At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · County inspection, Follow-up inspection · Jun 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Hulu Wa Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114259.1 CHSC 114259.1How to fixFix it
- Code CHSC 113953.3 CHSC 113953.3How to fixFix it
- Code CHSC 113996 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 Hulu Wa Cuisine's team
Is this your place?
Welcome, Hulu Wa Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Hulu Wa Cuisine first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 4, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 4, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Corrected during the inspection
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 114047
The department's words
Code CHSC 114047
Corrected during the inspection
Code CHSC 114130
The department's words
Code CHSC 114130
Corrected during the inspection
Show 1 more
Code CHSC 114268
The department's words
Code CHSC 114268
Corrected during the inspection
EarlierJun 2, 2026Routine inspectionRed placard
6 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 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 114047
The department's words
Code CHSC 114047
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114130
The department's words
Code CHSC 114130
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114268
The department's words
Code CHSC 114268
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 24, 2025Follow-up inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Raw eggs observed holding at 66-68F without intervention, on floor in dining/storage area (non-refrigerated space). Employee stated raw eggs were held since last night, then altered answer to say they were received in the morning. Due to varying answers, eggs were discarded at this time. All potentially hazardous foods (PHFs) shall be maintained under proper time or temperature control at all times. Notice issued.
The department's words
CHSC 113996 Raw eggs observed holding at 66-68F without intervention, on floor in dining/storage area (non-refrigerated space). Employee stated raw eggs were held since last night, then altered answer to say they were received in the morning. Due to varying answers, eggs were discarded at this time. All potentially hazardous foods (PHFs) shall be maintained under proper time or temperature control at all times. Notice issued.
Hand sink next to 3-compartment sink and food prep sink observed obstructed with utensils. Front counter hand sink observed lacking paper towels. All hand sinks shall be accessible and properly supplied at all times.
The department's words
CHSC 113953.1 Hand sink next to 3-compartment sink and food prep sink observed obstructed with utensils. Front counter hand sink observed lacking paper towels. All hand sinks shall be accessible and properly supplied at all times.
Hand sink next to 3-compartment sink and food prep sink observed obstructed with utensils. Front counter hand sink observed lacking paper towels. All hand sinks shall be accessible and properly supplied at all times.
The department's words
CHSC 113953.2 Hand sink next to 3-compartment sink and food prep sink observed obstructed with utensils. Front counter hand sink observed lacking paper towels. All hand sinks shall be accessible and properly supplied at all times.
EarlierNov 19, 2025Routine inspectionGreen placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Raw eggs observed holding at 66-68F without intervention, on floor in dining/storage area (non-refrigerated space). Employee stated raw eggs were held since last night, then altered answer to say they were received in the morning. Due to varying answers, eggs were discarded at this time. All potentially hazardous foods (PHFs) shall be maintained under proper time or temperature control at all times. Notice issued.
The department's words
CHSC 113996 Raw eggs observed holding at 66-68F without intervention, on floor in dining/storage area (non-refrigerated space). Employee stated raw eggs were held since last night, then altered answer to say they were received in the morning. Due to varying answers, eggs were discarded at this time. All potentially hazardous foods (PHFs) shall be maintained under proper time or temperature control at all times. Notice issued.
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
Hand sink next to 3-compartment sink and food prep sink observed obstructed with utensils. Front counter hand sink observed lacking paper towels. All hand sinks shall be accessible and properly supplied at all times.
The department's words
CHSC 113953.1 Hand sink next to 3-compartment sink and food prep sink observed obstructed with utensils. Front counter hand sink observed lacking paper towels. All hand sinks shall be accessible and properly supplied at all times.
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
Hand sink next to 3-compartment sink and food prep sink observed obstructed with utensils. Front counter hand sink observed lacking paper towels. All hand sinks shall be accessible and properly supplied at all times.
The department's words
CHSC 113953.2 Hand sink next to 3-compartment sink and food prep sink observed obstructed with utensils. Front counter hand sink observed lacking paper towels. All hand sinks shall be accessible and properly supplied at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 26, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw shelled eggs on the counter at 45 F. 2 pans of meat on the counter at 60 and 70 F. Potentially hazardous foods must be kept at 41 F or below or 135 F or above. All items moved to proper refrigeration.
The department's words
CHSC 113996 Raw shelled eggs on the counter at 45 F. 2 pans of meat on the counter at 60 and 70 F. Potentially hazardous foods must be kept at 41 F or below or 135 F or above. All items moved to proper refrigeration.
EarlierOct 17, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed kitchen hand sink with a loose hot water lever and no soap/paper towels in dispenser. Restroom soap/paper towels are also empty. Hand sinks must be kept in good repair and stocked with soap/paper towels in the dispensers. Hand pump soaps and a roll of paper towels are currently in use.
The department's words
CHSC 113953.2 Observed kitchen hand sink with a loose hot water lever and no soap/paper towels in dispenser. Restroom soap/paper towels are also empty. Hand sinks must be kept in good repair and stocked with soap/paper towels in the dispensers. Hand pump soaps and a roll of paper towels are currently in use.
EarlierNov 17, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed 1 dying oriental cockroach on floor under curtain btw. kitchen and dining room, several dead oriental cockroaches under table with soup warmer, and several dead oriental cockroaches on both sides of reach in cooler (on floor) in dining room. Pest control service states monthly service occurs at facility and no activity is usually observed but they suspect oriental roaches are entering through gap in front door (via phone). Complete the following within 7 days: 1. Treat facility for cockroaches - provide pest report at reinspection 2. Remove dead/dying insects immediately; clean and sanitize floors, walls, and equipment 3. Ensure all food is at least 6 inches off floor and protected from contamination 4. Seal front and side doors completely with door sweep/weather strip/etc. to prevent vermin entry 5. Pull reach in cooler out and clean under/around; seal entry points 6. Deep clean floors, walls and equipment to remove grease and food debris. Food facilities must be kept free of vermin.
The department's words
CHSC 114259.1 MAJOR - Observed 1 dying oriental cockroach on floor under curtain btw. kitchen and dining room, several dead oriental cockroaches under table with soup warmer, and several dead oriental cockroaches on both sides of reach in cooler (on floor) in dining room. Pest control service states monthly service occurs at facility and no activity is usually observed but they suspect oriental roaches are entering through gap in front door (via phone). Complete the following within 7 days: 1. Treat facility for cockroaches - provide pest report at reinspection 2. Remove dead/dying insects immediately; clean and sanitize floors, walls, and equipment 3. Ensure all food is at least 6 inches off floor and protected from contamination 4. Seal front and side doors completely with door sweep/weather strip/etc. to prevent vermin entry 5. Pull reach in cooler out and clean under/around; seal entry points 6. Deep clean floors, walls and equipment to remove grease and food debris. Food facilities must be kept free of vermin.
Corrected during the inspection
EarlierNov 8, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed 1 dying oriental cockroach on floor under curtain btw. kitchen and dining room, several dead oriental cockroaches under table with soup warmer, and several dead oriental cockroaches on both sides of reach in cooler (on floor) in dining room. Pest control service states monthly service occurs at facility and no activity is usually observed but they suspect oriental roaches are entering through gap in front door (via phone). Complete the following within 7 days: 1. Treat facility for cockroaches - provide pest report at reinspection 2. Remove dead/dying insects immediately; clean and sanitize floors, walls, and equipment 3. Ensure all food is at least 6 inches off floor and protected from contamination 4. Seal front and side doors completely with door sweep/weather strip/etc. to prevent vermin entry 5. Pull reach in cooler out and clean under/around; seal entry points 6. Deep clean floors, walls and equipment to remove grease and food debris. Food facilities must be kept free of vermin.
The department's words
CHSC 114259.1 MAJOR - Observed 1 dying oriental cockroach on floor under curtain btw. kitchen and dining room, several dead oriental cockroaches under table with soup warmer, and several dead oriental cockroaches on both sides of reach in cooler (on floor) in dining room. Pest control service states monthly service occurs at facility and no activity is usually observed but they suspect oriental roaches are entering through gap in front door (via phone). Complete the following within 7 days: 1. Treat facility for cockroaches - provide pest report at reinspection 2. Remove dead/dying insects immediately; clean and sanitize floors, walls, and equipment 3. Ensure all food is at least 6 inches off floor and protected from contamination 4. Seal front and side doors completely with door sweep/weather strip/etc. to prevent vermin entry 5. Pull reach in cooler out and clean under/around; seal entry points 6. Deep clean floors, walls and equipment to remove grease and food debris. Food facilities must be kept free of vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee wash hands in warewash sink. Use hand sinks only to wash hands - use soap, warm water, and paper towels.
The department's words
CHSC 113953.3 Observed employee wash hands in warewash sink. Use hand sinks only to wash hands - use soap, warm water, and paper towels.
EarlierJul 9, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed 1.5 small bus tub containers of cooked chow mein noodles at 50.9F (1 tub) and 44F (0.5 tub). These noodles were cooked last night ~8pm and have improperly cooled. 1.5 containers voluntarily discarded. Obtain probe thermometer to monitor cooling -- ensure foods cool from 135-70F within 2 hours and from 70-41F within 4 hours. Use containers that facilitate heat transfer, separate food into smaller portions and use methods to facilitate rapid cooling (ice bath, rinse with cold water, etc.). Complete provided cooling log for chow mein and have available for review at reinspection.
The department's words
CHSC 114002 MAJOR - Observed 1.5 small bus tub containers of cooked chow mein noodles at 50.9F (1 tub) and 44F (0.5 tub). These noodles were cooked last night ~8pm and have improperly cooled. 1.5 containers voluntarily discarded. Obtain probe thermometer to monitor cooling -- ensure foods cool from 135-70F within 2 hours and from 70-41F within 4 hours. Use containers that facilitate heat transfer, separate food into smaller portions and use methods to facilitate rapid cooling (ice bath, rinse with cold water, etc.). Complete provided cooling log for chow mein and have available for review at reinspection.
Corrected during the inspection
EarlierJun 23, 2021Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed 1.5 small bus tub containers of cooked chow mein noodles at 50.9F (1 tub) and 44F (0.5 tub). These noodles were cooked last night ~8pm and have improperly cooled. 1.5 containers voluntarily discarded. Obtain probe thermometer to monitor cooling -- ensure foods cool from 135-70F within 2 hours and from 70-41F within 4 hours. Use containers that facilitate heat transfer, separate food into smaller portions and use methods to facilitate rapid cooling (ice bath, rinse with cold water, etc.). Complete provided cooling log for chow mein and have available for review at reinspection.
The department's words
CHSC 114002 MAJOR - Observed 1.5 small bus tub containers of cooked chow mein noodles at 50.9F (1 tub) and 44F (0.5 tub). These noodles were cooked last night ~8pm and have improperly cooled. 1.5 containers voluntarily discarded. Obtain probe thermometer to monitor cooling -- ensure foods cool from 135-70F within 2 hours and from 70-41F within 4 hours. Use containers that facilitate heat transfer, separate food into smaller portions and use methods to facilitate rapid cooling (ice bath, rinse with cold water, etc.). Complete provided cooling log for chow mein and have available for review at reinspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 8, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed 1.5 small bus tub containers of cooked chow mein noodles at 50.9F (1 tub) and 44F (0.5 tub). These noodles were cooked last night ~8pm and have improperly cooled. 1.5 containers voluntarily discarded. Obtain probe thermometer to monitor cooling -- ensure foods cool from 135-70F within 2 hours and from 70-41F within 4 hours. Use containers that facilitate heat transfer, separate food into smaller portions and use methods to facilitate rapid cooling (ice bath, rinse with cold water, etc.). Complete provided cooling log for chow mein and have available for review at reinspection.
The department's words
CHSC 114002 MAJOR - Observed 1.5 small bus tub containers of cooked chow mein noodles at 50.9F (1 tub) and 44F (0.5 tub). These noodles were cooked last night ~8pm and have improperly cooled. 1.5 containers voluntarily discarded. Obtain probe thermometer to monitor cooling -- ensure foods cool from 135-70F within 2 hours and from 70-41F within 4 hours. Use containers that facilitate heat transfer, separate food into smaller portions and use methods to facilitate rapid cooling (ice bath, rinse with cold water, etc.). Complete provided cooling log for chow mein and have available for review at reinspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 15, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ensure all hand wash sinks are supplied with soap, paper towels and are only used for hand washing.
The department's words
CHSC 113953 Ensure all hand wash sinks are supplied with soap, paper towels and are only used for hand washing.
EarlierOct 23, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed signs of rodent activity in the kitchen - under the prep and 3-comp sink, behind employee lockers, under the warewash sink and on shelving with food and equipment. Droppings are soft indicating recent activity. The facility is closed due to presence of rodents.
The department's words
CHSC 114259.1 Observed signs of rodent activity in the kitchen - under the prep and 3-comp sink, behind employee lockers, under the warewash sink and on shelving with food and equipment. Droppings are soft indicating recent activity. The facility is closed due to presence of rodents.
EarlierOct 22, 2019Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed signs of rodent activity in the kitchen - under the prep and 3-comp sink, behind employee lockers, under the warewash sink and on shelving with food and equipment. Droppings are soft indicating recent activity. The facility is closed due to presence of rodents.
The department's words
CHSC 114259.1 Observed signs of rodent activity in the kitchen - under the prep and 3-comp sink, behind employee lockers, under the warewash sink and on shelving with food and equipment. Droppings are soft indicating recent activity. The facility is closed due to presence of rodents.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 3, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Observed improperly cooled noodles made yesterday at 48F in a deep bus tub stacked high in the reach in cooler. One bus tub of noodles was voluntarily discarded. When cooling food, use approved methods to cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours
The department's words
CHSC 114002.1 Major violation. Observed improperly cooled noodles made yesterday at 48F in a deep bus tub stacked high in the reach in cooler. One bus tub of noodles was voluntarily discarded. When cooling food, use approved methods to cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours
EarlierSep 27, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Operator states that large utensils are washed and rinsed in the 3-comp sink but not sanitized. All utensils must be washed, rinsed, and sanitized by immersing in sanitizing solution of 100 ppm chlorine (bleach) for 30 seconds, then air dry.
The department's words
CHSC 114099.6 Operator states that large utensils are washed and rinsed in the 3-comp sink but not sanitized. All utensils must be washed, rinsed, and sanitized by immersing in sanitizing solution of 100 ppm chlorine (bleach) for 30 seconds, then air dry.
Corrected during the inspection
Submit manufacturer's specifications for the new 2 burner char broiler and for the chest freezer for review and approval within one week. Also send specs for prep cooler under the hood.
The department's words
CHSC 114175 Submit manufacturer's specifications for the new 2 burner char broiler and for the chest freezer for review and approval within one week. Also send specs for prep cooler under the hood.
Repair light in back room to provide at least 50 foot candles so you can see to clean and safely prepare food.
The department's words
CHSC 114252 Repair light in back room to provide at least 50 foot candles so you can see to clean and safely prepare food.
Remove all discarded equipment and materials from the garbage area within one week.
The department's words
CHSC 114245.1 Remove all discarded equipment and materials from the garbage area within one week.
EarlierSep 19, 2018Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Operator states that large utensils are washed and rinsed in the 3-comp sink but not sanitized. All utensils must be washed, rinsed, and sanitized by immersing in sanitizing solution of 100 ppm chlorine (bleach) for 30 seconds, then air dry.
The department's words
CHSC 114099.6 Operator states that large utensils are washed and rinsed in the 3-comp sink but not sanitized. All utensils must be washed, rinsed, and sanitized by immersing in sanitizing solution of 100 ppm chlorine (bleach) for 30 seconds, then air dry.
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)
Submit a copy of your food manager's certification to me within 30 days and note the facility name on email or fax.
The department's words
CHSC 113947.1 Submit a copy of your food manager's certification to me within 30 days and note the facility name on email or fax.
Observed the following potentially hazardous food held at unsafe temperatures: pooled eggs at 56 F inside the cooler at the cook line. Eggs were removed from cooler to prepare food - ensure potentially hazardous food is immediately returned to the cooler after prepping - do not leave on counter.
The department's words
CHSC 113996 Observed the following potentially hazardous food held at unsafe temperatures: pooled eggs at 56 F inside the cooler at the cook line. Eggs were removed from cooler to prepare food - ensure potentially hazardous food is immediately returned to the cooler after prepping - do not leave on counter.
Observed noodles in the cooling process in a cooler in a deep plastic container. Immediately transfer noodles to a long, shallow container and use your probe thermometer to ensure food cools from 135 - 70 F in 2 hours and from 70 - 41 F in 4 hours. Cool in long shallow containers in refrigeration, or cool using ice or ice bath and ice wand (see handout). Obtain a probe thermometer. Leave food uncovered until 41 F.
The department's words
CHSC 114002.1 Observed noodles in the cooling process in a cooler in a deep plastic container. Immediately transfer noodles to a long, shallow container and use your probe thermometer to ensure food cools from 135 - 70 F in 2 hours and from 70 - 41 F in 4 hours. Cool in long shallow containers in refrigeration, or cool using ice or ice bath and ice wand (see handout). Obtain a probe thermometer. Leave food uncovered until 41 F.
Observed flies inside the kitchen. Exclude flies by keeping doors and unscreened windows closed at all times. Clean and sanitize any food contact surfaces that flies land on.
The department's words
CHSC 114259.1 Observed flies inside the kitchen. Exclude flies by keeping doors and unscreened windows closed at all times. Clean and sanitize any food contact surfaces that flies land on.
Observed uncovered raw chicken beside a container of uncovered tofu in the 2-door reach in cooler. A container of raw shrimp was placed directly on raw chicken. Shrimp was moved to a clean container and covered. Cover all food that is not in the cooling process and store raw animal products separate and below all other food to prevent cross contamination.
The department's words
CHSC 113986 Observed uncovered raw chicken beside a container of uncovered tofu in the 2-door reach in cooler. A container of raw shrimp was placed directly on raw chicken. Shrimp was moved to a clean container and covered. Cover all food that is not in the cooling process and store raw animal products separate and below all other food to prevent cross contamination.
Show 4 more
Observed equipment installed without approval: Black and Decker toaster oven (for cooking pork) outside of the hood, 2-burner to replace 4-burner, and a chest freezer. All changes in equipment are subject to approval.
The department's words
CHSC 114175 Observed equipment installed without approval: Black and Decker toaster oven (for cooking pork) outside of the hood, 2-burner to replace 4-burner, and a chest freezer. All changes in equipment are subject to approval.
Obtain approved shelving for single use utensils and other utensils/equipment stored in the dining room.
The department's words
CHSC 114178 Obtain approved shelving for single use utensils and other utensils/equipment stored in the dining room.
Clean up garbage area to remove grease stains and all discarded equipment/furniture/materials to prevent harborage of vermin. Observed rat activity in this area. Obtain larger garbage bins if necessary - garbage can is overflowing. Lids to garbage containers must be closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean up garbage area to remove grease stains and all discarded equipment/furniture/materials to prevent harborage of vermin. Observed rat activity in this area. Obtain larger garbage bins if necessary - garbage can is overflowing. Lids to garbage containers must be closed at all times to prevent attracting vermin.
Seal gaps observed around screen door and window screen to prevent entry of vermin.
The department's words
CHSC 114259 Seal gaps observed around screen door and window screen to prevent entry of vermin.
EarlierDec 6, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Repair a leak in the ceiling at the hood.
The department's words
CHSC 114271 Repair a leak in the ceiling at the hood.
EarlierDec 5, 2016Follow-up inspectionRed placard
3 violations listed, 0 marked critical.
Not critical (3)
Degrease the hood and walls.
The department's words
CHSC 114149.2 Degrease the hood and walls.
Clean under all equipment. Remove junk and anything up against walls.
The department's words
CHSC 114268 Clean under all equipment. Remove junk and anything up against walls.
Repair a leak in the ceiling at the hood.
The department's words
CHSC 114271 Repair a leak in the ceiling at the hood.
EarlierDec 1, 2016Routine inspectionRed placard
9 violations listed, 0 marked critical.
Not critical (9)
Store food in refrigerator not on the floor. (Napa cabbage was noted on the floor.)
The department's words
CHSC 113980 Store food in refrigerator not on the floor. (Napa cabbage was noted on the floor.)
Clean all food contact surfaces throughout. Wash, rinse, and sanitize stored multi-use utensils.
The department's words
CHSC 113984.d Clean all food contact surfaces throughout. Wash, rinse, and sanitize stored multi-use utensils.
Repair or replace an odorous, non-functioning grease trap.
The department's words
CHSC 114197 Repair or replace an odorous, non-functioning grease trap.
Eliminate flies from the store and from the grease trap area (under the 2-compartment sink).
The department's words
CHSC 114259.1 Eliminate flies from the store and from the grease trap area (under the 2-compartment sink).
Clean throughout. Remove clutter inside and out. Store utensils and food off the floor at least 6 inches.
The department's words
CHSC 114047 Clean throughout. Remove clutter inside and out. Store utensils and food off the floor at least 6 inches.
Show 4 more
Degrease the hood and walls.
The department's words
CHSC 114149.2 Degrease the hood and walls.
Clean under all equipment. Remove junk and anything up against walls.
The department's words
CHSC 114268 Clean under all equipment. Remove junk and anything up against walls.
Repair a leak in the ceiling at the hood.
The department's words
CHSC 114271 Repair a leak in the ceiling at the hood.
Remove cardboard throughout.
The department's words
CHSC 114245.1 Remove cardboard throughout.
EarlierJun 28, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Refrigerator next to stove is running 48 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator next to stove is running 48 F. Must be 41 F or below. Repair/adjust immediately.
Clean food prep sink (one compartment sink). Use this sink to clean vegetables.
The department's words
CHSC 114175 Clean food prep sink (one compartment sink). Use this sink to clean vegetables.
Keep wiping cloths in Uclean/U water with 100 ppm chlorine.
The department's words
CHSC 114185.1 Keep wiping cloths in Uclean/U water with 100 ppm chlorine.
Provide new gaskets for True refrigerator in back room.
The department's words
CHSC 114175 Provide new gaskets for True refrigerator in back room.
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
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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.
Do you work at or run Hulu Wa Cuisine?
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 L15450.
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
- Follow-up 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.