At a glance
CleanCleaver food safety systematic review results
What happened?
19problems found
19 problems found · County inspection, Follow-up inspection · May 9, 2017
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about El Paseo?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Vacuum sealed pulled pork measured 45 degrees Fahrenheit and vacuum packaged cooked brisket that was cooked on 4/24/17 measured 42 degrees Fahrenheit. CHSC 113996How to fixFix it
- Maintain shellfish tags in chronological order. CHSC 114039.4How to fixFix it
- Observed partially cooked chicken that was prepared via sous vide method. Chicken was not cooked to 165 degrees, as required per the CDPH approved HACCP Plan, and was not properly labeled. Chicken was voluntarily discarded - see VCD sheet. Follow all HACCP procedures that were submitted and approved by CDPH. 5/9/17: Cooked chicken using sous vide method in freezer measured 22 - 24 degrees F and was labeled with date cooked and labeled to use within 30 days. Chicken was cooked to 165 degrees F, per Chef. CHSC 114057How 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 Paseo's team
Is this your place?
Welcome, El Paseo. We'll walk through this together, one item at a time. To log the fixes, claim El Paseo first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim El PaseoWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Vacuum sealed pulled pork measured 45 degrees Fahrenheit and vacuum packaged cooked brisket that was cooked on 4/24/17 measured 42 degrees Fahrenheit.The county found: “Vacuum sealed pulled pork measured 45 degrees Fahrenheit and vacuum packaged cooked brisket that was cooked on 4/24/17…”
Then the next one: Maintain shellfish tags in chronological order.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim El PaseoWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 9, 2017Follow-up inspectionGreen placard
This one: Green placard, inspected May 9, 2017.
19 violations listed, 0 marked critical.
Not critical (19)
Vacuum sealed pulled pork measured 45 degrees Fahrenheit and vacuum packaged cooked brisket that was cooked on 4/24/17 measured 42 degrees Fahrenheit.
The department's words
CHSC 113996 Vacuum sealed pulled pork measured 45 degrees Fahrenheit and vacuum packaged cooked brisket that was cooked on 4/24/17 measured 42 degrees Fahrenheit.
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
Observed partially cooked chicken that was prepared via sous vide method. Chicken was not cooked to 165 degrees, as required per the CDPH approved HACCP Plan, and was not properly labeled. Chicken was voluntarily discarded - see VCD sheet. Follow all HACCP procedures that were submitted and approved by CDPH. 5/9/17: Cooked chicken using sous vide method in freezer measured 22 - 24 degrees F and was labeled with date cooked and labeled to use within 30 days. Chicken was cooked to 165 degrees F, per Chef.
The department's words
CHSC 114057 Observed partially cooked chicken that was prepared via sous vide method. Chicken was not cooked to 165 degrees, as required per the CDPH approved HACCP Plan, and was not properly labeled. Chicken was voluntarily discarded - see VCD sheet. Follow all HACCP procedures that were submitted and approved by CDPH. 5/9/17: Cooked chicken using sous vide method in freezer measured 22 - 24 degrees F and was labeled with date cooked and labeled to use within 30 days. Chicken was cooked to 165 degrees F, per Chef.
Corrected during the inspection
Observed partially cooked chicken that was prepared via sous vide method. Chicken was not cooked to 165 degrees, as required per the CDPH approved HACCP Plan, and was not properly labeled. Chicken was voluntarily discarded - see VCD sheet. 5/9/17: Cooked chicken using sous vide method in freezer measured 22 - 24 degrees F and was labeled with date cooked and labeled to use within 30 days. Chicken was cooked to 165 degrees F, per Chef.
The department's words
CHSC 114057.1 Observed partially cooked chicken that was prepared via sous vide method. Chicken was not cooked to 165 degrees, as required per the CDPH approved HACCP Plan, and was not properly labeled. Chicken was voluntarily discarded - see VCD sheet. 5/9/17: Cooked chicken using sous vide method in freezer measured 22 - 24 degrees F and was labeled with date cooked and labeled to use within 30 days. Chicken was cooked to 165 degrees F, per Chef.
Corrected during the inspection
Clean salad prep refrigerator gaskets.
The department's words
CHSC 114175 Clean salad prep refrigerator gaskets.
Show 14 more
Thermometer in salad prep refrigerator is not in the front of the unit and is very dirty making it difficult to read.
The department's words
CHSC 114157 Thermometer in salad prep refrigerator is not in the front of the unit and is very dirty making it difficult to read.
Wiping cloth container on shelf across from the cook line only had 100 ppm quaternary ammonium. Container was changed to meet the 200 ppm minimum requirement. Observed wet wiping cloth on food contact surface.
The department's words
CHSC 114185.1 Wiping cloth container on shelf across from the cook line only had 100 ppm quaternary ammonium. Container was changed to meet the 200 ppm minimum requirement. Observed wet wiping cloth on food contact surface.
Observed linen napkins covering raw scallops and greens.
The department's words
CHSC 114185 Observed linen napkins covering raw scallops and greens.
Observed two unsecured pressurized cylinders. Corrected during inspection.
The department's words
CHSC 114172 Observed two unsecured pressurized cylinders. Corrected during inspection.
Two lights out in warewashing area. This area is dark. Replace burnt out bulbs.
The department's words
CHSC 114252 Two lights out in warewashing area. This area is dark. Replace burnt out bulbs.
Clean interior of ice machine to remove gray and pink material.
The department's words
CHSC 114115 Clean interior of ice machine to remove gray and pink material.
Walls have peeling paint. Pots are stored adjacent to peeling, flaking paint. Eliminate peeling paint. Observed barewood covering windows. Barewood is behind dry food storage shelving. Barewood is not an approved wall material. Install approved material or remove wood from windows. Submit wall material for approval. Make all corrections within the next six months.
The department's words
CHSC 114271 Walls have peeling paint. Pots are stored adjacent to peeling, flaking paint. Eliminate peeling paint. Observed barewood covering windows. Barewood is behind dry food storage shelving. Barewood is not an approved wall material. Install approved material or remove wood from windows. Submit wall material for approval. Make all corrections within the next six months.
No paper towels available.
The department's words
CHSC 113953.2 No paper towels available.
FONT size=4NoSTRONG /STRONGthermometer in four door refrigerator with milk./FONT
The department's words
CHSC 114157 FONT size=4NoSTRONG /STRONGthermometer in four door refrigerator with milk./FONT
Air gaps needed between rim of floor sink and all pipes discharging into floor sink below the three-compartment sink.
The department's words
CHSC 114193 Air gaps needed between rim of floor sink and all pipes discharging into floor sink below the three-compartment sink.
Post hand wash signs adjacent to hand wash sinks.
The department's words
CHSC 113953.5 Post hand wash signs adjacent to hand wash sinks.
Facility does not have a valid Certified Food Manager. Proof of enrollment in CFM exam was shown by end of inspection. Test will be taken in mid-May by General Manager. Submit copy of CFM certificate, once you receive it.
The department's words
CHSC 113947.1 Facility does not have a valid Certified Food Manager. Proof of enrollment in CFM exam was shown by end of inspection. Test will be taken in mid-May by General Manager. Submit copy of CFM certificate, once you receive it.
Permit hidden behind picture. Corrected during inspection.
The department's words
CHSC 114381 Permit hidden behind picture. Corrected during inspection.
Observed octopus being prepared at three-compartment sink. Food observed in rinse and sanitizer compartments. Dirty utensils in wash compartment. Utilize food prep sink or food prep tables for food preparation. Utilize three-compartment sink for washing, rinsing, and sanitizing utensils, and equipment.
The department's words
CHSC 113984.d Observed octopus being prepared at three-compartment sink. Food observed in rinse and sanitizer compartments. Dirty utensils in wash compartment. Utilize food prep sink or food prep tables for food preparation. Utilize three-compartment sink for washing, rinsing, and sanitizing utensils, and equipment.
Corrected during the inspection
EarlierApr 26, 2017Routine inspectionGreen placard
19 violations listed, 0 marked critical.
Not critical (19)
Vacuum sealed pulled pork measured 45 degrees Fahrenheit and vacuum packaged cooked brisket that was cooked on 4/24/17 measured 42 degrees Fahrenheit.
The department's words
CHSC 113996 Vacuum sealed pulled pork measured 45 degrees Fahrenheit and vacuum packaged cooked brisket that was cooked on 4/24/17 measured 42 degrees Fahrenheit.
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
Observed partially cooked chicken that was prepared via sous vide method. Chicken was not cooked to 165 degrees, as required per the CDPH approved HACCP Plan, and was not properly labeled. Chicken was voluntarily discarded - see VCD sheet. Follow all HACCP procedures that were submitted and approved by CDPH.
The department's words
CHSC 114057 Observed partially cooked chicken that was prepared via sous vide method. Chicken was not cooked to 165 degrees, as required per the CDPH approved HACCP Plan, and was not properly labeled. Chicken was voluntarily discarded - see VCD sheet. Follow all HACCP procedures that were submitted and approved by CDPH.
Observed partially cooked chicken that was prepared via sous vide method. Chicken was not cooked to 165 degrees, as required per the CDPH approved HACCP Plan, and was not properly labeled. Chicken was voluntarily discarded - see VCD sheet.
The department's words
CHSC 114057.1 Observed partially cooked chicken that was prepared via sous vide method. Chicken was not cooked to 165 degrees, as required per the CDPH approved HACCP Plan, and was not properly labeled. Chicken was voluntarily discarded - see VCD sheet.
Clean salad prep refrigerator gaskets.
The department's words
CHSC 114175 Clean salad prep refrigerator gaskets.
Show 14 more
Thermometer in salad prep refrigerator is not in the front of the unit and is very dirty making it difficult to read.
The department's words
CHSC 114157 Thermometer in salad prep refrigerator is not in the front of the unit and is very dirty making it difficult to read.
Wiping cloth container on shelf across from the cook line only had 100 ppm quaternary ammonium. Container was changed to meet the 200 ppm minimum requirement. Observed wet wiping cloth on food contact surface.
The department's words
CHSC 114185.1 Wiping cloth container on shelf across from the cook line only had 100 ppm quaternary ammonium. Container was changed to meet the 200 ppm minimum requirement. Observed wet wiping cloth on food contact surface.
Observed linen napkins covering raw scallops and greens.
The department's words
CHSC 114185 Observed linen napkins covering raw scallops and greens.
Observed two unsecured pressurized cylinders. Corrected during inspection.
The department's words
CHSC 114172 Observed two unsecured pressurized cylinders. Corrected during inspection.
Two lights out in warewashing area. This area is dark. Replace burnt out bulbs.
The department's words
CHSC 114252 Two lights out in warewashing area. This area is dark. Replace burnt out bulbs.
Clean interior of ice machine to remove gray and pink material.
The department's words
CHSC 114115 Clean interior of ice machine to remove gray and pink material.
Walls have peeling paint. Pots are stored adjacent to peeling, flaking paint. Eliminate peeling paint. Observed barewood covering windows. Barewood is behind dry food storage shelving. Barewood is not an approved wall material. Install approved material or remove wood from windows. Submit wall material for approval. Make all corrections within the next six months.
The department's words
CHSC 114271 Walls have peeling paint. Pots are stored adjacent to peeling, flaking paint. Eliminate peeling paint. Observed barewood covering windows. Barewood is behind dry food storage shelving. Barewood is not an approved wall material. Install approved material or remove wood from windows. Submit wall material for approval. Make all corrections within the next six months.
No paper towels available.
The department's words
CHSC 113953.2 No paper towels available.
FONT size=4NoSTRONG /STRONGthermometer in four door refrigerator with milk./FONT
The department's words
CHSC 114157 FONT size=4NoSTRONG /STRONGthermometer in four door refrigerator with milk./FONT
Air gaps needed between rim of floor sink and all pipes discharging into floor sink below the three-compartment sink.
The department's words
CHSC 114193 Air gaps needed between rim of floor sink and all pipes discharging into floor sink below the three-compartment sink.
Post hand wash signs adjacent to hand wash sinks.
The department's words
CHSC 113953.5 Post hand wash signs adjacent to hand wash sinks.
Facility does not have a valid Certified Food Manager. Proof of enrollment in CFM exam was shown by end of inspection. Test will be taken in mid-May by General Manager. Submit copy of CFM certificate, once you receive it.
The department's words
CHSC 113947.1 Facility does not have a valid Certified Food Manager. Proof of enrollment in CFM exam was shown by end of inspection. Test will be taken in mid-May by General Manager. Submit copy of CFM certificate, once you receive it.
Permit hidden behind picture. Corrected during inspection.
The department's words
CHSC 114381 Permit hidden behind picture. Corrected during inspection.
Observed octopus being prepared at three-compartment sink. Food observed in rinse and sanitizer compartments. Dirty utensils in wash compartment. Utilize food prep sink or food prep tables for food preparation. Utilize three-compartment sink for washing, rinsing, and sanitizing utensils, and equipment.
The department's words
CHSC 113984.d Observed octopus being prepared at three-compartment sink. Food observed in rinse and sanitizer compartments. Dirty utensils in wash compartment. Utilize food prep sink or food prep tables for food preparation. Utilize three-compartment sink for washing, rinsing, and sanitizing utensils, and equipment.
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 El Paseo, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let El Paseo know
Ask for the manager. El Paseo can only fix what it knows about.
The department lists no phone for this place.
Share this page
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 L11303.
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.