At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about El Huarache Loco?
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 El Huarache Loco's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 24, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 4, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed refrigerated prep table behind service counter measuring at ambient temperature of 44*F and shredded cheese in top insert measured at 44 *F. All PHF shall be maintained at 41 *F or below. Repair/service refrigerator units to ensure they maintain at 41 *F or below.
The department's words
CHSC 113996 Observed refrigerated prep table behind service counter measuring at ambient temperature of 44*F and shredded cheese in top insert measured at 44 *F. All PHF shall be maintained at 41 *F or below. Repair/service refrigerator units to ensure they maintain at 41 *F or below.
EarlierApr 28, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pot of cooked rice under the heat lamp at 87 - 94 degrees F. Per owner, this cooked rice is her rice. Cooked rice voluntarily discarded (~ 2 cups) into the compost container. Maintain potentially hazardous foods a tor above 135 degrees F under heat lamps. Entree prep refrigerator: grated mozzarella: 44 degrees F, queso fresco: 44 degrees F, salsa fresca: 43 degrees F. Maintain potentially hazardous foods at 41 degrees f or colder in refrigeration. Cheese and salsa fresca relocated.
The department's words
CHSC 113996 Observed pot of cooked rice under the heat lamp at 87 - 94 degrees F. Per owner, this cooked rice is her rice. Cooked rice voluntarily discarded (~ 2 cups) into the compost container. Maintain potentially hazardous foods a tor above 135 degrees F under heat lamps. Entree prep refrigerator: grated mozzarella: 44 degrees F, queso fresco: 44 degrees F, salsa fresca: 43 degrees F. Maintain potentially hazardous foods at 41 degrees f or colder in refrigeration. Cheese and salsa fresca relocated.
EarlierApr 27, 2023Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierApr 26, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator ambient temperature recorded at 45°F. Food in walk-in refrigerator lowest recorded temperature at 43°F. / Immediately repair refrigerator to cold hold food at 41°F or below.
The department's words
CHSC 113996 Walk-in refrigerator ambient temperature recorded at 45°F. Food in walk-in refrigerator lowest recorded temperature at 43°F. / Immediately repair refrigerator to cold hold food at 41°F or below.
EarlierOct 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certificate has expired. / Obtain valid certificate within 30 days or cost recovery fees will apply.
The department's words
CHSC 113947.1 Certified food manager certificate has expired. / Obtain valid certificate within 30 days or cost recovery fees will apply.
EarlierApr 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed staff place container of rice into microwave for reheating for steam table. Rice recorded being reheated to ~104°F. / All reheated foods for hot holding must be reheated to 165°F. Check temperature with a thermometer to verify 165°F has been reached to hot hold food at 135°F or above.
The department's words
CHSC 114016 Observed staff place container of rice into microwave for reheating for steam table. Rice recorded being reheated to ~104°F. / All reheated foods for hot holding must be reheated to 165°F. Check temperature with a thermometer to verify 165°F has been reached to hot hold food at 135°F or above.
EarlierOct 6, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Walk-in refrigerator ambient temperature recorded around 51-52°F at time of inspection. Multiple items were recorded from 50-52°F at time of inspection and have been discarded on-site.
The department's words
CHSC 113996 Walk-in refrigerator ambient temperature recorded around 51-52°F at time of inspection. Multiple items were recorded from 50-52°F at time of inspection and have been discarded on-site.
Corrected during the inspection
Observed dishwasher being used. Dishwasher recorded with 0ppm chlorine sanitizer. / Discontinue use of dishwasher until repaired to dispense 50ppm chlorine solution at final rinse. Setup 3-comp sink as shown on Dept. issued sticker. Ensure 100ppm chlorine solution at sanitizer bay.
The department's words
CHSC 114099.7 Observed dishwasher being used. Dishwasher recorded with 0ppm chlorine sanitizer. / Discontinue use of dishwasher until repaired to dispense 50ppm chlorine solution at final rinse. Setup 3-comp sink as shown on Dept. issued sticker. Ensure 100ppm chlorine solution at sanitizer bay.
Corrected during the inspection
EarlierOct 5, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Walk-in refrigerator ambient temperature recorded around 51-52°F at time of inspection. Multiple items were recorded from 50-52°F at time of inspection and have been discarded on-site.
The department's words
CHSC 113996 Walk-in refrigerator ambient temperature recorded around 51-52°F at time of inspection. Multiple items were recorded from 50-52°F at time of inspection and have been discarded on-site.
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 dishwasher being used. Dishwasher recorded with 0ppm chlorine sanitizer. / Discontinue use of dishwasher until repaired to dispense 50ppm chlorine solution at final rinse. Setup 3-comp sink as shown on Dept. issued sticker. Ensure 100ppm chlorine solution at sanitizer bay.
The department's words
CHSC 114099.7 Observed dishwasher being used. Dishwasher recorded with 0ppm chlorine sanitizer. / Discontinue use of dishwasher until repaired to dispense 50ppm chlorine solution at final rinse. Setup 3-comp sink as shown on Dept. issued sticker. Ensure 100ppm chlorine solution at sanitizer bay.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 20, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certificate has expired. / Obtain valid certificate within 30 days from 4/7/21 or cost recovery fees will apply.
The department's words
CHSC 113947.1 Food safety certificate has expired. / Obtain valid certificate within 30 days from 4/7/21 or cost recovery fees will apply.
EarlierSep 3, 2020Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Chicken in walk-in refrigerator recorded at 70F and stored there for unspecified ammount of time. Pot of pork and tomato based soup or sauce seen on stove recorded at around 87F. / Discard out of temperature food. Hot hold food at 135F or above or cold hold food at 41F or below.
The department's words
CHSC 113996 Chicken in walk-in refrigerator recorded at 70F and stored there for unspecified ammount of time. Pot of pork and tomato based soup or sauce seen on stove recorded at around 87F. / Discard out of temperature food. Hot hold food at 135F or above or cold hold food at 41F or below.
Dishwasher lacking sanitizer in bucket. / Refill sanitizer bucket. Use test strips to test dishwasher is working properly.
The department's words
CHSC 114099.7 Dishwasher lacking sanitizer in bucket. / Refill sanitizer bucket. Use test strips to test dishwasher is working properly.
Corrected during the inspection
EarlierSep 2, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken in walk-in refrigerator recorded at 70F and stored there for unspecified ammount of time. Pot of pork and tomato based soup or sauce seen on stove recorded at around 87F. / Discard out of temperature food. Hot hold food at 135F or above or cold hold food at 41F or below.
The department's words
CHSC 113996 Chicken in walk-in refrigerator recorded at 70F and stored there for unspecified ammount of time. Pot of pork and tomato based soup or sauce seen on stove recorded at around 87F. / Discard out of temperature food. Hot hold food at 135F or above or cold hold food at 41F or below.
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
Dishwasher lacking sanitizer in bucket. / Refill sanitizer bucket. Use test strips to test dishwasher is working properly.
The department's words
CHSC 114099.7 Dishwasher lacking sanitizer in bucket. / Refill sanitizer bucket. Use test strips to test dishwasher is working properly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several food handler cards have expired. / Obtain valid food handler cards within 30 days from 3/3/20.
The department's words
CHSC 113948 Several food handler cards have expired. / Obtain valid food handler cards within 30 days from 3/3/20.
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in 43F-46F, please adjust to 41F or below.
The department's words
CHSC 113996 Walk-in 43F-46F, please adjust to 41F or below.
EarlierNov 29, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Potentially hazardous foods in the walk in such as rice, raw beef, and raw bacon measure 45F-46F. The ambient temperature in the unit measures 38F 40F with infra-red. Maintain potentially hazardous foods in this unit below 41F. Ensure door is closed when not in use. Repair plastic curtain. Check temperatures inside frequently to assess at what times the food temperatures rise Create a line check list to log temperatures twice daily.
The department's words
CHSC 113996 Potentially hazardous foods in the walk in such as rice, raw beef, and raw bacon measure 45F-46F. The ambient temperature in the unit measures 38F 40F with infra-red. Maintain potentially hazardous foods in this unit below 41F. Ensure door is closed when not in use. Repair plastic curtain. Check temperatures inside frequently to assess at what times the food temperatures rise Create a line check list to log temperatures twice daily.
Fry basket and ladle observed with fraying wires. Keep equipment in good condition. Equipment was discarded.
The department's words
CHSC 114175 Fry basket and ladle observed with fraying wires. Keep equipment in good condition. Equipment was discarded.
In use utensils were observed stored in stagnant water at room temperature. Store below 41F or above 135F.
The department's words
CHSC 114119 In use utensils were observed stored in stagnant water at room temperature. Store below 41F or above 135F.
One sanitizer bucket contained no measurable chlorine. Ensure 100 ppm chlorine.
The department's words
CHSC 114185.1 One sanitizer bucket contained no measurable chlorine. Ensure 100 ppm chlorine.
Wrap dripping ice bin line in insulation to prevent condensation build up.
The department's words
CHSC 114190 Wrap dripping ice bin line in insulation to prevent condensation build up.
EarlierNov 28, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: Raw beef 51F-52F in the walk in 60 lbs. VCD 60 lbs. Cooked rice 52F in the walk in 10 lbs. vcd Raw chicken 49F in the walk in Cooked carne asada 49F in the walk in - Shredded cheese in the under counter masa cooler on the line. 3 lbs. VCD Potentially hazardous foods must be maintain below 41F or above 135F. The walk in cooler has an ambient temperature of 47F. This unit must be repaired immediately. moved meats towards the rear of the unit, away from the door. The masa cooler was temporarily unplugged for cleaning earlier in the day. In the future, make sure the refrigerators are functioning properly and are fully cooled prior to placing potentially hazardous foods inside. Develop a list of all refrigerators so a daily or twice daily line check can be performed and logged.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Raw beef 51F-52F in the walk in 60 lbs. VCD 60 lbs. Cooked rice 52F in the walk in 10 lbs. vcd Raw chicken 49F in the walk in Cooked carne asada 49F in the walk in - Shredded cheese in the under counter masa cooler on the line. 3 lbs. VCD Potentially hazardous foods must be maintain below 41F or above 135F. The walk in cooler has an ambient temperature of 47F. This unit must be repaired immediately. moved meats towards the rear of the unit, away from the door. The masa cooler was temporarily unplugged for cleaning earlier in the day. In the future, make sure the refrigerators are functioning properly and are fully cooled prior to placing potentially hazardous foods inside. Develop a list of all refrigerators so a daily or twice daily line check can be performed and logged.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Fry basket and ladle observed with fraying wires. Keep equipment in good condition. Equipment was discarded.
The department's words
CHSC 114175 Fry basket and ladle observed with fraying wires. Keep equipment in good condition. Equipment was discarded.
In use utensils were observed stored in stagnant water at room temperature. Store below 41F or above 135F.
The department's words
CHSC 114119 In use utensils were observed stored in stagnant water at room temperature. Store below 41F or above 135F.
One sanitizer bucket contained no measurable chlorine. Ensure 100 ppm chlorine.
The department's words
CHSC 114185.1 One sanitizer bucket contained no measurable chlorine. Ensure 100 ppm chlorine.
Wrap dripping ice bin line in insulation to prevent condensation build up.
The department's words
CHSC 114190 Wrap dripping ice bin line in insulation to prevent condensation build up.
EarlierOct 14, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Food manager certification has expired. Renew within 30 days.
The department's words
CHSC 113947.1 Food manager certification has expired. Renew within 30 days.
Observed dishwasher touching dirty dishes, washing gloved hands, and attempting to put away clean dishes. Remove gloves and wash hands (in hand sink with soap) prior to touching clean food contact surfaces. Corrected with employee.
The department's words
CHSC 113953.3 Observed dishwasher touching dirty dishes, washing gloved hands, and attempting to put away clean dishes. Remove gloves and wash hands (in hand sink with soap) prior to touching clean food contact surfaces. Corrected with employee.
Corrected during the inspection
Observed carne asada in walk-in fridge stored 8 inches deep in a covered container at 62F. Cool foods from 135F to 70F in 2 hours and 70F to 41F within 4 hours. Use shallow containers and keep uncovered until cooled to 41F. Food was spread out and placed in walk-in. Cooling log provided.
The department's words
CHSC 114002.1 Observed carne asada in walk-in fridge stored 8 inches deep in a covered container at 62F. Cool foods from 135F to 70F in 2 hours and 70F to 41F within 4 hours. Use shallow containers and keep uncovered until cooled to 41F. Food was spread out and placed in walk-in. Cooling log provided.
Chlorine in dishwasher measured between 10-50ppm. 50ppm is required. Corrected. Please check sanitizer daily.
The department's words
CHSC 114099.7 Chlorine in dishwasher measured between 10-50ppm. 50ppm is required. Corrected. Please check sanitizer daily.
In use utensils stored in stagnant room temperature water. Store utensils below 41F or over 135F.
The department's words
CHSC 114119 In use utensils stored in stagnant room temperature water. Store utensils below 41F or over 135F.
Show 3 more
Utensils and lids observed under paper towel dispenser which could potentially be contaminated by splash of wet hands. Move dispenser to directly over hand sink.
The department's words
CHSC 114178 Utensils and lids observed under paper towel dispenser which could potentially be contaminated by splash of wet hands. Move dispenser to directly over hand sink.
Grill is located at the edge of the ventilation hood. A 6 inch overhang is required. Move unit to the right at least 6 inches.
The department's words
CHSC 114149.1 Grill is located at the edge of the ventilation hood. A 6 inch overhang is required. Move unit to the right at least 6 inches.
Drain line for ice machine is dripping condensation. Wrap line in insulation to prevent leaking and standing water.
The department's words
CHSC 114190 Drain line for ice machine is dripping condensation. Wrap line in insulation to prevent leaking and standing water.
EarlierOct 5, 2016Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dishwasher touching dirty dishes, washing gloved hands, and attempting to put away clean dishes. Remove gloves and wash hands (in hand sink with soap) prior to touching clean food contact surfaces. Corrected with employee.
The department's words
CHSC 113953.3 Observed dishwasher touching dirty dishes, washing gloved hands, and attempting to put away clean dishes. Remove gloves and wash hands (in hand sink with soap) prior to touching clean food contact surfaces. Corrected with employee.
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)
Food manager certification has expired. Renew within 30 days.
The department's words
CHSC 113947.1 Food manager certification has expired. Renew within 30 days.
Observed carne asada in walk-in fridge stored 8 inches deep in a covered container at 62F. Cool foods from 135F to 70F in 2 hours and 70F to 41F within 4 hours. Use shallow containers and keep uncovered until cooled to 41F. Food was spread out and placed in walk-in. Cooling log provided.
The department's words
CHSC 114002.1 Observed carne asada in walk-in fridge stored 8 inches deep in a covered container at 62F. Cool foods from 135F to 70F in 2 hours and 70F to 41F within 4 hours. Use shallow containers and keep uncovered until cooled to 41F. Food was spread out and placed in walk-in. Cooling log provided.
Chlorine in dishwasher measured between 10-50ppm. 50ppm is required. Corrected. Please check sanitizer daily.
The department's words
CHSC 114099.7 Chlorine in dishwasher measured between 10-50ppm. 50ppm is required. Corrected. Please check sanitizer daily.
In use utensils stored in stagnant room temperature water. Store utensils below 41F or over 135F.
The department's words
CHSC 114119 In use utensils stored in stagnant room temperature water. Store utensils below 41F or over 135F.
Utensils and lids observed under paper towel dispenser which could potentially be contaminated by splash of wet hands. Move dispenser to directly over hand sink.
The department's words
CHSC 114178 Utensils and lids observed under paper towel dispenser which could potentially be contaminated by splash of wet hands. Move dispenser to directly over hand sink.
Show 2 more
Grill is located at the edge of the ventilation hood. A 6 inch overhang is required. Move unit to the right at least 6 inches.
The department's words
CHSC 114149.1 Grill is located at the edge of the ventilation hood. A 6 inch overhang is required. Move unit to the right at least 6 inches.
Drain line for ice machine is dripping condensation. Wrap line in insulation to prevent leaking and standing water.
The department's words
CHSC 114190 Drain line for ice machine is dripping condensation. Wrap line in insulation to prevent leaking and standing water.
EarlierJan 21, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJan 14, 2016Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Boiled potatoes cooked at 10:00 AM (5 hours prior to inspection) measured 76F. Foods must be cooled rapidly from 135F to 70F within 2 hours then 70F to 41F within 4 hours. Wait until food is cooled to 41F before transferring to bulk containers. No not put on lid until food is cooled. 10 pounds of potatoes were discarded.
The department's words
CHSC 114002 Boiled potatoes cooked at 10:00 AM (5 hours prior to inspection) measured 76F. Foods must be cooled rapidly from 135F to 70F within 2 hours then 70F to 41F within 4 hours. Wait until food is cooled to 41F before transferring to bulk containers. No not put on lid until food is cooled. 10 pounds of potatoes were 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)
Food handler cards are not available for any employees as is required.
The department's words
CHSC 113948 Food handler cards are not available for any employees as is required.
EarlierJan 13, 2016Routine inspectionYellow placard
11 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch raw fish with bare hands then attempt to touch walk in door handle with unwashed hands. Hands must be washed after touching raw meat and before beginning any new activities.
The department's words
CHSC 113953.3 Observed food handler touch raw fish with bare hands then attempt to touch walk in door handle with unwashed hands. Hands must be washed after touching raw meat and before beginning any new activities.
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
Measured sopa Azteca in walk in at 48F. OWner stated soup was cooked yesterday and cooled using an ice bath. Cooling must be conducted rapidly. Food must cool from 135F to 70F in 2 hours then 70F to 41F in four hours. 5 gallons of soup was discarded.
The department's words
CHSC 114002 Measured sopa Azteca in walk in at 48F. OWner stated soup was cooked yesterday and cooled using an ice bath. Cooling must be conducted rapidly. Food must cool from 135F to 70F in 2 hours then 70F to 41F in four hours. 5 gallons of soup was 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
Chorizo in steam table measured 74F. Employee stated he did not reheat chorizo before placing in steam table. Foods must be reheated to 165F prior to hot holding. Corrected.
The department's words
CHSC 114016 Chorizo in steam table measured 74F. Employee stated he did not reheat chorizo before placing in steam table. Foods must be reheated to 165F prior to hot holding. Corrected.
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 container of soup in walk in labeled 12.31.15. Soup had visible mold on top. Discard all spoiled food. Do not keep foods in walk in more than 7 days. Soup was discarded.
The department's words
CHSC 113980 Observed container of soup in walk in labeled 12.31.15. Soup had visible mold on top. Discard all spoiled food. Do not keep foods in walk in more than 7 days. Soup was 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 (7)
Food handler cards are not available for any employees as is required.
The department's words
CHSC 113948 Food handler cards are not available for any employees as is required.
Observed food handlers personal drink uncovered in kitchen. Cover all drinks with tight fitting lids.
The department's words
CHSC 113977 Observed food handlers personal drink uncovered in kitchen. Cover all drinks with tight fitting lids.
Observed cilantro stored above open container of butter. Store produce below ready to eat foods. Maintain lids on all containers of food.
The department's words
CHSC 113986 Observed cilantro stored above open container of butter. Store produce below ready to eat foods. Maintain lids on all containers of food.
Bulk bins of sugar and salt observed without required labeling. Corrected.
The department's words
CHSC 114051 Bulk bins of sugar and salt observed without required labeling. Corrected.
Spatulas observed stored under griddle at cook line. Provide a sanitary container.
The department's words
CHSC 114119 Spatulas observed stored under griddle at cook line. Provide a sanitary container.
Show 2 more
Observed wiping cloths stored on counter top rather than in an approved sanitizer as is required.
The department's words
CHSC 114185.1 Observed wiping cloths stored on counter top rather than in an approved sanitizer as is required.
Garbage area has build up of grease waste under grease waste bin. Clean within 7 days.
The department's words
CHSC 114245.1 Garbage area has build up of grease waste under grease waste bin. Clean within 7 days.
EarlierOct 13, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Several refrigerators were missing accurate thermometers. Provide a NSF approved thermometer for each refrigerator in the kitchen. Also maintain a probe thermometer on site for measuring food temperatures.
The department's words
CHSC 114159 Several refrigerators were missing accurate thermometers. Provide a NSF approved thermometer for each refrigerator in the kitchen. Also maintain a probe thermometer on site for measuring food temperatures.
Observed a number of flies in the kitchen during the inspection. Take steps to eliminate the fly activity by contracting with licensed pest control operator.
The department's words
CHSC 114259.1 Observed a number of flies in the kitchen during the inspection. Take steps to eliminate the fly activity by contracting with licensed pest control operator.
Observed food residues accumulating underneath the cooking equipment. Clean the kitchen floor and equipment surfaces on a regular bases to prevent dirt accumulation.
The department's words
CHSC 114257 Observed food residues accumulating underneath the cooking equipment. Clean the kitchen floor and equipment surfaces on a regular bases to prevent dirt accumulation.
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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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10677.
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.