At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 5, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about House Of Bagels?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a hot holding unit holding potatoes at 122 F placed at 9 AM. observed cheese at 45 F and sausage at 48 F above the fill lines in a prep top across from the hood. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Hot holding unit temp was increased to hold foods at 135 F and potatoes were labeled with a discard time of 1 PM. Cheese and sausage moved to proper cold holding below the fill line. CHSC 113996How 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 House Of Bagels' team
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Follow the steps for each item, with the rule beside it.
Next: Observed a hot holding unit holding potatoes at 122 F placed at 9 AM. observed cheese at 45 F and sausage at 48 F above the fill lines in a prep top across from the hood. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Hot holding unit temp was increased to hold foods at 135 F and potatoes were labeled with a discard time of 1 PM. Cheese and sausage moved to proper cold holding below the fill line.The county found: “Observed a hot holding unit holding potatoes at 122 F placed at 9 AM. observed cheese at 45 F and sausage at 48 F…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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
LatestMay 5, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 5, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a hot holding unit holding potatoes at 122 F placed at 9 AM. observed cheese at 45 F and sausage at 48 F above the fill lines in a prep top across from the hood. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Hot holding unit temp was increased to hold foods at 135 F and potatoes were labeled with a discard time of 1 PM. Cheese and sausage moved to proper cold holding below the fill line.
The department's words
CHSC 113996 Observed a hot holding unit holding potatoes at 122 F placed at 9 AM. observed cheese at 45 F and sausage at 48 F above the fill lines in a prep top across from the hood. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Hot holding unit temp was increased to hold foods at 135 F and potatoes were labeled with a discard time of 1 PM. Cheese and sausage moved to proper cold holding below the fill line.
EarlierSep 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water turned off at hand sink behind front register at time of inspection. Ensure facility has hot and cold water at all sinks functional at all times while in operation. Hot water turned on during inspection. Corrected on site.
The department's words
CHSC 114192 Hot water turned off at hand sink behind front register at time of inspection. Ensure facility has hot and cold water at all sinks functional at all times while in operation. Hot water turned on during inspection. Corrected on site.
EarlierFeb 23, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed employee wring out dirty wiping cloth with gloved hands. Said employee was about to resume food preparation without washing hands and changing gloves.
The department's words
CHSC 113953.3 Observed employee wring out dirty wiping cloth with gloved hands. Said employee was about to resume food preparation without washing hands and changing gloves.
Corrected during the inspection
Observed cooked potatoes left on a turned off stove. Potatoes recorded at 90°F. Potatoes were made earlier this morning, exact time unknown. / Discard out of temperature potatoes. Hot hold cooked food at 135°F or above. Observed whipped butter left on counter. Butter recorded at 66°F. / Discard out of temperature butter. Cold hold whipped butter at 41°F or below.
The department's words
CHSC 113996 Observed cooked potatoes left on a turned off stove. Potatoes recorded at 90°F. Potatoes were made earlier this morning, exact time unknown. / Discard out of temperature potatoes. Hot hold cooked food at 135°F or above. Observed whipped butter left on counter. Butter recorded at 66°F. / Discard out of temperature butter. Cold hold whipped butter at 41°F or below.
Corrected during the inspection
EarlierFeb 22, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee wring out dirty wiping cloth with gloved hands. Said employee was about to resume food preparation without washing hands and changing gloves.
The department's words
CHSC 113953.3 Observed employee wring out dirty wiping cloth with gloved hands. Said employee was about to resume food preparation without washing hands and changing gloves.
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 cooked potatoes left on a turned off stove. Potatoes recorded at 90°F. Potatoes were made earlier this morning, exact time unknown. / Discard out of temperature potatoes. Hot hold cooked food at 135°F or above. Observed whipped butter left on counter. Butter recorded at 66°F. / Discard out of temperature butter. Cold hold whipped butter at 41°F or below.
The department's words
CHSC 113996 Observed cooked potatoes left on a turned off stove. Potatoes recorded at 90°F. Potatoes were made earlier this morning, exact time unknown. / Discard out of temperature potatoes. Hot hold cooked food at 135°F or above. Observed whipped butter left on counter. Butter recorded at 66°F. / Discard out of temperature butter. Cold hold whipped butter 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.
EarlierJan 3, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierDec 9, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
EarlierJun 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierDec 30, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierFeb 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierAug 3, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed kitchen hand sink blocked by container at the start of the inspection. Keep sinks accessible at all times.
The department's words
CHSC 113953 Observed kitchen hand sink blocked by container at the start of the inspection. Keep sinks accessible at all times.
Observed Swiss cheese at 49F and sliced tomatoes stacked too high in prep top. Keep below fill line. Cold hold potentially hazardous foods (PHFs) at 41F or below.
The department's words
CHSC 113996 Observed Swiss cheese at 49F and sliced tomatoes stacked too high in prep top. Keep below fill line. Cold hold potentially hazardous foods (PHFs) at 41F or below.
EarlierJul 31, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed sausage at 80F that was thawing at ambient temperature. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Thaw under refrigeration. Sausage was immediately cooked. Observed sliced cheese stacked high in prep top at 53F. Keep PHF below fill line so that it maintains temperature. Observed whipped butter at 69F on counter, this was immediately moved to refrigeration. Also observed pooled eggs at 46F and cooked ham at 46F in prep fridge.
The department's words
CHSC 113996 Observed sausage at 80F that was thawing at ambient temperature. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Thaw under refrigeration. Sausage was immediately cooked. Observed sliced cheese stacked high in prep top at 53F. Keep PHF below fill line so that it maintains temperature. Observed whipped butter at 69F on counter, this was immediately moved to refrigeration. Also observed pooled eggs at 46F and cooked ham at 46F in prep fridge.
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)
* No designated hand sink in the back prep area. Add a wall mounted soap and paper towel dispenser to the sink by the large oven in the back so employees who do prep can easily wash their hands * I encourage the use of gloves when handling ready to eat food but remember that glove use does not replace handwashing. Wash hands whenever they become contaminated.
The department's words
CHSC 113953 * No designated hand sink in the back prep area. Add a wall mounted soap and paper towel dispenser to the sink by the large oven in the back so employees who do prep can easily wash their hands * I encourage the use of gloves when handling ready to eat food but remember that glove use does not replace handwashing. Wash hands whenever they become contaminated.
Observed chicken salad at 45-60F in display fridge and macaroni salad at 55F, covered in walk-in. Ensure PHF is cooled, uncovered in shallow layers in walk-in so it cools rapidly. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
The department's words
CHSC 114002.1 Observed chicken salad at 45-60F in display fridge and macaroni salad at 55F, covered in walk-in. Ensure PHF is cooled, uncovered in shallow layers in walk-in so it cools rapidly. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Observed 1 dead cockroach in glue trap by grease trap at the back of the facility. Observed 3 dead cockroaches in glue trap by big oven. Remove dead vermin and monitor for new activity. Pest control report from June stated no visual pest activity noted. Email me a copy of the report fro the treatment that is due in the next few days. Keep doors of facility closed.
The department's words
CHSC 114259.1 Observed 1 dead cockroach in glue trap by grease trap at the back of the facility. Observed 3 dead cockroaches in glue trap by big oven. Remove dead vermin and monitor for new activity. Pest control report from June stated no visual pest activity noted. Email me a copy of the report fro the treatment that is due in the next few days. Keep doors of facility closed.
Remove/clean debris and grease trap behind ice machine and by back grease trap.
The department's words
CHSC 114115.c Remove/clean debris and grease trap behind ice machine and by back grease trap.
Re-grout tile under 2 compartment sink in the back of facility and grout tile to wall by door on Tamalpais side of building.
The department's words
CHSC 114268 Re-grout tile under 2 compartment sink in the back of facility and grout tile to wall by door on Tamalpais side of building.
EarlierJul 5, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed food handler wash hands in food prep sink with dirty dishes in it. Wash hands in hand sink to prevent contamination.
The department's words
CHSC 113953.1 Observed food handler wash hands in food prep sink with dirty dishes in it. Wash hands in hand sink to prevent contamination.
Ensure to cool cut melon and tomatoes after cutting them (cool in walk-in)
The department's words
CHSC 114002.1 Ensure to cool cut melon and tomatoes after cutting them (cool in walk-in)
Dishwasher leaking. Repair.
The department's words
CHSC 114190 Dishwasher leaking. Repair.
EarlierJun 27, 2017Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several fridges were out of temperature; * display fridge with cut melon at 49F. Cut melon was the only potentially hazardous food (PHF) kept in this fridge. Cut melon moved * prep fridge on right (facing cook line) had an air temp of 53F. Tomatoes (sliced) and salsa at 50F in this fridge, pooled eggs at 53F. PHFs moved out of fridge (they had been in fridge less than 2 hours) * prep fridge across from dishwasher also has an air temp at 53F. Tomatoes at 49F, cream cheese 49F, hummus at 53F. PHFs put on ice (they had been in fridge less than 2 hours) * cooked potatoes at 90F and cooked sausage at 100F sitting on counter above grill. It appears that TPHC (time as a public health control) was previously used for these items (I see old logs), but not any longer. * Keep potentially hazardous foods (PHFs) below 41F or above 135F. If you want to keep potentially hazardous foods (PHFs) at ambient temperature, document the time food is taken out of temp control and ensure food is discarded within 4 hours * Repair the 3 fridges discussed above. Until fridges are prep fridges are repaired, only store PHFs in there if they are in an ice bath. Monitor temps 6/27/17 Cooked potatoes at 80-85F. Employees forgot to document this on TPHC chart. Document or keep above 135F. Cream cheese and salmon at 50-51F in prep fridge across from dishwasher. Air temp is in the low 50s at the bottom of the fridge (even though the prep top of the unit is keeping temperature). Repair.
The department's words
CHSC 113996 Several fridges were out of temperature; * display fridge with cut melon at 49F. Cut melon was the only potentially hazardous food (PHF) kept in this fridge. Cut melon moved * prep fridge on right (facing cook line) had an air temp of 53F. Tomatoes (sliced) and salsa at 50F in this fridge, pooled eggs at 53F. PHFs moved out of fridge (they had been in fridge less than 2 hours) * prep fridge across from dishwasher also has an air temp at 53F. Tomatoes at 49F, cream cheese 49F, hummus at 53F. PHFs put on ice (they had been in fridge less than 2 hours) * cooked potatoes at 90F and cooked sausage at 100F sitting on counter above grill. It appears that TPHC (time as a public health control) was previously used for these items (I see old logs), but not any longer. * Keep potentially hazardous foods (PHFs) below 41F or above 135F. If you want to keep potentially hazardous foods (PHFs) at ambient temperature, document the time food is taken out of temp control and ensure food is discarded within 4 hours * Repair the 3 fridges discussed above. Until fridges are prep fridges are repaired, only store PHFs in there if they are in an ice bath. Monitor temps 6/27/17 Cooked potatoes at 80-85F. Employees forgot to document this on TPHC chart. Document or keep above 135F. Cream cheese and salmon at 50-51F in prep fridge across from dishwasher. Air temp is in the low 50s at the bottom of the fridge (even though the prep top of the unit is keeping temperature). Repair.
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)
Observed food handler wash hands in food prep sink with dirty dishes in it. Wash hands in hand sink to prevent contamination.
The department's words
CHSC 113953.1 Observed food handler wash hands in food prep sink with dirty dishes in it. Wash hands in hand sink to prevent contamination.
Ensure to cool cut melon and tomatoes after cutting them (cool in walk-in)
The department's words
CHSC 114002.1 Ensure to cool cut melon and tomatoes after cutting them (cool in walk-in)
Dishwasher leaking. Repair.
The department's words
CHSC 114190 Dishwasher leaking. Repair.
EarlierJun 23, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several fridges were out of temperature; * display fridge with cut melon at 49F. Cut melon was the only potentially hazardous food (PHF) kept in this fridge. Cut melon moved * prep fridge on right (facing cook line) had an air temp of 53F. Tomatoes (sliced) and salsa at 50F in this fridge, pooled eggs at 53F. PHFs moved out of fridge (they had been in fridge less than 2 hours) * prep fridge across from dishwasher also has an air temp at 53F. Tomatoes at 49F, cream cheese 49F, hummus at 53F. PHFs put on ice (they had been in fridge less than 2 hours) * cooked potatoes at 90F and cooked sausage at 100F sitting on counter above grill. It appears that TPHC (time as a public health control) was previously used for these items (I see old logs), but not any longer. * Keep potentially hazardous foods (PHFs) below 41F or above 135F. If you want to keep potentially hazardous foods (PHFs) at ambient temperature, document the time food is taken out of temp control and ensure food is discarded within 4 hours * Repair the 3 fridges discussed above. Until fridges are prep fridges are repaired, only store PHFs in there if they are in an ice bath. Monitor temps
The department's words
CHSC 113996 Several fridges were out of temperature; * display fridge with cut melon at 49F. Cut melon was the only potentially hazardous food (PHF) kept in this fridge. Cut melon moved * prep fridge on right (facing cook line) had an air temp of 53F. Tomatoes (sliced) and salsa at 50F in this fridge, pooled eggs at 53F. PHFs moved out of fridge (they had been in fridge less than 2 hours) * prep fridge across from dishwasher also has an air temp at 53F. Tomatoes at 49F, cream cheese 49F, hummus at 53F. PHFs put on ice (they had been in fridge less than 2 hours) * cooked potatoes at 90F and cooked sausage at 100F sitting on counter above grill. It appears that TPHC (time as a public health control) was previously used for these items (I see old logs), but not any longer. * Keep potentially hazardous foods (PHFs) below 41F or above 135F. If you want to keep potentially hazardous foods (PHFs) at ambient temperature, document the time food is taken out of temp control and ensure food is discarded within 4 hours * Repair the 3 fridges discussed above. Until fridges are prep fridges are repaired, only store PHFs in there if they are in an ice bath. Monitor temps
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)
Observed food handler wash hands in food prep sink with dirty dishes in it. Wash hands in hand sink to prevent contamination.
The department's words
CHSC 113953.1 Observed food handler wash hands in food prep sink with dirty dishes in it. Wash hands in hand sink to prevent contamination.
Ensure to cool cut melon and tomatoes after cutting them (cool in walk-in)
The department's words
CHSC 114002.1 Ensure to cool cut melon and tomatoes after cutting them (cool in walk-in)
Dishwasher leaking. Repair.
The department's words
CHSC 114190 Dishwasher leaking. Repair.
EarlierFeb 29, 2016Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Food handler observed wiping hands on a soiled (not sanitized) wiping cloth rather than washing hands. Food handler also touched dirty apron and continued to prepare food. Wash hands with soap and warm water for 30 seconds, then dry with a clean paper towel. Do not clean hands with wiping cloths (see handout).
The department's words
CHSC 113953.3 Food handler observed wiping hands on a soiled (not sanitized) wiping cloth rather than washing hands. Food handler also touched dirty apron and continued to prepare food. Wash hands with soap and warm water for 30 seconds, then dry with a clean paper towel. Do not clean hands with wiping cloths (see handout).
Whipped butter measured 71 F and, according to the manager, was out of the fridge for 30 minutes. Cooked sausage patties above the cookline measured 85 -110 F and were prepared less than one hour ago. Butter was moved to the refrigerator. Keep food hot at 135 F, cold at 41 F or use time as a public health control and keep logs to show food is discarded 4 hours later.
The department's words
CHSC 113996 Whipped butter measured 71 F and, according to the manager, was out of the fridge for 30 minutes. Cooked sausage patties above the cookline measured 85 -110 F and were prepared less than one hour ago. Butter was moved to the refrigerator. Keep food hot at 135 F, cold at 41 F or use time as a public health control and keep logs to show food is discarded 4 hours later.
Food particles (cocoa and coffee grounds) observed in ice at the coffee station. Discard ice and wash, rinse, and sanitize this compartment. Cover ice to protect from contamination.
The department's words
CHSC 113980 Food particles (cocoa and coffee grounds) observed in ice at the coffee station. Discard ice and wash, rinse, and sanitize this compartment. Cover ice to protect from contamination.
Today most wiping cloths are in sanitizing solution. There is not enough sanitizer in solution. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Once wiping cloths are used, they should be returned to the sanitizing solution. When washing utensils, always 1. wash, 2. rinse, and 3. sanitize in 100 ppm chlorine for the 3-comp sink, 50 ppm chlorine for dishwasher.
The department's words
CHSC 114099.6 Today most wiping cloths are in sanitizing solution. There is not enough sanitizer in solution. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Once wiping cloths are used, they should be returned to the sanitizing solution. When washing utensils, always 1. wash, 2. rinse, and 3. sanitize in 100 ppm chlorine for the 3-comp sink, 50 ppm chlorine for dishwasher.
Draino and other chemicals stored beside and above bags of dry food. Move food to a different location. Do not store chemicals above or beside food.
The department's words
CHSC 114254.2 Draino and other chemicals stored beside and above bags of dry food. Move food to a different location. Do not store chemicals above or beside food.
Show 5 more
Store dry food in rodent proof containers rather than open bags.
The department's words
CHSC 114047 Store dry food in rodent proof containers rather than open bags.
Obtain test strips to measure levels of chlorine in sanitizing solution (in increments of 10, 50, 100, 200 ppm). Use daily.
The department's words
CHSC 114107 Obtain test strips to measure levels of chlorine in sanitizing solution (in increments of 10, 50, 100, 200 ppm). Use daily.
Install an atmospheric vacuum breaker at the janitorial sink to prevent backflow.
The department's words
CHSC 114193 Install an atmospheric vacuum breaker at the janitorial sink to prevent backflow.
Remove fly paper above food prep area in front. Do not hang fly paper above any area where food prep occurs. Close doors to prevent entry of flies and seal gaps around doors to prevent entry of other vermin. Clean thoroughly on and around equipment and inside floor sinks to remove accumulated food debris. There is still mold in the back room. Please see previous report.
The department's words
CHSC 114257 Remove fly paper above food prep area in front. Do not hang fly paper above any area where food prep occurs. Close doors to prevent entry of flies and seal gaps around doors to prevent entry of other vermin. Clean thoroughly on and around equipment and inside floor sinks to remove accumulated food debris. There is still mold in the back room. Please see previous report.
Remove carpets from food prep areas. These are not smooth and cleanable.
The department's words
CHSC 114268 Remove carpets from food prep areas. These are not smooth and cleanable.
EarlierJan 25, 2016Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food handler used a soiled not sanitized wiping cloth to clean out a pan and then wipe the cutting board. Wash, rinse, and sanitize both surfaces. Always store wiping cloths in sanitizing solution of 100 ppm chlorine and only use these to wipe up spills, counters/cutting boards. Do not use to clean utensils. Clean nozzles and ice guard on the soda fountain to remove accumulated food/grime. Clean out ice machine to remove mold. Wash, rinse, and sanitize.
The department's words
CHSC 114099.6 Food handler used a soiled not sanitized wiping cloth to clean out a pan and then wipe the cutting board. Wash, rinse, and sanitize both surfaces. Always store wiping cloths in sanitizing solution of 100 ppm chlorine and only use these to wipe up spills, counters/cutting boards. Do not use to clean utensils. Clean nozzles and ice guard on the soda fountain to remove accumulated food/grime. Clean out ice machine to remove mold. Wash, rinse, and sanitize.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Food handler observed wiping hands on a soiled (not sanitized) wiping cloth rather than washing hands. Food handler also touched dirty apron and continued to prepare food. Wash hands with soap and warm water for 30 seconds, then dry with a clean paper towel. Do not clean hands with wiping cloths (see handout).
The department's words
CHSC 113953.3 Food handler observed wiping hands on a soiled (not sanitized) wiping cloth rather than washing hands. Food handler also touched dirty apron and continued to prepare food. Wash hands with soap and warm water for 30 seconds, then dry with a clean paper towel. Do not clean hands with wiping cloths (see handout).
Whipped butter measured 71 F and, according to the manager, was out of the fridge for 30 minutes. Cooked sausage patties above the cookline measured 85 -110 F and were prepared less than one hour ago. Butter was moved to the refrigerator. Keep food hot at 135 F, cold at 41 F or use time as a public health control and keep logs to show food is discarded 4 hours later.
The department's words
CHSC 113996 Whipped butter measured 71 F and, according to the manager, was out of the fridge for 30 minutes. Cooked sausage patties above the cookline measured 85 -110 F and were prepared less than one hour ago. Butter was moved to the refrigerator. Keep food hot at 135 F, cold at 41 F or use time as a public health control and keep logs to show food is discarded 4 hours later.
Food particles (cocoa and coffee grounds) observed in ice at the coffee station. Discard ice and wash, rinse, and sanitize this compartment. Cover ice to protect from contamination.
The department's words
CHSC 113980 Food particles (cocoa and coffee grounds) observed in ice at the coffee station. Discard ice and wash, rinse, and sanitize this compartment. Cover ice to protect from contamination.
Draino and other chemicals stored beside and above bags of dry food. Move food to a different location. Do not store chemicals above or beside food.
The department's words
CHSC 114254.2 Draino and other chemicals stored beside and above bags of dry food. Move food to a different location. Do not store chemicals above or beside food.
Store dry food in rodent proof containers rather than open bags.
The department's words
CHSC 114047 Store dry food in rodent proof containers rather than open bags.
Show 4 more
Obtain test strips to measure levels of chlorine in sanitizing solution (in increments of 10, 50, 100, 200 ppm). Use daily.
The department's words
CHSC 114107 Obtain test strips to measure levels of chlorine in sanitizing solution (in increments of 10, 50, 100, 200 ppm). Use daily.
Install an atmospheric vacuum breaker at the janitorial sink to prevent backflow.
The department's words
CHSC 114193 Install an atmospheric vacuum breaker at the janitorial sink to prevent backflow.
Remove fly paper above food prep area in front. Do not hang fly paper above any area where food prep occurs. Close doors to prevent entry of flies and seal gaps around doors to prevent entry of other vermin. Clean thoroughly on and around equipment and inside floor sinks to remove accumulated food debris. There is still mold in the back room. Please see previous report.
The department's words
CHSC 114257 Remove fly paper above food prep area in front. Do not hang fly paper above any area where food prep occurs. Close doors to prevent entry of flies and seal gaps around doors to prevent entry of other vermin. Clean thoroughly on and around equipment and inside floor sinks to remove accumulated food debris. There is still mold in the back room. Please see previous report.
Remove carpets from food prep areas. These are not smooth and cleanable.
The department's words
CHSC 114268 Remove carpets from food prep areas. These are not smooth and cleanable.
EarlierJan 21, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Cream cheese in the prep refrigerator inserts measured 45-47 F. Food in inserts is overfilled. Only fill insert containers 3/4 full and maintain food temperatures at or below 41 F. Whipped butter on the counter measured 64 F and was taken from refrigeration 2 hours ago. Butter was immediately moved to the refrigerator. Potatoes and sausage on ledge above grill measured 70-80 F and were taken from refrigeration one hour ago. If you want to leave these food items on the counter without refrigeration for long periods, use time as a public health control, using logs provided and discard food 4 hours after it is removed from refrigeration.
The department's words
CHSC 113996 Cream cheese in the prep refrigerator inserts measured 45-47 F. Food in inserts is overfilled. Only fill insert containers 3/4 full and maintain food temperatures at or below 41 F. Whipped butter on the counter measured 64 F and was taken from refrigeration 2 hours ago. Butter was immediately moved to the refrigerator. Potatoes and sausage on ledge above grill measured 70-80 F and were taken from refrigeration one hour ago. If you want to leave these food items on the counter without refrigeration for long periods, use time as a public health control, using logs provided and discard food 4 hours after it is removed from refrigeration.
Wiping cloths were observed on countertops. Always store wiping cloths in sanitizing solution.
The department's words
CHSC 114099.7 Wiping cloths were observed on countertops. Always store wiping cloths in sanitizing solution.
Do not use Raid as this can contaminate food. Pest control should be handled by a licensed pest control operator.
The department's words
CHSC 114254.1 Do not use Raid as this can contaminate food. Pest control should be handled by a licensed pest control operator.
Plug in/repair light above the ware wash sink in the back area.
The department's words
CHSC 114252 Plug in/repair light above the ware wash sink in the back area.
Thoroughly clean accumulated food debris and grease throughout the facility. Clean on and around equipment and plumbing. Clean mold on ceiling and wall or paint if necessary. Use bleach to clean mold. Ensure that the exhaust is functioning in this area. Remove clutter/discarded equipment behind the bagel oven. There is a gap between the glass dors facing Tamalpais St. Repair doors to eliminate this gap. The floor next to the cook line is deteriorating and peeling up. Replace flooring in this area with approved materials.
The department's words
CHSC 114257 Thoroughly clean accumulated food debris and grease throughout the facility. Clean on and around equipment and plumbing. Clean mold on ceiling and wall or paint if necessary. Use bleach to clean mold. Ensure that the exhaust is functioning in this area. Remove clutter/discarded equipment behind the bagel oven. There is a gap between the glass dors facing Tamalpais St. Repair doors to eliminate this gap. The floor next to the cook line is deteriorating and peeling up. Replace flooring in this area with approved materials.
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)
What you can do
As a customer of House Of Bagels, you can:
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10267.
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.