At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jan 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Good Earth Natural Foods?
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 114000 CHSC 114000How 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 · 22 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 9, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114000
The department's words
Code CHSC 114000
Corrected during the inspection
EarlierJan 8, 2026Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114000
The department's words
Code CHSC 114000
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 5, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed two deep metal hotel pans with chicken cooked yesterday at 44 degrees F and 47 degrees F in the walk-in refrigerator. No cooling logs. Chicken voluntarily discarded.
The department's words
CHSC 114002 Observed two deep metal hotel pans with chicken cooked yesterday at 44 degrees F and 47 degrees F in the walk-in refrigerator. No cooling logs. Chicken voluntarily discarded.
Corrected during the inspection
Deli kitchen: Inadequate sanitizer at the three-compartment sink in scullery: Oxonia Active: 8 drops X 162ppm/drop + 1,296 ppm Meat Department: 3-compartment sink: sanitizer: 19 drops x 162 ppm/drop + 3,078 ppm Bakery: Sanitizer at three-compartment sink greater than 18 drops, hence greater than 2,800 ppm. Provide 2,000- 2,800 ppm ppm Oxonia Active.
The department's words
CHSC 114099.6 Deli kitchen: Inadequate sanitizer at the three-compartment sink in scullery: Oxonia Active: 8 drops X 162ppm/drop + 1,296 ppm Meat Department: 3-compartment sink: sanitizer: 19 drops x 162 ppm/drop + 3,078 ppm Bakery: Sanitizer at three-compartment sink greater than 18 drops, hence greater than 2,800 ppm. Provide 2,000- 2,800 ppm ppm Oxonia Active.
Corrected during the inspection
Men's restroom: left hand wash sink: no water came out. Right hand wash sink: 75 degrees F. Women's restroom: left handwash sink: 98 degrees F right hand wash sink: 96 degrees F.
The department's words
CHSC 113953.c Men's restroom: left hand wash sink: no water came out. Right hand wash sink: 75 degrees F. Women's restroom: left handwash sink: 98 degrees F right hand wash sink: 96 degrees F.
Corrected during the inspection
EarlierJan 4, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two deep metal hotel pans with chicken cooked yesterday at 44 degrees F and 47 degrees F in the walk-in refrigerator. No cooling logs. Chicken voluntarily discarded.
The department's words
CHSC 114002 Observed two deep metal hotel pans with chicken cooked yesterday at 44 degrees F and 47 degrees F in the walk-in refrigerator. No cooling logs. Chicken voluntarily discarded.
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 kitchen: Inadequate sanitizer at the three-compartment sink in scullery: Oxonia Active: 8 drops X 162ppm/drop + 1,296 ppm Meat Department: 3-compartment sink: sanitizer: 19 drops x 162 ppm/drop + 3,078 ppm Bakery: Sanitizer at three-compartment sink greater than 18 drops, hence greater than 2,800 ppm. Provide 2,000- 2,800 ppm ppm Oxonia Active.
The department's words
CHSC 114099.6 Deli kitchen: Inadequate sanitizer at the three-compartment sink in scullery: Oxonia Active: 8 drops X 162ppm/drop + 1,296 ppm Meat Department: 3-compartment sink: sanitizer: 19 drops x 162 ppm/drop + 3,078 ppm Bakery: Sanitizer at three-compartment sink greater than 18 drops, hence greater than 2,800 ppm. Provide 2,000- 2,800 ppm ppm Oxonia Active.
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
Men's restroom: left hand wash sink: no water came out. Right hand wash sink: 75 degrees F. Women's restroom: left handwash sink: 98 degrees F right hand wash sink: 96 degrees F.
The department's words
CHSC 113953.c Men's restroom: left hand wash sink: no water came out. Right hand wash sink: 75 degrees F. Women's restroom: left handwash sink: 98 degrees F right hand wash sink: 96 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 7, 2021Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Online shopping area: Chicken in Cresco hot holding unit observed at 101 degrees F was voluntarily discarded. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Increase temperature of unit from '9' to '10' on dial. If this doesn't maintain at or above 135 degrees F, repair unit immediately. Don't store any potentially hazardous foods in this unit until it is capable of maintaining p.h.f. at or above 135 degrees F. Kitchen Area: Black beans in hot holding unit observed at 119 -121 degrees F. Black beans voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Online shopping area: Chicken in Cresco hot holding unit observed at 101 degrees F was voluntarily discarded. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Increase temperature of unit from '9' to '10' on dial. If this doesn't maintain at or above 135 degrees F, repair unit immediately. Don't store any potentially hazardous foods in this unit until it is capable of maintaining p.h.f. at or above 135 degrees F. Kitchen Area: Black beans in hot holding unit observed at 119 -121 degrees F. Black beans voluntarily discarded - see VCD sheet.
Corrected during the inspection
Rotisserie chicken with green mark on bag observed in retail hot holding unit at 119 degrees F at 3:10 p.m... Per Good Earth's written time control chicken policy, chicken with green mark is to be removed from holding unit at 3:10 p.m.. Four hour time period exceeded. Per written time control document, CAL CODE 114000, (2) chicken isn't in compliance. Chicken shall be discarded if not sold after four hours from being removed from temperature control. Observed rotisserie in bags marked with red marker sitting on stainless steel table. Internal temperature of one of these chickens observed at 102 degrees F. Chicken was being cooled to be shredded at a later time for chicken noodle soup. Per time control log, chicken bags marked with red marker are to be removed from the retail warmer at at 2:00 p.m.. At the end of the four hour timeframe rotisserie chicken that hasn't been sold in the retail hot holding unit shall be discarded. The best management practice is to repair/replace the hot holding unit so chicken is held at or above 135 degrees F.
The department's words
CHSC 114000 Rotisserie chicken with green mark on bag observed in retail hot holding unit at 119 degrees F at 3:10 p.m... Per Good Earth's written time control chicken policy, chicken with green mark is to be removed from holding unit at 3:10 p.m.. Four hour time period exceeded. Per written time control document, CAL CODE 114000, (2) chicken isn't in compliance. Chicken shall be discarded if not sold after four hours from being removed from temperature control. Observed rotisserie in bags marked with red marker sitting on stainless steel table. Internal temperature of one of these chickens observed at 102 degrees F. Chicken was being cooled to be shredded at a later time for chicken noodle soup. Per time control log, chicken bags marked with red marker are to be removed from the retail warmer at at 2:00 p.m.. At the end of the four hour timeframe rotisserie chicken that hasn't been sold in the retail hot holding unit shall be discarded. The best management practice is to repair/replace the hot holding unit so chicken is held at or above 135 degrees F.
Corrected during the inspection
Observed 4 medium sized plastic containers with chicken noodle soup with lids tightly sealed on containers. Chicken noodle soup observed at 53 - 54 degrees F in two containers, and 48 degrees F in a third container. Chicken soup was cooked today and placed in the blast chiller. Per blast chiller log, chicken noodle soup was 135 degrees F at 8:00 a.m., 62 degrees F at 10:00 a.m., and 36 degrees F at 12:15 p.m.. Ensure accurate temperatures are logged onto the blast chiller cooling log. Ensure that an accurate probe thermometer is used to check temperatures. Discussed checking towards the center of the food, not the surface, with the store manager and kitchen manager. Chicken noodle soup was moved out of the walk-in refrigerator and was going to be placed in shallow containers, and placed back in the blast chiller. Rechecked chicken noodle soup at end of the inspection, and it was observed below 41 degrees F in the walk-in refrigerator. Observed parmigiana chicken in walk-in refrigerator at 67 - 72 degrees F at 2:20 p.m. in covered plastic container. Observed chicken tenders at 50 degrees F in covered plastic container in walk-in refrigerator. Both types of chicken finished cooking at 12:00 p.m.. today. Don't cover potentially hazardous foods that haven't completely cooled. Rechecked chicken parmigiana and chicken tenders at end of the inspection and both were below 41 degrees F.
The department's words
CHSC 114002 Observed 4 medium sized plastic containers with chicken noodle soup with lids tightly sealed on containers. Chicken noodle soup observed at 53 - 54 degrees F in two containers, and 48 degrees F in a third container. Chicken soup was cooked today and placed in the blast chiller. Per blast chiller log, chicken noodle soup was 135 degrees F at 8:00 a.m., 62 degrees F at 10:00 a.m., and 36 degrees F at 12:15 p.m.. Ensure accurate temperatures are logged onto the blast chiller cooling log. Ensure that an accurate probe thermometer is used to check temperatures. Discussed checking towards the center of the food, not the surface, with the store manager and kitchen manager. Chicken noodle soup was moved out of the walk-in refrigerator and was going to be placed in shallow containers, and placed back in the blast chiller. Rechecked chicken noodle soup at end of the inspection, and it was observed below 41 degrees F in the walk-in refrigerator. Observed parmigiana chicken in walk-in refrigerator at 67 - 72 degrees F at 2:20 p.m. in covered plastic container. Observed chicken tenders at 50 degrees F in covered plastic container in walk-in refrigerator. Both types of chicken finished cooking at 12:00 p.m.. today. Don't cover potentially hazardous foods that haven't completely cooled. Rechecked chicken parmigiana and chicken tenders at end of the inspection and both were below 41 degrees F.
Corrected during the inspection
Meat/Seafood Department: Sanitizer in three-compartment sink not within required range of 2, 000 - 2,800 ppm Oxonia Active. Sanitizer level 167 ppm or less. Sanitizer was drained and refilled. Retested the sanitizer level later in the inspection and it was 2,430 ppm - within required range.
The department's words
CHSC 114099.6 Meat/Seafood Department: Sanitizer in three-compartment sink not within required range of 2, 000 - 2,800 ppm Oxonia Active. Sanitizer level 167 ppm or less. Sanitizer was drained and refilled. Retested the sanitizer level later in the inspection and it was 2,430 ppm - within required range.
Corrected during the inspection
Downstairs men's restroom: Left hand wash sink reached 67 degrees F. Provide a minimum of 100 degrees F. Upstairs women's restroom: Water at hand wash sink observed at 83 degrees F. Provide a minimum of 100 degrees F. Kitchen Area: Hand wash sink near rotisserie oven reached a maximum of 85 degrees F. Provide a minimum of 100 degrees.
The department's words
CHSC 113953.c Downstairs men's restroom: Left hand wash sink reached 67 degrees F. Provide a minimum of 100 degrees F. Upstairs women's restroom: Water at hand wash sink observed at 83 degrees F. Provide a minimum of 100 degrees F. Kitchen Area: Hand wash sink near rotisserie oven reached a maximum of 85 degrees F. Provide a minimum of 100 degrees.
Corrected during the inspection
Show 1 more
Produce Room: Produce sink: left faucet checked and no hot water came out. Provide a minimum of 120 degrees F water.
The department's words
CHSC 114192 Produce Room: Produce sink: left faucet checked and no hot water came out. Provide a minimum of 120 degrees F water.
Corrected during the inspection
EarlierMay 4, 2021Routine inspectionYellow placard
6 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Online shopping area: Chicken in Cresco hot holding unit observed at 101 degrees F was voluntarily discarded. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Increase temperature of unit from '9' to '10' on dial. If this doesn't maintain at or above 135 degrees F, repair unit immediately. Don't store any potentially hazardous foods in this unit until it is capable of maintaining p.h.f. at or above 135 degrees F. Kitchen Area: Black beans in hot holding unit observed at 119 -121 degrees F. Black beans voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Online shopping area: Chicken in Cresco hot holding unit observed at 101 degrees F was voluntarily discarded. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Increase temperature of unit from '9' to '10' on dial. If this doesn't maintain at or above 135 degrees F, repair unit immediately. Don't store any potentially hazardous foods in this unit until it is capable of maintaining p.h.f. at or above 135 degrees F. Kitchen Area: Black beans in hot holding unit observed at 119 -121 degrees F. Black beans voluntarily discarded - see VCD sheet.
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
Rotisserie chicken with green mark on bag observed in retail hot holding unit at 119 degrees F at 3:10 p.m... Per Good Earth's written time control chicken policy, chicken with green mark is to be removed from holding unit at 3:10 p.m.. Four hour time period exceeded. Per written time control document, CAL CODE 114000, (2) chicken isn't in compliance. Chicken shall be discarded if not sold after four hours from being removed from temperature control. Observed rotisserie in bags marked with red marker sitting on stainless steel table. Internal temperature of one of these chickens observed at 102 degrees F. Chicken was being cooled to be shredded at a later time for chicken noodle soup. Per time control log, chicken bags marked with red marker are to be removed from the retail warmer at at 2:00 p.m.. At the end of the four hour timeframe rotisserie chicken that hasn't been sold in the retail hot holding unit shall be discarded. The best management practice is to repair/replace the hot holding unit so chicken is held at or above 135 degrees F.
The department's words
CHSC 114000 Rotisserie chicken with green mark on bag observed in retail hot holding unit at 119 degrees F at 3:10 p.m... Per Good Earth's written time control chicken policy, chicken with green mark is to be removed from holding unit at 3:10 p.m.. Four hour time period exceeded. Per written time control document, CAL CODE 114000, (2) chicken isn't in compliance. Chicken shall be discarded if not sold after four hours from being removed from temperature control. Observed rotisserie in bags marked with red marker sitting on stainless steel table. Internal temperature of one of these chickens observed at 102 degrees F. Chicken was being cooled to be shredded at a later time for chicken noodle soup. Per time control log, chicken bags marked with red marker are to be removed from the retail warmer at at 2:00 p.m.. At the end of the four hour timeframe rotisserie chicken that hasn't been sold in the retail hot holding unit shall be discarded. The best management practice is to repair/replace the hot holding unit so chicken is held at or above 135 degrees F.
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 4 medium sized plastic containers with chicken noodle soup with lids tightly sealed on containers. Chicken noodle soup observed at 53 - 54 degrees F in two containers, and 48 degrees F in a third container. Chicken soup was cooked today and placed in the blast chiller. Per blast chiller log, chicken noodle soup was 135 degrees F at 8:00 a.m., 62 degrees F at 10:00 a.m., and 36 degrees F at 12:15 p.m.. Ensure accurate temperatures are logged onto the blast chiller cooling log. Ensure that an accurate probe thermometer is used to check temperatures. Discussed checking towards the center of the food, not the surface, with the store manager and kitchen manager. Chicken noodle soup was moved out of the walk-in refrigerator and was going to be placed in shallow containers, and placed back in the blast chiller. Rechecked chicken noodle soup at end of the inspection, and it was observed below 41 degrees F in the walk-in refrigerator. Observed parmigiana chicken in walk-in refrigerator at 67 - 72 degrees F at 2:20 p.m. in covered plastic container. Observed chicken tenders at 50 degrees F in covered plastic container in walk-in refrigerator. Both types of chicken finished cooking at 12:00 p.m.. today. Don't cover potentially hazardous foods that haven't completely cooled. Rechecked chicken parmigiana and chicken tenders at end of the inspection and both were below 41 degrees F.
The department's words
CHSC 114002 Observed 4 medium sized plastic containers with chicken noodle soup with lids tightly sealed on containers. Chicken noodle soup observed at 53 - 54 degrees F in two containers, and 48 degrees F in a third container. Chicken soup was cooked today and placed in the blast chiller. Per blast chiller log, chicken noodle soup was 135 degrees F at 8:00 a.m., 62 degrees F at 10:00 a.m., and 36 degrees F at 12:15 p.m.. Ensure accurate temperatures are logged onto the blast chiller cooling log. Ensure that an accurate probe thermometer is used to check temperatures. Discussed checking towards the center of the food, not the surface, with the store manager and kitchen manager. Chicken noodle soup was moved out of the walk-in refrigerator and was going to be placed in shallow containers, and placed back in the blast chiller. Rechecked chicken noodle soup at end of the inspection, and it was observed below 41 degrees F in the walk-in refrigerator. Observed parmigiana chicken in walk-in refrigerator at 67 - 72 degrees F at 2:20 p.m. in covered plastic container. Observed chicken tenders at 50 degrees F in covered plastic container in walk-in refrigerator. Both types of chicken finished cooking at 12:00 p.m.. today. Don't cover potentially hazardous foods that haven't completely cooled. Rechecked chicken parmigiana and chicken tenders at end of the inspection and both were below 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Meat/Seafood Department: Sanitizer in three-compartment sink not within required range of 2, 000 - 2,800 ppm Oxonia Active. Sanitizer level 167 ppm or less. Sanitizer was drained and refilled. Retested the sanitizer level later in the inspection and it was 2,430 ppm - within required range.
The department's words
CHSC 114099.6 Meat/Seafood Department: Sanitizer in three-compartment sink not within required range of 2, 000 - 2,800 ppm Oxonia Active. Sanitizer level 167 ppm or less. Sanitizer was drained and refilled. Retested the sanitizer level later in the inspection and it was 2,430 ppm - within required range.
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
Downstairs men's restroom: Left hand wash sink reached 67 degrees F. Provide a minimum of 100 degrees F. Upstairs women's restroom: Water at hand wash sink observed at 83 degrees F. Provide a minimum of 100 degrees F. Kitchen Area: Hand wash sink near rotisserie oven reached a maximum of 85 degrees F. Provide a minimum of 100 degrees.
The department's words
CHSC 113953.c Downstairs men's restroom: Left hand wash sink reached 67 degrees F. Provide a minimum of 100 degrees F. Upstairs women's restroom: Water at hand wash sink observed at 83 degrees F. Provide a minimum of 100 degrees F. Kitchen Area: Hand wash sink near rotisserie oven reached a maximum of 85 degrees F. Provide a minimum of 100 degrees.
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
Produce Room: Produce sink: left faucet checked and no hot water came out. Provide a minimum of 120 degrees F water.
The department's words
CHSC 114192 Produce Room: Produce sink: left faucet checked and no hot water came out. Provide a minimum of 120 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 10, 2020Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
9/10/20: Bakery: bakery display case refrigerator: cheesecake and key lime pie both 48 degrees F. Food Service/Deli: sandwich maketable refrigerator: potentially hazardous foods ranged from 36 - 39 degrees F - within compliance.
The department's words
CHSC 113996 9/10/20: Bakery: bakery display case refrigerator: cheesecake and key lime pie both 48 degrees F. Food Service/Deli: sandwich maketable refrigerator: potentially hazardous foods ranged from 36 - 39 degrees F - within compliance.
9/10/20: Men's customer restroom: hand wash sink on left: 89 degrees F. Maintain sensor hand wash sink from 100 - 108 degrees F. Classroom/online order room: Hand wash sink reached 100 degrees F - in complainace.
The department's words
CHSC 114192 9/10/20: Men's customer restroom: hand wash sink on left: 89 degrees F. Maintain sensor hand wash sink from 100 - 108 degrees F. Classroom/online order room: Hand wash sink reached 100 degrees F - in complainace.
9/8/20: bakery: Three -compartment sink: Oxonia active sanitizer concentration 18 drops sodium thiosulfate - exceeds the maximum range of 2,800 ppm. Range is 2,000 - 2,800 ppm. 18 drops = 2,916 ppm.
The department's words
CHSC 114099.2 9/8/20: bakery: Three -compartment sink: Oxonia active sanitizer concentration 18 drops sodium thiosulfate - exceeds the maximum range of 2,800 ppm. Range is 2,000 - 2,800 ppm. 18 drops = 2,916 ppm.
EarlierSep 8, 2020Follow-up inspectionGreen placard
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
9/8/20: Bakery: bakery display case refrigerator: lemon cheesecake: 46 degrees F, pecan cheesecake: 49 degrees F, key lime pie: 46 degrees F. Minor violation. Food Service/Deli: sandwich maketable refrigerator: potentially hazardous foods ranged from 43 - 54 degrees F. Chicken (54 degrees F), and turkey (51 degrees F), cheddar cheese (46 degrees F), roast beef (43 degrees F). Repair refrigerator so it maintainsnall potentially hazardous foods at or below 41 degrees F. Chicken and turkey voluntarily discarded. Major violation.
The department's words
CHSC 113996 9/8/20: Bakery: bakery display case refrigerator: lemon cheesecake: 46 degrees F, pecan cheesecake: 49 degrees F, key lime pie: 46 degrees F. Minor violation. Food Service/Deli: sandwich maketable refrigerator: potentially hazardous foods ranged from 43 - 54 degrees F. Chicken (54 degrees F), and turkey (51 degrees F), cheddar cheese (46 degrees F), roast beef (43 degrees F). Repair refrigerator so it maintainsnall potentially hazardous foods at or below 41 degrees F. Chicken and turkey voluntarily discarded. Major violation.
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
9/8/20: bakery: Three -compartment sink: Oxonia active sanitizer concentration 18 drops sodium thiosulfate - exceeds the maximum range of 2,800 ppm. Range is 2,000 - 2,800 ppm. 18 drops = 2,916 ppm.
The department's words
CHSC 114099.2 9/8/20: bakery: Three -compartment sink: Oxonia active sanitizer concentration 18 drops sodium thiosulfate - exceeds the maximum range of 2,800 ppm. Range is 2,000 - 2,800 ppm. 18 drops = 2,916 ppm.
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 one fly. eliminate flies by safe. legal effective means.
The department's words
CHSC 114259.1 Observed one fly. eliminate flies by safe. legal effective means.
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)
9/8/20: Men's customer restroom: hand wash sink on left: 90 degrees F. Maintain sensor hand wash sink from 100 - 108 degrees F. Classroom/online order room: Hand wash sink reached a maximum of 97 degrees F and quickly started dropping down. Water shall be maintained at 100-108 degrees F.
The department's words
CHSC 114192 9/8/20: Men's customer restroom: hand wash sink on left: 90 degrees F. Maintain sensor hand wash sink from 100 - 108 degrees F. Classroom/online order room: Hand wash sink reached a maximum of 97 degrees F and quickly started dropping down. Water shall be maintained at 100-108 degrees F.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Corrected during the inspection
EarlierSep 8, 2020Follow-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.
EarlierSep 2, 2020Routine inspectionViolation(s) Found
The data does not list this inspection's violations.
EarlierAug 31, 2020Routine inspectionYellow placard
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Bakery: Cheesecake on top shelf of bakery display case measured 48 degrees F. Cheesecake finished baking at 10:00 a.m. today, per food handler. Cheesecake temperature taken at 3:00 p.m.. Approximately one hour left to reach 41 degrees F. Best to cool potentially hazardous foods in walk-in refrigerator, not glass display case refrigerator. Food Service Area/Deli: Middle two sections of hot holding unit are not maintaining potentially hazardous foods at or above 135 degrees F. potentially hazardous foods in two middle sections ranged from 108- 119 degrees F. Black beans: 119 degrees f, pinto bean: 113 degrees F, ground beef: 110 degrees F, chicken: 109 degrees F, refried beans: 108 degrees F. Increase temperature for middle sections and/or repair. All potentially hazardous foods below 135 degrees F were reheated above 165 degrees F. Sandwich maketable refrigerator: jack cheese: 48 degrees F, turkey: 50 degrees F, chicken: 46 degrees F, cheddar cheese: 51 degrees F. Turkey and cheddar cheese voluntarily discarded. Place smaller portions in insert pans. Noodles on ice bath: 48-55 degrees F. More ice needed. Udon noodles discarded.
The department's words
CHSC 113996 Bakery: Cheesecake on top shelf of bakery display case measured 48 degrees F. Cheesecake finished baking at 10:00 a.m. today, per food handler. Cheesecake temperature taken at 3:00 p.m.. Approximately one hour left to reach 41 degrees F. Best to cool potentially hazardous foods in walk-in refrigerator, not glass display case refrigerator. Food Service Area/Deli: Middle two sections of hot holding unit are not maintaining potentially hazardous foods at or above 135 degrees F. potentially hazardous foods in two middle sections ranged from 108- 119 degrees F. Black beans: 119 degrees f, pinto bean: 113 degrees F, ground beef: 110 degrees F, chicken: 109 degrees F, refried beans: 108 degrees F. Increase temperature for middle sections and/or repair. All potentially hazardous foods below 135 degrees F were reheated above 165 degrees F. Sandwich maketable refrigerator: jack cheese: 48 degrees F, turkey: 50 degrees F, chicken: 46 degrees F, cheddar cheese: 51 degrees F. Turkey and cheddar cheese voluntarily discarded. Place smaller portions in insert pans. Noodles on ice bath: 48-55 degrees F. More ice needed. Udon noodles discarded.
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
Downstairs men's restroom hand wash sinks measured 80 degrees F and 90 degrees F. Hand wash sink shall reach a minimum of 100F and a maximum of 108F. Hot water in upstairs men's room registered 90 degrees F.
The department's words
CHSC 114192 Downstairs men's restroom hand wash sinks measured 80 degrees F and 90 degrees F. Hand wash sink shall reach a minimum of 100F and a maximum of 108F. Hot water in upstairs men's room registered 90 degrees F.
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
Tested sanitizer levels of three-compartment sinks in food service area/deli, meat department and the bakery. Findings are as follows: Food service/deli: three-compartment sink: 2,106 ppm Meat department three-compartment sink: 1,296 ppm Bakery three-compartment sink: 2,754 ppm On the oxonia active test kit cards the sanitizer concentration range is 2,000 - 2,800 ppm. The oxonia sanitizer in the meat department was below 2,000 ppm and the wiping cloth container in the beverage area was above 2,800 ppm. Per July 28, 2020, letter from consumer protection supervisor, [name], to Al Baylacq, Good Earth Natural Foods, there has been correspondence indicating that Good Earth intended to change the cleaning solutions every two hours. Upon reviewing the log in the bakery, there was no log for the 2 pm column, Per the aforementioned letter, if the sanitizer concentration isn't in compliance, Good Earth is required to discontinue use of Oxonia Active solution in the sanitizing buckets, and use chlorine or quaternary ammonium base sanitizer that can be easily tested with a sanitizer teat strip.
The department's words
CHSC 114099.2 Tested sanitizer levels of three-compartment sinks in food service area/deli, meat department and the bakery. Findings are as follows: Food service/deli: three-compartment sink: 2,106 ppm Meat department three-compartment sink: 1,296 ppm Bakery three-compartment sink: 2,754 ppm On the oxonia active test kit cards the sanitizer concentration range is 2,000 - 2,800 ppm. The oxonia sanitizer in the meat department was below 2,000 ppm and the wiping cloth container in the beverage area was above 2,800 ppm. Per July 28, 2020, letter from consumer protection supervisor, [name], to Al Baylacq, Good Earth Natural Foods, there has been correspondence indicating that Good Earth intended to change the cleaning solutions every two hours. Upon reviewing the log in the bakery, there was no log for the 2 pm column, Per the aforementioned letter, if the sanitizer concentration isn't in compliance, Good Earth is required to discontinue use of Oxonia Active solution in the sanitizing buckets, and use chlorine or quaternary ammonium base sanitizer that can be easily tested with a sanitizer teat strip.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food service area/deli: wiping cloth in back deli area: 2,754 ppm wiping cloth in front deli area; 2,430 ppm wiping cloth container in meat dept.: 810 ppm bakery dept. wiping cloth container: 2,430 ppm wiping cloth container in beverage/espresso area: 3,402 ppm On the oxonia active test kit cards the sanitizer concentration range is 2,000 - 2,800 ppm. The oxonia sanitizer in the meat department was below 2,000 ppm and the wiping cloth container in the beverage area was above 2,800 ppm. Per July 28, 2020, letter from consumer protection supervisor, [name], to Al Baylacq, Good Earth Natural Foods, there has been correspondence indicating that Good Earth intended to change the cleaning solutions every two hours. Upon reviewing the log in the bakery, there was no log for the 2 pm column, Per the aforementioned letter, if the sanitizer concentration isn't in compliance, Good Earth is required to discontinue use of Oxonia Active solution in the sanitizing buckets, and use chlorine or quaternary ammonium base sanitizer that can be easily tested with a sanitizer test strip.
The department's words
CHSC 114185.1 Food service area/deli: wiping cloth in back deli area: 2,754 ppm wiping cloth in front deli area; 2,430 ppm wiping cloth container in meat dept.: 810 ppm bakery dept. wiping cloth container: 2,430 ppm wiping cloth container in beverage/espresso area: 3,402 ppm On the oxonia active test kit cards the sanitizer concentration range is 2,000 - 2,800 ppm. The oxonia sanitizer in the meat department was below 2,000 ppm and the wiping cloth container in the beverage area was above 2,800 ppm. Per July 28, 2020, letter from consumer protection supervisor, [name], to Al Baylacq, Good Earth Natural Foods, there has been correspondence indicating that Good Earth intended to change the cleaning solutions every two hours. Upon reviewing the log in the bakery, there was no log for the 2 pm column, Per the aforementioned letter, if the sanitizer concentration isn't in compliance, Good Earth is required to discontinue use of Oxonia Active solution in the sanitizing buckets, and use chlorine or quaternary ammonium base sanitizer that can be easily tested with a sanitizer test strip.
Observed a couple of fruit flies in the bakery. Eliminate flies by safe, legal effective means.
The department's words
CHSC 114259.1 Observed a couple of fruit flies in the bakery. Eliminate flies by safe, legal effective means.
Code CHSC 114039.4
The department's words
Code CHSC 114039.4
EarlierSep 12, 2019Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMay 2, 2019Follow-up inspectionYellow placard
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Garbanzo beans in walk-in refrigerator measured at 52F. Garbanzo beans were in rolling rack to restock salad bar later. Recommend small quantities of food to prepare for restocking rather than the entire rack of food sitting at an ambient temperature in kitchen. Numerous other hot and cold items were not at correct temperatures. 5.2.2019 violation not corrected. Brown rice in two-door refrigerator one pat at 42F and second pan at 44F.
The department's words
CHSC 113996 Garbanzo beans in walk-in refrigerator measured at 52F. Garbanzo beans were in rolling rack to restock salad bar later. Recommend small quantities of food to prepare for restocking rather than the entire rack of food sitting at an ambient temperature in kitchen. Numerous other hot and cold items were not at correct temperatures. 5.2.2019 violation not corrected. Brown rice in two-door refrigerator one pat at 42F and second pan at 44F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed mashed potatoes cooling in two hotel pans in walk-in refrigerator that finished cooking around noon. Unknown when potatoes entered the temperature danger zone (42F-134F). Mashed potatoes were checked at start of inspection (1:40 pm) and at end of inspection (16:50-17:00) were not cooling rapidly enough. Voluntarily discarded. 3.28.2019 Violation not corrected. Beef barley soup not cooling at a rapid enough rate. Soup reheated to 199F. Cool potentially hazardous foods from 135F to 70F within two hours and from 70F to 41F within four hours. Major violation.
The department's words
CHSC 114002.1 Observed mashed potatoes cooling in two hotel pans in walk-in refrigerator that finished cooking around noon. Unknown when potatoes entered the temperature danger zone (42F-134F). Mashed potatoes were checked at start of inspection (1:40 pm) and at end of inspection (16:50-17:00) were not cooling rapidly enough. Voluntarily discarded. 3.28.2019 Violation not corrected. Beef barley soup not cooling at a rapid enough rate. Soup reheated to 199F. Cool potentially hazardous foods from 135F to 70F within two hours and from 70F to 41F within four hours. Major violation.
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
Men's restroom right hand wash sink reach a maximum of 83F. Hand wash sink shall reach a minimum of 100F and a maximum of 108F. 5.2.2019 Major violation not corrected. Hot water in men's room registered at 100F.
The department's words
CHSC 114192 Men's restroom right hand wash sink reach a maximum of 83F. Hand wash sink shall reach a minimum of 100F and a maximum of 108F. 5.2.2019 Major violation not corrected. Hot water in men's room registered at 100F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed employee load utensils into dishwasher and then take out clean utensils from rack without first washing hands. Recommend having one person load and one person unload dishwasher. Not hand wash sink in ware washing room.
The department's words
CHSC 113953.3 Observed employee load utensils into dishwasher and then take out clean utensils from rack without first washing hands. Recommend having one person load and one person unload dishwasher. Not hand wash sink in ware washing room.
Corrected during the inspection
EarlierApr 15, 2019Follow-up inspectionGreen placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Garbanzo beans in walk-in refrigerator measured at 52F. Garbanzo beans were in rolling rack to restock salad bar later. Recommend small quantities of food to prepare for restocking rather than the entire rack of food sitting at an ambient temperature in kitchen. Numerous other hot and cold items were not at correct temperatures. 3.28.2019 violation not corrected. Brown rice in two-door refrigerator one pat at 42F and second pan at 44F. 4.15.2019 violation not corrected. Rotisserie chicken in hot holding unit is not holding chicken at or above 135F. External temperature ranged from 103F to 114F. Internal temperature on one chicken measure 114F. Chicken finished cooking at 12:00 noon. Chicken was reheated to 165F. Do not store any chicken in unit until it is repaired or replaced.
The department's words
CHSC 113996 Garbanzo beans in walk-in refrigerator measured at 52F. Garbanzo beans were in rolling rack to restock salad bar later. Recommend small quantities of food to prepare for restocking rather than the entire rack of food sitting at an ambient temperature in kitchen. Numerous other hot and cold items were not at correct temperatures. 3.28.2019 violation not corrected. Brown rice in two-door refrigerator one pat at 42F and second pan at 44F. 4.15.2019 violation not corrected. Rotisserie chicken in hot holding unit is not holding chicken at or above 135F. External temperature ranged from 103F to 114F. Internal temperature on one chicken measure 114F. Chicken finished cooking at 12:00 noon. Chicken was reheated to 165F. Do not store any chicken in unit until it is repaired or replaced.
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
Men's restroom right hand wash sink reach a maximum of 83F. Hand wash sink shall reach a minimum of 100F and a maximum of 108F. 5.2.2019 Major violation not corrected. Hot water in men's room registered at 100F.
The department's words
CHSC 114192 Men's restroom right hand wash sink reach a maximum of 83F. Hand wash sink shall reach a minimum of 100F and a maximum of 108F. 5.2.2019 Major violation not corrected. Hot water in men's room registered at 100F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed mashed potatoes cooling in two hotel pans in walk-in refrigerator that finished cooking around noon. Unknown when potatoes entered the temperature danger zone (42F-134F). Mashed potatoes were checked at start of inspection (1:40 pm) and at end of inspection (16:50-17:00) were not cooling rapidly enough. Voluntarily discarded. 3.28.2019 Violation not corrected. Beef barley soup not cooling at a rapid enough rate. Soup reheated to 199F. Cool potentially hazardous foods from 135F to 70F within two hours and from 70F to 41F within four hours. Major violation.
The department's words
CHSC 114002.1 Observed mashed potatoes cooling in two hotel pans in walk-in refrigerator that finished cooking around noon. Unknown when potatoes entered the temperature danger zone (42F-134F). Mashed potatoes were checked at start of inspection (1:40 pm) and at end of inspection (16:50-17:00) were not cooling rapidly enough. Voluntarily discarded. 3.28.2019 Violation not corrected. Beef barley soup not cooling at a rapid enough rate. Soup reheated to 199F. Cool potentially hazardous foods from 135F to 70F within two hours and from 70F to 41F within four hours. Major violation.
Corrected during the inspection
EarlierMar 26, 2019Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee load utensils into dishwasher and then take out clean utensils from rack without first washing hands. Recommend having one person load and one person unload dishwasher. Not hand wash sink in ware washing room.
The department's words
CHSC 113953.3 Observed employee load utensils into dishwasher and then take out clean utensils from rack without first washing hands. Recommend having one person load and one person unload dishwasher. Not hand wash sink in ware washing room.
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
Garbanzo beans in walk-in refrigerator measured at 52F. Garbanzo beans were in rolling rack to restock salad bar later. Recommend small quantities of food to prepare for restocking rather than the entire rack of food sitting at an ambient temperature in kitchen. Numerous other hot and cold items were not at correct temperatures.
The department's words
CHSC 113996 Garbanzo beans in walk-in refrigerator measured at 52F. Garbanzo beans were in rolling rack to restock salad bar later. Recommend small quantities of food to prepare for restocking rather than the entire rack of food sitting at an ambient temperature in kitchen. Numerous other hot and cold items were not at correct temperatures.
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 mashed potatoes cooling in two hotel pans in walk-in refrigerator that finished cooking around noon. Unknown when potatoes entered the temperature danger zone (42F-134F). Mashed potatoes were checked at start of inspection (1:40 pm) and at end of inspection (16:50-17:00) were not cooling rapidly enough. Voluntarily discarded.
The department's words
CHSC 114002.1 Observed mashed potatoes cooling in two hotel pans in walk-in refrigerator that finished cooking around noon. Unknown when potatoes entered the temperature danger zone (42F-134F). Mashed potatoes were checked at start of inspection (1:40 pm) and at end of inspection (16:50-17:00) were not cooling rapidly enough. Voluntarily discarded.
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
Men's restroom right hand wash sink reach a maximum of 83F. Hand wash sink shall reach a minimum of 100F and a maximum of 108F.
The department's words
CHSC 114192 Men's restroom right hand wash sink reach a maximum of 83F. Hand wash sink shall reach a minimum of 100F and a maximum of 108F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 8, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
All items held cold below must be reduced to 41 F or less, make repairs or adjustments: a. Bakery dairy product at 42 F b. Seafood open display case food at 46 F c. Pizza prep frig, some ingredients at 46 F d. Cold cuts and raw chicken case foods at 45 F Hot held foods need to be 135 F or higher in temp: a. Rotisserie chickens found to be 121-126 F, chickens discarded. Recheck after adjustment yielded 135 F.
The department's words
CHSC 113996 All items held cold below must be reduced to 41 F or less, make repairs or adjustments: a. Bakery dairy product at 42 F b. Seafood open display case food at 46 F c. Pizza prep frig, some ingredients at 46 F d. Cold cuts and raw chicken case foods at 45 F Hot held foods need to be 135 F or higher in temp: a. Rotisserie chickens found to be 121-126 F, chickens discarded. Recheck after adjustment yielded 135 F.
a. Dishwasher room and other sinks need old, soiled caulk removed and resealed. Main floor sink needs cleaning. Mold-like substance on dishwasher wall needs cleaning. b. Conduct light cleaning of dust from grates/ceiling in produce walk-in unit.
The department's words
CHSC 114115.c a. Dishwasher room and other sinks need old, soiled caulk removed and resealed. Main floor sink needs cleaning. Mold-like substance on dishwasher wall needs cleaning. b. Conduct light cleaning of dust from grates/ceiling in produce walk-in unit.
One Beverage air unit in kitchen (2-door) needs new gaskets.
The department's words
CHSC 114175 One Beverage air unit in kitchen (2-door) needs new gaskets.
Pizza cutter stored in between refrigerator and wall, relocate to a sanitary place.
The department's words
CHSC 114179 Pizza cutter stored in between refrigerator and wall, relocate to a sanitary place.
Some wiping cloths observed as hip towels and out on food prep counter. Please keep in a bucket of sanitizer at proper concentration level.
The department's words
CHSC 114185.1 Some wiping cloths observed as hip towels and out on food prep counter. Please keep in a bucket of sanitizer at proper concentration level.
EarlierApr 19, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Self-service hot bar: Pinto beans (126-127 degrees F) and black beans ( 117-127 degrees F) in self-service hot bar were observed in temperature danger zone and were voluntarily discarded -see voluntary condemnation and destruction sheet. Deli: Refrigerator with sliced meats and cheeses for sandwiches had several potentially hazardous foods in temperature danger zone. Meat and cheese were sliced around 7:00 a.m. Roast beef (54 degrees F), chicken (52-53 degrees F), tuna salad (50 degrees F), turkey (51-53 degrees F) pepper jack cheese (52 degrees F), jack cheese ( 48 degrees F), sliced tomatoes ( 49 degrees F), curried chicken salad ( 49 degrees F). Do not store potentially hazardous foods in top portion of this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Ricotta cheese (44 degrees F) and feta cheese (45 degrees F) in pizza prep refrigerator. Potentially hazardous foods in four drawer refrigerator to right of wok observed at 44 - 47 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Pizza area: Margherita pizza in hot holding case observed at 127 degrees Fahrenheit. This pizza was not marked on the temperature log. Food handler who made the pizza was not present when margherita pizza temperature was checked. Food handler did come back to the station and stated margherita pizza was made 20 minutes ago.This facility is using the hot holding unit in combination with time as a public health control measure. Submit written standard operating procedure (SOP) for how pizza will be stored after it finishes cooking. SOP shall include who will be responsible for checking temperatures of pizza, what is maximum time a pizza will be held in hot holding unit, and what happens to pizza that drops below 135 degrees Fahrenheit. 4/7/16: Rice and beans in hot bar above 135 degrees Fahrenheit today. Deli: Four drawer refrigerator to right of wok: tofu and shrimp both 44 degrees F. Sandwich prep refrigerator needs further repair, per Store Manager. No food on right half of top portion of unit. Cheddar cheese in bottom portion of sandwich prep refrigerator observed at 53 degrees F was voluntarily discarded. Roast beef (43 degrees F) and pepper jack cheese (44 degrees F) in bottom of prep refrigerator.Ventilation system adjacent to sandwich prep refrigerator and the refrigerator will both be adjusted. Pizza self-service case: one or more of shelves is not working. Repair immediately. Cheese pizza made at 1:37 p.m. measured 83 degrees F at 2:20 p.m. and spinach ricotta pizza made at 2:00 p.m. measured 104 degrees F at 2:25 p.m.. Facility is using time as a public health control measure in conjunction with hot holding pizza case. Pizzas logged on temperature log sheet. Cheese department retail refrigerator case: internal temperature of blue cheese: 43 degrees F and St. George ( 49 degrees F.) 4/14/16: Cheese department retail refrigerator case: Internal temperatures of cheeses measured today ranged from 45 - 49 degrees F. Pizza self-service case holding pizza above 135 degrees F. Sandwich prep refrigerator: Sliced tomatoes: 44 degrees F, turkey 43 degrees F, roast beef: 40 degrees F, and chicken: 37 degrees F. Bakery: Observed several flats of whole shell eggs sitting on table. Internal temperature of one of eggs was 69 degrees F. No one in bakery knew when eggs had been taken out of the refrigerator. Facilities Manager called Bakery Manager. Bakery Manager stated that the eggs were taken out of the refrigerator at 9:00 a.m. If using time only as a public health control measure, you must indicate the time that is four hours past the time when the food is removed from temperature control, and written procedures shall be maintained and made available to Marin County Environmental Health. Eggs or any other potentially hazardous food shall be cooked and served or discarded within four hours from the point in time the food is removed from temperature control. Whole shell eggs (186) were voluntarily discarded - see voluntary condemnation destruction sheet. 4/18/16: Sandwich prep refrigerator in deli: turkey measured 51-52 degrees F and chicken measured 51 degrees F. Unknown when turkey and chicken were sliced. Chicken salad in covered insert pan was 44 degrees F, sliced tomatoes were 44 degrees F, and sliced cheese was 48 degrees F. Air gap between insert pans is allowing for cold air to escape. Turkey and chicken were voluntarily discarded. Larger metal pans with turkey and chicken were swapped out with smaller pans that eliminated air gap. Monitor temperatures with probe thermometer as frequently as necessary to maintain potentially hazardous foods at or below 41 degrees F. 4/18/16: No whole shell eggs on tables today. Bakery employee stated that eggs are used to prepare bakery food within two hours of taking out of refrigerator. Maintain written record of eggs. Label eggs with date and discard time. 4/19/16: Deli sandwich prep refrigerator was covered with large plastic pans at time of inspection to see if cover would help with temperature control. Temperatures were better today. Temperatures ranges as follows: white cheddar cheese: 48 degrees F, jack cheese: 43 degrees F, sliced tomatoes: 37 degrees F, and chicken: 39 degrees F. Bakery: No eggs out of refrigeration. Standard operating procedure posted for using time only as a public health control measure for eggs.
The department's words
CHSC 113996 Self-service hot bar: Pinto beans (126-127 degrees F) and black beans ( 117-127 degrees F) in self-service hot bar were observed in temperature danger zone and were voluntarily discarded -see voluntary condemnation and destruction sheet. Deli: Refrigerator with sliced meats and cheeses for sandwiches had several potentially hazardous foods in temperature danger zone. Meat and cheese were sliced around 7:00 a.m. Roast beef (54 degrees F), chicken (52-53 degrees F), tuna salad (50 degrees F), turkey (51-53 degrees F) pepper jack cheese (52 degrees F), jack cheese ( 48 degrees F), sliced tomatoes ( 49 degrees F), curried chicken salad ( 49 degrees F). Do not store potentially hazardous foods in top portion of this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Ricotta cheese (44 degrees F) and feta cheese (45 degrees F) in pizza prep refrigerator. Potentially hazardous foods in four drawer refrigerator to right of wok observed at 44 - 47 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Pizza area: Margherita pizza in hot holding case observed at 127 degrees Fahrenheit. This pizza was not marked on the temperature log. Food handler who made the pizza was not present when margherita pizza temperature was checked. Food handler did come back to the station and stated margherita pizza was made 20 minutes ago.This facility is using the hot holding unit in combination with time as a public health control measure. Submit written standard operating procedure (SOP) for how pizza will be stored after it finishes cooking. SOP shall include who will be responsible for checking temperatures of pizza, what is maximum time a pizza will be held in hot holding unit, and what happens to pizza that drops below 135 degrees Fahrenheit. 4/7/16: Rice and beans in hot bar above 135 degrees Fahrenheit today. Deli: Four drawer refrigerator to right of wok: tofu and shrimp both 44 degrees F. Sandwich prep refrigerator needs further repair, per Store Manager. No food on right half of top portion of unit. Cheddar cheese in bottom portion of sandwich prep refrigerator observed at 53 degrees F was voluntarily discarded. Roast beef (43 degrees F) and pepper jack cheese (44 degrees F) in bottom of prep refrigerator.Ventilation system adjacent to sandwich prep refrigerator and the refrigerator will both be adjusted. Pizza self-service case: one or more of shelves is not working. Repair immediately. Cheese pizza made at 1:37 p.m. measured 83 degrees F at 2:20 p.m. and spinach ricotta pizza made at 2:00 p.m. measured 104 degrees F at 2:25 p.m.. Facility is using time as a public health control measure in conjunction with hot holding pizza case. Pizzas logged on temperature log sheet. Cheese department retail refrigerator case: internal temperature of blue cheese: 43 degrees F and St. George ( 49 degrees F.) 4/14/16: Cheese department retail refrigerator case: Internal temperatures of cheeses measured today ranged from 45 - 49 degrees F. Pizza self-service case holding pizza above 135 degrees F. Sandwich prep refrigerator: Sliced tomatoes: 44 degrees F, turkey 43 degrees F, roast beef: 40 degrees F, and chicken: 37 degrees F. Bakery: Observed several flats of whole shell eggs sitting on table. Internal temperature of one of eggs was 69 degrees F. No one in bakery knew when eggs had been taken out of the refrigerator. Facilities Manager called Bakery Manager. Bakery Manager stated that the eggs were taken out of the refrigerator at 9:00 a.m. If using time only as a public health control measure, you must indicate the time that is four hours past the time when the food is removed from temperature control, and written procedures shall be maintained and made available to Marin County Environmental Health. Eggs or any other potentially hazardous food shall be cooked and served or discarded within four hours from the point in time the food is removed from temperature control. Whole shell eggs (186) were voluntarily discarded - see voluntary condemnation destruction sheet. 4/18/16: Sandwich prep refrigerator in deli: turkey measured 51-52 degrees F and chicken measured 51 degrees F. Unknown when turkey and chicken were sliced. Chicken salad in covered insert pan was 44 degrees F, sliced tomatoes were 44 degrees F, and sliced cheese was 48 degrees F. Air gap between insert pans is allowing for cold air to escape. Turkey and chicken were voluntarily discarded. Larger metal pans with turkey and chicken were swapped out with smaller pans that eliminated air gap. Monitor temperatures with probe thermometer as frequently as necessary to maintain potentially hazardous foods at or below 41 degrees F. 4/18/16: No whole shell eggs on tables today. Bakery employee stated that eggs are used to prepare bakery food within two hours of taking out of refrigerator. Maintain written record of eggs. Label eggs with date and discard time. 4/19/16: Deli sandwich prep refrigerator was covered with large plastic pans at time of inspection to see if cover would help with temperature control. Temperatures were better today. Temperatures ranges as follows: white cheddar cheese: 48 degrees F, jack cheese: 43 degrees F, sliced tomatoes: 37 degrees F, and chicken: 39 degrees F. Bakery: No eggs out of refrigeration. Standard operating procedure posted for using time only as a public health control measure for eggs.
French style bread loaves protruding from bags. Open ended bags shall be of sufficient size to enclose the loaves. or rolls. 4/7/16: Bread sleeves checked today are long enough to cover bread, but bread appears to be purposefully placed in paper bags inmanner that exposes ends of bread. 4/14/16: Bread protruding from sleeves. Two loaves of bread were checked. One was too long to properly fit into bag. Instruct bakery staff to place bread loaves all the way into bread sleeve, and purchase longer bags, or maker shorter loaves, so bread properly fits into bags. 4/18/16: Long French loaves of bread on end cap are all protruding from bread sleeves. Smaller loaves of bread are properly covered today. 4/19/16: Some bread loaves protruding from bread sleeves.
The department's words
CHSC 114063 French style bread loaves protruding from bags. Open ended bags shall be of sufficient size to enclose the loaves. or rolls. 4/7/16: Bread sleeves checked today are long enough to cover bread, but bread appears to be purposefully placed in paper bags inmanner that exposes ends of bread. 4/14/16: Bread protruding from sleeves. Two loaves of bread were checked. One was too long to properly fit into bag. Instruct bakery staff to place bread loaves all the way into bread sleeve, and purchase longer bags, or maker shorter loaves, so bread properly fits into bags. 4/18/16: Long French loaves of bread on end cap are all protruding from bread sleeves. Smaller loaves of bread are properly covered today. 4/19/16: Some bread loaves protruding from bread sleeves.
A large plastic container of unlabeled oil on food prep table shelf. 4/18/16: Provide nutrition facts labels for oils. Nutrition facts label has trans fat information. 4/19/16: See 4/18/16 requirement above.
The department's words
CHSC 114377 A large plastic container of unlabeled oil on food prep table shelf. 4/18/16: Provide nutrition facts labels for oils. Nutrition facts label has trans fat information. 4/19/16: See 4/18/16 requirement above.
EarlierApr 18, 2016Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Self-service hot bar: Pinto beans (126-127 degrees F) and black beans ( 117-127 degrees F) in self-service hot bar were observed in temperature danger zone and were voluntarily discarded -see voluntary condemnation and destruction sheet. Deli: Refrigerator with sliced meats and cheeses for sandwiches had several potentially hazardous foods in temperature danger zone. Meat and cheese were sliced around 7:00 a.m. Roast beef (54 degrees F), chicken (52-53 degrees F), tuna salad (50 degrees F), turkey (51-53 degrees F) pepper jack cheese (52 degrees F), jack cheese ( 48 degrees F), sliced tomatoes ( 49 degrees F), curried chicken salad ( 49 degrees F). Do not store potentially hazardous foods in top portion of this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Ricotta cheese (44 degrees F) and feta cheese (45 degrees F) in pizza prep refrigerator. Potentially hazardous foods in four drawer refrigerator to right of wok observed at 44 - 47 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Pizza area: Margherita pizza in hot holding case observed at 127 degrees Fahrenheit. This pizza was not marked on the temperature log. Food handler who made the pizza was not present when margherita pizza temperature was checked. Food handler did come back to the station and stated margherita pizza was made 20 minutes ago.This facility is using the hot holding unit in combination with time as a public health control measure. Submit written standard operating procedure (SOP) for how pizza will be stored after it finishes cooking. SOP shall include who will be responsible for checking temperatures of pizza, what is maximum time a pizza will be held in hot holding unit, and what happens to pizza that drops below 135 degrees Fahrenheit. 4/7/16: Rice and beans in hot bar above 135 degrees Fahrenheit today. Deli: Four drawer refrigerator to right of wok: tofu and shrimp both 44 degrees F. Sandwich prep refrigerator needs further repair, per Store Manager. No food on right half of top portion of unit. Cheddar cheese in bottom portion of sandwich prep refrigerator observed at 53 degrees F was voluntarily discarded. Roast beef (43 degrees F) and pepper jack cheese (44 degrees F) in bottom of prep refrigerator.Ventilation system adjacent to sandwich prep refrigerator and the refrigerator will both be adjusted. Pizza self-service case: one or more of shelves is not working. Repair immediately. Cheese pizza made at 1:37 p.m. measured 83 degrees F at 2:20 p.m. and spinach ricotta pizza made at 2:00 p.m. measured 104 degrees F at 2:25 p.m.. Facility is using time as a public health control measure in conjunction with hot holding pizza case. Pizzas logged on temperature log sheet. Cheese department retail refrigerator case: internal temperature of blue cheese: 43 degrees F and St. George ( 49 degrees F.) 4/14/16: Cheese department retail refrigerator case: Internal temperatures of cheeses measured today ranged from 45 - 49 degrees F. Pizza self-service case holding pizza above 135 degrees F. Sandwich prep refrigerator: Sliced tomatoes: 44 degrees F, turkey 43 degrees F, roast beef: 40 degrees F, and chicken: 37 degrees F. Bakery: Observed several flats of whole shell eggs sitting on table. Internal temperature of one of eggs was 69 degrees F. No one in bakery knew when eggs had been taken out of the refrigerator. Facilities Manager called Bakery Manager. Bakery Manager stated that the eggs were taken out of the refrigerator at 9:00 a.m. If using time only as a public health control measure, you must indicate the time that is four hours past the time when the food is removed from temperature control, and written procedures shall be maintained and made available to Marin County Environmental Health. Eggs or any other potentially hazardous food shall be cooked and served or discarded within four hours from the point in time the food is removed from temperature control. Whole shell eggs (186) were voluntarily discarded - see voluntary condemnation destruction sheet. 4/18/16: Sandwich prep refrigerator in deli: turkey measured 51-52 degrees F and chicken measured 51 degrees F. Unknown when turkey and chicken were sliced. Chicken salad in covered insert pan was 44 degrees F, sliced tomatoes were 44 degrees F, and sliced cheese was 48 degrees F. Air gap between insert pans is allowing for cold air to escape. Turkey and chicken were voluntarily discarded. Larger metal pans with turkey and chicken were swapped out with smaller pans that eliminated air gap. Monitor temperatures with probe thermometer as frequently as necessary to maintain potentially hazardous foods at or below 41 degrees F. 4/18/16: No whole shell eggs on tables today. Bakery employee stated that eggs are used to prepare bakery food within two hours of taking out of refrigerator. Maintain written record of eggs. Label eggs with date and discard time.
The department's words
CHSC 113996 Self-service hot bar: Pinto beans (126-127 degrees F) and black beans ( 117-127 degrees F) in self-service hot bar were observed in temperature danger zone and were voluntarily discarded -see voluntary condemnation and destruction sheet. Deli: Refrigerator with sliced meats and cheeses for sandwiches had several potentially hazardous foods in temperature danger zone. Meat and cheese were sliced around 7:00 a.m. Roast beef (54 degrees F), chicken (52-53 degrees F), tuna salad (50 degrees F), turkey (51-53 degrees F) pepper jack cheese (52 degrees F), jack cheese ( 48 degrees F), sliced tomatoes ( 49 degrees F), curried chicken salad ( 49 degrees F). Do not store potentially hazardous foods in top portion of this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Ricotta cheese (44 degrees F) and feta cheese (45 degrees F) in pizza prep refrigerator. Potentially hazardous foods in four drawer refrigerator to right of wok observed at 44 - 47 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Pizza area: Margherita pizza in hot holding case observed at 127 degrees Fahrenheit. This pizza was not marked on the temperature log. Food handler who made the pizza was not present when margherita pizza temperature was checked. Food handler did come back to the station and stated margherita pizza was made 20 minutes ago.This facility is using the hot holding unit in combination with time as a public health control measure. Submit written standard operating procedure (SOP) for how pizza will be stored after it finishes cooking. SOP shall include who will be responsible for checking temperatures of pizza, what is maximum time a pizza will be held in hot holding unit, and what happens to pizza that drops below 135 degrees Fahrenheit. 4/7/16: Rice and beans in hot bar above 135 degrees Fahrenheit today. Deli: Four drawer refrigerator to right of wok: tofu and shrimp both 44 degrees F. Sandwich prep refrigerator needs further repair, per Store Manager. No food on right half of top portion of unit. Cheddar cheese in bottom portion of sandwich prep refrigerator observed at 53 degrees F was voluntarily discarded. Roast beef (43 degrees F) and pepper jack cheese (44 degrees F) in bottom of prep refrigerator.Ventilation system adjacent to sandwich prep refrigerator and the refrigerator will both be adjusted. Pizza self-service case: one or more of shelves is not working. Repair immediately. Cheese pizza made at 1:37 p.m. measured 83 degrees F at 2:20 p.m. and spinach ricotta pizza made at 2:00 p.m. measured 104 degrees F at 2:25 p.m.. Facility is using time as a public health control measure in conjunction with hot holding pizza case. Pizzas logged on temperature log sheet. Cheese department retail refrigerator case: internal temperature of blue cheese: 43 degrees F and St. George ( 49 degrees F.) 4/14/16: Cheese department retail refrigerator case: Internal temperatures of cheeses measured today ranged from 45 - 49 degrees F. Pizza self-service case holding pizza above 135 degrees F. Sandwich prep refrigerator: Sliced tomatoes: 44 degrees F, turkey 43 degrees F, roast beef: 40 degrees F, and chicken: 37 degrees F. Bakery: Observed several flats of whole shell eggs sitting on table. Internal temperature of one of eggs was 69 degrees F. No one in bakery knew when eggs had been taken out of the refrigerator. Facilities Manager called Bakery Manager. Bakery Manager stated that the eggs were taken out of the refrigerator at 9:00 a.m. If using time only as a public health control measure, you must indicate the time that is four hours past the time when the food is removed from temperature control, and written procedures shall be maintained and made available to Marin County Environmental Health. Eggs or any other potentially hazardous food shall be cooked and served or discarded within four hours from the point in time the food is removed from temperature control. Whole shell eggs (186) were voluntarily discarded - see voluntary condemnation destruction sheet. 4/18/16: Sandwich prep refrigerator in deli: turkey measured 51-52 degrees F and chicken measured 51 degrees F. Unknown when turkey and chicken were sliced. Chicken salad in covered insert pan was 44 degrees F, sliced tomatoes were 44 degrees F, and sliced cheese was 48 degrees F. Air gap between insert pans is allowing for cold air to escape. Turkey and chicken were voluntarily discarded. Larger metal pans with turkey and chicken were swapped out with smaller pans that eliminated air gap. Monitor temperatures with probe thermometer as frequently as necessary to maintain potentially hazardous foods at or below 41 degrees F. 4/18/16: No whole shell eggs on tables today. Bakery employee stated that eggs are used to prepare bakery food within two hours of taking out of refrigerator. Maintain written record of eggs. Label eggs with date and discard time.
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)
French style bread loaves protruding from bags. Open ended bags shall be of sufficient size to enclose the loaves. or rolls. 4/7/16: Bread sleeves checked today are long enough to cover bread, but bread appears to be purposefully placed in paper bags inmanner that exposes ends of bread. 4/14/16: Bread protruding from sleeves. Two loaves of bread were checked. One was too long to properly fit into bag. Instruct bakery staff to place bread loaves all the way into bread sleeve, and purchase longer bags, or maker shorter loaves, so bread properly fits into bags. 4/18/16: Long French loaves of bread on end cap are all protruding from bread sleeves. Smaller loaves of bread are properly covered today.
The department's words
CHSC 114063 French style bread loaves protruding from bags. Open ended bags shall be of sufficient size to enclose the loaves. or rolls. 4/7/16: Bread sleeves checked today are long enough to cover bread, but bread appears to be purposefully placed in paper bags inmanner that exposes ends of bread. 4/14/16: Bread protruding from sleeves. Two loaves of bread were checked. One was too long to properly fit into bag. Instruct bakery staff to place bread loaves all the way into bread sleeve, and purchase longer bags, or maker shorter loaves, so bread properly fits into bags. 4/18/16: Long French loaves of bread on end cap are all protruding from bread sleeves. Smaller loaves of bread are properly covered today.
A large plastic container of unlabeled oil on food prep table shelf. 4/18/16: Provide nutrition facts labels for oils. Nutrition facts label has trans fat information.
The department's words
CHSC 114377 A large plastic container of unlabeled oil on food prep table shelf. 4/18/16: Provide nutrition facts labels for oils. Nutrition facts label has trans fat information.
EarlierApr 14, 2016Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Self-service hot bar: Pinto beans (126-127 degrees F) and black beans ( 117-127 degrees F) in self-service hot bar were observed in temperature danger zone and were voluntarily discarded -see voluntary condemnation and destruction sheet. Deli: Refrigerator with sliced meats and cheeses for sandwiches had several potentially hazardous foods in temperature danger zone. Meat and cheese were sliced around 7:00 a.m. Roast beef (54 degrees F), chicken (52-53 degrees F), tuna salad (50 degrees F), turkey (51-53 degrees F) pepper jack cheese (52 degrees F), jack cheese ( 48 degrees F), sliced tomatoes ( 49 degrees F), curried chicken salad ( 49 degrees F). Do not store potentially hazardous foods in top portion of this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Ricotta cheese (44 degrees F) and feta cheese (45 degrees F) in pizza prep refrigerator. Potentially hazardous foods in four drawer refrigerator to right of wok observed at 44 - 47 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Pizza area: Margherita pizza in hot holding case observed at 127 degrees Fahrenheit. This pizza was not marked on the temperature log. Food handler who made the pizza was not present when margherita pizza temperature was checked. Food handler did come back to the station and stated margherita pizza was made 20 minutes ago.This facility is using the hot holding unit in combination with time as a public health control measure. Submit written standard operating procedure (SOP) for how pizza will be stored after it finishes cooking. SOP shall include who will be responsible for checking temperatures of pizza, what is maximum time a pizza will be held in hot holding unit, and what happens to pizza that drops below 135 degrees Fahrenheit. 4/7/16: Rice and beans in hot bar above 135 degrees Fahrenheit today. Deli: Four drawer refrigerator to right of wok: tofu and shrimp both 44 degrees F. Sandwich prep refrigerator needs further repair, per Store Manager. No food on right half of top portion of unit. Cheddar cheese in bottom portion of sandwich prep refrigerator observed at 53 degrees F was voluntarily discarded. Roast beef (43 degrees F) and pepper jack cheese (44 degrees F) in bottom of prep refrigerator.Ventilation system adjacent to sandwich prep refrigerator and the refrigerator will both be adjusted. Pizza self-service case: one or more of shelves is not working. Repair immediately. Cheese pizza made at 1:37 p.m. measured 83 degrees F at 2:20 p.m. and spinach ricotta pizza made at 2:00 p.m. measured 104 degrees F at 2:25 p.m.. Facility is using time as a public health control measure in conjunction with hot holding pizza case. Pizzas logged on temperature log sheet. Cheese department retail refrigerator case: internal temperature of blue cheese: 43 degrees F and St. George ( 49 degrees F.) 4/14/16: Cheese department retail refrigerator case: Internal temperatures of cheeses measured today ranged from 45 - 49 degrees F. Pizza self-service case holding pizza above 135 degrees F. Sandwich prep refrigerator: Sliced tomatoes: 44 degrees F, turkey 43 degrees F, roast beef: 40 degrees F, and chicken: 37 degrees F. Bakery: Observed several flats of whole shell eggs sitting on table. Internal temperature of one of eggs was 69 degrees F. No one in bakery knew when eggs had been taken out of the refrigerator. Facilities Manager called Bakery Manager. Bakery Manager stated that the eggs were taken out of the refrigerator at 9:00 a.m. If using time only as a public health control measure, you must indicate the time that is four hours past the time when the food is removed from temperature control, and written procedures shall be maintained and made available to Marin County Environmental Health. Eggs or any other potentially hazardous food shall be cooked and served or discarded within four hours from the point in time the food is removed from temperature control. Whole shell eggs (186) were voluntarily discarded - see voluntary condemnation destruction sheet.
The department's words
CHSC 113996 Self-service hot bar: Pinto beans (126-127 degrees F) and black beans ( 117-127 degrees F) in self-service hot bar were observed in temperature danger zone and were voluntarily discarded -see voluntary condemnation and destruction sheet. Deli: Refrigerator with sliced meats and cheeses for sandwiches had several potentially hazardous foods in temperature danger zone. Meat and cheese were sliced around 7:00 a.m. Roast beef (54 degrees F), chicken (52-53 degrees F), tuna salad (50 degrees F), turkey (51-53 degrees F) pepper jack cheese (52 degrees F), jack cheese ( 48 degrees F), sliced tomatoes ( 49 degrees F), curried chicken salad ( 49 degrees F). Do not store potentially hazardous foods in top portion of this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Ricotta cheese (44 degrees F) and feta cheese (45 degrees F) in pizza prep refrigerator. Potentially hazardous foods in four drawer refrigerator to right of wok observed at 44 - 47 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Pizza area: Margherita pizza in hot holding case observed at 127 degrees Fahrenheit. This pizza was not marked on the temperature log. Food handler who made the pizza was not present when margherita pizza temperature was checked. Food handler did come back to the station and stated margherita pizza was made 20 minutes ago.This facility is using the hot holding unit in combination with time as a public health control measure. Submit written standard operating procedure (SOP) for how pizza will be stored after it finishes cooking. SOP shall include who will be responsible for checking temperatures of pizza, what is maximum time a pizza will be held in hot holding unit, and what happens to pizza that drops below 135 degrees Fahrenheit. 4/7/16: Rice and beans in hot bar above 135 degrees Fahrenheit today. Deli: Four drawer refrigerator to right of wok: tofu and shrimp both 44 degrees F. Sandwich prep refrigerator needs further repair, per Store Manager. No food on right half of top portion of unit. Cheddar cheese in bottom portion of sandwich prep refrigerator observed at 53 degrees F was voluntarily discarded. Roast beef (43 degrees F) and pepper jack cheese (44 degrees F) in bottom of prep refrigerator.Ventilation system adjacent to sandwich prep refrigerator and the refrigerator will both be adjusted. Pizza self-service case: one or more of shelves is not working. Repair immediately. Cheese pizza made at 1:37 p.m. measured 83 degrees F at 2:20 p.m. and spinach ricotta pizza made at 2:00 p.m. measured 104 degrees F at 2:25 p.m.. Facility is using time as a public health control measure in conjunction with hot holding pizza case. Pizzas logged on temperature log sheet. Cheese department retail refrigerator case: internal temperature of blue cheese: 43 degrees F and St. George ( 49 degrees F.) 4/14/16: Cheese department retail refrigerator case: Internal temperatures of cheeses measured today ranged from 45 - 49 degrees F. Pizza self-service case holding pizza above 135 degrees F. Sandwich prep refrigerator: Sliced tomatoes: 44 degrees F, turkey 43 degrees F, roast beef: 40 degrees F, and chicken: 37 degrees F. Bakery: Observed several flats of whole shell eggs sitting on table. Internal temperature of one of eggs was 69 degrees F. No one in bakery knew when eggs had been taken out of the refrigerator. Facilities Manager called Bakery Manager. Bakery Manager stated that the eggs were taken out of the refrigerator at 9:00 a.m. If using time only as a public health control measure, you must indicate the time that is four hours past the time when the food is removed from temperature control, and written procedures shall be maintained and made available to Marin County Environmental Health. Eggs or any other potentially hazardous food shall be cooked and served or discarded within four hours from the point in time the food is removed from temperature control. Whole shell eggs (186) were voluntarily discarded - see voluntary condemnation destruction sheet.
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)
French style bread loaves protruding from bags. Open ended bags shall be of sufficient size to enclose the loaves. or rolls. 4/7/16: Bread sleeves checked today are long enough to cover bread, but bread appears to be purposefully placed in paper bags inmanner that exposes ends of bread. 4/14/16: Bread protruding from sleeves. Two loaves of bread were checked. One was too long to properly fit into bag. Instruct bakery staff to place bread loaves all the way into bread sleeve, and purchase longer bags, or maker shorter loaves, so bread properly fits into bags.
The department's words
CHSC 114063 French style bread loaves protruding from bags. Open ended bags shall be of sufficient size to enclose the loaves. or rolls. 4/7/16: Bread sleeves checked today are long enough to cover bread, but bread appears to be purposefully placed in paper bags inmanner that exposes ends of bread. 4/14/16: Bread protruding from sleeves. Two loaves of bread were checked. One was too long to properly fit into bag. Instruct bakery staff to place bread loaves all the way into bread sleeve, and purchase longer bags, or maker shorter loaves, so bread properly fits into bags.
A large plastic container of unlabeled oil on food prep table shelf.
The department's words
CHSC 114377 A large plastic container of unlabeled oil on food prep table shelf.
EarlierApr 7, 2016Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Self-service hot bar: Pinto beans (126-127 degrees F) and black beans ( 117-127 degrees F) in self-service hot bar were observed in temperature danger zone and were voluntarily discarded -see voluntary condemnation and destruction sheet. Deli: Refrigerator with sliced meats and cheeses for sandwiches had several potentially hazardous foods in temperature danger zone. Meat and cheese were sliced around 7:00 a.m. Roast beef (54 degrees F), chicken (52-53 degrees F), tuna salad (50 degrees F), turkey (51-53 degrees F) pepper jack cheese (52 degrees F), jack cheese ( 48 degrees F), sliced tomatoes ( 49 degrees F), curried chicken salad ( 49 degrees F). Do not store potentially hazardous foods in top portion of this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Ricotta cheese (44 degrees F) and feta cheese (45 degrees F) in pizza prep refrigerator. Potentially hazardous foods in four drawer refrigerator to right of wok observed at 44 - 47 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Pizza area: Margherita pizza in hot holding case observed at 127 degrees Fahrenheit. This pizza was not marked on the temperature log. Food handler who made the pizza was not present when margherita pizza temperature was checked. Food handler did come back to the station and stated margherita pizza was made 20 minutes ago.This facility is using the hot holding unit in combination with time as a public health control measure. Submit written standard operating procedure (SOP) for how pizza will be stored after it finishes cooking. SOP shall include who will be responsible for checking temperatures of pizza, what is maximum time a pizza will be held in hot holding unit, and what happens to pizza that drops below 135 degrees Fahrenheit. 4/7/16: Rice and beans in hot bar above 135 degrees Fahrenheit today. Deli: Four drawer refrigerator to right of wok: tofu and shrimp both 44 degrees F. Sandwich prep refrigerator needs further repair, per Store Manager. No food on right half of top portion of unit. Cheddar cheese in bottom portion of sandwich prep refrigerator observed at 53 degrees F was voluntarily discarded. Roast beef (43 degrees F) and pepper jack cheese (44 degrees F) in bottom of prep refrigerator.Ventilation system adjacent to sandwich prep refrigerator and the refrigerator will both be adjusted. Pizza self-service case: one or more of shelves is not working. Repair immediately. Cheese pizza made at 1:37 p.m. measured 83 degrees F at 2:20 p.m. and spinach ricotta pizza made at 2:00 p.m. measured 104 degrees F at 2:25 p.m.. Facility is using time as a public health control measure in conjunction with hot holding pizza case. Pizzas logged on temperature log sheet. Cheese department retail refrigerator case: internal temperature of blue cheese: 43 degrees F and St. George ( 49 degrees F.)
The department's words
CHSC 113996 Self-service hot bar: Pinto beans (126-127 degrees F) and black beans ( 117-127 degrees F) in self-service hot bar were observed in temperature danger zone and were voluntarily discarded -see voluntary condemnation and destruction sheet. Deli: Refrigerator with sliced meats and cheeses for sandwiches had several potentially hazardous foods in temperature danger zone. Meat and cheese were sliced around 7:00 a.m. Roast beef (54 degrees F), chicken (52-53 degrees F), tuna salad (50 degrees F), turkey (51-53 degrees F) pepper jack cheese (52 degrees F), jack cheese ( 48 degrees F), sliced tomatoes ( 49 degrees F), curried chicken salad ( 49 degrees F). Do not store potentially hazardous foods in top portion of this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Ricotta cheese (44 degrees F) and feta cheese (45 degrees F) in pizza prep refrigerator. Potentially hazardous foods in four drawer refrigerator to right of wok observed at 44 - 47 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Pizza area: Margherita pizza in hot holding case observed at 127 degrees Fahrenheit. This pizza was not marked on the temperature log. Food handler who made the pizza was not present when margherita pizza temperature was checked. Food handler did come back to the station and stated margherita pizza was made 20 minutes ago.This facility is using the hot holding unit in combination with time as a public health control measure. Submit written standard operating procedure (SOP) for how pizza will be stored after it finishes cooking. SOP shall include who will be responsible for checking temperatures of pizza, what is maximum time a pizza will be held in hot holding unit, and what happens to pizza that drops below 135 degrees Fahrenheit. 4/7/16: Rice and beans in hot bar above 135 degrees Fahrenheit today. Deli: Four drawer refrigerator to right of wok: tofu and shrimp both 44 degrees F. Sandwich prep refrigerator needs further repair, per Store Manager. No food on right half of top portion of unit. Cheddar cheese in bottom portion of sandwich prep refrigerator observed at 53 degrees F was voluntarily discarded. Roast beef (43 degrees F) and pepper jack cheese (44 degrees F) in bottom of prep refrigerator.Ventilation system adjacent to sandwich prep refrigerator and the refrigerator will both be adjusted. Pizza self-service case: one or more of shelves is not working. Repair immediately. Cheese pizza made at 1:37 p.m. measured 83 degrees F at 2:20 p.m. and spinach ricotta pizza made at 2:00 p.m. measured 104 degrees F at 2:25 p.m.. Facility is using time as a public health control measure in conjunction with hot holding pizza case. Pizzas logged on temperature log sheet. Cheese department retail refrigerator case: internal temperature of blue cheese: 43 degrees F and St. George ( 49 degrees F.)
Two shovels on ground adjacent to ice machine. No scooper for ice in vicinity. Shovels are used for ice machine. Some of ice is used for consumption. Do not utilize shovels stored on the ground to scoop ice from ice machine.Use scooper with handle and store scooper in sanitary manner. 4/7/16: Shovels hung from hooks by wall to right of ice machine.
The department's words
CHSC 114119 Two shovels on ground adjacent to ice machine. No scooper for ice in vicinity. Shovels are used for ice machine. Some of ice is used for consumption. Do not utilize shovels stored on the ground to scoop ice from ice machine.Use scooper with handle and store scooper in sanitary manner. 4/7/16: Shovels hung from hooks by wall to right of ice machine.
Corrected during the inspection
Observed boxes on floor and milk crate filled with meat on floor. Shelving is not six inches above the floor. 4/7/16: No food on floor. Employee in process of adjusting shelving during inspection.
The department's words
CHSC 114047 Observed boxes on floor and milk crate filled with meat on floor. Shelving is not six inches above the floor. 4/7/16: No food on floor. Employee in process of adjusting shelving during inspection.
Corrected during the inspection
Observed Vacmaster VP210 on shelf by back door to meat department. Facility plans on using this equipment to vacuum package raw beef and raw chicken. Add these items to specialized process form and submit form to Marin County Environmental Health for review. 4/7/16: Specialized Process form provided at inspection today with inclusion of processing of raw chicken and raw beef.
The department's words
CHSC 114057 Observed Vacmaster VP210 on shelf by back door to meat department. Facility plans on using this equipment to vacuum package raw beef and raw chicken. Add these items to specialized process form and submit form to Marin County Environmental Health for review. 4/7/16: Specialized Process form provided at inspection today with inclusion of processing of raw chicken and raw beef.
Corrected during the inspection
French style bread loaves protruding from bags. Open ended bags shall be of sufficient size to enclose the loaves. or rolls. 4/7/16: Bread sleeves checked today are long enough to cover bread, but bread appears to be purposefully placed in paper bags inmanner that exposes ends of bread.
The department's words
CHSC 114063 French style bread loaves protruding from bags. Open ended bags shall be of sufficient size to enclose the loaves. or rolls. 4/7/16: Bread sleeves checked today are long enough to cover bread, but bread appears to be purposefully placed in paper bags inmanner that exposes ends of bread.
Show 6 more
Thermometer mounted to back of two door refrigerator. Place thermometer in front part of unit.
The department's words
CHSC 114157 Thermometer mounted to back of two door refrigerator. Place thermometer in front part of unit.
Corrected during the inspection
Three compartment sink is not being utilized properly. Utensils are only being washed and rinsed. Utensils shall be sanitized in appropriate sanitizer concentration after rinsing. This sink is not set up with an automatic sanitizer dispensing system. This facility does not use chlorine, quaternary ammonium, or iodine. Install same system as ones at other three compartment sinks at this facility, or other approved sanitizer concentration 4/7/16: Utensils are being sanitized in back utensil washing room by deli until sanitizer system is in place at cheese department three-compartment sink.
The department's words
CHSC 114099.6 Three compartment sink is not being utilized properly. Utensils are only being washed and rinsed. Utensils shall be sanitized in appropriate sanitizer concentration after rinsing. This sink is not set up with an automatic sanitizer dispensing system. This facility does not use chlorine, quaternary ammonium, or iodine. Install same system as ones at other three compartment sinks at this facility, or other approved sanitizer concentration 4/7/16: Utensils are being sanitized in back utensil washing room by deli until sanitizer system is in place at cheese department three-compartment sink.
Corrected during the inspection
No hot water at left hand wash sink.
The department's words
CHSC 113953.c No hot water at left hand wash sink.
Corrected during the inspection
There were a few metal hotel pans of refried beans in the blast chiller that finished cooking at 12:30 p.m.. Unknown what temperature beans were when finished cooking. Refried beans ranged rom 69 - 71 degrees Fahrenheit at 3:52 p.m.. Utilize cooling log to ensure potentially hazardous foods are cooling within required timeframes. Approved cooling methods/cooling log handout provided.
The department's words
CHSC 114002 There were a few metal hotel pans of refried beans in the blast chiller that finished cooking at 12:30 p.m.. Unknown what temperature beans were when finished cooking. Refried beans ranged rom 69 - 71 degrees Fahrenheit at 3:52 p.m.. Utilize cooling log to ensure potentially hazardous foods are cooling within required timeframes. Approved cooling methods/cooling log handout provided.
Corrected during the inspection
One of ceiling panels above the three-compartment sink has been moved over leaving a large opening. Put ceiling panel back into place.
The department's words
CHSC 114271 One of ceiling panels above the three-compartment sink has been moved over leaving a large opening. Put ceiling panel back into place.
Corrected during the inspection
A large plastic container of unlabeled oil on food prep table shelf.
The department's words
CHSC 114377 A large plastic container of unlabeled oil on food prep table shelf.
EarlierApr 5, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheese refrigerator in front of cheese prep area: formagella (50 degrees F) was voluntarily discarded. Bennigan measured 47 degrees F and Redhawk was 43 degrees F. Adjust cheese refrigerator to colder setting. Bakery refrigerator adjacent to self-service pastries: Thermometer read 47 degrees F. Vegan mousse had internal temperature of 45 degrees Fahrenheit. There are potentially hazardous foods in this case, such as cheesecake. Adjust this refrigerator to colder setting.
The department's words
CHSC 113996 Cheese refrigerator in front of cheese prep area: formagella (50 degrees F) was voluntarily discarded. Bennigan measured 47 degrees F and Redhawk was 43 degrees F. Adjust cheese refrigerator to colder setting. Bakery refrigerator adjacent to self-service pastries: Thermometer read 47 degrees F. Vegan mousse had internal temperature of 45 degrees Fahrenheit. There are potentially hazardous foods in this case, such as cheesecake. Adjust this refrigerator to colder setting.
EarlierApr 4, 2016Routine inspectionGreen placard
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Self-service hot bar: Pinto beans (126-127 degrees F) and black beans ( 117-127 degrees F) in self-service hot bar were observed in temperature danger zone and were voluntarily discarded -see voluntary condemnation and destruction sheet. Deli: Refrigerator with sliced meats and cheeses for sandwiches had several potentially hazardous foods in temperature danger zone. Meat and cheese were sliced around 7:00 a.m. Roast beef (54 degrees F), chicken (52-53 degrees F), tuna salad (50 degrees F), turkey (51-53 degrees F) pepper jack cheese (52 degrees F), jack cheese ( 48 degrees F), sliced tomatoes ( 49 degrees F), curried chicken salad ( 49 degrees F). Do not store potentially hazardous foods in top portion of this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Ricotta cheese (44 degrees F) and feta cheese (45 degrees F) in pizza prep refrigerator. Potentially hazardous foods in four drawer refrigerator to right of wok observed at 44 - 47 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Pizza area: Margherita pizza in hot holding case observed at 127 degrees Fahrenheit. This pizza was not marked on the temperature log. Food handler who made the pizza was not present when margherita pizza temperature was checked. Food handler did come back to the station and stated margherita pizza was made 20 minutes ago.This facility is using the hot holding unit in combination with time as a public health control measure. Submit written standard operating procedure (SOP) for how pizza will be stored after it finishes cooking. SOP shall include who will be responsible for checking temperatures of pizza, what is maximum time a pizza will be held in hot holding unit, and what happens to pizza that drops below 135 degrees Fahrenheit.
The department's words
CHSC 113996 Self-service hot bar: Pinto beans (126-127 degrees F) and black beans ( 117-127 degrees F) in self-service hot bar were observed in temperature danger zone and were voluntarily discarded -see voluntary condemnation and destruction sheet. Deli: Refrigerator with sliced meats and cheeses for sandwiches had several potentially hazardous foods in temperature danger zone. Meat and cheese were sliced around 7:00 a.m. Roast beef (54 degrees F), chicken (52-53 degrees F), tuna salad (50 degrees F), turkey (51-53 degrees F) pepper jack cheese (52 degrees F), jack cheese ( 48 degrees F), sliced tomatoes ( 49 degrees F), curried chicken salad ( 49 degrees F). Do not store potentially hazardous foods in top portion of this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Ricotta cheese (44 degrees F) and feta cheese (45 degrees F) in pizza prep refrigerator. Potentially hazardous foods in four drawer refrigerator to right of wok observed at 44 - 47 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Pizza area: Margherita pizza in hot holding case observed at 127 degrees Fahrenheit. This pizza was not marked on the temperature log. Food handler who made the pizza was not present when margherita pizza temperature was checked. Food handler did come back to the station and stated margherita pizza was made 20 minutes ago.This facility is using the hot holding unit in combination with time as a public health control measure. Submit written standard operating procedure (SOP) for how pizza will be stored after it finishes cooking. SOP shall include who will be responsible for checking temperatures of pizza, what is maximum time a pizza will be held in hot holding unit, and what happens to pizza that drops below 135 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
No hot water at left hand wash sink.
The department's words
CHSC 113953.c No hot water at left hand wash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Three of paper towel dispensers did not have paper towels.
The department's words
CHSC 113953.2 Three of paper towel dispensers did not have paper towels.
Corrected during the inspection
Two shovels on ground adjacent to ice machine. No scooper for ice in vicinity. Shovels are used for ice machine. Some of ice is used for consumption. Do not utilize shovels stored on the ground to scoop ice from ice machine.Use scooper with handle and store scooper in sanitary manner.
The department's words
CHSC 114119 Two shovels on ground adjacent to ice machine. No scooper for ice in vicinity. Shovels are used for ice machine. Some of ice is used for consumption. Do not utilize shovels stored on the ground to scoop ice from ice machine.Use scooper with handle and store scooper in sanitary manner.
Observed boxes on floor and milk crate filled with meat on floor. Shelving is not six inches above the floor.
The department's words
CHSC 114047 Observed boxes on floor and milk crate filled with meat on floor. Shelving is not six inches above the floor.
Observed Vacmaster VP210 on shelf by back door to meat department. Facility plans on using this equipment to vacuum package raw beef and raw chicken. Add these items to specialized process form and submit form to Marin County Environmental Health for review.
The department's words
CHSC 114057 Observed Vacmaster VP210 on shelf by back door to meat department. Facility plans on using this equipment to vacuum package raw beef and raw chicken. Add these items to specialized process form and submit form to Marin County Environmental Health for review.
French style bread loaves protruding from bags. Open ended bags shall be of sufficient size to enclose the loaves. or rolls.
The department's words
CHSC 114063 French style bread loaves protruding from bags. Open ended bags shall be of sufficient size to enclose the loaves. or rolls.
Show 6 more
One wiping cloth stored on front of food prep sink.
The department's words
CHSC 114185.1 One wiping cloth stored on front of food prep sink.
Corrected during the inspection
Thermometer mounted to back of two door refrigerator. Place thermometer in front part of unit.
The department's words
CHSC 114157 Thermometer mounted to back of two door refrigerator. Place thermometer in front part of unit.
Three compartment sink is not being utilized properly. Utensils are only being washed and rinsed. Utensils shall be sanitized in appropriate sanitizer concentration after rinsing. This sink is not set up with an automatic sanitizer dispensing system. This facility does not use chlorine, quaternary ammonium, or iodine. Install same system as ones at other three compartment sinks at this facility, or other approved sanitizer concentration.
The department's words
CHSC 114099.6 Three compartment sink is not being utilized properly. Utensils are only being washed and rinsed. Utensils shall be sanitized in appropriate sanitizer concentration after rinsing. This sink is not set up with an automatic sanitizer dispensing system. This facility does not use chlorine, quaternary ammonium, or iodine. Install same system as ones at other three compartment sinks at this facility, or other approved sanitizer concentration.
There were a few metal hotel pans of refried beans in the blast chiller that finished cooking at 12:30 p.m.. Unknown what temperature beans were when finished cooking. Refried beans ranged rom 69 - 71 degrees Fahrenheit at 3:52 p.m.. Utilize cooling log to ensure potentially hazardous foods are cooling within required timeframes. Approved cooling methods/cooling log handout provided.
The department's words
CHSC 114002 There were a few metal hotel pans of refried beans in the blast chiller that finished cooking at 12:30 p.m.. Unknown what temperature beans were when finished cooking. Refried beans ranged rom 69 - 71 degrees Fahrenheit at 3:52 p.m.. Utilize cooling log to ensure potentially hazardous foods are cooling within required timeframes. Approved cooling methods/cooling log handout provided.
One of ceiling panels above the three-compartment sink has been moved over leaving a large opening. Put ceiling panel back into place.
The department's words
CHSC 114271 One of ceiling panels above the three-compartment sink has been moved over leaving a large opening. Put ceiling panel back into place.
A large plastic container of unlabeled oil on food prep table shelf.
The department's words
CHSC 114377 A large plastic container of unlabeled oil on food prep table shelf.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14726.
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.