At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Dec 28, 2020
Is that a lot?
We can't say yet. Too few places here have a number.
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 Kin Wah Restaurant's team
Is this your place?
Welcome, Kin Wah Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Kin Wah Restaurant first; we check that you run it.
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We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
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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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 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
LatestDec 28, 2020Routine inspectionGreen placard
This one: Green placard, inspected Dec 28, 2020.
No violations listed in the data.
EarlierNov 5, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lots of dried food splash on walls of 3 door Traulsen refrigerator. Clean exterior of doors also. Remove grease and food debris accumulation from two burner stove.
The department's words
CHSC 114175 Lots of dried food splash on walls of 3 door Traulsen refrigerator. Clean exterior of doors also. Remove grease and food debris accumulation from two burner stove.
EarlierOct 27, 2020Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked noodles in bottom of maketable refrigerator finished cooking at ~11:30 a.m. and were placed in the refrigerator at ~ 2:00 p,m.. Cooked noodles measure 82 degrees f at 2:35 p.m. and 77 degrees F at 3:35 p.m.. Noodles were covered with a wet towel. Noodles not cooling at rapid enough rate. Rapid cooling process discussed. Approved cooling methods handout provided today. Utilize cooling log to assist with achieving proper rapid cooling timeframes. Noodles that were improperly cooled were reheated to 165 degrees F.
The department's words
CHSC 114002 Cooked noodles in bottom of maketable refrigerator finished cooking at ~11:30 a.m. and were placed in the refrigerator at ~ 2:00 p,m.. Cooked noodles measure 82 degrees f at 2:35 p.m. and 77 degrees F at 3:35 p.m.. Noodles were covered with a wet towel. Noodles not cooling at rapid enough rate. Rapid cooling process discussed. Approved cooling methods handout provided today. Utilize cooling log to assist with achieving proper rapid cooling timeframes. Noodles that were improperly cooled were reheated to 165 degrees F.
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
Cooked noodles in bottom of maketable refrigerator finished cooking at ~11:30 a.m. and were placed in the refrigerator at ~ 2:00 p,m.. Cooked noodles measure 82 degrees f at 2:35 p.m. and 77 degrees F at 3:35 p.m.. Noodles were covered with a wet towel. Noodles not cooling at rapid enough rate. Rapid cooling process discussed. Approved cooling methods handout provided today. Utilize cooling log to assist with achieving proper rapid cooling timeframes. Noodles that were improperly cooled were reheated to 165 degrees F.
The department's words
CHSC 114002.1 Cooked noodles in bottom of maketable refrigerator finished cooking at ~11:30 a.m. and were placed in the refrigerator at ~ 2:00 p,m.. Cooked noodles measure 82 degrees f at 2:35 p.m. and 77 degrees F at 3:35 p.m.. Noodles were covered with a wet towel. Noodles not cooling at rapid enough rate. Rapid cooling process discussed. Approved cooling methods handout provided today. Utilize cooling log to assist with achieving proper rapid cooling timeframes. Noodles that were improperly cooled were reheated to 165 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 19, 2019Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Handsoap dispenser is broken but liquid soap is available. Repair soap dispenser to facilitate proper handwashing.
The department's words
CHSC 113953 Handsoap dispenser is broken but liquid soap is available. Repair soap dispenser to facilitate proper handwashing.
Observed ceiling peeling above immobile mixer. Ensure all leaks are repaired, if any, and repair ceiling.
The department's words
CHSC 114271 Observed ceiling peeling above immobile mixer. Ensure all leaks are repaired, if any, and repair ceiling.
EarlierFeb 13, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food debris on meat slicer. Deep clean and sanitize.
The department's words
CHSC 114115 Observed food debris on meat slicer. Deep clean and sanitize.
EarlierMar 28, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Violation corrected. Foods are cold holding below 41F.
The department's words
CHSC 113996 Violation corrected. Foods are cold holding below 41F.
Corrected during the inspection
EarlierMar 23, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Violation not corrected. Observed cooked noodles at 59F-61F in prep fridge and pooled eggs at work station at 55F. These items were sitting on counter during lunch rush. Cold hold potentially hazardous foods at 41F or below. Discussed time as a public health control with person in charge but she preferred temp control.
The department's words
CHSC 113996 Violation not corrected. Observed cooked noodles at 59F-61F in prep fridge and pooled eggs at work station at 55F. These items were sitting on counter during lunch rush. Cold hold potentially hazardous foods at 41F or below. Discussed time as a public health control with person in charge but she preferred temp control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 14, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken at 52F and cooked steak at 54F on counter. Observed cooked noodles at 47F and pooled eggs at 51F in prep fridge. Observed fried rice at 91-103F. All of these items were left out on counter for about 1 hour during lunch service. Keep potentially hazardous foods below 41F or above 135F. Keep food items in prep top or in an ice bath during lunch service for easy access. Time as a public health control will be used for fried rice today.
The department's words
CHSC 113996 Observed cooked chicken at 52F and cooked steak at 54F on counter. Observed cooked noodles at 47F and pooled eggs at 51F in prep fridge. Observed fried rice at 91-103F. All of these items were left out on counter for about 1 hour during lunch service. Keep potentially hazardous foods below 41F or above 135F. Keep food items in prep top or in an ice bath during lunch service for easy access. Time as a public health control will be used for fried rice today.
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 food handler rinse hands with no soap after handling raw chicken. Wash hands with soap in warm water for 20 seconds and dry with a disposable paper towel at all required times. Corrected with employee.
The department's words
CHSC 113953.3 Observed food handler rinse hands with no soap after handling raw chicken. Wash hands with soap in warm water for 20 seconds and dry with a disposable paper towel at all required times. Corrected with employee.
* Observed a bowl that had chicken in it being washed with no sanitizer. Sanitize dishes with 100ppm chlorine manually (50ppm in dishwasher) * No sanitizer observed in sanitizer bucket. Ensure 100ppm of chlorine.
The department's words
CHSC 114099.6 * Observed a bowl that had chicken in it being washed with no sanitizer. Sanitize dishes with 100ppm chlorine manually (50ppm in dishwasher) * No sanitizer observed in sanitizer bucket. Ensure 100ppm of chlorine.
Remove/clean mold in ice machine.
The department's words
CHSC 114113 Remove/clean mold in ice machine.
Remove/clean dirt, dust, and food debris on racks and the bottom of refrigeration and on the walls and flooring by dishwasher.
The department's words
CHSC 114115.c Remove/clean dirt, dust, and food debris on racks and the bottom of refrigeration and on the walls and flooring by dishwasher.
Observed linen covering lettuce. Discontinue practice to prevent contamination.
The department's words
CHSC 114185 Observed linen covering lettuce. Discontinue practice to prevent contamination.
Show 1 more
Employee restroom flooring is deteriorated and there is exposed bare wood where flooring is deteriorated. Repair flooring.
The department's words
CHSC 114268 Employee restroom flooring is deteriorated and there is exposed bare wood where flooring is deteriorated. Repair flooring.
EarlierFeb 7, 2017Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Submit new food manager certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit new food manager certification to EHS within 30 days.
Employee observed with dirty under fingernails. When washing hands, clean under fingernails using soap and water.
The department's words
CHSC 113952 Employee observed with dirty under fingernails. When washing hands, clean under fingernails using soap and water.
Noodles on the counter measured 45 and were immediately moved to the refrigerator. Maintain cold food temperatures at 41 F or below.
The department's words
CHSC 113996 Noodles on the counter measured 45 and were immediately moved to the refrigerator. Maintain cold food temperatures at 41 F or below.
There is no sanitizer in the final rinse of the dishwasher. For today, use 100 ppm chlorine in a clean sink to immerse utensils in sanitizer after washing. Immediately service the dishwasher. Use test strips daily to ensure there is 50 ppm chlorine in the final rinse of dishwasher.
The department's words
CHSC 114099.7 There is no sanitizer in the final rinse of the dishwasher. For today, use 100 ppm chlorine in a clean sink to immerse utensils in sanitizer after washing. Immediately service the dishwasher. Use test strips daily to ensure there is 50 ppm chlorine in the final rinse of dishwasher.
Observed many stained food contact surfaces and utensils with encrusted food debris. Clean contact surfaces and sanitize. Refinish wood block counter so it is smooth and cleanable.
The department's words
CHSC 114115 Observed many stained food contact surfaces and utensils with encrusted food debris. Clean contact surfaces and sanitize. Refinish wood block counter so it is smooth and cleanable.
Show 5 more
Store wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Store wiping cloths in sanitizing solution of 100 ppm chlorine.
Do not allow cats in the kitchen. Close the back door to prevent entry and discard cat food.
The department's words
CHSC 114259.5 Do not allow cats in the kitchen. Close the back door to prevent entry and discard cat food.
Thawing shrimp observed in a bucket of standing water on the floor. Thaw in refrigeration or under running water (food cannot be out of refrigeration for longer than 2 hours during prep).
The department's words
CHSC 114020 Thawing shrimp observed in a bucket of standing water on the floor. Thaw in refrigeration or under running water (food cannot be out of refrigeration for longer than 2 hours during prep).
Raw meat stored above vegetables in refrigeration. Store raw animal products below/separate from all other food. Once open, place food in a clean sealable container (not in open bags).
The department's words
CHSC 113986 Raw meat stored above vegetables in refrigeration. Store raw animal products below/separate from all other food. Once open, place food in a clean sealable container (not in open bags).
Clean kitchen thoroughly to remove accumulation of food debris and grease. Clean out floor sink and clean equipment to remove food debris and grease.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulation of food debris and grease. Clean out floor sink and clean equipment to remove food debris and grease.
EarlierJul 7, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Submit new food manager certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit new food manager certification to EHS within 30 days.
Employee observed with dirty under fingernails. When washing hands, clean under fingernails using soap and water.
The department's words
CHSC 113952 Employee observed with dirty under fingernails. When washing hands, clean under fingernails using soap and water.
Noodles on the counter measured 45 and were immediately moved to the refrigerator. Maintain cold food temperatures at 41 F or below.
The department's words
CHSC 113996 Noodles on the counter measured 45 and were immediately moved to the refrigerator. Maintain cold food temperatures at 41 F or below.
There is no sanitizer in the final rinse of the dishwasher. For today, use 100 ppm chlorine in a clean sink to immerse utensils in sanitizer after washing. Immediately service the dishwasher. Use test strips daily to ensure there is 50 ppm chlorine in the final rinse of dishwasher.
The department's words
CHSC 114099.7 There is no sanitizer in the final rinse of the dishwasher. For today, use 100 ppm chlorine in a clean sink to immerse utensils in sanitizer after washing. Immediately service the dishwasher. Use test strips daily to ensure there is 50 ppm chlorine in the final rinse of dishwasher.
Observed many stained food contact surfaces and utensils with encrusted food debris. Clean contact surfaces and sanitize. Refinish wood block counter so it is smooth and cleanable.
The department's words
CHSC 114115 Observed many stained food contact surfaces and utensils with encrusted food debris. Clean contact surfaces and sanitize. Refinish wood block counter so it is smooth and cleanable.
Show 5 more
Store wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Store wiping cloths in sanitizing solution of 100 ppm chlorine.
Do not allow cats in the kitchen. Close the back door to prevent entry and discard cat food.
The department's words
CHSC 114259.5 Do not allow cats in the kitchen. Close the back door to prevent entry and discard cat food.
Thawing shrimp observed in a bucket of standing water on the floor. Thaw in refrigeration or under running water (food cannot be out of refrigeration for longer than 2 hours during prep).
The department's words
CHSC 114020 Thawing shrimp observed in a bucket of standing water on the floor. Thaw in refrigeration or under running water (food cannot be out of refrigeration for longer than 2 hours during prep).
Raw meat stored above vegetables in refrigeration. Store raw animal products below/separate from all other food. Once open, place food in a clean sealable container (not in open bags).
The department's words
CHSC 113986 Raw meat stored above vegetables in refrigeration. Store raw animal products below/separate from all other food. Once open, place food in a clean sealable container (not in open bags).
Clean kitchen thoroughly to remove accumulation of food debris and grease. Clean out floor sink and clean equipment to remove food debris and grease.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulation of food debris and grease. Clean out floor sink and clean equipment to remove food debris and grease.
EarlierFeb 18, 2015Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed employee handle food without washing hands. Wash hands at all required times (see handout) using soap and warm water to scrub hands for 20 seconds then dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed employee handle food without washing hands. Wash hands at all required times (see handout) using soap and warm water to scrub hands for 20 seconds then dry with a clean paper towel.
Install a permanently-mounted commercial paper towel dispenser at the hand sink in the kitchen and always keep this stocked with paper towels. There is no soap at the hand sink in the employee bathroom. Immediately refill the dispenser with soap and always keep it stocked for cleaning hands.
The department's words
CHSC 113953 Install a permanently-mounted commercial paper towel dispenser at the hand sink in the kitchen and always keep this stocked with paper towels. There is no soap at the hand sink in the employee bathroom. Immediately refill the dispenser with soap and always keep it stocked for cleaning hands.
Do not use Raid. Pest treatment must be performed by a licensed pest control operator to prevent contamination of food. Do not use WD-40. This can contaminate food. Use food-grade lubricant only.
The department's words
CHSC 114254.1 Do not use Raid. Pest treatment must be performed by a licensed pest control operator to prevent contamination of food. Do not use WD-40. This can contaminate food. Use food-grade lubricant only.
Use approved food-grade food covers - plastic wrap and foil is ok. Do not use linens to cover food. Observed linens used to cover vegetables.
The department's words
CHSC 114047 Use approved food-grade food covers - plastic wrap and foil is ok. Do not use linens to cover food. Observed linens used to cover vegetables.
Observed accumulated grease and food debris on and inside of equipment. Thoroughly clean equipment to prevent contamination of food and attracting vermin.
The department's words
CHSC 114115.c Observed accumulated grease and food debris on and inside of equipment. Thoroughly clean equipment to prevent contamination of food and attracting vermin.
Show 3 more
Do not line shelves with newspaper - this is not smooth or cleanable. Some equipment is propped on bare wood blocks - these are not smooth and cleanable. Replace with approved materials.
The department's words
CHSC 114175 Do not line shelves with newspaper - this is not smooth or cleanable. Some equipment is propped on bare wood blocks - these are not smooth and cleanable. Replace with approved materials.
Do not store utensils in room temperature water. Utensils may be stored in water if the temperature is maintained at 135 F or above. Use scoops with handles, not bowls for dispensing food to prevent contamination of food.
The department's words
CHSC 114119 Do not store utensils in room temperature water. Utensils may be stored in water if the temperature is maintained at 135 F or above. Use scoops with handles, not bowls for dispensing food to prevent contamination of food.
Replace broken thermometer in Traulsen. Ensure that a display thermometer is placed inside near the door of each refrigerator.
The department's words
CHSC 114157 Replace broken thermometer in Traulsen. Ensure that a display thermometer is placed inside near the door of each refrigerator.
EarlierJan 27, 2015Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food containers are encrusted with grease and food debris, as is the slicer. Wash, rinse, and sanitize containers to prevent contamination of food. Eating utensils are stored on a dirty napkin or wiping cloth. Immediately wash, rinse, and sanitize eating utensils and clean containers. There is an ice scoop with the handle in a bowl of half-melted ice. Throw out this ice and clean the ice scoop. Store ice scoop in a clean container or in ice with the handle sticking out of the ice. Soiled wiping cloths observed on counters. Always store used wiping cloths in sanitizing solution of 100 ppm chlorine (bleach). Sanitizer in final rinse of the dishwasher measured less than 50 ppm chlorine. Immediately repair the dishwasher so that it provides 50 ppm chlorine. Obtain test strips for chlorine and use these daily to test sanitizer in the dishwasher and in wiping cloth buckets.
The department's words
CHSC 114097 Food containers are encrusted with grease and food debris, as is the slicer. Wash, rinse, and sanitize containers to prevent contamination of food. Eating utensils are stored on a dirty napkin or wiping cloth. Immediately wash, rinse, and sanitize eating utensils and clean containers. There is an ice scoop with the handle in a bowl of half-melted ice. Throw out this ice and clean the ice scoop. Store ice scoop in a clean container or in ice with the handle sticking out of the ice. Soiled wiping cloths observed on counters. Always store used wiping cloths in sanitizing solution of 100 ppm chlorine (bleach). Sanitizer in final rinse of the dishwasher measured less than 50 ppm chlorine. Immediately repair the dishwasher so that it provides 50 ppm chlorine. Obtain test strips for chlorine and use these daily to test sanitizer in the dishwasher and in wiping cloth buckets.
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)
Observed employee handle food without washing hands. Wash hands at all required times (see handout) using soap and warm water to scrub hands for 20 seconds then dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed employee handle food without washing hands. Wash hands at all required times (see handout) using soap and warm water to scrub hands for 20 seconds then dry with a clean paper towel.
Install a permanently-mounted commercial paper towel dispenser at the hand sink in the kitchen and always keep this stocked with paper towels. There is no soap at the hand sink in the employee bathroom. Immediately refill the dispenser with soap and always keep it stocked for cleaning hands.
The department's words
CHSC 113953 Install a permanently-mounted commercial paper towel dispenser at the hand sink in the kitchen and always keep this stocked with paper towels. There is no soap at the hand sink in the employee bathroom. Immediately refill the dispenser with soap and always keep it stocked for cleaning hands.
Do not use Raid. Pest treatment must be performed by a licensed pest control operator to prevent contamination of food. Do not use WD-40. This can contaminate food. Use food-grade lubricant only.
The department's words
CHSC 114254.1 Do not use Raid. Pest treatment must be performed by a licensed pest control operator to prevent contamination of food. Do not use WD-40. This can contaminate food. Use food-grade lubricant only.
Use approved food-grade food covers - plastic wrap and foil is ok. Do not use linens to cover food. Observed linens used to cover vegetables.
The department's words
CHSC 114047 Use approved food-grade food covers - plastic wrap and foil is ok. Do not use linens to cover food. Observed linens used to cover vegetables.
Observed accumulated grease and food debris on and inside of equipment. Thoroughly clean equipment to prevent contamination of food and attracting vermin.
The department's words
CHSC 114115.c Observed accumulated grease and food debris on and inside of equipment. Thoroughly clean equipment to prevent contamination of food and attracting vermin.
Show 3 more
Do not line shelves with newspaper - this is not smooth or cleanable. Some equipment is propped on bare wood blocks - these are not smooth and cleanable. Replace with approved materials.
The department's words
CHSC 114175 Do not line shelves with newspaper - this is not smooth or cleanable. Some equipment is propped on bare wood blocks - these are not smooth and cleanable. Replace with approved materials.
Do not store utensils in room temperature water. Utensils may be stored in water if the temperature is maintained at 135 F or above. Use scoops with handles, not bowls for dispensing food to prevent contamination of food.
The department's words
CHSC 114119 Do not store utensils in room temperature water. Utensils may be stored in water if the temperature is maintained at 135 F or above. Use scoops with handles, not bowls for dispensing food to prevent contamination of food.
Replace broken thermometer in Traulsen. Ensure that a display thermometer is placed inside near the door of each refrigerator.
The department's words
CHSC 114157 Replace broken thermometer in Traulsen. Ensure that a display thermometer is placed inside near the door of each refrigerator.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Kin Wah Restaurant, you can:
Let Kin Wah Restaurant know
Ask for the manager. Kin Wah Restaurant can only fix what it knows about.
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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 Kin Wah Restaurant?
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 L10412.
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.