At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 21, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Il Davide?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed water bottles with cold water used as a cooling device in the walk-in. Observed sausages in a covered container at 48 F in the walk-in cooked on Sunday. Observed 5 containers of noodles at 45-49 F in the walk-in cooked on 4/18. Food must be cooled using approved methods. Continue cooling in thin pans. Do not cover foods until they reach 41 F. Remove water bottles and use ice wands. Sausage and noodles discarded. CHSC 114002How 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
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Next: Observed water bottles with cold water used as a cooling device in the walk-in. Observed sausages in a covered container at 48 F in the walk-in cooked on Sunday. Observed 5 containers of noodles at 45-49 F in the walk-in cooked on 4/18. Food must be cooled using approved methods. Continue cooling in thin pans. Do not cover foods until they reach 41 F. Remove water bottles and use ice wands. Sausage and noodles discarded.The county found: “Observed water bottles with cold water used as a cooling device in the walk-in. Observed sausages in a covered…”
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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
LatestApr 21, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 21, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed water bottles with cold water used as a cooling device in the walk-in. Observed sausages in a covered container at 48 F in the walk-in cooked on Sunday. Observed 5 containers of noodles at 45-49 F in the walk-in cooked on 4/18. Food must be cooled using approved methods. Continue cooling in thin pans. Do not cover foods until they reach 41 F. Remove water bottles and use ice wands. Sausage and noodles discarded.
The department's words
CHSC 114002 Observed water bottles with cold water used as a cooling device in the walk-in. Observed sausages in a covered container at 48 F in the walk-in cooked on Sunday. Observed 5 containers of noodles at 45-49 F in the walk-in cooked on 4/18. Food must be cooled using approved methods. Continue cooling in thin pans. Do not cover foods until they reach 41 F. Remove water bottles and use ice wands. Sausage and noodles discarded.
EarlierJul 26, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierSep 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed top refrigerator next to the cook line with cooked rice at 55 degrees F. Observed hot holding unit at 128 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Refrigerator temperature was lowered and hot holding unit temperature was increased.
The department's words
CHSC 113996 Observed top refrigerator next to the cook line with cooked rice at 55 degrees F. Observed hot holding unit at 128 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Refrigerator temperature was lowered and hot holding unit temperature was increased.
EarlierOct 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierMay 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 15, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113967
The department's words
Code CHSC 113967
EarlierJul 28, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Display thermometer in prep fridge near the end of cook line was at a temperature of 50F. Pasta sauce in fridge was at 46F-49F. Cold hold potentially hazardous foods at 41F or below. Move potentially hazardous foods out of this fridge to a fridge that is keeping temperature. Repair fridge and/or adjust temperature. Gaskets are slightly deteriorated.
The department's words
CHSC 113996 Display thermometer in prep fridge near the end of cook line was at a temperature of 50F. Pasta sauce in fridge was at 46F-49F. Cold hold potentially hazardous foods at 41F or below. Move potentially hazardous foods out of this fridge to a fridge that is keeping temperature. Repair fridge and/or adjust temperature. Gaskets are slightly deteriorated.
EarlierSep 5, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed polenta at 60F and whipping cream at 49F on counter. Keep potentially hazardous goods (PHFs) below 41F or above 135F.
The department's words
CHSC 113996 Observed polenta at 60F and whipping cream at 49F on counter. Keep potentially hazardous goods (PHFs) below 41F or above 135F.
Observed meat sauce at 57-61F in walk-in. Chef was not sure when item had finished cooking as the person who prepared it was on lunch. Recommend maintain cooling logs so kitchen staff are aware if PHF is cooling down properly as staff change shifts, go on breaks, etc. Later in the inspection, learned that item finished cooking about 2 hours prior. Ensure PHF cools from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
The department's words
CHSC 114002 Observed meat sauce at 57-61F in walk-in. Chef was not sure when item had finished cooking as the person who prepared it was on lunch. Recommend maintain cooling logs so kitchen staff are aware if PHF is cooling down properly as staff change shifts, go on breaks, etc. Later in the inspection, learned that item finished cooking about 2 hours prior. Ensure PHF cools from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.
EarlierAug 28, 2018Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed heavy whipping cream at 65F sitting in carton on counter. Also observed sun dried tomatoes at 53F and cooked bell peppers at 48F in ice bath. Keep potentially hazardous goods (PHFs) below 41F or above 135F. When using ice baths, ensure level of ice comes up to the level of the food (observed ice only touching the bottom of pans). Items moved to refrigeration. Walk-in temp around 45F. Ensure unit is keeping food at 41F or below.
The department's words
CHSC 113996 Observed heavy whipping cream at 65F sitting in carton on counter. Also observed sun dried tomatoes at 53F and cooked bell peppers at 48F in ice bath. Keep potentially hazardous goods (PHFs) below 41F or above 135F. When using ice baths, ensure level of ice comes up to the level of the food (observed ice only touching the bottom of pans). Items moved to refrigeration. Walk-in temp around 45F. Ensure unit is keeping food at 41F or below.
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)
Observed employee who was washing dishes, touch dirty dishes, then begin to put away clean dishes without washing hands properly in between (hands were just rinsed). Wash hands using soap and warm (100F) water for 20 seconds and dry with disposable paper towels.
The department's words
CHSC 113953.3 Observed employee who was washing dishes, touch dirty dishes, then begin to put away clean dishes without washing hands properly in between (hands were just rinsed). Wash hands using soap and warm (100F) water for 20 seconds and dry with disposable paper towels.
Observed tomato sauce at 84-96F. This finished cooking about 1.5 hours prior. Item was cooling slowly and was in a 3 inch layer which is a bit too deep. Ensure PHFs are cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Actively monitor the temperature with a probe thermometer while cooling. Ensure PHF is not covered while cooling and that shallow containers are used. Observed risotto at 58-60F cooling in a covered container (these finished cooking about 3.5 hours prior. Covering the food may trap the heat. Don't use the prep top to cool food. Observed cut tomatoes at 63F and basil aioli at 51F, in prep top. Cool in walk in to 41F prior to placing in prep top as the prep top is not built to cool food.
The department's words
CHSC 114002 Observed tomato sauce at 84-96F. This finished cooking about 1.5 hours prior. Item was cooling slowly and was in a 3 inch layer which is a bit too deep. Ensure PHFs are cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Actively monitor the temperature with a probe thermometer while cooling. Ensure PHF is not covered while cooling and that shallow containers are used. Observed risotto at 58-60F cooling in a covered container (these finished cooking about 3.5 hours prior. Covering the food may trap the heat. Don't use the prep top to cool food. Observed cut tomatoes at 63F and basil aioli at 51F, in prep top. Cool in walk in to 41F prior to placing in prep top as the prep top is not built to cool food.
Remove/clean black/pink residue in ice machine. Ensure food contact surfaces are washed, rinsed, and sanitized at least every 4 hours of coming in contact with PHF. Use different utensils to place different types of raw meat on the grill and use different utensils for raw and cooked meat.
The department's words
CHSC 114115 Remove/clean black/pink residue in ice machine. Ensure food contact surfaces are washed, rinsed, and sanitized at least every 4 hours of coming in contact with PHF. Use different utensils to place different types of raw meat on the grill and use different utensils for raw and cooked meat.
Organize shell stock tags so that they are easy to find and you know what tags correspond to which product. Keep tags in the container with the product.
The department's words
CHSC 114039.4 Organize shell stock tags so that they are easy to find and you know what tags correspond to which product. Keep tags in the container with the product.
Add consumer advisory to menu for aioli.
The department's words
CHSC 114093 Add consumer advisory to menu for aioli.
Show 4 more
Remove/clean encrusted debris on prep fridge handles.
The department's words
CHSC 114115.c Remove/clean encrusted debris on prep fridge handles.
Hole observed in lid of garbage can (this has been mentioned in previous inspections). Replace garbage can.
The department's words
CHSC 114245.1 Hole observed in lid of garbage can (this has been mentioned in previous inspections). Replace garbage can.
Add door sweep to screen door in kitchen.
The department's words
CHSC 114259 Add door sweep to screen door in kitchen.
Bottom of wall (near floor) to the right of the fryer is deteriorated. Repair.
The department's words
CHSC 114271 Bottom of wall (near floor) to the right of the fryer is deteriorated. Repair.
EarlierJan 9, 2018Routine inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Observed food handler dry hands with wiping rags. Dry hands with disposable paper towels.
The department's words
CHSC 113953.3 Observed food handler dry hands with wiping rags. Dry hands with disposable paper towels.
Observed food handler wash gloved hands at food prep sink, If gloves become contaminated, discard gloves and wash hands at a hand sink with soap. Glove use does not replace handwashing.
The department's words
CHSC 113973.b-c Observed food handler wash gloved hands at food prep sink, If gloves become contaminated, discard gloves and wash hands at a hand sink with soap. Glove use does not replace handwashing.
Observed kitchen handsink blocked by a container at the start of the inspection. Keep handsinks clear and accessible at all times.
The department's words
CHSC 113953.1 Observed kitchen handsink blocked by a container at the start of the inspection. Keep handsinks clear and accessible at all times.
* Cooked pasta, ground beef, and cream sauce at 47-49F in prep fridge closest to dishwasher. Repair or adjust unit so food cold holds at 41F or below (I could not find anything at proper temp in this fridge). * Observed pooled eggs at 50F in prep top. Ice was packed in the prep top. Ensure unit keeps temperature without the ice and ensure drop pans are not stacked upon each other in prep top.
The department's words
CHSC 113996 * Cooked pasta, ground beef, and cream sauce at 47-49F in prep fridge closest to dishwasher. Repair or adjust unit so food cold holds at 41F or below (I could not find anything at proper temp in this fridge). * Observed pooled eggs at 50F in prep top. Ice was packed in the prep top. Ensure unit keeps temperature without the ice and ensure drop pans are not stacked upon each other in prep top.
Observed food cooling in the prep top - hard boiled eggs at 81F and Pico de Gallo at 51F, The prep top will keep cold food cold but it is not built to cool food down. Cool food within a refrigeration unit after prep.
The department's words
CHSC 114002.1 Observed food cooling in the prep top - hard boiled eggs at 81F and Pico de Gallo at 51F, The prep top will keep cold food cold but it is not built to cool food down. Cool food within a refrigeration unit after prep.
Show 8 more
Some mold observed in ice machine. Clean.
The department's words
CHSC 114113 Some mold observed in ice machine. Clean.
No consumer advisory on menu for raw things that are served (e.g. ahi tuna). Add a disclosure and reminder.
The department's words
CHSC 114093 No consumer advisory on menu for raw things that are served (e.g. ahi tuna). Add a disclosure and reminder.
Dry food (e.g. sugar and salt) are kept in containers that don't completely seal. Ensure these are kept in sealable, vermin proof containers to prevent contamination.
The department's words
CHSC 114047 Dry food (e.g. sugar and salt) are kept in containers that don't completely seal. Ensure these are kept in sealable, vermin proof containers to prevent contamination.
Cutting boards are becoming scratched and scored. Replace soon.
The department's words
CHSC 114130.1 Cutting boards are becoming scratched and scored. Replace soon.
Observed a couple dirty wiping cloths stored on counter and insufficient (about 30ppm of chlorine) in sanitizer buckets. Keep rags in 100ppm of chlorine.
The department's words
CHSC 114185.1 Observed a couple dirty wiping cloths stored on counter and insufficient (about 30ppm of chlorine) in sanitizer buckets. Keep rags in 100ppm of chlorine.
3 compartment sink at bar has a pipe that is leaking underneath. Repair.
The department's words
CHSC 114190 3 compartment sink at bar has a pipe that is leaking underneath. Repair.
Replace lid of outside garbage can. Observed small hole in it.
The department's words
CHSC 114245.5 Replace lid of outside garbage can. Observed small hole in it.
Add a door sweep to screen door if you plan to keep back door in kitchen open.
The department's words
CHSC 114259 Add a door sweep to screen door if you plan to keep back door in kitchen open.
EarlierOct 13, 2016Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114157
The department's words
Code CHSC 114157
Show 4 more
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114276
The department's words
Code CHSC 114276
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierOct 11, 2016Routine inspectionYellow placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114115
The department's words
Code CHSC 114115
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114039
The department's words
Code CHSC 114039
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)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114157
The department's words
Code CHSC 114157
Show 4 more
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 114276
The department's words
Code CHSC 114276
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierDec 10, 2015Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Employee observed wiping hands on a soiled wiping cloth. Clean hands with soap and water and dry with a clean paper towel.
The department's words
CHSC 113953.3 Employee observed wiping hands on a soiled wiping cloth. Clean hands with soap and water and dry with a clean paper towel.
Food temps in the walk-in are 45-47 F. Repair immediately and submit an invoice for service to EHS.
The department's words
CHSC 113996 Food temps in the walk-in are 45-47 F. Repair immediately and submit an invoice for service to EHS.
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
The dishwasher was serviced yesterday. My test strips show <50 ppm chlorine. Test strips on site show 50 ppm chlorine - verify that it is working properly - submit a copy of the invoice to me.
The department's words
CHSC 114099.7 The dishwasher was serviced yesterday. My test strips show <50 ppm chlorine. Test strips on site show 50 ppm chlorine - verify that it is working properly - submit a copy of the invoice to me.
Refinish or replace cutting boards that are deeply scored and stained. Do not store knives between equipment. This is not a clean location. Wash, rinse, and sanitize knives.
The department's words
CHSC 114097 Refinish or replace cutting boards that are deeply scored and stained. Do not store knives between equipment. This is not a clean location. Wash, rinse, and sanitize knives.
Show 4 more
Soiled wiping cloths observed on counters and tucked into aprons. Store in sanitizing solution of 100 ppm chlorine at all times. One of the buckets for sanitizer was low on chlorine (<50ppm).
The department's words
CHSC 114099.6 Soiled wiping cloths observed on counters and tucked into aprons. Store in sanitizing solution of 100 ppm chlorine at all times. One of the buckets for sanitizer was low on chlorine (<50ppm).
Oysters and mussels are held separately on bagged ice, with their tags.
The department's words
CHSC 114039.4 Oysters and mussels are held separately on bagged ice, with their tags.
Corrected during the inspection
Remove tape and plastic wrap from equipment. Clean/re-paint the ceiling to remove staining, then monitor for possible hood spillage.
The department's words
CHSC 114175 Remove tape and plastic wrap from equipment. Clean/re-paint the ceiling to remove staining, then monitor for possible hood spillage.
Clean thoroughly on and around equipment to remove accumulated grease and food debris. Seal up gaps and cracks throughout the kitchen to prevent entry and harborage of vermin.
The department's words
CHSC 114257 Clean thoroughly on and around equipment to remove accumulated grease and food debris. Seal up gaps and cracks throughout the kitchen to prevent entry and harborage of vermin.
EarlierDec 9, 2015Routine inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
There is no sanitizer in the final rinse of the dishwasher. Repair immediately. Until repaired, sanitize all utensils in the prep sink by immersing in 100 ppm chlorine for 30 seconds. Use test strips daily to monitor sanitizer concentration.
The department's words
CHSC 114099.7 There is no sanitizer in the final rinse of the dishwasher. Repair immediately. Until repaired, sanitize all utensils in the prep sink by immersing in 100 ppm chlorine for 30 seconds. Use test strips daily to monitor sanitizer concentration.
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
Oysters and mussels were commingled in one container without shell stock tags. Separate shellfish and store with tags until all shellfish are used up. Shellfish in the walk-in observed submerged in water (melted ice) drain and discard any dead shellfish.
The department's words
CHSC 114039.4 Oysters and mussels were commingled in one container without shell stock tags. Separate shellfish and store with tags until all shellfish are used up. Shellfish in the walk-in observed submerged in water (melted ice) drain and discard any dead shellfish.
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)
Employee observed wiping hands on a soiled wiping cloth. Clean hands with soap and water and dry with a clean paper towel.
The department's words
CHSC 113953.3 Employee observed wiping hands on a soiled wiping cloth. Clean hands with soap and water and dry with a clean paper towel.
Food temperatures in the walk-in were 44-46 F. Display thermometer in the back of the walk-in read 50 F. Repair immediately. Food in inserts in the prep fridge behind the cook line measured 47-49 F. Do not overfill containers, ensure all containers are fully inside the fridge, and keep the lid closed as often as possible. Milk on ice at the wait station measured 62 F. Discard 4 hrs from when it was removed from refrigeration. Store immersed in ice or use time as a public health control and keep a log. Maintain cold food temps at or below 41 F.
The department's words
CHSC 113996 Food temperatures in the walk-in were 44-46 F. Display thermometer in the back of the walk-in read 50 F. Repair immediately. Food in inserts in the prep fridge behind the cook line measured 47-49 F. Do not overfill containers, ensure all containers are fully inside the fridge, and keep the lid closed as often as possible. Milk on ice at the wait station measured 62 F. Discard 4 hrs from when it was removed from refrigeration. Store immersed in ice or use time as a public health control and keep a log. Maintain cold food temps at or below 41 F.
Ants observed in a bottle of liquor - this was voluntarily discarded.
The department's words
CHSC 113980 Ants observed in a bottle of liquor - this was voluntarily discarded.
Refinish or replace cutting boards that are deeply scored and stained. Do not store knives between equipment. This is not a clean location. Wash, rinse, and sanitize knives.
The department's words
CHSC 114097 Refinish or replace cutting boards that are deeply scored and stained. Do not store knives between equipment. This is not a clean location. Wash, rinse, and sanitize knives.
Soiled wiping cloths observed on counters and tucked into aprons. Store in sanitizing solution of 100 ppm chlorine at all times. One of the buckets for sanitizer was low on chlorine (<50ppm).
The department's words
CHSC 114099.6 Soiled wiping cloths observed on counters and tucked into aprons. Store in sanitizing solution of 100 ppm chlorine at all times. One of the buckets for sanitizer was low on chlorine (<50ppm).
Show 2 more
Remove tape and plastic wrap from equipment. Clean/re-paint the ceiling to remove staining, then monitor for possible hood spillage.
The department's words
CHSC 114175 Remove tape and plastic wrap from equipment. Clean/re-paint the ceiling to remove staining, then monitor for possible hood spillage.
Clean thoroughly on and around equipment to remove accumulated grease and food debris. Seal up gaps and cracks throughout the kitchen to prevent entry and harborage of vermin.
The department's words
CHSC 114257 Clean thoroughly on and around equipment to remove accumulated grease and food debris. Seal up gaps and cracks throughout the kitchen to prevent entry and harborage of vermin.
EarlierNov 26, 2014Follow-up inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Food manager certificate expired 4/2014. Register for class within 5 days.
The department's words
CHSC 113947.1 Food manager certificate expired 4/2014. Register for class within 5 days.
Corrected during the inspection
Cutting boards are stained and heavily pitted. Resurface or replace cutting boards.
The department's words
CHSC 114115 Cutting boards are stained and heavily pitted. Resurface or replace cutting boards.
Keep shellfish tags with product until quantity is used up then file tag away in chronological order. Do not commingle different shipments of shellfish in the same container.
The department's words
CHSC 114039.4 Keep shellfish tags with product until quantity is used up then file tag away in chronological order. Do not commingle different shipments of shellfish in the same container.
Corrected during the inspection
Several containers in dry goods storage did not have labels. Once product is removed from original package, ensure the new container is labeled with the common name of the product.
The department's words
CHSC 114051 Several containers in dry goods storage did not have labels. Once product is removed from original package, ensure the new container is labeled with the common name of the product.
Corrected during the inspection
a) Dirt found on inside of ice machine. Thoroughly clean inside and outside of ice machine. b) Old food debris found in the back corners of the walk in unit. Thoroughly clean walk in on more frequent basis. c) Floors/walls behind ice machine has mold/mildew. Clean and sanitize this area.
The department's words
CHSC 114175 a) Dirt found on inside of ice machine. Thoroughly clean inside and outside of ice machine. b) Old food debris found in the back corners of the walk in unit. Thoroughly clean walk in on more frequent basis. c) Floors/walls behind ice machine has mold/mildew. Clean and sanitize this area.
Corrected during the inspection
EarlierNov 19, 2014Routine inspectionViolation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Food manager certificate expired 4/2014. Register for class within 5 days.
The department's words
CHSC 113947.1 Food manager certificate expired 4/2014. Register for class within 5 days.
Cutting boards are stained and heavily pitted. Resurface or replace cutting boards.
The department's words
CHSC 114115 Cutting boards are stained and heavily pitted. Resurface or replace cutting boards.
Keep shellfish tags with product until quantity is used up then file tag away in chronological order. Do not commingle different shipments of shellfish in the same container.
The department's words
CHSC 114039.4 Keep shellfish tags with product until quantity is used up then file tag away in chronological order. Do not commingle different shipments of shellfish in the same container.
Several containers in dry goods storage did not have labels. Once product is removed from original package, ensure the new container is labeled with the common name of the product.
The department's words
CHSC 114051 Several containers in dry goods storage did not have labels. Once product is removed from original package, ensure the new container is labeled with the common name of the product.
a) Dirt found on inside of ice machine. Thoroughly clean inside and outside of ice machine. b) Old food debris found in the back corners of the walk in unit. Thoroughly clean walk in on more frequent basis. c) Floors/walls behind ice machine has mold/mildew. Clean and sanitize this area.
The department's words
CHSC 114175 a) Dirt found on inside of ice machine. Thoroughly clean inside and outside of ice machine. b) Old food debris found in the back corners of the walk in unit. Thoroughly clean walk in on more frequent basis. c) Floors/walls behind ice machine has mold/mildew. Clean and sanitize this area.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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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.
About this record
Search the county's inspection lookup for the name or license number L10542.
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.