At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Comforts?
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- Observed a 2-door tall refrigerator next to the made-to-order cook line holding various meat and rice dishes between 44-70 F. Potentially hazardous foods must be cold held at 41 F or below. Lowest temperature observed after 20 minutes was 45 F. All items relocated to other refrigeration units. Turn down or repair unit to hold at 41 F. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Next: Observed a 2-door tall refrigerator next to the made-to-order cook line holding various meat and rice dishes between 44-70 F. Potentially hazardous foods must be cold held at 41 F or below. Lowest temperature observed after 20 minutes was 45 F. All items relocated to other refrigeration units. Turn down or repair unit to hold at 41 F.The county found: “Observed a 2-door tall refrigerator next to the made-to-order cook line holding various meat and rice dishes between…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 2, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a 2-door tall refrigerator next to the made-to-order cook line holding various meat and rice dishes between 44-70 F. Potentially hazardous foods must be cold held at 41 F or below. Lowest temperature observed after 20 minutes was 45 F. All items relocated to other refrigeration units. Turn down or repair unit to hold at 41 F.
The department's words
CHSC 113996 Observed a 2-door tall refrigerator next to the made-to-order cook line holding various meat and rice dishes between 44-70 F. Potentially hazardous foods must be cold held at 41 F or below. Lowest temperature observed after 20 minutes was 45 F. All items relocated to other refrigeration units. Turn down or repair unit to hold at 41 F.
EarlierOct 15, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed prosciutto sandwiches 49 F, chicken parm 49 F, collard greens 48 F in front display cases. Observed chicken oksana in hot holding case at 77 F. Observed half and half in carafe at 48 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge (PIC) stated food items held in deli display case were made about 30 minutes to 1 hour ago, and the chicken oksana was finished about 20 minutes ago. Bottom portion of deli display case measured lower (41-42 F) than top potion, unit turned down by PIC. Food items in display case listed above and items on upper shelving relocated to walk-in cooler to cool. For today, PIC labeled chicken oksana with a 4 hour discard time (1:30 PM). Hot holding unit was not turned up all the way, instructed PIC hot holding equipment shall be set to 135 F or above. Ensure to monitor food temperatures in display cases with a probe thermometer checking internal temperatures of foods especially on upper shelving, adjust unit as necessary to all food items are cold held at 41 F or below. Half and half in carafe discarded.
The department's words
CHSC 113996 Observed prosciutto sandwiches 49 F, chicken parm 49 F, collard greens 48 F in front display cases. Observed chicken oksana in hot holding case at 77 F. Observed half and half in carafe at 48 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge (PIC) stated food items held in deli display case were made about 30 minutes to 1 hour ago, and the chicken oksana was finished about 20 minutes ago. Bottom portion of deli display case measured lower (41-42 F) than top potion, unit turned down by PIC. Food items in display case listed above and items on upper shelving relocated to walk-in cooler to cool. For today, PIC labeled chicken oksana with a 4 hour discard time (1:30 PM). Hot holding unit was not turned up all the way, instructed PIC hot holding equipment shall be set to 135 F or above. Ensure to monitor food temperatures in display cases with a probe thermometer checking internal temperatures of foods especially on upper shelving, adjust unit as necessary to all food items are cold held at 41 F or below. Half and half in carafe discarded.
EarlierDec 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked vegetables on a cooling rack at 70 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were put in the oven to reheat to begin the cooling process.
The department's words
CHSC 113996 Observed cooked vegetables on a cooling rack at 70 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were put in the oven to reheat to begin the cooling process.
EarlierJun 23, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Floor sink was observed clogged in the preparation area. [CA] Unclog the floor drain by removing the accumulated matter. [COS] Floor sink was unclogged.
The department's words
CHSC 114197 Floor sink was observed clogged in the preparation area. [CA] Unclog the floor drain by removing the accumulated matter. [COS] Floor sink was unclogged.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 23, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Floor sink was observed clogged in the preparation area. [CA] Unclog the floor drain by removing the accumulated matter. [COS] Floor sink was unclogged.
The department's words
CHSC 114197 Floor sink was observed clogged in the preparation area. [CA] Unclog the floor drain by removing the accumulated matter. [COS] Floor sink was unclogged.
EarlierOct 13, 2021Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 12, 2021Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Lack of paper towels at handwashing sink in bakery are and at sink located in dishwashing area. Maintain stocked at all times.
The department's words
CHSC 113953.2 Lack of paper towels at handwashing sink in bakery are and at sink located in dishwashing area. Maintain stocked at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 13, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Large buckets blocking handwashing sink located in kitchen. Brown paper bags blocking sink located behind register. Maintain all handwashing stations accessible at all times.
The department's words
CHSC 113953.1 Large buckets blocking handwashing sink located in kitchen. Brown paper bags blocking sink located behind register. Maintain all handwashing stations accessible at all times.
EarlierFeb 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured cut tomatoes at 49 degrees F, shredded cheese at 48 degrees, and sour cream at 44 degrees F in cold holding unit. Maintain all potentially hazardous foods ate 41 degrees F or below.
The department's words
CHSC 113996 Measured cut tomatoes at 49 degrees F, shredded cheese at 48 degrees, and sour cream at 44 degrees F in cold holding unit. Maintain all potentially hazardous foods ate 41 degrees F or below.
EarlierMay 22, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Cold holding issues, most need a new gasket. Achieve 41F or less for all even during lunch rush. Artichoke dish in case 54F. Item discarded. Pastry case at the front counter 42F-43F. Sandwich prep refrigerator ingredients at 42F-45F. Beverage air bakers dessert case 45F. Under grill drawers food temps 42F-43F. Prep refrigerator across from grill ingredients 42F-43F.
The department's words
CHSC 113996 Major violation. Cold holding issues, most need a new gasket. Achieve 41F or less for all even during lunch rush. Artichoke dish in case 54F. Item discarded. Pastry case at the front counter 42F-43F. Sandwich prep refrigerator ingredients at 42F-45F. Beverage air bakers dessert case 45F. Under grill drawers food temps 42F-43F. Prep refrigerator across from grill ingredients 42F-43F.
EarlierMay 23, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
All cold holding temperatures below must be 41 F or less: a. Chinese chicken salad case foods at 46 F b. Milk in coffee frig at 43 F c. 3-door walk-in next to café 46 F overall d. 2-door frig in kitchen (True) 43 F e. R side counter prep frig in grill area - 43 F f. Under grill drawer refrigeration at 43 F
The department's words
CHSC 113996 All cold holding temperatures below must be 41 F or less: a. Chinese chicken salad case foods at 46 F b. Milk in coffee frig at 43 F c. 3-door walk-in next to café 46 F overall d. 2-door frig in kitchen (True) 43 F e. R side counter prep frig in grill area - 43 F f. Under grill drawer refrigeration at 43 F
a. Dishwasher sanitizer reading slightly below 50 ppm - need increase. b. Ice scoop set on top of ice machine - need relocation to sanitary location.
The department's words
CHSC 114115 a. Dishwasher sanitizer reading slightly below 50 ppm - need increase. b. Ice scoop set on top of ice machine - need relocation to sanitary location.
One light in kitchen needs a cover. Several lights in grill area need bulb replacement.
The department's words
CHSC 114252 One light in kitchen needs a cover. Several lights in grill area need bulb replacement.
a. Wall behind dishwasher heavily soiled, showing signs of mold - clean and sanitize, re-caulk junctions. b. Dry storage room, back door has gap under door, install a door sweep.
The department's words
CHSC 114271 a. Wall behind dishwasher heavily soiled, showing signs of mold - clean and sanitize, re-caulk junctions. b. Dry storage room, back door has gap under door, install a door sweep.
EarlierMay 24, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Make line prep cooler still not capable of cold holding 41F or below. Cut melon 47F, salmon, 47F, cheese 49-50F, air temp of top of prep 49-50F. PIC called repair co. Use ice to cold hold in use PHF until unit repaired. Email invoice of repair/cause of problem. If continued cold hold problems on café make line Hood eval may be required to determine if heat from hood causing cold hold problems.
The department's words
CHSC 113996 Make line prep cooler still not capable of cold holding 41F or below. Cut melon 47F, salmon, 47F, cheese 49-50F, air temp of top of prep 49-50F. PIC called repair co. Use ice to cold hold in use PHF until unit repaired. Email invoice of repair/cause of problem. If continued cold hold problems on café make line Hood eval may be required to determine if heat from hood causing cold hold problems.
EarlierMay 18, 2017Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pickled jarred green beans in use at facility. Green bean label shows they were made from an Approved Cottage Food Operator . Preparing/selling potentially hazardous foods is not allowed under a cottage food license therefore this is an unapproved food source. Facility must immediately stop serving and discard or return for credit. Noted: Asked PIC to pop the lid during inspection to determine if jar was hermetically sealed. Could not determine if jar was hermetically sealed.
The department's words
CHSC 114021 Observed pickled jarred green beans in use at facility. Green bean label shows they were made from an Approved Cottage Food Operator . Preparing/selling potentially hazardous foods is not allowed under a cottage food license therefore this is an unapproved food source. Facility must immediately stop serving and discard or return for credit. Noted: Asked PIC to pop the lid during inspection to determine if jar was hermetically sealed. Could not determine if jar was hermetically sealed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Front drink service area hand sink missing R/L splash guard. Espresso hand sink in café missing splash guard. Install 6 in high splash guards to prevent potential contamination. Discussed with PIC.
The department's words
CHSC 113953 Front drink service area hand sink missing R/L splash guard. Espresso hand sink in café missing splash guard. Install 6 in high splash guards to prevent potential contamination. Discussed with PIC.
Observed following cold holding violations: * Café make line prep cooler: top cooked onions 51F, cheese 49F * Grill Drawers: egg salad 45-47F, pulled chicken 45F * Café 2 Door Prep Cooler: top: chicken 46F. Ensure all potentially hazardous foods cold hold 41F or below. * Use deeper drop pans and ensure not to over fill prep cooler drop pans above fill lines in prep coolers. * Move PHF to back row of prep coolers to help keep it away from the pass through warmer above prep cooler. * Do not store cooling foods in grill drawers. Discussed with PIC. Onions moved below and PHF moved to back of prep coolers.
The department's words
CHSC 113996 Observed following cold holding violations: * Café make line prep cooler: top cooked onions 51F, cheese 49F * Grill Drawers: egg salad 45-47F, pulled chicken 45F * Café 2 Door Prep Cooler: top: chicken 46F. Ensure all potentially hazardous foods cold hold 41F or below. * Use deeper drop pans and ensure not to over fill prep cooler drop pans above fill lines in prep coolers. * Move PHF to back row of prep coolers to help keep it away from the pass through warmer above prep cooler. * Do not store cooling foods in grill drawers. Discussed with PIC. Onions moved below and PHF moved to back of prep coolers.
Observed multiple items on sheet racks cooling at room temperature with no monitoring of cooling time and temperature. Discussed cooling procedure with PIC. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Discussed with PIC facility uses both shallow pan method for cooling and ice/ice wand cooling. When using ice or ice wands ensure to monitor cooling process using thermometers to ensure products meets the time and temperature requirements. For shallow pan cooling: Label sheet pans with time item came out of oven. After 30 mins of a cool off time place cooling foods at a depth of 2 inches or less/sheet pans in walk-in cooler uncovered to cool the rest of the way. All in process cooling foods were with-in cooling requirements and were marked with time and temperature and placed in walk-in cooler Ensure that items that are repeatedly cooked through out the day and are stored in the walk-in cooler for service but are in the cooling process are stored in shallow uncovered pans (example Chicken Okasan). Discussed with PIC.
The department's words
CHSC 114002.1 Observed multiple items on sheet racks cooling at room temperature with no monitoring of cooling time and temperature. Discussed cooling procedure with PIC. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Discussed with PIC facility uses both shallow pan method for cooling and ice/ice wand cooling. When using ice or ice wands ensure to monitor cooling process using thermometers to ensure products meets the time and temperature requirements. For shallow pan cooling: Label sheet pans with time item came out of oven. After 30 mins of a cool off time place cooling foods at a depth of 2 inches or less/sheet pans in walk-in cooler uncovered to cool the rest of the way. All in process cooling foods were with-in cooling requirements and were marked with time and temperature and placed in walk-in cooler Ensure that items that are repeatedly cooked through out the day and are stored in the walk-in cooler for service but are in the cooling process are stored in shallow uncovered pans (example Chicken Okasan). Discussed with PIC.
1. Ice machine observed with mold growth. Ensure to regularly clean and sanitize. 2. Pastry bags and tips rinsed and stored at hand wash sink. Ensure all food contact surfaces/utensils are washed rinsed and sanitized. Do not store food contact surfaces in area that can contaminate them. Discussed with PIC. Pastry bags will no longer be stored there and were moved to dish pit to be washed, rinsed, and sanitized.
The department's words
CHSC 114113 1. Ice machine observed with mold growth. Ensure to regularly clean and sanitize. 2. Pastry bags and tips rinsed and stored at hand wash sink. Ensure all food contact surfaces/utensils are washed rinsed and sanitized. Do not store food contact surfaces in area that can contaminate them. Discussed with PIC. Pastry bags will no longer be stored there and were moved to dish pit to be washed, rinsed, and sanitized.
1. Observed multiple dry wiping cloths with food debris stored on prep tables through out kitchen. 2. Observed wiping cloths stored on employee waist bands of aprons. Ensure in use wiping cloths are stored in sanitizer bucket solution. Discussed with PIC. Wiping cloths removed from use. 3. 0 sanitizer solution in sanitizer bucket in Espresso area of café. Ensure to change sanitizer every 2 hr to keep the quat concentration at 200 ppm for sanitizing. Sanitizer changed.
The department's words
CHSC 114185.1 1. Observed multiple dry wiping cloths with food debris stored on prep tables through out kitchen. 2. Observed wiping cloths stored on employee waist bands of aprons. Ensure in use wiping cloths are stored in sanitizer bucket solution. Discussed with PIC. Wiping cloths removed from use. 3. 0 sanitizer solution in sanitizer bucket in Espresso area of café. Ensure to change sanitizer every 2 hr to keep the quat concentration at 200 ppm for sanitizing. Sanitizer changed.
Show 4 more
Observed cloth oven mitts come in contact with raw chicken on sheet pans being placed into oven. Oven mitts are stored at room temperature and are not regularly laundered. Discussed the potential for cross contamination with cloth gloves coming in contact with raw meat. Gloves removed to be laundered. Provided several pairs of back up cloth mitts to allow for them to be regularly laundered. Train employees to not allow cloth mitts to come in contact with food. *Recommend using silicone hot mitts that can be easily washed, rinsed, and sanitized in dishwasher.
The department's words
CHSC 114130.4 Observed cloth oven mitts come in contact with raw chicken on sheet pans being placed into oven. Oven mitts are stored at room temperature and are not regularly laundered. Discussed the potential for cross contamination with cloth gloves coming in contact with raw meat. Gloves removed to be laundered. Provided several pairs of back up cloth mitts to allow for them to be regularly laundered. Train employees to not allow cloth mitts to come in contact with food. *Recommend using silicone hot mitts that can be easily washed, rinsed, and sanitized in dishwasher.
1. Hand sink faucet on café cook line leaking. Repair leak. Turn water off at this hand sink mark sink with tape out of order until repaired. Instruct employees to use another hand sink. 2. Mop sink faucet tapped with duct tape due to leak. Repair leaking faucet on mop sink.
The department's words
CHSC 114190 1. Hand sink faucet on café cook line leaking. Repair leak. Turn water off at this hand sink mark sink with tape out of order until repaired. Instruct employees to use another hand sink. 2. Mop sink faucet tapped with duct tape due to leak. Repair leaking faucet on mop sink.
1. Insect light on wall over open cooling rack of food. Relocate insect light to area not over food or food preparation. 2. Observed opening between bottom of both back doors. Replace door sweeps to prevent the entrance of pests.
The department's words
CHSC 114259.3 1. Insect light on wall over open cooling rack of food. Relocate insect light to area not over food or food preparation. 2. Observed opening between bottom of both back doors. Replace door sweeps to prevent the entrance of pests.
Observed several carpet mats being used through out kitchens. Carpet is not approved in for kitchen floors. Discussed with PIC must use rubber mat/ non absorbent/easily cleanable mats. Discontinue the use of carpet mats.
The department's words
CHSC 114268 Observed several carpet mats being used through out kitchens. Carpet is not approved in for kitchen floors. Discussed with PIC must use rubber mat/ non absorbent/easily cleanable mats. Discontinue the use of carpet mats.
EarlierJul 21, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJul 20, 2016Routine inspectionYellow placard
9 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1. Observed employee touch raw meat place on grill then touch other food contact surfaces with gloved hand that contacted raw meat. 2. Observed employee touch raw meat, discard gloves, and then touch food contact surfaces without washing hands first. 3. Upon starting inspection observed several employees put gloves on with out washing hands. 4. Observed employee rinse hands in food prep sink. Ensure all employees wash hands prior to putting on gloves. Ensure all employees are well educated in when to wash hands. To prevent cross contamination ensure all employees immediately discard gloves and wash hands after touching raw meats. Ensure all employees wash hands in hand sink only, use soap and warm water, and scrub hands for 20 seconds. Discussed with all employees. Hands washed. Food prep surfaces sanitized.
The department's words
CHSC 113953.3 1. Observed employee touch raw meat place on grill then touch other food contact surfaces with gloved hand that contacted raw meat. 2. Observed employee touch raw meat, discard gloves, and then touch food contact surfaces without washing hands first. 3. Upon starting inspection observed several employees put gloves on with out washing hands. 4. Observed employee rinse hands in food prep sink. Ensure all employees wash hands prior to putting on gloves. Ensure all employees are well educated in when to wash hands. To prevent cross contamination ensure all employees immediately discard gloves and wash hands after touching raw meats. Ensure all employees wash hands in hand sink only, use soap and warm water, and scrub hands for 20 seconds. Discussed with all employees. Hands washed. Food prep surfaces sanitized.
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
1. Observed pulled chicken at 46F, hard boiled eggs at 46F, beans at 47F in top of salad prep cooler. Air temp of unit 46F. 2. Observed raw whole shell egg dip out at room temperature at 72F on counter by fry station. Could not determine exactly how long egg dip had been out. 3. Observed large container raw whole shell egg mix at 61F in a pan of melted ice water on counter. 4. Observed 2 1/2 flats of raw whole shell eggs at 72F stored at room temperature on shelf under prep table. 5. Observed sprouts in produce walk in cooler at 45-46F. Air temp of walk in cooler 45-46F. Thermostat on front door not functional. 6. Observed cut watermelon at 56F, turkey chili at 47F, cut cantaloupe at 51F, bbq chicken breasts at 50F, pasta salad at 48F, salmon salad at 60F in front display cooler in deli area. 7. Front 2 Door glass cooler air temp 48F, potato salad 49F. 8. Observed cooked pork loin at 55F on counter. Per employee pork loin was cooked 20 mins prior and placed on rack to cool. Air temp of kitchen 72F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or above. Room temperature storage of PHF is not allowed with out time as a control procedure in place. Facility temperature logs indicate temperatures above 41F. Ensure to educate employees on corrective actions if temperature checks indicate equipment holding above 41F. Do not use refrigeration units not capable of holding 41F or below. Have 2 Door glass unit and salad prep cooler repaired. Produce walk in cooler adjusted. Repair thermostat. Egg dip, liquid eggs in pan, and pork loin discarded. Whole shell eggs relocated to 2 Door cooler. PIC stated all deli items in deli case have not been in case for more then 2 hours. All PHF in deli items moved to walk in cooler.Due to repeated cold holding violations front display cooler is required to be replaced. Discussed with PIC that facility will be able to temporarily use deli case and ice to hold minimal deli items until new unit is ordered. No more then 10 items cold held in ice with ice level with the product. Do temperature checks every 2 hours to ensure ice cold held products are 41F or below. Submit plan review and specs for new refrigeration equipment.
The department's words
CHSC 113996 1. Observed pulled chicken at 46F, hard boiled eggs at 46F, beans at 47F in top of salad prep cooler. Air temp of unit 46F. 2. Observed raw whole shell egg dip out at room temperature at 72F on counter by fry station. Could not determine exactly how long egg dip had been out. 3. Observed large container raw whole shell egg mix at 61F in a pan of melted ice water on counter. 4. Observed 2 1/2 flats of raw whole shell eggs at 72F stored at room temperature on shelf under prep table. 5. Observed sprouts in produce walk in cooler at 45-46F. Air temp of walk in cooler 45-46F. Thermostat on front door not functional. 6. Observed cut watermelon at 56F, turkey chili at 47F, cut cantaloupe at 51F, bbq chicken breasts at 50F, pasta salad at 48F, salmon salad at 60F in front display cooler in deli area. 7. Front 2 Door glass cooler air temp 48F, potato salad 49F. 8. Observed cooked pork loin at 55F on counter. Per employee pork loin was cooked 20 mins prior and placed on rack to cool. Air temp of kitchen 72F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or above. Room temperature storage of PHF is not allowed with out time as a control procedure in place. Facility temperature logs indicate temperatures above 41F. Ensure to educate employees on corrective actions if temperature checks indicate equipment holding above 41F. Do not use refrigeration units not capable of holding 41F or below. Have 2 Door glass unit and salad prep cooler repaired. Produce walk in cooler adjusted. Repair thermostat. Egg dip, liquid eggs in pan, and pork loin discarded. Whole shell eggs relocated to 2 Door cooler. PIC stated all deli items in deli case have not been in case for more then 2 hours. All PHF in deli items moved to walk in cooler.Due to repeated cold holding violations front display cooler is required to be replaced. Discussed with PIC that facility will be able to temporarily use deli case and ice to hold minimal deli items until new unit is ordered. No more then 10 items cold held in ice with ice level with the product. Do temperature checks every 2 hours to ensure ice cold held products are 41F or below. Submit plan review and specs for new refrigeration 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 following cooling violations: 1. Cooked mushrooms on rack at room temperature at 89F. Employees did not know how long or who cooked mushrooms. Maybe employee who was on a break. 2. Observed cooked cooling soup in covered stacked pans at 92F in walk-in cooler. 3. Observed several sheet pans of cooked chicken 110F, cooked beans at 109F, cooked vegetables 99F cooling out at room temperature with no time temperature monitoring. **Ensure proper cooling procedures are followed. Cool PHF from 135F to 70F with in 2 hours and from 70F to 41F or below in the next 4 hours. Ensure active monitoring of time and temperature is being done by employees. Recommend facility change prep/cooling to a time when facility is not in peak service time to allow for more active monitoring of cooling procedures. All items moved to walk in cooler to finish cooling process.
The department's words
CHSC 114002 Observed following cooling violations: 1. Cooked mushrooms on rack at room temperature at 89F. Employees did not know how long or who cooked mushrooms. Maybe employee who was on a break. 2. Observed cooked cooling soup in covered stacked pans at 92F in walk-in cooler. 3. Observed several sheet pans of cooked chicken 110F, cooked beans at 109F, cooked vegetables 99F cooling out at room temperature with no time temperature monitoring. **Ensure proper cooling procedures are followed. Cool PHF from 135F to 70F with in 2 hours and from 70F to 41F or below in the next 4 hours. Ensure active monitoring of time and temperature is being done by employees. Recommend facility change prep/cooling to a time when facility is not in peak service time to allow for more active monitoring of cooling procedures. All items moved to walk in cooler to finish cooling process.
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
1. Dishwasher dispensing 0 ppm chlorine. 2. Quat sanitizer buckets for wiping down food contact surfaces 0 ppm. Quat sanitizer dispenser dispensing 0 ppm. 3. Observed mold growth in ice machine. Ensure to clean and sanitize regularly. Ensure dishwasher is dispensing 50-100 ppm chlorine for sanitizing step. Have dishwasher repaired and use back up 3 compartment sink for warewashing until repaired. Provide quat sanitizer 200-400 ppm. Repair dispenser. Chlorine bleach 1 tsp per gallon of water used for sanitizer buckets until quat dispenser repaired. **Test both dishwasher and quat sanitizer daily to ensure they are functioning and dispensing correct concentrations.
The department's words
CHSC 114113 1. Dishwasher dispensing 0 ppm chlorine. 2. Quat sanitizer buckets for wiping down food contact surfaces 0 ppm. Quat sanitizer dispenser dispensing 0 ppm. 3. Observed mold growth in ice machine. Ensure to clean and sanitize regularly. Ensure dishwasher is dispensing 50-100 ppm chlorine for sanitizing step. Have dishwasher repaired and use back up 3 compartment sink for warewashing until repaired. Provide quat sanitizer 200-400 ppm. Repair dispenser. Chlorine bleach 1 tsp per gallon of water used for sanitizer buckets until quat dispenser repaired. **Test both dishwasher and quat sanitizer daily to ensure they are functioning and dispensing correct concentrations.
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)
1.Observed raw meats stored over open containers of produce. 2. Observed raw meats stored next to ready to eat bread products. 3. Observed raw meats stored next to cooked foods. Ensure all raw meats are stored below and away from ready to eat foods. **Recommend facility reorganize refrigeration units to provide one walk in cooler for raw meat storage only. For in use products stored in refrigeration ensure raw meats are stored below and away from ready to eat foods. Raw meats relocated.
The department's words
CHSC 113986 1.Observed raw meats stored over open containers of produce. 2. Observed raw meats stored next to ready to eat bread products. 3. Observed raw meats stored next to cooked foods. Ensure all raw meats are stored below and away from ready to eat foods. **Recommend facility reorganize refrigeration units to provide one walk in cooler for raw meat storage only. For in use products stored in refrigeration ensure raw meats are stored below and away from ready to eat foods. Raw meats relocated.
1. Observed unwashed produce being plated for service.. 2. Observed unwashed produce being cut for preparation. Ensure all unwashed produce is thoroughly rinsed in designated food preparation sink prior to being cut or serviced. Ensure all bundled produce is unbundled prior to being rinsed. Ensure rinsed produce is placed in clean storage containers and not back in original packages. Discussed with PIC and employees. Produced relocated and washed.
The department's words
CHSC 113992 1. Observed unwashed produce being plated for service.. 2. Observed unwashed produce being cut for preparation. Ensure all unwashed produce is thoroughly rinsed in designated food preparation sink prior to being cut or serviced. Ensure all bundled produce is unbundled prior to being rinsed. Ensure rinsed produce is placed in clean storage containers and not back in original packages. Discussed with PIC and employees. Produced relocated and washed.
Observed large amounts of old food debris inside prep coolers, drawers, and seals. Ensure to clean regularly. Discussed with PIC to conduct a through cleaning of all refrigeration equipment.
The department's words
CHSC 114115.c Observed large amounts of old food debris inside prep coolers, drawers, and seals. Ensure to clean regularly. Discussed with PIC to conduct a through cleaning of all refrigeration equipment.
1. Observed large white garbage cans being used to store cut lettuce. When asked employee stated the garbage cans are cleaned out back. Ensure to only use food grade containers to store foods. Containers must be washed, rinsed, and sanitized in 3 compartment sink or dishwasher. Discontinue use of these containers to store food. 2. Observed wooden spoons with chips/cracks and no longer easily cleanable. Ensure to regularly check utensils and equipment. Discarded.
The department's words
CHSC 114130 1. Observed large white garbage cans being used to store cut lettuce. When asked employee stated the garbage cans are cleaned out back. Ensure to only use food grade containers to store foods. Containers must be washed, rinsed, and sanitized in 3 compartment sink or dishwasher. Discontinue use of these containers to store food. 2. Observed wooden spoons with chips/cracks and no longer easily cleanable. Ensure to regularly check utensils and equipment. Discarded.
Observed several carpet mats being used in kitchen area. All flooring/mats must be of nonabsorbent materials. Removed carpet mats.
The department's words
CHSC 114268 Observed several carpet mats being used in kitchen area. All flooring/mats must be of nonabsorbent materials. Removed carpet mats.
EarlierDec 4, 2015Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierDec 1, 2015Routine inspectionYellow placard
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following cold holding violations: Work top refer on cook line top L cooked onions 51F, sour cream 51F, diced tomato 52F, smoked salmon 50F, in drawers beef hash 49F, top R cut melon 54F and 53F. Front Display Cooler: cat fish 53F, salmon 46F, cooked chicken 46F, egg salad 45F, cooked veggies 46F, rice 45F 2 Door Reach-in Grab and Go: ham salad 53F, Chinese chicken salad 56-57F, air temp of unit 50-51F. Ensure all potentially hazardous foods are cold held at 41F or below. Cooked onions, sour cream, diced tomatoes, smoked salmon, beef hash, cut melons from work top all discarded. Repair unit to hold 41F or below before storing PHF in it. Cat fish, salmon, cooked veggies moved to walk in. Product in display cooler refilled frequently so items don stay in display cooler very long. Unit adjusted. Facility has been cited for cold holding violations for the last 8 routine inspections. A file/history review will be done to determine long term corrective action plan. Recommend facility maintain temperature logs to monitor cold holding temperatures.
The department's words
CHSC 113996 Observed the following cold holding violations: Work top refer on cook line top L cooked onions 51F, sour cream 51F, diced tomato 52F, smoked salmon 50F, in drawers beef hash 49F, top R cut melon 54F and 53F. Front Display Cooler: cat fish 53F, salmon 46F, cooked chicken 46F, egg salad 45F, cooked veggies 46F, rice 45F 2 Door Reach-in Grab and Go: ham salad 53F, Chinese chicken salad 56-57F, air temp of unit 50-51F. Ensure all potentially hazardous foods are cold held at 41F or below. Cooked onions, sour cream, diced tomatoes, smoked salmon, beef hash, cut melons from work top all discarded. Repair unit to hold 41F or below before storing PHF in it. Cat fish, salmon, cooked veggies moved to walk in. Product in display cooler refilled frequently so items don stay in display cooler very long. Unit adjusted. Facility has been cited for cold holding violations for the last 8 routine inspections. A file/history review will be done to determine long term corrective action plan. Recommend facility maintain temperature logs to monitor cold holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 3 -5 gallon buckets of soups at 52F, 56F, 53F cooked and placed in buckets to cool in walk in cooler yesterday. Observed multiple pans of cooked chicken, tofu, deep fried chicken, cooked turkey chili cooling at room temperature with no method of monitoring cooling time and temperature requirements. Observed several pans of cooked chili, pulled turkey, cooked beans, marinara in 5 gallon bucket all above 80F and covered in walk in cooler. PIC stated all were cooked 20-1 hour prior. No method to monitor cooling time and temperature requirements in place. Ensure proper cooling of PHF. Cool foods uncovered in shallow pans in walk in cooler or cool large batches using ice/ice wands cooling from 135-70F within the first 2 hours and from 70-41F within the next 4 hours. All soups discarded. All other foods reduced to shallow layers uncovered and placed on speed rack in walk-in cooler.
The department's words
CHSC 114002 Observed 3 -5 gallon buckets of soups at 52F, 56F, 53F cooked and placed in buckets to cool in walk in cooler yesterday. Observed multiple pans of cooked chicken, tofu, deep fried chicken, cooked turkey chili cooling at room temperature with no method of monitoring cooling time and temperature requirements. Observed several pans of cooked chili, pulled turkey, cooked beans, marinara in 5 gallon bucket all above 80F and covered in walk in cooler. PIC stated all were cooked 20-1 hour prior. No method to monitor cooling time and temperature requirements in place. Ensure proper cooling of PHF. Cool foods uncovered in shallow pans in walk in cooler or cool large batches using ice/ice wands cooling from 135-70F within the first 2 hours and from 70-41F within the next 4 hours. All soups discarded. All other foods reduced to shallow layers uncovered and placed on speed rack in walk-in cooler.
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 several blocks of extremely moldy cheese in walk-in cooler. Ensure all moldy/ adulterated food is discarded. Cheese discarded.
The department's words
CHSC 113980 Observed several blocks of extremely moldy cheese in walk-in cooler. Ensure all moldy/ adulterated food is discarded. Cheese discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Observed employees leave out of back door and come back into kitchen to prepare food without washing hands. Observed employees change loves after handling dirty dishes with out washing hands. During the 2 hour inspection observed only one employee wash hands. Ensure to wash hands after contamination has occurred, upon entering the kitchen to prepare food, and frequently through out the day. Discussed with PIC.PIC instructed employees to wash hands.
The department's words
CHSC 113953.3 Observed employees leave out of back door and come back into kitchen to prepare food without washing hands. Observed employees change loves after handling dirty dishes with out washing hands. During the 2 hour inspection observed only one employee wash hands. Ensure to wash hands after contamination has occurred, upon entering the kitchen to prepare food, and frequently through out the day. Discussed with PIC.PIC instructed employees to wash hands.
No paper towels provided at two of the hands sinks. Only sanitizer provided at cook line hand sink. Ensure hand sinks are stocked with soap and paper towels at all times. Soap and paper towels provided.
The department's words
CHSC 113953.2 No paper towels provided at two of the hands sinks. Only sanitizer provided at cook line hand sink. Ensure hand sinks are stocked with soap and paper towels at all times. Soap and paper towels provided.
Observed old food debris on shelves, hand sinks, floors of walk-in cooler, floors, walls. Ensure to regularly clean non food contact surfaces. Discussed with PIC>
The department's words
CHSC 114115.c Observed old food debris on shelves, hand sinks, floors of walk-in cooler, floors, walls. Ensure to regularly clean non food contact surfaces. Discussed with PIC>
No sanitizer solution set up in kitchen anywhere upon arrival. Ensure sanitizer is set up and used during all hours of operation.
The department's words
CHSC 114185.1 No sanitizer solution set up in kitchen anywhere upon arrival. Ensure sanitizer is set up and used during all hours of operation.
EarlierFeb 18, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
a. 4 prep frig in vicinity of cook line 43-47 F, reduce to 41 or less. Traulsen 2 door frig needs a new gasket. b. Delfield sandwich prep frig at 43 F, reduce to 41 or less. c. True self-serve salad frig food temps 43 F, reduce to 41 or less.
The department's words
CHSC 113996 a. 4 prep frig in vicinity of cook line 43-47 F, reduce to 41 or less. Traulsen 2 door frig needs a new gasket. b. Delfield sandwich prep frig at 43 F, reduce to 41 or less. c. True self-serve salad frig food temps 43 F, reduce to 41 or less.
Two residential type microwaves observed in kitchen area, replace with commercial grade.
The department's words
CHSC 114130 Two residential type microwaves observed in kitchen area, replace with commercial grade.
Replace bulbs and light covers as needed throughout kitchen.
The department's words
CHSC 114252 Replace bulbs and light covers as needed throughout kitchen.
Wiping cloths observed out on counters, keep in a bucket of sanitizer. Check concentration with test strips.
The department's words
CHSC 114185.1 Wiping cloths observed out on counters, keep in a bucket of sanitizer. Check concentration with test strips.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L10733.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.