At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · County inspection, Follow-up inspection · Oct 3, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Epicurean At Dominican Dining Hall?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- On the preparation table, observe two containers with sliced tomatoes and turkey at ambient temperature. The internal temperature readings of the sliced tomatoes were at 63F and 65F, and turkey at 52F and 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. CHSC 113996How to fixFix it
- In the walk-in refrigerator, marinara sauce, internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, the marinara sauce was prepared and cooled yesterday. (09/25/2024). [Corrective action] Foods 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. CHSC 114002How to fixFix it
- Chlorine sanitizing concentration was measured at 0.0ppm in the dishwasher machine. [Corrective action] A food facility that preparaes foods shall be not operating if there is no method to properly wash and sanitize equipmentand utensils. CHSC 114099.7How 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 Epicurean At Dominican Dining Hall's team
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Follow the steps for each item, with the rule beside it.
Next: On the preparation table, observe two containers with sliced tomatoes and turkey at ambient temperature. The internal temperature readings of the sliced tomatoes were at 63F and 65F, and turkey at 52F and 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.The county found: “On the preparation table, observe two containers with sliced tomatoes and turkey at ambient temperature. The internal…”
Then the next one: In the walk-in refrigerator, marinara sauce, internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, the marinara sauce was prepared and cooled yesterday. (09/25/2024). [Corrective action] Foods 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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 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
LatestOct 3, 2024Follow-up inspectionGreen placard
This one: Green placard, inspected Oct 3, 2024.
3 violations listed, 0 marked critical.
Not critical (3)
On the preparation table, observe two containers with sliced tomatoes and turkey at ambient temperature. The internal temperature readings of the sliced tomatoes were at 63F and 65F, and turkey at 52F and 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 On the preparation table, observe two containers with sliced tomatoes and turkey at ambient temperature. The internal temperature readings of the sliced tomatoes were at 63F and 65F, and turkey at 52F and 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Corrected during the inspection
In the walk-in refrigerator, marinara sauce, internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, the marinara sauce was prepared and cooled yesterday. (09/25/2024). [Corrective action] Foods 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.
The department's words
CHSC 114002 In the walk-in refrigerator, marinara sauce, internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, the marinara sauce was prepared and cooled yesterday. (09/25/2024). [Corrective action] Foods 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.
Corrected during the inspection
Chlorine sanitizing concentration was measured at 0.0ppm in the dishwasher machine. [Corrective action] A food facility that preparaes foods shall be not operating if there is no method to properly wash and sanitize equipmentand utensils.
The department's words
CHSC 114099.7 Chlorine sanitizing concentration was measured at 0.0ppm in the dishwasher machine. [Corrective action] A food facility that preparaes foods shall be not operating if there is no method to properly wash and sanitize equipmentand utensils.
Corrected during the inspection
EarlierSep 26, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
On the preparation table, observe two containers with sliced tomatoes and turkey at ambient temperature. The internal temperature readings of the sliced tomatoes were at 63F and 65F, and turkey at 52F and 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 On the preparation table, observe two containers with sliced tomatoes and turkey at ambient temperature. The internal temperature readings of the sliced tomatoes were at 63F and 65F, and turkey at 52F and 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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
In the walk-in refrigerator, marinara sauce, internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, the marinara sauce was prepared and cooled yesterday. (09/25/2024). [Corrective action] Foods 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.
The department's words
CHSC 114002 In the walk-in refrigerator, marinara sauce, internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, the marinara sauce was prepared and cooled yesterday. (09/25/2024). [Corrective action] Foods 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.
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
Chlorine sanitizing concentration was measured at 0.0ppm in the dishwasher machine. [Corrective action] A food facility that preparaes foods shall be not operating if there is no method to properly wash and sanitize equipmentand utensils.
The department's words
CHSC 114099.7 Chlorine sanitizing concentration was measured at 0.0ppm in the dishwasher machine. [Corrective action] A food facility that preparaes foods shall be not operating if there is no method to properly wash and sanitize equipmentand utensils.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 25, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following food items held and maintained at the improper temperatures. Salad Bar: In the cold holding unit, well #3 observed: rice at 78F, pasta at 46F, onion with cheese mix at 44F. (COS) Instructed operator to move to ice bath and cease use of the cold holidng unit until repaired. Buffet area: pork chops 112F, and 115F chicken wings 116F Steamed vegetables 114F grilled cheese sandwiches 102F tofu stew 104F rice 105F taco sauce 52F pico de gallo 49F (COS) Operator agreed to use Time as a Public Health Control (TPHC) for 4 hours. Inspector provided the TPHC form. Walk-in refrigerator by the janitorial sink: chopped raw pork 46F prepared on 09/22/2023 (food was voluntarily discarded) chopped raw beef 44F prepared on 09/22/2023 (food was voluntarily discarded) raw chicken 44F raw bean sprouts 50F
The department's words
CHSC 113996 Observed the following food items held and maintained at the improper temperatures. Salad Bar: In the cold holding unit, well #3 observed: rice at 78F, pasta at 46F, onion with cheese mix at 44F. (COS) Instructed operator to move to ice bath and cease use of the cold holidng unit until repaired. Buffet area: pork chops 112F, and 115F chicken wings 116F Steamed vegetables 114F grilled cheese sandwiches 102F tofu stew 104F rice 105F taco sauce 52F pico de gallo 49F (COS) Operator agreed to use Time as a Public Health Control (TPHC) for 4 hours. Inspector provided the TPHC form. Walk-in refrigerator by the janitorial sink: chopped raw pork 46F prepared on 09/22/2023 (food was voluntarily discarded) chopped raw beef 44F prepared on 09/22/2023 (food was voluntarily discarded) raw chicken 44F raw bean sprouts 50F
EarlierSep 6, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 22, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two containers with cooked potatoes were observed being cooled at ambient temperature. Internal temperature readings were measured at 113F, 118F, and 111F in different parts of the food in the preparation area. [Ca] Food that is 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)The employee stated cooked potatoes were recently cooked (about 30 minutes). Cooked potatoes were transferred in the walk-in refrigerator.
The department's words
CHSC 114002 Two containers with cooked potatoes were observed being cooled at ambient temperature. Internal temperature readings were measured at 113F, 118F, and 111F in different parts of the food in the preparation area. [Ca] Food that is 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)The employee stated cooked potatoes were recently cooked (about 30 minutes). Cooked potatoes were transferred in the walk-in refrigerator.
EarlierApr 21, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed the following foods at unsafe temperatures: - chopped tomatoes on ice at 50F, placed there <2hrs prior - moved to cooler - egg/bacon at 84F - operator states this made ~1hr prior and will discard - sausage at 65F - operator took out of fridge <30 mins prior for service - grab n go reach in cooler ~50F in cafe, log shows 40F this morning - PHFs moved to working unit - repair to cold hold at 41F or below - breakfast burrito measured at 119.3F, sandwich at 131.8F in hot holding unit in cafe - made this morning ~2hrs prior - operator reheated to 165F - hot hold PHFs at 135F or above - sausage at 59.6F in reach in cooler - repair unit to cold hold <41F; sausage (3) voluntarily discarded - tofu at 124F, rice at 129F, beans at 125F, in left most hot holding unit made this morning - chef reheated to 165F - repair to hot hold PHFs at >135F - hummus at 45F, tofu at 45F, pico at 45F, chickpeas (cooked) at 51F, garlic in butter at 46.7F in walk in cooler near chemical closet (ambient 45-46F) - repair to cold hold <41F; move all PHFs to working unit until repaired; 12 qts. chickpeas voluntarily discarded - recommend discarding PHFs in unit since yesterday that are >45F since temperature log shows last temperature taken was 45F yesterday (re-train employees on using temperature logs to ensure 41F or below). Maintain potentially hazardous foods cold at 41F or below OR hot at 135F or above. Repair coolers to cold hold <41F and hot holding unit to hot hold >135F.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - chopped tomatoes on ice at 50F, placed there <2hrs prior - moved to cooler - egg/bacon at 84F - operator states this made ~1hr prior and will discard - sausage at 65F - operator took out of fridge <30 mins prior for service - grab n go reach in cooler ~50F in cafe, log shows 40F this morning - PHFs moved to working unit - repair to cold hold at 41F or below - breakfast burrito measured at 119.3F, sandwich at 131.8F in hot holding unit in cafe - made this morning ~2hrs prior - operator reheated to 165F - hot hold PHFs at 135F or above - sausage at 59.6F in reach in cooler - repair unit to cold hold <41F; sausage (3) voluntarily discarded - tofu at 124F, rice at 129F, beans at 125F, in left most hot holding unit made this morning - chef reheated to 165F - repair to hot hold PHFs at >135F - hummus at 45F, tofu at 45F, pico at 45F, chickpeas (cooked) at 51F, garlic in butter at 46.7F in walk in cooler near chemical closet (ambient 45-46F) - repair to cold hold <41F; move all PHFs to working unit until repaired; 12 qts. chickpeas voluntarily discarded - recommend discarding PHFs in unit since yesterday that are >45F since temperature log shows last temperature taken was 45F yesterday (re-train employees on using temperature logs to ensure 41F or below). Maintain potentially hazardous foods cold at 41F or below OR hot at 135F or above. Repair coolers to cold hold <41F and hot holding unit to hot hold >135F.
EarlierApr 6, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed the following foods at unsafe temperatures: - chopped tomatoes on ice at 50F, placed there <2hrs prior - moved to cooler - egg/bacon at 84F - operator states this made ~1hr prior and will discard - sausage at 65F - operator took out of fridge <30 mins prior for service - grab n go reach in cooler ~50F in cafe, log shows 40F this morning - PHFs moved to working unit - repair to cold hold at 41F or below - breakfast burrito measured at 119.3F, sandwich at 131.8F in hot holding unit in cafe - made this morning ~2hrs prior - operator reheated to 165F - hot hold PHFs at 135F or above - sausage at 59.6F in reach in cooler - repair unit to cold hold <41F; sausage (3) voluntarily discarded - tofu at 124F, rice at 129F, beans at 125F, in left most hot holding unit made this morning - chef reheated to 165F - repair to hot hold PHFs at >135F - hummus at 45F, tofu at 45F, pico at 45F, chickpeas (cooked) at 51F, garlic in butter at 46.7F in walk in cooler near chemical closet (ambient 45-46F) - repair to cold hold <41F; move all PHFs to working unit until repaired; 12 qts. chickpeas voluntarily discarded - recommend discarding PHFs in unit since yesterday that are >45F since temperature log shows last temperature taken was 45F yesterday (re-train employees on using temperature logs to ensure 41F or below). Maintain potentially hazardous foods cold at 41F or below OR hot at 135F or above. Repair coolers to cold hold <41F and hot holding unit to hot hold >135F.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - chopped tomatoes on ice at 50F, placed there <2hrs prior - moved to cooler - egg/bacon at 84F - operator states this made ~1hr prior and will discard - sausage at 65F - operator took out of fridge <30 mins prior for service - grab n go reach in cooler ~50F in cafe, log shows 40F this morning - PHFs moved to working unit - repair to cold hold at 41F or below - breakfast burrito measured at 119.3F, sandwich at 131.8F in hot holding unit in cafe - made this morning ~2hrs prior - operator reheated to 165F - hot hold PHFs at 135F or above - sausage at 59.6F in reach in cooler - repair unit to cold hold <41F; sausage (3) voluntarily discarded - tofu at 124F, rice at 129F, beans at 125F, in left most hot holding unit made this morning - chef reheated to 165F - repair to hot hold PHFs at >135F - hummus at 45F, tofu at 45F, pico at 45F, chickpeas (cooked) at 51F, garlic in butter at 46.7F in walk in cooler near chemical closet (ambient 45-46F) - repair to cold hold <41F; move all PHFs to working unit until repaired; 12 qts. chickpeas voluntarily discarded - recommend discarding PHFs in unit since yesterday that are >45F since temperature log shows last temperature taken was 45F yesterday (re-train employees on using temperature logs to ensure 41F or below). Maintain potentially hazardous foods cold at 41F or below OR hot at 135F or above. Repair coolers to cold hold <41F and hot holding unit to hot hold >135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 17, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: -cut tomatoes at 52F in salad prep cooler - sliced 2 hours ago and moved to walk in to finish cooling -sautéed mushrooms at 46F in serving line cooler - prepared this morning and in cooling process -pasta at 123-130F in hot holding unit - made within last 2 hours; reheated to 165F -beans (packaged) at 46.8F in walk in cooler - delivered this morning ~2 hours ago -pico de gallo in walk in #2 at 46F Ensure potentially hazardous foods are cold held at 41F or below or hot held at 135F or above. Discontinue cooling foods in prep coolers. Discussed with operator.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -cut tomatoes at 52F in salad prep cooler - sliced 2 hours ago and moved to walk in to finish cooling -sautéed mushrooms at 46F in serving line cooler - prepared this morning and in cooling process -pasta at 123-130F in hot holding unit - made within last 2 hours; reheated to 165F -beans (packaged) at 46.8F in walk in cooler - delivered this morning ~2 hours ago -pico de gallo in walk in #2 at 46F Ensure potentially hazardous foods are cold held at 41F or below or hot held at 135F or above. Discontinue cooling foods in prep coolers. Discussed with operator.
EarlierFeb 17, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No handwashing soap or paper towels stocked at the back handwashing sink. Keep supplies stocked at all times even if sink is not frequently used.
The department's words
CHSC 113953.2 No handwashing soap or paper towels stocked at the back handwashing sink. Keep supplies stocked at all times even if sink is not frequently used.
EarlierJun 27, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierJun 26, 2019Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed live and dead cockroaches in the scullery. The facility is closed due to presence of vermin. Clean thoroughly, remove pooling water, seal all cracks and crevices, and have pest treatment applied by a licensed pest control operator to eliminate cockroaches and areas of harborage. Call me for a re-inspection prior to prepping food (once all cockroaches are eliminated).
The department's words
CHSC 114259.1 Observed live and dead cockroaches in the scullery. The facility is closed due to presence of vermin. Clean thoroughly, remove pooling water, seal all cracks and crevices, and have pest treatment applied by a licensed pest control operator to eliminate cockroaches and areas of harborage. Call me for a re-inspection prior to prepping food (once all cockroaches are eliminated).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 23, 2018Follow-up inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114113
The department's words
Code CHSC 114113
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Show 3 more
Code CHSC 114060
The department's words
Code CHSC 114060
Code CHSC 114259
The department's words
Code CHSC 114259
Code CHSC 114380
The department's words
Code CHSC 114380
EarlierOct 8, 2018Routine inspectionYellow placard
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several potentially hazardous foods hot holding improperly on steam tables and chafing dishes between 117-120F. Time as a control used for these.
The department's words
CHSC 113996 Observed several potentially hazardous foods hot holding improperly on steam tables and chafing dishes between 117-120F. Time as a control used for these.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken and eggs cooling improperly in covered, stacked containers. Chicken did not cool from 135F to 70F within 2 hours. This item was discarded. Eggs placed on cooling racks to continue cooling.
The department's words
CHSC 114002 Observed cooked chicken and eggs cooling improperly in covered, stacked containers. Chicken did not cool from 135F to 70F within 2 hours. This item was discarded. Eggs placed on cooling racks to continue cooling.
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)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 114113
The department's words
Code CHSC 114113
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Show 3 more
Code CHSC 114060
The department's words
Code CHSC 114060
Code CHSC 114259
The department's words
Code CHSC 114259
Code CHSC 114380
The department's words
Code CHSC 114380
EarlierMar 24, 2017Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Discontinue vacuum packaging. Submit an application to the state (CDPH) for a HACCP plan. I will send you more info on this.
The department's words
CHSC 114419 Discontinue vacuum packaging. Submit an application to the state (CDPH) for a HACCP plan. I will send you more info on this.
I observed dry droppings behind the cook line. Remove droppings, clean area, and monitor for new activity. A licensed structural pest control operator is scheduled to come out on Monday to identify entry points and seal up any openings.
The department's words
CHSC 114259.1 I observed dry droppings behind the cook line. Remove droppings, clean area, and monitor for new activity. A licensed structural pest control operator is scheduled to come out on Monday to identify entry points and seal up any openings.
Cover food at the dessert bar or install a sneezeguard to protect food.
The department's words
CHSC 113986 Cover food at the dessert bar or install a sneezeguard to protect food.
Obtain thermolabels and use daily to check temps in the dishwasher (160 F).
The department's words
CHSC 114107 Obtain thermolabels and use daily to check temps in the dishwasher (160 F).
Scoop for ice stored on the machine. Store in a clean container or in ice with the handle sticking out.
The department's words
CHSC 114119 Scoop for ice stored on the machine. Store in a clean container or in ice with the handle sticking out.
Show 5 more
Seal up holes in eaves by downspout. Seal up vent in eaves by jasmine bush. Install screen on bathroom window. Have pest control set traps in ceiling and monitor routinely in this area. Advise against using glue boards. Highly recommend obtaining the services of structural pest control specialist to identify areas of entry and install exclusion devices. Specifically look on the roof for entry points and close any hole greater than one inch.
The department's words
CHSC 114259 Seal up holes in eaves by downspout. Seal up vent in eaves by jasmine bush. Install screen on bathroom window. Have pest control set traps in ceiling and monitor routinely in this area. Advise against using glue boards. Highly recommend obtaining the services of structural pest control specialist to identify areas of entry and install exclusion devices. Specifically look on the roof for entry points and close any hole greater than one inch.
Replace grout where missing between tiles in the warewashing room and by the pressure cooker.
The department's words
CHSC 114268 Replace grout where missing between tiles in the warewashing room and by the pressure cooker.
Repair ceiling in the dish room where the paint is chipping.
The department's words
CHSC 114271 Repair ceiling in the dish room where the paint is chipping.
Replace missing section of plumbing by the pressure cooker. Repair leaks at the hose by the dishwasher and at the prep sink.
The department's words
CHSC 114190 Replace missing section of plumbing by the pressure cooker. Repair leaks at the hose by the dishwasher and at the prep sink.
Cooling logs were not available and no food was in the process of cooling. Submit cooling logs to me next week. Review cooling video I sent with staff to ensure food is cooled in the required time (135 F to 70 F in 2 hours and 70 F to 41 F in 4 hours).
The department's words
CHSC 114002 Cooling logs were not available and no food was in the process of cooling. Submit cooling logs to me next week. Review cooling video I sent with staff to ensure food is cooled in the required time (135 F to 70 F in 2 hours and 70 F to 41 F in 4 hours).
EarlierMar 21, 2017Follow-up inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed major cooling violation - salsa roja measured 105 F at the 2 hour mark. Rapidly reheat to 165 F, then cool using approved methods as discussed - from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Observed major cooling violation - salsa roja measured 105 F at the 2 hour mark. Rapidly reheat to 165 F, then cool using approved methods as discussed - from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Discontinue vacuum packaging. Submit an application to the state (CDPH) for a HACCP plan. I will send you more info on this.
The department's words
CHSC 114419 Discontinue vacuum packaging. Submit an application to the state (CDPH) for a HACCP plan. I will send you more info on this.
I observed rodent droppings under the counter of the sandwich/taqueria station, under the soda fountain, behind the cook line, in dry storage rooms, in the ware wash room, and in the room with the table storage. Droppings were dry, but not crumbling. Activity is new since the inspection on 3/6/17. Continue to exclude vermin as discussed at past inspections. I highly recommend you hire a company with a structural pest control board license to identify entry points and seal up any holes or gaps. Remove all droppings using wet methods. Clean and sanitize areas and utensils. Clean all standing water up - ensure floors and areas under cabinets are dry. If activity is noted (by way of droppings) at subsequent inspections, the facility will be closed to prevent foodborne illness from rodents contaminating surfaces. If you see any rodent activity, discontinue food prep until the rodent is caught, entry point sealed, and all food contact surfaces sanitized. Repair hole in the window screen in the women's bathroom to prevent entry.
The department's words
CHSC 114259.1 I observed rodent droppings under the counter of the sandwich/taqueria station, under the soda fountain, behind the cook line, in dry storage rooms, in the ware wash room, and in the room with the table storage. Droppings were dry, but not crumbling. Activity is new since the inspection on 3/6/17. Continue to exclude vermin as discussed at past inspections. I highly recommend you hire a company with a structural pest control board license to identify entry points and seal up any holes or gaps. Remove all droppings using wet methods. Clean and sanitize areas and utensils. Clean all standing water up - ensure floors and areas under cabinets are dry. If activity is noted (by way of droppings) at subsequent inspections, the facility will be closed to prevent foodborne illness from rodents contaminating surfaces. If you see any rodent activity, discontinue food prep until the rodent is caught, entry point sealed, and all food contact surfaces sanitized. Repair hole in the window screen in the women's bathroom to prevent entry.
Cover food at the dessert bar or install a sneezeguard to protect food.
The department's words
CHSC 113986 Cover food at the dessert bar or install a sneezeguard to protect food.
Obtain thermolabels and use daily to check temps in the dishwasher (160 F).
The department's words
CHSC 114107 Obtain thermolabels and use daily to check temps in the dishwasher (160 F).
Scoop for ice stored on the machine. Store in a clean container or in ice with the handle sticking out.
The department's words
CHSC 114119 Scoop for ice stored on the machine. Store in a clean container or in ice with the handle sticking out.
Show 4 more
Seal up holes in eaves by downspout. Seal up vent in eaves by jasmine bush. Install screen on bathroom window. Have pest control set traps in ceiling and monitor routinely in this area. Advise against using glue boards. Highly recommend obtaining the services of structural pest control specialist to identify areas of entry and install exclusion devices. Specifically look on the roof for entry points and close any hole greater than one inch.
The department's words
CHSC 114259 Seal up holes in eaves by downspout. Seal up vent in eaves by jasmine bush. Install screen on bathroom window. Have pest control set traps in ceiling and monitor routinely in this area. Advise against using glue boards. Highly recommend obtaining the services of structural pest control specialist to identify areas of entry and install exclusion devices. Specifically look on the roof for entry points and close any hole greater than one inch.
Replace grout where missing between tiles in the warewashing room and by the pressure cooker.
The department's words
CHSC 114268 Replace grout where missing between tiles in the warewashing room and by the pressure cooker.
Repair ceiling in the dish room where the paint is chipping.
The department's words
CHSC 114271 Repair ceiling in the dish room where the paint is chipping.
Replace missing section of plumbing by the pressure cooker. Repair leaks at the hose by the dishwasher and at the prep sink.
The department's words
CHSC 114190 Replace missing section of plumbing by the pressure cooker. Repair leaks at the hose by the dishwasher and at the prep sink.
EarlierMar 6, 2017Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Discontinue vacuum packaging. Submit an application to the state (CDPH) for a HACCP plan. I will send you more info on this.
The department's words
CHSC 114419 Discontinue vacuum packaging. Submit an application to the state (CDPH) for a HACCP plan. I will send you more info on this.
Dry droppings observed along the wall in the deli station, behind the beverages, in the ceiling of the room where tables are stored, in the kitchen along the wall between the warmer and refrigerators. Remove droppings using wet methods and sanitize and monitor for new activity.
The department's words
CHSC 114259.1 Dry droppings observed along the wall in the deli station, behind the beverages, in the ceiling of the room where tables are stored, in the kitchen along the wall between the warmer and refrigerators. Remove droppings using wet methods and sanitize and monitor for new activity.
Cover food at the dessert bar or install a sneezeguard to protect food.
The department's words
CHSC 113986 Cover food at the dessert bar or install a sneezeguard to protect food.
Obtain thermolabels and use daily to check temps in the dishwasher (160 F).
The department's words
CHSC 114107 Obtain thermolabels and use daily to check temps in the dishwasher (160 F).
Scoop for ice stored on the machine. Store in a clean container or in ice with the handle sticking out.
The department's words
CHSC 114119 Scoop for ice stored on the machine. Store in a clean container or in ice with the handle sticking out.
Show 4 more
Seal up holes in eaves by downspout. Seal up vent in eaves by jasmine bush. Install screen on bathroom window. Have pest control set traps in ceiling and monitor routinely in this area. Advise against using glue boards. Highly recommend obtaining the services of structural pest control specialist to identify areas of entry and install exclusion devices. Specifically look on the roof for entry points and close any hole greater than one inch.
The department's words
CHSC 114259 Seal up holes in eaves by downspout. Seal up vent in eaves by jasmine bush. Install screen on bathroom window. Have pest control set traps in ceiling and monitor routinely in this area. Advise against using glue boards. Highly recommend obtaining the services of structural pest control specialist to identify areas of entry and install exclusion devices. Specifically look on the roof for entry points and close any hole greater than one inch.
Replace grout where missing between tiles in the warewashing room and by the pressure cooker.
The department's words
CHSC 114268 Replace grout where missing between tiles in the warewashing room and by the pressure cooker.
Repair ceiling in the dish room where the paint is chipping.
The department's words
CHSC 114271 Repair ceiling in the dish room where the paint is chipping.
Replace missing section of plumbing by the pressure cooker. Repair leaks at the hose by the dishwasher and at the prep sink.
The department's words
CHSC 114190 Replace missing section of plumbing by the pressure cooker. Repair leaks at the hose by the dishwasher and at the prep sink.
EarlierMay 9, 2016Follow-up inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Food debris observed in one of the hand sinks. Clean out the sink and use these sinks for hand washing only to prevent cross contamination.
The department's words
CHSC 113953.1 Food debris observed in one of the hand sinks. Clean out the sink and use these sinks for hand washing only to prevent cross contamination.
Steak observed in a covered pan, with another pan of food stacked on top and measured 68 F. While in the cooling process, leave food uncovered in a shallow pan (until it reaches 41 F).
The department's words
CHSC 114002.1 Steak observed in a covered pan, with another pan of food stacked on top and measured 68 F. While in the cooling process, leave food uncovered in a shallow pan (until it reaches 41 F).
Some utensils in the dish storage room observed with rodent droppings on the surface. Wash, rinse, and sanitize all contaminated utensils. Clean up droppings using wet methods.
The department's words
CHSC 114115 Some utensils in the dish storage room observed with rodent droppings on the surface. Wash, rinse, and sanitize all contaminated utensils. Clean up droppings using wet methods.
Sanitizer was <200 ppm quaternary ammonia in a bucket for wiping cloths. This solution was immediately changed. Use test strips daily to ensure there is always 200 ppm quat in solution.
The department's words
CHSC 114099.6 Sanitizer was <200 ppm quaternary ammonia in a bucket for wiping cloths. This solution was immediately changed. Use test strips daily to ensure there is always 200 ppm quat in solution.
Water temps at the kitchen and care ware wash sinks measured 116 and 114 F. Increase water temperature to provide a minimum water temp of 120 F at ware wash and food prep sinks.
The department's words
CHSC 114192 Water temps at the kitchen and care ware wash sinks measured 116 and 114 F. Increase water temperature to provide a minimum water temp of 120 F at ware wash and food prep sinks.
Show 9 more
Pooled water observed in the floor sink under the soda fountain. There appears to be a slow drain/clog. Clear drain immediately and clean thoroughly.
The department's words
CHSC 114197 Pooled water observed in the floor sink under the soda fountain. There appears to be a slow drain/clog. Clear drain immediately and clean thoroughly.
Some entry points for rodents have been sealed and droppings cleaned up. Old droppings observed under one of the cabinets of the front hot food service area. Clean, seal holes in cabinet and monitor for new activity. Send pest reports to me as required in previous reports.
The department's words
CHSC 114259.1 Some entry points for rodents have been sealed and droppings cleaned up. Old droppings observed under one of the cabinets of the front hot food service area. Clean, seal holes in cabinet and monitor for new activity. Send pest reports to me as required in previous reports.
Install an atmospheric vacuum breaker at the mop sink faucet to prevent back flow. Repair leak at the ice machine to prevent pooling water. Submit a letter from CMSA regarding the grease trap as required at the change of owner.
The department's words
CHSC 114190 Install an atmospheric vacuum breaker at the mop sink faucet to prevent back flow. Repair leak at the ice machine to prevent pooling water. Submit a letter from CMSA regarding the grease trap as required at the change of owner.
Seal the wall panels in the dish storage room so they are flush with the wall. Seal gaps identified under doors and install screens on open windows to prevent entry of vermin.
The department's words
CHSC 114259 Seal the wall panels in the dish storage room so they are flush with the wall. Seal gaps identified under doors and install screens on open windows to prevent entry of vermin.
Clean food debris from the outside garbage area and keep the kitchen free of water/food debris to prevent attracting vermin.
The department's words
CHSC 114257 Clean food debris from the outside garbage area and keep the kitchen free of water/food debris to prevent attracting vermin.
Repair ceiling in the dish storage room that has peeling paint to prevent contamination of food/contact surfaces.
The department's words
CHSC 114271 Repair ceiling in the dish storage room that has peeling paint to prevent contamination of food/contact surfaces.
Continue to replace grout between tiles in the dishwashing room.
The department's words
CHSC 114268 Continue to replace grout between tiles in the dishwashing room.
Submit plans to EHS within 30 days for newly installed hood, along with specifications, hood exhaust data and hood performance data sheets.
The department's words
CHSC 114175 Submit plans to EHS within 30 days for newly installed hood, along with specifications, hood exhaust data and hood performance data sheets.
Re-install sneeze guard at the front hot food service area to prevent contamination of food.
The department's words
CHSC 113986 Re-install sneeze guard at the front hot food service area to prevent contamination of food.
EarlierApr 28, 2016Follow-up inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
Food debris observed in one of the hand sinks. Clean out the sink and use these sinks for hand washing only to prevent cross contamination.
The department's words
CHSC 113953.1 Food debris observed in one of the hand sinks. Clean out the sink and use these sinks for hand washing only to prevent cross contamination.
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Steak observed in a covered pan, with another pan of food stacked on top and measured 68 F. While in the cooling process, leave food uncovered in a shallow pan (until it reaches 41 F).
The department's words
CHSC 114002.1 Steak observed in a covered pan, with another pan of food stacked on top and measured 68 F. While in the cooling process, leave food uncovered in a shallow pan (until it reaches 41 F).
Some utensils in the dish storage room observed with rodent droppings on the surface. Wash, rinse, and sanitize all contaminated utensils. Clean up droppings using wet methods.
The department's words
CHSC 114115 Some utensils in the dish storage room observed with rodent droppings on the surface. Wash, rinse, and sanitize all contaminated utensils. Clean up droppings using wet methods.
Sanitizer was <200 ppm quaternary ammonia in a bucket for wiping cloths. This solution was immediately changed. Use test strips daily to ensure there is always 200 ppm quat in solution.
The department's words
CHSC 114099.6 Sanitizer was <200 ppm quaternary ammonia in a bucket for wiping cloths. This solution was immediately changed. Use test strips daily to ensure there is always 200 ppm quat in solution.
Show 10 more
Water temps at the kitchen and care ware wash sinks measured 116 and 114 F. Increase water temperature to provide a minimum water temp of 120 F at ware wash and food prep sinks.
The department's words
CHSC 114192 Water temps at the kitchen and care ware wash sinks measured 116 and 114 F. Increase water temperature to provide a minimum water temp of 120 F at ware wash and food prep sinks.
Pooled water observed in the floor sink under the soda fountain. There appears to be a slow drain/clog. Clear drain immediately and clean thoroughly.
The department's words
CHSC 114197 Pooled water observed in the floor sink under the soda fountain. There appears to be a slow drain/clog. Clear drain immediately and clean thoroughly.
Some entry points for rodents have been sealed and droppings cleaned up. Old droppings observed under one of the cabinets of the front hot food service area. Clean, seal holes in cabinet and monitor for new activity. Send pest reports to me as required in previous reports.
The department's words
CHSC 114259.1 Some entry points for rodents have been sealed and droppings cleaned up. Old droppings observed under one of the cabinets of the front hot food service area. Clean, seal holes in cabinet and monitor for new activity. Send pest reports to me as required in previous reports.
Install an atmospheric vacuum breaker at the mop sink faucet to prevent back flow. Repair leak at the ice machine to prevent pooling water. Submit a letter from CMSA regarding the grease trap as required at the change of owner.
The department's words
CHSC 114190 Install an atmospheric vacuum breaker at the mop sink faucet to prevent back flow. Repair leak at the ice machine to prevent pooling water. Submit a letter from CMSA regarding the grease trap as required at the change of owner.
Seal the wall panels in the dish storage room so they are flush with the wall. Seal gaps identified under doors and install screens on open windows to prevent entry of vermin.
The department's words
CHSC 114259 Seal the wall panels in the dish storage room so they are flush with the wall. Seal gaps identified under doors and install screens on open windows to prevent entry of vermin.
Clean food debris from the outside garbage area and keep the kitchen free of water/food debris to prevent attracting vermin.
The department's words
CHSC 114257 Clean food debris from the outside garbage area and keep the kitchen free of water/food debris to prevent attracting vermin.
Repair ceiling in the dish storage room that has peeling paint to prevent contamination of food/contact surfaces.
The department's words
CHSC 114271 Repair ceiling in the dish storage room that has peeling paint to prevent contamination of food/contact surfaces.
Continue to replace grout between tiles in the dishwashing room.
The department's words
CHSC 114268 Continue to replace grout between tiles in the dishwashing room.
Submit plans to EHS within 30 days for newly installed hood, along with specifications, hood exhaust data and hood performance data sheets.
The department's words
CHSC 114175 Submit plans to EHS within 30 days for newly installed hood, along with specifications, hood exhaust data and hood performance data sheets.
Re-install sneeze guard at the front hot food service area to prevent contamination of food.
The department's words
CHSC 113986 Re-install sneeze guard at the front hot food service area to prevent contamination of food.
EarlierApr 25, 2016Routine inspectionGreen placard
13 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Rice in the Metro warmer measured 123, 125, 127 and 131 F in different containers. Rice was immediately reheated to 165 F. Maintain hot food temps at 135 F or greater. Milk in the Coca Cola on-counter fridge measured 43 F. This refrigerator is not intended for storage of potentially hazardous food. Move milk to an approved unit. Submit specs of equipment to EHS for approval before use.
The department's words
CHSC 113996 Rice in the Metro warmer measured 123, 125, 127 and 131 F in different containers. Rice was immediately reheated to 165 F. Maintain hot food temps at 135 F or greater. Milk in the Coca Cola on-counter fridge measured 43 F. This refrigerator is not intended for storage of potentially hazardous food. Move milk to an approved unit. Submit specs of equipment to EHS for approval before use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Food debris observed in one of the hand sinks. Clean out the sink and use these sinks for hand washing only to prevent cross contamination.
The department's words
CHSC 113953.1 Food debris observed in one of the hand sinks. Clean out the sink and use these sinks for hand washing only to prevent cross contamination.
Steak observed in a covered pan, with another pan of food stacked on top and measured 68 F. While in the cooling process, leave food uncovered in a shallow pan (until it reaches 41 F).
The department's words
CHSC 114002.1 Steak observed in a covered pan, with another pan of food stacked on top and measured 68 F. While in the cooling process, leave food uncovered in a shallow pan (until it reaches 41 F).
Some utensils in the dish storage room observed with rodent droppings on the surface. Wash, rinse, and sanitize all contaminated utensils. Clean up droppings using wet methods.
The department's words
CHSC 114115 Some utensils in the dish storage room observed with rodent droppings on the surface. Wash, rinse, and sanitize all contaminated utensils. Clean up droppings using wet methods.
Sanitizer was <200 ppm quaternary ammonia in a bucket for wiping cloths. This solution was immediately changed. Use test strips daily to ensure there is always 200 ppm quat in solution.
The department's words
CHSC 114099.6 Sanitizer was <200 ppm quaternary ammonia in a bucket for wiping cloths. This solution was immediately changed. Use test strips daily to ensure there is always 200 ppm quat in solution.
Water temps at the kitchen and care ware wash sinks measured 116 and 114 F. Increase water temperature to provide a minimum water temp of 120 F at ware wash and food prep sinks.
The department's words
CHSC 114192 Water temps at the kitchen and care ware wash sinks measured 116 and 114 F. Increase water temperature to provide a minimum water temp of 120 F at ware wash and food prep sinks.
Show 7 more
Pooled water observed in the floor sink under the soda fountain. There appears to be a slow drain/clog. Clear drain immediately and clean thoroughly.
The department's words
CHSC 114197 Pooled water observed in the floor sink under the soda fountain. There appears to be a slow drain/clog. Clear drain immediately and clean thoroughly.
Dry rodent droppings observed throughout the kitchen and storage areas - the highest concentration observed in the dish storage room. Clean up droppings using wet methods and monitor for new activity. Submit a copy of your most recent pest report to EHS, along with the report you receive at your next service. Seal up any entry points identified by the pest control operator immediately.
The department's words
CHSC 114259.1 Dry rodent droppings observed throughout the kitchen and storage areas - the highest concentration observed in the dish storage room. Clean up droppings using wet methods and monitor for new activity. Submit a copy of your most recent pest report to EHS, along with the report you receive at your next service. Seal up any entry points identified by the pest control operator immediately.
Install an atmospheric vacuum breaker at the mop sink faucet to prevent back flow. Repair leak at the ice machine to prevent pooling water. Submit a letter from CMSA regarding the grease trap as required at the change of owner.
The department's words
CHSC 114190 Install an atmospheric vacuum breaker at the mop sink faucet to prevent back flow. Repair leak at the ice machine to prevent pooling water. Submit a letter from CMSA regarding the grease trap as required at the change of owner.
Seal the wall panels in the dish storage room so they are flush with the wall. Seal gaps identified under doors and install screens on open windows to prevent entry of vermin.
The department's words
CHSC 114259 Seal the wall panels in the dish storage room so they are flush with the wall. Seal gaps identified under doors and install screens on open windows to prevent entry of vermin.
Clean food debris from the outside garbage area and keep the kitchen free of water/food debris to prevent attracting vermin.
The department's words
CHSC 114257 Clean food debris from the outside garbage area and keep the kitchen free of water/food debris to prevent attracting vermin.
Repair ceiling in the dish storage room that has peeling paint to prevent contamination of food/contact surfaces.
The department's words
CHSC 114271 Repair ceiling in the dish storage room that has peeling paint to prevent contamination of food/contact surfaces.
Continue to replace grout between tiles in the dishwashing room.
The department's words
CHSC 114268 Continue to replace grout between tiles in the dishwashing room.
EarlierSep 18, 2015Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Today, food temperatures on the salad bar ranged from 41-66 F. -Cut tomatoes measured 51 F, mixed salads measured 47-49 F, sprouts measured 55 F, and hardboiled eggs measured 66 F. All food, except the eggs, was 41 F or below in the walk-in. Write up standard operating procedures for using Time as a Public Health Control (TPHC), and keep daily logs showing that food is discarded after 4 hours.
The department's words
CHSC 113996 Today, food temperatures on the salad bar ranged from 41-66 F. -Cut tomatoes measured 51 F, mixed salads measured 47-49 F, sprouts measured 55 F, and hardboiled eggs measured 66 F. All food, except the eggs, was 41 F or below in the walk-in. Write up standard operating procedures for using Time as a Public Health Control (TPHC), and keep daily logs showing that food is discarded after 4 hours.
Corrected during the inspection
Wiping cloths (soiled) observed on counter tops. Always store wiping cloths in sanitizing solution (200 ppm quaternary ammonia). Ice scoops are stored on top of the ice machine. Wash, rinse, and sanitize scoops, then store in a clean, dry location or in ice with the handle sticking out.
The department's words
CHSC 114097 Wiping cloths (soiled) observed on counter tops. Always store wiping cloths in sanitizing solution (200 ppm quaternary ammonia). Ice scoops are stored on top of the ice machine. Wash, rinse, and sanitize scoops, then store in a clean, dry location or in ice with the handle sticking out.
There are still gaps around doors and dry droppings in the kitchen. Install door sweeps by September 24th, 2015 to prevent entry of vermin.
The department's words
CHSC 114259.1 There are still gaps around doors and dry droppings in the kitchen. Install door sweeps by September 24th, 2015 to prevent entry of vermin.
Lighter fluid is stored next to and above food/contact surfaces. Store lighter fluid separate and below food to prevent contamination.
The department's words
CHSC 114254.2 Lighter fluid is stored next to and above food/contact surfaces. Store lighter fluid separate and below food to prevent contamination.
Espresso utensils should be washed, rinsed, and sanitized at least every 4 hours.
The department's words
CHSC 114119 Espresso utensils should be washed, rinsed, and sanitized at least every 4 hours.
Show 4 more
Repair leaking sink faucets and leaking plumbing to the ice machine.
The department's words
CHSC 114190 Repair leaking sink faucets and leaking plumbing to the ice machine.
Clean floor sinks to remove standing water/food debris.
The department's words
CHSC 114257 Clean floor sinks to remove standing water/food debris.
Replace floor in the dishwashing area. Flooring is sinking in some locations - contributing to standing water conditions, is pitted/chipped, and missing grout. Replace by January 10, 2016. Submit samples of flooring material if different from existing.
The department's words
CHSC 114268 Replace floor in the dishwashing area. Flooring is sinking in some locations - contributing to standing water conditions, is pitted/chipped, and missing grout. Replace by January 10, 2016. Submit samples of flooring material if different from existing.
Eggs in the walk-in were in a deep plastic, covered container and measured 77.6 F. Immediately transfer to a long, shallow pan, and leave uncovered until eggs cool to 41 F or below. Potatoes in the walk-in were in a covered container and measured 96 F. These were previously on the hot breakfast line. Temperatures were not taken when potatoes were removed from the line. These were voluntarily discarded. Cool using approved methods (see handout) from 135 F to 70 Fin 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Eggs in the walk-in were in a deep plastic, covered container and measured 77.6 F. Immediately transfer to a long, shallow pan, and leave uncovered until eggs cool to 41 F or below. Potatoes in the walk-in were in a covered container and measured 96 F. These were previously on the hot breakfast line. Temperatures were not taken when potatoes were removed from the line. These were voluntarily discarded. Cool using approved methods (see handout) from 135 F to 70 Fin 2 hours and from 70 F to 41 F in 4 hours.
Corrected during the inspection
EarlierSep 17, 2015Follow-up inspectionYellow placard
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Today, food temperatures on the salad bar ranged from 41-66 F. -Cut tomatoes measured 51 F, mixed salads measured 47-49 F, sprouts measured 55 F, and hardboiled eggs measured 66 F. All food, except the eggs, was 41 F or below in the walk-in. Write up standard operating procedures for using Time as a Public Health Control (TPHC), and keep daily logs showing that food is discarded after 4 hours.
The department's words
CHSC 113996 Today, food temperatures on the salad bar ranged from 41-66 F. -Cut tomatoes measured 51 F, mixed salads measured 47-49 F, sprouts measured 55 F, and hardboiled eggs measured 66 F. All food, except the eggs, was 41 F or below in the walk-in. Write up standard operating procedures for using Time as a Public Health Control (TPHC), and keep daily logs showing that food is discarded after 4 hours.
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
Eggs in the walk-in were in a deep plastic, covered container and measured 77.6 F. Immediately transfer to a long, shallow pan, and leave uncovered until eggs cool to 41 F or below. Potatoes in the walk-in were in a covered container and measured 96 F. These were previously on the hot breakfast line. Temperatures were not taken when potatoes were removed from the line. These were voluntarily discarded. Cool using approved methods (see handout) from 135 F to 70 Fin 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Eggs in the walk-in were in a deep plastic, covered container and measured 77.6 F. Immediately transfer to a long, shallow pan, and leave uncovered until eggs cool to 41 F or below. Potatoes in the walk-in were in a covered container and measured 96 F. These were previously on the hot breakfast line. Temperatures were not taken when potatoes were removed from the line. These were voluntarily discarded. Cool using approved methods (see handout) from 135 F to 70 Fin 2 hours and from 70 F to 41 F in 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Corrected during the inspection
Wiping cloths (soiled) observed on counter tops. Always store wiping cloths in sanitizing solution (200 ppm quaternary ammonia). Ice scoops are stored on top of the ice machine. Wash, rinse, and sanitize scoops, then store in a clean, dry location or in ice with the handle sticking out.
The department's words
CHSC 114097 Wiping cloths (soiled) observed on counter tops. Always store wiping cloths in sanitizing solution (200 ppm quaternary ammonia). Ice scoops are stored on top of the ice machine. Wash, rinse, and sanitize scoops, then store in a clean, dry location or in ice with the handle sticking out.
There are still gaps around doors and dry droppings in the kitchen. Install door sweeps by September 24th, 2015 to prevent entry of vermin.
The department's words
CHSC 114259.1 There are still gaps around doors and dry droppings in the kitchen. Install door sweeps by September 24th, 2015 to prevent entry of vermin.
Code CHSC 114047
The department's words
Code CHSC 114047
Corrected during the inspection
Lighter fluid is stored next to and above food/contact surfaces. Store lighter fluid separate and below food to prevent contamination.
The department's words
CHSC 114254.2 Lighter fluid is stored next to and above food/contact surfaces. Store lighter fluid separate and below food to prevent contamination.
Show 5 more
Espresso utensils should be washed, rinsed, and sanitized at least every 4 hours.
The department's words
CHSC 114119 Espresso utensils should be washed, rinsed, and sanitized at least every 4 hours.
Repair leaking sink faucets and leaking plumbing to the ice machine.
The department's words
CHSC 114190 Repair leaking sink faucets and leaking plumbing to the ice machine.
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
Corrected during the inspection
Clean floor sinks to remove standing water/food debris.
The department's words
CHSC 114257 Clean floor sinks to remove standing water/food debris.
Replace floor in the dishwashing area. Flooring is sinking in some locations - contributing to standing water conditions, is pitted/chipped, and missing grout. Replace by January 10, 2016. Submit samples of flooring material if different from existing.
The department's words
CHSC 114268 Replace floor in the dishwashing area. Flooring is sinking in some locations - contributing to standing water conditions, is pitted/chipped, and missing grout. Replace by January 10, 2016. Submit samples of flooring material if different from existing.
EarlierSep 15, 2015Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several salads on the salad bar measured 56 F. Beans on the salad bar measured 56 F. The salad bar walk-in was running at 50+ F. Salads were all prepared this morning at 8:30 am. Move all potentially hazardous food from the walk-in to another walk-in that is working. Use time as a public health control for all potentially hazardous food on the salad bar. Repair walk-in and maintain cold food temps at 41 F or below, 45 F or below on the salad bar. True fridge running at 49 F. Repair doors. Keep walk-in doors closed at all times. Pork shoulder measured 122F and was immediately reheated to 165 F. Hold food hot at 135 F. Use a probe thermometer to monitor temps.
The department's words
CHSC 113996 Several salads on the salad bar measured 56 F. Beans on the salad bar measured 56 F. The salad bar walk-in was running at 50+ F. Salads were all prepared this morning at 8:30 am. Move all potentially hazardous food from the walk-in to another walk-in that is working. Use time as a public health control for all potentially hazardous food on the salad bar. Repair walk-in and maintain cold food temps at 41 F or below, 45 F or below on the salad bar. True fridge running at 49 F. Repair doors. Keep walk-in doors closed at all times. Pork shoulder measured 122F and was immediately reheated to 165 F. Hold food hot at 135 F. Use a probe thermometer to monitor temps.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Some paper towel dispensers were empty. Keep these stocked at all times. Repair broken soap and paper towel dispensers.
The department's words
CHSC 113953.2 Some paper towel dispensers were empty. Keep these stocked at all times. Repair broken soap and paper towel dispensers.
Wiping cloths (soiled) observed on counter tops. Always store wiping cloths in sanitizing solution (200 ppm quaternary ammonia). Ice scoops are stored on top of the ice machine. Wash, rinse, and sanitize scoops, then store in a clean, dry location or in ice with the handle sticking out.
The department's words
CHSC 114097 Wiping cloths (soiled) observed on counter tops. Always store wiping cloths in sanitizing solution (200 ppm quaternary ammonia). Ice scoops are stored on top of the ice machine. Wash, rinse, and sanitize scoops, then store in a clean, dry location or in ice with the handle sticking out.
Dried rodent droppings observed throughout. Clean using wet methods, monitor for new activity, and continue to seal gaps around doors. Flies observed in the back hall and in the dishwashing area. Keep doors closed to exclude flies. Install screens on windows if opened. Move garbage bin away from the back door - this is attracting flies.
The department's words
CHSC 114259.1 Dried rodent droppings observed throughout. Clean using wet methods, monitor for new activity, and continue to seal gaps around doors. Flies observed in the back hall and in the dishwashing area. Keep doors closed to exclude flies. Install screens on windows if opened. Move garbage bin away from the back door - this is attracting flies.
Panko crumbs stored in open paper bag. Store in a lidded vermin-proof container. Store all food containers off the floor at least 6 inches.
The department's words
CHSC 114047 Panko crumbs stored in open paper bag. Store in a lidded vermin-proof container. Store all food containers off the floor at least 6 inches.
Lighter fluid is stored next to and above food/contact surfaces. Store lighter fluid separate and below food to prevent contamination.
The department's words
CHSC 114254.2 Lighter fluid is stored next to and above food/contact surfaces. Store lighter fluid separate and below food to prevent contamination.
Show 5 more
Espresso utensils should be washed, rinsed, and sanitized at least every 4 hours.
The department's words
CHSC 114119 Espresso utensils should be washed, rinsed, and sanitized at least every 4 hours.
Repair leaking sink faucets and leaking plumbing to the ice machine.
The department's words
CHSC 114190 Repair leaking sink faucets and leaking plumbing to the ice machine.
Clean or replace refuse bin within 2 weeks to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean or replace refuse bin within 2 weeks to prevent attracting vermin.
Clean floor sinks to remove standing water/food debris.
The department's words
CHSC 114257 Clean floor sinks to remove standing water/food debris.
Replace floor in the dishwashing area. Flooring is sinking in some locations - contributing to standing water conditions, is pitted/chipped, and missing grout. Replace by January 10, 2016. Submit samples of flooring material if different from existing.
The department's words
CHSC 114268 Replace floor in the dishwashing area. Flooring is sinking in some locations - contributing to standing water conditions, is pitted/chipped, and missing grout. Replace by January 10, 2016. Submit samples of flooring material if different from existing.
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 Epicurean At Dominican Dining Hall, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Epicurean At Dominican Dining Hall know
Ask for the manager. Epicurean At Dominican Dining Hall can only fix what it knows about.
The department lists no phone for this place.
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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.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L14546.
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.