At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jan 20, 2021
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We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
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For Eduardo's' team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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
LatestJan 20, 2021Routine inspectionGreen placard
This one: Green placard, inspected Jan 20, 2021.
No violations listed in the data.
EarlierDec 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 2 pans of quiche cooling without intervention at 103F on counter. Discussion with operator determined that it was made ~1hr. ago. Follow SOP written with Inspector Ward in 2019 -- rapidly cool by placing inside fridge when temperature reaches 135F. Use probe thermometer to ensure PHF cools from 135-70F within 2 hrs. and 70-41F within 4 hrs. Operator immediately moved quiches to fridge.
The department's words
CHSC 114002.1 Observed 2 pans of quiche cooling without intervention at 103F on counter. Discussion with operator determined that it was made ~1hr. ago. Follow SOP written with Inspector Ward in 2019 -- rapidly cool by placing inside fridge when temperature reaches 135F. Use probe thermometer to ensure PHF cools from 135-70F within 2 hrs. and 70-41F within 4 hrs. Operator immediately moved quiches to fridge.
EarlierJun 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink located in prep sink-- not accessible easily for handwashing. No handwashing was observed during the inspection because sink was blocked by prep cutting board (lettuce being washed). Handwash sink must be made more accessible to allow for handwashing (when changing gloves, handling money, etc.).
The department's words
CHSC 113953 Hand wash sink located in prep sink-- not accessible easily for handwashing. No handwashing was observed during the inspection because sink was blocked by prep cutting board (lettuce being washed). Handwash sink must be made more accessible to allow for handwashing (when changing gloves, handling money, etc.).
EarlierNov 6, 2019Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 113952
The department's words
Code CHSC 113952
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Code CHSC 114099.4
The department's words
Code CHSC 114099.4
Show 3 more
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Code CHSC 114093
The department's words
Code CHSC 114093
Code CHSC 114012
The department's words
Code CHSC 114012
EarlierNov 7, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
The hand sink (multi-use) in the kitchen was covered. Keep this accessible at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 The hand sink (multi-use) in the kitchen was covered. Keep this accessible at all times to allow for proper hand washing.
Observed potentially hazardous food at unsafe temperatures. Quiche out of temperature was voluntarily discarded at the end of service. Ice added to pooled eggs and shredded cheese or food was moved to a cooler.
The department's words
CHSC 113996 Observed potentially hazardous food at unsafe temperatures. Quiche out of temperature was voluntarily discarded at the end of service. Ice added to pooled eggs and shredded cheese or food was moved to a cooler.
Corrected during the inspection
Observed food improperly cooled and cooled by improper methods. Potatoes that did not reach the proper temperature during the cooling process were voluntarily discarded. Ice wands were added to soups.
The department's words
CHSC 114002 Observed food improperly cooled and cooled by improper methods. Potatoes that did not reach the proper temperature during the cooling process were voluntarily discarded. Ice wands were added to soups.
Corrected during the inspection
Observed many live adult and nymphal cockroaches behind the dishwasher and hot water heater. Exclude roaches, seal cracks and crevices, and clean and sanitize all food contact surfaces.
The department's words
CHSC 114259.1 Observed many live adult and nymphal cockroaches behind the dishwasher and hot water heater. Exclude roaches, seal cracks and crevices, and clean and sanitize all food contact surfaces.
Corrected during the inspection
EarlierNov 2, 2018Follow-up inspectionYellow placard
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous food at unsafe temperatures. Quiche out of temperature was voluntarily discarded at the end of service. Ice added to pooled eggs and shredded cheese or food was moved to a cooler.
The department's words
CHSC 113996 Observed potentially hazardous food at unsafe temperatures. Quiche out of temperature was voluntarily discarded at the end of service. Ice added to pooled eggs and shredded cheese or food was moved to a cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food improperly cooled and cooled by improper methods. Potatoes that did not reach the proper temperature during the cooling process were voluntarily discarded. Ice wands were added to soups.
The department's words
CHSC 114002 Observed food improperly cooled and cooled by improper methods. Potatoes that did not reach the proper temperature during the cooling process were voluntarily discarded. Ice wands were added to soups.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many live adult and nymphal cockroaches behind the dishwasher and hot water heater. Exclude roaches, seal cracks and crevices, and clean and sanitize all food contact surfaces.
The department's words
CHSC 114259.1 Observed many live adult and nymphal cockroaches behind the dishwasher and hot water heater. Exclude roaches, seal cracks and crevices, and clean and sanitize all food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The hand sink (multi-use) in the kitchen was covered. Keep this accessible at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 The hand sink (multi-use) in the kitchen was covered. Keep this accessible at all times to allow for proper hand washing.
EarlierOct 30, 2018Routine inspectionRed placard
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous food at unsafe temperatures. Quiche out of temperature was voluntarily discarded at the end of service. Ice added to pooled eggs and shredded cheese or food was moved to a cooler.
The department's words
CHSC 113996 Observed potentially hazardous food at unsafe temperatures. Quiche out of temperature was voluntarily discarded at the end of service. Ice added to pooled eggs and shredded cheese or food was moved to a cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food improperly cooled and cooled by improper methods. Potatoes that did not reach the proper temperature during the cooling process were voluntarily discarded. Ice wands were added to soups.
The department's words
CHSC 114002 Observed food improperly cooled and cooled by improper methods. Potatoes that did not reach the proper temperature during the cooling process were voluntarily discarded. Ice wands were added to soups.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many live adult and nymphal cockroaches behind the dishwasher and hot water heater. Exclude roaches, seal cracks and crevices, and clean and sanitize all food contact surfaces.
The department's words
CHSC 114259.1 Observed many live adult and nymphal cockroaches behind the dishwasher and hot water heater. Exclude roaches, seal cracks and crevices, and clean and sanitize all food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The hand sink (multi-use) in the kitchen was covered. Keep this accessible at all times to allow for proper hand washing.
The department's words
CHSC 113953.1 The hand sink (multi-use) in the kitchen was covered. Keep this accessible at all times to allow for proper hand washing.
EarlierMay 3, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
4/13/17 The following food was out of temperature: * raw pooled eggs at 50F by grill. Item was originally in an ice bath, but all ice had melted. Eggs were taken out of fridge and pooled less than 2 hours prior * cut melon at 50F in ice bath. Insufficient amount of ice. melon was out of fridge for less than 2 hours * tuna salad at 54F and cut tomatoes at 52F in prep top. These were also taken out of fridge and placed in prep top less than 2 hours prior. Insufficient ice in cold holding prep top * Keep potentially hazardous foods below 41F or above 135F * Items were placed in the fridge to cool 4/18/17 Proper hot/cold holding violation has not been corrected. Observed cooked potatoes at 93-101F. Item was cooked 1.5 hours prior and facility attempted to hot hold on stove but process was not working. Potatoes reheated to 165F and hot held on stove (with higher flame). Observed quiche on counter. Keep potentially hazardous foods above 135F or below 41F. If you want to keep food at ambient temperature, document the time food was taken out of a temperature controlled environment (e.g. cooked, taken out of fridge) and ensure food is discarded within 4 hours (document that time too). Log started today for quiche (cooked at 9:30 today). 4/20/17 Major violation corrected to minor violation. Cut tomatoes at 50F in prep top. Keep potentially hazardous foods (PHFs) below 41F or above 135F.
The department's words
CHSC 113996 4/13/17 The following food was out of temperature: * raw pooled eggs at 50F by grill. Item was originally in an ice bath, but all ice had melted. Eggs were taken out of fridge and pooled less than 2 hours prior * cut melon at 50F in ice bath. Insufficient amount of ice. melon was out of fridge for less than 2 hours * tuna salad at 54F and cut tomatoes at 52F in prep top. These were also taken out of fridge and placed in prep top less than 2 hours prior. Insufficient ice in cold holding prep top * Keep potentially hazardous foods below 41F or above 135F * Items were placed in the fridge to cool 4/18/17 Proper hot/cold holding violation has not been corrected. Observed cooked potatoes at 93-101F. Item was cooked 1.5 hours prior and facility attempted to hot hold on stove but process was not working. Potatoes reheated to 165F and hot held on stove (with higher flame). Observed quiche on counter. Keep potentially hazardous foods above 135F or below 41F. If you want to keep food at ambient temperature, document the time food was taken out of a temperature controlled environment (e.g. cooked, taken out of fridge) and ensure food is discarded within 4 hours (document that time too). Log started today for quiche (cooked at 9:30 today). 4/20/17 Major violation corrected to minor violation. Cut tomatoes at 50F in prep top. Keep potentially hazardous foods (PHFs) below 41F or above 135F.
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierApr 25, 2017Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
4/20/17 Observed a major cooling violation during inspection. Veggie barley soup at 100F and tomato basil soup at 77F cooked about 4 hours prior. Person in charge unsure of when food got to 135F (when cooling time started). Cool from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total). Use thermometers, cooling logs, and rapid cooling methods (ice baths, ice wands, shallow containers) to cool. Check soups with thermometer and stir with ice wand frequently to ensure temperature is decreasing appropriately. Soups discarded. 4/25/17 Minestrone soup cooling in ice baths in bus tubs at 78F. Unclear based on cooling log when cooling time started, but soup was at 110F 2.5 hours prior. Level of ice in ice bath was low, ice in ice bath was partially melted, and ice wands being used sporadically. Cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. 10 gallons of minestrone discarded. Ensure that level of ice in ice bath is as high as the food you are keeping cool. Stir with ice wands regularly (about every 20 minutes). It's not necessary to document time/temperature when potentially hazardous food is above 135, since cooling time starts at 135F.
The department's words
CHSC 114002 4/20/17 Observed a major cooling violation during inspection. Veggie barley soup at 100F and tomato basil soup at 77F cooked about 4 hours prior. Person in charge unsure of when food got to 135F (when cooling time started). Cool from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total). Use thermometers, cooling logs, and rapid cooling methods (ice baths, ice wands, shallow containers) to cool. Check soups with thermometer and stir with ice wand frequently to ensure temperature is decreasing appropriately. Soups discarded. 4/25/17 Minestrone soup cooling in ice baths in bus tubs at 78F. Unclear based on cooling log when cooling time started, but soup was at 110F 2.5 hours prior. Level of ice in ice bath was low, ice in ice bath was partially melted, and ice wands being used sporadically. Cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. 10 gallons of minestrone discarded. Ensure that level of ice in ice bath is as high as the food you are keeping cool. Stir with ice wands regularly (about every 20 minutes). It's not necessary to document time/temperature when potentially hazardous food is above 135, since cooling time starts at 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
4/13/17 The following food was out of temperature: * raw pooled eggs at 50F by grill. Item was originally in an ice bath, but all ice had melted. Eggs were taken out of fridge and pooled less than 2 hours prior * cut melon at 50F in ice bath. Insufficient amount of ice. melon was out of fridge for less than 2 hours * tuna salad at 54F and cut tomatoes at 52F in prep top. These were also taken out of fridge and placed in prep top less than 2 hours prior. Insufficient ice in cold holding prep top * Keep potentially hazardous foods below 41F or above 135F * Items were placed in the fridge to cool 4/18/17 Proper hot/cold holding violation has not been corrected. Observed cooked potatoes at 93-101F. Item was cooked 1.5 hours prior and facility attempted to hot hold on stove but process was not working. Potatoes reheated to 165F and hot held on stove (with higher flame). Observed quiche on counter. Keep potentially hazardous foods above 135F or below 41F. If you want to keep food at ambient temperature, document the time food was taken out of a temperature controlled environment (e.g. cooked, taken out of fridge) and ensure food is discarded within 4 hours (document that time too). Log started today for quiche (cooked at 9:30 today). 4/20/17 Major violation corrected to minor violation. Cut tomatoes at 50F in prep top. Keep potentially hazardous foods (PHFs) below 41F or above 135F.
The department's words
CHSC 113996 4/13/17 The following food was out of temperature: * raw pooled eggs at 50F by grill. Item was originally in an ice bath, but all ice had melted. Eggs were taken out of fridge and pooled less than 2 hours prior * cut melon at 50F in ice bath. Insufficient amount of ice. melon was out of fridge for less than 2 hours * tuna salad at 54F and cut tomatoes at 52F in prep top. These were also taken out of fridge and placed in prep top less than 2 hours prior. Insufficient ice in cold holding prep top * Keep potentially hazardous foods below 41F or above 135F * Items were placed in the fridge to cool 4/18/17 Proper hot/cold holding violation has not been corrected. Observed cooked potatoes at 93-101F. Item was cooked 1.5 hours prior and facility attempted to hot hold on stove but process was not working. Potatoes reheated to 165F and hot held on stove (with higher flame). Observed quiche on counter. Keep potentially hazardous foods above 135F or below 41F. If you want to keep food at ambient temperature, document the time food was taken out of a temperature controlled environment (e.g. cooked, taken out of fridge) and ensure food is discarded within 4 hours (document that time too). Log started today for quiche (cooked at 9:30 today). 4/20/17 Major violation corrected to minor violation. Cut tomatoes at 50F in prep top. Keep potentially hazardous foods (PHFs) below 41F or above 135F.
EarlierApr 20, 2017Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
4/20/17 Observed a major cooling violation during inspection. Veggie barley soup at 100F and tomato basil soup at 77F cooked about 4 hours prior. Person in charge unsure of when food got to 135F (when cooling time started). Cool from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total). Use thermometers, cooling logs, and rapid cooling methods (ice baths, ice wands, shallow containers) to cool. Check soups with thermometer and stir with ice wand frequently to ensure temperature is decreasing appropriately. Soups discarded.
The department's words
CHSC 114002 4/20/17 Observed a major cooling violation during inspection. Veggie barley soup at 100F and tomato basil soup at 77F cooked about 4 hours prior. Person in charge unsure of when food got to 135F (when cooling time started). Cool from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total). Use thermometers, cooling logs, and rapid cooling methods (ice baths, ice wands, shallow containers) to cool. Check soups with thermometer and stir with ice wand frequently to ensure temperature is decreasing appropriately. Soups discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
4/13/17 The following food was out of temperature: * raw pooled eggs at 50F by grill. Item was originally in an ice bath, but all ice had melted. Eggs were taken out of fridge and pooled less than 2 hours prior * cut melon at 50F in ice bath. Insufficient amount of ice. melon was out of fridge for less than 2 hours * tuna salad at 54F and cut tomatoes at 52F in prep top. These were also taken out of fridge and placed in prep top less than 2 hours prior. Insufficient ice in cold holding prep top * Keep potentially hazardous foods below 41F or above 135F * Items were placed in the fridge to cool 4/18/17 Proper hot/cold holding violation has not been corrected. Observed cooked potatoes at 93-101F. Item was cooked 1.5 hours prior and facility attempted to hot hold on stove but process was not working. Potatoes reheated to 165F and hot held on stove (with higher flame). Observed quiche on counter. Keep potentially hazardous foods above 135F or below 41F. If you want to keep food at ambient temperature, document the time food was taken out of a temperature controlled environment (e.g. cooked, taken out of fridge) and ensure food is discarded within 4 hours (document that time too). Log started today for quiche (cooked at 9:30 today). 4/20/17 Major violation corrected to minor violation. Cut tomatoes at 50F in prep top. Keep potentially hazardous foods (PHFs) below 41F or above 135F.
The department's words
CHSC 113996 4/13/17 The following food was out of temperature: * raw pooled eggs at 50F by grill. Item was originally in an ice bath, but all ice had melted. Eggs were taken out of fridge and pooled less than 2 hours prior * cut melon at 50F in ice bath. Insufficient amount of ice. melon was out of fridge for less than 2 hours * tuna salad at 54F and cut tomatoes at 52F in prep top. These were also taken out of fridge and placed in prep top less than 2 hours prior. Insufficient ice in cold holding prep top * Keep potentially hazardous foods below 41F or above 135F * Items were placed in the fridge to cool 4/18/17 Proper hot/cold holding violation has not been corrected. Observed cooked potatoes at 93-101F. Item was cooked 1.5 hours prior and facility attempted to hot hold on stove but process was not working. Potatoes reheated to 165F and hot held on stove (with higher flame). Observed quiche on counter. Keep potentially hazardous foods above 135F or below 41F. If you want to keep food at ambient temperature, document the time food was taken out of a temperature controlled environment (e.g. cooked, taken out of fridge) and ensure food is discarded within 4 hours (document that time too). Log started today for quiche (cooked at 9:30 today). 4/20/17 Major violation corrected to minor violation. Cut tomatoes at 50F in prep top. Keep potentially hazardous foods (PHFs) below 41F or above 135F.
EarlierApr 18, 2017Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
4/13/17 The following food was out of temperature: * raw pooled eggs at 50F by grill. Item was originally in an ice bath, but all ice had melted. Eggs were taken out of fridge and pooled less than 2 hours prior * cut melon at 50F in ice bath. Insufficient amount of ice. melon was out of fridge for less than 2 hours * tuna salad at 54F and cut tomatoes at 52F in prep top. These were also taken out of fridge and placed in prep top less than 2 hours prior. Insufficient ice in cold holding prep top * Keep potentially hazardous foods below 41F or above 135F * Items were placed in the fridge to cool 4/18/17 Proper hot/cold holding violation has not been corrected. Observed cooked potatoes at 93-101F. Item was cooked 1.5 hours prior and facility attempted to hot hold on stove but process was not working. Potatoes reheated to 165F and hot held on stove (with higher flame). Observed quiche on counter. Keep potentially hazardous foods above 135F or below 41F. If you want to keep food at ambient temperature, document the time food was taken out of a temperature controlled environment (e.g. cooked, taken out of fridge) and ensure food is discarded within 4 hours (document that time too). Log started today for quiche (cooked at 9:30 today).
The department's words
CHSC 113996 4/13/17 The following food was out of temperature: * raw pooled eggs at 50F by grill. Item was originally in an ice bath, but all ice had melted. Eggs were taken out of fridge and pooled less than 2 hours prior * cut melon at 50F in ice bath. Insufficient amount of ice. melon was out of fridge for less than 2 hours * tuna salad at 54F and cut tomatoes at 52F in prep top. These were also taken out of fridge and placed in prep top less than 2 hours prior. Insufficient ice in cold holding prep top * Keep potentially hazardous foods below 41F or above 135F * Items were placed in the fridge to cool 4/18/17 Proper hot/cold holding violation has not been corrected. Observed cooked potatoes at 93-101F. Item was cooked 1.5 hours prior and facility attempted to hot hold on stove but process was not working. Potatoes reheated to 165F and hot held on stove (with higher flame). Observed quiche on counter. Keep potentially hazardous foods above 135F or below 41F. If you want to keep food at ambient temperature, document the time food was taken out of a temperature controlled environment (e.g. cooked, taken out of fridge) and ensure food is discarded within 4 hours (document that time too). Log started today for quiche (cooked at 9:30 today).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed dishwasher handle dirty dishes and then begin to put away clean dishes without washing hands in between. Ensure to wash hands when they have become contaminated. Corrected with employee. Note: wearing gloves doe snot replace hands washing. When switching between tasks while wearing gloves, take gloves off, discard gloves, wash hands, and put on new gloves
The department's words
CHSC 113953.3 Observed dishwasher handle dirty dishes and then begin to put away clean dishes without washing hands in between. Ensure to wash hands when they have become contaminated. Corrected with employee. Note: wearing gloves doe snot replace hands washing. When switching between tasks while wearing gloves, take gloves off, discard gloves, wash hands, and put on new gloves
Only handsink in prep area (two compartment sink) was blocked (covered by a metal panel). Keep handsinks free and accessible at all times.
The department's words
CHSC 113953.1 Only handsink in prep area (two compartment sink) was blocked (covered by a metal panel). Keep handsinks free and accessible at all times.
* Observed garbanzo beans at 52F in prep top. PIC stated that beans were canned and placed straight on prep top 3 hours prior. Ensure to cool food down in fridge prior to placing in prep top * Observed broccoli soup at 125F in deep containers on counter. Soup was cooked 2 hours prior and chef was unsure at what point food got to 135F (when the cooling time should start). It did not appear like food would cool down properly within 2 hour time window so food was reheated to 165F and cooling started over again * Cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours
The department's words
CHSC 114002.1 * Observed garbanzo beans at 52F in prep top. PIC stated that beans were canned and placed straight on prep top 3 hours prior. Ensure to cool food down in fridge prior to placing in prep top * Observed broccoli soup at 125F in deep containers on counter. Soup was cooked 2 hours prior and chef was unsure at what point food got to 135F (when the cooling time should start). It did not appear like food would cool down properly within 2 hour time window so food was reheated to 165F and cooling started over again * Cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours
* Ice machine have built-up mold/dirt. Clean * Dead bugs on floor in dry storage area. Clean
The department's words
CHSC 114115.c * Ice machine have built-up mold/dirt. Clean * Dead bugs on floor in dry storage area. Clean
Observed dirty wiping cloths near grill and by cutting board. Keep cloths in sanitizer bucket with 100ppm of chlorine or 200ppm of quaternary ammonia to prevent contamination
The department's words
CHSC 114185.1 Observed dirty wiping cloths near grill and by cutting board. Keep cloths in sanitizer bucket with 100ppm of chlorine or 200ppm of quaternary ammonia to prevent contamination
Show 1 more
Seal hole behind ice machine by front counter to vermin-proof area.
The department's words
CHSC 114259 Seal hole behind ice machine by front counter to vermin-proof area.
EarlierApr 13, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following food was out of temperature: * raw pooled eggs at 50F by grill. Item was originally in an ice bath, but all ice had melted. Eggs were taken out of fridge and pooled less than 2 hours prior * cut melon at 50F in ice bath. Insufficient amount of ice. melon was out of fridge for less than 2 hours * tuna salad at 54F and cut tomatoes at 52F in prep top. These were also taken out of fridge and placed in prep top less than 2 hours prior. Insufficient ice in cold holding prep top * Keep potentially hazardous foods below 41F or above 135F * Items were placed in the fridge to cool
The department's words
CHSC 113996 The following food was out of temperature: * raw pooled eggs at 50F by grill. Item was originally in an ice bath, but all ice had melted. Eggs were taken out of fridge and pooled less than 2 hours prior * cut melon at 50F in ice bath. Insufficient amount of ice. melon was out of fridge for less than 2 hours * tuna salad at 54F and cut tomatoes at 52F in prep top. These were also taken out of fridge and placed in prep top less than 2 hours prior. Insufficient ice in cold holding prep top * Keep potentially hazardous foods below 41F or above 135F * Items were placed in the fridge to cool
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed dishwasher handle dirty dishes and then begin to put away clean dishes without washing hands in between. Ensure to wash hands when they have become contaminated. Corrected with employee. Note: wearing gloves doe snot replace hands washing. When switching between tasks while wearing gloves, take gloves off, discard gloves, wash hands, and put on new gloves
The department's words
CHSC 113953.3 Observed dishwasher handle dirty dishes and then begin to put away clean dishes without washing hands in between. Ensure to wash hands when they have become contaminated. Corrected with employee. Note: wearing gloves doe snot replace hands washing. When switching between tasks while wearing gloves, take gloves off, discard gloves, wash hands, and put on new gloves
Only handsink in prep area (two compartment sink) was blocked (covered by a metal panel). Keep handsinks free and accessible at all times.
The department's words
CHSC 113953.1 Only handsink in prep area (two compartment sink) was blocked (covered by a metal panel). Keep handsinks free and accessible at all times.
* Observed garbanzo beans at 52F in prep top. PIC stated that beans were canned and placed straight on prep top 3 hours prior. Ensure to cool food down in fridge prior to placing in prep top * Observed broccoli soup at 125F in deep containers on counter. Soup was cooked 2 hours prior and chef was unsure at what point food got to 135F (when the cooling time should start). It did not appear like food would cool down properly within 2 hour time window so food was reheated to 165F and cooling started over again * Cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours
The department's words
CHSC 114002.1 * Observed garbanzo beans at 52F in prep top. PIC stated that beans were canned and placed straight on prep top 3 hours prior. Ensure to cool food down in fridge prior to placing in prep top * Observed broccoli soup at 125F in deep containers on counter. Soup was cooked 2 hours prior and chef was unsure at what point food got to 135F (when the cooling time should start). It did not appear like food would cool down properly within 2 hour time window so food was reheated to 165F and cooling started over again * Cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours
* Ice machine have built-up mold/dirt. Clean * Dead bugs on floor in dry storage area. Clean
The department's words
CHSC 114115.c * Ice machine have built-up mold/dirt. Clean * Dead bugs on floor in dry storage area. Clean
Observed dirty wiping cloths near grill and by cutting board. Keep cloths in sanitizer bucket with 100ppm of chlorine or 200ppm of quaternary ammonia to prevent contamination
The department's words
CHSC 114185.1 Observed dirty wiping cloths near grill and by cutting board. Keep cloths in sanitizer bucket with 100ppm of chlorine or 200ppm of quaternary ammonia to prevent contamination
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Seal hole behind ice machine by front counter to vermin-proof area.
The department's words
CHSC 114259 Seal hole behind ice machine by front counter to vermin-proof area.
EarlierOct 18, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Keep a copy of Chris Velasquez's Certified Food Handler certificate on site.
The department's words
CHSC 113948 Keep a copy of Chris Velasquez's Certified Food Handler certificate on site.
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
EarlierApr 13, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get recertified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Eduardo's on fax.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Eduardo's on fax.
Victory 3-door refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately. Carrot cake with cream cheese frosting must be kept refrigerated.
The department's words
CHSC 113996 Victory 3-door refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately. Carrot cake with cream cheese frosting must be kept refrigerated.
All muffins must be covered at the front counter.
The department's words
CHSC 114047 All muffins must be covered at the front counter.
EarlierOct 27, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Victory 3-door refrigerator is running 46 F. Traulsen 3-door refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Victory 3-door refrigerator is running 46 F. Traulsen 3-door refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
Sneeze protect all pastries on front counter.
The department's words
CHSC 114060 Sneeze protect all pastries on front counter.
EarlierApr 17, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide 50 ppm chlorine in final rinse of dishwasher (was 0 ppm). Manually sanitize in a solution of 100 ppm chlorine until repaired.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of dishwasher (was 0 ppm). Manually sanitize in a solution of 100 ppm chlorine until repaired.
Corrected during the inspection
EarlierApr 14, 2015Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide 50 ppm chlorine in final rinse of dishwasher (was 0 ppm). Manually sanitize in a solution of 100 ppm chlorine until repaired.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of dishwasher (was 0 ppm). Manually sanitize in a solution of 100 ppm chlorine until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 3, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Victory 3-door refrigerator is running 45 F. Dessert refrigerator in back room is running 43 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Victory 3-door refrigerator is running 45 F. Dessert refrigerator in back room is running 43 F. Must be 41 F or below. Repair/adjust immediately.
Observed muffins sitting out on customer service counter. Muffins must be sneeze protected.
The department's words
CHSC 114060 Observed muffins sitting out on customer service counter. Muffins must be sneeze protected.
EarlierMar 14, 2014Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Get new employees certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get new employees certified as a Certified Food Handler within 30 days.
EarlierMar 12, 2014Routine inspectionViolation(s) Found
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide 50 ppm chlorine in final rinse of dishwasher. Manually sanitize until repaired.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of dishwasher. Manually sanitize until repaired.
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)
Get new employee, [name], certified as Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get new employee, [name], certified as Certified Food Handler within 30 days.
Victory 3-door refrigerator is running 46 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Victory 3-door refrigerator is running 46 F. Must be 41 F or below. Repair/adjust immediately.
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 Eduardo's, you can:
Let Eduardo's know
Ask for the manager. Eduardo's can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
About this record
Search the county's inspection lookup for the name or license number L10228.
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.