At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 15, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about La Ginestra?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- 5/15/24: Reviewed rapid cooling logs. Swiss chard and cooked potatoes both 41 degrees F in drawer of refrigerator. Marinara sauce cooling in cold water with minimal ice. There are two ice wands. Only one is cold and is mostly ice. Other wand is warm to the touch. Marinara sauce observed at 63 degrees F at 5:00 p.m.. Per log, marinara sauce was 40 degrees Fat 3:00 p.m.. today. Infrared gun was used to check temperatures by food handler. Log accurate temperatures and use and ANSI-certified digital probe thermometer. Many of the logs have similar numbers, 120 degrees F, 60 degrees F, 40 degrees F. Double check logs to ensure accurate temperatures are being logged. Marinara sauce was made at 12:00 and was 160 degrees F. Per log, was 60 degrees F at 2:00. Marinara sauce 53 degrees F at 5:30 p.m.. Sauce needs to reach 41 degrees f by 6:00 p.m.. If not, reheat or discard marinara sauce. More ice added to water bath. New ice wand added. 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: 5/15/24: Reviewed rapid cooling logs. Swiss chard and cooked potatoes both 41 degrees F in drawer of refrigerator. Marinara sauce cooling in cold water with minimal ice. There are two ice wands. Only one is cold and is mostly ice. Other wand is warm to the touch. Marinara sauce observed at 63 degrees F at 5:00 p.m.. Per log, marinara sauce was 40 degrees Fat 3:00 p.m.. today. Infrared gun was used to check temperatures by food handler. Log accurate temperatures and use and ANSI-certified digital probe thermometer. Many of the logs have similar numbers, 120 degrees F, 60 degrees F, 40 degrees F. Double check logs to ensure accurate temperatures are being logged. Marinara sauce was made at 12:00 and was 160 degrees F. Per log, was 60 degrees F at 2:00. Marinara sauce 53 degrees F at 5:30 p.m.. Sauce needs to reach 41 degrees f by 6:00 p.m.. If not, reheat or discard marinara sauce. More ice added to water bath. New ice wand added.The county found: “5/15/24: Reviewed rapid cooling logs. Swiss chard and cooked potatoes both 41 degrees F in drawer of refrigerator.…”
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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
LatestMay 15, 2024Routine inspectionGreen placard
This one: Green placard, inspected May 15, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
5/15/24: Reviewed rapid cooling logs. Swiss chard and cooked potatoes both 41 degrees F in drawer of refrigerator. Marinara sauce cooling in cold water with minimal ice. There are two ice wands. Only one is cold and is mostly ice. Other wand is warm to the touch. Marinara sauce observed at 63 degrees F at 5:00 p.m.. Per log, marinara sauce was 40 degrees Fat 3:00 p.m.. today. Infrared gun was used to check temperatures by food handler. Log accurate temperatures and use and ANSI-certified digital probe thermometer. Many of the logs have similar numbers, 120 degrees F, 60 degrees F, 40 degrees F. Double check logs to ensure accurate temperatures are being logged. Marinara sauce was made at 12:00 and was 160 degrees F. Per log, was 60 degrees F at 2:00. Marinara sauce 53 degrees F at 5:30 p.m.. Sauce needs to reach 41 degrees f by 6:00 p.m.. If not, reheat or discard marinara sauce. More ice added to water bath. New ice wand added.
The department's words
CHSC 114002 5/15/24: Reviewed rapid cooling logs. Swiss chard and cooked potatoes both 41 degrees F in drawer of refrigerator. Marinara sauce cooling in cold water with minimal ice. There are two ice wands. Only one is cold and is mostly ice. Other wand is warm to the touch. Marinara sauce observed at 63 degrees F at 5:00 p.m.. Per log, marinara sauce was 40 degrees Fat 3:00 p.m.. today. Infrared gun was used to check temperatures by food handler. Log accurate temperatures and use and ANSI-certified digital probe thermometer. Many of the logs have similar numbers, 120 degrees F, 60 degrees F, 40 degrees F. Double check logs to ensure accurate temperatures are being logged. Marinara sauce was made at 12:00 and was 160 degrees F. Per log, was 60 degrees F at 2:00. Marinara sauce 53 degrees F at 5:30 p.m.. Sauce needs to reach 41 degrees f by 6:00 p.m.. If not, reheat or discard marinara sauce. More ice added to water bath. New ice wand added.
EarlierMar 21, 2024Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several types of pasta cooling in the walk-in refrigerator. Per cooling log, pasta was made at 1:00 p.m. today. No temperatures are listed for pasta on the log, Log each type of pasta separately on the log as they will cool at different rates. One hotel pan of pasta was stacked on top of another pan of pasta. The penne pasta that was covered was observed at 89-109 degrees F at 3:10 p.m.. Angel hair pasta observed at 73 - 82 degrees F at 3:11 p.m.. Two pans of spaghetti observed at 53 degrees F and 43 - 62 degrees F Unknown when any of the pastas entered the temperature danger zone (42 - 134 degrees F.) Consistently log all potentially hazardous foods until the potentially hazardous foods reach 41 degrees F. Rechecked pasta in walk-in refrigerator at 4:08 p.m. Penne: 52 - 62 degrees F, angel hair pasta: 49 - 52 degrees F, spaghetti: both 44 degrees F. Pasta cooling proper rate. Discontinue double stacking or covering foods that cool as this can lead to improper cooling. Meatballs observed at 51 degrees F in 2-door refrigerator at beginning of the inspection and was 44 - 47 degrees F at 4:17 p.m.. Meatballs not cooling at rapid enough rate. Place meatballs in more shallow pan or put in two shallow pans.
The department's words
CHSC 114002 Observed several types of pasta cooling in the walk-in refrigerator. Per cooling log, pasta was made at 1:00 p.m. today. No temperatures are listed for pasta on the log, Log each type of pasta separately on the log as they will cool at different rates. One hotel pan of pasta was stacked on top of another pan of pasta. The penne pasta that was covered was observed at 89-109 degrees F at 3:10 p.m.. Angel hair pasta observed at 73 - 82 degrees F at 3:11 p.m.. Two pans of spaghetti observed at 53 degrees F and 43 - 62 degrees F Unknown when any of the pastas entered the temperature danger zone (42 - 134 degrees F.) Consistently log all potentially hazardous foods until the potentially hazardous foods reach 41 degrees F. Rechecked pasta in walk-in refrigerator at 4:08 p.m. Penne: 52 - 62 degrees F, angel hair pasta: 49 - 52 degrees F, spaghetti: both 44 degrees F. Pasta cooling proper rate. Discontinue double stacking or covering foods that cool as this can lead to improper cooling. Meatballs observed at 51 degrees F in 2-door refrigerator at beginning of the inspection and was 44 - 47 degrees F at 4:17 p.m.. Meatballs not cooling at rapid enough rate. Place meatballs in more shallow pan or put in two shallow pans.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 13, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Saute station prep refrigerator: roasted potatoes made at ~ 10:00 a.m. today observed at 45- 56 degrees F at 6:02 p.m.. Roasted potatoes were voluntarily discarded. (~ 4lbs.) Observed 2 hotel pans of pasta in drawer. Both made at ~ 2:00 p.m. today. Left hotel pan of pasta: 68 degrees F, right pan: 57 degrees F. Roasted potatoes and pasta are not logged on a cooling log. Monitor potentially hazardous foods as frequently as needed to ensure all potentially hazardous foods are cooling from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/cooling logs provided in English and Spanish. Unknown when potatoes and pasta entered the temperature danger zone (42 - 134 degrees F.) Observed large plastic container sitting by staircase at beginning of inspection. Bolognese sauce was made at ~ 1:00 p.m. today. Temperature of bolognese sauce at ~ 5:50 p.m. ranged from 102 -137 degrees F. No cooling log for sauce. Unknown when it entered the temperature danger zone. Bolognese sauce was reheated to 181- 209 degrees F. Rapidly cool potentially hazardous foods by approved methods, such as metal shallow pans, ice bath, and ice wands.
The department's words
CHSC 114002 Saute station prep refrigerator: roasted potatoes made at ~ 10:00 a.m. today observed at 45- 56 degrees F at 6:02 p.m.. Roasted potatoes were voluntarily discarded. (~ 4lbs.) Observed 2 hotel pans of pasta in drawer. Both made at ~ 2:00 p.m. today. Left hotel pan of pasta: 68 degrees F, right pan: 57 degrees F. Roasted potatoes and pasta are not logged on a cooling log. Monitor potentially hazardous foods as frequently as needed to ensure all potentially hazardous foods are cooling from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/cooling logs provided in English and Spanish. Unknown when potatoes and pasta entered the temperature danger zone (42 - 134 degrees F.) Observed large plastic container sitting by staircase at beginning of inspection. Bolognese sauce was made at ~ 1:00 p.m. today. Temperature of bolognese sauce at ~ 5:50 p.m. ranged from 102 -137 degrees F. No cooling log for sauce. Unknown when it entered the temperature danger zone. Bolognese sauce was reheated to 181- 209 degrees F. Rapidly cool potentially hazardous foods by approved methods, such as metal shallow pans, ice bath, and ice wands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
New grease trap installed within the last year or year and a half. Submit construction application, grease trap specification sheet, and plan check fee with one set of plans by 5/4/22.
The department's words
CHSC 114380 New grease trap installed within the last year or year and a half. Submit construction application, grease trap specification sheet, and plan check fee with one set of plans by 5/4/22.
EarlierOct 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot water at hand wash sink. Provide a minimum of 100 degrees F water. Corrected onsite.
The department's words
CHSC 114192 No hot water at hand wash sink. Provide a minimum of 100 degrees F water. Corrected onsite.
Corrected during the inspection
EarlierFeb 22, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water temperature at dump sink reaches 125F. Hand sink downstairs still at temperature of 93F, Requirement is 100F for hand sinks, 120F at all other sinks. Major violation corrected to minor.
The department's words
CHSC 114192 Hot water temperature at dump sink reaches 125F. Hand sink downstairs still at temperature of 93F, Requirement is 100F for hand sinks, 120F at all other sinks. Major violation corrected to minor.
EarlierFeb 20, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler with gloves touch nose and face with gloves and proceed to touch a pot, stir sauce that was cooking, and touch food container.
The department's words
CHSC 113953.3 Observed a food handler with gloves touch nose and face with gloves and proceed to touch a pot, stir sauce that was cooking, and touch food container.
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
Provide a minimum of 100F water at hand wash sink in downstairs kitchen. Water reached at max of 92F.
The department's words
CHSC 114192 Provide a minimum of 100F water at hand wash sink in downstairs kitchen. Water reached at max of 92F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 23, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Pizza prep refrigerator is running 44F to 47F. Pasta & sauté (4 drawer unit) is running 42F to 45F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Pizza prep refrigerator is running 44F to 47F. Pasta & sauté (4 drawer unit) is running 42F to 45F. Must be 41F or below. Repair/adjust immediately.
Provide working display thermometer for 4 drawer refrigerator.
The department's words
CHSC 114157 Provide working display thermometer for 4 drawer refrigerator.
Several Certified Food Handler certificates have expired. Get recertified immediately. Most of the rest of the Certified Food Handler certificates expire in February 2018. Get recertified before expiration.
The department's words
CHSC 113948 Several Certified Food Handler certificates have expired. Get recertified immediately. Most of the rest of the Certified Food Handler certificates expire in February 2018. Get recertified before expiration.
Discontinue storing utensils under soap dispenser for handwash sink in pasta room.
The department's words
CHSC 114179 Discontinue storing utensils under soap dispenser for handwash sink in pasta room.
Discard utensil in bucket with shredded handles.
The department's words
CHSC 114175 Discard utensil in bucket with shredded handles.
Show 2 more
Observed 2 raw wood boards under flour. Replace with cleanable boards. (Painted boards are not allowed.)
The department's words
CHSC 114130.4 Observed 2 raw wood boards under flour. Replace with cleanable boards. (Painted boards are not allowed.)
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
EarlierOct 12, 2016Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
No Certified Food Manager (CFM) at this facility. Submit proof of enrollment in a valid CFM exam by October 17, 2016. Take test within 30 days. Submit copy of CFM certificate once you receive it.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) at this facility. Submit proof of enrollment in a valid CFM exam by October 17, 2016. Take test within 30 days. Submit copy of CFM certificate once you receive it.
Mozzarella cheese measured 47 degrees F and pepperoni measured 49 degrees F in pizza prep refrigerator. Ahi tuna measured 45 degrees F in refrigerator across from cookline. Two containers of mozzarella cheese in three door refrigerator; one measured 46 degrees F and the other was 57 degrees F. 57 degree mozzarella cheese was voluntarily discarded. Cooked potatoes made yesterday: 44 degrees F. Open container of half & half in server station measured 44 degrees F. Open container of milk in bar refrigerator measured 43 degrees F.
The department's words
CHSC 113996 Mozzarella cheese measured 47 degrees F and pepperoni measured 49 degrees F in pizza prep refrigerator. Ahi tuna measured 45 degrees F in refrigerator across from cookline. Two containers of mozzarella cheese in three door refrigerator; one measured 46 degrees F and the other was 57 degrees F. 57 degree mozzarella cheese was voluntarily discarded. Cooked potatoes made yesterday: 44 degrees F. Open container of half & half in server station measured 44 degrees F. Open container of milk in bar refrigerator measured 43 degrees F.
Multiple utensils in container of water that measured 125 degrees Fahrenheit.
The department's words
CHSC 114119 Multiple utensils in container of water that measured 125 degrees Fahrenheit.
Clean interior of ice machine.
The department's words
CHSC 114115 Clean interior of ice machine.
No thermometer inside server station refrigerator with milk. No thermometer in bar refrigerator with milk.
The department's words
CHSC 114157 No thermometer inside server station refrigerator with milk. No thermometer in bar refrigerator with milk.
Show 5 more
No soap or paper towels or dispensers. Mount commercial soap and paper towel dispensers adjacent to hand wash sink. Pump soap container and paper towels brought over to bar during inspection.
The department's words
CHSC 113953.2 No soap or paper towels or dispensers. Mount commercial soap and paper towel dispensers adjacent to hand wash sink. Pump soap container and paper towels brought over to bar during inspection.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Corrected during the inspection
Inoperable freezer with door off downstairs. Remove from the premises.
The department's words
CHSC 114175 Inoperable freezer with door off downstairs. Remove from the premises.
Very large container of oil with spigot without label.
The department's words
CHSC 114377 Very large container of oil with spigot without label.
Unlabeled chemical spray bottle hanging from garbage container.
The department's words
CHSC 114254.1 Unlabeled chemical spray bottle hanging from garbage container.
EarlierMar 25, 2014Routine inspectionOnly Minor Violation(s) Found
16 violations listed, 0 marked critical.
Not critical (16)
Sign informing the public that the most recent inspection report is available to review upon request was not posted. Post sign in conspicuous area advising consumers that the most recent inspection report is available for review by any interested party. Last inspection report is not available to review. Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Sign informing the public that the most recent inspection report is available to review upon request was not posted. Post sign in conspicuous area advising consumers that the most recent inspection report is available for review by any interested party. Last inspection report is not available to review. Maintain copy of most recent inspection report.
Health permit not posted. Post permit in conspicuous area.
The department's words
CHSC 114381 Health permit not posted. Post permit in conspicuous area.
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
Observed deteriorated formica table. Part of table has exposed particle board where formica has chipped away. Pizza dough is prepared on this table. Replace this table with an ANSI-certified table. Submit specification sheet for approval. Correct within 30 days.
The department's words
CHSC 114175 Observed deteriorated formica table. Part of table has exposed particle board where formica has chipped away. Pizza dough is prepared on this table. Replace this table with an ANSI-certified table. Submit specification sheet for approval. Correct within 30 days.
Unable to dispense soap from mounted soap dispenser because part that is pushed to dispense soap it is too close to stainless steel table, rendering it nonfunctional. Relocate soap dispenser, so that it close to hand wash sink, but also operable. No paper towels in downstairs prep room. Mount a commercial paper towel dispenser adjacent to the hand wash sink.
The department's words
CHSC 113953.2 Unable to dispense soap from mounted soap dispenser because part that is pushed to dispense soap it is too close to stainless steel table, rendering it nonfunctional. Relocate soap dispenser, so that it close to hand wash sink, but also operable. No paper towels in downstairs prep room. Mount a commercial paper towel dispenser adjacent to the hand wash sink.
Show 11 more
No labels on containers of oil. Every food facility shall maintain the label for any oil, for as long as the food is stored or served by the facility.
The department's words
CHSC 114377 No labels on containers of oil. Every food facility shall maintain the label for any oil, for as long as the food is stored or served by the facility.
Remove duct tape from prewash sprayer.
The department's words
CHSC 114257 Remove duct tape from prewash sprayer.
No hot water available at hand wash sink. Provide a minimum of 100 degrees Fahrenheit water.
The department's words
CHSC 113953 No hot water available at hand wash sink. Provide a minimum of 100 degrees Fahrenheit water.
Water only reached a maximum of 92 degtrees Fahrenheit at both restrooms. Water shall reach a minimum of 100 degrees Fahrenheit.
The department's words
CHSC 113953 Water only reached a maximum of 92 degtrees Fahrenheit at both restrooms. Water shall reach a minimum of 100 degrees Fahrenheit.
Post hand wash signs by all hand wash sinks.
The department's words
CHSC 113953.5 Post hand wash signs by all hand wash sinks.
Render restroom door self-closing.
The department's words
CHSC 114276 Render restroom door self-closing.
Water only reached a maximum of 92 degrees Fahrenheit at three-compartment sink. Hot water shall be supplied at a minimum temperature of 120 degrees Fahrenheit.
The department's words
CHSC 114192 Water only reached a maximum of 92 degrees Fahrenheit at three-compartment sink. Hot water shall be supplied at a minimum temperature of 120 degrees Fahrenheit.
Observed prawns (29 degrees Fahrenheit at end of inspection) thawing in standing water in two-compartment sink. Prawns were thawing in sink during the entire inspection. Thaw potentially hazardous foods by approved methods. Best practice management is to thaw frozen foods in a refrigerator.
The department's words
CHSC 114020 Observed prawns (29 degrees Fahrenheit at end of inspection) thawing in standing water in two-compartment sink. Prawns were thawing in sink during the entire inspection. Thaw potentially hazardous foods by approved methods. Best practice management is to thaw frozen foods in a refrigerator.
Observed linen on top of cooked kale in refrigerator. Use approved materials such as metal lid, plastic wrap, or aluminium foil.
The department's words
CHSC 114185 Observed linen on top of cooked kale in refrigerator. Use approved materials such as metal lid, plastic wrap, or aluminium foil.
Minestrone soup made at 11:00 a.m. today was observed in refrigerator at 118 degrees Fahrenheit at 4:00 p.m.. Recommend utilizing a rapid cooling log to ensure potentially hazardous foods are being cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours.
The department's words
CHSC 114002 Minestrone soup made at 11:00 a.m. today was observed in refrigerator at 118 degrees Fahrenheit at 4:00 p.m.. Recommend utilizing a rapid cooling log to ensure potentially hazardous foods are being cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours.
Observed grated cheese in pizza prep refrigerator at 59 degrees Fahrenheit and in walk-in refrigerator at 57-58 degrees Fahrenheit. Asked when cheese was grated and was told that it was grated at 10:00 or 11:00 a.m. today. Grated cheese was voluntarily discarded. After discarding cheese, the food handler who grated the cheese stated that the cheese had just been grated. Recommend using a log that indicates the date and time that foods are prepared.
The department's words
CHSC 113996 Observed grated cheese in pizza prep refrigerator at 59 degrees Fahrenheit and in walk-in refrigerator at 57-58 degrees Fahrenheit. Asked when cheese was grated and was told that it was grated at 10:00 or 11:00 a.m. today. Grated cheese was voluntarily discarded. After discarding cheese, the food handler who grated the cheese stated that the cheese had just been grated. Recommend using a log that indicates the date and time that foods are prepared.
Corrected during the 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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About this record
Search the county's inspection lookup for the name or license number L10066.
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.