At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · Routine county inspection · Aug 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about El Quetzal Deli?
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 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 113996 CHSC 113996How to fixFix it
- Code CHSC 114115.c CHSC 114115.cHow 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 Quetzal Deli's team
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Under each item here, people see what you fixed, in your words.
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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
LatestAug 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 18, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierNov 21, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierJan 15, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed expired food handler cards. Obtain food handler card within 30 days.
The department's words
CHSC 113948 Observed expired food handler cards. Obtain food handler card within 30 days.
EarlierAug 17, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the reach-in refrigerator, a large/deep plastic container wa observed with cooked pasta. Internal temperature readings were at 58F, 57F, and 55F in different parts of the food. According to the cook, past was cooked, and cooled yesterday (08/16/2023). (CA) Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 Hours. (COS) Food was voluntarily discarded. Inspector educated employees in proper cooling procedures.
The department's words
CHSC 114002 In the reach-in refrigerator, a large/deep plastic container wa observed with cooked pasta. Internal temperature readings were at 58F, 57F, and 55F in different parts of the food. According to the cook, past was cooked, and cooled yesterday (08/16/2023). (CA) Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 Hours. (COS) Food was voluntarily discarded. Inspector educated employees in proper cooling procedures.
EarlierDec 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper-towels were not available at the handwashing facility in the preparation area. [CA] Provide paper towels in dispenser at all times to ensure proper employee hand washing before returning to any food handling area.
The department's words
CHSC 113953.2 Paper-towels were not available at the handwashing facility in the preparation area. [CA] Provide paper towels in dispenser at all times to ensure proper employee hand washing before returning to any food handling area.
EarlierApr 14, 2022Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
In the hot holding inserts, black beans' internal temperature reading measured 92F, and cooked chicken's internal temperature readings measured 70F and 72F. In addition, heat-treated serrano chile internal temperature readings were 97F and 87F. A food container was observed stored at ambient temperature in the preparation area. [CA] PHF (potentially hazardous food) must be stored at or below 41°F or at or above 135°F.[COS] The person in charge increased the hot holding unit temperatures and stored serrano chiles in the reach-in unit.
The department's words
CHSC 113996 In the hot holding inserts, black beans' internal temperature reading measured 92F, and cooked chicken's internal temperature readings measured 70F and 72F. In addition, heat-treated serrano chile internal temperature readings were 97F and 87F. A food container was observed stored at ambient temperature in the preparation area. [CA] PHF (potentially hazardous food) must be stored at or below 41°F or at or above 135°F.[COS] The person in charge increased the hot holding unit temperatures and stored serrano chiles in the reach-in unit.
Corrected during the inspection
An employee was observed frying chicken and the final internal cooking temperature measured 110F. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F or above for 15 seconds. [COS] The employee cooked the chicken to a final cooking temperature of 195F.
The department's words
CHSC 114004 An employee was observed frying chicken and the final internal cooking temperature measured 110F. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F or above for 15 seconds. [COS] The employee cooked the chicken to a final cooking temperature of 195F.
Corrected during the inspection
An employee was observed washing dishes and utensils using the wrong steps in the warewasing area. [CA] Manual warewashing shall be accomplished by using the 3-compartment where the utensils are first precleaned, then washed, rinsed, and sanitized, and air dried. [COS] Employee rewashed and sanitized the utensils.
The department's words
CHSC 114099.6 An employee was observed washing dishes and utensils using the wrong steps in the warewasing area. [CA] Manual warewashing shall be accomplished by using the 3-compartment where the utensils are first precleaned, then washed, rinsed, and sanitized, and air dried. [COS] Employee rewashed and sanitized the utensils.
Corrected during the inspection
Hot water from the faucet at warewashing sink measured 106F, and 108F at the preparation sink faucet. [CA] Hot water shall be supplied at a minimum temperature of 120F measured from the warewashing sink, preparation sink faucet. [COS] Hot water measured 126F.
The department's words
CHSC 114195 Hot water from the faucet at warewashing sink measured 106F, and 108F at the preparation sink faucet. [CA] Hot water shall be supplied at a minimum temperature of 120F measured from the warewashing sink, preparation sink faucet. [COS] Hot water measured 126F.
Corrected during the inspection
Handwashing facility drain line is falling outside the floor sink; as a result, the wastewater from the sink was observed on the kitchen floor. [CA] Ensure drain line from the hand sink is above the floor sink and not at the edge of the floor sink.
The department's words
CHSC 114197 Handwashing facility drain line is falling outside the floor sink; as a result, the wastewater from the sink was observed on the kitchen floor. [CA] Ensure drain line from the hand sink is above the floor sink and not at the edge of the floor sink.
Corrected during the inspection
EarlierApr 14, 2022Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
In the hot holding unit inserts, black beans internal temperature reading measured 92F, and cooked chicken 70F, and 72F in different parts of the food. In addition, heat treated chiles serranos internal temperature readings measured 87F, and 97F. Food container was observed at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F when cold or at or above 135F when hot. [COS] Person in charge increased hot holding unit temperatures, and stored chiles serranos in the reach-in unit.
The department's words
CHSC 113996 In the hot holding unit inserts, black beans internal temperature reading measured 92F, and cooked chicken 70F, and 72F in different parts of the food. In addition, heat treated chiles serranos internal temperature readings measured 87F, and 97F. Food container was observed at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F when cold or at or above 135F when hot. [COS] Person in charge increased hot holding unit temperatures, and stored chiles serranos in the reach-in unit.
Corrected during the inspection
Employee was observed frying chicken and the final internal cooking temperature measured 110F. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F or above for 15 seconds. [COS] Employee cooked chicken to a final cooking temperature of 195F.
The department's words
CHSC 114004 Employee was observed frying chicken and the final internal cooking temperature measured 110F. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F or above for 15 seconds. [COS] Employee cooked chicken to a final cooking temperature of 195F.
Corrected during the inspection
An employee was observed washing dishes and utensils using the wrong steps in the warewashing area. [CA] Manual warewashig shall be accomplished by using the 3-compartment sink where utensils are first precleaned, then washed, rinsed, and sanitized, and air dried. [COS] Employee rewashed utensils .
The department's words
CHSC 114099.6 An employee was observed washing dishes and utensils using the wrong steps in the warewashing area. [CA] Manual warewashig shall be accomplished by using the 3-compartment sink where utensils are first precleaned, then washed, rinsed, and sanitized, and air dried. [COS] Employee rewashed utensils .
Corrected during the inspection
Hot water from the faucet at warewashing sink measured 106F, and 108F at the preparation sink faucet. [CA] Hot water shall be supplied at a minimum temperature of 120F measured from the warewwashing sink and preparation sink faucets. [COS] Owner provided hot water of 126F.
The department's words
CHSC 114192 Hot water from the faucet at warewashing sink measured 106F, and 108F at the preparation sink faucet. [CA] Hot water shall be supplied at a minimum temperature of 120F measured from the warewwashing sink and preparation sink faucets. [COS] Owner provided hot water of 126F.
Corrected during the inspection
EarlierApr 11, 2022Routine inspectionYellow placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the hot holding inserts, black beans' internal temperature reading measured 92F, and cooked chicken's internal temperature readings measured 70F and 72F. In addition, heat-treated serrano chile internal temperature readings were 97F and 87F. A food container was observed stored at ambient temperature in the preparation area. [CA] PHF (potentially hazardous food) must be stored at or below 41°F or at or above 135°F.[COS] The person in charge increased the hot holding unit temperatures and stored serrano chiles in the reach-in unit.
The department's words
CHSC 113996 In the hot holding inserts, black beans' internal temperature reading measured 92F, and cooked chicken's internal temperature readings measured 70F and 72F. In addition, heat-treated serrano chile internal temperature readings were 97F and 87F. A food container was observed stored at ambient temperature in the preparation area. [CA] PHF (potentially hazardous food) must be stored at or below 41°F or at or above 135°F.[COS] The person in charge increased the hot holding unit temperatures and stored serrano chiles in the reach-in unit.
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
An employee was observed frying chicken and the final internal cooking temperature measured 110F. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F or above for 15 seconds. [COS] The employee cooked the chicken to a final cooking temperature of 195F.
The department's words
CHSC 114004 An employee was observed frying chicken and the final internal cooking temperature measured 110F. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F or above for 15 seconds. [COS] The employee cooked the chicken to a final cooking temperature of 195F.
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
An employee was observed washing dishes and utensils using the wrong steps in the warewasing area. [CA] Manual warewashing shall be accomplished by using the 3-compartment where the utensils are first precleaned, then washed, rinsed, and sanitized, and air dried. [COS] Employee rewashed and sanitized the utensils.
The department's words
CHSC 114099.6 An employee was observed washing dishes and utensils using the wrong steps in the warewasing area. [CA] Manual warewashing shall be accomplished by using the 3-compartment where the utensils are first precleaned, then washed, rinsed, and sanitized, and air dried. [COS] Employee rewashed and sanitized the utensils.
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 from the faucet at warewashing sink measured 106F, and 108F at the preparation sink faucet. [CA] Hot water shall be supplied at a minimum temperature of 120F measured from the warewashing sink, preparation sink faucet. [COS] Hot water measured 126F.
The department's words
CHSC 114195 Hot water from the faucet at warewashing sink measured 106F, and 108F at the preparation sink faucet. [CA] Hot water shall be supplied at a minimum temperature of 120F measured from the warewashing sink, preparation sink faucet. [COS] Hot water measured 126F.
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
Handwashing facility drain line is falling outside the floor sink; as a result, the wastewater from the sink was observed on the kitchen floor. [CA] Ensure drain line from the hand sink is above the floor sink and not at the edge of the floor sink.
The department's words
CHSC 114197 Handwashing facility drain line is falling outside the floor sink; as a result, the wastewater from the sink was observed on the kitchen floor. [CA] Ensure drain line from the hand sink is above the floor sink and not at the edge of the floor sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 11, 2022Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the hot holding unit inserts, black beans internal temperature reading measured 92F, and cooked chicken 70F, and 72F in different parts of the food. In addition, heat treated chiles serranos internal temperature readings measured 87F, and 97F. Food container was observed at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F when cold or at or above 135F when hot. [COS] Person in charge increased hot holding unit temperatures, and stored chiles serranos in the reach-in unit.
The department's words
CHSC 113996 In the hot holding unit inserts, black beans internal temperature reading measured 92F, and cooked chicken 70F, and 72F in different parts of the food. In addition, heat treated chiles serranos internal temperature readings measured 87F, and 97F. Food container was observed at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F when cold or at or above 135F when hot. [COS] Person in charge increased hot holding unit temperatures, and stored chiles serranos in the reach-in unit.
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
Employee was observed frying chicken and the final internal cooking temperature measured 110F. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F or above for 15 seconds. [COS] Employee cooked chicken to a final cooking temperature of 195F.
The department's words
CHSC 114004 Employee was observed frying chicken and the final internal cooking temperature measured 110F. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F or above for 15 seconds. [COS] Employee cooked chicken to a final cooking temperature of 195F.
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
An employee was observed washing dishes and utensils using the wrong steps in the warewashing area. [CA] Manual warewashig shall be accomplished by using the 3-compartment sink where utensils are first precleaned, then washed, rinsed, and sanitized, and air dried. [COS] Employee rewashed utensils .
The department's words
CHSC 114099.6 An employee was observed washing dishes and utensils using the wrong steps in the warewashing area. [CA] Manual warewashig shall be accomplished by using the 3-compartment sink where utensils are first precleaned, then washed, rinsed, and sanitized, and air dried. [COS] Employee rewashed utensils .
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 from the faucet at warewashing sink measured 106F, and 108F at the preparation sink faucet. [CA] Hot water shall be supplied at a minimum temperature of 120F measured from the warewwashing sink and preparation sink faucets. [COS] Owner provided hot water of 126F.
The department's words
CHSC 114192 Hot water from the faucet at warewashing sink measured 106F, and 108F at the preparation sink faucet. [CA] Hot water shall be supplied at a minimum temperature of 120F measured from the warewwashing sink and preparation sink faucets. [COS] Owner provided hot water of 126F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Potato salad measured at 47F in cold top unit. Food had recently been prepared. Ensure food is maintained at or below 41F.
The department's words
CHSC 113996 Potato salad measured at 47F in cold top unit. Food had recently been prepared. Ensure food is maintained at or below 41F.
EarlierMay 15, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep refrigerator food temps at 44F-46F, reduce to 41F or less.
The department's words
CHSC 113996 Prep refrigerator food temps at 44F-46F, reduce to 41F or less.
EarlierMay 3, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
All Certified Food Handler certificates have expired. Get all employees recertified within 30 days.
The department's words
CHSC 113948 All Certified Food Handler certificates have expired. Get all employees recertified within 30 days.
Observed someone eating in kitchen. Eat in dining room only.
The department's words
CHSC 113977 Observed someone eating in kitchen. Eat in dining room only.
Observed raw chicken in small container above cooked food. Store all raw meat/seafood/poultry below or separate from all other food. (Corrected)
The department's words
CHSC 113986 Observed raw chicken in small container above cooked food. Store all raw meat/seafood/poultry below or separate from all other food. (Corrected)
Observed container of macaroni salad store inside another container of macaroni salad with no physical barrier between pasta salad and container. Discontinue nesting food containers. (Corrected)
The department's words
CHSC 113986 Observed container of macaroni salad store inside another container of macaroni salad with no physical barrier between pasta salad and container. Discontinue nesting food containers. (Corrected)
In prep top refrigerator: observed sliced tomatoes mounded above top of container. Keep food at 3/4 inch below top of container. (Corrected)
The department's words
CHSC 114047 In prep top refrigerator: observed sliced tomatoes mounded above top of container. Keep food at 3/4 inch below top of container. (Corrected)
EarlierApr 25, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Kitchen is painted a dark burgundy color. Within 3 months, repaint kitchen with a white glossy paint. Take care to clean walls well prior to painting.
The department's words
CHSC 114271 Kitchen is painted a dark burgundy color. Within 3 months, repaint kitchen with a white glossy paint. Take care to clean walls well prior to painting.
EarlierApr 18, 2017Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a head of lettuce sitting in a pool of meat juice and condensation in the 3 door refrigerator. Lettuce was VCD. Observed a piece of chicken stored directly on the shelves of the refrigerator. Lettuce was VCD. Keep foods free of contamination by storing in a sanitary container.
The department's words
CHSC 113980 Observed a head of lettuce sitting in a pool of meat juice and condensation in the 3 door refrigerator. Lettuce was VCD. Observed a piece of chicken stored directly on the shelves of the refrigerator. Lettuce was VCD. Keep foods free of contamination by storing in a sanitary container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Observed a 3 gallon bucked of cooked pasta measuring 53F in the front beverage cooler. Foods must be cooled rapidly - by spreading out no more than2 inches deep, using ice wands, or ice bath. Pasta was prepared 30 minutes prior. Pasta was spread out and placed in the freezer to cool.
The department's words
CHSC 114002.1 Observed a 3 gallon bucked of cooked pasta measuring 53F in the front beverage cooler. Foods must be cooled rapidly - by spreading out no more than2 inches deep, using ice wands, or ice bath. Pasta was prepared 30 minutes prior. Pasta was spread out and placed in the freezer to cool.
There are numerous fruit flies in the facility. Remove the rotting potato that is behind the metro shelves in the rear of the facility. Remove all standing water.
The department's words
CHSC 114259.1 There are numerous fruit flies in the facility. Remove the rotting potato that is behind the metro shelves in the rear of the facility. Remove all standing water.
Observed raw chicken stored above an open container of cheese. Store raw meats below ready to eat foods. Observed a container of cooked pasta stored directly in a container of pasta salad, with no physical barrier between the two. Do not nest food containers.
The department's words
CHSC 113986 Observed raw chicken stored above an open container of cheese. Store raw meats below ready to eat foods. Observed a container of cooked pasta stored directly in a container of pasta salad, with no physical barrier between the two. Do not nest food containers.
Facility is in need of a thorough cleaning to remove food soils off of and out of refrigerators. Clean under equipment and sinks to remove food debris.
The department's words
CHSC 114115.c Facility is in need of a thorough cleaning to remove food soils off of and out of refrigerators. Clean under equipment and sinks to remove food debris.
Soap is provided in the restroom in a water bottle. Provide soap in a commercial dispenser.
The department's words
CHSC 114130 Soap is provided in the restroom in a water bottle. Provide soap in a commercial dispenser.
Show 3 more
a. Strings are used as handles for steam table lids. Replace strings with metal handles.
The department's words
CHSC 114130.1 a. Strings are used as handles for steam table lids. Replace strings with metal handles.
Observed numerous wiping cloths stored dirty on countertops. When not using, store in 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed numerous wiping cloths stored dirty on countertops. When not using, store in 100 ppm chlorine.
Kitchen is painted a dark burgundy color. Within 3 months, repaint kitchen with a white glossy paint. Take care to clean walls well prior to painting.
The department's words
CHSC 114271 Kitchen is painted a dark burgundy color. Within 3 months, repaint kitchen with a white glossy paint. Take care to clean walls well prior to painting.
EarlierMar 15, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
There are no food handler on file for any of the food handling employees. Ensure all employees pass a food handlers course within 7 days.
The department's words
CHSC 113948 There are no food handler on file for any of the food handling employees. Ensure all employees pass a food handlers course within 7 days.
There is a household refrigerator in the rear of the dining area. All food equipment must be ANSI/NSF approved.
The department's words
CHSC 114130 There is a household refrigerator in the rear of the dining area. All food equipment must be ANSI/NSF approved.
There is a fluorescent light above the cook line that lacks the required shatterproof cover. Install within 21 days.
The department's words
CHSC 114252 There is a fluorescent light above the cook line that lacks the required shatterproof cover. Install within 21 days.
The required thermometer is not inside the burrito prep top. Install one this week.
The department's words
CHSC 114157 The required thermometer is not inside the burrito prep top. Install one this week.
Facility is using Styrofoam containers for to-go orders. Styrofoam is not permitted for use due to the Marin County Polystyrene ban.
The department's words
CHSC 114377 Facility is using Styrofoam containers for to-go orders. Styrofoam is not permitted for use due to the Marin County Polystyrene ban.
EarlierMar 9, 2016Follow-up inspectionViolation(s) Found
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pinto beans stored in a large covered bucket measured 89F. Beans were cooked 1.5 hours prior. Beans must cool from 135F to 70F within 2 hours then 70F to 41F within 4 hours. To accomplish rapid cooling you must take steps to either increase the surface area of the food, reduce foods into portions no deeper than 2 inches, and or use ice. Corrected with employee. Beans were cooled to 54F within 4 hours of cooking with use of ice and shallow containers. Further cooling conducted in the refrigerator.
The department's words
CHSC 114002 Pinto beans stored in a large covered bucket measured 89F. Beans were cooked 1.5 hours prior. Beans must cool from 135F to 70F within 2 hours then 70F to 41F within 4 hours. To accomplish rapid cooling you must take steps to either increase the surface area of the food, reduce foods into portions no deeper than 2 inches, and or use ice. Corrected with employee. Beans were cooled to 54F within 4 hours of cooking with use of ice and shallow containers. Further cooling conducted in the refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
There are no food handler on file for any of the food handling employees. Ensure all employees pass a food handlers course within 7 days.
The department's words
CHSC 113948 There are no food handler on file for any of the food handling employees. Ensure all employees pass a food handlers course within 7 days.
There is a household refrigerator in the rear of the dining area. All food equipment must be ANSI/NSF approved.
The department's words
CHSC 114130 There is a household refrigerator in the rear of the dining area. All food equipment must be ANSI/NSF approved.
There is a fluorescent light above the cook line that lacks the required shatterproof cover. Install within 21 days.
The department's words
CHSC 114252 There is a fluorescent light above the cook line that lacks the required shatterproof cover. Install within 21 days.
The required thermometer is not inside the burrito prep top. Install one this week.
The department's words
CHSC 114157 The required thermometer is not inside the burrito prep top. Install one this week.
Facility is using Styrofoam containers for to-go orders. Styrofoam is not permitted for use due to the Marin County Polystyrene ban.
The department's words
CHSC 114377 Facility is using Styrofoam containers for to-go orders. Styrofoam is not permitted for use due to the Marin County Polystyrene ban.
EarlierMar 7, 2016Follow-up inspectionViolation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
There are no food handler on file for any of the food handling employees. Ensure all employees pass a food handlers course within 7 days.
The department's words
CHSC 113948 There are no food handler on file for any of the food handling employees. Ensure all employees pass a food handlers course within 7 days.
There is a household refrigerator in the rear of the dining area. All food equipment must be ANSI/NSF approved.
The department's words
CHSC 114130 There is a household refrigerator in the rear of the dining area. All food equipment must be ANSI/NSF approved.
There is a fluorescent light above the cook line that lacks the required shatterproof cover. Install within 21 days.
The department's words
CHSC 114252 There is a fluorescent light above the cook line that lacks the required shatterproof cover. Install within 21 days.
The required thermometer is not inside the burrito prep top. Install one this week.
The department's words
CHSC 114157 The required thermometer is not inside the burrito prep top. Install one this week.
Facility is using Styrofoam containers for to-go orders. Styrofoam is not permitted for use due to the Marin County Polystyrene ban.
The department's words
CHSC 114377 Facility is using Styrofoam containers for to-go orders. Styrofoam is not permitted for use due to the Marin County Polystyrene ban.
EarlierMar 4, 2016Routine inspectionRed placard
16 violations listed, 0 marked critical.
Not critical (16)
There are no food handler on file for any of the food handling employees. Ensure all employees pass a food handlers course within 7 days.
The department's words
CHSC 113948 There are no food handler on file for any of the food handling employees. Ensure all employees pass a food handlers course within 7 days.
Rear hand sink and employee restroom hand sink lacks soap and paper towels. Keep these sinks stocked at all times.
The department's words
CHSC 113953.2 Rear hand sink and employee restroom hand sink lacks soap and paper towels. Keep these sinks stocked at all times.
Observed rear kitchen hand sink blocked with mopping equipment. Keep hand sink accessible for use at all times.
The department's words
CHSC 113953.1 Observed rear kitchen hand sink blocked with mopping equipment. Keep hand sink accessible for use at all times.
Observed large post of black beans in the refrigerator measuring 96F. Worker stated beans were made 1.5 hours prior. Foods must cool rapidly from 135F to 70F within 2 hours the cool from 70F to 41F within 4 hours. Use cooling wands, or separate foods into smaller portions no more than 2 thick.
The department's words
CHSC 114002 Observed large post of black beans in the refrigerator measuring 96F. Worker stated beans were made 1.5 hours prior. Foods must cool rapidly from 135F to 70F within 2 hours the cool from 70F to 41F within 4 hours. Use cooling wands, or separate foods into smaller portions no more than 2 thick.
Observed food handler washing dishes without use of sanitizer. Equipment and dishes must be sanitized in 100PPM chlorine in the 3 compartment sink for 30 seconds.
The department's words
CHSC 114099.6 Observed food handler washing dishes without use of sanitizer. Equipment and dishes must be sanitized in 100PPM chlorine in the 3 compartment sink for 30 seconds.
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a. Observed three live cockroaches behind the single door glass reach in at the rear of the kitchen. The facility must remain closed until vermin infestation is abated. Contact your pest control provider to have a service performed. Thoroughly clean kitchen to remove grease and food debris from on and under all equipment. Seal cracks an crevices to eliminate harborage. b. There is a significant fruit fly infestation. Determine the attractant is and eliminate it. Remove any rotting vegetables or fruit. Remove any open or burst cans. Remove standing water or wet cloths/mops. Keep lids on syrups.
The department's words
CHSC 114259.1 a. Observed three live cockroaches behind the single door glass reach in at the rear of the kitchen. The facility must remain closed until vermin infestation is abated. Contact your pest control provider to have a service performed. Thoroughly clean kitchen to remove grease and food debris from on and under all equipment. Seal cracks an crevices to eliminate harborage. b. There is a significant fruit fly infestation. Determine the attractant is and eliminate it. Remove any rotting vegetables or fruit. Remove any open or burst cans. Remove standing water or wet cloths/mops. Keep lids on syrups.
Observed beef tripe on prep sink thawing at room temperature. You must thaw under running water, in the refrigerator overnight, in the microwave, or as a part of the cooking process.
The department's words
CHSC 114020 Observed beef tripe on prep sink thawing at room temperature. You must thaw under running water, in the refrigerator overnight, in the microwave, or as a part of the cooking process.
There is a household refrigerator in the rear of the dining area. Remove by 6/1/16.
The department's words
CHSC 114130 There is a household refrigerator in the rear of the dining area. Remove by 6/1/16.
The inspection tag on the ANSUL system dates the last inspection in 2012. Have the ANSUL system serviced within 7 days.
The department's words
CHSC 114149.2 The inspection tag on the ANSUL system dates the last inspection in 2012. Have the ANSUL system serviced within 7 days.
There is a an uncovered fluorescent light in the kitchen at the cookline. Install a shatterproof cover.
The department's words
CHSC 114252 There is a an uncovered fluorescent light in the kitchen at the cookline. Install a shatterproof cover.
There is no thermometer as is required in the burrito prep top.
The department's words
CHSC 114157 There is no thermometer as is required in the burrito prep top.
The left sink at the 3 compartment sink has a leak. Repair within 7 days,
The department's words
CHSC 114190 The left sink at the 3 compartment sink has a leak. Repair within 7 days,
Restroom lacks a toilet paper dispenser. Install by 3.11.16.
The department's words
CHSC 114276 Restroom lacks a toilet paper dispenser. Install by 3.11.16.
Rear door left open. Keep door closed or install a screen door to keep vermin out.
The department's words
CHSC 114259 Rear door left open. Keep door closed or install a screen door to keep vermin out.
Health permit was not posted as is required. Post within 3 days.
The department's words
CHSC 114381 Health permit was not posted as is required. Post within 3 days.
Facility is using syrofoam to-go containers. Marin Code prohibits their use. Use an approved container.
The department's words
CHSC 114377 Facility is using syrofoam to-go containers. Marin Code prohibits their use. Use an approved container.
EarlierJun 22, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed the rice was cooling at room temperature for service at a unspecified time. Noted it was cooked at 10:00am and 90 -to-100 degrees (F) during inspection at 1:00pm. Initiate rapid cooling practices for potentially hazardous foods (phf s). Divide the rice into two containers and place one under refrigeration at 41 degrees (F) and below and the other in the steam table at 140 degrees (F). Refer to written report for details.
The department's words
CHSC 113996 Observed the rice was cooling at room temperature for service at a unspecified time. Noted it was cooked at 10:00am and 90 -to-100 degrees (F) during inspection at 1:00pm. Initiate rapid cooling practices for potentially hazardous foods (phf s). Divide the rice into two containers and place one under refrigeration at 41 degrees (F) and below and the other in the steam table at 140 degrees (F). Refer to written report for details.
The kitchen hand soap dispenser was empty during inspection. Refill the dispensers and keep them replenish at all times.
The department's words
CHSC 113953.3 The kitchen hand soap dispenser was empty during inspection. Refill the dispensers and keep them replenish at all times.
Several unmarked containers of food was stored overnight inside the two-door upright refrigerator. Provide proper labeling to include common name of food and date it was prepared for each food item or dish.
The department's words
CHSC 114051 Several unmarked containers of food was stored overnight inside the two-door upright refrigerator. Provide proper labeling to include common name of food and date it was prepared for each food item or dish.
EarlierJan 8, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
The SB-180 sign was not displayed at the start of this inspection. Upon request the operator posted this sign in cashier area, as required by the food code.
The department's words
CHSC 113725.1 The SB-180 sign was not displayed at the start of this inspection. Upon request the operator posted this sign in cashier area, as required by the food code.
The sign stating handwashing instructions was not posted in employees restroom or at kitchen handsink. Provide and display the required handwashing sign at kitchen handsinks and inside the employees restroom(s).
The department's words
CHSC 113953.5 The sign stating handwashing instructions was not posted in employees restroom or at kitchen handsink. Provide and display the required handwashing sign at kitchen handsinks and inside the employees restroom(s).
Provide ware washing using a three step method as described in section, 114099. Set-up a three compartment sink to wash, rinse and sanitize in separate sink basins. Utilize hot water for washing and rinsing. Then add sanitizer to warm water in third basin to achieve 100 ppm chlorine. As the last step, soak all utensils in third sink basin for 30 seconds. Refer to this code section for an approved list of sanitizing solutions.
The department's words
CHSC 114099 Provide ware washing using a three step method as described in section, 114099. Set-up a three compartment sink to wash, rinse and sanitize in separate sink basins. Utilize hot water for washing and rinsing. Then add sanitizer to warm water in third basin to achieve 100 ppm chlorine. As the last step, soak all utensils in third sink basin for 30 seconds. Refer to this code section for an approved list of sanitizing solutions.
Provide ware washing using a three step method as described in section, 114099. Set-up a three compartment sink to wash, rinse and sanitize in separate sink basins. Utilize hot water for washing and rinsing. Then add sanitizer to warm water in third basin to achieve 100 ppm chlorine. As the last step, soak all utensils in third sink basin for 30 seconds. Refer to this code section for an approved list of sanitizing solutions.
The department's words
CHSC 114099.6 Provide ware washing using a three step method as described in section, 114099. Set-up a three compartment sink to wash, rinse and sanitize in separate sink basins. Utilize hot water for washing and rinsing. Then add sanitizer to warm water in third basin to achieve 100 ppm chlorine. As the last step, soak all utensils in third sink basin for 30 seconds. Refer to this code section for an approved list of sanitizing solutions.
The wall mounted handsoap dispenser in employees restroom was empty. Provide handsoap in the appropriate dispensers inside kitchen and restrooms, at all times.
The department's words
CHSC 113953.2 The wall mounted handsoap dispenser in employees restroom was empty. Provide handsoap in the appropriate dispensers inside kitchen and restrooms, at all times.
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Observed a unmarked bulk food container of pinto beans. Provide common name and date received labeling, for the unmarked bulk food containers of raw ingredients or stored prepared foods.
The department's words
CHSC 114089 Observed a unmarked bulk food container of pinto beans. Provide common name and date received labeling, for the unmarked bulk food containers of raw ingredients or stored prepared foods.
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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Search the county's inspection lookup for the name or license number L11254.
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.