At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · County inspection, Follow-up inspection · May 19, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Casa Del Palmar Store/Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- n the cold holding unit inserts, cheese internal temperature reading measured 50F, slice tomatoes 52F, and pico de gallo sauce 47F. [CA] Potentially hazardous foods shall be kept at 41F or 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 may get people sick.[COS] Employee adjusted the cold holding unit temperatures and transferred food items mentioned above in the reach-in unit. CHSC 113996How to fixFix it
- Employee skips sanitization step during manual dishwashing in the warewashing area. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] District specialist educated employee on how to properly wash, rinse and sanitize utensils. Employee washed, rinsed, and sanitized utensils. CHSC 114099.6How to fixFix it
- A bag of frozen oysters is missing its tag in the reach-in freezer in the dry storage area. [CA] A container of shellstock that does not bear a tag or label shall be subject to impound. [COS] Oysters bag was impounded. CHSC 114039.1How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Casa Del Palmar Store/Cafe's team
Is this your place?
Welcome, Casa Del Palmar Store/Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Casa Del Palmar Store/Cafe first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Casa Del Palmar Store/CafeWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: n the cold holding unit inserts, cheese internal temperature reading measured 50F, slice tomatoes 52F, and pico de gallo sauce 47F. [CA] Potentially hazardous foods shall be kept at 41F or 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 may get people sick.[COS] Employee adjusted the cold holding unit temperatures and transferred food items mentioned above in the reach-in unit.The county found: “n the cold holding unit inserts, cheese internal temperature reading measured 50F, slice tomatoes 52F, and pico de…”
Then the next one: Employee skips sanitization step during manual dishwashing in the warewashing area. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] District specialist educated employee on how to properly wash, rinse and sanitize utensils. Employee washed, rinsed, and sanitized utensils.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Casa Del Palmar Store/CafeWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 19, 2022Follow-up inspectionGreen placard
This one: Green placard, inspected May 19, 2022.
3 violations listed, 0 marked critical.
Not critical (3)
n the cold holding unit inserts, cheese internal temperature reading measured 50F, slice tomatoes 52F, and pico de gallo sauce 47F. [CA] Potentially hazardous foods shall be kept at 41F or 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 may get people sick.[COS] Employee adjusted the cold holding unit temperatures and transferred food items mentioned above in the reach-in unit.
The department's words
CHSC 113996 n the cold holding unit inserts, cheese internal temperature reading measured 50F, slice tomatoes 52F, and pico de gallo sauce 47F. [CA] Potentially hazardous foods shall be kept at 41F or 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 may get people sick.[COS] Employee adjusted the cold holding unit temperatures and transferred food items mentioned above in the reach-in unit.
Corrected during the inspection
Employee skips sanitization step during manual dishwashing in the warewashing area. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] District specialist educated employee on how to properly wash, rinse and sanitize utensils. Employee washed, rinsed, and sanitized utensils.
The department's words
CHSC 114099.6 Employee skips sanitization step during manual dishwashing in the warewashing area. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] District specialist educated employee on how to properly wash, rinse and sanitize utensils. Employee washed, rinsed, and sanitized utensils.
Corrected during the inspection
A bag of frozen oysters is missing its tag in the reach-in freezer in the dry storage area. [CA] A container of shellstock that does not bear a tag or label shall be subject to impound. [COS] Oysters bag was impounded.
The department's words
CHSC 114039.1 A bag of frozen oysters is missing its tag in the reach-in freezer in the dry storage area. [CA] A container of shellstock that does not bear a tag or label shall be subject to impound. [COS] Oysters bag was impounded.
Corrected during the inspection
EarlierMay 16, 2022Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
n the cold holding unit inserts, cheese internal temperature reading measured 50F, slice tomatoes 52F, and pico de gallo sauce 47F. [CA] Potentially hazardous foods shall be kept at 41F or 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 may get people sick.[COS] Employee adjusted the cold holding unit temperatures and transferred food items mentioned above in the reach-in unit.
The department's words
CHSC 113996 n the cold holding unit inserts, cheese internal temperature reading measured 50F, slice tomatoes 52F, and pico de gallo sauce 47F. [CA] Potentially hazardous foods shall be kept at 41F or 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 may get people sick.[COS] Employee adjusted the cold holding unit temperatures and transferred food items mentioned above 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
Employee skips sanitization step during manual dishwashing in the warewashing area. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] District specialist educated employee on how to properly wash, rinse and sanitize utensils. Employee washed, rinsed, and sanitized utensils.
The department's words
CHSC 114099.6 Employee skips sanitization step during manual dishwashing in the warewashing area. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] District specialist educated employee on how to properly wash, rinse and sanitize utensils. Employee washed, rinsed, and sanitized utensils.
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 bag of frozen oysters is missing its tag in the reach-in freezer in the dry storage area. [CA] A container of shellstock that does not bear a tag or label shall be subject to impound. [COS] Oysters bag was impounded.
The department's words
CHSC 114039.1 A bag of frozen oysters is missing its tag in the reach-in freezer in the dry storage area. [CA] A container of shellstock that does not bear a tag or label shall be subject to impound. [COS] Oysters bag was impounded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 31, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierAug 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw sliced tomato measured at 60F. Maintain potentially hazardous foods at or below 41F. Raw sliced tomato had cooled to 48 by the end of inspection.
The department's words
CHSC 113996 Raw sliced tomato measured at 60F. Maintain potentially hazardous foods at or below 41F. Raw sliced tomato had cooled to 48 by the end of inspection.
EarlierJan 18, 2019Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed a food handler cutting raw beef, then wash his hands without soap in the three compartment sink. Always use the hand sink and soap to avoid cross contamination. Corrected. During follow up inspection employees continued to use the ware washing sink instead of the hand wash sink. Minor violation.
The department's words
CHSC 113953.3 Observed a food handler cutting raw beef, then wash his hands without soap in the three compartment sink. Always use the hand sink and soap to avoid cross contamination. Corrected. During follow up inspection employees continued to use the ware washing sink instead of the hand wash sink. Minor violation.
The main kitchen prep top had an ambient temperature of 56F. The following foods were measured at unsafe temperatures: Shredded cheese 56F Sliced tomatoes 56F Mayo Dressing 56F All items were placed in this refrigerator two hours prior and were placed in an ice bath. During follow up inspection two containers of broth held without temperature control. All potentially hazardous foods must be held below 41F or above. Soups were reheated and hot held. Minor violation.
The department's words
CHSC 113996 The main kitchen prep top had an ambient temperature of 56F. The following foods were measured at unsafe temperatures: Shredded cheese 56F Sliced tomatoes 56F Mayo Dressing 56F All items were placed in this refrigerator two hours prior and were placed in an ice bath. During follow up inspection two containers of broth held without temperature control. All potentially hazardous foods must be held below 41F or above. Soups were reheated and hot held. Minor violation.
EarlierJan 16, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler cutting raw beef, then wash his hands without soap in the three compartment sink. Always use the hand sink and soap to avoid cross contamination. Corrected.
The department's words
CHSC 113953.3 Observed a food handler cutting raw beef, then wash his hands without soap in the three compartment sink. Always use the hand sink and soap to avoid cross contamination. 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 main kitchen prep top had an ambient temperature of 56F. The following foods were measured at unsafe temperatures: Shredded cheese 56F Sliced tomatoes 56F Mayo Dressing 56F All items were placed in this refrigerator two hours prior and were placed in an ice bath.
The department's words
CHSC 113996 The main kitchen prep top had an ambient temperature of 56F. The following foods were measured at unsafe temperatures: Shredded cheese 56F Sliced tomatoes 56F Mayo Dressing 56F All items were placed in this refrigerator two hours prior and were placed in an ice bath.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 2, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
* Observed food handler touch raw eggs and raw chicken with gloved hands and change gloves to begin prepping other items without washing hands. Wash hands after touching raw food and at all other required times. Corrected with employee. Also observed this employee wash hands in three compartment warewashing sink. Wash in handsink to prevent contamination of clean dishes. * Add a 6 inch splashgard to handsink in kitchen (sink is adjacent to prep top and warewashing sink).
The department's words
CHSC 113953.3 * Observed food handler touch raw eggs and raw chicken with gloved hands and change gloves to begin prepping other items without washing hands. Wash hands after touching raw food and at all other required times. Corrected with employee. Also observed this employee wash hands in three compartment warewashing sink. Wash in handsink to prevent contamination of clean dishes. * Add a 6 inch splashgard to handsink in kitchen (sink is adjacent to prep top and warewashing sink).
Observed shrimp thawing at 53F. Cold hold food at 41F or below. Shrimp was moved to the refrigerator.
The department's words
CHSC 113996 Observed shrimp thawing at 53F. Cold hold food at 41F or below. Shrimp was moved to the refrigerator.
* observed sliced tomatoes at 53F in prep top. These were prepped about 30 min prior and placed in prep top to cool. Don't cool food in prep top as the unit is not built to cool. Tomatoes placed in fridge to cool. * Recommend placing canned condensed milk in fridge prior to using for horchata so that is cools down appropriately
The department's words
CHSC 114002.1 * observed sliced tomatoes at 53F in prep top. These were prepped about 30 min prior and placed in prep top to cool. Don't cool food in prep top as the unit is not built to cool. Tomatoes placed in fridge to cool. * Recommend placing canned condensed milk in fridge prior to using for horchata so that is cools down appropriately
Clean floor to the left of the fryer and clean floor to the right of the freezer. Observed built up grease and standing water there.
The department's words
CHSC 114115.c Clean floor to the left of the fryer and clean floor to the right of the freezer. Observed built up grease and standing water there.
* Clean dishes stored in a pan on garbage can. Don't store food contact surfaces there. * Soft plastic material is covering shelving in the kitchen. Remove this so shelving is durable, hard, smooth, and easily cleanable.
The department's words
CHSC 114178 * Clean dishes stored in a pan on garbage can. Don't store food contact surfaces there. * Soft plastic material is covering shelving in the kitchen. Remove this so shelving is durable, hard, smooth, and easily cleanable.
Show 2 more
No approved base coving observed in parts of the kitchen (no 3/8 inch radius curve). Tiles will need to be upgraded here upon change of ownership, remodel, or as deemed necessary by our department. Clean up ponding water in grout under warewashing sink.
The department's words
CHSC 114268 No approved base coving observed in parts of the kitchen (no 3/8 inch radius curve). Tiles will need to be upgraded here upon change of ownership, remodel, or as deemed necessary by our department. Clean up ponding water in grout under warewashing sink.
Observed food handler wipe off knife and cutting board with a rag that was stored on apron. Store wiping cloths in sanitizer to prevent contamination (100ppm of chlorine).
The department's words
CHSC 114113 Observed food handler wipe off knife and cutting board with a rag that was stored on apron. Store wiping cloths in sanitizer to prevent contamination (100ppm of chlorine).
EarlierApr 26, 2016Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
The hand sink was blocked by a container of grease. Move this pot and leave the hand sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 The hand sink was blocked by a container of grease. Move this pot and leave the hand sink unobstructed at all times to allow for proper hand washing.
Eggs (in shell) at the cook line were room temperature (70 F) and were removed from the fridge 1.5 hours ago. Eggs were used up within 2 hours. Maintain cold food temps at 41 F or below. Cut tomatoes in the prep fridge measured 47 F and were overfilled in an insert. Only fill inserts 3/4 full and do not stack them on top of each other.
The department's words
CHSC 113996 Eggs (in shell) at the cook line were room temperature (70 F) and were removed from the fridge 1.5 hours ago. Eggs were used up within 2 hours. Maintain cold food temps at 41 F or below. Cut tomatoes in the prep fridge measured 47 F and were overfilled in an insert. Only fill inserts 3/4 full and do not stack them on top of each other.
Today all wiping cloths are in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Today all wiping cloths are in sanitizing solution of 100 ppm chlorine.
Today all food is covered with clean approved covers.
The department's words
CHSC 113986 Today all food is covered with clean approved covers.
Corrected during the inspection
Clean the kitchen and back storage area thoroughly to remove accumulated food debris. Clean on, inside, and around equipment.
The department's words
CHSC 114115.c Clean the kitchen and back storage area thoroughly to remove accumulated food debris. Clean on, inside, and around equipment.
Show 7 more
Do not use bowls as scoops. Use scoops with handles and store in food with the handle sticking out or on a clean surface.
The department's words
CHSC 114119 Do not use bowls as scoops. Use scoops with handles and store in food with the handle sticking out or on a clean surface.
Lava rock bowls observed in the kitchen. As instructed at previous inspections, do not use and remove from the premises. These are not smooth and cleanable. A case will be opened and you will be charged $184 per hour for any time spent on this issue until addressed.
The department's words
CHSC 114175 Lava rock bowls observed in the kitchen. As instructed at previous inspections, do not use and remove from the premises. These are not smooth and cleanable. A case will be opened and you will be charged $184 per hour for any time spent on this issue until addressed.
Some display thermometers are broken or missing. Ensure there is a working display thermometer in the warmest part of every fridge (by the door).
The department's words
CHSC 114157 Some display thermometers are broken or missing. Ensure there is a working display thermometer in the warmest part of every fridge (by the door).
Clean up garbage enclosure to remove food debris/water. Keep lids to the dumpster closed at all times.
The department's words
CHSC 114245.1 Clean up garbage enclosure to remove food debris/water. Keep lids to the dumpster closed at all times.
Grout is missing between tiles at the cook line. Food and pooling water observed between tiles. Replace grout as necessary to prevent attracting vermin. Replace missing tiles around the floor sink under the 2-comp prep sink.
The department's words
CHSC 114268 Grout is missing between tiles at the cook line. Food and pooling water observed between tiles. Replace grout as necessary to prevent attracting vermin. Replace missing tiles around the floor sink under the 2-comp prep sink.
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
All food in the back room refrigerator is 41 F or below. Cooling logs show that food is usually cooled in the required time. Remember to start tracking temperatures/time when food reaches 135 F and reheat to 165 F if food is not cooled in the required amount of time.
The department's words
CHSC 114002 All food in the back room refrigerator is 41 F or below. Cooling logs show that food is usually cooled in the required time. Remember to start tracking temperatures/time when food reaches 135 F and reheat to 165 F if food is not cooled in the required amount of time.
EarlierApr 12, 2016Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
The hand sink was blocked by a container of grease. Move this pot and leave the hand sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 The hand sink was blocked by a container of grease. Move this pot and leave the hand sink unobstructed at all times to allow for proper hand washing.
Eggs (in shell) at the cook line were room temperature (70 F) and were removed from the fridge 1.5 hours ago. Eggs were used up within 2 hours. Maintain cold food temps at 41 F or below. Cut tomatoes in the prep fridge measured 47 F and were overfilled in an insert. Only fill inserts 3/4 full and do not stack them on top of each other.
The department's words
CHSC 113996 Eggs (in shell) at the cook line were room temperature (70 F) and were removed from the fridge 1.5 hours ago. Eggs were used up within 2 hours. Maintain cold food temps at 41 F or below. Cut tomatoes in the prep fridge measured 47 F and were overfilled in an insert. Only fill inserts 3/4 full and do not stack them on top of each other.
Today all wiping cloths are in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Today all wiping cloths are in sanitizing solution of 100 ppm chlorine.
Most food containers are covered.
The department's words
CHSC 113986 Most food containers are covered.
Clean the kitchen and back storage area thoroughly to remove accumulated food debris. Clean on, inside, and around equipment.
The department's words
CHSC 114115.c Clean the kitchen and back storage area thoroughly to remove accumulated food debris. Clean on, inside, and around equipment.
Show 7 more
Do not use bowls as scoops. Use scoops with handles and store in food with the handle sticking out or on a clean surface.
The department's words
CHSC 114119 Do not use bowls as scoops. Use scoops with handles and store in food with the handle sticking out or on a clean surface.
Lava rock bowls observed in the kitchen. As instructed at previous inspections, do not use and remove from the premises. These are not smooth and cleanable. A case will be opened and you will be charged $184 per hour for any time spent on this issue until addressed.
The department's words
CHSC 114175 Lava rock bowls observed in the kitchen. As instructed at previous inspections, do not use and remove from the premises. These are not smooth and cleanable. A case will be opened and you will be charged $184 per hour for any time spent on this issue until addressed.
Some display thermometers are broken or missing. Ensure there is a working display thermometer in the warmest part of every fridge (by the door).
The department's words
CHSC 114157 Some display thermometers are broken or missing. Ensure there is a working display thermometer in the warmest part of every fridge (by the door).
Clean up garbage enclosure to remove food debris/water. Keep lids to the dumpster closed at all times.
The department's words
CHSC 114245.1 Clean up garbage enclosure to remove food debris/water. Keep lids to the dumpster closed at all times.
Grout is missing between tiles at the cook line. Food and pooling water observed between tiles. Replace grout as necessary to prevent attracting vermin. Replace missing tiles around the floor sink under the 2-comp prep sink.
The department's words
CHSC 114268 Grout is missing between tiles at the cook line. Food and pooling water observed between tiles. Replace grout as necessary to prevent attracting vermin. Replace missing tiles around the floor sink under the 2-comp prep sink.
Cooling logs show that food is rapidly cooled in the required amount of time. Continue to use cooling logs when rapidly cooling food. Write up standard operating procedures and submit to EHS.
The department's words
CHSC 114002 Cooling logs show that food is rapidly cooled in the required amount of time. Continue to use cooling logs when rapidly cooling food. Write up standard operating procedures and submit to EHS.
Corrected during the inspection
Chiles rellenos observed covered with a soiled wiping cloth. These were voluntarily discarded. Cover food with cleaned and sanitized food covers only. Do not use linens to cover food.
The department's words
CHSC 113980 Chiles rellenos observed covered with a soiled wiping cloth. These were voluntarily discarded. Cover food with cleaned and sanitized food covers only. Do not use linens to cover food.
EarlierApr 5, 2016Follow-up inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Beans prepared this morning measured 80 F in a deep, covered, container, in the fridge, 4 hours into the cooling process. Immediately reheat to 165 F and then cool in shallow containers until food reaches 41 F. Do not cover and do not place food in deep containers until it reaches 41 F. Broth in a deep covered container, in the refrigerator, measured 50 F. Broth was immediately put in a shallower container with ice wands. Cool from 135 F to 70 F in 2 hours and then from 70 F to 41 F in 4 hours. Cool in shallow containers no deeper than 4 inches. Send standard operating procedures outlining your cooling process to me, along with completed cooling logs by 4/08/16. I strongly recommend that you add refrigeration.
The department's words
CHSC 114002 Beans prepared this morning measured 80 F in a deep, covered, container, in the fridge, 4 hours into the cooling process. Immediately reheat to 165 F and then cool in shallow containers until food reaches 41 F. Do not cover and do not place food in deep containers until it reaches 41 F. Broth in a deep covered container, in the refrigerator, measured 50 F. Broth was immediately put in a shallower container with ice wands. Cool from 135 F to 70 F in 2 hours and then from 70 F to 41 F in 4 hours. Cool in shallow containers no deeper than 4 inches. Send standard operating procedures outlining your cooling process to me, along with completed cooling logs by 4/08/16. I strongly recommend that you add refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The hand sink was blocked by a container of grease. Move this pot and leave the hand sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 The hand sink was blocked by a container of grease. Move this pot and leave the hand sink unobstructed at all times to allow for proper hand washing.
Eggs (in shell) at the cook line were room temperature (70 F) and were removed from the fridge 1.5 hours ago. Eggs were used up within 2 hours. Maintain cold food temps at 41 F or below. Cut tomatoes in the prep fridge measured 47 F and were overfilled in an insert. Only fill inserts 3/4 full and do not stack them on top of each other.
The department's words
CHSC 113996 Eggs (in shell) at the cook line were room temperature (70 F) and were removed from the fridge 1.5 hours ago. Eggs were used up within 2 hours. Maintain cold food temps at 41 F or below. Cut tomatoes in the prep fridge measured 47 F and were overfilled in an insert. Only fill inserts 3/4 full and do not stack them on top of each other.
Today all wiping cloths are in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Today all wiping cloths are in sanitizing solution of 100 ppm chlorine.
Most food containers are covered.
The department's words
CHSC 113986 Most food containers are covered.
Clean the kitchen and back storage area thoroughly to remove accumulated food debris. Clean on, inside, and around equipment.
The department's words
CHSC 114115.c Clean the kitchen and back storage area thoroughly to remove accumulated food debris. Clean on, inside, and around equipment.
Show 5 more
Do not use bowls as scoops. Use scoops with handles and store in food with the handle sticking out or on a clean surface.
The department's words
CHSC 114119 Do not use bowls as scoops. Use scoops with handles and store in food with the handle sticking out or on a clean surface.
Lava rock bowls observed in the kitchen. As instructed at previous inspections, do not use and remove from the premises. These are not smooth and cleanable. A case will be opened and you will be charged $184 per hour for any time spent on this issue until addressed.
The department's words
CHSC 114175 Lava rock bowls observed in the kitchen. As instructed at previous inspections, do not use and remove from the premises. These are not smooth and cleanable. A case will be opened and you will be charged $184 per hour for any time spent on this issue until addressed.
Some display thermometers are broken or missing. Ensure there is a working display thermometer in the warmest part of every fridge (by the door).
The department's words
CHSC 114157 Some display thermometers are broken or missing. Ensure there is a working display thermometer in the warmest part of every fridge (by the door).
Clean up garbage enclosure to remove food debris/water. Keep lids to the dumpster closed at all times.
The department's words
CHSC 114245.1 Clean up garbage enclosure to remove food debris/water. Keep lids to the dumpster closed at all times.
Grout is missing between tiles at the cook line. Food and pooling water observed between tiles. Replace grout as necessary to prevent attracting vermin. Replace missing tiles around the floor sink under the 2-comp prep sink.
The department's words
CHSC 114268 Grout is missing between tiles at the cook line. Food and pooling water observed between tiles. Replace grout as necessary to prevent attracting vermin. Replace missing tiles around the floor sink under the 2-comp prep sink.
EarlierMar 29, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
The hand sink was blocked by a container of grease. Move this pot and leave the hand sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 The hand sink was blocked by a container of grease. Move this pot and leave the hand sink unobstructed at all times to allow for proper hand washing.
Eggs (in shell) at the cook line were room temperature (70 F) and were removed from the fridge 1.5 hours ago. Eggs were used up within 2 hours. Maintain cold food temps at 41 F or below. Cut tomatoes in the prep fridge measured 47 F and were overfilled in an insert. Only fill inserts 3/4 full and do not stack them on top of each other.
The department's words
CHSC 113996 Eggs (in shell) at the cook line were room temperature (70 F) and were removed from the fridge 1.5 hours ago. Eggs were used up within 2 hours. Maintain cold food temps at 41 F or below. Cut tomatoes in the prep fridge measured 47 F and were overfilled in an insert. Only fill inserts 3/4 full and do not stack them on top of each other.
Soiled wiping cloths observed on food prep surfaces, and tucked into aprons and were used to clean prep surfaces. Always store wiping cloths in sanitizing solution (100 ppm chlorine). Clean food debris from the Vitamix container. Wash, rinse, and sanitize.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on food prep surfaces, and tucked into aprons and were used to clean prep surfaces. Always store wiping cloths in sanitizing solution (100 ppm chlorine). Clean food debris from the Vitamix container. Wash, rinse, and sanitize.
Most of the food containers in refrigeration are not covered. Cover food, once cooled, to prevent contamination. Raw meat observed above ready to eat food and beside ready to eat food in refrigeration. Store raw meat below all other food. Separate different types of meat (chicken, beef, pork, etc) in storage to prevent cross contamination. Once bags of dry food are opened, store in a sealable container. Several open bags of dry food observed.
The department's words
CHSC 113986 Most of the food containers in refrigeration are not covered. Cover food, once cooled, to prevent contamination. Raw meat observed above ready to eat food and beside ready to eat food in refrigeration. Store raw meat below all other food. Separate different types of meat (chicken, beef, pork, etc) in storage to prevent cross contamination. Once bags of dry food are opened, store in a sealable container. Several open bags of dry food observed.
Clean the kitchen and back storage area thoroughly to remove accumulated food debris. Clean on, inside, and around equipment.
The department's words
CHSC 114115.c Clean the kitchen and back storage area thoroughly to remove accumulated food debris. Clean on, inside, and around equipment.
Show 5 more
Do not use bowls as scoops. Use scoops with handles and store in food with the handle sticking out or on a clean surface.
The department's words
CHSC 114119 Do not use bowls as scoops. Use scoops with handles and store in food with the handle sticking out or on a clean surface.
Lava rock bowls observed in the kitchen. As instructed at previous inspections, do not use and remove from the premises. These are not smooth and cleanable. A case will be opened and you will be charged $184 per hour for any time spent on this issue until addressed.
The department's words
CHSC 114175 Lava rock bowls observed in the kitchen. As instructed at previous inspections, do not use and remove from the premises. These are not smooth and cleanable. A case will be opened and you will be charged $184 per hour for any time spent on this issue until addressed.
Some display thermometers are broken or missing. Ensure there is a working display thermometer in the warmest part of every fridge (by the door).
The department's words
CHSC 114157 Some display thermometers are broken or missing. Ensure there is a working display thermometer in the warmest part of every fridge (by the door).
Clean up garbage enclosure to remove food debris/water. Keep lids to the dumpster closed at all times.
The department's words
CHSC 114245.1 Clean up garbage enclosure to remove food debris/water. Keep lids to the dumpster closed at all times.
Grout is missing between tiles at the cook line. Food and pooling water observed between tiles. Replace grout as necessary to prevent attracting vermin. Replace missing tiles around the floor sink under the 2-comp prep sink.
The department's words
CHSC 114268 Grout is missing between tiles at the cook line. Food and pooling water observed between tiles. Replace grout as necessary to prevent attracting vermin. Replace missing tiles around the floor sink under the 2-comp prep sink.
EarlierOct 2, 2015Follow-up inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Code CHSC 113977
The department's words
Code CHSC 113977
Corrected during the inspection
Observed employee touch raw eggs, wipe hands on a soiled wiping cloth, then handle beef. Employees must wash their hands at all required times, including after handling raw animal products. Do not use wiping cloths to clean hands. Wash by scrubbing for 30 seconds with soap and warm water, then dry with clean paper towels.
The department's words
CHSC 113953.3 Observed employee touch raw eggs, wipe hands on a soiled wiping cloth, then handle beef. Employees must wash their hands at all required times, including after handling raw animal products. Do not use wiping cloths to clean hands. Wash by scrubbing for 30 seconds with soap and warm water, then dry with clean paper towels.
Hand sink is blocked by garbage cans. The can were moved and then placed back in front of the hand sink. Keep the sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 Hand sink is blocked by garbage cans. The can were moved and then placed back in front of the hand sink. Keep the sink unobstructed at all times to allow for proper hand washing.
Garlic in oil is held at room temperature. This was voluntarily discarded. Cheese and sliced tomatoes in the inserts of the prep fridge measured 53-62 F. Food in other inserts measured 49 F. Discard tomatoes and cheese 4 hours from when they were placed in this unit. Lower temperature of the fridge. Hold cold food at 41 F or below.
The department's words
CHSC 113996 Garlic in oil is held at room temperature. This was voluntarily discarded. Cheese and sliced tomatoes in the inserts of the prep fridge measured 53-62 F. Food in other inserts measured 49 F. Discard tomatoes and cheese 4 hours from when they were placed in this unit. Lower temperature of the fridge. Hold cold food at 41 F or below.
Beef broth in a deep, covered plastic container measured 51 F and was voluntarily discarded. Pinto beans in a deep, covered plastic bucket measured 71 F and were prepared at 8 am -these were voluntarily discarded. Cool using approved methods (see handout) from 135-70 F in 2 hours and from 70 to 41 F in 4 hours. Cool in long, shallow containers. If possible, cook and serve rather than cooking and chilling - kitchen is not big enough.
The department's words
CHSC 114002.1 Beef broth in a deep, covered plastic container measured 51 F and was voluntarily discarded. Pinto beans in a deep, covered plastic bucket measured 71 F and were prepared at 8 am -these were voluntarily discarded. Cool using approved methods (see handout) from 135-70 F in 2 hours and from 70 to 41 F in 4 hours. Cool in long, shallow containers. If possible, cook and serve rather than cooking and chilling - kitchen is not big enough.
Show 9 more
Buckets of sanitizer found with more than 100 ppm chlorine. Provide 100 ppm. Monitor solution with test strips.
The department's words
CHSC 114099.7 Buckets of sanitizer found with more than 100 ppm chlorine. Provide 100 ppm. Monitor solution with test strips.
Code CHSC 114192
The department's words
Code CHSC 114192
Corrected during the inspection
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
Code CHSC 114254
The department's words
Code CHSC 114254
Corrected during the inspection
Lava rock bowls are not approved utensils - remove from the premises. Remove soiled cardboard lining shelves. Do not line shelves with cardboard as it is not smooth and cleanable.
The department's words
CHSC 114175 Lava rock bowls are not approved utensils - remove from the premises. Remove soiled cardboard lining shelves. Do not line shelves with cardboard as it is not smooth and cleanable.
Bowls are used to dispense salsa. Use scoops with handles rather than bowls to prevent contamination.
The department's words
CHSC 114119 Bowls are used to dispense salsa. Use scoops with handles rather than bowls to prevent contamination.
Clean the kitchen thoroughly to remove accumulation of grease, food debris, and pooling water. Clean inside, on, and around equipment.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulation of grease, food debris, and pooling water. Clean inside, on, and around equipment.
Cover food in the refrigerator (unless it is cooling). Store raw animal products below all other food.
The department's words
CHSC 113984 Cover food in the refrigerator (unless it is cooling). Store raw animal products below all other food.
Code CHSC 114157
The department's words
Code CHSC 114157
Corrected during the inspection
EarlierSep 29, 2015Routine inspectionYellow placard
14 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee touch raw eggs, wipe hands on a soiled wiping cloth, then handle beef. Employees must wash their hands at all required times, including after handling raw animal products. Do not use wiping cloths to clean hands. Wash by scrubbing for 30 seconds with soap and warm water, then dry with clean paper towels.
The department's words
CHSC 113953.3 Observed employee touch raw eggs, wipe hands on a soiled wiping cloth, then handle beef. Employees must wash their hands at all required times, including after handling raw animal products. Do not use wiping cloths to clean hands. Wash by scrubbing for 30 seconds with soap and warm water, then dry with clean paper towels.
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
Garlic in oil is held at room temperature. This was voluntarily discarded. Cheese and sliced tomatoes in the inserts of the prep fridge measured 53-62 F. Food in other inserts measured 49 F. Discard tomatoes and cheese 4 hours from when they were placed in this unit. Lower temperature of the fridge. Hold cold food at 41 F or below.
The department's words
CHSC 113996 Garlic in oil is held at room temperature. This was voluntarily discarded. Cheese and sliced tomatoes in the inserts of the prep fridge measured 53-62 F. Food in other inserts measured 49 F. Discard tomatoes and cheese 4 hours from when they were placed in this unit. Lower temperature of the fridge. Hold cold food at 41 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
Beef broth in a deep, covered plastic container measured 51 F and was voluntarily discarded. Pinto beans in a deep, covered plastic bucket measured 71 F and were prepared at 8 am -these were voluntarily discarded. Cool using approved methods (see handout) from 135-70 F in 2 hours and from 70 to 41 F in 4 hours. Cool in long, shallow containers. If possible, cook and serve rather than cooking and chilling - kitchen is not big enough.
The department's words
CHSC 114002.1 Beef broth in a deep, covered plastic container measured 51 F and was voluntarily discarded. Pinto beans in a deep, covered plastic bucket measured 71 F and were prepared at 8 am -these were voluntarily discarded. Cool using approved methods (see handout) from 135-70 F in 2 hours and from 70 to 41 F in 4 hours. Cool in long, shallow containers. If possible, cook and serve rather than cooking and chilling - kitchen is not big enough.
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
Soiled wiping cloths, not sanitized, were used to clean cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.7 Soiled wiping cloths, not sanitized, were used to clean cutting boards. Always store wiping cloths in sanitizing solution of 100 ppm chlorine.
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
Water temperature at the ware wash sink and prep sink measured 108 F. Increase water temperature to provide water of 120 F at these fixtures for proper cleaning and sanitizing.
The department's words
CHSC 114192 Water temperature at the ware wash sink and prep sink measured 108 F. Increase water temperature to provide water of 120 F at these fixtures for proper cleaning and sanitizing.
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 many flies in the kitchen and market. Observed one fly land on a muffin - this was voluntarily discarded. Install a screen on the kitchen window and keep doors closed at all times to exclude flies or install a screen door.
The department's words
CHSC 114259.1 Observed many flies in the kitchen and market. Observed one fly land on a muffin - this was voluntarily discarded. Install a screen on the kitchen window and keep doors closed at all times to exclude flies or install a screen door.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Open employee beverage observed on the counter beside uncovered food. Store beverages in a separate area and cover to prevent spilling into food.
The department's words
CHSC 113977 Open employee beverage observed on the counter beside uncovered food. Store beverages in a separate area and cover to prevent spilling into food.
Hand sink is blocked by garbage cans. The can were moved and then placed back in front of the hand sink. Keep the sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 Hand sink is blocked by garbage cans. The can were moved and then placed back in front of the hand sink. Keep the sink unobstructed at all times to allow for proper hand washing.
Do not use Raid or Hot Shot spray as these can contaminate food. Pesticide should only be applied by a licensed pest control technician.
The department's words
CHSC 114254 Do not use Raid or Hot Shot spray as these can contaminate food. Pesticide should only be applied by a licensed pest control technician.
Lava rock bowls are not approved utensils - remove from the premises. Remove soiled cardboard lining shelves. Do not line shelves with cardboard as it is not smooth and cleanable.
The department's words
CHSC 114175 Lava rock bowls are not approved utensils - remove from the premises. Remove soiled cardboard lining shelves. Do not line shelves with cardboard as it is not smooth and cleanable.
Bowls are used to dispense salsa. Use scoops with handles rather than bowls to prevent contamination.
The department's words
CHSC 114119 Bowls are used to dispense salsa. Use scoops with handles rather than bowls to prevent contamination.
Show 3 more
Clean the kitchen thoroughly to remove accumulation of grease, food debris, and pooling water. Clean inside, on, and around equipment.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulation of grease, food debris, and pooling water. Clean inside, on, and around equipment.
Cover food in the refrigerator (unless it is cooling). Store raw animal products below all other food.
The department's words
CHSC 113984 Cover food in the refrigerator (unless it is cooling). Store raw animal products below all other food.
Place display thermometers in the warmest part of every refrigerator (by the door). Use your probe thermometer to monitor food temps.
The department's words
CHSC 114157 Place display thermometers in the warmest part of every refrigerator (by the door). Use your probe thermometer to monitor food temps.
EarlierMay 27, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
The open air refrigerator thermometer registered 52 degrees F. Food in the refrigerator is uncut produce. Repair this unit immediately. If this refrigerator cannot maintain temperatures at or below 41 degrees F, replace the refrigerator.
The department's words
CHSC 113996 The open air refrigerator thermometer registered 52 degrees F. Food in the refrigerator is uncut produce. Repair this unit immediately. If this refrigerator cannot maintain temperatures at or below 41 degrees F, replace the refrigerator.
Observed fruit flies around the produce in the open-air refrigerator. Discard spoiled fruits and vegetables into an enclosed bin. Clean the area around this refrigerator and clean accumulated food debris from under the Continental freezer.
The department's words
CHSC 114259.1 Observed fruit flies around the produce in the open-air refrigerator. Discard spoiled fruits and vegetables into an enclosed bin. Clean the area around this refrigerator and clean accumulated food debris from under the Continental freezer.
EarlierMay 13, 2014Routine inspectionViolation(s) Found
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The open air refrigerator thermometer registered 54 degrees F. Food inside this fridge measured 52-55 degrees F. Potentially hazardous food in this fridge was voluntarily discarded. Repair this unit immediately.
The department's words
CHSC 113996 The open air refrigerator thermometer registered 54 degrees F. Food inside this fridge measured 52-55 degrees F. Potentially hazardous food in this fridge was voluntarily discarded. Repair this unit immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Observed mold inside the ice machine. There is no door to the ice machine - it is covered by a garbage bag secured with duct tape. Clean inside of ice machine and replace door to protect ice from contamination. Sanitizing solution in the 3-compartment sink measured 50 ppm. This should be 100 ppm. Use test strips to test concentration of sanitizer throughout the day.
The department's words
CHSC 114097 Observed mold inside the ice machine. There is no door to the ice machine - it is covered by a garbage bag secured with duct tape. Clean inside of ice machine and replace door to protect ice from contamination. Sanitizing solution in the 3-compartment sink measured 50 ppm. This should be 100 ppm. Use test strips to test concentration of sanitizer throughout the day.
Observed flies in the store area. Fly landed on lettuce - this was discarded and the doors were closed to exclude flies.
The department's words
CHSC 114259.1 Observed flies in the store area. Fly landed on lettuce - this was discarded and the doors were closed to exclude flies.
Do not use Hot Shot insect spray. Use a professional pest service only.
The department's words
CHSC 114254.1 Do not use Hot Shot insect spray. Use a professional pest service only.
Replace/repair broken light at the cookline.
The department's words
CHSC 114252 Replace/repair broken light at the cookline.
Provide display thermometers to the warmest part of all refrigerators. Display thermometers were missing from both fridges in the kitchen.
The department's words
CHSC 114157 Provide display thermometers to the warmest part of all refrigerators. Display thermometers were missing from both fridges in the kitchen.
Show 4 more
Provide an air gap of at least one inch between the pipes and floor sink under the 2-compartment food prep sink.
The department's words
CHSC 114193 Provide an air gap of at least one inch between the pipes and floor sink under the 2-compartment food prep sink.
Observed accumulated grease and food debris in kitchen inside, around, and under equipment - especially around the cookline and 3-compartment sink. Clean these areas thoroughly. Observed standing water in depression of floor in kitchen. Eliminate standing water to prevent attracting vermin.
The department's words
CHSC 114257 Observed accumulated grease and food debris in kitchen inside, around, and under equipment - especially around the cookline and 3-compartment sink. Clean these areas thoroughly. Observed standing water in depression of floor in kitchen. Eliminate standing water to prevent attracting vermin.
Observed food debris and grease accumulation in the garbage area, and flies. Clean this area throroughly to avoid attracting vermin, like flies.
The department's words
CHSC 114245.1 Observed food debris and grease accumulation in the garbage area, and flies. Clean this area throroughly to avoid attracting vermin, like flies.
Repair the hole in the wall behind the 3-compartment sink with approved material that is smooth and cleanable (FRP ok) within 90 days. Repair/replace missing grout between tiles within 90 days.
The department's words
CHSC 114271 Repair the hole in the wall behind the 3-compartment sink with approved material that is smooth and cleanable (FRP ok) within 90 days. Repair/replace missing grout between tiles within 90 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)
What you can do
As a customer of Casa Del Palmar Store/Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Casa Del Palmar Store/Cafe know
Ask for the manager. Casa Del Palmar Store/Cafe can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Casa Del Palmar Store/Cafe?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10359.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.