At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 13, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Chevron Extra Mile #204151?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Front hand sink has empty soap and paper towel dispensers. Keep dispensers stocked at all times. Pump soap and paper towel rolls in use temporarily. 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 Chevron Extra Mile #204151's team
Is this your place?
Welcome, Chevron Extra Mile #204151. We'll walk through this together, one item at a time. To log the fixes, claim Chevron Extra Mile #204151 first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Front hand sink has empty soap and paper towel dispensers. Keep dispensers stocked at all times. Pump soap and paper towel rolls in use temporarily.The county found: “Front hand sink has empty soap and paper towel dispensers. Keep dispensers stocked at all times. Pump soap and paper…”
Then the next one.
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestMar 13, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 13, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Front hand sink has empty soap and paper towel dispensers. Keep dispensers stocked at all times. Pump soap and paper towel rolls in use temporarily.
The department's words
CHSC 113953.2 Front hand sink has empty soap and paper towel dispensers. Keep dispensers stocked at all times. Pump soap and paper towel rolls in use temporarily.
EarlierMar 5, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed boxes of beverages stored directly on floor of walk-in cooler. Ensure all food items are stored at least 6 inches off the floor on approved shelving.
The department's words
CHSC 114047 Observed boxes of beverages stored directly on floor of walk-in cooler. Ensure all food items are stored at least 6 inches off the floor on approved shelving.
EarlierFeb 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierJan 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 30, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114089
The department's words
Code CHSC 114089
EarlierJan 27, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 16, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierFeb 20, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 21, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cheese and jalapeno corn dogs at 118F, egg rolls at 118F and egg and sausage taquito at 124F in warmer. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Observed cheese and jalapeno corn dogs at 118F, egg rolls at 118F and egg and sausage taquito at 124F in warmer. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierJul 3, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Corn dogs at 120-125F in hot holder. Sausage sandwich and taquitos were keeping temp in unit and air temp was at 145F. Unclear why the temp of corn dogs was cooler. Hot hold potentially hazardous food (PHF) at 135F or above. Ensure the items in the hot holder are being reheated to 165F prior to placing in this unit. Use a probe thermometer to monitor temp.
The department's words
CHSC 113996 Corn dogs at 120-125F in hot holder. Sausage sandwich and taquitos were keeping temp in unit and air temp was at 145F. Unclear why the temp of corn dogs was cooler. Hot hold potentially hazardous food (PHF) at 135F or above. Ensure the items in the hot holder are being reheated to 165F prior to placing in this unit. Use a probe thermometer to monitor temp.
<50ppm of quaternary ammonia dispensing out of wall mounted tube at warewashing sink. Requirement is 200ppm. Repair. Do not use hand sink behind counter for warewashing purposes. Use the warewashing sink. Chlorine strips left on site for staff to use if needed.
The department's words
CHSC 114099.6 <50ppm of quaternary ammonia dispensing out of wall mounted tube at warewashing sink. Requirement is 200ppm. Repair. Do not use hand sink behind counter for warewashing purposes. Use the warewashing sink. Chlorine strips left on site for staff to use if needed.
Store packaged beverages at least 6 inches off the floor in walk-in to prevent contamination.
The department's words
CHSC 114047 Store packaged beverages at least 6 inches off the floor in walk-in to prevent contamination.
EarlierJun 6, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
5/30/17 Hot dogs and taquitos at 114-126F in hot holding units. According to person in charge, food is reheated properly (to 165F) and then placed in units. Reheating temperatures not routinely monitored though. Please monitor reheating and hot holding temperatures to ensure reheating process is followed properly and hot holding units work. All of the hot dogs in the warmer rack were out of temp. Ensure unit works. Per hot dog packaging, reheat to internal temp of 140-160F and hold at 140F. Use probe thermometer to measure temperatures. 6/6/17 Trip #2 conducted to ensure proper hot holding. Major violation corrected to minor violation. One chicken taquito at 126-129F. Hot hold potentially hazardous foods above 135F. Employee stated that item was reheated to 165F this morning. Ensure that all of the foods that you are hot holding are reheated to 165F. Taquito discarded.
The department's words
CHSC 113996 5/30/17 Hot dogs and taquitos at 114-126F in hot holding units. According to person in charge, food is reheated properly (to 165F) and then placed in units. Reheating temperatures not routinely monitored though. Please monitor reheating and hot holding temperatures to ensure reheating process is followed properly and hot holding units work. All of the hot dogs in the warmer rack were out of temp. Ensure unit works. Per hot dog packaging, reheat to internal temp of 140-160F and hold at 140F. Use probe thermometer to measure temperatures. 6/6/17 Trip #2 conducted to ensure proper hot holding. Major violation corrected to minor violation. One chicken taquito at 126-129F. Hot hold potentially hazardous foods above 135F. Employee stated that item was reheated to 165F this morning. Ensure that all of the foods that you are hot holding are reheated to 165F. Taquito discarded.
Sealed soft drink bottles stored on floor of walk-in. Store at least 6 inches above floor to prevent contamination.
The department's words
CHSC 114047 Sealed soft drink bottles stored on floor of walk-in. Store at least 6 inches above floor to prevent contamination.
EarlierMay 30, 2017Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot dogs and taquitos at 114-126F in hot holding units. According to person in charge, food is reheated properly (to 165F) and then placed in units. Reheating temperatures not routinely monitored though. Please monitor reheating and hot holding temperatures to ensure reheating process is followed properly and hot holding units work. All of the hot dogs in the warmer rack were out of temp. Ensure unit works. Per hot dog packaging, reheat to internal temp of 140-160F and hold at 140F. Use probe thermometer to measure temperatures.
The department's words
CHSC 113996 Hot dogs and taquitos at 114-126F in hot holding units. According to person in charge, food is reheated properly (to 165F) and then placed in units. Reheating temperatures not routinely monitored though. Please monitor reheating and hot holding temperatures to ensure reheating process is followed properly and hot holding units work. All of the hot dogs in the warmer rack were out of temp. Ensure unit works. Per hot dog packaging, reheat to internal temp of 140-160F and hold at 140F. Use probe thermometer to measure 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 (1)
Sealed soft drink bottles stored on floor of walk-in. Store at least 6 inches above floor to prevent contamination.
The department's words
CHSC 114047 Sealed soft drink bottles stored on floor of walk-in. Store at least 6 inches above floor to prevent contamination.
EarlierMar 3, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
One person at this location must have their food manager certification. Submit to EHS within 30 days. Note the name of the facility on the email or fax.
The department's words
CHSC 113947.1 One person at this location must have their food manager certification. Submit to EHS within 30 days. Note the name of the facility on the email or fax.
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Corrected during the inspection
Corn dogs in the warmer measured 132 F. All other hot food measured 135 F or greater. Rapidly reheat corndogs to 165 F. Always reheat food to 165 F (whenever you heat cold/frozen food).
The department's words
CHSC 113996 Corn dogs in the warmer measured 132 F. All other hot food measured 135 F or greater. Rapidly reheat corndogs to 165 F. Always reheat food to 165 F (whenever you heat cold/frozen food).
Flies observed in the facility. Close doors to exclude flies.
The department's words
CHSC 114259.1 Flies observed in the facility. Close doors to exclude flies.
Obtain test strips for chlorine. Use daily to check sanitizer level in the 3-compartment sink. Always wash, rinse, then sanitize.
The department's words
CHSC 114107 Obtain test strips for chlorine. Use daily to check sanitizer level in the 3-compartment sink. Always wash, rinse, then sanitize.
Show 2 more
Obtain a probe thermometer and use to check food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use to check food temps.
Corrected during the inspection
Clean litter from garbage area - remove any discarded equipment.
The department's words
CHSC 114245.1 Clean litter from garbage area - remove any discarded equipment.
EarlierFeb 29, 2016Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Today food in the warmers measured 112-130 F and was reheated over 4 hours ago. All food was voluntarily discarded. Sandwiches, taquitos, etc. are reheated in the hot holding display case. It was determined at prior inspections that this is NOT to used for reheating food. It is approved for warming only (holding food at 135 F). Reheat food in the microwave to 165 F. Use a probe thermometer to check reheat temps. Obtain a probe thermometer and use daily to monitor food temperatures. Maintain hot food temps at 135F or greater.
The department's words
CHSC 113996 Today food in the warmers measured 112-130 F and was reheated over 4 hours ago. All food was voluntarily discarded. Sandwiches, taquitos, etc. are reheated in the hot holding display case. It was determined at prior inspections that this is NOT to used for reheating food. It is approved for warming only (holding food at 135 F). Reheat food in the microwave to 165 F. Use a probe thermometer to check reheat temps. Obtain a probe thermometer and use daily to monitor food temperatures. Maintain hot food temps at 135F 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)
If Doris Rabang does not work at this location, she cannot be the food manager. Ensure that at least one employee at this location has their food manager certification.
The department's words
CHSC 113947.1 If Doris Rabang does not work at this location, she cannot be the food manager. Ensure that at least one employee at this location has their food manager certification.
The hand sink at the front counter is for hand washing only. Stock with soap and paper towels.
The department's words
CHSC 113953.2 The hand sink at the front counter is for hand washing only. Stock with soap and paper towels.
Flies observed in the facility. Close doors to exclude flies.
The department's words
CHSC 114259.1 Flies observed in the facility. Close doors to exclude flies.
Obtain test strips for chlorine. Use daily to check sanitizer level in the 3-compartment sink. Always wash, rinse, then sanitize.
The department's words
CHSC 114107 Obtain test strips for chlorine. Use daily to check sanitizer level in the 3-compartment sink. Always wash, rinse, then sanitize.
Obtain a probe thermometer and use to check food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use to check food temps.
Show 1 more
Clean litter from garbage area - remove any discarded equipment.
The department's words
CHSC 114245.1 Clean litter from garbage area - remove any discarded equipment.
EarlierFeb 11, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot dogs measured 109 F and were placed in warmer <1 hour ago. Hot dogs were rapidly reheated to 165 F. Breakfast sandwiches and cheeseburger measured 104-105 F and were placed in warmer over 2 hours ago. Discard at the end of a 4 hour period. Maintain hot food temps at 135 F or higher. Monitor temps with a probe thermometer. Ensure that warmers are adjusted to proper setting - may want to mark where to set each unit.
The department's words
CHSC 113996 Hot dogs measured 109 F and were placed in warmer <1 hour ago. Hot dogs were rapidly reheated to 165 F. Breakfast sandwiches and cheeseburger measured 104-105 F and were placed in warmer over 2 hours ago. Discard at the end of a 4 hour period. Maintain hot food temps at 135 F or higher. Monitor temps with a probe thermometer. Ensure that warmers are adjusted to proper setting - may want to mark where to set each unit.
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)
Submit a copy of the food manager's certification to EHS within 30 days. Note the facility name on the email or fax.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to EHS within 30 days. Note the facility name on the email or fax.
Install a permanently-mounted soap and paper towel dispenser at the hand sink at the front counter.
The department's words
CHSC 113953.2 Install a permanently-mounted soap and paper towel dispenser at the hand sink at the front counter.
Flies observed in the facility. Close doors to exclude flies.
The department's words
CHSC 114259.1 Flies observed in the facility. Close doors to exclude flies.
Obtain test strips for chlorine. Use daily to check sanitizer level in the 3-compartment sink. Always wash, rinse, then sanitize.
The department's words
CHSC 114107 Obtain test strips for chlorine. Use daily to check sanitizer level in the 3-compartment sink. Always wash, rinse, then sanitize.
Obtain a probe thermometer and use to check food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use to check food temps.
Show 1 more
Clean litter from garbage area - remove any discarded equipment.
The department's words
CHSC 114245.1 Clean litter from garbage area - remove any discarded equipment.
EarlierFeb 19, 2015Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
There is no soap in the hand sink in the back area. Refill and keep this stocked at all times for hand washing.
The department's words
CHSC 113953.2 There is no soap in the hand sink in the back area. Refill and keep this stocked at all times for hand washing.
Motor oil stored above ware wash sink. Store oil in a separate location to prevent contamination of food contact surfaces.
The department's words
CHSC 114254.2 Motor oil stored above ware wash sink. Store oil in a separate location to prevent contamination of food contact surfaces.
Label ice bags with the name and address of this facility.
The department's words
CHSC 114089 Label ice bags with the name and address of this facility.
EarlierFeb 11, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
There is no soap in the hand sink in the back area. Refill and keep this stocked at all times for hand washing.
The department's words
CHSC 113953.2 There is no soap in the hand sink in the back area. Refill and keep this stocked at all times for hand washing.
Food in the display warmer and hot dog warmer measured 99-115 F. All food was voluntarily discarded. Ensure food temperatures are maintained at 135 F. Use your probe thermometer to monitor temperatures of food. Do not use the display warmer until specs are submitted to EHS and we can verify the correct reheat process for this unit.
The department's words
CHSC 113996 Food in the display warmer and hot dog warmer measured 99-115 F. All food was voluntarily discarded. Ensure food temperatures are maintained at 135 F. Use your probe thermometer to monitor temperatures of food. Do not use the display warmer until specs are submitted to EHS and we can verify the correct reheat process for this unit.
Motor oil stored above ware wash sink. Store oil in a separate location to prevent contamination of food contact surfaces.
The department's words
CHSC 114254.2 Motor oil stored above ware wash sink. Store oil in a separate location to prevent contamination of food contact surfaces.
Label ice bags with the name and address of this facility.
The department's words
CHSC 114089 Label ice bags with the name and address of this facility.
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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Let Chevron Extra Mile #204151 know
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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 L10816.
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.