China Palace

Inspections

From Marin County Community Development Agency, Environmental Health Services · 26 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJul 14, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Jul 14, 2026.

   11 violations listed, 0 marked critical.

   Not critical (11)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

   • Code CHSC 113986

     The department's words

     Code CHSC 113986

   • Code CHSC 114047

     The department's words

     Code CHSC 114047

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

   Show 6 more

   • Code CHSC 114081

     The department's words

     Code CHSC 114081

   • Code CHSC 114179

     The department's words

     Code CHSC 114179

   • Code CHSC 114185.1

     The department's words

     Code CHSC 114185.1

   • Code CHSC 114257.1

     The department's words

     Code CHSC 114257.1

   • Code CHSC 114259

     The department's words

     Code CHSC 114259

   • Code CHSC 114266

     The department's words

     Code CHSC 114266

2. EarlierNov 20, 2025Follow-up inspectionGreen placard

   15 violations listed, 0 marked critical.

   Not critical (15)

   • Code CHSC 113948

     The department's words

     Code CHSC 113948

   • Code CHSC 113977

     The department's words

     Code CHSC 113977

   • Code CHSC 113953

     The department's words

     Code CHSC 113953

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

   • Code CHSC 114115

     The department's words

     Code CHSC 114115

   Show 10 more

   • Code CHSC 114060

     The department's words

     Code CHSC 114060

   • Code CHSC 114047

     The department's words

     Code CHSC 114047

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

   • Code CHSC 114130

     The department's words

     Code CHSC 114130

   • Code CHSC 114130.1

     The department's words

     Code CHSC 114130.1

   • Code CHSC 114185

     The department's words

     Code CHSC 114185

   • Code CHSC 114081

     The department's words

     Code CHSC 114081

   • Code CHSC 114157

     The department's words

     Code CHSC 114157

   • Code CHSC 114268

     The department's words

     Code CHSC 114268

   • Code CHSC 114257.1

     The department's words

     Code CHSC 114257.1

3. EarlierNov 6, 2025Routine inspectionGreen placard

   15 violations listed, 15 marked critical.

   Critical (15)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 113948

     The department's words

     Code CHSC 113948

     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

     Code CHSC 113977

     The department's words

     Code CHSC 113977

     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

     Code CHSC 113953

     The department's words

     Code CHSC 113953

     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

     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.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114115

     The department's words

     Code CHSC 114115

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Show 10 more

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114060

     The department's words

     Code CHSC 114060

     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

     Code CHSC 114047

     The department's words

     Code CHSC 114047

     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

     Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

     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

     Code CHSC 114130

     The department's words

     Code CHSC 114130

     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

     Code CHSC 114130.1

     The department's words

     Code CHSC 114130.1

     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

     Code CHSC 114185

     The department's words

     Code CHSC 114185

     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

     Code CHSC 114081

     The department's words

     Code CHSC 114081

     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

     Code CHSC 114157

     The department's words

     Code CHSC 114157

     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

     Code CHSC 114268

     The department's words

     Code CHSC 114268

     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

     Code CHSC 114257.1

     The department's words

     Code CHSC 114257.1

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

4. EarlierJan 25, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed operator using soiled meat slicer to slice frozen beef. Ensure meat slicer is cleaned after 4 hours and food contact surfaces are clean before use to prevent food contamination. Operator instructed to stop using slicer and to clean and sanitize meat slicer before resuming use. Operators cleaned and sanitized at time of inspection. Operator instructed to record time machine is cleaned.

     The department's words

     CHSC 114117 Observed operator using soiled meat slicer to slice frozen beef. Ensure meat slicer is cleaned after 4 hours and food contact surfaces are clean before use to prevent food contamination. Operator instructed to stop using slicer and to clean and sanitize meat slicer before resuming use. Operators cleaned and sanitized at time of inspection. Operator instructed to record time machine is cleaned.

5. EarlierAug 31, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed raw chicken, raw shrimp, and pooled eggs in lower compartment of cooler at cookline at 44F - 48F. Observed contents of walk-in cooler at 42F. Observed cut raw chicken, raw shrimp on make table at 42F - 44F. Immediately adjust coolers to maintain cold potentially hazardous foods at 41F or below. Put chicken, shrimp, and eggs on ice to rapidly cool to 41F or below and then store in cooler at 41F or below.

     The department's words

     CHSC 113996 Observed raw chicken, raw shrimp, and pooled eggs in lower compartment of cooler at cookline at 44F - 48F. Observed contents of walk-in cooler at 42F. Observed cut raw chicken, raw shrimp on make table at 42F - 44F. Immediately adjust coolers to maintain cold potentially hazardous foods at 41F or below. Put chicken, shrimp, and eggs on ice to rapidly cool to 41F or below and then store in cooler at 41F or below.

6. EarlierJun 7, 2021Routine inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

   • Code CHSC 114002

     The department's words

     Code CHSC 114002

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

7. EarlierJul 8, 2020Routine inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Code CHSC 113953.3

     The department's words

     Code CHSC 113953.3

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

8. EarlierJan 16, 2020Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Code CHSC 113953.3

     The department's words

     Code CHSC 113953.3

   • Code CHSC 113980

     The department's words

     Code CHSC 113980

9. EarlierJan 13, 2020Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed the following major hand washing violations: -Employee didn't wash hands after handling raw chicken before handling/touching equipment, then prepared food with bare hands. -Employee touched a soiled wiping cloth, apron, and then continued with food prep. -Employee handled raw chicken, briefly washed hands in the prep sink, then touched a pot contaminated with raw chicken, then continued with food prep. -Employee wiped nose, arms, then touched noodles and continued with food prep. Contaminated food was voluntarily discarded; 1/2 cup mushrooms, 1/2 cup dry noodles and employees asked to wash and dry hands at hand sink. Wash hands when contaminated before moving on to other tasks.

     The department's words

     CHSC 113953.3 Observed the following major hand washing violations: -Employee didn't wash hands after handling raw chicken before handling/touching equipment, then prepared food with bare hands. -Employee touched a soiled wiping cloth, apron, and then continued with food prep. -Employee handled raw chicken, briefly washed hands in the prep sink, then touched a pot contaminated with raw chicken, then continued with food prep. -Employee wiped nose, arms, then touched noodles and continued with food prep. Contaminated food was voluntarily discarded; 1/2 cup mushrooms, 1/2 cup dry noodles and employees asked to wash and dry hands at hand sink. Wash hands when contaminated before moving on to other tasks.

     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 a piece of raw beef on top of mushrooms in the prep cooler. Contaminated mushrooms were voluntarily discarded.

     The department's words

     CHSC 113980 Observed a piece of raw beef on top of mushrooms in the prep cooler. Contaminated mushrooms 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.

10. EarlierMar 11, 2019Follow-up inspectionGreen placard

    3 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed knives washed at the prep sink and not sanitized. Wash, rinse, sanitize, and air dry all utensils at the ware wash sink. Ensure that prep surfaces are cleaned and sanitized in between contact with different meat types.

      The department's words

      CHSC 114099.6 Observed knives washed at the prep sink and not sanitized. Wash, rinse, sanitize, and air dry all utensils at the ware wash sink. Ensure that prep surfaces are cleaned and sanitized in between contact with different meat types.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (2)

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

      Corrected during the inspection

    • Code CHSC 113980

      The department's words

      Code CHSC 113980

11. EarlierMar 8, 2019Routine inspectionYellow placard

    2 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed the following hand washing violations: -An employee touched their face, then touched prep surface and dirty towels. -An employee was observed with raw animal products/residue on arms and was handling clean utensils. Wash, rinse and sanitize these utensils. -An employee washed hands at the hand sink by rinsing under water. All employees instructed to wash hands at the hand sink with soap and warm water and dry with clean paper towels. Do not use aprons or wiping cloths to clean hands.

      The department's words

      CHSC 113953.3 Observed the following hand washing violations: -An employee touched their face, then touched prep surface and dirty towels. -An employee was observed with raw animal products/residue on arms and was handling clean utensils. Wash, rinse and sanitize these utensils. -An employee washed hands at the hand sink by rinsing under water. All employees instructed to wash hands at the hand sink with soap and warm water and dry with clean paper towels. Do not use aprons or wiping cloths to clean hands.

      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 adulterate food: -Cut vegetables stored in a dirty cardboard box - voluntarily discarded. -Flour contaminated by a substance leaking into flour bin - contaminated flour was voluntarily discarded. -A dirty lid was observed in contact with cooked noodles. Noodles in contact with the lid were voluntarily discarded. Ensure food is covered to protect food from contamination.

      The department's words

      CHSC 113980 Observed the following adulterate food: -Cut vegetables stored in a dirty cardboard box - voluntarily discarded. -Flour contaminated by a substance leaking into flour bin - contaminated flour was voluntarily discarded. -A dirty lid was observed in contact with cooked noodles. Noodles in contact with the lid were voluntarily discarded. Ensure food is covered to protect food from contamination.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

12. EarlierSep 7, 2018Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Remove broken/discarded equipment and any other unnecessary items to eliminate clutter from the premises, including outdoor storage areas. Organize the 2 back storage rooms - designate one room for janitorial equipment and chemicals and one room for food, food utensils, and food equipment storage.

      The department's words

      CHSC 114257 Remove broken/discarded equipment and any other unnecessary items to eliminate clutter from the premises, including outdoor storage areas. Organize the 2 back storage rooms - designate one room for janitorial equipment and chemicals and one room for food, food utensils, and food equipment storage.

    • The front and side doors were both open during the inspection. Keep doors closed at all times to prevent entry of vermin. Observed many cracks and crevices throughout the kitchen that provide harborage for cockroaches and other vermin. Seal cracks and crevices, ensure that wall panels are all flush with the wall and sealed on all edges, re-grout tiles where grout is missing, and seal holes in walls including holes around pipes in the wall. Eliminate all standing water and repair leaks in plumbing fixtures to prevent standing water that will attract vermin.

      The department's words

      CHSC 114259 The front and side doors were both open during the inspection. Keep doors closed at all times to prevent entry of vermin. Observed many cracks and crevices throughout the kitchen that provide harborage for cockroaches and other vermin. Seal cracks and crevices, ensure that wall panels are all flush with the wall and sealed on all edges, re-grout tiles where grout is missing, and seal holes in walls including holes around pipes in the wall. Eliminate all standing water and repair leaks in plumbing fixtures to prevent standing water that will attract vermin.

    • Observed dirty cardboard boxes re-used to store food. Discard cardboard boxes and use commercial, food grade containers only for storing food. Refinish or replace the deeply scored butcher block table that is no longer smooth and cleanable.

      The department's words

      CHSC 114175 Observed dirty cardboard boxes re-used to store food. Discard cardboard boxes and use commercial, food grade containers only for storing food. Refinish or replace the deeply scored butcher block table that is no longer smooth and cleanable.

13. EarlierSep 5, 2018Routine inspectionYellow placard

    12 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed major handwashing violations - employees switched between handling different types of raw animal products and did not wash hands. Employee wiped hands on dirty towel, then continued to prep food with hands. Several food handlers observed using soiled towels to clean hands. When instructed to clean hands, one food handler rinsed hands at the 2-compartment sink, then wiped hands on dirty apron. Once hands are contaminated, wash at the hand sink with soap and warm water for 20 seconds, then dry with a clean paper towel.

      The department's words

      CHSC 113953.3 Observed major handwashing violations - employees switched between handling different types of raw animal products and did not wash hands. Employee wiped hands on dirty towel, then continued to prep food with hands. Several food handlers observed using soiled towels to clean hands. When instructed to clean hands, one food handler rinsed hands at the 2-compartment sink, then wiped hands on dirty apron. Once hands are contaminated, wash at the hand sink with soap and warm water for 20 seconds, then dry with a clean paper towel.

      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 adulterated food - spatula dropped on floor, then used to clean wok, then placed on top of cooked noodles. Discard adulterated noodles, and clean and sanitize spatula. A container of raw beef, sitting on a table contaminated with raw beef juice and bits, was placed in the freezer directly on top of a container of uncovered chicken. Discard the chicken. To prevent cross contamination ensure surfaces are cleaned and sanitized before placing containers on them and that hands and utensils are washed once contaminated on them and that hands and utensils are washed once contaminated.

      The department's words

      CHSC 113980 Observed adulterated food - spatula dropped on floor, then used to clean wok, then placed on top of cooked noodles. Discard adulterated noodles, and clean and sanitize spatula. A container of raw beef, sitting on a table contaminated with raw beef juice and bits, was placed in the freezer directly on top of a container of uncovered chicken. Discard the chicken. To prevent cross contamination ensure surfaces are cleaned and sanitized before placing containers on them and that hands and utensils are washed once contaminated on them and that hands and utensils are washed once contaminated.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (10)

    • Observed potentially hazardous food at unsafe temperatures - garlic in oil on counter at 76 F. This was moved to the walk-in. Maintain potentially hazardous food at 41 F or below or 135 F or above.

      The department's words

      CHSC 113996 Observed potentially hazardous food at unsafe temperatures - garlic in oil on counter at 76 F. This was moved to the walk-in. Maintain potentially hazardous food at 41 F or below or 135 F or above.

    • Code CHSC 114002

      The department's words

      Code CHSC 114002

      Corrected during the inspection

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

      Corrected during the inspection

    • Observed raw animal products uncovered, stored beside ready to eat food. Store raw animal products separate and below all other food.

      The department's words

      CHSC 113986 Observed raw animal products uncovered, stored beside ready to eat food. Store raw animal products separate and below all other food.

    • Observed Raid and Ortho roach spray in the storage area. Do not spray these in the facility. Ensure that all pest treatment is applied by a licensed pest control operator only. Discard sprays.

      The department's words

      CHSC 114254.1 Observed Raid and Ortho roach spray in the storage area. Do not spray these in the facility. Ensure that all pest treatment is applied by a licensed pest control operator only. Discard sprays.

    Show 5 more

    • Observed a heavy accumulation of food debris and grease on, around, under, and inside equipment, and on plumbing pipes. Clean to remove food debris and grease to prevent cross contamination and to prevent attracting vermin. I highly recommend professional steam cleaning.

      The department's words

      CHSC 114115.c Observed a heavy accumulation of food debris and grease on, around, under, and inside equipment, and on plumbing pipes. Clean to remove food debris and grease to prevent cross contamination and to prevent attracting vermin. I highly recommend professional steam cleaning.

    • Observed soiled wiping cloths used as food covers. Instructed employees to remove and cover with plastic wrap or other approved food covers.

      The department's words

      CHSC 114185 Observed soiled wiping cloths used as food covers. Instructed employees to remove and cover with plastic wrap or other approved food covers.

    • Remove broken/discarded equipment and any other unnecessary items to eliminate clutter from the premises, including outdoor storage areas. Organize the 2 back storage rooms - designate one room for janitorial equipment and chemicals and one room for food, food utensils, and food equipment storage.

      The department's words

      CHSC 114257 Remove broken/discarded equipment and any other unnecessary items to eliminate clutter from the premises, including outdoor storage areas. Organize the 2 back storage rooms - designate one room for janitorial equipment and chemicals and one room for food, food utensils, and food equipment storage.

    • The front and side doors were both open during the inspection. Keep doors closed at all times to prevent entry of vermin. Observed many cracks and crevices throughout the kitchen that provide harborage for cockroaches and other vermin. Seal cracks and crevices, ensure that wall panels are all flush with the wall and sealed on all edges, re-grout tiles where grout is missing, and seal holes in walls including holes around pipes in the wall. Eliminate all standing water and repair leaks in plumbing fixtures to prevent standing water that will attract vermin.

      The department's words

      CHSC 114259 The front and side doors were both open during the inspection. Keep doors closed at all times to prevent entry of vermin. Observed many cracks and crevices throughout the kitchen that provide harborage for cockroaches and other vermin. Seal cracks and crevices, ensure that wall panels are all flush with the wall and sealed on all edges, re-grout tiles where grout is missing, and seal holes in walls including holes around pipes in the wall. Eliminate all standing water and repair leaks in plumbing fixtures to prevent standing water that will attract vermin.

    • Observed dirty cardboard boxes re-used to store food. Discard cardboard boxes and use commercial, food grade containers only for storing food. Refinish or replace the deeply scored butcher block table that is no longer smooth and cleanable.

      The department's words

      CHSC 114175 Observed dirty cardboard boxes re-used to store food. Discard cardboard boxes and use commercial, food grade containers only for storing food. Refinish or replace the deeply scored butcher block table that is no longer smooth and cleanable.

14. EarlierAug 3, 2018Follow-up inspectionGreen placard

    13 violations listed, 5 marked critical.

    Critical (5)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed employees wiping hands on soiled wiping cloths, then continue to prepare food. Observed employee wipe nose and then continue to prepare food. Observed employee handle raw pork, then rinse hands in prep sink. Employee then continued to prepare food. Instructed employees with contaminated or improperly washed hands to wash hands at the hand sink by scrubbing with soap and warm water, then dry hands with a clean paper towel. Ensure that employees wash hands at the hand sink at all required times. Do not use wiping cloths to clean hands.

      The department's words

      CHSC 113953.3 Observed employees wiping hands on soiled wiping cloths, then continue to prepare food. Observed employee wipe nose and then continue to prepare food. Observed employee handle raw pork, then rinse hands in prep sink. Employee then continued to prepare food. Instructed employees with contaminated or improperly washed hands to wash hands at the hand sink by scrubbing with soap and warm water, then dry hands with a clean paper towel. Ensure that employees wash hands at the hand sink at all required times. Do not use wiping cloths to clean hands.

      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 held at unsafe temperatures: * Wontons on the counter at 45-54 F, out of refrigeration for approx. one hour. These were immediately moved to the refrigerator. * Raw chicken at 44.8-52 F and raw pork at 45-48 F in inserts of the prep refrigerator. * Noodles at 124 F on the steam table, stacked on top of another pan, made 15 minutes ago. These were immediately served. * Fried pork on counter at 54-62 F, out of refrigeration for approx. 2 hours. Pork was immediately reheated to 165 F. * Sprouts on the counter measured 61 F and were removed from refrigeration approx. one hour ago. These were immediately moved to the refrigerator. * Batter on the counter measured 56-78. For today, use time as a public health control and discard 4 hours from when these were prepared. The walk-in cooler is running around 45-47 F. Food temperatures measured 45-46 F. Repair walk-in immediately so it maintains food temperatures at 41 F or below. Maintain potentially hazardous food hot at 135 F or above or cold at 41 F or below.

      The department's words

      CHSC 113996 Observed the following foods held at unsafe temperatures: * Wontons on the counter at 45-54 F, out of refrigeration for approx. one hour. These were immediately moved to the refrigerator. * Raw chicken at 44.8-52 F and raw pork at 45-48 F in inserts of the prep refrigerator. * Noodles at 124 F on the steam table, stacked on top of another pan, made 15 minutes ago. These were immediately served. * Fried pork on counter at 54-62 F, out of refrigeration for approx. 2 hours. Pork was immediately reheated to 165 F. * Sprouts on the counter measured 61 F and were removed from refrigeration approx. one hour ago. These were immediately moved to the refrigerator. * Batter on the counter measured 56-78. For today, use time as a public health control and discard 4 hours from when these were prepared. The walk-in cooler is running around 45-47 F. Food temperatures measured 45-46 F. Repair walk-in immediately so it maintains food temperatures at 41 F or below. Maintain potentially hazardous food hot at 135 F or above or cold at 41 F or below.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed food cooling improperly, covered in plastic, on the counter. Observed chicken at 93 F, made approximately 2 hours ago. I recommend discarding, as food did not reach 70 F within 2 hrs.

      The department's words

      CHSC 114002 Observed food cooling improperly, covered in plastic, on the counter. Observed chicken at 93 F, made approximately 2 hours ago. I recommend discarding, as food did not reach 70 F within 2 hrs.

      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 gross insanitary conditions - grease and food debris on most surfaces throughout the main kitchen. Observed heavy accumulation of grease and food debris on utensils and containers stored on racks for clean utensils. Observed some of these containers used to store food. Pans for portioning food are re-used, and I observed some of these pans contaminated with raw animal products. Employees were instructed to immediately wash and sanitize all pans. Ensure that all in-use utensils are cleaned and sanitized at least every 4 hours and after becoming contaminated by raw animal products or other means. Covers to the prep cooler were soiled and stored directly on the wall. Wash, rinse, and sanitize before placing back on the cooler. Ensure that the underside of covers, in contact with food, is cleaned before placing on the wall. Clean and sanitize the wall where the covers are stored. Observed soiled, not sanitized, wiping cloths used to clean prep surfaces. Instructed employees to place wiping cloths in sanitizing solution (100 ppm chlorine) and use only for cleaning in-place equipment.

      The department's words

      CHSC 114115 Observed gross insanitary conditions - grease and food debris on most surfaces throughout the main kitchen. Observed heavy accumulation of grease and food debris on utensils and containers stored on racks for clean utensils. Observed some of these containers used to store food. Pans for portioning food are re-used, and I observed some of these pans contaminated with raw animal products. Employees were instructed to immediately wash and sanitize all pans. Ensure that all in-use utensils are cleaned and sanitized at least every 4 hours and after becoming contaminated by raw animal products or other means. Covers to the prep cooler were soiled and stored directly on the wall. Wash, rinse, and sanitize before placing back on the cooler. Ensure that the underside of covers, in contact with food, is cleaned before placing on the wall. Clean and sanitize the wall where the covers are stored. Observed soiled, not sanitized, wiping cloths used to clean prep surfaces. Instructed employees to place wiping cloths in sanitizing solution (100 ppm chlorine) and use only for cleaning in-place equipment.

      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 many live cockroaches under the cook line and in the drain under the prep refrigerator. Observed many flies throughout the kitchen, landing on equipment and food containers, along with pupae, indicating that flies are breeding in the facility. Observed live drain fly larvae behind the ice machine. Have the facility treated for vermin by a licensed pest control operator (Do not use Raid). Ensure that all vermin are excluded from the facility. Once there are no live cockroaches or flies, at least 24 hours from when treatment occurs, contact me for a re-inspection. Observed cat fur on equipment in the back storage rooms, and droppings on the floor behind equipment. Remove the cat door to one of the back storage rooms and repair the ripped window screen to the other back storage room to prevent entry of cats. Do not allow cats into the facility.

      The department's words

      CHSC 114259.1 Observed many live cockroaches under the cook line and in the drain under the prep refrigerator. Observed many flies throughout the kitchen, landing on equipment and food containers, along with pupae, indicating that flies are breeding in the facility. Observed live drain fly larvae behind the ice machine. Have the facility treated for vermin by a licensed pest control operator (Do not use Raid). Ensure that all vermin are excluded from the facility. Once there are no live cockroaches or flies, at least 24 hours from when treatment occurs, contact me for a re-inspection. Observed cat fur on equipment in the back storage rooms, and droppings on the floor behind equipment. Remove the cat door to one of the back storage rooms and repair the ripped window screen to the other back storage room to prevent entry of cats. Do not allow cats into the facility.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (8)

    • Observed raw animal products stored uncovered, and/or beside and above ready to eat food. Observed raw pork in a plastic bag, with the plastic bag stored directly on top of fried pork. Store raw animal products separate and below ready to eat foods and cover to prevent contamination. Observed containers in the freezer placed directly on top of uncovered food. Do not stack containers on uncovered food. Containers may be contaminated on the outside, which will then contaminate the uncovered food. Cover all food in refrigeration unless it is in the cooling process.

      The department's words

      CHSC 113986 Observed raw animal products stored uncovered, and/or beside and above ready to eat food. Observed raw pork in a plastic bag, with the plastic bag stored directly on top of fried pork. Store raw animal products separate and below ready to eat foods and cover to prevent contamination. Observed containers in the freezer placed directly on top of uncovered food. Do not stack containers on uncovered food. Containers may be contaminated on the outside, which will then contaminate the uncovered food. Cover all food in refrigeration unless it is in the cooling process.

    • Observed Raid and Ortho roach spray in the storage area. Do not spray these in the facility. Ensure that all pest treatment is applied by a licensed pest control operator only. Discard sprays.

      The department's words

      CHSC 114254.1 Observed Raid and Ortho roach spray in the storage area. Do not spray these in the facility. Ensure that all pest treatment is applied by a licensed pest control operator only. Discard sprays.

    • Observed a container of rice noodles soaking uncovered, on the floor, under a prep table. Store all food at least 6 inches off the ground and cover to prevent contamination (moving container from floor to counter). Employees instructed to immediately transfer noodles to another container. Observed open bags of food in the dry storage area. Once opened, store food in sealable containers to prevent contamination and attracting vermin.

      The department's words

      CHSC 114047 Observed a container of rice noodles soaking uncovered, on the floor, under a prep table. Store all food at least 6 inches off the ground and cover to prevent contamination (moving container from floor to counter). Employees instructed to immediately transfer noodles to another container. Observed open bags of food in the dry storage area. Once opened, store food in sealable containers to prevent contamination and attracting vermin.

    • Observed a heavy accumulation of food debris and grease on, around, under, and inside equipment, and on plumbing pipes. Clean to remove food debris and grease to prevent cross contamination and to prevent attracting vermin. I highly recommend professional steam cleaning.

      The department's words

      CHSC 114115.c Observed a heavy accumulation of food debris and grease on, around, under, and inside equipment, and on plumbing pipes. Clean to remove food debris and grease to prevent cross contamination and to prevent attracting vermin. I highly recommend professional steam cleaning.

    • Observed soiled wiping cloths used as food covers. Instructed employees to remove and cover with plastic wrap or other approved food covers.

      The department's words

      CHSC 114185 Observed soiled wiping cloths used as food covers. Instructed employees to remove and cover with plastic wrap or other approved food covers.

    Show 3 more

    • Remove broken/discarded equipment and any other unnecessary items to eliminate clutter from the premises, including outdoor storage areas. Organize the 2 back storage rooms - designate one room for janitorial equipment and chemicals and one room for food, food utensils, and food equipment storage.

      The department's words

      CHSC 114257 Remove broken/discarded equipment and any other unnecessary items to eliminate clutter from the premises, including outdoor storage areas. Organize the 2 back storage rooms - designate one room for janitorial equipment and chemicals and one room for food, food utensils, and food equipment storage.

    • The front and side doors were both open during the inspection. Keep doors closed at all times to prevent entry of vermin. Observed many cracks and crevices throughout the kitchen that provide harborage for cockroaches and other vermin. Seal cracks and crevices, ensure that wall panels are all flush with the wall and sealed on all edges, re-grout tiles where grout is missing, and seal holes in walls including holes around pipes in the wall. Eliminate all standing water and repair leaks in plumbing fixtures to prevent standing water that will attract vermin.

      The department's words

      CHSC 114259 The front and side doors were both open during the inspection. Keep doors closed at all times to prevent entry of vermin. Observed many cracks and crevices throughout the kitchen that provide harborage for cockroaches and other vermin. Seal cracks and crevices, ensure that wall panels are all flush with the wall and sealed on all edges, re-grout tiles where grout is missing, and seal holes in walls including holes around pipes in the wall. Eliminate all standing water and repair leaks in plumbing fixtures to prevent standing water that will attract vermin.

    • Observed dirty cardboard boxes re-used to store food. Discard cardboard boxes and use commercial, food grade containers only for storing food. Refinish or replace the deeply scored butcher block table that is no longer smooth and cleanable.

      The department's words

      CHSC 114175 Observed dirty cardboard boxes re-used to store food. Discard cardboard boxes and use commercial, food grade containers only for storing food. Refinish or replace the deeply scored butcher block table that is no longer smooth and cleanable.

15. EarlierJul 31, 2018Routine inspectionRed placard

    13 violations listed, 5 marked critical.

    Critical (5)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed employees wiping hands on soiled wiping cloths, then continue to prepare food. Observed employee wipe nose and then continue to prepare food. Observed employee handle raw pork, then rinse hands in prep sink. Employee then continued to prepare food. Instructed employees with contaminated or improperly washed hands to wash hands at the hand sink by scrubbing with soap and warm water, then dry hands with a clean paper towel. Ensure that employees wash hands at the hand sink at all required times. Do not use wiping cloths to clean hands.

      The department's words

      CHSC 113953.3 Observed employees wiping hands on soiled wiping cloths, then continue to prepare food. Observed employee wipe nose and then continue to prepare food. Observed employee handle raw pork, then rinse hands in prep sink. Employee then continued to prepare food. Instructed employees with contaminated or improperly washed hands to wash hands at the hand sink by scrubbing with soap and warm water, then dry hands with a clean paper towel. Ensure that employees wash hands at the hand sink at all required times. Do not use wiping cloths to clean hands.

      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 held at unsafe temperatures: * Wontons on the counter at 45-54 F, out of refrigeration for approx. one hour. These were immediately moved to the refrigerator. * Raw chicken at 44.8-52 F and raw pork at 45-48 F in inserts of the prep refrigerator. * Noodles at 124 F on the steam table, stacked on top of another pan, made 15 minutes ago. These were immediately served. * Fried pork on counter at 54-62 F, out of refrigeration for approx. 2 hours. Pork was immediately reheated to 165 F. * Sprouts on the counter measured 61 F and were removed from refrigeration approx. one hour ago. These were immediately moved to the refrigerator. * Batter on the counter measured 56-78. For today, use time as a public health control and discard 4 hours from when these were prepared. The walk-in cooler is running around 45-47 F. Food temperatures measured 45-46 F. Repair walk-in immediately so it maintains food temperatures at 41 F or below. Maintain potentially hazardous food hot at 135 F or above or cold at 41 F or below.

      The department's words

      CHSC 113996 Observed the following foods held at unsafe temperatures: * Wontons on the counter at 45-54 F, out of refrigeration for approx. one hour. These were immediately moved to the refrigerator. * Raw chicken at 44.8-52 F and raw pork at 45-48 F in inserts of the prep refrigerator. * Noodles at 124 F on the steam table, stacked on top of another pan, made 15 minutes ago. These were immediately served. * Fried pork on counter at 54-62 F, out of refrigeration for approx. 2 hours. Pork was immediately reheated to 165 F. * Sprouts on the counter measured 61 F and were removed from refrigeration approx. one hour ago. These were immediately moved to the refrigerator. * Batter on the counter measured 56-78. For today, use time as a public health control and discard 4 hours from when these were prepared. The walk-in cooler is running around 45-47 F. Food temperatures measured 45-46 F. Repair walk-in immediately so it maintains food temperatures at 41 F or below. Maintain potentially hazardous food hot at 135 F or above or cold at 41 F or below.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed food cooling improperly, covered in plastic, on the counter. Observed chicken at 93 F, made approximately 2 hours ago. I recommend discarding, as food did not reach 70 F within 2 hrs.

      The department's words

      CHSC 114002 Observed food cooling improperly, covered in plastic, on the counter. Observed chicken at 93 F, made approximately 2 hours ago. I recommend discarding, as food did not reach 70 F within 2 hrs.

      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 gross insanitary conditions - grease and food debris on most surfaces throughout the main kitchen. Observed heavy accumulation of grease and food debris on utensils and containers stored on racks for clean utensils. Observed some of these containers used to store food. Pans for portioning food are re-used, and I observed some of these pans contaminated with raw animal products. Employees were instructed to immediately wash and sanitize all pans. Ensure that all in-use utensils are cleaned and sanitized at least every 4 hours and after becoming contaminated by raw animal products or other means. Covers to the prep cooler were soiled and stored directly on the wall. Wash, rinse, and sanitize before placing back on the cooler. Ensure that the underside of covers, in contact with food, is cleaned before placing on the wall. Clean and sanitize the wall where the covers are stored. Observed soiled, not sanitized, wiping cloths used to clean prep surfaces. Instructed employees to place wiping cloths in sanitizing solution (100 ppm chlorine) and use only for cleaning in-place equipment.

      The department's words

      CHSC 114115 Observed gross insanitary conditions - grease and food debris on most surfaces throughout the main kitchen. Observed heavy accumulation of grease and food debris on utensils and containers stored on racks for clean utensils. Observed some of these containers used to store food. Pans for portioning food are re-used, and I observed some of these pans contaminated with raw animal products. Employees were instructed to immediately wash and sanitize all pans. Ensure that all in-use utensils are cleaned and sanitized at least every 4 hours and after becoming contaminated by raw animal products or other means. Covers to the prep cooler were soiled and stored directly on the wall. Wash, rinse, and sanitize before placing back on the cooler. Ensure that the underside of covers, in contact with food, is cleaned before placing on the wall. Clean and sanitize the wall where the covers are stored. Observed soiled, not sanitized, wiping cloths used to clean prep surfaces. Instructed employees to place wiping cloths in sanitizing solution (100 ppm chlorine) and use only for cleaning in-place equipment.

      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 many live cockroaches under the cook line and in the drain under the prep refrigerator. Observed many flies throughout the kitchen, landing on equipment and food containers, along with pupae, indicating that flies are breeding in the facility. Observed live drain fly larvae behind the ice machine. Have the facility treated for vermin by a licensed pest control operator (Do not use Raid). Ensure that all vermin are excluded from the facility. Once there are no live cockroaches or flies, at least 24 hours from when treatment occurs, contact me for a re-inspection. Observed cat fur on equipment in the back storage rooms, and droppings on the floor behind equipment. Remove the cat door to one of the back storage rooms and repair the ripped window screen to the other back storage room to prevent entry of cats. Do not allow cats into the facility.

      The department's words

      CHSC 114259.1 Observed many live cockroaches under the cook line and in the drain under the prep refrigerator. Observed many flies throughout the kitchen, landing on equipment and food containers, along with pupae, indicating that flies are breeding in the facility. Observed live drain fly larvae behind the ice machine. Have the facility treated for vermin by a licensed pest control operator (Do not use Raid). Ensure that all vermin are excluded from the facility. Once there are no live cockroaches or flies, at least 24 hours from when treatment occurs, contact me for a re-inspection. Observed cat fur on equipment in the back storage rooms, and droppings on the floor behind equipment. Remove the cat door to one of the back storage rooms and repair the ripped window screen to the other back storage room to prevent entry of cats. Do not allow cats into the facility.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (8)

    • Observed raw animal products stored uncovered, and/or beside and above ready to eat food. Observed raw pork in a plastic bag, with the plastic bag stored directly on top of fried pork. Store raw animal products separate and below ready to eat foods and cover to prevent contamination. Observed containers in the freezer placed directly on top of uncovered food. Do not stack containers on uncovered food. Containers may be contaminated on the outside, which will then contaminate the uncovered food. Cover all food in refrigeration unless it is in the cooling process.

      The department's words

      CHSC 113986 Observed raw animal products stored uncovered, and/or beside and above ready to eat food. Observed raw pork in a plastic bag, with the plastic bag stored directly on top of fried pork. Store raw animal products separate and below ready to eat foods and cover to prevent contamination. Observed containers in the freezer placed directly on top of uncovered food. Do not stack containers on uncovered food. Containers may be contaminated on the outside, which will then contaminate the uncovered food. Cover all food in refrigeration unless it is in the cooling process.

    • Observed Raid and Ortho roach spray in the storage area. Do not spray these in the facility. Ensure that all pest treatment is applied by a licensed pest control operator only. Discard sprays.

      The department's words

      CHSC 114254.1 Observed Raid and Ortho roach spray in the storage area. Do not spray these in the facility. Ensure that all pest treatment is applied by a licensed pest control operator only. Discard sprays.

    • Observed a container of rice noodles soaking uncovered, on the floor, under a prep table. Store all food at least 6 inches off the ground and cover to prevent contamination (moving container from floor to counter). Employees instructed to immediately transfer noodles to another container. Observed open bags of food in the dry storage area. Once opened, store food in sealable containers to prevent contamination and attracting vermin.

      The department's words

      CHSC 114047 Observed a container of rice noodles soaking uncovered, on the floor, under a prep table. Store all food at least 6 inches off the ground and cover to prevent contamination (moving container from floor to counter). Employees instructed to immediately transfer noodles to another container. Observed open bags of food in the dry storage area. Once opened, store food in sealable containers to prevent contamination and attracting vermin.

    • Observed a heavy accumulation of food debris and grease on, around, under, and inside equipment, and on plumbing pipes. Clean to remove food debris and grease to prevent cross contamination and to prevent attracting vermin. I highly recommend professional steam cleaning.

      The department's words

      CHSC 114115.c Observed a heavy accumulation of food debris and grease on, around, under, and inside equipment, and on plumbing pipes. Clean to remove food debris and grease to prevent cross contamination and to prevent attracting vermin. I highly recommend professional steam cleaning.

    • Observed soiled wiping cloths used as food covers. Instructed employees to remove and cover with plastic wrap or other approved food covers.

      The department's words

      CHSC 114185 Observed soiled wiping cloths used as food covers. Instructed employees to remove and cover with plastic wrap or other approved food covers.

    Show 3 more

    • Remove broken/discarded equipment and any other unnecessary items to eliminate clutter from the premises, including outdoor storage areas. Organize the 2 back storage rooms - designate one room for janitorial equipment and chemicals and one room for food, food utensils, and food equipment storage.

      The department's words

      CHSC 114257 Remove broken/discarded equipment and any other unnecessary items to eliminate clutter from the premises, including outdoor storage areas. Organize the 2 back storage rooms - designate one room for janitorial equipment and chemicals and one room for food, food utensils, and food equipment storage.

    • The front and side doors were both open during the inspection. Keep doors closed at all times to prevent entry of vermin. Observed many cracks and crevices throughout the kitchen that provide harborage for cockroaches and other vermin. Seal cracks and crevices, ensure that wall panels are all flush with the wall and sealed on all edges, re-grout tiles where grout is missing, and seal holes in walls including holes around pipes in the wall. Eliminate all standing water and repair leaks in plumbing fixtures to prevent standing water that will attract vermin.

      The department's words

      CHSC 114259 The front and side doors were both open during the inspection. Keep doors closed at all times to prevent entry of vermin. Observed many cracks and crevices throughout the kitchen that provide harborage for cockroaches and other vermin. Seal cracks and crevices, ensure that wall panels are all flush with the wall and sealed on all edges, re-grout tiles where grout is missing, and seal holes in walls including holes around pipes in the wall. Eliminate all standing water and repair leaks in plumbing fixtures to prevent standing water that will attract vermin.

    • Observed dirty cardboard boxes re-used to store food. Discard cardboard boxes and use commercial, food grade containers only for storing food. Refinish or replace the deeply scored butcher block table that is no longer smooth and cleanable.

      The department's words

      CHSC 114175 Observed dirty cardboard boxes re-used to store food. Discard cardboard boxes and use commercial, food grade containers only for storing food. Refinish or replace the deeply scored butcher block table that is no longer smooth and cleanable.

16. EarlierNov 22, 2017Follow-up inspectionGreen placard

    14 violations listed, 0 marked critical.

    Not critical (14)

    • Observed employees eating at the cook line. Employees were asked to go out of the kitchen to eat to prevent contamination. Eat in areas where there is no risk for contamination of food/utensils.

      The department's words

      CHSC 113977 Observed employees eating at the cook line. Employees were asked to go out of the kitchen to eat to prevent contamination. Eat in areas where there is no risk for contamination of food/utensils.

    • Replace the broken paper towel dispenser so food handlers can easily access paper towels. Do not use the hand sink to wash utensils. This is for hand washing only.

      The department's words

      CHSC 113953.3 Replace the broken paper towel dispenser so food handlers can easily access paper towels. Do not use the hand sink to wash utensils. This is for hand washing only.

    • There were no paper towels in one of the toilet rooms. Keep paper towels stocked in dispensers at hand sinks at all times.

      The department's words

      CHSC 113953.2 There were no paper towels in one of the toilet rooms. Keep paper towels stocked in dispensers at hand sinks at all times.

    • Observed the following foods at unsafe temperatures: -Raw meat on the prep table cooler measured 45-49 F. Repair this cooler so it maintains food at temps of 41 F or below.

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: -Raw meat on the prep table cooler measured 45-49 F. Repair this cooler so it maintains food at temps of 41 F or below.

    • Observed condensate from the prep refrigerator dripping onto the bottom of the fridge. Repair within 30 days.

      The department's words

      CHSC 113980 Observed condensate from the prep refrigerator dripping onto the bottom of the fridge. Repair within 30 days.

    Show 9 more

    • There was no sanitizer in solution for wiping cloths. Add bleach so there is 100 ppm chlorine. Use test strips to check sanitizer concentration.

      The department's words

      CHSC 114117 There was no sanitizer in solution for wiping cloths. Add bleach so there is 100 ppm chlorine. Use test strips to check sanitizer concentration.

    • Observed flies inside the kitchen and observed one dead fly inside the prep refrigerator. Clean and sanitize any areas where flies land. Discard any food contaminated by flies. Keep doors closed and maintain a clean garbage area outside to prevent flies from entering and to prevent attracting flies. Observed a cat door leading into the restaurant. Close up the cat door and do not allow pets or vermin into the restaurant. Seal up any holes in walls and crack and crevices in the kitchen to prevent entry of vermin.

      The department's words

      CHSC 114259.1 Observed flies inside the kitchen and observed one dead fly inside the prep refrigerator. Clean and sanitize any areas where flies land. Discard any food contaminated by flies. Keep doors closed and maintain a clean garbage area outside to prevent flies from entering and to prevent attracting flies. Observed a cat door leading into the restaurant. Close up the cat door and do not allow pets or vermin into the restaurant. Seal up any holes in walls and crack and crevices in the kitchen to prevent entry of vermin.

    • Observed raw chicken thawing in standing water. Chicken was immediately moved to the walk-in cooler. Thaw using approved methods - in running water, in refrigeration, or as part of the cooking process. Ensure that food temperatures do not exceed 41 F while thawing.

      The department's words

      CHSC 114020 Observed raw chicken thawing in standing water. Chicken was immediately moved to the walk-in cooler. Thaw using approved methods - in running water, in refrigeration, or as part of the cooking process. Ensure that food temperatures do not exceed 41 F while thawing.

    • Observed raw animal products stored above and beside ready to eat food. Store raw animal products separate and below all other foods. Raw meat in prep fridge inserts observed in between vegetables. Store all raw animal products closest to the cook line, in separate rows, to prevent cross contamination.

      The department's words

      CHSC 113986 Observed raw animal products stored above and beside ready to eat food. Store raw animal products separate and below all other foods. Raw meat in prep fridge inserts observed in between vegetables. Store all raw animal products closest to the cook line, in separate rows, to prevent cross contamination.

    • Observed broken/chipped utensils. Discard any utensils that are no longer smooth and cleanable. Observed bare wood planks used as spacers in pans with raw chicken. Instructed employee to discard wood. Bare wood is not smooth and cleanable and is not approved for use in contact with food. Remove all bare wood from the kitchen. Observed food debris and grease on, inside, and around equipment. Clean thoroughly to remove accumulation of food debris and grease to prevent contamination of food and hands.

      The department's words

      CHSC 114175 Observed broken/chipped utensils. Discard any utensils that are no longer smooth and cleanable. Observed bare wood planks used as spacers in pans with raw chicken. Instructed employee to discard wood. Bare wood is not smooth and cleanable and is not approved for use in contact with food. Remove all bare wood from the kitchen. Observed food debris and grease on, inside, and around equipment. Clean thoroughly to remove accumulation of food debris and grease to prevent contamination of food and hands.

    • Wiping cloths should be used for cleaning spills and cleaning and sanitizing in place equipment only. Do not use wiping cloths to wipe hands or clean utensils. Once used, store wiping cloths in sanitizing solution of 100 ppm chlorine and leave in sanitizing solution until needed.

      The department's words

      CHSC 114185.1 Wiping cloths should be used for cleaning spills and cleaning and sanitizing in place equipment only. Do not use wiping cloths to wipe hands or clean utensils. Once used, store wiping cloths in sanitizing solution of 100 ppm chlorine and leave in sanitizing solution until needed.

    • Observed linens used as food covers. Use approved food covers only - food grade plastic covers, plastic wrap, foil, etc. Some linens used to cover food were dirty. Observed scoop handles inside food. Store scoops in food with handles outside of the food, or store scoops in a separate, clean container.

      The department's words

      CHSC 114185 Observed linens used as food covers. Use approved food covers only - food grade plastic covers, plastic wrap, foil, etc. Some linens used to cover food were dirty. Observed scoop handles inside food. Store scoops in food with handles outside of the food, or store scoops in a separate, clean container.

    • Observed food debris and litter in the garbage area and around the outside of the building. Clean up all food debris and litter and keep garbage in the tied bags in the dumpster, with the lids closed at all times to prevent attracting vermin and to prevent pollution.

      The department's words

      CHSC 114245.1 Observed food debris and litter in the garbage area and around the outside of the building. Clean up all food debris and litter and keep garbage in the tied bags in the dumpster, with the lids closed at all times to prevent attracting vermin and to prevent pollution.

    • Clean the kitchen thoroughly to remove grease and food debris. Remove equipment and materials store outside the facility from the premises to prevent harborage of vermin. Observed wood, discarded equipment, containers with standing water, etc. I have referred this to the City of Novato Code Enforcement.

      The department's words

      CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris. Remove equipment and materials store outside the facility from the premises to prevent harborage of vermin. Observed wood, discarded equipment, containers with standing water, etc. I have referred this to the City of Novato Code Enforcement.

17. EarlierNov 16, 2017Follow-up inspectionYellow placard

    15 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      -Observed an employee rinse hands in the wok, shake hands dry, splashing onto an in-use pan, then continue to prepare food. Employee was instructed to wash hands at the hand sink. -Observed an employee dry hands with a towel hanging up by the hand sink. Use single use paper towels to dry hands.

      The department's words

      CHSC 113953.3 -Observed an employee rinse hands in the wok, shake hands dry, splashing onto an in-use pan, then continue to prepare food. Employee was instructed to wash hands at the hand sink. -Observed an employee dry hands with a towel hanging up by the hand sink. Use single use paper towels to dry hands.

      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 filter at the wok overflowing waste water onto the floor. Employees were instructed to stop all food prep, clean out the filter, and clean and sanitize the floor before returning to food prep.

      The department's words

      CHSC 114197 Observed the filter at the wok overflowing waste water onto the floor. Employees were instructed to stop all food prep, clean out the filter, and clean and sanitize the floor before returning to food prep.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (13)

    • Observed employees eating at the cook line. Employees were asked to go out of the kitchen to eat to prevent contamination. Eat in areas where there is no risk for contamination of food/utensils.

      The department's words

      CHSC 113977 Observed employees eating at the cook line. Employees were asked to go out of the kitchen to eat to prevent contamination. Eat in areas where there is no risk for contamination of food/utensils.

    • There were no paper towels in one of the toilet rooms. Keep paper towels stocked in dispensers at hand sinks at all times.

      The department's words

      CHSC 113953.2 There were no paper towels in one of the toilet rooms. Keep paper towels stocked in dispensers at hand sinks at all times.

    • Observed the following foods at unsafe temperatures: -Raw meat on the prep table cooler measured 45-49 F. Repair this cooler so it maintains food at temps of 41 F or below.

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: -Raw meat on the prep table cooler measured 45-49 F. Repair this cooler so it maintains food at temps of 41 F or below.

    • Observed condensate from the prep refrigerator dripping onto the bottom of the fridge. Repair within 30 days.

      The department's words

      CHSC 113980 Observed condensate from the prep refrigerator dripping onto the bottom of the fridge. Repair within 30 days.

    • There was no sanitizer in solution for wiping cloths. Add bleach so there is 100 ppm chlorine. Use test strips to check sanitizer concentration.

      The department's words

      CHSC 114117 There was no sanitizer in solution for wiping cloths. Add bleach so there is 100 ppm chlorine. Use test strips to check sanitizer concentration.

    Show 8 more

    • Observed flies inside the kitchen and observed one dead fly inside the prep refrigerator. Clean and sanitize any areas where flies land. Discard any food contaminated by flies. Keep doors closed and maintain a clean garbage area outside to prevent flies from entering and to prevent attracting flies. Observed a cat door leading into the restaurant. Close up the cat door and do not allow pets or vermin into the restaurant. Seal up any holes in walls and crack and crevices in the kitchen to prevent entry of vermin.

      The department's words

      CHSC 114259.1 Observed flies inside the kitchen and observed one dead fly inside the prep refrigerator. Clean and sanitize any areas where flies land. Discard any food contaminated by flies. Keep doors closed and maintain a clean garbage area outside to prevent flies from entering and to prevent attracting flies. Observed a cat door leading into the restaurant. Close up the cat door and do not allow pets or vermin into the restaurant. Seal up any holes in walls and crack and crevices in the kitchen to prevent entry of vermin.

    • Observed raw chicken thawing in standing water. Chicken was immediately moved to the walk-in cooler. Thaw using approved methods - in running water, in refrigeration, or as part of the cooking process. Ensure that food temperatures do not exceed 41 F while thawing.

      The department's words

      CHSC 114020 Observed raw chicken thawing in standing water. Chicken was immediately moved to the walk-in cooler. Thaw using approved methods - in running water, in refrigeration, or as part of the cooking process. Ensure that food temperatures do not exceed 41 F while thawing.

    • Observed raw animal products stored above and beside ready to eat food. Store raw animal products separate and below all other foods. Raw meat in prep fridge inserts observed in between vegetables. Store all raw animal products closest to the cook line, in separate rows, to prevent cross contamination.

      The department's words

      CHSC 113986 Observed raw animal products stored above and beside ready to eat food. Store raw animal products separate and below all other foods. Raw meat in prep fridge inserts observed in between vegetables. Store all raw animal products closest to the cook line, in separate rows, to prevent cross contamination.

    • Observed broken/chipped utensils. Discard any utensils that are no longer smooth and cleanable. Observed bare wood planks used as spacers in pans with raw chicken. Instructed employee to discard wood. Bare wood is not smooth and cleanable and is not approved for use in contact with food. Remove all bare wood from the kitchen. Observed food debris and grease on, inside, and around equipment. Clean thoroughly to remove accumulation of food debris and grease to prevent contamination of food and hands.

      The department's words

      CHSC 114175 Observed broken/chipped utensils. Discard any utensils that are no longer smooth and cleanable. Observed bare wood planks used as spacers in pans with raw chicken. Instructed employee to discard wood. Bare wood is not smooth and cleanable and is not approved for use in contact with food. Remove all bare wood from the kitchen. Observed food debris and grease on, inside, and around equipment. Clean thoroughly to remove accumulation of food debris and grease to prevent contamination of food and hands.

    • Wiping cloths should be used for cleaning spills and cleaning and sanitizing in place equipment only. Do not use wiping cloths to wipe hands or clean utensils. Once used, store wiping cloths in sanitizing solution of 100 ppm chlorine and leave in sanitizing solution until needed.

      The department's words

      CHSC 114185.1 Wiping cloths should be used for cleaning spills and cleaning and sanitizing in place equipment only. Do not use wiping cloths to wipe hands or clean utensils. Once used, store wiping cloths in sanitizing solution of 100 ppm chlorine and leave in sanitizing solution until needed.

    • Observed linens used as food covers. Use approved food covers only - food grade plastic covers, plastic wrap, foil, etc. Some linens used to cover food were dirty. Observed scoop handles inside food. Store scoops in food with handles outside of the food, or store scoops in a separate, clean container.

      The department's words

      CHSC 114185 Observed linens used as food covers. Use approved food covers only - food grade plastic covers, plastic wrap, foil, etc. Some linens used to cover food were dirty. Observed scoop handles inside food. Store scoops in food with handles outside of the food, or store scoops in a separate, clean container.

    • Observed food debris and litter in the garbage area and around the outside of the building. Clean up all food debris and litter and keep garbage in the tied bags in the dumpster, with the lids closed at all times to prevent attracting vermin and to prevent pollution.

      The department's words

      CHSC 114245.1 Observed food debris and litter in the garbage area and around the outside of the building. Clean up all food debris and litter and keep garbage in the tied bags in the dumpster, with the lids closed at all times to prevent attracting vermin and to prevent pollution.

    • Clean the kitchen thoroughly to remove grease and food debris. Remove equipment and materials store outside the facility from the premises to prevent harborage of vermin. Observed wood, discarded equipment, containers with standing water, etc. I have referred this to the City of Novato Code Enforcement.

      The department's words

      CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris. Remove equipment and materials store outside the facility from the premises to prevent harborage of vermin. Observed wood, discarded equipment, containers with standing water, etc. I have referred this to the City of Novato Code Enforcement.

18. EarlierNov 14, 2017Routine inspectionYellow placard

    16 violations listed, 5 marked critical.

    Critical (5)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      I observed several hand washing violations: -Observed a food handler prepping raw meat and then touching surfaces (fridge handles, prep tables, etc.) without washing hands. -One food handler touched raw chicken and then returned to working at the cook line without washing hands. -One food handler rinsed hands in the food prep sink after handling raw meat, then wiped hands on apron and continued to prep other food. -One of the servers scratched their nose, then grabbed a soup bowl (along the inner surface) to serve to a customer. -One food handler wiped hands on their dirty apron, then continued to handle raw meat. -One employee took a dirty dish to the dishwasher, then returned to the cook line without washing hands. Wash hands at all required times by scrubbing hands with soap and warm water at a hand sink for 20 seconds, then dry hands with a clean paper towel.

      The department's words

      CHSC 113953.3 I observed several hand washing violations: -Observed a food handler prepping raw meat and then touching surfaces (fridge handles, prep tables, etc.) without washing hands. -One food handler touched raw chicken and then returned to working at the cook line without washing hands. -One food handler rinsed hands in the food prep sink after handling raw meat, then wiped hands on apron and continued to prep other food. -One of the servers scratched their nose, then grabbed a soup bowl (along the inner surface) to serve to a customer. -One food handler wiped hands on their dirty apron, then continued to handle raw meat. -One employee took a dirty dish to the dishwasher, then returned to the cook line without washing hands. Wash hands at all required times by scrubbing hands with soap and warm water at a hand sink for 20 seconds, then dry hands with a clean paper towel.

      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 at unsafe temperatures: -Chicken in a pan on the counter measured 60 F and was returned to the walk-in. -Chicken thawing in a bucket on the prep sink drain board measured 62 F and was moved to the walk-in. -Shrimp inside the prep refrigerator measured 52 F. -Food in inserts of the prep top refrigerator measured 48-50.5 F. -Spring rolls on the counter measured 52 F and were moved to the refrigerator. Maintain potentially hazardous food at temperatures of 135 F or above or 41 F or below.

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: -Chicken in a pan on the counter measured 60 F and was returned to the walk-in. -Chicken thawing in a bucket on the prep sink drain board measured 62 F and was moved to the walk-in. -Shrimp inside the prep refrigerator measured 52 F. -Food in inserts of the prep top refrigerator measured 48-50.5 F. -Spring rolls on the counter measured 52 F and were moved to the refrigerator. Maintain potentially hazardous food at temperatures of 135 F or above or 41 F or below.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed unsafe cooling practices: noodles in the cooling process in deep, covered bus tubs on the counter. Noodles were immediately moved to the refrigerator, some stacked on each other. Two hours into the cooling process, noodles measured 77-84 F. I instructed employees to reheat the noodles immediately to 165 F, and then start over with the cooling process. Use approved cooling methods as discussed, (cool in long, uncovered, shallow pans, in refrigeration), to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. If food does not reach the required temperature within the required time frame, reheat food to 165 F and try another method to cool. Do not stack food that is cooling. Once food reaches 41 F, cover with an approved food cover.

      The department's words

      CHSC 114002 Observed unsafe cooling practices: noodles in the cooling process in deep, covered bus tubs on the counter. Noodles were immediately moved to the refrigerator, some stacked on each other. Two hours into the cooling process, noodles measured 77-84 F. I instructed employees to reheat the noodles immediately to 165 F, and then start over with the cooling process. Use approved cooling methods as discussed, (cool in long, uncovered, shallow pans, in refrigeration), to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. If food does not reach the required temperature within the required time frame, reheat food to 165 F and try another method to cool. Do not stack food that is cooling. Once food reaches 41 F, cover with an approved food cover.

      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 rice drying on an uncovered pan, on top of a garbage can outside. Rice was voluntarily discarded. Do not store or prep food outside. Observed a dirty colander being used in contact with spring roll filling. The filling was voluntarily discarded. Ensure that food utensils are clean and sanitized. Observed condensate from the walk-in cooler pooling in a container of cream cheese containers. Wash, rinse and sanitize the outside of the cream cheese containers. Do not store food in this location until repaired to prevent contamination of food. Observed condensate from the prep refrigerator dripping onto canned food covered in plastic wrap. Discard any food in this area that is uncovered, repair the refrigerator and do not store food in this location until repaired. This is a repeat violation.

      The department's words

      CHSC 113980 Observed rice drying on an uncovered pan, on top of a garbage can outside. Rice was voluntarily discarded. Do not store or prep food outside. Observed a dirty colander being used in contact with spring roll filling. The filling was voluntarily discarded. Ensure that food utensils are clean and sanitized. Observed condensate from the walk-in cooler pooling in a container of cream cheese containers. Wash, rinse and sanitize the outside of the cream cheese containers. Do not store food in this location until repaired to prevent contamination of food. Observed condensate from the prep refrigerator dripping onto canned food covered in plastic wrap. Discard any food in this area that is uncovered, repair the refrigerator and do not store food in this location until repaired. This is a 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

      Observed dirty utensils used to prepare food. Ensure that utensils are washed and sanitized and clean to the touch and stored in a clean dry location before the next use. Observed encrusted food debris on the deli slicer, which is used to slice raw chicken, lamb, pork, and beef. Observed dirty boxes holding clean utensils, encrusted food debris on and inside dry storage containers, mold inside the ice machine, Employee used knife that was stored between equipment. This area is not clean. Instructed employee to wash, rinse, and sanitize the knife before using again. Observed employee do this again later in the inspection. Observed a food handler use a wiping cloth (not sanitized) to wipe down the butcher block table where raw beef was being prepped. The wiping cloth was then rinsed off in the prep sink and used to wipe off the knives used to trim the beef. I instructed employees to immediately wash, rinse, and sanitize both the knives and the butcher block table. Utensils are to be washed and sanitized at the 3-compartment sink or in the dishwasher. The sanitizer bucket for wiping cloths contained bleach and dish soap. Once a wiping is used, it must be either laundered, or kept in sanitizing solution of 100 ppm chlorine (bleach). Do not add soap to sanitizing solution. Observed clean plates at the cook line with food debris on them. Wash, rinse, and sanitize these plates and store in an area that is clean and dry, protected from food preparation.

      The department's words

      CHSC 114117 Observed dirty utensils used to prepare food. Ensure that utensils are washed and sanitized and clean to the touch and stored in a clean dry location before the next use. Observed encrusted food debris on the deli slicer, which is used to slice raw chicken, lamb, pork, and beef. Observed dirty boxes holding clean utensils, encrusted food debris on and inside dry storage containers, mold inside the ice machine, Employee used knife that was stored between equipment. This area is not clean. Instructed employee to wash, rinse, and sanitize the knife before using again. Observed employee do this again later in the inspection. Observed a food handler use a wiping cloth (not sanitized) to wipe down the butcher block table where raw beef was being prepped. The wiping cloth was then rinsed off in the prep sink and used to wipe off the knives used to trim the beef. I instructed employees to immediately wash, rinse, and sanitize both the knives and the butcher block table. Utensils are to be washed and sanitized at the 3-compartment sink or in the dishwasher. The sanitizer bucket for wiping cloths contained bleach and dish soap. Once a wiping is used, it must be either laundered, or kept in sanitizing solution of 100 ppm chlorine (bleach). Do not add soap to sanitizing solution. Observed clean plates at the cook line with food debris on them. Wash, rinse, and sanitize these plates and store in an area that is clean and dry, protected from food preparation.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (11)

    • Observed employees eating at the cook line. Employees were asked to go out of the kitchen to eat to prevent contamination. Eat in areas where there is no risk for contamination of food/utensils.

      The department's words

      CHSC 113977 Observed employees eating at the cook line. Employees were asked to go out of the kitchen to eat to prevent contamination. Eat in areas where there is no risk for contamination of food/utensils.

    • There were no paper towels in one of the toilet rooms. Keep paper towels stocked in dispensers at hand sinks at all times.

      The department's words

      CHSC 113953.2 There were no paper towels in one of the toilet rooms. Keep paper towels stocked in dispensers at hand sinks at all times.

    • This inspection was conducted jointly with Liz Falejczyk, from Novato Sanitary District in response to large amounts of grease found in the sewer line downstream of China Palace. Ensure that oil is disposed into the cooking oil drums stored behind the restaurant, and not dumped down the drain of the wok. Clean the cooking oil drums and the area around the drums where I observed an accumulation of grease, to prevent grease from entering into storm drains. Ensure that grease traps are cleaned out regularly as instructed by Novato Sanitary. Sewage backup on the premises will result in suspension of your permit to operate (closure of the food facility).

      The department's words

      CHSC 114197 This inspection was conducted jointly with Liz Falejczyk, from Novato Sanitary District in response to large amounts of grease found in the sewer line downstream of China Palace. Ensure that oil is disposed into the cooking oil drums stored behind the restaurant, and not dumped down the drain of the wok. Clean the cooking oil drums and the area around the drums where I observed an accumulation of grease, to prevent grease from entering into storm drains. Ensure that grease traps are cleaned out regularly as instructed by Novato Sanitary. Sewage backup on the premises will result in suspension of your permit to operate (closure of the food facility).

    • Observed flies inside the kitchen and observed one dead fly inside the prep refrigerator. Clean and sanitize any areas where flies land. Discard any food contaminated by flies. Keep doors closed and maintain a clean garbage area outside to prevent flies from entering and to prevent attracting flies. Observed a cat door leading into the restaurant. Close up the cat door and do not allow pets or vermin into the restaurant. Seal up any holes in walls and crack and crevices in the kitchen to prevent entry of vermin.

      The department's words

      CHSC 114259.1 Observed flies inside the kitchen and observed one dead fly inside the prep refrigerator. Clean and sanitize any areas where flies land. Discard any food contaminated by flies. Keep doors closed and maintain a clean garbage area outside to prevent flies from entering and to prevent attracting flies. Observed a cat door leading into the restaurant. Close up the cat door and do not allow pets or vermin into the restaurant. Seal up any holes in walls and crack and crevices in the kitchen to prevent entry of vermin.

    • Observed raw chicken thawing in standing water. Chicken was immediately moved to the walk-in cooler. Thaw using approved methods - in running water, in refrigeration, or as part of the cooking process. Ensure that food temperatures do not exceed 41 F while thawing.

      The department's words

      CHSC 114020 Observed raw chicken thawing in standing water. Chicken was immediately moved to the walk-in cooler. Thaw using approved methods - in running water, in refrigeration, or as part of the cooking process. Ensure that food temperatures do not exceed 41 F while thawing.

    Show 6 more

    • Observed raw animal products stored above and beside ready to eat food. Store raw animal products separate and below all other foods. Raw meat in prep fridge inserts observed in between vegetables. Store all raw animal products closest to the cook line, in separate rows, to prevent cross contamination.

      The department's words

      CHSC 113986 Observed raw animal products stored above and beside ready to eat food. Store raw animal products separate and below all other foods. Raw meat in prep fridge inserts observed in between vegetables. Store all raw animal products closest to the cook line, in separate rows, to prevent cross contamination.

    • Observed broken/chipped utensils. Discard any utensils that are no longer smooth and cleanable. Observed bare wood planks used as spacers in pans with raw chicken. Instructed employee to discard wood. Bare wood is not smooth and cleanable and is not approved for use in contact with food. Remove all bare wood from the kitchen. Observed food debris and grease on, inside, and around equipment. Clean thoroughly to remove accumulation of food debris and grease to prevent contamination of food and hands.

      The department's words

      CHSC 114175 Observed broken/chipped utensils. Discard any utensils that are no longer smooth and cleanable. Observed bare wood planks used as spacers in pans with raw chicken. Instructed employee to discard wood. Bare wood is not smooth and cleanable and is not approved for use in contact with food. Remove all bare wood from the kitchen. Observed food debris and grease on, inside, and around equipment. Clean thoroughly to remove accumulation of food debris and grease to prevent contamination of food and hands.

    • Wiping cloths should be used for cleaning spills and cleaning and sanitizing in place equipment only. Do not use wiping cloths to wipe hands or clean utensils. Once used, store wiping cloths in sanitizing solution of 100 ppm chlorine and leave in sanitizing solution until needed.

      The department's words

      CHSC 114185.1 Wiping cloths should be used for cleaning spills and cleaning and sanitizing in place equipment only. Do not use wiping cloths to wipe hands or clean utensils. Once used, store wiping cloths in sanitizing solution of 100 ppm chlorine and leave in sanitizing solution until needed.

    • Observed linens used as food covers. Use approved food covers only - food grade plastic covers, plastic wrap, foil, etc. Some linens used to cover food were dirty. Observed scoop handles inside food. Store scoops in food with handles outside of the food, or store scoops in a separate, clean container.

      The department's words

      CHSC 114185 Observed linens used as food covers. Use approved food covers only - food grade plastic covers, plastic wrap, foil, etc. Some linens used to cover food were dirty. Observed scoop handles inside food. Store scoops in food with handles outside of the food, or store scoops in a separate, clean container.

    • Observed food debris and litter in the garbage area and around the outside of the building. Clean up all food debris and litter and keep garbage in the tied bags in the dumpster, with the lids closed at all times to prevent attracting vermin and to prevent pollution.

      The department's words

      CHSC 114245.1 Observed food debris and litter in the garbage area and around the outside of the building. Clean up all food debris and litter and keep garbage in the tied bags in the dumpster, with the lids closed at all times to prevent attracting vermin and to prevent pollution.

    • Clean the kitchen thoroughly to remove grease and food debris. Remove equipment and materials store outside the facility from the premises to prevent harborage of vermin. Observed wood, discarded equipment, containers with standing water, etc. I have referred this to the City of Novato Code Enforcement.

      The department's words

      CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris. Remove equipment and materials store outside the facility from the premises to prevent harborage of vermin. Observed wood, discarded equipment, containers with standing water, etc. I have referred this to the City of Novato Code Enforcement.

19. EarlierApr 14, 2017Follow-up inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Observed food handler drinking from an open mug. Employee should not eat or drink in food preparation areas where contamination could occur. Corrected with employee.

      The department's words

      CHSC 113977 Observed food handler drinking from an open mug. Employee should not eat or drink in food preparation areas where contamination could occur. Corrected with employee.

    • Raw beef at 48F in prep top. Placed in prep fridge to cool. Keep potentially hazardous foods below 41F or above 135F.

      The department's words

      CHSC 113996 Raw beef at 48F in prep top. Placed in prep fridge to cool. Keep potentially hazardous foods below 41F or above 135F.

    • Raw chicken thawing in still water. Thaw food in fridge or under continuously running cold water.

      The department's words

      CHSC 114020 Raw chicken thawing in still water. Thaw food in fridge or under continuously running cold water.

    • Observed raw meat that was filled very high in pan in prep top. Raw meat was adjacent to ready to eat food (cooked pork) and could potentially contaminate food. Separate raw and ready to eat food.

      The department's words

      CHSC 113984 Observed raw meat that was filled very high in pan in prep top. Raw meat was adjacent to ready to eat food (cooked pork) and could potentially contaminate food. Separate raw and ready to eat food.

    • Prep fridges dirty with food debris. Clean.

      The department's words

      CHSC 114115.c Prep fridges dirty with food debris. Clean.

    Show 1 more

    • Observed dirty wiping cloths laying on counter. Store rags in sanitizer bucket with 100ppm of chlorine or 200ppm of quaternary ammonia.

      The department's words

      CHSC 114185.1 Observed dirty wiping cloths laying on counter. Store rags in sanitizer bucket with 100ppm of chlorine or 200ppm of quaternary ammonia.

20. EarlierApr 12, 2017Routine inspectionYellow placard

    7 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      The following foods were found at an improper temperature: * cooked pork in prep top at 53F. Item had been in prep top for 30 min and was in refrigerator prior * cooked rice 93F, cooked chicken 72F, cooked pork 72F on counter. This is left out for lunch service. Per employee, items were cooked 30 min prior * Keep potentially hazardous foods below 41F or above 135F * If you are storing food at room temperature/on the counter, develop time as a public health procedures. Document the time that food is taken out of a temp controlled environment (cooked or taken out of fridge) and ensure that food is discarded within 4 hours (document this too). A sticker with a time of discard is sufficient as well. keep logs of this

      The department's words

      CHSC 113996 The following foods were found at an improper temperature: * cooked pork in prep top at 53F. Item had been in prep top for 30 min and was in refrigerator prior * cooked rice 93F, cooked chicken 72F, cooked pork 72F on counter. This is left out for lunch service. Per employee, items were cooked 30 min prior * Keep potentially hazardous foods below 41F or above 135F * If you are storing food at room temperature/on the counter, develop time as a public health procedures. Document the time that food is taken out of a temp controlled environment (cooked or taken out of fridge) and ensure that food is discarded within 4 hours (document this too). A sticker with a time of discard is sufficient as well. keep logs of this

      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

      Bus tub of raw meat was sitting on floor. I observed employee pick up tub, and place tub on top of meat in the food prep sink that was being thawed. The tub got contaminated on the floor and placing that on the meat contaminated the meat. Meat in contact with tub was discarded. Food should be stored at least 6 inches off floor and food contact surfaces should be washed, rinsed, sanitized prior to contacting food.

      The department's words

      CHSC 114113 Bus tub of raw meat was sitting on floor. I observed employee pick up tub, and place tub on top of meat in the food prep sink that was being thawed. The tub got contaminated on the floor and placing that on the meat contaminated the meat. Meat in contact with tub was discarded. Food should be stored at least 6 inches off floor and food contact surfaces should be washed, rinsed, sanitized prior to contacting food.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (5)

    • Observed food handler drinking from an open mug. Employee should not eat or drink in food preparation areas where contamination could occur. Corrected with employee.

      The department's words

      CHSC 113977 Observed food handler drinking from an open mug. Employee should not eat or drink in food preparation areas where contamination could occur. Corrected with employee.

    • Raw chicken thawing in still water. Thaw food in fridge or under continuously running cold water.

      The department's words

      CHSC 114020 Raw chicken thawing in still water. Thaw food in fridge or under continuously running cold water.

    • Observed raw meat that was filled very high in pan in prep top. Raw meat was adjacent to ready to eat food (cooked pork) and could potentially contaminate food. Separate raw and ready to eat food.

      The department's words

      CHSC 113984 Observed raw meat that was filled very high in pan in prep top. Raw meat was adjacent to ready to eat food (cooked pork) and could potentially contaminate food. Separate raw and ready to eat food.

    • Prep fridges dirty with food debris. Clean.

      The department's words

      CHSC 114115.c Prep fridges dirty with food debris. Clean.

    • Observed dirty wiping cloths laying on counter. Store rags in sanitizer bucket with 100ppm of chlorine or 200ppm of quaternary ammonia.

      The department's words

      CHSC 114185.1 Observed dirty wiping cloths laying on counter. Store rags in sanitizer bucket with 100ppm of chlorine or 200ppm of quaternary ammonia.

21. EarlierSep 23, 2016Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Cook line refrigerator is full of water inside. Repair immediately.

      The department's words

      CHSC 114175 Cook line refrigerator is full of water inside. Repair immediately.

    • Provide lids on bulk food containers and label.

      The department's words

      CHSC 114051 Provide lids on bulk food containers and label.

    • Keep lids on dumpster closed at all times.

      The department's words

      CHSC 114245.5 Keep lids on dumpster closed at all times.

22. EarlierMar 9, 2016Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Store all food in walk-in freezer at least 6 inches above floor.

      The department's words

      CHSC 114047 Store all food in walk-in freezer at least 6 inches above floor.

    • Provide a display thermometer in walk-in freezer.

      The department's words

      CHSC 114157 Provide a display thermometer in walk-in freezer.

23. EarlierOct 1, 2015Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Store all raw meat/seafood/poultry below all other food in walk-in refrigerator.

      The department's words

      CHSC 113986 Store all raw meat/seafood/poultry below all other food in walk-in refrigerator.

    • Store all food at least 6 inches above floor in walk-in freezer.

      The department's words

      CHSC 114047 Store all food at least 6 inches above floor in walk-in freezer.

24. EarlierMar 18, 2015Routine inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Wash hands after handling raw chicken and before cooking.

      The department's words

      CHSC 113953.3 Wash hands after handling raw chicken and before cooking.

    • Wash hands in handwash sink only. Use paper towels to dry hands.

      The department's words

      CHSC 113953.1 Wash hands in handwash sink only. Use paper towels to dry hands.

    • Walk-in refrigerator: Store all raw meat/seafood/poultry below all other food.

      The department's words

      CHSC 113986 Walk-in refrigerator: Store all raw meat/seafood/poultry below all other food.

    • Tall beer refrigerator is running 48 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Tall beer refrigerator is running 48 F. Must be 41 F or below. Repair/adjust immediately.

25. EarlierDec 23, 2014Routine inspectionOnly Minor Violation(s) Found

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Store all raw meat/seafood/poultry BELOW all other food in walk-in refrigerator.

      The department's words

      CHSC 113986 Store all raw meat/seafood/poultry BELOW all other food in walk-in refrigerator.

    • Provide display thermometer in white chest freezer in employee dining room.

      The department's words

      CHSC 114157 Provide display thermometer in white chest freezer in employee dining room.

26. EarlierFeb 5, 2014Routine inspectionOnly Minor Violation(s) Found

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Keep cooked noodles and cooked meat/seafood/poultry refrigerated at 41 F or below. Do not leave out at room temperature even during the rush .

      The department's words

      CHSC 113996 Keep cooked noodles and cooked meat/seafood/poultry refrigerated at 41 F or below. Do not leave out at room temperature even during the rush .

    • Do not use cardboard boxes for storing vegetables. Use plastic or stainless steel containers only.

      The department's words

      CHSC 114047 Do not use cardboard boxes for storing vegetables. Use plastic or stainless steel containers only.

    • Store all raw meat/seafood/poultry below all other food in all refrigerators.

      The department's words

      CHSC 113986 Store all raw meat/seafood/poultry below all other food in all refrigerators.

    • Label all bulk food containers.

      The department's words

      CHSC 114051 Label all bulk food containers.

    • Keep handwash sink in employee bathroom supplied with paper towels and soap in permanently mounted dispensers.

      The department's words

      CHSC 113953.2 Keep handwash sink in employee bathroom supplied with paper towels and soap in permanently mounted dispensers.

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) ↗