At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 16, 2026
Is that a lot?
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What was found out about Good Earth Natural Foods?
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- Observed the floor egg refrigerator at 45 F. Observed the sandwich prep top holding at 44 F and the deli display case at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to turn down the temp of these units. CHSC 113996How 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.
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Next: Observed the floor egg refrigerator at 45 F. Observed the sandwich prep top holding at 44 F and the deli display case at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to turn down the temp of these units.The county found: “Observed the floor egg refrigerator at 45 F. Observed the sandwich prep top holding at 44 F and the deli display case…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 16, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed the floor egg refrigerator at 45 F. Observed the sandwich prep top holding at 44 F and the deli display case at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to turn down the temp of these units.
The department's words
CHSC 113996 Observed the floor egg refrigerator at 45 F. Observed the sandwich prep top holding at 44 F and the deli display case at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to turn down the temp of these units.
EarlierApr 3, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rice noodles next to wok station measured at 60.2 *F and 57.4 *F without any temperature control. Operator stated food was removed from fridge ~ 3 hours ago. Rice noodles returned to refrigeration for holding. Discontinue storing potentially hazardous foods without temperature control at room temperature. Remove smaller quantities of food for preparation.
The department's words
CHSC 113996 Rice noodles next to wok station measured at 60.2 *F and 57.4 *F without any temperature control. Operator stated food was removed from fridge ~ 3 hours ago. Rice noodles returned to refrigeration for holding. Discontinue storing potentially hazardous foods without temperature control at room temperature. Remove smaller quantities of food for preparation.
EarlierMar 2, 2022Follow-up inspectionNo Violation(s) Found
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierMar 1, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sanitizer dispenser at sinks and buckets in Scullery, Bakery, Specialty, and Meat and Seafood tested below or above approved concentration levels of 2000ppm -2800ppm. PEr staff buckets are changed every 2 hrs. and recorded on a log sheet. Reinspection scheduled for 3/2/22 to check sanitizing concentrations at all dispensers.
The department's words
CHSC 114117 Sanitizer dispenser at sinks and buckets in Scullery, Bakery, Specialty, and Meat and Seafood tested below or above approved concentration levels of 2000ppm -2800ppm. PEr staff buckets are changed every 2 hrs. and recorded on a log sheet. Reinspection scheduled for 3/2/22 to check sanitizing concentrations at all dispensers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured the following food items: Sandwich prep unit: Roast Beef 51°F Sushi Prep Unit: Tuna Roll 57°F, Spicy Mayo 50°F Pizza Hot Holding Unit: BBQ Chicken Pizza 125°F Wok Unit: Cut tomatoes 50°F Underneath grill unit: Pork 48°F All items relocated to different refrigeration unit. Maintain all potentially hazardous foods at 41°F or below or 135°F or above.
The department's words
CHSC 113996 Measured the following food items: Sandwich prep unit: Roast Beef 51°F Sushi Prep Unit: Tuna Roll 57°F, Spicy Mayo 50°F Pizza Hot Holding Unit: BBQ Chicken Pizza 125°F Wok Unit: Cut tomatoes 50°F Underneath grill unit: Pork 48°F All items relocated to different refrigeration unit. Maintain all potentially hazardous foods at 41°F or below or 135°F or above.
EarlierJul 24, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide hand soap in wall mounted dispensers at all hand wash stations.
The department's words
CHSC 113953.2 Provide hand soap in wall mounted dispensers at all hand wash stations.
EarlierJan 18, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
a. Deli prep area unit temps range from 42-46 F. b. Meat dept. salmon in upper case at 46 F. c. Egg case foods at 43 F. d. Gourmet cheese case at 49 F, ongoing issue, consider replacing case. e. End cap cheese case food temps 45 F, reduce load behind 'load limit' line. Reduce all above to 41 F or less.
The department's words
CHSC 113996 a. Deli prep area unit temps range from 42-46 F. b. Meat dept. salmon in upper case at 46 F. c. Egg case foods at 43 F. d. Gourmet cheese case at 49 F, ongoing issue, consider replacing case. e. End cap cheese case food temps 45 F, reduce load behind 'load limit' line. Reduce all above to 41 F or less.
Inside both ice makers appear to have mold/mildew growth. Remove ice, wash rinse sanitize ice maker.
The department's words
CHSC 114115 Inside both ice makers appear to have mold/mildew growth. Remove ice, wash rinse sanitize ice maker.
Fly strips over food prep areas not allowed, please relocate.
The department's words
CHSC 114259.1 Fly strips over food prep areas not allowed, please relocate.
Misc. cleaning needed throughout facility, please focus on floor sinks, behind shelving, especially walk-ins.
The department's words
CHSC 114115.c Misc. cleaning needed throughout facility, please focus on floor sinks, behind shelving, especially walk-ins.
Replace refrigeration gaskets as needed, juicing area for example.
The department's words
CHSC 114175 Replace refrigeration gaskets as needed, juicing area for example.
Show 2 more
Misc. light bulb replacement needed, especially walk-ins.
The department's words
CHSC 114252 Misc. light bulb replacement needed, especially walk-ins.
Keep random wiping cloths in a bucket of sanitizer at proper concentration.
The department's words
CHSC 114185.1 Keep random wiping cloths in a bucket of sanitizer at proper concentration.
EarlierFeb 10, 2017Follow-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.
EarlierJan 19, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed bagged grab and go cooked chicken in hot case at 109-119F. Discussed with PIC to monitor unit and discuss w/ employees to immediately bag cooked chicken and place for hot hold. Chicken cooked 1 hr prior . Reheated to 165F or higher.
The department's words
CHSC 113996 Observed bagged grab and go cooked chicken in hot case at 109-119F. Discussed with PIC to monitor unit and discuss w/ employees to immediately bag cooked chicken and place for hot hold. Chicken cooked 1 hr prior . Reheated to 165F or higher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 18, 2017Routine inspectionYellow placard
17 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Deli: 1. Observed employee wipe hands on a dirty wiping cloth then proceed to put on gloves to prepare food. 2. Observed employee handle unwrap portioned raw meat to place on grill, crumple up plastic wrap with raw meat juice on it, discard gloves, and then go to put new gloves on to handle food without washing hands. Meat Market: Observed employee use plastic wrap to touch raw meat then crumple up plastic with bare hands and place the plastic in front pocket of uniform then touched food contact surfaces with hands. *Ensure when hands become contaminated by touching dirty surfaces or touching raw meat to immediately wash hands to prevent cross contamination. If gloved hands touch raw meat hands are required to be immediately washed after discarding gloves. Discussed with PIC and employees. Education provided. Hands washed.
The department's words
CHSC 113953.3 Deli: 1. Observed employee wipe hands on a dirty wiping cloth then proceed to put on gloves to prepare food. 2. Observed employee handle unwrap portioned raw meat to place on grill, crumple up plastic wrap with raw meat juice on it, discard gloves, and then go to put new gloves on to handle food without washing hands. Meat Market: Observed employee use plastic wrap to touch raw meat then crumple up plastic with bare hands and place the plastic in front pocket of uniform then touched food contact surfaces with hands. *Ensure when hands become contaminated by touching dirty surfaces or touching raw meat to immediately wash hands to prevent cross contamination. If gloved hands touch raw meat hands are required to be immediately washed after discarding gloves. Discussed with PIC and employees. Education provided. Hands washed.
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
Deli: Observed the following cold holding violations: * Cooked beans at 56F, cooked cabbage mix at 51F. tempeh 51F stored at room temperature on prep top. * Observed 5 sheet pans of cooked potato mix at 56-58F and a sheet pan of twice baked potatoes at 58F all stored at room temperature on speed racks. All items taken out about 1 to 1 1/2 hours ago. * Observed portioned lunch meats at 43-45F and raw seed sprouts at 43F in top of sandwich station make line. * Observed cooked beef at 44-45F and portioned cooked meats at 44F in grill drawers. * Observed red curry at 45F and yellow curry at 45-46F on ice at cook station. * Meat Market: * Observed crab cakes 50-44F and shrimp at 44F on ice in display. Produce: Observed raw seed sprouts at 47-48F in display cooler. Air temp of unit 43-46F. Then air temp dropped to 40F. Observed the following hot hold violation: * Soup in alto sham at 130F * Observed cooked bagged chicken at 109-116F and cooked potato wedges at 116F in grab and go hot case. Ensure that potentially hazardous foods (PHF) are cold held at 41F or below or hot held at 135F or higher. Room temperature storage of PHF is not allowed. Train employees to only take out what foods they are immediately working with. When using ice to cold hold ensure ice level with the food level to ensure all parts of PHF stays cold. Recommend a chill step after portioning foods to ensure product cools back to 41F prior to stocking in prep coolers. Ensure not to over stock above fill lines in drop pans in prep coolers, grill drawers, make line coolers, or salad bar drop pans. Ensure front display cooler by front door with sprout storage is functioning properly. Check defrost cycle of unit. *Recommend time marking the grab and go hot foods and doing regular temperature checks to verify foods are staying above 135F. Cooked beans, chicken, and potato wedges, and soup discarded. Curry's buried in ice. Potatoes, cabbage, tempeh moved to walk in cooler. Top layer of crab cakes removed to walk-in.
The department's words
CHSC 113996 Deli: Observed the following cold holding violations: * Cooked beans at 56F, cooked cabbage mix at 51F. tempeh 51F stored at room temperature on prep top. * Observed 5 sheet pans of cooked potato mix at 56-58F and a sheet pan of twice baked potatoes at 58F all stored at room temperature on speed racks. All items taken out about 1 to 1 1/2 hours ago. * Observed portioned lunch meats at 43-45F and raw seed sprouts at 43F in top of sandwich station make line. * Observed cooked beef at 44-45F and portioned cooked meats at 44F in grill drawers. * Observed red curry at 45F and yellow curry at 45-46F on ice at cook station. * Meat Market: * Observed crab cakes 50-44F and shrimp at 44F on ice in display. Produce: Observed raw seed sprouts at 47-48F in display cooler. Air temp of unit 43-46F. Then air temp dropped to 40F. Observed the following hot hold violation: * Soup in alto sham at 130F * Observed cooked bagged chicken at 109-116F and cooked potato wedges at 116F in grab and go hot case. Ensure that potentially hazardous foods (PHF) are cold held at 41F or below or hot held at 135F or higher. Room temperature storage of PHF is not allowed. Train employees to only take out what foods they are immediately working with. When using ice to cold hold ensure ice level with the food level to ensure all parts of PHF stays cold. Recommend a chill step after portioning foods to ensure product cools back to 41F prior to stocking in prep coolers. Ensure not to over stock above fill lines in drop pans in prep coolers, grill drawers, make line coolers, or salad bar drop pans. Ensure front display cooler by front door with sprout storage is functioning properly. Check defrost cycle of unit. *Recommend time marking the grab and go hot foods and doing regular temperature checks to verify foods are staying above 135F. Cooked beans, chicken, and potato wedges, and soup discarded. Curry's buried in ice. Potatoes, cabbage, tempeh moved to walk in cooler. Top layer of crab cakes removed to walk-in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods not meeting the time temperature cooling requirements. * 2 full 6 in deep hotel pans of split pea soup at 78-84F. Log shows cooling time started at 135F at 9 am in blast chiller * 2 full 6 in deep hotel pans of turkey potato soup at 92F. Log shows cooling started at 135F at 10 am in blast chiller * 12 qt covered container full of in house made hummus at 55F and a 12 qt covered container full of cooked garbanzo beans at 50F in walk-in cooler. Label shows neither one meeting time temperature cooling requirements. * Cooked chicken wrapped in plastic wrap at 45F in walk-in. *Ensure to properly cool PHF from 135 to 70F within 2 hours and from 70 to 41F or below in the next 4 hours. After discussion with employee, employee was using infrared thermometer to check cooling temperatures. It is imperative to use a probe thermometer to check cooling process. Education provided. Split pea soup, hummus, and garbanzo beans discarded. Turkey potato soup had 5 mins to meet 70F requirement. Turkey potato soup reduced to several pans, ice wands placed in product, and then placed in walk-in freezer to finish cooling. Ensure all employees use probe thermometers to verify cooling foods cool fully to 41F or below before covering or storing in deep pans.
The department's words
CHSC 114002 Observed the following foods not meeting the time temperature cooling requirements. * 2 full 6 in deep hotel pans of split pea soup at 78-84F. Log shows cooling time started at 135F at 9 am in blast chiller * 2 full 6 in deep hotel pans of turkey potato soup at 92F. Log shows cooling started at 135F at 10 am in blast chiller * 12 qt covered container full of in house made hummus at 55F and a 12 qt covered container full of cooked garbanzo beans at 50F in walk-in cooler. Label shows neither one meeting time temperature cooling requirements. * Cooked chicken wrapped in plastic wrap at 45F in walk-in. *Ensure to properly cool PHF from 135 to 70F within 2 hours and from 70 to 41F or below in the next 4 hours. After discussion with employee, employee was using infrared thermometer to check cooling temperatures. It is imperative to use a probe thermometer to check cooling process. Education provided. Split pea soup, hummus, and garbanzo beans discarded. Turkey potato soup had 5 mins to meet 70F requirement. Turkey potato soup reduced to several pans, ice wands placed in product, and then placed in walk-in freezer to finish cooling. Ensure all employees use probe thermometers to verify cooling foods cool fully to 41F or below before covering or storing in deep pans.
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 cooked vegetables in alto sham at 117-120F. Vegetables just cooked and placed in alto sham for hot holding. Ensure plant food is fully cooked to 135F or higher if placed for hot holding. Discussed with PIC. Vegetables taken back to fully cook.
The department's words
CHSC 114010 Observed cooked vegetables in alto sham at 117-120F. Vegetables just cooked and placed in alto sham for hot holding. Ensure plant food is fully cooked to 135F or higher if placed for hot holding. Discussed with PIC. Vegetables taken back to fully cook.
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
Facility uses reduced oxygen packaging for meats in meat market. HACCP in place. After review of HACCP logs facility has not logged temperatures since 12/03/2016 as required in the HACCP. Ensure to properly follow HACCP requirements. Discussed with PIC.
The department's words
CHSC 114419 Facility uses reduced oxygen packaging for meats in meat market. HACCP in place. After review of HACCP logs facility has not logged temperatures since 12/03/2016 as required in the HACCP. Ensure to properly follow HACCP requirements. Discussed with PIC.
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)
Meat Market: Shellstock on display missing shellstock tag. Ensure to keep a copy of the shellstock tag with each part of the batch until gone then file tag in chronological order and keep for 90 days. Ex: If half of shellstock batch is on display and half of batch is in walk-in cooler it is required to have the tag information with both parts of the batch. Recommend asking supplier for two tags per bag. Discussed with PIC.
The department's words
CHSC 114039.1 Meat Market: Shellstock on display missing shellstock tag. Ensure to keep a copy of the shellstock tag with each part of the batch until gone then file tag in chronological order and keep for 90 days. Ex: If half of shellstock batch is on display and half of batch is in walk-in cooler it is required to have the tag information with both parts of the batch. Recommend asking supplier for two tags per bag. Discussed with PIC.
Deli: * Observed multiple fruit flies in produce prep area centered around vegetable press. Ensure to clean and sanitize regularly. Completely break down vegetable press every 4 hours and wash rinse and sanitize. Clean in place parts per equipment specs. * * Fly strips over dry food storage. Relocate fly strips to areas not over food storage or food preparation. Bakery: * Fly strips over food prep areas in bakery.Relocate fly strips to areas not over food storage or food preparation.
The department's words
CHSC 114259.1 Deli: * Observed multiple fruit flies in produce prep area centered around vegetable press. Ensure to clean and sanitize regularly. Completely break down vegetable press every 4 hours and wash rinse and sanitize. Clean in place parts per equipment specs. * * Fly strips over dry food storage. Relocate fly strips to areas not over food storage or food preparation. Bakery: * Fly strips over food prep areas in bakery.Relocate fly strips to areas not over food storage or food preparation.
Ready to eat dates on display for self service in produce open bay case. Need to provide sneeze guard protection or move to bulk area and place in bin with lid.
The department's words
CHSC 114060 Ready to eat dates on display for self service in produce open bay case. Need to provide sneeze guard protection or move to bulk area and place in bin with lid.
Observed produce being used that had not be rinsed. Bundled produce not being un-bundled prior to rinsing. Sprouts labeled rinse before use on sandwich make line for use without rinsing firs. Ensure all unwashed produce is rinsed before cutting, peeling, or serving. Ensure to unbundle produce prior to rinsing. Recommend facility identify which produce sources are coming in pre-washed from suppliers and which ones require rinsing before use. Discussed with PIC. Education provided. Un-rinsed produce removed from use to be rinsed. * Noted: Facility is serving wheat grass cut and used at time of order in fresh juice area. Discussed with PIC to obtain product information to determine if wheat grass is required to be rinsed prior to use.
The department's words
CHSC 113992 Observed produce being used that had not be rinsed. Bundled produce not being un-bundled prior to rinsing. Sprouts labeled rinse before use on sandwich make line for use without rinsing firs. Ensure all unwashed produce is rinsed before cutting, peeling, or serving. Ensure to unbundle produce prior to rinsing. Recommend facility identify which produce sources are coming in pre-washed from suppliers and which ones require rinsing before use. Discussed with PIC. Education provided. Un-rinsed produce removed from use to be rinsed. * Noted: Facility is serving wheat grass cut and used at time of order in fresh juice area. Discussed with PIC to obtain product information to determine if wheat grass is required to be rinsed prior to use.
Grease under front cooking area. Ensure to regularly clean and sanitize.
The department's words
CHSC 114115.c Grease under front cooking area. Ensure to regularly clean and sanitize.
Show 7 more
After testing hydrogen peroxide sanitizer solution 3 times concentration below required amount. During inspection PIC called for repair of sanitizer at which time the repair person determined the concentration was correct but the chemicals used to test concentration were expired giving false results. Ensure to regularly check expiration dates of chemicals used to test sanitizer concentration. *Ensure employees are knowledgeable in how to test concentration.
The department's words
CHSC 114099.3 After testing hydrogen peroxide sanitizer solution 3 times concentration below required amount. During inspection PIC called for repair of sanitizer at which time the repair person determined the concentration was correct but the chemicals used to test concentration were expired giving false results. Ensure to regularly check expiration dates of chemicals used to test sanitizer concentration. *Ensure employees are knowledgeable in how to test concentration.
Observed the following equipment needing to be discarded/replaced/repaired: * Broken seal on door of 2 door work top on cook line. Repair. * Loose broken metal bristles on pizza oven bristle brushes. Discarded. * Deep grooves and staining on cutting boards in deli, produce prep, and meat market. Replace. * Metal strainer with loose broken metal wire pieces. Discarded. * Metal strainer with metal mesh tied together with plastic wrap. Discarded. * Rusty knife sharpener in meat market. Discarded.
The department's words
CHSC 114130.1 Observed the following equipment needing to be discarded/replaced/repaired: * Broken seal on door of 2 door work top on cook line. Repair. * Loose broken metal bristles on pizza oven bristle brushes. Discarded. * Deep grooves and staining on cutting boards in deli, produce prep, and meat market. Replace. * Metal strainer with loose broken metal wire pieces. Discarded. * Metal strainer with metal mesh tied together with plastic wrap. Discarded. * Rusty knife sharpener in meat market. Discarded.
Observed in use utensils being stored in room temperature water (74 and 78F). Observed knives being stored in cracks between equipment. Observed tongs being stored on handle to oven. Observed knife with a taped handle. Ensure in use utensils are stored in one of 3 ways. On a clean dry surface and are washed, rinsed and sanitized every 4 hours, in hot water 135F or higher under a heat source, or in ice water at 41F or below. Discussed with PIC who will change utensil storage procedure.
The department's words
CHSC 114119 Observed in use utensils being stored in room temperature water (74 and 78F). Observed knives being stored in cracks between equipment. Observed tongs being stored on handle to oven. Observed knife with a taped handle. Ensure in use utensils are stored in one of 3 ways. On a clean dry surface and are washed, rinsed and sanitized every 4 hours, in hot water 135F or higher under a heat source, or in ice water at 41F or below. Discussed with PIC who will change utensil storage procedure.
Observed wiping cloths stored in employees aprons. Ensure to only store wiping cloths in sanitizer solution when not in use. Discussed with PIC.
The department's words
CHSC 114185.1 Observed wiping cloths stored in employees aprons. Ensure to only store wiping cloths in sanitizer solution when not in use. Discussed with PIC.
1. Observed paint chipping on wall over dry storage of food. Repair to prevent potential contamination. 2. Observed mold growing on wall behind 3 comp sink and dishwasher area. Treat, clean, and sanitize. *Recommend having hood serviced over the dishwasher to determine if it is properly working to remove steam/moisture.
The department's words
CHSC 114271 1. Observed paint chipping on wall over dry storage of food. Repair to prevent potential contamination. 2. Observed mold growing on wall behind 3 comp sink and dishwasher area. Treat, clean, and sanitize. *Recommend having hood serviced over the dishwasher to determine if it is properly working to remove steam/moisture.
Splash guard needed on left side of hand sink in front bakery area. Install 6 inch splash guard.
The department's words
CHSC 113953.1 Splash guard needed on left side of hand sink in front bakery area. Install 6 inch splash guard.
Hot water knob on food prep sink in bakery broken. Repair handle/faucet to provide hot water to food prep sink.
The department's words
CHSC 114190 Hot water knob on food prep sink in bakery broken. Repair handle/faucet to provide hot water to food prep sink.
EarlierMar 13, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierMar 10, 2016Routine inspectionYellow placard
19 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1. Observed several cooked potentially hazardous foods stored on work top counter out at room temperature by cook line: lentil mix 67F, crushed lentil 65F, leak puree 51F, grilled cabbage soup 70F, split pea 66F. 2. Observed following cold holding violations: deli display case: tuna salad 45F, chicken salad 48F. Observed several items in walk in cooler cooked shrimp 46F, pasta 48F, chicken stock 49F, chicken soup 48F, ect. Walk in cooler ambient air temp 48-49F. 3. Observed following cold holding violations in work top cooler on counter by grill cooked mushrooms 48F. 4. Observed the following hot holding violations: pizza display hot case: bbq chicken pizza 118F, cooked vegetable pizza 120F. In self service hot case for chicken roasters whole chickens at 112F, 120F, 116F, 113F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. 1. After discussion with PIC a shift change had just occurred and the current PIC's were not able to answer questions regarding how much time the PHF left out on counters were left out. All food items for number one discarded. Ensure to have adequate communication between PIC's during shift changes for PHF that are in process or preparation. 2/3. Ensure to regularly check cold holding temperatures of all cold hold equipment to ensure all equipment is cold holding 41F or below. After discussion with PIC refrigeration company was contacted regarding walk-in cooler temperatures. PIC was informed walk in cooler was in a defrost mode. Discussed with PIC to have defrost mode for walk-in scheduled for less busy times for food preparation (ie cooling). Walk-in cooler ambient air temperatures continued to rise above 55F. PIC had refrigeration company respond on site at which time it was determined to be a faulty sensor which was replaced. Walk-in cooler doors kept closed to allow for ambient temperatures to drop back to 41F or below. 4. Pizza hot case is a flat top open air self service hot hold unit. Due to the design of the hot hold unit and not being enclosed to keep ambient air of unit above 135F recommend facility use time as a control for serving pizzas with potentially hazardous ingredients. Time as a control allows for PHF to be left in the danger zone for no more than 4 hours. Pizza service starts at 11 with a shift change around 3pm. Recommend pizza is served from 11 to 3 in hot case and at the 3 pm shift change any pizza left in the case is discarded (four hour rule). Then start the time control procedure again for the next service period. PIC stated that the bottom shelf of the self service hot hold unit for grab and go chicken not functional so they were using just the top shelves. Unit is not functioning properly to hold chicken at 135F or higher. Chicken had only been in hot case for about an hour. Discontinue use of hot case until replaced or repaired. Chicken reheated to 165F in oven and then placed in alto sham to hot hold. Recommend facility implement written temperature logs to verify hot and cold holding temperatures several times through out the day.
The department's words
CHSC 113996 1. Observed several cooked potentially hazardous foods stored on work top counter out at room temperature by cook line: lentil mix 67F, crushed lentil 65F, leak puree 51F, grilled cabbage soup 70F, split pea 66F. 2. Observed following cold holding violations: deli display case: tuna salad 45F, chicken salad 48F. Observed several items in walk in cooler cooked shrimp 46F, pasta 48F, chicken stock 49F, chicken soup 48F, ect. Walk in cooler ambient air temp 48-49F. 3. Observed following cold holding violations in work top cooler on counter by grill cooked mushrooms 48F. 4. Observed the following hot holding violations: pizza display hot case: bbq chicken pizza 118F, cooked vegetable pizza 120F. In self service hot case for chicken roasters whole chickens at 112F, 120F, 116F, 113F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. 1. After discussion with PIC a shift change had just occurred and the current PIC's were not able to answer questions regarding how much time the PHF left out on counters were left out. All food items for number one discarded. Ensure to have adequate communication between PIC's during shift changes for PHF that are in process or preparation. 2/3. Ensure to regularly check cold holding temperatures of all cold hold equipment to ensure all equipment is cold holding 41F or below. After discussion with PIC refrigeration company was contacted regarding walk-in cooler temperatures. PIC was informed walk in cooler was in a defrost mode. Discussed with PIC to have defrost mode for walk-in scheduled for less busy times for food preparation (ie cooling). Walk-in cooler ambient air temperatures continued to rise above 55F. PIC had refrigeration company respond on site at which time it was determined to be a faulty sensor which was replaced. Walk-in cooler doors kept closed to allow for ambient temperatures to drop back to 41F or below. 4. Pizza hot case is a flat top open air self service hot hold unit. Due to the design of the hot hold unit and not being enclosed to keep ambient air of unit above 135F recommend facility use time as a control for serving pizzas with potentially hazardous ingredients. Time as a control allows for PHF to be left in the danger zone for no more than 4 hours. Pizza service starts at 11 with a shift change around 3pm. Recommend pizza is served from 11 to 3 in hot case and at the 3 pm shift change any pizza left in the case is discarded (four hour rule). Then start the time control procedure again for the next service period. PIC stated that the bottom shelf of the self service hot hold unit for grab and go chicken not functional so they were using just the top shelves. Unit is not functioning properly to hold chicken at 135F or higher. Chicken had only been in hot case for about an hour. Discontinue use of hot case until replaced or repaired. Chicken reheated to 165F in oven and then placed in alto sham to hot hold. Recommend facility implement written temperature logs to verify hot and cold holding temperatures several times through out the day.
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 the following cooling violations with no time temperature monitoring: in walk-in two 6 in full covered containers of cooked salmon 62F, two cooler 22 quart covered container minestrone soup 57F, 22 quart covered container turkey bean rice soup 66F, 22 quart covered container lentil soup 65F, 22 quart covered container beef stock 50F, 22 quart covered container pinto beans 67F, 22 quart covered container black beans 80F, 22 quart covered container cooked red onion paste 70F, 4 quart covered container pinto beans 50F, 4 quart covered container of black beans 54F, 22 quart covered container Persian stew 54F, cooked covered chick peas 50F 2 door Prep Cooler sushi station cooked covered brown sushi rice in 6 in deep pan 84F and 4 inch deep cooked covered brown sushi rice at 74F. (No HACCP on file for sushi rice). Cooked cooling potatoes out at room temperature on shelf next to rotisserie at 89F. *All foods marked with todays prep date. PIC stated they just had a shift change and was not able to give exact times for any of the cooling items. Ensure all potentially hazardous foods are properly cooled. Ensure PHF is cooled from 135F to 70F with in 2 hours and from 70F to 41F or below in the next four hours. Do not store cooling foods in deep covered containers until product has fully cooled to 41F verified with a thermometer. Facility currently has 4 ice wands, ample walk in cooler and speed racks, and a blast chiller for proper cooling procedures. Discussed with PIC to have a SOP written up for proper cooling procedures for individual menu items. Due to shift change and not being able to give specific time temperatures for in process cooling foods any PHF in process of cooling above 70F discarded. Rice discarded. All other items reduced to shallow pans, placed on speed racks, and placed in walk in cooler to finish cooling. *Ensure there is communication between PIC's during shift changes for any PHF that is process or preparation.
The department's words
CHSC 114002 Observed the following cooling violations with no time temperature monitoring: in walk-in two 6 in full covered containers of cooked salmon 62F, two cooler 22 quart covered container minestrone soup 57F, 22 quart covered container turkey bean rice soup 66F, 22 quart covered container lentil soup 65F, 22 quart covered container beef stock 50F, 22 quart covered container pinto beans 67F, 22 quart covered container black beans 80F, 22 quart covered container cooked red onion paste 70F, 4 quart covered container pinto beans 50F, 4 quart covered container of black beans 54F, 22 quart covered container Persian stew 54F, cooked covered chick peas 50F 2 door Prep Cooler sushi station cooked covered brown sushi rice in 6 in deep pan 84F and 4 inch deep cooked covered brown sushi rice at 74F. (No HACCP on file for sushi rice). Cooked cooling potatoes out at room temperature on shelf next to rotisserie at 89F. *All foods marked with todays prep date. PIC stated they just had a shift change and was not able to give exact times for any of the cooling items. Ensure all potentially hazardous foods are properly cooled. Ensure PHF is cooled from 135F to 70F with in 2 hours and from 70F to 41F or below in the next four hours. Do not store cooling foods in deep covered containers until product has fully cooled to 41F verified with a thermometer. Facility currently has 4 ice wands, ample walk in cooler and speed racks, and a blast chiller for proper cooling procedures. Discussed with PIC to have a SOP written up for proper cooling procedures for individual menu items. Due to shift change and not being able to give specific time temperatures for in process cooling foods any PHF in process of cooling above 70F discarded. Rice discarded. All other items reduced to shallow pans, placed on speed racks, and placed in walk in cooler to finish cooling. *Ensure there is communication between PIC's during shift changes for any PHF that is process or preparation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employees handle raw meats with gloved hands, take off gloves, and put new gloves on with out washing hands first then touch other surfaces and food contact surfaces. To ensure to prevent cross contamination ensure employees wash hands every time after discarding gloves from handling raw meats. Discussed with PIC and employees hands washed. Discussed with PIC to use utensils or plastic liners to handle raw meats as much as possible to prevent gloves from touching raw meats and having to change gloves and wash hands.
The department's words
CHSC 113953.3 Observed employees handle raw meats with gloved hands, take off gloves, and put new gloves on with out washing hands first then touch other surfaces and food contact surfaces. To ensure to prevent cross contamination ensure employees wash hands every time after discarding gloves from handling raw meats. Discussed with PIC and employees hands washed. Discussed with PIC to use utensils or plastic liners to handle raw meats as much as possible to prevent gloves from touching raw meats and having to change gloves and wash hands.
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 soft mozzarella cheese at 50F and several soft cheeses at 45-51F in open bay self service display cooler at cheese station. Air temperature of unit inconsistent. All PHF must be cold held at 41F or below. Discussed with PIC to only stack cheese one layer high and have unit serviced. Soft cheeses above 50F moved to functional cooler. Noted: discussed using time as a control for cheese samples. Once samples are removed from refrigeration, cheese samples can be held out of temperature offering for samples for 4 hours. After the four hours any cheese left over must be discarded.
The department's words
CHSC 113996 Observed soft mozzarella cheese at 50F and several soft cheeses at 45-51F in open bay self service display cooler at cheese station. Air temperature of unit inconsistent. All PHF must be cold held at 41F or below. Discussed with PIC to only stack cheese one layer high and have unit serviced. Soft cheeses above 50F moved to functional cooler. Noted: discussed using time as a control for cheese samples. Once samples are removed from refrigeration, cheese samples can be held out of temperature offering for samples for 4 hours. After the four hours any cheese left over must be discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
Facility uses hydrogen peroxide sanitizer solution that requires a test using a titration test kit to check concentration. Facility provided test kit but was unaware of how to use the test kit to check sanitizer concentration. Ensure employees are properly trained to use sanitizer test kit to verify correct sanitizer concentrations. Discussed with PIC.
The department's words
CHSC 113947 Facility uses hydrogen peroxide sanitizer solution that requires a test using a titration test kit to check concentration. Facility provided test kit but was unaware of how to use the test kit to check sanitizer concentration. Ensure employees are properly trained to use sanitizer test kit to verify correct sanitizer concentrations. Discussed with PIC.
1. Hand sink basin in dish pit area full of dirty rags and soap dispenser missing no soap provided. 2. Hand sink blocked with garbage can in kitchen. Front deli hand sink basin blocked with container. 3. Several hand sink mounted soap dispensers broken and pump style soap provided in place. Ensure all hand sinks are stocked with soap and paper towels and are accessible at all times to allow for proper hand washing. Hand sinks unblocked and soap provided. Replace missing broken mounted soap dispensers.
The department's words
CHSC 113953.2 1. Hand sink basin in dish pit area full of dirty rags and soap dispenser missing no soap provided. 2. Hand sink blocked with garbage can in kitchen. Front deli hand sink basin blocked with container. 3. Several hand sink mounted soap dispensers broken and pump style soap provided in place. Ensure all hand sinks are stocked with soap and paper towels and are accessible at all times to allow for proper hand washing. Hand sinks unblocked and soap provided. Replace missing broken mounted soap dispensers.
Observed sushi rice covered with wet cloth. Ensure not to use cloths to cover food to prevent potential contamination. Discussed with PIC. Rice discarded.
The department's words
CHSC 113967 Observed sushi rice covered with wet cloth. Ensure not to use cloths to cover food to prevent potential contamination. Discussed with PIC. Rice discarded.
Meat slicer in front deli area used through out the day with only a wiping down with sanitizer step. Ensure all in use equipment used through out the day that come in contact with PHF is completely broken down and washed, rinsed, and sanitized every 4 hours. Discussed with PIC.
The department's words
CHSC 114113 Meat slicer in front deli area used through out the day with only a wiping down with sanitizer step. Ensure all in use equipment used through out the day that come in contact with PHF is completely broken down and washed, rinsed, and sanitized every 4 hours. Discussed with PIC.
Observed cleaning chemicals stored over clean dishes in dish pit area. Ensure to store all chemicals below and away from food or food contact surfaces. Re-organize chemical storage to the bottom shelf.
The department's words
CHSC 114254.2 Observed cleaning chemicals stored over clean dishes in dish pit area. Ensure to store all chemicals below and away from food or food contact surfaces. Re-organize chemical storage to the bottom shelf.
Show 10 more
1. Kitchen has several carpet runners in kitchen area. Carpets are wet and dirty. Surfaces of equipment shall be durable, corrosion-resistant, nonabsorbent, and have smooth, easily cleanable surfaces. Remove carpets runners and replace with non absorbent and easily cleanable floor mats. 2. Observed bamboo sushi rice mixing bowl in use for mixing sushi. Bamboo is not sealed and is absorbent. Discontinue use. 3. Rice scoop stored inside rice warmer with handle in contact with the rice. Ensure to store all utensils with the handle not in contact with the food. Discussed with PIC. Ensure all in use utensils are stored in ice water at 41F or below, in hot held water at 135F or higher, or on a clean dry surface and are washed rinsed and sanitized every 4 hours.
The department's words
CHSC 114130.1 1. Kitchen has several carpet runners in kitchen area. Carpets are wet and dirty. Surfaces of equipment shall be durable, corrosion-resistant, nonabsorbent, and have smooth, easily cleanable surfaces. Remove carpets runners and replace with non absorbent and easily cleanable floor mats. 2. Observed bamboo sushi rice mixing bowl in use for mixing sushi. Bamboo is not sealed and is absorbent. Discontinue use. 3. Rice scoop stored inside rice warmer with handle in contact with the rice. Ensure to store all utensils with the handle not in contact with the food. Discussed with PIC. Ensure all in use utensils are stored in ice water at 41F or below, in hot held water at 135F or higher, or on a clean dry surface and are washed rinsed and sanitized every 4 hours.
Observed raw chicken stored over raw seafood in walk in cooler. Ensure to store raw meats by cooking temperature, lowest cooking temperature on top and highest cooking temperature on bottom shelf to prevent cross contamination. Discussed with PIC.
The department's words
CHSC 113986 Observed raw chicken stored over raw seafood in walk in cooler. Ensure to store raw meats by cooking temperature, lowest cooking temperature on top and highest cooking temperature on bottom shelf to prevent cross contamination. Discussed with PIC.
Cutting boards in meat market have cracks and deep grooves from cutting. They are no longer smooth and easily cleanable. Discussed with PIC to replace cutting boards.
The department's words
CHSC 114175 Cutting boards in meat market have cracks and deep grooves from cutting. They are no longer smooth and easily cleanable. Discussed with PIC to replace cutting boards.
Cheese samples on shelf for customer self service with no sneeze guard. Ensure to provide sneeze guard protection for all open samples to prevent possible contamination. Discussed with PIC samples removed from self service.
The department's words
CHSC 114060 Cheese samples on shelf for customer self service with no sneeze guard. Ensure to provide sneeze guard protection for all open samples to prevent possible contamination. Discussed with PIC samples removed from self service.
Observed rat droppings in back storage area of store along walls. Ensure to have pest control in place. Ensure to exclude pest entrance by vermin proofing doors and walls. Discussed with PIC.
The department's words
CHSC 114259.1 Observed rat droppings in back storage area of store along walls. Ensure to have pest control in place. Ensure to exclude pest entrance by vermin proofing doors and walls. Discussed with PIC.
Door sweep on rolling door by produce walk-in cracked and no longer excludes potential vermin. Replace door sweep. Discussed with PIC.
The department's words
CHSC 114259 Door sweep on rolling door by produce walk-in cracked and no longer excludes potential vermin. Replace door sweep. Discussed with PIC.
Observed raw whole shell eggs stored out at room temperature at 62F on shelf. When asked employees had no idea how long the eggs had been stored out of temperature. Ensure all PHF is cold held at 41F or below. Due to not being able to determine how long the eggs were stored in the danger zone appx. 160 eggs discarded.
The department's words
CHSC 113996 Observed raw whole shell eggs stored out at room temperature at 62F on shelf. When asked employees had no idea how long the eggs had been stored out of temperature. Ensure all PHF is cold held at 41F or below. Due to not being able to determine how long the eggs were stored in the danger zone appx. 160 eggs discarded.
Observed several employees through out facility storing open personal drinks over open food and food contact surfaces. Ensure to store personal drinks with lids in area that will not potentially contaminate food or food contact surfaces.
The department's words
CHSC 113977 Observed several employees through out facility storing open personal drinks over open food and food contact surfaces. Ensure to store personal drinks with lids in area that will not potentially contaminate food or food contact surfaces.
Ice scoop stored in contact with a utility hand held brush used for sweeping. To prevent cross contamination ensure to store ice scoop on clean dry surface. Discussed with PIC.
The department's words
CHSC 114119 Ice scoop stored in contact with a utility hand held brush used for sweeping. To prevent cross contamination ensure to store ice scoop on clean dry surface. Discussed with PIC.
Observed several employees through out facility storing open personal drinks over open food and food contact surfaces. Ensure to store personal drinks with lids in area that will not potentially contaminate food or food contact surfaces.
The department's words
CHSC 113977 Observed several employees through out facility storing open personal drinks over open food and food contact surfaces. Ensure to store personal drinks with lids in area that will not potentially contaminate food or food contact surfaces.
EarlierJun 17, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Birds and bird droppings observed around perimeter of store especially in dining areas. Increase cleaning frequency and begin a plan to exclude birds with use of sheeting, spikes, netting, etc.
The department's words
CHSC 114259.5 Birds and bird droppings observed around perimeter of store especially in dining areas. Increase cleaning frequency and begin a plan to exclude birds with use of sheeting, spikes, netting, etc.
Corrected during the inspection
EarlierApr 2, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Birds and bird droppings observed around perimeter of store especially in dining areas. Increase cleaning frequency and begin a plan to exclude birds with use of sheeting, spikes, netting, etc.
The department's words
CHSC 114259.5 Birds and bird droppings observed around perimeter of store especially in dining areas. Increase cleaning frequency and begin a plan to exclude birds with use of sheeting, spikes, netting, etc.
EarlierMar 31, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Birds and bird droppings observed around perimeter of store especially in dining areas. Increase cleaning frequency and begin a plan to exclude birds with use of sheeting, spikes, netting, etc.
The department's words
CHSC 114259.5 Birds and bird droppings observed around perimeter of store especially in dining areas. Increase cleaning frequency and begin a plan to exclude birds with use of sheeting, spikes, netting, etc.
EarlierFeb 26, 2015Follow-up inspectionNo Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Multiple utensils/knives stored in between equipment, please begin storing in a clean, sanitary location such as a knife holster.
The department's words
CHSC 114178 Multiple utensils/knives stored in between equipment, please begin storing in a clean, sanitary location such as a knife holster.
Sushi frig has pool of water on inner floor, clean up water and look into having the unit serviced.
The department's words
CHSC 114175 Sushi frig has pool of water on inner floor, clean up water and look into having the unit serviced.
EarlierFeb 25, 2015Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Reduce all temps below to 41 F or less: a. Sandwich prep frig foods 46-48 F. b. Foods in Vulcan frig 44 F, also replace gasket and clean handles. c. Taquitos (bean and cheese) out on counter at 70 F, food discarded. d. Gourmet cheese case possibly overfilled, some hot spots 51-53 F, cheeses over 50 F were discarded.
The department's words
CHSC 113996 Reduce all temps below to 41 F or less: a. Sandwich prep frig foods 46-48 F. b. Foods in Vulcan frig 44 F, also replace gasket and clean handles. c. Taquitos (bean and cheese) out on counter at 70 F, food discarded. d. Gourmet cheese case possibly overfilled, some hot spots 51-53 F, cheeses over 50 F were discarded.
Corrected during the inspection
Sushi frig has pool of water on inner floor, clean up water and look into having the unit serviced.
The department's words
CHSC 114175 Sushi frig has pool of water on inner floor, clean up water and look into having the unit serviced.
EarlierFeb 24, 2015Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Reduce all temps below to 41 F or less: a. Sandwich prep frig foods 46-48 F. b. Foods in Vulcan frig 44 F, also replace gasket and clean handles. c. Taquitos (bean and cheese) out on counter at 70 F, food discarded. d. Gourmet cheese case possibly overfilled, some hot spots 51-53 F, cheeses over 50 F were discarded.
The department's words
CHSC 113996 Reduce all temps below to 41 F or less: a. Sandwich prep frig foods 46-48 F. b. Foods in Vulcan frig 44 F, also replace gasket and clean handles. c. Taquitos (bean and cheese) out on counter at 70 F, food discarded. d. Gourmet cheese case possibly overfilled, some hot spots 51-53 F, cheeses over 50 F were discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Multiple utensils/knives stored in between equipment, please begin storing in a clean, sanitary location such as a knife holster.
The department's words
CHSC 114178 Multiple utensils/knives stored in between equipment, please begin storing in a clean, sanitary location such as a knife holster.
Corrected during the inspection
Sushi frig has pool of water on inner floor, clean up water and look into having the unit serviced.
The department's words
CHSC 114175 Sushi frig has pool of water on inner floor, clean up water and look into having the unit serviced.
EarlierFeb 23, 2015Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Reduce all temps below to 41 F or less: a. Sandwich prep frig foods 46-48 F. b. Foods in Vulcan frig 44 F, also replace gasket and clean handles. c. Taquitos (bean and cheese) out on counter at 70 F, food discarded. d. Gourmet cheese case possibly overfilled, some hot spots 51-53 F, cheeses over 50 F were discarded.
The department's words
CHSC 113996 Reduce all temps below to 41 F or less: a. Sandwich prep frig foods 46-48 F. b. Foods in Vulcan frig 44 F, also replace gasket and clean handles. c. Taquitos (bean and cheese) out on counter at 70 F, food discarded. d. Gourmet cheese case possibly overfilled, some hot spots 51-53 F, cheeses over 50 F were discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Multiple utensils/knives stored in between equipment, please begin storing in a clean, sanitary location such as a knife holster.
The department's words
CHSC 114178 Multiple utensils/knives stored in between equipment, please begin storing in a clean, sanitary location such as a knife holster.
Sushi frig has pool of water on inner floor, clean up water and look into having the unit serviced.
The department's words
CHSC 114175 Sushi frig has pool of water on inner floor, clean up water and look into having the unit serviced.
EarlierMay 1, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Update certified food manager status within 60 days - email copy to me.
The department's words
CHSC 113947.1 Update certified food manager status within 60 days - email copy to me.
a. Sandwich prep frig food temps at 43 deg. F, reduce to 41 or less. b. Sushi frig food temps 45 deg. F, reduce to 41 or less. c. Gourmet cheese display case food temps 38-47 deg. F, reduce temps overall, less stacking of cheeses. d. Cooked vegetables in self-serve deli area at 133 deg. F, increase to 135 deg. F or higher.
The department's words
CHSC 113996 a. Sandwich prep frig food temps at 43 deg. F, reduce to 41 or less. b. Sushi frig food temps 45 deg. F, reduce to 41 or less. c. Gourmet cheese display case food temps 38-47 deg. F, reduce temps overall, less stacking of cheeses. d. Cooked vegetables in self-serve deli area at 133 deg. F, increase to 135 deg. F or higher.
Clean ducts/baffles in exhaust hood above Baker's Pride oven.
The department's words
CHSC 114115.c Clean ducts/baffles in exhaust hood above Baker's Pride oven.
Remove broken strip of plastic on 3-door True prep frig across from pizza.
The department's words
CHSC 114175 Remove broken strip of plastic on 3-door True prep frig across from pizza.
Main cold display case in deli needs a display thermometer.
The department's words
CHSC 114157 Main cold display case in deli needs a display thermometer.
Show 1 more
Re-install holster for beverage ice scoop, handle observed in ice.
The department's words
CHSC 114119 Re-install holster for beverage ice scoop, handle observed in ice.
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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Search the county's inspection lookup for the name or license number L10024.
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.