Harvest Market

Inspections

From Marin County Community Development Agency, Environmental Health Services · 26 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestOct 2, 2026Routine inspectionNo Violation(s) Found

   This one: No Violation(s) Found, inspected Oct 2, 2026.

   No violations listed in the data.
2. EarlierJul 21, 2026Routine inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Code CHSC 114097

     The department's words

     Code CHSC 114097

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

   • Code CHSC 114268

     The department's words

     Code CHSC 114268

3. EarlierDec 1, 2025Routine inspectionGreen placard

   11 violations listed, 0 marked critical.

   Not critical (11)

   • Various food items in deli steam table (ribs, chicken wings, chicken tenders) were measured at 113F - 122*F. Hot foods shall be hot held at 135*F or above. Foods were reheated to 165*F before being returned to hot holding.

     The department's words

     CHSC 113996 Various food items in deli steam table (ribs, chicken wings, chicken tenders) were measured at 113F - 122*F. Hot foods shall be hot held at 135*F or above. Foods were reheated to 165*F before being returned to hot holding.

   • Facility was found to have vacuum sealing equipment in meat department without an approved permit or HAACP plan. Facility also storing vacuum sealed veal in freezer with sell by date marks. Roughly 17 lbs of vacuum sealed veal has been voluntarily discarded by operator. Facility required to remove any vacuum sealing equipment and discontinue selling any self vacuum sealed product.

     The department's words

     CHSC 114419 Facility was found to have vacuum sealing equipment in meat department without an approved permit or HAACP plan. Facility also storing vacuum sealed veal in freezer with sell by date marks. Roughly 17 lbs of vacuum sealed veal has been voluntarily discarded by operator. Facility required to remove any vacuum sealing equipment and discontinue selling any self vacuum sealed product.

   • Code CHSC 113980

     The department's words

     Code CHSC 113980

   • Code CHSC 114093

     The department's words

     Code CHSC 114093

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

   Show 6 more

   • Code CHSC 113984

     The department's words

     Code CHSC 113984

   • Code CHSC 114254.1

     The department's words

     Code CHSC 114254.1

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

   • Code CHSC 114149.3

     The department's words

     Code CHSC 114149.3

   • Code CHSC 114185.1

     The department's words

     Code CHSC 114185.1

   • Code CHSC 114268

     The department's words

     Code CHSC 114268

4. EarlierFeb 5, 2025Routine inspectionGreen placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     Various food items in deli steam table (ribs, chicken wings, chicken tenders) were measured at 113F - 122*F. Hot foods shall be hot held at 135*F or above. Foods were reheated to 165*F before being returned to hot holding.

     The department's words

     CHSC 113996 Various food items in deli steam table (ribs, chicken wings, chicken tenders) were measured at 113F - 122*F. Hot foods shall be hot held at 135*F or above. Foods were reheated to 165*F before being returned to 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

     Facility was found to have vacuum sealing equipment in meat department without an approved permit or HAACP plan. Facility also storing vacuum sealed veal in freezer with sell by date marks. Roughly 17 lbs of vacuum sealed veal has been voluntarily discarded by operator. Facility required to remove any vacuum sealing equipment and discontinue selling any self vacuum sealed product.

     The department's words

     CHSC 114419 Facility was found to have vacuum sealing equipment in meat department without an approved permit or HAACP plan. Facility also storing vacuum sealed veal in freezer with sell by date marks. Roughly 17 lbs of vacuum sealed veal has been voluntarily discarded by operator. Facility required to remove any vacuum sealing equipment and discontinue selling any self vacuum sealed product.

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

5. EarlierFeb 2, 2023Routine inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Observed bags of soup being reheated on steam table. / Rapidly reheat food for hot holding to 165°F at stove. After reheating then place on steam table to hot hold at 135°F or above.

     The department's words

     CHSC 114016 Observed bags of soup being reheated on steam table. / Rapidly reheat food for hot holding to 165°F at stove. After reheating then place on steam table to hot hold at 135°F or above.

   • Meat dept. practices reduced oxygen packaging but could not provide an approved HACCP at inspection. / Facility may be exempted from having an approved HACCP if all of the following are met: 1 Food is labeled with production date + time. 2. Food is cold held at 41°F or below during storage and 3. Food is removed from its package in the facility within 48 hours after packaging.

     The department's words

     CHSC 114057 Meat dept. practices reduced oxygen packaging but could not provide an approved HACCP at inspection. / Facility may be exempted from having an approved HACCP if all of the following are met: 1 Food is labeled with production date + time. 2. Food is cold held at 41°F or below during storage and 3. Food is removed from its package in the facility within 48 hours after packaging.

6. EarlierSep 9, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

7. EarlierSep 9, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

8. EarlierDec 16, 2020Routine inspectionGreen placard

   No violations listed in the data.
9. EarlierAug 19, 2020Routine inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Code CHSC 114175

     The department's words

     Code CHSC 114175

   • Code CHSC 114149

     The department's words

     Code CHSC 114149

   • Code CHSC 114185.1

     The department's words

     Code CHSC 114185.1

10. EarlierJan 29, 2020Routine inspectionGreen placard

    No violations listed in the data.
11. EarlierJan 28, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113947

      The department's words

      Code CHSC 113947

12. EarlierJun 11, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Employee observed donning new glove without washing hands first. Always wash hands before putting on gloves. Corrected during inspection.

      The department's words

      CHSC 113953.3 Employee observed donning new glove without washing hands first. Always wash hands before putting on gloves. Corrected during inspection.

13. EarlierFeb 19, 2019Routine inspectionGreen placard

    No violations listed in the data.
14. EarlierJan 15, 2019Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Dried food debris noted at slicer. Wash rinse and sanitize base and all parts after use at least every four hours. Sanitizer at sink recorded at less than 200ppm. Air bubbles in line indicate solution is not being picked up from container. Call for service.

      The department's words

      CHSC 114115 Dried food debris noted at slicer. Wash rinse and sanitize base and all parts after use at least every four hours. Sanitizer at sink recorded at less than 200ppm. Air bubbles in line indicate solution is not being picked up from container. Call for service.

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

15. EarlierJun 12, 2018Routine inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Some PHF's in the Deli True reach in refrigerator recorded >45F. Maintain all cold food < 41F at all times. COS

      The department's words

      CHSC 113996 Some PHF's in the Deli True reach in refrigerator recorded >45F. Maintain all cold food < 41F at all times. COS

      Corrected during the inspection

    • Sanitizer (QA) recorded below 200 ppm at the three comp sink. Provide 200-300 ppm at all times. COS

      The department's words

      CHSC 114099.6 Sanitizer (QA) recorded below 200 ppm at the three comp sink. Provide 200-300 ppm at all times. COS

      Corrected during the inspection

    • Floor drain at Deli floor must be operational.. found blocked with foil and food debris, Repair as needed to restore properly operating plumbing function.

      The department's words

      CHSC 114197 Floor drain at Deli floor must be operational.. found blocked with foil and food debris, Repair as needed to restore properly operating plumbing function.

    • Walk in freezer door is deteriorated at bottom. ice buildup remains around this door and inside the walk in box. REPEAT VIOLATION Violation must be corrected by July 31 2018

      The department's words

      CHSC 114175 Walk in freezer door is deteriorated at bottom. ice buildup remains around this door and inside the walk in box. REPEAT VIOLATION Violation must be corrected by July 31 2018

    • Papertowel dispenser found empty in Meat Dept. Keep dispenser filled at all times. COS

      The department's words

      CHSC 113953.2 Papertowel dispenser found empty in Meat Dept. Keep dispenser filled at all times. COS

      Corrected during the inspection

    Show 1 more

    • Fly fan must automatically turn on when rear door is open. Repair/replace as needed.

      The department's words

      CHSC 114259 Fly fan must automatically turn on when rear door is open. Repair/replace as needed.

16. EarlierSep 15, 2017Routine inspectionGreen placard

    13 violations listed, 0 marked critical.

    Not critical (13)

    • Employee must wash hands before donning gloves.

      The department's words

      CHSC 113953.3 Employee must wash hands before donning gloves.

    • Flies observed in Deli. Continue efforts to prevent entry of insects. Try covering garbage cans.

      The department's words

      CHSC 114259.1 Flies observed in Deli. Continue efforts to prevent entry of insects. Try covering garbage cans.

    • Display plastic knives/forks handle up for customer self service.

      The department's words

      CHSC 114081 Display plastic knives/forks handle up for customer self service.

      Corrected during the inspection

    • Thermometers broken in cold display case. Provide hanging thermometers. COS

      The department's words

      CHSC 114157 Thermometers broken in cold display case. Provide hanging thermometers. COS

      Corrected during the inspection

    • Remove shelf liners. Can serve as harborage for insects. COS

      The department's words

      CHSC 114259 Remove shelf liners. Can serve as harborage for insects. COS

      Corrected during the inspection

    Show 8 more

    • Knife found stored between handwash sink and wall. Store in a sanitary manner in Meat department.

      The department's words

      CHSC 114179 Knife found stored between handwash sink and wall. Store in a sanitary manner in Meat department.

      Corrected during the inspection

    • Replace missing covers at overhead lights. (Meat dept.)

      The department's words

      CHSC 114252.1 Replace missing covers at overhead lights. (Meat dept.)

    • Replace missing light tubes. ( Meat dept.)

      The department's words

      CHSC 114252 Replace missing light tubes. ( Meat dept.)

    • Ice build up noted at walk in freezer. Determine cause and eliminate ice. Repair broken kick plate on door (Meat dept)

      The department's words

      CHSC 114175 Ice build up noted at walk in freezer. Determine cause and eliminate ice. Repair broken kick plate on door (Meat dept)

    • White coats noted stored in the walk in box with food. Store separately.

      The department's words

      CHSC 114185 White coats noted stored in the walk in box with food. Store separately.

    • Remove cardboard from shelving. It can interfere with proper air circulation.

      The department's words

      CHSC 114130.1 Remove cardboard from shelving. It can interfere with proper air circulation.

    • Replace missing faucet at handwash sink (Produce)

      The department's words

      CHSC 113953.1 Replace missing faucet at handwash sink (Produce)

    • Replace missing drain guards at mop sink

      The department's words

      CHSC 114257.1 Replace missing drain guards at mop sink

17. EarlierMar 12, 2017Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Move prep reach in in front of the handwash sink to provide access at all times to this sink.

      The department's words

      CHSC 113953.1 Move prep reach in in front of the handwash sink to provide access at all times to this sink.

    • Door at walk I freezer is over-iced. ice build up noted in walk in freezer also. Determine cause of build up and eliminate. (damaged door seal)

      The department's words

      CHSC 114175 Door at walk I freezer is over-iced. ice build up noted in walk in freezer also. Determine cause of build up and eliminate. (damaged door seal)

18. EarlierMar 10, 2017Follow-up inspectionYellow placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Move prep reach in in front of the handwash sink to provide access at all times to this sink.

      The department's words

      CHSC 113953.1 Move prep reach in in front of the handwash sink to provide access at all times to this sink.

    • Water initially measured 108F then dropped to 85F. Adjustment was made by service technician to both heating elements. Water measured 94F. Deli shall remain closed for all prep until water measured 120F. Meat department may sell meat that is already cut, but may conduct no prep. Water heater is undersized for the current set up.

      The department's words

      CHSC 114192 Water initially measured 108F then dropped to 85F. Adjustment was made by service technician to both heating elements. Water measured 94F. Deli shall remain closed for all prep until water measured 120F. Meat department may sell meat that is already cut, but may conduct no prep. Water heater is undersized for the current set up.

    • Door at walk I freezer is over-iced. ice build up noted in walk in freezer also. Determine cause of build up and eliminate. (damaged door seal)

      The department's words

      CHSC 114175 Door at walk I freezer is over-iced. ice build up noted in walk in freezer also. Determine cause of build up and eliminate. (damaged door seal)

19. EarlierMar 10, 2017Follow-up inspectionYellow placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Move prep reach in in front of the handwash sink to provide access at all times to this sink.

      The department's words

      CHSC 113953.1 Move prep reach in in front of the handwash sink to provide access at all times to this sink.

    • At the request of the manager, a reinspection was conducted to verify hot water was restored. Water measured 95F - 100F in the facility. It was apparent that hot water was used by the meat department to fill the wash compartment of the utensil sink - water measured 126F in sink. A new hot water heater is required. Measure sinks at each utensil washing station and a hot water demand worksheet will be filled out to determine the size of the water heater that is needed.

      The department's words

      CHSC 114192 At the request of the manager, a reinspection was conducted to verify hot water was restored. Water measured 95F - 100F in the facility. It was apparent that hot water was used by the meat department to fill the wash compartment of the utensil sink - water measured 126F in sink. A new hot water heater is required. Measure sinks at each utensil washing station and a hot water demand worksheet will be filled out to determine the size of the water heater that is needed.

    • Door at walk I freezer is over-iced. ice build up noted in walk in freezer also. Determine cause of build up and eliminate. (damaged door seal)

      The department's words

      CHSC 114175 Door at walk I freezer is over-iced. ice build up noted in walk in freezer also. Determine cause of build up and eliminate. (damaged door seal)

20. EarlierMar 9, 2017Routine inspectionYellow placard

    7 violations listed, 2 marked critical.

    Critical (2)

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

      2 pans of fried chicken pieces and one pan wings recorded 120F in hot holding. All hot food must be kept at 135F or above at all times. Employee that prepared these food items today is not here so I cant interview. This violation was noted 12/10/15. Always move hot foods from cooking source to hot holding unit quickly. Food VCD. See form. MAJOR VIOLATION

      The department's words

      CHSC 113996 2 pans of fried chicken pieces and one pan wings recorded 120F in hot holding. All hot food must be kept at 135F or above at all times. Employee that prepared these food items today is not here so I cant interview. This violation was noted 12/10/15. Always move hot foods from cooking source to hot holding unit quickly. Food VCD. See form. MAJOR VIOLATION

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

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

      Employee observed washing bowls in the food prep sink and not sanitizing them. Food prep sink is for food prep activities ONLY. Wash/rinse/sanitize equipment/utensils/pots/pans at the three compartment sink. All rewashed and sanitized. MAJOR VIOLATION

      The department's words

      CHSC 114099.6 Employee observed washing bowls in the food prep sink and not sanitizing them. Food prep sink is for food prep activities ONLY. Wash/rinse/sanitize equipment/utensils/pots/pans at the three compartment sink. All rewashed and sanitized. MAJOR VIOLATION

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

    Not critical (5)

    • Move prep reach in in front of the handwash sink to provide access at all times to this sink.

      The department's words

      CHSC 113953.1 Move prep reach in in front of the handwash sink to provide access at all times to this sink.

    • Hot water not available all sinks. Employees say hot water fluctuates. warewash sink = 110F Handwash = 110F all other = 120F The above are the required hot water temps. - All wash/rinse/sanitize activities to be held off until proper water temps return. - Manager, [name], flipped the breaker and expects hot water soon. - Please call Dave Smail tomorrow morning when the hot water heater has been repaired/replaced. -Yellow sign will be exchanged at this time, if all major violations have been corrected. - Hot water must be provided consistently to all sinks to remain open.

      The department's words

      CHSC 114192 Hot water not available all sinks. Employees say hot water fluctuates. warewash sink = 110F Handwash = 110F all other = 120F The above are the required hot water temps. - All wash/rinse/sanitize activities to be held off until proper water temps return. - Manager, [name], flipped the breaker and expects hot water soon. - Please call Dave Smail tomorrow morning when the hot water heater has been repaired/replaced. -Yellow sign will be exchanged at this time, if all major violations have been corrected. - Hot water must be provided consistently to all sinks to remain open.

    • Door at walk I freezer is over-iced. ice build up noted in walk in freezer also. Determine cause of build up and eliminate. (damaged door seal)

      The department's words

      CHSC 114175 Door at walk I freezer is over-iced. ice build up noted in walk in freezer also. Determine cause of build up and eliminate. (damaged door seal)

    • Linens noted stored with food related items. Store separately. COS

      The department's words

      CHSC 114185 Linens noted stored with food related items. Store separately. COS

      Corrected during the inspection

    • Grease build up noted at baffles in hood. Steam clean to prevent build up.

      The department's words

      CHSC 114149.2 Grease build up noted at baffles in hood. Steam clean to prevent build up.

      Corrected during the inspection

21. EarlierSep 15, 2016Follow-up inspectionGreen placard

    10 violations listed, 0 marked critical.

    Not critical (10)

    • No Food Safety Certification found. Fax/text to me ASAP

      The department's words

      CHSC 113947.1 No Food Safety Certification found. Fax/text to me ASAP

      Corrected during the inspection

    • Hot water not available at the handwash sinks in the Meat Department. Provide a steady 100F supply of water to these sinks.

      The department's words

      CHSC 114192 Hot water not available at the handwash sinks in the Meat Department. Provide a steady 100F supply of water to these sinks.

      Corrected during the inspection

    • Flies observed in the market, especially in the deli. Continue efforts to control infestation.

      The department's words

      CHSC 114259.1 Flies observed in the market, especially in the deli. Continue efforts to control infestation.

      Corrected during the inspection

    • Bowls of olives must be under the protection of the sneeze guard.

      The department's words

      CHSC 113986 Bowls of olives must be under the protection of the sneeze guard.

      Corrected during the inspection

    • Boxes of food found stored on ground in Meat Dept walk in box. Store all food 6 above the floor or on racks or pallets.

      The department's words

      CHSC 114047 Boxes of food found stored on ground in Meat Dept walk in box. Store all food 6 above the floor or on racks or pallets.

      Corrected during the inspection

    Show 5 more

    • No test strips available in the Meat Department. Provide them for both Chlorine and QA solutions.

      The department's words

      CHSC 114107 No test strips available in the Meat Department. Provide them for both Chlorine and QA solutions.

      Corrected during the inspection

    • Replace worn cutting boards as needed.

      The department's words

      CHSC 114177 Replace worn cutting boards as needed.

      Corrected during the inspection

    • Food accumulation noted inside/bottoms of all refrigerator/freezer units. Clean and maintain sanitary.

      The department's words

      CHSC 114175 Food accumulation noted inside/bottoms of all refrigerator/freezer units. Clean and maintain sanitary.

      Corrected during the inspection

    • Too much bleach found in the sanitizer buckets in deli and in the Meat Dept. Provide 100 ppm CL- and 200-300 ppm QA.

      The department's words

      CHSC 114185.1 Too much bleach found in the sanitizer buckets in deli and in the Meat Dept. Provide 100 ppm CL- and 200-300 ppm QA.

      Corrected during the inspection

    • Shell stock tags must be in chronological order for 90 days. Tags found out of order.

      The department's words

      CHSC 114039.4 Shell stock tags must be in chronological order for 90 days. Tags found out of order.

      Corrected during the inspection

22. EarlierSep 8, 2016Routine inspectionGreen placard

    11 violations listed, 11 marked critical.

    Critical (11)

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

      No Food Safety Certification found. Fax/text to me ASAP

      The department's words

      CHSC 113947.1 No Food Safety Certification found. Fax/text to me ASAP

      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 food found out of temperature at steam table. Maintain hot food 165F at all times. Major violation.

      The department's words

      CHSC 113996 Hot food found out of temperature at steam table. Maintain hot food 165F at all times. Major violation.

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

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

      Hot water not available at the handwash sinks in the Meat Department. Provide a steady 100F supply of water to these sinks.

      The department's words

      CHSC 114192 Hot water not available at the handwash sinks in the Meat Department. Provide a steady 100F supply of water to these sinks.

      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

      Flies observed in the market, especially in the deli. Continue efforts to control infestation.

      The department's words

      CHSC 114259.1 Flies observed in the market, especially in the deli. Continue efforts to control infestation.

      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

      Bowls of olives must be under the protection of the sneeze guard.

      The department's words

      CHSC 113986 Bowls of olives must be under the protection of the sneeze guard.

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

    Show 6 more

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

      Boxes of food found stored on ground in Meat Dept walk in box. Store all food 6 above the floor or on racks or pallets.

      The department's words

      CHSC 114047 Boxes of food found stored on ground in Meat Dept walk in box. Store all food 6 above the floor or on racks or pallets.

      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 test strips available in the Meat Department. Provide them for both Chlorine and QA solutions.

      The department's words

      CHSC 114107 No test strips available in the Meat Department. Provide them for both Chlorine and QA solutions.

      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

      Replace worn cutting boards as needed.

      The department's words

      CHSC 114177 Replace worn cutting boards as needed.

      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

      Food accumulation noted inside/bottoms of all refrigerator/freezer units. Clean and maintain sanitary.

      The department's words

      CHSC 114175 Food accumulation noted inside/bottoms of all refrigerator/freezer units. Clean and maintain sanitary.

      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

      Too much bleach found in the sanitizer buckets in deli and in the Meat Dept. Provide 100 ppm CL- and 200-300 ppm QA.

      The department's words

      CHSC 114185.1 Too much bleach found in the sanitizer buckets in deli and in the Meat Dept. Provide 100 ppm CL- and 200-300 ppm QA.

      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

      Shell stock tags must be in chronological order for 90 days. Tags found out of order.

      The department's words

      CHSC 114039.4 Shell stock tags must be in chronological order for 90 days. Tags found out of order.

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

23. EarlierDec 10, 2015Follow-up inspectionNo Violation(s) Found

    11 violations listed, 0 marked critical.

    Not critical (11)

    • Provide proof of Managers Food Safety Certification ASAP

      The department's words

      CHSC 113947.1 Provide proof of Managers Food Safety Certification ASAP

    • Cheese samples recorded 49F. Facility must track time. Four hour max.

      The department's words

      CHSC 114000 Cheese samples recorded 49F. Facility must track time. Four hour max.

    • Many flies observed in Deli. Continue efforts to control infestation. Dog observed in facility. Owner not questioned. No dogs allowed except service dogs.

      The department's words

      CHSC 114259.1 Many flies observed in Deli. Continue efforts to control infestation. Dog observed in facility. Owner not questioned. No dogs allowed except service dogs.

    • cheese recorded 49F in cold case. Maintain 41F or below.

      The department's words

      CHSC 113996 cheese recorded 49F in cold case. Maintain 41F or below.

    • Slicer must be cleaned and sanitized at least every four hours.

      The department's words

      CHSC 114113 Slicer must be cleaned and sanitized at least every four hours.

    Show 6 more

    • Dust/mold noted at fan guards in meat cutting room. Clean and maintain sanitary.

      The department's words

      CHSC 114115.c Dust/mold noted at fan guards in meat cutting room. Clean and maintain sanitary.

    • No test strips available for chlorine. Provide them.

      The department's words

      CHSC 114107 No test strips available for chlorine. Provide them.

    • Large can opener blade found with food accumulation. Put thru dishwasher daily.

      The department's words

      CHSC 114139 Large can opener blade found with food accumulation. Put thru dishwasher daily.

    • Poly cutting boards found dirty/damages. Replace them.

      The department's words

      CHSC 114177 Poly cutting boards found dirty/damages. Replace them.

    • Pedals at handwash sink found encrusted with food debris. Clean and maintain sanitary.

      The department's words

      CHSC 114175 Pedals at handwash sink found encrusted with food debris. Clean and maintain sanitary.

    • Linen found with food. Store separately.

      The department's words

      CHSC 114185 Linen found with food. Store separately.

24. EarlierNov 16, 2015Routine inspectionGreen placard

    14 violations listed, 0 marked critical.

    Not critical (14)

    • Provide proof of Managers Food Safety Certification ASAP

      The department's words

      CHSC 113947.1 Provide proof of Managers Food Safety Certification ASAP

    • Liquid soap dispenser found empty at handwash sink. Keep filled at all times. COS

      The department's words

      CHSC 113953.2 Liquid soap dispenser found empty at handwash sink. Keep filled at all times. COS

      Corrected during the inspection

    • Cheese samples recorded 49F. Facility must track time. Four hour max.

      The department's words

      CHSC 114000 Cheese samples recorded 49F. Facility must track time. Four hour max.

    • Many flies observed in Deli. Continue efforts to control infestation. Dog observed in facility. Owner not questioned. No dogs allowed except service dogs.

      The department's words

      CHSC 114259.1 Many flies observed in Deli. Continue efforts to control infestation. Dog observed in facility. Owner not questioned. No dogs allowed except service dogs.

    • cheese recorded 49F in cold case. Maintain 41F or below.

      The department's words

      CHSC 113996 cheese recorded 49F in cold case. Maintain 41F or below.

    Show 9 more

    • Slicer must be cleaned and sanitized at least every four hours.

      The department's words

      CHSC 114113 Slicer must be cleaned and sanitized at least every four hours.

    • Ready to eat produce must be labeled to wash before consumption.

      The department's words

      CHSC 113984 Ready to eat produce must be labeled to wash before consumption.

      Corrected during the inspection

    • Dust/mold noted at fan guards in meat cutting room. Clean and maintain sanitary.

      The department's words

      CHSC 114115.c Dust/mold noted at fan guards in meat cutting room. Clean and maintain sanitary.

    • No test strips available for chlorine. Provide them.

      The department's words

      CHSC 114107 No test strips available for chlorine. Provide them.

    • Too much chorine found in sanitizer buckets. Provide 100 ppm. Demonstrated.

      The department's words

      CHSC 114185.1 Too much chorine found in sanitizer buckets. Provide 100 ppm. Demonstrated.

      Corrected during the inspection

    • Large can opener blade found with food accumulation. Put thru dishwasher daily.

      The department's words

      CHSC 114139 Large can opener blade found with food accumulation. Put thru dishwasher daily.

    • Poly cutting boards found dirty/damages. Replace them.

      The department's words

      CHSC 114177 Poly cutting boards found dirty/damages. Replace them.

    • Pedals at handwash sink found encrusted with food debris. Clean and maintain sanitary.

      The department's words

      CHSC 114175 Pedals at handwash sink found encrusted with food debris. Clean and maintain sanitary.

    • Linen found with food. Store separately.

      The department's words

      CHSC 114185 Linen found with food. Store separately.

25. EarlierFeb 23, 2015Follow-up inspectionNo Violation(s) Found

    No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
26. EarlierJul 29, 2014Routine inspectionViolation(s) Found

    8 violations listed, 1 marked critical.

    Critical (1)

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

      Observed pool of standing water in meat dept. where drain has been plugged and floor indent contributes to water collecting in the area. Water is being tracked into adjacent walk-in and other areas. As a temporary measure, vacuum out collected water and clean and sanitize the area. Manager [name] is contacting owner to propose long-term solution, which will be presented to EHS by Friday, August 1st. In meantime, when floor is mopped, area must be cleaned, sanitized, and dried.

      The department's words

      CHSC 114190 Observed pool of standing water in meat dept. where drain has been plugged and floor indent contributes to water collecting in the area. Water is being tracked into adjacent walk-in and other areas. As a temporary measure, vacuum out collected water and clean and sanitize the area. Manager [name] is contacting owner to propose long-term solution, which will be presented to EHS by Friday, August 1st. In meantime, when floor is mopped, area must be cleaned, sanitized, and dried.

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

    Not critical (7)

    • Flies noted near baked goods (donut) cabinet, at the self-serve deli area, in the meat department, in the produce section, and in the storage/delivery area. None noted on food-contact surafaces. Use safe, effective means to exclude flies from facility.

      The department's words

      CHSC 114259.1 Flies noted near baked goods (donut) cabinet, at the self-serve deli area, in the meat department, in the produce section, and in the storage/delivery area. None noted on food-contact surafaces. Use safe, effective means to exclude flies from facility.

    • Can of Raid noted in Meat Dept. Remove from facility. Not approved for use in a food facility. Use other safe, effective means to exclude flies from facility.

      The department's words

      CHSC 114254 Can of Raid noted in Meat Dept. Remove from facility. Not approved for use in a food facility. Use other safe, effective means to exclude flies from facility.

    • Refrigerator case containing veggie and dip trays and pre-made salads that contained eggs and chicken had some warm spots. Several containers at 50F and above were voluntarily discarded. Salads at 49F and below were moved into refrigerator cases that maintained 41F and below. Cut watermelon and canteloupe in two sections on ice (but not submerged) at 46F - 56F; had been out just over two hours. The sections above 50F (several) were voluntarily discarded. The remainder were moved to the produce walk-in. Maintain potentially hazardous foods at 41F or below.

      The department's words

      CHSC 113996 Refrigerator case containing veggie and dip trays and pre-made salads that contained eggs and chicken had some warm spots. Several containers at 50F and above were voluntarily discarded. Salads at 49F and below were moved into refrigerator cases that maintained 41F and below. Cut watermelon and canteloupe in two sections on ice (but not submerged) at 46F - 56F; had been out just over two hours. The sections above 50F (several) were voluntarily discarded. The remainder were moved to the produce walk-in. Maintain potentially hazardous foods at 41F or below.

    • Ensure that all refrigerators and freezers are in good working order. Noted dripping and icing problems in several units, mainly walk-ins. The walk-in freezer by the Sushi Savor station in the meat department has significant icing issues and the seal/gaskets around the door (at the top and bottom) must be repaired so that a seal is achieved. Disrepair allows for mop water to enter floor of unit and appears to contribute to/cause the icing issue inside the unit. Another walk-in freezer by the restrooms (Hussmann, has yellow slippery when wet sign on it) has a significant icing issue and the door doesn't seal. At the seafood and chicken walk-in freezer, there is a lot of pooling water around the grates in the floor at the entry. The door on one deli refrigerator unit is extremely hard to open. At the upright freezers between the deli and freezer, the 4th door requires repair. In the meat dept., the butcherblock table is pitted and has geep grooves with black staining. Potential for contamination of food. Resurface or replace.

      The department's words

      CHSC 114175 Ensure that all refrigerators and freezers are in good working order. Noted dripping and icing problems in several units, mainly walk-ins. The walk-in freezer by the Sushi Savor station in the meat department has significant icing issues and the seal/gaskets around the door (at the top and bottom) must be repaired so that a seal is achieved. Disrepair allows for mop water to enter floor of unit and appears to contribute to/cause the icing issue inside the unit. Another walk-in freezer by the restrooms (Hussmann, has yellow slippery when wet sign on it) has a significant icing issue and the door doesn't seal. At the seafood and chicken walk-in freezer, there is a lot of pooling water around the grates in the floor at the entry. The door on one deli refrigerator unit is extremely hard to open. At the upright freezers between the deli and freezer, the 4th door requires repair. In the meat dept., the butcherblock table is pitted and has geep grooves with black staining. Potential for contamination of food. Resurface or replace.

    • Much cleaning and sanitizing of flooors throughout the back of the store needs to take place. Much food debris and pooling of water is noted in all spaces except for the main sales floor. Pay special attention to floors of walk-in units. This needs to be addressed immediately.

      The department's words

      CHSC 114115.c Much cleaning and sanitizing of flooors throughout the back of the store needs to take place. Much food debris and pooling of water is noted in all spaces except for the main sales floor. Pay special attention to floors of walk-in units. This needs to be addressed immediately.

    Show 2 more

    • Sausages and packs of seafood observed on floor of one walk-in freezer. Food must be stored 6 inches off the ground.

      The department's words

      CHSC 114047 Sausages and packs of seafood observed on floor of one walk-in freezer. Food must be stored 6 inches off the ground.

    • The produce walk-in requires adequate lighting; cannot clearly see food rproduct and conditions inside unit without using a flashlight.

      The department's words

      CHSC 114252 The produce walk-in requires adequate lighting; cannot clearly see food rproduct and conditions inside unit without using a flashlight.

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) ↗