At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 23, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Celia's No 5?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113953.2 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
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 24 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
LatestJun 23, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 23, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierAug 20, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot water available at handwashing sink in restroom located next to big dining room. Provide minimum hot water of 100*F at all handwashing stations.
The department's words
CHSC 114192 No hot water available at handwashing sink in restroom located next to big dining room. Provide minimum hot water of 100*F at all handwashing stations.
EarlierApr 3, 2024Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
An employee was observed touching/handling soiled dishes and then proceeded to handle cleaned and sanitized utensils in the warewashing area. [Corrective action] Any action that requires hand washing. The employees must properly wash and dry their hands before handling any food contact surfaces, or entering any preparation area.
The department's words
CHSC 113953.3 An employee was observed touching/handling soiled dishes and then proceeded to handle cleaned and sanitized utensils in the warewashing area. [Corrective action] Any action that requires hand washing. The employees must properly wash and dry their hands before handling any food contact surfaces, or entering any preparation area.
Corrected during the inspection
In the preparation area, cheddar cheese, the internal temperature readings were measured at 57F, and 55F, and sliced tomatoes at 59F and 55F. Both food items were stored at ambient temperature. In the cold holding insert, white Jack cheese internal temperature readings were at 50F, 49F, and 46F. Chicken stew stored in the hot holding unit, with the chicken breast on top of the food, had internal temperature readings of 117F and 122F. Carne azada internal temperature reading was at 117F, grilled chicken at 96F, both food items were observed to be stored at ambient temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
The department's words
CHSC 113996 In the preparation area, cheddar cheese, the internal temperature readings were measured at 57F, and 55F, and sliced tomatoes at 59F and 55F. Both food items were stored at ambient temperature. In the cold holding insert, white Jack cheese internal temperature readings were at 50F, 49F, and 46F. Chicken stew stored in the hot holding unit, with the chicken breast on top of the food, had internal temperature readings of 117F and 122F. Carne azada internal temperature reading was at 117F, grilled chicken at 96F, both food items were observed to be stored at ambient temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Corrected during the inspection
In the walk-in refrigerator, several food items were observed at or above 44F. According to the cook, all food items were cooked and cooled (09/17/2024), yesterday, and today. Food items are: 4 plastic containers with rice at 45F, and 44F 3 five gallons of chili verde at 50F 3 plastic containers with beans at 42F and 44F. 3 large metal containers with boiled pinto beans 107F, 125F, and 96F (cooked and cooled today, 03/18/2024) 2 five-gallon containers with shredded beef at 56F and 48F. [Corrective action] Food that has been cooked and then cooled shall be cooled from 135F and 70F within 2 hours and from 70F to 41F within 4 hours.
The department's words
CHSC 114002 In the walk-in refrigerator, several food items were observed at or above 44F. According to the cook, all food items were cooked and cooled (09/17/2024), yesterday, and today. Food items are: 4 plastic containers with rice at 45F, and 44F 3 five gallons of chili verde at 50F 3 plastic containers with beans at 42F and 44F. 3 large metal containers with boiled pinto beans 107F, 125F, and 96F (cooked and cooled today, 03/18/2024) 2 five-gallon containers with shredded beef at 56F and 48F. [Corrective action] Food that has been cooked and then cooled shall be cooled from 135F and 70F within 2 hours and from 70F to 41F within 4 hours.
Corrected during the inspection
Observed two adult cockroaches in the preparation area. One next to the handwashing facility, and one crawling on the wall underneath the dishwasher machine. [Corrective action] A food facility shall be maintained and operated so as to prevent the entrance and harborage of animal birds, insects, and vermin. Clean and sanitize all food contact surfaces and cooking areas. Obtain the service of a professional pest control company today (03/19/2024), and use effective measures to control the entrance and harborage of cockroaches in the facility. The food facility is closed due to cockroaches in the food facility. The facility shall remain closed until violation is corrected, and conditions are met on page six.
The department's words
CHSC 114259.1 Observed two adult cockroaches in the preparation area. One next to the handwashing facility, and one crawling on the wall underneath the dishwasher machine. [Corrective action] A food facility shall be maintained and operated so as to prevent the entrance and harborage of animal birds, insects, and vermin. Clean and sanitize all food contact surfaces and cooking areas. Obtain the service of a professional pest control company today (03/19/2024), and use effective measures to control the entrance and harborage of cockroaches in the facility. The food facility is closed due to cockroaches in the food facility. The facility shall remain closed until violation is corrected, and conditions are met on page six.
Corrected during the inspection
EarlierMar 19, 2024Routine inspectionRed placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee was observed touching/handling soiled dishes and then proceeded to handle cleaned and sanitized utensils in the warewashing area. [Corrective action] Any action that requires hand washing. The employees must properly wash and dry their hands before handling any food contact surfaces, or entering any preparation area.
The department's words
CHSC 113953.3 An employee was observed touching/handling soiled dishes and then proceeded to handle cleaned and sanitized utensils in the warewashing area. [Corrective action] Any action that requires hand washing. The employees must properly wash and dry their hands before handling any food contact surfaces, or entering any preparation area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the preparation area, cheddar cheese, the internal temperature readings were measured at 57F, and 55F, and sliced tomatoes at 59F and 55F. Both food items were stored at ambient temperature. In the cold holding insert, white Jack cheese internal temperature readings were at 50F, 49F, and 46F. Chicken stew stored in the hot holding unit, with the chicken breast on top of the food, had internal temperature readings of 117F and 122F. Carne azada internal temperature reading was at 117F, grilled chicken at 96F, both food items were observed to be stored at ambient temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
The department's words
CHSC 113996 In the preparation area, cheddar cheese, the internal temperature readings were measured at 57F, and 55F, and sliced tomatoes at 59F and 55F. Both food items were stored at ambient temperature. In the cold holding insert, white Jack cheese internal temperature readings were at 50F, 49F, and 46F. Chicken stew stored in the hot holding unit, with the chicken breast on top of the food, had internal temperature readings of 117F and 122F. Carne azada internal temperature reading was at 117F, grilled chicken at 96F, both food items were observed to be stored at ambient temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the walk-in refrigerator, several food items were observed at or above 44F. According to the cook, all food items were cooked and cooled (09/17/2024), yesterday, and today. Food items are: 4 plastic containers with rice at 45F, and 44F 3 five gallons of chili verde at 50F 3 plastic containers with beans at 42F and 44F. 3 large metal containers with boiled pinto beans 107F, 125F, and 96F (cooked and cooled today, 03/18/2024) 2 five-gallon containers with shredded beef at 56F and 48F. [Corrective action] Food that has been cooked and then cooled shall be cooled from 135F and 70F within 2 hours and from 70F to 41F within 4 hours.
The department's words
CHSC 114002 In the walk-in refrigerator, several food items were observed at or above 44F. According to the cook, all food items were cooked and cooled (09/17/2024), yesterday, and today. Food items are: 4 plastic containers with rice at 45F, and 44F 3 five gallons of chili verde at 50F 3 plastic containers with beans at 42F and 44F. 3 large metal containers with boiled pinto beans 107F, 125F, and 96F (cooked and cooled today, 03/18/2024) 2 five-gallon containers with shredded beef at 56F and 48F. [Corrective action] Food that has been cooked and then cooled shall be cooled from 135F and 70F within 2 hours and from 70F to 41F within 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two adult cockroaches in the preparation area. One next to the handwashing facility, and one crawling on the wall underneath the dishwasher machine. [Corrective action] A food facility shall be maintained and operated so as to prevent the entrance and harborage of animal birds, insects, and vermin. Clean and sanitize all food contact surfaces and cooking areas. Obtain the service of a professional pest control company today (03/19/2024), and use effective measures to control the entrance and harborage of cockroaches in the facility. The food facility is closed due to cockroaches in the food facility. The facility shall remain closed until violation is corrected, and conditions are met on page six.
The department's words
CHSC 114259.1 Observed two adult cockroaches in the preparation area. One next to the handwashing facility, and one crawling on the wall underneath the dishwasher machine. [Corrective action] A food facility shall be maintained and operated so as to prevent the entrance and harborage of animal birds, insects, and vermin. Clean and sanitize all food contact surfaces and cooking areas. Obtain the service of a professional pest control company today (03/19/2024), and use effective measures to control the entrance and harborage of cockroaches in the facility. The food facility is closed due to cockroaches in the food facility. The facility shall remain closed until violation is corrected, and conditions are met on page six.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 18, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 22, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Warm water was not available in both restrooms near the bar area. [CA] Handwashing facilities shall be equipped to provide WARM WATER under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. If the temperature of water provided to a handwashing sink is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F.
The department's words
CHSC 114192 Warm water was not available in both restrooms near the bar area. [CA] Handwashing facilities shall be equipped to provide WARM WATER under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. If the temperature of water provided to a handwashing sink is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F.
EarlierMar 13, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the kitchen area, several potentially hazardous foods were observed to be above 41F (cheese 65F and 61F, slice tomatoes 58F, cooked chicken 60F and 62F, chiles rellenos 65F, and 64F, and grilled chicken 117F, and 114F). Food items were observed at ambient temperature during the time of the inspection. In addition, several to-go containers with fresh salsa, internal temperature readings were measured at 58F, 59F, and 60F. Salsa containers were observed at ambient temperature in the employee service area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS} Employee was instructed to put under time as a public health control for 4 hours for the items mentioned above. (REPEAT VIOLATION).
The department's words
CHSC 113996 In the kitchen area, several potentially hazardous foods were observed to be above 41F (cheese 65F and 61F, slice tomatoes 58F, cooked chicken 60F and 62F, chiles rellenos 65F, and 64F, and grilled chicken 117F, and 114F). Food items were observed at ambient temperature during the time of the inspection. In addition, several to-go containers with fresh salsa, internal temperature readings were measured at 58F, 59F, and 60F. Salsa containers were observed at ambient temperature in the employee service area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS} Employee was instructed to put under time as a public health control for 4 hours for the items mentioned above. (REPEAT VIOLATION).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the walk-in refrigerator, three containers with cooked rice, the internal temperature readings were measured at 47F and 46F in different parts of the food. Boiled beans internal temperature readings were measured at 50F, and 52F, chile rellenos 47F, and 46F. According to the cook, food mentioned above were prepared, cooked, and cooled last Saturday and Sunday. [CA] Food that has been cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. (COS) Employee voluntarily discarded food mentioned above.
The department's words
CHSC 114002 In the walk-in refrigerator, three containers with cooked rice, the internal temperature readings were measured at 47F and 46F in different parts of the food. Boiled beans internal temperature readings were measured at 50F, and 52F, chile rellenos 47F, and 46F. According to the cook, food mentioned above were prepared, cooked, and cooled last Saturday and Sunday. [CA] Food that has been cooked and then cooled, shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. (COS) Employee voluntarily discarded food mentioned above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 20, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 16, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 13, 2022Routine inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
Three baby nymphs were seen crawling on the wall above the prep table and three-compartment sink. Two baby nymphs were observed crawling on the preparation sink drain board. Several adult cockroaches with baby nymphs were observed crawling on the preparation area's floor, and under the 3-compartment sink. Several adults were hiding behind a green dumpster container stored underneath the 3-compartment sink. [CA] A food facility shall be maintained and operated as to prevent the entrance and harborage of animals birds, and vermin including but not limited to insects and rodents. Clean and sanitize all food contact surfaces and cooking areas. Must also clean walls, and if it is possible move equipment to reach overhead or enclosed areas. Obtain the service of a professional pest control company today (09/13/2022), and use effective measures to control the entrance and harborage of cockroaches in the food facility. [COS] Facility was closed by the health inspector.
The department's words
CHSC 114259.1 Three baby nymphs were seen crawling on the wall above the prep table and three-compartment sink. Two baby nymphs were observed crawling on the preparation sink drain board. Several adult cockroaches with baby nymphs were observed crawling on the preparation area's floor, and under the 3-compartment sink. Several adults were hiding behind a green dumpster container stored underneath the 3-compartment sink. [CA] A food facility shall be maintained and operated as to prevent the entrance and harborage of animals birds, and vermin including but not limited to insects and rodents. Clean and sanitize all food contact surfaces and cooking areas. Must also clean walls, and if it is possible move equipment to reach overhead or enclosed areas. Obtain the service of a professional pest control company today (09/13/2022), and use effective measures to control the entrance and harborage of cockroaches in the food facility. [COS] Facility was closed by the health inspector.
EarlierMay 26, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 23, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food container with chile rellenos stored at ambient temperature on the cold holding unit. Chile rellenos internal temperature readings were measured at 68F, and 66F in different parts of the food. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] Employee transferred food mentioned above in the undercounter unit.
The department's words
CHSC 113996 Observed a food container with chile rellenos stored at ambient temperature on the cold holding unit. Chile rellenos internal temperature readings were measured at 68F, and 66F in different parts of the food. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] Employee transferred food mentioned above in the undercounter 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
Observed one adult cockroach crawling on the preparation floor during the time of the inspection. [CA] A food facility shall always be free from vermin infestation. Clean and sanitize all food contact surfaces, cooking areas, and also clean walls, and if possible move equipment to reach overhead or enclosed area. Obtain service of a professional pest control company today (05/23/2022(, and use effective measures to control the entrance of cockroaches in the food facility. [COS] The owner got rid of the cockroach and scheduled a service with the pest control company.
The department's words
CHSC 114259.1 Observed one adult cockroach crawling on the preparation floor during the time of the inspection. [CA] A food facility shall always be free from vermin infestation. Clean and sanitize all food contact surfaces, cooking areas, and also clean walls, and if possible move equipment to reach overhead or enclosed area. Obtain service of a professional pest control company today (05/23/2022(, and use effective measures to control the entrance of cockroaches in the food facility. [COS] The owner got rid of the cockroach and scheduled a service with the pest control company.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 4, 2021Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 3, 2021Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheese, sliced raw tomato, and sour cream measured at 51F. Not out more than 2 hours. Relocated to other refrigeration. Maintain at or below 41F.
The department's words
CHSC 113996 Cheese, sliced raw tomato, and sour cream measured at 51F. Not out more than 2 hours. Relocated to other refrigeration. Maintain at or below 41F.
EarlierJan 16, 2019Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJan 9, 2019Routine inspectionYellow placard
6 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: Sliced tomatoes at 60F on counter. Tomatoes discarded. Shredded cheese at 50F on counter. 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 The following foods were measured at unsafe temperatures: Sliced tomatoes at 60F on counter. Tomatoes discarded. Shredded cheese at 50F on counter. 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 />
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
Time as public health control documentation was completed on 10.3.2017 by the owner.
The department's words
CHSC 114000 Time as public health control documentation was completed on 10.3.2017 by the owner.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were found in large covered containers in the walk in which were prepared the day before. Rice at 58F, beef stew at 52F and enchilada sauce at 51F. All were voluntarily discarded.
The department's words
CHSC 114002.1 The following foods were found in large covered containers in the walk in which were prepared the day before. Rice at 58F, beef stew at 52F and enchilada sauce at 51F. All were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 5 gallon bucket of ground beef contaminated with debris from the shelf above.
The department's words
CHSC 113980 Observed 5 gallon bucket of ground beef contaminated with debris from the shelf above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Bar dishwasher dose not dispense 50ppm chlorine at the final rinse.
The department's words
CHSC 114115 Bar dishwasher dose not dispense 50ppm chlorine at the final rinse.
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
Warm water (100F) does not dispense from customer restrooms after 2 minutes of measurement. Restore hot water within 48 hours.
The department's words
CHSC 114192 Warm water (100F) does not dispense from customer restrooms after 2 minutes of measurement. Restore hot water within 48 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 28, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Provide a food manager's certification. Provide a food handler's card for all employees.
The department's words
CHSC 113947.1 Provide a food manager's certification. Provide a food handler's card for all employees.
a. Front and rear door (in dining room) have large gaps underneath. Install a door sweep to prevent vermin entry. b. The rear kitchen screen door was observed left open. Install a self closing device on the door.
The department's words
CHSC 114259 a. Front and rear door (in dining room) have large gaps underneath. Install a door sweep to prevent vermin entry. b. The rear kitchen screen door was observed left open. Install a self closing device on the door.
The owner of the facility has constructed a new food preparation room and installed a walk in refrigerator and an ice machine in a separate room without the required approve from this department or building permits. Within 30 days, submit plans to this department. Include: facility layout, plumbing plans, specification sheets for the water heater. Provide a letter from Central Marin Sanitation Agency that indicates newly installed 3 compartment sink is compatible with the existing grease trap.
The department's words
CHSC 114380 The owner of the facility has constructed a new food preparation room and installed a walk in refrigerator and an ice machine in a separate room without the required approve from this department or building permits. Within 30 days, submit plans to this department. Include: facility layout, plumbing plans, specification sheets for the water heater. Provide a letter from Central Marin Sanitation Agency that indicates newly installed 3 compartment sink is compatible with the existing grease trap.
The food handler on the cookline uses his bare hands to place coleslaw, tomatoes, and lettuce on plates. Health Code states food handlers must minimize bare hand contact with ready to eat foods. Use disposable gloves or a utensil.
The department's words
CHSC 113961 The food handler on the cookline uses his bare hands to place coleslaw, tomatoes, and lettuce on plates. Health Code states food handlers must minimize bare hand contact with ready to eat foods. Use disposable gloves or a utensil.
EarlierSep 22, 2017Follow-up inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured cooked beef at 96F and cooked chicken at 99F. meats were stored on a shelf at the cookline. Store potentially hazardous foods above 135F or below 41F. The owner indicates that meats are held out of temperature during lunch and dinner only. In order to satisfy the health code requirements and to reduce risk of food borne illness, if meats are to be held at room temperatures, they must be labeled with the time cooked and the discard time - no more than 4 hours. a TPHC form will be maintained on site. 1 lb chicken and 1 lb beef were voluntarily discarded after items were out for 3 hours.
The department's words
CHSC 113996 Measured cooked beef at 96F and cooked chicken at 99F. meats were stored on a shelf at the cookline. Store potentially hazardous foods above 135F or below 41F. The owner indicates that meats are held out of temperature during lunch and dinner only. In order to satisfy the health code requirements and to reduce risk of food borne illness, if meats are to be held at room temperatures, they must be labeled with the time cooked and the discard time - no more than 4 hours. a TPHC form will be maintained on site. 1 lb chicken and 1 lb beef were voluntarily discarded after items were out for 3 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 (9)
Provide a food manager's certification. Provide a food handler's card for all employees.
The department's words
CHSC 113947.1 Provide a food manager's certification. Provide a food handler's card for all employees.
Beans measuring 55F are within the cooling time/temperature requirements. Black beans stored in a five gallon bucket measured 54F. Cool foods completely down to 41F prior to storing in a deep container. Beans were cooked 3 hours prior and placed in a shallow pan to cool in the walk in.
The department's words
CHSC 114002.1 Beans measuring 55F are within the cooling time/temperature requirements. Black beans stored in a five gallon bucket measured 54F. Cool foods completely down to 41F prior to storing in a deep container. Beans were cooked 3 hours prior and placed in a shallow pan to cool in the walk in.
The dishwasher in the bar did not dispense any measure level of sanitizer at the final rinse. 50 ppm chlorine is required. Glassware was not being washed during the inspection.
The department's words
CHSC 114099.7 The dishwasher in the bar did not dispense any measure level of sanitizer at the final rinse. 50 ppm chlorine is required. Glassware was not being washed during the inspection.
a. Food stored uncovered un the kitchen prep top and tall reach in is at risk of contamination due to food soils stuck on shelving above. Clean shelving and cover the food. b. Raw chicken and raw beef were observed stored above an open container of ground beef and black beans. Stored raw meats below ready to eat foods to prevent contamination.
The department's words
CHSC 113986 a. Food stored uncovered un the kitchen prep top and tall reach in is at risk of contamination due to food soils stuck on shelving above. Clean shelving and cover the food. b. Raw chicken and raw beef were observed stored above an open container of ground beef and black beans. Stored raw meats below ready to eat foods to prevent contamination.
Observed salt stored in an open container next to several bottles of bleach. Store food away from chemicals. Corrected.
The department's words
CHSC 114254.2 Observed salt stored in an open container next to several bottles of bleach. Store food away from chemicals. Corrected.
Show 4 more
Clean the bar thoroughly including floors, equipment, floor sinks, and shelves to remove the heavy accumulation of food soils.
The department's words
CHSC 114115.c Clean the bar thoroughly including floors, equipment, floor sinks, and shelves to remove the heavy accumulation of food soils.
a. Front and rear door (in dining room) have large gaps underneath. Install a door sweep to prevent vermin entry. b. The rear kitchen screen door was observed left open. Install a self closing device on the door.
The department's words
CHSC 114259 a. Front and rear door (in dining room) have large gaps underneath. Install a door sweep to prevent vermin entry. b. The rear kitchen screen door was observed left open. Install a self closing device on the door.
The owner of the facility has constructed a new food preparation room and installed a walk in refrigerator and an ice machine in a separate room without the required approve from this department or building permits. Within 30 days, submit plans to this department. Include: facility layout, plumbing plans, specification sheets for the water heater. Provide a letter from Central Marin Sanitation Agency that indicates newly installed 3 compartment sink is compatible with the existing grease trap.
The department's words
CHSC 114380 The owner of the facility has constructed a new food preparation room and installed a walk in refrigerator and an ice machine in a separate room without the required approve from this department or building permits. Within 30 days, submit plans to this department. Include: facility layout, plumbing plans, specification sheets for the water heater. Provide a letter from Central Marin Sanitation Agency that indicates newly installed 3 compartment sink is compatible with the existing grease trap.
The food handler on the cookline uses his bare hands to place coleslaw, tomatoes, and lettuce on plates. Health Code states food handlers must minimize bare hand contact with ready to eat foods. Use disposable gloves or a utensil.
The department's words
CHSC 113961 The food handler on the cookline uses his bare hands to place coleslaw, tomatoes, and lettuce on plates. Health Code states food handlers must minimize bare hand contact with ready to eat foods. Use disposable gloves or a utensil.
EarlierSep 19, 2017Routine inspectionYellow placard
13 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler washing his hands without soap in the two compartment dish sink. The food handler had just been cutting raw chicken. Always wash hands in the designated hand sink with soap after hands have been contaminated. Corrected.
The department's words
CHSC 113953.3 Observed a food handler washing his hands without soap in the two compartment dish sink. The food handler had just been cutting raw chicken. Always wash hands in the designated hand sink with soap after hands have been contaminated. 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
Measured sliced tomatoes at 62F on the prep top counter, shredded cheddar cheese at 62F on the prep top counter, and rice at 45F in the walk in. Store potentially hazardous foods below 41F or above 135F. Keep tomatoes and cheese in the refrigerator. Corrected. Adjust the walk in cooler to maintain PHFs at 41F or below.
The department's words
CHSC 113996 Measured sliced tomatoes at 62F on the prep top counter, shredded cheddar cheese at 62F on the prep top counter, and rice at 45F in the walk in. Store potentially hazardous foods below 41F or above 135F. Keep tomatoes and cheese in the refrigerator. Corrected. Adjust the walk in cooler to maintain PHFs at 41F 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
a. observed a container of raw beef in the reach in refrigerator in the kitchen. Condensation from the refrigerator was dripping into the container. 1 lb. of beef VCD. Fix the refrigerator. Cover foods. b. Observed a food handler rinsing raw chicken in a colander in the dishwashing sink. The sink compartment was filled with food scraps. Food preparation must be conducted in a designated food preparation sink that has been washed, rinsed, and sanitized. Corrected. The two compartment sink is used as a prep sink and dish sink. Ensure that tasks remain separate. A food preparation sink must be installed. See #48. c. Observed bowls of flan stored under a cardboard box of lettuce. One bowl of flan had a piece of dirt in it. Store produce below ready to eat foods to prevent contamination. One bowl of flan was discarded.
The department's words
CHSC 113980 a. observed a container of raw beef in the reach in refrigerator in the kitchen. Condensation from the refrigerator was dripping into the container. 1 lb. of beef VCD. Fix the refrigerator. Cover foods. b. Observed a food handler rinsing raw chicken in a colander in the dishwashing sink. The sink compartment was filled with food scraps. Food preparation must be conducted in a designated food preparation sink that has been washed, rinsed, and sanitized. Corrected. The two compartment sink is used as a prep sink and dish sink. Ensure that tasks remain separate. A food preparation sink must be installed. See #48. c. Observed bowls of flan stored under a cardboard box of lettuce. One bowl of flan had a piece of dirt in it. Store produce below ready to eat foods to prevent contamination. One bowl of flan was discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed a food handler clean a prep table with sanitizer after using it to cut raw chicken. always wash, rinse, and sanitize contaminated food contact surfaces. Corrected. b. Observed a sponge in the bar that is used to moisten the rim of a glass before salting it. Sponges are not permitted for use on clean food contact equipment. The sponge was discarded. Use a sanitary method to add salt to the rim. c. The meat slicer has food debris on it. A food handler stated the slicer had not been used today. Remove all parts to clean in the dishwasher. Then, wash, rinse, and sanitize equipment in place using 3 buckets. Clean before next use. d. The dishwasher in the bar did not dispense any measure level of sanitizer at the final rinse. 50 ppm chlorine is required. All glassware was re-washed in the kitchen dishwasher. Repair this dishwasher before next use.
The department's words
CHSC 114099.7 a. Observed a food handler clean a prep table with sanitizer after using it to cut raw chicken. always wash, rinse, and sanitize contaminated food contact surfaces. Corrected. b. Observed a sponge in the bar that is used to moisten the rim of a glass before salting it. Sponges are not permitted for use on clean food contact equipment. The sponge was discarded. Use a sanitary method to add salt to the rim. c. The meat slicer has food debris on it. A food handler stated the slicer had not been used today. Remove all parts to clean in the dishwasher. Then, wash, rinse, and sanitize equipment in place using 3 buckets. Clean before next use. d. The dishwasher in the bar did not dispense any measure level of sanitizer at the final rinse. 50 ppm chlorine is required. All glassware was re-washed in the kitchen dishwasher. Repair this dishwasher before next use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one live German cockroach and several dead cockroaches in the facility. You are instructed to obtain a pest control service within the next 48 hours. -Thoroughtly clean under all equipment in the bar to remove debris and food soils. - Clean on and under equipment in the kitchen to remove food soils, grease, and standing water. -Provide post control report. -Monitor for activity.
The department's words
CHSC 114259.1 Observed one live German cockroach and several dead cockroaches in the facility. You are instructed to obtain a pest control service within the next 48 hours. -Thoroughtly clean under all equipment in the bar to remove debris and food soils. - Clean on and under equipment in the kitchen to remove food soils, grease, and standing water. -Provide post control report. -Monitor for activity.
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)
Provide a food manager's certification. Provide a food handler's card for all employees.
The department's words
CHSC 113947.1 Provide a food manager's certification. Provide a food handler's card for all employees.
Observed a large pot of rice at 125F and several pans of bans at 112F sitting on a prep table. Food must be actively cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Food was remove from the stove one hour prior. The food handler was instructed to make ice baths for rice and beans. Cool foods by placing in containers no more than 2 inches deep and place into the walk in. It is advised to use ice wands and ice baths for large quantities of food such as beans and soup. Corrected.
The department's words
CHSC 114002.1 Observed a large pot of rice at 125F and several pans of bans at 112F sitting on a prep table. Food must be actively cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Food was remove from the stove one hour prior. The food handler was instructed to make ice baths for rice and beans. Cool foods by placing in containers no more than 2 inches deep and place into the walk in. It is advised to use ice wands and ice baths for large quantities of food such as beans and soup. Corrected.
a. Food stored uncovered un the kitchen prep top and tall reach in is at risk of contamination due to food soils stuck on shelving above. Clean shelving and cover the food. b. Raw chicken and raw beef were observed stored above an open container of ground beef and black beans. Stored raw meats below ready to eat foods to prevent contamination.
The department's words
CHSC 113986 a. Food stored uncovered un the kitchen prep top and tall reach in is at risk of contamination due to food soils stuck on shelving above. Clean shelving and cover the food. b. Raw chicken and raw beef were observed stored above an open container of ground beef and black beans. Stored raw meats below ready to eat foods to prevent contamination.
Observed salt stored in an open container next to several bottles of bleach. Store food away from chemicals. Corrected.
The department's words
CHSC 114254.2 Observed salt stored in an open container next to several bottles of bleach. Store food away from chemicals. Corrected.
Clean the bar thoroughly including floors, equipment, floor sinks, and shelves to remove the heavy accumulation of food soils.
The department's words
CHSC 114115.c Clean the bar thoroughly including floors, equipment, floor sinks, and shelves to remove the heavy accumulation of food soils.
Show 3 more
a. Front and rear door (in dining room) have large gaps underneath. Install a door sweep to prevent vermin entry. b. The rear kitchen screen door was observed left open. Install a self closing device on the door.
The department's words
CHSC 114259 a. Front and rear door (in dining room) have large gaps underneath. Install a door sweep to prevent vermin entry. b. The rear kitchen screen door was observed left open. Install a self closing device on the door.
The owner of the facility has constructed a new food preparation room and installed a walk in refrigerator and an ice machine in a separate room without the required approve from this department or building permits. Within 30 days, submit plans to this department. Include: facility layout, plumbing plans, specification sheets for the water heater. Provide a letter from Central Marin Sanitation Agency that indicates newly installed 3 compartment sink is compatible with the existing grease trap.
The department's words
CHSC 114380 The owner of the facility has constructed a new food preparation room and installed a walk in refrigerator and an ice machine in a separate room without the required approve from this department or building permits. Within 30 days, submit plans to this department. Include: facility layout, plumbing plans, specification sheets for the water heater. Provide a letter from Central Marin Sanitation Agency that indicates newly installed 3 compartment sink is compatible with the existing grease trap.
The food handler on the cookline uses his bare hands to place coleslaw, tomatoes, and lettuce on plates. Health Code states food handlers must minimize bare hand contact with ready to eat foods. Use disposable gloves or a utensil.
The department's words
CHSC 113961 The food handler on the cookline uses his bare hands to place coleslaw, tomatoes, and lettuce on plates. Health Code states food handlers must minimize bare hand contact with ready to eat foods. Use disposable gloves or a utensil.
EarlierApr 4, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Several food handlers have expired food handler cards. Have expired cards renewed within 14 days.
The department's words
CHSC 113948 Several food handlers have expired food handler cards. Have expired cards renewed within 14 days.
There is a broken towel dispenser at the bar hand sink. Replace. *Towels are provided.
The department's words
CHSC 114175 There is a broken towel dispenser at the bar hand sink. Replace. *Towels are provided.
EarlierMar 30, 2016Routine inspectionYellow placard
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee touch garbage can, sweep floor, then wash hands without use of soap and proceed to put away clean dishes. Hands must always be washed with soap. Hands must be washed when switching to tasks that involve food or clean food contact surfaces.
The department's words
CHSC 113953.3 Observed employee touch garbage can, sweep floor, then wash hands without use of soap and proceed to put away clean dishes. Hands must always be washed with soap. Hands must be washed when switching to tasks that involve food or clean food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured cheese at 55F on prep table. Potentially hazardous foods must be maintained below 41F or above 135F. Cheese was out of refrigeration for 30 minutes and placed back in to return to safe temperatures.
The department's words
CHSC 113996 Measured cheese at 55F on prep table. Potentially hazardous foods must be maintained below 41F or above 135F. Cheese was out of refrigeration for 30 minutes and placed back in to return to safe temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods cooling incorrectly: -pinto beans - 175F on table in a 4 deep container with lid on -Spanish rice 157F on table in plastic container 4 deep with lid on -Spanish rice 65F in walk in, in plastic container 4 deep with lids on. Cooked yesterday. (80 pounds of rice was voluntarily discarded) -Chicken and sauce 61F in walk in, in a plastic container 4 deep with lids on (40 pounds of chicken was voluntarily discarded). Foods must be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Advise purchasing additional metal hotel pans so foods can be placed no more than 2 deep. Keep lids off foods until completely cooled.
The department's words
CHSC 114002 Observed the following foods cooling incorrectly: -pinto beans - 175F on table in a 4 deep container with lid on -Spanish rice 157F on table in plastic container 4 deep with lid on -Spanish rice 65F in walk in, in plastic container 4 deep with lids on. Cooked yesterday. (80 pounds of rice was voluntarily discarded) -Chicken and sauce 61F in walk in, in a plastic container 4 deep with lids on (40 pounds of chicken was voluntarily discarded). Foods must be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Advise purchasing additional metal hotel pans so foods can be placed no more than 2 deep. Keep lids off foods until completely cooled.
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)
Several food handlers have expired food handler cards. Have expired cards renewed within 14 days.
The department's words
CHSC 113948 Several food handlers have expired food handler cards. Have expired cards renewed within 14 days.
Hand sink in kitchen was blocked with a garbage can. Keep sink accessible for use at all times.
The department's words
CHSC 113953.1 Hand sink in kitchen was blocked with a garbage can. Keep sink accessible for use at all times.
Observed uncovered bucket of black beans in walk in that had unintended pieces of foods inside that had apparently fallen in. Keep foods covered (once cooled) to prevent contamination.
The department's words
CHSC 113980 Observed uncovered bucket of black beans in walk in that had unintended pieces of foods inside that had apparently fallen in. Keep foods covered (once cooled) to prevent contamination.
Observed several instances in walk in where raw meats (chicken, chorizo, beef) were stored above produce and other ready to eat foods. Raw meats must always be stored below other foods to prevent contamination. Correct today.
The department's words
CHSC 113986 Observed several instances in walk in where raw meats (chicken, chorizo, beef) were stored above produce and other ready to eat foods. Raw meats must always be stored below other foods to prevent contamination. Correct today.
Ice machine in bar has a grey slimy residue on the baffle. Clean frequently to avoid contamination of ice. Corrected.
The department's words
CHSC 114115.c Ice machine in bar has a grey slimy residue on the baffle. Clean frequently to avoid contamination of ice. Corrected.
Show 2 more
There is a broken towel dispenser at the bar hand sink. Replace. *Towels are provided.
The department's words
CHSC 114175 There is a broken towel dispenser at the bar hand sink. Replace. *Towels are provided.
Facility lacks probe thermometers. Provide one for each food handler.
The department's words
CHSC 114159 Facility lacks probe thermometers. Provide one for each food handler.
EarlierApr 24, 2015Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed the water softener tank was adjacent employee restroom wall next to toilet. Include cleaning wiping down and sanitizing surfaces and equipment inside the employees restroom. Remove the water softener tank from the employees restroom. In addition, employees restroom walls are covered with enamel base semi-gloss painted sheetrock. Provide approved rigid FRP to cover the walls at work stations and behind equipment. Provide clean and washable walls inside kitchen.
The department's words
CHSC 114271 Observed the water softener tank was adjacent employee restroom wall next to toilet. Include cleaning wiping down and sanitizing surfaces and equipment inside the employees restroom. Remove the water softener tank from the employees restroom. In addition, employees restroom walls are covered with enamel base semi-gloss painted sheetrock. Provide approved rigid FRP to cover the walls at work stations and behind equipment. Provide clean and washable walls inside kitchen.
Observed an accumulation of food residue on the steam table and other equipment. Clean equipment and surfaces to maintain the premises clean.
The department's words
CHSC 114199 Observed an accumulation of food residue on the steam table and other equipment. Clean equipment and surfaces to maintain the premises clean.
Observed an accumulation of food residue on the steam table and other equipment. Clean equipment and surfaces to maintain the premises clean.
The department's words
CHSC 114254 Observed an accumulation of food residue on the steam table and other equipment. Clean equipment and surfaces to maintain the premises clean.
Observed an accumulation of food residue on the steam table and other equipment. Clean equipment and surfaces to maintain the premises clean.
The department's words
CHSC 114257 Observed an accumulation of food residue on the steam table and other equipment. Clean equipment and surfaces to maintain the premises clean.
The head chef was missing his probe thermometer for taking food temperatures through the cooling and hot holding process. Monitor the food temperatures during preparation and cooling. Comply with these regulations.
The department's words
CHSC 114157 The head chef was missing his probe thermometer for taking food temperatures through the cooling and hot holding process. Monitor the food temperatures during preparation and cooling. Comply with these regulations.
Show 2 more
The dishwasher was not sanitizing in final rinse cycle. Repair as needed the dishwasher to operate as intended to wash and sanitizing the utensils. Maintain test paper on site to check sanitizing concentration in the final rinse cycle.
The department's words
CHSC 114101 The dishwasher was not sanitizing in final rinse cycle. Repair as needed the dishwasher to operate as intended to wash and sanitizing the utensils. Maintain test paper on site to check sanitizing concentration in the final rinse cycle.
The dishwasher was not sanitizing in final rinse cycle. Repair as needed the dishwasher to operate as intended to wash and sanitizing the utensils. Maintain test paper on site to check sanitizing concentration in the final rinse cycle.
The department's words
CHSC 114272 The dishwasher was not sanitizing in final rinse cycle. Repair as needed the dishwasher to operate as intended to wash and sanitizing the utensils. Maintain test paper on site to check sanitizing concentration in the final rinse cycle.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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About this record
Search the county's inspection lookup for the name or license number L10209.
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.