At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Nov 19, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Foodniks?
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 113996 CHSC 113996How to fixFix it
- Code CHSC 113998 CHSC 113998How to fixFix it
- Code CHSC 114037 CHSC 114037How 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
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 8 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestNov 19, 2019Routine inspectionGreen placard
This one: Green placard, inspected Nov 19, 2019.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
EarlierMay 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheese at top half of sandwich prep refrigerator was recorded with temperature of 46F and the turkey slices in an adjacent metal container was recorded with a temperature of 47F. / Cold hold potentially hazardous foods at 41F or below.
The department's words
CHSC 113996 Cheese at top half of sandwich prep refrigerator was recorded with temperature of 46F and the turkey slices in an adjacent metal container was recorded with a temperature of 47F. / Cold hold potentially hazardous foods at 41F or below.
EarlierJul 30, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
There were no CFM and food handlers card onsite. Send EHS a copy of your CFM and Food Handlers Card via email ( [email] ).
The department's words
CHSC 113947.1 There were no CFM and food handlers card onsite. Send EHS a copy of your CFM and Food Handlers Card via email ( [email] ).
Measured temperature of salami and mortadella for a sandwich at 44-47F in the food prep fridge. Food worker immediately moved the above items to a refrigerator. All potentially hazardous food shall be held at or below 41F or at above 135F.
The department's words
CHSC 113996 Measured temperature of salami and mortadella for a sandwich at 44-47F in the food prep fridge. Food worker immediately moved the above items to a refrigerator. All potentially hazardous food shall be held at or below 41F or at above 135F.
Provide consumer advisory note in your food menu for raw or undercooked foods.
The department's words
CHSC 114093 Provide consumer advisory note in your food menu for raw or undercooked foods.
Bathroom (women) hot water temperature was 75F. The manager adjusted the temperature to 100F. Hand washing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet.
The department's words
CHSC 114192 Bathroom (women) hot water temperature was 75F. The manager adjusted the temperature to 100F. Hand washing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet.
EarlierJan 5, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Employee touched clean dishes after handling dirty dishes.
The department's words
CHSC 113953.3 Employee touched clean dishes after handling dirty dishes.
Sandwich prep refrigerator: ham: 53 degrees F, provolone: 51 degrees F, turkey: 49 degrees F. Ham and provolone cheese voluntarily discarded. Place less food in insert pans. Salmon cakes in 2 door refrigerator in warewashing room: 45 degrees F. Salmon cakes made 1/3/17. 1/5/17: Salmon cakes made on 13/16: 43 degrees F and couscous salad made 1/4/16: 45 degrees F. Both in two door refrigerator in warewashing room.
The department's words
CHSC 113996 Sandwich prep refrigerator: ham: 53 degrees F, provolone: 51 degrees F, turkey: 49 degrees F. Ham and provolone cheese voluntarily discarded. Place less food in insert pans. Salmon cakes in 2 door refrigerator in warewashing room: 45 degrees F. Salmon cakes made 1/3/17. 1/5/17: Salmon cakes made on 13/16: 43 degrees F and couscous salad made 1/4/16: 45 degrees F. Both in two door refrigerator in warewashing room.
Food handlers shall wear hair restraints.
The department's words
CHSC 113969 Food handlers shall wear hair restraints.
Corrected during the inspection
Food containers on walk-in refrigerator floor. Chicken stock that was on the floor was transferred onto stainless steel table.
The department's words
CHSC 114047 Food containers on walk-in refrigerator floor. Chicken stock that was on the floor was transferred onto stainless steel table.
Corrected during the inspection
Post sign informing consumers most recent inspection report is available. OIR sign provided.
The department's words
CHSC 113725.1 Post sign informing consumers most recent inspection report is available. OIR sign provided.
Corrected during the inspection
Show 1 more
A number of potentially hazardous foods going through rapid cooling process at time of inspection. Cooling logs not being utilized. Utilize rapid cooling logs on a daily basis to ensure potentially hazardous foods are cooling within required timeframes. Required timeframes discussed today. Misinformation provided today as to when potentially hazardous foods finished cooking. Turkey legs not cooling at rapid enough rate.
The department's words
CHSC 114002 A number of potentially hazardous foods going through rapid cooling process at time of inspection. Cooling logs not being utilized. Utilize rapid cooling logs on a daily basis to ensure potentially hazardous foods are cooling within required timeframes. Required timeframes discussed today. Misinformation provided today as to when potentially hazardous foods finished cooking. Turkey legs not cooling at rapid enough rate.
Corrected during the inspection
EarlierJan 4, 2017Routine inspectionYellow placard
13 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sandwich prep refrigerator: ham: 53 degrees F, provolone: 51 degrees F, turkey: 49 degrees F. Ham and provolone cheese voluntarily discarded. Place less food in insert pans. Salmon cakes in 2 door refrigerator in warewashing room: 45 degrees F. Salmon cakes made 1/3/17.
The department's words
CHSC 113996 Sandwich prep refrigerator: ham: 53 degrees F, provolone: 51 degrees F, turkey: 49 degrees F. Ham and provolone cheese voluntarily discarded. Place less food in insert pans. Salmon cakes in 2 door refrigerator in warewashing room: 45 degrees F. Salmon cakes made 1/3/17.
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)
Observed two employees eating in kitchen. Plates of food on food shelving.
The department's words
CHSC 113977 Observed two employees eating in kitchen. Plates of food on food shelving.
Corrected during the inspection
Employee touched clean dishes after handling dirty dishes.
The department's words
CHSC 113953.3 Employee touched clean dishes after handling dirty dishes.
Chicken cooked to 151 degrees F. Chicken placed back in oven and rechecked a few times before chicken breasts reached 165 degrees F.
The department's words
CHSC 114004 Chicken cooked to 151 degrees F. Chicken placed back in oven and rechecked a few times before chicken breasts reached 165 degrees F.
Corrected during the inspection
Observed dirty dishes on drainboards of right side if prewash sink and left side of three-compartment sink. 3-compartment sink has sanitizer in left compartment sink. Utilize right compartment for sanitizer, and place clean utensils on right drainboard of 3-comparmtent sink.
The department's words
CHSC 114097 Observed dirty dishes on drainboards of right side if prewash sink and left side of three-compartment sink. 3-compartment sink has sanitizer in left compartment sink. Utilize right compartment for sanitizer, and place clean utensils on right drainboard of 3-comparmtent sink.
Corrected during the inspection
Women's restroom hand wash sink = 63 degrees F and men's restroom = 71 degrees F.
The department's words
CHSC 113953.c Women's restroom hand wash sink = 63 degrees F and men's restroom = 71 degrees F.
Corrected during the inspection
Show 7 more
Food handlers shall wear hair restraints.
The department's words
CHSC 113969 Food handlers shall wear hair restraints.
Food containers on walk-in refrigerator floor. Chicken stock that was on the floor was transferred onto stainless steel table.
The department's words
CHSC 114047 Food containers on walk-in refrigerator floor. Chicken stock that was on the floor was transferred onto stainless steel table.
Water used to store utensils utilized for making sandwiches measured 76 degrees F.
The department's words
CHSC 114119 Water used to store utensils utilized for making sandwiches measured 76 degrees F.
Corrected during the inspection
Thermometers in backs of some refrigerators.
The department's words
CHSC 114157 Thermometers in backs of some refrigerators.
Corrected during the inspection
Observed four wiping cloths on food contact surfaces. Immerse wiping cloths in appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed four wiping cloths on food contact surfaces. Immerse wiping cloths in appropriate sanitizer concentration.
Corrected during the inspection
Post sign informing consumers most recent inspection report is available. OIR sign provided.
The department's words
CHSC 113725.1 Post sign informing consumers most recent inspection report is available. OIR sign provided.
A number of potentially hazardous foods going through rapid cooling process at time of inspection. Cooling logs not being utilized. Utilize rapid cooling logs on a daily basis to ensure potentially hazardous foods are cooling within required timeframes. Required timeframes discussed today. Misinformation provided today as to when potentially hazardous foods finished cooking. Turkey legs not cooling at rapid enough rate.
The department's words
CHSC 114002 A number of potentially hazardous foods going through rapid cooling process at time of inspection. Cooling logs not being utilized. Utilize rapid cooling logs on a daily basis to ensure potentially hazardous foods are cooling within required timeframes. Required timeframes discussed today. Misinformation provided today as to when potentially hazardous foods finished cooking. Turkey legs not cooling at rapid enough rate.
EarlierApr 17, 2015Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed very torn and worn gasket on Ascend refrigerator and torn gasket on three door refrigerator in room with dry storage shelving. This three door refrigerator had a container of water underneath it. Repair refrigeration so it is in good operating order.
The department's words
CHSC 114175 Observed very torn and worn gasket on Ascend refrigerator and torn gasket on three door refrigerator in room with dry storage shelving. This three door refrigerator had a container of water underneath it. Repair refrigeration so it is in good operating order.
Floors are very worn and dirty in kitchen. Facility has approved plans from Marin County Environmental Health for a remodel and is awaiting approval from Town of Tiburon Building Department. New flooring will be installed at remodel.
The department's words
CHSC 114268 Floors are very worn and dirty in kitchen. Facility has approved plans from Marin County Environmental Health for a remodel and is awaiting approval from Town of Tiburon Building Department. New flooring will be installed at remodel.
EarlierApr 16, 2015Follow-up inspectionYellow placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 13 quarts of split pea soup made at 9:30 a.m. in a large plastic container with lid on it in Ascend refrigerator at 58 degrees Fahrenheit at 1:30 p.m. This container was transferred to the walk-in refrigerator and rechecked at 3:21 p.m. with a temperature range of 58-62 degrees Fahrenheit. Observed other potentially hazardous foods in cooling process that were covered, such as rice with plastic wrap tightly sealed over hotel pan. Do not cover foods while they are in the cooling process. 4/16/15: Vegetable frittata made today at 9:15 a.m. was 155 degrees Fahrenheit and 115 degrees Fahrenheit at 10:30 a.m., per cooling logs. Frittata was 53 degrees Fahrenheit when checked at ~ 4:30 p.m. in the Ascend refrigerator. Frittata didn't rapidly cool within the required timeframe. Frittata was voluntarily discarded -see voluntary condemnation and destruction sheet. Grilled chicken made at 11:00 was 165 degrees Fahrenheit, 130 degrees F at 12:00, and 40 degrees F at 3:00 per cooling log. This grilled chicken was on two sheet pans in the walk-in refrigerator. One chicken was 52 degrees on top pan and one chicken on bottom pan was 46 degrees F. These do not correlate with rapid cooling log. Ensure accurate temperatures are recorded on rapid cooling log. Chicken was rechecked at 5:55 p.m. and was 38 - 41 degrees F.
The department's words
CHSC 114002 Observed 13 quarts of split pea soup made at 9:30 a.m. in a large plastic container with lid on it in Ascend refrigerator at 58 degrees Fahrenheit at 1:30 p.m. This container was transferred to the walk-in refrigerator and rechecked at 3:21 p.m. with a temperature range of 58-62 degrees Fahrenheit. Observed other potentially hazardous foods in cooling process that were covered, such as rice with plastic wrap tightly sealed over hotel pan. Do not cover foods while they are in the cooling process. 4/16/15: Vegetable frittata made today at 9:15 a.m. was 155 degrees Fahrenheit and 115 degrees Fahrenheit at 10:30 a.m., per cooling logs. Frittata was 53 degrees Fahrenheit when checked at ~ 4:30 p.m. in the Ascend refrigerator. Frittata didn't rapidly cool within the required timeframe. Frittata was voluntarily discarded -see voluntary condemnation and destruction sheet. Grilled chicken made at 11:00 was 165 degrees Fahrenheit, 130 degrees F at 12:00, and 40 degrees F at 3:00 per cooling log. This grilled chicken was on two sheet pans in the walk-in refrigerator. One chicken was 52 degrees on top pan and one chicken on bottom pan was 46 degrees F. These do not correlate with rapid cooling log. Ensure accurate temperatures are recorded on rapid cooling log. Chicken was rechecked at 5:55 p.m. and was 38 - 41 degrees F.
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)
Open container of heavy cream - 49 degrees Fahrenheit in Ascend refrigerator. Sliced chicken in Ascend refrigerator observed at 48 degrees Fahrenheit. Puddle of water seen at bottom of this refrigerator. Repair Ascend refrigerator. Another factor that may be contributing to warm foods is that other foods (soup and rice) are being cooled in this refrigerator. Use walk-in refrigerator to rapidly cool foods. Sliced tomatoes observed at 52 degrees Fahrenheit in bottom area of glass display case refrigerator near register, and sliced tomatoes in prep refrigerator were observed at 50-52 degrees Fahrenheit . Tomatoes were sliced between 7-8:00 a.m. today. Tomatoes were voluntarily discarded see voluntary condemnation and destruction sheet. Recommend storing whole tomatoes in refrigerator overnight to prechill them to see if this method allows tomatoes to cool to 41 degrees Fahrenheit within required timeframe. Citrus chicken (50-51 degrees Fahrenheit) made yesterday and fried chicken (47 degrees Fahrenheit) observed in glass display case refrigerator on far right side. These may be in temperature danger zone because door may have not been closed during the day. Properly close door after each time it is opened. Monitor internal food temperatures and adjust refrigerator to colder setting if refrigerator is not maintaining all potentially hazardous foods at or below 41 degrees Fahrenheit. 4/16/15: Observed potentially hazardous foods in temperature danger zone. Temperatures ranged from 45 -52 degrees Fahrenheit in glass display case refrigerator. Twice baked potatoes (52 degrees F) were voluntarily discarded - see voluntary condemnation and destruction sheet. Door bounces back open when attempting to close it. Repair door. Refrigerator is at max coldest setting, per owner. Repair refrigerator. Ascend refrigerator temperatures ranged from 40-53 degrees Fahrenheit. Only food found above 50 degrees was vegetable frittata that was going through cooling process - see Cal Code 114002 for further information on frittata.
The department's words
CHSC 113996 Open container of heavy cream - 49 degrees Fahrenheit in Ascend refrigerator. Sliced chicken in Ascend refrigerator observed at 48 degrees Fahrenheit. Puddle of water seen at bottom of this refrigerator. Repair Ascend refrigerator. Another factor that may be contributing to warm foods is that other foods (soup and rice) are being cooled in this refrigerator. Use walk-in refrigerator to rapidly cool foods. Sliced tomatoes observed at 52 degrees Fahrenheit in bottom area of glass display case refrigerator near register, and sliced tomatoes in prep refrigerator were observed at 50-52 degrees Fahrenheit . Tomatoes were sliced between 7-8:00 a.m. today. Tomatoes were voluntarily discarded see voluntary condemnation and destruction sheet. Recommend storing whole tomatoes in refrigerator overnight to prechill them to see if this method allows tomatoes to cool to 41 degrees Fahrenheit within required timeframe. Citrus chicken (50-51 degrees Fahrenheit) made yesterday and fried chicken (47 degrees Fahrenheit) observed in glass display case refrigerator on far right side. These may be in temperature danger zone because door may have not been closed during the day. Properly close door after each time it is opened. Monitor internal food temperatures and adjust refrigerator to colder setting if refrigerator is not maintaining all potentially hazardous foods at or below 41 degrees Fahrenheit. 4/16/15: Observed potentially hazardous foods in temperature danger zone. Temperatures ranged from 45 -52 degrees Fahrenheit in glass display case refrigerator. Twice baked potatoes (52 degrees F) were voluntarily discarded - see voluntary condemnation and destruction sheet. Door bounces back open when attempting to close it. Repair door. Refrigerator is at max coldest setting, per owner. Repair refrigerator. Ascend refrigerator temperatures ranged from 40-53 degrees Fahrenheit. Only food found above 50 degrees was vegetable frittata that was going through cooling process - see Cal Code 114002 for further information on frittata.
Observed very torn and worn gasket on Ascend refrigerator and torn gasket on three door refrigerator in room with dry storage shelving. This three door refrigerator had a container of water underneath it. Repair refrigeration so it is in good operating order.
The department's words
CHSC 114175 Observed very torn and worn gasket on Ascend refrigerator and torn gasket on three door refrigerator in room with dry storage shelving. This three door refrigerator had a container of water underneath it. Repair refrigeration so it is in good operating order.
Repair leak at three compartment sink faucet.
The department's words
CHSC 114190 Repair leak at three compartment sink faucet.
Inadequate air gap between pipes and floor sink located under three-compartment sink.
The department's words
CHSC 114193 Inadequate air gap between pipes and floor sink located under three-compartment sink.
Corrected during the inspection
Restroom door needs adjustment so it self-closes all the way; door doesn't close all the way.
The department's words
CHSC 114276 Restroom door needs adjustment so it self-closes all the way; door doesn't close all the way.
Corrected during the inspection
Show 3 more
Keys observed in utensil drawer. Store personal belongings in lockers.
The department's words
CHSC 114256.1 Keys observed in utensil drawer. Store personal belongings in lockers.
Corrected during the inspection
Floors are very worn and dirty in kitchen. Facility has approved plans from Marin County Environmental Health for a remodel and is awaiting approval from Town of Tiburon Building Department. New flooring will be installed at remodel.
The department's words
CHSC 114268 Floors are very worn and dirty in kitchen. Facility has approved plans from Marin County Environmental Health for a remodel and is awaiting approval from Town of Tiburon Building Department. New flooring will be installed at remodel.
Observed container of cool water with utensils stored inside at behind-the-counter area. Utensils in these containers are used for foods in glass refrigerator located by register. 4/16/15: Owner stated that in-use utensils are now kept in the food with handle above the food.
The department's words
CHSC 114119 Observed container of cool water with utensils stored inside at behind-the-counter area. Utensils in these containers are used for foods in glass refrigerator located by register. 4/16/15: Owner stated that in-use utensils are now kept in the food with handle above the food.
Corrected during the inspection
EarlierApr 13, 2015Routine inspectionYellow placard
15 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Open container of heavy cream - 49 degrees Fahrenheit in Ascend refrigerator. Sliced chicken in Ascend refrigerator observed at 48 degrees Fahrenheit. Puddle of water seen at bottom of this refrigerator. Repair Ascend refrigerator. Another factor that may be contributing to warm foods is that other foods (soup and rice) are being cooled in this refrigerator. Use walk-in refrigerator to rapidly cool foods. Sliced tomatoes observed at 52 degrees Fahrenheit in bottom area of glass display case refrigerator near register, and sliced tomatoes in prep refrigerator were observed at 50-52 degrees Fahrenheit . Tomatoes were sliced between 7-8:00 a.m. today. Tomatoes were voluntarily discarded see voluntary condemnation and destruction sheet. Recommend storing whole tomatoes in refrigerator overnight to prechill them to see if this method allows tomatoes to cool to 41 degrees Fahrenheit within required timeframe. Citrus chicken (50-51 degrees Fahrenheit) made yesterday and fried chicken (47 degrees Fahrenheit) observed in glass display case refrigerator on far right side. These may be in temperature danger zone because door may have not been closed during the day. Properly close door after each time it is opened. Monitor internal food temperatures and adjust refrigerator to colder setting if refrigerator is not maintaining all potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Open container of heavy cream - 49 degrees Fahrenheit in Ascend refrigerator. Sliced chicken in Ascend refrigerator observed at 48 degrees Fahrenheit. Puddle of water seen at bottom of this refrigerator. Repair Ascend refrigerator. Another factor that may be contributing to warm foods is that other foods (soup and rice) are being cooled in this refrigerator. Use walk-in refrigerator to rapidly cool foods. Sliced tomatoes observed at 52 degrees Fahrenheit in bottom area of glass display case refrigerator near register, and sliced tomatoes in prep refrigerator were observed at 50-52 degrees Fahrenheit . Tomatoes were sliced between 7-8:00 a.m. today. Tomatoes were voluntarily discarded see voluntary condemnation and destruction sheet. Recommend storing whole tomatoes in refrigerator overnight to prechill them to see if this method allows tomatoes to cool to 41 degrees Fahrenheit within required timeframe. Citrus chicken (50-51 degrees Fahrenheit) made yesterday and fried chicken (47 degrees Fahrenheit) observed in glass display case refrigerator on far right side. These may be in temperature danger zone because door may have not been closed during the day. Properly close door after each time it is opened. Monitor internal food temperatures and adjust refrigerator to colder setting if refrigerator is not maintaining all potentially hazardous foods at or below 41 degrees Fahrenheit.
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 13 quarts of split pea soup made at 9:30 a.m. in a large plastic container with lid on it in Ascend refrigerator at 58 degrees Fahrenheit at 1:30 p.m. This container was transferred to the walk-in refrigerator and rechecked at 3:21 p.m. with a temperature range of 58-62 degrees Fahrenheit. Observed other potentially hazardous foods in cooling process that were covered, such as rice with plastic wrap tightly sealed over hotel pan. Do not cover foods while they are in the cooling process.
The department's words
CHSC 114002 Observed 13 quarts of split pea soup made at 9:30 a.m. in a large plastic container with lid on it in Ascend refrigerator at 58 degrees Fahrenheit at 1:30 p.m. This container was transferred to the walk-in refrigerator and rechecked at 3:21 p.m. with a temperature range of 58-62 degrees Fahrenheit. Observed other potentially hazardous foods in cooling process that were covered, such as rice with plastic wrap tightly sealed over hotel pan. Do not cover foods while they are in the cooling process.
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 13 quarts of split pea soup made at 9:30 a.m. in a large plastic container in Ascend refrigerator at 58 degrees Fahrenheit at 1:30 p.m. This container was transferred to the walk-in refrigerator and rechecked at 3:21 p.m. with a temperature range of 58-62 degrees Fahrenheit.
The department's words
CHSC 114002.1 Observed 13 quarts of split pea soup made at 9:30 a.m. in a large plastic container in Ascend refrigerator at 58 degrees Fahrenheit at 1:30 p.m. This container was transferred to the walk-in refrigerator and rechecked at 3:21 p.m. with a temperature range of 58-62 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 (12)
Bulk storage container with flour not labeled.
The department's words
CHSC 114051 Bulk storage container with flour not labeled.
Corrected during the inspection
No sanitizer at final rinse of dishwasher. Sanitizer container is empty.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Sanitizer container is empty.
Corrected during the inspection
Observed very torn and worn gasket on Ascend refrigerator and torn gasket on three door refrigerator in room with dry storage shelving. This three door refrigerator had a container of water underneath it. Repair refrigeration so it is in good operating order.
The department's words
CHSC 114175 Observed very torn and worn gasket on Ascend refrigerator and torn gasket on three door refrigerator in room with dry storage shelving. This three door refrigerator had a container of water underneath it. Repair refrigeration so it is in good operating order.
Repair leak at three compartment sink faucet.
The department's words
CHSC 114190 Repair leak at three compartment sink faucet.
Inadequate air gap between pipes and floor sink located under three-compartment sink.
The department's words
CHSC 114193 Inadequate air gap between pipes and floor sink located under three-compartment sink.
Show 7 more
Restroom door needs adjustment so it self-closes all the way; door doesn't close all the way.
The department's words
CHSC 114276 Restroom door needs adjustment so it self-closes all the way; door doesn't close all the way.
Keys observed in utensil drawer. Store personal belongings in lockers.
The department's words
CHSC 114256.1 Keys observed in utensil drawer. Store personal belongings in lockers.
Floors are very worn and dirty in kitchen. Facility has approved plans from Marin County Environmental Health for a remodel and is awaiting approval from Town of Tiburon Building Department. New flooring will be installed at remodel.
The department's words
CHSC 114268 Floors are very worn and dirty in kitchen. Facility has approved plans from Marin County Environmental Health for a remodel and is awaiting approval from Town of Tiburon Building Department. New flooring will be installed at remodel.
Inadequate sanitizer concentration in the wiping cloth containers tested at behind-the-counter area. One had 50 ppm and the other had 10 ppm chlorine.
The department's words
CHSC 114185.1 Inadequate sanitizer concentration in the wiping cloth containers tested at behind-the-counter area. One had 50 ppm and the other had 10 ppm chlorine.
Corrected during the inspection
No thermometer in one door refrigerator at behind-the-counter area.
The department's words
CHSC 114157 No thermometer in one door refrigerator at behind-the-counter area.
Corrected during the inspection
Observed container of cool water with utensils stored inside at behind-the-counter area. Utensils in these containers are used for foods in glass refrigerator located by register.
The department's words
CHSC 114115.c Observed container of cool water with utensils stored inside at behind-the-counter area. Utensils in these containers are used for foods in glass refrigerator located by register.
Observed container of cool water with utensils stored inside at behind-the-counter area. Utensils in these containers are used for foods in glass refrigerator located by register.
The department's words
CHSC 114119 Observed container of cool water with utensils stored inside at behind-the-counter area. Utensils in these containers are used for foods in glass refrigerator located by register.
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)
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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.
About this record
Search the county's inspection lookup for the name or license number L10344.
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.