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CleanCleaver food safety systematic review results
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1problem found
1 problem found · Routine county inspection · Jun 9, 2026
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What was found out about El BURRITO JALISCIENSE?
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- Observed refried beans in the hot holding unit measured at 121-140 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased to hold at 135 F. 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
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Next: Observed refried beans in the hot holding unit measured at 121-140 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased to hold at 135 F.The county found: “Observed refried beans in the hot holding unit measured at 121-140 F. Potentially hazardous foods must be hot held at…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed refried beans in the hot holding unit measured at 121-140 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased to hold at 135 F.
The department's words
CHSC 113996 Observed refried beans in the hot holding unit measured at 121-140 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp increased to hold at 135 F.
EarlierApr 18, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw beef on a prep counter at 52 F. Prep top with cheese and salsa across from the cook line at 44-45 F. Potentially hazardous foods must be cold held at 41 F or below. Raw beef moved to refrigeration. Prep top closed. Turn down temp of refrigeration unit.
The department's words
CHSC 113996 Observed raw beef on a prep counter at 52 F. Prep top with cheese and salsa across from the cook line at 44-45 F. Potentially hazardous foods must be cold held at 41 F or below. Raw beef moved to refrigeration. Prep top closed. Turn down temp of refrigeration unit.
EarlierOct 28, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed pico de gallo 48 F, salsa 45 F, shredded cheese 53 F, cooked steak and cooked chicken 45 F in prep top refrigeration unit. Observed cooked rice, chicken, pinto beans, black beans, and chorizo 45 F in walk-in cooler cooked and cooled from 1-2 days ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Per employees, above listed foods have been in prep top refrigerator for about 30 minutes. Ambient temperature of prep top measured 45-48 F. Employees relocated food items from prep top to stand up refrigerator measuring less than 41 F. Repair/adjust prep top refrigerator and discontinue use until cold holding at 41 F or below. Discussed cooling procedures with person in charge (PIC). Recommended that above listed foods in walk-in cooler be discarded as walk-in cooler is cold holding below 41 F and out of temperature foods may be due to improper cooling after discussion with supervisor [name]. Provided PIC with educational material and cooling logs for employees to follow.
The department's words
CHSC 113996 Observed pico de gallo 48 F, salsa 45 F, shredded cheese 53 F, cooked steak and cooked chicken 45 F in prep top refrigeration unit. Observed cooked rice, chicken, pinto beans, black beans, and chorizo 45 F in walk-in cooler cooked and cooled from 1-2 days ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Per employees, above listed foods have been in prep top refrigerator for about 30 minutes. Ambient temperature of prep top measured 45-48 F. Employees relocated food items from prep top to stand up refrigerator measuring less than 41 F. Repair/adjust prep top refrigerator and discontinue use until cold holding at 41 F or below. Discussed cooling procedures with person in charge (PIC). Recommended that above listed foods in walk-in cooler be discarded as walk-in cooler is cold holding below 41 F and out of temperature foods may be due to improper cooling after discussion with supervisor [name]. Provided PIC with educational material and cooling logs for employees to follow.
Corrected during the inspection
Observed cooked beef on steam table at 93 F. Per employee beef has been there for 7 minutes from heating. Ensure all potentially hazardous foods that are cooked, cooled and reheated for hot holding are brought to a temperature of 165 F. Employee reheated beef in microwave to above 165 F.
The department's words
CHSC 114016 Observed cooked beef on steam table at 93 F. Per employee beef has been there for 7 minutes from heating. Ensure all potentially hazardous foods that are cooked, cooled and reheated for hot holding are brought to a temperature of 165 F. Employee reheated beef in microwave to above 165 F.
Corrected during the inspection
Hot water at prep sink and 3-compartment sink measured 101-102 F. Ensure all warewashing sinks are provided with hot water at 120 F. Employee adjusted water heater. Prep sink and 3-comp sink now measured above 120 F. Corrected on site.
The department's words
CHSC 114192 Hot water at prep sink and 3-compartment sink measured 101-102 F. Ensure all warewashing sinks are provided with hot water at 120 F. Employee adjusted water heater. Prep sink and 3-comp sink now measured above 120 F. Corrected on site.
Corrected during the inspection
EarlierOct 23, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pico de gallo 48 F, salsa 45 F, shredded cheese 53 F, cooked steak and cooked chicken 45 F in prep top refrigeration unit. Observed cooked rice, chicken, pinto beans, black beans, and chorizo 45 F in walk-in cooler cooked and cooled from 1-2 days ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Per employees, above listed foods have been in prep top refrigerator for about 30 minutes. Ambient temperature of prep top measured 45-48 F. Employees relocated food items from prep top to stand up refrigerator measuring less than 41 F. Repair/adjust prep top refrigerator and discontinue use until cold holding at 41 F or below. Discussed cooling procedures with person in charge (PIC). Recommended that above listed foods in walk-in cooler be discarded as walk-in cooler is cold holding below 41 F and out of temperature foods may be due to improper cooling after discussion with supervisor [name]. Provided PIC with educational material and cooling logs for employees to follow.
The department's words
CHSC 113996 Observed pico de gallo 48 F, salsa 45 F, shredded cheese 53 F, cooked steak and cooked chicken 45 F in prep top refrigeration unit. Observed cooked rice, chicken, pinto beans, black beans, and chorizo 45 F in walk-in cooler cooked and cooled from 1-2 days ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Per employees, above listed foods have been in prep top refrigerator for about 30 minutes. Ambient temperature of prep top measured 45-48 F. Employees relocated food items from prep top to stand up refrigerator measuring less than 41 F. Repair/adjust prep top refrigerator and discontinue use until cold holding at 41 F or below. Discussed cooling procedures with person in charge (PIC). Recommended that above listed foods in walk-in cooler be discarded as walk-in cooler is cold holding below 41 F and out of temperature foods may be due to improper cooling after discussion with supervisor [name]. Provided PIC with educational material and cooling logs for employees to follow.
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 cooked beef on steam table at 93 F. Per employee beef has been there for 7 minutes from heating. Ensure all potentially hazardous foods that are cooked, cooled and reheated for hot holding are brought to a temperature of 165 F. Employee reheated beef in microwave to above 165 F.
The department's words
CHSC 114016 Observed cooked beef on steam table at 93 F. Per employee beef has been there for 7 minutes from heating. Ensure all potentially hazardous foods that are cooked, cooled and reheated for hot holding are brought to a temperature of 165 F. Employee reheated beef in microwave to above 165 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
Hot water at prep sink and 3-compartment sink measured 101-102 F. Ensure all warewashing sinks are provided with hot water at 120 F. Employee adjusted water heater. Prep sink and 3-comp sink now measured above 120 F. Corrected on site.
The department's words
CHSC 114192 Hot water at prep sink and 3-compartment sink measured 101-102 F. Ensure all warewashing sinks are provided with hot water at 120 F. Employee adjusted water heater. Prep sink and 3-comp sink now measured above 120 F. Corrected on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 26, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed an employee prepare salsa to-go containers and then handle the cash register and return to prepping containers without washing hands. Observed an employee rinse hands in prep sink between switching tasks. Employees are required to wash their hands between switching tasks or any time when contamination may occur in a designated hand wash sink with soap and warm water. Instructed employee to wash hands in hand wash sink not prep sink. Hands washed.
The department's words
CHSC 113953.3 Observed an employee prepare salsa to-go containers and then handle the cash register and return to prepping containers without washing hands. Observed an employee rinse hands in prep sink between switching tasks. Employees are required to wash their hands between switching tasks or any time when contamination may occur in a designated hand wash sink with soap and warm water. Instructed employee to wash hands in hand wash sink not prep sink. Hands washed.
Corrected during the inspection
Observed pork stew and beef soup measuring 44 degrees F. Observed champurrado (milk chocolate drink) measuring 49 degrees F. Pork stew was made two days ago, beef soup and champurrado was made yesterday per PIC. About one gallon of champurrado, about two lbs of beef soup, and about 1/2 lb of pork stew were voluntarily discarded. Ensure all potentially hazardous foods are rapidly cooled from 135 degrees F to 70 degrees F within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Provided PIC with cooling handout.
The department's words
CHSC 114002 Observed pork stew and beef soup measuring 44 degrees F. Observed champurrado (milk chocolate drink) measuring 49 degrees F. Pork stew was made two days ago, beef soup and champurrado was made yesterday per PIC. About one gallon of champurrado, about two lbs of beef soup, and about 1/2 lb of pork stew were voluntarily discarded. Ensure all potentially hazardous foods are rapidly cooled from 135 degrees F to 70 degrees F within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Provided PIC with cooling handout.
Corrected during the inspection
Observed dishes in sanitizer compartment of 3-comp sink with no sanitizer detected. Ensure to properly wash, rinse, and sanitize equipment and utensils with 100 ppm chlorine or 200 ppm quaternary ammonium. PIC added chlorine to third compartment and tested with test strips. Corrected on site.
The department's words
CHSC 114099.6 Observed dishes in sanitizer compartment of 3-comp sink with no sanitizer detected. Ensure to properly wash, rinse, and sanitize equipment and utensils with 100 ppm chlorine or 200 ppm quaternary ammonium. PIC added chlorine to third compartment and tested with test strips. Corrected on site.
Corrected during the inspection
EarlierFeb 21, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee prepare salsa to-go containers and then handle the cash register and return to prepping containers without washing hands. Observed an employee rinse hands in prep sink between switching tasks. Employees are required to wash their hands between switching tasks or any time when contamination may occur in a designated hand wash sink with soap and warm water. Instructed employee to wash hands in hand wash sink not prep sink. Hands washed.
The department's words
CHSC 113953.3 Observed an employee prepare salsa to-go containers and then handle the cash register and return to prepping containers without washing hands. Observed an employee rinse hands in prep sink between switching tasks. Employees are required to wash their hands between switching tasks or any time when contamination may occur in a designated hand wash sink with soap and warm water. Instructed employee to wash hands in hand wash sink not prep sink. Hands washed.
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 pork stew and beef soup measuring 44 degrees F. Observed champurrado (milk chocolate drink) measuring 49 degrees F. Pork stew was made two days ago, beef soup and champurrado was made yesterday per PIC. About one gallon of champurrado, about two lbs of beef soup, and about 1/2 lb of pork stew were voluntarily discarded. Ensure all potentially hazardous foods are rapidly cooled from 135 degrees F to 70 degrees F within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Provided PIC with cooling handout.
The department's words
CHSC 114002 Observed pork stew and beef soup measuring 44 degrees F. Observed champurrado (milk chocolate drink) measuring 49 degrees F. Pork stew was made two days ago, beef soup and champurrado was made yesterday per PIC. About one gallon of champurrado, about two lbs of beef soup, and about 1/2 lb of pork stew were voluntarily discarded. Ensure all potentially hazardous foods are rapidly cooled from 135 degrees F to 70 degrees F within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Provided PIC with cooling handout.
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 dishes in sanitizer compartment of 3-comp sink with no sanitizer detected. Ensure to properly wash, rinse, and sanitize equipment and utensils with 100 ppm chlorine or 200 ppm quaternary ammonium. PIC added chlorine to third compartment and tested with test strips. Corrected on site.
The department's words
CHSC 114099.6 Observed dishes in sanitizer compartment of 3-comp sink with no sanitizer detected. Ensure to properly wash, rinse, and sanitize equipment and utensils with 100 ppm chlorine or 200 ppm quaternary ammonium. PIC added chlorine to third compartment and tested with test strips. Corrected on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L17407.
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) .
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