At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 19, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Dipsea Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 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 Dipsea Cafe's team
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Follow the steps for each item, with the rule beside it.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 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 19, 2019Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 19, 2019.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
EarlierSep 16, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
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.
EarlierMar 7, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed many potentially hazardous foods at incorrect temperatures. Open container of mild in one door prep refrigerator at 47F, Caesar dressing made with raw eggs measured at 52F in lower portion of unit. Blue cheese in insert pan at 52F. All items were voluntarily discarded. Salad prep refrigerator: sliced tomatoes: 44 degrees F, sliced grape tomatoes: 44 degrees F. Draw refrigerator: raw chicken: 44 degrees F.
The department's words
CHSC 113996 Observed many potentially hazardous foods at incorrect temperatures. Open container of mild in one door prep refrigerator at 47F, Caesar dressing made with raw eggs measured at 52F in lower portion of unit. Blue cheese in insert pan at 52F. All items were voluntarily discarded. Salad prep refrigerator: sliced tomatoes: 44 degrees F, sliced grape tomatoes: 44 degrees F. Draw refrigerator: raw chicken: 44 degrees F.
EarlierMar 4, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many potentially hazardous foods at incorrect temperatures. Open container of mild in one door prep refrigerator at 47F, Caesar dressing made with raw eggs measured at 52F in lower portion of unit. Blue cheese in insert pan at 52F. All items were voluntarily discarded.
The department's words
CHSC 113996 Observed many potentially hazardous foods at incorrect temperatures. Open container of mild in one door prep refrigerator at 47F, Caesar dressing made with raw eggs measured at 52F in lower portion of unit. Blue cheese in insert pan at 52F. All items 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The women's hand wash sink on the right side has very little water flow when hot water handle is turned on. Hot water only reached a maximum of 84F. Provide adequate water pressure with a minimum of 100F.
The department's words
CHSC 114192 The women's hand wash sink on the right side has very little water flow when hot water handle is turned on. Hot water only reached a maximum of 84F. Provide adequate water pressure with a minimum of 100F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 31, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Refrigerator with 2 doors and inserts with chopped vegetables is running 42F to 44F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator with 2 doors and inserts with chopped vegetables is running 42F to 44F. Must be 41F or below. Repair/adjust immediately.
In walk-in refrigerator, clean condenser fan grills, condenser, and ceiling.
The department's words
CHSC 114175 In walk-in refrigerator, clean condenser fan grills, condenser, and ceiling.
Provide a display thermometer in ice cream freezer with clear top.
The department's words
CHSC 114157 Provide a display thermometer in ice cream freezer with clear top.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Men's bathroom handwash sink on right has no hot water. Provide hot water at this handwash sink. Women's bathroom handwash sink on right should have hot water running stronger.
The department's words
CHSC 113953.c Men's bathroom handwash sink on right has no hot water. Provide hot water at this handwash sink. Women's bathroom handwash sink on right should have hot water running stronger.
Show 2 more
Email Certified Food Manager certificate to inspector. (Note: Jose Luis Chavarin's Certified Food Manager certificate has expired. They are good for 5 years. Get recertified within 30 days.)
The department's words
CHSC 113947.1 Email Certified Food Manager certificate to inspector. (Note: Jose Luis Chavarin's Certified Food Manager certificate has expired. They are good for 5 years. Get recertified within 30 days.)
Email Certified Food Handler certificates to inspector.
The department's words
CHSC 113948 Email Certified Food Handler certificates to inspector.
EarlierNov 16, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Prep refrigerators at cook line all had major temperature violations. Adjust/repair all prep refrigerators. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see voluntary condemnation and destruction sheet for itemized list. Potentially hazardous foods in the danger zone included Swiss cheese: 58 degrees F, prawns: 49 degrees F, sliced tomatoes: 51 degrees F, blue cheese: 60 degrees F, Caesar dressing: 53 degrees F, feta cheese: 55 degrees F, goat cheese: 58 degrees F, grated cheese: 57 degrees F, sausage gravy: 50-54 degrees F, country gravy: 51 degrees F, cooked zucchini: 49 degrees F. 11/10/16: cream cheese: 57 degrees F, whole shell eggs:48 - 55 degrees F, diced tomatoes: 45-46 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see VCD sheet. 11/14/16: Breakfast station prep refrigerator: whole shell eggs had internal temperature of 52 degrees F and diced ham measured 56 degrees F. Both eggs and ham were voluntarily discarded. Italian sausage in this refrigerator measured 49 degrees F. Saute prep refrigerator: fried tofu: 44 degrees F and feta cheese: 46 degrees F. Salad prep refrigerator: sour cream and blue cheese dressing measured 43 degrees F. 11/16/16: Saute prep refrigerator: feta cheese and cooked tofu both 44 degrees F.
The department's words
CHSC 113996 Prep refrigerators at cook line all had major temperature violations. Adjust/repair all prep refrigerators. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see voluntary condemnation and destruction sheet for itemized list. Potentially hazardous foods in the danger zone included Swiss cheese: 58 degrees F, prawns: 49 degrees F, sliced tomatoes: 51 degrees F, blue cheese: 60 degrees F, Caesar dressing: 53 degrees F, feta cheese: 55 degrees F, goat cheese: 58 degrees F, grated cheese: 57 degrees F, sausage gravy: 50-54 degrees F, country gravy: 51 degrees F, cooked zucchini: 49 degrees F. 11/10/16: cream cheese: 57 degrees F, whole shell eggs:48 - 55 degrees F, diced tomatoes: 45-46 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see VCD sheet. 11/14/16: Breakfast station prep refrigerator: whole shell eggs had internal temperature of 52 degrees F and diced ham measured 56 degrees F. Both eggs and ham were voluntarily discarded. Italian sausage in this refrigerator measured 49 degrees F. Saute prep refrigerator: fried tofu: 44 degrees F and feta cheese: 46 degrees F. Salad prep refrigerator: sour cream and blue cheese dressing measured 43 degrees F. 11/16/16: Saute prep refrigerator: feta cheese and cooked tofu both 44 degrees F.
Live cockroach observed in metal cabinet with bleach and spray bottle. Dead insects observed in sticky trap in same cabinet. Eliminate cockroaches by safe, legal effective means. 11/14/16: One dead cockroach observed in built-in metal box at entrance to kitchen.
The department's words
CHSC 114259.1 Live cockroach observed in metal cabinet with bleach and spray bottle. Dead insects observed in sticky trap in same cabinet. Eliminate cockroaches by safe, legal effective means. 11/14/16: One dead cockroach observed in built-in metal box at entrance to kitchen.
Corrected during the inspection
Clean equipment with accumulated food debris, such as oven roaster. Replace torn gasket at three-door refrigerator behind-the-counter. Replace plastic component that is cracked in several places on juice machine at behind-the-counter area within one month. Replace missing Amana microwave handle within one month. Observe gauze like tape wrapped around and hanging from ladle stored in prep refrigerator insert pan. Ladle handle not in good condition and was voluntarily discarded.
The department's words
CHSC 114175 Clean equipment with accumulated food debris, such as oven roaster. Replace torn gasket at three-door refrigerator behind-the-counter. Replace plastic component that is cracked in several places on juice machine at behind-the-counter area within one month. Replace missing Amana microwave handle within one month. Observe gauze like tape wrapped around and hanging from ladle stored in prep refrigerator insert pan. Ladle handle not in good condition and was voluntarily discarded.
Thermometers missing in several refrigerators 11/14/16: Thermometer missing from sauté prep refrigerator.
The department's words
CHSC 114157 Thermometers missing in several refrigerators 11/14/16: Thermometer missing from sauté prep refrigerator.
Corrected during the inspection
Grease observed on ground by tallow bin. Clean ground and properly maintain grease in tallow bin.
The department's words
CHSC 114245.1 Grease observed on ground by tallow bin. Clean ground and properly maintain grease in tallow bin.
EarlierNov 14, 2016Follow-up inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Prep refrigerators at cook line all had major temperature violations. Adjust/repair all prep refrigerators. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see voluntary condemnation and destruction sheet for itemized list. Potentially hazardous foods in the danger zone included Swiss cheese: 58 degrees F, prawns: 49 degrees F, sliced tomatoes: 51 degrees F, blue cheese: 60 degrees F, Caesar dressing: 53 degrees F, feta cheese: 55 degrees F, goat cheese: 58 degrees F, grated cheese: 57 degrees F, sausage gravy: 50-54 degrees F, country gravy: 51 degrees F, cooked zucchini: 49 degrees F. 11/10/16: cream cheese: 57 degrees F, whole shell eggs:48 - 55 degrees F, diced tomatoes: 45-46 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see VCD sheet. 11/14/16: Breakfast station prep refrigerator: whole shell eggs had internal temperature of 52 degrees F and diced ham measured 56 degrees F. Both eggs and ham were voluntarily discarded. Italian sausage in this refrigerator measured 49 degrees F. Saute prep refrigerator: fried tofu: 44 degrees F and feta cheese: 46 degrees F. Salad prep refrigerator: sour cream and blue cheese dressing measured 43 degrees F.
The department's words
CHSC 113996 Prep refrigerators at cook line all had major temperature violations. Adjust/repair all prep refrigerators. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see voluntary condemnation and destruction sheet for itemized list. Potentially hazardous foods in the danger zone included Swiss cheese: 58 degrees F, prawns: 49 degrees F, sliced tomatoes: 51 degrees F, blue cheese: 60 degrees F, Caesar dressing: 53 degrees F, feta cheese: 55 degrees F, goat cheese: 58 degrees F, grated cheese: 57 degrees F, sausage gravy: 50-54 degrees F, country gravy: 51 degrees F, cooked zucchini: 49 degrees F. 11/10/16: cream cheese: 57 degrees F, whole shell eggs:48 - 55 degrees F, diced tomatoes: 45-46 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see VCD sheet. 11/14/16: Breakfast station prep refrigerator: whole shell eggs had internal temperature of 52 degrees F and diced ham measured 56 degrees F. Both eggs and ham were voluntarily discarded. Italian sausage in this refrigerator measured 49 degrees F. Saute prep refrigerator: fried tofu: 44 degrees F and feta cheese: 46 degrees F. Salad prep refrigerator: sour cream and blue cheese dressing measured 43 degrees F.
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)
Chicken soup in large plastic covered container in walk-in refrigerator. Unknown when finished cooking, but one employee said it was made yesterday. Soup voluntarily discarded. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes. Approved cooling methods/ log provided today. 11/10/16: Chicken soup in large plastic container covered with plastic wrap finished cooking yesterday at 7:45 a.m. measured 45 degrees F. Black beans in plastic container covered with plastic wrap finished cooking at 10: a.m. yesterday, measured 47 degrees F. Potentially hazardous foods are cooled in plastic containers in ice bath and with cooling wands, per chef. Utilize rapid cooling log provided at 11/8/10 inspection to achieve proper rapid cooling log. Discussed using shallow metal pans along with ice baht and cooling stick methods.
The department's words
CHSC 114002 Chicken soup in large plastic covered container in walk-in refrigerator. Unknown when finished cooking, but one employee said it was made yesterday. Soup voluntarily discarded. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes. Approved cooling methods/ log provided today. 11/10/16: Chicken soup in large plastic container covered with plastic wrap finished cooking yesterday at 7:45 a.m. measured 45 degrees F. Black beans in plastic container covered with plastic wrap finished cooking at 10: a.m. yesterday, measured 47 degrees F. Potentially hazardous foods are cooled in plastic containers in ice bath and with cooling wands, per chef. Utilize rapid cooling log provided at 11/8/10 inspection to achieve proper rapid cooling log. Discussed using shallow metal pans along with ice baht and cooling stick methods.
Corrected during the inspection
Live cockroach observed in metal cabinet with bleach and spray bottle. Dead insects observed in sticky trap in same cabinet. Eliminate cockroaches by safe, legal effective means. 11/14/16: One dead cockroach observed in built-in metal box at entrance to kitchen.
The department's words
CHSC 114259.1 Live cockroach observed in metal cabinet with bleach and spray bottle. Dead insects observed in sticky trap in same cabinet. Eliminate cockroaches by safe, legal effective means. 11/14/16: One dead cockroach observed in built-in metal box at entrance to kitchen.
Clean equipment with accumulated food debris, such as oven roaster. Replace torn gasket at three-door refrigerator behind-the-counter. Replace plastic component that is cracked in several places on juice machine at behind-the-counter area within one month. Replace missing Amana microwave handle within one month. Observe gauze like tape wrapped around and hanging from ladle stored in prep refrigerator insert pan. Ladle handle not in good condition and was voluntarily discarded.
The department's words
CHSC 114175 Clean equipment with accumulated food debris, such as oven roaster. Replace torn gasket at three-door refrigerator behind-the-counter. Replace plastic component that is cracked in several places on juice machine at behind-the-counter area within one month. Replace missing Amana microwave handle within one month. Observe gauze like tape wrapped around and hanging from ladle stored in prep refrigerator insert pan. Ladle handle not in good condition and was voluntarily discarded.
Thermometers missing in several refrigerators 11/14/16: Thermometer missing from sauté prep refrigerator.
The department's words
CHSC 114157 Thermometers missing in several refrigerators 11/14/16: Thermometer missing from sauté prep refrigerator.
Wiping cloth observed on food contact surfaces.
The department's words
CHSC 114185.1 Wiping cloth observed on food contact surfaces.
Corrected during the inspection
Show 2 more
Grease observed on ground by tallow bin. Clean ground and properly maintain grease in tallow bin.
The department's words
CHSC 114245.1 Grease observed on ground by tallow bin. Clean ground and properly maintain grease in tallow bin.
Observed knives with wet and dry food debris in metal drawer. Utensils shall only be stored after they have been washed, rinse, and sanitized. Knives removed from drawer.
The department's words
CHSC 114115 Observed knives with wet and dry food debris in metal drawer. Utensils shall only be stored after they have been washed, rinse, and sanitized. Knives removed from drawer.
Corrected during the inspection
EarlierNov 10, 2016Follow-up inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Prep refrigerators at cook line all had major temperature violations. Adjust/repair all prep refrigerators. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see voluntary condemnation and destruction sheet for itemized list. Potentially hazardous foods in the danger zone included Swiss cheese: 58 degrees F, prawns: 49 degrees F, sliced tomatoes: 51 degrees F, blue cheese: 60 degrees F, Caesar dressing: 53 degrees F, feta cheese: 55 degrees F, goat cheese: 58 degrees F, grated cheese: 57 degrees F, sausage gravy: 50-54 degrees F, country gravy: 51 degrees F, cooked zucchini: 49 degrees F. 11/10/16: cream cheese: 57 degrees F, whole shell eggs:48 - 55 degrees F, diced tomatoes: 45-46 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Prep refrigerators at cook line all had major temperature violations. Adjust/repair all prep refrigerators. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see voluntary condemnation and destruction sheet for itemized list. Potentially hazardous foods in the danger zone included Swiss cheese: 58 degrees F, prawns: 49 degrees F, sliced tomatoes: 51 degrees F, blue cheese: 60 degrees F, Caesar dressing: 53 degrees F, feta cheese: 55 degrees F, goat cheese: 58 degrees F, grated cheese: 57 degrees F, sausage gravy: 50-54 degrees F, country gravy: 51 degrees F, cooked zucchini: 49 degrees F. 11/10/16: cream cheese: 57 degrees F, whole shell eggs:48 - 55 degrees F, diced tomatoes: 45-46 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see VCD sheet.
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
Chicken soup in large plastic covered container in walk-in refrigerator. Unknown when finished cooking, but one employee said it was made yesterday. Soup voluntarily discarded. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes. Approved cooling methods/ log provided today. 11/10/16: Chicken soup in large plastic container covered with plastic wrap finished cooking yesterday at 7:45 a.m. measured 45 degrees F. Black beans in plastic container covered with plastic wrap finished cooking at 10:00 a.m. yesterday, measured 47 degrees F. Potentially hazardous foods are cooled in plastic containers in ice bath and with cooling wands, per chef. Utilize rapid cooling log provided at 11/8/16 inspection to achieve proper rapid cooling log. Discussed using shallow metal pans along with ice bath and cooling stick methods.
The department's words
CHSC 114002 Chicken soup in large plastic covered container in walk-in refrigerator. Unknown when finished cooking, but one employee said it was made yesterday. Soup voluntarily discarded. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes. Approved cooling methods/ log provided today. 11/10/16: Chicken soup in large plastic container covered with plastic wrap finished cooking yesterday at 7:45 a.m. measured 45 degrees F. Black beans in plastic container covered with plastic wrap finished cooking at 10:00 a.m. yesterday, measured 47 degrees F. Potentially hazardous foods are cooled in plastic containers in ice bath and with cooling wands, per chef. Utilize rapid cooling log provided at 11/8/16 inspection to achieve proper rapid cooling log. Discussed using shallow metal pans along with ice bath and cooling stick methods.
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)
Provide hot water at janitorial sink and two-compartment warewashing sink. Cold water also needed at 2-compartment warewashing sink
The department's words
CHSC 114192 Provide hot water at janitorial sink and two-compartment warewashing sink. Cold water also needed at 2-compartment warewashing sink
Corrected during the inspection
Live cockroach observed in metal cabinet with bleach and spray bottle. Dead insects observed in sticky trap in same cabinet. Eliminate cockroaches by safe, legal effective means.
The department's words
CHSC 114259.1 Live cockroach observed in metal cabinet with bleach and spray bottle. Dead insects observed in sticky trap in same cabinet. Eliminate cockroaches by safe, legal effective means.
Clean equipment with accumulated food debris, such as oven roaster. Replace torn gasket at three-door refrigerator behind-the-counter. Replace plastic component that is cracked in several places on juice machine at behind-the-counter area within one month. Replace missing Amana microwave handle within one month. Observe gauze like tape wrapped around and hanging from ladle stored in prep refrigerator insert pan. Ladle handle not in good condition and was voluntarily discarded.
The department's words
CHSC 114175 Clean equipment with accumulated food debris, such as oven roaster. Replace torn gasket at three-door refrigerator behind-the-counter. Replace plastic component that is cracked in several places on juice machine at behind-the-counter area within one month. Replace missing Amana microwave handle within one month. Observe gauze like tape wrapped around and hanging from ladle stored in prep refrigerator insert pan. Ladle handle not in good condition and was voluntarily discarded.
Thermometers missing in several refrigerators.
The department's words
CHSC 114157 Thermometers missing in several refrigerators.
Wiping cloth observed on food contact surfaces.
The department's words
CHSC 114185.1 Wiping cloth observed on food contact surfaces.
Show 2 more
Grease observed on ground by tallow bin. Clean ground and properly maintain grease in tallow bin.
The department's words
CHSC 114245.1 Grease observed on ground by tallow bin. Clean ground and properly maintain grease in tallow bin.
Observed knives with wet and dry food debris in metal drawer. Utensils shall only be stored after they have been washed, rinse, and sanitized. Knives removed from drawer.
The department's words
CHSC 114115 Observed knives with wet and dry food debris in metal drawer. Utensils shall only be stored after they have been washed, rinse, and sanitized. Knives removed from drawer.
EarlierNov 8, 2016Routine inspectionYellow placard
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Prep refrigerators at cook line all had major temperature violations. Adjust/repair all prep refrigerators. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see voluntary condemnation and destruction sheet for itemized list. Potentially hazardous foods in the danger zone included Swiss cheese: 58 degrees F, prawns: 49 degrees F, sliced tomatoes: 51 degrees F, blue cheese: 60 degrees F, Caesar dressing: 53 degrees F, feta cheese: 55 degrees F, goat cheese: 58 degrees F, grated cheese: 57 degrees F, sausage gravy: 50-54 degrees F, country gravy: 51 degrees F, cooked zucchini: 49 degrees F.
The department's words
CHSC 113996 Prep refrigerators at cook line all had major temperature violations. Adjust/repair all prep refrigerators. All potentially hazardous foods at or above 50 degrees F voluntarily discarded - see voluntary condemnation and destruction sheet for itemized list. Potentially hazardous foods in the danger zone included Swiss cheese: 58 degrees F, prawns: 49 degrees F, sliced tomatoes: 51 degrees F, blue cheese: 60 degrees F, Caesar dressing: 53 degrees F, feta cheese: 55 degrees F, goat cheese: 58 degrees F, grated cheese: 57 degrees F, sausage gravy: 50-54 degrees F, country gravy: 51 degrees F, cooked zucchini: 49 degrees F.
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
Chicken soup in large plastic covered container in walk-in refrigerator. Unknown when finished cooking, but one employee said it was made yesterday. Soup voluntarily discarded. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes. approved cooling methods/ log provided today.
The department's words
CHSC 114002 Chicken soup in large plastic covered container in walk-in refrigerator. Unknown when finished cooking, but one employee said it was made yesterday. Soup voluntarily discarded. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled within required timeframes. approved cooling methods/ log provided today.
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
Provide hot water at janitorial sink and two-compartment warewashing sink. Cold water also needed at 2-compartment warewashing sink
The department's words
CHSC 114192 Provide hot water at janitorial sink and two-compartment warewashing sink. Cold water also needed at 2-compartment warewashing sink
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)
At least three CA food handler cards are expired. All food handlers without a valid CA food handler card shall obtain one within 30 days. Handout provided.
The department's words
CHSC 113948 At least three CA food handler cards are expired. All food handlers without a valid CA food handler card shall obtain one within 30 days. Handout provided.
Employee drinking from open glass in kitchen.
The department's words
CHSC 113977 Employee drinking from open glass in kitchen.
Corrected during the inspection
Live cockroach observed in metal cabinet with bleach and spray bottle. Dead insects observed in sticky trap in same cabinet. Eliminate cockroaches by safe, legal effective means.
The department's words
CHSC 114259.1 Live cockroach observed in metal cabinet with bleach and spray bottle. Dead insects observed in sticky trap in same cabinet. Eliminate cockroaches by safe, legal effective means.
Clean equipment with accumulated food debris, such as oven roaster. Replace torn gasket at three-door refrigerator behind-the-counter. Replace plastic component that is cracked in several places on juice machine at behind-the-counter area within one month. Replace missing Amana microwave handle within one month. Observe gauze like tape wrapped around and hanging from ladle stored in prep refrigerator insert pan. Ladle handle not in good condition and was voluntarily discarded.
The department's words
CHSC 114175 Clean equipment with accumulated food debris, such as oven roaster. Replace torn gasket at three-door refrigerator behind-the-counter. Replace plastic component that is cracked in several places on juice machine at behind-the-counter area within one month. Replace missing Amana microwave handle within one month. Observe gauze like tape wrapped around and hanging from ladle stored in prep refrigerator insert pan. Ladle handle not in good condition and was voluntarily discarded.
Thermometers missing in several refrigerators.
The department's words
CHSC 114157 Thermometers missing in several refrigerators.
Show 3 more
Wiping cloth observed on food contact surfaces.
The department's words
CHSC 114185.1 Wiping cloth observed on food contact surfaces.
Grease observed on ground by tallow bin. Clean ground and properly maintain grease in tallow bin.
The department's words
CHSC 114245.1 Grease observed on ground by tallow bin. Clean ground and properly maintain grease in tallow bin.
Observed knives with wet and dry food debris in metal drawer. Utensils shall only be stored after they have been washed, rinse, and sanitized. Knives removed from drawer.
The department's words
CHSC 114115 Observed knives with wet and dry food debris in metal drawer. Utensils shall only be stored after they have been washed, rinse, and sanitized. Knives removed from drawer.
EarlierJul 22, 2014Follow-up inspectionCase Opened
28 violations listed, 0 marked critical.
Not critical (28)
Most recent inspection report not available to view. Maintain copy of most recent inspection report onsite. Inform person in charge where most recent copy is kept.
The department's words
CHSC 113725.1 Most recent inspection report not available to view. Maintain copy of most recent inspection report onsite. Inform person in charge where most recent copy is kept.
Corrected during the inspection
Only one food hander card available to view. All food handlers shall have a valid certified food handler card. Any employee that does not have a valid certified food handling card shall obtain one within 30 days. Inform person in charge where copies of certified food handler cards are kept.
The department's words
CHSC 113948 Only one food hander card available to view. All food handlers shall have a valid certified food handler card. Any employee that does not have a valid certified food handling card shall obtain one within 30 days. Inform person in charge where copies of certified food handler cards are kept.
Corrected during the inspection
Observed garbage can in front of hand wash sink. Do not obstruct garbage can.
The department's words
CHSC 113953.1 Observed garbage can in front of hand wash sink. Do not obstruct garbage can.
Corrected during the inspection
All food handlers shall wear hair restraints.
The department's words
CHSC 113969 All food handlers shall wear hair restraints.
Corrected during the inspection
Observed potentially hazardous foods from 44-47 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed potentially hazardous foods from 44-47 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Corrected during the inspection
Show 23 more
No paper towels available at main kitchen hand wash sink. Mount a commercial paper towel dispenser adjacent to hand wash sink. 7/22/14: Paper towels available on nearby shelf. Mount commercial dispenser to wall adjacent hand wash sink.
The department's words
CHSC 113953.2 No paper towels available at main kitchen hand wash sink. Mount a commercial paper towel dispenser adjacent to hand wash sink. 7/22/14: Paper towels available on nearby shelf. Mount commercial dispenser to wall adjacent hand wash sink.
Observed vacuum packed tuna steaks (49 degrees F) thawing in container of water on two-compartment sink drainboard and package of ground turkey (30 degrees F) thawing on same drainboard. Observed raw turkey (46 degrees F) in plastic container with water and spices in one of compartments of two- compartment sink. These were all observed at beginnig of inspection and were all there for most of inspection. By end of inspection, only the turkey was still thawing in sink and was 48 degrees Fahrenheit.
The department's words
CHSC 114020 Observed vacuum packed tuna steaks (49 degrees F) thawing in container of water on two-compartment sink drainboard and package of ground turkey (30 degrees F) thawing on same drainboard. Observed raw turkey (46 degrees F) in plastic container with water and spices in one of compartments of two- compartment sink. These were all observed at beginnig of inspection and were all there for most of inspection. By end of inspection, only the turkey was still thawing in sink and was 48 degrees Fahrenheit.
Corrected during the inspection
Shellfish tags are not in chronological order. Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Shellfish tags are not in chronological order. Maintain shellfish tags in chronological order.
Corrected during the inspection
Provide thermometers for refrigerators where missing, such as one door prep refrigerator. Replace broken thermometer in far right prep refrigerator.
The department's words
CHSC 114157 Provide thermometers for refrigerators where missing, such as one door prep refrigerator. Replace broken thermometer in far right prep refrigerator.
Corrected during the inspection
Clean interior of microwave to remove food splash. Clean interior of Southern Pride roaster to remove burnt food debris. Clean Montague ovens and stoves. Clean bottom drawer at baking station to remove debris. Repeat violation form last inspection. Replace missing griddle knobs. Place guard on ice machine. Remove yellow tape from microwave open button and from slicer. Observed ~ 3/4 inch gap between gasket and refrigerator of one door unit. Provide tight seal. All equipment shall be in good operating order. 7/22/14: Gap still exists between door gasket and refrigerator. Eliminate gap. No potentially hazardous foods in this unit at time of inspection. Continue cleaning interiors of cooking equipment to remove charred food debris and grease from roaster.
The department's words
CHSC 114175 Clean interior of microwave to remove food splash. Clean interior of Southern Pride roaster to remove burnt food debris. Clean Montague ovens and stoves. Clean bottom drawer at baking station to remove debris. Repeat violation form last inspection. Replace missing griddle knobs. Place guard on ice machine. Remove yellow tape from microwave open button and from slicer. Observed ~ 3/4 inch gap between gasket and refrigerator of one door unit. Provide tight seal. All equipment shall be in good operating order. 7/22/14: Gap still exists between door gasket and refrigerator. Eliminate gap. No potentially hazardous foods in this unit at time of inspection. Continue cleaning interiors of cooking equipment to remove charred food debris and grease from roaster.
Observed ground cooked meat at 48 degrees Fahrenheit in prep refrigerator to left of 10 burner stove. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed ground cooked meat at 48 degrees Fahrenheit in prep refrigerator to left of 10 burner stove. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Corrected during the inspection
Clean walk-in shelving to remove white, encrusted material.
The department's words
CHSC 114175 Clean walk-in shelving to remove white, encrusted material.
Corrected during the inspection
Clean walls by freezer to remove brown splatter. Clean floor by ice cream freezer. Remove yellow, puffy material from wall in dry storage alcove. Replace broken FRP strip in dry storage alcove. Observed heavy accumulation of dust on light fixtures above food prep refrigerators. A lot of dust is hanging from these light fixtures and can potentially drop down onto plates below light fixtures, as well as food contact surfaces. Thoruighy clean light fixtures, including hanging mechanisms. 7/22/14: Clean walls to remove brown splatter to right of freezer. Clean floor by ice cream freezer.
The department's words
CHSC 114257 Clean walls by freezer to remove brown splatter. Clean floor by ice cream freezer. Remove yellow, puffy material from wall in dry storage alcove. Replace broken FRP strip in dry storage alcove. Observed heavy accumulation of dust on light fixtures above food prep refrigerators. A lot of dust is hanging from these light fixtures and can potentially drop down onto plates below light fixtures, as well as food contact surfaces. Thoruighy clean light fixtures, including hanging mechanisms. 7/22/14: Clean walls to remove brown splatter to right of freezer. Clean floor by ice cream freezer.
Defrost ice cream freezer to remove ice accumulation.
The department's words
CHSC 114175 Defrost ice cream freezer to remove ice accumulation.
Corrected during the inspection
Replace burnt out bulbs above food prep refrigerators.
The department's words
CHSC 114252 Replace burnt out bulbs above food prep refrigerators.
Corrected during the inspection
No water comes out of one compartment sink to right of dishwasher. Handle is missing. Replace missing handle. Provide an adequate supply of hot and cold water. Hot water shall be a minimum of 120 degrees Fahrenheit.
The department's words
CHSC 114192 No water comes out of one compartment sink to right of dishwasher. Handle is missing. Replace missing handle. Provide an adequate supply of hot and cold water. Hot water shall be a minimum of 120 degrees Fahrenheit.
Corrected during the inspection
Food container and potato on floor in alcove. food conatiers on walk-in refigerator floor. Store food at least six inches above the floor.
The department's words
CHSC 114047 Food container and potato on floor in alcove. food conatiers on walk-in refigerator floor. Store food at least six inches above the floor.
Corrected during the inspection
No toilet paper in left toilet stall. Toilet paper shall be provided in permanently installed dispensers.
The department's words
CHSC 114250 No toilet paper in left toilet stall. Toilet paper shall be provided in permanently installed dispensers.
Corrected during the inspection
Observed two Conti machines on shelving. One is in plastic wrap. Remove equipment that is inoperable or is no longer used. If you plan to use these pieces of equipment, submit specification sheets for approval.
The department's words
CHSC 114257.1 Observed two Conti machines on shelving. One is in plastic wrap. Remove equipment that is inoperable or is no longer used. If you plan to use these pieces of equipment, submit specification sheets for approval.
Observed sheet pans on top of garbage can by dishwasher. Do not store anything on garbage cans as this can lead to cross contamination.
The department's words
CHSC 114119 Observed sheet pans on top of garbage can by dishwasher. Do not store anything on garbage cans as this can lead to cross contamination.
Corrected during the inspection
Observed opening above ceiling fan that is large enough for vermin to enter. Sky can be seen through opening. Provide cover to prevent entrance of vermin.
The department's words
CHSC 114259 Observed opening above ceiling fan that is large enough for vermin to enter. Sky can be seen through opening. Provide cover to prevent entrance of vermin.
Corrected during the inspection
Observed potentially hazardous foods from 47-53 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods at or above 50 degrees Fahnreheit were voluntarily discarded - see voluntary condemnation and destruction sheet for list of foods.
The department's words
CHSC 113996 Observed potentially hazardous foods from 47-53 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods at or above 50 degrees Fahnreheit were voluntarily discarded - see voluntary condemnation and destruction sheet for list of foods.
Observed apron hanging from utensil storage shelving post. Bottom of apron was touching inside of garbage can. Do not store clothing on shelving. Store employee belongings and uniforms in lockers or other suitable facilities.
The department's words
CHSC 114256.1 Observed apron hanging from utensil storage shelving post. Bottom of apron was touching inside of garbage can. Do not store clothing on shelving. Store employee belongings and uniforms in lockers or other suitable facilities.
None of the three wiping cloth contiers had appropriate sanitizer concentration. One container had 100 ppm quaternary ammonium. Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 None of the three wiping cloth contiers had appropriate sanitizer concentration. One container had 100 ppm quaternary ammonium. Provide a minimum of 200 ppm quaternary ammonium.
Hot water turned off at hand wash sink and two compartment food prep sink because of leak at two compartment sink. Only one shut off switch for both sinks. Repair plumbing immediately. Provide a minimum of 120 degrees Fahrenheit water at two-compartment sink and a minimum of 100 degrees Fahrenheit water at hand wash sink.
The department's words
CHSC 114190 Hot water turned off at hand wash sink and two compartment food prep sink because of leak at two compartment sink. Only one shut off switch for both sinks. Repair plumbing immediately. Provide a minimum of 120 degrees Fahrenheit water at two-compartment sink and a minimum of 100 degrees Fahrenheit water at hand wash sink.
Hot water turned off at hand wash sink and two compartment food prep sink because of leak at two compartment sink. Only one shut off switch for both sinks. Repair plumbing immediately. Provide a minimum of 120 degrees Fahrenheit water at two-compartment sink and a minimum of 100 degrees Fahrenheit water at hand wash sink.
The department's words
CHSC 114192 Hot water turned off at hand wash sink and two compartment food prep sink because of leak at two compartment sink. Only one shut off switch for both sinks. Repair plumbing immediately. Provide a minimum of 120 degrees Fahrenheit water at two-compartment sink and a minimum of 100 degrees Fahrenheit water at hand wash sink.
Observed two flats of whole shell eggs sitting on top of butcher block table. External temperatures ranged from 46 -56 degrees Fahrenheit. Internal temperature of one egg was 51 degrees Fahrenheit. Top flat of eggs wtih warmer egg temepratures was voluntarily discarded.
The department's words
CHSC 113996 Observed two flats of whole shell eggs sitting on top of butcher block table. External temperatures ranged from 46 -56 degrees Fahrenheit. Internal temperature of one egg was 51 degrees Fahrenheit. Top flat of eggs wtih warmer egg temepratures was voluntarily discarded.
Corrected during the inspection
Provide shatterproof light guards above food prep refrigerators where missing, such as lights above prep refrigerators on left side across from cookline.
The department's words
CHSC 114252.1 Provide shatterproof light guards above food prep refrigerators where missing, such as lights above prep refrigerators on left side across from cookline.
EarlierJul 9, 2014Routine inspectionViolation(s) Found
29 violations listed, 0 marked critical.
Not critical (29)
Observed opening above ceiling fan that is large enough for vermin to enter. Sky can be seen through opening. Provide cover to prevent entrance of vermin.
The department's words
CHSC 114259 Observed opening above ceiling fan that is large enough for vermin to enter. Sky can be seen through opening. Provide cover to prevent entrance of vermin.
Most recent inspection report not available to view. Maintain copy of most recent inspection report onsite. Inform person in charge where most recent copy is kept.
The department's words
CHSC 113725.1 Most recent inspection report not available to view. Maintain copy of most recent inspection report onsite. Inform person in charge where most recent copy is kept.
Only one food hander card available to view. All food handlers shall have a valid certified food handler card. Any employee that does not have a valid certified food handling card shall obtain one within 30 days. Inform person in charge where copies of certified food handler cards are kept.
The department's words
CHSC 113948 Only one food hander card available to view. All food handlers shall have a valid certified food handler card. Any employee that does not have a valid certified food handling card shall obtain one within 30 days. Inform person in charge where copies of certified food handler cards are kept.
Observed ice cream scooper in hand wash sink. Do not store anything in hand wash sinks.
The department's words
CHSC 113953.1 Observed ice cream scooper in hand wash sink. Do not store anything in hand wash sinks.
Corrected during the inspection
Observed garbage can in front of hand wash sink. Do not obstruct garbage can.
The department's words
CHSC 113953.1 Observed garbage can in front of hand wash sink. Do not obstruct garbage can.
Show 24 more
All food handlers shall wear hair restraints.
The department's words
CHSC 113969 All food handlers shall wear hair restraints.
Whole shell eggs in insert pan of pantry station prep refrigerator ranged from 40- 58 degrees Fahrenheit. Eggs were stacked too high in insert pan causing top layers to enter temperature danger zone. Whole shell eggs in bottom of this prep refrigerator observed at 46-48 degrees Fahrenheit. Maintain whole shell eggs at or below 45 degrees Fahrenheit. Whole shell eggs found at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Whole shell eggs in insert pan of pantry station prep refrigerator ranged from 40- 58 degrees Fahrenheit. Eggs were stacked too high in insert pan causing top layers to enter temperature danger zone. Whole shell eggs in bottom of this prep refrigerator observed at 46-48 degrees Fahrenheit. Maintain whole shell eggs at or below 45 degrees Fahrenheit. Whole shell eggs found at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet.
Corrected during the inspection
Observed potentially hazardous foods from 44-47 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed potentially hazardous foods from 44-47 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Observed open container of buttermilk (71 degrees Fahrenheit) sitting on top of sheet pan that was located on mixer. Buttermilk was voluntarily discarded down the drain -see voluntary condemnation and destruction sheet. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed open container of buttermilk (71 degrees Fahrenheit) sitting on top of sheet pan that was located on mixer. Buttermilk was voluntarily discarded down the drain -see voluntary condemnation and destruction sheet. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Corrected during the inspection
No paper towels inside dispenser. Maintain paper towels inside dispenser to encourage proper hand washing.
The department's words
CHSC 113953.2 No paper towels inside dispenser. Maintain paper towels inside dispenser to encourage proper hand washing.
Corrected during the inspection
No paper towels available at main kitchen hand wash sink. Mount a commercial paper towel dispenser adjacent to hand wash sink.
The department's words
CHSC 113953.2 No paper towels available at main kitchen hand wash sink. Mount a commercial paper towel dispenser adjacent to hand wash sink.
Observed vacuum packed tuna steaks (49 degrees F) thawing in container of water on two-compartment sink drainboard and package of ground turkey (30 degrees F) thawing on same drainboard. Observed raw turkey (46 degrees F) in plastic container with water and spices in one of compartments of two- compartment sink. These were all observed at beginnig of inspection and were all there for most of inspection. By end of inspection, only the turkey was still thawing in sink and was 48 degrees Fahrenheit.
The department's words
CHSC 114020 Observed vacuum packed tuna steaks (49 degrees F) thawing in container of water on two-compartment sink drainboard and package of ground turkey (30 degrees F) thawing on same drainboard. Observed raw turkey (46 degrees F) in plastic container with water and spices in one of compartments of two- compartment sink. These were all observed at beginnig of inspection and were all there for most of inspection. By end of inspection, only the turkey was still thawing in sink and was 48 degrees Fahrenheit.
Shellfish tags are not in chronological order. Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Shellfish tags are not in chronological order. Maintain shellfish tags in chronological order.
Observed food handler holding wiping cloth in hand and placed hand in garbage can to throw something away. Food handler did not wash hands and used that wiping cloth to wipe prep refrigerator cutting board. Instructed food handler to wash his hands and to sanitize cutting board wiht wiping cloth that has appropriate concetration of sanitizer.
The department's words
CHSC 114115 Observed food handler holding wiping cloth in hand and placed hand in garbage can to throw something away. Food handler did not wash hands and used that wiping cloth to wipe prep refrigerator cutting board. Instructed food handler to wash his hands and to sanitize cutting board wiht wiping cloth that has appropriate concetration of sanitizer.
Corrected during the inspection
Provide thermometers for refrigerators where missing, such as one door prep refrigerator. Replace broken thermometer in far right prep refrigerator.
The department's words
CHSC 114157 Provide thermometers for refrigerators where missing, such as one door prep refrigerator. Replace broken thermometer in far right prep refrigerator.
Wiping cloth container by cookline did not have any sanitizer. Wiping cloth in this container was used to wipe cutting board on food prep refrigerator after observing a food handler use a contaminated wiping cloth on this cutting board. A food handler placed adequate sanitizer in wiping cloth container and immersed a clean wiping cloth into container and wiped cutting board.
The department's words
CHSC 114185.1 Wiping cloth container by cookline did not have any sanitizer. Wiping cloth in this container was used to wipe cutting board on food prep refrigerator after observing a food handler use a contaminated wiping cloth on this cutting board. A food handler placed adequate sanitizer in wiping cloth container and immersed a clean wiping cloth into container and wiped cutting board.
Corrected during the inspection
Clean interior of microwave to remove food splash. Clean interior of Southern Pride roaster to remove burnt food debris. Clean Montague ovens and stoves. Clean bottom drawer at baking station to remove debris. Repeat violation form last inspection. Replace missing griddle knobs. Place guard on ice machine. Remove yellow tape from microwave open button and from slicer. Observed ~ 3/4 inch gap between gasket and refrigerator of one door unit. Provide tight seal. All equipment shall be in good operating order.
The department's words
CHSC 114175 Clean interior of microwave to remove food splash. Clean interior of Southern Pride roaster to remove burnt food debris. Clean Montague ovens and stoves. Clean bottom drawer at baking station to remove debris. Repeat violation form last inspection. Replace missing griddle knobs. Place guard on ice machine. Remove yellow tape from microwave open button and from slicer. Observed ~ 3/4 inch gap between gasket and refrigerator of one door unit. Provide tight seal. All equipment shall be in good operating order.
Observed ground cooked meat at 48 degrees Fahrenheit in prep refrigerator to left of 10 burner stove. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed ground cooked meat at 48 degrees Fahrenheit in prep refrigerator to left of 10 burner stove. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Clean walk-in shelving to remove white, encrusted material.
The department's words
CHSC 114175 Clean walk-in shelving to remove white, encrusted material.
Clean walls by freezer to remove brown splatter. Clean floor by ice cream freezer. Remove yellow, puffy material from wall in dry storage alcove. Replace broken FRP strip in dry storage alcove. Observed heavy accumulation of dust on light fixtures above food prep refrigerators. A lot of dust is hanging from these light fixtures and can potentially drop down onto plates below light fixtures, as well as food contact surfaces. Thoroughly clean light fixtures, including hanging mechanisms.
The department's words
CHSC 114257 Clean walls by freezer to remove brown splatter. Clean floor by ice cream freezer. Remove yellow, puffy material from wall in dry storage alcove. Replace broken FRP strip in dry storage alcove. Observed heavy accumulation of dust on light fixtures above food prep refrigerators. A lot of dust is hanging from these light fixtures and can potentially drop down onto plates below light fixtures, as well as food contact surfaces. Thoroughly clean light fixtures, including hanging mechanisms.
Defrost ice cream freezer to remove ice accumulation.
The department's words
CHSC 114175 Defrost ice cream freezer to remove ice accumulation.
Replace burnt out bulbs above food prep refrigerators.
The department's words
CHSC 114252 Replace burnt out bulbs above food prep refrigerators.
One of piece of chicken cooked above 165 degrees Fahrenheit. Another piece of chicken was cooked to 135 degrees Fahrenheit. Chicken was placed back on griddle and then placed in salamander and was heated to 165 degrees Fahrenheit. Chicken shall be cooked to a minimum of 165 degrees Fahrenheit.
The department's words
CHSC 114004 One of piece of chicken cooked above 165 degrees Fahrenheit. Another piece of chicken was cooked to 135 degrees Fahrenheit. Chicken was placed back on griddle and then placed in salamander and was heated to 165 degrees Fahrenheit. Chicken shall be cooked to a minimum of 165 degrees Fahrenheit.
Corrected during the inspection
No water comes out of one compartment sink to right of dishwasher. Handle is missing. Replace missing handle. Provide an adequate supply of hot and cold water. Hot water shall be a minimum of 120 degrees Fahrenheit.
The department's words
CHSC 114192 No water comes out of one compartment sink to right of dishwasher. Handle is missing. Replace missing handle. Provide an adequate supply of hot and cold water. Hot water shall be a minimum of 120 degrees Fahrenheit.
Food container and potato on floor in alcove. food conatiers on walk-in refrigerator floor. Store food at least six inches above the floor.
The department's words
CHSC 114047 Food container and potato on floor in alcove. food conatiers on walk-in refrigerator floor. Store food at least six inches above the floor.
No toilet paper in left toilet stall. Toilet paper shall be provided in permanently installed dispensers.
The department's words
CHSC 114250 No toilet paper in left toilet stall. Toilet paper shall be provided in permanently installed dispensers.
Observed two Conti machines on shelving. One is in plastic wrap. Remove equipment that is inoperable or is no longer used. If you plan to use these pieces of equipment, submit specification sheets for approval.
The department's words
CHSC 114257.1 Observed two Conti machines on shelving. One is in plastic wrap. Remove equipment that is inoperable or is no longer used. If you plan to use these pieces of equipment, submit specification sheets for approval.
Observed sheet pans on top of garbage can by dishwasher. Do not store anything on garbage cans as this can lead to cross contamination.
The department's words
CHSC 114119 Observed sheet pans on top of garbage can by dishwasher. Do not store anything on garbage cans as this can lead to cross contamination.
Observed food handler holding wiping cloth and garbage in hands. Food handler placed hand into garbage and then proceeded to wipe cutting board with wiping cloth. Any time a food handler's hands are contaminated, he must wash his hands.
The department's words
CHSC 113953.3 Observed food handler holding wiping cloth and garbage in hands. Food handler placed hand into garbage and then proceeded to wipe cutting board with wiping cloth. Any time a food handler's hands are contaminated, he must wash his hands.
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)
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About this record
Search the county's inspection lookup for the name or license number L10067.
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.