At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 4 marked critical · Routine county inspection · Jun 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Half Day Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Code CHSC 113996 CHSC 113996How to fixFix it
- Marked critical: Code CHSC 114115 CHSC 114115How to fixFix it
- Marked critical: Code CHSC 114047 CHSC 114047How 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
For Half Day Cafe's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 12, 2026.
4 violations listed, 4 marked critical.
Critical (4)
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 114115
The department's words
Code CHSC 114115
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 114047
The department's words
Code CHSC 114047
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 114190
The department's words
Code CHSC 114190
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 26, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The floor sink underneath the preparation sink was observed to be clogged, and water was draining slowly. [Corrective action] Unclog the floor sink.
The department's words
CHSC 114197 The floor sink underneath the preparation sink was observed to be clogged, and water was draining slowly. [Corrective action] Unclog the floor sink.
EarlierAug 15, 2023Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
In the two large cold holding units in the preparation area, several food items were above 50F: feta cheese 58F, cheddar cheese 60F, egg white 55F, slice tomatoes 58F, chorizo 55F, sausages 55F, caramelized onions 54F, squid 59F, cut melons 57F, cooked potatoes 60F, yogurt 57F, cottage cheese 58F, raw salmon 57F, and cherry tomatoes 57F. Internal temperature readings were taken to all food items mentioned above. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) All food items were voluntarily discarded.
The department's words
CHSC 113996 In the two large cold holding units in the preparation area, several food items were above 50F: feta cheese 58F, cheddar cheese 60F, egg white 55F, slice tomatoes 58F, chorizo 55F, sausages 55F, caramelized onions 54F, squid 59F, cut melons 57F, cooked potatoes 60F, yogurt 57F, cottage cheese 58F, raw salmon 57F, and cherry tomatoes 57F. Internal temperature readings were taken to all food items mentioned above. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) All food items were voluntarily discarded.
Corrected during the inspection
Chicken soup internal temperature readings were at 98F, 100F, and 108F in different parts of the food. Chicken soup was observed in the hot holding unit in the preparation area. [CA] Food that are cooked and then cooled, 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)The employee reheated food.
The department's words
CHSC 114016 Chicken soup internal temperature readings were at 98F, 100F, and 108F in different parts of the food. Chicken soup was observed in the hot holding unit in the preparation area. [CA] Food that are cooked and then cooled, 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)The employee reheated food.
Corrected during the inspection
Hot water temperature reading measured at 83F at the preparation sink and 83F in the handsink in the preparation area. [CA] A food preparation sink shall be provided with hot water, and cold running water. Hot water shall be at least 120F. handsink warm water shall be at least 100F but not greater than 108F.
The department's words
CHSC 114195 Hot water temperature reading measured at 83F at the preparation sink and 83F in the handsink in the preparation area. [CA] A food preparation sink shall be provided with hot water, and cold running water. Hot water shall be at least 120F. handsink warm water shall be at least 100F but not greater than 108F.
Corrected during the inspection
Observed clogged floor sink underneath the 3-compartment sink and dishwasher machine in the warewashing area. [CA] Liquid waste shall be disposed through the approved plumbing system, and shall be discharged into the public sewer. Unclog the floor sink.
The department's words
CHSC 114197 Observed clogged floor sink underneath the 3-compartment sink and dishwasher machine in the warewashing area. [CA] Liquid waste shall be disposed through the approved plumbing system, and shall be discharged into the public sewer. Unclog the floor sink.
Corrected during the inspection
EarlierAug 14, 2023Routine inspectionRed placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the two large cold holding units in the preparation area, several food items were above 50F: feta cheese 58F, cheddar cheese 60F, egg white 55F, slice tomatoes 58F, chorizo 55F, sausages 55F, caramelized onions 54F, squid 59F, cut melons 57F, cooked potatoes 60F, yogurt 57F, cottage cheese 58F, raw salmon 57F, and cherry tomatoes 57F. Internal temperature readings were taken to all food items mentioned above. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) All food items were voluntarily discarded.
The department's words
CHSC 113996 In the two large cold holding units in the preparation area, several food items were above 50F: feta cheese 58F, cheddar cheese 60F, egg white 55F, slice tomatoes 58F, chorizo 55F, sausages 55F, caramelized onions 54F, squid 59F, cut melons 57F, cooked potatoes 60F, yogurt 57F, cottage cheese 58F, raw salmon 57F, and cherry tomatoes 57F. Internal temperature readings were taken to all food items mentioned above. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) All food items were 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
Chicken soup internal temperature readings were at 98F, 100F, and 108F in different parts of the food. Chicken soup was observed in the hot holding unit in the preparation area. [CA] Food that are cooked and then cooled, 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)The employee reheated food.
The department's words
CHSC 114016 Chicken soup internal temperature readings were at 98F, 100F, and 108F in different parts of the food. Chicken soup was observed in the hot holding unit in the preparation area. [CA] Food that are cooked and then cooled, 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)The employee reheated food.
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
Hot water temperature reading measured at 83F at the preparation sink and 83F in the handsink in the preparation area. [CA] A food preparation sink shall be provided with hot water, and cold running water. Hot water shall be at least 120F. handsink warm water shall be at least 100F but not greater than 108F.
The department's words
CHSC 114195 Hot water temperature reading measured at 83F at the preparation sink and 83F in the handsink in the preparation area. [CA] A food preparation sink shall be provided with hot water, and cold running water. Hot water shall be at least 120F. handsink warm water shall be at least 100F but not greater than 108F.
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 clogged floor sink underneath the 3-compartment sink and dishwasher machine in the warewashing area. [CA] Liquid waste shall be disposed through the approved plumbing system, and shall be discharged into the public sewer. Unclog the floor sink.
The department's words
CHSC 114197 Observed clogged floor sink underneath the 3-compartment sink and dishwasher machine in the warewashing area. [CA] Liquid waste shall be disposed through the approved plumbing system, and shall be discharged into the public sewer. Unclog the floor sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 10, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Egg station prep refrigerator: Potentially hazardous foods ranged from 45 - 53degrees F. Upper insert pans: Swiss cheese: 48 degrees F, grated mozzarella: 47 - 48 degrees F, ham: 45 degrees F, sliced tomatoes: 45 degrees F. Drawers: chorizo: 52 - 53 degrees F, aioli: 51 degrees F, Yucatan rice: 49 degrees F. Whole shell eggs measured 51.9 - 52.3 degrees F with infrared thermometer. All other potentially hazardous foods checked with a probe thermometer. 1/10/22: Whole shell eggs on table observed at 71 degrees F, Per employee, they were taken out of the refrigerator a half hour ago. Eggs voluntarily discarded - see VCD sheet. Discussed time as a public health control with the owner. Submit written procedures by 1/12/22. Label potentially hazardous foods with date and time that indicated when potentially hazardous foods shall be discarded. Discard or use within four hours from time removed from temperature control. Log provided. Egg station prep refrigerator: Canadian bacon and tofu both observed at 48 degrees F. Repair person is coming this afternoon. Submit short video showing temperatures taken of a few potentially hazardous foods in this in unit by tomorrow. Fruit station prep refrigerator: Swiss cheese: 41 - 44 degrees F. Swiss cheese is above top of insert pan. Place smaller quantity to achieve proper cold holding of 41 degrees F or colder.
The department's words
CHSC 113996 Egg station prep refrigerator: Potentially hazardous foods ranged from 45 - 53degrees F. Upper insert pans: Swiss cheese: 48 degrees F, grated mozzarella: 47 - 48 degrees F, ham: 45 degrees F, sliced tomatoes: 45 degrees F. Drawers: chorizo: 52 - 53 degrees F, aioli: 51 degrees F, Yucatan rice: 49 degrees F. Whole shell eggs measured 51.9 - 52.3 degrees F with infrared thermometer. All other potentially hazardous foods checked with a probe thermometer. 1/10/22: Whole shell eggs on table observed at 71 degrees F, Per employee, they were taken out of the refrigerator a half hour ago. Eggs voluntarily discarded - see VCD sheet. Discussed time as a public health control with the owner. Submit written procedures by 1/12/22. Label potentially hazardous foods with date and time that indicated when potentially hazardous foods shall be discarded. Discard or use within four hours from time removed from temperature control. Log provided. Egg station prep refrigerator: Canadian bacon and tofu both observed at 48 degrees F. Repair person is coming this afternoon. Submit short video showing temperatures taken of a few potentially hazardous foods in this in unit by tomorrow. Fruit station prep refrigerator: Swiss cheese: 41 - 44 degrees F. Swiss cheese is above top of insert pan. Place smaller quantity to achieve proper cold holding of 41 degrees F or colder.
EarlierJan 5, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Egg station prep refrigerator: Potentially hazardous foods ranged from 45 - 53degrees F. Upper insert pans: Swiss cheese: 48 degrees F, grated mozzarella: 47 - 48 degrees F, ham: 45 degrees F, sliced tomatoes: 45 degrees F. Drawers: chorizo: 52 - 53 degrees F, aioli: 51 degrees F, Yucatan rice: 49 degrees F. Whole shell eggs measured 51.9 - 52.3 degrees F with infrared thermometer. All other potentially hazardous foods checked with a probe thermometer.
The department's words
CHSC 113996 Egg station prep refrigerator: Potentially hazardous foods ranged from 45 - 53degrees F. Upper insert pans: Swiss cheese: 48 degrees F, grated mozzarella: 47 - 48 degrees F, ham: 45 degrees F, sliced tomatoes: 45 degrees F. Drawers: chorizo: 52 - 53 degrees F, aioli: 51 degrees F, Yucatan rice: 49 degrees F. Whole shell eggs measured 51.9 - 52.3 degrees F with infrared thermometer. All other potentially hazardous foods checked with a probe thermometer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 6, 2020Follow-up inspectionGreen placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water reached a maximum of 87 degrees F at the hand wash sink and the food prep sink in the bakery. Provide a minimum of 100 degrees F water at the hand wash sink and 120 degrees F water at the food prep sink . Middle restroom doesn't have cold water. Cold water turned off from below sink, because cold water handle won't shut off water. Repair/replace faucet fixture. No hot water comes out of restroom hand wash sink at far right restroom. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Water reached a maximum of 87 degrees F at the hand wash sink and the food prep sink in the bakery. Provide a minimum of 100 degrees F water at the hand wash sink and 120 degrees F water at the food prep sink . Middle restroom doesn't have cold water. Cold water turned off from below sink, because cold water handle won't shut off water. Repair/replace faucet fixture. No hot water comes out of restroom hand wash sink at far right restroom. Provide a minimum of 100 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water reached a maximum of 87 degrees F at the hand wash sink and the food prep sink in the bakery. Provide a minimum of 100 degrees F water at the hand wash sink and 120 degrees F water at the food prep sink . Middle restroom doesn't have cold water. Cold water turned off from below sink because cold water handle won't shut off water. Repair/replace faucet fixture.
The department's words
CHSC 114192 Water reached a maximum of 87 degrees F at the hand wash sink and the food prep sink in the bakery. Provide a minimum of 100 degrees F water at the hand wash sink and 120 degrees F water at the food prep sink . Middle restroom doesn't have cold water. Cold water turned off from below sink because cold water handle won't shut off water. Repair/replace faucet fixture.
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)
Employees observed not washing hands between touching dirty and clean utensils at warewashing area. After loading dishwasher, employees shall wash hands before touching clean utensils.
The department's words
CHSC 113953.3 Employees observed not washing hands between touching dirty and clean utensils at warewashing area. After loading dishwasher, employees shall wash hands before touching clean utensils.
Corrected during the inspection
No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. Sanitizer level low in the container. COS. Three-compartment sink was set up after no chlorine observed at the dishwasher. 3-compartment sink set up with 100 ppm chlorine.
The department's words
CHSC 114099.7 No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. Sanitizer level low in the container. COS. Three-compartment sink was set up after no chlorine observed at the dishwasher. 3-compartment sink set up with 100 ppm chlorine.
Corrected during the inspection
Observed ~ a dozen flies in the kitchen. Eliminate flies by safe, legal effective means.
The department's words
CHSC 114259.1 Observed ~ a dozen flies in the kitchen. Eliminate flies by safe, legal effective means.
Corrected during the inspection
EarlierNov 3, 2020Routine inspectionYellow placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employees observed not washing hands between touching dirty and clean utensils at warewashing area. After loading dishwasher, employees shall wash hands before touching clean utensils.
The department's words
CHSC 113953.3 Employees observed not washing hands between touching dirty and clean utensils at warewashing area. After loading dishwasher, employees shall wash hands before touching clean utensils.
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 sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. Sanitizer level low in the container. COS. Three-compartment sink was set up after no chlorine observed at the dishwasher. 3-compartment sink set up with 100 ppm chlorine.
The department's words
CHSC 114099.7 No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. Sanitizer level low in the container. COS. Three-compartment sink was set up after no chlorine observed at the dishwasher. 3-compartment sink set up with 100 ppm chlorine.
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 reached a maximum of 87 degrees F at the hand wash sink and the food prep sink in the bakery. Provide a minimum of 100 degrees F water at the hand wash sink and 120 degrees F water at the food prep sink . Middle restroom doesn't have cold water. Cold water turned off from below sink, because cold water handle won't shut off water. Repair/replace faucet fixture. No hot water comes out of restroom hand wash sink at far right restroom. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Water reached a maximum of 87 degrees F at the hand wash sink and the food prep sink in the bakery. Provide a minimum of 100 degrees F water at the hand wash sink and 120 degrees F water at the food prep sink . Middle restroom doesn't have cold water. Cold water turned off from below sink, because cold water handle won't shut off water. Repair/replace faucet fixture. No hot water comes out of restroom hand wash sink at far right restroom. Provide a minimum of 100 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water reached a maximum of 87 degrees F at the hand wash sink and the food prep sink in the bakery. Provide a minimum of 100 degrees F water at the hand wash sink and 120 degrees F water at the food prep sink . Middle restroom doesn't have cold water. Cold water turned off from below sink because cold water handle won't shut off water. Repair/replace faucet fixture.
The department's words
CHSC 114192 Water reached a maximum of 87 degrees F at the hand wash sink and the food prep sink in the bakery. Provide a minimum of 100 degrees F water at the hand wash sink and 120 degrees F water at the food prep sink . Middle restroom doesn't have cold water. Cold water turned off from below sink because cold water handle won't shut off water. Repair/replace faucet fixture.
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 ~ a dozen flies in the kitchen. Eliminate flies by safe, legal effective means.
The department's words
CHSC 114259.1 Observed ~ a dozen flies in the kitchen. 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.
EarlierSep 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 19, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 7, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierFeb 27, 2018Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Oatmeal observed at 125F. Keep potentially hazardous foods below 41F or above 135F. Oatmeal voluntarily discarded (appears temp of hot holder was not turned up enough).
The department's words
CHSC 113996 Oatmeal observed at 125F. Keep potentially hazardous foods below 41F or above 135F. Oatmeal voluntarily discarded (appears temp of hot holder was not turned up enough).
Observed standing water in bin holding onions. Clean bin and don't use onions stored by this water.
The department's words
CHSC 113967 Observed standing water in bin holding onions. Clean bin and don't use onions stored by this water.
Sanitizer is only being detected in some parts of the dishwasher. Repair machine so 50ppm is detected throughout.
The department's words
CHSC 114099.7 Sanitizer is only being detected in some parts of the dishwasher. Repair machine so 50ppm is detected throughout.
Bakery hand sink at 90F. Requirement is 100F. Bakery food prep sink at 95F. Requirement 120F. Repair.
The department's words
CHSC 114192 Bakery hand sink at 90F. Requirement is 100F. Bakery food prep sink at 95F. Requirement 120F. Repair.
Tubes for soda syrup boxes are dusty. Clean.
The department's words
CHSC 114115.c Tubes for soda syrup boxes are dusty. Clean.
Show 5 more
Some gaskets are coming off on steel fridges in bakery.
The department's words
CHSC 114175 Some gaskets are coming off on steel fridges in bakery.
Montague pastry oven needs a ventilation hood that has a 6 inch overhang about it. Overhand not observed.
The department's words
CHSC 114149.1 Montague pastry oven needs a ventilation hood that has a 6 inch overhang about it. Overhand not observed.
Store wiping cloths in sanitizer bucket with 100ppm of chlorine. Observed a rag in bakery being used to wipe hands and wipe cutting board with no sanitizer nearby.
The department's words
CHSC 114185.1 Store wiping cloths in sanitizer bucket with 100ppm of chlorine. Observed a rag in bakery being used to wipe hands and wipe cutting board with no sanitizer nearby.
Keep lids on garbage closed.
The department's words
CHSC 114245.1 Keep lids on garbage closed.
Repair pitted tile in mop sink.
The department's words
CHSC 114268 Repair pitted tile in mop sink.
EarlierOct 6, 2016Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Employees must eat or drink in non food prep. areas only. Drink cups found at front grill area next to food, in food prep. fridge, by coffee maker, in back at food slicer and above food prep. sink.
The department's words
CHSC 113977 Employees must eat or drink in non food prep. areas only. Drink cups found at front grill area next to food, in food prep. fridge, by coffee maker, in back at food slicer and above food prep. sink.
Provide paper towels in a dispenser at food prep line handwash sink. Employees observed washing hands but using aprons they are wearing to dry hands.
The department's words
CHSC 113953.3 Provide paper towels in a dispenser at food prep line handwash sink. Employees observed washing hands but using aprons they are wearing to dry hands.
All potentially hazardous foods must be at or below 41 F or at or above 135 F Chopped ham = 46 F These items were out at room temp. No ice under pans. Manager Sliced ham = 47 F said items are enroute to walkin. Moved to walkin during inspection. Chopped sausage = 46 F Corned beef: 43 F in prep table Half cooked bacon in back = 107 F
The department's words
CHSC 113996 All potentially hazardous foods must be at or below 41 F or at or above 135 F Chopped ham = 46 F These items were out at room temp. No ice under pans. Manager Sliced ham = 47 F said items are enroute to walkin. Moved to walkin during inspection. Chopped sausage = 46 F Corned beef: 43 F in prep table Half cooked bacon in back = 107 F
flies in dishwash area. Provide pest control to keep flies out of facility.
The department's words
CHSC 114259.1 flies in dishwash area. Provide pest control to keep flies out of facility.
In prep. fridge - front line: raw fish stored next to cooked Spanish rice. Do not store raw meats/fish next to ready to eat items - line cooked separated items. Cover bacon in the walk in fridge. Used dish rag on canola oil (upstairs storage). Clean cookie sheets on edge on floor as employee pulls them to put product on them for baking. Do not put any food containers on floor. Remove can of cleanser from clean dish shelf. Store produce under/separated from clean dishes. Do not put dirty teapots on clean dish shelf. Do not store large pots on floor. (under produce sink).
The department's words
CHSC 113984 In prep. fridge - front line: raw fish stored next to cooked Spanish rice. Do not store raw meats/fish next to ready to eat items - line cooked separated items. Cover bacon in the walk in fridge. Used dish rag on canola oil (upstairs storage). Clean cookie sheets on edge on floor as employee pulls them to put product on them for baking. Do not put any food containers on floor. Remove can of cleanser from clean dish shelf. Store produce under/separated from clean dishes. Do not put dirty teapots on clean dish shelf. Do not store large pots on floor. (under produce sink).
Show 6 more
large pot of potatoes found in dishwash sink. Prepare foods only in food prep. sink. Remove phone, car keys from top of food prep. top cover door. (front line). Wipe 4rags belong in sanitizing solution not on prep fridge top door.
The department's words
CHSC 114051 large pot of potatoes found in dishwash sink. Prepare foods only in food prep. sink. Remove phone, car keys from top of food prep. top cover door. (front line). Wipe 4rags belong in sanitizing solution not on prep fridge top door.
Upstairs storage: label all bulk containers. Open bags of food need to go into containers with tight-fitting lids. Keep all food contact items (boxes of take-out containers) up off floor by six inches.
The department's words
CHSC 114175 Upstairs storage: label all bulk containers. Open bags of food need to go into containers with tight-fitting lids. Keep all food contact items (boxes of take-out containers) up off floor by six inches.
Remove food debris from walkin shelving. Replace or replate rusted shelving, which is peeling. Clean grime from walkin door and gasket. Remove build up on cooling element of wine fridge. Replace rusted shelving.
The department's words
CHSC 114178 Remove food debris from walkin shelving. Replace or replate rusted shelving, which is peeling. Clean grime from walkin door and gasket. Remove build up on cooling element of wine fridge. Replace rusted shelving.
Milk fridge: Provide accurate, easily visible thermometer. Corrected during inspection. Clean/replace dirty, broken gaskets on door.
The department's words
CHSC 114157 Milk fridge: Provide accurate, easily visible thermometer. Corrected during inspection. Clean/replace dirty, broken gaskets on door.
Clean leaves, debris at back door and grease container area. Remove unused equipment.
The department's words
CHSC 114245.1 Clean leaves, debris at back door and grease container area. Remove unused equipment.
Provide self closers for both restroom doors.
The department's words
CHSC 114276 Provide self closers for both restroom doors.
EarlierSep 29, 2016Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Employees must eat or drink in non food prep. areas only. Drink cups found at front grill area next to food, in food prep. fridge, by coffee maker, in back at food slicer and above food prep. sink.
The department's words
CHSC 113977 Employees must eat or drink in non food prep. areas only. Drink cups found at front grill area next to food, in food prep. fridge, by coffee maker, in back at food slicer and above food prep. sink.
Provide paper towels in a dispenser at food prep line handwash sink. Employees observed washing hands but using aprons they are wearing to dry hands.
The department's words
CHSC 113953.3 Provide paper towels in a dispenser at food prep line handwash sink. Employees observed washing hands but using aprons they are wearing to dry hands.
All potentially hazardous foods must be at or below 41 F or at or above 135 F Chopped ham = 46 F These items were out at room temp. No ice under pans. Manager Sliced ham = 47 F said items are enroute to walkin. Moved to walkin during inspection. Chopped sausage = 46 F Corned beef: 43 F in prep table Half cooked bacon in back = 107 F
The department's words
CHSC 113996 All potentially hazardous foods must be at or below 41 F or at or above 135 F Chopped ham = 46 F These items were out at room temp. No ice under pans. Manager Sliced ham = 47 F said items are enroute to walkin. Moved to walkin during inspection. Chopped sausage = 46 F Corned beef: 43 F in prep table Half cooked bacon in back = 107 F
Dishwasher has no chlorine sanitizer. Repair immediately - corrected during inspection.
The department's words
CHSC 114099.7 Dishwasher has no chlorine sanitizer. Repair immediately - corrected during inspection.
flies in dishwash area. Provide pest control to keep flies out of facility.
The department's words
CHSC 114259.1 flies in dishwash area. Provide pest control to keep flies out of facility.
Show 7 more
In prep. fridge - front line: raw fish stored next to cooked Spanish rice. Do not store raw meats/fish next to ready to eat items - line cooked separated items. Cover bacon in the walk in fridge. Used dish rag on canola oil (upstairs storage). Clean cookie sheets on edge on floor as employee pulls them to put product on them for baking. Do not put any food containers on floor. Remove can of cleanser from clean dish shelf. Store produce under/separated from clean dishes. Do not put dirty teapots on clean dish shelf. Do not store large pots on floor. (under produce sink).
The department's words
CHSC 113984 In prep. fridge - front line: raw fish stored next to cooked Spanish rice. Do not store raw meats/fish next to ready to eat items - line cooked separated items. Cover bacon in the walk in fridge. Used dish rag on canola oil (upstairs storage). Clean cookie sheets on edge on floor as employee pulls them to put product on them for baking. Do not put any food containers on floor. Remove can of cleanser from clean dish shelf. Store produce under/separated from clean dishes. Do not put dirty teapots on clean dish shelf. Do not store large pots on floor. (under produce sink).
large pot of potatoes found in dishwash sink. Prepare foods only in food prep. sink. Remove phone, car keys from top of food prep. top cover door. (front line). Wipe 4rags belong in sanitizing solution not on prep fridge top door.
The department's words
CHSC 114051 large pot of potatoes found in dishwash sink. Prepare foods only in food prep. sink. Remove phone, car keys from top of food prep. top cover door. (front line). Wipe 4rags belong in sanitizing solution not on prep fridge top door.
Upstairs storage: label all bulk containers. Open bags of food need to go into containers with tight-fitting lids. Keep all food contact items (boxes of take-out containers) up off floor by six inches.
The department's words
CHSC 114175 Upstairs storage: label all bulk containers. Open bags of food need to go into containers with tight-fitting lids. Keep all food contact items (boxes of take-out containers) up off floor by six inches.
Remove food debris from walkin shelving. Replace or replate rusted shelving, which is peeling. Clean grime from walkin door and gasket. Remove build up on cooling element of wine fridge. Replace rusted shelving.
The department's words
CHSC 114178 Remove food debris from walkin shelving. Replace or replate rusted shelving, which is peeling. Clean grime from walkin door and gasket. Remove build up on cooling element of wine fridge. Replace rusted shelving.
Milk fridge: Provide accurate, easily visible thermometer. Corrected during inspection. Clean/replace dirty, broken gaskets on door.
The department's words
CHSC 114157 Milk fridge: Provide accurate, easily visible thermometer. Corrected during inspection. Clean/replace dirty, broken gaskets on door.
Clean leaves, debris at back door and grease container area. Remove unused equipment.
The department's words
CHSC 114245.1 Clean leaves, debris at back door and grease container area. Remove unused equipment.
Provide self closers for both restroom doors.
The department's words
CHSC 114276 Provide self closers for both restroom doors.
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 L15369.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.