At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Sep 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Famous Market & 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 113953.2 CHSC 113953.2How to fixFix it
- Code CHSC 113996 CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Famous Market & Deli's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 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
LatestSep 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 2, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 12, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 23, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
In the cold holding unit, ham and cheese sandwiches, the internal temperature readings were measured at 54F and 52F, potato salad 47F, and pasta salad 47F. In the cold holding unit in the preparation area for cheddar cheese, the internal temperature reading was 46 °F, and for Swiss cheese, it was 45 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected on site] Food mentioned above were voluntarily discarded.
The department's words
CHSC 113996 In the cold holding unit, ham and cheese sandwiches, the internal temperature readings were measured at 54F and 52F, potato salad 47F, and pasta salad 47F. In the cold holding unit in the preparation area for cheddar cheese, the internal temperature reading was 46 °F, and for Swiss cheese, it was 45 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected on site] Food mentioned above were voluntarily discarded.
Corrected during the inspection
Employee could not demonstrate how to properly wash, rinse, and sanitize utensils in the 3-compartment sink. [Corrective action] Utensils shall be properly washed, rinsed, sanitized, and air-dried.
The department's words
CHSC 114099.6 Employee could not demonstrate how to properly wash, rinse, and sanitize utensils in the 3-compartment sink. [Corrective action] Utensils shall be properly washed, rinsed, sanitized, and air-dried.
Corrected during the inspection
Observed large cardboard box with tamales inside a garbage bag. The owner could not provide evidence of the purchase. [Corrective action] Food shall be obtained from approved sources. Food prepared in a private home shall not be used or offered for sale.
The department's words
CHSC 114021 Observed large cardboard box with tamales inside a garbage bag. The owner could not provide evidence of the purchase. [Corrective action] Food shall be obtained from approved sources. Food prepared in a private home shall not be used or offered for sale.
Corrected during the inspection
EarlierMay 21, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cold holding unit, ham and cheese sandwiches, the internal temperature readings were measured at 54F and 52F, potato salad 47F, and pasta salad 47F. In the cold holding unit in the preparation area for cheddar cheese, the internal temperature reading was 46 °F, and for Swiss cheese, it was 45 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected on site] Food mentioned above were voluntarily discarded.
The department's words
CHSC 113996 In the cold holding unit, ham and cheese sandwiches, the internal temperature readings were measured at 54F and 52F, potato salad 47F, and pasta salad 47F. In the cold holding unit in the preparation area for cheddar cheese, the internal temperature reading was 46 °F, and for Swiss cheese, it was 45 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected on site] Food mentioned above were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee could not demonstrate how to properly wash, rinse, and sanitize utensils in the 3-compartment sink. [Corrective action] Utensils shall be properly washed, rinsed, sanitized, and air-dried.
The department's words
CHSC 114099.6 Employee could not demonstrate how to properly wash, rinse, and sanitize utensils in the 3-compartment sink. [Corrective action] Utensils shall be properly washed, rinsed, sanitized, and air-dried.
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 large cardboard box with tamales inside a garbage bag. The owner could not provide evidence of the purchase. [Corrective action] Food shall be obtained from approved sources. Food prepared in a private home shall not be used or offered for sale.
The department's words
CHSC 114021 Observed large cardboard box with tamales inside a garbage bag. The owner could not provide evidence of the purchase. [Corrective action] Food shall be obtained from approved sources. Food prepared in a private home shall not be used or offered for sale.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierOct 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cold holding display unit was found with potentially hazardous foods (yogurt, cheese, macaroni salad, potato salad, sandwiches) with temperatures above 50F and 52F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee transferred food mentioned above in the walk-in refrigerator.
The department's words
CHSC 113996 Cold holding display unit was found with potentially hazardous foods (yogurt, cheese, macaroni salad, potato salad, sandwiches) with temperatures above 50F and 52F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee transferred food mentioned above in the walk-in refrigerator.
EarlierMar 17, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified Food Manager (CFM) certification is the same as Dandy Market. No person shall serve as the CFM of 2 or more facilities. Provide a CFM certification for Famous Market within 30 days to avoid fees.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certification is the same as Dandy Market. No person shall serve as the CFM of 2 or more facilities. Provide a CFM certification for Famous Market within 30 days to avoid fees.
EarlierAug 19, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
MAJOR - Employee put on mask after inspector instructed him to due to COVID-19. Employee then touched pickles on a sandwich without washing hands. Inspector instructed employee to wash hands. Gloves were washed. Inspector instructed employee to remove gloves and wash hands. Gloves removed, hands washed, contaminated pickles discarded. Ensure hands are washed at all required times (after touching face/mask/hair/body, before handling food, before and after gloves). Discussed with operator.
The department's words
CHSC 113953.3 MAJOR - Employee put on mask after inspector instructed him to due to COVID-19. Employee then touched pickles on a sandwich without washing hands. Inspector instructed employee to wash hands. Gloves were washed. Inspector instructed employee to remove gloves and wash hands. Gloves removed, hands washed, contaminated pickles discarded. Ensure hands are washed at all required times (after touching face/mask/hair/body, before handling food, before and after gloves). Discussed with operator.
MAJOR - Observed the following foods at unsafe temperatures: sliced turkey at 47-51F, sliced swiss at 45F, sliced tomato at 42F in sandwich prep cooler (temperature adjusted at time of inspection); burritos at 59.2F, sandwich at 59.6F, cheese at 57F, eggs at 58F in display cooler (temperature adjusted at time of inspection - all PHFs voluntarily discarded except bagels w/ cream cheese and sandwiches which were made w/in last 2 hours and moved to walk in). All potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. This is a repeat violation for display unit. Service the display unit and prep cooler within 48 hrs. Provide proof of service upon reinspection. Repair ASAP to cold hold at 41F or below. Display unit impounded.
The department's words
CHSC 114393 MAJOR - Observed the following foods at unsafe temperatures: sliced turkey at 47-51F, sliced swiss at 45F, sliced tomato at 42F in sandwich prep cooler (temperature adjusted at time of inspection); burritos at 59.2F, sandwich at 59.6F, cheese at 57F, eggs at 58F in display cooler (temperature adjusted at time of inspection - all PHFs voluntarily discarded except bagels w/ cream cheese and sandwiches which were made w/in last 2 hours and moved to walk in). All potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. This is a repeat violation for display unit. Service the display unit and prep cooler within 48 hrs. Provide proof of service upon reinspection. Repair ASAP to cold hold at 41F or below. Display unit impounded.
Corrected during the inspection
EarlierAug 17, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Employee put on mask after inspector instructed him to due to COVID-19. Employee then touched pickles on a sandwich without washing hands. Inspector instructed employee to wash hands. Gloves were washed. Inspector instructed employee to remove gloves and wash hands. Gloves removed, hands washed, contaminated pickles discarded. Ensure hands are washed at all required times (after touching face/mask/hair/body, before handling food, before and after gloves). Discussed with operator.
The department's words
CHSC 113953.3 MAJOR - Employee put on mask after inspector instructed him to due to COVID-19. Employee then touched pickles on a sandwich without washing hands. Inspector instructed employee to wash hands. Gloves were washed. Inspector instructed employee to remove gloves and wash hands. Gloves removed, hands washed, contaminated pickles discarded. Ensure hands are washed at all required times (after touching face/mask/hair/body, before handling food, before and after gloves). Discussed with operator.
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
MAJOR - Observed the following foods at unsafe temperatures: sliced turkey at 47-51F, sliced swiss at 45F, sliced tomato at 42F in sandwich prep cooler (temperature adjusted at time of inspection); burritos at 59.2F, sandwich at 59.6F, cheese at 57F, eggs at 58F in display cooler (temperature adjusted at time of inspection - all PHFs voluntarily discarded except bagels w/ cream cheese and sandwiches which were made w/in last 2 hours and moved to walk in). All potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. This is a repeat violation for display unit. Service the display unit and prep cooler within 48 hrs. Provide proof of service upon reinspection. Repair ASAP to cold hold at 41F or below. Display unit impounded.
The department's words
CHSC 114393 MAJOR - Observed the following foods at unsafe temperatures: sliced turkey at 47-51F, sliced swiss at 45F, sliced tomato at 42F in sandwich prep cooler (temperature adjusted at time of inspection); burritos at 59.2F, sandwich at 59.6F, cheese at 57F, eggs at 58F in display cooler (temperature adjusted at time of inspection - all PHFs voluntarily discarded except bagels w/ cream cheese and sandwiches which were made w/in last 2 hours and moved to walk in). All potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. This is a repeat violation for display unit. Service the display unit and prep cooler within 48 hrs. Provide proof of service upon reinspection. Repair ASAP to cold hold at 41F or below. Display unit impounded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 9, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Potato salad in display cooler next to cashier measured at 48.4F. All other foods in that cooler measured btw. 44-49F. Potentially hazardous foods shall be held at 41F or below. Discussed with employee to repair unit to cold hold foods at 41F or below. Repair ASAP. Adjusted at time of inspection.
The department's words
CHSC 113996 Potato salad in display cooler next to cashier measured at 48.4F. All other foods in that cooler measured btw. 44-49F. Potentially hazardous foods shall be held at 41F or below. Discussed with employee to repair unit to cold hold foods at 41F or below. Repair ASAP. Adjusted at time of inspection.
EarlierJun 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dried lettuce & towel fibers on meat slicer. Employee states the machine is cleaned after each use but old debris still remained. Food contact surfaces shall be clean and sanitized. Clean and sanitize thoroughly to ensure no food scraps remain left on food contact surfaces to prevent contamination.
The department's words
CHSC 114113 Observed dried lettuce & towel fibers on meat slicer. Employee states the machine is cleaned after each use but old debris still remained. Food contact surfaces shall be clean and sanitized. Clean and sanitize thoroughly to ensure no food scraps remain left on food contact surfaces to prevent contamination.
EarlierDec 26, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Breakfast sandwiches observed at 105-120F in warmer. These were discarded.
The department's words
CHSC 113996 Breakfast sandwiches observed at 105-120F in warmer. These were discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 8, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No Food Handlers Cards (FHC) available during the inspection. All employees involved in the preparation, storage or service of food must have the FHC cards.
The department's words
CHSC 113947.1 No Food Handlers Cards (FHC) available during the inspection. All employees involved in the preparation, storage or service of food must have the FHC cards.
Turkey sandwich in the open display case measured 46F. Do not place food in the display case until it reaches 41F. Maintain food temperatures at or below 41F or at above 135F. #7 was also mentioned at the last inspection on 04/10/2017.
The department's words
CHSC 113996 Turkey sandwich in the open display case measured 46F. Do not place food in the display case until it reaches 41F. Maintain food temperatures at or below 41F or at above 135F. #7 was also mentioned at the last inspection on 04/10/2017.
Observed cooked pork tamales on the counter in a deep container and measured 135F or above. Discussed with PIC approved cooling methods. Provided handouts. All potentially hazardous food shall be rapidly cooled from 135F to 41F within 6 hours.:135F-70 within 2 hours; 70-41F within 4 hours.
The department's words
CHSC 114002 Observed cooked pork tamales on the counter in a deep container and measured 135F or above. Discussed with PIC approved cooling methods. Provided handouts. All potentially hazardous food shall be rapidly cooled from 135F to 41F within 6 hours.:135F-70 within 2 hours; 70-41F within 4 hours.
Observed mold in the ice machine. Clean the ice machine regularly: wash-rinse-sanitize.
The department's words
CHSC 114113 Observed mold in the ice machine. Clean the ice machine regularly: wash-rinse-sanitize.
Observed soiled wiping cloths on the counter near meat slicer and food prep area. Always store wiping cloths in a bucket with sanitizing solution.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on the counter near meat slicer and food prep area. Always store wiping cloths in a bucket with sanitizing solution.
Show 1 more
Observed dust, accumulation of litter/garbage under the shelves in the storage rooms. Clean the floor and storage rooms to prevent vermin infestation.
The department's words
CHSC 114268.1 Observed dust, accumulation of litter/garbage under the shelves in the storage rooms. Clean the floor and storage rooms to prevent vermin infestation.
EarlierApr 10, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Tuna salad in the bottom of the prep refrigerator measured 44 F. Sliced ham in the top portion of the prep fridge measured 45 F, sliced turkey measured 43 F. In the open display case, potato and macaroni salad measured 46.8 F, yogurt measured 43 F, and wrapped sandwiches measured 47 F. Move potentially hazardous food to the walk-in and service this refrigerator. Do not place food in the display case until it reaches 41 F. Maintain food temperatures at or below 41 F or at or above 135 F.
The department's words
CHSC 113996 Tuna salad in the bottom of the prep refrigerator measured 44 F. Sliced ham in the top portion of the prep fridge measured 45 F, sliced turkey measured 43 F. In the open display case, potato and macaroni salad measured 46.8 F, yogurt measured 43 F, and wrapped sandwiches measured 47 F. Move potentially hazardous food to the walk-in and service this refrigerator. Do not place food in the display case until it reaches 41 F. Maintain food temperatures at or below 41 F or at or above 135 F.
Clean in-use utensils at least every 4 hours (deli slicer, tongs for tamales). Wash, rinse, and sanitize.
The department's words
CHSC 114117 Clean in-use utensils at least every 4 hours (deli slicer, tongs for tamales). Wash, rinse, and sanitize.
Remove rodent droppings, clean and sanitize areas, and monitor for new activity. Seal up holes in walls/ceilings to prevent entry of vermin. Eliminate clutter and store items off the floor and away from the wall.
The department's words
CHSC 114259.1 Remove rodent droppings, clean and sanitize areas, and monitor for new activity. Seal up holes in walls/ceilings to prevent entry of vermin. Eliminate clutter and store items off the floor and away from the wall.
Submit a hood exemption application and specifications for up to 2 pieces of cooking equipment within 30 days, along with the review fee of $302. Clean beverage racks in the walk-in.
The department's words
CHSC 114175 Submit a hood exemption application and specifications for up to 2 pieces of cooking equipment within 30 days, along with the review fee of $302. Clean beverage racks in the walk-in.
There was 50 ppm chlorine in a bucket of sanitizer for wiping cloths. Add bleach so there is 100 ppm chlorine. Replace discolored test strips.
The department's words
CHSC 114185.1 There was 50 ppm chlorine in a bucket of sanitizer for wiping cloths. Add bleach so there is 100 ppm chlorine. Replace discolored test strips.
Show 2 more
Clean garbage area to remove litter/discarded equipment. Observed garbage bags overflowing from the dumpster. Keep garbage contained in dumpster and lids closed to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean garbage area to remove litter/discarded equipment. Observed garbage bags overflowing from the dumpster. Keep garbage contained in dumpster and lids closed to prevent attracting vermin.
Repair the hold in the kitchen ceiling. Until repaired, cover with plastic to prevent contamination of food. Repair ceiling in the liquor room where paint is peeling.
The department's words
CHSC 114271 Repair the hold in the kitchen ceiling. Until repaired, cover with plastic to prevent contamination of food. Repair ceiling in the liquor room where paint is peeling.
EarlierDec 18, 2015Follow-up inspectionOnly Minor Violation(s) Found
8 violations listed, 0 marked critical.
Not critical (8)
Submit a copy of the food manager's certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to EHS within 30 days.
Cutting board is deeply scored and stained. Refinish or replace cutting board to prevent contamination.
The department's words
CHSC 114117 Cutting board is deeply scored and stained. Refinish or replace cutting board to prevent contamination.
Today the hot water measured 120 F and the faucet was working.
The department's words
CHSC 114192 Today the hot water measured 120 F and the faucet was working.
Corrected during the inspection
Label bags of ice.
The department's words
CHSC 114089 Label bags of ice.
Laminate on cabinetry is deteriorating/peeling exposing bare wood. Repair or replace so that surfaces are smooth and cleanable. Discard old cardboard boxes used for storing food. These are not cleanable. Clean mold observed on floors, walls, and ceiling in the beer walk-in. Submit a hood exemption application for the wells 2-burner.
The department's words
CHSC 114175 Laminate on cabinetry is deteriorating/peeling exposing bare wood. Repair or replace so that surfaces are smooth and cleanable. Discard old cardboard boxes used for storing food. These are not cleanable. Clean mold observed on floors, walls, and ceiling in the beer walk-in. Submit a hood exemption application for the wells 2-burner.
Show 3 more
Provide additional light above the ware wash sink so employees can see to clean.
The department's words
CHSC 114252 Provide additional light above the ware wash sink so employees can see to clean.
Keep garbage bins closed at all times. Clean litter from the garbage area.
The department's words
CHSC 114245.1 Keep garbage bins closed at all times. Clean litter from the garbage area.
Repair/replace floor tiles that are broken or missing under the 3-door Beverage Air freezer.
The department's words
CHSC 114268 Repair/replace floor tiles that are broken or missing under the 3-door Beverage Air freezer.
EarlierDec 9, 2015Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
There is no hot water at the 3-compartment sink. Repair immediately to provide water at a minimum temp of 120 F. Continue to use hot water at the prep sink for washing utensils. Ensure that sinks are cleaned and sanitized between uses.
The department's words
CHSC 114192 There is no hot water at the 3-compartment sink. Repair immediately to provide water at a minimum temp of 120 F. Continue to use hot water at the prep sink for washing utensils. Ensure that sinks are cleaned and sanitized between uses.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Submit a copy of the food manager's certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit a copy of the food manager's certification to EHS within 30 days.
Cutting board is deeply scored and stained. Refinish or replace cutting board to prevent contamination.
The department's words
CHSC 114117 Cutting board is deeply scored and stained. Refinish or replace cutting board to prevent contamination.
Label bags of ice.
The department's words
CHSC 114089 Label bags of ice.
Laminate on cabinetry is deteriorating/peeling exposing bare wood. Repair or replace so that surfaces are smooth and cleanable. Discard old cardboard boxes used for storing food. These are not cleanable. Clean mold observed on floors, walls, and ceiling in the beer walk-in. Submit a hood exemption application for the wells 2-burner.
The department's words
CHSC 114175 Laminate on cabinetry is deteriorating/peeling exposing bare wood. Repair or replace so that surfaces are smooth and cleanable. Discard old cardboard boxes used for storing food. These are not cleanable. Clean mold observed on floors, walls, and ceiling in the beer walk-in. Submit a hood exemption application for the wells 2-burner.
Provide additional light above the ware wash sink so employees can see to clean.
The department's words
CHSC 114252 Provide additional light above the ware wash sink so employees can see to clean.
Show 2 more
Keep garbage bins closed at all times. Clean litter from the garbage area.
The department's words
CHSC 114245.1 Keep garbage bins closed at all times. Clean litter from the garbage area.
Repair/replace floor tiles that are broken or missing under the 3-door Beverage Air freezer.
The department's words
CHSC 114268 Repair/replace floor tiles that are broken or missing under the 3-door Beverage Air freezer.
EarlierOct 27, 2014Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
EarlierOct 23, 2014Routine inspectionViolation(s) Found
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
This inspection is in response to a complaint regarding bones in tomales. The tomales are prepared in a home kitchen and are not approved.Tomales were voluntarily destroyed. Do not sell food prepared in a home kitchen.
The department's words
CHSC 113980 This inspection is in response to a complaint regarding bones in tomales. The tomales are prepared in a home kitchen and are not approved.Tomales were voluntarily destroyed. Do not sell food prepared in a home kitchen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
There are no paper towels in the bathroom. Keep paper towel dispenser stocked at all times.
The department's words
CHSC 113953.2 There are no paper towels in the bathroom. Keep paper towel dispenser stocked at all times.
Wiping cloth (in-use) is stored on the food prep surface. Sanitize the food prep surface and store wiping cloths in sanitizing solution at all times.
The department's words
CHSC 114097 Wiping cloth (in-use) is stored on the food prep surface. Sanitize the food prep surface and store wiping cloths in sanitizing solution at all times.
Change gloves when switching between activities and wash hands before donning gloves. Employee removed gloves to take an order and then put the same gloves back on.
The department's words
CHSC 113953.3 Change gloves when switching between activities and wash hands before donning gloves. Employee removed gloves to take an order and then put the same gloves back on.
Flies were observed in the kitchen. Screen vent above the food prep sink to exclude flies and other vermin.
The department's words
CHSC 114259.1 Flies were observed in the kitchen. Screen vent above the food prep sink to exclude flies and other vermin.
Replace broken lightbulb in kitchen to provide adequate light for food preparation and cleaning utensils.
The department's words
CHSC 114252 Replace broken lightbulb in kitchen to provide adequate light for food preparation and cleaning utensils.
Show 1 more
Observed open garbage bins and litter on the ground outside. Keep garbage in an enclosed bin.
The department's words
CHSC 114245.1 Observed open garbage bins and litter on the ground outside. Keep garbage in an enclosed bin.
EarlierMay 29, 2014Follow-up inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Temperatures were all good today - cold food at 41 degrees F and below, hot foods at 135 degrees F and above.
The department's words
CHSC 113996 Temperatures were all good today - cold food at 41 degrees F and below, hot foods at 135 degrees F and above.
Corrected during the inspection
There was no chlorine in the sanitizing solution for storing wiping cloths. Store in-use wiping cloths in solution of 100 ppm chlorine.
The department's words
CHSC 114185.1 There was no chlorine in the sanitizing solution for storing wiping cloths. Store in-use wiping cloths in solution of 100 ppm chlorine.
Obtain a probe thermometer and use it to monitor food temps.
The department's words
CHSC 114159 Obtain a probe thermometer and use it to monitor food temps.
EarlierMay 21, 2014Routine inspectionViolation(s) Found
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food temperatures in the open air display refrigerator between 53-56 degrees F. Food prepared an hour ago was immediately refrigerated in a different unit. All potentially hazardous food was voluntarily discarded. See VCD form. Beverage Air prep refrigerator running at approximately 44 degrees F. Adjust the temperature immediately. Castino upright refrigerator running at approximately 45 degrees F. Adjust temperature immediately. Maintain temperatures at or below 41 degrees F.
The department's words
CHSC 113996 Observed food temperatures in the open air display refrigerator between 53-56 degrees F. Food prepared an hour ago was immediately refrigerated in a different unit. All potentially hazardous food was voluntarily discarded. See VCD form. Beverage Air prep refrigerator running at approximately 44 degrees F. Adjust the temperature immediately. Castino upright refrigerator running at approximately 45 degrees F. Adjust temperature immediately. Maintain temperatures at or below 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed wiping cloths (used) on the counter. Store in-use wiping cloths in sanitizer with 100 ppm chlorine. When cleaning the slicer in place, sanitize with 100 ppm chlorine. Clean observed mold from inside the ice machine.
The department's words
CHSC 114097 Observed wiping cloths (used) on the counter. Store in-use wiping cloths in sanitizer with 100 ppm chlorine. When cleaning the slicer in place, sanitize with 100 ppm chlorine. Clean observed mold from inside the ice machine.
Hot water to handwash sink was turned off. This was immediately corrected and turned back on.
The department's words
CHSC 114192 Hot water to handwash sink was turned off. This was immediately corrected and turned back on.
Label bags of ice.
The department's words
CHSC 114089 Label bags of ice.
Place display thermometers in the warmest part of all refrigeration units.
The department's words
CHSC 114157 Place display thermometers in the warmest part of all refrigeration units.
Obtain probe thermometer and use it to monitor food temperatures.
The department's words
CHSC 114159 Obtain probe thermometer and use it to monitor food temperatures.
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Clean observed litter from garbage area and keep garbage in enclosed bin.
The department's words
CHSC 114245.1 Clean observed litter from garbage area and keep garbage in enclosed bin.
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 Famous Market & Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Famous Market & Deli know
Ask for the manager. Famous Market & Deli can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Famous Market & Deli?
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 L10242.
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.