At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · County inspection, Follow-up inspection · Feb 15, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Calgang's team
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Follow the steps for each item, with the rule beside it.
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
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 · 8 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Calgang. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 15, 2019Follow-up inspectionGreen placard
This one: a follow-up inspection on Feb 15, 2019.
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.
EarlierFeb 12, 2019Routine inspectionYellow placard
2 violations listed, 0 marked critical.
Not critical (2)
Half and half at room temperature was 58F voluntarily discarded. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Half and half at room temperature was 58F voluntarily discarded. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Salad items on bar were between 44F-45F. If salad items are to be held out of temperature and time as a public health control, the discard time must be posted.
The department's words
CHSC 114000 Salad items on bar were between 44F-45F. If salad items are to be held out of temperature and time as a public health control, the discard time must be posted.
EarlierOct 8, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Handwash sink near dishwasher does not have liquid soap in dispenser, just a bottle on sink. Stock dispenser to facilitate proper handwashing. Handsink in bar, need to install permanent paper towel dispenser.
The department's words
CHSC 113953.2 Handwash sink near dishwasher does not have liquid soap in dispenser, just a bottle on sink. Stock dispenser to facilitate proper handwashing. Handsink in bar, need to install permanent paper towel dispenser.
Observed grease build-up on shelf above prep area and shelving by dishwasher. Need to clean outside of white powder and grain bins due to grease build-up. also observed grease build-up on storage containers in shelving near dishwasher. Need to degrease and deep clean and sanitize.
The department's words
CHSC 114115.c Observed grease build-up on shelf above prep area and shelving by dishwasher. Need to clean outside of white powder and grain bins due to grease build-up. also observed grease build-up on storage containers in shelving near dishwasher. Need to degrease and deep clean and sanitize.
Observed excessive food debris and grease under equipment under hood, deli fridge, all counters under dishwasher and reach-in cold holding units. Need to deep clean and degrease to prevent vermin attraction.
The department's words
CHSC 114257 Observed excessive food debris and grease under equipment under hood, deli fridge, all counters under dishwasher and reach-in cold holding units. Need to deep clean and degrease to prevent vermin attraction.
EarlierOct 4, 2018Routine inspectionYellow placard
13 violations listed, 0 marked critical.
Not critical (13)
Handwash sink near dishwasher does not have liquid soap in dispenser, just a bottle on sink. Stock dispenser to facilitate proper handwashing. Handsink in bar, need to install permanent paper towel dispenser.
The department's words
CHSC 113953.2 Handwash sink near dishwasher does not have liquid soap in dispenser, just a bottle on sink. Stock dispenser to facilitate proper handwashing. Handsink in bar, need to install permanent paper towel dispenser.
Observed temperature of large pot of tofu in sauce at 57F that was made last night in walk-in. Voluntarily discarded Observed uncovered pan of ground beef and noodles in walk-in at 51F that was made last night. Voluntarily discarded. fried chicken wantons made yesterday 44-46F. Voluntarily discarded. Ensure all cooled food items meet cooling standards to prevent contamination: 135F-70F in two hours, 70-41F in 4 hours. This is a repeat violation from the last two previous inspections.
The department's words
CHSC 113996 Observed temperature of large pot of tofu in sauce at 57F that was made last night in walk-in. Voluntarily discarded Observed uncovered pan of ground beef and noodles in walk-in at 51F that was made last night. Voluntarily discarded. fried chicken wantons made yesterday 44-46F. Voluntarily discarded. Ensure all cooled food items meet cooling standards to prevent contamination: 135F-70F in two hours, 70-41F in 4 hours. This is a repeat violation from the last two previous inspections.
Observed tofu in sauce and bean base in pans between the drills at 68F. Contact said they leave at room temp until after lunch rush and pull from fridge around 11am. Must discard by 3pm. Items are not listed with discard time. If facility is going to use time as a public health control, items must be labeled with a discard time.
The department's words
CHSC 114000 Observed tofu in sauce and bean base in pans between the drills at 68F. Contact said they leave at room temp until after lunch rush and pull from fridge around 11am. Must discard by 3pm. Items are not listed with discard time. If facility is going to use time as a public health control, items must be labeled with a discard time.
Observed knives on magnetic board above prep area with food debris. Observed colander in shelves with grease on food contact surface. Need to deep clean and degrease to prevent contamination. Items were cleaned - corrected on site.
The department's words
CHSC 113984 Observed knives on magnetic board above prep area with food debris. Observed colander in shelves with grease on food contact surface. Need to deep clean and degrease to prevent contamination. Items were cleaned - corrected on site.
Observed open container of frozen chicken on half wall above prep area thawing at room temperature. Food must be thawed using approved thawing methods to prevent contamination. Item was covered and put in walk-in fridge - corrected on site.
The department's words
CHSC 114020 Observed open container of frozen chicken on half wall above prep area thawing at room temperature. Food must be thawed using approved thawing methods to prevent contamination. Item was covered and put in walk-in fridge - corrected on site.
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Sanitizer solution in buckets was >100 ppm Cl. Maintain sanitizer solution between 50-100 ppm Cl to prevent contamination of surfaces. Bucket was re-made and solution was ~50 ppm Cl - corrected on site.
The department's words
CHSC 114254.2 Sanitizer solution in buckets was >100 ppm Cl. Maintain sanitizer solution between 50-100 ppm Cl to prevent contamination of surfaces. Bucket was re-made and solution was ~50 ppm Cl - corrected on site.
Observed grease build-up on shelf above prep area and shelving by dishwasher. Need to clean outside of white powder and grain bins due to grease build-up. also observed grease build-up on storage containers in shelving near dishwasher. Need to degrease and deep clean and sanitize.
The department's words
CHSC 114115.c Observed grease build-up on shelf above prep area and shelving by dishwasher. Need to clean outside of white powder and grain bins due to grease build-up. also observed grease build-up on storage containers in shelving near dishwasher. Need to degrease and deep clean and sanitize.
Facility does not have test strips to measure chlorine in sanitizer buckets or dishwasher. Must have test strips to determine dishwasher is working properly and sanitizer buckets are made properly.
The department's words
CHSC 114107 Facility does not have test strips to measure chlorine in sanitizer buckets or dishwasher. Must have test strips to determine dishwasher is working properly and sanitizer buckets are made properly.
Observed single-use utensils being stored with food contact surfaces up. Store single-use items with handles up to prevent contamination of food contact end of utensil Observed cup in dry rice container and bowl in open bag of corn starch. ensure scoops either in product with handle up or in separate, clean container. Corrected on site.
The department's words
CHSC 114119 Observed single-use utensils being stored with food contact surfaces up. Store single-use items with handles up to prevent contamination of food contact end of utensil Observed cup in dry rice container and bowl in open bag of corn starch. ensure scoops either in product with handle up or in separate, clean container. Corrected on site.
Observed moist towels in kitchen and in bar on counters. When not in use, keep cloths in sanitizer solution to prevent contamination. Corrected on site.
The department's words
CHSC 114185.1 Observed moist towels in kitchen and in bar on counters. When not in use, keep cloths in sanitizer solution to prevent contamination. Corrected on site.
Observed bucket under drain board in bar to catch water in lieu of pipe to floor drain. Install pipe from drain board to facilitate proper drainage. Ensure pipe has at least 1'' air gap. plumbing issues repaired during inspection.
The department's words
CHSC 114190 Observed bucket under drain board in bar to catch water in lieu of pipe to floor drain. Install pipe from drain board to facilitate proper drainage. Ensure pipe has at least 1'' air gap. plumbing issues repaired during inspection.
Observed excessive food debris and grease under equipment under hood, deli fridge, all counters under dishwasher and reach-in cold holding units. Need to deep clean and degrease to prevent vermin attraction.
The department's words
CHSC 114257 Observed excessive food debris and grease under equipment under hood, deli fridge, all counters under dishwasher and reach-in cold holding units. Need to deep clean and degrease to prevent vermin attraction.
Observed personal items (uncovered coffee mugs, personal food) on prep table. Store personal items and food away from kitchen and public food to prevent contamination. Observed personal items (including bottle of Tylenol) on shelf above prep table. Items moved to break room - corrected on site.
The department's words
CHSC 114257.1 Observed personal items (uncovered coffee mugs, personal food) on prep table. Store personal items and food away from kitchen and public food to prevent contamination. Observed personal items (including bottle of Tylenol) on shelf above prep table. Items moved to break room - corrected on site.
EarlierMar 5, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
a. Two door frig with milk in bar area, food temp 45F, reduce. b. Main walk in frig food temps 44-47F, reduce/adjust. c. Fried rice in buffet area @ 131F, increase.
The department's words
CHSC 113996 a. Two door frig with milk in bar area, food temp 45F, reduce. b. Main walk in frig food temps 44-47F, reduce/adjust. c. Fried rice in buffet area @ 131F, increase.
Pad thai noodles 94F two hours after cooking, must be @ 70F or below within 2 hours. Food transferred to shallow pans.
The department's words
CHSC 114002 Pad thai noodles 94F two hours after cooking, must be @ 70F or below within 2 hours. Food transferred to shallow pans.
a. Dishwasher sanitizer <50 ppm, obtain fresh test strips, increase chlorine to >50 ppm. b. Icemaker interior showing possible mold, remove ice, sanitize interior.
The department's words
CHSC 114099.7 a. Dishwasher sanitizer <50 ppm, obtain fresh test strips, increase chlorine to >50 ppm. b. Icemaker interior showing possible mold, remove ice, sanitize interior.
Several equipment handles need old food debris removed, clean down to bare metal.
The department's words
CHSC 114115.c Several equipment handles need old food debris removed, clean down to bare metal.
Replace torn gaskets on refrigeration as noted in inspection.
The department's words
CHSC 114175 Replace torn gaskets on refrigeration as noted in inspection.
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Repair/replace bulbs on several lights in food prep area.
The department's words
CHSC 114252 Repair/replace bulbs on several lights in food prep area.
a. Cold water handle on handsink in kitchen needs repair. b. Hot water to bar 3-compartment sink needs repair, OK to use main 3-com sink for now (until recheck).
The department's words
CHSC 114190 a. Cold water handle on handsink in kitchen needs repair. b. Hot water to bar 3-compartment sink needs repair, OK to use main 3-com sink for now (until recheck).
EarlierMar 10, 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.
EarlierFeb 23, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
FONT color=#ff0000Observed 6 in deep covered pan of ground beef at 165F and cooked noodles at 68F in covered 6 in pan both in walk-in with no monitoring. Ensure to monitor cooling food time and temperature. No hot food should be stored in deep covered pans until product cools to 41F or below. *Use shallow pans, leave uncovered, and place in walk-in cooler to cool. Use thermometer to verify product cooled to 41F before covering or storing in deep containers./FONT
The department's words
CHSC 114002 FONT color=#ff0000Observed 6 in deep covered pan of ground beef at 165F and cooked noodles at 68F in covered 6 in pan both in walk-in with no monitoring. Ensure to monitor cooling food time and temperature. No hot food should be stored in deep covered pans until product cools to 41F or below. *Use shallow pans, leave uncovered, and place in walk-in cooler to cool. Use thermometer to verify product cooled to 41F before covering or storing in deep containers./FONT
EarlierFeb 13, 2017Routine inspectionYellow placard
13 violations listed, 0 marked critical.
Not critical (13)
FONT color=#ff0000No food handlers cards provided at time of inspection. All food handlers are required to have food handlers cards. Cards should be available for review at time of inspection./FONT
The department's words
CHSC 113948 FONT color=#ff0000No food handlers cards provided at time of inspection. All food handlers are required to have food handlers cards. Cards should be available for review at time of inspection./FONT
FONT color=#ff0000Observed employee place raw chicken satay on grill with gloved hands and then touch food contact surfaces with out washing hands first. /FONT FONT color=#ff0000Observed employee handle chemical and dirty dished then go to put gloves on with out washing hands first. /FONT FONT color=#ff0000If hands become contaminated by touching raw meat, chemicals, or unclean surfaces employees are required to wash hands immediately before touching anything else. /FONT FONT color=#ff0000Discussed with PIC and with employees. Hands washed./FONT
The department's words
CHSC 113953.3 FONT color=#ff0000Observed employee place raw chicken satay on grill with gloved hands and then touch food contact surfaces with out washing hands first. /FONT FONT color=#ff0000Observed employee handle chemical and dirty dished then go to put gloves on with out washing hands first. /FONT FONT color=#ff0000If hands become contaminated by touching raw meat, chemicals, or unclean surfaces employees are required to wash hands immediately before touching anything else. /FONT FONT color=#ff0000Discussed with PIC and with employees. Hands washed./FONT
FONT color=#ff0000Faucet leaking and not cold water at back hand sink by dishwasher. Must provide hot and cold water at all sinks. Repair to provide cold water and repair leaking faucet./FONT
The department's words
CHSC 113953 FONT color=#ff0000Faucet leaking and not cold water at back hand sink by dishwasher. Must provide hot and cold water at all sinks. Repair to provide cold water and repair leaking faucet./FONT
* * FONT color=#ff0000Observed the following cold holding violations: Cooked noodle mix at 63F and cooked spinach and sprout mix at 67F in front make line refrigerator. Observed four containers of tofu at 51F and bean sprouts at 50F in top of prep cooler./FONT * FONT color=#ff0000Observed following hot holding violations: cooked ginger chicken at 113F, cooked green beans at 104F, and cooked mixed vegetables at 112F in front service line steam table. /FONT * FONT color=#ff0000Observed the following potentially hazardous foods stored at room temperature: cooked bean sauce at 57F,cooked tofu and oil mixture at 57F, curry oil with herbs at 56F all stored on table between wok and stove. Observed cooked curry in pot on counter at 63F. Observed bus tub of raw meat stored under hand sink at 53-59F. Cooked pad Thai at 70F on counter. /FONT FONT color=#ff0000Ensure all potentially hazardous foods (PHF) are cold held at 41F or below or hot held at 135F or higher. Room temperature storage of PHF is not allowed. Repair from service refrigerator to cold hold 41F or below. Do not take PHF out of temperature control until employees are ready to prepare it. Ensure all cooked cooled foods are reheated to 165F or higher for hot holding. Ensure vegetables are fully cooked to 135F or higher for hot holding. If water is added to an product (tofu or sprouts) ensure to add ice to cool PHF back down to 41F or below. /FONT FONT color=#ff0000Tofu sauce and Bean sauce marked with time as a control. Pad Thai, green beans, curry, and ginger chicken reheated to 165F. Cooked noodles and spinach and sprouts rapidly cooled to 41F or below./FONT
The department's words
CHSC 113996 * * FONT color=#ff0000Observed the following cold holding violations: Cooked noodle mix at 63F and cooked spinach and sprout mix at 67F in front make line refrigerator. Observed four containers of tofu at 51F and bean sprouts at 50F in top of prep cooler./FONT * FONT color=#ff0000Observed following hot holding violations: cooked ginger chicken at 113F, cooked green beans at 104F, and cooked mixed vegetables at 112F in front service line steam table. /FONT * FONT color=#ff0000Observed the following potentially hazardous foods stored at room temperature: cooked bean sauce at 57F,cooked tofu and oil mixture at 57F, curry oil with herbs at 56F all stored on table between wok and stove. Observed cooked curry in pot on counter at 63F. Observed bus tub of raw meat stored under hand sink at 53-59F. Cooked pad Thai at 70F on counter. /FONT FONT color=#ff0000Ensure all potentially hazardous foods (PHF) are cold held at 41F or below or hot held at 135F or higher. Room temperature storage of PHF is not allowed. Repair from service refrigerator to cold hold 41F or below. Do not take PHF out of temperature control until employees are ready to prepare it. Ensure all cooked cooled foods are reheated to 165F or higher for hot holding. Ensure vegetables are fully cooked to 135F or higher for hot holding. If water is added to an product (tofu or sprouts) ensure to add ice to cool PHF back down to 41F or below. /FONT FONT color=#ff0000Tofu sauce and Bean sauce marked with time as a control. Pad Thai, green beans, curry, and ginger chicken reheated to 165F. Cooked noodles and spinach and sprouts rapidly cooled to 41F or below./FONT
FONT color=#ff0000Observed two large pots of cooling curry at 129F sitting on top bus tub of ice. Observed cooked chicken thighs at 108F in grill drawers. Observed container of partially cooked chicken at 50F covered with plastic wrap in 1 Door cooler. Observed cooked fish at 108 on counter. No monitoring of cooling time or temperature. /FONT FONT color=#ff0000Ensure proper cooling procedures are followed. Cool PHF from 135 to 70F or below with in 2 hrs and from 70F to 41F or below with in the next 4 hours. STRONGMonitoring of time and temperature during the cooling process is required. Use thermometer to verify proper cooling. Do not cover or transfer cooling foods to deep containers until fully cooled to 41F or below. Do not place hot foods in grill drawers. /STRONG/FONT FONT color=#ff0000For large batches of sauces or soups use ice baths and ice wands. Provide 4 ice wands for rapid cooling. /FONT FONT color=#ff0000Recommend using sheet pan uncovered cooling for cooked meats. /FONT FONT color=#ff0000Curry placed in ice bath to rapidly cool. Fish uncovered and placed in walk-in. Chicken thighs moved to walk-in./FONT
The department's words
CHSC 114002.1 FONT color=#ff0000Observed two large pots of cooling curry at 129F sitting on top bus tub of ice. Observed cooked chicken thighs at 108F in grill drawers. Observed container of partially cooked chicken at 50F covered with plastic wrap in 1 Door cooler. Observed cooked fish at 108 on counter. No monitoring of cooling time or temperature. /FONT FONT color=#ff0000Ensure proper cooling procedures are followed. Cool PHF from 135 to 70F or below with in 2 hrs and from 70F to 41F or below with in the next 4 hours. STRONGMonitoring of time and temperature during the cooling process is required. Use thermometer to verify proper cooling. Do not cover or transfer cooling foods to deep containers until fully cooled to 41F or below. Do not place hot foods in grill drawers. /STRONG/FONT FONT color=#ff0000For large batches of sauces or soups use ice baths and ice wands. Provide 4 ice wands for rapid cooling. /FONT FONT color=#ff0000Recommend using sheet pan uncovered cooling for cooked meats. /FONT FONT color=#ff0000Curry placed in ice bath to rapidly cool. Fish uncovered and placed in walk-in. Chicken thighs moved to walk-in./FONT
Show 8 more
* * FONT color=#ff0000Dishwasher dispensing 0 ppm. Dishes being done at time of inspection with no sanitizing rinse. Discontinue use until repaired to provide a 50 ppm sanitizing rinse. /FONT * FONT color=#ff0000Facility has no sanitizer available to use in facility. Must have sanitizer available to sanitize food contact surfaces. /FONT * FONT color=#ff0000Mold observed on inside of ice machine./FONT FONT color=#ff0000Discussed with PIC. Use 3 compartment sink to sanitize once bleach is provided. /FONT FONT color=#ff0000PIC brought bleach. Clean and sanitize ice machine./FONT
The department's words
CHSC 114099.7 * * FONT color=#ff0000Dishwasher dispensing 0 ppm. Dishes being done at time of inspection with no sanitizing rinse. Discontinue use until repaired to provide a 50 ppm sanitizing rinse. /FONT * FONT color=#ff0000Facility has no sanitizer available to use in facility. Must have sanitizer available to sanitize food contact surfaces. /FONT * FONT color=#ff0000Mold observed on inside of ice machine./FONT FONT color=#ff0000Discussed with PIC. Use 3 compartment sink to sanitize once bleach is provided. /FONT FONT color=#ff0000PIC brought bleach. Clean and sanitize ice machine./FONT
FONT color=#ff0000Observed raw meat in bus tub under kitchen hand sink thawing. PIC stated the raw meats were taken out this morning from frozen to thaw at room temperature. At time of inspection meat at 56F. Ensure to properly thaw PHF. /FONT * FONT color=#ff0000Submerged in water under cold running water in food prep sink not allowing food to rise above 41f./FONT * FONT color=#ff0000In the refrigerator./FONT * FONT color=#ff0000In microwave if the food is going to be cooked immediately after. /FONT FONT color=#ff0000Raw meat moved to walk-in ./FONT
The department's words
CHSC 114020 FONT color=#ff0000Observed raw meat in bus tub under kitchen hand sink thawing. PIC stated the raw meats were taken out this morning from frozen to thaw at room temperature. At time of inspection meat at 56F. Ensure to properly thaw PHF. /FONT * FONT color=#ff0000Submerged in water under cold running water in food prep sink not allowing food to rise above 41f./FONT * FONT color=#ff0000In the refrigerator./FONT * FONT color=#ff0000In microwave if the food is going to be cooked immediately after. /FONT FONT color=#ff0000Raw meat moved to walk-in ./FONT
FONT color=#ff0000Observed raw meats stored next to produce in walk in cooler. Ensure raw meats are stored below and away from ready to eat foods. Discussed with PIC to reorganize walk-in cooler./FONT
The department's words
CHSC 113986 FONT color=#ff0000Observed raw meats stored next to produce in walk in cooler. Ensure raw meats are stored below and away from ready to eat foods. Discussed with PIC to reorganize walk-in cooler./FONT
FONT color=#ff0000Observed employees using unwashed produce. Ensure all unwashed produce is rinsed prior to cutting or serving. Discussed with PIC./FONT
The department's words
CHSC 113992 FONT color=#ff0000Observed employees using unwashed produce. Ensure all unwashed produce is rinsed prior to cutting or serving. Discussed with PIC./FONT
* * FONT color=#ff0000Observed dust build up on walk-in ceiling and condenser. Clean regularly./FONT * FONT color=#ff0000Racks for dishwasher no longer easily cleanable. Replace dishwasher racks./FONT * FONT color=#ff0000Sanitizer buckets have black grease/build up on the inside of them. Replace buckets./FONT
The department's words
CHSC 114115.c * * FONT color=#ff0000Observed dust build up on walk-in ceiling and condenser. Clean regularly./FONT * FONT color=#ff0000Racks for dishwasher no longer easily cleanable. Replace dishwasher racks./FONT * FONT color=#ff0000Sanitizer buckets have black grease/build up on the inside of them. Replace buckets./FONT
FONT color=#ff0000Test strips not provided for sanitizer solution in dishwasher or buckets. Provide test strips and train employees to test dishwasher and sanitizer buckets daily./FONT
The department's words
CHSC 114107 FONT color=#ff0000Test strips not provided for sanitizer solution in dishwasher or buckets. Provide test strips and train employees to test dishwasher and sanitizer buckets daily./FONT
FONT color=#ff0000No thermometer provided to monitor food temperatures. Provide a probe thermometer. Recommend digital probe thermometer. Ensure to train employees on the proper use/FONT.
The department's words
CHSC 114159 FONT color=#ff0000No thermometer provided to monitor food temperatures. Provide a probe thermometer. Recommend digital probe thermometer. Ensure to train employees on the proper use/FONT.
FONT color=#ff0000Observed in use utensils and rice scoop being stored in room temperature water. Ensure in use utensils are stored in ice water below 41F, in hot water at 135F or higher or on a clean STRONGdry/STRONG surface and changed out every 4 hours discussed with PIC./FONT
The department's words
CHSC 114119 FONT color=#ff0000Observed in use utensils and rice scoop being stored in room temperature water. Ensure in use utensils are stored in ice water below 41F, in hot water at 135F or higher or on a clean STRONGdry/STRONG surface and changed out every 4 hours discussed with PIC./FONT
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 L10527.
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
- Follow-up 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.