At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Farm House Local?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Multiple potentially hazardous foods (PHFs) observed holding/measured at improper temperatures. Pooled eggs at cook's line measured at 56F. Milk in Shallow ice bath measured at 51F. Per staff, pooled eggs holding for 45 minutes, and milk holding for 1 hour. Ice added to pooled eggs during inspection (ice bath created). Additional ice to surround milk container (all sides) provided. Ensure all PHFs are maintained under proper temperatures. 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 Farm House Local's team
Is this your place?
Welcome, Farm House Local. We'll walk through this together, one item at a time. To log the fixes, claim Farm House Local 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 House LocalWe'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: Multiple potentially hazardous foods (PHFs) observed holding/measured at improper temperatures. Pooled eggs at cook's line measured at 56F. Milk in Shallow ice bath measured at 51F. Per staff, pooled eggs holding for 45 minutes, and milk holding for 1 hour. Ice added to pooled eggs during inspection (ice bath created). Additional ice to surround milk container (all sides) provided. Ensure all PHFs are maintained under proper temperatures.The county found: “Multiple potentially hazardous foods (PHFs) observed holding/measured at improper temperatures. Pooled eggs at cook's…”
Then the next one.
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 House LocalWe'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 · 22 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 26, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Multiple potentially hazardous foods (PHFs) observed holding/measured at improper temperatures. Pooled eggs at cook's line measured at 56F. Milk in Shallow ice bath measured at 51F. Per staff, pooled eggs holding for 45 minutes, and milk holding for 1 hour. Ice added to pooled eggs during inspection (ice bath created). Additional ice to surround milk container (all sides) provided. Ensure all PHFs are maintained under proper temperatures.
The department's words
CHSC 113996 Multiple potentially hazardous foods (PHFs) observed holding/measured at improper temperatures. Pooled eggs at cook's line measured at 56F. Milk in Shallow ice bath measured at 51F. Per staff, pooled eggs holding for 45 minutes, and milk holding for 1 hour. Ice added to pooled eggs during inspection (ice bath created). Additional ice to surround milk container (all sides) provided. Ensure all PHFs are maintained under proper temperatures.
EarlierMar 11, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw shell eggs internal temperature reading was at 46F. Raw shell eggs container was observed in the ice bath container in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
The department's words
CHSC 113996 Raw shell eggs internal temperature reading was at 46F. Raw shell eggs container was observed in the ice bath container in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
EarlierAug 9, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Code CHSC 114002
The department's words
Code CHSC 114002
Corrected during the inspection
EarlierAug 1, 2023Routine inspectionYellow placard
4 violations listed, 2 marked critical.
Critical (2)
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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114002
The department's words
Code CHSC 114002
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Cooked potatoes, internal temperature readings were measured at 88F, and 70F, oatmeal 74F, gravy sauce 78F, pooled eggs 57F, heavy whipped cream 50F, and garlic with oli 46F. All food containers were observed stored at ambient temperature on the preparation table in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 Cooked potatoes, internal temperature readings were measured at 88F, and 70F, oatmeal 74F, gravy sauce 78F, pooled eggs 57F, heavy whipped cream 50F, and garlic with oli 46F. All food containers were observed stored at ambient temperature on the preparation table in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
Two containers with black beans, internal temperature readings were at 47F, 44F, and 48F in different parts of the food. According to the employees, black beans were prepared, cooked, and cooled yesterday (07/31/2023). [CA] Food that are cooled and then cooled shall be cooled from 130F to 70F within 2 hours, and from 70F to 41F within 4 hours. (COS) Food was voluntarily discarded.
The department's words
CHSC 114002 Two containers with black beans, internal temperature readings were at 47F, 44F, and 48F in different parts of the food. According to the employees, black beans were prepared, cooked, and cooled yesterday (07/31/2023). [CA] Food that are cooled and then cooled shall be cooled from 130F to 70F within 2 hours, and from 70F to 41F within 4 hours. (COS) Food was voluntarily discarded.
EarlierFeb 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierFeb 9, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierJun 2, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 2, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 1, 2019Follow-up inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 31, 2019Routine inspectionYellow placard
1 violation 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.
EarlierMar 9, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Foods on the menu that contain raw eggs/meats are not all indicated as such on the menu. Include advisory asterisks for Caesar salad, aioli, tiramisu and gravlax.
The department's words
CHSC 114093 Foods on the menu that contain raw eggs/meats are not all indicated as such on the menu. Include advisory asterisks for Caesar salad, aioli, tiramisu and gravlax.
Provide and use commercial wall mounted soap and paper towel dispensers in the restroom.
The department's words
CHSC 114175 Provide and use commercial wall mounted soap and paper towel dispensers in the restroom.
Wiping cloths were observed stored dirty in waistbands and on counter tops. Discontinue storing wiping cloths in waistbands. Store in 200 ppm solution of quaternary ammonia when not in use.
The department's words
CHSC 114185.1 Wiping cloths were observed stored dirty in waistbands and on counter tops. Discontinue storing wiping cloths in waistbands. Store in 200 ppm solution of quaternary ammonia when not in use.
EarlierFeb 22, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were found cooling incorrectly: * Oatmeal 55F stored 8 deep with a lid on. Cooked 3 hours prior. * Asparagus soup 84F stored halfway in a container of ice, cooked 2 hours prior. * Cream of mushroom soup, 76F stored in a large covered plastic bin. Soup was cooked 3.5 hours prior. 3 Gallons were voluntarily discarded. * Garlic in oil 102F stored on the counter top cooked 2 hours prior. * Tomato sauce stored in a covered plastic container 8 inches deep - cooked 2 hours prior. * Cooked potatoes stored on counter top cooked two hours prior. Cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use ice baths, ice wands, spread foods out no more than 2 inches deep and place in refrigeration. Do not put on lids until 41F is verified. I advise using the prep sink for chilling potatoes. All foods were either reheated or chilled or VCD.
The department's words
CHSC 114002 The following foods were found cooling incorrectly: * Oatmeal 55F stored 8 deep with a lid on. Cooked 3 hours prior. * Asparagus soup 84F stored halfway in a container of ice, cooked 2 hours prior. * Cream of mushroom soup, 76F stored in a large covered plastic bin. Soup was cooked 3.5 hours prior. 3 Gallons were voluntarily discarded. * Garlic in oil 102F stored on the counter top cooked 2 hours prior. * Tomato sauce stored in a covered plastic container 8 inches deep - cooked 2 hours prior. * Cooked potatoes stored on counter top cooked two hours prior. Cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use ice baths, ice wands, spread foods out no more than 2 inches deep and place in refrigeration. Do not put on lids until 41F is verified. I advise using the prep sink for chilling potatoes. All foods were either reheated or chilled or VCD.
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)
Food handler on the cookline were observed using bare hands to contact ready to eat foods during the plating process and when making salads. Minimize bare hand contact with ready to eat foods by using gloves and/or utensils.
The department's words
CHSC 113961 Food handler on the cookline were observed using bare hands to contact ready to eat foods during the plating process and when making salads. Minimize bare hand contact with ready to eat foods by using gloves and/or utensils.
Black beans measured 84F and were stored under the flat top griddle. Maintain potentially hazardous foods below 41F or above 135F. Beans were cooked 1.5 hours prior and were reheated to 165F and hot held on the stove.
The department's words
CHSC 113996 Black beans measured 84F and were stored under the flat top griddle. Maintain potentially hazardous foods below 41F or above 135F. Beans were cooked 1.5 hours prior and were reheated to 165F and hot held on the stove.
Foods on the menu that contain raw eggs/meats are not all indicated as such on the menu. Include advisory asterisks for Caesar salad, aioli, tiramisu and gravlax.
The department's words
CHSC 114093 Foods on the menu that contain raw eggs/meats are not all indicated as such on the menu. Include advisory asterisks for Caesar salad, aioli, tiramisu and gravlax.
Observed instances where foods containers were nested . One container was stored inside another which contained food. Discontinue nesting to prevent contamination of foods.
The department's words
CHSC 113986 Observed instances where foods containers were nested . One container was stored inside another which contained food. Discontinue nesting to prevent contamination of foods.
Provide and use commercial wall mounted soap and paper towel dispensers in the restroom.
The department's words
CHSC 114175 Provide and use commercial wall mounted soap and paper towel dispensers in the restroom.
Show 1 more
Wiping cloths were observed stored dirty in waistbands and on counter tops. Discontinue storing wiping cloths in waistbands. Store in 200 ppm solution of quaternary ammonia when not in use.
The department's words
CHSC 114185.1 Wiping cloths were observed stored dirty in waistbands and on counter tops. Discontinue storing wiping cloths in waistbands. Store in 200 ppm solution of quaternary ammonia when not in use.
EarlierMar 16, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Not all food handling employees have food handler cards on file. Obtain food handler's cards for each employee within 30 days.
The department's words
CHSC 113948 Not all food handling employees have food handler cards on file. Obtain food handler's cards for each employee within 30 days.
EarlierMar 10, 2017Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potatoes at 98F in the prep room two door refrigerator. Employee stated he cooked potatoes 5 hours prior. 5 lbs of potatoes VCD. Cool from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. - Advise submerging potatoes in ice water or spreading out no more than 2 deep in the refrigerator. All applicable employees must understand how to properly cool.
The department's words
CHSC 114002 Observed potatoes at 98F in the prep room two door refrigerator. Employee stated he cooked potatoes 5 hours prior. 5 lbs of potatoes VCD. Cool from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. - Advise submerging potatoes in ice water or spreading out no more than 2 deep in the refrigerator. All applicable employees must understand how to properly cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Not all food handling employees have food handler cards on file. Obtain food handler's cards for each employee within 30 days.
The department's words
CHSC 113948 Not all food handling employees have food handler cards on file. Obtain food handler's cards for each employee within 30 days.
A. Quat ammonia dispenser fails to dispense quat at 200ppm. Use chlorine at 100 ppm in sani-buckets until corrected. B. Reseal wooderd shelf at coffee/tea station. Wood is mildewing and porous.
The department's words
CHSC 114175 A. Quat ammonia dispenser fails to dispense quat at 200ppm. Use chlorine at 100 ppm in sani-buckets until corrected. B. Reseal wooderd shelf at coffee/tea station. Wood is mildewing and porous.
EarlierMar 7, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Not all food handling employees have food handler cards on file. Obtain food handler's cards for each employee within 30 days.
The department's words
CHSC 113948 Not all food handling employees have food handler cards on file. Obtain food handler's cards for each employee within 30 days.
Observed employee washing hands in the food prep sink. Always use hand sink for hand washing. Corrected.
The department's words
CHSC 113953.1 Observed employee washing hands in the food prep sink. Always use hand sink for hand washing. Corrected.
The following foods were measure at unsafe temperatures: Raw shell eggs - 51F in ice bath returned to refrigeration. Cooked potatoes 112-145F on shelf above stove Panini (pastrami) 45F display fridge Potentially hazardous foods must be maintained below 41F or above 135F. *Discussed TPHC usage with potatoes. Will send paperwork.
The department's words
CHSC 113996 The following foods were measure at unsafe temperatures: Raw shell eggs - 51F in ice bath returned to refrigeration. Cooked potatoes 112-145F on shelf above stove Panini (pastrami) 45F display fridge Potentially hazardous foods must be maintained below 41F or above 135F. *Discussed TPHC usage with potatoes. Will send paperwork.
Measured chorizo and black beans at 104F beans were cooked 1.5 hours earlier. Noodles at 70F cooked two hours prior. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use metal pans in conjunction with ice baths and stir often. Do not cover foods until 41F attained. Cooling log provided.
The department's words
CHSC 114002 Measured chorizo and black beans at 104F beans were cooked 1.5 hours earlier. Noodles at 70F cooked two hours prior. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use metal pans in conjunction with ice baths and stir often. Do not cover foods until 41F attained. Cooling log provided.
Dishwasher produces less than the required 50 ppm chlorine on the final rinse. Repair within 24 hours.
The department's words
CHSC 114099.7 Dishwasher produces less than the required 50 ppm chlorine on the final rinse. Repair within 24 hours.
Show 3 more
Lemon knife stored between table and wall. Store where sanitary. Corrected.
The department's words
CHSC 113984.d Lemon knife stored between table and wall. Store where sanitary. Corrected.
A. Quat ammonia dispenser fails to dispense quat at 200ppm. Use chlorine at 100 ppm in sani-buckets until corrected. B. Reseal wooderd shelf at coffee/tea station. Wood is mildewing and porous.
The department's words
CHSC 114175 A. Quat ammonia dispenser fails to dispense quat at 200ppm. Use chlorine at 100 ppm in sani-buckets until corrected. B. Reseal wooderd shelf at coffee/tea station. Wood is mildewing and porous.
Ice scoop is stored in fabric lined holder. Discontinue use of fabric.
The department's words
CHSC 114178 Ice scoop is stored in fabric lined holder. Discontinue use of fabric.
EarlierJan 20, 2016Follow-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 15, 2016Follow-up inspectionYellow placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizer testing strips are not available as is required. Provide by 1-20-16.
The department's words
CHSC 114107 Sanitizer testing strips are not available as is required. Provide by 1-20-16.
EarlierJan 14, 2016Follow-up inspectionRed placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Approximately 25 live German cockroaches were found under the three compartment sink near wall/sink caulk line. Continue to allow pest control treatments to take effect. Contact your pest control professional to discuss additional options. Facility shall remain closed until inspection reveals no additional live cockroaches.
The department's words
CHSC 114259.1 Approximately 25 live German cockroaches were found under the three compartment sink near wall/sink caulk line. Continue to allow pest control treatments to take effect. Contact your pest control professional to discuss additional options. Facility shall remain closed until inspection reveals no additional live cockroaches.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food handler cards are not available for viewing as is required. All food handling employees must obtain food handler card and maintain a copy at the facility.
The department's words
CHSC 113948 Food handler cards are not available for viewing as is required. All food handling employees must obtain food handler card and maintain a copy at the facility.
Sanitizer testing strips are not available as is required. Provide by 1-20-16.
The department's words
CHSC 114107 Sanitizer testing strips are not available as is required. Provide by 1-20-16.
The hot water pressure at the mop sink is very low. Repair within 72 hours.
The department's words
CHSC 114190 The hot water pressure at the mop sink is very low. Repair within 72 hours.
EarlierJan 12, 2016Routine inspectionRed placard
14 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: - raw shell eggs 48F at counter top refrigerator - country potatoes 96F shelf at ventilation hood - cooked sausage 87F shelf at ventilation hood Potentially hazardous foods must be maintained below 41F or above 135F. *Country potatoes and sausage cooked 30 minutes prior and was permitted to be reheated to 165F and hot held. Raw shell eggs were returned to the refrigerator.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: - raw shell eggs 48F at counter top refrigerator - country potatoes 96F shelf at ventilation hood - cooked sausage 87F shelf at ventilation hood Potentially hazardous foods must be maintained below 41F or above 135F. *Country potatoes and sausage cooked 30 minutes prior and was permitted to be reheated to 165F and hot held. Raw shell eggs were returned to the refrigerator.
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 food handler wipe clean plate with dirty wiping cloth. Maintain all food contact surfaces clean and sanitary.
The department's words
CHSC 114113 Observed food handler wipe clean plate with dirty wiping cloth. Maintain all food contact surfaces clean and sanitary.
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 approximately live German cockroaches in the area behind the dishwasher and the 3 compartment sink and in the janitor closet. Facility shall remain closed until the following is corrected: Call your pest control company and have them perform an emergency service. Thoroughly clean and sanitize all food contact surfaces after treatment Seal cracks and crevices in kitchen and water heater room with caulking. Adjust self closer on rear door so door shuts automatically. Abate infestation.
The department's words
CHSC 114259.1 Observed approximately live German cockroaches in the area behind the dishwasher and the 3 compartment sink and in the janitor closet. Facility shall remain closed until the following is corrected: Call your pest control company and have them perform an emergency service. Thoroughly clean and sanitize all food contact surfaces after treatment Seal cracks and crevices in kitchen and water heater room with caulking. Adjust self closer on rear door so door shuts automatically. Abate infestation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Food handler cards are not available for viewing as is required. All food handling employees must obtain food handler card and maintain a copy at the facility.
The department's words
CHSC 113948 Food handler cards are not available for viewing as is required. All food handling employees must obtain food handler card and maintain a copy at the facility.
Employee's personal beverage observed in kitchen without a tight fitting lid as is required.
The department's words
CHSC 113977 Employee's personal beverage observed in kitchen without a tight fitting lid as is required.
Observed dish washer touching dirty dishes, then put away clean dishes without first washing hands as is required.
The department's words
CHSC 113953.3 Observed dish washer touching dirty dishes, then put away clean dishes without first washing hands as is required.
Hand sink in kitchen observed blocked by a garbage can. Maintain hand sink accessible for use at all times.
The department's words
CHSC 113953.1 Hand sink in kitchen observed blocked by a garbage can. Maintain hand sink accessible for use at all times.
Observed packaged raw pork stored halfway inside an open container of cooked pork. Actual contamination was not observed. Store raw foods below ready to eat foods.
The department's words
CHSC 113986 Observed packaged raw pork stored halfway inside an open container of cooked pork. Actual contamination was not observed. Store raw foods below ready to eat foods.
Show 6 more
Sanitizer testing strips are not available as is required. Provide by 1-20-16.
The department's words
CHSC 114107 Sanitizer testing strips are not available as is required. Provide by 1-20-16.
There is a freezer with food inside stored outside of the facility. All food equipment is required to be stored inside the permitted facility.
The department's words
CHSC 114178 There is a freezer with food inside stored outside of the facility. All food equipment is required to be stored inside the permitted facility.
Observed terry wiping cloth used to line container with sausages. This is not an approved practice.
The department's words
CHSC 114185 Observed terry wiping cloth used to line container with sausages. This is not an approved practice.
Observed wiping cloths stored on counter tops rather than in an approved sanitizer solution as is required.
The department's words
CHSC 114185.1 Observed wiping cloths stored on counter tops rather than in an approved sanitizer solution as is required.
The hot water pressure at the mop sink is very low. Repair within 72 hours.
The department's words
CHSC 114190 The hot water pressure at the mop sink is very low. Repair within 72 hours.
Rear door does not fully self close. Adjust self closer so door completely shuts by itself.
The department's words
CHSC 114259 Rear door does not fully self close. Adjust self closer so door completely shuts by itself.
EarlierApr 24, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Provide an operating automatic dishwasher and sanitizer test paper to adequately wash and sanitize utensils to food code standards. The level of sanitizer should be at least 50 ppm chlorine.
The department's words
CHSC 114099.7 Provide an operating automatic dishwasher and sanitizer test paper to adequately wash and sanitize utensils to food code standards. The level of sanitizer should be at least 50 ppm chlorine.
Corrected during the inspection
Provide an accurate thermometer for taking temps inside the cold top refrigerator. Maintain the internal temps at 41 degrees (F) inside the refrigerator.
The department's words
CHSC 114099.2 Provide an accurate thermometer for taking temps inside the cold top refrigerator. Maintain the internal temps at 41 degrees (F) inside the refrigerator.
Corrected during the inspection
Provide an accurate thermometer for taking temps inside the cold top refrigerator. Maintain the internal temps at 41 degrees (F) inside the refrigerator.
The department's words
CHSC 114157 Provide an accurate thermometer for taking temps inside the cold top refrigerator. Maintain the internal temps at 41 degrees (F) inside the refrigerator.
Corrected during the inspection
EarlierMay 8, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
The facility is missing sanitizer testing paper for chlorine and quat-ammonia base sanitizing solutions. Provide the test paper during utensil washing. Maintain chlorine at 100ppm or quat-ammonia at 200 ppm to soak utensils.
The department's words
CHSC 114107 The facility is missing sanitizer testing paper for chlorine and quat-ammonia base sanitizing solutions. Provide the test paper during utensil washing. Maintain chlorine at 100ppm or quat-ammonia at 200 ppm to soak utensils.
Provide an accurate NSF approved probe thermometer to check food temperatures during food preparation or storage.
The department's words
CHSC 114159 Provide an accurate NSF approved probe thermometer to check food temperatures during food preparation or storage.
The restrooom handsoap is dispensed from a portable pump bottle thet sits on rim of sink. Provide a wall mounted handsoap dispenser for proper handwashing. Touching the bottle of soap may cause cross contamination of hands.
The department's words
CHSC 113953.2 The restrooom handsoap is dispensed from a portable pump bottle thet sits on rim of sink. Provide a wall mounted handsoap dispenser for proper handwashing. Touching the bottle of soap may cause cross contamination of hands.
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 House Local, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Farm House Local know
Ask for the manager. Farm House Local 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 House Local?
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 L13420.
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.