At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 5, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about La Plaza Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113947.1 CHSC 113947.1How 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 Plaza Market's team
Is this your place?
Welcome, La Plaza Market. We'll walk through this together, one item at a time. To log the fixes, claim La Plaza Market first; we check that you run it.
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We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 5, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 5, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJun 4, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The food facility is not washing, rinsing, and sanitizing dishes and utensils correctly because the 3-compartment sink is not clogged. The employee stated that the 3-compartment sink has been clogged for more than a month. [Corrective action] Food contact surfaces shall be properly cleansed and sanitized.
The department's words
CHSC 114099.6 The food facility is not washing, rinsing, and sanitizing dishes and utensils correctly because the 3-compartment sink is not clogged. The employee stated that the 3-compartment sink has been clogged for more than a month. [Corrective action] Food contact surfaces shall be properly cleansed and sanitized.
Corrected during the inspection
Hot water temperature readings were measured at 105F, 106F in the 3-compartment sink, and 68F in the handwashing facility in the meat department. [Corrective action] Provide at least 120F in the 3-compartment sink and at least 100F but not greater than 108F in the handwashing facility.
The department's words
CHSC 114192.1 Hot water temperature readings were measured at 105F, 106F in the 3-compartment sink, and 68F in the handwashing facility in the meat department. [Corrective action] Provide at least 120F in the 3-compartment sink and at least 100F but not greater than 108F in the handwashing facility.
Corrected during the inspection
EarlierMay 30, 2024Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The food facility is not washing, rinsing, and sanitizing dishes and utensils correctly because the 3-compartment sink is not clogged. The employee stated that the 3-compartment sink has been clogged for more than a month. [Corrective action] Food contact surfaces shall be properly cleansed and sanitized.
The department's words
CHSC 114099.6 The food facility is not washing, rinsing, and sanitizing dishes and utensils correctly because the 3-compartment sink is not clogged. The employee stated that the 3-compartment sink has been clogged for more than a month. [Corrective action] Food contact surfaces shall be properly cleansed and 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
Hot water temperature readings were measured at 105F, 106F in the 3-compartment sink, and 68F in the handwashing facility in the meat department. [Corrective action] Provide at least 120F in the 3-compartment sink and at least 100F but not greater than 108F in the handwashing facility.
The department's words
CHSC 114192.1 Hot water temperature readings were measured at 105F, 106F in the 3-compartment sink, and 68F in the handwashing facility in the meat department. [Corrective action] Provide at least 120F in the 3-compartment sink and at least 100F but not greater than 108F in the handwashing facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 31, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water temperature readings were at 70F, and 72F at the handwashing facility, 3-compartment sink, preparation sink, and janitorial sink. [CA] A food facility that prepares food shall not be operating if there is not hot water in the food facility. NOTE: Food facility meat's department is closed, and such facility shall not be re-open until correction is made, and upon specific written approval by the enforcement officer. The meat department recieved a red placard due to lack of hot water.
The department's words
CHSC 114195 Hot water temperature readings were at 70F, and 72F at the handwashing facility, 3-compartment sink, preparation sink, and janitorial sink. [CA] A food facility that prepares food shall not be operating if there is not hot water in the food facility. NOTE: Food facility meat's department is closed, and such facility shall not be re-open until correction is made, and upon specific written approval by the enforcement officer. The meat department recieved a red placard due to lack of hot water.
EarlierDec 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water temperature readings were measured at 92F in the 3-compartment and preparation sinks, and 86F in the handwashing sink. [CA] Hot water temperature shall be at least 120F and the hot water temperature once it reaches maximum, must remain at the required temperature . Handwashing facility shall be equipped to provide warm water at least 100F but not greater than 108F. [COS] The owner increased the heater temperature. After 40 minutes, hot water temperature measured 128F in the 3-compartment and preparation sinks, and 108F in the handwashing sink.
The department's words
CHSC 114192 Hot water temperature readings were measured at 92F in the 3-compartment and preparation sinks, and 86F in the handwashing sink. [CA] Hot water temperature shall be at least 120F and the hot water temperature once it reaches maximum, must remain at the required temperature . Handwashing facility shall be equipped to provide warm water at least 100F but not greater than 108F. [COS] The owner increased the heater temperature. After 40 minutes, hot water temperature measured 128F in the 3-compartment and preparation sinks, and 108F in the handwashing sink.
EarlierMay 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ice machine interior side walls were observed with brown mold like residues in the meat department. [CA] To prevent cross-contamination, ensure to clean and sanitize food-contact surfaces as often as necessary.
The department's words
CHSC 114113 Ice machine interior side walls were observed with brown mold like residues in the meat department. [CA] To prevent cross-contamination, ensure to clean and sanitize food-contact surfaces as often as necessary.
EarlierSep 27, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierJan 13, 2021Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113973.b-c
The department's words
Code CHSC 113973.b-c
Code CHSC 114089
The department's words
Code CHSC 114089
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
EarlierJan 13, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified Food Manager certificate shall be kept on site.
The department's words
CHSC 113947.1 Certified Food Manager certificate shall be kept on site.
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food managers certification is expired. Renew with in 30 days.
The department's words
CHSC 113947.1 Food managers certification is expired. Renew with in 30 days.
EarlierOct 19, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
When asked how food equipment is washed, rinsed, and sanitized, a carnicería worker stated and demonstrated that he pours chlorine on food equipment prior to washing with soap. Wash first with hot soapy water, rinse, then sanitize using a diluted solution of chlorine - 100 ppm. Corrected.
The department's words
CHSC 113947 When asked how food equipment is washed, rinsed, and sanitized, a carnicería worker stated and demonstrated that he pours chlorine on food equipment prior to washing with soap. Wash first with hot soapy water, rinse, then sanitize using a diluted solution of chlorine - 100 ppm. Corrected.
Sour cream is repackaged into smaller containers from large buckets. Discontinue this practice. Provide dairy products in their original containers.
The department's words
CHSC 114089 Sour cream is repackaged into smaller containers from large buckets. Discontinue this practice. Provide dairy products in their original containers.
Clean black mildew out of the ice machine.
The department's words
CHSC 114115.c Clean black mildew out of the ice machine.
Knives in use are stored in a bucket of water. Store in use utensils in ice water or no water. Wash, rinse, and sanitize all in use equipment every 4 hours.
The department's words
CHSC 114119 Knives in use are stored in a bucket of water. Store in use utensils in ice water or no water. Wash, rinse, and sanitize all in use equipment every 4 hours.
EarlierOct 16, 2017Routine inspectionYellow placard
13 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a food handler touch a cutting board used for raw chicken, then change gloves and begin to package cheese. If gloves are contaminated, gloves must be removed and hands washed prior to changing tasks. Employee corrected. No contamination was observed.
The department's words
CHSC 113953.3 Observed a food handler touch a cutting board used for raw chicken, then change gloves and begin to package cheese. If gloves are contaminated, gloves must be removed and hands washed prior to changing tasks. Employee corrected. No contamination was observed.
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 kick a bucket of spices across the floor, then place it on top of a cutting board. Keep food contact surfaces clean and sanitized. Cutting board cleaned.
The department's words
CHSC 113984.d Observed a food handler kick a bucket of spices across the floor, then place it on top of a cutting board. Keep food contact surfaces clean and sanitized. Cutting board cleaned.
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
Hand Made: tortillas made in an unpermitted kitchen. All foods must be produced in a permitted food facility. 120 tortillas were voluntarily discarded. See marincounty.org/ehs for cottage foods requirements.
The department's words
CHSC 114021 Hand Made: tortillas made in an unpermitted kitchen. All foods must be produced in a permitted food facility. 120 tortillas were voluntarily discarded. See marincounty.org/ehs for cottage foods requirements.
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)
When asked how food equipment is washed, rinsed, and sanitized, a carnicería worker stated and demonstrated that he pours chlorine on food equipment prior to washing with soap. Wash first with hot soapy water, rinse, then sanitize using a diluted solution of chlorine - 100 ppm. Corrected.
The department's words
CHSC 113947 When asked how food equipment is washed, rinsed, and sanitized, a carnicería worker stated and demonstrated that he pours chlorine on food equipment prior to washing with soap. Wash first with hot soapy water, rinse, then sanitize using a diluted solution of chlorine - 100 ppm. Corrected.
Observed a food handler cutting a whole raw chicken with his knife hand ungloved and a band aid on his thumb. Food handlers with hand injuries must wear gloves over waterproof bandages. Corrected.
The department's words
CHSC 113973.b-c Observed a food handler cutting a whole raw chicken with his knife hand ungloved and a band aid on his thumb. Food handlers with hand injuries must wear gloves over waterproof bandages. Corrected.
The hand sink in the storage room was blocked with various equipment. Keep hand sinks available for use at all times. Corrected.
The department's words
CHSC 113953.1 The hand sink in the storage room was blocked with various equipment. Keep hand sinks available for use at all times. Corrected.
The following foods measured at unsafe temperatures: -Marinating beef 49F walk in - Raw beef ribs 49F walk in. Keep potentially hazardous foods below 41F or above 135F. Adjust the walk in. Repair if necessary.
The department's words
CHSC 113996 The following foods measured at unsafe temperatures: -Marinating beef 49F walk in - Raw beef ribs 49F walk in. Keep potentially hazardous foods below 41F or above 135F. Adjust the walk in. Repair if necessary.
Observed several house flies in the carnicería. Maintain front doors shut. Clean cutting boards frequently.
The department's words
CHSC 114259.1 Observed several house flies in the carnicería. Maintain front doors shut. Clean cutting boards frequently.
Show 5 more
Observed non food grade silicon is used on the chorizo press. Purchase food grade lubricants for food contact equipment. Discontinue use of this chemical.
The department's words
CHSC 114254.1 Observed non food grade silicon is used on the chorizo press. Purchase food grade lubricants for food contact equipment. Discontinue use of this chemical.
Sour cream is repackaged into smaller containers from large buckets. Discontinue this practice. Provide dairy products in their original containers.
The department's words
CHSC 114089 Sour cream is repackaged into smaller containers from large buckets. Discontinue this practice. Provide dairy products in their original containers.
Clean black mildew out of the ice machine.
The department's words
CHSC 114115.c Clean black mildew out of the ice machine.
Knives in use are stored in a bucket of water. Store in use utensils in ice water or no water. Wash, rinse, and sanitize all in use equipment every 4 hours.
The department's words
CHSC 114119 Knives in use are stored in a bucket of water. Store in use utensils in ice water or no water. Wash, rinse, and sanitize all in use equipment every 4 hours.
Excess soiled cardboard is stacked in the garbage enclosure and is attracting flies. Waxed cardboard with food soils must be containerized and picked up more frequently.
The department's words
CHSC 114245.1 Excess soiled cardboard is stacked in the garbage enclosure and is attracting flies. Waxed cardboard with food soils must be containerized and picked up more frequently.
EarlierAug 25, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Employees on staff were unable to produce a food safety manager's certification. Within 30 days, at least one employee must obtain certification and email to [email] .
The department's words
CHSC 113947.1 Employees on staff were unable to produce a food safety manager's certification. Within 30 days, at least one employee must obtain certification and email to [email] .
Both shared restrooms in the building lack the required 100F water at the hand sinks. Repair within 7 days.
The department's words
CHSC 113953.c Both shared restrooms in the building lack the required 100F water at the hand sinks. Repair within 7 days.
Hot water heater need to be repaired according to the owner. Hot water measured 116F, 120F is required. Email invoice for repair within 48 hours. Repeat violation.
The department's words
CHSC 114192 Hot water heater need to be repaired according to the owner. Hot water measured 116F, 120F is required. Email invoice for repair within 48 hours. Repeat violation.
There are numerous foods that lack the required labeling: crema, tamarindo spoons and sticks, melcocha, and packaged bread. Provide original labels on packages. Have the panaderia that distributes bread, provide their company label at the bulk bread box.
The department's words
CHSC 114089 There are numerous foods that lack the required labeling: crema, tamarindo spoons and sticks, melcocha, and packaged bread. Provide original labels on packages. Have the panaderia that distributes bread, provide their company label at the bulk bread box.
The permit posted is expired. Post valid permit in public view.
The department's words
CHSC 114381 The permit posted is expired. Post valid permit in public view.
EarlierAug 22, 2016Routine inspectionYellow placard
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
upon arrival the facility lacked hot water. All sinks dispensed water at 91F. 120F is required. The water heater was adjusted and water dispenses at 123F. Do not lower water temperature below 120F. Repeat violation.
The department's words
CHSC 114192 upon arrival the facility lacked hot water. All sinks dispensed water at 91F. 120F is required. The water heater was adjusted and water dispenses at 123F. Do not lower water temperature below 120F. Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The food prep sink in the meat department failed to drain adequately at the floor sink. Water overflows and floods the department. Corrected.
The department's words
CHSC 114197 The food prep sink in the meat department failed to drain adequately at the floor sink. Water overflows and floods the department. 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 (10)
Employees on staff were unable to produce a food safety manager's certification. Within 30 days, at least one employee must obtain certification and email to [email] .
The department's words
CHSC 113947.1 Employees on staff were unable to produce a food safety manager's certification. Within 30 days, at least one employee must obtain certification and email to [email] .
The hand sink in the storage room is not accessible for use due to equipment stored in front and inside sink. Make accessible within 48 hours.
The department's words
CHSC 113953 The hand sink in the storage room is not accessible for use due to equipment stored in front and inside sink. Make accessible within 48 hours.
Both shared restrooms in the building lack the required 100F water at the hand sinks. Repair within 7 days.
The department's words
CHSC 113953.c Both shared restrooms in the building lack the required 100F water at the hand sinks. Repair within 7 days.
There are numerous flies in the meat department. Purchase air curtains for the front door or keep the doors closed.
The department's words
CHSC 114259.1 There are numerous flies in the meat department. Purchase air curtains for the front door or keep the doors closed.
Food is stored on the found in bags and boxes in the walk in and in the storage room. Store all foods on shelving 6 inches off the floor. repeat violation.
The department's words
CHSC 114047 Food is stored on the found in bags and boxes in the walk in and in the storage room. Store all foods on shelving 6 inches off the floor. repeat violation.
Show 5 more
There are numerous foods that lack the required labeling: crema, tamarindo spoons and sticks, melcocha, and packaged bread. Provide original labels on packages. Have the panaderia that distributes bread, provide their company label at the bulk bread box.
The department's words
CHSC 114089 There are numerous foods that lack the required labeling: crema, tamarindo spoons and sticks, melcocha, and packaged bread. Provide original labels on packages. Have the panaderia that distributes bread, provide their company label at the bulk bread box.
The walk in refrigerator floors, beverage sliders, and shelves are heavily soiled. Clean all surfaces to remove dirt and food debris. Repeat violation.
The department's words
CHSC 114115.c The walk in refrigerator floors, beverage sliders, and shelves are heavily soiled. Clean all surfaces to remove dirt and food debris. Repeat violation.
The storage room is heavily cluttered with boxes of expired foods, foods to sale, and equipment. Clean and organize with room within 3 days.
The department's words
CHSC 114178 The storage room is heavily cluttered with boxes of expired foods, foods to sale, and equipment. Clean and organize with room within 3 days.
Shared garbage enclosure has excess cardboard boxes that are not broken down. Break down all cardboard and store in an orderly manner.
The department's words
CHSC 114245.1 Shared garbage enclosure has excess cardboard boxes that are not broken down. Break down all cardboard and store in an orderly manner.
The permit posted is expired. Post valid permit in public view.
The department's words
CHSC 114381 The permit posted is expired. Post valid permit in public view.
EarlierJan 12, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed insufficient separations between raw chicken and sausages in meat display case. Provide a larger barrier between raw chicken and other meats.
The department's words
CHSC 114060 Observed insufficient separations between raw chicken and sausages in meat display case. Provide a larger barrier between raw chicken and other meats.
Facility lacks the required test strops for checking sanitizer levels.
The department's words
CHSC 114107 Facility lacks the required test strops for checking sanitizer levels.
Sanitizer in bucket for wiping cloths measured 0ppm. Sanitizer is required to measure 100 PPM for bleach and 200 PPM for quaternary ammonia. Change out sanitizer when visibly dirty or every 4 hours.
The department's words
CHSC 114185.1 Sanitizer in bucket for wiping cloths measured 0ppm. Sanitizer is required to measure 100 PPM for bleach and 200 PPM for quaternary ammonia. Change out sanitizer when visibly dirty or every 4 hours.
Shared garbage area is littered with garbage and cardboard. Property manager must provide a dumpster for cardboard. All facilities that use this garbage area must break down cardboard and place in dumpster.
The department's words
CHSC 114245.5 Shared garbage area is littered with garbage and cardboard. Property manager must provide a dumpster for cardboard. All facilities that use this garbage area must break down cardboard and place in dumpster.
EarlierJan 5, 2016Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed black mildew on the food contact surfaces of the ice machine. Keep machine clean and sanitary to avoid contamination of ice. Ice machine was turned off and drained for cleaning.
The department's words
CHSC 114115 Observed black mildew on the food contact surfaces of the ice machine. Keep machine clean and sanitary to avoid contamination of ice. Ice machine was turned off and drained for cleaning.
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)
The hand sink in the room adjacent to the walk in is blocked with an excessive amount of equipment. Hand sinks must be accessible at all times. Organize this room by 1/11/16.
The department's words
CHSC 113953.1 The hand sink in the room adjacent to the walk in is blocked with an excessive amount of equipment. Hand sinks must be accessible at all times. Organize this room by 1/11/16.
Hot water measured 112F at the three compartment sink. Adjust water heater to meet the 120F requirement by 1/11/16.
The department's words
CHSC 114192 Hot water measured 112F at the three compartment sink. Adjust water heater to meet the 120F requirement by 1/11/16.
Observed insufficient separations between raw chicken and sausages in meat display case. Provide a larger barrier between raw chicken and other meats.
The department's words
CHSC 114060 Observed insufficient separations between raw chicken and sausages in meat display case. Provide a larger barrier between raw chicken and other meats.
There is food stored on the floor of the room adjacent to the walk in. All food must be stored on shelving at least 6 in inches off the floor.
The department's words
CHSC 114047 There is food stored on the floor of the room adjacent to the walk in. All food must be stored on shelving at least 6 in inches off the floor.
Floors and shelves of walk in are heavily soiled with old produce, dirt and debris. Clean by 1/11/16.
The department's words
CHSC 114115.c Floors and shelves of walk in are heavily soiled with old produce, dirt and debris. Clean by 1/11/16.
Show 4 more
Facility lacks the required test strops for checking sanitizer levels.
The department's words
CHSC 114107 Facility lacks the required test strops for checking sanitizer levels.
Towel dispenser in men's restroom is easily stuck. Repair or replace by 1/11/16
The department's words
CHSC 114175 Towel dispenser in men's restroom is easily stuck. Repair or replace by 1/11/16
Sanitizer in bucket for wiping cloths measured 0ppm. Sanitizer is required to measure 100 PPM for bleach and 200 PPM for quaternary ammonia. Change out sanitizer when visibly dirty or every 4 hours.
The department's words
CHSC 114185.1 Sanitizer in bucket for wiping cloths measured 0ppm. Sanitizer is required to measure 100 PPM for bleach and 200 PPM for quaternary ammonia. Change out sanitizer when visibly dirty or every 4 hours.
Shared garbage area is littered with garbage and cardboard. Property manager must provide a dumpster for cardboard. All facilities that use this garbage area must break down cardboard and place in dumpster.
The department's words
CHSC 114245.5 Shared garbage area is littered with garbage and cardboard. Property manager must provide a dumpster for cardboard. All facilities that use this garbage area must break down cardboard and place in dumpster.
EarlierDec 26, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierNov 4, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
No paper towels at handwash station. Ensure sink is supplied with soap, hot water, and paper towels at all times.
The department's words
CHSC 113953.2 No paper towels at handwash station. Ensure sink is supplied with soap, hot water, and paper towels at all times.
Spent lightbulb stored in walkin. Removed during inspection.
The department's words
CHSC 114254.2 Spent lightbulb stored in walkin. Removed during inspection.
5-gal tub found stored on floor of walkin. Ensure food containers are stored on shelves or crates at least 6 inches from the ground. Corrected during inspection.
The department's words
CHSC 114047 5-gal tub found stored on floor of walkin. Ensure food containers are stored on shelves or crates at least 6 inches from the ground. Corrected during inspection.
No working thermometers in meat display case. Provide thermometers.
The department's words
CHSC 114159 No working thermometers in meat display case. Provide thermometers.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10492.
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.