At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 21, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Cafe Lotus?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed utensils stored in 70 F water at the cook line. Observed 2 knives stored between the wall and a cable pipe in the side storage room. Utensils must be stored in a way that will prevent cross contamination. Utensils washed and placed in an empty container to be replaced every 4 hours. Knives moved to be washed. CHSC 114099.7How 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: Observed utensils stored in 70 F water at the cook line. Observed 2 knives stored between the wall and a cable pipe in the side storage room. Utensils must be stored in a way that will prevent cross contamination. Utensils washed and placed in an empty container to be replaced every 4 hours. Knives moved to be washed.The county found: “Observed utensils stored in 70 F water at the cook line. Observed 2 knives stored between the wall and a cable pipe in…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestMay 21, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 21, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed utensils stored in 70 F water at the cook line. Observed 2 knives stored between the wall and a cable pipe in the side storage room. Utensils must be stored in a way that will prevent cross contamination. Utensils washed and placed in an empty container to be replaced every 4 hours. Knives moved to be washed.
The department's words
CHSC 114099.7 Observed utensils stored in 70 F water at the cook line. Observed 2 knives stored between the wall and a cable pipe in the side storage room. Utensils must be stored in a way that will prevent cross contamination. Utensils washed and placed in an empty container to be replaced every 4 hours. Knives moved to be washed.
EarlierMar 26, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken tandoori on stove top pan without any temperature control measured at 91.2 *F with no temperature control. Food was voluntarily discarded by operator.
The department's words
CHSC 113996 Observed chicken tandoori on stove top pan without any temperature control measured at 91.2 *F with no temperature control. Food was voluntarily discarded by operator.
EarlierMar 24, 2022Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 16, 2022Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierJul 9, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
The department's words
CHSC 113948 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
EarlierJan 5, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain within 60 days.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain within 60 days.
EarlierOct 22, 2019Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierNov 7, 2018Follow-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.
EarlierNov 5, 2018Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Repair person on site for replacement of hot water heater. Water temp at bathroom hand sink 87-89F. Unit is not capable of providing hot water of 100F and will be required to be replaced. Discussed with owner to email me once unit is replaced and hot water is provided at 100F or re-inspection.
The department's words
CHSC 114192 Repair person on site for replacement of hot water heater. Water temp at bathroom hand sink 87-89F. Unit is not capable of providing hot water of 100F and will be required to be replaced. Discussed with owner to email me once unit is replaced and hot water is provided at 100F or re-inspection.
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 flies in the kitchen. Need to keep back door closed or install a screen. Recommend installing an approved electric bug zapper. Door closed during inspection.
The department's words
CHSC 114259.1 Observed flies in the kitchen. Need to keep back door closed or install a screen. Recommend installing an approved electric bug zapper. Door closed during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 20, 2017Follow-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.
EarlierMar 22, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Repair person on site for replacement of hot water heater. Water temp at bathroom hand sink 87-89F. Unit is not capable of providing hot water of 100F and will be required to be replaced. Discussed with owner to email me once unit is replaced and hot water is provided at 100F or re-inspection.
The department's words
CHSC 114192 Repair person on site for replacement of hot water heater. Water temp at bathroom hand sink 87-89F. Unit is not capable of providing hot water of 100F and will be required to be replaced. Discussed with owner to email me once unit is replaced and hot water is provided at 100F or re-inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 21, 2017Follow-up inspectionYellow placard
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1. Observed employee work on the dishwasher pushing priming button then rinse gloved hands off in 3 compartment sink, owner then discussed with employee who then dipped his gloved hands inside sanitizer solution then touch food contact surfaces. 2. Observed employee leave out the back door with gloves on, come back through back door with same gloves and then go to prep food with out washing hands. Discussed with owner to educate employees that any time gloves touch any unclean surface that employees are required to wash hands at the kitchen hand sink using soap, warm water, and paper towels to dry. If employees leave out back door to go to back storage area then re-enter the kitchen gloves need to be discarded and hands washed prior to touching any food or food contact surface. Owner discussed with employee and hands were washed.
The department's words
CHSC 113953.3 1. Observed employee work on the dishwasher pushing priming button then rinse gloved hands off in 3 compartment sink, owner then discussed with employee who then dipped his gloved hands inside sanitizer solution then touch food contact surfaces. 2. Observed employee leave out the back door with gloves on, come back through back door with same gloves and then go to prep food with out washing hands. Discussed with owner to educate employees that any time gloves touch any unclean surface that employees are required to wash hands at the kitchen hand sink using soap, warm water, and paper towels to dry. If employees leave out back door to go to back storage area then re-enter the kitchen gloves need to be discarded and hands washed prior to touching any food or food contact surface. Owner discussed with employee and hands were washed.
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
1. Observed dishwasher dispensing 0 ppm chlorine sanitizing rinse. Employee would prime dish washer then use test strips to check sanitizer level. Explained to owner and employee that sanitizer has to be dispensed as a final rinse to ensure proper sanitizing. Pushing the primer before running machine dispenses sanitizer at the wrong cycle and the detergent deactivates the chlorine. Repair dishwasher to provide 50 ppm chlorine sanitizer final rinse. Do not use dishwasher until repaired.
The department's words
CHSC 114099.7 1. Observed dishwasher dispensing 0 ppm chlorine sanitizing rinse. Employee would prime dish washer then use test strips to check sanitizer level. Explained to owner and employee that sanitizer has to be dispensed as a final rinse to ensure proper sanitizing. Pushing the primer before running machine dispenses sanitizer at the wrong cycle and the detergent deactivates the chlorine. Repair dishwasher to provide 50 ppm chlorine sanitizer final rinse. Do not use dishwasher until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water at bathroom hand sink. Water temp 62F. Owner stated he had the repair person out last night and the insta-hot water heater was functional. Discussed with owner to have it repaired again to provide at least 100F for hand washing.
The department's words
CHSC 114192 No hot water at bathroom hand sink. Water temp 62F. Owner stated he had the repair person out last night and the insta-hot water heater was functional. Discussed with owner to have it repaired again to provide at least 100F for hand washing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Observed full covered 22 quart container of gravy in 2 door cooler at 49-50F. Owner stated that the gravy was made around 11:00 am this morning (approx. 2 1/2 hrs prior). Discussed with owner and employees that storing in process cooling foods in deep covered containers slows the cooling process. *Active monitoring taking temperatures of the cooling foods to ensure it properly cools is required. Per owner e mployees were under the impression they could cool it to 70F then place in deep covered containers. Do not cover or store in deep containers until food fully cools to 41F or below (verified with a thermometer). **Provide additional shelves for both 2 door refrigeration units. .
The department's words
CHSC 114002 Observed full covered 22 quart container of gravy in 2 door cooler at 49-50F. Owner stated that the gravy was made around 11:00 am this morning (approx. 2 1/2 hrs prior). Discussed with owner and employees that storing in process cooling foods in deep covered containers slows the cooling process. *Active monitoring taking temperatures of the cooling foods to ensure it properly cools is required. Per owner e mployees were under the impression they could cool it to 70F then place in deep covered containers. Do not cover or store in deep containers until food fully cools to 41F or below (verified with a thermometer). **Provide additional shelves for both 2 door refrigeration units. .
Ice machine is impounded and not allowed to be used due to current location outside and exposed to potential contamination.
The department's words
CHSC 113980 Ice machine is impounded and not allowed to be used due to current location outside and exposed to potential contamination.
EarlierMar 20, 2017Routine inspectionYellow placard
11 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee go from handling dirty dishes, rinse gloves in 3 compartment sink, wipe gloves on dirty wiping cloth store on apron then touch food and food contact surfaces. To prevent cross contamination of food and food contact surfaces when ever hands or gloved hands have touched dirty or contaminated surfaces ensure to wash hands/ discard gloves and wash hands before touching food or food contact surfaces. Discussed with PIC and employee. Hands washed.
The department's words
CHSC 113953.3 Observed employee go from handling dirty dishes, rinse gloves in 3 compartment sink, wipe gloves on dirty wiping cloth store on apron then touch food and food contact surfaces. To prevent cross contamination of food and food contact surfaces when ever hands or gloved hands have touched dirty or contaminated surfaces ensure to wash hands/ discard gloves and wash hands before touching food or food contact surfaces. Discussed with PIC and employee. Hands washed.
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
1. Observed pan of diced chicken sitting on top of drop pans inside top of prep cooler at 47-50F. Ensure all potentially hazardous foods cold hold at 41F or below. Do not store food on top of drop pans outside of refrigeration. Discussed with PIC who placed chicken into bottom of prep cooler. 2. Observed 1/2 gallon of creamer on counter at 67F. Employee stated it had been stored on counter for about an hour. Room temperature storage of potentially hazardous foods is not allowed. Keep PHF cold held at 41F or below or hot held at 135F or higher. Creamer placed back into refrigeration.
The department's words
CHSC 113996 1. Observed pan of diced chicken sitting on top of drop pans inside top of prep cooler at 47-50F. Ensure all potentially hazardous foods cold hold at 41F or below. Do not store food on top of drop pans outside of refrigeration. Discussed with PIC who placed chicken into bottom of prep cooler. 2. Observed 1/2 gallon of creamer on counter at 67F. Employee stated it had been stored on counter for about an hour. Room temperature storage of potentially hazardous foods is not allowed. Keep PHF cold held at 41F or below or hot held at 135F or higher. Creamer placed back into refrigeration.
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 multiple cooling violations: 1.Observed sheet pan of cooked vegetable appetizer mix in outside dry storage unit at 74F and sheet pan of cooked vegetable balls at 66F. This area is unapproved to have open cooling foods. 2. Observed full 12 qt container of cooked potatoes stored on floor by prep table at 86F. PIC stated they were cooked 3 hours prior. 3. Observed container of cooked cauliflower at 73F stored on floor near prep table. PIC stated they were cooked 3 hours prior.. Observed other in process cooling of full 22 qt container of onion gravy stored open on floor in front of hand sink at 156F, full 12 qt container of cooked lentils at 145F, 12 qt container of cooked chicken mix at 159F. Employees did not know the time and temperature requirements for cooling potentially hazardous foods and no probe thermometer available to monitor cooling process. Ensure proper cooling procedures are met. Cool potentially hazardous foods from 135F to 70F with in 2 hours then cool PHF from 70 to 41F or below in the next 4 hrs. *Active monitoring of cooling time and temperatures is required. Sheet panned vegetable mix and vegetable balls from back storage room discarded. Cauliflower placed in shallow pan to cool. After discussion with manager via phone facility has one ice wand for cooling. When asked employees for it, it was buried at the bottom of freezer. Rinsed ice wand off and used it to cool onion gravy. Facility has very limited refrigeration and cools an extensive amount of potentially hazardous foods. (gravy, vegetable mixes, potatoes, vegetables, chicken, curry, samosas ect.) ***Compliance issued to provide additional ice wands for rapid cooling of gravy and curry. Provide different size cooling wands. For different size batches. ***Provide additional shelves for both two door reachin's to add shelves to cool items that can not be cooled with ice or ice wands. Additional refrigeration and or reduction of cooled foods may be required.
The department's words
CHSC 114002 Observed multiple cooling violations: 1.Observed sheet pan of cooked vegetable appetizer mix in outside dry storage unit at 74F and sheet pan of cooked vegetable balls at 66F. This area is unapproved to have open cooling foods. 2. Observed full 12 qt container of cooked potatoes stored on floor by prep table at 86F. PIC stated they were cooked 3 hours prior. 3. Observed container of cooked cauliflower at 73F stored on floor near prep table. PIC stated they were cooked 3 hours prior.. Observed other in process cooling of full 22 qt container of onion gravy stored open on floor in front of hand sink at 156F, full 12 qt container of cooked lentils at 145F, 12 qt container of cooked chicken mix at 159F. Employees did not know the time and temperature requirements for cooling potentially hazardous foods and no probe thermometer available to monitor cooling process. Ensure proper cooling procedures are met. Cool potentially hazardous foods from 135F to 70F with in 2 hours then cool PHF from 70 to 41F or below in the next 4 hrs. *Active monitoring of cooling time and temperatures is required. Sheet panned vegetable mix and vegetable balls from back storage room discarded. Cauliflower placed in shallow pan to cool. After discussion with manager via phone facility has one ice wand for cooling. When asked employees for it, it was buried at the bottom of freezer. Rinsed ice wand off and used it to cool onion gravy. Facility has very limited refrigeration and cools an extensive amount of potentially hazardous foods. (gravy, vegetable mixes, potatoes, vegetables, chicken, curry, samosas ect.) ***Compliance issued to provide additional ice wands for rapid cooling of gravy and curry. Provide different size cooling wands. For different size batches. ***Provide additional shelves for both two door reachin's to add shelves to cool items that can not be cooled with ice or ice wands. Additional refrigeration and or reduction of cooled foods may be required.
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
1. Observed dishwasher dispensing 0 ppm chlorine sanitizing rinse. After unit was primed dishwasher dispensed 50 ppm. Ensure to have employees check sanitizer levels daily to ensure dishes are being properly sanitized. 2. Observed 2 employees wash pan/ knives with soap and rinse then put them away. Ensure all dishes and utensils are properly washed, rinsed, and sanitized. Discussed with PIC and pot and knives placed in dishwasher.
The department's words
CHSC 114099.7 1. Observed dishwasher dispensing 0 ppm chlorine sanitizing rinse. After unit was primed dishwasher dispensed 50 ppm. Ensure to have employees check sanitizer levels daily to ensure dishes are being properly sanitized. 2. Observed 2 employees wash pan/ knives with soap and rinse then put them away. Ensure all dishes and utensils are properly washed, rinsed, and sanitized. Discussed with PIC and pot and knives placed in dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water provided in bathroom. Must provide hot water of at least 100F. Repair insta hot water heater under sink to provide 100F hot water.
The department's words
CHSC 114192 No hot water provided in bathroom. Must provide hot water of at least 100F. Repair insta hot water heater under sink to provide 100F hot water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Expired food managers certificate. Expired 5--7-16. Renew FMC.
The department's words
CHSC 113947.1 Expired food managers certificate. Expired 5--7-16. Renew FMC.
Ice machine installed outside on deck area. Ice machine is exposed to rain and weather. Rain observed on the lid to ice bin. Discussed with PIC to not use the ice machine until a file review can be conducted and determine if ice machine is approved.
The department's words
CHSC 113980 Ice machine installed outside on deck area. Ice machine is exposed to rain and weather. Rain observed on the lid to ice bin. Discussed with PIC to not use the ice machine until a file review can be conducted and determine if ice machine is approved.
1. Observed raw shrimp and raw chicken stored over vegetables and cooked foods in prep cooler and 2 door. Ensure to store raw meats below and away from ready to eat foods. Raw meats relocated. 2. Observed multiple open containers of food store directly on the floor/under hand sink. To prevent potential contamination do not store open foods on floor. or under sinks.
The department's words
CHSC 113986 1. Observed raw shrimp and raw chicken stored over vegetables and cooked foods in prep cooler and 2 door. Ensure to store raw meats below and away from ready to eat foods. Raw meats relocated. 2. Observed multiple open containers of food store directly on the floor/under hand sink. To prevent potential contamination do not store open foods on floor. or under sinks.
1. Observed in use utensils store din 79F with excessive food debris. Store in use utensils in ice water at 41F, hot at 135F under heating element, or on a clean dry surface and change out every 4 hours. 2. Observed knives through out kitchen stored in cracks between equipment or cracks between the wall and sinks. These are not cleanable areas to store utensils. Store on a clean dry surface. Provide additional magnetic strips if necessary. 3. Observed linens being stored in direct contact with foods. Linens are not an approved food contact surfaces. Discontinue the use of linens/ cloth napkins to cover or store food on.
The department's words
CHSC 114119 1. Observed in use utensils store din 79F with excessive food debris. Store in use utensils in ice water at 41F, hot at 135F under heating element, or on a clean dry surface and change out every 4 hours. 2. Observed knives through out kitchen stored in cracks between equipment or cracks between the wall and sinks. These are not cleanable areas to store utensils. Store on a clean dry surface. Provide additional magnetic strips if necessary. 3. Observed linens being stored in direct contact with foods. Linens are not an approved food contact surfaces. Discontinue the use of linens/ cloth napkins to cover or store food on.
No probe thermometer provided. Ensure to provide a probe thermometer to monitor the temperatures and processes of foods in the kitchen. Discussed with PIC. Recommend providing digital thermometers.
The department's words
CHSC 114157 No probe thermometer provided. Ensure to provide a probe thermometer to monitor the temperatures and processes of foods in the kitchen. Discussed with PIC. Recommend providing digital thermometers.
Show 1 more
Observed wiping cloths stored on multiple employees apron waist bands. Store wiping cloths in sanitizer solution when not in use.
The department's words
CHSC 114185.1 Observed wiping cloths stored on multiple employees apron waist bands. Store wiping cloths in sanitizer solution when not in use.
EarlierAug 12, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Foods stored outdoors in unpermitted storage sheds, food needs to be removed, submit plans for construction of outdoor storage facility.
The department's words
CHSC 114049 Foods stored outdoors in unpermitted storage sheds, food needs to be removed, submit plans for construction of outdoor storage facility.
Corrected during the inspection
EarlierAug 6, 2015Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Rodent droppings observed on floor of unpermitted storage sheds. Remove all food from sheds, clean up droppings with a bleach solution, submit plans for construction of outdoor structures if you wish to expand your facility.
The department's words
CHSC 114259.1 Rodent droppings observed on floor of unpermitted storage sheds. Remove all food from sheds, clean up droppings with a bleach solution, submit plans for construction of outdoor structures if you wish to expand your facility.
Corrected during the inspection
Foods stored outdoors in unpermitted storage sheds, food needs to be removed, submit plans for construction of outdoor storage facility.
The department's words
CHSC 114049 Foods stored outdoors in unpermitted storage sheds, food needs to be removed, submit plans for construction of outdoor storage facility.
EarlierJul 27, 2015Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Rodent droppings observed on floor of unpermitted storage sheds. Remove all food from sheds, clean up droppings with a bleach solution, submit plans for construction of outdoor structures if you wish to expand your facility.
The department's words
CHSC 114259.1 Rodent droppings observed on floor of unpermitted storage sheds. Remove all food from sheds, clean up droppings with a bleach solution, submit plans for construction of outdoor structures if you wish to expand your facility.
Foods stored outdoors in unpermitted storage sheds, food needs to be removed, submit plans for construction of outdoor storage facility.
The department's words
CHSC 114049 Foods stored outdoors in unpermitted storage sheds, food needs to be removed, submit plans for construction of outdoor storage facility.
EarlierJul 24, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Rodent droppings observed on floor of unpermitted storage sheds. Remove all food from sheds, clean up droppings with a bleach solution, submit plans for construction of outdoor structures if you wish to expand your facility.
The department's words
CHSC 114259.1 Rodent droppings observed on floor of unpermitted storage sheds. Remove all food from sheds, clean up droppings with a bleach solution, submit plans for construction of outdoor structures if you wish to expand your facility.
Foods stored outdoors in unpermitted storage sheds, food needs to be removed, submit plans for construction of outdoor storage facility.
The department's words
CHSC 114049 Foods stored outdoors in unpermitted storage sheds, food needs to be removed, submit plans for construction of outdoor storage facility.
EarlierJan 13, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Restock observed empty paper towels at handwash sink, clean faucet handles.
The department's words
CHSC 113953.2 Restock observed empty paper towels at handwash sink, clean faucet handles.
Organize foods in frig so raw meats are always on bottom, ready to eat foods such as produce are on top.
The department's words
CHSC 113986 Organize foods in frig so raw meats are always on bottom, ready to eat foods such as produce are on top.
Install magnet strips or cleanable holsters for storage of your knives, avoid storing in between equipment.
The department's words
CHSC 114178 Install magnet strips or cleanable holsters for storage of your knives, avoid storing in between equipment.
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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About this record
Search the county's inspection lookup for the name or license number L11084.
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.