Fish Restaurant

Inspections

From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestFeb 23, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Feb 23, 2026.

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Pantry station prep refrigerator: link cod: 49 degrees F (prepped at 10:30 - 10:45 a.m.) Place smaller portions in unit. All other potentially hazardous food checked in this unit in compliance. Grill station prep refrigerator: spicy mayo: 47 degrees F, tartar sauce: 43 degrees F. Saute station prep refrigerator: top section: cheddar cheese slices: 47 degrees F, tuna salad: 44 degrees F Drawer: rock fish: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. Polenta on bain-marie: 167 degrees F - - in compliance.

     The department's words

     CHSC 113996 Pantry station prep refrigerator: link cod: 49 degrees F (prepped at 10:30 - 10:45 a.m.) Place smaller portions in unit. All other potentially hazardous food checked in this unit in compliance. Grill station prep refrigerator: spicy mayo: 47 degrees F, tartar sauce: 43 degrees F. Saute station prep refrigerator: top section: cheddar cheese slices: 47 degrees F, tuna salad: 44 degrees F Drawer: rock fish: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. Polenta on bain-marie: 167 degrees F - - in compliance.

   • Plumbers onsite at beginning of inspection. No water at hand wash sink by warewashing room. Water 65 degrees F at kitchen hand wash sink to right of the hood - corrected. One compartment food prep sink with spray nozzle reached 103 degrees F and began dropping down immediately. provide a minimum of 100 degrees F at all hand wash sinks. Provide a minimum of 120 degrees F at all other sinks. Hand wash sink by dishwasher: hot water restored. Adjust women's restroom hand wash sink: so water stays on for a minimum of 10 seconds. Water only stays on for a second.

     The department's words

     CHSC 113953.c Plumbers onsite at beginning of inspection. No water at hand wash sink by warewashing room. Water 65 degrees F at kitchen hand wash sink to right of the hood - corrected. One compartment food prep sink with spray nozzle reached 103 degrees F and began dropping down immediately. provide a minimum of 100 degrees F at all hand wash sinks. Provide a minimum of 120 degrees F at all other sinks. Hand wash sink by dishwasher: hot water restored. Adjust women's restroom hand wash sink: so water stays on for a minimum of 10 seconds. Water only stays on for a second.

2. EarlierFeb 9, 2026Routine inspectionYellow placard

   4 violations listed, 4 marked critical.

   Critical (4)

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

     Observed employee handling dirty utensils at the 3-compartment sink and then touching clean utensils without washing hands. All employees shall wash their hands after contaminating them prior to touching clean utensils and equipment, or preparing foods. Person in charge instructed employee on handwashing at dishwash area. Employee washed hands at hand wash sink and used towel to wipe hands at hand wash sink. Employee instructed to dry hands with paper towels. Handwashing/sanitizing handout provided in Spanish.

     The department's words

     CHSC 113953.3 Observed employee handling dirty utensils at the 3-compartment sink and then touching clean utensils without washing hands. All employees shall wash their hands after contaminating them prior to touching clean utensils and equipment, or preparing foods. Person in charge instructed employee on handwashing at dishwash area. Employee washed hands at hand wash sink and used towel to wipe hands at hand wash sink. Employee instructed to dry hands with paper towels. Handwashing/sanitizing handout provided in Spanish.

     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

     Pantry station prep refrigerator: upper section: blue cheese dressing: 55 degrees F. Hardboiled eggs without shells: 46 degrees F, bambolini beans: 44 degrees F. Grill station prep refrigerator: cheddar cheese in drawer: 44 degrees F, heavy cream in drawer: 45 degrees F Saute station prep refrigerator: tuna salad: 43 degrees F Butter and heavy cream on gas burner without flame observed at 95 degrees F. Maintain potentially hazardous foods at or above 135 degrees F on cooking equipment. ` 2.5 quarts heavy cream and butter voluntarily discarded into 3-compartment sink.

     The department's words

     CHSC 113996 Pantry station prep refrigerator: upper section: blue cheese dressing: 55 degrees F. Hardboiled eggs without shells: 46 degrees F, bambolini beans: 44 degrees F. Grill station prep refrigerator: cheddar cheese in drawer: 44 degrees F, heavy cream in drawer: 45 degrees F Saute station prep refrigerator: tuna salad: 43 degrees F Butter and heavy cream on gas burner without flame observed at 95 degrees F. Maintain potentially hazardous foods at or above 135 degrees F on cooking equipment. ` 2.5 quarts heavy cream and butter voluntarily discarded into 3-compartment sink.

     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

     Cutting board at grill station prep refrigerator has heavy accumulation of black material. Wash, rinse, and sanitize the cutting board. Observed black material on left inside wall of the ice machine and accumulation of white and gray material on the pump area where water is located. Wash, rinse, and sanitize the ice machine. Drain ice first.

     The department's words

     CHSC 114115 Cutting board at grill station prep refrigerator has heavy accumulation of black material. Wash, rinse, and sanitize the cutting board. Observed black material on left inside wall of the ice machine and accumulation of white and gray material on the pump area where water is located. Wash, rinse, and sanitize the ice machine. Drain ice first.

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

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

     Employee restroom hand wash sink reached a maximum of 68 degrees F. Provide a minimum of 100 degrees F water. Women's restroom hand wash sink: 68 degrees F. Men's restroom hand wash sink: 60 degrees F. Provide a minimum of 100 degrees F water. Correct immediately. Water shall stay on a minimum of 10 seconds.

     The department's words

     CHSC 113953.c Employee restroom hand wash sink reached a maximum of 68 degrees F. Provide a minimum of 100 degrees F water. Women's restroom hand wash sink: 68 degrees F. Men's restroom hand wash sink: 60 degrees F. Provide a minimum of 100 degrees F water. Correct immediately. Water shall stay on a minimum of 10 seconds.

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

3. EarlierSep 26, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed 2 large tubs of white soup in walk-in refrigerator recorded at 57°F internally and were prepared yesterday. / Discard improperly cooled food. Utilize ice wands and ice baths to rapidly cool food from 135-70°F in 2 hours then 70-41°F thereafter. Record cooling temperatures on cooling log and submit for review every Friday.

     The department's words

     CHSC 114002 Observed 2 large tubs of white soup in walk-in refrigerator recorded at 57°F internally and were prepared yesterday. / Discard improperly cooled food. Utilize ice wands and ice baths to rapidly cool food from 135-70°F in 2 hours then 70-41°F thereafter. Record cooling temperatures on cooling log and submit for review every Friday.

4. EarlierMar 13, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed employee crack raw egg to fry and did not wash hands before resuming other food preparation. Observed employee use gloved hands to grab raw fish to fry then wiped hands on apron before resuming other food preparation without changing gloves and washing hands. / Hands must be washed after touching raw foods and after switching gloves.

     The department's words

     CHSC 113953.3 Observed employee crack raw egg to fry and did not wash hands before resuming other food preparation. Observed employee use gloved hands to grab raw fish to fry then wiped hands on apron before resuming other food preparation without changing gloves and washing hands. / Hands must be washed after touching raw foods and after switching gloves.

5. EarlierMar 24, 2023Routine inspectionOnly Minor Violation(s) Found

   The data does not list this inspection's violations.
6. EarlierMar 22, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Refrigeration unit opposite of range recorded with the following: eggs 50°F, fish patty 49°F, salmon 48°F, salmon 51°F, rock fish 51°F, tuna 51°F, shrimp 48°F, fish 47°F and fish 48°F. / Immediately discard out of temperature fish. Discontinue use of unit until repaired to cold hold food at 41°F or below.

     The department's words

     CHSC 113996 Refrigeration unit opposite of range recorded with the following: eggs 50°F, fish patty 49°F, salmon 48°F, salmon 51°F, rock fish 51°F, tuna 51°F, shrimp 48°F, fish 47°F and fish 48°F. / Immediately discard out of temperature fish. Discontinue use of unit until repaired to cold hold food at 41°F or below.

7. EarlierSep 8, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Refrigeration unit between grill and rang ambient temperature recorded around 54-55°F. Observed staff stock unit with recently prepared fish, with fish not reaching below 50°F. / Discontinue use of unit until repaired to cold hold food at 41°F or below. Relocate fish to walk-in refrigerator.

     The department's words

     CHSC 113996 Refrigeration unit between grill and rang ambient temperature recorded around 54-55°F. Observed staff stock unit with recently prepared fish, with fish not reaching below 50°F. / Discontinue use of unit until repaired to cold hold food at 41°F or below. Relocate fish to walk-in refrigerator.

8. EarlierJan 14, 2022Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Observed 3 dead rodents near cookline and under food prep sink. Observed multiple mouse traps that were set off. Observed multiple rodent dropping scattered in food preparation and food storage areas. Observed possible rub marks leading up stairs to dry storage. Observed a bag of brown rice gnawed through and covered in rodent droppings. Pest control serviced the facility last on 12/8/21. Report notes no pest activity at time of service. Observed damaged dry wall along stairs, damaged door skirt and holes in wall along cookline. / Use legal and effective means to eliminate rodent infestation. Remove dead rodents from facility. Clean and sanitize floors. Have pest control services come more frequently. Seal all holes in walls with permanent repairs. Repair damage dry wall. Replace damaged door skirt. Facility must remain closed until rodent infestation has been eliminated. A reinpsection can be scheduled at least 24 hours after pest control service. For reopening approval, no evidence of a rodent infestation can be found and appropriate repairs have been made.

     The department's words

     CHSC 114259.1 Observed 3 dead rodents near cookline and under food prep sink. Observed multiple mouse traps that were set off. Observed multiple rodent dropping scattered in food preparation and food storage areas. Observed possible rub marks leading up stairs to dry storage. Observed a bag of brown rice gnawed through and covered in rodent droppings. Pest control serviced the facility last on 12/8/21. Report notes no pest activity at time of service. Observed damaged dry wall along stairs, damaged door skirt and holes in wall along cookline. / Use legal and effective means to eliminate rodent infestation. Remove dead rodents from facility. Clean and sanitize floors. Have pest control services come more frequently. Seal all holes in walls with permanent repairs. Repair damage dry wall. Replace damaged door skirt. Facility must remain closed until rodent infestation has been eliminated. A reinpsection can be scheduled at least 24 hours after pest control service. For reopening approval, no evidence of a rodent infestation can be found and appropriate repairs have been made.

     Corrected during the inspection

   • Observed large plastic tub of tomato based soup in walk-in with internal temperature recorded around 50°F. Soup was prepared the day before. Cooling logs incomplete. Cooling is done in large stock pots with ice bath and 2x ice wands. / Practice approved cooling methods to ensure food is rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Divide up large quantities of food into smaller portions to rapidly cool food. Use cooling log to help monitor if food is cooling down fast enough. Discard out of tempterautre soup.

     The department's words

     CHSC 114002 Observed large plastic tub of tomato based soup in walk-in with internal temperature recorded around 50°F. Soup was prepared the day before. Cooling logs incomplete. Cooling is done in large stock pots with ice bath and 2x ice wands. / Practice approved cooling methods to ensure food is rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Divide up large quantities of food into smaller portions to rapidly cool food. Use cooling log to help monitor if food is cooling down fast enough. Discard out of tempterautre soup.

9. EarlierJan 12, 2022Routine inspectionRed placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     Observed 3 dead rodents near cookline and under food prep sink. Observed multiple mouse traps that were set off. Observed multiple rodent dropping scattered in food preparation and food storage areas. Observed possible rub marks leading up stairs to dry storage. Observed a bag of brown rice gnawed through and covered in rodent droppings. Pest control serviced the facility last on 12/8/21. Report notes no pest activity at time of service. Observed damaged dry wall along stairs, damaged door skirt and holes in wall along cookline. / Use legal and effective means to eliminate rodent infestation. Remove dead rodents from facility. Clean and sanitize floors. Have pest control services come more frequently. Seal all holes in walls with permanent repairs. Repair damage dry wall. Replace damaged door skirt. Facility must remain closed until rodent infestation has been eliminated. A reinpsection can be scheduled at least 24 hours after pest control service. For reopening approval, no evidence of a rodent infestation can be found and appropriate repairs have been made.

     The department's words

     CHSC 114259.1 Observed 3 dead rodents near cookline and under food prep sink. Observed multiple mouse traps that were set off. Observed multiple rodent dropping scattered in food preparation and food storage areas. Observed possible rub marks leading up stairs to dry storage. Observed a bag of brown rice gnawed through and covered in rodent droppings. Pest control serviced the facility last on 12/8/21. Report notes no pest activity at time of service. Observed damaged dry wall along stairs, damaged door skirt and holes in wall along cookline. / Use legal and effective means to eliminate rodent infestation. Remove dead rodents from facility. Clean and sanitize floors. Have pest control services come more frequently. Seal all holes in walls with permanent repairs. Repair damage dry wall. Replace damaged door skirt. Facility must remain closed until rodent infestation has been eliminated. A reinpsection can be scheduled at least 24 hours after pest control service. For reopening approval, no evidence of a rodent infestation can be found and appropriate repairs have been made.

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

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

     Observed large plastic tub of tomato based soup in walk-in with internal temperature recorded around 50°F. Soup was prepared the day before. Cooling logs incomplete. Cooling is done in large stock pots with ice bath and 2x ice wands. / Practice approved cooling methods to ensure food is rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Divide up large quantities of food into smaller portions to rapidly cool food. Use cooling log to help monitor if food is cooling down fast enough. Discard out of tempterautre soup.

     The department's words

     CHSC 114002 Observed large plastic tub of tomato based soup in walk-in with internal temperature recorded around 50°F. Soup was prepared the day before. Cooling logs incomplete. Cooling is done in large stock pots with ice bath and 2x ice wands. / Practice approved cooling methods to ensure food is rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Divide up large quantities of food into smaller portions to rapidly cool food. Use cooling log to help monitor if food is cooling down fast enough. Discard out of tempterautre soup.

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

10. EarlierJun 8, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Cheeses stored on top section of refrigeration unit opposite of range recorded around 50-51F, bottom section recorded with seafood at 44F. / Discard out of temperature cheeses. Repair refrigeration unit to cold hold potentially hazardous foods at 41F or below. ~1lb of cheese was discarded on-site.

      The department's words

      CHSC 113996 Cheeses stored on top section of refrigeration unit opposite of range recorded around 50-51F, bottom section recorded with seafood at 44F. / Discard out of temperature cheeses. Repair refrigeration unit to cold hold potentially hazardous foods at 41F or below. ~1lb of cheese was discarded on-site.

11. EarlierDec 8, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Clams in outside walk-in refrigerator without shellstock tags. / Discard tagless shellstock. Keep shellstock tags with supply until exhausted then kept on file for 90 days thereafter.

      The department's words

      CHSC 114039.1 Clams in outside walk-in refrigerator without shellstock tags. / Discard tagless shellstock. Keep shellstock tags with supply until exhausted then kept on file for 90 days thereafter.

12. EarlierJun 2, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Top and bottom section of refrigeration unit opposite of grill ambient temperature around 45F. Raw fish recorded around 44-46F. / Repair refrigeration to cold hold food at 41F or below.

      The department's words

      CHSC 113996 Top and bottom section of refrigeration unit opposite of grill ambient temperature around 45F. Raw fish recorded around 44-46F. / Repair refrigeration to cold hold food at 41F or below.

13. EarlierSep 17, 2019Follow-up inspectionNo Violation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

      Corrected during the inspection

14. EarlierSep 6, 2019Routine inspectionGreen 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.

15. EarlierOct 17, 2018Follow-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.
16. EarlierOct 16, 2018Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Measured soups in deep containers and they were covered at 46-48F and cooked yesterday (or two days ago). All PHF shall be rapidly cooled from 135-70F within two hours; 70-41F within 4 hours. Provided handout for approved rapidly cooling methods. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.

      The department's words

      CHSC 114002.1 Measured soups in deep containers and they were covered at 46-48F and cooked yesterday (or two days ago). All PHF shall be rapidly cooled from 135-70F within two hours; 70-41F within 4 hours. Provided handout for approved rapidly cooling methods. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.

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

17. EarlierOct 2, 2017Follow-up inspectionGreen placard

    13 violations listed, 0 marked critical.

    Not critical (13)

    • At least one food handler's card is expired. Any food handler that doesn't have a valid CA food handling card shall obtain one within 30 days.

      The department's words

      CHSC 113948 At least one food handler's card is expired. Any food handler that doesn't have a valid CA food handling card shall obtain one within 30 days.

    • Shellfish tags not in chronological order.

      The department's words

      CHSC 114039.4 Shellfish tags not in chronological order.

    • Observed a few live flies in the kitchen. Keep doors closed to prevent entrance of flies. Air curtain is not working.

      The department's words

      CHSC 114259.1 Observed a few live flies in the kitchen. Keep doors closed to prevent entrance of flies. Air curtain is not working.

    • Walk-in shelving is less than six inches from the ground.

      The department's words

      CHSC 114047 Walk-in shelving is less than six inches from the ground.

    • Container of water on griddle that is used to hold tongs measured 114 degrees F.

      The department's words

      CHSC 114119 Container of water on griddle that is used to hold tongs measured 114 degrees F.

    Show 8 more

    • Observed wiping cloths on cutting boards.

      The department's words

      CHSC 114185.1 Observed wiping cloths on cutting boards.

    • Permit not seen.

      The department's words

      CHSC 114381 Permit not seen.

    • Two drawer freezer under fish market (fish on ice) does not work. Repair freezer or remove freezer from the premises. Remove outcast equipment that is stored outside the facility. Clean walk-in shelving to remove build- up of sticky, fuzzy material.

      The department's words

      CHSC 114175 Two drawer freezer under fish market (fish on ice) does not work. Repair freezer or remove freezer from the premises. Remove outcast equipment that is stored outside the facility. Clean walk-in shelving to remove build- up of sticky, fuzzy material.

    • Facility only has an infrared thermometer.

      The department's words

      CHSC 114159 Facility only has an infrared thermometer.

    • Replace missing light guard at light fixture at rear of walk-in refrigerator and replace cracked and partially missing light cover towards front of walk-in refrigerator.

      The department's words

      CHSC 114252 Replace missing light guard at light fixture at rear of walk-in refrigerator and replace cracked and partially missing light cover towards front of walk-in refrigerator.

    • 10/2/17: hand wash sink adjacent to cook line reached a maximum of 95 degrees Fahrenheit. One compartment food prep sink reached a maximum of 115 degrees Fahrenheit.

      The department's words

      CHSC 114192 10/2/17: hand wash sink adjacent to cook line reached a maximum of 95 degrees Fahrenheit. One compartment food prep sink reached a maximum of 115 degrees Fahrenheit.

    • Salad station prep refrigerator: blue cheese: 43 degrees Fahrenheit. Saute prep refrigerator: sliced cheddar cheese in plastic insert pan measured 53 degrees Fahrenheit. Cheddar cheese voluntarily discarded- see VCD sheet. Expo refrigerator: open containers of heavy cream and whole milk both measured 45 degrees Fahrenheit. 10/2/17: Grill station prep refrigerator: sliced cheddar cheese in drawer: 44 degrees F. Saute station prep refrigerator: sliced cheddar cheese in drawer: 45 degrees F, and tuna fish: 43 degrees F in inset pan in top of unit.

      The department's words

      CHSC 113996 Salad station prep refrigerator: blue cheese: 43 degrees Fahrenheit. Saute prep refrigerator: sliced cheddar cheese in plastic insert pan measured 53 degrees Fahrenheit. Cheddar cheese voluntarily discarded- see VCD sheet. Expo refrigerator: open containers of heavy cream and whole milk both measured 45 degrees Fahrenheit. 10/2/17: Grill station prep refrigerator: sliced cheddar cheese in drawer: 44 degrees F. Saute station prep refrigerator: sliced cheddar cheese in drawer: 45 degrees F, and tuna fish: 43 degrees F in inset pan in top of unit.

    • Water at fish food prep sink reached a maximum of 106 degrees Fahrenheit.

      The department's words

      CHSC 113953.c Water at fish food prep sink reached a maximum of 106 degrees Fahrenheit.

18. EarlierSep 25, 2017Routine inspectionGreen placard

    14 violations listed, 3 marked critical.

    Critical (3)

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

      Observed white clam chowder at 64 - 68 degrees Fahrenheit in large plastic container in walk- in refrigerator at 3:20 p.m. Clam chowder measured 65- 66 degrees Fahrenheit at 4:15 p.m.. White clam chowder finished cooking at 1:30 pm. today. Clam chowder is not cooling at rapid enough rate. Sous chef instructed a food handler on rapid cooling methods during inspection. Observed two large plastic containers of fish broth on ice bath in food prep sink. Container on left measured 94 degrees Fahrenheit and container on right measured 107 degrees Fahrenheit at 3:30 p.m.. Fish broth finished cooking at 2:00 p.m.. Fish broth measured 63 degrees Fahrenheit in left container and 68 degrees Fahrenheit in right container at 4:20 p.m. Ice wands were added to fish broth during inspection. Fish broth may not have cooled within required timeframes without addition of rapid cooling sticks. Provided approved rapid cooling methods handout with cooling log at inspection today. Utilize rapid cooling logs to ensure rapid cooling is being achieved within required timeframes.

      The department's words

      CHSC 114002 Observed white clam chowder at 64 - 68 degrees Fahrenheit in large plastic container in walk- in refrigerator at 3:20 p.m. Clam chowder measured 65- 66 degrees Fahrenheit at 4:15 p.m.. White clam chowder finished cooking at 1:30 pm. today. Clam chowder is not cooling at rapid enough rate. Sous chef instructed a food handler on rapid cooling methods during inspection. Observed two large plastic containers of fish broth on ice bath in food prep sink. Container on left measured 94 degrees Fahrenheit and container on right measured 107 degrees Fahrenheit at 3:30 p.m.. Fish broth finished cooking at 2:00 p.m.. Fish broth measured 63 degrees Fahrenheit in left container and 68 degrees Fahrenheit in right container at 4:20 p.m. Ice wands were added to fish broth during inspection. Fish broth may not have cooled within required timeframes without addition of rapid cooling sticks. Provided approved rapid cooling methods handout with cooling log at inspection today. Utilize rapid cooling logs to ensure rapid cooling is being achieved within required timeframes.

      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 white clam chowder at 64 - 68 degrees Fahrenheit in large plastic container in walk- in refrigerator at 3:20 p.m. Clam chowder measured 65- 66 degrees Fahrenheit at 4:15 p.m.. White clam chowder finished cooking at 1:30 pm. today. Clam chowder is not cooling at rapid enough rate. Sous chef instructed a food handler on rapid cooling methods during inspection. Observed two large plastic containers of fish broth on ice bath in food prep sink. Container on left measured 94 degrees Fahrenheit and container on right measured 107 degrees Fahrenheit at 3:30 p.m.. Fish broth finished cooking at 2:00 p.m.. Fish broth measured 63 degrees Fahrenheit in left container and 68 degrees Fahrenheit in right container at 4:20 p.m. Ice wands were added to fish broth during inspection. Fish broth may not have cooled within required timeframes without addition of rapid cooling sticks. Provided approved rapid cooling methods handout with cooling log at inspection today. Utilize rapid cooling logs to ensure rapid cooling is being achieved within required timeframes.

      The department's words

      CHSC 114002.1 Observed white clam chowder at 64 - 68 degrees Fahrenheit in large plastic container in walk- in refrigerator at 3:20 p.m. Clam chowder measured 65- 66 degrees Fahrenheit at 4:15 p.m.. White clam chowder finished cooking at 1:30 pm. today. Clam chowder is not cooling at rapid enough rate. Sous chef instructed a food handler on rapid cooling methods during inspection. Observed two large plastic containers of fish broth on ice bath in food prep sink. Container on left measured 94 degrees Fahrenheit and container on right measured 107 degrees Fahrenheit at 3:30 p.m.. Fish broth finished cooking at 2:00 p.m.. Fish broth measured 63 degrees Fahrenheit in left container and 68 degrees Fahrenheit in right container at 4:20 p.m. Ice wands were added to fish broth during inspection. Fish broth may not have cooled within required timeframes without addition of rapid cooling sticks. Provided approved rapid cooling methods handout with cooling log at inspection today. Utilize rapid cooling logs to ensure rapid cooling is being achieved within required timeframes.

      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

      Water at fish food rep sink reached a maximum of 106 degrees Fahrenheit.

      The department's words

      CHSC 114192 Water at fish food rep sink reached a maximum of 106 degrees Fahrenheit.

      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)

    • At least one food handler's card is expired. Any food handler that doesn't have a valid CA food handling card shall obtain one within 30 days.

      The department's words

      CHSC 113948 At least one food handler's card is expired. Any food handler that doesn't have a valid CA food handling card shall obtain one within 30 days.

    • Shellfish tags not in chronological order.

      The department's words

      CHSC 114039.4 Shellfish tags not in chronological order.

    • Observed a few live flies in the kitchen. Keep doors closed to prevent entrance of flies. Air curtain is not working.

      The department's words

      CHSC 114259.1 Observed a few live flies in the kitchen. Keep doors closed to prevent entrance of flies. Air curtain is not working.

    • Walk-in shelving is less than six inches from the ground.

      The department's words

      CHSC 114047 Walk-in shelving is less than six inches from the ground.

    • Container of water on griddle that is used to hold tongs measured 114 degrees F.

      The department's words

      CHSC 114119 Container of water on griddle that is used to hold tongs measured 114 degrees F.

    Show 6 more

    • Observed wiping cloths on cutting boards.

      The department's words

      CHSC 114185.1 Observed wiping cloths on cutting boards.

    • Permit not seen.

      The department's words

      CHSC 114381 Permit not seen.

    • Two drawer freezer under fish market (fish on ice) does not work. Repair freezer or remove freezer from the premises. Remove outcast equipment that is stored outside the facility. Clean walk-in shelving to remove build- up of sticky, fuzzy material.

      The department's words

      CHSC 114175 Two drawer freezer under fish market (fish on ice) does not work. Repair freezer or remove freezer from the premises. Remove outcast equipment that is stored outside the facility. Clean walk-in shelving to remove build- up of sticky, fuzzy material.

    • Facility only has an infrared thermometer.

      The department's words

      CHSC 114159 Facility only has an infrared thermometer.

    • Replace missing light guard at light fixture at rear of walk-in refrigerator and replace cracked and partially missing light cover towards front of walk-in refrigerator.

      The department's words

      CHSC 114252 Replace missing light guard at light fixture at rear of walk-in refrigerator and replace cracked and partially missing light cover towards front of walk-in refrigerator.

    • Salad station prep refrigerator: blue cheese: 43 degrees Fahrenheit. Saute prep refrigerator: sliced cheddar cheese in plastic insert pan measured 53 degrees Fahrenheit. Cheddar cheese voluntarily discarded- see VCD sheet. Expo refrigerator: open containers of heavy cream and whole milk both measured 45 degrees Fahrenheit.

      The department's words

      CHSC 113996 Salad station prep refrigerator: blue cheese: 43 degrees Fahrenheit. Saute prep refrigerator: sliced cheddar cheese in plastic insert pan measured 53 degrees Fahrenheit. Cheddar cheese voluntarily discarded- see VCD sheet. Expo refrigerator: open containers of heavy cream and whole milk both measured 45 degrees Fahrenheit.

19. EarlierJan 11, 2017Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Observed sopa blanca cooling in walk-in uncovered in a deep container at 60F. Item was cooked roughly 3 hours prior. Ensure to rapidly cool items from 135F to 70F in 2 hours and from 70 to 41F in less than 4 hours (no more than 6 hours total). Person in charge stated item was also cooled in an ice bath and with ice wand prior. Recommend cooling in smaller containers so heat is not trapped in the deep container.

      The department's words

      CHSC 114002.1 Observed sopa blanca cooling in walk-in uncovered in a deep container at 60F. Item was cooked roughly 3 hours prior. Ensure to rapidly cool items from 135F to 70F in 2 hours and from 70 to 41F in less than 4 hours (no more than 6 hours total). Person in charge stated item was also cooled in an ice bath and with ice wand prior. Recommend cooling in smaller containers so heat is not trapped in the deep container.

    • Dishwasher dispensing minimal amount of sanitizer (about 30ppm of chlorine). Requirement is 50ppm. If you continue to have issues with dishwasher, use three compartment sink to sanitize dishes manually (use 100ppm of chlorine).

      The department's words

      CHSC 114099.7 Dishwasher dispensing minimal amount of sanitizer (about 30ppm of chlorine). Requirement is 50ppm. If you continue to have issues with dishwasher, use three compartment sink to sanitize dishes manually (use 100ppm of chlorine).

    • Shellstock removed from original container and stored on ice on prep line without source (tags) properly displayed. Make copies of tags and place them where the product is stored if taken out of bag.

      The department's words

      CHSC 114039.4 Shellstock removed from original container and stored on ice on prep line without source (tags) properly displayed. Make copies of tags and place them where the product is stored if taken out of bag.

20. EarlierMar 20, 2015Follow-up inspectionGreen placard

    16 violations listed, 0 marked critical.

    Not critical (16)

    • Most recent inspection report not available.

      The department's words

      CHSC 113725.1 Most recent inspection report not available.

      Corrected during the inspection

    • At least one certified food handling card has expired. Any food handler, including servers, that does not have a valid certified food handling card shall obtain one within 30 days.

      The department's words

      CHSC 113948 At least one certified food handling card has expired. Any food handler, including servers, that does not have a valid certified food handling card shall obtain one within 30 days.

      Corrected during the inspection

    • Some of food handlers do not have hair restraints.

      The department's words

      CHSC 113969 Some of food handlers do not have hair restraints.

    • Cooked crab (43 degrees F) made on Saturday observed wrapped in plastic in individual portions in sauté prep refrigerator drawer. Cream sauce (64-65 degrees F) was placed into two individual serving cups and placed onto customer plates. Cream sauce came from plastic pitcher that was in a grill station prep refrigerator drawer. Cream sauce in individual cups and pitcher were voluntarily discarded.

      The department's words

      CHSC 113996 Cooked crab (43 degrees F) made on Saturday observed wrapped in plastic in individual portions in sauté prep refrigerator drawer. Cream sauce (64-65 degrees F) was placed into two individual serving cups and placed onto customer plates. Cream sauce came from plastic pitcher that was in a grill station prep refrigerator drawer. Cream sauce in individual cups and pitcher were voluntarily discarded.

      Corrected during the inspection

    • Observed undercooked hamburger (143-145 degrees F) that was ordered medium being plated. Ready-to-eat foods made from or containing eggs, comminuted meat, or single pieces of meat, including beef, veal, lamb, pork, poultry, fish and seafood, that are raw or have not been thoroughly cooked may be served if either of the following requirements is met: 1. The consumer specifically orders that the food be individually prepared less than thoroughly cooked. 2. The food facility notifies the consumer, orally, or in writing, at the time of ordering that the food is raw or less than thoroughly cooked. 3/20/15: Facility notifying consumers orally. The facility is working on adding statement to menus.

      The department's words

      CHSC 114093 Observed undercooked hamburger (143-145 degrees F) that was ordered medium being plated. Ready-to-eat foods made from or containing eggs, comminuted meat, or single pieces of meat, including beef, veal, lamb, pork, poultry, fish and seafood, that are raw or have not been thoroughly cooked may be served if either of the following requirements is met: 1. The consumer specifically orders that the food be individually prepared less than thoroughly cooked. 2. The food facility notifies the consumer, orally, or in writing, at the time of ordering that the food is raw or less than thoroughly cooked. 3/20/15: Facility notifying consumers orally. The facility is working on adding statement to menus.

      Corrected during the inspection

    Show 11 more

    • Observed uncovered cut lemons on top of two door glass refrigerator that is located adjacent to customer counter. Do not store uncovered foods in this area, since there isn't a sneezeguard between equipment and customer counter.

      The department's words

      CHSC 113980 Observed uncovered cut lemons on top of two door glass refrigerator that is located adjacent to customer counter. Do not store uncovered foods in this area, since there isn't a sneezeguard between equipment and customer counter.

      Corrected during the inspection

    • Shellfish tags not in chronological order.

      The department's words

      CHSC 114039.4 Shellfish tags not in chronological order.

    • Missing harvest date from some of shellfish tags.

      The department's words

      CHSC 114039 Missing harvest date from some of shellfish tags.

    • Observed wiping cloths covering oysters.

      The department's words

      CHSC 114185 Observed wiping cloths covering oysters.

      Corrected during the inspection

    • Light guard is cracked and missing in part.

      The department's words

      CHSC 114252.1 Light guard is cracked and missing in part.

    • Inadequate air gap between rim of floor sink and end of pipe at floor sink between one compartment sink and hand wash sink.

      The department's words

      CHSC 114193 Inadequate air gap between rim of floor sink and end of pipe at floor sink between one compartment sink and hand wash sink.

      Corrected during the inspection

    • Six burner stove id protruding past hood at grill station. a minimum six inch overhang from inner lip of hood to end of cooking equipment is required. Observed one induction burner in use on top of a table. All cooking equipment is to be placed under a mechanical ventilation hood unless an exemption has been approved. If you would like to continue using the induction burner outside a ventilation hood, submit an Application for Exemption from Mechanical Ventilation for review. The application has been included with your invoice for case # 12193. Please also submit a check in the amount of $266.00 for the plan review, along with the specification sheet for the induction burner. Submit all required documents together by 3/20/15.The induction burner outside of the hood was also seen at the 3/27/14 construction inspection.

      The department's words

      CHSC 114149.1 Six burner stove id protruding past hood at grill station. a minimum six inch overhang from inner lip of hood to end of cooking equipment is required. Observed one induction burner in use on top of a table. All cooking equipment is to be placed under a mechanical ventilation hood unless an exemption has been approved. If you would like to continue using the induction burner outside a ventilation hood, submit an Application for Exemption from Mechanical Ventilation for review. The application has been included with your invoice for case # 12193. Please also submit a check in the amount of $266.00 for the plan review, along with the specification sheet for the induction burner. Submit all required documents together by 3/20/15.The induction burner outside of the hood was also seen at the 3/27/14 construction inspection.

    • Observed keys touching knife blade on food contact surface.

      The department's words

      CHSC 114256.1 Observed keys touching knife blade on food contact surface.

      Corrected during the inspection

    • Observed bulk storage container labeled sugar, but container has flour. Properly label bulk storage containers.

      The department's words

      CHSC 114051 Observed bulk storage container labeled sugar, but container has flour. Properly label bulk storage containers.

      Corrected during the inspection

    • Observed two one burner induction units on shelf. Both units are inoperable, per PIC. Remove from the facility.

      The department's words

      CHSC 114257.1 Observed two one burner induction units on shelf. Both units are inoperable, per PIC. Remove from the facility.

    • The current hot water heater was installed at the beginning of last year without approval, as noted on the 3/27/14 construction inspection report. Replacement of a hot water heater requires approval from Marin County Environmental Health ,as well as form the City of Sausalito Building Department. Submit a construction application, plan check fee of $266.00, and a specification sheet for the hot water heater by March 20, 2015. Failure to comply with this requirement will result in an office hearing.

      The department's words

      CHSC 114380 The current hot water heater was installed at the beginning of last year without approval, as noted on the 3/27/14 construction inspection report. Replacement of a hot water heater requires approval from Marin County Environmental Health ,as well as form the City of Sausalito Building Department. Submit a construction application, plan check fee of $266.00, and a specification sheet for the hot water heater by March 20, 2015. Failure to comply with this requirement will result in an office hearing.

21. EarlierMar 1, 2015Routine inspectionGreen placard

    19 violations listed, 0 marked critical.

    Not critical (19)

    • Most recent inspection report not available.

      The department's words

      CHSC 113725.1 Most recent inspection report not available.

    • At least one certified food handling card has expired. Any food handler, including servers, that does not have a valid certified food handling card shall obtain one within 30 days.

      The department's words

      CHSC 113948 At least one certified food handling card has expired. Any food handler, including servers, that does not have a valid certified food handling card shall obtain one within 30 days.

    • Some of food handlers do not have hair restraints.

      The department's words

      CHSC 113969 Some of food handlers do not have hair restraints.

    • Cooked crab (43 degrees F) made on Saturday observed wrapped in plastic in individual portions in sauté prep refrigerator drawer. Cream sauce (64-65 degrees F) was placed into two individual serving cups and placed onto customer plates. Cream sauce came from plastic pitcher that was in a grill station prep refrigerator drawer. Cream sauce in individual cups and pitcher were voluntarily discarded.

      The department's words

      CHSC 113996 Cooked crab (43 degrees F) made on Saturday observed wrapped in plastic in individual portions in sauté prep refrigerator drawer. Cream sauce (64-65 degrees F) was placed into two individual serving cups and placed onto customer plates. Cream sauce came from plastic pitcher that was in a grill station prep refrigerator drawer. Cream sauce in individual cups and pitcher were voluntarily discarded.

    • Hamburger ordered medium was cooked to 143-145 degrees Fahrenheit. Hamburger was placed back on griddle and heated to 160 degree Fahrenheit. Utilize probe thermometer to check if properly cooking meat to minimum temperature requirements.

      The department's words

      CHSC 114004 Hamburger ordered medium was cooked to 143-145 degrees Fahrenheit. Hamburger was placed back on griddle and heated to 160 degree Fahrenheit. Utilize probe thermometer to check if properly cooking meat to minimum temperature requirements.

      Corrected during the inspection

    Show 14 more

    • Observed undercooked hamburger (143-145 degrees F) that was ordered medium being plated. Ready-to-eat foods made from or containing eggs, comminuted meat, or single pieces of meat, including beef, veal, lamb, pork, poultry, fish and seafood, that are raw or have not been thoroughly cooked may be served if either of the following requirements is met: 1. The consumer specifically orders that the food be individually prepared less than thoroughly cooked. 2. The food facility notifies the consumer, orally, or in writing, at the time of ordering that the food is raw or less than thoroughly cooked.

      The department's words

      CHSC 114093 Observed undercooked hamburger (143-145 degrees F) that was ordered medium being plated. Ready-to-eat foods made from or containing eggs, comminuted meat, or single pieces of meat, including beef, veal, lamb, pork, poultry, fish and seafood, that are raw or have not been thoroughly cooked may be served if either of the following requirements is met: 1. The consumer specifically orders that the food be individually prepared less than thoroughly cooked. 2. The food facility notifies the consumer, orally, or in writing, at the time of ordering that the food is raw or less than thoroughly cooked.

    • Observed uncovered cut lemons on top of two door glass refrigerator that is located adjacent to customer counter. Do not store uncovered foods in this area, sicne there isn't a sneezeguard between equipment and customer counter.

      The department's words

      CHSC 113980 Observed uncovered cut lemons on top of two door glass refrigerator that is located adjacent to customer counter. Do not store uncovered foods in this area, sicne there isn't a sneezeguard between equipment and customer counter.

    • Shellfish tag snot in chronological order.

      The department's words

      CHSC 114039.4 Shellfish tag snot in chronological order.

    • Missing harvest date from some of shellfish tags.

      The department's words

      CHSC 114039 Missing harvest date from some of shellfish tags.

    • Observed wiping cloths covering oysters.

      The department's words

      CHSC 114185 Observed wiping cloths covering oysters.

    • Light guard is cracked and missing in part. Replace broken guard by 3/20/15.

      The department's words

      CHSC 114252.1 Light guard is cracked and missing in part. Replace broken guard by 3/20/15.

    • Inadequate air gap between rim of floor sink and end of pipe at floor sink between one compartment sink and hand wash sink.

      The department's words

      CHSC 114193 Inadequate air gap between rim of floor sink and end of pipe at floor sink between one compartment sink and hand wash sink.

    • Six burner stove is protruding past hood at grill station. a minimum six inch overhang from inner lip of hood to end of cooking equipment is required. Observed one induction burner in use on top of a table. All cooking equipment is to be placed under a mechanical ventilation hood unless an exemption has been approved. If you would like to continue using the induction burner outside a ventilation hood, submit an Application for Exemption from Mechanical Ventilation for review. The application has been included with your invoice for case # 12193. Please also submit a check in the amount of $266.00 for the plan review, along with the specification sheet for the induction burner. Submit all required documents together by 3/20/15.The induction burner outside of the hood was also seen at the 3/27/14 construction inspection.

      The department's words

      CHSC 114149.1 Six burner stove is protruding past hood at grill station. a minimum six inch overhang from inner lip of hood to end of cooking equipment is required. Observed one induction burner in use on top of a table. All cooking equipment is to be placed under a mechanical ventilation hood unless an exemption has been approved. If you would like to continue using the induction burner outside a ventilation hood, submit an Application for Exemption from Mechanical Ventilation for review. The application has been included with your invoice for case # 12193. Please also submit a check in the amount of $266.00 for the plan review, along with the specification sheet for the induction burner. Submit all required documents together by 3/20/15.The induction burner outside of the hood was also seen at the 3/27/14 construction inspection.

    • Observed keys touching knife blade on food contact surface.

      The department's words

      CHSC 114256.1 Observed keys touching knife blade on food contact surface.

    • Observed handle of ice touching ice that is placed on plates of raw oysters.

      The department's words

      CHSC 114119 Observed handle of ice touching ice that is placed on plates of raw oysters.

      Corrected during the inspection

    • Observed bulk storage container labeled sugar, but container has flour. Properly label bulk storage containers.

      The department's words

      CHSC 114051 Observed bulk storage container labeled sugar, but container has flour. Properly label bulk storage containers.

    • Observed etouffee made with shrimp stock cooling in plastic container. Etouffee was made at ~ 1:20- p.m. Etouffee was 69 degrees Fahrenheit at 3:20 p.m. and 70-98 degrees F at 4:25 p.m. Rechecked etouffee at 5:35 p.m.. Etouffee was placed in an ice bath on a table. Temperature was 41-49 degrees F at 5:35 p.m..

      The department's words

      CHSC 114002 Observed etouffee made with shrimp stock cooling in plastic container. Etouffee was made at ~ 1:20- p.m. Etouffee was 69 degrees Fahrenheit at 3:20 p.m. and 70-98 degrees F at 4:25 p.m. Rechecked etouffee at 5:35 p.m.. Etouffee was placed in an ice bath on a table. Temperature was 41-49 degrees F at 5:35 p.m..

      Corrected during the inspection

    • Observed two one burner induction units on shelf. Both units are inoperable, per PIC. Remove from the facility.

      The department's words

      CHSC 114257.1 Observed two one burner induction units on shelf. Both units are inoperable, per PIC. Remove from the facility.

    • The current hot water heater was installed at the beginning of last year without approval, as noted on the 3/27/14 construction inspection report. Replacement of a hot water heater requires approval from Marin County Environmental Health ,as well as form the City of Sausalito Building Department. Submit a construction application, plan check fee of $266.00, and a specification sheet for the hot water heater by March 20, 2015. Failure to comply with this requirement will result in an office hearing.

      The department's words

      CHSC 114380 The current hot water heater was installed at the beginning of last year without approval, as noted on the 3/27/14 construction inspection report. Replacement of a hot water heater requires approval from Marin County Environmental Health ,as well as form the City of Sausalito Building Department. Submit a construction application, plan check fee of $266.00, and a specification sheet for the hot water heater by March 20, 2015. Failure to comply with this requirement will result in an office hearing.

22. EarlierApr 7, 2014Routine inspectionOnly Minor Violation(s) Found

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Observed shrimp (45 degrees Fahrenheit) and crab (46 degrees Fahrenheit) in drawer refrigerator. Both shrimp and crab were portioned into bags this morning. Other food in this drawer was at proper temperature. Maintain all potentially hazardous foods at or below 41 degrees Fahrenheit.

      The department's words

      CHSC 113996 Observed shrimp (45 degrees Fahrenheit) and crab (46 degrees Fahrenheit) in drawer refrigerator. Both shrimp and crab were portioned into bags this morning. Other food in this drawer was at proper temperature. Maintain all potentially hazardous foods at or below 41 degrees Fahrenheit.

    • Six burner stove extends past hood on left side. The hood shall extend a horizontal distance of at least six inches beyond the outer edges of the cooking equipment to the inner lip of the hood on all open sides.

      The department's words

      CHSC 114149.1 Six burner stove extends past hood on left side. The hood shall extend a horizontal distance of at least six inches beyond the outer edges of the cooking equipment to the inner lip of the hood on all open sides.

    • Garbage bin is overfilled. Observed french fries and other garbage scattered on the ground. Provide covers for exterior garbabe bin. Pick up french fries and other food matter from the ground.

      The department's words

      CHSC 114245.1 Garbage bin is overfilled. Observed french fries and other garbage scattered on the ground. Provide covers for exterior garbabe bin. Pick up french fries and other food matter from the ground.

    • Provide sanitizer test strips to check sanitizer level at three-compartment sink and wiping cloth containers.

      The department's words

      CHSC 114107 Provide sanitizer test strips to check sanitizer level at three-compartment sink and wiping cloth containers.

    • Some of food handlers were not wearing hair restraints. All food handlers shall wear hair restraints.

      The department's words

      CHSC 113969 Some of food handlers were not wearing hair restraints. All food handlers shall wear hair restraints.

    Show 3 more

    • Clean janitorial sink to remove dirt accumulation.

      The department's words

      CHSC 114257 Clean janitorial sink to remove dirt accumulation.

    • Shellfish tags are not in chronological order. Maintain shellfish tags in chronological order.

      The department's words

      CHSC 114039.4 Shellfish tags are not in chronological order. Maintain shellfish tags in chronological order.

    • Observed pan of whole tomatoes in water in hand wash sink. Do not store anything in hand wash sink. Use hand wash sink for hand washing only.

      The department's words

      CHSC 113953.1 Observed pan of whole tomatoes in water in hand wash sink. Do not store anything in hand wash sink. Use hand wash sink for hand washing only.

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) ↗