At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Jun 4, 2018
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Farm Burger Red Hill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- R side Everest food prep frig upper temps ranging from 51-56 F. Cheeses discarded. Do not use until unit can be repaired or replaced. CHSC 113996How to fixFix it
- Dishwasher sanitizer around 10 ppm chlorine, call for service, must be 50 ppm minimum. CHSC 114099.7How to fixFix it
- Kitchen floors need regrouting, steam clean floors first, complete within 60 days. CHSC 114268How 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 Farm Burger Red Hill's team
Is this your place?
Welcome, Farm Burger Red Hill. We'll walk through this together, one item at a time. To log the fixes, claim Farm Burger Red Hill first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Farm Burger Red HillWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: R side Everest food prep frig upper temps ranging from 51-56 F. Cheeses discarded. Do not use until unit can be repaired or replaced.The county found: “R side Everest food prep frig upper temps ranging from 51-56 F. Cheeses discarded. Do not use until unit can be…”
Then the next one: Dishwasher sanitizer around 10 ppm chlorine, call for service, must be 50 ppm minimum.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Farm Burger Red HillWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 3 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
LatestJun 4, 2018Routine inspectionGreen placard
This one: Green placard, inspected Jun 4, 2018.
3 violations listed, 0 marked critical.
Not critical (3)
R side Everest food prep frig upper temps ranging from 51-56 F. Cheeses discarded. Do not use until unit can be repaired or replaced.
The department's words
CHSC 113996 R side Everest food prep frig upper temps ranging from 51-56 F. Cheeses discarded. Do not use until unit can be repaired or replaced.
Dishwasher sanitizer around 10 ppm chlorine, call for service, must be 50 ppm minimum.
The department's words
CHSC 114099.7 Dishwasher sanitizer around 10 ppm chlorine, call for service, must be 50 ppm minimum.
Kitchen floors need regrouting, steam clean floors first, complete within 60 days.
The department's words
CHSC 114268 Kitchen floors need regrouting, steam clean floors first, complete within 60 days.
EarlierJan 23, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJan 9, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
A. Observed employee handle raw meats with gloved hand, discard glove, and go to prep food with out washing hands. B. Observed employee handle raw meat package then rinse fingers in 3 comp sink. Ensure after handling raw meat with gloves to immediately discard glove and wash hands before touching anything else. If hands touch anything that is contaminated with raw meat immediately wash hands.
The department's words
CHSC 113953.3 A. Observed employee handle raw meats with gloved hand, discard glove, and go to prep food with out washing hands. B. Observed employee handle raw meat package then rinse fingers in 3 comp sink. Ensure after handling raw meat with gloves to immediately discard glove and wash hands before touching anything else. If hands touch anything that is contaminated with raw meat immediately wash hands.
Sanitizer bucket stored inside hand sink basin on cook line. Ensure to keep hand sinks accessible at all times. Hand sink unblocked.
The department's words
CHSC 113953 Sanitizer bucket stored inside hand sink basin on cook line. Ensure to keep hand sinks accessible at all times. Hand sink unblocked.
Observed cooked garlic at 50F, cut tomato at 44F, house made sauce at 45F. Ensure all potentially hazardous foods are cold held at 41F or below at all times. Do not over fill drop pans above fill line.
The department's words
CHSC 113996 Observed cooked garlic at 50F, cut tomato at 44F, house made sauce at 45F. Ensure all potentially hazardous foods are cold held at 41F or below at all times. Do not over fill drop pans above fill line.
Observed two speed racks full of cooked/ blanched French fries at 70F, sweet potato fries at 73F, and onion rings at 71-72F stored out at room temperature with no time as a control monitoring. B. Observed raw hamburger patties at 68F and partially cooked burgers at 88F on sheet pan next to grill with no time as a control. Any potentially hazardous food held with out temperature control must be marked with time as a control. Room temperature storage is not allowed. Facility must submit SOP's for the use of time as a control for blanched fries and onion rings and for the storage of raw / partially cooked hamburger patties with out temperature control. Facility will be limited to 1 speed rack of blanched items out for time as a control at once. 1 speed rack of blanched fries/ onion rings marked with time as a control and raw/partially cooked burgers marked with TAC. Other speed rack placed in walk-in to cool.
The department's words
CHSC 114000 Observed two speed racks full of cooked/ blanched French fries at 70F, sweet potato fries at 73F, and onion rings at 71-72F stored out at room temperature with no time as a control monitoring. B. Observed raw hamburger patties at 68F and partially cooked burgers at 88F on sheet pan next to grill with no time as a control. Any potentially hazardous food held with out temperature control must be marked with time as a control. Room temperature storage is not allowed. Facility must submit SOP's for the use of time as a control for blanched fries and onion rings and for the storage of raw / partially cooked hamburger patties with out temperature control. Facility will be limited to 1 speed rack of blanched items out for time as a control at once. 1 speed rack of blanched fries/ onion rings marked with time as a control and raw/partially cooked burgers marked with TAC. Other speed rack placed in walk-in to cool.
Observed mold in ice machine. Clean and sanitize regularly.
The department's words
CHSC 114113 Observed mold in ice machine. Clean and sanitize regularly.
Show 1 more
A. In use utensils stored in water at 102F for grill and water at 52F for salad. Store in use utensils in water 135F or higher, in ice water 41F or below, or clean dry surface and change out every 4 hrs. *Provide separate tongs for chicken and beef. Recommend using tongs to place raw meat on grill. B. Relocate bug lights away from and not over food/ food prep area.
The department's words
CHSC 114119 A. In use utensils stored in water at 102F for grill and water at 52F for salad. Store in use utensils in water 135F or higher, in ice water 41F or below, or clean dry surface and change out every 4 hrs. *Provide separate tongs for chicken and beef. Recommend using tongs to place raw meat on grill. B. Relocate bug lights away from and not over food/ food prep area.
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 Farm Burger Red Hill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Farm Burger Red Hill know
Ask for the manager. Farm Burger Red Hill can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Farm Burger Red Hill?
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 L14579.
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.