At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Aug 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Le Croissant Ii?
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 113996 CHSC 113996How to fixFix it
- Code CHSC 114130 CHSC 114130How 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 Le Croissant Ii's team
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Follow the steps for each item, with the rule beside it.
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 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
LatestAug 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 25, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierDec 1, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 16, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee at cookline crack egg and moved to start touching other food before being stopped by inspector. Employees ae required to wash their hands when switching from working with raw to ready to eat foods. Employee was instructed to wash hands before resuming work.
The department's words
CHSC 113953.3 Observed employee at cookline crack egg and moved to start touching other food before being stopped by inspector. Employees ae required to wash their hands when switching from working with raw to ready to eat foods. Employee was instructed to wash hands before resuming work.
EarlierAug 31, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding insets, sourcream internal temperature reading was at 55F, and sauce from a hermetically sealed container at 57F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] The employee stored both food items in the undercounter unit.
The department's words
CHSC 113996 In the cold holding insets, sourcream internal temperature reading was at 55F, and sauce from a hermetically sealed container at 57F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] The employee stored both food items in the undercounter unit.
EarlierDec 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw shell eggs internal temperature reading was measured at 54F. Raw shell eggs container was observed on the counter at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Employee transferred raw shell eggs container in the undercounter unit.
The department's words
CHSC 113996 Raw shell eggs internal temperature reading was measured at 54F. Raw shell eggs container was observed on the counter at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Employee transferred raw shell eggs container in the undercounter unit.
EarlierApr 12, 2022Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierApr 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Heat treated carrots and green beans internal temperature readings measured 51F and 52F, Food items were observed being stored in the cold holding unit in the preparation area. [CA] Potentially hazardous foods shall be kept at 41F or below or at or 135F or above at al times to prevent bacteria growth.
The department's words
CHSC 113996 Heat treated carrots and green beans internal temperature readings measured 51F and 52F, Food items were observed being stored in the cold holding unit in the preparation area. [CA] Potentially hazardous foods shall be kept at 41F or below or at or 135F or above at al times to prevent bacteria growth.
EarlierOct 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierFeb 18, 2021Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Corrected during the inspection
Code CHSC 113948
The department's words
Code CHSC 113948
Corrected during the inspection
Code CHSC 113977
The department's words
Code CHSC 113977
Corrected during the inspection
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Corrected during the inspection
Show 5 more
Code CHSC 114175
The department's words
Code CHSC 114175
Corrected during the inspection
Code CHSC 114252
The department's words
Code CHSC 114252
Corrected during the inspection
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Corrected during the inspection
Code CHSC 114268
The department's words
Code CHSC 114268
Corrected during the inspection
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
Corrected during the inspection
EarlierFeb 11, 2021Routine inspectionGreen placard
10 violations listed, 10 marked critical.
Critical (10)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
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
Code CHSC 113948
The department's words
Code CHSC 113948
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
Code CHSC 113977
The department's words
Code CHSC 113977
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
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 5 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114175
The department's words
Code CHSC 114175
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
Code CHSC 114252
The department's words
Code CHSC 114252
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
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
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
Code CHSC 114268
The department's words
Code CHSC 114268
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
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 19, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Multiple refrigeration units holding above 50F. Relocated food to colder refrigeration and/or employee voluntarily condemned and destroyed adulterated foods.
The department's words
CHSC 113996 Multiple refrigeration units holding above 50F. Relocated food to colder refrigeration and/or employee voluntarily condemned and destroyed adulterated foods.
Corrected during the inspection
EarlierAug 18, 2020Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Multiple refrigeration units holding above 50F. Relocated food to colder refrigeration and/or employee voluntarily condemned and destroyed adulterated foods.
The department's words
CHSC 113996 Multiple refrigeration units holding above 50F. Relocated food to colder refrigeration and/or employee voluntarily condemned and destroyed adulterated foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide certified food manage certificate within 30 days.
The department's words
CHSC 113947 Provide certified food manage certificate within 30 days.
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Non fat milk at 50F, cooked spinach at 50F, eggs at 48F, black beans at 112F, sliced tomato at 49F, hash browns at 87F, pancake mix at 47F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Non fat milk at 50F, cooked spinach at 50F, eggs at 48F, black beans at 112F, sliced tomato at 49F, hash browns at 87F, pancake mix at 47F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 1, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Potentially hazardous food in the prep top are holding at 37F below but at 47F above, in the drop containers. To maintain below 41F, it is advised to provide individual covers on each container, or replace the large metal cover originally provided with the refrigerator. Check temperatures daily to ensure functioning equipment.
The department's words
CHSC 113996 Potentially hazardous food in the prep top are holding at 37F below but at 47F above, in the drop containers. To maintain below 41F, it is advised to provide individual covers on each container, or replace the large metal cover originally provided with the refrigerator. Check temperatures daily to ensure functioning equipment.
a. Dishwashing racks are encrusted with food residues. Clean or provide new racks. b. Hand sink in kitchen is encrusted with food soils on faucet knobs. Clean today and maintain.
The department's words
CHSC 114175 a. Dishwashing racks are encrusted with food residues. Clean or provide new racks. b. Hand sink in kitchen is encrusted with food soils on faucet knobs. Clean today and maintain.
In-use utensils were observed stored in stagnant water at 73F. Store in water above 135F or below 41F.
The department's words
CHSC 114119 In-use utensils were observed stored in stagnant water at 73F. Store in water above 135F or below 41F.
Fluorescent lights are not working in the dish washing area. Repair the lighting.
The department's words
CHSC 114252 Fluorescent lights are not working in the dish washing area. Repair the lighting.
Numerous dirty wiping cloths were observed stored on the cutting boards. When not in use, maintain cloths in 100 ppm chlorine.
The department's words
CHSC 114185.1 Numerous dirty wiping cloths were observed stored on the cutting boards. When not in use, maintain cloths in 100 ppm chlorine.
Show 1 more
The customer restroom floor was replaced without approval from this Department. Material of the floor is unknown and the rubber kick plate is unapproved. An integral cove base is required- using commercial grade sheet vinyl, stainless steel or ceramic tile. Send specification for the material used on the floor and for the proposed replacement for the kickplate.
The department's words
CHSC 114380 The customer restroom floor was replaced without approval from this Department. Material of the floor is unknown and the rubber kick plate is unapproved. An integral cove base is required- using commercial grade sheet vinyl, stainless steel or ceramic tile. Send specification for the material used on the floor and for the proposed replacement for the kickplate.
EarlierOct 26, 2017Follow-up inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following potentially hazardous foods were measured at unsafe temperatures: * sliced cheddar cheese 67F * sliced tomato 68F * Potato salad 49F * Cooked broccoli 67F * Hash browns 108F The prep top is not holding potentially hazardous foods cold, at 41F or below as is required. * * Repair this unit * discontinue holding PHFs in drop in containers until the unit is repaired. * Keep PHFs cold during service in ice baths until this unit is repaired.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: * sliced cheddar cheese 67F * sliced tomato 68F * Potato salad 49F * Cooked broccoli 67F * Hash browns 108F The prep top is not holding potentially hazardous foods cold, at 41F or below as is required. * * Repair this unit * discontinue holding PHFs in drop in containers until the unit is repaired. * Keep PHFs cold during service in ice baths until this unit is repaired.
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)
An uncovered cup of coffee observed stored on a shelf above the food prep table. Protect all personal drinks with a tight fitting lid.
The department's words
CHSC 113977 An uncovered cup of coffee observed stored on a shelf above the food prep table. Protect all personal drinks with a tight fitting lid.
Observed an employee touch raw turkey burger with a gloved hand, then remove gloves and attempt to put on new ones without first washing hands as is required. If gloves are contaminated, hands must also be washed. Employee was corrected.
The department's words
CHSC 113973.b-c Observed an employee touch raw turkey burger with a gloved hand, then remove gloves and attempt to put on new ones without first washing hands as is required. If gloves are contaminated, hands must also be washed. Employee was corrected.
Paper towels were stuck in the dispenser at the front hand sink and not available at the employee restroom hand sink. Always maintain soap and paper towels available at hand sinks. Corrected.
The department's words
CHSC 113953.2 Paper towels were stuck in the dispenser at the front hand sink and not available at the employee restroom hand sink. Always maintain soap and paper towels available at hand sinks. Corrected.
Observed an open container of salt stored on a shelf directly next to the kitchen hand sink,. containers of spices are stored to the right. Either install a 6 inch stainless steel splashguard on either side of the hand sink or remove all the food and food contact equipment 24 inches away from the hand sink. Salt was removed.
The department's words
CHSC 113980 Observed an open container of salt stored on a shelf directly next to the kitchen hand sink,. containers of spices are stored to the right. Either install a 6 inch stainless steel splashguard on either side of the hand sink or remove all the food and food contact equipment 24 inches away from the hand sink. Salt was removed.
Observed raw chicken and pooled raw shell eggs stored above open container of ready to eat foods. Store foods in the following order from top to bottom: ready to eat foods, produce, eggs fish pork steak, and poultry.
The department's words
CHSC 113986 Observed raw chicken and pooled raw shell eggs stored above open container of ready to eat foods. Store foods in the following order from top to bottom: ready to eat foods, produce, eggs fish pork steak, and poultry.
Show 5 more
a. Dishwashing racks are encrusted with food residues. Clean or provide new racks. b. Hand sink in kitchen is encrusted with food soils on faucet knobs. Clean today and maintain.
The department's words
CHSC 114175 a. Dishwashing racks are encrusted with food residues. Clean or provide new racks. b. Hand sink in kitchen is encrusted with food soils on faucet knobs. Clean today and maintain.
In-use utensils were observed stored in stagnant water at 73F. Store in water above 135F or below 41F.
The department's words
CHSC 114119 In-use utensils were observed stored in stagnant water at 73F. Store in water above 135F or below 41F.
Fluorescent lights are not working in the dish washing area. Repair the lighting.
The department's words
CHSC 114252 Fluorescent lights are not working in the dish washing area. Repair the lighting.
Numerous dirty wiping cloths were observed stored on the cutting boards. When not in use, maintain cloths in 100 ppm chlorine.
The department's words
CHSC 114185.1 Numerous dirty wiping cloths were observed stored on the cutting boards. When not in use, maintain cloths in 100 ppm chlorine.
The customer restroom floor was replaced without approval from this Department. Material of the floor is unknown and the rubber kick plate is unapproved. An integral cove base is required- using commercial grade sheet vinyl, stainless steel or ceramic tile. Send specification for the material used on the floor and for the proposed replacement for the kickplate.
The department's words
CHSC 114380 The customer restroom floor was replaced without approval from this Department. Material of the floor is unknown and the rubber kick plate is unapproved. An integral cove base is required- using commercial grade sheet vinyl, stainless steel or ceramic tile. Send specification for the material used on the floor and for the proposed replacement for the kickplate.
EarlierOct 18, 2017Routine inspectionGreen placard
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following potentially hazardous foods were measured at unsafe temperatures: * Sliced cheddar cheese 62F in the reach in * kidney beans 60F prep top * cooked green beans 55F prep top * hash browns 82F counter * raw shell eggs 62F prep top * garlic in oil 78F counter top Maintain potentially hazardous foods above 135F or below 41F. This is a repeat violation. It is advise to set up an ice bath for the items that are frequently left out of refrigeration. You can also remove the non-PHF items from the drop in containers in order to make space for PHFs. 3 cups or garlic in oil were VCD, 1 cup kidney beans VCD, 1/2 cup of green beans VCD, 2 lbs hash browns VCD, cheese and eggs were returned to refrigeration.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: * Sliced cheddar cheese 62F in the reach in * kidney beans 60F prep top * cooked green beans 55F prep top * hash browns 82F counter * raw shell eggs 62F prep top * garlic in oil 78F counter top Maintain potentially hazardous foods above 135F or below 41F. This is a repeat violation. It is advise to set up an ice bath for the items that are frequently left out of refrigeration. You can also remove the non-PHF items from the drop in containers in order to make space for PHFs. 3 cups or garlic in oil were VCD, 1 cup kidney beans VCD, 1/2 cup of green beans VCD, 2 lbs hash browns VCD, cheese and eggs were returned to refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
A food handler on the cooking line was unable to tell me what temperatures are required for cooking hamburgers and poultry (155F for burgers and 165F for poultry). Ensure employees are trained in basic food safety principles and post signage that can be easily referenced.
The department's words
CHSC 113947 A food handler on the cooking line was unable to tell me what temperatures are required for cooking hamburgers and poultry (155F for burgers and 165F for poultry). Ensure employees are trained in basic food safety principles and post signage that can be easily referenced.
An uncovered cup of coffee observed stored on a shelf above the food prep table. Protect all personal drinks with a tight fitting lid.
The department's words
CHSC 113977 An uncovered cup of coffee observed stored on a shelf above the food prep table. Protect all personal drinks with a tight fitting lid.
Observed an employee touch raw turkey burger with a gloved hand, then remove gloves and attempt to put on new ones without first washing hands as is required. If gloves are contaminated, hands must also be washed. Employee was corrected.
The department's words
CHSC 113973.b-c Observed an employee touch raw turkey burger with a gloved hand, then remove gloves and attempt to put on new ones without first washing hands as is required. If gloves are contaminated, hands must also be washed. Employee was corrected.
Paper towels were stuck in the dispenser at the front hand sink and not available at the employee restroom hand sink. Always maintain soap and paper towels available at hand sinks. Corrected.
The department's words
CHSC 113953.2 Paper towels were stuck in the dispenser at the front hand sink and not available at the employee restroom hand sink. Always maintain soap and paper towels available at hand sinks. Corrected.
Observed an open container of salt stored on a shelf directly next to the kitchen hand sink,. containers of spices are stored to the right. Either install a 6 inch stainless steel splashguard on either side of the hand sink or remove all the food and food contact equipment 24 inches away from the hand sink. Salt was removed.
The department's words
CHSC 113980 Observed an open container of salt stored on a shelf directly next to the kitchen hand sink,. containers of spices are stored to the right. Either install a 6 inch stainless steel splashguard on either side of the hand sink or remove all the food and food contact equipment 24 inches away from the hand sink. Salt was removed.
Show 6 more
Observed raw chicken and pooled raw shell eggs stored above open container of ready to eat foods. Store foods in the following order from top to bottom: ready to eat foods, produce, eggs fish pork steak, and poultry.
The department's words
CHSC 113986 Observed raw chicken and pooled raw shell eggs stored above open container of ready to eat foods. Store foods in the following order from top to bottom: ready to eat foods, produce, eggs fish pork steak, and poultry.
a. Dishwashing racks are encrusted with food residues. Clean or provide new racks. b. Hand sink in kitchen is encrusted with food soils on faucet knobs. Clean today and maintain.
The department's words
CHSC 114175 a. Dishwashing racks are encrusted with food residues. Clean or provide new racks. b. Hand sink in kitchen is encrusted with food soils on faucet knobs. Clean today and maintain.
In-use utensils were observed stored in stagnant water at 73F. Store in water above 135F or below 41F.
The department's words
CHSC 114119 In-use utensils were observed stored in stagnant water at 73F. Store in water above 135F or below 41F.
Fluorescent lights are not working in the dish washing area. Repair the lighting.
The department's words
CHSC 114252 Fluorescent lights are not working in the dish washing area. Repair the lighting.
Numerous dirty wiping cloths were observed stored on the cutting boards. When not in use, maintain cloths in 100 ppm chlorine.
The department's words
CHSC 114185.1 Numerous dirty wiping cloths were observed stored on the cutting boards. When not in use, maintain cloths in 100 ppm chlorine.
The customer restroom floor was replaced without approval from this Department. Material of the floor is unknown and the rubber kick plate is unapproved. An integral cove base is required- using commercial grade sheet vinyl, stainless steel or ceramic tile. Send specification for the material used on the floor and for the proposed replacement for the kickplate.
The department's words
CHSC 114380 The customer restroom floor was replaced without approval from this Department. Material of the floor is unknown and the rubber kick plate is unapproved. An integral cove base is required- using commercial grade sheet vinyl, stainless steel or ceramic tile. Send specification for the material used on the floor and for the proposed replacement for the kickplate.
EarlierSep 20, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Employees are cooling food with ice wands, but are unsure of the time/temperature requirements associated with cooling. Start time begins once food is 13%F. Cool food from 135F to 70 within 2 hours, then 70F to 41F within 4 hours. Train applicable employees.
The department's words
CHSC 114002.1 Employees are cooling food with ice wands, but are unsure of the time/temperature requirements associated with cooling. Start time begins once food is 13%F. Cool food from 135F to 70 within 2 hours, then 70F to 41F within 4 hours. Train applicable employees.
Bulk food storage containers lack tight fitting lids and labels.
The department's words
CHSC 114051 Bulk food storage containers lack tight fitting lids and labels.
Restroom ventilation fan does not work. Repair.
The department's words
CHSC 114149 Restroom ventilation fan does not work. Repair.
Replace missing drop ceiling tile in rear kitchen.
The department's words
CHSC 114271 Replace missing drop ceiling tile in rear kitchen.
EarlierSep 16, 2016Routine inspectionGreen placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee washing his gloved hands. Contaminated gloves must be removed and discarded prior to washing hands. Employee was corrected and hands washed properly.
The department's words
CHSC 113973.b-c Observed employee washing his gloved hands. Contaminated gloves must be removed and discarded prior to washing hands. Employee was corrected and hands washed properly.
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 found at unsafe termpatures Stored on prep top counter - Raw shell eggs 64F - Cheese 65F - Potatoes 59F Stored in rear three door refrigerator -cheese block 49F Potentially hazardous foods must be stored below 41F or above 135F. Discontinue holding potentially hazardous foods on the counter top during busy hours. Move potentially hazardous foods to prep top inserts and remove raw onions, raw broccoli, bell peppers. Repair three door refrigerator
The department's words
CHSC 113996 The following foods were found at unsafe termpatures Stored on prep top counter - Raw shell eggs 64F - Cheese 65F - Potatoes 59F Stored in rear three door refrigerator -cheese block 49F Potentially hazardous foods must be stored below 41F or above 135F. Discontinue holding potentially hazardous foods on the counter top during busy hours. Move potentially hazardous foods to prep top inserts and remove raw onions, raw broccoli, bell peppers. Repair three door 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
Observed green sauce in large plastic buckets stored in the refrigerator measuring 135F. Food handler stated the food was cooked 3 hours prior. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Place foods two inches deep in shall pans or use ice baths or ice wands to rapidly cool foods.
The department's words
CHSC 114002.1 Observed green sauce in large plastic buckets stored in the refrigerator measuring 135F. Food handler stated the food was cooked 3 hours prior. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Place foods two inches deep in shall pans or use ice baths or ice wands to rapidly cool foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed open containers of food on each side of the kitchen hand sink within 24 of the water source. Provide a 6 inch splashguard on each side of discontinue storage of food on the shelves. Food was moved.
The department's words
CHSC 113980 Observed open containers of food on each side of the kitchen hand sink within 24 of the water source. Provide a 6 inch splashguard on each side of discontinue storage of food on the shelves. Food was moved.
Observed several containers of bulk dry items without lids or proper labeling. Correct within 3 days.
The department's words
CHSC 114051 Observed several containers of bulk dry items without lids or proper labeling. Correct within 3 days.
Restroom ventilation fan was not functional. Replace the fan.
The department's words
CHSC 114149 Restroom ventilation fan was not functional. Replace the fan.
Multi - use wiping cloths stored on countertops. Cloths were heavily soiled. Always store cloths in an approved sanitizer when not in use.
The department's words
CHSC 114185.1 Multi - use wiping cloths stored on countertops. Cloths were heavily soiled. Always store cloths in an approved sanitizer when not in use.
Drop ceiling tile is not installed in the kitchen. Replace tile.
The department's words
CHSC 114271 Drop ceiling tile is not installed in the kitchen. Replace tile.
Show 1 more
Observed numerous uncovered coffee cups in the food prep area. Keep personal beverages covered with ta tight fitting lid. Beverages were discarded.
The department's words
CHSC 113977 Observed numerous uncovered coffee cups in the food prep area. Keep personal beverages covered with ta tight fitting lid. Beverages were discarded.
EarlierJan 7, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed open containers of soup in refrigerator by customer restroom. Keep foods protected by using a tight fitting lid.
The department's words
CHSC 113984 Observed open containers of soup in refrigerator by customer restroom. Keep foods protected by using a tight fitting lid.
Bulk bin of flour lacks the required labeling and does not have a lid.
The department's words
CHSC 114051 Bulk bin of flour lacks the required labeling and does not have a lid.
Observed numerous wiping cloths stored on countertops. Store all multi use wiping cloths in an approved sanitizing solution when not in use.
The department's words
CHSC 114185.1 Observed numerous wiping cloths stored on countertops. Store all multi use wiping cloths in an approved sanitizing solution when not in use.
EarlierJan 6, 2016Routine inspectionYellow placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1. Observed employee crack raw shell eggs then proceed to cook food without first washing his hands. 2. Observed employee dry hands with a cloth towel rather than a paper towel as is required.
The department's words
CHSC 113953.3 1. Observed employee crack raw shell eggs then proceed to cook food without first washing his hands. 2. Observed employee dry hands with a cloth towel rather than a paper towel as is required.
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: Sausages 54F Eggs, raw shell 50F Hash browns 87F Potentially hazardous foods must be maintained above 135F or below 41F. Food were returned to refrigeration. Hash browns were reheated in the oven and held hot.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Sausages 54F Eggs, raw shell 50F Hash browns 87F Potentially hazardous foods must be maintained above 135F or below 41F. Food were returned to refrigeration. Hash browns were reheated in the oven and held hot.
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
There is no hot water dispensing from the employee restroom hand sink. 100F is required. Repair within 24 hours. Hot water in facility measures 112F. 120F is required. Adjust the hot water heater to meet the requirement.
The department's words
CHSC 114192 There is no hot water dispensing from the employee restroom hand sink. 100F is required. Repair within 24 hours. Hot water in facility measures 112F. 120F is required. Adjust the hot water heater to meet the requirement.
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)
Uncovered personal drinks observed in refrigerator at front end and in rear of kitchen. Cover all drinks with a tight fitting lid.
The department's words
CHSC 113977 Uncovered personal drinks observed in refrigerator at front end and in rear of kitchen. Cover all drinks with a tight fitting lid.
Front end hand sink lacks a commercial paper towel dispenser and lacks paper towels. Provide soap and towels at all hand sinks.
The department's words
CHSC 113953.2 Front end hand sink lacks a commercial paper towel dispenser and lacks paper towels. Provide soap and towels at all hand sinks.
Hand sink in kitchen lacks the required splash guard on the left side to prevent contamination of food contact surfaces.
The department's words
CHSC 113953 Hand sink in kitchen lacks the required splash guard on the left side to prevent contamination of food contact surfaces.
Observed open containers of soup in refrigerator by customer restroom. Keep foods protected by using a tight fitting lid.
The department's words
CHSC 113984 Observed open containers of soup in refrigerator by customer restroom. Keep foods protected by using a tight fitting lid.
Bulk bin of flour lacks the required labeling and does not have a lid.
The department's words
CHSC 114051 Bulk bin of flour lacks the required labeling and does not have a lid.
Show 1 more
Observed numerous wiping cloths stored on countertops. Store all multi use wiping cloths in an approved sanitizing solution when not in use.
The department's words
CHSC 114185.1 Observed numerous wiping cloths stored on countertops. Store all multi use wiping cloths in an approved sanitizing solution when not in use.
EarlierJan 5, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 114107
The department's words
Code CHSC 114107
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114190
The department's words
Code CHSC 114190
Observed the sanitizer concentration dispensed from dishwasher only shows 10ppm and is not adequate. Adjust the dishwasher to provide a minimum of 50 ppm of the chlorine base sanitizer, in the final rinse.
The department's words
CHSC 114101.a Observed the sanitizer concentration dispensed from dishwasher only shows 10ppm and is not adequate. Adjust the dishwasher to provide a minimum of 50 ppm of the chlorine base sanitizer, in the final rinse.
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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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10381.
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.