At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · May 5, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about La Hacienda Taqueria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Rice, Guacamole with cut tomato and Pico de gallo in 2-door unit measured at 48F, 46F and 46F respectively. Carnitas in drawer unit at cook's line measured at 44F. Maintain all PHFs under proper time or temperature control at all times. CHSC 113996How to fixFix it
- Food debris observed remaining on utensils/bowls/plates after being removed from dish machine upon completing wash/clean/sanitizing cycle. Ensure dish machine and utensils are clean and free from residue when cycle completes. Instructed employee to send utensils back through dish machine unit for additional cleaning during inspection. CHSC 114097How to fixFix it
- No disclosure provided on menu. Provide a disclosure on menu for food items of animal origin (e.g. asterisk) that are served/sold undercooked, raw or otherwise not processed to eliminate pathogens. CHSC 114093How 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: Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Rice, Guacamole with cut tomato and Pico de gallo in 2-door unit measured at 48F, 46F and 46F respectively. Carnitas in drawer unit at cook's line measured at 44F. Maintain all PHFs under proper time or temperature control at all times.The county found: “Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Rice, Guacamole with cut…”
Then the next one: Food debris observed remaining on utensils/bowls/plates after being removed from dish machine upon completing wash/clean/sanitizing cycle. Ensure dish machine and utensils are clean and free from residue when cycle completes. Instructed employee to send utensils back through dish machine unit for additional cleaning during inspection.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 25 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 5, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 5, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Rice, Guacamole with cut tomato and Pico de gallo in 2-door unit measured at 48F, 46F and 46F respectively. Carnitas in drawer unit at cook's line measured at 44F. Maintain all PHFs under proper time or temperature control at all times.
The department's words
CHSC 113996 Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Rice, Guacamole with cut tomato and Pico de gallo in 2-door unit measured at 48F, 46F and 46F respectively. Carnitas in drawer unit at cook's line measured at 44F. Maintain all PHFs under proper time or temperature control at all times.
Food debris observed remaining on utensils/bowls/plates after being removed from dish machine upon completing wash/clean/sanitizing cycle. Ensure dish machine and utensils are clean and free from residue when cycle completes. Instructed employee to send utensils back through dish machine unit for additional cleaning during inspection.
The department's words
CHSC 114097 Food debris observed remaining on utensils/bowls/plates after being removed from dish machine upon completing wash/clean/sanitizing cycle. Ensure dish machine and utensils are clean and free from residue when cycle completes. Instructed employee to send utensils back through dish machine unit for additional cleaning during inspection.
No disclosure provided on menu. Provide a disclosure on menu for food items of animal origin (e.g. asterisk) that are served/sold undercooked, raw or otherwise not processed to eliminate pathogens.
The department's words
CHSC 114093 No disclosure provided on menu. Provide a disclosure on menu for food items of animal origin (e.g. asterisk) that are served/sold undercooked, raw or otherwise not processed to eliminate pathogens.
Code CHSC 114051
The department's words
Code CHSC 114051
Code CHSC 114256.2
The department's words
Code CHSC 114256.2
EarlierJan 13, 2026Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Adobo sauce observed holding at 75F in large pot on ground in kitchen. Per person in charge, item was prepared at around 7:00 AM this morning and held at location/spot without intervention as of this writing. Potentially hazardous foods (PHFs) shall be rapidly cooled in an approved manner, utilizing approved methods including, but not limited to: using ice baths, portioning into smaller batches/shallow containers, use of ice wands. Person in charge indicated item was undergoing cooling at this time. Ensure potentially hazardous foods are also rapidly cooled from 135 F to 70F within 2 hours, then 70F to 41F within 4 hours. Time and temperature parameters indicated to be exceeded at this time. Item discarded. Notice issued.
The department's words
CHSC 114002.1 Adobo sauce observed holding at 75F in large pot on ground in kitchen. Per person in charge, item was prepared at around 7:00 AM this morning and held at location/spot without intervention as of this writing. Potentially hazardous foods (PHFs) shall be rapidly cooled in an approved manner, utilizing approved methods including, but not limited to: using ice baths, portioning into smaller batches/shallow containers, use of ice wands. Person in charge indicated item was undergoing cooling at this time. Ensure potentially hazardous foods are also rapidly cooled from 135 F to 70F within 2 hours, then 70F to 41F within 4 hours. Time and temperature parameters indicated to be exceeded at this time. Item discarded. Notice issued.
Adobo sauce observed holding at 75F in large pot on ground in kitchen. Per person in charge, item was prepared at around 7:00 AM this morning and held at location/spot without intervention as of this writing. Potentially hazardous foods (PHFs) shall be rapidly cooled in an approved manner, utilizing approved methods including, but not limited to: using ice baths, portioning into smaller batches/shallow containers, use of ice wands. Person in charge indicated item was undergoing cooling at this time. Ensure potentially hazardous foods are also rapidly cooled from 135 F to 70F within 2 hours, then 70F to 41F within 4 hours. Time and temperature parameters indicated to be exceeded at this time. Item discarded. Notice issued.
The department's words
CHSC 114002 Adobo sauce observed holding at 75F in large pot on ground in kitchen. Per person in charge, item was prepared at around 7:00 AM this morning and held at location/spot without intervention as of this writing. Potentially hazardous foods (PHFs) shall be rapidly cooled in an approved manner, utilizing approved methods including, but not limited to: using ice baths, portioning into smaller batches/shallow containers, use of ice wands. Person in charge indicated item was undergoing cooling at this time. Ensure potentially hazardous foods are also rapidly cooled from 135 F to 70F within 2 hours, then 70F to 41F within 4 hours. Time and temperature parameters indicated to be exceeded at this time. Item discarded. Notice issued.
EarlierApr 16, 2024Follow-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 11, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee touch raw fish and then proceed to touch ready to eat food without washing hands. Employee observed wiping hands on a wiping cloth instead of washing hands. Hands must be properly washed between actions that could cause cross contamination. Employees instructed to wash hands. Food reheated to prevent cross contamination.
The department's words
CHSC 113953.3 Observed an employee touch raw fish and then proceed to touch ready to eat food without washing hands. Employee observed wiping hands on a wiping cloth instead of washing hands. Hands must be properly washed between actions that could cause cross contamination. Employees instructed to wash hands. Food reheated to prevent cross contamination.
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 rice from the day prior in a bag near the cook line at 79 degrees F. A garlic/oil mixture was kept on a prep cooler at 69 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were discarded.
The department's words
CHSC 113996 Cooked rice from the day prior in a bag near the cook line at 79 degrees F. A garlic/oil mixture was kept on a prep cooler at 69 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were discarded.
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
2 buckets of salsa made in the morning at 10AM or the day prior at 52 degrees F in the walk-in. Cooked beef on the counter at 85 degrees F the operator stated was cooked 1 hour prior. Food must be rapidly cooled using approved methods from 135-70 degrees F in 2 hours and from 70-41 degrees F in 4 hours. Salsa discarded. Cooked beef separated into thin pans and moved to the walk-in. Cooling logs provided.
The department's words
CHSC 114002 2 buckets of salsa made in the morning at 10AM or the day prior at 52 degrees F in the walk-in. Cooked beef on the counter at 85 degrees F the operator stated was cooked 1 hour prior. Food must be rapidly cooled using approved methods from 135-70 degrees F in 2 hours and from 70-41 degrees F in 4 hours. Salsa discarded. Cooked beef separated into thin pans and moved to the walk-in. Cooling logs provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: Observed pinto beans at 47-48F in walk in cooler and bag of cooked rice at 66F in reach in. Both foods were cooked and cooled last night improperly. 2 full hotel pans of pinto beans and 1 to-go bag full of cooked rice discarded. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. Discussed proper cooling with cooks and operator. Use shallow portions in walk in cooler and completely immerse in ice bath and stir if using this method.
The department's words
CHSC 114002 MAJOR: Observed pinto beans at 47-48F in walk in cooler and bag of cooked rice at 66F in reach in. Both foods were cooked and cooled last night improperly. 2 full hotel pans of pinto beans and 1 to-go bag full of cooked rice discarded. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. Discussed proper cooling with cooks and operator. Use shallow portions in walk in cooler and completely immerse in ice bath and stir if using this method.
EarlierMar 24, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed stewed chicken at 78.6F that was cooked ~4hrs. prior cooling in walk in cooler. Observed stewed beef at 50-51F that was cooked yesterday in walk in cooler. These foods were determined to be improperly cooled and 1 large 4 pan of chicken and 1 small 6 pan of beef voluntarily discarded into trash. PHFs must be rapidly cooled from 135-70F within 2 hrs. and from 70-41F within 4hrs. Use provided cooling log to track cooling with probe thermometer. Use shallow portions and methods such as ice bath to cool foods rapidly - cool all food in walk in cooler. Observed carne asada cooling on counter without intervention (just cooked) - instructed employees to put into shallower portions and move to walk in cooler. Beef moved to walk in. Recommend cooling food with ice bath, NOT left out on counter, and move to walk in as soon as possible. Cooling log will be checked upon reinspection. Repeat violation.
The department's words
CHSC 114002 MAJOR - Observed stewed chicken at 78.6F that was cooked ~4hrs. prior cooling in walk in cooler. Observed stewed beef at 50-51F that was cooked yesterday in walk in cooler. These foods were determined to be improperly cooled and 1 large 4 pan of chicken and 1 small 6 pan of beef voluntarily discarded into trash. PHFs must be rapidly cooled from 135-70F within 2 hrs. and from 70-41F within 4hrs. Use provided cooling log to track cooling with probe thermometer. Use shallow portions and methods such as ice bath to cool foods rapidly - cool all food in walk in cooler. Observed carne asada cooling on counter without intervention (just cooked) - instructed employees to put into shallower portions and move to walk in cooler. Beef moved to walk in. Recommend cooling food with ice bath, NOT left out on counter, and move to walk in as soon as possible. Cooling log will be checked upon reinspection. Repeat violation.
EarlierMar 16, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed stewed chicken at 78.6F that was cooked ~4hrs. prior cooling in walk in cooler. Observed stewed beef at 50-51F that was cooked yesterday in walk in cooler. These foods were determined to be improperly cooled and 1 large 4 pan of chicken and 1 small 6 pan of beef voluntarily discarded into trash. PHFs must be rapidly cooled from 135-70F within 2 hrs. and from 70-41F within 4hrs. Use provided cooling log to track cooling with probe thermometer. Use shallow portions and methods such as ice bath to cool foods rapidly - cool all food in walk in cooler. Observed carne asada cooling on counter without intervention (just cooked) - instructed employees to put into shallower portions and move to walk in cooler. Beef moved to walk in. Recommend cooling food with ice bath, NOT left out on counter, and move to walk in as soon as possible. Cooling log will be checked upon reinspection. Repeat violation.
The department's words
CHSC 114002 MAJOR - Observed stewed chicken at 78.6F that was cooked ~4hrs. prior cooling in walk in cooler. Observed stewed beef at 50-51F that was cooked yesterday in walk in cooler. These foods were determined to be improperly cooled and 1 large 4 pan of chicken and 1 small 6 pan of beef voluntarily discarded into trash. PHFs must be rapidly cooled from 135-70F within 2 hrs. and from 70-41F within 4hrs. Use provided cooling log to track cooling with probe thermometer. Use shallow portions and methods such as ice bath to cool foods rapidly - cool all food in walk in cooler. Observed carne asada cooling on counter without intervention (just cooked) - instructed employees to put into shallower portions and move to walk in cooler. Beef moved to walk in. Recommend cooling food with ice bath, NOT left out on counter, and move to walk in as soon as possible. Cooling log will be checked upon reinspection. Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 30, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed the following foods at unsafe temperatures: beef at 57.2F, chicken at 50.6F, carnitas at 54.6F in under stove coolers (operator states they were cooked 1 hr ago); carnitas at 50.4F, pinto beans at 51.4F, pico de gallo at 48F in walk in cooler (operator states cook-chill meat and beans were put in yesterday after reaching 70F and with ice bath) that was open for a while this morning when food prepping. Potentially hazardous foods (PHFs) must be cold held at 41F or below or hot held at 135F or above. Meat under stove separated into smaller portions to cool faster. Foods in cooling process in walk in discarded (see VCD form). Other foods moved to reach in cooler until walk in repaired. Walk in is going to be repaired later today. Do not use walk in until it is 41F or below. All foods cooling must be reheated and used or cooled in ice bath completely. All PHF must be removed from walk in until repaired. Discussed with operator. Obtain probe thermometer by 7/29/21.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: beef at 57.2F, chicken at 50.6F, carnitas at 54.6F in under stove coolers (operator states they were cooked 1 hr ago); carnitas at 50.4F, pinto beans at 51.4F, pico de gallo at 48F in walk in cooler (operator states cook-chill meat and beans were put in yesterday after reaching 70F and with ice bath) that was open for a while this morning when food prepping. Potentially hazardous foods (PHFs) must be cold held at 41F or below or hot held at 135F or above. Meat under stove separated into smaller portions to cool faster. Foods in cooling process in walk in discarded (see VCD form). Other foods moved to reach in cooler until walk in repaired. Walk in is going to be repaired later today. Do not use walk in until it is 41F or below. All foods cooling must be reheated and used or cooled in ice bath completely. All PHF must be removed from walk in until repaired. Discussed with operator. Obtain probe thermometer by 7/29/21.
Corrected during the inspection
Observed walk in cooler condensate dripping on oranges. Food shall be free from contamination and adulteration. Discussed with operator to wash oranges thoroughly before use. Repair leak and ensure food is stored away from area.
The department's words
CHSC 113980 Observed walk in cooler condensate dripping on oranges. Food shall be free from contamination and adulteration. Discussed with operator to wash oranges thoroughly before use. Repair leak and ensure food is stored away from area.
Corrected during the inspection
EarlierJul 28, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: beef at 57.2F, chicken at 50.6F, carnitas at 54.6F in under stove coolers (operator states they were cooked 1 hr ago); carnitas at 50.4F, pinto beans at 51.4F, pico de gallo at 48F in walk in cooler (operator states cook-chill meat and beans were put in yesterday after reaching 70F and with ice bath) that was open for a while this morning when food prepping. Potentially hazardous foods (PHFs) must be cold held at 41F or below or hot held at 135F or above. Meat under stove separated into smaller portions to cool faster. Foods in cooling process in walk in discarded (see VCD form). Other foods moved to reach in cooler until walk in repaired. Walk in is going to be repaired later today. Do not use walk in until it is 41F or below. All foods cooling must be reheated and used or cooled in ice bath completely. All PHF must be removed from walk in until repaired. Discussed with operator. Obtain probe thermometer by 7/29/21.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: beef at 57.2F, chicken at 50.6F, carnitas at 54.6F in under stove coolers (operator states they were cooked 1 hr ago); carnitas at 50.4F, pinto beans at 51.4F, pico de gallo at 48F in walk in cooler (operator states cook-chill meat and beans were put in yesterday after reaching 70F and with ice bath) that was open for a while this morning when food prepping. Potentially hazardous foods (PHFs) must be cold held at 41F or below or hot held at 135F or above. Meat under stove separated into smaller portions to cool faster. Foods in cooling process in walk in discarded (see VCD form). Other foods moved to reach in cooler until walk in repaired. Walk in is going to be repaired later today. Do not use walk in until it is 41F or below. All foods cooling must be reheated and used or cooled in ice bath completely. All PHF must be removed from walk in until repaired. Discussed with operator. Obtain probe thermometer by 7/29/21.
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 walk in cooler condensate dripping on oranges. Food shall be free from contamination and adulteration. Discussed with operator to wash oranges thoroughly before use. Repair leak and ensure food is stored away from area.
The department's words
CHSC 113980 Observed walk in cooler condensate dripping on oranges. Food shall be free from contamination and adulteration. Discussed with operator to wash oranges thoroughly before use. Repair leak and ensure food is stored away from area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 27, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certification expired in July. Renew CFM within 30 days.
The department's words
CHSC 113947.1 Certified food manager certification expired in July. Renew CFM within 30 days.
EarlierDec 5, 2019Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113998
The department's words
Code CHSC 113998
Show 3 more
Code CHSC 114037
The department's words
Code CHSC 114037
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierNov 27, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed utensils in water at 72F. Repeat violation. Corrected on site.
The department's words
CHSC 113953.2 Observed utensils in water at 72F. Repeat violation. Corrected on site.
Corrected during the inspection
EarlierOct 25, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 5, 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.
EarlierDec 30, 2016Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 6 inch deep hotel pan full of cooked beef at 56F covered. Observed cooked beef in 2 in hotel pan at 58F in grill drawers. PIC stated both pans cooked and cooled the night before. Ensure to fully cool to 41F verifying with a thermometer product cooled to 41F before storing in deep /covered containers. Beef discarded.
The department's words
CHSC 114002 Observed 6 inch deep hotel pan full of cooked beef at 56F covered. Observed cooked beef in 2 in hotel pan at 58F in grill drawers. PIC stated both pans cooked and cooled the night before. Ensure to fully cool to 41F verifying with a thermometer product cooled to 41F before storing in deep /covered containers. Beef discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 28, 2016Routine inspectionYellow placard
13 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee place raw chicken on grill then touch other food contact surfaces. Anytime raw meat is touched or hands become contaminated immediately wash hands. Discussed with employee hands washed food contact surfaces sanitized.
The department's words
CHSC 113953.3 Observed employee place raw chicken on grill then touch other food contact surfaces. Anytime raw meat is touched or hands become contaminated immediately wash hands. Discussed with employee hands washed food contact surfaces sanitized.
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 3 three gallon buckets full of cooked cooling beans at 140F and one 3 gallon bucket full of cooked chicken at 145F all cooling at room temperature with no monitoring of time and temperature. Facility does not have a thermometer. Observed 2 six inch hotel pans of cooked rice at 130F cooling at room temperature with no time temperature monitoring. Observed 4 inch hotel pan 3/4 full of partially cooked beef at 89F in grill drawers. Employee stated beef cooked 2 hours ago. Cooked beans and chicken cooked 1 hour prior. In 1 hour cooling out at room temperature beans only cooled to 140F and chicken to 145F. Rice cooling out at room temperature cooled to 130F. None of these items will cool to 70 with in 2 hours without intervention. Chicken, rice, beans placed in shallow pans uncovered in walk-in to properly cool. *Do not transfer to deeper containers or cover until cool to 41F. Beef did not meet cooling requirements and discarded.
The department's words
CHSC 114002 Observed 3 three gallon buckets full of cooked cooling beans at 140F and one 3 gallon bucket full of cooked chicken at 145F all cooling at room temperature with no monitoring of time and temperature. Facility does not have a thermometer. Observed 2 six inch hotel pans of cooked rice at 130F cooling at room temperature with no time temperature monitoring. Observed 4 inch hotel pan 3/4 full of partially cooked beef at 89F in grill drawers. Employee stated beef cooked 2 hours ago. Cooked beans and chicken cooked 1 hour prior. In 1 hour cooling out at room temperature beans only cooled to 140F and chicken to 145F. Rice cooling out at room temperature cooled to 130F. None of these items will cool to 70 with in 2 hours without intervention. Chicken, rice, beans placed in shallow pans uncovered in walk-in to properly cool. *Do not transfer to deeper containers or cover until cool to 41F. Beef did not meet cooling requirements and discarded.
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 employee wipe an in use knife on a dirty wiping cloth. Ensure food contact surfaces are properly washed, rinsed, and sanitized. Only use clean wiping cloths from sanitizer bucket to wipe down food contact surfaces.
The department's words
CHSC 114113 Observed employee wipe an in use knife on a dirty wiping cloth. Ensure food contact surfaces are properly washed, rinsed, and sanitized. Only use clean wiping cloths from sanitizer bucket to wipe down food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Missing food worker cards for multiple employees. Must provide for all employees.
The department's words
CHSC 113948 Missing food worker cards for multiple employees. Must provide for all employees.
Observed moldy produce in walk-in. Ensure to discard moldy or expired food. Discussed with PIC.
The department's words
CHSC 113980 Observed moldy produce in walk-in. Ensure to discard moldy or expired food. Discussed with PIC.
Observed raw meat stored over/on top of cooked food. Keep raw meat below and away from cooked/ ready to eat foods. Relocate raw meat.
The department's words
CHSC 113986 Observed raw meat stored over/on top of cooked food. Keep raw meat below and away from cooked/ ready to eat foods. Relocate raw meat.
Unwashed produce being used on the line for service. Ensure all unwashed produce is rinsed prior to cutting or serving. Unwashed produce removed from use to be rinsed.
The department's words
CHSC 113992 Unwashed produce being used on the line for service. Ensure all unwashed produce is rinsed prior to cutting or serving. Unwashed produce removed from use to be rinsed.
A. Facility using non-food grade oil for meat slicer. Only use food grade oil. Discontinue use of non-food grade oil. B. Facility using concentrated bleach for sanitizer buckets. Chlorine greater than 200+ ppm. Provide sanitizer at 100 ppm. Use regular concentrated bleach. Discussed with PIC. C. Chemical spray bottles hanging on hood system with visual leakage from bottles. To prevent possible chemical contamination from leaking bottles into food relocate chemical spray bottles. *Label chemical spray bottles.
The department's words
CHSC 114254.2 A. Facility using non-food grade oil for meat slicer. Only use food grade oil. Discontinue use of non-food grade oil. B. Facility using concentrated bleach for sanitizer buckets. Chlorine greater than 200+ ppm. Provide sanitizer at 100 ppm. Use regular concentrated bleach. Discussed with PIC. C. Chemical spray bottles hanging on hood system with visual leakage from bottles. To prevent possible chemical contamination from leaking bottles into food relocate chemical spray bottles. *Label chemical spray bottles.
Show 5 more
Observed food debris/grease build up on shelves/ floor. Clean regularly.
The department's words
CHSC 114115.c Observed food debris/grease build up on shelves/ floor. Clean regularly.
Using cloth towels to store cooked foods on. Do not use cloth towels in contact with food.
The department's words
CHSC 114185 Using cloth towels to store cooked foods on. Do not use cloth towels in contact with food.
No thermometer provided. Provide a digital probe thermometer.
The department's words
CHSC 114157 No thermometer provided. Provide a digital probe thermometer.
Dirty wiping cloths through out kitchen. Sanitizer greater than 200 ppm. Provide chlorine sanitizer at 100 ppm. Change sanitizer every 2 hrs. Store wiping cloths in sanitizer when not in use. Sanitizer remade.
The department's words
CHSC 114185.1 Dirty wiping cloths through out kitchen. Sanitizer greater than 200 ppm. Provide chlorine sanitizer at 100 ppm. Change sanitizer every 2 hrs. Store wiping cloths in sanitizer when not in use. Sanitizer remade.
Repair water damaged ceiling.
The department's words
CHSC 114271 Repair water damaged ceiling.
EarlierMar 29, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Get all employees certified as a Certified Food Handler and keep a copy of the certificate in a file on site. Get employees with expired certificates to renew.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler and keep a copy of the certificate in a file on site. Get employees with expired certificates to renew.
Cover food in True refrigerator.
The department's words
CHSC 114047 Cover food in True refrigerator.
Provide a display thermometer in walk-in refrigerator and in refrigerator in the front cook-line.
The department's words
CHSC 114157 Provide a display thermometer in walk-in refrigerator and in refrigerator in the front cook-line.
Provide 1 1/2 inch air gap between end of pipe and rim of floor sink next to ice machine.
The department's words
CHSC 114193 Provide 1 1/2 inch air gap between end of pipe and rim of floor sink next to ice machine.
EarlierApr 22, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Recheck on food manager certification, update within 60 days.
The department's words
CHSC 113947.1 Recheck on food manager certification, update within 60 days.
EarlierFeb 17, 2015Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Have employees complete course and keep records in a folder on-site, within 30 days.
The department's words
CHSC 113948 Have employees complete course and keep records in a folder on-site, within 30 days.
a. True 2-door frig temps 43 F, reduce to 41 F. b. Walk-in food temps at 47 F, reduce to 41 F.
The department's words
CHSC 113996 a. True 2-door frig temps 43 F, reduce to 41 F. b. Walk-in food temps at 47 F, reduce to 41 F.
Corrected during the inspection
Increase observed 117 F facility hot water to 120 F minimum.
The department's words
CHSC 114192 Increase observed 117 F facility hot water to 120 F minimum.
a. Clean up grease deposits throughout grill area. b. Clean floor and wall under 3-compartment sink and dishwasher.
The department's words
CHSC 114115.c a. Clean up grease deposits throughout grill area. b. Clean floor and wall under 3-compartment sink and dishwasher.
Corrected during the inspection
Replace torn gaskets on drawer refrigerators underneath grill.
The department's words
CHSC 114130 Replace torn gaskets on drawer refrigerators underneath grill.
Corrected during the inspection
Show 2 more
a. Ensure there is an air gap between the waste pipe from the ice machine and the floor sink. b. Repair leaking plumbing under the 3-compartment sink and the faucet on the mop sink.
The department's words
CHSC 114190 a. Ensure there is an air gap between the waste pipe from the ice machine and the floor sink. b. Repair leaking plumbing under the 3-compartment sink and the faucet on the mop sink.
Corrected during the inspection
a. Ensure there is an air gap between the waste pipe from the ice machine and the floor sink. b. Repair leaking plumbing under the 3-compartment sink and the faucet on the mop sink.
The department's words
CHSC 114193.1 a. Ensure there is an air gap between the waste pipe from the ice machine and the floor sink. b. Repair leaking plumbing under the 3-compartment sink and the faucet on the mop sink.
Corrected during the inspection
EarlierJan 7, 2015Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Have employees complete course and keep records in a folder on-site, within 30 days.
The department's words
CHSC 113948 Have employees complete course and keep records in a folder on-site, within 30 days.
a. True 2-door frig temps 43 F, reduce to 41 F. b. Walk-in food temps at 47 F, reduce to 41 F.
The department's words
CHSC 113996 a. True 2-door frig temps 43 F, reduce to 41 F. b. Walk-in food temps at 47 F, reduce to 41 F.
Increase observed 117 F facility hot water to 120 F minimum.
The department's words
CHSC 114192 Increase observed 117 F facility hot water to 120 F minimum.
a. Clean up grease deposits throughout grill area. b. Clean floor and wall under 3-compartment sink and dishwasher.
The department's words
CHSC 114115.c a. Clean up grease deposits throughout grill area. b. Clean floor and wall under 3-compartment sink and dishwasher.
Replace torn gaskets on drawer refrigerators underneath grill.
The department's words
CHSC 114130 Replace torn gaskets on drawer refrigerators underneath grill.
Show 2 more
a. Ensure there is an air gap between the waste pipe from the ice machine and the floor sink. b. Repair leaking plumbing under the 3-compartment sink and the faucet on the mop sink.
The department's words
CHSC 114190 a. Ensure there is an air gap between the waste pipe from the ice machine and the floor sink. b. Repair leaking plumbing under the 3-compartment sink and the faucet on the mop sink.
a. Ensure there is an air gap between the waste pipe from the ice machine and the floor sink. b. Repair leaking plumbing under the 3-compartment sink and the faucet on the mop sink.
The department's words
CHSC 114193.1 a. Ensure there is an air gap between the waste pipe from the ice machine and the floor sink. b. Repair leaking plumbing under the 3-compartment sink and the faucet on the mop sink.
EarlierAug 20, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Keep a folder with all current food handler cards on-site available at inspection.
The department's words
CHSC 113948 Keep a folder with all current food handler cards on-site available at inspection.
Walk-in frig food temps and True 2-door frig food temps at about 45 deg. F, reduce both to 41 or less.
The department's words
CHSC 113996 Walk-in frig food temps and True 2-door frig food temps at about 45 deg. F, reduce both to 41 or less.
Corrected during the inspection
EarlierJul 11, 2014Follow-up inspectionViolation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Keep a folder with all current food handler cards on-site available at inspection.
The department's words
CHSC 113948 Keep a folder with all current food handler cards on-site available at inspection.
Walk-in frig food temps and True 2-door frig food temps at about 45 deg. F, reduce both to 41 or less.
The department's words
CHSC 113996 Walk-in frig food temps and True 2-door frig food temps at about 45 deg. F, reduce both to 41 or less.
Flies observed in kitchen, side door wide open. Install a screen door or screen curtain within 2 weeks.
The department's words
CHSC 114259.1 Flies observed in kitchen, side door wide open. Install a screen door or screen curtain within 2 weeks.
Corrected during the inspection
Please store all raw meats on the lower shelving.
The department's words
CHSC 114047 Please store all raw meats on the lower shelving.
Corrected during the inspection
Fasten all gas cylinders to a rigid structure.
The department's words
CHSC 114172 Fasten all gas cylinders to a rigid structure.
Corrected during the inspection
Show 2 more
Keep all wiping cloths in a bucket of sanitizer solution.
The department's words
CHSC 114185.1 Keep all wiping cloths in a bucket of sanitizer solution.
Corrected during the inspection
Clean all flooring and floor sinks in back store room, especially ice maker.
The department's words
CHSC 114268 Clean all flooring and floor sinks in back store room, especially ice maker.
Corrected during the inspection
EarlierJun 25, 2014Routine inspectionViolation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Keep a folder with all current food handler cards on-site available at inspection.
The department's words
CHSC 113948 Keep a folder with all current food handler cards on-site available at inspection.
Walk-in frig food temps and True 2-door frig food temps at about 45 deg. F, reduce both to 41 or less.
The department's words
CHSC 113996 Walk-in frig food temps and True 2-door frig food temps at about 45 deg. F, reduce both to 41 or less.
Flies observed in kitchen, side door wide open. Install a screen door or screen curtain within 2 weeks.
The department's words
CHSC 114259.1 Flies observed in kitchen, side door wide open. Install a screen door or screen curtain within 2 weeks.
Please store all raw meats on the lower shelving.
The department's words
CHSC 114047 Please store all raw meats on the lower shelving.
Fasten all gas cylinders to a rigid structure.
The department's words
CHSC 114172 Fasten all gas cylinders to a rigid structure.
Show 2 more
Keep all wiping cloths in a bucket of sanitizer solution.
The department's words
CHSC 114185.1 Keep all wiping cloths in a bucket of sanitizer solution.
Clean all flooring and floor sinks in back store room, especially ice maker.
The department's words
CHSC 114268 Clean all flooring and floor sinks in back store room, especially ice maker.
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
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Complain directly to the health department
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10571.
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.