in kitchen. Employees shall drink from closed beverage containers.
Observed wiping cloths on food contact surfaces. Store wiping cloths in appropriate sanitizer concentration. Some of wiping cloths did not have appropriate sanitizer concentration. Chlorine sanitizer is the sanitizer that is used in wiping cloth containers. Provide a minimum of 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed wiping cloths on food contact surfaces. Store wiping cloths in appropriate sanitizer concentration. Some of wiping cloths did not have appropriate sanitizer concentration. Chlorine sanitizer is the sanitizer that is used in wiping cloth containers. Provide a minimum of 100 ppm chlorine.
Observed black material on caulking at juncture of food prep sink and wall. This is sink where oysters are shucked. Thoroughly clean area to remove black material. Observed completely brown, wet towel in downstairs beverage closet. Discard towlel and clean area. Make any necessary plumbing repairs.
The department's words
CHSC 114257 Observed black material on caulking at juncture of food prep sink and wall. This is sink where oysters are shucked. Thoroughly clean area to remove black material. Observed completely brown, wet towel in downstairs beverage closet. Discard towlel and clean area. Make any necessary plumbing repairs.
Clean interior of ice machine to remove black material.
The department's words
CHSC 114115 Clean interior of ice machine to remove black material.
Existing noncomplying concrete flooring in downstairs areas will need to be upgraded to approved material at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
The department's words
CHSC 114268 Existing noncomplying concrete flooring in downstairs areas will need to be upgraded to approved material at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
Thorougly clean walk-in refrigerator with alcoholic beverages to remove dirt accumulation from walls and ceiling. Clean shelving in this refrigerator to remove encrusted material. Observed water on ground of this walk-in refrigerator. Make any needed repairs to walk-in unit. Remove standing water from floor.
The department's words
CHSC 114175 Thorougly clean walk-in refrigerator with alcoholic beverages to remove dirt accumulation from walls and ceiling. Clean shelving in this refrigerator to remove encrusted material. Observed water on ground of this walk-in refrigerator. Make any needed repairs to walk-in unit. Remove standing water from floor.
Thorougly clean walk-in refrigerator with alcoholic beverages to remove dirt accumulation from walls and ceiling. Clean shelving in this refrigerator to remove encrusted material. Observed water on ground of this walk-in refrigerator. Make any needed repairs to walk-in unit. Remove standing water from floor.
The department's words
CHSC 114257 Thorougly clean walk-in refrigerator with alcoholic beverages to remove dirt accumulation from walls and ceiling. Clean shelving in this refrigerator to remove encrusted material. Observed water on ground of this walk-in refrigerator. Make any needed repairs to walk-in unit. Remove standing water from floor.
Air in men's restroom is very stagnant. Fan is not working. Repair or replace fan.
The department's words
CHSC 114149 Air in men's restroom is very stagnant. Fan is not working. Repair or replace fan.
Provide thermometer for refrigerator with milk.
The department's words
CHSC 114157 Provide thermometer for refrigerator with milk.
Replace cracked lightguard in front of freezer.
The department's words
CHSC 114252.1 Replace cracked lightguard in front of freezer.
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 Buckeye, you can:
Let Buckeye know
Ask for the manager. Buckeye 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.
About this record
Search the county's inspection lookup for the name or license number L10055.
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
- No Violation(s) Found
- 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.