At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Sep 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Finnegan's Marin?
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 113986 CHSC 113986How to fixFix it
- Code CHSC 114057 CHSC 114057How 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 Finnegan's Marin's team
Is this your place?
Welcome, Finnegan's Marin. We'll walk through this together, one item at a time. To log the fixes, claim Finnegan's Marin first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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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.
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestSep 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 15, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113986
The department's words
Code CHSC 113986
Code CHSC 114057
The department's words
Code CHSC 114057
EarlierApr 18, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pulled pork measured internal temperature of 53 *f and 55 *F in top refrigerated drawer of prep table. Operator stated that pork was made the previous night and stored in drawer for cooling. PHF must be cooled from 135 *F to 7- *f within 2 hours and 70 *F to 41 *F within 4 hours. Pulled pork was voluntarily discarded by operator (1 quart). Discontinue cooling any foods in refrigerated drawers. Cool in walk in refrigerator only.
The department's words
CHSC 114002 Observed pulled pork measured internal temperature of 53 *f and 55 *F in top refrigerated drawer of prep table. Operator stated that pork was made the previous night and stored in drawer for cooling. PHF must be cooled from 135 *F to 7- *f within 2 hours and 70 *F to 41 *F within 4 hours. Pulled pork was voluntarily discarded by operator (1 quart). Discontinue cooling any foods in refrigerated drawers. Cool in walk in refrigerator only.
EarlierDec 1, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed meat and cheese in the kitchen cooler drawer at 44 degrees F. Potentially hazardous foods must be cold-held at 41 degrees F or below. Lower the temperature of the fridge to hold at 41 degrees F.
The department's words
CHSC 113996 Observed meat and cheese in the kitchen cooler drawer at 44 degrees F. Potentially hazardous foods must be cold-held at 41 degrees F or below. Lower the temperature of the fridge to hold at 41 degrees F.
EarlierDec 14, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114193
The department's words
Code CHSC 114193
EarlierOct 8, 2020Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Corrected during the inspection
Code CHSC 114197
The department's words
Code CHSC 114197
Corrected during the inspection
EarlierSep 23, 2020Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
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 114197
The department's words
Code CHSC 114197
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierMar 29, 2019Follow-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.
EarlierMar 26, 2019Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Foods were found out of temperature in the walk-in.
The department's words
CHSC 113996 Foods were found out of temperature in the walk-in.
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
Proper cooling methods were not demonstrated.
The department's words
CHSC 114002.1 Proper cooling methods were not demonstrated.
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
The dishwasher didn't have sanitizer and there was no test strip to test the chlorine dosage.
The department's words
CHSC 114101 The dishwasher didn't have sanitizer and there was no test strip to test the chlorine dosage.
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 114107
The department's words
Code CHSC 114107
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 28, 2018Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Ensure that employees with expired food handler cards obtain new food handler cards - submit copies of these to [name] and note the facility name on the email or fax.
The department's words
CHSC 113948 Ensure that employees with expired food handler cards obtain new food handler cards - submit copies of these to [name] and note the facility name on the email or fax.
Observed the following foods at unsafe temperatures: -Raw hamburger at 50-58 F and cheese slices at 55-58 F in the top portion of the hot line prep fridge. Move to a working section of the fridge. Discard top 1/2 of food in inserts (hamburger and cheese) at 1 pm. -Food temps in the salad prep fridge inserts measured 45-48 F (and in drawers). Keep lids and drawers closed at all times. Adjust fridge temp or repair. Maintain potentially hazardous food at 41 F or below or 135 F or greater.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Raw hamburger at 50-58 F and cheese slices at 55-58 F in the top portion of the hot line prep fridge. Move to a working section of the fridge. Discard top 1/2 of food in inserts (hamburger and cheese) at 1 pm. -Food temps in the salad prep fridge inserts measured 45-48 F (and in drawers). Keep lids and drawers closed at all times. Adjust fridge temp or repair. Maintain potentially hazardous food at 41 F or below or 135 F or greater.
Corrected during the inspection
Clean inside ice machine to remove mold. Clean dirty knife stored with clean knives on magnet. Wash, rinse, and sanitize.
The department's words
CHSC 114115 Clean inside ice machine to remove mold. Clean dirty knife stored with clean knives on magnet. Wash, rinse, and sanitize.
See handout for consumer advisory requirements and amend the menu to include a disclosure and a reminder.
The department's words
CHSC 114093 See handout for consumer advisory requirements and amend the menu to include a disclosure and a reminder.
Observed a couple flies in the kitchen. Keep doors closed to exclude flies. Sanitize any surfaces contaminated by flies.
The department's words
CHSC 114259.1 Observed a couple flies in the kitchen. Keep doors closed to exclude flies. Sanitize any surfaces contaminated by flies.
Show 4 more
Observed hot conditions at the cook line in addition to staining of the wall and ceiling. Repair hood and clean to ensure it is working properly. I recommend moving the fryer -(swap places with the work table), so it is further under the hood. The high temps in the kitchen could be affecting your prep coolers. Replace deeply scored and stained cutting boards within 30 days.
The department's words
CHSC 114175 Observed hot conditions at the cook line in addition to staining of the wall and ceiling. Repair hood and clean to ensure it is working properly. I recommend moving the fryer -(swap places with the work table), so it is further under the hood. The high temps in the kitchen could be affecting your prep coolers. Replace deeply scored and stained cutting boards within 30 days.
Clean accumulated grease observed around and on grease waste bin as required at the last inspection, within 30 days.
The department's words
CHSC 114245.1 Clean accumulated grease observed around and on grease waste bin as required at the last inspection, within 30 days.
Clean kitchen thoroughly to remove accumulation of food debris and grease, especially under the cook line.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulation of food debris and grease, especially under the cook line.
Seal up gaps around doors and holes in walls to prevent entry of vermin. Replace grout missing in between tiles so the floor is cleanable and replace broken base cove tiles by the walk-in cooler.
The department's words
CHSC 114259 Seal up gaps around doors and holes in walls to prevent entry of vermin. Replace grout missing in between tiles so the floor is cleanable and replace broken base cove tiles by the walk-in cooler.
EarlierJun 25, 2018Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: -Raw hamburger at 50-58 F and cheese slices at 55-58 F in the top portion of the hot line prep fridge. Move to a working section of the fridge. Discard top 1/2 of food in inserts (hamburger and cheese) at 1 pm. -Food temps in the salad prep fridge inserts measured 45-48 F (and in drawers). Keep lids and drawers closed at all times. Adjust fridge temp or repair. Maintain potentially hazardous food at 41 F or below or 135 F or greater.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Raw hamburger at 50-58 F and cheese slices at 55-58 F in the top portion of the hot line prep fridge. Move to a working section of the fridge. Discard top 1/2 of food in inserts (hamburger and cheese) at 1 pm. -Food temps in the salad prep fridge inserts measured 45-48 F (and in drawers). Keep lids and drawers closed at all times. Adjust fridge temp or repair. Maintain potentially hazardous food at 41 F or below or 135 F or greater.
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)
Ensure that employees with expired food handler cards obtain new food handler cards - submit copies of these to [name] and note the facility name on the email or fax.
The department's words
CHSC 113948 Ensure that employees with expired food handler cards obtain new food handler cards - submit copies of these to [name] and note the facility name on the email or fax.
Clean inside ice machine to remove mold. Clean dirty knife stored with clean knives on magnet. Wash, rinse, and sanitize.
The department's words
CHSC 114115 Clean inside ice machine to remove mold. Clean dirty knife stored with clean knives on magnet. Wash, rinse, and sanitize.
See handout for consumer advisory requirements and amend the menu to include a disclosure and a reminder.
The department's words
CHSC 114093 See handout for consumer advisory requirements and amend the menu to include a disclosure and a reminder.
Observed a couple flies in the kitchen. Keep doors closed to exclude flies. Sanitize any surfaces contaminated by flies.
The department's words
CHSC 114259.1 Observed a couple flies in the kitchen. Keep doors closed to exclude flies. Sanitize any surfaces contaminated by flies.
Observed hot conditions at the cook line in addition to staining of the wall and ceiling. Repair hood and clean to ensure it is working properly. I recommend moving the fryer -(swap places with the work table), so it is further under the hood. The high temps in the kitchen could be affecting your prep coolers. Replace deeply scored and stained cutting boards within 30 days.
The department's words
CHSC 114175 Observed hot conditions at the cook line in addition to staining of the wall and ceiling. Repair hood and clean to ensure it is working properly. I recommend moving the fryer -(swap places with the work table), so it is further under the hood. The high temps in the kitchen could be affecting your prep coolers. Replace deeply scored and stained cutting boards within 30 days.
Show 3 more
Clean accumulated grease observed around and on grease waste bin as required at the last inspection, within 30 days.
The department's words
CHSC 114245.1 Clean accumulated grease observed around and on grease waste bin as required at the last inspection, within 30 days.
Clean kitchen thoroughly to remove accumulation of food debris and grease, especially under the cook line.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulation of food debris and grease, especially under the cook line.
Seal up gaps around doors and holes in walls to prevent entry of vermin. Replace grout missing in between tiles so the floor is cleanable and replace broken base cove tiles by the walk-in cooler.
The department's words
CHSC 114259 Seal up gaps around doors and holes in walls to prevent entry of vermin. Replace grout missing in between tiles so the floor is cleanable and replace broken base cove tiles by the walk-in cooler.
EarlierMar 8, 2018Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer found at final rinse of dishwash machine. Provide 50 ppm at all times. Call for service. SERVICE REPAIRED DISHWASH MACHINE DURING THE INSPECTION
The department's words
CHSC 114099.7 No sanitizer found at final rinse of dishwash machine. Provide 50 ppm at all times. Call for service. SERVICE REPAIRED DISHWASH MACHINE DURING THE INSPECTION
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)
Provide proof of Chef's Food Handler Card or manager's Food Safety Certification. Keep original copies on site.
The department's words
CHSC 113948 Provide proof of Chef's Food Handler Card or manager's Food Safety Certification. Keep original copies on site.
No liquid soap found at the bar handwash sink. Provide liquid soap in a wall mounted dispenser.
The department's words
CHSC 113953.2 No liquid soap found at the bar handwash sink. Provide liquid soap in a wall mounted dispenser.
Bowl observed stacked on top of open food. COS
The department's words
CHSC 113986 Bowl observed stacked on top of open food. COS
Corrected during the inspection
Replace worn cutting boards, at reach-ins etc..
The department's words
CHSC 114177 Replace worn cutting boards, at reach-ins etc..
Do not use milk crates for storage (under the beer in the walk in). Use commercial dunnage racks.
The department's words
CHSC 114130.1 Do not use milk crates for storage (under the beer in the walk in). Use commercial dunnage racks.
Show 4 more
Leaks noted at the dishwash machine. Repair as needed.
The department's words
CHSC 114175 Leaks noted at the dishwash machine. Repair as needed.
Lids noted open at dumpster. Keep lids down at all times.
The department's words
CHSC 114245.1 Lids noted open at dumpster. Keep lids down at all times.
Grease accumulation noted at grease barrel top, sides, ground and wall. Clean carefully to remove grease. Suggest professional cleaning service.
The department's words
CHSC 114245.6 Grease accumulation noted at grease barrel top, sides, ground and wall. Clean carefully to remove grease. Suggest professional cleaning service.
Replace missing/broken cove tiles near the walk in box door.
The department's words
CHSC 114268 Replace missing/broken cove tiles near the walk in box door.
EarlierJul 7, 2017Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Food debris noted at seals in the reach in freezer. Clean and maintain sanitary. Remove tape/plastic at insert lid and repair/replace as needed.
The department's words
CHSC 114175 Food debris noted at seals in the reach in freezer. Clean and maintain sanitary. Remove tape/plastic at insert lid and repair/replace as needed.
Sanitizrer in buckets for wiping rags recoded < 50 ppm. Provide 100 ppm at all times. COS
The department's words
CHSC 114185.1 Sanitizrer in buckets for wiping rags recoded < 50 ppm. Provide 100 ppm at all times. COS
Corrected during the inspection
Food/dirt accumulation observed at dumpster. Exchange for a new one.
The department's words
CHSC 114245.6 Food/dirt accumulation observed at dumpster. Exchange for a new one.
Grease noted on top, sides and ground at grease barrel. Keep grease IN the bin - be careful. Obtain professional removal of all grease.
The department's words
CHSC 114245.5 Grease noted on top, sides and ground at grease barrel. Keep grease IN the bin - be careful. Obtain professional removal of all grease.
Handle broken on toilet in women's restroom. Repair it.
The department's words
CHSC 114276 Handle broken on toilet in women's restroom. Repair it.
Show 3 more
Dust/dirt noted at kitchen ceiling, especially around make up air register. Clean and maintain sanitary.
The department's words
CHSC 114149.1 Dust/dirt noted at kitchen ceiling, especially around make up air register. Clean and maintain sanitary.
Dust/dirt noted at kitchen ceiling, especially around make up air register. Clean and maintain sanitary.
The department's words
CHSC 114271 Dust/dirt noted at kitchen ceiling, especially around make up air register. Clean and maintain sanitary.
Replace missing grate of make up air unit.
The department's words
CHSC 114149.2 Replace missing grate of make up air unit.
EarlierOct 21, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Papertowel dispenser found empty in kitchen. Provide papertowels at all times.
The department's words
CHSC 113953.2 Papertowel dispenser found empty in kitchen. Provide papertowels at all times.
Soup recorded at 75F in warmer. Always preheat all hot food to 165F prior to placement in the warmer. Maintain hot food at 135F or above. COS
The department's words
CHSC 114016 Soup recorded at 75F in warmer. Always preheat all hot food to 165F prior to placement in the warmer. Maintain hot food at 135F or above. COS
Corrected during the inspection
Can of Easy Off oven cleaner noted in the kitchen. Store separately. COS
The department's words
CHSC 114254.2 Can of Easy Off oven cleaner noted in the kitchen. Store separately. COS
Corrected during the inspection
Dust/mold noted at fan guards, ceiling and condenser in walk in box. Clean and maintain sanitary.
The department's words
CHSC 114115.c Dust/mold noted at fan guards, ceiling and condenser in walk in box. Clean and maintain sanitary.
Corrected during the inspection
Discontinue use of milk crates for shelving. Use dunnage racks if needed.
The department's words
CHSC 114130.1 Discontinue use of milk crates for shelving. Use dunnage racks if needed.
Show 4 more
Mold/slime observed in speed gun holder. Clean and sanitize regularly.
The department's words
CHSC 114175 Mold/slime observed in speed gun holder. Clean and sanitize regularly.
Use food grade only containers for storing food - herbs in walk in box.
The department's words
CHSC 114130.3 Use food grade only containers for storing food - herbs in walk in box.
No sanitizer buckets set up. Set up BEFORE food preparation. COS
The department's words
CHSC 114185.1 No sanitizer buckets set up. Set up BEFORE food preparation. COS
Corrected during the inspection
Do not move/remove placard. Keep posted in window.
The department's words
CHSC 113725.1 Do not move/remove placard. Keep posted in window.
EarlierApr 14, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Fruit flies observed at the bar. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Fruit flies observed at the bar. Continue efforts to control infestation.
Uncovered food noted in the reach in . Keep all food covered.
The department's words
CHSC 114060 Uncovered food noted in the reach in . Keep all food covered.
No test strips available to monitor sanitizer solutions. Provide for both QA and Chlorine sanitizers.
The department's words
CHSC 114107 No test strips available to monitor sanitizer solutions. Provide for both QA and Chlorine sanitizers.
Bulk food container (beans) noted broken. Replace it. Speed guns at bar found with mold/slime. Clean and sanitize daily.
The department's words
CHSC 114175 Bulk food container (beans) noted broken. Replace it. Speed guns at bar found with mold/slime. Clean and sanitize daily.
Milk crates observed used as shelving. Discontinue practice.
The department's words
CHSC 114130.1 Milk crates observed used as shelving. Discontinue practice.
Show 3 more
Knive noted stored in spaces between equipment. Store in a sanitary manner.
The department's words
CHSC 114178 Knive noted stored in spaces between equipment. Store in a sanitary manner.
All tubing at the bar floor sink must have air gap.
The department's words
CHSC 114193 All tubing at the bar floor sink must have air gap.
Post handwash sign at kitchen handwash sink. COS
The department's words
CHSC 113953.5 Post handwash sign at kitchen handwash sink. COS
Corrected during the inspection
EarlierAug 18, 2015Follow-up inspectionOnly Minor Violation(s) Found
8 violations listed, 0 marked critical.
Not critical (8)
Ensure all food handlers possess valid food handler cards.
The department's words
CHSC 113948 Ensure all food handlers possess valid food handler cards.
Corrected during the inspection
Observed chicken in handwash sink. There shall be no food preparation in handwash sinks.
The department's words
CHSC 113953.1 Observed chicken in handwash sink. There shall be no food preparation in handwash sinks.
Corrected during the inspection
Food shall be held at 41F or below: Inserts: chicken @ 51F; eggs @ 56F; pork @ 52F. Drawers: chicken @ 45.6F; sausage @ 44F; hamburger @ 45F; cheese @ 47F. Food discarded. Adjust walk-in unit to maintain food temperatures at or below 41F. Holding temperature @ 44F.
The department's words
CHSC 113996 Food shall be held at 41F or below: Inserts: chicken @ 51F; eggs @ 56F; pork @ 52F. Drawers: chicken @ 45.6F; sausage @ 44F; hamburger @ 45F; cheese @ 47F. Food discarded. Adjust walk-in unit to maintain food temperatures at or below 41F. Holding temperature @ 44F.
Corrected during the inspection
Code CHSC 114107
The department's words
Code CHSC 114107
Mold observed in ice maker. Remove ice and clean. Dirty knives shall not be stored on knife rack to prevent cross contamination. Clean knives before storing on rack.
The department's words
CHSC 114130 Mold observed in ice maker. Remove ice and clean. Dirty knives shall not be stored on knife rack to prevent cross contamination. Clean knives before storing on rack.
Corrected during the inspection
Show 3 more
Provide accurate thermometers in each refrigerator. Back corner unit is lacking a thermometer.
The department's words
CHSC 114157 Provide accurate thermometers in each refrigerator. Back corner unit is lacking a thermometer.
Corrected during the inspection
Post permit to operate. Post hand wash sign in men's restroom.
The department's words
CHSC 113725.1 Post permit to operate. Post hand wash sign in men's restroom.
Corrected during the inspection
Post permit to operate. Post hand wash sign in men's restroom.
The department's words
CHSC 113953.5 Post permit to operate. Post hand wash sign in men's restroom.
Corrected during the inspection
EarlierJul 29, 2015Routine inspectionGreen placard
8 violations listed, 8 marked critical.
Critical (8)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Ensure all food handlers possess valid food handler cards.
The department's words
CHSC 113948 Ensure all food handlers possess valid food handler cards.
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 chicken in handwash sink. There shall be no food preparation in handwash sinks.
The department's words
CHSC 113953.1 Observed chicken in handwash sink. There shall be no food preparation in handwash sinks.
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
Food shall be held at 41F or below: Inserts: chicken @ 51F; eggs @ 56F; pork @ 52F. Drawers: chicken @ 45.6F; sausage @ 44F; hamburger @ 45F; cheese @ 47F. Food discarded. Adjust walk-in unit to maintain food temperatures at or below 41F. Holding temperature @ 44F.
The department's words
CHSC 113996 Food shall be held at 41F or below: Inserts: chicken @ 51F; eggs @ 56F; pork @ 52F. Drawers: chicken @ 45.6F; sausage @ 44F; hamburger @ 45F; cheese @ 47F. Food discarded. Adjust walk-in unit to maintain food temperatures at or below 41F. Holding temperature @ 44F.
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 114107
The department's words
Code CHSC 114107
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
Mold observed in ice maker. Remove ice and clean. Dirty knives shall not be stored on knife rack to prevent cross contamination. Clean knives before storing on rack.
The department's words
CHSC 114130 Mold observed in ice maker. Remove ice and clean. Dirty knives shall not be stored on knife rack to prevent cross contamination. Clean knives before storing on rack.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 3 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide accurate thermometers in each refrigerator. Back corner unit is lacking a thermometer.
The department's words
CHSC 114157 Provide accurate thermometers in each refrigerator. Back corner unit is lacking a thermometer.
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
Post permit to operate. Post hand wash sign in men's restroom.
The department's words
CHSC 113725.1 Post permit to operate. Post hand wash sign in men's restroom.
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
Post permit to operate. Post hand wash sign in men's restroom.
The department's words
CHSC 113953.5 Post permit to operate. Post hand wash sign in men's restroom.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L17854.
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.