Cardenas #216

Inspections

From Marin County Community Development Agency, Environmental Health Services · 33 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJul 22, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Jul 22, 2026.

   4 violations listed, 4 marked critical.

   Critical (4)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 113996

     The department's words

     Code CHSC 113996

     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

     Code CHSC 114175

     The department's words

     Code CHSC 114175

     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

     Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

     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

     Code CHSC 113953.2

     The department's words

     Code CHSC 113953.2

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

2. EarlierApr 2, 2025Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed the following: Beef on a prep table at 45 F not in active prep. Observed a hot holding unit in the taqueria department holding stuffed peppers, potatoes, and taquitos at 112 F that were made 1 hour prior. Observed rotisserie chicken on hot holding unit at 125 F put out at 1 PM. Observed different meats out on a prep table at 52 F in the cremeria. Potentially hazardous foods must be held at 135 F or above or 41 F or below. Beef moved to cold holding, all foods in hot holding unit moved to another hot holding unit, rotisserie chickens discarded, meats moved to cold holding.

     The department's words

     CHSC 113996 Observed the following: Beef on a prep table at 45 F not in active prep. Observed a hot holding unit in the taqueria department holding stuffed peppers, potatoes, and taquitos at 112 F that were made 1 hour prior. Observed rotisserie chicken on hot holding unit at 125 F put out at 1 PM. Observed different meats out on a prep table at 52 F in the cremeria. Potentially hazardous foods must be held at 135 F or above or 41 F or below. Beef moved to cold holding, all foods in hot holding unit moved to another hot holding unit, rotisserie chickens discarded, meats moved to cold holding.

3. EarlierApr 10, 2023Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • In the preparation area, black beans internal temperature readings were measured at 106F and 108F, and pinto beans at 111F and 115F. Food containers were observed stored at ambient temperature. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F when hot. (COS) Person in charge stored food containers on ice bath to start the cooling process.

     The department's words

     CHSC 113996 In the preparation area, black beans internal temperature readings were measured at 106F and 108F, and pinto beans at 111F and 115F. Food containers were observed stored at ambient temperature. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F when hot. (COS) Person in charge stored food containers on ice bath to start the cooling process.

     Corrected during the inspection

   • In the sanitizer compartment, Quaternary ammonium sanitizer concentration was at 0.0 ppm, and dishes were submerged in the water during the time of the inspection. [CA] Provide Quaternary ammonium sanitizing solution in the sanitizer compartment at all times. Concentration should be at 200ppm. (COS) Person in charge provided Quaternary ammonium solution at 200 ppm.

     The department's words

     CHSC 114099.6 In the sanitizer compartment, Quaternary ammonium sanitizer concentration was at 0.0 ppm, and dishes were submerged in the water during the time of the inspection. [CA] Provide Quaternary ammonium sanitizing solution in the sanitizer compartment at all times. Concentration should be at 200ppm. (COS) Person in charge provided Quaternary ammonium solution at 200 ppm.

     Corrected during the inspection

4. EarlierApr 4, 2023Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     In the preparation area, black beans internal temperature readings were measured at 106F and 108F, and pinto beans at 111F and 115F. Food containers were observed stored at ambient temperature. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F when hot. (COS) Person in charge stored food containers on ice bath to start the cooling process.

     The department's words

     CHSC 113996 In the preparation area, black beans internal temperature readings were measured at 106F and 108F, and pinto beans at 111F and 115F. Food containers were observed stored at ambient temperature. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F when hot. (COS) Person in charge stored food containers on ice bath to start the cooling process.

     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

     In the sanitizer compartment, Quaternary ammonium sanitizer concentration was at 0.0 ppm, and dishes were submerged in the water during the time of the inspection. [CA] Provide Quaternary ammonium sanitizing solution in the sanitizer compartment at all times. Concentration should be at 200ppm. (COS) Person in charge provided Quaternary ammonium solution at 200 ppm.

     The department's words

     CHSC 114099.6 In the sanitizer compartment, Quaternary ammonium sanitizer concentration was at 0.0 ppm, and dishes were submerged in the water during the time of the inspection. [CA] Provide Quaternary ammonium sanitizing solution in the sanitizer compartment at all times. Concentration should be at 200ppm. (COS) Person in charge provided Quaternary ammonium solution at 200 ppm.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

5. EarlierSep 19, 2022Routine inspectionGreen placard

   No violations listed in the data.
6. EarlierAug 10, 2022Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • In the preparation table, a large container/pot with cooked pinto beans, internal temperature readings were measured at 96F, 95F, and 110F. On the griddle equipment, carne azada internal temperature readings were measured at 103F, and 101F, grilled chicken 97F, and al pastor 83F. In the cold holding insert, chicken salad internal temperature reading was measured at 50F. [CA] Potentially hazardous foods shall be held at or below 41F,or at or above 135F when hot . [COS] Person in charge reheated all foods mentioned above.

     The department's words

     CHSC 113996 In the preparation table, a large container/pot with cooked pinto beans, internal temperature readings were measured at 96F, 95F, and 110F. On the griddle equipment, carne azada internal temperature readings were measured at 103F, and 101F, grilled chicken 97F, and al pastor 83F. In the cold holding insert, chicken salad internal temperature reading was measured at 50F. [CA] Potentially hazardous foods shall be held at or below 41F,or at or above 135F when hot . [COS] Person in charge reheated all foods mentioned above.

   • In the hot holding inserts, red sauce internal temperature reading was measured at 87F, and green sauce at 73F. According to the employee, salsa was removed from the walk-in refrigerator and transferred directly to the hot holding unit. [CA] Cooked and refrigerated food that is reheated for hot holding, shall be reheated so that all parts of the food reach a temperature of at least 165 for 15 seconds. [COS] Employee reheated food mentioned above.

     The department's words

     CHSC 114016 In the hot holding inserts, red sauce internal temperature reading was measured at 87F, and green sauce at 73F. According to the employee, salsa was removed from the walk-in refrigerator and transferred directly to the hot holding unit. [CA] Cooked and refrigerated food that is reheated for hot holding, shall be reheated so that all parts of the food reach a temperature of at least 165 for 15 seconds. [COS] Employee reheated food mentioned above.

7. EarlierAug 9, 2022Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     In the preparation table, a large container/pot with cooked pinto beans, internal temperature readings were measured at 96F, 95F, and 110F. On the griddle equipment, carne azada internal temperature readings were measured at 103F, and 101F, grilled chicken 97F, and al pastor 83F. In the cold holding insert, chicken salad internal temperature reading was measured at 50F. [CA] Potentially hazardous foods shall be held at or below 41F,or at or above 135F when hot . [COS] Person in charge reheated all foods mentioned above.

     The department's words

     CHSC 113996 In the preparation table, a large container/pot with cooked pinto beans, internal temperature readings were measured at 96F, 95F, and 110F. On the griddle equipment, carne azada internal temperature readings were measured at 103F, and 101F, grilled chicken 97F, and al pastor 83F. In the cold holding insert, chicken salad internal temperature reading was measured at 50F. [CA] Potentially hazardous foods shall be held at or below 41F,or at or above 135F when hot . [COS] Person in charge reheated all foods mentioned above.

     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

     In the hot holding inserts, red sauce internal temperature reading was measured at 87F, and green sauce at 73F. According to the employee, salsa was removed from the walk-in refrigerator and transferred directly to the hot holding unit. [CA] Cooked and refrigerated food that is reheated for hot holding, shall be reheated so that all parts of the food reach a temperature of at least 165 for 15 seconds. [COS] Employee reheated food mentioned above.

     The department's words

     CHSC 114016 In the hot holding inserts, red sauce internal temperature reading was measured at 87F, and green sauce at 73F. According to the employee, salsa was removed from the walk-in refrigerator and transferred directly to the hot holding unit. [CA] Cooked and refrigerated food that is reheated for hot holding, shall be reheated so that all parts of the food reach a temperature of at least 165 for 15 seconds. [COS] Employee reheated food mentioned above.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

8. EarlierApr 21, 2022Routine inspectionGreen placard

   No violations listed in the data.
9. EarlierApr 18, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Grilled chicken internal temperature readings measured 120F, 124F, and 122F in different parts of the food. Food item was stored in the hot holding display unit in the taqueria department. [CA] Potentially hazardous foods shall be kept at 41For below or at 135F or above. Avoid temperatures in the danger zone (between 41F and 135F). At these temperatures bacteria grow and multiply faster and can contribute to food borne illness outbreak. [COS] Employee increase the temperature in the holding unit.

     The department's words

     CHSC 113996 Grilled chicken internal temperature readings measured 120F, 124F, and 122F in different parts of the food. Food item was stored in the hot holding display unit in the taqueria department. [CA] Potentially hazardous foods shall be kept at 41For below or at 135F or above. Avoid temperatures in the danger zone (between 41F and 135F). At these temperatures bacteria grow and multiply faster and can contribute to food borne illness outbreak. [COS] Employee increase the temperature in the holding unit.

10. EarlierFeb 9, 2021Routine inspectionGreen placard

    No violations listed in the data.
11. EarlierJan 26, 2021Follow-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.
12. EarlierJan 11, 2021Routine inspectionGreen placard

    9 violations listed, 9 marked critical.

    Critical (9)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113948

      The department's words

      Code CHSC 113948

      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

      Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

      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

      Code CHSC 114016

      The department's words

      Code CHSC 114016

      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

      Code CHSC 114113

      The department's words

      Code CHSC 114113

      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

      Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 4 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 114175

      The department's words

      Code CHSC 114175

      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

      Code CHSC 114149

      The department's words

      Code CHSC 114149

      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

      Code CHSC 114159

      The department's words

      Code CHSC 114159

      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

      Code CHSC 113725.1

      The department's words

      Code CHSC 113725.1

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

13. EarlierJan 11, 2021Routine inspectionGreen placard

    No violations listed in the data.
14. EarlierSep 25, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Handwashing supplies not available at the handwashing sink at the deli service area that is temporarily closed. Re-stock when area is in use or if employees prepare food in this area.

      The department's words

      CHSC 113953.2 Handwashing supplies not available at the handwashing sink at the deli service area that is temporarily closed. Re-stock when area is in use or if employees prepare food in this area.

15. EarlierOct 17, 2019Follow-up inspectionGreen placard

    11 violations listed, 0 marked critical.

    Not critical (11)

    • Code CHSC 113947

      The department's words

      Code CHSC 113947

      Corrected during the inspection

    • Code CHSC 113952

      The department's words

      Code CHSC 113952

      Corrected during the inspection

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

      Corrected during the inspection

    • Code CHSC 113953.4

      The department's words

      Code CHSC 113953.4

      Corrected during the inspection

    • Code CHSC 113961

      The department's words

      Code CHSC 113961

      Corrected during the inspection

    Show 6 more

    • Code CHSC 113968

      The department's words

      Code CHSC 113968

      Corrected during the inspection

    • Code CHSC 113973.b-c

      The department's words

      Code CHSC 113973.b-c

      Corrected during the inspection

    • Code CHSC 113953

      The department's words

      Code CHSC 113953

      Corrected during the inspection

    • Code CHSC 113953.c

      The department's words

      Code CHSC 113953.c

      Corrected during the inspection

    • Code CHSC 113953.1

      The department's words

      Code CHSC 113953.1

      Corrected during the inspection

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

      Corrected during the inspection

16. EarlierOct 17, 2019Follow-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.
17. EarlierOct 9, 2019Routine inspectionGreen placard

    11 violations listed, 11 marked critical.

    Critical (11)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113947

      The department's words

      Code CHSC 113947

      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

      Code CHSC 113952

      The department's words

      Code CHSC 113952

      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

      Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

      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

      Code CHSC 113953.4

      The department's words

      Code CHSC 113953.4

      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

      Code CHSC 113961

      The department's words

      Code CHSC 113961

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 6 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113968

      The department's words

      Code CHSC 113968

      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

      Code CHSC 113973.b-c

      The department's words

      Code CHSC 113973.b-c

      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

      Code CHSC 113953

      The department's words

      Code CHSC 113953

      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

      Code CHSC 113953.c

      The department's words

      Code CHSC 113953.c

      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

      Code CHSC 113953.1

      The department's words

      Code CHSC 113953.1

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

18. EarlierApr 10, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Cart need functioning portable hand wash sink

      The department's words

      CHSC 113953 Cart need functioning portable hand wash sink

19. EarlierApr 25, 2018Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Food contaminated from fire (ANSUL system retardant) has been discarded.

      The department's words

      CHSC 113980 Food contaminated from fire (ANSUL system retardant) has been discarded.

      Corrected during the inspection

    • Cooking equipment under hood had been damaged from the fire, SRFD closed the kitchen as well for improper fire suppression system.

      The department's words

      CHSC 114175 Cooking equipment under hood had been damaged from the fire, SRFD closed the kitchen as well for improper fire suppression system.

      Corrected during the inspection

20. EarlierApr 5, 2018Follow-up inspectionRed placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Food contaminated from fire (ANSUL system retardant) has been discarded.

      The department's words

      CHSC 113980 Food contaminated from fire (ANSUL system retardant) has been discarded.

    • Cooking equipment under hood had been damaged from the fire, SRFD closed the kitchen as well for improper fire suppression system.

      The department's words

      CHSC 114175 Cooking equipment under hood had been damaged from the fire, SRFD closed the kitchen as well for improper fire suppression system.

21. EarlierApr 4, 2018Routine inspectionRed placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Food contaminated from fire (ANSUL system retardant) has been discarded.

      The department's words

      CHSC 113980 Food contaminated from fire (ANSUL system retardant) has been discarded.

    • Cooking equipment under hood had been damaged from the fire, SRFD closed the kitchen as well for improper fire suppression system.

      The department's words

      CHSC 114175 Cooking equipment under hood had been damaged from the fire, SRFD closed the kitchen as well for improper fire suppression system.

22. EarlierApr 4, 2018Follow-up inspectionRed placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Food contaminated from fire (ANSUL system retardant) has been discarded.

      The department's words

      CHSC 113980 Food contaminated from fire (ANSUL system retardant) has been discarded.

    • Cooking equipment under hood had been damaged from the fire, SRFD closed the kitchen as well for improper fire suppression system.

      The department's words

      CHSC 114175 Cooking equipment under hood had been damaged from the fire, SRFD closed the kitchen as well for improper fire suppression system.

23. EarlierNov 16, 2017Follow-up inspectionGreen placard

    10 violations listed, 0 marked critical.

    Not critical (10)

    • Testing strips were not available in multiple departments in the facility. Ensure that each location that has a three compartment sink or a sanitizer dispenser also has testing strips nearby. Employees must be trained in the use of the testing strips. Ensure that the quaternary ammonia sanitizer measures at least 200 ppm.

      The department's words

      CHSC 114107 Testing strips were not available in multiple departments in the facility. Ensure that each location that has a three compartment sink or a sanitizer dispenser also has testing strips nearby. Employees must be trained in the use of the testing strips. Ensure that the quaternary ammonia sanitizer measures at least 200 ppm.

    • The floors in the rear deli kitchen are degraded, no longer cleanable, and must be replaced. Submit materials for approval to replace the flooring. Flooring must be replaced by 2.1.18.

      The department's words

      CHSC 114268 The floors in the rear deli kitchen are degraded, no longer cleanable, and must be replaced. Submit materials for approval to replace the flooring. Flooring must be replaced by 2.1.18.

    • Replace the broken door gasket on the stand up two door refrigerator nearest the hot deli's salsa display station.

      The department's words

      CHSC 114130 Replace the broken door gasket on the stand up two door refrigerator nearest the hot deli's salsa display station.

    • a. The hot water is turned off in the hot deli food prep sink due to a broken hot water faucet. Repair the faucet and restore 120F water to the sink. b. Warm water (100F) was turned off at hand sinks in the women's and men's customer restrooms. Hand sinks must be capable of dispensing warm water. Corrected.

      The department's words

      CHSC 114192 a. The hot water is turned off in the hot deli food prep sink due to a broken hot water faucet. Repair the faucet and restore 120F water to the sink. b. Warm water (100F) was turned off at hand sinks in the women's and men's customer restrooms. Hand sinks must be capable of dispensing warm water. Corrected.

    • Tongs used for customer self service at the pastry case were observed stored on the door handles of the case. Store multi-use utensils in a location where they are not exposed to contamination. Store in a container or have customers use a single use tissue to obtain bakery items. Tongs were removed.

      The department's words

      CHSC 114178 Tongs used for customer self service at the pastry case were observed stored on the door handles of the case. Store multi-use utensils in a location where they are not exposed to contamination. Store in a container or have customers use a single use tissue to obtain bakery items. Tongs were removed.

    Show 5 more

    • Paper towels were not available at the rear warehouse produce hand sink, at the employee restroom hand sink, and at the men's restroom hand sink. Always maintain full soap and paper towel dispensers at hand sinks. Corrected.

      The department's words

      CHSC 113953.2 Paper towels were not available at the rear warehouse produce hand sink, at the employee restroom hand sink, and at the men's restroom hand sink. Always maintain full soap and paper towel dispensers at hand sinks. Corrected.

    • There is a puddle of liquid waste water on the ground outside the trash compactor. Replace or repair the leaking compactor. Remove liquid wastes and dispose in the sanitary sewer via a mop sink. There is grease spilled on the ground in front of the grease waste bin outside the facility. Clean grease spills and dispose of liquid waste in the mop sink. Clean spills as they happen to avoid large build ups of grease.

      The department's words

      CHSC 114245.1 There is a puddle of liquid waste water on the ground outside the trash compactor. Replace or repair the leaking compactor. Remove liquid wastes and dispose in the sanitary sewer via a mop sink. There is grease spilled on the ground in front of the grease waste bin outside the facility. Clean grease spills and dispose of liquid waste in the mop sink. Clean spills as they happen to avoid large build ups of grease.

    • a. There is a leak at the produce area hand sink. Repair. b. The produce prep sink is missing the drain pipe and all the waste water splashes to the floor sink and its surroundings. Repair. c. The faucet in the seafood department's three compartment sink is bent and cannot reach each sink. Repair the faucet.

      The department's words

      CHSC 114190 a. There is a leak at the produce area hand sink. Repair. b. The produce prep sink is missing the drain pipe and all the waste water splashes to the floor sink and its surroundings. Repair. c. The faucet in the seafood department's three compartment sink is bent and cannot reach each sink. Repair the faucet.

    • Two restrooms stalls are posted out of order in the women's restroom. Repair.

      The department's words

      CHSC 114250 Two restrooms stalls are posted out of order in the women's restroom. Repair.

    • Food handlers in the deli were unable to accurately say what temperatures are required for hot and cold holding of foods. Re-train all staff. Hold potentially hazardous foods below 41F or above 135F.

      The department's words

      CHSC 113947 Food handlers in the deli were unable to accurately say what temperatures are required for hot and cold holding of foods. Re-train all staff. Hold potentially hazardous foods below 41F or above 135F.

24. EarlierNov 13, 2017Routine inspectionGreen placard

    20 violations listed, 6 marked critical.

    Critical (6)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed large plastic containers of refried beans, champurrado, and atole stored on a cart in the kitchen. The containers were halfway submerged in ice and were cooling. The employees on site were not sure how long the foods had been on ice. The following temperatures were taken: * refried beans 138F * champurrado 136F * atole 119F Observed a large plastic container full of whole beans with the lid on in the walk in measuring 47F. The manager stated the beans were cooked yesterday. Potentially hazardous foods must cool rapidly, from 135F to 70F within 2 hours and from 70F to 41F within four hours. Place cooling foods no more than 2 inches deep in a hotel pan and immediately place in the walk in. If using an ice bath, make sure the container of food is submerged in ice so that the ice meet the level of the food. Once the food cools to 41F, you may cover label, and date the container. Approximately 3 gallons of atole and 5 Gallons of pinto beans were voluntarily discarded.

      The department's words

      CHSC 114002 Observed large plastic containers of refried beans, champurrado, and atole stored on a cart in the kitchen. The containers were halfway submerged in ice and were cooling. The employees on site were not sure how long the foods had been on ice. The following temperatures were taken: * refried beans 138F * champurrado 136F * atole 119F Observed a large plastic container full of whole beans with the lid on in the walk in measuring 47F. The manager stated the beans were cooked yesterday. Potentially hazardous foods must cool rapidly, from 135F to 70F within 2 hours and from 70F to 41F within four hours. Place cooling foods no more than 2 inches deep in a hotel pan and immediately place in the walk in. If using an ice bath, make sure the container of food is submerged in ice so that the ice meet the level of the food. Once the food cools to 41F, you may cover label, and date the container. Approximately 3 gallons of atole and 5 Gallons of pinto beans were voluntarily discarded.

      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

      Whole beans located in the steam table were measured at 116F. Pollo asado in the steam table measured 95F. According to the employees, the beans had been in the steam table for 3 hours, and the chicken for just under two hours. All other foods in the steam table measured above 135F. Potentially hazardous foods must be properly reheated before placing in the steam table. Reheat all foods to 165F prior to hot holding. at 135F and above. Approximately one quart of beans was voluntarily discarded. The chicken was reheated to 165F and placed in the steam table.

      The department's words

      CHSC 114016 Whole beans located in the steam table were measured at 116F. Pollo asado in the steam table measured 95F. According to the employees, the beans had been in the steam table for 3 hours, and the chicken for just under two hours. All other foods in the steam table measured above 135F. Potentially hazardous foods must be properly reheated before placing in the steam table. Reheat all foods to 165F prior to hot holding. at 135F and above. Approximately one quart of beans was voluntarily discarded. The chicken was reheated to 165F and placed in the steam table.

      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

      a. Observed food contact equipment in the deli air drying on a soiled drip tray at the three compartment sink. Do not contaminate sanitized equipment. Make sure that the three compartment sink is washed, rinsed, and sanitized prior to using. Employee was corrected and the sink was cleaned as required. b. Observed a food soiled covered hotel pan placed directly into the sanitizer compartment in the deli. Wash dishes in the order required: Wash --> Rinse---> Sanitize--> Air dry. Do not contaminate sanitizer compartment with food soils. The sanitizer compartment was drained. c. Observed a food handler in the bakery wash baking equipment without use of the sanitizing step. After food contact equipment is washed, rinse and submerge in 200 ppm quaternary ammonia for at least one minute. Then let the equipment air dry.

      The department's words

      CHSC 114097 a. Observed food contact equipment in the deli air drying on a soiled drip tray at the three compartment sink. Do not contaminate sanitized equipment. Make sure that the three compartment sink is washed, rinsed, and sanitized prior to using. Employee was corrected and the sink was cleaned as required. b. Observed a food soiled covered hotel pan placed directly into the sanitizer compartment in the deli. Wash dishes in the order required: Wash --> Rinse---> Sanitize--> Air dry. Do not contaminate sanitizer compartment with food soils. The sanitizer compartment was drained. c. Observed a food handler in the bakery wash baking equipment without use of the sanitizing step. After food contact equipment is washed, rinse and submerge in 200 ppm quaternary ammonia for at least one minute. Then let the equipment air dry.

      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

      a. The hot water is turned off in the hot deli food prep sink due to a broken hot water faucet. Repair the faucet and restore 120F water to the sink. b. Warm water (100F) was turned off at hand sinks in the women's and men's customer restrooms. Hand sinks must be capable of dispensing warm water. Corrected.

      The department's words

      CHSC 114192 a. The hot water is turned off in the hot deli food prep sink due to a broken hot water faucet. Repair the faucet and restore 120F water to the sink. b. Warm water (100F) was turned off at hand sinks in the women's and men's customer restrooms. Hand sinks must be capable of dispensing warm water. Corrected.

      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

      Styrofoam plates were observed to be used in the deli for to-go and dine in food service. Discontinue use of Styrofoam as its use is a violation of San Rafael's municipal code.

      The department's words

      CHSC 114377 Styrofoam plates were observed to be used in the deli for to-go and dine in food service. Discontinue use of Styrofoam as its use is a violation of San Rafael's municipal code.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 1 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Food handlers in the deli were unable to accurately say what temperatures are required for hot and cold holding of foods. Re-train all staff. Hold potentially hazardous foods below 41F or above 135F.

      The department's words

      CHSC 113947 Food handlers in the deli were unable to accurately say what temperatures are required for hot and cold holding of foods. Re-train all staff. Hold potentially hazardous foods below 41F or above 135F.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (14)

    • The following potentially hazardous foods were measured at unsafe temperatures: * * Fish ceviche 49F on display in a tray not in contact with ice. * Rotisserie chicken 132F on display in hot case * Open can of pineapple 65F.1/2 can was voluntarily discarded. Maintain potentially hazardous foods below 41F or above 135F. * Ensure ceviche display cooler is adequately stocked with ice so that the ice and water touch the tray of food. * Adjust the rotisserie hot case and make sure that employees are packing cooked chickens quickly and placing them in hot holding. * Train employees to know what temperatures are required to keep foods out of the danger zone.

      The department's words

      CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: * * Fish ceviche 49F on display in a tray not in contact with ice. * Rotisserie chicken 132F on display in hot case * Open can of pineapple 65F.1/2 can was voluntarily discarded. Maintain potentially hazardous foods below 41F or above 135F. * Ensure ceviche display cooler is adequately stocked with ice so that the ice and water touch the tray of food. * Adjust the rotisserie hot case and make sure that employees are packing cooked chickens quickly and placing them in hot holding. * Train employees to know what temperatures are required to keep foods out of the danger zone.

    • The food warming case in the deli kitchen next to the ice machine does not work. Remove this equipment. If replacing, submit specification sheets to [email] for approval.

      The department's words

      CHSC 114175 The food warming case in the deli kitchen next to the ice machine does not work. Remove this equipment. If replacing, submit specification sheets to [email] for approval.

    • Testing strips were not available in multiple departments in the facility. Ensure that each location that has a three compartment sink or a sanitizer dispenser also has testing strips nearby. Employees must be trained in the use of the testing strips. Ensure that the quaternary ammonia sanitizer measures at least 200 ppm.

      The department's words

      CHSC 114107 Testing strips were not available in multiple departments in the facility. Ensure that each location that has a three compartment sink or a sanitizer dispenser also has testing strips nearby. Employees must be trained in the use of the testing strips. Ensure that the quaternary ammonia sanitizer measures at least 200 ppm.

    • There was no measureable level of sanitizer in the sanitizer buckets in the deli. Ensure wiping cloths are stored in 200 ppm quaternary ammonia when not in use.

      The department's words

      CHSC 114185.1 There was no measureable level of sanitizer in the sanitizer buckets in the deli. Ensure wiping cloths are stored in 200 ppm quaternary ammonia when not in use.

    • The floors in the rear deli kitchen are degraded, no longer cleanable, and must be replaced. Submit materials for approval to replace the flooring. Flooring must be replaced by 2.1.18.

      The department's words

      CHSC 114268 The floors in the rear deli kitchen are degraded, no longer cleanable, and must be replaced. Submit materials for approval to replace the flooring. Flooring must be replaced by 2.1.18.

    Show 9 more

    • a. Observed a 5 gallon bucket of beans stored in the dry storage area in the deli without a lid. The bucket contained a large amount of salt that appeared to have been spilled from the shelf above. Observed a container of panko stored in the dry storage area without a lid. Observed several open bags of bulk items (salt, oatmeal etc.). Store dry bulk goods in food grade containers with tight fitting lids to avoid contamination. b. Observed raw beef stored above ready to eat foods in the deli walk in. Store raw meats below ready to eat foods to avoid contamination.

      The department's words

      CHSC 113986 a. Observed a 5 gallon bucket of beans stored in the dry storage area in the deli without a lid. The bucket contained a large amount of salt that appeared to have been spilled from the shelf above. Observed a container of panko stored in the dry storage area without a lid. Observed several open bags of bulk items (salt, oatmeal etc.). Store dry bulk goods in food grade containers with tight fitting lids to avoid contamination. b. Observed raw beef stored above ready to eat foods in the deli walk in. Store raw meats below ready to eat foods to avoid contamination.

    • Replace the broken door gasket on the stand up two door refrigerator nearest the hot deli's salsa display station.

      The department's words

      CHSC 114130 Replace the broken door gasket on the stand up two door refrigerator nearest the hot deli's salsa display station.

    • a. Observed an electrical cord in the bakery's cake display case that is tied back with a piece of tape. The cord and the tape were touching a cake. Maintain foods free of contamination. Tie back the cord properly to avoid touching foods. The cake was removed. b. Observed a can of Gerber Soy baby formula that was labeled expired by 02/2017. Remove expired baby formulas from sale. Check your inventory frequently. The can was voluntarily discarded.

      The department's words

      CHSC 113980 a. Observed an electrical cord in the bakery's cake display case that is tied back with a piece of tape. The cord and the tape were touching a cake. Maintain foods free of contamination. Tie back the cord properly to avoid touching foods. The cake was removed. b. Observed a can of Gerber Soy baby formula that was labeled expired by 02/2017. Remove expired baby formulas from sale. Check your inventory frequently. The can was voluntarily discarded.

    • Observed chips displayed on a plastic tray for customers to sample. The tray lacked a sneeze guard or lid and there was no utensil available for customers to use to obtain a sample. Always provide a utensil and sneeze protection for samples.

      The department's words

      CHSC 114060 Observed chips displayed on a plastic tray for customers to sample. The tray lacked a sneeze guard or lid and there was no utensil available for customers to use to obtain a sample. Always provide a utensil and sneeze protection for samples.

    • Tongs used for customer self service at the pastry case were observed stored on the door handles of the case. Store multi-use utensils in a location where they are not exposed to contamination. Store in a container or have customers use a single use tissue to obtain bakery items. Tongs were removed.

      The department's words

      CHSC 114178 Tongs used for customer self service at the pastry case were observed stored on the door handles of the case. Store multi-use utensils in a location where they are not exposed to contamination. Store in a container or have customers use a single use tissue to obtain bakery items. Tongs were removed.

    • Paper towels were not available at the rear warehouse produce hand sink, at the employee restroom hand sink, and at the men's restroom hand sink. Always maintain full soap and paper towel dispensers at hand sinks. Corrected.

      The department's words

      CHSC 113953.2 Paper towels were not available at the rear warehouse produce hand sink, at the employee restroom hand sink, and at the men's restroom hand sink. Always maintain full soap and paper towel dispensers at hand sinks. Corrected.

    • There is a puddle of liquid waste water on the ground outside the trash compactor. Replace or repair the leaking compactor. Remove liquid wastes and dispose in the sanitary sewer via a mop sink. There is grease spilled on the ground in front of the grease waste bin outside the facility. Clean grease spills and dispose of liquid waste in the mop sink. Clean spills as they happen to avoid large build ups of grease.

      The department's words

      CHSC 114245.1 There is a puddle of liquid waste water on the ground outside the trash compactor. Replace or repair the leaking compactor. Remove liquid wastes and dispose in the sanitary sewer via a mop sink. There is grease spilled on the ground in front of the grease waste bin outside the facility. Clean grease spills and dispose of liquid waste in the mop sink. Clean spills as they happen to avoid large build ups of grease.

    • a. There is a leak at the produce area hand sink. Repair. b. The produce prep sink is missing the drain pipe and all the waste water splashes to the floor sink and its surroundings. Repair. c. The faucet in the seafood department's three compartment sink is bent and cannot reach each sink. Repair the faucet.

      The department's words

      CHSC 114190 a. There is a leak at the produce area hand sink. Repair. b. The produce prep sink is missing the drain pipe and all the waste water splashes to the floor sink and its surroundings. Repair. c. The faucet in the seafood department's three compartment sink is bent and cannot reach each sink. Repair the faucet.

    • Two restrooms stalls are posted out of order in the women's restroom. Repair.

      The department's words

      CHSC 114250 Two restrooms stalls are posted out of order in the women's restroom. Repair.

25. EarlierJan 31, 2017Follow-up inspectionNo Violation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Provide probe thermometers for each department and food preparation area.

      The department's words

      CHSC 114159 Provide probe thermometers for each department and food preparation area.

26. EarlierJan 31, 2017Follow-up inspectionNo Violation(s) Found

    9 violations listed, 0 marked critical.

    Not critical (9)

    • Several paper towel and handsoap dispensers are broken and not working properly. Repair or replace broken dispensers so food handlers can wash their hands.

      The department's words

      CHSC 113953 Several paper towel and handsoap dispensers are broken and not working properly. Repair or replace broken dispensers so food handlers can wash their hands.

      Corrected during the inspection

    • Discontinue the practice of operating the hood without the filters missing at flue opening. Replace the missing filters so hood operates properly.

      The department's words

      CHSC 114149.1 Discontinue the practice of operating the hood without the filters missing at flue opening. Replace the missing filters so hood operates properly.

      Corrected during the inspection

    • The refrigerated lunch meat display case was broken with meat out of temperature at 60 degrees fahrenheit. PHF's must be held cold. Repair or service the display case to maintain cold foods at 41 degrees Fahrenheit or below.

      The department's words

      CHSC 113996 The refrigerated lunch meat display case was broken with meat out of temperature at 60 degrees fahrenheit. PHF's must be held cold. Repair or service the display case to maintain cold foods at 41 degrees Fahrenheit or below.

      Corrected during the inspection

    • The lunch meat refrigerated display case broken with meat out of temperature at 60 degrees fahrenheit. PHF's must be held cold. Repair or service the display case to maintain cold foods at 41 degrees Fahrenheit or below.

      The department's words

      CHSC 114157 The lunch meat refrigerated display case broken with meat out of temperature at 60 degrees fahrenheit. PHF's must be held cold. Repair or service the display case to maintain cold foods at 41 degrees Fahrenheit or below.

      Corrected during the inspection

    • Observed residues on bulk containers of the horchata beverage and fruit drinks. In addition, residues were visible on the plastic bins used in the tortilla manufacturing. Clean and sanitize these utensils when empty or at least daily.

      The department's words

      CHSC 114099.3 Observed residues on bulk containers of the horchata beverage and fruit drinks. In addition, residues were visible on the plastic bins used in the tortilla manufacturing. Clean and sanitize these utensils when empty or at least daily.

      Corrected during the inspection

    Show 4 more

    • Observed residues on bulk containers of the horchata beverage and fruit drinks. in addition, residues were visible on the plastic bins used in the tortilla manufacturing. Clean and sanitize these utensils when empty at least daily.

      The department's words

      CHSC 114099.6 Observed residues on bulk containers of the horchata beverage and fruit drinks. in addition, residues were visible on the plastic bins used in the tortilla manufacturing. Clean and sanitize these utensils when empty at least daily.

      Corrected during the inspection

    • Observed residues on bulk containers of the horchata beverage and fruit drinks. in addition, residues were visible on the plastic bins used in the tortilla manufacturing. Clean and sanitize these utensils when empty at least daily.

      The department's words

      CHSC 114117 Observed residues on bulk containers of the horchata beverage and fruit drinks. in addition, residues were visible on the plastic bins used in the tortilla manufacturing. Clean and sanitize these utensils when empty at least daily.

      Corrected during the inspection

    • The floor in the deli kitchen was worn and peeling. Initiate steps to smooth and reseal floor and maintain it cleanable.

      The department's words

      CHSC 114268 The floor in the deli kitchen was worn and peeling. Initiate steps to smooth and reseal floor and maintain it cleanable.

      Corrected during the inspection

    • Provide at least two probe thermometers for each department and /or food preparation area. Monitor prep temps., cooling and final cooking temperatures. Keep records of temperatures when possible.

      The department's words

      CHSC 114010 Provide at least two probe thermometers for each department and /or food preparation area. Monitor prep temps., cooling and final cooking temperatures. Keep records of temperatures when possible.

      Corrected during the inspection

27. EarlierSep 13, 2016Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • a. There is excessive ice build up in the two walk in freezers. Defrost and address the issue. b. Repair the meat department's walk in door and replace broken gasket.

      The department's words

      CHSC 114175 a. There is excessive ice build up in the two walk in freezers. Defrost and address the issue. b. Repair the meat department's walk in door and replace broken gasket.

    • Clean spilled grease at the exterior grease waste bin.

      The department's words

      CHSC 114245 Clean spilled grease at the exterior grease waste bin.

    • The deli floor is in disrepair - especially by the cookline. Repair within 6 months.

      The department's words

      CHSC 114268 The deli floor is in disrepair - especially by the cookline. Repair within 6 months.

28. EarlierSep 9, 2016Follow-up inspectionGreen placard

    5 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      The following foods were found to be cooling incorrectly: * Pinto beans (48F) and refried beans (54F) were labeled with 40F several hours before the inspection was conducted. Employees must be trained to accurately measure the temperature of the food: probe the center of the food rather than the bottom of the container. Beef labeled 9/8/16 measured 43F on the bottom and 95F on the top. Do not add foods to be cooled to foods already cooled. Foods must be rapidly cooled from 135F - 70F within 2 hours, then from 70F - 41F within 4 hours. Continue training with cooling logs. Have a manager verify termpatures with employees.

      The department's words

      CHSC 114002 The following foods were found to be cooling incorrectly: * Pinto beans (48F) and refried beans (54F) were labeled with 40F several hours before the inspection was conducted. Employees must be trained to accurately measure the temperature of the food: probe the center of the food rather than the bottom of the container. Beef labeled 9/8/16 measured 43F on the bottom and 95F on the top. Do not add foods to be cooled to foods already cooled. Foods must be rapidly cooled from 135F - 70F within 2 hours, then from 70F - 41F within 4 hours. Continue training with cooling logs. Have a manager verify termpatures with employees.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (4)

    • Cooked chickens measured 109-156F in hot case at deli. Chickens were cooked one hour prior and reheated to 165. Repair the hot case to hold PHFs above 135F. Potentially hazardous foods must be stored below 41F or above 135F.

      The department's words

      CHSC 113996 Cooked chickens measured 109-156F in hot case at deli. Chickens were cooked one hour prior and reheated to 165. Repair the hot case to hold PHFs above 135F. Potentially hazardous foods must be stored below 41F or above 135F.

    • a. There is excessive ice build up in the two walk in freezers. Defrost and address the issue. b. Repair the meat department's walk in door and replace broken gasket.

      The department's words

      CHSC 114175 a. There is excessive ice build up in the two walk in freezers. Defrost and address the issue. b. Repair the meat department's walk in door and replace broken gasket.

    • Clean spilled grease at the exterior grease waste bin.

      The department's words

      CHSC 114245 Clean spilled grease at the exterior grease waste bin.

    • The deli floor is in disrepair - especially by the cookline. Repair within 6 months.

      The department's words

      CHSC 114268 The deli floor is in disrepair - especially by the cookline. Repair within 6 months.

29. EarlierSep 6, 2016Follow-up inspectionYellow placard

    8 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      The following foods measured at unsafe hot/cold holding temperatures: * watermelon 65F in produce display cooled cut one hour prior. * Tamales 105F in pupuseria steam table 6 VCD. * Carne asada 102F in hot case. reheated * Pork 123F in hot case. reheated Potentially hazardous foods must be stored below 41F or above 135F. * * Repair hot case. * Repair pupuseria steam table. * Repair produce display csae

      The department's words

      CHSC 113996 The following foods measured at unsafe hot/cold holding temperatures: * watermelon 65F in produce display cooled cut one hour prior. * Tamales 105F in pupuseria steam table 6 VCD. * Carne asada 102F in hot case. reheated * Pork 123F in hot case. reheated Potentially hazardous foods must be stored below 41F or above 135F. * * Repair hot case. * Repair pupuseria steam table. * Repair produce display csae

      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

      The following foods were found to be cooling incorrectly: * Chicharrones mixture 109F cooked 2 hours prior. Reheated to 165F to start cooling again. * Champurrado cooked 4 hours prior at 86F Discarded 2 gallons Foods must be rapidly cooled from 135F - 70F within 2 hours, then from 70F - 41F within 4 hours. * * There must be documentation on food items to indicate at what point hot items cooled to 135F. * Label containers or maintain a log to monitor cooling times. * Employees who make foods must be responsible for the disposition or ensure proper communication with the next shift.

      The department's words

      CHSC 114002 The following foods were found to be cooling incorrectly: * Chicharrones mixture 109F cooked 2 hours prior. Reheated to 165F to start cooling again. * Champurrado cooked 4 hours prior at 86F Discarded 2 gallons Foods must be rapidly cooled from 135F - 70F within 2 hours, then from 70F - 41F within 4 hours. * * There must be documentation on food items to indicate at what point hot items cooled to 135F. * Label containers or maintain a log to monitor cooling times. * Employees who make foods must be responsible for the disposition or ensure proper communication with the next shift.

      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 foods cooling in the walk in with lids covering food. Keep lids off food until cooled to 41F. Observed containers of hot foods cooling on the same rack as cold salsas and ceviche. Keep cold items separate from hot foods on cooling rack.

      The department's words

      CHSC 114002.1 Observed foods cooling in the walk in with lids covering food. Keep lids off food until cooled to 41F. Observed containers of hot foods cooling on the same rack as cold salsas and ceviche. Keep cold items separate from hot foods on cooling rack.

      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)

    • The meat department's prep sink floor sink is clogged and not draining properly. Repair within 24 hours.

      The department's words

      CHSC 114197 The meat department's prep sink floor sink is clogged and not draining properly. Repair within 24 hours.

    • Chemicals stored in unlabeled bottles in the tortilla room. Always label bottles as to their contents and store away from foods.

      The department's words

      CHSC 114254.1 Chemicals stored in unlabeled bottles in the tortilla room. Always label bottles as to their contents and store away from foods.

    • a. There is excessive ice build up in the two walk in freezers. Defrost and address the issue. b. Repair the meat department's walk in door and replace broken gasket.

      The department's words

      CHSC 114175 a. There is excessive ice build up in the two walk in freezers. Defrost and address the issue. b. Repair the meat department's walk in door and replace broken gasket.

    • Clean spilled grease at the exterior grease waste bin.

      The department's words

      CHSC 114245 Clean spilled grease at the exterior grease waste bin.

    • The deli floor is in disrepair - especially by the cookline. Repair within 6 months.

      The department's words

      CHSC 114268 The deli floor is in disrepair - especially by the cookline. Repair within 6 months.

30. EarlierAug 31, 2016Routine inspectionYellow placard

    17 violations listed, 6 marked critical.

    Critical (6)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed a food handler tie her shoes, the proceed to put on gloves. Hands must be washed prior to putting on gloves. Corrected.

      The department's words

      CHSC 113953.3 Observed a food handler tie her shoes, the proceed to put on gloves. Hands must be washed prior to putting on gloves. Corrected.

      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

      The following foods measured at unsafe hot/cold holding temperatures: * crèma 46F taco prep top - cooled with ice. * guacamole 46 taco prep top - cooled with ice. * pico de gallo 52F in the taco prep top - 5 cups voluntarily discarded (VCD) * carne asada 123F on grill cooked 20 minutes prior - cooled * al pastor 107F on grill cooked 20 minutes prior * Pork ribs, heart 103F in hot case, cooked one hour prior * shrimp and fish ceviches 48F in deli case, ice added to case * Salsas (red, green, and molcajete) 48F at deli case, ice added to case * Rotisserie chicken 124F on top level of hot case Cooked one hour prior, Cooled. * Tamales 123F top shelf chicken case VCD 2 cases * cut cantaloupe 57F in fruit case. Cooled * Mussels 53F seafood display 3 lbs. VCD * crawfish 49F seafood display, removed and refrigerated. * cooked shrimp 49F seafood display, removed and refrigerated * tamales 98F pupuseria steam table 10 lbs. VCD * Shredded cheese 53F pupuseria cold case, ice added. Potentially hazardous foods must be stored below 41F or above 135F. * * Ensure all cold cases have sufficient ice. * Have employee responsible for taking and logging temperatures at each shift. * Install a thermometer in the hot case at the deli * Adjust the rotisserie hot case * Chill cantaloupe and watermelon prior to cutting and placing in the fruit case. * Repair the fruit case to maintain foods below 41F * Discontinue piling seafood so high. Place seafood directly on ice or on a thin piece of plastic wrap. * Repair the electrical issue at the pupuseria.

      The department's words

      CHSC 113996 The following foods measured at unsafe hot/cold holding temperatures: * crèma 46F taco prep top - cooled with ice. * guacamole 46 taco prep top - cooled with ice. * pico de gallo 52F in the taco prep top - 5 cups voluntarily discarded (VCD) * carne asada 123F on grill cooked 20 minutes prior - cooled * al pastor 107F on grill cooked 20 minutes prior * Pork ribs, heart 103F in hot case, cooked one hour prior * shrimp and fish ceviches 48F in deli case, ice added to case * Salsas (red, green, and molcajete) 48F at deli case, ice added to case * Rotisserie chicken 124F on top level of hot case Cooked one hour prior, Cooled. * Tamales 123F top shelf chicken case VCD 2 cases * cut cantaloupe 57F in fruit case. Cooled * Mussels 53F seafood display 3 lbs. VCD * crawfish 49F seafood display, removed and refrigerated. * cooked shrimp 49F seafood display, removed and refrigerated * tamales 98F pupuseria steam table 10 lbs. VCD * Shredded cheese 53F pupuseria cold case, ice added. Potentially hazardous foods must be stored below 41F or above 135F. * * Ensure all cold cases have sufficient ice. * Have employee responsible for taking and logging temperatures at each shift. * Install a thermometer in the hot case at the deli * Adjust the rotisserie hot case * Chill cantaloupe and watermelon prior to cutting and placing in the fruit case. * Repair the fruit case to maintain foods below 41F * Discontinue piling seafood so high. Place seafood directly on ice or on a thin piece of plastic wrap. * Repair the electrical issue at the pupuseria.

      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

      The following foods were found to be cooling incorrectly: * Pinto beans, 2 gallons on counter top at 86F unknown cook time VCD * Carne asada 93F covered in walk in cooked one hour prior. Spread out * Pinto beans, 2 gallons in walk in at 85F unknown cook time, VCD * White rice 130F stored 6 inches deep in the walk in. Corrected * Pork 49F unknown cook time. Spread out. * Pork 66F unknown cook time 20 lbs. VCD * Champurrado 113F room temperature storage 3 gallons VCD Foods must be rapidly cooled from 135F - 70F within 2 hours, then from 70F - 41F within 4 hours. * * There must be documentation on food items to indicate at what point hot items cooled to 135F. * Label containers or maintain a log to monitor cooling times. * Employees who make foods must be responsible for the disposition or ensure proper communication with the next shift.

      The department's words

      CHSC 114002 The following foods were found to be cooling incorrectly: * Pinto beans, 2 gallons on counter top at 86F unknown cook time VCD * Carne asada 93F covered in walk in cooked one hour prior. Spread out * Pinto beans, 2 gallons in walk in at 85F unknown cook time, VCD * White rice 130F stored 6 inches deep in the walk in. Corrected * Pork 49F unknown cook time. Spread out. * Pork 66F unknown cook time 20 lbs. VCD * Champurrado 113F room temperature storage 3 gallons VCD Foods must be rapidly cooled from 135F - 70F within 2 hours, then from 70F - 41F within 4 hours. * * There must be documentation on food items to indicate at what point hot items cooled to 135F. * Label containers or maintain a log to monitor cooling times. * Employees who make foods must be responsible for the disposition or ensure proper communication with the next shift.

      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

      Measure pasilla peppers and chicken in cream sauce at 116F in steam table. Ensure that foods are reheated to 165F prior to placing in table. 2 lbs. were discarded.

      The department's words

      CHSC 114016 Measure pasilla peppers and chicken in cream sauce at 116F in steam table. Ensure that foods are reheated to 165F prior to placing in table. 2 lbs. were discarded.

      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 large block of butter in a torn plastic bag sitting on the same shelf as thawing raw fish. The shelf was wet with raw fish juice. There appeared to be contaminants in the butte. 15 lbs. of butter in was VCD. - Containerize butter in the future and store away from raw meat.

      The department's words

      CHSC 113967 Observed large block of butter in a torn plastic bag sitting on the same shelf as thawing raw fish. The shelf was wet with raw fish juice. There appeared to be contaminants in the butte. 15 lbs. of butter in was VCD. - Containerize butter in the future and store away from raw meat.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 1 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed foods cooling in the walk in with lids covering food. Keep lids off food until cooled to 41F. Observed containers of hot foods cooling on the same rack as cold salsas and ceviche. Keep cold items separate from hot foods on cooling rack.

      The department's words

      CHSC 114002.1 Observed foods cooling in the walk in with lids covering food. Keep lids off food until cooled to 41F. Observed containers of hot foods cooling on the same rack as cold salsas and ceviche. Keep cold items separate from hot foods on cooling rack.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (11)

    • The bakery hand sink lacked paper towels in the dispenser. Corrected.

      The department's words

      CHSC 113953.2 The bakery hand sink lacked paper towels in the dispenser. Corrected.

    • The meat department's prep sink floor sink is clogged and not draining properly. Repair within 24 hours.

      The department's words

      CHSC 114197 The meat department's prep sink floor sink is clogged and not draining properly. Repair within 24 hours.

    • a. Ham in the deli lacked either a bag or a container. Protect stored foods. Corrected. b. Avocadoes, tomatillos, and bell peppers were observed stored below raw chicken in the meat department walk in. Always store ready to eat foods and produce above raw meats. Corrected.

      The department's words

      CHSC 113986 a. Ham in the deli lacked either a bag or a container. Protect stored foods. Corrected. b. Avocadoes, tomatillos, and bell peppers were observed stored below raw chicken in the meat department walk in. Always store ready to eat foods and produce above raw meats. Corrected.

    • Chips and chicharrones offered as samples lacked the required sneeze guards or utensils for customer self service. Always provide lids or sneeze guards and tongs/toothpicks for self service.

      The department's words

      CHSC 114060 Chips and chicharrones offered as samples lacked the required sneeze guards or utensils for customer self service. Always provide lids or sneeze guards and tongs/toothpicks for self service.

    • Chemicals stored in unlabeled bottles in the tortilla room. Always label bottles as to their contents and store away from foods.

      The department's words

      CHSC 114254.1 Chemicals stored in unlabeled bottles in the tortilla room. Always label bottles as to their contents and store away from foods.

    Show 6 more

    • a. There is excessive ice build up in the two walk in freezers. Defrost and address the issue. b. Repair the meat department's walk in door and replace broken gasket.

      The department's words

      CHSC 114175 a. There is excessive ice build up in the two walk in freezers. Defrost and address the issue. b. Repair the meat department's walk in door and replace broken gasket.

    • Repair the leak at the meat department prep sink.

      The department's words

      CHSC 114190 Repair the leak at the meat department prep sink.

    • Clean spilled grease at the exterior grease waste bin.

      The department's words

      CHSC 114245 Clean spilled grease at the exterior grease waste bin.

    • The deli floor is in disrepair - especially by the cookline. Repair within 6 months.

      The department's words

      CHSC 114268 The deli floor is in disrepair - especially by the cookline. Repair within 6 months.

    • Observed one food handler in the deli washing her hands in the food prep sink and another food handler in the cremeria washing her hands in the three compartment sink. The hand sink is the only approved location for washing hands. Corrected.

      The department's words

      CHSC 113953.1 Observed one food handler in the deli washing her hands in the food prep sink and another food handler in the cremeria washing her hands in the three compartment sink. The hand sink is the only approved location for washing hands. Corrected.

    • The portable hand sink at the pupuseria was not functional due to a tripped breaker. When food handlers attempted to correct, the breaker tripped again. Repair the electrical issue. Ensure employees at the pupuseria wash their hands in the deli.

      The department's words

      CHSC 113953 The portable hand sink at the pupuseria was not functional due to a tripped breaker. When food handlers attempted to correct, the breaker tripped again. Repair the electrical issue. Ensure employees at the pupuseria wash their hands in the deli.

31. EarlierJan 22, 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.
32. EarlierJan 15, 2016Follow-up inspectionGreen placard

    3 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed cremería employee begin shift and wash hands without use of soap.

      The department's words

      CHSC 113953.3 Observed cremería employee begin shift and wash hands without use of soap.

      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 pork ribs cooling in walk in. Ribs were stacked deep and internal temperature measured 98F. Ribs were cooked one hour prior. Separate ribs into different pans for rapid cooling.

      The department's words

      CHSC 114002 Observed pork ribs cooling in walk in. Ribs were stacked deep and internal temperature measured 98F. Ribs were cooked one hour prior. Separate ribs into different pans for rapid cooling.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (1)

    • Refrigerator at cremeria observed non-functional. Salsa and crab salad measured 49F. Potentially hazardous foods must be stored below 41F or above 135F.

      The department's words

      CHSC 113996 Refrigerator at cremeria observed non-functional. Salsa and crab salad measured 49F. Potentially hazardous foods must be stored below 41F or above 135F.

33. EarlierJan 11, 2016Routine inspectionYellow placard

    21 violations listed, 7 marked critical.

    Critical (7)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed cremería employee touch dirty dishes, dish sanitizer, then touch a piece of chorizo without first washing her hands. Observed carnecería employee weashing dishes, then put on gloves without first washing his hands. Observed pupusa station worker touch garbage in a garbage can, then put on gloves without first washing her hands. Hands must be washing prior to putting on gloves with they have been contaminated.

      The department's words

      CHSC 113953.3 Observed cremería employee touch dirty dishes, dish sanitizer, then touch a piece of chorizo without first washing her hands. Observed carnecería employee weashing dishes, then put on gloves without first washing his hands. Observed pupusa station worker touch garbage in a garbage can, then put on gloves without first washing her hands. Hands must be washing prior to putting on gloves with they have been contaminated.

      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

      The following foods were found at unsafe temperatures: Soft cheese - 54F at customer sampling tray. 1 pound discarded Beef liver - 122F display at main kitchen. 1 liver discarded Tilapia, fried 116F display at main kitchen. 3 fish discarded Chicken 120F display at main kitchen. 3 Chickens discarded Vegetable rice 130F hot case, kitchen. Rice was reheated to 165F Pork ribs 118F hot case, kitchen. 10 pounds discarded Chicken 121F hot hold case, kitchen. 8 Chickens discarded. Cheese 60F pupusa station. 2 pounds discarded. Potentially hazardous foods must be stored below 41F or above 135F. Discontinue sampling of potentially hazardous foods. Discontinue doubling up trays and use of plastic trays in kitchen display case. Discontinue use of plastic bus tubs inside hot hold case. Use metal containers instead. Keep hot hold case turned on when food is stored inside. * All foods that were discarded were either out of temperature for an undetermined amount of time or more than 4 hours and deemed unsafe to eat.

      The department's words

      CHSC 113996 The following foods were found at unsafe temperatures: Soft cheese - 54F at customer sampling tray. 1 pound discarded Beef liver - 122F display at main kitchen. 1 liver discarded Tilapia, fried 116F display at main kitchen. 3 fish discarded Chicken 120F display at main kitchen. 3 Chickens discarded Vegetable rice 130F hot case, kitchen. Rice was reheated to 165F Pork ribs 118F hot case, kitchen. 10 pounds discarded Chicken 121F hot hold case, kitchen. 8 Chickens discarded. Cheese 60F pupusa station. 2 pounds discarded. Potentially hazardous foods must be stored below 41F or above 135F. Discontinue sampling of potentially hazardous foods. Discontinue doubling up trays and use of plastic trays in kitchen display case. Discontinue use of plastic bus tubs inside hot hold case. Use metal containers instead. Keep hot hold case turned on when food is stored inside. * All foods that were discarded were either out of temperature for an undetermined amount of time or more than 4 hours and deemed unsafe to eat.

      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

      The following foods were observed stored in large plastic containers with the lid on and resting in a shallow ice bath: Pinto beans 124F cooked 30 minutes prior. Pintos were cooled properly after intervention. Champurrado 96F cooked 5 hours prior. Discarded 5 gallons. Cooked vegetables 76F cooked 5 hours prior. 10 pounds discarded. Cooked beef 78F cooked 5 hours prior. Discarded 7 pounds. Chicken soup 86F cooked 5 hours prior. Discarded 10 gallons. Food must be rapidly cooled from 135F to 70F within 2 hours then 70F to 41F within 4 hours. Train all applicable employees to place food in shallow pans no more than two inches in depth.

      The department's words

      CHSC 114002 The following foods were observed stored in large plastic containers with the lid on and resting in a shallow ice bath: Pinto beans 124F cooked 30 minutes prior. Pintos were cooled properly after intervention. Champurrado 96F cooked 5 hours prior. Discarded 5 gallons. Cooked vegetables 76F cooked 5 hours prior. 10 pounds discarded. Cooked beef 78F cooked 5 hours prior. Discarded 7 pounds. Chicken soup 86F cooked 5 hours prior. Discarded 10 gallons. Food must be rapidly cooled from 135F to 70F within 2 hours then 70F to 41F within 4 hours. Train all applicable employees to place food in shallow pans no more than two inches in depth.

      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

      Measured chicken mole at 93F and pinto beans at 122F in steam table in kitchen. Foods must be reheated 165F prior to hot holding. Foods were placed in hot holding 1 hour prior and were reheated.

      The department's words

      CHSC 114016 Measured chicken mole at 93F and pinto beans at 122F in steam table in kitchen. Foods must be reheated 165F prior to hot holding. Foods were placed in hot holding 1 hour prior and were reheated.

      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 bulk bins of sugar, oatmeal, and sesame seeds contaminated with moldy food, plastic, and food debris. Food must be maintained pure in its adulterated form. Foods were discarded.

      The department's words

      CHSC 113980 Observed bulk bins of sugar, oatmeal, and sesame seeds contaminated with moldy food, plastic, and food debris. Food must be maintained pure in its adulterated form. Foods were discarded.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 2 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed food handler dip spoon in container of sanitizer (quaternary ammonia) then use wet spoon to scoop salsa on to enchiladas. Sanitizer must not be ingested. Store multi-use spoons in cold water below 41F or hot water above 135F. 2 pans of salsa were discarded, along with two plates of enchiladas due to contamination.

      The department's words

      CHSC 114254.3 Observed food handler dip spoon in container of sanitizer (quaternary ammonia) then use wet spoon to scoop salsa on to enchiladas. Sanitizer must not be ingested. Store multi-use spoons in cold water below 41F or hot water above 135F. 2 pans of salsa were discarded, along with two plates of enchiladas due to contamination.

      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 food handler cover and touch cut fruit with brown linen. Use plastic wrap or other sanitary means to cover foods.

      The department's words

      CHSC 114113 Observed food handler cover and touch cut fruit with brown linen. Use plastic wrap or other sanitary means to cover foods.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (14)

    • Observed two hand sinks that were supplied with hand sanitizer rather than soap in the soap dispenser. Hand sinks were located by the tortilla machine and at the main kitchen. Carnecería hand sink towel dispenser was jammed.

      The department's words

      CHSC 113953.2 Observed two hand sinks that were supplied with hand sanitizer rather than soap in the soap dispenser. Hand sinks were located by the tortilla machine and at the main kitchen. Carnecería hand sink towel dispenser was jammed.

    • Pupusa station does not have a hand sink. Will discuss with management and review plans to determine if pupusa station was approved by plan check.

      The department's words

      CHSC 113953 Pupusa station does not have a hand sink. Will discuss with management and review plans to determine if pupusa station was approved by plan check.

    • Observed raw chicken stored above ready to eat foods in main kitchen walk in. Store raw meats below other foods to prevent contamination. Observed several severely dented cans displayed for sale. Cans that have dents along the seams should be discarded due to possible contamination. Observed raw chicken stored next to sausages in meat display case without sufficient separation. Install plastic divider so raw chicken and other meats do not touch.

      The department's words

      CHSC 113986 Observed raw chicken stored above ready to eat foods in main kitchen walk in. Store raw meats below other foods to prevent contamination. Observed several severely dented cans displayed for sale. Cans that have dents along the seams should be discarded due to possible contamination. Observed raw chicken stored next to sausages in meat display case without sufficient separation. Install plastic divider so raw chicken and other meats do not touch.

    • Food displayed for sampling (raw cheese, corn bread) did not have the required sneeze guard or utensils for customer use. Provide sneeze guard or self closing lids (or other approved equipment) to prevent contamination of food. Provide tongs or toothpicks in foods to prevent customer contamination of foods during sampling activities.

      The department's words

      CHSC 114060 Food displayed for sampling (raw cheese, corn bread) did not have the required sneeze guard or utensils for customer use. Provide sneeze guard or self closing lids (or other approved equipment) to prevent contamination of food. Provide tongs or toothpicks in foods to prevent customer contamination of foods during sampling activities.

    • Observed machine lubricant and cleaning solution which was unlabeled stored next to food coloring at tortilla machine. Label all cleaners and chemicals and store separately away from food.

      The department's words

      CHSC 114254.2 Observed machine lubricant and cleaning solution which was unlabeled stored next to food coloring at tortilla machine. Label all cleaners and chemicals and store separately away from food.

    Show 9 more

    • Observed bakery weights encrusted with food debris. Observed sliding doors in meat department display case covered in food debris. Telephone in meat department is heavily soiled. Maintain these food contact surfaces clean and sanitary. Correct within 24 hours.

      The department's words

      CHSC 114115.c Observed bakery weights encrusted with food debris. Observed sliding doors in meat department display case covered in food debris. Telephone in meat department is heavily soiled. Maintain these food contact surfaces clean and sanitary. Correct within 24 hours.

    • Observed the meat department and produce department do not have drain plugs for the three compartment sinks. Employees are using paper towels to plug drains. Provide the proper drain plugs for these sinks within 48 hours.

      The department's words

      CHSC 114095 Observed the meat department and produce department do not have drain plugs for the three compartment sinks. Employees are using paper towels to plug drains. Provide the proper drain plugs for these sinks within 48 hours.

    • Meat department walk in condenser is dripping water. Have unit services within 48 hours. All meats were moved out from under dripping water. All meats were pre packaged.

      The department's words

      CHSC 114175 Meat department walk in condenser is dripping water. Have unit services within 48 hours. All meats were moved out from under dripping water. All meats were pre packaged.

    • Large cooking pots have broken handles. Replace or repair.

      The department's words

      CHSC 114130 Large cooking pots have broken handles. Replace or repair.

    • Cutting board in barbeque area is worn through to the other side. Replace with ANSI/NSF approved equipment. Cutting board was discarded.

      The department's words

      CHSC 114130.1 Cutting board in barbeque area is worn through to the other side. Replace with ANSI/NSF approved equipment. Cutting board was discarded.

    • There are four damaged baffle filters in the hoods at the main kitchen cookline and the charcoal barbeque. Replace the filters.

      The department's words

      CHSC 114149.1 There are four damaged baffle filters in the hoods at the main kitchen cookline and the charcoal barbeque. Replace the filters.

    • Thermometer not provided as required in hot hold case in kitchen. Install within 48 hours.

      The department's words

      CHSC 114157 Thermometer not provided as required in hot hold case in kitchen. Install within 48 hours.

    • Front end exterior garbage cans observed overflowing with garbage. Empty cans more frequently. Corrected.

      The department's words

      CHSC 114245.1 Front end exterior garbage cans observed overflowing with garbage. Empty cans more frequently. Corrected.

    • Drop ceiling tiles in barbeque area are dark brown with smoke residue. Replace the tiles within 30 days.

      The department's words

      CHSC 114271 Drop ceiling tiles in barbeque area are dark brown with smoke residue. Replace the tiles within 30 days.

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) ↗