At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · May 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Costco Wholesale #141's team
Is this your place?
Welcome, Costco Wholesale #141. We'll walk through this together, one item at a time. To log the fixes, claim Costco Wholesale #141 first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Costco Wholesale #141We'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 11, 2026.
No violations listed in the data.
EarlierOct 27, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 26, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 3, 2023Follow-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 28, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following: Display cases containing foods such as pork, steelhead and hummus at 43 - 45 *F. Deli prep rom holding foods such as raw chicken and cooked chicken at 45-49 *F. Potentially hazardous food must be stored at 41 *F or below. Operator instructed to have refrigeration company to adjust temperatures to lower set point of prep room.
The department's words
CHSC 113996 Observed the following: Display cases containing foods such as pork, steelhead and hummus at 43 - 45 *F. Deli prep rom holding foods such as raw chicken and cooked chicken at 45-49 *F. Potentially hazardous food must be stored at 41 *F or below. Operator instructed to have refrigeration company to adjust temperatures to lower set point of prep room.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 20, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 16, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods at unsafe temperatures: Mozzarella at 51F-52F in open display cooler five packages discarded. Variety cheese at 50F-53F in open display cooler eight packages discarded. There is condensation on the cooler roof-repair cooler
The department's words
CHSC 113996 Observed the following potentially hazardous foods at unsafe temperatures: Mozzarella at 51F-52F in open display cooler five packages discarded. Variety cheese at 50F-53F in open display cooler eight packages discarded. There is condensation on the cooler roof-repair cooler
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 13, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Light is out at hood in Deli. Replace it. On order.
The department's words
CHSC 114252 Light is out at hood in Deli. Replace it. On order.
QA recoded 100 ppm at Deli Prep three compartment sink. Provide 200-300 ppm. COS
The department's words
CHSC 114185.1 QA recoded 100 ppm at Deli Prep three compartment sink. Provide 200-300 ppm. COS
Corrected during the inspection
Hats/apron noted stored in kitchen. Store separately.
The department's words
CHSC 114256.1 Hats/apron noted stored in kitchen. Store separately.
EarlierSep 6, 2017Follow-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.
EarlierAug 24, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Reach in pizza prep at Deli recorded 45F. Paper is underneath the inserts was removed and may have interfered with temp. All cold food must be kept 41F or below at all times.
The department's words
CHSC 113996 Reach in pizza prep at Deli recorded 45F. Paper is underneath the inserts was removed and may have interfered with temp. All cold food must be kept 41F or below at all times.
Sanitizer levels in 3 compartment sinks recorded <200-300 ppm and > 200-300 ppm QA. Provide 200-3--ppm at all times. 2ND NOTICE
The department's words
CHSC 114099.6 Sanitizer levels in 3 compartment sinks recorded <200-300 ppm and > 200-300 ppm QA. Provide 200-3--ppm at all times. 2ND NOTICE
Open plates of shrimp observed stacked upon one another. Do not double stack open food.
The department's words
CHSC 113986 Open plates of shrimp observed stacked upon one another. Do not double stack open food.
NO thermometer found in the chicken hot hold case. Provide one. 2ND NOTICE
The department's words
CHSC 114157 NO thermometer found in the chicken hot hold case. Provide one. 2ND NOTICE
No bucket of sanitizer available in the Deli Prep area. Set one up before food prep daily.
The department's words
CHSC 114185.1 No bucket of sanitizer available in the Deli Prep area. Set one up before food prep daily.
EarlierJan 10, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Turkey/provolone sandwich at Food Court warmer recorded 119F. All hot food must be kept 135F or above at all times. All other food items recorded 135F +. Sandwich VCD. See form
The department's words
CHSC 113996 Turkey/provolone sandwich at Food Court warmer recorded 119F. All hot food must be kept 135F or above at all times. All other food items recorded 135F +. Sandwich VCD. See form
Employee in Meat Dept added water to the sanitizer solution at the three compartment sink. The sanitizer concentration is premixed to provide 200 -300 ppm QA when dispensed to the 3rd sink compartment. Do not add water to this solution.
The department's words
CHSC 114099.6 Employee in Meat Dept added water to the sanitizer solution at the three compartment sink. The sanitizer concentration is premixed to provide 200 -300 ppm QA when dispensed to the 3rd sink compartment. Do not add water to this solution.
Corrected during the inspection
Handwash sinks use knee pedals for both hot and cold water. If both pedals are pressed at the same time, 100F water is provided. Post a sign reminding employees to push both pedals for handwashing.
The department's words
CHSC 114192.1 Handwash sinks use knee pedals for both hot and cold water. If both pedals are pressed at the same time, 100F water is provided. Post a sign reminding employees to push both pedals for handwashing.
Thermometer found missing at whole chicken hot hold. Provide one. COS
The department's words
CHSC 114157 Thermometer found missing at whole chicken hot hold. Provide one. COS
Corrected during the inspection
EarlierAug 15, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bowls found on top open pizza toppings. Store separatly
The department's words
CHSC 114060 Bowls found on top open pizza toppings. Store separatly
EarlierAug 9, 2016Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water at handwash sinks in all departments recorded above 130F. Maintain 100 -108F
The department's words
CHSC 114192 Hot water at handwash sinks in all departments recorded above 130F. Maintain 100 -108F
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)
Liquid soap dispenser in Chicken Room found empty. Provide soap at all times. COS
The department's words
CHSC 113953.2 Liquid soap dispenser in Chicken Room found empty. Provide soap at all times. COS
Corrected during the inspection
Bowls found on top open pizza toppings. Store separatly
The department's words
CHSC 114060 Bowls found on top open pizza toppings. Store separatly
EarlierOct 12, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
BAKERY: Liquid soap dispenser found empty. Provide soap at all times. COS
The department's words
CHSC 113953.2 BAKERY: Liquid soap dispenser found empty. Provide soap at all times. COS
Corrected during the inspection
Deli, Rotisserie, Meat Dept.: Too much or not enough sanitizer recorded at third compartment sink. Provide 200 ppm at all times.
The department's words
CHSC 114099.7 Deli, Rotisserie, Meat Dept.: Too much or not enough sanitizer recorded at third compartment sink. Provide 200 ppm at all times.
Bakery: Dust/mold noted at fan guards in the walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Bakery: Dust/mold noted at fan guards in the walk in box. Clean and maintain sanitary.
Deli: Employee had wrong test strips for Quats sanitizer.
The department's words
CHSC 114107 Deli: Employee had wrong test strips for Quats sanitizer.
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
As a customer of Costco Wholesale #141, you can:
Let Costco Wholesale #141 know
Ask for the manager. Costco Wholesale #141 can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Costco Wholesale #141?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10699.
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.