At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 13, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Cafe Arrivederci?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Water at two-compartment sink reached 110 degrees F and the janitorial sink reached 109 degrees F. Hot water at these sinks shall reach 120 degrees F. CHSC 114192How 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
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Follow the steps for each item, with the rule beside it.
Next: Water at two-compartment sink reached 110 degrees F and the janitorial sink reached 109 degrees F. Hot water at these sinks shall reach 120 degrees F.The county found: “Water at two-compartment sink reached 110 degrees F and the janitorial sink reached 109 degrees F. Hot water at these…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestAug 13, 2025Routine inspectionGreen placard
This one: Green placard, inspected Aug 13, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Water at two-compartment sink reached 110 degrees F and the janitorial sink reached 109 degrees F. Hot water at these sinks shall reach 120 degrees F.
The department's words
CHSC 114192 Water at two-compartment sink reached 110 degrees F and the janitorial sink reached 109 degrees F. Hot water at these sinks shall reach 120 degrees F.
EarlierSep 26, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed flour used for batter but not TPHC label. Manager stated flour changed daily. / Flour must be changed at least once every 4 hours. label container with time set out and a 4 hour later discard time.
The department's words
CHSC 114000 Observed flour used for batter but not TPHC label. Manager stated flour changed daily. / Flour must be changed at least once every 4 hours. label container with time set out and a 4 hour later discard time.
EarlierOct 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierMar 29, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114119
The department's words
Code CHSC 114119
EarlierOct 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 3, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 13, 2019Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113980
The department's words
Code CHSC 113980
Code CHSC 114113
The department's words
Code CHSC 114113
Code CHSC 113984
The department's words
Code CHSC 113984
EarlierSep 21, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Per conversation with chef, different utensils are not being used with different types of raw food or animal origin nor are they being sanitized between uses. Correct this by sanitizing or using different utensils. Did not physically observe this violation during inspection as raw chicken was the only raw meat handled at that time. I discourage the practice of hanging tongs on oven handles as these handles are not cleaned and sanitized often. Major violation corrected to minor violation.
The department's words
CHSC 114117 Per conversation with chef, different utensils are not being used with different types of raw food or animal origin nor are they being sanitized between uses. Correct this by sanitizing or using different utensils. Did not physically observe this violation during inspection as raw chicken was the only raw meat handled at that time. I discourage the practice of hanging tongs on oven handles as these handles are not cleaned and sanitized often. Major violation corrected to minor violation.
Observed food handler touch raw meat, then begin to touch other surfaces (like a bottle of oil) in the kitchen. Wash hands before touching clean equipment or surfaces, especially after handling raw food.
The department's words
CHSC 113953.3 Observed food handler touch raw meat, then begin to touch other surfaces (like a bottle of oil) in the kitchen. Wash hands before touching clean equipment or surfaces, especially after handling raw food.
EarlierSep 18, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a tong used to touch raw chicken, placed in a bucket with other utensils (filled with water), and a spoon in that bucket being used to plate cooked pasta. The raw chicken residue may have contaminated the other utensils. Ensure food contact surfaces (fcs) are washed and sanitized when changing from working with raw foods and ready to eat foods, and separate these utensils so they do not cross contaminate each other. Also ensure that fcs are cleaned before each use with different types of raw food.
The department's words
CHSC 114117 Observed a tong used to touch raw chicken, placed in a bucket with other utensils (filled with water), and a spoon in that bucket being used to plate cooked pasta. The raw chicken residue may have contaminated the other utensils. Ensure food contact surfaces (fcs) are washed and sanitized when changing from working with raw foods and ready to eat foods, and separate these utensils so they do not cross contaminate each other. Also ensure that fcs are cleaned before each use with different types of raw food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
No hand sink at bar. This will be required at change of ownership, remodel, or as deemed necessary by our department.
The department's words
CHSC 113953 No hand sink at bar. This will be required at change of ownership, remodel, or as deemed necessary by our department.
Observed raw, pooled, eggs at 49F. Cold hold potentially hazardous foods (PHFs) at 41F or below.
The department's words
CHSC 113996 Observed raw, pooled, eggs at 49F. Cold hold potentially hazardous foods (PHFs) at 41F or below.
Observed cooked pasta at 59-63F in walk-in, covered with plastic wrap. Cool PHF rapidly, uncovered in shallow containers. These items finished cooking about 1.5 hours prior.
The department's words
CHSC 114002.1 Observed cooked pasta at 59-63F in walk-in, covered with plastic wrap. Cool PHF rapidly, uncovered in shallow containers. These items finished cooking about 1.5 hours prior.
Observed gnats in kitchen, several (about 10) were located on ceiling above janitorial sink. Determine source of vermin and exclude vermin. Observed Raid in kitchen. Don't use household pesticides in kitchen. Have pest control treat as needed.
The department's words
CHSC 114259.1 Observed gnats in kitchen, several (about 10) were located on ceiling above janitorial sink. Determine source of vermin and exclude vermin. Observed Raid in kitchen. Don't use household pesticides in kitchen. Have pest control treat as needed.
Remove/clean debris on flooring and pipes by ice machine.
The department's words
CHSC 114115.c Remove/clean debris on flooring and pipes by ice machine.
Show 2 more
Remove duct tape on surfaces (e.g. prep fridge handle, and pipe under bar sink) as these are not smooth, durable, easily cleanable surfaces. Repair as needed.
The department's words
CHSC 114130.1 Remove duct tape on surfaces (e.g. prep fridge handle, and pipe under bar sink) as these are not smooth, durable, easily cleanable surfaces. Repair as needed.
* Re-grout and/or smooth out grout in areas under warewashing sink as needed * Unapproved flooring (rough concrete) in restroom for employees. This will have to be upgraded upon remodel, change of ownership, or as deemed necessary by EHS.
The department's words
CHSC 114268 * Re-grout and/or smooth out grout in areas under warewashing sink as needed * Unapproved flooring (rough concrete) in restroom for employees. This will have to be upgraded upon remodel, change of ownership, or as deemed necessary by EHS.
EarlierDec 11, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
There were no current Certified Food Handler Cards at the time of the inspection.
The department's words
CHSC 113947.1 There were no current Certified Food Handler Cards at the time of the inspection.
Observed a drink without lid in food preparation area. Approved practices include drinking from a closed container that is handled to prevent contamination of employee's hands or from a beverage container with a tight fitting lid and straw.
The department's words
CHSC 113977 Observed a drink without lid in food preparation area. Approved practices include drinking from a closed container that is handled to prevent contamination of employee's hands or from a beverage container with a tight fitting lid and straw.
Observed the ice makers inside surface was not clean. All food contact surfaces shall be cleaned as required. Please clean the surface often.
The department's words
CHSC 114113 Observed the ice makers inside surface was not clean. All food contact surfaces shall be cleaned as required. Please clean the surface often.
Observed working containers holding food without labels in the storage room and walk-in refrigerator. Label all the containers that holding food.
The department's words
CHSC 114051 Observed working containers holding food without labels in the storage room and walk-in refrigerator. Label all the containers that holding food.
Observed sanitizing solution in wiping cloth busked is measured less than the required concentration. An employee corrected it during the inspection.
The department's words
CHSC 114185.1 Observed sanitizing solution in wiping cloth busked is measured less than the required concentration. An employee corrected it during the inspection.
EarlierSep 7, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 22, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Observed employee touch raw meat, dip hands in bucket of pre-soaking utensils, then rinse hands in 2 compartment sink to return back to working with food. B. Observed employee wash hands at hand sink then use dirty dry wiping cloth to dry hands then stuff wiping cloth in back pocket. Ensure to wash hands at designated hand sink only. Use soap and warm water and scrub for 20 seconds, rinse and use single use paper towels only to dry hands. Discussed proper hand washing with employee. Hands washed correctly.
The department's words
CHSC 113953.3 A. Observed employee touch raw meat, dip hands in bucket of pre-soaking utensils, then rinse hands in 2 compartment sink to return back to working with food. B. Observed employee wash hands at hand sink then use dirty dry wiping cloth to dry hands then stuff wiping cloth in back pocket. Ensure to wash hands at designated hand sink only. Use soap and warm water and scrub for 20 seconds, rinse and use single use paper towels only to dry hands. Discussed proper hand washing with employee. Hands washed correctly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed pot of chicken broth on stove with no heat at 108F. Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. Discussed with employee to use double boiler to hot hold at 135F or higher. Broth discarded.
The department's words
CHSC 113996 Observed pot of chicken broth on stove with no heat at 108F. Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. Discussed with employee to use double boiler to hot hold at 135F or higher. Broth discarded.
Inside of prep top covers with large amount of food debris. Clean regularly. Replace seal/caulk on top part of prep cooler by inserts that is discolored and cracked.
The department's words
CHSC 114113 Inside of prep top covers with large amount of food debris. Clean regularly. Replace seal/caulk on top part of prep cooler by inserts that is discolored and cracked.
Shell stock tags stored on cook line missing shell stock tags. Employee stored tag on wall in prep area. Ensure to store shell stock tag with batch of shell stock until product is gone. Discussed with PIC tag stored with product.
The department's words
CHSC 114039.1 Shell stock tags stored on cook line missing shell stock tags. Employee stored tag on wall in prep area. Ensure to store shell stock tag with batch of shell stock until product is gone. Discussed with PIC tag stored with product.
A. Observed raw chicken and seafood stored in back row of drop pans in top of prep cooler. To prevent potential contamination from dripping raw meat, store taw meats on bottom shelf in bottom door of prep cooler. Discussed with PIC. B. Observed raw chicken stored next to cut vegetables in walk-in. Ensure all raw meats are stored below and away from ready toe at foods. Chicken relocated.
The department's words
CHSC 113986 A. Observed raw chicken and seafood stored in back row of drop pans in top of prep cooler. To prevent potential contamination from dripping raw meat, store taw meats on bottom shelf in bottom door of prep cooler. Discussed with PIC. B. Observed raw chicken stored next to cut vegetables in walk-in. Ensure all raw meats are stored below and away from ready toe at foods. Chicken relocated.
No detectable sanitizer in one of the sanitizer buckets. Ensure to change sanitizer buckets every 2 hours. Store wiping cloths in bucket when not in use.
The department's words
CHSC 114185.1 No detectable sanitizer in one of the sanitizer buckets. Ensure to change sanitizer buckets every 2 hours. Store wiping cloths in bucket when not in use.
EarlierApr 7, 2015Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Employee did not wash hands after handling raw animal product. Wash hands at all required times (see handout).
The department's words
CHSC 113953.3 Employee did not wash hands after handling raw animal product. Wash hands at all required times (see handout).
Submit plans to install a hand sink within 30 days and install sink within 90 days to avoid cost recovery fees.
The department's words
CHSC 113953 Submit plans to install a hand sink within 30 days and install sink within 90 days to avoid cost recovery fees.
Chicken and beef in inserts of refrigerator at the cook line measured 48 F. Do not overfill inserts. Fill only 3/4 full and refrigerate the remainder of food. Milk in the bar refrigerator measured 46 F. Lower the temperature of the refrigerator and place a display thermometer in the warmest part of the refrigerator.
The department's words
CHSC 113996 Chicken and beef in inserts of refrigerator at the cook line measured 48 F. Do not overfill inserts. Fill only 3/4 full and refrigerate the remainder of food. Milk in the bar refrigerator measured 46 F. Lower the temperature of the refrigerator and place a display thermometer in the warmest part of the refrigerator.
Clean deep stains from cutting boards. Refinish or replace if stains cannot be removed.
The department's words
CHSC 114097 Clean deep stains from cutting boards. Refinish or replace if stains cannot be removed.
Observed droppings on a shelf in the wait station. Clean using wet methods and monitor for new activity.
The department's words
CHSC 114259.1 Observed droppings on a shelf in the wait station. Clean using wet methods and monitor for new activity.
Show 7 more
Clean accumulation of grease and food debris on and around equipment to prevent attracting vermin.
The department's words
CHSC 114115.c Clean accumulation of grease and food debris on and around equipment to prevent attracting vermin.
Utensils stored in room temp water. Store on a clean surface or in water measuring 135 F.
The department's words
CHSC 114119 Utensils stored in room temp water. Store on a clean surface or in water measuring 135 F.
Replace burned out light bulbs and turn lights on in kitchen to allow sufficient light for cleaning and food prep.
The department's words
CHSC 114252 Replace burned out light bulbs and turn lights on in kitchen to allow sufficient light for cleaning and food prep.
Repair leaking pipe under the pot sink.
The department's words
CHSC 114190 Repair leaking pipe under the pot sink.
Clean garbage area to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean garbage area to prevent attracting vermin.
Seal gaps around doors to prevent entry of vermin.
The department's words
CHSC 114259 Seal gaps around doors to prevent entry of vermin.
Grout is missing from between many tiles in the kitchen and bar. Replace grout to allow for proper cleaning of floors. Replace missing tiles.
The department's words
CHSC 114268 Grout is missing from between many tiles in the kitchen and bar. Replace grout to allow for proper cleaning of floors. Replace missing tiles.
EarlierJan 29, 2014Follow-up inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
I did not observe any cooling violations at this inspection. Thank you for using an approved method to rapidly cool food.
The department's words
CHSC 114002 I did not observe any cooling violations at this inspection. Thank you for using an approved method to rapidly cool food.
Corrected during the inspection
Linens are no longer being re-used for lining bread baskets.
The department's words
CHSC 114097 Linens are no longer being re-used for lining bread baskets.
Corrected during the inspection
Food in the walk-in observed between 44 and 47 degrees F. Adjust/lower temperature immediately to maintain food temps at or below 41 degrees F. A new gasket has been ordered for the door.
The department's words
CHSC 113996 Food in the walk-in observed between 44 and 47 degrees F. Adjust/lower temperature immediately to maintain food temps at or below 41 degrees F. A new gasket has been ordered for the door.
Replace broken gaskets on the salad prep refridgerator and keep working thermometers in the warmest part of the unit.
The department's words
CHSC 114175 Replace broken gaskets on the salad prep refridgerator and keep working thermometers in the warmest part of the unit.
Observed cleaning and other work underway to rodent-proof the outdoor storage units. Continue storing food inside until you receive approval from EHS.
The department's words
CHSC 114257 Observed cleaning and other work underway to rodent-proof the outdoor storage units. Continue storing food inside until you receive approval from EHS.
EarlierJan 8, 2014Routine inspectionViolation(s) Found
21 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed tomato sauce in the walk-in refridgerator at 50 degrees F. Demiglaze in the bottom of the pizza prep refridgerator was at 48 degrees F. Use proper cooling methods outlined in the attached handout to ensure food cools to 41 degrees F or below in 6 hours.
The department's words
CHSC 114002 Observed tomato sauce in the walk-in refridgerator at 50 degrees F. Demiglaze in the bottom of the pizza prep refridgerator was at 48 degrees F. Use proper cooling methods outlined in the attached handout to ensure food cools to 41 degrees F or below in 6 hours.
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 linens used to line bread baskets being re-used after served to customers. Clean linens after each use.
The department's words
CHSC 114097 Observed linens used to line bread baskets being re-used after served to customers. Clean linens after each use.
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)
Observed employee eating and drinking at the cook line. Employees must not eat or drink in a work area.
The department's words
CHSC 113977 Observed employee eating and drinking at the cook line. Employees must not eat or drink in a work area.
Corrected during the inspection
Did not observe employees washing their hands during food preparation. Employees must wash hands at all required times.
The department's words
CHSC 113953.3 Did not observe employees washing their hands during food preparation. Employees must wash hands at all required times.
Designate one sink for handwashing only (in the kitchen). Provide permanently mounted and stocked soap and paper towel dispensers. Stock the handwash sink at the bar with paper towels.
The department's words
CHSC 113953 Designate one sink for handwashing only (in the kitchen). Provide permanently mounted and stocked soap and paper towel dispensers. Stock the handwash sink at the bar with paper towels.
Observed shrimp at 45 degrees F in the refridgerator behind the cooking line. Observed multiple foods in the pizza prep refridgerator between 42-44 degrees F. Adjust the temperature in these units to maintain temperatures of 41 degrees F or below. Use a probe thermometer to monitor temperatures of food in these units.
The department's words
CHSC 113996 Observed shrimp at 45 degrees F in the refridgerator behind the cooking line. Observed multiple foods in the pizza prep refridgerator between 42-44 degrees F. Adjust the temperature in these units to maintain temperatures of 41 degrees F or below. Use a probe thermometer to monitor temperatures of food in these units.
It appears that butter is being re-used. When questioned, an employee disposed of the butter.
The department's words
CHSC 114079 It appears that butter is being re-used. When questioned, an employee disposed of the butter.
Corrected during the inspection
Show 14 more
Mop water is being dumped in the storm drain outside the back door. Do not discard any wastewater into the storm drain. Use the toilet to discard mop water.
The department's words
CHSC 114197 Mop water is being dumped in the storm drain outside the back door. Do not discard any wastewater into the storm drain. Use the toilet to discard mop water.
Observed droppings in the outdoor storage unit on shelving and behind the freezer. Wash, rinse, and sanitize all food containers stored in this area and then move them inside the facility. Discontinue use of this area for dry food storage. Discard all food items that are in containers that cannot be wash, rinsed, and santized.
The department's words
CHSC 114259.1 Observed droppings in the outdoor storage unit on shelving and behind the freezer. Wash, rinse, and sanitize all food containers stored in this area and then move them inside the facility. Discontinue use of this area for dry food storage. Discard all food items that are in containers that cannot be wash, rinsed, and santized.
Observed food stored on the floor of the walk-in refridgerator. Store all food at least 6 inches off the floor.
The department's words
CHSC 114047 Observed food stored on the floor of the walk-in refridgerator. Store all food at least 6 inches off the floor.
Observed mold in the ice machine. Empty machine and clean thoroughly. Observed food debris on the meat slicer - clean slicer daily. Bleach cutting boards.
The department's words
CHSC 114115 Observed mold in the ice machine. Empty machine and clean thoroughly. Observed food debris on the meat slicer - clean slicer daily. Bleach cutting boards.
Cover all food in the walk-in and in all refridgeration units. Do not use linens as food covers. Cover water pitchers at the wait-station. Observed cleaning items stored in the coffee/tea prep area. Store all cleaning items in a separate location.
The department's words
CHSC 113986 Cover all food in the walk-in and in all refridgeration units. Do not use linens as food covers. Cover water pitchers at the wait-station. Observed cleaning items stored in the coffee/tea prep area. Store all cleaning items in a separate location.
Obtain test strips to test the sanitizing solution of the dishwasher and of the Kleen-pails for wiping cloths.
The department's words
CHSC 114107 Obtain test strips to test the sanitizing solution of the dishwasher and of the Kleen-pails for wiping cloths.
Replace the broken gasket on the door to the walk-in refridgerator. Clean the freezer in the outdoor storage area (inside and out). Either move this freezer indoors or contact EHS to approve the storage unit. Move soda from outdoor storage to an approved location indoors.
The department's words
CHSC 114175 Replace the broken gasket on the door to the walk-in refridgerator. Clean the freezer in the outdoor storage area (inside and out). Either move this freezer indoors or contact EHS to approve the storage unit. Move soda from outdoor storage to an approved location indoors.
Observed utensils in room temperature water at the cook line and beside the steam table. Store clean utensils in a clean, dry, container. Observed utensils on a dirty cloth above the refridgerator on the cooking line. Wash, rinse, and sanitize utensils and store in a clean, dry location.
The department's words
CHSC 114119 Observed utensils in room temperature water at the cook line and beside the steam table. Store clean utensils in a clean, dry, container. Observed utensils on a dirty cloth above the refridgerator on the cooking line. Wash, rinse, and sanitize utensils and store in a clean, dry location.
Replace broken lights above the cook line and the pizza prep area.
The department's words
CHSC 114252 Replace broken lights above the cook line and the pizza prep area.
Observed broken thermometers in the walk-in refridgerator and in the prep refridgerator beside the white upright freezer. Replace these thermometers. Provide display thermometers for all refridgeration units and place in the warmest part of the unit (by the door). Check temperatures of these units throughout the day.
The department's words
CHSC 114157 Observed broken thermometers in the walk-in refridgerator and in the prep refridgerator beside the white upright freezer. Replace these thermometers. Provide display thermometers for all refridgeration units and place in the warmest part of the unit (by the door). Check temperatures of these units throughout the day.
Observed wiping cloths on counters. Store in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed wiping cloths on counters. Store in sanitizing solution of 100 ppm chlorine.
Provide an air gap between pipes of food prep sink (beside meat slicer) and floor drain. The air gap should be twice the diameter of the water supply inlet, but not less than one inch.
The department's words
CHSC 114193 Provide an air gap between pipes of food prep sink (beside meat slicer) and floor drain. The air gap should be twice the diameter of the water supply inlet, but not less than one inch.
Thoroughly clean the kitchen area. Clean shelving by the cook line, handles of refridgeration units, shelving above water pitchers (in the wait station), and inside the walk-in refridgerator. Exclude vermin from the outdoor storage areas by sealing all gaps and thoroughly cleaning the floors, walls, and shelving. Seal the gap at the bottom of the back door to the kitchen area.
The department's words
CHSC 114257 Thoroughly clean the kitchen area. Clean shelving by the cook line, handles of refridgeration units, shelving above water pitchers (in the wait station), and inside the walk-in refridgerator. Exclude vermin from the outdoor storage areas by sealing all gaps and thoroughly cleaning the floors, walls, and shelving. Seal the gap at the bottom of the back door to the kitchen area.
Clean floors, behind equipment (especially beside the pizza prep refridgerator). Use approved flooring and coving for the area under the food prep sink. Write up a cleaning schedule to ensure the kitchen is cleaned daily.
The department's words
CHSC 114268 Clean floors, behind equipment (especially beside the pizza prep refridgerator). Use approved flooring and coving for the area under the food prep sink. Write up a cleaning schedule to ensure the kitchen is cleaned daily.
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10293.
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.