At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Nov 3, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Iron Springs Pub & Brewery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. CHSC 113947.1How to fixFix it
- No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. CHSC 113948How 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 Iron Springs Pub & Brewery's team
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Next: No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.The county found: “No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager…”
Then the next one: No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 10 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestNov 3, 2021Routine inspectionGreen placard
This one: Green placard, inspected Nov 3, 2021.
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierJan 5, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Expired employee Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Expired employee Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierOct 23, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130.1
The department's words
Code CHSC 114130.1
EarlierNov 6, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed Raid and other insecticides in wait stations. All insecticides must be approved for use in a food facility.
The department's words
CHSC 114254 Observed Raid and other insecticides in wait stations. All insecticides must be approved for use in a food facility.
EarlierMay 1, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 24, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following room temperature storage violations: herb butter at 64F stored on counter, garlic butter stored on counter at 73F, cooked cream corn mix stored on counter at 52F, cooked rice on shelf above cook line at 140F. Buttermilk batter used for calamari stored at room temperature at 73F. Ensure all potentially hazardous foods are either cold held at 41F or below or hot held at 135F or higher. Room temperature storage of potentially hazardous foods is not allowed. ** If a working amount of potentially hazardous foods need to be stored at room temperature the facility must uset ime as control rather than temperature. The food must be marked with the date and discard time. The discard time is four hours from the time the food is removed from temperature control. Food must be served or discarded by the discard time. Written procedures for the use of TPHC must be maintained on site for inspector review. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Observed the following cold holding violations in top of prep cooler: cooked potatoes 50F, diced chicken 53 to 38F, cooked onions 48-38F, potato salad at 48-38F. In salad prep hard boiled eggs at 48F (double panned). Ensure all potentially hazardous foods cold hold at 41F or below. **Do not over stock drop pans in top of prep coolers over fill lines to ensure all parts of the food cold holds 41F or below. Do not double pan foods. Place drop pan directly into prep cooler. Cooked potatoes discarded. Top layers of diced chicken, onions, and potato salad discarded. Herb butter marked with time as a control. Garlic butter discarded. Cream corn placed in refrigeration. Rice placed in a water bath to hold 135 or higher. Time as a control will be used for working amounts of calamari batter and garlic/herb butters.
The department's words
CHSC 113996 Observed the following room temperature storage violations: herb butter at 64F stored on counter, garlic butter stored on counter at 73F, cooked cream corn mix stored on counter at 52F, cooked rice on shelf above cook line at 140F. Buttermilk batter used for calamari stored at room temperature at 73F. Ensure all potentially hazardous foods are either cold held at 41F or below or hot held at 135F or higher. Room temperature storage of potentially hazardous foods is not allowed. ** If a working amount of potentially hazardous foods need to be stored at room temperature the facility must uset ime as control rather than temperature. The food must be marked with the date and discard time. The discard time is four hours from the time the food is removed from temperature control. Food must be served or discarded by the discard time. Written procedures for the use of TPHC must be maintained on site for inspector review. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Observed the following cold holding violations in top of prep cooler: cooked potatoes 50F, diced chicken 53 to 38F, cooked onions 48-38F, potato salad at 48-38F. In salad prep hard boiled eggs at 48F (double panned). Ensure all potentially hazardous foods cold hold at 41F or below. **Do not over stock drop pans in top of prep coolers over fill lines to ensure all parts of the food cold holds 41F or below. Do not double pan foods. Place drop pan directly into prep cooler. Cooked potatoes discarded. Top layers of diced chicken, onions, and potato salad discarded. Herb butter marked with time as a control. Garlic butter discarded. Cream corn placed in refrigeration. Rice placed in a water bath to hold 135 or higher. Time as a control will be used for working amounts of calamari batter and garlic/herb butters.
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)
Observe mold growth inside ice machine. Ensure to clean and sanitize regularly. Discussed with PIC to clean and sanitize.
The department's words
CHSC 114115 Observe mold growth inside ice machine. Ensure to clean and sanitize regularly. Discussed with PIC to clean and sanitize.
1. Observed build up in bottom of 2 door freezer. 2. Observed build up of food debris on hand sink faucet handles. 3. Observed growth on walls and floor of walk-in cooler. Ensure to regularly clean and sanitize. Pay close attention to areas/items that food workers hands touch to prevent cross contamination. Discussed with PIC to clean these areas.
The department's words
CHSC 114115.c 1. Observed build up in bottom of 2 door freezer. 2. Observed build up of food debris on hand sink faucet handles. 3. Observed growth on walls and floor of walk-in cooler. Ensure to regularly clean and sanitize. Pay close attention to areas/items that food workers hands touch to prevent cross contamination. Discussed with PIC to clean these areas.
1. Wooden cutting board prep table shows deep cuts and staining. Resurface. Recommend replacing with stainless steel. Shelf below wood cutting board rusted. Use tin foil to cover.
The department's words
CHSC 114130 1. Wooden cutting board prep table shows deep cuts and staining. Resurface. Recommend replacing with stainless steel. Shelf below wood cutting board rusted. Use tin foil to cover.
Observed in use utensils stored in 93F water. In use utensils must be stored in ice water at 41F or below, in hot water at 135F or higher, or on clean dry surface and changed out every 4 hours. Discussed with PIC. New utensils provided and put on flat top to hot hold.
The department's words
CHSC 114119 Observed in use utensils stored in 93F water. In use utensils must be stored in ice water at 41F or below, in hot water at 135F or higher, or on clean dry surface and changed out every 4 hours. Discussed with PIC. New utensils provided and put on flat top to hot hold.
Observed several employees wearing wiping cloths hanging from aprons. Wiping cloths visibly soiled. Ensure wiping cloths are only stored inside sanitizer solution in buckets. All employees removed dirty wiping cloths from aprons.
The department's words
CHSC 114185.1 Observed several employees wearing wiping cloths hanging from aprons. Wiping cloths visibly soiled. Ensure wiping cloths are only stored inside sanitizer solution in buckets. All employees removed dirty wiping cloths from aprons.
EarlierSep 21, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed fingerling potatoes at 50-41F and garlic butter at 49F in top of far left prep cooler. Ensure all potentially hazardous foods are cold held at 41F or below. Do not over fill drop pans! Use metal drop pans when possible to help facilitate cold transfer. Monitor left prep cooler foods in top of unit to ensure heat from grill does not warm food into danger zone.
The department's words
CHSC 113996 Observed fingerling potatoes at 50-41F and garlic butter at 49F in top of far left prep cooler. Ensure all potentially hazardous foods are cold held at 41F or below. Do not over fill drop pans! Use metal drop pans when possible to help facilitate cold transfer. Monitor left prep cooler foods in top of unit to ensure heat from grill does not warm food into danger zone.
Observed 22 quart container full of French onion soup at 80F and 12 quart container of French dip at 87F both in walk in cooler cooling with out monitoring time and temperature. Ensure all potentially hazardous foods cool from 135 to 70F with in 2 hours and from 70F to 41F or below within the next 4 hours. Active time temperature monitoring is required. PIC placed both in ice baths with ice insert to cool to 70F. Both were made about 1 1/2 hrs prior.
The department's words
CHSC 114002.1 Observed 22 quart container full of French onion soup at 80F and 12 quart container of French dip at 87F both in walk in cooler cooling with out monitoring time and temperature. Ensure all potentially hazardous foods cool from 135 to 70F with in 2 hours and from 70F to 41F or below within the next 4 hours. Active time temperature monitoring is required. PIC placed both in ice baths with ice insert to cool to 70F. Both were made about 1 1/2 hrs prior.
A. Observed growth inside ice machine. B. Observed build up of old food debris on cooling racks and shelves inside walk-in cooler. Ensure all food contact surfaces are clean and sanitized regularly. Discussed with PIC.
The department's words
CHSC 114099.7 A. Observed growth inside ice machine. B. Observed build up of old food debris on cooling racks and shelves inside walk-in cooler. Ensure all food contact surfaces are clean and sanitized regularly. Discussed with PIC.
A. Observed growth inside ice machine. B. Observed build up of old food debris on cooling racks and shelves inside walk-in cooler. Ensure all food contact surfaces are clean and sanitized regularly. Discussed with PIC.
The department's words
CHSC 114113 A. Observed growth inside ice machine. B. Observed build up of old food debris on cooling racks and shelves inside walk-in cooler. Ensure all food contact surfaces are clean and sanitized regularly. Discussed with PIC.
Observed excessive flies in kitchen. *Keep front door closed, use lids for garbage cans, clean floor drains, cover dirty wiping cloth bin. Have pest control company service facility. Facility using fly strips. Relocate fly strip to area not over food contact surfaces.
The department's words
CHSC 114259.1 Observed excessive flies in kitchen. *Keep front door closed, use lids for garbage cans, clean floor drains, cover dirty wiping cloth bin. Have pest control company service facility. Facility using fly strips. Relocate fly strip to area not over food contact surfaces.
Show 2 more
A. Observed carrots stored next to raw meat in walk-in cooler. B. Observed batter bowl used for raw seafood stored directly on top of container of open walnuts used for salads. Ensure all raw meats are stored below and away from ready to eat foods. To prevent potential contamination do not store bowls used for raw seafood on top or next to ready to eat foods. Carrots relocated. Bowl take to dish pit.
The department's words
CHSC 113986 A. Observed carrots stored next to raw meat in walk-in cooler. B. Observed batter bowl used for raw seafood stored directly on top of container of open walnuts used for salads. Ensure all raw meats are stored below and away from ready to eat foods. To prevent potential contamination do not store bowls used for raw seafood on top or next to ready to eat foods. Carrots relocated. Bowl take to dish pit.
Wooden cutting board top prep table is no longer easily cleanable. Deep groves and chipping on bottom shelf. Resurface/replace cutting board top. Clean and cover bottom shelf with foil.
The department's words
CHSC 114175 Wooden cutting board top prep table is no longer easily cleanable. Deep groves and chipping on bottom shelf. Resurface/replace cutting board top. Clean and cover bottom shelf with foil.
EarlierOct 1, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed potentially hazardous foods above 41F in walk-in cooler diced chicken at 46F, chicken breast at 47F, cut tomato 46F, cooked pasta 46F, air temp of walk-in 46F. Ensure all PHF is cold held at 41F or below. PIC stated the thermostat was knocked this morning. Walk-in adjusted air temp now 41F.
The department's words
CHSC 113996 Observed potentially hazardous foods above 41F in walk-in cooler diced chicken at 46F, chicken breast at 47F, cut tomato 46F, cooked pasta 46F, air temp of walk-in 46F. Ensure all PHF is cold held at 41F or below. PIC stated the thermostat was knocked this morning. Walk-in adjusted air temp now 41F.
Corrected during the inspection
Observed mold in ice machine. Ensure to regularly clean and sanitize. Ice machine clean and sanitized.
The department's words
CHSC 114115 Observed mold in ice machine. Ensure to regularly clean and sanitize. Ice machine clean and sanitized.
Corrected during the inspection
Observed cooked chicken tenders stored next to and below raw meats. Ensure all ready to eat foods/cooked foods are stored above all raw meats to prevent possible contamination. Cooked chicken tenders relocated.
The department's words
CHSC 113986 Observed cooked chicken tenders stored next to and below raw meats. Ensure all ready to eat foods/cooked foods are stored above all raw meats to prevent possible contamination. Cooked chicken tenders relocated.
Corrected during the inspection
Condenser leaking in L 3 door prep cooler. Repair leak.
The department's words
CHSC 114130 Condenser leaking in L 3 door prep cooler. Repair leak.
EarlierFeb 20, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Please replace burned out light bulbs in kitchen as noted during inspection.
The department's words
CHSC 114252 Please replace burned out light bulbs in kitchen as noted during inspection.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10901.
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.