Farmshop Marin

Inspections

From Marin County Community Development Agency, Environmental Health Services · 21 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJul 15, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Jul 15, 2026.

   2 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 114259.1

     The department's words

     Code CHSC 114259.1

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

2. EarlierSep 5, 2025Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Observed smoked salmon to be 56F-57F (2 pounds) that was located in the cold holding unit at the cookline area. Smoked salmon was VC&D on site. Observed hardboiled eggs (unshelled) at 63F and stored above the basin of the cold holding unit. Keep and store all potentially hazardous food 41F and below when not active preparation.

     The department's words

     CHSC 113996 Observed smoked salmon to be 56F-57F (2 pounds) that was located in the cold holding unit at the cookline area. Smoked salmon was VC&D on site. Observed hardboiled eggs (unshelled) at 63F and stored above the basin of the cold holding unit. Keep and store all potentially hazardous food 41F and below when not active preparation.

     Corrected during the inspection

   • Observed employee restroom hand sink water temperature to reach maximum of 73F only. Provide and maintain at least 100F water temperature at all times for the employee restroom and all hand sinks.

     The department's words

     CHSC 114192 Observed employee restroom hand sink water temperature to reach maximum of 73F only. Provide and maintain at least 100F water temperature at all times for the employee restroom and all hand sinks.

     Corrected during the inspection

3. EarlierSep 4, 2025Routine inspectionViolation(s) Found

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed smoked salmon to be 56F-57F (2 pounds) that was located in the cold holding unit at the cookline area. Smoked salmon was VC&D on site. Observed hardboiled eggs (unshelled) at 63F and stored above the basin of the cold holding unit. Keep and store all potentially hazardous food 41F and below when not active preparation.

     The department's words

     CHSC 113996 Observed smoked salmon to be 56F-57F (2 pounds) that was located in the cold holding unit at the cookline area. Smoked salmon was VC&D on site. Observed hardboiled eggs (unshelled) at 63F and stored above the basin of the cold holding unit. Keep and store all potentially hazardous food 41F and below when not active preparation.

     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 employee restroom hand sink water temperature to reach maximum of 73F only. Provide and maintain at least 100F water temperature at all times for the employee restroom and all hand sinks.

     The department's words

     CHSC 114192 Observed employee restroom hand sink water temperature to reach maximum of 73F only. Provide and maintain at least 100F water temperature at all times for the employee restroom and all hand sinks.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

4. EarlierMar 29, 2024Routine inspectionOnly Minor Violation(s) Found

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

   • Code CHSC 114149.1

     The department's words

     Code CHSC 114149.1

5. EarlierApr 12, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed vacuum sealed chicken in refrigerator without labels and facility does not have an approved HACCP plan. / Discard vacuum sealed chicken. Facility must have an approved HACCP plan or follow the requirements listed under §114057.1(d) CRFC.

     The department's words

     CHSC 114057 Observed vacuum sealed chicken in refrigerator without labels and facility does not have an approved HACCP plan. / Discard vacuum sealed chicken. Facility must have an approved HACCP plan or follow the requirements listed under §114057.1(d) CRFC.

6. EarlierSep 22, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Refrigeration unit opposite of griddle recorded with octopus, cooked potatoes, salmon, cheeses and crab and eggs all recording at 50-52°F. / Immediately discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Do not stock food above fill lines.

     The department's words

     CHSC 113996 Refrigeration unit opposite of griddle recorded with octopus, cooked potatoes, salmon, cheeses and crab and eggs all recording at 50-52°F. / Immediately discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Do not stock food above fill lines.

7. EarlierMar 9, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • High temp dishwasher recorded around max temperature of 1146-147°F. Thermal test strips did not read temperature of at least 160°F. / Immediately discontinue use of solely using dishwasher. Modify procedure to use dish washer for wash and rinsing then set up 3-comp sink with multiple bays of sanitizer for sanitizing step. Repair dishwasher to reach high temp of at least 160°F

     The department's words

     CHSC 114099.7 High temp dishwasher recorded around max temperature of 1146-147°F. Thermal test strips did not read temperature of at least 160°F. / Immediately discontinue use of solely using dishwasher. Modify procedure to use dish washer for wash and rinsing then set up 3-comp sink with multiple bays of sanitizer for sanitizing step. Repair dishwasher to reach high temp of at least 160°F

8. EarlierJul 28, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Baked potatoes prepared and left by stove recorded at 100°F. Prepared about 1.5 hours ago. Chef stated potatoes following TPHC. No time log available and no written procedures. / Complete and submit county issued TPHC handout. Ensure food under TPHC is labeled with time made and discard time no more than 4 hours later.

     The department's words

     CHSC 114000 Baked potatoes prepared and left by stove recorded at 100°F. Prepared about 1.5 hours ago. Chef stated potatoes following TPHC. No time log available and no written procedures. / Complete and submit county issued TPHC handout. Ensure food under TPHC is labeled with time made and discard time no more than 4 hours later.

9. EarlierFeb 3, 2021Routine inspectionGreen placard

   No violations listed in the data.
10. EarlierJul 8, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • 2 employee's had expired food handler cards. / Obtain valid cards within 30 days from 7/8/20.

      The department's words

      CHSC 113948 2 employee's had expired food handler cards. / Obtain valid cards within 30 days from 7/8/20.

11. EarlierNov 7, 2019Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

    • Code CHSC 114093

      The department's words

      Code CHSC 114093

12. EarlierOct 14, 2019Routine inspectionGreen placard

    7 violations listed, 7 marked critical.

    Critical (7)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113953

      The department's words

      Code CHSC 113953

      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 113953.c

      The department's words

      Code CHSC 113953.c

      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 113984.d

      The department's words

      Code CHSC 113984.d

      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 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 114039

      The department's words

      Code CHSC 114039

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 2 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

      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 114012

      The department's words

      Code CHSC 114012

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

13. EarlierApr 24, 2018Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Prep top on far right: hardboiled eggs (peeled) 50F, hummus 48F. Prep top in middle: clams for pasta 44F. Drawer on left: cooked potatoes 48F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.

      The department's words

      CHSC 113996 Prep top on far right: hardboiled eggs (peeled) 50F, hummus 48F. Prep top in middle: clams for pasta 44F. Drawer on left: cooked potatoes 48F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.

    • Bar handwash sink: provide soap in a permanently mounted soap dispenser.

      The department's words

      CHSC 113953.2 Bar handwash sink: provide soap in a permanently mounted soap dispenser.

14. EarlierApr 17, 2018Routine inspectionYellow placard

    12 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Prep top on far right: hardboiled eggs (peeled) 46F, hummus 46F, pickles 43F. Prep top in middle: clams for pasta 49F. Prep top on left: potato salad 42F, cooked beets 47F, cooked potatoes 49F. Drawer on left: Barrata cheese 54F. Pizza prep top: parcooked asparagus 45F, parcooked mushrooms 45F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.

      The department's words

      CHSC 113996 Prep top on far right: hardboiled eggs (peeled) 46F, hummus 46F, pickles 43F. Prep top in middle: clams for pasta 49F. Prep top on left: potato salad 42F, cooked beets 47F, cooked potatoes 49F. Drawer on left: Barrata cheese 54F. Pizza prep top: parcooked asparagus 45F, parcooked mushrooms 45F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.

      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

      Herbs in oil 73F and 1 cup yogurt dressing 75F were sitting out at room temperature. Keep these potentially hazardous foods refrigerated at 41F or below. Yogurt dressing was discarded by Chef and herbs in oil was refrigerated.

      The department's words

      CHSC 113996 Herbs in oil 73F and 1 cup yogurt dressing 75F were sitting out at room temperature. Keep these potentially hazardous foods refrigerated at 41F or below. Yogurt dressing was discarded by Chef and herbs in oil was refrigerated.

      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 no hot water in employee bathroom. Use customer bathroom until employee bathroom has been repaired.

      The department's words

      CHSC 114192 Observed no hot water in employee bathroom. Use customer bathroom until employee bathroom has been repaired.

      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)

    • Keep all wiping cloths in bucket of sanitizing solution when not in use. Sanitizing solution must be 100 ppm chlorine or 200 ppm quaternary ammonium (quat).

      The department's words

      CHSC 114185.1 Keep all wiping cloths in bucket of sanitizing solution when not in use. Sanitizing solution must be 100 ppm chlorine or 200 ppm quaternary ammonium (quat).

    • Employee bathroom handwash sink was backed up. Use customer bathrooms until employee bathroom is repaired.

      The department's words

      CHSC 114197 Employee bathroom handwash sink was backed up. Use customer bathrooms until employee bathroom is repaired.

    • Provide a consumer advisory on menu: Eating raw or undercooked food may increase risk of foodborne illness. Place an asterisk next to food that is uncooked or undercooked and next to advisory.

      The department's words

      CHSC 114093 Provide a consumer advisory on menu: Eating raw or undercooked food may increase risk of foodborne illness. Place an asterisk next to food that is uncooked or undercooked and next to advisory.

    • Pizza area handwash sink: observed no soap. Provide soap in the permanently mounted dispenser.

      The department's words

      CHSC 113953.2 Pizza area handwash sink: observed no soap. Provide soap in the permanently mounted dispenser.

    • Bar handwash sink: soap dispenser is not working. Repair or replace.

      The department's words

      CHSC 113953.2 Bar handwash sink: soap dispenser is not working. Repair or replace.

    Show 4 more

    • Bar sinks did not have hot enough water. Water must be 120F or above (was 112F to 116F).

      The department's words

      CHSC 114192 Bar sinks did not have hot enough water. Water must be 120F or above (was 112F to 116F).

    • Bar: observed hand mixers in drawer with electronics. Keep hand mixers with only food related items.

      The department's words

      CHSC 114081 Bar: observed hand mixers in drawer with electronics. Keep hand mixers with only food related items.

    • Ice Machine: Clean red dirt off white plastic baffle inside.

      The department's words

      CHSC 114175 Ice Machine: Clean red dirt off white plastic baffle inside.

    • Keep shellfish tags in order by date. (Corrected)

      The department's words

      CHSC 114039.4 Keep shellfish tags in order by date. (Corrected)

15. EarlierApr 7, 2017Follow-up inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Employee on staff lacks a valid food handlers card. Renew within 30 days.

      The department's words

      CHSC 113948 Employee on staff lacks a valid food handlers card. Renew within 30 days.

    • Hand sinks located at cookline and prep area are within 24 of a food prep surface and lack the required splashguard. Install a 6 stainless steel splashguard at each applicable sink to prevent splash contamination.

      The department's words

      CHSC 113953 Hand sinks located at cookline and prep area are within 24 of a food prep surface and lack the required splashguard. Install a 6 stainless steel splashguard at each applicable sink to prevent splash contamination.

    • Observed employee using a towel to dry clean plated at the dishwashing station. Let utensils/equipment air dry after washing. Polishing after is permitted. Corrected.

      The department's words

      CHSC 114105 Observed employee using a towel to dry clean plated at the dishwashing station. Let utensils/equipment air dry after washing. Polishing after is permitted. Corrected.

    • Vacuum sealer on site does not have a state approved HACCP plan. Unit may only be used for raw meat and package for no more than 48 hours.

      The department's words

      CHSC 114419 Vacuum sealer on site does not have a state approved HACCP plan. Unit may only be used for raw meat and package for no more than 48 hours.

    • Menu does not indicate foods that are served raw and does not have the required reminder. See handout for details. Menu must indicate disclosure and reminder.

      The department's words

      CHSC 114093 Menu does not indicate foods that are served raw and does not have the required reminder. See handout for details. Menu must indicate disclosure and reminder.

    Show 3 more

    • Paper towels in customer restrooms lacks a commercial dispenser. Install dispenser and fill with towels.

      The department's words

      CHSC 114130 Paper towels in customer restrooms lacks a commercial dispenser. Install dispenser and fill with towels.

    • Filters at wood burning grill are heavily soiled with soot. Clean more frequently.

      The department's words

      CHSC 114149 Filters at wood burning grill are heavily soiled with soot. Clean more frequently.

    • Drop tiles are missing from the ceiling in the rear prep area. Replace tiles.

      The department's words

      CHSC 114271 Drop tiles are missing from the ceiling in the rear prep area. Replace tiles.

16. EarlierMar 28, 2017Follow-up inspectionGreen placard

    9 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Avocado hummus measured 66F. Hummus was stored in a large, covered, plastic container in the walk in and was made 3 hours prior. Foods must be cooled from 70F to 41F within 4 hours. Ensure hummus (and all PHFs) are cooled to 41F prior to placing in bulk containers. Keep lids off until fully cooled. An ice bath was made to cool hummus. Advise keeping ladles inside soups cooling in prep sink and stir often.

      The department's words

      CHSC 114002 Avocado hummus measured 66F. Hummus was stored in a large, covered, plastic container in the walk in and was made 3 hours prior. Foods must be cooled from 70F to 41F within 4 hours. Ensure hummus (and all PHFs) are cooled to 41F prior to placing in bulk containers. Keep lids off until fully cooled. An ice bath was made to cool hummus. Advise keeping ladles inside soups cooling in prep sink and stir often.

      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)

    • Employee on staff lacks a valid food handlers card. Renew within 30 days.

      The department's words

      CHSC 113948 Employee on staff lacks a valid food handlers card. Renew within 30 days.

    • Hand sinks located at cookline and prep area are within 24 of a food prep surface and lack the required splashguard. Install a 6 stainless steel splashguard at each applicable sink to prevent splash contamination.

      The department's words

      CHSC 113953 Hand sinks located at cookline and prep area are within 24 of a food prep surface and lack the required splashguard. Install a 6 stainless steel splashguard at each applicable sink to prevent splash contamination.

    • Observed employee using a towel to dry clean plated at the dishwashing station. Let utensils/equipment air dry after washing. Polishing after is permitted. Corrected.

      The department's words

      CHSC 114105 Observed employee using a towel to dry clean plated at the dishwashing station. Let utensils/equipment air dry after washing. Polishing after is permitted. Corrected.

    • Vacuum sealer on site does not have a state approved HACCP plan. Unit may only be used for raw meat and package for no more than 48 hours.

      The department's words

      CHSC 114419 Vacuum sealer on site does not have a state approved HACCP plan. Unit may only be used for raw meat and package for no more than 48 hours.

    • Menu does not indicate foods that are served raw and does not have the required reminder. See handout for details. Menu must indicate disclosure and reminder.

      The department's words

      CHSC 114093 Menu does not indicate foods that are served raw and does not have the required reminder. See handout for details. Menu must indicate disclosure and reminder.

    Show 3 more

    • Paper towels in customer restrooms lacks a commercial dispenser. Install dispenser and fill with towels.

      The department's words

      CHSC 114130 Paper towels in customer restrooms lacks a commercial dispenser. Install dispenser and fill with towels.

    • Filters at wood burning grill are heavily soiled with soot. Clean more frequently.

      The department's words

      CHSC 114149 Filters at wood burning grill are heavily soiled with soot. Clean more frequently.

    • Drop tiles are missing from the ceiling in the rear prep area. Replace tiles.

      The department's words

      CHSC 114271 Drop tiles are missing from the ceiling in the rear prep area. Replace tiles.

17. EarlierMar 24, 2017Routine inspectionGreen placard

    13 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      a. Soup/Stew base observed stored in a covered plastic contrainer in the walk in that measured 51F. The chef stated it was cooked the day before. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Do not place foods in bulk containers until cooled to 41F. 3 gallons of stew were VCD. b. Observed food handler attempting to cool a large batch of hummus in a plastic contrainer - food was 8 + deep. Cool foods in large shallow containers, food should remain no more than 2 deep .Corrected.

      The department's words

      CHSC 114002 a. Soup/Stew base observed stored in a covered plastic contrainer in the walk in that measured 51F. The chef stated it was cooked the day before. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Do not place foods in bulk containers until cooled to 41F. 3 gallons of stew were VCD. b. Observed food handler attempting to cool a large batch of hummus in a plastic contrainer - food was 8 + deep. Cool foods in large shallow containers, food should remain no more than 2 deep .Corrected.

      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)

    • Employee on staff lacks a valid food handlers card. Renew within 30 days.

      The department's words

      CHSC 113948 Employee on staff lacks a valid food handlers card. Renew within 30 days.

    • Hand sinks located at cookline and prep area are within 24 of a food prep surface and lack the required splashguard. Install a 6 stainless steel splashguard at each applicable sink to prevent splash contamination.

      The department's words

      CHSC 113953 Hand sinks located at cookline and prep area are within 24 of a food prep surface and lack the required splashguard. Install a 6 stainless steel splashguard at each applicable sink to prevent splash contamination.

    • The following foods were measured at unsafe temperatures: - Cooked chicken breast 106F in hold hold unit on the cook line - out 2 horus reheated - Sausage 46F pizza prep top -Smoked buffalo mozzarella 45F pizza prep top Maintain potentially hazardous foods below 41F or above 135F. Adjust pizza station prep top.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: - Cooked chicken breast 106F in hold hold unit on the cook line - out 2 horus reheated - Sausage 46F pizza prep top -Smoked buffalo mozzarella 45F pizza prep top Maintain potentially hazardous foods below 41F or above 135F. Adjust pizza station prep top.

    • Foods held at room temperature for lunch service lack the required labeling for time as a public health control. Foods must be labeled to indicate time removed from temperature control and the discard time - 4 fours after removed from temperature control. Correct today. Foods were observed discarded at the end of service.

      The department's words

      CHSC 114000 Foods held at room temperature for lunch service lack the required labeling for time as a public health control. Foods must be labeled to indicate time removed from temperature control and the discard time - 4 fours after removed from temperature control. Correct today. Foods were observed discarded at the end of service.

    • Observed employee using a towel to dry clean plated at the dishwashing station. Let utensils/equipment air dry after washing. Polishing after is permitted. Corrected.

      The department's words

      CHSC 114105 Observed employee using a towel to dry clean plated at the dishwashing station. Let utensils/equipment air dry after washing. Polishing after is permitted. Corrected.

    Show 7 more

    • Vacuum sealer on site does not have a state approved HACCP plan. Unit may only be used for raw meat and package for no more than 48 hours.

      The department's words

      CHSC 114419 Vacuum sealer on site does not have a state approved HACCP plan. Unit may only be used for raw meat and package for no more than 48 hours.

    • Menu does not indicate foods that are served raw and does not have the required reminder. See handout for details. Menu must indicate disclosure and reminder.

      The department's words

      CHSC 114093 Menu does not indicate foods that are served raw and does not have the required reminder. See handout for details. Menu must indicate disclosure and reminder.

    • Paper towels in customer restrooms lacks a commercial dispenser. Install dispenser and fill with towels.

      The department's words

      CHSC 114130 Paper towels in customer restrooms lacks a commercial dispenser. Install dispenser and fill with towels.

    • Observed in use utensils stored in stagnant water at room temperature. Sote in water above 135F or below 41F. Corrected. Observed ice scoop stored on top of the ice machine. Store scoop in a sanitary location. Corrected.

      The department's words

      CHSC 114119 Observed in use utensils stored in stagnant water at room temperature. Sote in water above 135F or below 41F. Corrected. Observed ice scoop stored on top of the ice machine. Store scoop in a sanitary location. Corrected.

    • Filters at wood burning grill are heavily soiled with soot. Clean more frequently.

      The department's words

      CHSC 114149 Filters at wood burning grill are heavily soiled with soot. Clean more frequently.

    • Bar floor sinks appears to be a breeding location for fruit flies. Clean drain. Seal cracks and seams between floor sink and drain pipe.

      The department's words

      CHSC 114190 Bar floor sinks appears to be a breeding location for fruit flies. Clean drain. Seal cracks and seams between floor sink and drain pipe.

    • Drop tiles are missing from the ceiling in the rear prep area. Replace tiles.

      The department's words

      CHSC 114271 Drop tiles are missing from the ceiling in the rear prep area. Replace tiles.

18. EarlierJan 22, 2016Routine inspectionGreen placard

    6 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Dishwasher (high temp) observed in alarm mode due to low rinse temperature and was not dispensing the required 50PPM chlorine sanitizer. Dishwasher either must maintain hot water at 171F during rinse cycle or dispense sanitizer at 50 PPM. Dishwasher repaired. Sanitizer measures 50PPM

      The department's words

      CHSC 114099.7 Dishwasher (high temp) observed in alarm mode due to low rinse temperature and was not dispensing the required 50PPM chlorine sanitizer. Dishwasher either must maintain hot water at 171F during rinse cycle or dispense sanitizer at 50 PPM. Dishwasher repaired. Sanitizer measures 50PPM

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (5)

    • Observed dishwasher place dirty dishes in dish machine with gloved hands then remove and put away clean dishes with same gloved hands. Hands must be washed prior to putting away clean dishes. Either remove gloves and wash hands or designate one person with soiled hands to touch dirty dishes and one person with clean hands to put away dishes. Corrected.

      The department's words

      CHSC 113953.3 Observed dishwasher place dirty dishes in dish machine with gloved hands then remove and put away clean dishes with same gloved hands. Hands must be washed prior to putting away clean dishes. Either remove gloves and wash hands or designate one person with soiled hands to touch dirty dishes and one person with clean hands to put away dishes. Corrected.

    • Dishwashing hand sink lacked the required paper towels in the dispenser.

      The department's words

      CHSC 113953.2 Dishwashing hand sink lacked the required paper towels in the dispenser.

    • Observed raw sausages stored above deli meat in front make line refrigerator. Store raw meats below ready to eat foods.

      The department's words

      CHSC 113986 Observed raw sausages stored above deli meat in front make line refrigerator. Store raw meats below ready to eat foods.

    • Facility lacks the required test strips for measuring sanitizer concentrations. Provide within 7 days.

      The department's words

      CHSC 114107 Facility lacks the required test strips for measuring sanitizer concentrations. Provide within 7 days.

    • There are holes in the wall of the electrical room and old signs of mouse activity. Seal holes with a rodent proof material such at 1/4 wire mesh or sheet metal to render area vermin proof.

      The department's words

      CHSC 114259 There are holes in the wall of the electrical room and old signs of mouse activity. Seal holes with a rodent proof material such at 1/4 wire mesh or sheet metal to render area vermin proof.

19. EarlierJan 22, 2016Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 114097

      The department's words

      Code CHSC 114097

      Corrected during the inspection

20. EarlierNov 19, 2014Routine inspectionOnly Minor Violation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed the faucet for restroom hand-sink was unable to dispense hot water for several minutes after it was turned-on. Hand-sinks are required to provide hot water of at least 100 degrees (F) within 30 seconds after faucet is turned-on. Make repairs to this fixture and plumbing to provide hot water for proper hand-washing. Water pressure must be strong enough to flush dirt particles from skin.

      The department's words

      CHSC 113953 Observed the faucet for restroom hand-sink was unable to dispense hot water for several minutes after it was turned-on. Hand-sinks are required to provide hot water of at least 100 degrees (F) within 30 seconds after faucet is turned-on. Make repairs to this fixture and plumbing to provide hot water for proper hand-washing. Water pressure must be strong enough to flush dirt particles from skin.

21. EarlierOct 9, 2014Routine inspectionOnly Minor Violation(s) Found

    3 violations listed, 0 marked critical.

    Not critical (3)

    • The employees lockers were free standing and could fall and cause injury. Provide hardware, such as earthquake brackets, to secure the lockers to the wall.

      The department's words

      CHSC 114256.1 The employees lockers were free standing and could fall and cause injury. Provide hardware, such as earthquake brackets, to secure the lockers to the wall.

    • The hand-sink for the employees restroom was not providing warm or hot water for proper hand washing. The food code requires the water temperature to be 100 degrees (F) to 108 degrees (F) . During the inspection the water only reached 80 degrees (F). Determine if water at this sink is heated and will need additional heating to meet health code standards. Make changes to the plumbing to provide water at the required temperature.

      The department's words

      CHSC 113953 The hand-sink for the employees restroom was not providing warm or hot water for proper hand washing. The food code requires the water temperature to be 100 degrees (F) to 108 degrees (F) . During the inspection the water only reached 80 degrees (F). Determine if water at this sink is heated and will need additional heating to meet health code standards. Make changes to the plumbing to provide water at the required temperature.

    • Several food items in the chefs cold-top unit were 42 degrees (F) to 44 degrees (F). Service and or repair the cold-top as needed to keep foods cold at 41 degrees (F) and provide a more reliable thermometer reading. The food-code requires hazardous foods items to be maintained at 41 degrees (F) or below.

      The department's words

      CHSC 114159 Several food items in the chefs cold-top unit were 42 degrees (F) to 44 degrees (F). Service and or repair the cold-top as needed to keep foods cold at 41 degrees (F) and provide a more reliable thermometer reading. The food-code requires hazardous foods items to be maintained at 41 degrees (F) or below.

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) ↗