At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bungalow 44?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed multiple sinks with items stored in them. Maintain all sinks accessible at all times. CHSC 113953.5How 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 Bungalow 44's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed multiple sinks with items stored in them. Maintain all sinks accessible at all times.The county found: “Observed multiple sinks with items stored in them. Maintain all sinks accessible at all times.”
Then the next one.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 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 3, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 3, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed multiple sinks with items stored in them. Maintain all sinks accessible at all times.
The department's words
CHSC 113953.5 Observed multiple sinks with items stored in them. Maintain all sinks accessible at all times.
EarlierFeb 10, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Fry station prep refrigerator: sliced tomatoes: 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Fry station prep refrigerator: sliced tomatoes: 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
Final rinse of dishwasher: 10 - 25 ppm chlorine. Provide a minimum of 50 ppm chlorine at the final rinse. Corrected onsite.
The department's words
CHSC 114099.7 Final rinse of dishwasher: 10 - 25 ppm chlorine. Provide a minimum of 50 ppm chlorine at the final rinse. Corrected onsite.
EarlierFeb 5, 2025Routine inspectionRed placard
6 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
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
<!--[if gte mso 9]> <![endif]--><!--[if gte mso 9]> Normal 0 false false false EN-US X-NONE X-NONE <![endif]--><!--[if gte mso 9]> <![endif]--><!--[if gte mso 10]> /* Style Definitions */ table.MsoNormalTable {mso-style-name: Table Normal ; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent: ; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:8.0pt; mso-para-margin-left:0in; line-height:107%; mso-pagination:widow-orphan; font-size:11.0pt; font-family: Aptos ,sans-serif; mso-ascii-font-family:Aptos; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Aptos; mso-hansi-theme-font:minor-latin; mso-font-kerning:1.0pt; mso-ligatures:standardcontextual;} <![endif]--> Fry station prep refrigerator: buttermilk: 46 degrees F, duck confit: 51 degrees F. i lb. duck confit voluntarily discarded into exterior compost container. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 <!--[if gte mso 9]> <![endif]--><!--[if gte mso 9]> Normal 0 false false false EN-US X-NONE X-NONE <![endif]--><!--[if gte mso 9]> <![endif]--><!--[if gte mso 10]> /* Style Definitions */ table.MsoNormalTable {mso-style-name: Table Normal ; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent: ; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:8.0pt; mso-para-margin-left:0in; line-height:107%; mso-pagination:widow-orphan; font-size:11.0pt; font-family: Aptos ,sans-serif; mso-ascii-font-family:Aptos; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Aptos; mso-hansi-theme-font:minor-latin; mso-font-kerning:1.0pt; mso-ligatures:standardcontextual;} <![endif]--> Fry station prep refrigerator: buttermilk: 46 degrees F, duck confit: 51 degrees F. i lb. duck confit voluntarily discarded into exterior compost container. Maintain potentially hazardous foods 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed clam chowder at 47 degrees F in 18 qt. container in the walk-in refrigerator. Calm chowder was made yesterday. 14 qts. clam chowder voluntarily discarded into prewash sink (liquid) and compost (clams and vegetables.) Rapidly cool potentially hazardous foods from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize approved cooling methods, such as ice bath, ice wands and shallow metal pans.
The department's words
CHSC 114002 Observed clam chowder at 47 degrees F in 18 qt. container in the walk-in refrigerator. Calm chowder was made yesterday. 14 qts. clam chowder voluntarily discarded into prewash sink (liquid) and compost (clams and vegetables.) Rapidly cool potentially hazardous foods from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize approved cooling methods, such as ice bath, ice wands and shallow metal 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
Observed clam chowder at 47 degrees F in 18 qt. container in the walk-in refrigerator. Calm chowder was made yesterday. 14 qts. clam chowder voluntarily discarded into prewash sink (liquid) and compost (clams and vegetables.) Rapidly cool potentially hazardous foods from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize approved cooling methods, such as ice bath, ice wands and shallow metal pans.
The department's words
CHSC 114002.1 Observed clam chowder at 47 degrees F in 18 qt. container in the walk-in refrigerator. Calm chowder was made yesterday. 14 qts. clam chowder voluntarily discarded into prewash sink (liquid) and compost (clams and vegetables.) Rapidly cool potentially hazardous foods from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize approved cooling methods, such as ice bath, ice wands and shallow metal 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 sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. Don't use this dishwasher until it is capable of providing 50 ppm chlorine.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. Don't use this dishwasher until it is capable of providing 50 ppm chlorine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
So,e of the shellfish tags for November are missing the ship date. Bungalow 44 became aware of this issue and contacted the vendor to make correction.
The department's words
CHSC 114039 So,e of the shellfish tags for November are missing the ship date. Bungalow 44 became aware of this issue and contacted the vendor to make correction.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 30, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bar dishwasher at 0 ppm chlorine. Provide a minimum of 50 ppm chlorine. Corrected at inspection.
The department's words
CHSC 114099.7 Observed bar dishwasher at 0 ppm chlorine. Provide a minimum of 50 ppm chlorine. Corrected at inspection.
EarlierJul 28, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chocolate mousse at 48 degrees F in two door refrigerator. Observed cheese at 43-45 degrees F in right prep refrigerator (across from char-broiler). Cheese stacked above pan. Observed cooked potatoes and cooked cauliflower in left prep refrigerator at 45 degrees F. Neither was cooked today. Two door refrigerator was set to colder setting during the inspection. Repeat violation. 7/28/21: Grill station prep refrigerator: white cheddar cheese slices measured 41 - 44 degrees F. Place smaller portion in insert pan to maintain at or below 41 degrees F. Two door refrigerator with chocolate mousse and shrimp paste -okay.
The department's words
CHSC 113996 Observed chocolate mousse at 48 degrees F in two door refrigerator. Observed cheese at 43-45 degrees F in right prep refrigerator (across from char-broiler). Cheese stacked above pan. Observed cooked potatoes and cooked cauliflower in left prep refrigerator at 45 degrees F. Neither was cooked today. Two door refrigerator was set to colder setting during the inspection. Repeat violation. 7/28/21: Grill station prep refrigerator: white cheddar cheese slices measured 41 - 44 degrees F. Place smaller portion in insert pan to maintain at or below 41 degrees F. Two door refrigerator with chocolate mousse and shrimp paste -okay.
EarlierJun 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chocolate mousse at 48 degrees F in two door refrigerator. Observed cheese at 43-45 degrees F in right prep refrigerator (across from char-broiler). Cheese stacked above pan. Observed cooked potatoes and cooked cauliflower in left prep refrigerator at 45 degrees F. Neither was cooked today. Two door refrigerator was set to colder setting during the inspection. Repeat violation.
The department's words
CHSC 113996 Observed chocolate mousse at 48 degrees F in two door refrigerator. Observed cheese at 43-45 degrees F in right prep refrigerator (across from char-broiler). Cheese stacked above pan. Observed cooked potatoes and cooked cauliflower in left prep refrigerator at 45 degrees F. Neither was cooked today. Two door refrigerator was set to colder setting during the inspection. Repeat violation.
EarlierOct 28, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean interior of ice machine to remove black material. Wash, rinse, sanitize and rinse again.
The department's words
CHSC 114115 Clean interior of ice machine to remove black material. Wash, rinse, sanitize and rinse again.
EarlierMay 21, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean interior of ice .machine to remove black material from ice machine on white plastic part above ice. Repeat violation. Submit photo.
The department's words
CHSC 114115 Clean interior of ice .machine to remove black material from ice machine on white plastic part above ice. Repeat violation. Submit photo.
EarlierFeb 28, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods in cooling process in covered containers and one cover with plastic wrap at 2:50 PM. Butternut squash soup at 66F(finished cooking at 12:00 p,, cooked acorn squash at 51F (finished cooking at 10:00 AM, and blanched brussel sprouts at 52F ( finished cooking at *;00AM.
The department's words
CHSC 114002.1 Observed the following potentially hazardous foods in cooling process in covered containers and one cover with plastic wrap at 2:50 PM. Butternut squash soup at 66F(finished cooking at 12:00 p,, cooked acorn squash at 51F (finished cooking at 10:00 AM, and blanched brussel sprouts at 52F ( finished cooking at *;00AM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 22, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed slight accumulation of grey material in interior of ice machine. Follow manufacturer's instruction for cleaning of ice machine.
The department's words
CHSC 114115 Observed slight accumulation of grey material in interior of ice machine. Follow manufacturer's instruction for cleaning of ice machine.
Rust colored water came out of faucet when both hot and cold water were turned on today.
The department's words
CHSC 114190 Rust colored water came out of faucet when both hot and cold water were turned on today.
EarlierFeb 21, 2018Routine inspectionYellow placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed hardboiled eggs and cooked pasta that were both made yesterday at 52 degrees Fahrenheit in far left prep refrigerator. Eggs and pasta were both voluntarily discarded - see VCD sheet. Grill prep refrigerator: aioli made at facility and port cheese both measured 42 degrees Fahrenheit.
The department's words
CHSC 113996 Observed hardboiled eggs and cooked pasta that were both made yesterday at 52 degrees Fahrenheit in far left prep refrigerator. Eggs and pasta were both voluntarily discarded - see VCD sheet. Grill prep refrigerator: aioli made at facility and port cheese both measured 42 degrees Fahrenheit.
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
Raw chicken cooked to 138 degrees Fahrenheit. This piece of chicken was discarded and a new piece of chicken was cooked to above 165 degrees Fahrenheit. Two burgers that were ordered medium were cooked to 148 degrees Fahrenheit. Burgers were placed back on grill and cooked above 157 degrees Fahrenheit at third attempt.
The department's words
CHSC 114004 Raw chicken cooked to 138 degrees Fahrenheit. This piece of chicken was discarded and a new piece of chicken was cooked to above 165 degrees Fahrenheit. Two burgers that were ordered medium were cooked to 148 degrees Fahrenheit. Burgers were placed back on grill and cooked above 157 degrees Fahrenheit at third attempt.
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)
Shellfish tags not in chronological order. Maintain shellfish tags in chronological order. No shellfish tags for last week of November. Chef stated that they may have not served shellfish the last week of November. Make sure to keep shellfish tags for at least 90 days.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order. Maintain shellfish tags in chronological order. No shellfish tags for last week of November. Chef stated that they may have not served shellfish the last week of November. Make sure to keep shellfish tags for at least 90 days.
Observed employee drinking from uncovered glass behind the bar.
The department's words
CHSC 113977 Observed employee drinking from uncovered glass behind the bar.
No hand wash signs at all three restrooms. Three hand wash signs provided today.
The department's words
CHSC 113953.5 No hand wash signs at all three restrooms. Three hand wash signs provided today.
Observed slight accumulation of grey material in interior of ice machine. Follow manufacturer's instruction for cleaning of ice machine.
The department's words
CHSC 114115 Observed slight accumulation of grey material in interior of ice machine. Follow manufacturer's instruction for cleaning of ice machine.
Observed head of lettuce wrapped in plastic in refrigerated drawer in prep refrigerator.
The department's words
CHSC 113992 Observed head of lettuce wrapped in plastic in refrigerated drawer in prep refrigerator.
Show 4 more
Observed ceramic plate in flour bulk storage container. Corrected at inspection.
The department's words
CHSC 114119 Observed ceramic plate in flour bulk storage container. Corrected at inspection.
No sanitizer in wiping cloth container at server station. Between 10 - 50 ppm chlorine in wiping cloth container at cookline.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container at server station. Between 10 - 50 ppm chlorine in wiping cloth container at cookline.
Replace deteriorated blue lid of bulk storage container on flour within two weeks.
The department's words
CHSC 114175 Replace deteriorated blue lid of bulk storage container on flour within two weeks.
Rust colored water came out of faucet when both hot and cold water were turned on today.
The department's words
CHSC 114190 Rust colored water came out of faucet when both hot and cold water were turned on today.
EarlierOct 18, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Large garbage container in front of hand wash sink in back kitchen area. Strainer with ice in hand wash. Corrected during inspection.
The department's words
CHSC 113953.1 Large garbage container in front of hand wash sink in back kitchen area. Strainer with ice in hand wash. Corrected during inspection.
Fryer prep refrigerator: raw chicken: 46 degrees Fahrenheit, sliced cherry tomatoes: 48 degrees Fahrenheit. Port salut cheese in far right prep refrigerator measured 50 degrees Fahrenheit and was voluntarily discarded - see voluntary condemnation and destruction sheet. Chocolate mousse made at approximately 1:00 measured 44 degrees Fahrenheit in two door True refrigerator.
The department's words
CHSC 113996 Fryer prep refrigerator: raw chicken: 46 degrees Fahrenheit, sliced cherry tomatoes: 48 degrees Fahrenheit. Port salut cheese in far right prep refrigerator measured 50 degrees Fahrenheit and was voluntarily discarded - see voluntary condemnation and destruction sheet. Chocolate mousse made at approximately 1:00 measured 44 degrees Fahrenheit in two door True refrigerator.
Clean interior of ice machine to remove slight accumulation of grey material.
The department's words
CHSC 114115 Clean interior of ice machine to remove slight accumulation of grey material.
Floor sink under hand wash sink was half - full of wastewater. Sink looked better when later checked during inspection. Monitor floor sink and repair as needed.
The department's words
CHSC 114190 Floor sink under hand wash sink was half - full of wastewater. Sink looked better when later checked during inspection. Monitor floor sink and repair as needed.
Janitorial sink is not being utilized. Wastewater from cleaning floor is dumped into floor sinks. Remove items from janitorial sink and utilize this sink to dispose of wastewater from mopping the floor.
The department's words
CHSC 114279 Janitorial sink is not being utilized. Wastewater from cleaning floor is dumped into floor sinks. Remove items from janitorial sink and utilize this sink to dispose of wastewater from mopping the floor.
EarlierFeb 27, 2017Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Most recent inspection report is not available.
The department's words
CHSC 113725.1 Most recent inspection report is not available.
None of the food handler cards available to view during inspection. Food handler cards are locked in the office, per one of the food handlers. Food hander cards shall be accessible to person in charge, so the cards can be viewed during the inspection.
The department's words
CHSC 113948 None of the food handler cards available to view during inspection. Food handler cards are locked in the office, per one of the food handlers. Food hander cards shall be accessible to person in charge, so the cards can be viewed during the inspection.
No paper towels inside dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser.
Corrected during the inspection
Walk-in refrigerator: Caesar dressing measured 44 degrees Fahrenheit and raw hamburger patties measure 42 degrees Fahrenheit. Saute prep refrigerator: sliced hardboiled eggs double stacked on top of inserts: 42 degrees F. Do not double stack food. Eggs placed into lower portion of unit. Fry station prep refrigerator: rice cakes: 45 degrees F and risotto balls: 42 degrees F. Pantry prep refrigerator: Caesar dressing: 42 degrees F.
The department's words
CHSC 113996 Walk-in refrigerator: Caesar dressing measured 44 degrees Fahrenheit and raw hamburger patties measure 42 degrees Fahrenheit. Saute prep refrigerator: sliced hardboiled eggs double stacked on top of inserts: 42 degrees F. Do not double stack food. Eggs placed into lower portion of unit. Fry station prep refrigerator: rice cakes: 45 degrees F and risotto balls: 42 degrees F. Pantry prep refrigerator: Caesar dressing: 42 degrees F.
Clean interior of ice machine to remove grey substance.
The department's words
CHSC 114115 Clean interior of ice machine to remove grey substance.
Show 7 more
Garbage can obstructing hand wash sink in back kitchen area.
The department's words
CHSC 113953.1 Garbage can obstructing hand wash sink in back kitchen area.
Corrected during the inspection
Unlabeled chemical spray bottle in warewashing area.
The department's words
CHSC 114254.1 Unlabeled chemical spray bottle in warewashing area.
Corrected during the inspection
No sanitizer test strips available to staff during inspection. Food handler stated that they are in the locked office. Sanitizer test strips shall be readily available to staff to utilize test strips to check sanitizer level at dishwashers, three-compartment sink, and wiping cloth containers.
The department's words
CHSC 114107 No sanitizer test strips available to staff during inspection. Food handler stated that they are in the locked office. Sanitizer test strips shall be readily available to staff to utilize test strips to check sanitizer level at dishwashers, three-compartment sink, and wiping cloth containers.
Observed seven unsecured pressurized cylinders. Some cylinders appear not to be empty.
The department's words
CHSC 114172 Observed seven unsecured pressurized cylinders. Some cylinders appear not to be empty.
The wall under the three-compartment sink is black. Clean this wall to remove dirt accumulation.
The department's words
CHSC 114257 The wall under the three-compartment sink is black. Clean this wall to remove dirt accumulation.
Plastic container with meat on floor of walk-in refrigerator and metal container of lemons and limes on floor in bar.
The department's words
CHSC 114047 Plastic container with meat on floor of walk-in refrigerator and metal container of lemons and limes on floor in bar.
Corrected during the inspection
Observed two ceramic plates in two bulk storage containers. Do not store ceramic plates in bulk storage bins. Use scoopers with long handles.
The department's words
CHSC 114119 Observed two ceramic plates in two bulk storage containers. Do not store ceramic plates in bulk storage bins. Use scoopers with long handles.
Corrected during the inspection
EarlierOct 16, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Feta cheese (47 degrees Fahrenheit) and goat cheese (46 degrees Fahrenheit) in pantry prep refrigerator.
The department's words
CHSC 113996 Feta cheese (47 degrees Fahrenheit) and goat cheese (46 degrees Fahrenheit) in pantry prep refrigerator.
Thermometer not observed.
The department's words
CHSC 114157 Thermometer not observed.
Garbage can in front of food prep sink was relocated.
The department's words
CHSC 114163 Garbage can in front of food prep sink was relocated.
Corrected during the inspection
Certified Food Manger (CFM) certificate is only valid for one facility. This facility doesn't have a valid CFM. Manager showed proof of registration in November 2, 2015 CFM exam. Submit copy of certificate to Environmental Health once you receive it.
The department's words
CHSC 113947.1 Certified Food Manger (CFM) certificate is only valid for one facility. This facility doesn't have a valid CFM. Manager showed proof of registration in November 2, 2015 CFM exam. Submit copy of certificate to Environmental Health once you receive it.
EarlierFeb 24, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
No sanitizer at final rinse of warewashing machine.
The department's words
CHSC 114099.6 No sanitizer at final rinse of warewashing machine.
Corrected during the inspection
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Corrected during the inspection
Observed pot with sauce in hand wash sink.
The department's words
CHSC 113953.1 Observed pot with sauce in hand wash sink.
Corrected during the inspection
Saute prep refrigerator: open container of heavy cream - 49 degrees Fahrenheit, sliced tomatoes - 43 degrees Fahrenheit, lamb stew - 45 degrees Fahrenheit. Grill station prep refrigerator: white cheddar cheese - 44 degrees Fahrenheit.
The department's words
CHSC 113996 Saute prep refrigerator: open container of heavy cream - 49 degrees Fahrenheit, sliced tomatoes - 43 degrees Fahrenheit, lamb stew - 45 degrees Fahrenheit. Grill station prep refrigerator: white cheddar cheese - 44 degrees Fahrenheit.
White cheddar cheese stored on top of linen napkin in plastic prep refrigerator insert pan.
The department's words
CHSC 114185 White cheddar cheese stored on top of linen napkin in plastic prep refrigerator insert pan.
Show 3 more
Slight amount of discolored material inside ice machine.
The department's words
CHSC 114115 Slight amount of discolored material inside ice machine.
Observed two bulk storage containers without labels.
The department's words
CHSC 114051 Observed two bulk storage containers without labels.
Concrete floor is existing noncomplying. This flooring 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 Concrete floor is existing noncomplying. This flooring will need to be upgraded to approved material at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Let Bungalow 44 know
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Complain directly to the health department
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L10561.
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.