At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Feb 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Calgang Thai Eatery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils observed held in storage observed not clean to sight and touch. Observed accumulation of debris on utensils holding in storage. All utensils/equipment that is held in storage shall be maintained clean. Items sent to warewash at this time. CHSC 114115How to fixFix it
- No warm water available at hand sink closest to dish machine unit upon inspection. All hand sinks shall be provided with adequate warm water, liquid hand cleanser, single use towels/air drying device. Corrected on site: warm water re-established during inspection. 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
For Calgang Thai Eatery's team
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Welcome, Calgang Thai Eatery. We'll walk through this together, one item at a time. To log the fixes, claim Calgang Thai Eatery first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
Next: Utensils observed held in storage observed not clean to sight and touch. Observed accumulation of debris on utensils holding in storage. All utensils/equipment that is held in storage shall be maintained clean. Items sent to warewash at this time.The county found: “Utensils observed held in storage observed not clean to sight and touch. Observed accumulation of debris on utensils…”
Then the next one: No warm water available at hand sink closest to dish machine unit upon inspection. All hand sinks shall be provided with adequate warm water, liquid hand cleanser, single use towels/air drying device. Corrected on site: warm water re-established during inspection.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestFeb 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 18, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Utensils observed held in storage observed not clean to sight and touch. Observed accumulation of debris on utensils holding in storage. All utensils/equipment that is held in storage shall be maintained clean. Items sent to warewash at this time.
The department's words
CHSC 114115 Utensils observed held in storage observed not clean to sight and touch. Observed accumulation of debris on utensils holding in storage. All utensils/equipment that is held in storage shall be maintained clean. Items sent to warewash at this time.
No warm water available at hand sink closest to dish machine unit upon inspection. All hand sinks shall be provided with adequate warm water, liquid hand cleanser, single use towels/air drying device. Corrected on site: warm water re-established during inspection.
The department's words
CHSC 114192 No warm water available at hand sink closest to dish machine unit upon inspection. All hand sinks shall be provided with adequate warm water, liquid hand cleanser, single use towels/air drying device. Corrected on site: warm water re-established during inspection.
EarlierFeb 7, 2025Follow-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 5, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a monitoring trap with multiple live cockroaches in it. Multiple cockroaches moving along the wall behind the refrigerator. A cockroach in the gasket of the prep fridge. Soiled equipment at the cook line and the dishwashing area. Dry storage room cluttered with many boxes.
The department's words
CHSC 114259.1 Observed a monitoring trap with multiple live cockroaches in it. Multiple cockroaches moving along the wall behind the refrigerator. A cockroach in the gasket of the prep fridge. Soiled equipment at the cook line and the dishwashing area. Dry storage room cluttered with many boxes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 4, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed meat skewers at 100 F in a bin next to the cook line. Curry in a domestic hot holding pot at 120 - 130 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Sewers moved to the walk-in. Hot holding pot increased to 135 F.
The department's words
CHSC 113996 Observed meat skewers at 100 F in a bin next to the cook line. Curry in a domestic hot holding pot at 120 - 130 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Sewers moved to the walk-in. Hot holding pot increased to 135 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple traps with many dead cockroaches in them. Facility must be kept free of insects. Please do the following: Discard all monitoring traps. Clean all floors and equipment. Have licensed pest control treat facility and place new traps.
The department's words
CHSC 114259.1 Observed multiple traps with many dead cockroaches in them. Facility must be kept free of insects. Please do the following: Discard all monitoring traps. Clean all floors and equipment. Have licensed pest control treat facility and place new traps.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 1, 2024Follow-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.
EarlierApr 30, 2024Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee use a wiping cloth to clean and dry hands after touching raw chicken. Hands must be washed when switching tasks between touching raw and ready to eat foods. Employee was instructed to wash hands.
The department's words
CHSC 113953.3 Observed an employee use a wiping cloth to clean and dry hands after touching raw chicken. Hands must be washed when switching tasks between touching raw and ready to eat foods. Employee was instructed to wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierOct 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several food items were observed stored at ambient temperature (steam rice 74F, and 86F, noodles 93F, curry sauce 122F, 128F, thick rice noodles 110F) in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Food mentioned above were reheated and served during the lunch time.
The department's words
CHSC 113996 Several food items were observed stored at ambient temperature (steam rice 74F, and 86F, noodles 93F, curry sauce 122F, 128F, thick rice noodles 110F) in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Food mentioned above were reheated and served during the lunch time.
EarlierMar 3, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed the following foods at unsafe temperatures: - satay chicken skewers on counter for ~1.5hrs. at 47F - moved to prep cooler - cut tofu in prep top (prepped this morning) at 52.4F - move to walk in to cool to 41F before putting in prep top - garlic oil on counter at 78F (next to grill - made <2hrs. prior) - moved to prep cooler - rice noodles at 55F on counter - instructed employee to discard 4 hrs. after taken out of walk in Potentially Hazardous Foods (PHFs) must be held at 41F or below OR 135F or above. If using Time as a Public Health Control (TPHC), proper records and documentation must be provided that show time taken out of fridge and discard time (4 hrs. after). Please ensure all employees are aware of temperature requirements.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - satay chicken skewers on counter for ~1.5hrs. at 47F - moved to prep cooler - cut tofu in prep top (prepped this morning) at 52.4F - move to walk in to cool to 41F before putting in prep top - garlic oil on counter at 78F (next to grill - made <2hrs. prior) - moved to prep cooler - rice noodles at 55F on counter - instructed employee to discard 4 hrs. after taken out of walk in Potentially Hazardous Foods (PHFs) must be held at 41F or below OR 135F or above. If using Time as a Public Health Control (TPHC), proper records and documentation must be provided that show time taken out of fridge and discard time (4 hrs. after). Please ensure all employees are aware of temperature requirements.
Corrected during the inspection
EarlierFeb 15, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed the following foods at unsafe temperatures: - satay chicken skewers on counter for ~1.5hrs. at 47F - moved to prep cooler - cut tofu in prep top (prepped this morning) at 52.4F - move to walk in to cool to 41F before putting in prep top - garlic oil on counter at 78F (next to grill - made <2hrs. prior) - moved to prep cooler - rice noodles at 55F on counter - instructed employee to discard 4 hrs. after taken out of walk in Potentially Hazardous Foods (PHFs) must be held at 41F or below OR 135F or above. If using Time as a Public Health Control (TPHC), proper records and documentation must be provided that show time taken out of fridge and discard time (4 hrs. after). Please ensure all employees are aware of temperature requirements.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - satay chicken skewers on counter for ~1.5hrs. at 47F - moved to prep cooler - cut tofu in prep top (prepped this morning) at 52.4F - move to walk in to cool to 41F before putting in prep top - garlic oil on counter at 78F (next to grill - made <2hrs. prior) - moved to prep cooler - rice noodles at 55F on counter - instructed employee to discard 4 hrs. after taken out of walk in Potentially Hazardous Foods (PHFs) must be held at 41F or below OR 135F or above. If using Time as a Public Health Control (TPHC), proper records and documentation must be provided that show time taken out of fridge and discard time (4 hrs. after). Please ensure all employees are aware of temperature requirements.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 13, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Grouting observed to be heavily worn along cookline. / Clean and sanitize floors then re-grout.
The department's words
CHSC 114268 Grouting observed to be heavily worn along cookline. / Clean and sanitize floors then re-grout.
EarlierAug 10, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed condensate dripping directly onto rice noodles, raw chicken and other uncovered foods (fried tofu, cooked pumpkin, potatoes, carrots) in walk in cooler. Food shall be pure and free from adulteration/contamination. Contaminated and uncovered foods under location of dripping voluntarily discarded. Move all foods away from condensate dripping and repair within 48 hours.
The department's words
CHSC 113980 MAJOR - Observed condensate dripping directly onto rice noodles, raw chicken and other uncovered foods (fried tofu, cooked pumpkin, potatoes, carrots) in walk in cooler. Food shall be pure and free from adulteration/contamination. Contaminated and uncovered foods under location of dripping voluntarily discarded. Move all foods away from condensate dripping and repair within 48 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
MAJOR - Observed numerous fruit flies (concentrated under ware wash sink, front floor drains, dry storage), fruit fly larvae/maggots in facility. To avoid closure, the following must be done immediately: clean and sanitize all affected areas, spray with bleach, discard onions where fruit flies are congregating. The following items must be completed within 48 hours at time of reinspection: call a licensed pest control operator to treat and asses flies, repair all leaky plumbing (under dishwasher, in walk in cooler), clean floors to remove all food debris, grease, and moisture, and exclude fruit flies from facility. Discard any rotting produce, discard any contaminated food, clean and sanitize contaminated equipment, thoroughly clean and bleach all drains, and remove standing water throughout facility Reinspection will be conducted to ensure compliance. Facilities must be kept free of vermin. Facility currently cleaning and sanitizing facility -- floors under 3 compartment sink/dishwasher were cleaned and sanitized and drains sanitized by end of inspection.
The department's words
CHSC 114259.1 MAJOR - Observed numerous fruit flies (concentrated under ware wash sink, front floor drains, dry storage), fruit fly larvae/maggots in facility. To avoid closure, the following must be done immediately: clean and sanitize all affected areas, spray with bleach, discard onions where fruit flies are congregating. The following items must be completed within 48 hours at time of reinspection: call a licensed pest control operator to treat and asses flies, repair all leaky plumbing (under dishwasher, in walk in cooler), clean floors to remove all food debris, grease, and moisture, and exclude fruit flies from facility. Discard any rotting produce, discard any contaminated food, clean and sanitize contaminated equipment, thoroughly clean and bleach all drains, and remove standing water throughout facility Reinspection will be conducted to ensure compliance. Facilities must be kept free of vermin. Facility currently cleaning and sanitizing facility -- floors under 3 compartment sink/dishwasher were cleaned and sanitized and drains sanitized by end of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 29, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 6, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 28, 2020Routine 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 30 days
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 30 days
EarlierJan 6, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113945
The department's words
Code CHSC 113945
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 9, 2019Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113977
The department's words
Code CHSC 113977
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15727.
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.