Grazie Restaurant

Inspections

From Marin County Community Development Agency, Environmental Health Services · 18 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestApr 30, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Apr 30, 2026.

   10 violations listed, 0 marked critical.

   Not critical (10)

   • Code CHSC 113953.1

     The department's words

     Code CHSC 113953.1

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

   • Code CHSC 114002.1

     The department's words

     Code CHSC 114002.1

   • Code CHSC 113984.d

     The department's words

     Code CHSC 113984.d

   • Code CHSC 114099.7

     The department's words

     Code CHSC 114099.7

   Show 5 more

   • Code CHSC 114107

     The department's words

     Code CHSC 114107

   • Code CHSC 114130

     The department's words

     Code CHSC 114130

   • Code CHSC 114081

     The department's words

     Code CHSC 114081

   • Code CHSC 114119

     The department's words

     Code CHSC 114119

   • Code CHSC 114256

     The department's words

     Code CHSC 114256

2. EarlierApr 28, 2026Routine inspectionYellow placard

   10 violations listed, 10 marked critical.

   Critical (10)

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

     Code CHSC 113953.1

     The department's words

     Code CHSC 113953.1

     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

     Code CHSC 113996

     The department's words

     Code CHSC 113996

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

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

     Code CHSC 114002.1

     The department's words

     Code CHSC 114002.1

     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

     Code CHSC 113984.d

     The department's words

     Code CHSC 113984.d

     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

     Code CHSC 114099.7

     The department's words

     Code CHSC 114099.7

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

   Show 5 more

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

     Code CHSC 114107

     The department's words

     Code CHSC 114107

     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

     Code CHSC 114130

     The department's words

     Code CHSC 114130

     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

     Code CHSC 114081

     The department's words

     Code CHSC 114081

     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

     Code CHSC 114119

     The department's words

     Code CHSC 114119

     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

     Code CHSC 114256

     The department's words

     Code CHSC 114256

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

3. EarlierApr 15, 2025Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed open top refrigerated prep table in front of stove top measured at ambient temperature of 63.8 *F in top compartment and 64.9 *F in bottom reach in section. Thermostat indicating 54 *F ambient temperatures. PHF items in unit were voluntarily discarded by operator. All refrigeration units must maintain cold holding temperatures at 41 *F or below. Repair unit within 48 hours to maintain at 41 *F and below. Discontinue using unit until repaired.

     The department's words

     CHSC 113996 Observed open top refrigerated prep table in front of stove top measured at ambient temperature of 63.8 *F in top compartment and 64.9 *F in bottom reach in section. Thermostat indicating 54 *F ambient temperatures. PHF items in unit were voluntarily discarded by operator. All refrigeration units must maintain cold holding temperatures at 41 *F or below. Repair unit within 48 hours to maintain at 41 *F and below. Discontinue using unit until repaired.

4. EarlierDec 7, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed a prep top holding meats and cut tomatoes at 47 degrees F. Hard shelled eggs in a large crate were stored out of refrigeration at 70 degrees F since 8:30AM. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Prep top was closed and eggs moved to refrigeration.

     The department's words

     CHSC 113996 Observed a prep top holding meats and cut tomatoes at 47 degrees F. Hard shelled eggs in a large crate were stored out of refrigeration at 70 degrees F since 8:30AM. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Prep top was closed and eggs moved to refrigeration.

5. EarlierOct 14, 2022Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Grilled chicken and quinoa containers were observed being cooled at an ambient temperature. Internal temperature readings were measured at 76F, 80F, and 81F for grilled chicken, and 82F for quinoa. According to the employee, the foods mentioned above were in the cooling process. Food that is cooked and then cooled must be cooled from 135F to 70F within 4 hours, and from 70F to 41F within 4 hours. a total of 6 hours. [COS] Food that was at room temperature was moved to the reach-in refrigerator.

     The department's words

     CHSC 114002 Grilled chicken and quinoa containers were observed being cooled at an ambient temperature. Internal temperature readings were measured at 76F, 80F, and 81F for grilled chicken, and 82F for quinoa. According to the employee, the foods mentioned above were in the cooling process. Food that is cooked and then cooled must be cooled from 135F to 70F within 4 hours, and from 70F to 41F within 4 hours. a total of 6 hours. [COS] Food that was at room temperature was moved to the reach-in refrigerator.

     Corrected during the inspection

   • I [CA] In the hot holding unit, meatball internal temperature readings were at 120F and 118F, black beans 118F, marinara sauce 95F and 90F, and pasta soup 111F. According to the employee, foods mentioned above were removed from the reach-in unit and placed directly into the hot holding unit. [CA] Cooked and refrigerated, cooled food and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. [COS] Employee reheated food mentioned above.

     The department's words

     CHSC 114016 I [CA] In the hot holding unit, meatball internal temperature readings were at 120F and 118F, black beans 118F, marinara sauce 95F and 90F, and pasta soup 111F. According to the employee, foods mentioned above were removed from the reach-in unit and placed directly into the hot holding unit. [CA] Cooked and refrigerated, cooled food and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. [COS] Employee reheated food mentioned above.

6. EarlierOct 13, 2022Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     Grilled chicken and quinoa containers were observed being cooled at an ambient temperature. Internal temperature readings were measured at 76F, 80F, and 81F for grilled chicken, and 82F for quinoa. According to the employee, the foods mentioned above were in the cooling process. Food that is cooked and then cooled must be cooled from 135F to 70F within 4 hours, and from 70F to 41F within 4 hours. a total of 6 hours. [COS] Food that was at room temperature was moved to the reach-in refrigerator.

     The department's words

     CHSC 114002 Grilled chicken and quinoa containers were observed being cooled at an ambient temperature. Internal temperature readings were measured at 76F, 80F, and 81F for grilled chicken, and 82F for quinoa. According to the employee, the foods mentioned above were in the cooling process. Food that is cooked and then cooled must be cooled from 135F to 70F within 4 hours, and from 70F to 41F within 4 hours. a total of 6 hours. [COS] Food that was at room temperature was moved to the reach-in refrigerator.

     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

     I [CA] In the hot holding unit, meatball internal temperature readings were at 120F and 118F, black beans 118F, marinara sauce 95F and 90F, and pasta soup 111F. According to the employee, foods mentioned above were removed from the reach-in unit and placed directly into the hot holding unit. [CA] Cooked and refrigerated, cooled food and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. [COS] Employee reheated food mentioned above.

     The department's words

     CHSC 114016 I [CA] In the hot holding unit, meatball internal temperature readings were at 120F and 118F, black beans 118F, marinara sauce 95F and 90F, and pasta soup 111F. According to the employee, foods mentioned above were removed from the reach-in unit and placed directly into the hot holding unit. [CA] Cooked and refrigerated, cooled food and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. [COS] Employee reheated food mentioned above.

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

7. EarlierMay 25, 2021Routine inspectionOnly Minor Violation(s) Found

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Code CHSC 113953.3

     The department's words

     Code CHSC 113953.3

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

8. EarlierNov 2, 2020Routine inspectionGreen placard

   6 violations listed, 0 marked critical.

   Not critical (6)

   • Code CHSC 113947.1

     The department's words

     Code CHSC 113947.1

   • Code CHSC 113953.3

     The department's words

     Code CHSC 113953.3

   • Code CHSC 113953.2

     The department's words

     Code CHSC 113953.2

   • Code CHSC 113980

     The department's words

     Code CHSC 113980

   • Code CHSC 114113

     The department's words

     Code CHSC 114113

   Show 1 more

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

9. EarlierJun 9, 2020Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed major cooling violation. Operator was not using ice wands in two large buckets of alredo sauce. Operator added ice wands to alfredo sauce in order to properly cool.

     The department's words

     CHSC 114002 Observed major cooling violation. Operator was not using ice wands in two large buckets of alredo sauce. Operator added ice wands to alfredo sauce in order to properly cool.

10. EarlierSep 3, 2019Follow-up inspectionGreen placard

    No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
11. EarlierAug 20, 2019Routine inspectionYellow placard

    3 violations listed, 3 marked critical.

    Critical (3)

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

      Potentially hazardous food observed at unsafe temperatures: -15 cases of eggs in storage room at 76 F, delivered at 6 am, were voluntarily destroyed. -Egg whites, cut melon, sausage, and pooled eggs at 55-58 F in small inserts on ice (not immersed) were voluntarily destroyed. -Steak, hamburger, turkey burgers, and grilled onions in inserts of the cook line prep cooler at 51-63 F were voluntarily destroyed. The bottom portion of the cooler is running at 45 F. All food in the lower section of the cooler was moved to a working cooler. Maintain potentially hazardous food at 41 F or below or 135 F or above. Repair cook line prep cooler and lower temps of the 2-door reach in cooler in warewashing area (food temps at 44 F in this cooler) or repair immediately. All refrigeration is full today. Either order less food or obtain additional refrigeration.

      The department's words

      CHSC 113996 Potentially hazardous food observed at unsafe temperatures: -15 cases of eggs in storage room at 76 F, delivered at 6 am, were voluntarily destroyed. -Egg whites, cut melon, sausage, and pooled eggs at 55-58 F in small inserts on ice (not immersed) were voluntarily destroyed. -Steak, hamburger, turkey burgers, and grilled onions in inserts of the cook line prep cooler at 51-63 F were voluntarily destroyed. The bottom portion of the cooler is running at 45 F. All food in the lower section of the cooler was moved to a working cooler. Maintain potentially hazardous food at 41 F or below or 135 F or above. Repair cook line prep cooler and lower temps of the 2-door reach in cooler in warewashing area (food temps at 44 F in this cooler) or repair immediately. All refrigeration is full today. Either order less food or obtain additional refrigeration.

      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 food improperly cooled, using methods that do not allow for rapid cooling: -Chicken cooked at 8 am at 78-84 F at 10 am on speed rack in the kitchen. Chicken was immediately reheated to 165 F. -Chicken cooked at 7 am today observed in a cooler in a deep, covered container at 54 F - chicken moved to a shallow open container and placed in the cooler. -2 18qt. plastic covered containers of marinara measured 83 F and were prepared over 4 hours ago. Marinara voluntarily destroyed. Discontinue all rapid cooling today - there is not enough refrigeration to support this. Rapidly cool potentially hazardous food from 135 F to 70 F in 2 hours and from 70F to 41 F in 4 hours using approved methods: shallow uncovered containers, ice baths, ice wands, etc. Use logs provided, once approved for rapid cooling, to monitor food temps during the cooling process.

      The department's words

      CHSC 114002 Observed food improperly cooled, using methods that do not allow for rapid cooling: -Chicken cooked at 8 am at 78-84 F at 10 am on speed rack in the kitchen. Chicken was immediately reheated to 165 F. -Chicken cooked at 7 am today observed in a cooler in a deep, covered container at 54 F - chicken moved to a shallow open container and placed in the cooler. -2 18qt. plastic covered containers of marinara measured 83 F and were prepared over 4 hours ago. Marinara voluntarily destroyed. Discontinue all rapid cooling today - there is not enough refrigeration to support this. Rapidly cool potentially hazardous food from 135 F to 70 F in 2 hours and from 70F to 41 F in 4 hours using approved methods: shallow uncovered containers, ice baths, ice wands, etc. Use logs provided, once approved for rapid cooling, to monitor food temps during the cooling process.

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

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

      Water at the warewash sink measured 107F and was immediately restored to 120 F +. Ensure there is always hot water at a min. temp of 120 F at this fixture to allow for proper washing of oils, grease, etc.

      The department's words

      CHSC 114192 Water at the warewash sink measured 107F and was immediately restored to 120 F +. Ensure there is always hot water at a min. temp of 120 F at this fixture to allow for proper washing of oils, grease, etc.

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

12. EarlierDec 20, 2018Follow-up inspectionYellow placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Observed 1 nymphal cockroach, 2 dying cockroaches, many dead roaches, an egg sack, and dry mouse droppings on a tray of salt and pepper shakers. Conditions to harbor vermin are still present. Clean all food debris, grease, and pooling water and clean and sanitize all food contact surfaces. Per Rebecca Ng, you will voluntarily close now. You may not operate without approval from EHS.

      The department's words

      CHSC 114259.1 Observed 1 nymphal cockroach, 2 dying cockroaches, many dead roaches, an egg sack, and dry mouse droppings on a tray of salt and pepper shakers. Conditions to harbor vermin are still present. Clean all food debris, grease, and pooling water and clean and sanitize all food contact surfaces. Per Rebecca Ng, you will voluntarily close now. You may not operate without approval from EHS.

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

13. EarlierDec 19, 2018Routine inspectionYellow placard

    2 violations listed, 2 marked critical.

    Critical (2)

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

      Eggs stored at room temperature since 9:00 am will be discarded at 1:00 pm. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      The department's words

      CHSC 113996 Eggs stored at room temperature since 9:00 am will be discarded at 1:00 pm. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      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

      Live and dead cock roaches observed throughout the kitchen, along with conditions that could lead to harborage of roaches: accumulations of grease and food debris on and around equipment, cracks and crevices in the floor and walls. Grout missing between tiles, gaps in wall paneling.

      The department's words

      CHSC 114259.1 Live and dead cock roaches observed throughout the kitchen, along with conditions that could lead to harborage of roaches: accumulations of grease and food debris on and around equipment, cracks and crevices in the floor and walls. Grout missing between tiles, gaps in wall paneling.

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

14. EarlierJan 23, 2018Routine inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Some Food Handler Cards have expired. Ensure all current employees have valid certification

      The department's words

      CHSC 113948 Some Food Handler Cards have expired. Ensure all current employees have valid certification

    • Hot water faucet found turned off. Provide hot (100F) water at all times.

      The department's words

      CHSC 113953.c Hot water faucet found turned off. Provide hot (100F) water at all times.

    • Falafel balls recorded 66F in the cold hold unit. COS -Defrost frozen falafel in advance of need -Maintain <41F -Deep fry and serve.

      The department's words

      CHSC 113996 Falafel balls recorded 66F in the cold hold unit. COS -Defrost frozen falafel in advance of need -Maintain <41F -Deep fry and serve.

      Corrected during the inspection

    • Alfredo sauce recoded 65F in warming unit. All hot food must be preheated to 165F prior to placement in the steam table. Maintain hot food at 135F or above at all times. COS

      The department's words

      CHSC 114016 Alfredo sauce recoded 65F in warming unit. All hot food must be preheated to 165F prior to placement in the steam table. Maintain hot food at 135F or above at all times. COS

      Corrected during the inspection

    • Raw prawns noted stored over open container of cooked potatoes. Always store raw meat/fish/poultry below produce/prepared foods. COS

      The department's words

      CHSC 113986 Raw prawns noted stored over open container of cooked potatoes. Always store raw meat/fish/poultry below produce/prepared foods. COS

      Corrected during the inspection

    Show 3 more

    • Replace worn cutting boards

      The department's words

      CHSC 114177 Replace worn cutting boards

    • Knife observed in spaces between equipment. Store in a sanitary manner.

      The department's words

      CHSC 114119 Knife observed in spaces between equipment. Store in a sanitary manner.

    • Sanitizer buckets not available for wiping rags. Set up buckets 100 ppm Cl- BEFORE food prep. 2ND NOTICE

      The department's words

      CHSC 114185.1 Sanitizer buckets not available for wiping rags. Set up buckets 100 ppm Cl- BEFORE food prep. 2ND NOTICE

15. EarlierJan 23, 2017Routine inspectionGreen placard

    11 violations listed, 0 marked critical.

    Not critical (11)

    • Ensure all employees have valid Food handler Cards.

      The department's words

      CHSC 113948 Ensure all employees have valid Food handler Cards.

    • Liquid soap dispenser at front handwash sink found empty. Provide soap at all times.

      The department's words

      CHSC 113953.2 Liquid soap dispenser at front handwash sink found empty. Provide soap at all times.

    • Rear handwash sink observed blocked by garbage can. Keep this sink clear and accessible for handwashing.

      The department's words

      CHSC 113953.1 Rear handwash sink observed blocked by garbage can. Keep this sink clear and accessible for handwashing.

    • Cut tomatoes and fresh salsa recoded at 42-43F in inserts. Maintain cold food at 41F or below at all times.. Ensure potentially hazardous cold food are deeply embedded in ice.

      The department's words

      CHSC 113996 Cut tomatoes and fresh salsa recoded at 42-43F in inserts. Maintain cold food at 41F or below at all times.. Ensure potentially hazardous cold food are deeply embedded in ice.

    • Employee observed using Food Prep sink to make up sanitizer solution. This sink is for food prep ONLY.

      The department's words

      CHSC 113984.d Employee observed using Food Prep sink to make up sanitizer solution. This sink is for food prep ONLY.

    Show 6 more

    • Bottle of wine found in ice machine. Do not sore anything in ice used to serve customers.COS

      The department's words

      CHSC 114113 Bottle of wine found in ice machine. Do not sore anything in ice used to serve customers.COS

      Corrected during the inspection

    • Faucet at 3 compartment sink is broken. Repair as needed. Food accumulation noted at seals, inside and outside of refrigeration units. Clean and maintain sanitary.

      The department's words

      CHSC 114175 Faucet at 3 compartment sink is broken. Repair as needed. Food accumulation noted at seals, inside and outside of refrigeration units. Clean and maintain sanitary.

    • Lights observed off at the hood. Keep the lights on so you can see what you are doing.

      The department's words

      CHSC 114252 Lights observed off at the hood. Keep the lights on so you can see what you are doing.

      Corrected during the inspection

    • Bucket of sanitizer not available for wiping rags. Provide 100 ppm chlorine. Demonstrated. COS

      The department's words

      CHSC 114185.1 Bucket of sanitizer not available for wiping rags. Provide 100 ppm chlorine. Demonstrated. COS

      Corrected during the inspection

    • Fly an over front doors must be wired to door so it goes on automatically when door is open.

      The department's words

      CHSC 114259 Fly an over front doors must be wired to door so it goes on automatically when door is open.

    • Provide handwash signs in the restrooms. Provided. COS

      The department's words

      CHSC 113953.5 Provide handwash signs in the restrooms. Provided. COS

      Corrected during the inspection

16. EarlierMay 17, 2016Routine inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Grease accumulation noted under cooking equipment at hood. Clean and maintain sanitary

      The department's words

      CHSC 114175 Grease accumulation noted under cooking equipment at hood. Clean and maintain sanitary

    • Some baffles observed damaged at hood. Replace them. Eliminate gaps in-between baffles at hood.

      The department's words

      CHSC 114149.2 Some baffles observed damaged at hood. Replace them. Eliminate gaps in-between baffles at hood.

    • Thermometer in two door reach in refrigerator found broken. Replace it.

      The department's words

      CHSC 114157 Thermometer in two door reach in refrigerator found broken. Replace it.

    • Garbage in dumpster is in torn bags. Bag all garbage carefully using sturdy bags.

      The department's words

      CHSC 114245.1 Garbage in dumpster is in torn bags. Bag all garbage carefully using sturdy bags.

17. EarlierOct 19, 2015Routine inspectionGreen placard

    9 violations listed, 0 marked critical.

    Not critical (9)

    • Provide proof of Managers Food Safety Certification.

      The department's words

      CHSC 113947.1 Provide proof of Managers Food Safety Certification.

    • Provide Food Handler Cards for all employees.

      The department's words

      CHSC 113948 Provide Food Handler Cards for all employees.

    • No soap dispenser installed at kitchen Hand wash sink. Provide one. COS

      The department's words

      CHSC 113953.2 No soap dispenser installed at kitchen Hand wash sink. Provide one. COS

      Corrected during the inspection

    • Garbage can found blocking handwash sink. Move garbage can.

      The department's words

      CHSC 113953.1 Garbage can found blocking handwash sink. Move garbage can.

      Corrected during the inspection

    • Flies observed in kitchen and dining areas. Keep doors closed.

      The department's words

      CHSC 114259.1 Flies observed in kitchen and dining areas. Keep doors closed.

    Show 4 more

    • Food debris found on slicer and large can opener. Clean and maintain sanitary.

      The department's words

      CHSC 114130.4 Food debris found on slicer and large can opener. Clean and maintain sanitary.

    • Knived found stored in spaces between equipment. Store in a sanitary manner.

      The department's words

      CHSC 114178 Knived found stored in spaces between equipment. Store in a sanitary manner.

    • Gaps noted between baffles in hood. Eliminate gaps. Deep fryer must be 6 under the edge of hood. Arrange equipment as needed.

      The department's words

      CHSC 114149 Gaps noted between baffles in hood. Eliminate gaps. Deep fryer must be 6 under the edge of hood. Arrange equipment as needed.

    • Wiping rag buckets found with too much sanitizer. Provide 100ppm. Demonstrated. COS

      The department's words

      CHSC 114185.1 Wiping rag buckets found with too much sanitizer. Provide 100ppm. Demonstrated. COS

      Corrected during the inspection

18. EarlierJul 27, 2015Routine inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • 2 door undercounter refrigerator with damaged gaskets: Replace gaskets. Adjust unit to hold food at 41 F or less. Operator stated 50 + chicken was just placed in unit. Chicken was relocated to an adequate cold holding unit. Replace a damaged gasket in the Castino refrigerator.

      The department's words

      CHSC 113996 2 door undercounter refrigerator with damaged gaskets: Replace gaskets. Adjust unit to hold food at 41 F or less. Operator stated 50 + chicken was just placed in unit. Chicken was relocated to an adequate cold holding unit. Replace a damaged gasket in the Castino refrigerator.

    • Operator described proper cooling process but his probe thermometer is not calibrated as demonstrated by 80 f short rib sauce identified in a refrigerator.

      The department's words

      CHSC 114002 Operator described proper cooling process but his probe thermometer is not calibrated as demonstrated by 80 f short rib sauce identified in a refrigerator.

    • Provide/obtain a calibrated thermometer for temperature taking of food.

      The department's words

      CHSC 114159 Provide/obtain a calibrated thermometer for temperature taking of food.

    • Clean refrigerator handles of encrusted food debris.

      The department's words

      CHSC 114115.c Clean refrigerator handles of encrusted food debris.

    • Flies were noted in the dining area. Garbage area was observed well maintained.

      The department's words

      CHSC 114259.1 Flies were noted in the dining area. Garbage area was observed well maintained.

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) ↗