Harmony Restaurant

Inspections

From Marin County Community Development Agency, Environmental Health Services · 21 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestSep 16, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Sep 16, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

2. EarlierJan 29, 2026Follow-up inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Code CHSC 113953.3

     The department's words

     Code CHSC 113953.3

     Corrected during the inspection

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

     Corrected during the inspection

   • Code CHSC 114192

     The department's words

     Code CHSC 114192

     Corrected during the inspection

3. EarlierJan 27, 2026Routine inspectionYellow placard

   3 violations listed, 3 marked critical.

   Critical (3)

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

     Code CHSC 113953.3

     The department's words

     Code CHSC 113953.3

     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 114192

     The department's words

     Code CHSC 114192

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

4. EarlierJun 3, 2025Routine inspectionGreen placard

   No violations listed in the data.
5. EarlierMar 26, 2024Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114257

     The department's words

     Code CHSC 114257

6. EarlierMar 21, 2024Follow-up inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

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

     Observed on live cockroach on wall in back kitchen by mixer. Observed another cockroach on its back that was on floor in front of walk-in. Facility has debris and standing water which are conditions that can lead to vermin harborage. Facility shall be vermin free. Continue to clean/santize kitchen and exclude vermin by sealing cracks in floors, walls, and ceiling.

     The department's words

     CHSC 114259.1 Observed on live cockroach on wall in back kitchen by mixer. Observed another cockroach on its back that was on floor in front of walk-in. Facility has debris and standing water which are conditions that can lead to vermin harborage. Facility shall be vermin free. Continue to clean/santize kitchen and exclude vermin by sealing cracks in floors, walls, and ceiling.

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

7. EarlierMar 18, 2024Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     Observed multiple items in the hot holding case at incorrect temperatures. This includes fried rice at 129F, chow mien at 125F, beef at 129F, cooked vegies at 114F. Hot hold potentially hazardous foods at 135F or above. Facility was asked to reheat food and did not reheat sufficiently. Reheat food to 165F prior to hot holding. Repeat violation. Adjust temperature of hot holding case as needed. and reheat items properly. Observed cooked rice at 80F on counter. Food handler stated item was taken out of walk-in 1 hour ago and had to warm up a little prior to it being re-steamed to prevent it from being sticky. If item needs to warm up on counter, use a time/temp log to document how long item has been out of fridge.

     The department's words

     CHSC 113996 Observed multiple items in the hot holding case at incorrect temperatures. This includes fried rice at 129F, chow mien at 125F, beef at 129F, cooked vegies at 114F. Hot hold potentially hazardous foods at 135F or above. Facility was asked to reheat food and did not reheat sufficiently. Reheat food to 165F prior to hot holding. Repeat violation. Adjust temperature of hot holding case as needed. and reheat items properly. Observed cooked rice at 80F on counter. Food handler stated item was taken out of walk-in 1 hour ago and had to warm up a little prior to it being re-steamed to prevent it from being sticky. If item needs to warm up on counter, use a time/temp log to document how long item has been out of fridge.

     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 6 cockroaches on glue trap under shelving that had dishes and onion. All but one cockroach appeared to be dead (one cockroach was moving on trap). Facility shall be free of vermin. No pest control report available for viewing though a food handler stated the company comes monthly. Observed onion debris on floor in area. Also observed lack of grout in tile coving area. Clean/sanitize area where vermin were found, remove cockroaches, remove debris, seal grout, and seal all holes where vermin can enter.

     The department's words

     CHSC 114259.1 Observed 6 cockroaches on glue trap under shelving that had dishes and onion. All but one cockroach appeared to be dead (one cockroach was moving on trap). Facility shall be free of vermin. No pest control report available for viewing though a food handler stated the company comes monthly. Observed onion debris on floor in area. Also observed lack of grout in tile coving area. Clean/sanitize area where vermin were found, remove cockroaches, remove debris, seal grout, and seal all holes where vermin can enter.

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

8. EarlierMar 8, 2023Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Hot holding case for to-go orders recorded with: pork buns 120°F, chow mien 118°F, dumplings 120°F, fried rice 115°F, broccoli 117°F. Employee stated food was placed in case about half an hour ago. / Rapidly reheat food to 165°F for hot holding. Adjust or repair case to hot hold food properly at 135°F or above. Ensure food is reheated to 165°F or above for hot holding or thoroughly cooked before hot holding.

     The department's words

     CHSC 113996 Hot holding case for to-go orders recorded with: pork buns 120°F, chow mien 118°F, dumplings 120°F, fried rice 115°F, broccoli 117°F. Employee stated food was placed in case about half an hour ago. / Rapidly reheat food to 165°F for hot holding. Adjust or repair case to hot hold food properly at 135°F or above. Ensure food is reheated to 165°F or above for hot holding or thoroughly cooked before hot holding.

   • Rice noodles in refrigeration opposite of steamer recorded at 50°F. Rice noodles were received warm at around 0900 hours. / Rapidly cool rice noodles in an ice bath from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter before placing in refrigerator to cold hold at 41°F or below.

     The department's words

     CHSC 114002 Rice noodles in refrigeration opposite of steamer recorded at 50°F. Rice noodles were received warm at around 0900 hours. / Rapidly cool rice noodles in an ice bath from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter before placing in refrigerator to cold hold at 41°F or below.

     Corrected during the inspection

9. EarlierMar 7, 2023Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     Hot holding case for to-go orders recorded with: pork buns 120°F, chow mien 118°F, dumplings 120°F, fried rice 115°F, broccoli 117°F. Employee stated food was placed in case about half an hour ago. / Rapidly reheat food to 165°F for hot holding. Adjust or repair case to hot hold food properly at 135°F or above. Ensure food is reheated to 165°F or above for hot holding or thoroughly cooked before hot holding.

     The department's words

     CHSC 113996 Hot holding case for to-go orders recorded with: pork buns 120°F, chow mien 118°F, dumplings 120°F, fried rice 115°F, broccoli 117°F. Employee stated food was placed in case about half an hour ago. / Rapidly reheat food to 165°F for hot holding. Adjust or repair case to hot hold food properly at 135°F or above. Ensure food is reheated to 165°F or above for hot holding or thoroughly cooked before hot holding.

     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

     Rice noodles in refrigeration opposite of steamer recorded at 50°F. Rice noodles were received warm at around 0900 hours. / Rapidly cool rice noodles in an ice bath from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter before placing in refrigerator to cold hold at 41°F or below.

     The department's words

     CHSC 114002 Rice noodles in refrigeration opposite of steamer recorded at 50°F. Rice noodles were received warm at around 0900 hours. / Rapidly cool rice noodles in an ice bath from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter before placing in refrigerator to cold hold at 41°F or below.

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

10. EarlierSep 1, 2022Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Beef at hot holding case for take-out recorded at around 127°F and was stocked about 30 minutes ago. / Reheat to 165°F then hot hold at 135°F or above. Repair unit to hot hold food at 135°F or above.

      The department's words

      CHSC 113996 Beef at hot holding case for take-out recorded at around 127°F and was stocked about 30 minutes ago. / Reheat to 165°F then hot hold at 135°F or above. Repair unit to hot hold food at 135°F or above.

11. EarlierFeb 9, 2022Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed ~5lbs of egg and rice nodles that have been cooked or partially cooked. Noodles were prepared about 2 hours ago. Noodles are left on counter top waiting for use. / Cooked and partially cooked foods must be under temperature control, 135°F or above or 41°F or below. Label noodles to be discarded in 2 hours. Complete issued TPHC handout if TPHC is proposed.

      The department's words

      CHSC 113996 Observed ~5lbs of egg and rice nodles that have been cooked or partially cooked. Noodles were prepared about 2 hours ago. Noodles are left on counter top waiting for use. / Cooked and partially cooked foods must be under temperature control, 135°F or above or 41°F or below. Label noodles to be discarded in 2 hours. Complete issued TPHC handout if TPHC is proposed.

12. EarlierJul 21, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Handwashing station by cookline blocked by shelf. / Move shelving to keep hand wash sink accessible at all times.

      The department's words

      CHSC 113953 Handwashing station by cookline blocked by shelf. / Move shelving to keep hand wash sink accessible at all times.

13. EarlierJan 8, 2021Routine inspectionGreen placard

    No violations listed in the data.
14. EarlierJun 30, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed dumpling filling being cooked then placed in a metal bowl and covered with plastic wrap then placed in walk-in for rapid cooling. Dumpling filling recorded at 167F. / Discontinue practice. Do not cover foods that are rapid cooling. Spread out cooling food into more metal containers and create ice baths to rapidly cool food from 135F to 70F in 2 hours then 70F to 41F in 4 hours thereafter. See Dept. issued handout.

      The department's words

      CHSC 114002.1 Observed dumpling filling being cooked then placed in a metal bowl and covered with plastic wrap then placed in walk-in for rapid cooling. Dumpling filling recorded at 167F. / Discontinue practice. Do not cover foods that are rapid cooling. Spread out cooling food into more metal containers and create ice baths to rapidly cool food from 135F to 70F in 2 hours then 70F to 41F in 4 hours thereafter. See Dept. issued handout.

15. EarlierOct 2, 2019Routine inspectionGreen placard

    No violations listed in the data.
16. EarlierJan 7, 2019Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Lotus leaf rice at 49F and steamed pork buns at 52F in true fridge by walk-in. Lower left side of fridge not refrigerating properly. Food was moved to walk-in and the steamed pork buns discarded. 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 Lotus leaf rice at 49F and steamed pork buns at 52F in true fridge by walk-in. Lower left side of fridge not refrigerating properly. Food was moved to walk-in and the steamed pork buns discarded. 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.

17. EarlierJan 23, 2018Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Get recertified as a Certified Food Manager within 30 days.

      The department's words

      CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days.

    • Get all employees certified as a Certified Food Handler within 30 days. Most certificates have expired.

      The department's words

      CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days. Most certificates have expired.

18. EarlierJan 18, 2018Routine inspectionGreen placard

    5 violations listed, 1 marked critical.

    Critical (1)

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

      Provide warm (100F minimum) water at handwash sink in take out station and cookline and women's bathroom. Water is less than 90F at each of these sinks.

      The department's words

      CHSC 114192 Provide warm (100F minimum) water at handwash sink in take out station and cookline and women's bathroom. Water is less than 90F at each of these sinks.

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

    Not critical (4)

    • Do not block access to handwashing sink on cookline. Remove shelving.

      The department's words

      CHSC 113953.1 Do not block access to handwashing sink on cookline. Remove shelving.

    • Replace missing hood filters.

      The department's words

      CHSC 114149.1 Replace missing hood filters.

    • Get recertified as a Certified Food Manager within 30 days.

      The department's words

      CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days.

    • Get all employees certified as a Certified Food Handler within 30 days. Most certificates have expired.

      The department's words

      CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days. Most certificates have expired.

19. EarlierOct 31, 2016Routine inspectionGreen placard

    9 violations listed, 1 marked critical.

    Critical (1)

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

      No hot water at hand wash sink at take out area. Hot water was turned off, inspector turned it back on. Corrected on site.

      The department's words

      CHSC 114192 No hot water at hand wash sink at take out area. Hot water was turned off, inspector turned it back on. Corrected on site.

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

    Not critical (8)

    • Show proof of food handler cards and food manager certification.

      The department's words

      CHSC 113947.1 Show proof of food handler cards and food manager certification.

    • Show proof of food handler cards and food manager certification.

      The department's words

      CHSC 113948 Show proof of food handler cards and food manager certification.

    • Opened container of milk at 44F. Maintain open milk cartons at 41F or less. Place in a unit that will hold at 41F or less.

      The department's words

      CHSC 113996 Opened container of milk at 44F. Maintain open milk cartons at 41F or less. Place in a unit that will hold at 41F or less.

    • Clean mold off the top of the ice bin at the bar.

      The department's words

      CHSC 114115 Clean mold off the top of the ice bin at the bar.

    • A. Plug holes noted in the walls of walk-in refrigerator. B. Clean dust off ceiling of the walk-in fridge to prevent contamination of food.

      The department's words

      CHSC 114175 A. Plug holes noted in the walls of walk-in refrigerator. B. Clean dust off ceiling of the walk-in fridge to prevent contamination of food.

    Show 3 more

    • Inadequate lighting throughout facility (restrooms and kitchen). Provide additional lighting. Will advise.

      The department's words

      CHSC 114252 Inadequate lighting throughout facility (restrooms and kitchen). Provide additional lighting. Will advise.

    • Provide air gap at floor sinks near the ice machine and near the ice bin at bar.

      The department's words

      CHSC 114193.1 Provide air gap at floor sinks near the ice machine and near the ice bin at bar.

    • Attach lids to the outside garbage containers to prevent vermin.

      The department's words

      CHSC 114245.5 Attach lids to the outside garbage containers to prevent vermin.

20. EarlierSep 18, 2014Follow-up inspectionViolation(s) Found

    18 violations listed, 0 marked critical.

    Not critical (18)

    • Inspection report not available to review. Maintain copy of most recent inspection report available to review by consumer upon request. Post notice informing consumers that the most recent inspection report is available to review upon request. Sign provided at today's inspection

      The department's words

      CHSC 113725.1 Inspection report not available to review. Maintain copy of most recent inspection report available to review by consumer upon request. Post notice informing consumers that the most recent inspection report is available to review upon request. Sign provided at today's inspection

    • Health permit not available to view. Post permit in conspicuous area.

      The department's words

      CHSC 114381 Health permit not available to view. Post permit in conspicuous area.

    • Unknown where Certified Food Manager (CFM) certificate is located. CFM certificate in file expired in January 2014. Submit copy of a valid CFM certificate within five days. If no one at this faciltiy has a valid CFM certificate, provide proof of enrollment of at least one food handler in an ANSI-certified test within five days. Test shall be taken within 30 days.

      The department's words

      CHSC 113947.1 Unknown where Certified Food Manager (CFM) certificate is located. CFM certificate in file expired in January 2014. Submit copy of a valid CFM certificate within five days. If no one at this faciltiy has a valid CFM certificate, provide proof of enrollment of at least one food handler in an ANSI-certified test within five days. Test shall be taken within 30 days.

      Corrected during the inspection

    • No certified food handler cards available to view during inspection. Maintain copies of all certified food handling cards. Inform person in charge as to where these are kept. Any food handler without a valid certified food handling card shall obtain one within 30 days.

      The department's words

      CHSC 113948 No certified food handler cards available to view during inspection. Maintain copies of all certified food handling cards. Inform person in charge as to where these are kept. Any food handler without a valid certified food handling card shall obtain one within 30 days.

      Corrected during the inspection

    • Observed an employee drinking from an uncovered glass in kitchen. Employees shall drink from closed beverage containers. 9/18/14: Observed several employees eating lunch in kitchen. No eating is allowed in the kitchen.

      The department's words

      CHSC 113977 Observed an employee drinking from an uncovered glass in kitchen. Employees shall drink from closed beverage containers. 9/18/14: Observed several employees eating lunch in kitchen. No eating is allowed in the kitchen.

      Corrected during the inspection

    Show 13 more

    • Observed one domestic rice cooker. All equipment shall be ANSI-certified. Submit specification sheet for replacement of domestic rice cooker.

      The department's words

      CHSC 114130 Observed one domestic rice cooker. All equipment shall be ANSI-certified. Submit specification sheet for replacement of domestic rice cooker.

    • Replace cracked bulk storage lid. Clean interior of duck roaster to remove grease accumulation. Remove duct tape from prewash sprayer faucet. Make any necessary repairs to faucet. Replace cracked, black plastic handle on True three door refrigerator at front kitchen area.

      The department's words

      CHSC 114175 Replace cracked bulk storage lid. Clean interior of duck roaster to remove grease accumulation. Remove duct tape from prewash sprayer faucet. Make any necessary repairs to faucet. Replace cracked, black plastic handle on True three door refrigerator at front kitchen area.

    • Provide an approved air gap between rim of floor sink and end of discharge pipe from hot holding unit.

      The department's words

      CHSC 114193 Provide an approved air gap between rim of floor sink and end of discharge pipe from hot holding unit.

    • Remove black material from caulking above two compartment sink.

      The department's words

      CHSC 114257.1 Remove black material from caulking above two compartment sink.

    • Light guard missing over bulb in back kitchen hood. Provide shatterproof light guard protection.

      The department's words

      CHSC 114252.1 Light guard missing over bulb in back kitchen hood. Provide shatterproof light guard protection.

      Corrected during the inspection

    • Water at two compartment food prep sink reached a maximum of 81 degrees Fahrenheit. Hot water shall be supplied at a minimum of 120 degrees Fahrenheit measured from the faucet. Water pressure was also low at this faucet. Provide adequate water pressure.

      The department's words

      CHSC 114192 Water at two compartment food prep sink reached a maximum of 81 degrees Fahrenheit. Hot water shall be supplied at a minimum of 120 degrees Fahrenheit measured from the faucet. Water pressure was also low at this faucet. Provide adequate water pressure.

    • Label bulk storage containers with common food name.

      The department's words

      CHSC 114051 Label bulk storage containers with common food name.

    • Both restroom doors slightly ajar. Render restroom doors self-closing.

      The department's words

      CHSC 114276 Both restroom doors slightly ajar. Render restroom doors self-closing.

    • No lid on outside garbage container. Provide cover for exterior garbage bin.

      The department's words

      CHSC 114245.1 No lid on outside garbage container. Provide cover for exterior garbage bin.

      Corrected during the inspection

    • Observed metal bowls in container of raw chicken in walk-in refrigerator and rice bulk storage bin. Use scoopers with handles and keep handles out of food. 9/18/14: Scooper handle touching food in bulk storage container.

      The department's words

      CHSC 114119 Observed metal bowls in container of raw chicken in walk-in refrigerator and rice bulk storage bin. Use scoopers with handles and keep handles out of food. 9/18/14: Scooper handle touching food in bulk storage container.

    • Observed food handler use wiping cloth that was on stainless steel table to wipe off hands after improperly washing hands with water in two compartment food prep sink. Store wiping cloths in container with appropriate sanitizer concentration. Wiping cloths used for cleaning food spills shall not be used for any other purpose.

      The department's words

      CHSC 114185.1 Observed food handler use wiping cloth that was on stainless steel table to wipe off hands after improperly washing hands with water in two compartment food prep sink. Store wiping cloths in container with appropriate sanitizer concentration. Wiping cloths used for cleaning food spills shall not be used for any other purpose.

      Corrected during the inspection

    • Observed a food handler empyting metal grate that covers floor sink into the garbage can, and then rinsed hands off with water only in two compartment food prep sink. Food handler then wiped hands on wiping cloth and placed wiping cloth on stainless steel table, and then proceeded to three-compartment sink and rinsed hands with water, then picked up clean, empty food container, and placed on stack of other clean food containers. All food handlers shall properly wash their hands at hand wash sinks only. Food handlers shall wash their hands with soap and warm water after contaminating them. Store wiping cloths in container with appropriate sanitizer concentration. 9/18/14: Observed food handler with glove on one hand touch dirty dishes, then rinsed hands in water briefly in two-compartment sink, then began cutting meat with contaminated bare hand and gloved hand. Food handler instructed on proper hand washing. Contaminated meat was voluntarily discarded - see voluntary condemnation and destruction sheet. Employees shall wash hands in hand wash sinks with warm water and soap after contaminating hands. Utilize two-compartment sink for food prep only.

      The department's words

      CHSC 113953.3 Observed a food handler empyting metal grate that covers floor sink into the garbage can, and then rinsed hands off with water only in two compartment food prep sink. Food handler then wiped hands on wiping cloth and placed wiping cloth on stainless steel table, and then proceeded to three-compartment sink and rinsed hands with water, then picked up clean, empty food container, and placed on stack of other clean food containers. All food handlers shall properly wash their hands at hand wash sinks only. Food handlers shall wash their hands with soap and warm water after contaminating them. Store wiping cloths in container with appropriate sanitizer concentration. 9/18/14: Observed food handler with glove on one hand touch dirty dishes, then rinsed hands in water briefly in two-compartment sink, then began cutting meat with contaminated bare hand and gloved hand. Food handler instructed on proper hand washing. Contaminated meat was voluntarily discarded - see voluntary condemnation and destruction sheet. Employees shall wash hands in hand wash sinks with warm water and soap after contaminating hands. Utilize two-compartment sink for food prep only.

      Corrected during the inspection

    • Observed Euro-pro convection oven on shelving unit. Submit application for exemption from mechanical ventilation on Marin County form, along with specification sheet, and plan check fee of $266.00. Application is available at www.marincounty.org/ehs . The door to convection oven does not stay closed. Coat hanger is being utilized to keep door shut. All equipment shall be in good operating order.If oven is approved, door will have to be repaired or replaced.

      The department's words

      CHSC 114149.1 Observed Euro-pro convection oven on shelving unit. Submit application for exemption from mechanical ventilation on Marin County form, along with specification sheet, and plan check fee of $266.00. Application is available at www.marincounty.org/ehs . The door to convection oven does not stay closed. Coat hanger is being utilized to keep door shut. All equipment shall be in good operating order.If oven is approved, door will have to be repaired or replaced.

21. EarlierSep 10, 2014Routine inspectionViolation(s) Found

    20 violations listed, 1 marked critical.

    Critical (1)

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

      Observed a food handler empyting metal grate that covers floor sink into the garbage can, and then rinsed hands off with water only in two compartment food prep sink. Food handler then wiped hands on wiping cloth and placed wiping cloth on stainless steel table, and then proceeded to three-compartment sink and rinsed hands with water, then picked up clean, empty food container, and placed on stack of other clean food containers. All food handlers shall properly wash their hands at hand wash sinks only. Food handlers shall wash their hands with soap and warm water after contaminating them. Do not utilize wiping cloths that are used for wiping food contact surfaces to wash hands.

      The department's words

      CHSC 113953.3 Observed a food handler empyting metal grate that covers floor sink into the garbage can, and then rinsed hands off with water only in two compartment food prep sink. Food handler then wiped hands on wiping cloth and placed wiping cloth on stainless steel table, and then proceeded to three-compartment sink and rinsed hands with water, then picked up clean, empty food container, and placed on stack of other clean food containers. All food handlers shall properly wash their hands at hand wash sinks only. Food handlers shall wash their hands with soap and warm water after contaminating them. Do not utilize wiping cloths that are used for wiping food contact surfaces to wash hands.

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

    Not critical (19)

    • Inspection report not available to review. Maintain copy of most recent inspection report available to review by consumer upon request. Post notice informing consumers that the most recent inspection report is available to review upon request. Sign provided at today's inspection

      The department's words

      CHSC 113725.1 Inspection report not available to review. Maintain copy of most recent inspection report available to review by consumer upon request. Post notice informing consumers that the most recent inspection report is available to review upon request. Sign provided at today's inspection

    • Health permit not available to view. Post permit in conspicuous area.

      The department's words

      CHSC 114381 Health permit not available to view. Post permit in conspicuous area.

    • Unknown where Certified Food Manager (CFM) certificate is located. CFM certificate in file expired in January 2014. Submit copy of a valid CFM certificate within five days. If no one at this faciltiy has a valid CFM certificate, provide proof of enrollment of at least one food handler in an ANSI-certified test within five days. Test shall be taken within 30 days.

      The department's words

      CHSC 113947.1 Unknown where Certified Food Manager (CFM) certificate is located. CFM certificate in file expired in January 2014. Submit copy of a valid CFM certificate within five days. If no one at this faciltiy has a valid CFM certificate, provide proof of enrollment of at least one food handler in an ANSI-certified test within five days. Test shall be taken within 30 days.

    • No certified food handler cards available to view during inspection.Maintain copies of all certified food handling cards. Inform person in charge as to where these are kept. Any food handler without a valid certified food handling card shall obtain one within 30 days.

      The department's words

      CHSC 113948 No certified food handler cards available to view during inspection.Maintain copies of all certified food handling cards. Inform person in charge as to where these are kept. Any food handler without a valid certified food handling card shall obtain one within 30 days.

    • Beef in hot holding case observed at 118-125 degrees Fahrenheit. Maintain potentially hazardous foods at or above 135 degrees Fahrenheit in hot holding. Beef reheated to 170 degrees Fahrenheit. Monitor internal temperatures of hot holding foods with a probe thermometer. Observed rice made last night in rice cooker at 92 degrees Fahrenheit. Rice was voluntarily discarded - see voluntary condemnation and destruction sheet.

      The department's words

      CHSC 113996 Beef in hot holding case observed at 118-125 degrees Fahrenheit. Maintain potentially hazardous foods at or above 135 degrees Fahrenheit in hot holding. Beef reheated to 170 degrees Fahrenheit. Monitor internal temperatures of hot holding foods with a probe thermometer. Observed rice made last night in rice cooker at 92 degrees Fahrenheit. Rice was voluntarily discarded - see voluntary condemnation and destruction sheet.

      Corrected during the inspection

    Show 14 more

    • Observed an employee drinkign from an uncovered glass in kitchen. Employees shall drink from closed beverage containers.

      The department's words

      CHSC 113977 Observed an employee drinkign from an uncovered glass in kitchen. Employees shall drink from closed beverage containers.

    • Obseved one domestic rice cooker. All equipment shall be ANSI-certified. Submit specification sheet for replacement of domestic rice cooker.

      The department's words

      CHSC 114130 Obseved one domestic rice cooker. All equipment shall be ANSI-certified. Submit specification sheet for replacement of domestic rice cooker.

    • Replace cracked bulk storage lid. Clean interior of duck roaster to remove grease accumulation. Remove duct tape from prewash sprayer faucet. Make any necessary repairs to faucet. Replace cracked, black plastic handle on True three door refrigerator at front kitchen area.

      The department's words

      CHSC 114175 Replace cracked bulk storage lid. Clean interior of duck roaster to remove grease accumulation. Remove duct tape from prewash sprayer faucet. Make any necessary repairs to faucet. Replace cracked, black plastic handle on True three door refrigerator at front kitchen area.

    • Provide an approved air gap between rim of floor sink and end of discharge pipe from hot holding unit.

      The department's words

      CHSC 114193 Provide an approved air gap between rim of floor sink and end of discharge pipe from hot holding unit.

    • Remove black material from caulking above two compartment sink.

      The department's words

      CHSC 114257.1 Remove black material from caulking above two compartment sink.

    • Thermometer in back of prep refrigerator. Keep thermometers in warmest part of units in easily visible location.

      The department's words

      CHSC 114157 Thermometer in back of prep refrigerator. Keep thermometers in warmest part of units in easily visible location.

      Corrected during the inspection

    • Light guard missing over bulb in back kitchen hood. Provide shatterproof light guard protection.

      The department's words

      CHSC 114252.1 Light guard missing over bulb in back kitchen hood. Provide shatterproof light guard protection.

    • Water at two compartment food prep sink reached a maximum of 81 degrees Fahrenheit. Hot water shall be supplied at a minimum of 120 degrees Fahrenheit measured from the faucet. Water pressure was also low at this faucet. Provide adequate water pressure.

      The department's words

      CHSC 114192 Water at two compartment food prep sink reached a maximum of 81 degrees Fahrenheit. Hot water shall be supplied at a minimum of 120 degrees Fahrenheit measured from the faucet. Water pressure was also low at this faucet. Provide adequate water pressure.

    • Observed container of water and sanitizer in hand wash sink. Do not store anything in hand wash sink. Use hand wash sink for hand washing only.

      The department's words

      CHSC 113953.1 Observed container of water and sanitizer in hand wash sink. Do not store anything in hand wash sink. Use hand wash sink for hand washing only.

      Corrected during the inspection

    • Label bulk storage containers with common food name.

      The department's words

      CHSC 114051 Label bulk storage containers with common food name.

    • Both restroom doors slightly ajar. Render restroom doors self-closing.

      The department's words

      CHSC 114276 Both restroom doors slightly ajar. Render restroom doors self-closing.

    • No lid on outside garbage container. Provide cover for exterior garbage bin.

      The department's words

      CHSC 114245.1 No lid on outside garbage container. Provide cover for exterior garbage bin.

    • Observed metal bowls in container of raw chicken in walk-in refrigerator and rice bulk storage bin. Use scoopers with handles and keep handles out of food.

      The department's words

      CHSC 114119 Observed metal bowls in container of raw chicken in walk-in refrigerator and rice bulk storage bin. Use scoopers with handles and keep handles out of food.

    • Observed food handler use wiping cloth that was on stainless steel table to wipe off hands after improperly washing hands with water in two compartment food prep sink. Store wiping cloths in container with appropriate sanitizer concentration. Wiping cloths used for cleaning food spills shall not be used for any other purpose.

      The department's words

      CHSC 114185.1 Observed food handler use wiping cloth that was on stainless steel table to wipe off hands after improperly washing hands with water in two compartment food prep sink. Store wiping cloths in container with appropriate sanitizer concentration. Wiping cloths used for cleaning food spills shall not be used for any other purpose.

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) ↗