At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Carmen's La Hacienda Llc 3?
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- Observed cooked meat cooling placed on top of a bin of ice. Cool using approved methods. Meat surrounded by ice. CHSC 114002How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Next: Observed cooked meat cooling placed on top of a bin of ice. Cool using approved methods. Meat surrounded by ice.The county found: “Observed cooked meat cooling placed on top of a bin of ice. Cool using approved methods. Meat surrounded by ice.”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked meat cooling placed on top of a bin of ice. Cool using approved methods. Meat surrounded by ice.
The department's words
CHSC 114002 Observed cooked meat cooling placed on top of a bin of ice. Cool using approved methods. Meat surrounded by ice.
EarlierMar 11, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed raw meat (chicken, beef and pork) and sour cream measuring 48 degrees F in the two door reach in refrigerator. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Instructed employees to not overload the refrigeration unit to ensure all items are held at 41 degrees F or below.
The department's words
CHSC 113996 Observed raw meat (chicken, beef and pork) and sour cream measuring 48 degrees F in the two door reach in refrigerator. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Instructed employees to not overload the refrigeration unit to ensure all items are held at 41 degrees F or below.
Corrected during the inspection
Observed the following foods held at unsafe temperatures that were previously cooked and cooled: Chili verde and green sauce measuring 47-48 degrees F, 5 liters of each cooked 2 days ago, 4 qt of tomato sauce measuring 48 degrees F cooked 2 days ago, pinto beans measuring 47-50 degrees F cooked yesterday about 10 lbs, tortilla soup 46-47 degrees F cooked yesterday 10 liters, cooked rice 52-53 degrees F cooked yesterday about 10 lbs, cooked chicken 48-52 degrees F cooked yesterday 12 qts, red sauce 42-52 cooked yesterday 12 quarts. All food items listed above were voluntarily discarded. Ensure to cool all potentially hazardous foods from 135 to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Ensure to utilize approved cooling methods such as ice baths and stirring frequently, separate food into thinner smaller portions, using an ice wand. Provided person in charge with cooling handouts.
The department's words
CHSC 114002 Observed the following foods held at unsafe temperatures that were previously cooked and cooled: Chili verde and green sauce measuring 47-48 degrees F, 5 liters of each cooked 2 days ago, 4 qt of tomato sauce measuring 48 degrees F cooked 2 days ago, pinto beans measuring 47-50 degrees F cooked yesterday about 10 lbs, tortilla soup 46-47 degrees F cooked yesterday 10 liters, cooked rice 52-53 degrees F cooked yesterday about 10 lbs, cooked chicken 48-52 degrees F cooked yesterday 12 qts, red sauce 42-52 cooked yesterday 12 quarts. All food items listed above were voluntarily discarded. Ensure to cool all potentially hazardous foods from 135 to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Ensure to utilize approved cooling methods such as ice baths and stirring frequently, separate food into thinner smaller portions, using an ice wand. Provided person in charge with cooling handouts.
Corrected during the inspection
EarlierMar 7, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw meat (chicken, beef and pork) and sour cream measuring 48 degrees F in the two door reach in refrigerator. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Instructed employees to not overload the refrigeration unit to ensure all items are held at 41 degrees F or below.
The department's words
CHSC 113996 Observed raw meat (chicken, beef and pork) and sour cream measuring 48 degrees F in the two door reach in refrigerator. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Instructed employees to not overload the refrigeration unit to ensure all items are held at 41 degrees F or below.
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 the following foods held at unsafe temperatures that were previously cooked and cooled: Chili verde and green sauce measuring 47-48 degrees F, 5 liters of each cooked 2 days ago, 4 qt of tomato sauce measuring 48 degrees F cooked 2 days ago, pinto beans measuring 47-50 degrees F cooked yesterday about 10 lbs, tortilla soup 46-47 degrees F cooked yesterday 10 liters, cooked rice 52-53 degrees F cooked yesterday about 10 lbs, cooked chicken 48-52 degrees F cooked yesterday 12 qts, red sauce 42-52 cooked yesterday 12 quarts. All food items listed above were voluntarily discarded. Ensure to cool all potentially hazardous foods from 135 to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Ensure to utilize approved cooling methods such as ice baths and stirring frequently, separate food into thinner smaller portions, using an ice wand. Provided person in charge with cooling handouts.
The department's words
CHSC 114002 Observed the following foods held at unsafe temperatures that were previously cooked and cooled: Chili verde and green sauce measuring 47-48 degrees F, 5 liters of each cooked 2 days ago, 4 qt of tomato sauce measuring 48 degrees F cooked 2 days ago, pinto beans measuring 47-50 degrees F cooked yesterday about 10 lbs, tortilla soup 46-47 degrees F cooked yesterday 10 liters, cooked rice 52-53 degrees F cooked yesterday about 10 lbs, cooked chicken 48-52 degrees F cooked yesterday 12 qts, red sauce 42-52 cooked yesterday 12 quarts. All food items listed above were voluntarily discarded. Ensure to cool all potentially hazardous foods from 135 to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Ensure to utilize approved cooling methods such as ice baths and stirring frequently, separate food into thinner smaller portions, using an ice wand. Provided person in charge with cooling handouts.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 26, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
In the preparation area, raw fish container internal temperature readings were measured at 56F, and 53F, raw chicken 50F, and al cooked al pastor at 58F. All food containers were observed stored at ambient temperature. In the cold holding unit, red sauce internal temperature reading was at 47F, and picadillo at 48F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Foods mentioned above were placed in the reach-in unit.
The department's words
CHSC 113996 In the preparation area, raw fish container internal temperature readings were measured at 56F, and 53F, raw chicken 50F, and al cooked al pastor at 58F. All food containers were observed stored at ambient temperature. In the cold holding unit, red sauce internal temperature reading was at 47F, and picadillo at 48F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Foods mentioned above were placed in the reach-in unit.
Corrected during the inspection
In the reach-in unit, cooked pinto beans internal temperature readings were measured at 58F and 54F, cooked chicken 58F, and red sauce 55F. According to the employee, food mentioned above was prepared, cooked, and then cooled yesterday (04/24/2023). [CA] Food that has been cooked and then cooled, shall be cooked from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
The department's words
CHSC 114002 In the reach-in unit, cooked pinto beans internal temperature readings were measured at 58F and 54F, cooked chicken 58F, and red sauce 55F. According to the employee, food mentioned above was prepared, cooked, and then cooled yesterday (04/24/2023). [CA] Food that has been cooked and then cooled, shall be cooked from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
Corrected during the inspection
EarlierApr 24, 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, raw fish container internal temperature readings were measured at 56F, and 53F, raw chicken 50F, and al cooked al pastor at 58F. All food containers were observed stored at ambient temperature. In the cold holding unit, red sauce internal temperature reading was at 47F, and picadillo at 48F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Foods mentioned above were placed in the reach-in unit.
The department's words
CHSC 113996 In the preparation area, raw fish container internal temperature readings were measured at 56F, and 53F, raw chicken 50F, and al cooked al pastor at 58F. All food containers were observed stored at ambient temperature. In the cold holding unit, red sauce internal temperature reading was at 47F, and picadillo at 48F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Foods mentioned above were placed in the reach-in unit.
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 reach-in unit, cooked pinto beans internal temperature readings were measured at 58F and 54F, cooked chicken 58F, and red sauce 55F. According to the employee, food mentioned above was prepared, cooked, and then cooled yesterday (04/24/2023). [CA] Food that has been cooked and then cooled, shall be cooked from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
The department's words
CHSC 114002 In the reach-in unit, cooked pinto beans internal temperature readings were measured at 58F and 54F, cooked chicken 58F, and red sauce 55F. According to the employee, food mentioned above was prepared, cooked, and then cooled yesterday (04/24/2023). [CA] Food that has been cooked and then cooled, shall be cooked from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L16801.
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.