Joe's Taco Lounge

Inspections

From Marin County Community Development Agency, Environmental Health Services · 18 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestSep 30, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Sep 30, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

2. EarlierFeb 19, 2026Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

3. EarlierNov 12, 2024Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • True 2-door reach-in refrigerator at end of the cookline isn't maintaining potentially hazardous foods at 41 degrees F or colder. Major temperature violations observed. Cooked beef temperatures ranged from 49 - 51 degrees F. Beef was cooked on 11/4/24. Hot dogs: 52 degrees F. jack cheese: 45 - 51 degrees F, cooked chicken: 53 - 54 degrees F, chile rellenos: 47 degrees F, corn cake: 53 - 54 degrees F. All potentially hazardous foods at 50 degrees F or above was voluntarily discarded into the compost container outside. Amounts discarded as follows: cooked beef: hot dogs: 12 corn cakes: ` 9/1/3 cooked chicken: jack cheese: ~ 6 lbs. True reach-in refrigerator adjusted to a colder setting during the inspection. Relocate potentially hazardous foods to the walk-in refrigerator or other refrigerators that are capable of maintaining potentially hazardous foods at 41 degrees F or colder. Monitor True two-door refrigerator to ensure adjusting tempertuire control to colder setting has resolved the issue. If r efrigerator is still not cold enough, repair two door True refrigerator.

     The department's words

     CHSC 113996 True 2-door reach-in refrigerator at end of the cookline isn't maintaining potentially hazardous foods at 41 degrees F or colder. Major temperature violations observed. Cooked beef temperatures ranged from 49 - 51 degrees F. Beef was cooked on 11/4/24. Hot dogs: 52 degrees F. jack cheese: 45 - 51 degrees F, cooked chicken: 53 - 54 degrees F, chile rellenos: 47 degrees F, corn cake: 53 - 54 degrees F. All potentially hazardous foods at 50 degrees F or above was voluntarily discarded into the compost container outside. Amounts discarded as follows: cooked beef: hot dogs: 12 corn cakes: ` 9/1/3 cooked chicken: jack cheese: ~ 6 lbs. True reach-in refrigerator adjusted to a colder setting during the inspection. Relocate potentially hazardous foods to the walk-in refrigerator or other refrigerators that are capable of maintaining potentially hazardous foods at 41 degrees F or colder. Monitor True two-door refrigerator to ensure adjusting tempertuire control to colder setting has resolved the issue. If r efrigerator is still not cold enough, repair two door True refrigerator.

   • Observed one live on the food prep table. Fly was killed with fly swatter. Wash, rinse, and sanitize the table. Prevent flies from entering the facility.

     The department's words

     CHSC 114259.1 Observed one live on the food prep table. Fly was killed with fly swatter. Wash, rinse, and sanitize the table. Prevent flies from entering the facility.

4. EarlierNov 7, 2024Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     2-door True reach-in refrigerator at end of the cookline isn't maintaining potentially hazardous foods at 41 degrees F or colder. Major temperature violations observed. Cooked beef temperatures ranged from 49 - 51 degrees F. Beef was cooked on 11/4/24. Hot dogs: 52 degrees F. jack cheese: 45 - 51 degrees F, cooked chicken: 53 - 54 degrees F, chile rellenos: 47 degrees F, corn cake: 53 - 54 degrees F. All potentially hazardous foods at 50 degrees F or above was voluntarily discarded into the compost container outside. Amounts discarded as follows: cooked beef: hot dogs: 12 corn cakes: ` 9/1/3 cooked chicken: jack cheese: ~ 6 lbs. True reach-in refrigerator adjusted to a colder setting during the inspection. Relocate potentially hazardous foods to the walk-in refrigerator or other refrigerators that are capable of maintaining potentially hazardous foods at 41 degrees F or colder. Monitor True two-door refrigerator to ensure adjusting tempertuire control to colder setting has resolved the issue. If r efrigerator is still not cold enough, repair two door True refrigerator.

     The department's words

     CHSC 113996 2-door True reach-in refrigerator at end of the cookline isn't maintaining potentially hazardous foods at 41 degrees F or colder. Major temperature violations observed. Cooked beef temperatures ranged from 49 - 51 degrees F. Beef was cooked on 11/4/24. Hot dogs: 52 degrees F. jack cheese: 45 - 51 degrees F, cooked chicken: 53 - 54 degrees F, chile rellenos: 47 degrees F, corn cake: 53 - 54 degrees F. All potentially hazardous foods at 50 degrees F or above was voluntarily discarded into the compost container outside. Amounts discarded as follows: cooked beef: hot dogs: 12 corn cakes: ` 9/1/3 cooked chicken: jack cheese: ~ 6 lbs. True reach-in refrigerator adjusted to a colder setting during the inspection. Relocate potentially hazardous foods to the walk-in refrigerator or other refrigerators that are capable of maintaining potentially hazardous foods at 41 degrees F or colder. Monitor True two-door refrigerator to ensure adjusting tempertuire control to colder setting has resolved the issue. If r efrigerator is still not cold enough, repair two door True refrigerator.

     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 several flies in the kitchen. Observed fly land clean bowl on shelving in warewashing room. Wash, rinse, and sanitize bowl. Bowls stacked together were placed into the dishwasher. Eliminate flies by safe, legal effective means.

     The department's words

     CHSC 114259.1 Observed several flies in the kitchen. Observed fly land clean bowl on shelving in warewashing room. Wash, rinse, and sanitize bowl. Bowls stacked together were placed into the dishwasher. Eliminate flies by safe, legal effective means.

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

5. EarlierSep 27, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed a prep top at the cookline holding shredded cheese and salsas at 45-46 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Repair the cooler to hold at 41 or below.

     The department's words

     CHSC 113996 Observed a prep top at the cookline holding shredded cheese and salsas at 45-46 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Repair the cooler to hold at 41 or below.

6. EarlierMay 3, 2022Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Two door prep refrigerator: red snapper: 44.6 degrees F in drawer.

     The department's words

     CHSC 113996 Two door prep refrigerator: red snapper: 44.6 degrees F in drawer.

7. EarlierApr 27, 2022Routine inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

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

     No sanitizer at final rinse of dishwasher/ Utensils being washed in dishwasher. Chlorine container is empty. All utensils that went through the dishwasher today need to go back into the dishwasher to be sanitized. COS

     The department's words

     CHSC 114099.7 No sanitizer at final rinse of dishwasher/ Utensils being washed in dishwasher. Chlorine container is empty. All utensils that went through the dishwasher today need to go back into the dishwasher to be sanitized. COS

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

8. EarlierFeb 3, 2021Routine inspectionGreen placard

   No violations listed in the data.
9. EarlierDec 22, 2020Routine inspectionGreen placard

   No violations listed in the data.
10. EarlierJun 3, 2020Routine inspectionOnly Minor Violation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Meat and sliced potatoes left our to cool for 1.5 hoursat 95F. Ensure proper cooling procedures and temps. are met. Hot to 70F within 2 hrs. and 70F-41F within 4 additional hours. Food placed in shallow dishes and placed in walkin.

      The department's words

      CHSC 114002 Meat and sliced potatoes left our to cool for 1.5 hoursat 95F. Ensure proper cooling procedures and temps. are met. Hot to 70F within 2 hrs. and 70F-41F within 4 additional hours. Food placed in shallow dishes and placed in walkin.

11. EarlierJan 14, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 114020

      The department's words

      Code CHSC 114020

12. EarlierDec 19, 2017Follow-up inspectionGreen placard

    12 violations listed, 1 marked critical.

    Critical (1)

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

      Water at the prep sink and at the 3-compartment sink measured 102-103 F. Adjust/repair the hot water heater immediately to provide water at a minimum temperature of 120 F. Until repaired, use single use utensils only for serving customers. Discontinue food prep once you run out of clean utensils (pots, pans, tongs, etc.). Failure to provide water at a minimum temperature of 120 F will result in a temporary suspension of your permit to operate. I will calculate the hot water demand for this facility to ensure that the water heater is sized appropriately.

      The department's words

      CHSC 114192 Water at the prep sink and at the 3-compartment sink measured 102-103 F. Adjust/repair the hot water heater immediately to provide water at a minimum temperature of 120 F. Until repaired, use single use utensils only for serving customers. Discontinue food prep once you run out of clean utensils (pots, pans, tongs, etc.). Failure to provide water at a minimum temperature of 120 F will result in a temporary suspension of your permit to operate. I will calculate the hot water demand for this facility to ensure that the water heater is sized appropriately.

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

    Not critical (11)

    • Food managers' certifications are expired. Renew within 30 days. Email to [email]

      The department's words

      CHSC 113947.1 Food managers' certifications are expired. Renew within 30 days. Email to [email]

    • Observed a food handler working the line with an open sore on the back of his hand. Cover open wounds with a bandage and use a glove. Corrected.

      The department's words

      CHSC 113973.a Observed a food handler working the line with an open sore on the back of his hand. Cover open wounds with a bandage and use a glove. Corrected.

      Corrected during the inspection

    • Observed an employee's uncovered cup of soda on the prep top cutting board. All personal drinks must have a tight fitting lid and use a straw.

      The department's words

      CHSC 113977 Observed an employee's uncovered cup of soda on the prep top cutting board. All personal drinks must have a tight fitting lid and use a straw.

    • Observed a food handler use gloves hands to place raw chicken on the grill, remove gloves, and don new gloves without washing hands as is required between glove changes. Corrected.

      The department's words

      CHSC 113973.b-c Observed a food handler use gloves hands to place raw chicken on the grill, remove gloves, and don new gloves without washing hands as is required between glove changes. Corrected.

    • Refried beans in the walk in measured 48F Shredded cheese in the walk in measured 47F Maintain potentially hazardous foods in below 41F or above 135F. *Plans have been submitted to replace the walk in.

      The department's words

      CHSC 113996 Refried beans in the walk in measured 48F Shredded cheese in the walk in measured 47F Maintain potentially hazardous foods in below 41F or above 135F. *Plans have been submitted to replace the walk in.

    Show 6 more

    • Observed chicken, beef, and bean soup in the cooling process. Chicken and beef measured 53-61 F in shallow pans, on ice baths, on a speed rack. Bean soup measured 60 F in an ice bath. Logs are not kept and owner was unsure of when the soup was prepared. Immediately move food to refrigeration - meat has been cooling on speed racks for approx. 2 hours. Good cooling methods observed, but you must keep track of time/temp of food while cooling. Use logs provided.

      The department's words

      CHSC 114002 Observed chicken, beef, and bean soup in the cooling process. Chicken and beef measured 53-61 F in shallow pans, on ice baths, on a speed rack. Bean soup measured 60 F in an ice bath. Logs are not kept and owner was unsure of when the soup was prepared. Immediately move food to refrigeration - meat has been cooling on speed racks for approx. 2 hours. Good cooling methods observed, but you must keep track of time/temp of food while cooling. Use logs provided.

    • Tongs used for raw chicken on the line were stored with the handles touching the chicken. Prevent cross contamination by storing tongs with handles up or storing in a separate container.

      The department's words

      CHSC 114119 Tongs used for raw chicken on the line were stored with the handles touching the chicken. Prevent cross contamination by storing tongs with handles up or storing in a separate container.

    • Repair the sealant around the duct of the type 2 hood. It appears to be close to falling off.

      The department's words

      CHSC 114149.1 Repair the sealant around the duct of the type 2 hood. It appears to be close to falling off.

    • The green pass placard posted at the previous inspection was moved far into the restaurant. Don't move posted placards.

      The department's words

      CHSC 113725.1 The green pass placard posted at the previous inspection was moved far into the restaurant. Don't move posted placards.

    • Post the health permit in public view.

      The department's words

      CHSC 114381 Post the health permit in public view.

    • Observed minor hand washing violations: -Food handler wiped gloved hands on soiled wiping cloth on the counter. -Food handler cleaned cutting board, then dried gloved hands on the same soiled wiping cloth. Use wiping cloths for cleaning spills and wiping down cutting boards with sanitized wiping cloths only. Do not use wiping cloths to clean or dry hands.

      The department's words

      CHSC 113953.3 Observed minor hand washing violations: -Food handler wiped gloved hands on soiled wiping cloth on the counter. -Food handler cleaned cutting board, then dried gloved hands on the same soiled wiping cloth. Use wiping cloths for cleaning spills and wiping down cutting boards with sanitized wiping cloths only. Do not use wiping cloths to clean or dry hands.

13. EarlierDec 14, 2017Routine inspectionYellow placard

    11 violations listed, 3 marked critical.

    Critical (3)

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

      Observed a food handler working the line with an open sore on the back of his hand. Cover open wounds with a bandage and use a glove. Corrected.

      The department's words

      CHSC 113973.a Observed a food handler working the line with an open sore on the back of his hand. Cover open wounds with a bandage and use a glove. Corrected.

      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

      The following foods were measured at unsafe temperatures and exceeded the time required for rapid cooling: - Pollo asado: 71F cooked 5 hours prior 15 lbs. Voluntarily discarded (VCD) -black bean soup 92F cooked 3 hours prior 1 gallon VCD -Par cooked fried 72F cooked 2 hours prior, cooled on a sheet pan -par cooked fried 54F cooked yesterday 5 lbs VCD. Foods must cool rapidly. Cool from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread foods out no more than 2 inches deep, leave uncovered and place in the walk in. -For soups and bean, use an ice bath. Stir often and verify 41F thought with a probe thermometer. This is a repeat violation. Train applicable employees. Maintain cooling logs.

      The department's words

      CHSC 114002 The following foods were measured at unsafe temperatures and exceeded the time required for rapid cooling: - Pollo asado: 71F cooked 5 hours prior 15 lbs. Voluntarily discarded (VCD) -black bean soup 92F cooked 3 hours prior 1 gallon VCD -Par cooked fried 72F cooked 2 hours prior, cooled on a sheet pan -par cooked fried 54F cooked yesterday 5 lbs VCD. Foods must cool rapidly. Cool from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Spread foods out no more than 2 inches deep, leave uncovered and place in the walk in. -For soups and bean, use an ice bath. Stir often and verify 41F thought with a probe thermometer. This is a repeat violation. Train applicable employees. Maintain cooling logs.

      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

      The food preparation sink lacks hot water. 120F is required. Front kitchen hand sink lacks warm water 100F is required. -Repair hand sink within 24 hours. -Repair prep sink within 72 hours.

      The department's words

      CHSC 114192 The food preparation sink lacks hot water. 120F is required. Front kitchen hand sink lacks warm water 100F is required. -Repair hand sink within 24 hours. -Repair prep sink within 72 hours.

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

    Not critical (8)

    • Food managers' certifications are expired. Renew within 30 days. Email to [email]

      The department's words

      CHSC 113947.1 Food managers' certifications are expired. Renew within 30 days. Email to [email]

    • Observed an employee's uncovered cup of soda on the prep top cutting board. All personal drinks must have a tight fitting lid and use a straw.

      The department's words

      CHSC 113977 Observed an employee's uncovered cup of soda on the prep top cutting board. All personal drinks must have a tight fitting lid and use a straw.

    • Observed a food handler use gloves hands to place raw chicken on the grill, remove gloves, and don new gloves without washing hands as is required between glove changes. Corrected.

      The department's words

      CHSC 113973.b-c Observed a food handler use gloves hands to place raw chicken on the grill, remove gloves, and don new gloves without washing hands as is required between glove changes. Corrected.

    • Refried beans in the walk in measured 48F Shredded cheese in the walk in measured 47F Maintain potentially hazardous foods in below 41F or above 135F. *Plans have been submitted to replace the walk in.

      The department's words

      CHSC 113996 Refried beans in the walk in measured 48F Shredded cheese in the walk in measured 47F Maintain potentially hazardous foods in below 41F or above 135F. *Plans have been submitted to replace the walk in.

    • Tongs used for raw chicken on the line were stored with the handles touching the chicken. Prevent cross contamination by storing tongs with handles up or storing in a separate container.

      The department's words

      CHSC 114119 Tongs used for raw chicken on the line were stored with the handles touching the chicken. Prevent cross contamination by storing tongs with handles up or storing in a separate container.

    Show 3 more

    • Repair the sealant around the duct of the type 2 hood. It appears to be close to falling off.

      The department's words

      CHSC 114149.1 Repair the sealant around the duct of the type 2 hood. It appears to be close to falling off.

    • The green pass placard posted at the previous inspection was moved far into the restaurant. Don't move posted placards.

      The department's words

      CHSC 113725.1 The green pass placard posted at the previous inspection was moved far into the restaurant. Don't move posted placards.

    • Post the health permit in public view.

      The department's words

      CHSC 114381 Post the health permit in public view.

14. EarlierAug 19, 2016Follow-up inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • The employee restroom hand sink dispenses water at 75F. 100F is required. Repair.

      The department's words

      CHSC 113953.c The employee restroom hand sink dispenses water at 75F. 100F is required. Repair.

    • The following foods were measured at unsafe temperatures: * Sliced tomatoes 49F Prep top * Snapper 46F * Flavored butter 44F Replace or repair the prep top. If replacing, submit specification sheets for approval prior to purchase. Maintain potentially hazardous foods below 41F or above 135F.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: * Sliced tomatoes 49F Prep top * Snapper 46F * Flavored butter 44F Replace or repair the prep top. If replacing, submit specification sheets for approval prior to purchase. Maintain potentially hazardous foods below 41F or above 135F.

    • Observed rat droppings behind the removable wall panel to the right of the ice machine. Contact your pest control company to conduct a service. Monitor traps for activity. It is advised to check the sewer line for breaks due to the rat burrow's close proximity to piping. Follow remaining rodent proofing instructions noted in violation #44.

      The department's words

      CHSC 114259.1 Observed rat droppings behind the removable wall panel to the right of the ice machine. Contact your pest control company to conduct a service. Monitor traps for activity. It is advised to check the sewer line for breaks due to the rat burrow's close proximity to piping. Follow remaining rodent proofing instructions noted in violation #44.

    • a. The employee restroom window lacks a screen. Keep the window shut or install a screen. b. Garage door has large gaps on each side that can allow for the passage of rodents. Repair to eliminate gaps using a rodent proof material such as sheet metal.

      The department's words

      CHSC 114259 a. The employee restroom window lacks a screen. Keep the window shut or install a screen. b. Garage door has large gaps on each side that can allow for the passage of rodents. Repair to eliminate gaps using a rodent proof material such as sheet metal.

15. EarlierAug 17, 2016Routine inspectionGreen placard

    12 violations listed, 3 marked critical.

    Critical (3)

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

      The following foods were measured at unsafe temperatures: * Sliced tomatoes 53F Cookline prep top * Shredded chicken 51F cookline prep top * Sour cream 51F cookline prep top * Raw snapper 52F cookline prep top All potentially hazardous foods were removed from non-functional prep top unit. * Cheese 46F Walk-in * Beans 46F Walk-in * Raw calamari 46F Walk-in Adjust walk in temperature so potentially hazardous foods are maintained below 41F * Cooked rice 63F on top of oven, out for 20 minutes Discontinue reheating foods on top of the oven. Maintain potentially hazardous foods below 41F or above 135F.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: * Sliced tomatoes 53F Cookline prep top * Shredded chicken 51F cookline prep top * Sour cream 51F cookline prep top * Raw snapper 52F cookline prep top All potentially hazardous foods were removed from non-functional prep top unit. * Cheese 46F Walk-in * Beans 46F Walk-in * Raw calamari 46F Walk-in Adjust walk in temperature so potentially hazardous foods are maintained below 41F * Cooked rice 63F on top of oven, out for 20 minutes Discontinue reheating foods on top of the oven. Maintain potentially hazardous foods below 41F or above 135F.

      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 carne asada at 83F in stored 4 inches deep in a prep top container. Meat was cooked one hour prior and stored on the counter top. Observed pollo asado at 90F stored in a hotel pan 3 inches deep on a rack at room temperature. meat was cooked an hour prior. Foods must be cooled rapidly, from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use shallow pans to store foods no more than 2 inches deep. Place in walk in after cooking. This is a repeat violation.

      The department's words

      CHSC 114002.1 Observed carne asada at 83F in stored 4 inches deep in a prep top container. Meat was cooked one hour prior and stored on the counter top. Observed pollo asado at 90F stored in a hotel pan 3 inches deep on a rack at room temperature. meat was cooked an hour prior. Foods must be cooled rapidly, from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use shallow pans to store foods no more than 2 inches deep. Place in walk in after cooking. This is a repeat violation.

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

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

      The prep sink does not dispense any hot water (120F) as is required. Repair within 3 days.

      The department's words

      CHSC 114192 The prep sink does not dispense any hot water (120F) as is required. Repair within 3 days.

      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)

    • When asked, a food handler was unsure of the required cold holding temperature: 41F. Ensure that employees know critical holding, cooling and cooking temperatures.

      The department's words

      CHSC 113947 When asked, a food handler was unsure of the required cold holding temperature: 41F. Ensure that employees know critical holding, cooling and cooking temperatures.

    • Observed numerous instances of employees removing dirty gloves and put on clean gloves without first washing hands as is required. Ensure all employees are trained in proper glove use.

      The department's words

      CHSC 113973.b-c Observed numerous instances of employees removing dirty gloves and put on clean gloves without first washing hands as is required. Ensure all employees are trained in proper glove use.

    • The employee restroom hand sink dispenses water at 75F. 100F is required. Repair.

      The department's words

      CHSC 113953.c The employee restroom hand sink dispenses water at 75F. 100F is required. Repair.

    • Observed rat droppings behind the removable wall panel to the right of the ice machine. Contact your pest control company to conduct a service. Monitor traps for activity. It is advised to check the sewer line for breaks due to the rat burrow's close proximity to piping. Follow remaining rodent proofing instructions noted in violation #44.

      The department's words

      CHSC 114259.1 Observed rat droppings behind the removable wall panel to the right of the ice machine. Contact your pest control company to conduct a service. Monitor traps for activity. It is advised to check the sewer line for breaks due to the rat burrow's close proximity to piping. Follow remaining rodent proofing instructions noted in violation #44.

    • Clean the black residue building up inside the ice machine.

      The department's words

      CHSC 114115.c Clean the black residue building up inside the ice machine.

    Show 4 more

    • Replace deteriorating and soiled dish racks.

      The department's words

      CHSC 114175 Replace deteriorating and soiled dish racks.

    • Replace deteriorating cutting board.

      The department's words

      CHSC 114130.3 Replace deteriorating cutting board.

    • Observed wiping cloths (dirty) stored on counter tops. Store cloths in 100 ppm chlorine of 200 ppm quaternary ammonia.

      The department's words

      CHSC 114185.1 Observed wiping cloths (dirty) stored on counter tops. Store cloths in 100 ppm chlorine of 200 ppm quaternary ammonia.

    • a. The employee restroom window lacks a screen. Keep the window shut or install a screen. b. Garage door has large gaps on each side that can allow for the passage of rodents. Repair to eliminate gaps using a rodent proof material such as sheet metal.

      The department's words

      CHSC 114259 a. The employee restroom window lacks a screen. Keep the window shut or install a screen. b. Garage door has large gaps on each side that can allow for the passage of rodents. Repair to eliminate gaps using a rodent proof material such as sheet metal.

16. EarlierJan 29, 2016Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Prep top refrigerator used for salad does not work. Repair before storing additional foods inside.

      The department's words

      CHSC 114175 Prep top refrigerator used for salad does not work. Repair before storing additional foods inside.

17. EarlierJan 26, 2016Routine inspectionGreen placard

    7 violations listed, 1 marked critical.

    Critical (1)

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

      Observed refried black beans and soup cooling on countertop in large pots without intervention. Foods were cooked one hour prior. Once foods reach 135F steps must be taken to cool foods rapidly. Spread foods out no more than 2 deep in shallow pans, use ice baths, or ice wands and place in the walk in. Observed cooked chicken at 76F and cooked beef at 85F in covered containers in the walk in. Food handler stated that the food was cooked 5 hours prior. Potentially hazardous foods must be rapidly cooled from 135F to 70F within 2 hours. Then foods must cool from 70F to 41F within 4 hours. 15 pounds of chicken and 10 pounds of beef were voluntarily discarded.

      The department's words

      CHSC 114002 Observed refried black beans and soup cooling on countertop in large pots without intervention. Foods were cooked one hour prior. Once foods reach 135F steps must be taken to cool foods rapidly. Spread foods out no more than 2 deep in shallow pans, use ice baths, or ice wands and place in the walk in. Observed cooked chicken at 76F and cooked beef at 85F in covered containers in the walk in. Food handler stated that the food was cooked 5 hours prior. Potentially hazardous foods must be rapidly cooled from 135F to 70F within 2 hours. Then foods must cool from 70F to 41F within 4 hours. 15 pounds of chicken and 10 pounds of beef were voluntarily discarded.

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

    Not critical (6)

    • Observed dishwasher touching dirty forks and knives then put away clean dishes without first washing hands. Hands must be washed prior to handling clean food contact equipment, when changing tasks, and when otherwise potentially contaminated.

      The department's words

      CHSC 113953.3 Observed dishwasher touching dirty forks and knives then put away clean dishes without first washing hands. Hands must be washed prior to handling clean food contact equipment, when changing tasks, and when otherwise potentially contaminated.

    • Measured tofu and raw fish at 45F in cook line prep top. Potentially hazardous foods are required to be held below 41F or above 135F. Adjusted refrigerator. Ensure foods internal temperature cools to below 41F.

      The department's words

      CHSC 113996 Measured tofu and raw fish at 45F in cook line prep top. Potentially hazardous foods are required to be held below 41F or above 135F. Adjusted refrigerator. Ensure foods internal temperature cools to below 41F.

    • Bulk bin of flour lacks the required label. Correct within 3 days.

      The department's words

      CHSC 114051 Bulk bin of flour lacks the required label. Correct within 3 days.

    • Prep top refrigerator used for salad does not work. Repair before storing additional foods inside.

      The department's words

      CHSC 114175 Prep top refrigerator used for salad does not work. Repair before storing additional foods inside.

    • Observed wiping cloths stored on countertops rather than inside sanitizer buckets as is required. Store cloths in sanitizer buckets with 100PPM chlorine or 200PPM quaternary ammonia.

      The department's words

      CHSC 114185.1 Observed wiping cloths stored on countertops rather than inside sanitizer buckets as is required. Store cloths in sanitizer buckets with 100PPM chlorine or 200PPM quaternary ammonia.

    Show 1 more

    • Mop room window is cracked open and lacks the required screen. Either keep window shut or install a screen.

      The department's words

      CHSC 114259 Mop room window is cracked open and lacks the required screen. Either keep window shut or install a screen.

18. EarlierMay 22, 2014Routine inspectionOnly Minor Violation(s) Found

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Observed the walls appear to have an accumulation of dirt at work stations and holes in walls around plumbing. Install FRP on walls in restroom. Also repair and seal the holes in wall underneath utensil sink.

      The department's words

      CHSC 114271 Observed the walls appear to have an accumulation of dirt at work stations and holes in walls around plumbing. Install FRP on walls in restroom. Also repair and seal the holes in wall underneath utensil sink.

    • The hood has an accumulation of grease over the filters and canopy. Submit copies of the most recent hood cleaning that were conducted within the past year. Operators must maintain the equipment clean and in good repair at all times. Clean hood to remove grease accumulations.

      The department's words

      CHSC 114149 The hood has an accumulation of grease over the filters and canopy. Submit copies of the most recent hood cleaning that were conducted within the past year. Operators must maintain the equipment clean and in good repair at all times. Clean hood to remove grease accumulations.

    • Observed an accumulation of dirt was on floor underneath ice machine. Take steps to clean the floor and maintain floor clean during regular hours of operation.

      The department's words

      CHSC 114268 Observed an accumulation of dirt was on floor underneath ice machine. Take steps to clean the floor and maintain floor clean during regular hours of operation.

    • Adjust the temperature of cold-top refrigerator foods to 41 degrees Fahrenhiet. Maintain all chilled potentially hazardous foods (phf) at 41 degrees or below at all times.

      The department's words

      CHSC 113996 Adjust the temperature of cold-top refrigerator foods to 41 degrees Fahrenhiet. Maintain all chilled potentially hazardous foods (phf) at 41 degrees or below at all times.

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) ↗