At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · County inspection, Follow-up inspection · Oct 5, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Gala?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- An employee was observed performing multiple tasks and then proceeded to grab ready-to-eat food (lettuce) without washing his/her hands or using utensils in the preparation area. [CA[ To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready to eat food. Food employees shall not contact exposed ready-to-eat food with barehands and shall use suitable utensils such as spoon, tongs, deli tissue, or gloves. CHSC 113961How to fixFix it
- In the cold holding unit, fresh salsa internal temperture readings were at 52F, and 54F, and green salsa 50F, and pico de gallo sauce 48F. In addition, in the large cold holding unit, sour cream internal temperature reading measured 50F, cheese 50F, cooked chicken 48F, and al pastor 47F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. CHSC 113996How to fixFix it
- In the walk-in refrigerator, observed pinto beans container with internal temperature readings of 46F, 45F, and 44F in different parts of the food, and cooked rice at 44F and 45F. According to the owner, pinto beans and rice were prepared, cooked, and cooled yesterday (09/27/2023). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours. CHSC 114002How 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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Follow the steps for each item, with the rule beside it.
Next: An employee was observed performing multiple tasks and then proceeded to grab ready-to-eat food (lettuce) without washing his/her hands or using utensils in the preparation area. [CA[ To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready to eat food. Food employees shall not contact exposed ready-to-eat food with barehands and shall use suitable utensils such as spoon, tongs, deli tissue, or gloves.The county found: “An employee was observed performing multiple tasks and then proceeded to grab ready-to-eat food (lettuce) without…”
Then the next one: In the cold holding unit, fresh salsa internal temperture readings were at 52F, and 54F, and green salsa 50F, and pico de gallo sauce 48F. In addition, in the large cold holding unit, sour cream internal temperature reading measured 50F, cheese 50F, cooked chicken 48F, and al pastor 47F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestOct 5, 2023Follow-up inspectionGreen placard
This one: Green placard, inspected Oct 5, 2023.
3 violations listed, 0 marked critical.
Not critical (3)
An employee was observed performing multiple tasks and then proceeded to grab ready-to-eat food (lettuce) without washing his/her hands or using utensils in the preparation area. [CA[ To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready to eat food. Food employees shall not contact exposed ready-to-eat food with barehands and shall use suitable utensils such as spoon, tongs, deli tissue, or gloves.
The department's words
CHSC 113961 An employee was observed performing multiple tasks and then proceeded to grab ready-to-eat food (lettuce) without washing his/her hands or using utensils in the preparation area. [CA[ To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready to eat food. Food employees shall not contact exposed ready-to-eat food with barehands and shall use suitable utensils such as spoon, tongs, deli tissue, or gloves.
In the cold holding unit, fresh salsa internal temperture readings were at 52F, and 54F, and green salsa 50F, and pico de gallo sauce 48F. In addition, in the large cold holding unit, sour cream internal temperature reading measured 50F, cheese 50F, cooked chicken 48F, and al pastor 47F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 In the cold holding unit, fresh salsa internal temperture readings were at 52F, and 54F, and green salsa 50F, and pico de gallo sauce 48F. In addition, in the large cold holding unit, sour cream internal temperature reading measured 50F, cheese 50F, cooked chicken 48F, and al pastor 47F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
In the walk-in refrigerator, observed pinto beans container with internal temperature readings of 46F, 45F, and 44F in different parts of the food, and cooked rice at 44F and 45F. According to the owner, pinto beans and rice were prepared, cooked, and cooled yesterday (09/27/2023). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
The department's words
CHSC 114002 In the walk-in refrigerator, observed pinto beans container with internal temperature readings of 46F, 45F, and 44F in different parts of the food, and cooked rice at 44F and 45F. According to the owner, pinto beans and rice were prepared, cooked, and cooled yesterday (09/27/2023). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
EarlierSep 28, 2023Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee was observed performing multiple tasks and then proceeded to grab ready-to-eat food (lettuce) without washing his/her hands or using utensils in the preparation area. [CA[ To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready to eat food. Food employees shall not contact exposed ready-to-eat food with barehands and shall use suitable utensils such as spoon, tongs, deli tissue, or gloves.
The department's words
CHSC 113961 An employee was observed performing multiple tasks and then proceeded to grab ready-to-eat food (lettuce) without washing his/her hands or using utensils in the preparation area. [CA[ To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready to eat food. Food employees shall not contact exposed ready-to-eat food with barehands and shall use suitable utensils such as spoon, tongs, deli tissue, or gloves.
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
In the cold holding unit, fresh salsa internal temperture readings were at 52F, and 54F, and green salsa 50F, and pico de gallo sauce 48F. In addition, in the large cold holding unit, sour cream internal temperature reading measured 50F, cheese 50F, cooked chicken 48F, and al pastor 47F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 In the cold holding unit, fresh salsa internal temperture readings were at 52F, and 54F, and green salsa 50F, and pico de gallo sauce 48F. In addition, in the large cold holding unit, sour cream internal temperature reading measured 50F, cheese 50F, cooked chicken 48F, and al pastor 47F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
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
In the walk-in refrigerator, observed pinto beans container with internal temperature readings of 46F, 45F, and 44F in different parts of the food, and cooked rice at 44F and 45F. According to the owner, pinto beans and rice were prepared, cooked, and cooled yesterday (09/27/2023). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
The department's words
CHSC 114002 In the walk-in refrigerator, observed pinto beans container with internal temperature readings of 46F, 45F, and 44F in different parts of the food, and cooked rice at 44F and 45F. According to the owner, pinto beans and rice were prepared, cooked, and cooled yesterday (09/27/2023). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 25, 2022Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 11, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierJan 12, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113990
The department's words
Code CHSC 113990
EarlierJan 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rice at 118F in steam table and horchata at 49F in ice bath. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed rice at 118F in steam table and horchata at 49F in ice bath. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierMay 10, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed wiping cloth with no sanitizer used to wipe off cutting board with raw meat.
The department's words
CHSC 114113 Observed wiping cloth with no sanitizer used to wipe off cutting board with raw meat.
* Pico de Gallo cooling, covered in the walk-in in a deep container at 58F. Tomatoes were sliced about 1 hour prior. Cool uncovered in shallow container * steak was cooling in prep fridge in deep container at 57F. Cool in walk-in in shallow container. Finished cooking 3.5 hours prior * sliced tomatoes in covered container at 59F, this was sliced 4 hours prior Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Use cooling logs provided. Monitor temperature with thermometer.
The department's words
CHSC 114002 * Pico de Gallo cooling, covered in the walk-in in a deep container at 58F. Tomatoes were sliced about 1 hour prior. Cool uncovered in shallow container * steak was cooling in prep fridge in deep container at 57F. Cool in walk-in in shallow container. Finished cooking 3.5 hours prior * sliced tomatoes in covered container at 59F, this was sliced 4 hours prior Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Use cooling logs provided. Monitor temperature with thermometer.
EarlierMay 7, 2018Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Observed two pans of pre-cooked steak out on counter (one at 68F-74F, the other at 57-64F). These finished pre-cooking about 3 hours prior and they had been sitting out since the morning to reheat during lunch rush. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Pan at 68-74F was discarded, other pans was placed in walk-in to cool. * observed sliced tomatoes at 57F in prep top and cooked shrimp at 47F in prep top. Ensure pans in prep top are not stacked or overfilled and cool tomatoes in walk-in to 41F prior to placing in prep top. Tomatoes moved to walk-in. * Nacho cheese in opened can at 81F. Can says refrigerate after opening. can was con counter for about 1 hour. Cheese was reheated.
The department's words
CHSC 113996 * Observed two pans of pre-cooked steak out on counter (one at 68F-74F, the other at 57-64F). These finished pre-cooking about 3 hours prior and they had been sitting out since the morning to reheat during lunch rush. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Pan at 68-74F was discarded, other pans was placed in walk-in to cool. * observed sliced tomatoes at 57F in prep top and cooked shrimp at 47F in prep top. Ensure pans in prep top are not stacked or overfilled and cool tomatoes in walk-in to 41F prior to placing in prep top. Tomatoes moved to walk-in. * Nacho cheese in opened can at 81F. Can says refrigerate after opening. can was con counter for about 1 hour. Cheese was reheated.
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)
A food handler had left the food preparation area and returned to handle food (touched meat with bare hands) without washing hands. Ensure hands are washed at all required times (before handling food/clean equipment, after handling soiled equipment, after working with raw food, etc.
The department's words
CHSC 113953.3 A food handler had left the food preparation area and returned to handle food (touched meat with bare hands) without washing hands. Ensure hands are washed at all required times (before handling food/clean equipment, after handling soiled equipment, after working with raw food, etc.
Observed hand sink blocked by garbage can. Keep hand sink easily accessible at all times.
The department's words
CHSC 113953.1 Observed hand sink blocked by garbage can. Keep hand sink easily accessible at all times.
About 50ppm of chlorine in sink. 100ppm required. Use test strips to monitor sanitizer.
The department's words
CHSC 114099.6 About 50ppm of chlorine in sink. 100ppm required. Use test strips to monitor sanitizer.
* Remove/clean mold and dirt in ice machine. Remove ice, then wash, rinse, sanitize machine. * Pan of meat stored on top of garbage can. Don't store food near garbage to prevent contamination. Note: ensure separate utensils are being used for cooked food and undercooked food.
The department's words
CHSC 114113 * Remove/clean mold and dirt in ice machine. Remove ice, then wash, rinse, sanitize machine. * Pan of meat stored on top of garbage can. Don't store food near garbage to prevent contamination. Note: ensure separate utensils are being used for cooked food and undercooked food.
Water at maximum of 110F at warewashing sink. Requirement is 120F. Repair.
The department's words
CHSC 114192 Water at maximum of 110F at warewashing sink. Requirement is 120F. Repair.
Show 4 more
Observed shrimp thawing on counter. Thaw under refrigeration, under cold running water, or as part of the cooking process.
The department's words
CHSC 114020 Observed shrimp thawing on counter. Thaw under refrigeration, under cold running water, or as part of the cooking process.
* Re-caulk hand sink by fire extinguisher and food prep sink to the wall. Sealant is deteriorated. * Remove tape/plastic from pipes/faucet at warewashing sink. Surfaces should be smooth, durable, and easily cleanable
The department's words
CHSC 114130.1 * Re-caulk hand sink by fire extinguisher and food prep sink to the wall. Sealant is deteriorated. * Remove tape/plastic from pipes/faucet at warewashing sink. Surfaces should be smooth, durable, and easily cleanable
Observed soiled wiping cloths on cutting board and observed sanitizer bucket with minimal sanitizer. Keep wiping cloths in 100ppm of sanitizer (chlorine).
The department's words
CHSC 114185.1 Observed soiled wiping cloths on cutting board and observed sanitizer bucket with minimal sanitizer. Keep wiping cloths in 100ppm of sanitizer (chlorine).
Repair leaking pipe under hand sink.
The department's words
CHSC 114190 Repair leaking pipe under hand sink.
EarlierJul 18, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 11, 2017Routine 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.
EarlierJul 5, 2017Routine inspectionYellow placard
6 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Submit a copy of food manager certification within 30 days.
The department's words
CHSC 113947.1 Submit a copy of food manager certification within 30 days.
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
Hand sink blocked by garbage can. Keep hand sinks accessible at all times.
The department's words
CHSC 113953.1 Hand sink blocked by garbage can. Keep hand sinks accessible at all times.
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 thawing in still water at 66-70F. Person in charge (PIC) stated that chicken had been thawing under cool running water, under refrigeration, or as part of the cooking process. * salsa, vegetable broth, shrimp at 60F on prep top across from fryer. It does not appear that this unit is keeping temperature. Move all potentially hazardous foods out of this fridge to another fridge that is maintaining temp. Call for repairs for this fridge. Items above were discarded as they had been in fridge since this morning * beef hot holding on grill at 113-117F. Pan was not completely on top of grill and grill was not on a high setting. Beet reheated to 165F to hot hold * Keep potentially hazardous foods (PHFs) below 41F or above 135F
The department's words
CHSC 113996 * Observed chicken thawing in still water at 66-70F. Person in charge (PIC) stated that chicken had been thawing under cool running water, under refrigeration, or as part of the cooking process. * salsa, vegetable broth, shrimp at 60F on prep top across from fryer. It does not appear that this unit is keeping temperature. Move all potentially hazardous foods out of this fridge to another fridge that is maintaining temp. Call for repairs for this fridge. Items above were discarded as they had been in fridge since this morning * beef hot holding on grill at 113-117F. Pan was not completely on top of grill and grill was not on a high setting. Beet reheated to 165F to hot hold * Keep potentially hazardous foods (PHFs) below 41F or above 135F
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
Pastor at 80F in prep fridge. It was reheated 5 hours prior. Chicken in prep fridge at 60F in deep pan reheated 5 hours prior. Vegetable broth at 107F cooling at ambient temp (on counter) for 1.5 hours. Broth reheated, other foods discarded. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Rapidly cool using ice wands, ice baths, shallow containers, and small portions. Place food in walk-in to cool as well. Monitor temperature during cooling.
The department's words
CHSC 114002 Pastor at 80F in prep fridge. It was reheated 5 hours prior. Chicken in prep fridge at 60F in deep pan reheated 5 hours prior. Vegetable broth at 107F cooling at ambient temp (on counter) for 1.5 hours. Broth reheated, other foods discarded. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Rapidly cool using ice wands, ice baths, shallow containers, and small portions. Place food in walk-in to cool as well. Monitor temperature during cooling.
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
Flying insects (they appear to be moths) in garbage bin that rice is stored in. Rice discarded. Place food in NSF approved containers that are sealed properly and are vermin proof. Several dead moths in dry storage room. Clean room and determine cause of moths.
The department's words
CHSC 113980 Flying insects (they appear to be moths) in garbage bin that rice is stored in. Rice discarded. Place food in NSF approved containers that are sealed properly and are vermin proof. Several dead moths in dry storage room. Clean room and determine cause of moths.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
10ppm of chlorine in 3 compartment sink. Requirement is 100ppm. Corrected on site. Discontinue storing knives in between equipment as these are not clean surfaces.
The department's words
CHSC 114099.6 10ppm of chlorine in 3 compartment sink. Requirement is 100ppm. Corrected on site. Discontinue storing knives in between equipment as these are not clean surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 29, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Vegetable pieces observed in the hand wash sink. Use this sink for hand washing only. Food prep should be done in the prep sink.
The department's words
CHSC 113953.1 Vegetable pieces observed in the hand wash sink. Use this sink for hand washing only. Food prep should be done in the prep sink.
All food in the walk-in measured 41 F or lower. Food in the cooling process was on shallow pans uncovered. Complete cooling logs and submit by 2/5/16. Note the name of the facility on the email or fax.
The department's words
CHSC 114002 All food in the walk-in measured 41 F or lower. Food in the cooling process was on shallow pans uncovered. Complete cooling logs and submit by 2/5/16. Note the name of the facility on the email or fax.
Corrected during the inspection
Onions observed in pooling water inside the cabinet under the prep table. Discard any onions in the water.
The department's words
CHSC 113980 Onions observed in pooling water inside the cabinet under the prep table. Discard any onions in the water.
Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine. Clean slicer to remove encrusted food debris.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine. Clean slicer to remove encrusted food debris.
Cover tortilla chips for self-service or install a sneeze guard to prevent contamination.
The department's words
CHSC 113986 Cover tortilla chips for self-service or install a sneeze guard to prevent contamination.
Show 3 more
Do not use WD-40 as this can contaminate food. Use food-grade lubricants only.
The department's words
CHSC 114254.1 Do not use WD-40 as this can contaminate food. Use food-grade lubricants only.
Discard lava rock bowls - these are not smooth and cleanable. Refinish or replace cutting boards that are deeply scored and stained.
The department's words
CHSC 114175 Discard lava rock bowls - these are not smooth and cleanable. Refinish or replace cutting boards that are deeply scored and stained.
Clean kitchen thoroughly as instructed at the final inspection.
The department's words
CHSC 114257 Clean kitchen thoroughly as instructed at the final inspection.
EarlierJan 26, 2016Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Beef, chicken, pork, and par-cooked beef observed in the walk-in in deep, covered containers and measured > 50 F. Beef, chicken, and pork were prepared yesterday and voluntarily discarded. Beef, chicken, and pork was prepared at 9:00 - rapidly reheat to 165 F then cool using approved methods. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (6 hours total). Cool in long shallow containers and leave food uncovered until it reaches 41 F. Use logs provided to monitor food temps while cooling - use a probe thermometer to take temps.
The department's words
CHSC 114002 Beef, chicken, pork, and par-cooked beef observed in the walk-in in deep, covered containers and measured > 50 F. Beef, chicken, and pork were prepared yesterday and voluntarily discarded. Beef, chicken, and pork was prepared at 9:00 - rapidly reheat to 165 F then cool using approved methods. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (6 hours total). Cool in long shallow containers and leave food uncovered until it reaches 41 F. Use logs provided to monitor food temps while cooling - use a probe thermometer to take temps.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Vegetable pieces observed in the hand wash sink. Use this sink for hand washing only. Food prep should be done in the prep sink.
The department's words
CHSC 113953.1 Vegetable pieces observed in the hand wash sink. Use this sink for hand washing only. Food prep should be done in the prep sink.
Onions observed in pooling water inside the cabinet under the prep table. Discard any onions in the water.
The department's words
CHSC 113980 Onions observed in pooling water inside the cabinet under the prep table. Discard any onions in the water.
Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine. Clean slicer to remove encrusted food debris.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on counters. Always store in sanitizing solution of 100 ppm chlorine. Clean slicer to remove encrusted food debris.
Cover tortilla chips for self-service or install a sneeze guard to prevent contamination.
The department's words
CHSC 113986 Cover tortilla chips for self-service or install a sneeze guard to prevent contamination.
Do not use WD-40 as this can contaminate food. Use food-grade lubricants only.
The department's words
CHSC 114254.1 Do not use WD-40 as this can contaminate food. Use food-grade lubricants only.
Show 2 more
Discard lava rock bowls - these are not smooth and cleanable. Refinish or replace cutting boards that are deeply scored and stained.
The department's words
CHSC 114175 Discard lava rock bowls - these are not smooth and cleanable. Refinish or replace cutting boards that are deeply scored and stained.
Clean kitchen thoroughly as instructed at the final inspection.
The department's words
CHSC 114257 Clean kitchen thoroughly as instructed at the final inspection.
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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About this record
Search the county's inspection lookup for the name or license number L14691.
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
- Follow-up 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.