At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · County inspection, Follow-up inspection · Sep 27, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Dee's Organic Catering?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot dogs internal temperature readings were measured at 102F, and 101F, grilled chicken at 120, and 118F. Containers were observed stored at ambient temperature in the preparation area. [CA] A food employee may drink from a closed beverage contaienr with a lid and straw to prevent contamination of food and equipment. CHSC 113996How to fixFix it
- The chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. In addition, the dishwasher machine is not programmed to perform the dishwashing steps. Only runs water. [CA] A food facility that prepares food, shall not be operating if there is not a method to properly wash and sanitize dishes. Always provide chlorine sanitizing solution at 50.0 ppm. CHSC 114099.7How to fixFix it
- The food facility is operating without hot water. In the handwashing facilities warm water was measured at 95F, preparation sink, 2-compartment sink, and dishwasher machine at 90F. [CA] Provide warm water temperature at least 100F but not greater than 108F. The preparation sink, 2-compartment sink, and dishwasher machine hot water temperature shall be at least 120F, and hot water temperature once it reaches maximum, must remain at the required temperature. CHSC 114195How 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 Dee's Organic Catering's team
Is this your place?
Welcome, Dee's Organic Catering. We'll walk through this together, one item at a time. To log the fixes, claim Dee's Organic Catering 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 Dee's Organic CateringWe'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.
Next: Hot dogs internal temperature readings were measured at 102F, and 101F, grilled chicken at 120, and 118F. Containers were observed stored at ambient temperature in the preparation area. [CA] A food employee may drink from a closed beverage contaienr with a lid and straw to prevent contamination of food and equipment.The county found: “Hot dogs internal temperature readings were measured at 102F, and 101F, grilled chicken at 120, and 118F. Containers…”
Then the next one: The chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. In addition, the dishwasher machine is not programmed to perform the dishwashing steps. Only runs water. [CA] A food facility that prepares food, shall not be operating if there is not a method to properly wash and sanitize dishes. Always provide chlorine sanitizing solution at 50.0 ppm.
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 · 2 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
LatestSep 27, 2023Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 27, 2023.
3 violations listed, 0 marked critical.
Not critical (3)
Hot dogs internal temperature readings were measured at 102F, and 101F, grilled chicken at 120, and 118F. Containers were observed stored at ambient temperature in the preparation area. [CA] A food employee may drink from a closed beverage contaienr with a lid and straw to prevent contamination of food and equipment.
The department's words
CHSC 113996 Hot dogs internal temperature readings were measured at 102F, and 101F, grilled chicken at 120, and 118F. Containers were observed stored at ambient temperature in the preparation area. [CA] A food employee may drink from a closed beverage contaienr with a lid and straw to prevent contamination of food and equipment.
Corrected during the inspection
The chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. In addition, the dishwasher machine is not programmed to perform the dishwashing steps. Only runs water. [CA] A food facility that prepares food, shall not be operating if there is not a method to properly wash and sanitize dishes. Always provide chlorine sanitizing solution at 50.0 ppm.
The department's words
CHSC 114099.7 The chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. In addition, the dishwasher machine is not programmed to perform the dishwashing steps. Only runs water. [CA] A food facility that prepares food, shall not be operating if there is not a method to properly wash and sanitize dishes. Always provide chlorine sanitizing solution at 50.0 ppm.
Corrected during the inspection
The food facility is operating without hot water. In the handwashing facilities warm water was measured at 95F, preparation sink, 2-compartment sink, and dishwasher machine at 90F. [CA] Provide warm water temperature at least 100F but not greater than 108F. The preparation sink, 2-compartment sink, and dishwasher machine hot water temperature shall be at least 120F, and hot water temperature once it reaches maximum, must remain at the required temperature.
The department's words
CHSC 114195 The food facility is operating without hot water. In the handwashing facilities warm water was measured at 95F, preparation sink, 2-compartment sink, and dishwasher machine at 90F. [CA] Provide warm water temperature at least 100F but not greater than 108F. The preparation sink, 2-compartment sink, and dishwasher machine hot water temperature shall be at least 120F, and hot water temperature once it reaches maximum, must remain at the required temperature.
Corrected during the inspection
EarlierSep 26, 2023Routine inspectionRed placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot dogs internal temperature readings were measured at 102F, and 101F, grilled chicken at 120, and 118F. Containers were observed stored at ambient temperature in the preparation area. [CA] A food employee may drink from a closed beverage contaienr with a lid and straw to prevent contamination of food and equipment.
The department's words
CHSC 113996 Hot dogs internal temperature readings were measured at 102F, and 101F, grilled chicken at 120, and 118F. Containers were observed stored at ambient temperature in the preparation area. [CA] A food employee may drink from a closed beverage contaienr with a lid and straw to prevent contamination of food and 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
The chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. In addition, the dishwasher machine is not programmed to perform the dishwashing steps. Only runs water. [CA] A food facility that prepares food, shall not be operating if there is not a method to properly wash and sanitize dishes. Always provide chlorine sanitizing solution at 50.0 ppm.
The department's words
CHSC 114099.7 The chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. In addition, the dishwasher machine is not programmed to perform the dishwashing steps. Only runs water. [CA] A food facility that prepares food, shall not be operating if there is not a method to properly wash and sanitize dishes. Always provide chlorine sanitizing solution at 50.0 ppm.
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
The food facility is operating without hot water. In the handwashing facilities warm water was measured at 95F, preparation sink, 2-compartment sink, and dishwasher machine at 90F. [CA] Provide warm water temperature at least 100F but not greater than 108F. The preparation sink, 2-compartment sink, and dishwasher machine hot water temperature shall be at least 120F, and hot water temperature once it reaches maximum, must remain at the required temperature.
The department's words
CHSC 114195 The food facility is operating without hot water. In the handwashing facilities warm water was measured at 95F, preparation sink, 2-compartment sink, and dishwasher machine at 90F. [CA] Provide warm water temperature at least 100F but not greater than 108F. The preparation sink, 2-compartment sink, and dishwasher machine hot water temperature shall be at least 120F, and hot water temperature once it reaches maximum, must remain at the required temperature.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Dee's Organic Catering, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Dee's Organic Catering know
Ask for the manager. Dee's Organic Catering can only fix what it knows about.
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Complain directly to the health department
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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.
Do you work at or run Dee's Organic Catering?
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 L16946.
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
- Follow-up 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.