At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 22, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Cowgirl Creamery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed the following foods at unsafe temperatures: - soft cheese at 47.1F (ambient 46-48F) in beer case - all potentially hazardous foods in unit moved to working cooler until repaired. Repair to cold hold at 41F or below - do not use until 41F or below. - soft cheese at 44-46.6F in cheese coffin display cooler, overfilled past fill line - operator turned down temperature and moved overflow cheese to working cooler. Only fill foods in coolers to fill lines to ensure proper cold holding at 41F or below. Both coolers measured <41F this morning; ensure to use monitoring thermometers to check cooler temperatures. Potentially hazardous foods must be maintained at 41F or below. 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
For Cowgirl Creamery's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed the following foods at unsafe temperatures: - soft cheese at 47.1F (ambient 46-48F) in beer case - all potentially hazardous foods in unit moved to working cooler until repaired. Repair to cold hold at 41F or below - do not use until 41F or below. - soft cheese at 44-46.6F in cheese coffin display cooler, overfilled past fill line - operator turned down temperature and moved overflow cheese to working cooler. Only fill foods in coolers to fill lines to ensure proper cold holding at 41F or below. Both coolers measured <41F this morning; ensure to use monitoring thermometers to check cooler temperatures. Potentially hazardous foods must be maintained at 41F or below.The county found: “Observed the following foods at unsafe temperatures: - soft cheese at 47.1F (ambient 46-48F) in beer case - all…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 22, 2022Routine inspectionGreen placard
This one: Green placard, inspected Apr 22, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: - soft cheese at 47.1F (ambient 46-48F) in beer case - all potentially hazardous foods in unit moved to working cooler until repaired. Repair to cold hold at 41F or below - do not use until 41F or below. - soft cheese at 44-46.6F in cheese coffin display cooler, overfilled past fill line - operator turned down temperature and moved overflow cheese to working cooler. Only fill foods in coolers to fill lines to ensure proper cold holding at 41F or below. Both coolers measured <41F this morning; ensure to use monitoring thermometers to check cooler temperatures. Potentially hazardous foods must be maintained at 41F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - soft cheese at 47.1F (ambient 46-48F) in beer case - all potentially hazardous foods in unit moved to working cooler until repaired. Repair to cold hold at 41F or below - do not use until 41F or below. - soft cheese at 44-46.6F in cheese coffin display cooler, overfilled past fill line - operator turned down temperature and moved overflow cheese to working cooler. Only fill foods in coolers to fill lines to ensure proper cold holding at 41F or below. Both coolers measured <41F this morning; ensure to use monitoring thermometers to check cooler temperatures. Potentially hazardous foods must be maintained at 41F or below.
EarlierJan 7, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 14, 2020Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 113973.b-c
The department's words
Code CHSC 113973.b-c
Code CHSC 114087
The department's words
Code CHSC 114087
Code CHSC 114175
The department's words
Code CHSC 114175
Show 1 more
Code CHSC 114257
The department's words
Code CHSC 114257
EarlierJan 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130.1
The department's words
Code CHSC 114130.1
EarlierApr 4, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chicken on stove recorded 119F. Hot potentially hazardous foods must be held at 135F or above at all times. Chicken reheated and held in over. Major violation. Violation corrected 4.4.2019
The department's words
CHSC 113996 Chicken on stove recorded 119F. Hot potentially hazardous foods must be held at 135F or above at all times. Chicken reheated and held in over. Major violation. Violation corrected 4.4.2019
Corrected during the inspection
EarlierMar 28, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken on stove recorded 119F. Hot potentially hazardous foods must be held at 135F or above at all times. Chicken reheated and held in over. Major violation.
The department's words
CHSC 113996 Chicken on stove recorded 119F. Hot potentially hazardous foods must be held at 135F or above at all times. Chicken reheated and held in over. Major violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 12, 2018Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Ensure all employees have Food Handler Cards ( including the dishwasher). Maintain copies on site for inspection by this department.
The department's words
CHSC 113947.1 Ensure all employees have Food Handler Cards ( including the dishwasher). Maintain copies on site for inspection by this department.
Corrected during the inspection
Cauliflower soup (with cream) recoded at 48F. Maintain soup and cold food at 41F or below. Use a lot of ice, keep in each in.
The department's words
CHSC 113996 Cauliflower soup (with cream) recoded at 48F. Maintain soup and cold food at 41F or below. Use a lot of ice, keep in each in.
Corrected during the inspection
Floor sink under the three compartment sink drains slowly and waster from sink compartment backs on to the floor. 2nd notice
The department's words
CHSC 114197 Floor sink under the three compartment sink drains slowly and waster from sink compartment backs on to the floor. 2nd notice
Do not store scrapers in between pieces of equipment. Store in a sanitary manner, in a drawer or knife holder.
The department's words
CHSC 114178 Do not store scrapers in between pieces of equipment. Store in a sanitary manner, in a drawer or knife holder.
Sanitizer bucket not set up. Set up bucket prior to food preparation. Provide 200-300 ppm QA
The department's words
CHSC 114185.1 Sanitizer bucket not set up. Set up bucket prior to food preparation. Provide 200-300 ppm QA
Show 3 more
Bag all garbage carefully before putting into the dumpster. Liquid/debris noted at bottom of dumpster. Replace/exchange it.
The department's words
CHSC 114245.1 Bag all garbage carefully before putting into the dumpster. Liquid/debris noted at bottom of dumpster. Replace/exchange it.
Employee observed donning gloves with out washing hands.
The department's words
CHSC 113973.b-c Employee observed donning gloves with out washing hands.
If using Time as a Public Health Control for cheese samples and other PHF's, you mustdocument time in,out or discard . PHF's may be kept out 4 hours max.
The department's words
CHSC 114000 If using Time as a Public Health Control for cheese samples and other PHF's, you mustdocument time in,out or discard . PHF's may be kept out 4 hours max.
EarlierJun 27, 2018Routine inspectionGreen placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Ensure all employees have Food Handler Cards ( including the dishwasher). Maintain copies on site for inspection by this department.
The department's words
CHSC 113947.1 Ensure all employees have Food Handler Cards ( including the dishwasher). Maintain copies on site for inspection by this department.
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
Cauliflower soup (with cream) recoded at 48F. Maintain soup and cold food at 41F or below. Use a lot of ice, keep in each in.
The department's words
CHSC 113996 Cauliflower soup (with cream) recoded at 48F. Maintain soup and cold food at 41F or below. Use a lot of ice, keep in each in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
QA sanitizer recorded > 200 ppm (about 1000 ppm). Provide 200-300 ppm. COS. 2nd notice.
The department's words
CHSC 114099.6 QA sanitizer recorded > 200 ppm (about 1000 ppm). Provide 200-300 ppm. COS. 2nd notice.
Corrected during the inspection
Floor sink under the three compartment sink drains slowly and waster from sink compartment backs on to the floor. 2nd notice
The department's words
CHSC 114197 Floor sink under the three compartment sink drains slowly and waster from sink compartment backs on to the floor. 2nd notice
Do not store scrapers in between pieces of equipment. Store in a sanitary manner, in a drawer or knife holder.
The department's words
CHSC 114178 Do not store scrapers in between pieces of equipment. Store in a sanitary manner, in a drawer or knife holder.
Sanitizer bucket not set up. Set up bucket prior to food preparation. Provide 200-300 ppm QA
The department's words
CHSC 114185.1 Sanitizer bucket not set up. Set up bucket prior to food preparation. Provide 200-300 ppm QA
Bag all garbage carefully before putting into the dumpster. Liquid/debris noted at bottom of dumpster. Replace/exchange it.
The department's words
CHSC 114245.1 Bag all garbage carefully before putting into the dumpster. Liquid/debris noted at bottom of dumpster. Replace/exchange it.
Show 2 more
Employee observed donning gloves with out washing hands.
The department's words
CHSC 113973.b-c Employee observed donning gloves with out washing hands.
If using Time as a Public Health Control for cheese samples and other PHF's, you mustdocument time in,out or discard . PHF's may be kept out 4 hours max.
The department's words
CHSC 114000 If using Time as a Public Health Control for cheese samples and other PHF's, you mustdocument time in,out or discard . PHF's may be kept out 4 hours max.
EarlierJun 16, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
All utensils/pots/pans must be washed rinsed and sanitized. Do not use bus tubs in the three compartment sink. Everything must be sanitized in the third compartment sink as follows: 100ppm chlorine=30 sec, 200 ppm QA = 60 sec
The department's words
CHSC 114099.2 All utensils/pots/pans must be washed rinsed and sanitized. Do not use bus tubs in the three compartment sink. Everything must be sanitized in the third compartment sink as follows: 100ppm chlorine=30 sec, 200 ppm QA = 60 sec
Milk crates observed used as shelving under chips. Discontinue practice. Use dunnage racks as needed.
The department's words
CHSC 114130.1 Milk crates observed used as shelving under chips. Discontinue practice. Use dunnage racks as needed.
Knife noted stuck under the cutting board. Store on the knife rack.
The department's words
CHSC 114178 Knife noted stuck under the cutting board. Store on the knife rack.
EarlierJun 9, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
All utensils/pots/pans must be washed rinsed and sanitized. Do not use bus tubs in the three compartment sink. Everything must be sanitized in the third compartment sink as follows: 100ppm chlorine=30 sec, 200 ppm QA = 60 sec
The department's words
CHSC 114099.2 All utensils/pots/pans must be washed rinsed and sanitized. Do not use bus tubs in the three compartment sink. Everything must be sanitized in the third compartment sink as follows: 100ppm chlorine=30 sec, 200 ppm QA = 60 sec
Milk crates observed used as shelving under chips. Discontinue practice. Use dunnage racks as needed.
The department's words
CHSC 114130.1 Milk crates observed used as shelving under chips. Discontinue practice. Use dunnage racks as needed.
Knife noted stuck under the cutting board. Store on the knife rack.
The department's words
CHSC 114178 Knife noted stuck under the cutting board. Store on the knife rack.
EarlierJun 9, 2017Follow-up inspectionGreen placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
All utensils/pots/pans must be washed rinsed and sanitized. Do not use bus tubs in the three compartment sink. Everything must be sanitized in the third compartment sink as follows: 100ppm chlorine=30 sec, 200 ppm QA = 60 sec
The department's words
CHSC 114099.2 All utensils/pots/pans must be washed rinsed and sanitized. Do not use bus tubs in the three compartment sink. Everything must be sanitized in the third compartment sink as follows: 100ppm chlorine=30 sec, 200 ppm QA = 60 sec
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
Milk crates observed used as shelving under chips. Discontinue practice. Use dunnage racks as needed.
The department's words
CHSC 114130.1 Milk crates observed used as shelving under chips. Discontinue practice. Use dunnage racks as needed.
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
Knife noted stuck under the cutting board. Store on the knife rack.
The department's words
CHSC 114178 Knife noted stuck under the cutting board. Store on the knife rack.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 24, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
All utensils/pots/pans must be washed rinsed and sanitized. Do not use bus tubs in the three compartment sink. Everything must be sanitized in the third compartment sink as follows: 100ppm chlorine=30 sec, 200 ppm QA = 60 sec
The department's words
CHSC 114099.2 All utensils/pots/pans must be washed rinsed and sanitized. Do not use bus tubs in the three compartment sink. Everything must be sanitized in the third compartment sink as follows: 100ppm chlorine=30 sec, 200 ppm QA = 60 sec
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Milk crates observed used as shelving under chips. Discontinue practice. Use dunnage racks as needed.
The department's words
CHSC 114130.1 Milk crates observed used as shelving under chips. Discontinue practice. Use dunnage racks as needed.
Knife noted stuck under the cutting board. Store on the knife rack.
The department's words
CHSC 114178 Knife noted stuck under the cutting board. Store on the knife rack.
Broken thermometer noted in the reach in. Replace it. COS
The department's words
CHSC 114157 Broken thermometer noted in the reach in. Replace it. COS
Corrected during the inspection
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14845.
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.