At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · Routine county inspection · Jul 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Chevron #306071?
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 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 113996 CHSC 113996How to fixFix it
- Code CHSC 114115 CHSC 114115How 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 Chevron #306071's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 9, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114190
The department's words
Code CHSC 114190
EarlierNov 24, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed potentially hazardous food to be hot held below 135F. All PHF observed to be 111F to 122F. All PHF that was hot held in the hot holding units were VC&D on site. Corrected on site.
The department's words
CHSC 113996 Observed potentially hazardous food to be hot held below 135F. All PHF observed to be 111F to 122F. All PHF that was hot held in the hot holding units were VC&D on site. Corrected on site.
EarlierApr 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwashing facility in the cashier area was observed without cold water, and the hot water temperature reading was 128F. [Corrective action] The handwashing facilities shall be provided with cold and hot water. Provide cold water as soon as possible. In the meantime instruct the employees to wash their hands at the handwashing facility located in the dry storage/warewashing area.
The department's words
CHSC 114192 Handwashing facility in the cashier area was observed without cold water, and the hot water temperature reading was 128F. [Corrective action] The handwashing facilities shall be provided with cold and hot water. Provide cold water as soon as possible. In the meantime instruct the employees to wash their hands at the handwashing facility located in the dry storage/warewashing area.
EarlierJul 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a customer entering the facility with a small dog. The employee was observed interacting with the customer, but never asked the required service animal questions. [CA] When it is not obvious what service an animal provides, only limited inquiries are allowed. Staff may ask two questions: (1) is the dog a service animal required because of a disability, and (2) what work or task has the dog been trained to perform.
The department's words
CHSC 114259.4 Observed a customer entering the facility with a small dog. The employee was observed interacting with the customer, but never asked the required service animal questions. [CA] When it is not obvious what service an animal provides, only limited inquiries are allowed. Staff may ask two questions: (1) is the dog a service animal required because of a disability, and (2) what work or task has the dog been trained to perform.
EarlierJun 29, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ice machine interior white panel was observed with pink/brown mold like residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitze fodo contact surfaces as often as necessary.
The department's words
CHSC 114113 Ice machine interior white panel was observed with pink/brown mold like residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitze fodo contact surfaces as often as necessary.
EarlierNov 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certificate was not available in the food facility upon request by the enforcement officer during the time of the inspection. [CA] Food safety certificate shall be available in the food facility at all times for review by the inspector.. Comply by 01/28/2023.
The department's words
CHSC 113947.1 Food safety certificate was not available in the food facility upon request by the enforcement officer during the time of the inspection. [CA] Food safety certificate shall be available in the food facility at all times for review by the inspector.. Comply by 01/28/2023.
EarlierMay 27, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: Observed cheese hot dogs at 74F on hot dog roller/warmer, placed there to reheat ~2.5 hrs. prior. These were determined to be improperly reheated and 4 cheese hot dogs were discarded into trash by operator. Potentially hazardous foods from intact package from a food processing plant shall be heated to a temperature of at least 135F for hot holding, rapidly reheated within 2 hours. Reheat hot dogs to 135F within 2 hours and do not serve unless 135F or above.
The department's words
CHSC 114016 MAJOR: Observed cheese hot dogs at 74F on hot dog roller/warmer, placed there to reheat ~2.5 hrs. prior. These were determined to be improperly reheated and 4 cheese hot dogs were discarded into trash by operator. Potentially hazardous foods from intact package from a food processing plant shall be heated to a temperature of at least 135F for hot holding, rapidly reheated within 2 hours. Reheat hot dogs to 135F within 2 hours and do not serve unless 135F or above.
EarlierMay 19, 2022Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: Observed cheese hot dogs at 74F on hot dog roller/warmer, placed there to reheat ~2.5 hrs. prior. These were determined to be improperly reheated and 4 cheese hot dogs were discarded into trash by operator. Potentially hazardous foods from intact package from a food processing plant shall be heated to a temperature of at least 135F for hot holding, rapidly reheated within 2 hours. Reheat hot dogs to 135F within 2 hours and do not serve unless 135F or above.
The department's words
CHSC 114016 MAJOR: Observed cheese hot dogs at 74F on hot dog roller/warmer, placed there to reheat ~2.5 hrs. prior. These were determined to be improperly reheated and 4 cheese hot dogs were discarded into trash by operator. Potentially hazardous foods from intact package from a food processing plant shall be heated to a temperature of at least 135F for hot holding, rapidly reheated within 2 hours. Reheat hot dogs to 135F within 2 hours and do not serve unless 135F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 13, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: Observed cheese hot dogs at 74F on hot dog roller/warmer, placed there to reheat ~2.5 hrs. prior. These were determined to be improperly reheated and 4 cheese hot dogs were discarded into trash by operator. Potentially hazardous foods from intact package from a food processing plant shall be heated to a temperature of at least 135F for hot holding, rapidly reheated within 2 hours. Reheat hot dogs to 135F within 2 hours and do not serve unless 135F or above.
The department's words
CHSC 114016 MAJOR: Observed cheese hot dogs at 74F on hot dog roller/warmer, placed there to reheat ~2.5 hrs. prior. These were determined to be improperly reheated and 4 cheese hot dogs were discarded into trash by operator. Potentially hazardous foods from intact package from a food processing plant shall be heated to a temperature of at least 135F for hot holding, rapidly reheated within 2 hours. Reheat hot dogs to 135F within 2 hours and do not serve unless 135F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 29, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed the following at unsafe temperatures: - milk on counter at 65F next to coffee station, out for ~3-4 hrs. -- operator discarded 1/2 qt. of whole milk - Califia almond milk cold brew in walk in at 44.8F -- moved to cooler part of cooler - turkey cheddar sandwich at 49.6F, turkey cheddar pita at 49.4F, turkey bacon sub at 47.5F, all in grab/go cooler near cash register -- unable to determine last time cooler temperature was checked and some foods were in the cooler overnight -- all PHFs set aside for credit and will NOT be sold (see receipt for quantity) Potentially hazardous foods must be held at 41F or below. 1. Repair grab/go cooler to cold hold at 41F or below. Do not use until repaired. 2. Repair walk in cooler to cold hold at 41F or below in all parts (41F close to door, 43-44F in part far from door) 3. If using time as a public health control for milk, proper records/documentation must be maintained (label with time taken out of temperature control and discard time 4 hours later -- food must be discarded after 4 hours). Check cooler temperatures regularly to ensure 41F or below.
The department's words
CHSC 113996 MAJOR - Observed the following at unsafe temperatures: - milk on counter at 65F next to coffee station, out for ~3-4 hrs. -- operator discarded 1/2 qt. of whole milk - Califia almond milk cold brew in walk in at 44.8F -- moved to cooler part of cooler - turkey cheddar sandwich at 49.6F, turkey cheddar pita at 49.4F, turkey bacon sub at 47.5F, all in grab/go cooler near cash register -- unable to determine last time cooler temperature was checked and some foods were in the cooler overnight -- all PHFs set aside for credit and will NOT be sold (see receipt for quantity) Potentially hazardous foods must be held at 41F or below. 1. Repair grab/go cooler to cold hold at 41F or below. Do not use until repaired. 2. Repair walk in cooler to cold hold at 41F or below in all parts (41F close to door, 43-44F in part far from door) 3. If using time as a public health control for milk, proper records/documentation must be maintained (label with time taken out of temperature control and discard time 4 hours later -- food must be discarded after 4 hours). Check cooler temperatures regularly to ensure 41F or below.
EarlierOct 27, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed the following at unsafe temperatures: - milk on counter at 65F next to coffee station, out for ~3-4 hrs. -- operator discarded 1/2 qt. of whole milk - Califia almond milk cold brew in walk in at 44.8F -- moved to cooler part of cooler - turkey cheddar sandwich at 49.6F, turkey cheddar pita at 49.4F, turkey bacon sub at 47.5F, all in grab/go cooler near cash register -- unable to determine last time cooler temperature was checked and some foods were in the cooler overnight -- all PHFs set aside for credit and will NOT be sold (see receipt for quantity) Potentially hazardous foods must be held at 41F or below. 1. Repair grab/go cooler to cold hold at 41F or below. Do not use until repaired. 2. Repair walk in cooler to cold hold at 41F or below in all parts (41F close to door, 43-44F in part far from door) 3. If using time as a public health control for milk, proper records/documentation must be maintained (label with time taken out of temperature control and discard time 4 hours later -- food must be discarded after 4 hours). Check cooler temperatures regularly to ensure 41F or below.
The department's words
CHSC 113996 MAJOR - Observed the following at unsafe temperatures: - milk on counter at 65F next to coffee station, out for ~3-4 hrs. -- operator discarded 1/2 qt. of whole milk - Califia almond milk cold brew in walk in at 44.8F -- moved to cooler part of cooler - turkey cheddar sandwich at 49.6F, turkey cheddar pita at 49.4F, turkey bacon sub at 47.5F, all in grab/go cooler near cash register -- unable to determine last time cooler temperature was checked and some foods were in the cooler overnight -- all PHFs set aside for credit and will NOT be sold (see receipt for quantity) Potentially hazardous foods must be held at 41F or below. 1. Repair grab/go cooler to cold hold at 41F or below. Do not use until repaired. 2. Repair walk in cooler to cold hold at 41F or below in all parts (41F close to door, 43-44F in part far from door) 3. If using time as a public health control for milk, proper records/documentation must be maintained (label with time taken out of temperature control and discard time 4 hours later -- food must be discarded after 4 hours). Check cooler temperatures regularly to ensure 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.
EarlierApr 30, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed carton of reduced fat milk at 44.6F in walk in cooler. Potentially hazardous foods must be maintained at 41F or below. Ambient temperature of walk in measured from 40-46F. Adjust fridge to cold hold at 41F or below and discussed with employee to move milk to colder part of fridge away from door.
The department's words
CHSC 113996 Observed carton of reduced fat milk at 44.6F in walk in cooler. Potentially hazardous foods must be maintained at 41F or below. Ambient temperature of walk in measured from 40-46F. Adjust fridge to cold hold at 41F or below and discussed with employee to move milk to colder part of fridge away from door.
EarlierNov 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed prepackaged sandwiches, cake, other foods at 44-48F in display reach-in cooler next to cashier. Potentially hazardous foods must be held at or below 41F. Repair unit to cold hold foods at 41F or below.
The department's words
CHSC 113996 Observed prepackaged sandwiches, cake, other foods at 44-48F in display reach-in cooler next to cashier. Potentially hazardous foods must be held at or below 41F. Repair unit to cold hold foods at 41F or below.
EarlierFeb 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food handler card onsite is expired. Obtain valid certified food manager certificate within 30 days and email me a copy.
The department's words
CHSC 113947 Certified food handler card onsite is expired. Obtain valid certified food manager certificate within 30 days and email me a copy.
EarlierJan 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand sink by ware washing sink is blocked by a garbage can and beverages. Keep hand sinks accessible at all times.
The department's words
CHSC 113953 Hand sink by ware washing sink is blocked by a garbage can and beverages. Keep hand sinks accessible at all times.
EarlierMar 15, 2018Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Submit a copy of the food manager's certification to me within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to me within 30 days.
There was no soap in the men's restroom sink or paper towels in the dispenser at the back room hand sink. Soap and paper towels were immediately replaced. Keep soap and paper towels stocked at all times.
The department's words
CHSC 113953.2 There was no soap in the men's restroom sink or paper towels in the dispenser at the back room hand sink. Soap and paper towels were immediately replaced. Keep soap and paper towels stocked at all times.
Clean and sanitize the inside of the ice machine to remove accumulated mold and grime. Clean and sanitize the tongs holder attached to the hot dog warmer to remove accumulated grease and food debris.
The department's words
CHSC 114115 Clean and sanitize the inside of the ice machine to remove accumulated mold and grime. Clean and sanitize the tongs holder attached to the hot dog warmer to remove accumulated grease and food debris.
When washing utensils, 1) wash, 2) rinse, 3) sanitize, and 4) air dry. Sanitize using 100 ppm chlorine (bleach).
The department's words
CHSC 114099.6 When washing utensils, 1) wash, 2) rinse, 3) sanitize, and 4) air dry. Sanitize using 100 ppm chlorine (bleach).
Observed motor oil stored beside food in the dry storage area. Store all toxic chemicals separate and below food and food utensils.
The department's words
CHSC 114254.1 Observed motor oil stored beside food in the dry storage area. Store all toxic chemicals separate and below food and food utensils.
Show 5 more
Label bags of ice with the name and address of this facility.
The department's words
CHSC 114089 Label bags of ice with the name and address of this facility.
Obtain test strips for chlorine and use to measure chlorine in solution.
The department's words
CHSC 114107 Obtain test strips for chlorine and use to measure chlorine in solution.
Move the convection oven so that it is under the hood.
The department's words
CHSC 114175 Move the convection oven so that it is under the hood.
Keep lids to garbage bins closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Keep lids to garbage bins closed at all times to prevent attracting vermin.
Clean up litter and debris observed on the premises and in the garbage area.
The department's words
CHSC 114257.1 Clean up litter and debris observed on the premises and in the garbage area.
EarlierApr 19, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
The food manager's certification has expired. Submit new certification to EHS within 30 days. Note the name of the facility on the email or fax.
The department's words
CHSC 113947.1 The food manager's certification has expired. Submit new certification to EHS within 30 days. Note the name of the facility on the email or fax.
There are no paper towels at the hand sink in the back room. Refill and keep stocked at all times.
The department's words
CHSC 113953.2 There are no paper towels at the hand sink in the back room. Refill and keep stocked at all times.
Time as a public health control is now being utilized for hot foods in the Vendo warmer. Logs are complete and show food is discarded after 4 hours. Continue to use logs and continue to correct all other violations.
The department's words
CHSC 113996 Time as a public health control is now being utilized for hot foods in the Vendo warmer. Logs are complete and show food is discarded after 4 hours. Continue to use logs and continue to correct all other violations.
Corrected during the inspection
Clean mold from inside the ice machine. Wash, rinse, and sanitize. The tongs for hot dogs are in a dirty container. Wash, rinse, and sanitize tongs and store in a clean location.
The department's words
CHSC 114115 Clean mold from inside the ice machine. Wash, rinse, and sanitize. The tongs for hot dogs are in a dirty container. Wash, rinse, and sanitize tongs and store in a clean location.
Water at the ware wash sink measured 114 F. Immediately increase water temperature to 120 F at this fixture.
The department's words
CHSC 114192 Water at the ware wash sink measured 114 F. Immediately increase water temperature to 120 F at this fixture.
Show 2 more
Label bags of ice with the name and address of this facility. A case will be opened and you will be charged $184 per hour for time spent on this issue if not corrected by the re-inspection.
The department's words
CHSC 114089 Label bags of ice with the name and address of this facility. A case will be opened and you will be charged $184 per hour for time spent on this issue if not corrected by the re-inspection.
Remove litter and discarded equipment from inside and around the garbage enclosure. Keep lids to dumpster closed to prevent attracting vermin.
The department's words
CHSC 114245.1 Remove litter and discarded equipment from inside and around the garbage enclosure. Keep lids to dumpster closed to prevent attracting vermin.
EarlierApr 8, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Breakfast sandwiches measured 114-117 F and corn dogs measured 108 F in the bottom shelf of the Vendo warmer. Reheat to 165 F and discard 4 hours from when food was placed into warmer. Maintain hot food temps at 135 F or greater.
The department's words
CHSC 113996 Breakfast sandwiches measured 114-117 F and corn dogs measured 108 F in the bottom shelf of the Vendo warmer. Reheat to 165 F and discard 4 hours from when food was placed into warmer. Maintain hot food temps at 135 F or greater.
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)
The food manager's certification has expired. Submit new certification to EHS within 30 days. Note the name of the facility on the email or fax.
The department's words
CHSC 113947.1 The food manager's certification has expired. Submit new certification to EHS within 30 days. Note the name of the facility on the email or fax.
There are no paper towels at the hand sink in the back room. Refill and keep stocked at all times.
The department's words
CHSC 113953.2 There are no paper towels at the hand sink in the back room. Refill and keep stocked at all times.
Clean mold from inside the ice machine. Wash, rinse, and sanitize. The tongs for hot dogs are in a dirty container. Wash, rinse, and sanitize tongs and store in a clean location.
The department's words
CHSC 114115 Clean mold from inside the ice machine. Wash, rinse, and sanitize. The tongs for hot dogs are in a dirty container. Wash, rinse, and sanitize tongs and store in a clean location.
Water at the ware wash sink measured 114 F. Immediately increase water temperature to 120 F at this fixture.
The department's words
CHSC 114192 Water at the ware wash sink measured 114 F. Immediately increase water temperature to 120 F at this fixture.
Label bags of ice with the name and address of this facility. A case will be opened and you will be charged $184 per hour for time spent on this issue if not corrected by the re-inspection.
The department's words
CHSC 114089 Label bags of ice with the name and address of this facility. A case will be opened and you will be charged $184 per hour for time spent on this issue if not corrected by the re-inspection.
Show 1 more
Remove litter and discarded equipment from inside and around the garbage enclosure. Keep lids to dumpster closed to prevent attracting vermin.
The department's words
CHSC 114245.1 Remove litter and discarded equipment from inside and around the garbage enclosure. Keep lids to dumpster closed to prevent attracting vermin.
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
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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.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L14727.
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.