At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 23, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about La Maison De La Reine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- The small two pot burner stove isn't completely under the left hood. All cooking equipment shall be under the hood with hood extending 6 from inner lip of the hood past the the end of the cooking equipment. CHSC 114149.1How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For La Maison De La Reine's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: The small two pot burner stove isn't completely under the left hood. All cooking equipment shall be under the hood with hood extending 6 from inner lip of the hood past the the end of the cooking equipment.The county found: “The small two pot burner stove isn't completely under the left hood. All cooking equipment shall be under the hood…”
Then the next one.
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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 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
LatestAug 23, 2022Routine inspectionViolation(s) Found
This one: Violation(s) Found, inspected Aug 23, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
The small two pot burner stove isn't completely under the left hood. All cooking equipment shall be under the hood with hood extending 6 from inner lip of the hood past the the end of the cooking equipment.
The department's words
CHSC 114149.1 The small two pot burner stove isn't completely under the left hood. All cooking equipment shall be under the hood with hood extending 6 from inner lip of the hood past the the end of the cooking equipment.
EarlierJan 10, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed approximately a dozen rodent droppings by vacuum in upstairs food storage room. Remove droppings and clean floor. Monitor for vermin and take safe, legal effective means to elimainte vermin. Submit pest control invoice to [email].
The department's words
CHSC 114259.1 Observed approximately a dozen rodent droppings by vacuum in upstairs food storage room. Remove droppings and clean floor. Monitor for vermin and take safe, legal effective means to elimainte vermin. Submit pest control invoice to [email].
EarlierJan 6, 2022Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken cooked to less than 165 degrees F. Corrected onsite.
The department's words
CHSC 114004 Observed chicken cooked to less than 165 degrees F. Corrected onsite.
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 brown rice in rice cooker with lid on it. Brown rice was made yesterday. Brown rice observed at 66 degrees F. Brown rice was voluntarily discarded into compost container. Cool potentially hazardous foods by approved methods. Don't cover foods while cooling as this prolongs the cooling process. See back of page 1 for approved rapid cooling methods. Approved cooling/log handout provided. Observed pork pot stickers covered with wiping cloth. Don't cover foods while cooling, and don't use wiping cloths to cover any food. Pot stickers cooling on sheet pan in top of walk-in refrigerator.
The department's words
CHSC 114002 Observed brown rice in rice cooker with lid on it. Brown rice was made yesterday. Brown rice observed at 66 degrees F. Brown rice was voluntarily discarded into compost container. Cool potentially hazardous foods by approved methods. Don't cover foods while cooling as this prolongs the cooling process. See back of page 1 for approved rapid cooling methods. Approved cooling/log handout provided. Observed pork pot stickers covered with wiping cloth. Don't cover foods while cooling, and don't use wiping cloths to cover any food. Pot stickers cooling on sheet pan in top of walk-in refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water at one compartment sink across from the cookline. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c No hot water at one compartment sink across from the cookline. Provide a minimum of 100 degrees F water.
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 an employee carrying a raw bag of fish or chicken across the kitchen and place it on top of the prep refrigerator cutting board and then placed it into an insert pan and stored it on the bottom of the prep refrigerator. Observed liquid dropping from bag as it was carried across the kitchen. Wash, rinse, and, sanitize the cutting board.
The department's words
CHSC 114117 Observed an employee carrying a raw bag of fish or chicken across the kitchen and place it on top of the prep refrigerator cutting board and then placed it into an insert pan and stored it on the bottom of the prep refrigerator. Observed liquid dropping from bag as it was carried across the kitchen. Wash, rinse, and, sanitize the cutting board.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 6, 2022Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierNov 5, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed many rodent droppings in upstairs food/utensil storage room clustered by the hot water heater. Droppings are old. Pick up all rodent droppings, and wash and sanitize the floor. Monitor for new activity on a daily basis. Check entire facility to see if there are any holes, openings, or gaps and take safe, legal effective means to eliminate entrance of vermin. Clean up grease from floor and quarry tiles under shelving unit. 11/5/20: A few old droppings observed on hot water heater pan. Remove all rodent droppings from the premises. Continue to monitor for any new activity and take safe, legal effective action if evidence of vermin is observed.
The department's words
CHSC 114259.1 Observed many rodent droppings in upstairs food/utensil storage room clustered by the hot water heater. Droppings are old. Pick up all rodent droppings, and wash and sanitize the floor. Monitor for new activity on a daily basis. Check entire facility to see if there are any holes, openings, or gaps and take safe, legal effective means to eliminate entrance of vermin. Clean up grease from floor and quarry tiles under shelving unit. 11/5/20: A few old droppings observed on hot water heater pan. Remove all rodent droppings from the premises. Continue to monitor for any new activity and take safe, legal effective action if evidence of vermin is observed.
EarlierOct 29, 2020Routine inspectionViolation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed many rodent droppings in upstairs food/utensil storage room clustered by the hot water heater. Droppings are old. Pick up all rodent droppings, and wash and sanitize the floor. Monitor for new activity on a daily basis. Check entire facility to see if there are any holes, openings, or gaps and take safe, legal effective means to eliminate entrance of vermin. Clean up grease from floor and quarry tiles under shelving unit.
The department's words
CHSC 114259.1 Observed many rodent droppings in upstairs food/utensil storage room clustered by the hot water heater. Droppings are old. Pick up all rodent droppings, and wash and sanitize the floor. Monitor for new activity on a daily basis. Check entire facility to see if there are any holes, openings, or gaps and take safe, legal effective means to eliminate entrance of vermin. Clean up grease from floor and quarry tiles under shelving unit.
EarlierOct 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed many rodent droppings in upstairs food/utensil storage room clustered by the hot water heater. Droppings are old. Pick up all rodent droppings, and wash and sanitize the floor. Monitor for new activity on a daily basis. Check entire facility to see if there are any holes, openings, or gaps and take safe, legal effective means to eliminate entrance of vermin. Clean up grease from floor and quarry tiles under shelving unit.
The department's words
CHSC 114259.1 Observed many rodent droppings in upstairs food/utensil storage room clustered by the hot water heater. Droppings are old. Pick up all rodent droppings, and wash and sanitize the floor. Monitor for new activity on a daily basis. Check entire facility to see if there are any holes, openings, or gaps and take safe, legal effective means to eliminate entrance of vermin. Clean up grease from floor and quarry tiles under shelving unit.
EarlierAug 26, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
The department's words
CHSC 113996 Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
EarlierAug 26, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 21, 2019Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 8, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Discontinue cooling food in top of prep top refrigerator (cooked beef was 52F). Cool in bottom/base or in walk-in refrigerator.
The department's words
CHSC 114002 Discontinue cooling food in top of prep top refrigerator (cooked beef was 52F). Cool in bottom/base or in walk-in refrigerator.
Corrected during the inspection
EarlierMay 15, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Discontinue cooling food in top of prep top refrigerator (cooked beef was 52F). Cool in bottom/base or in walk-in refrigerator.
The department's words
CHSC 114002 Discontinue cooling food in top of prep top refrigerator (cooked beef was 52F). Cool in bottom/base or in walk-in refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 11, 2018Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Discontinue cooling food in top of prep top refrigerator (cooked beef was 62F). Cool in bottom/base or in walk-in refrigerator.
The department's words
CHSC 114002 Discontinue cooling food in top of prep top refrigerator (cooked beef was 62F). Cool in bottom/base or in walk-in refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Cook-line prep top refrigerator on left: in top: cooked chicken 46F, fried chicken 46F. In base: tofu 45F, corn 45F. Food must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Cook-line prep top refrigerator on left: in top: cooked chicken 46F, fried chicken 46F. In base: tofu 45F, corn 45F. Food must be 41F or below. Repair/adjust immediately.
Beer keg refrigerator: condensed milk was 47F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Beer keg refrigerator: condensed milk was 47F. Must be 41F or below. Repair/adjust immediately.
EarlierMay 9, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cook-line prep top refrigerator on left: in top: cooked chicken 62F, fried chicken 63F, cooked beef 62F. In base: tofu 49F, corn 49F. Food must be 41F or below. Repair/adjust immediately. If you want to use time as a public health control (TPHC), then you must label food with discard time and discard food when that time has been reached.
The department's words
CHSC 113996 Cook-line prep top refrigerator on left: in top: cooked chicken 62F, fried chicken 63F, cooked beef 62F. In base: tofu 49F, corn 49F. Food must be 41F or below. Repair/adjust immediately. If you want to use time as a public health control (TPHC), then you must label food with discard time and discard food when that time has been reached.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Beer keg refrigerator: condensed milk was 48F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Beer keg refrigerator: condensed milk was 48F. Must be 41F or below. Repair/adjust immediately.
Observed raw meat thawing at room temperature. Thaw under running water (submerged), in refrigerator, in microwave, or as part of the cooking process.
The department's words
CHSC 114020 Observed raw meat thawing at room temperature. Thaw under running water (submerged), in refrigerator, in microwave, or as part of the cooking process.
Observed raw meat in bowl on top of cookie sheet pan on floor in walk-in refrigerator. Discontinue storing meat/food on floor.
The department's words
CHSC 114047 Observed raw meat in bowl on top of cookie sheet pan on floor in walk-in refrigerator. Discontinue storing meat/food on floor.
EarlierMay 30, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Repair the right side door of the two door E Series freezer as it fails to stay shut.
The department's words
CHSC 114175 Repair the right side door of the two door E Series freezer as it fails to stay shut.
Install fluorescent light in prep area where existing light is out.
The department's words
CHSC 114252 Install fluorescent light in prep area where existing light is out.
Clean grease and food soils off of floor under equipment.
The department's words
CHSC 114268 Clean grease and food soils off of floor under equipment.
Numerous wiping cloths observed stored dirty on countertops. Keep sanitizer buckets at cookline for storage.
The department's words
CHSC 114185.1 Numerous wiping cloths observed stored dirty on countertops. Keep sanitizer buckets at cookline for storage.
EarlierApr 14, 2017Follow-up inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee touch raw beef with bare hands, hen wash hands without use of soap. Always use soap and paper towels. Corrected. Employee used soap. Observed employee touch face and head, then fail to wash hands as is required before returning to food prep. Corrected.
The department's words
CHSC 113953.3 Observed an employee touch raw beef with bare hands, hen wash hands without use of soap. Always use soap and paper towels. Corrected. Employee used soap. Observed employee touch face and head, then fail to wash hands as is required before returning to food prep. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Repair the right side door of the two door E Series freezer as it fails to stay shut.
The department's words
CHSC 114175 Repair the right side door of the two door E Series freezer as it fails to stay shut.
Install fluorescent light in prep area where existing light is out.
The department's words
CHSC 114252 Install fluorescent light in prep area where existing light is out.
Clean grease and food soils off of floor under equipment.
The department's words
CHSC 114268 Clean grease and food soils off of floor under equipment.
Barbecued pork cooked 15 minutes prior was places in the drop container of the prep top. Pork was at least 7 deep. Prep tops are not designed to cool foods in drop containers. Use walk in. Spread food out no more than 2 inches deep.
The department's words
CHSC 114002 Barbecued pork cooked 15 minutes prior was places in the drop container of the prep top. Pork was at least 7 deep. Prep tops are not designed to cool foods in drop containers. Use walk in. Spread food out no more than 2 inches deep.
Observed improperly cooling pork stored on the floor. Store all foods on shelving at least 6 off the floor.
The department's words
CHSC 113984 Observed improperly cooling pork stored on the floor. Store all foods on shelving at least 6 off the floor.
Show 2 more
Numerous wiping cloths observed stored dirty on countertops. Keep sanitizer buckets at cookline for storage.
The department's words
CHSC 114185.1 Numerous wiping cloths observed stored dirty on countertops. Keep sanitizer buckets at cookline for storage.
Eggrolls measuring 91F are held at room temperature for lunch service. There is no TPHC program in place. TPHC program was enacted with the manager. Failure to adhere to the requirements will result in removal from the program,. * Eggrolls were cooked 15 minutes prior. Manager agreed to put them in the refrigerator.
The department's words
CHSC 113996 Eggrolls measuring 91F are held at room temperature for lunch service. There is no TPHC program in place. TPHC program was enacted with the manager. Failure to adhere to the requirements will result in removal from the program,. * Eggrolls were cooked 15 minutes prior. Manager agreed to put them in the refrigerator.
EarlierApr 11, 2017Follow-up inspectionYellow placard
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handlers eating lunch in the kitchen. When I arrived, food handlers began putting away food used in the facility without washing hands. When instructed to cool pork, one employee grabbed a dirty cooking sheet to use. Another employee (who had just handled dirty dishes) grabbed clean containers without washing his hands. Before touching food or food contact surfaces, ensure that hands have been washed in a hand sink using soap and paper towels. Corrected.
The department's words
CHSC 113953.3 Observed food handlers eating lunch in the kitchen. When I arrived, food handlers began putting away food used in the facility without washing hands. When instructed to cool pork, one employee grabbed a dirty cooking sheet to use. Another employee (who had just handled dirty dishes) grabbed clean containers without washing his hands. Before touching food or food contact surfaces, ensure that hands have been washed in a hand sink using soap and paper towels. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several pots of chicken broth observed in the walk in with a thick fat layer on top. Fat layer indicates potential improper cooling. Ensure bath is actively cooled to 41F within time frame required. Measured barbecued pork at 82F. Pork was cooked 3.5 hours prior. 1 lb of pork was voluntarily discarded. Measured an additional an of barbecue pork at 102F. Chef stated pork was cooked 2 hours prior. This pork was rapidly cooled in the walk in. Cool foods from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Spread hot foods out - 2 inches deep and place in the walk in.
The department's words
CHSC 114002 Several pots of chicken broth observed in the walk in with a thick fat layer on top. Fat layer indicates potential improper cooling. Ensure bath is actively cooled to 41F within time frame required. Measured barbecued pork at 82F. Pork was cooked 3.5 hours prior. 1 lb of pork was voluntarily discarded. Measured an additional an of barbecue pork at 102F. Chef stated pork was cooked 2 hours prior. This pork was rapidly cooled in the walk in. Cool foods from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Spread hot foods out - 2 inches deep and place in the walk in.
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)
Repair the right side door of the two door E Series freezer as it fails to stay shut.
The department's words
CHSC 114175 Repair the right side door of the two door E Series freezer as it fails to stay shut.
Install fluorescent light in prep area where existing light is out.
The department's words
CHSC 114252 Install fluorescent light in prep area where existing light is out.
Clean grease and food soils off of floor under equipment.
The department's words
CHSC 114268 Clean grease and food soils off of floor under equipment.
Observed food handlers eating lunch in the kitchen. Discontinue eating in the food storage and prep locations.
The department's words
CHSC 113977 Observed food handlers eating lunch in the kitchen. Discontinue eating in the food storage and prep locations.
Observed improperly cooling pork stored on the floor. Store all foods on shelving at least 6 off the floor.
The department's words
CHSC 113984 Observed improperly cooling pork stored on the floor. Store all foods on shelving at least 6 off the floor.
Show 1 more
Numerous wiping cloths observed stored dirty on countertops. Keep sanitizer buckets at cookline for storage.
The department's words
CHSC 114185.1 Numerous wiping cloths observed stored dirty on countertops. Keep sanitizer buckets at cookline for storage.
EarlierMar 21, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Repair the right side door of the two door E Series freezer as it fails to stay shut.
The department's words
CHSC 114175 Repair the right side door of the two door E Series freezer as it fails to stay shut.
Install fluorescent light in prep area where existing light is out.
The department's words
CHSC 114252 Install fluorescent light in prep area where existing light is out.
Clean grease and food soils off of floor under equipment.
The department's words
CHSC 114268 Clean grease and food soils off of floor under equipment.
EarlierMar 14, 2017Follow-up inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Bar refrigerator measured 55F ambient. 1.5 quarts of half and half was discarded. Repair unit.
The department's words
CHSC 113996 Bar refrigerator measured 55F ambient. 1.5 quarts of half and half was discarded. Repair unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
When asked to clean the meat slicer and prep sink, food handler failed to conduct sanitizing step. When asked to sanitize the surfaces, food handler had to be instructed in the proper set up, testing, and usage of chlorine solution. Training conducted.
The department's words
CHSC 113947 When asked to clean the meat slicer and prep sink, food handler failed to conduct sanitizing step. When asked to sanitize the surfaces, food handler had to be instructed in the proper set up, testing, and usage of chlorine solution. Training conducted.
Observed vegetable chopping hand chopping tool and knives stored away with visible food soils on them. Wash rinse and sanitize prior to putting away.
The department's words
CHSC 114115 Observed vegetable chopping hand chopping tool and knives stored away with visible food soils on them. Wash rinse and sanitize prior to putting away.
Food handler attempted to rinse chicken in the hand sink. Use the prep sink only .
The department's words
CHSC 113986 Food handler attempted to rinse chicken in the hand sink. Use the prep sink only .
The facility overall is heavily soiled with food debris and grease. Thoroughly clean the kitchen, including the following areas: grey plastic food containers (msg, corn starch etc.), inside the two door freezer, rice cookers, refrigerator doors and handles, shelving in the walk in and the kitchen.
The department's words
CHSC 114115.c The facility overall is heavily soiled with food debris and grease. Thoroughly clean the kitchen, including the following areas: grey plastic food containers (msg, corn starch etc.), inside the two door freezer, rice cookers, refrigerator doors and handles, shelving in the walk in and the kitchen.
Repair the right side door of the two door E Series freezer as it fails to stay shut.
The department's words
CHSC 114175 Repair the right side door of the two door E Series freezer as it fails to stay shut.
Show 2 more
Install fluorescent light in prep area where existing light is out.
The department's words
CHSC 114252 Install fluorescent light in prep area where existing light is out.
Clean grease and food soils off of floor under equipment.
The department's words
CHSC 114268 Clean grease and food soils off of floor under equipment.
EarlierMar 8, 2017Routine inspectionYellow placard
13 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
When food handler was asked to produce his food handlers card, he wiped his hands on his apron. Food handler had just touched raw chicken. when asked to wash his hands, the food handler failed to use soap or paper towels. Corrected.
The department's words
CHSC 113953.3 When food handler was asked to produce his food handlers card, he wiped his hands on his apron. Food handler had just touched raw chicken. when asked to wash his hands, the food handler failed to use soap or paper towels. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe termpatures: - barbecue chicken 62F out 2.5 hours. 1 lb VCD -raw chicken 55F out one hour. Chicken immediately cooked. - raw beef 52F out one hour, separated and refrigerated. -Chicken broth 55F out one hour, reheated and maintained hot. Potentially hazardous foods must be maintained below 41F or above 135F.
The department's words
CHSC 113996 The following foods were measured at unsafe termpatures: - barbecue chicken 62F out 2.5 hours. 1 lb VCD -raw chicken 55F out one hour. Chicken immediately cooked. - raw beef 52F out one hour, separated and refrigerated. -Chicken broth 55F out one hour, reheated and maintained hot. Potentially hazardous foods must be maintained below 41F or above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed barbecue pork and barbecue chicken in a covered container at unsafe temperatures. Large soup pot containing broth observed in walk in. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use ice wands and ice baths for soup broth. Spread out food no more than 2 deep and store uncovered in the walk in. Cover when 41F is attained.
The department's words
CHSC 114002 Observed barbecue pork and barbecue chicken in a covered container at unsafe temperatures. Large soup pot containing broth observed in walk in. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use ice wands and ice baths for soup broth. Spread out food no more than 2 deep and store uncovered in the walk in. Cover when 41F is attained.
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
a. Observed thawing shrimp inside soiled prep sink. Foods must only come into contact with equipment that has been cleaned and sanitized. 20 lbs of prawns VCD. b. Observed sliced tomato stored on soiled surface inside of the cookline prep sink. Tomato VCD.
The department's words
CHSC 113980 a. Observed thawing shrimp inside soiled prep sink. Foods must only come into contact with equipment that has been cleaned and sanitized. 20 lbs of prawns VCD. b. Observed sliced tomato stored on soiled surface inside of the cookline prep sink. Tomato VCD.
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
a. Observed meat slicer encrusted with food debris. Always break down slicer when cleaning. Corrected. b. Observed shrimp chips stored in soil encrusted container. 1/4 of container VCD. Container also discarded due to a break in the plastic.
The department's words
CHSC 114115 a. Observed meat slicer encrusted with food debris. Always break down slicer when cleaning. Corrected. b. Observed shrimp chips stored in soil encrusted container. 1/4 of container VCD. Container also discarded due to a break in the plastic.
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)
When asked to clean the meat slicer and prep sink, food handler failed to conduct sanitizing step. When asked to sanitize the surfaces, food handler had to be instructed in the proper set up, testing, and usage of chlorine solution. Training conducted.
The department's words
CHSC 113947 When asked to clean the meat slicer and prep sink, food handler failed to conduct sanitizing step. When asked to sanitize the surfaces, food handler had to be instructed in the proper set up, testing, and usage of chlorine solution. Training conducted.
Observed raw chicken and raw beef stored on the floor of the kitchen. Store foods on shelving to protect from contamination.
The department's words
CHSC 113984 Observed raw chicken and raw beef stored on the floor of the kitchen. Store foods on shelving to protect from contamination.
Raw poultry and beef observed stored above ready to eat foods. Store foods in the following order from top to bottom: Ready to eat foods, produce, raw eggs, fish, steak, and pork, ground beef, and raw poultry.
The department's words
CHSC 113986 Raw poultry and beef observed stored above ready to eat foods. Store foods in the following order from top to bottom: Ready to eat foods, produce, raw eggs, fish, steak, and pork, ground beef, and raw poultry.
Label the spray bottle containing cleaning solution in the kitchen as it lacks identification.
The department's words
CHSC 114254 Label the spray bottle containing cleaning solution in the kitchen as it lacks identification.
The facility overall is heavily soiled with food debris and grease. Thoroughly clean the kitchen, including the following areas: grey plastic food containers (msg, corn starch etc.), inside the two door freezer, rice cookers, refrigerator doors and handles, shelving in the walk in and the kitchen.
The department's words
CHSC 114115.c The facility overall is heavily soiled with food debris and grease. Thoroughly clean the kitchen, including the following areas: grey plastic food containers (msg, corn starch etc.), inside the two door freezer, rice cookers, refrigerator doors and handles, shelving in the walk in and the kitchen.
Show 3 more
Repair the right side door of the two door E Series freezer as it fails to stay shut.
The department's words
CHSC 114175 Repair the right side door of the two door E Series freezer as it fails to stay shut.
Install fluorescent light in prep area where existing light is out.
The department's words
CHSC 114252 Install fluorescent light in prep area where existing light is out.
Clean grease and food soils off of floor under equipment.
The department's words
CHSC 114268 Clean grease and food soils off of floor under equipment.
EarlierFeb 22, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
All food handlers lack the required food handler cards. All food handlers must obtain food handlers card within 14 days. Email copies to [email]
The department's words
CHSC 113948 All food handlers lack the required food handler cards. All food handlers must obtain food handlers card within 14 days. Email copies to [email]
Second floor attic fan is unscreened. Install ceiling screen by 3.1.16.
The department's words
CHSC 114259 Second floor attic fan is unscreened. Install ceiling screen by 3.1.16.
Floor under all equipment especially at front wok line area is caked with heavy deposits of grease and food. Equipment must be pulled away from walls and floors must be cleaned. Advise seeking a professional cleaning company to do the work. Correct by 3.1.1. Repeat violation.
The department's words
CHSC 114268 Floor under all equipment especially at front wok line area is caked with heavy deposits of grease and food. Equipment must be pulled away from walls and floors must be cleaned. Advise seeking a professional cleaning company to do the work. Correct by 3.1.1. Repeat violation.
Shared restrooms lack the required signage indicating that employees must wash hands before returning to work. Correct by 3.1.16.
The department's words
CHSC 113953.5 Shared restrooms lack the required signage indicating that employees must wash hands before returning to work. Correct by 3.1.16.
The mop sink ins completely blocked by a refrigerator and various equipment. Make this sink accessible for use.
The department's words
CHSC 114279 The mop sink ins completely blocked by a refrigerator and various equipment. Make this sink accessible for use.
EarlierFeb 19, 2016Follow-up inspectionYellow placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee wash a set of tongs using soap and water and prepared to use them again in the kitchen. All food contact surfaces and utensils must be washed rinsed and sanitized prior to re-use. Either use the dishwasher, or manually sanitize in the 3 compartment sink
The department's words
CHSC 114099.6 Observed employee wash a set of tongs using soap and water and prepared to use them again in the kitchen. All food contact surfaces and utensils must be washed rinsed and sanitized prior to re-use. Either use the dishwasher, or manually sanitize in the 3 compartment sink
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 a food handler cutting raw chicken at the prep sink. When finished, the food handler wiped the sink and prep table with a wet cloth. All food contact surfaces must be washed, rinse, and sanitized after use. Employee was trained and sink and table were cleaned and sanitized.
The department's words
CHSC 114115 Observed a food handler cutting raw chicken at the prep sink. When finished, the food handler wiped the sink and prep table with a wet cloth. All food contact surfaces must be washed, rinse, and sanitized after use. Employee was trained and sink and table were cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
All food handlers lack the required food handler cards. All food handlers must obtain food handlers card within 14 days. Email copies to [email]
The department's words
CHSC 113948 All food handlers lack the required food handler cards. All food handlers must obtain food handlers card within 14 days. Email copies to [email]
Observed several personal drinks in kitchen that lacked the required tight fitting lid.
The department's words
CHSC 113977 Observed several personal drinks in kitchen that lacked the required tight fitting lid.
Observed container of barbecue pork in a deep container at the front prep top measured 63F. Pork was cooked 3 hours prior. Food must cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Pork was spread out and placed in refrigerator.
The department's words
CHSC 114002.1 Observed container of barbecue pork in a deep container at the front prep top measured 63F. Pork was cooked 3 hours prior. Food must cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Pork was spread out and placed in refrigerator.
Observed cloth towel used to cover battered pork, lettuce, and rice noodles. Cloth towels are not approved for food contact. Use plastic wrap instead.
The department's words
CHSC 113980 Observed cloth towel used to cover battered pork, lettuce, and rice noodles. Cloth towels are not approved for food contact. Use plastic wrap instead.
Observed front wok line hand sink has a leak at the drain line. Repair by 2/19/16.
The department's words
CHSC 114190 Observed front wok line hand sink has a leak at the drain line. Repair by 2/19/16.
Show 4 more
Second floor attic fan is unscreened. Install ceiling screen by 3.1.16.
The department's words
CHSC 114259 Second floor attic fan is unscreened. Install ceiling screen by 3.1.16.
Floor under all equipment especially at front wok line area is caked with heavy deposits of grease and food. Equipment must be pulled away from walls and floors must be cleaned. Advise seeking a professional cleaning company to do the work. Correct by 3.1.1. Repeat violation.
The department's words
CHSC 114268 Floor under all equipment especially at front wok line area is caked with heavy deposits of grease and food. Equipment must be pulled away from walls and floors must be cleaned. Advise seeking a professional cleaning company to do the work. Correct by 3.1.1. Repeat violation.
Shared restrooms lack the required signage indicating that employees must wash hands before returning to work. Correct by 3.1.16.
The department's words
CHSC 113953.5 Shared restrooms lack the required signage indicating that employees must wash hands before returning to work. Correct by 3.1.16.
The mop sink ins completely blocked by a refrigerator and various equipment. Make this sink accessible for use.
The department's words
CHSC 114279 The mop sink ins completely blocked by a refrigerator and various equipment. Make this sink accessible for use.
EarlierFeb 17, 2016Routine inspectionYellow placard
22 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed food handler dip his hands in a bucket of soapy water to wash hands at the three compartment sink. Hands must be washed at the hand sink. Obtain soap from the dispenser only. Bucket of soap was discarded and employee was corrected. b. Observes employee touching dirty dishes to fill dishwasher. Employee then used dirty hands to put away clean dishes.Hands must be washed before handling clean food contact surfaces. Corrected.
The department's words
CHSC 113953.3 a. Observed food handler dip his hands in a bucket of soapy water to wash hands at the three compartment sink. Hands must be washed at the hand sink. Obtain soap from the dispenser only. Bucket of soap was discarded and employee was corrected. b. Observes employee touching dirty dishes to fill dishwasher. Employee then used dirty hands to put away clean dishes.Hands must be washed before handling clean food contact surfaces. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touching raw pork with gloved hands. Employee then touched refrigerator and used tongs to place ginger on food. When changing tasks and gloved hands (or bare hands) are contaminated, hands must be washed first. If hands are gloved, remove gloves and throw them away before washing hands. Employee corrected.
The department's words
CHSC 113973.b-c Observed food handler touching raw pork with gloved hands. Employee then touched refrigerator and used tongs to place ginger on food. When changing tasks and gloved hands (or bare hands) are contaminated, hands must be washed first. If hands are gloved, remove gloves and throw them away before washing hands. Employee corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: * Eggroll 78F on shelf for 2 hours. TPHC (time as a public health control) labels added to mark foods. * Marinated raw chicken 56F stored on floor for one hour. Chicken returned to walk in. * Vermicelli Noodles 90F on shelf for 1 hour. Noodles spread out and refrigerated. * Chicken Stock 78F at wok line for 2 hours. Ice bath used. * Raw pooled eggs 76F at wok line 2 hours. Ice bath used. * Raw pork 63F rear kitchen 2 hours. Discarded. * Battered pork (cooked) 72F wok line for 2 hours. Pork spread out and refrigerated. * Fresh spring roll 68F for two hours. TPHC labels added to mark foods. Unless in active prep, potentially hazardous foods must be maintained below 41F or above 135F. *TPHC labeling: For all items that need to be maintained at room temperature such as fresh spring rolls or egg rolls, you must label the food with the time the item was prepared and the discard time (4 hours after prep time.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * Eggroll 78F on shelf for 2 hours. TPHC (time as a public health control) labels added to mark foods. * Marinated raw chicken 56F stored on floor for one hour. Chicken returned to walk in. * Vermicelli Noodles 90F on shelf for 1 hour. Noodles spread out and refrigerated. * Chicken Stock 78F at wok line for 2 hours. Ice bath used. * Raw pooled eggs 76F at wok line 2 hours. Ice bath used. * Raw pork 63F rear kitchen 2 hours. Discarded. * Battered pork (cooked) 72F wok line for 2 hours. Pork spread out and refrigerated. * Fresh spring roll 68F for two hours. TPHC labels added to mark foods. Unless in active prep, potentially hazardous foods must be maintained below 41F or above 135F. *TPHC labeling: For all items that need to be maintained at room temperature such as fresh spring rolls or egg rolls, you must label the food with the time the item was prepared and the discard time (4 hours after prep time.
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 wash a set of tongs using soap and water and prepared to use them again in the kitchen. All food contact surfaces and utensils must be washed rinsed and sanitized prior to re-use. Either use the dishwasher, or manually sanitize in the 3 compartment sink
The department's words
CHSC 114099.6 Observed employee wash a set of tongs using soap and water and prepared to use them again in the kitchen. All food contact surfaces and utensils must be washed rinsed and sanitized prior to re-use. Either use the dishwasher, or manually sanitize in the 3 compartment sink
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 knives and vegetable cutting tool put away on shelf dirty. Meat slicer observed dirty with old food debris. All employees must be trained to wash rinse and sanitize equipment and utensils after use. Equipment was cleaned.
The department's words
CHSC 114115 Observed knives and vegetable cutting tool put away on shelf dirty. Meat slicer observed dirty with old food debris. All employees must be trained to wash rinse and sanitize equipment and utensils after use. Equipment was cleaned.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (17)
All food handlers lack the required food handler cards. All food handlers must obtain food handlers card within 14 days. Email copies to [email]
The department's words
CHSC 113948 All food handlers lack the required food handler cards. All food handlers must obtain food handlers card within 14 days. Email copies to [email]
Observed several personal drinks in kitchen that lacked the required tight fitting lid.
The department's words
CHSC 113977 Observed several personal drinks in kitchen that lacked the required tight fitting lid.
Observed front kitchen hand sink lacked the required soap and paper towels. Corrected with temporary dispensers. Install permanent commercial dispensers within 7 days.
The department's words
CHSC 113953.2 Observed front kitchen hand sink lacked the required soap and paper towels. Corrected with temporary dispensers. Install permanent commercial dispensers within 7 days.
Rear kitchen hand sink was observed to be completely blocked by bags of sugar and various equipment. Hand sinks must be accessible for use at all times. Corrected.
The department's words
CHSC 113953.1 Rear kitchen hand sink was observed to be completely blocked by bags of sugar and various equipment. Hand sinks must be accessible for use at all times. Corrected.
Observed large container of cooked pork on shelf measuring 112F . When cooling foods separate into smaller portions no more than 2 inches deep. Do not put a lid on food until cooled to 41F. Food must cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Pork was out 45 minutes and was separated into smaller portions and cooled in the walk in.
The department's words
CHSC 114002.1 Observed large container of cooked pork on shelf measuring 112F . When cooling foods separate into smaller portions no more than 2 inches deep. Do not put a lid on food until cooled to 41F. Food must cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Pork was out 45 minutes and was separated into smaller portions and cooled in the walk in.
Show 12 more
Observed cloth towel used to cover battered pork, lettuce, and rice noodles. Cloth towels are not approved for food contact. Use plastic wrap instead.
The department's words
CHSC 113980 Observed cloth towel used to cover battered pork, lettuce, and rice noodles. Cloth towels are not approved for food contact. Use plastic wrap instead.
Floor sink at wok line (not currently in use) is completely blocked with greasy food debris. Contact a plumber to unclog and clean thoroughly by 2-19-16.
The department's words
CHSC 114197 Floor sink at wok line (not currently in use) is completely blocked with greasy food debris. Contact a plumber to unclog and clean thoroughly by 2-19-16.
Observed raw chicken stored above tofu and produce in walk in and in wok line prep top refrigerator. Store all raw meats below produce and ready to eat foods to avoid contamination.
The department's words
CHSC 113986 Observed raw chicken stored above tofu and produce in walk in and in wok line prep top refrigerator. Store all raw meats below produce and ready to eat foods to avoid contamination.
Observed several food items (bags of sugar, containers of chicken, and produce) stored on the floor in walk in and in the kitchen. All food must be stored 6 off the floor on shelving.
The department's words
CHSC 114047 Observed several food items (bags of sugar, containers of chicken, and produce) stored on the floor in walk in and in the kitchen. All food must be stored 6 off the floor on shelving.
Observed cans of food stored under leaking hand sink in front kitchen. Do not store foods under leaking drain lines. Corrected.
The department's words
CHSC 114049 Observed cans of food stored under leaking hand sink in front kitchen. Do not store foods under leaking drain lines. Corrected.
Observed shelving in walk in and prep top refrigerators are dirty with old food residue. Clean by 2-25-16 and maintain.
The department's words
CHSC 114115.c Observed shelving in walk in and prep top refrigerators are dirty with old food residue. Clean by 2-25-16 and maintain.
Observed old wiping cloths stored on countertops at cookline. Store all used cloths in a sanitizer solution of 100 ppm chlorine until next use. Correct today.
The department's words
CHSC 114185.1 Observed old wiping cloths stored on countertops at cookline. Store all used cloths in a sanitizer solution of 100 ppm chlorine until next use. Correct today.
Observed front wok line hand sink has a leak at the drain line. Repair by 2/19/16.
The department's words
CHSC 114190 Observed front wok line hand sink has a leak at the drain line. Repair by 2/19/16.
Second floor attic fan is unscreened. Install ceiling screen by 3.1.16.
The department's words
CHSC 114259 Second floor attic fan is unscreened. Install ceiling screen by 3.1.16.
Floor under all equipment especially at front wok line area is caked with heavy deposits of grease and food. Equipment must be pulled away from walls and floors must be cleaned. Advise seeking a professional cleaning company to do the work. Correct by 3.1.1. Repeat violation.
The department's words
CHSC 114268 Floor under all equipment especially at front wok line area is caked with heavy deposits of grease and food. Equipment must be pulled away from walls and floors must be cleaned. Advise seeking a professional cleaning company to do the work. Correct by 3.1.1. Repeat violation.
Shared restrooms lack the required signage indicating that employees must wash hands before returning to work. Correct by 3.1.16.
The department's words
CHSC 113953.5 Shared restrooms lack the required signage indicating that employees must wash hands before returning to work. Correct by 3.1.16.
The mop sink ins completely blocked by a refrigerator and various equipment. Make this sink accessible for use.
The department's words
CHSC 114279 The mop sink ins completely blocked by a refrigerator and various equipment. Make this sink accessible for use.
EarlierJun 25, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed several kitchen ceiling light tubes inoperative or burnt out. Replace the inoperative light tubes with new operating light tubes.
The department's words
CHSC 114252 Observed several kitchen ceiling light tubes inoperative or burnt out. Replace the inoperative light tubes with new operating light tubes.
The cold holding was to warm in the cold-top refrigerator. Turn-up the refrigeration and/or cover the inserts with the metal lids to achieve cold holding at 41 degrees (F) or colder.
The department's words
CHSC 113996 The cold holding was to warm in the cold-top refrigerator. Turn-up the refrigeration and/or cover the inserts with the metal lids to achieve cold holding at 41 degrees (F) or colder.
Observed dirt accumulating on shelving and floors underneath the cooking equipment. Take steps to clean this area to eliminate the excess grease and debris. And initiate a rotating cleaning schedule.
The department's words
CHSC 114257 Observed dirt accumulating on shelving and floors underneath the cooking equipment. Take steps to clean this area to eliminate the excess grease and debris. And initiate a rotating cleaning schedule.
EarlierFeb 18, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Replace the ceiling lights above the cookline to provide a minimum 40 foot-candle illuination.
The department's words
CHSC 114252 Replace the ceiling lights above the cookline to provide a minimum 40 foot-candle illuination.
Observed dirt accumulations on ice maker and adjacent wall. Clean the dirt from the wall and maintain a equipment clean.
The department's words
CHSC 114257 Observed dirt accumulations on ice maker and adjacent wall. Clean the dirt from the wall and maintain a equipment clean.
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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Search the county's inspection lookup for the name or license number L13864.
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
- Violation(s) Found
- 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.