At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Apr 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Casa Manana?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- * Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves CHSC 113947.1How to fixFix it
- * Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves CHSC 113953.1How to fixFix it
- * Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves CHSC 113953.2How 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 Manana's team
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Next: * Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelvesThe county found: “* Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or…”
Then the next one: * Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 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
LatestApr 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 28, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
* Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
The department's words
CHSC 113947.1 * Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
* Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
The department's words
CHSC 113953.1 * Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
* Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
The department's words
CHSC 113953.2 * Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
* Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
The department's words
CHSC 113996 * Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
* Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
The department's words
CHSC 114051 * Obtain a VALID Food Safety Certificate within 60 DAYS. * Provide KEY for current wall mounted SOAP DISPENSER or remove and replace with another wall mounted SOAP DISPENSER that you can put SOAP into. - 1 WEEK * Reheat ALL PHF measured and recorded below 135 F up to 165 F then hold at 135 F - NOW * Provide LABELS for all foods in DRY STORAGE - 1 DAY * Clean and maintain kitchen floors & shelves
EarlierApr 4, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep top holding food at 43 F. Potentially hazardous foods must be cold held at 41 F or below. Prep top closed. Turn down the temp of the unit.
The department's words
CHSC 113996 Prep top holding food at 43 F. Potentially hazardous foods must be cold held at 41 F or below. Prep top closed. Turn down the temp of the unit.
EarlierSep 8, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed shredded cheese between a prep table and the hot holding unit at 45 degrees F in a drop-in unit. Potentially hazardous foods must be kept at 41 degrees F or below. Moved to refrigeration.
The department's words
CHSC 113996 Observed shredded cheese between a prep table and the hot holding unit at 45 degrees F in a drop-in unit. Potentially hazardous foods must be kept at 41 degrees F or below. Moved to refrigeration.
EarlierOct 17, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 30, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 2, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 24, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierJul 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 21, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
While checking temperatures in the refrigerator, I observed 2 hotel pans covered and stacked containing black beans at 65-68 F, and refried beans at 70F. Employees state that these were prepared last night. Both pans of beans were voluntarily discarded as food did not cool rapidly to 70 F within 2 hours and 41 F within 4 more hours. As this is a repeat violation, please submit standard operating procedures detailing how all prepared foods are rapidly cooled within 30 days. I will send you a template and example to refer to. Discuss proper rapid cooling and provided cooling handout. When cooling foods, you must use approved methods to cool from 135F to 70 F within 2 hours and from 70 F to 41 F within 4 hours. Use a log to keep track of the time and temperature and submit completed cooling logs to me within 30 days.
The department's words
CHSC 114002 While checking temperatures in the refrigerator, I observed 2 hotel pans covered and stacked containing black beans at 65-68 F, and refried beans at 70F. Employees state that these were prepared last night. Both pans of beans were voluntarily discarded as food did not cool rapidly to 70 F within 2 hours and 41 F within 4 more hours. As this is a repeat violation, please submit standard operating procedures detailing how all prepared foods are rapidly cooled within 30 days. I will send you a template and example to refer to. Discuss proper rapid cooling and provided cooling handout. When cooling foods, you must use approved methods to cool from 135F to 70 F within 2 hours and from 70 F to 41 F within 4 hours. Use a log to keep track of the time and temperature and submit completed cooling logs to me within 30 days.
EarlierFeb 19, 2020Routine inspectionYellow placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous food held at unsafe temperatures. Black beans, refried beans and salsas at 108-122 F on the steam table. Employee states these were heated on the stove one hour ago, then placed on steam table. Observed crust on refried beans. Employee instructed to immediately reheat foods to 165 F on the stove. Food in inserts at prep cooler at 42-49 F. Keep lid closed and lower cooler temp if necessary. Only fill inserts 3/4 full. Maintain potentially hazardous food at 135 F or above or 41 F or below and use your clean and sanitized probe thermometer to check temps frequently.
The department's words
CHSC 113996 Observed potentially hazardous food held at unsafe temperatures. Black beans, refried beans and salsas at 108-122 F on the steam table. Employee states these were heated on the stove one hour ago, then placed on steam table. Observed crust on refried beans. Employee instructed to immediately reheat foods to 165 F on the stove. Food in inserts at prep cooler at 42-49 F. Keep lid closed and lower cooler temp if necessary. Only fill inserts 3/4 full. Maintain potentially hazardous food at 135 F or above or 41 F or below and use your clean and sanitized probe thermometer to check temps frequently.
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)
Observed liquid egg carton on top of the dishwasher - eggs were at 60 F. Employee stated these were brought from home this morning. One carton of liquid eggs was voluntarily discarded. All food must be obtained from an approved source and stored in a licensed food facility. Do not store food at home.
The department's words
CHSC 114021 Observed liquid egg carton on top of the dishwasher - eggs were at 60 F. Employee stated these were brought from home this morning. One carton of liquid eggs was voluntarily discarded. All food must be obtained from an approved source and stored in a licensed food facility. Do not store food at home.
EarlierMar 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: cooked rice at 100F in warmer, beans at 128F-131F in container of water on grill, cut tomatoes at 49F-51F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: cooked rice at 100F in warmer, beans at 128F-131F in container of water on grill, cut tomatoes at 49F-51F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierAug 3, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed black beans in a 4 inch high, covered pan at 48F. Per food handler, the beans finished cooking about 7pm 8/2 and before he placed it in the fridge, item was at 41F. He said beans cooled down to 41F after being cooked in about 3.5 hours. Unclear how beans warmed up to if they remained in a fridge that was working properly. Per food handler, a large container of beans sit in a small layer of ice to cool down. Ensure ice level is at the same height of the food you are keeping cold. Stir food while it is cooling and monitor temperature. Minor cooling violation based on methods described. Use cooling logs for the beans and any other items that you cool. E-mail me a copy of logs by 8/10/18 to avoid further cost recovery fees.
The department's words
CHSC 114002.1 Observed black beans in a 4 inch high, covered pan at 48F. Per food handler, the beans finished cooking about 7pm 8/2 and before he placed it in the fridge, item was at 41F. He said beans cooled down to 41F after being cooked in about 3.5 hours. Unclear how beans warmed up to if they remained in a fridge that was working properly. Per food handler, a large container of beans sit in a small layer of ice to cool down. Ensure ice level is at the same height of the food you are keeping cold. Stir food while it is cooling and monitor temperature. Minor cooling violation based on methods described. Use cooling logs for the beans and any other items that you cool. E-mail me a copy of logs by 8/10/18 to avoid further cost recovery fees.
EarlierJul 25, 2018Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
While checking hot/cold holding temperatures, observed black beans at 60F in 1 door fridge. This was cooked last night and did not cool down properly. Cool potentially hazardous foods (PHFs) from 135F to 70F within 2 hours and form 70F to 41F within 4 hours. Monitor temperature while cooling. Follow the cooling procedures that you have on the fridge (adjust as necessary). Beans discarded. Major cooling violation.
The department's words
CHSC 114002.1 While checking hot/cold holding temperatures, observed black beans at 60F in 1 door fridge. This was cooked last night and did not cool down properly. Cool potentially hazardous foods (PHFs) from 135F to 70F within 2 hours and form 70F to 41F within 4 hours. Monitor temperature while cooling. Follow the cooling procedures that you have on the fridge (adjust as necessary). Beans discarded. Major cooling violation.
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)
Observed shredded cheese at 46F in prep top and black beans at 130-140F hot holding on grill. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Reheat the black beans to 165F and hot hold them in a small layer with more water. Don't stack items on top of each other on prep top (observed butter in pan stacked on top of another item). Major violation corrected to minor violation.
The department's words
CHSC 113996 Observed shredded cheese at 46F in prep top and black beans at 130-140F hot holding on grill. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Reheat the black beans to 165F and hot hold them in a small layer with more water. Don't stack items on top of each other on prep top (observed butter in pan stacked on top of another item). Major violation corrected to minor violation.
EarlierJul 17, 2018Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The 2 door fridge has been repaired but potentially hazardous foods (PHFs) were still sitting in the temperature danger zone on the counter. Observed raw shell eggs at 70F, shredded cheese at 70F. Keep PHF below 41F or above 135F. Return items to temperature control immediately if they have to be removed for prep. Cheese and eggs move to refrigerator.
The department's words
CHSC 113996 The 2 door fridge has been repaired but potentially hazardous foods (PHFs) were still sitting in the temperature danger zone on the counter. Observed raw shell eggs at 70F, shredded cheese at 70F. Keep PHF below 41F or above 135F. Return items to temperature control immediately if they have to be removed for prep. Cheese and eggs move to refrigerator.
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)
Observed tomato dressing at 60F in prep top. Cool this in walk-in to 41F prior to placing in prep top.
The department's words
CHSC 114002.1 Observed tomato dressing at 60F in prep top. Cool this in walk-in to 41F prior to placing in prep top.
EarlierJul 11, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Raw shell eggs on counter at 78F. Keep potentially hazardous foods (PHFs) above 135F or below 41F. Eggs immediately moved to refrigeration. * Observed mole at 50-55F in covered containers in 2 door fridge. Item was cooked last night. It appears that the item did not cool properly because the fridge was not working properly (air temperature of fridge was in the low 50s). Mole discarded. Move all PHF and all open food to another refrigerator until unit is repaired. A fair amount of water/condensate is dripping from the top of the fridge, which can get on food. * other PHF observed in the above fridge that was out of temperature included pico de gallo at 52F, menudo at 49F, milk at 55F. * do not stack PHF on top of other items in prep top. Keep level of food below fill line * use thermometers to monitor temperatures
The department's words
CHSC 113996 * Raw shell eggs on counter at 78F. Keep potentially hazardous foods (PHFs) above 135F or below 41F. Eggs immediately moved to refrigeration. * Observed mole at 50-55F in covered containers in 2 door fridge. Item was cooked last night. It appears that the item did not cool properly because the fridge was not working properly (air temperature of fridge was in the low 50s). Mole discarded. Move all PHF and all open food to another refrigerator until unit is repaired. A fair amount of water/condensate is dripping from the top of the fridge, which can get on food. * other PHF observed in the above fridge that was out of temperature included pico de gallo at 52F, menudo at 49F, milk at 55F. * do not stack PHF on top of other items in prep top. Keep level of food below fill line * use thermometers to monitor temperatures
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed garbage can blocking clear access to hand sink. move garbage can to make hand sink easily accessible.
The department's words
CHSC 113953.1 Observed garbage can blocking clear access to hand sink. move garbage can to make hand sink easily accessible.
Do not use the prep top to cool food after prep. The prep top/fridge is built to keep cold food cold but is not built to cool PHF down. Observed cut tomatoes at 60F, pico de gallo at 49F, tomato dressing at 49F that were placed directly in prep top after mixing, cutting food. Items moved to 1 door steel fridge. Ensure PHF cools from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use thermometers
The department's words
CHSC 114002.1 Do not use the prep top to cool food after prep. The prep top/fridge is built to keep cold food cold but is not built to cool PHF down. Observed cut tomatoes at 60F, pico de gallo at 49F, tomato dressing at 49F that were placed directly in prep top after mixing, cutting food. Items moved to 1 door steel fridge. Ensure PHF cools from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use thermometers
Flies observed in kitchen. Keep doors closed to restaurant and/or add a door sweep.
The department's words
CHSC 114259.1 Flies observed in kitchen. Keep doors closed to restaurant and/or add a door sweep.
Observed avocados stored in box on floor. Store at least 6 inches off the ground.
The department's words
CHSC 114047 Observed avocados stored in box on floor. Store at least 6 inches off the ground.
Remove/clean debris under ice machine and hand sink.
The department's words
CHSC 114115.c Remove/clean debris under ice machine and hand sink.
Show 2 more
Store soap and hand sink in wall mounted dispenser.
The department's words
CHSC 114175 Store soap and hand sink in wall mounted dispenser.
Add screens to windows in restroom to prevent vermin.
The department's words
CHSC 114276 Add screens to windows in restroom to prevent vermin.
EarlierJun 23, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed an employee leave preparation area and return to place chips in a bowl using her bare hands without washing hands. No direct contamination observed. Wash hands before dispensing/serving food
The department's words
CHSC 113953.3 Observed an employee leave preparation area and return to place chips in a bowl using her bare hands without washing hands. No direct contamination observed. Wash hands before dispensing/serving food
Hand sink was blocked by garbage can at start of inspection. Keep sink accessible at all times.
The department's words
CHSC 113953.1 Hand sink was blocked by garbage can at start of inspection. Keep sink accessible at all times.
Bin that holds dishes in dishwasher has observable built up debris on it. Clean/replace.
The department's words
CHSC 114113 Bin that holds dishes in dishwasher has observable built up debris on it. Clean/replace.
Open bag of carrots stored on floor. Store food at least 6 inches off of floor and seal bag
The department's words
CHSC 114047 Open bag of carrots stored on floor. Store food at least 6 inches off of floor and seal bag
Clean grease spillage under steam table and clean floor by water heater (dirt/debris in this area)
The department's words
CHSC 114115.c Clean grease spillage under steam table and clean floor by water heater (dirt/debris in this area)
Show 3 more
Permanently mounted soap dispenser at hand sink does not work. Repair.
The department's words
CHSC 114130 Permanently mounted soap dispenser at hand sink does not work. Repair.
Too much bleach (>200ppm of chlorine) in sanitizer bucket and not all wiping cloths stored in there. Keep cloths in 100ppm of chlorine.
The department's words
CHSC 114185.1 Too much bleach (>200ppm of chlorine) in sanitizer bucket and not all wiping cloths stored in there. Keep cloths in 100ppm of chlorine.
Seal holes around piped of water heater to prevent vermin.
The department's words
CHSC 114259 Seal holes around piped of water heater to prevent vermin.
EarlierJun 21, 2017Routine inspectionYellow placard
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Salsa at 122-127F on steam table. Salsa was in shallow container that was not coming into contact with waster on steam table. Salsa discarded (had been on steam table > 2 hours). Pinto beans at 99-135F in water bath on grill. Water bath was low, keep at same level as food to keep it hot. Beans reheated to continue hot holding. Keep potentially hazardous foods (PHFs) below 41F or above 135F
The department's words
CHSC 113996 Salsa at 122-127F on steam table. Salsa was in shallow container that was not coming into contact with waster on steam table. Salsa discarded (had been on steam table > 2 hours). Pinto beans at 99-135F in water bath on grill. Water bath was low, keep at same level as food to keep it hot. Beans reheated to continue hot holding. Keep potentially hazardous foods (PHFs) 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Salsa at 86F covered in fridge, it was cooked about 2.5 hours prior. Ensure to cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use logs provided and use probe thermometers to verify temperatures during cooling. Cut tomatoes/salsa at 47-49F in prep top. Cool in fridge before placing in prep top to cool
The department's words
CHSC 114002 Salsa at 86F covered in fridge, it was cooked about 2.5 hours prior. Ensure to cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use logs provided and use probe thermometers to verify temperatures during cooling. Cut tomatoes/salsa at 47-49F in prep top. Cool in fridge before placing in prep top to cool
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)
Observed an employee leave preparation area and return to place chips in a bowl using her bare hands without washing hands. No direct contamination observed. Wash hands before dispensing/serving food
The department's words
CHSC 113953.3 Observed an employee leave preparation area and return to place chips in a bowl using her bare hands without washing hands. No direct contamination observed. Wash hands before dispensing/serving food
Hand sink was blocked by garbage can at start of inspection. Keep sink accessible at all times.
The department's words
CHSC 113953.1 Hand sink was blocked by garbage can at start of inspection. Keep sink accessible at all times.
Bin that holds dishes in dishwasher has observable built up debris on it. Clean/replace.
The department's words
CHSC 114113 Bin that holds dishes in dishwasher has observable built up debris on it. Clean/replace.
Open bag of carrots stored on floor. Store food at least 6 inches off of floor and seal bag
The department's words
CHSC 114047 Open bag of carrots stored on floor. Store food at least 6 inches off of floor and seal bag
Clean grease spillage under steam table and clean floor by water heater (dirt/debris in this area)
The department's words
CHSC 114115.c Clean grease spillage under steam table and clean floor by water heater (dirt/debris in this area)
Show 3 more
Permanently mounted soap dispenser at hand sink does not work. Repair.
The department's words
CHSC 114130 Permanently mounted soap dispenser at hand sink does not work. Repair.
Too much bleach (>200ppm of chlorine) in sanitizer bucket and not all wiping cloths stored in there. Keep cloths in 100ppm of chlorine.
The department's words
CHSC 114185.1 Too much bleach (>200ppm of chlorine) in sanitizer bucket and not all wiping cloths stored in there. Keep cloths in 100ppm of chlorine.
Seal holes around piped of water heater to prevent vermin.
The department's words
CHSC 114259 Seal holes around piped of water heater to prevent vermin.
EarlierFeb 18, 2016Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
The hand sink was blocked by a trash can and there were melons inside the sink. Keep hand sink unobstructed at all times to allow for proper hand washing. Install a permanently-mounted soap dispenser at the hand sink.
The department's words
CHSC 113953 The hand sink was blocked by a trash can and there were melons inside the sink. Keep hand sink unobstructed at all times to allow for proper hand washing. Install a permanently-mounted soap dispenser at the hand sink.
Whipped butter in the prep fridge measured 49 F and was stacked on another insert. Butter was moved so it is set into the refrigerator directly. Do not stack inserts. Maintain cold temperatures at or below 41 F.
The department's words
CHSC 113996 Whipped butter in the prep fridge measured 49 F and was stacked on another insert. Butter was moved so it is set into the refrigerator directly. Do not stack inserts. Maintain cold temperatures at or below 41 F.
Cooling log shows food is cooling rapidly in the required time. Continue to use cooling log and cool in long, shallow uncovered containers.
The department's words
CHSC 114002 Cooling log shows food is cooling rapidly in the required time. Continue to use cooling log and cool in long, shallow uncovered containers.
Corrected during the inspection
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
Clean cutting board to remove deep stains. Utensils cleaned in the dishwasher still have food on them. Wash, rinse, and sanitize. Clean food containers to remove accumulated food debris. Soiled wiping cloth observed on the cutting board. Store in sanitizing solution at all times.
The department's words
CHSC 114115 Clean cutting board to remove deep stains. Utensils cleaned in the dishwasher still have food on them. Wash, rinse, and sanitize. Clean food containers to remove accumulated food debris. Soiled wiping cloth observed on the cutting board. Store in sanitizing solution at all times.
Show 6 more
Food observed uncovered in refrigeration. Chips stored in a container with an ill-fitting lid under dirty utensils. Cover food (not in the cooling process) to prevent contamination. Do not store food under plumbing.
The department's words
CHSC 113984 Food observed uncovered in refrigeration. Chips stored in a container with an ill-fitting lid under dirty utensils. Cover food (not in the cooling process) to prevent contamination. Do not store food under plumbing.
Remove spray paint from kitchen -this can lead to contamination of food.
The department's words
CHSC 114254.1 Remove spray paint from kitchen -this can lead to contamination of food.
Repair or replace rice cooker with lid held together with duct tape.
The department's words
CHSC 114175 Repair or replace rice cooker with lid held together with duct tape.
Obtain a probe thermometer and use daily to monitor food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use daily to monitor food temps.
Keep lids on dumpster and grease bin on at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Keep lids on dumpster and grease bin on at all times to prevent attracting vermin.
Clean the kitchen thoroughly to remove accumulated food debris and grease. Clean hood baffles to remove accumulation of grease. Seal gap observed under one of the French doors.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulated food debris and grease. Clean hood baffles to remove accumulation of grease. Seal gap observed under one of the French doors.
EarlierFeb 17, 2016Routine inspectionYellow placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Beans were prepared yesterday and measured 48 F in a deep covered container in the refrigerator. Approximately 2 gallons of beans were voluntarily discarded. Cool using approved methods (see handout) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use logs provided and record temps while cooling with a probe thermometer.
The department's words
CHSC 114002 Beans were prepared yesterday and measured 48 F in a deep covered container in the refrigerator. Approximately 2 gallons of beans were voluntarily discarded. Cool using approved methods (see handout) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use logs provided and record temps while cooling with a probe thermometer.
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 dirty utensil was observed on top of ready-to-eat lettuce. Lettuce was voluntarily discarded (approx. 3 cups).
The department's words
CHSC 113980 A dirty utensil was observed on top of ready-to-eat lettuce. Lettuce was voluntarily discarded (approx. 3 cups).
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)
The hand sink was blocked by a trash can and there were melons inside the sink. Keep hand sink unobstructed at all times to allow for proper hand washing. Install a permanently-mounted soap dispenser at the hand sink.
The department's words
CHSC 113953 The hand sink was blocked by a trash can and there were melons inside the sink. Keep hand sink unobstructed at all times to allow for proper hand washing. Install a permanently-mounted soap dispenser at the hand sink.
Whipped butter in the prep fridge measured 49 F and was stacked on another insert. Butter was moved so it is set into the refrigerator directly. Do not stack inserts. Maintain cold temperatures at or below 41 F.
The department's words
CHSC 113996 Whipped butter in the prep fridge measured 49 F and was stacked on another insert. Butter was moved so it is set into the refrigerator directly. Do not stack inserts. Maintain cold temperatures at or below 41 F.
Clean cutting board to remove deep stains. Utensils cleaned in the dishwasher still have food on them. Wash, rinse, and sanitize. Clean food containers to remove accumulated food debris. Soiled wiping cloth observed on the cutting board. Store in sanitizing solution at all times.
The department's words
CHSC 114115 Clean cutting board to remove deep stains. Utensils cleaned in the dishwasher still have food on them. Wash, rinse, and sanitize. Clean food containers to remove accumulated food debris. Soiled wiping cloth observed on the cutting board. Store in sanitizing solution at all times.
Food observed uncovered in refrigeration. Chips stored in a container with an ill-fitting lid under dirty utensils. Cover food (not in the cooling process) to prevent contamination. Do not store food under plumbing.
The department's words
CHSC 113984 Food observed uncovered in refrigeration. Chips stored in a container with an ill-fitting lid under dirty utensils. Cover food (not in the cooling process) to prevent contamination. Do not store food under plumbing.
Remove spray paint from kitchen -this can lead to contamination of food.
The department's words
CHSC 114254.1 Remove spray paint from kitchen -this can lead to contamination of food.
Show 4 more
Repair or replace rice cooker with lid held together with duct tape.
The department's words
CHSC 114175 Repair or replace rice cooker with lid held together with duct tape.
Obtain a probe thermometer and use daily to monitor food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use daily to monitor food temps.
Keep lids on dumpster and grease bin on at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Keep lids on dumpster and grease bin on at all times to prevent attracting vermin.
Clean the kitchen thoroughly to remove accumulated food debris and grease. Clean hood baffles to remove accumulation of grease. Seal gap observed under one of the French doors.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulated food debris and grease. Clean hood baffles to remove accumulation of grease. Seal gap observed under one of the French doors.
EarlierMar 26, 2015Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The 2- door Beverage Air is going to be replaced. Submit a specification sheet for the refrigerator you want to purchase to EHS for review and approval.
The department's words
CHSC 113996 The 2- door Beverage Air is going to be replaced. Submit a specification sheet for the refrigerator you want to purchase to EHS for review and approval.
I did not observed any food in the cooling process or food that was previously cooled. A cooling wand is now used for rapidly cooling. Send a copy of cooling logs to EHS.
The department's words
CHSC 114002 I did not observed any food in the cooling process or food that was previously cooled. A cooling wand is now used for rapidly cooling. Send a copy of cooling logs to EHS.
Corrected during the inspection
EarlierMar 16, 2015Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refried beans and black beans in deep plastic containers in the refrigerator measured 53-62 F and were prepared last night. Beans were voluntarily discarded. Use proper cooling methods (see handout) to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Refried beans and black beans in deep plastic containers in the refrigerator measured 53-62 F and were prepared last night. Beans were voluntarily discarded. Use proper cooling methods (see handout) to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food temperatures in the Beverage Air 2-door refrigerator were 47-48 F. Lower the temperature of this refrigerator immediately. Horchata in the beverage refrigerator measured 47 F. Move to the back of the refrigerator immediately.
The department's words
CHSC 113996 Food temperatures in the Beverage Air 2-door refrigerator were 47-48 F. Lower the temperature of this refrigerator immediately. Horchata in the beverage refrigerator measured 47 F. Move to the back of the refrigerator immediately.
Clean mold observed inside the ice machine. Clean cutting boards to remove deep stains.
The department's words
CHSC 114097 Clean mold observed inside the ice machine. Clean cutting boards to remove deep stains.
Salsa from a top insert of the prep table fridge is dripping into the bottom portion of the fridge. Clean up the spill and cover food in the bottom portion of the fridge. Clean up the spill and cover food in the bottom portion to protect it from contamination. Do not store food under the hand sink as food is not protected from contamination in this area.
The department's words
CHSC 114047 Salsa from a top insert of the prep table fridge is dripping into the bottom portion of the fridge. Clean up the spill and cover food in the bottom portion of the fridge. Clean up the spill and cover food in the bottom portion to protect it from contamination. Do not store food under the hand sink as food is not protected from contamination in this area.
Clean food debris observed inside and around equipment to prevent contamination of food and to prevent attracting vermin.
The department's words
CHSC 114115.c Clean food debris observed inside and around equipment to prevent contamination of food and to prevent attracting vermin.
The bottom inside the prep table refrigerator is deteriorating. Repair or replace so that it is smooth and cleanable.
The department's words
CHSC 114175 The bottom inside the prep table refrigerator is deteriorating. Repair or replace so that it is smooth and cleanable.
Show 1 more
Send a copy of the Food Safety Manager's certification to EHS within 30 days. Write the facility name on the email or fax.
The department's words
CHSC 113947.1 Send a copy of the Food Safety Manager's certification to EHS within 30 days. Write the facility name on the email or fax.
EarlierFeb 14, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Send a copy of the food manager safety certification to EHS (email or fax) and include the name and address of the facility.
The department's words
CHSC 113947.1 Send a copy of the food manager safety certification to EHS (email or fax) and include the name and address of the facility.
Prep refrigerator at 46 degrees F. Adjust/repair immediately. Monitor temperatures with a probe thermometer to maintain temperatures at or below 41 degrees F.
The department's words
CHSC 113996 Prep refrigerator at 46 degrees F. Adjust/repair immediately. Monitor temperatures with a probe thermometer to maintain temperatures at or below 41 degrees F.
Replace broken gaskets in refrigerator. Repair door to beverage refrigerator - currently it does not close all the way.
The department's words
CHSC 114175 Replace broken gaskets in refrigerator. Repair door to beverage refrigerator - currently it does not close all the way.
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 Manana, you can:
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Let Casa Manana know
Ask for the manager. Casa Manana can only fix what it knows about.
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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.
About this record
Search the county's inspection lookup for the name or license number L10257.
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.