At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 28, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Le Garage?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Salad prep refrigerator: Thermometer in unit: 54 degrees F. No potentially hazardous foods observed at 41 degrees F or colder. Goat cheese: (56 degrees F) made at ~ 1:20 p.m. was relocated to another refrigerator. hardboiled eggs (57 degrees F) made yesterday. 8 hard boiled eggs voluntarily discarded into compost cntnr. Repair salad prep refrigerator so it maintains potentially hazardous foods at or below 41 degrees F. Buttermilk dressing (50 degrees F) ~ 1 cup voluntarily discarded into compost. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Follow the steps for each item, with the rule beside it.
Next: Salad prep refrigerator: Thermometer in unit: 54 degrees F. No potentially hazardous foods observed at 41 degrees F or colder. Goat cheese: (56 degrees F) made at ~ 1:20 p.m. was relocated to another refrigerator. hardboiled eggs (57 degrees F) made yesterday. 8 hard boiled eggs voluntarily discarded into compost cntnr. Repair salad prep refrigerator so it maintains potentially hazardous foods at or below 41 degrees F. Buttermilk dressing (50 degrees F) ~ 1 cup voluntarily discarded into compost.The county found: “Salad prep refrigerator: Thermometer in unit: 54 degrees F. No potentially hazardous foods observed at 41 degrees F or…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 26 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
LatestApr 28, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Salad prep refrigerator: Thermometer in unit: 54 degrees F. No potentially hazardous foods observed at 41 degrees F or colder. Goat cheese: (56 degrees F) made at ~ 1:20 p.m. was relocated to another refrigerator. hardboiled eggs (57 degrees F) made yesterday. 8 hard boiled eggs voluntarily discarded into compost cntnr. Repair salad prep refrigerator so it maintains potentially hazardous foods at or below 41 degrees F. Buttermilk dressing (50 degrees F) ~ 1 cup voluntarily discarded into compost.
The department's words
CHSC 113996 Salad prep refrigerator: Thermometer in unit: 54 degrees F. No potentially hazardous foods observed at 41 degrees F or colder. Goat cheese: (56 degrees F) made at ~ 1:20 p.m. was relocated to another refrigerator. hardboiled eggs (57 degrees F) made yesterday. 8 hard boiled eggs voluntarily discarded into compost cntnr. Repair salad prep refrigerator so it maintains potentially hazardous foods at or below 41 degrees F. Buttermilk dressing (50 degrees F) ~ 1 cup voluntarily discarded into compost.
EarlierApr 9, 2026Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierDec 12, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Wiping cloth left on counter. / Store wiping cloths in sanitizer solution when not in use.
The department's words
CHSC 114185.1 Wiping cloth left on counter. / Store wiping cloths in sanitizer solution when not in use.
EarlierJun 12, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
boiled eggs that were prepared yesterday recorded at 50°F. / Discard eggs. Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F or below in 4 hours thereafter. Utilize ice bath and thermometers.
The department's words
CHSC 114002 boiled eggs that were prepared yesterday recorded at 50°F. / Discard eggs. Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F or below in 4 hours thereafter. Utilize ice bath and thermometers.
EarlierNov 22, 2023Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
1 of the mechanical dishwashers recorded at 0ppm chlorine machine was in use during the inspection. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse cycle. Divert all warewashing to the other dishwasher and the 3-comp sink. Re-wash - rinse - sanitize all dishware that had gone through said dishwasher.
The department's words
CHSC 114099.7 1 of the mechanical dishwashers recorded at 0ppm chlorine machine was in use during the inspection. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse cycle. Divert all warewashing to the other dishwasher and the 3-comp sink. Re-wash - rinse - sanitize all dishware that had gone through said dishwasher.
Corrected during the inspection
Turkey in reduced oxygen packages were sous vide the previous day then cooled and kept in walk-in refrigerator. Turkey internal temperatures recorded at 44°F and up to 56°F at time of inspection. All other foods in the walk-in were recorded at 41°F or below. / Immediately discard out of temperature turkey that was cooled improperly. Rapid cooling must occur from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter for a total of 6 hours. When cooling large cuts of meat, cut meat into smaller portions to allow more surface area for heat exchange. All parts of the food must reach each of the temperature check points at the specified time frames.
The department's words
CHSC 114002 Turkey in reduced oxygen packages were sous vide the previous day then cooled and kept in walk-in refrigerator. Turkey internal temperatures recorded at 44°F and up to 56°F at time of inspection. All other foods in the walk-in were recorded at 41°F or below. / Immediately discard out of temperature turkey that was cooled improperly. Rapid cooling must occur from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter for a total of 6 hours. When cooling large cuts of meat, cut meat into smaller portions to allow more surface area for heat exchange. All parts of the food must reach each of the temperature check points at the specified time frames.
Corrected during the inspection
Facility observed sous vide turkey in reduced oxygen packaging at inspection. Facility is using a domestic style vacuum sealer and what appears to be a non-NSF approved sous vide cooking device. Bags for reduced oxygen package unavailable at inspection. Facility does not have an approved HACCP plan at time of inspection. Facility owner states all turkey were vacuum sealed yesterday morning. Facility intends to finish cooking the turkey with sous vide then use an ic bath to cool turkey. Turkey would then be reheated with sous vide for service tomorrow. / Facility must remove turkey from reduced oxygen pacakging after cooking with sous vide. Turkey must then be cut into smaller pieces to rapidly cool from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Facility must obtain an approved HACCP plan or follow §114057.1(c)-(e).
The department's words
CHSC 114057 Facility observed sous vide turkey in reduced oxygen packaging at inspection. Facility is using a domestic style vacuum sealer and what appears to be a non-NSF approved sous vide cooking device. Bags for reduced oxygen package unavailable at inspection. Facility does not have an approved HACCP plan at time of inspection. Facility owner states all turkey were vacuum sealed yesterday morning. Facility intends to finish cooking the turkey with sous vide then use an ic bath to cool turkey. Turkey would then be reheated with sous vide for service tomorrow. / Facility must remove turkey from reduced oxygen pacakging after cooking with sous vide. Turkey must then be cut into smaller pieces to rapidly cool from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Facility must obtain an approved HACCP plan or follow §114057.1(c)-(e).
Corrected during the inspection
EarlierNov 21, 2023Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1 of the mechanical dishwashers recorded at 0ppm chlorine machine was in use during the inspection. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse cycle. Divert all warewashing to the other dishwasher and the 3-comp sink. Re-wash - rinse - sanitize all dishware that had gone through said dishwasher.
The department's words
CHSC 114099.7 1 of the mechanical dishwashers recorded at 0ppm chlorine machine was in use during the inspection. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse cycle. Divert all warewashing to the other dishwasher and the 3-comp sink. Re-wash - rinse - sanitize all dishware that had gone through said dishwasher.
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
Turkey in reduced oxygen packages were sous vide the previous day then cooled and kept in walk-in refrigerator. Turkey internal temperatures recorded at 44°F and up to 56°F at time of inspection. All other foods in the walk-in were recorded at 41°F or below. / Immediately discard out of temperature turkey that was cooled improperly. Rapid cooling must occur from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter for a total of 6 hours. When cooling large cuts of meat, cut meat into smaller portions to allow more surface area for heat exchange. All parts of the food must reach each of the temperature check points at the specified time frames.
The department's words
CHSC 114002 Turkey in reduced oxygen packages were sous vide the previous day then cooled and kept in walk-in refrigerator. Turkey internal temperatures recorded at 44°F and up to 56°F at time of inspection. All other foods in the walk-in were recorded at 41°F or below. / Immediately discard out of temperature turkey that was cooled improperly. Rapid cooling must occur from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter for a total of 6 hours. When cooling large cuts of meat, cut meat into smaller portions to allow more surface area for heat exchange. All parts of the food must reach each of the temperature check points at the specified time frames.
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
Facility observed sous vide turkey in reduced oxygen packaging at inspection. Facility is using a domestic style vacuum sealer and what appears to be a non-NSF approved sous vide cooking device. Bags for reduced oxygen package unavailable at inspection. Facility does not have an approved HACCP plan at time of inspection. Facility owner states all turkey were vacuum sealed yesterday morning. Facility intends to finish cooking the turkey with sous vide then use an ic bath to cool turkey. Turkey would then be reheated with sous vide for service tomorrow. / Facility must remove turkey from reduced oxygen pacakging after cooking with sous vide. Turkey must then be cut into smaller pieces to rapidly cool from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Facility must obtain an approved HACCP plan or follow §114057.1(c)-(e).
The department's words
CHSC 114057 Facility observed sous vide turkey in reduced oxygen packaging at inspection. Facility is using a domestic style vacuum sealer and what appears to be a non-NSF approved sous vide cooking device. Bags for reduced oxygen package unavailable at inspection. Facility does not have an approved HACCP plan at time of inspection. Facility owner states all turkey were vacuum sealed yesterday morning. Facility intends to finish cooking the turkey with sous vide then use an ic bath to cool turkey. Turkey would then be reheated with sous vide for service tomorrow. / Facility must remove turkey from reduced oxygen pacakging after cooking with sous vide. Turkey must then be cut into smaller pieces to rapidly cool from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Facility must obtain an approved HACCP plan or follow §114057.1(c)-(e).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed spatula stored between deep fryer and refrigerator. / Store spatula in a container to prevent cross contamination.
The department's words
CHSC 114178 Observed spatula stored between deep fryer and refrigerator. / Store spatula in a container to prevent cross contamination.
EarlierAug 11, 2022Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Refrigeration unit next to deep fryer had ambient temperatures around 54-55°F at time of inspection. Owner stated unit was stocked at around 1100hours. The following items were recorded at around 54-55°F at time of inspection: boiled eggs, cut tomatoes, blanched vegetables, cut tomatoes, anchovies, egg tarts and chicken. / The aforementioned foods out of temperature must all be discarded at 1400 hours. After discarding discontinue use of unit until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit next to deep fryer had ambient temperatures around 54-55°F at time of inspection. Owner stated unit was stocked at around 1100hours. The following items were recorded at around 54-55°F at time of inspection: boiled eggs, cut tomatoes, blanched vegetables, cut tomatoes, anchovies, egg tarts and chicken. / The aforementioned foods out of temperature must all be discarded at 1400 hours. After discarding discontinue use of unit until repaired to cold hold food at 41°F or below.
Observed dishwasher washing dishes as sanitize - rinse - wash. / Re-wash all dishware as wash - rinse - sanitize - airy dry. Allow dishware to soak in sanitizer for 1 minute with quat ammonium sanitizer.
The department's words
CHSC 114099.6 Observed dishwasher washing dishes as sanitize - rinse - wash. / Re-wash all dishware as wash - rinse - sanitize - airy dry. Allow dishware to soak in sanitizer for 1 minute with quat ammonium sanitizer.
Corrected during the inspection
Oysters delivered today missing tags. Invoice was available with harvest date and lot number. / Tags must be stored with supply until exhausted then kept on file for 90 days thereafter. label container with harvest date and lot number.
The department's words
CHSC 114039.1 Oysters delivered today missing tags. Invoice was available with harvest date and lot number. / Tags must be stored with supply until exhausted then kept on file for 90 days thereafter. label container with harvest date and lot number.
Corrected during the inspection
EarlierAug 10, 2022Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit next to deep fryer had ambient temperatures around 54-55°F at time of inspection. Owner stated unit was stocked at around 1100hours. The following items were recorded at around 54-55°F at time of inspection: boiled eggs, cut tomatoes, blanched vegetables, cut tomatoes, anchovies, egg tarts and chicken. / The aforementioned foods out of temperature must all be discarded at 1400 hours. After discarding discontinue use of unit until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit next to deep fryer had ambient temperatures around 54-55°F at time of inspection. Owner stated unit was stocked at around 1100hours. The following items were recorded at around 54-55°F at time of inspection: boiled eggs, cut tomatoes, blanched vegetables, cut tomatoes, anchovies, egg tarts and chicken. / The aforementioned foods out of temperature must all be discarded at 1400 hours. After discarding discontinue use of unit until repaired to cold hold food at 41°F or below.
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 dishwasher washing dishes as sanitize - rinse - wash. / Re-wash all dishware as wash - rinse - sanitize - airy dry. Allow dishware to soak in sanitizer for 1 minute with quat ammonium sanitizer.
The department's words
CHSC 114099.6 Observed dishwasher washing dishes as sanitize - rinse - wash. / Re-wash all dishware as wash - rinse - sanitize - airy dry. Allow dishware to soak in sanitizer for 1 minute with quat ammonium sanitizer.
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
Oysters delivered today missing tags. Invoice was available with harvest date and lot number. / Tags must be stored with supply until exhausted then kept on file for 90 days thereafter. label container with harvest date and lot number.
The department's words
CHSC 114039.1 Oysters delivered today missing tags. Invoice was available with harvest date and lot number. / Tags must be stored with supply until exhausted then kept on file for 90 days thereafter. label container with harvest date and lot number.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed around 2 dozen eggs prepared a day before in refrigerator recorded around 66°F. / Ensure food is rapidly cooled from 135°F to 70°F in 2 hours then 70°F to 41°F in 4 hours thereafter. use ice baths to ensure food is rapidly cooled. See handout.
The department's words
CHSC 114002 Observed around 2 dozen eggs prepared a day before in refrigerator recorded around 66°F. / Ensure food is rapidly cooled from 135°F to 70°F in 2 hours then 70°F to 41°F in 4 hours thereafter. use ice baths to ensure food is rapidly cooled. See handout.
EarlierJul 22, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed 2 sheet pans of blanched fries on cooling rack at ~85°F. Fries were prepared at or over 3 hours ago. Observed 1 baking sheet pan of polenta prepared yesterday at 51°F in walk-in refrigerator. Observed 8 pans of cooked polenta prepared at or over 3 hours ago recorded at 88-90°F. Observed 15lbs of fries in large metal container covered in walk-in refrigerator. / Follow Department issued handout on rapid cooling procedures. 135°F to 70 °F in 2 hours then 70°F to 41°F in 4 hours thereafter. Do not stack food that is cooling on top of each other. Do not cover food that is cooling. Discussed rapid cooling techniques with chef and manager. Discussed getting another cooling rack or moving current one away from range.
The department's words
CHSC 114002 Observed 2 sheet pans of blanched fries on cooling rack at ~85°F. Fries were prepared at or over 3 hours ago. Observed 1 baking sheet pan of polenta prepared yesterday at 51°F in walk-in refrigerator. Observed 8 pans of cooked polenta prepared at or over 3 hours ago recorded at 88-90°F. Observed 15lbs of fries in large metal container covered in walk-in refrigerator. / Follow Department issued handout on rapid cooling procedures. 135°F to 70 °F in 2 hours then 70°F to 41°F in 4 hours thereafter. Do not stack food that is cooling on top of each other. Do not cover food that is cooling. Discussed rapid cooling techniques with chef and manager. Discussed getting another cooling rack or moving current one away from range.
Corrected during the inspection
Dishwaher dispensing 0ppm chlorine. Chlorine bucket was empty / Hook up new chlorine bucket. Dishwasher must be checked with test strip every day before use.
The department's words
CHSC 114099.7 Dishwaher dispensing 0ppm chlorine. Chlorine bucket was empty / Hook up new chlorine bucket. Dishwasher must be checked with test strip every day before use.
Corrected during the inspection
EarlierJul 21, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 2 sheet pans of blanched fries on cooling rack at ~85°F. Fries were prepared at or over 3 hours ago. Observed 1 baking sheet pan of polenta prepared yesterday at 51°F in walk-in refrigerator. Observed 8 pans of cooked polenta prepared at or over 3 hours ago recorded at 88-90°F. Observed 15lbs of fries in large metal container covered in walk-in refrigerator. / Follow Department issued handout on rapid cooling procedures. 135°F to 70 °F in 2 hours then 70°F to 41°F in 4 hours thereafter. Do not stack food that is cooling on top of each other. Do not cover food that is cooling. Discussed rapid cooling techniques with chef and manager. Discussed getting another cooling rack or moving current one away from range.
The department's words
CHSC 114002 Observed 2 sheet pans of blanched fries on cooling rack at ~85°F. Fries were prepared at or over 3 hours ago. Observed 1 baking sheet pan of polenta prepared yesterday at 51°F in walk-in refrigerator. Observed 8 pans of cooked polenta prepared at or over 3 hours ago recorded at 88-90°F. Observed 15lbs of fries in large metal container covered in walk-in refrigerator. / Follow Department issued handout on rapid cooling procedures. 135°F to 70 °F in 2 hours then 70°F to 41°F in 4 hours thereafter. Do not stack food that is cooling on top of each other. Do not cover food that is cooling. Discussed rapid cooling techniques with chef and manager. Discussed getting another cooling rack or moving current one away from range.
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
Dishwaher dispensing 0ppm chlorine. Chlorine bucket was empty / Hook up new chlorine bucket. Dishwasher must be checked with test strip every day before use.
The department's words
CHSC 114099.7 Dishwaher dispensing 0ppm chlorine. Chlorine bucket was empty / Hook up new chlorine bucket. Dishwasher must be checked with test strip every day before use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 21, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink behind ice machine had detergent stored in it. / Do not store any thing in hand wash sinks.
The department's words
CHSC 113953.1 Hand wash sink behind ice machine had detergent stored in it. / Do not store any thing in hand wash sinks.
EarlierFeb 5, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pork shoulder was seen cold holding in an ice bath at 62-70F that has been out for 4 hours. Employees did not show full understanding of rapid cooling methods. Discontinue cold holding in ice bath and place in walk in cooler or maintain ice levels at the same level that the food is held. Manager voluntarily discarded approximately 15 lbs. of pork shoulder.
The department's words
CHSC 113996 Pork shoulder was seen cold holding in an ice bath at 62-70F that has been out for 4 hours. Employees did not show full understanding of rapid cooling methods. Discontinue cold holding in ice bath and place in walk in cooler or maintain ice levels at the same level that the food is held. Manager voluntarily discarded approximately 15 lbs. of pork shoulder.
EarlierJul 26, 2019Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Sandwich prep fridge next to deep fryer ambient temperature around 56F. The following potentially hazardous foods were voluntarily discarded: white sauce at 56F, cut tomatoes in 4 metal containers at 57F, brie cheese at 50F, boiled eggs at 56F in a large metal container.
The department's words
CHSC 113996 Sandwich prep fridge next to deep fryer ambient temperature around 56F. The following potentially hazardous foods were voluntarily discarded: white sauce at 56F, cut tomatoes in 4 metal containers at 57F, brie cheese at 50F, boiled eggs at 56F in a large metal container.
EarlierOct 8, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured food items in the food prep fridge in the kitchen at 41-44F. Potentially hazardous food shall be maintained at or below 41°, or at or above 135°F. Repair/fix the food prep fridge as soon as possible.
The department's words
CHSC 113996 Measured food items in the food prep fridge in the kitchen at 41-44F. Potentially hazardous food shall be maintained at or below 41°, or at or above 135°F. Repair/fix the food prep fridge as soon as possible.
EarlierOct 4, 2018Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following food items: * Egg quiche at 51F * Shrimp at 52-51F * All food in food prep fridge at 44-48F Cook moved above food to walk-in immediately during the inspection. All PHF shall be kept at or above 135F or at or below 41F. Repair the food prep fridge as soon as possible.
The department's words
CHSC 113996 Measured the following food items: * Egg quiche at 51F * Shrimp at 52-51F * All food in food prep fridge at 44-48F Cook moved above food to walk-in immediately during the inspection. All PHF shall be kept at or above 135F or at or below 41F. Repair the food prep fridge as soon as possible.
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)
Measured a sanitizing solution (Qt) in the dish wash machine less than 200ppm. Cook corrected it at the time of inspection. All food contact surfaces of utensils and equipment shall be sanitized as required.
The department's words
CHSC 114099.7 Measured a sanitizing solution (Qt) in the dish wash machine less than 200ppm. Cook corrected it at the time of inspection. All food contact surfaces of utensils and equipment shall be sanitized as required.
Clean storage room floor regularly. Observed food debris accumulated on the floor.
The department's words
CHSC 114115.c Clean storage room floor regularly. Observed food debris accumulated on the floor.
EarlierMar 15, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed dirty silverware stored in handsink. Keep handsink free and accessible at all times. Don't store things there. Corrected on site.
The department's words
CHSC 113953.1 Observed dirty silverware stored in handsink. Keep handsink free and accessible at all times. Don't store things there. Corrected on site.
* Sliced tomatoes at 46F in prep top. Food was stacked high (over fill line). Keep potentially hazardous foods below 41F or above 135F. Amount of items in drop pan was reduced. * Mashed potatoes hot holding at 109F. Item cooked 2 hours prior. Item was reheated and hot held again
The department's words
CHSC 113996 * Sliced tomatoes at 46F in prep top. Food was stacked high (over fill line). Keep potentially hazardous foods below 41F or above 135F. Amount of items in drop pan was reduced. * Mashed potatoes hot holding at 109F. Item cooked 2 hours prior. Item was reheated and hot held again
100ppm of quat ammonia was used in 3 compartment sink. Requirment is 200ppm. Ensure to change water regularly. Corrected on site.
The department's words
CHSC 114099.6 100ppm of quat ammonia was used in 3 compartment sink. Requirment is 200ppm. Ensure to change water regularly. Corrected on site.
Shell stock tags not in order. Place in chronological order.
The department's words
CHSC 114039.4 Shell stock tags not in order. Place in chronological order.
Hot water at food prep sink is 114F. Requirement 120F. Repair.
The department's words
CHSC 114192 Hot water at food prep sink is 114F. Requirement 120F. Repair.
Show 3 more
Herrick fridge has dirty shelving and open food is stored there. Note: Facility will be installing an Avantco 2 door steel fridge in place of the Herrick fridge this week. Person in charge stated this fridge has been approve by EHS
The department's words
CHSC 114115.c Herrick fridge has dirty shelving and open food is stored there. Note: Facility will be installing an Avantco 2 door steel fridge in place of the Herrick fridge this week. Person in charge stated this fridge has been approve by EHS
Gasket coming off of top left door of Herrick fridge. Repair.
The department's words
CHSC 114175 Gasket coming off of top left door of Herrick fridge. Repair.
200ppm of chlorine observed in sanitizer bucket. Reduce to 100ppm
The department's words
CHSC 114185.1 200ppm of chlorine observed in sanitizer bucket. Reduce to 100ppm
EarlierMar 7, 2017Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Observed mushroom soup cooling in ice bath. Item was cooked about 2 hours prior and temperature was 89F. Rapidly cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total). Mushroom soup was reheated to 165F and cooling process started over again
The department's words
CHSC 114002 * Observed mushroom soup cooling in ice bath. Item was cooked about 2 hours prior and temperature was 89F. Rapidly cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total). Mushroom soup was reheated to 165F and cooling process started over again
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)
Observed dirty silverware stored in handsink. Keep handsink free and accessible at all times. Don't store things there. Corrected on site.
The department's words
CHSC 113953.1 Observed dirty silverware stored in handsink. Keep handsink free and accessible at all times. Don't store things there. Corrected on site.
* Sliced tomatoes at 46F in prep top. Food was stacked high (over fill line). Keep potentially hazardous foods below 41F or above 135F. Amount of items in drop pan was reduced. * Mashed potatoes hot holding at 109F. Item cooked 2 hours prior. Item was reheated and hot held again
The department's words
CHSC 113996 * Sliced tomatoes at 46F in prep top. Food was stacked high (over fill line). Keep potentially hazardous foods below 41F or above 135F. Amount of items in drop pan was reduced. * Mashed potatoes hot holding at 109F. Item cooked 2 hours prior. Item was reheated and hot held again
* French fries and Brussels sprouts at 70F/69F respectively in prep fridge. Items were cooked 2 hours prior and met the first time/temperature cooling mark, but was continuing to cool covered in prep fridge. Do not cover food while it is cooling, that will trap the heat. Food was uncovered and placed in shallow pans to continue cooling. * Cool with ice baths, in shallow pans, uncovered, with constant stirring. After a few minute steam off period, items can be placed in refrigerator to keep cooling
The department's words
CHSC 114002.1 * French fries and Brussels sprouts at 70F/69F respectively in prep fridge. Items were cooked 2 hours prior and met the first time/temperature cooling mark, but was continuing to cool covered in prep fridge. Do not cover food while it is cooling, that will trap the heat. Food was uncovered and placed in shallow pans to continue cooling. * Cool with ice baths, in shallow pans, uncovered, with constant stirring. After a few minute steam off period, items can be placed in refrigerator to keep cooling
100ppm of quat ammonia was used in 3 compartment sink. Requirment is 200ppm. Ensure to change water regularly. Corrected on site.
The department's words
CHSC 114099.6 100ppm of quat ammonia was used in 3 compartment sink. Requirment is 200ppm. Ensure to change water regularly. Corrected on site.
Shell stock tags not in order. Place in chronological order.
The department's words
CHSC 114039.4 Shell stock tags not in order. Place in chronological order.
Show 4 more
Hot water at food prep sink is 114F. Requirement 120F. Repair.
The department's words
CHSC 114192 Hot water at food prep sink is 114F. Requirement 120F. Repair.
Herrick fridge has dirty shelving and open food is stored there. Note: Facility will be installing an Avantco 2 door steel fridge in place of the Herrick fridge this week. Person in charge stated this fridge has been approve by EHS
The department's words
CHSC 114115.c Herrick fridge has dirty shelving and open food is stored there. Note: Facility will be installing an Avantco 2 door steel fridge in place of the Herrick fridge this week. Person in charge stated this fridge has been approve by EHS
Gasket coming off of top left door of Herrick fridge. Repair.
The department's words
CHSC 114175 Gasket coming off of top left door of Herrick fridge. Repair.
200ppm of chlorine observed in sanitizer bucket. Reduce to 100ppm
The department's words
CHSC 114185.1 200ppm of chlorine observed in sanitizer bucket. Reduce to 100ppm
EarlierMar 31, 2016Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Three of four soap dispensers by double sinks in women's restroom do not have soap. Replenish soap in dispensers.
The department's words
CHSC 113953.2 Three of four soap dispensers by double sinks in women's restroom do not have soap. Replenish soap in dispensers.
Minor cold holding temperature violations observed in prep refrigerators. Prep refrigerator across from cookline: blue cheese cream: 43 degrees F, French lentils: 42 degrees F, scallops: 42 degrees F. Prep refrigerator to right of cookline: tomatoes sliced at 12:30 were 45 degrees F at ~ 5:30 p.m. 3/7/16: Potato gratin made yesterday observed at 46-47 degrees Fahrenheit in four door refrigerator. Pantry prep refrigerator temperatures were as follows: pork made yesterday: 54 degrees F, tomato sliced at 10:00 today: 51 degrees F, cooked chicken: 48 degrees F. pork and sliced tomato were voluntarily discarded. 3/15/16: Prep refrigerator to right of cook line was repaired today; invoice dated 3/15/16 observed during inspection. Potentially hazardous foods were observed as follows in this prep refrigerator: sliced tomatoes in upper insert pan: 50 degrees F, sliced tomatoes in lower portion of prep refrigerator: 51 degrees F, cooked pork in upper portion of prep refrigerator: 50 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Remove sheet pan with water from floor under this prep refrigerator. Sheet was placed there to collect condensate from prep refrigerator. Don't store utensils on the floor. Standing water can be source of water for vermin. 3/31/16: Prep refrigerator to right of cookline: top insert pans: blue cheese: 44 degrees F, cooked pork: 45-46 degrees F, and diced tomatoes in bottom: 43 degrees F.
The department's words
CHSC 113996 Minor cold holding temperature violations observed in prep refrigerators. Prep refrigerator across from cookline: blue cheese cream: 43 degrees F, French lentils: 42 degrees F, scallops: 42 degrees F. Prep refrigerator to right of cookline: tomatoes sliced at 12:30 were 45 degrees F at ~ 5:30 p.m. 3/7/16: Potato gratin made yesterday observed at 46-47 degrees Fahrenheit in four door refrigerator. Pantry prep refrigerator temperatures were as follows: pork made yesterday: 54 degrees F, tomato sliced at 10:00 today: 51 degrees F, cooked chicken: 48 degrees F. pork and sliced tomato were voluntarily discarded. 3/15/16: Prep refrigerator to right of cook line was repaired today; invoice dated 3/15/16 observed during inspection. Potentially hazardous foods were observed as follows in this prep refrigerator: sliced tomatoes in upper insert pan: 50 degrees F, sliced tomatoes in lower portion of prep refrigerator: 51 degrees F, cooked pork in upper portion of prep refrigerator: 50 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Remove sheet pan with water from floor under this prep refrigerator. Sheet was placed there to collect condensate from prep refrigerator. Don't store utensils on the floor. Standing water can be source of water for vermin. 3/31/16: Prep refrigerator to right of cookline: top insert pans: blue cheese: 44 degrees F, cooked pork: 45-46 degrees F, and diced tomatoes in bottom: 43 degrees F.
2 hotel pans on ice baths with French lentils made at 4:00 p.m. today. French lentils were checked at 5:05 p.m. and ranged from 96 - 106 degrees F, French lentils were rechecked at 6:05 p.m. and ranges from 76 - 94 degrees F. French lentils aren't cooling at rapid enough rate in ice bath. Place French lentils in more shallow pans. Ice shall go up all four sides of each pan. French lentils transferred to shallow pans at end of inspection. 3/7/16: Potato soup in tall plastic container in four door refrigerator finished cooking at 10:45 a.m. today. Potato soup was 57 degrees Fahrenheit at 4:25 p.m.. Per cooling log, potato soup needs to cool to 41 degrees Fahrenheit by 5:00 p.m.. Place potato soup in shallow metal pans to achieve proper rapid cooling timeframe requirement. Submit rapid cooling log by March 14 for foods that go through rapid cooling process for March 7- 13 . 3/15/16: Two plastic containers of parsnip soup cooling in ice baths during inspection. Parsnip soup finished cooking at ~ 2:45 pm. today. One container ranged from 131 - 168 degrees Fahrenheit and second container was 138 degrees Fahrenheit at 3:17 p.m.. Parsnip soup was rechecked at 4:20 pm. and found at 99 - 120 degrees Fahrenheit in larger batch and 111- 134 degrees F in smaller batch. Both were stirred right after this and temperature of smaller batch was 102 - 105 degrees F and larger batch was 105 degrees F. Parsnip soup is not cooling at rapid enough rate. Some of parsnip soup was taken from large plastic containers and placed in shallow pans in ice bath by end of inspection. Log temperature for parsnip soup every hour onto cooling log today and submit copy to Marin County Environmental Health for review by March 16, 2016. Utilize approved cooling methods, such as ice wands in soup, adding ice as an ingredient to soup, stirring more frequently and placing soup in shallow metal pans rather than large plastic containers. Mashed potatoes with cod (brandade) observed at 74 degrees F at 3:10 p.m. and 63 degrees F at 4:30 p.m. Cooling at proper rate. 3/31/16: Cauliflower puree in shallow metal cooling on top of pan of water on top of refrigerator. Food handler initially stated that he did not know when the puree finished cooking, but when questioned again stated that the puree finished cooking at 2:00 p.m.. The puree was 68 - 75 degrees F at 2:30 p.m.. Continue to utilize cooling logs to ensure potentially hazardous foods are rapidly cooled within required timeframes. Place ice in pan with water, and use larger pan so ice can go up all four sides of pan to top level of food. Butternut squash in 3 liter container was 107 - 131 degrees F at 2:36 p.m.. Butternut squash finished cooking at 2:30 p.m., per food handler. Log temperatures hourly until butternut squash reaches 41 degrees F. Submit copy of cooling logs by April 7, 2016. Observed cooked chicken immersed in ice and water. This chicken finished cooking at 12:00 and was 35 degrees F at 2:30 p.m.. Cooled at rapid enough rate.
The department's words
CHSC 114002 2 hotel pans on ice baths with French lentils made at 4:00 p.m. today. French lentils were checked at 5:05 p.m. and ranged from 96 - 106 degrees F, French lentils were rechecked at 6:05 p.m. and ranges from 76 - 94 degrees F. French lentils aren't cooling at rapid enough rate in ice bath. Place French lentils in more shallow pans. Ice shall go up all four sides of each pan. French lentils transferred to shallow pans at end of inspection. 3/7/16: Potato soup in tall plastic container in four door refrigerator finished cooking at 10:45 a.m. today. Potato soup was 57 degrees Fahrenheit at 4:25 p.m.. Per cooling log, potato soup needs to cool to 41 degrees Fahrenheit by 5:00 p.m.. Place potato soup in shallow metal pans to achieve proper rapid cooling timeframe requirement. Submit rapid cooling log by March 14 for foods that go through rapid cooling process for March 7- 13 . 3/15/16: Two plastic containers of parsnip soup cooling in ice baths during inspection. Parsnip soup finished cooking at ~ 2:45 pm. today. One container ranged from 131 - 168 degrees Fahrenheit and second container was 138 degrees Fahrenheit at 3:17 p.m.. Parsnip soup was rechecked at 4:20 pm. and found at 99 - 120 degrees Fahrenheit in larger batch and 111- 134 degrees F in smaller batch. Both were stirred right after this and temperature of smaller batch was 102 - 105 degrees F and larger batch was 105 degrees F. Parsnip soup is not cooling at rapid enough rate. Some of parsnip soup was taken from large plastic containers and placed in shallow pans in ice bath by end of inspection. Log temperature for parsnip soup every hour onto cooling log today and submit copy to Marin County Environmental Health for review by March 16, 2016. Utilize approved cooling methods, such as ice wands in soup, adding ice as an ingredient to soup, stirring more frequently and placing soup in shallow metal pans rather than large plastic containers. Mashed potatoes with cod (brandade) observed at 74 degrees F at 3:10 p.m. and 63 degrees F at 4:30 p.m. Cooling at proper rate. 3/31/16: Cauliflower puree in shallow metal cooling on top of pan of water on top of refrigerator. Food handler initially stated that he did not know when the puree finished cooking, but when questioned again stated that the puree finished cooking at 2:00 p.m.. The puree was 68 - 75 degrees F at 2:30 p.m.. Continue to utilize cooling logs to ensure potentially hazardous foods are rapidly cooled within required timeframes. Place ice in pan with water, and use larger pan so ice can go up all four sides of pan to top level of food. Butternut squash in 3 liter container was 107 - 131 degrees F at 2:36 p.m.. Butternut squash finished cooking at 2:30 p.m., per food handler. Log temperatures hourly until butternut squash reaches 41 degrees F. Submit copy of cooling logs by April 7, 2016. Observed cooked chicken immersed in ice and water. This chicken finished cooking at 12:00 and was 35 degrees F at 2:30 p.m.. Cooled at rapid enough rate.
Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is paced into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until ROP machine is approved for use. 3/31/16: ROP machine approved for use to package nuts, per [name], Food Senior.. MVS 35 X machine observed in unapproved carpeted room. Relocate ROP to kitchen. Do not vacuum package any food in unapproved food rooms.
The department's words
CHSC 114057.1 Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is paced into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until ROP machine is approved for use. 3/31/16: ROP machine approved for use to package nuts, per [name], Food Senior.. MVS 35 X machine observed in unapproved carpeted room. Relocate ROP to kitchen. Do not vacuum package any food in unapproved food rooms.
Maintain shell fish tags in chronological order.Shellfish tags not in order, and December tags not with Jan. - Mch tags. Please note that missing shellfish tags are a major violation. PIC able to find Dec. tags by end of inspection.
The department's words
CHSC 114039.4 Maintain shell fish tags in chronological order.Shellfish tags not in order, and December tags not with Jan. - Mch tags. Please note that missing shellfish tags are a major violation. PIC able to find Dec. tags by end of inspection.
Show 6 more
Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately. 3/7/16: No rodent droppings observed today. Submit plans for additional space by April 4, 2016. Bread is in enclosed containers.
The department's words
CHSC 114380 Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately. 3/7/16: No rodent droppings observed today. Submit plans for additional space by April 4, 2016. Bread is in enclosed containers.
Seal all holes in ceiling and walls to prevent entrance of vermin. Correct within two weeks. 3/15/16 Some of holes have been sealed in unapproved food storage rooms. One hole large enough for mice to enter observed around pipe near ceiling of small room. Continue to seal any holes or openings to prevent entrance of vermin.
The department's words
CHSC 114271 Seal all holes in ceiling and walls to prevent entrance of vermin. Correct within two weeks. 3/15/16 Some of holes have been sealed in unapproved food storage rooms. One hole large enough for mice to enter observed around pipe near ceiling of small room. Continue to seal any holes or openings to prevent entrance of vermin.
Clean refrigerator gaskets to remove dirt accumulation.
The department's words
CHSC 114175 Clean refrigerator gaskets to remove dirt accumulation.
Thoroughly clean kitchen flooring under equipment to remove grime accumulation. 3/7/16: Dried food debris observed under cookline. Thoroughly clean floor to remove all food debris. 3/15/16: food debris and nonfood debris observed under cookline. Clean flooring under equipment on a daily basis.
The department's words
CHSC 114257.1 Thoroughly clean kitchen flooring under equipment to remove grime accumulation. 3/7/16: Dried food debris observed under cookline. Thoroughly clean floor to remove all food debris. 3/15/16: food debris and nonfood debris observed under cookline. Clean flooring under equipment on a daily basis.
Corrected during the inspection
Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time. 3/7/16: No ice in ice machine today. 3/15/16: No ice in ice machine. 3/31/16: No ice in ice machine.
The department's words
CHSC 114193 Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time. 3/7/16: No ice in ice machine today. 3/15/16: No ice in ice machine. 3/31/16: No ice in ice machine.
Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time.
The department's words
CHSC 114190 Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time.
EarlierMar 15, 2016Follow-up inspectionGreen placard
14 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Minor cold holding temperature violations observed in prep refrigerators. Prep refrigerator across from cookline: blue cheese cream: 43 degrees F, French lentils: 42 degrees F, scallops: 42 degrees F. Prep refrigerator to right of cookline: tomatoes sliced at 12:30 were 45 degrees F at ~ 5:30 p.m. 3/7/16: Potato gratin made yesterday observed at 46-47 degrees Fahrenheit in four door refrigerator. Pantry prep refrigerator temperatures were as follows: pork made yesterday: 54 degrees F, tomato sliced at 10:00 today: 51 degrees F, cooked chicken: 48 degrees F. pork and sliced tomato were voluntarily discarded. 3/15/16: Prep refrigerator to right of cook line was repaired today; invoice dated 3/15/16 observed during inspection. Potentially hazardous foods were observed as follows in this prep refrigerator: sliced tomatoes in upper insert pan: 50 degrees F, sliced tomatoes in lower portion of prep refrigerator: 51 degrees F, cooked pork in upper portion of prep refrigerator: 50 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Remove sheet pan with water from floor under this prep refrigerator. Sheet was placed there to collect condensate from prep refrigerator. Don't store utensils on the floor. Standing water can be source of water for vermin.
The department's words
CHSC 113996 Minor cold holding temperature violations observed in prep refrigerators. Prep refrigerator across from cookline: blue cheese cream: 43 degrees F, French lentils: 42 degrees F, scallops: 42 degrees F. Prep refrigerator to right of cookline: tomatoes sliced at 12:30 were 45 degrees F at ~ 5:30 p.m. 3/7/16: Potato gratin made yesterday observed at 46-47 degrees Fahrenheit in four door refrigerator. Pantry prep refrigerator temperatures were as follows: pork made yesterday: 54 degrees F, tomato sliced at 10:00 today: 51 degrees F, cooked chicken: 48 degrees F. pork and sliced tomato were voluntarily discarded. 3/15/16: Prep refrigerator to right of cook line was repaired today; invoice dated 3/15/16 observed during inspection. Potentially hazardous foods were observed as follows in this prep refrigerator: sliced tomatoes in upper insert pan: 50 degrees F, sliced tomatoes in lower portion of prep refrigerator: 51 degrees F, cooked pork in upper portion of prep refrigerator: 50 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Remove sheet pan with water from floor under this prep refrigerator. Sheet was placed there to collect condensate from prep refrigerator. Don't store utensils on the floor. Standing water can be source of water for vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Most recent inspection report not available to view. Maintain copy of most recent inspection report. Sign not posted that shall notify consumers that the most recent inspection report is available to view upon request. 3/7/16: Most recent inspection report available.
The department's words
CHSC 113725.1 Most recent inspection report not available to view. Maintain copy of most recent inspection report. Sign not posted that shall notify consumers that the most recent inspection report is available to view upon request. 3/7/16: Most recent inspection report available.
Corrected during the inspection
Three of four soap dispensers by double sinks in women's restroom do not have soap. Replenish soap in dispensers.
The department's words
CHSC 113953.2 Three of four soap dispensers by double sinks in women's restroom do not have soap. Replenish soap in dispensers.
2 hotel pans on ice baths with French lentils made at 4:00 p.m. today. French lentils were checked at 5:05 p.m. and ranged from 96 - 106 degrees F, French lentils were rechecked at 6:05 p.m. and ranges from 76 - 94 degrees F. French lentils aren't cooling at rapid enough rate in ice bath. Place French lentils in more shallow pans. Ice shall go up all four sides of each pan. French lentils transferred to shallow pans at end of inspection. 3/7/16: Potato soup in tall plastic container in four door refrigerator finished cooking at 10:45 a.m. today. Potato soup was 57 degrees Fahrenheit at 4:25 p.m.. Per cooling log, potato soup needs to cool to 41 degrees Fahrenheit by 5:00 p.m.. Place potato soup in shallow metal pans to achieve proper rapid cooling timeframe requirement. Submit rapid cooling log by March 14 for foods that go through rapid cooling process for March 7- 13 . 3/15/16: Two plastic containers of parsnip soup cooling in ice baths during inspection. Parsnip soup finished cooking at ~ 2:45 pm. today. One container ranged from 131 - 168 degrees Fahrenheit and second container was 138 degrees Fahrenheit at 3:17 p.m.. Parsnip soup was rechecked at 4:20 pm. and found at 99 - 120 degrees Fahrenheit in larger batch and 111- 134 degrees F in smaller batch. Both were stirred right after this and temperature of smaller batch was 102 - 105 degrees F and larger batch was 105 degrees F. Parsnip soup is not cooling at rapid enough rate. Some of parsnip soup was taken from large plastic containers and placed in shallow pans in ice bath by end of inspection. Log temperature for parsnip soup every hour onto cooling log today and submit copy to Marin County Environmental Health for review by March 16, 2016. Utilize approved cooling methods, such as ice wands in soup, adding ice as an ingredient to soup, stirring more frequently and placing soup in shallow metal pans rather than large plastic containers. Mashed potatoes with cod (brandade) observed at 74 degrees F at 3:10 p.m. and 63 degrees F at 4:30 p.m. Cooling at proper rate.
The department's words
CHSC 114002 2 hotel pans on ice baths with French lentils made at 4:00 p.m. today. French lentils were checked at 5:05 p.m. and ranged from 96 - 106 degrees F, French lentils were rechecked at 6:05 p.m. and ranges from 76 - 94 degrees F. French lentils aren't cooling at rapid enough rate in ice bath. Place French lentils in more shallow pans. Ice shall go up all four sides of each pan. French lentils transferred to shallow pans at end of inspection. 3/7/16: Potato soup in tall plastic container in four door refrigerator finished cooking at 10:45 a.m. today. Potato soup was 57 degrees Fahrenheit at 4:25 p.m.. Per cooling log, potato soup needs to cool to 41 degrees Fahrenheit by 5:00 p.m.. Place potato soup in shallow metal pans to achieve proper rapid cooling timeframe requirement. Submit rapid cooling log by March 14 for foods that go through rapid cooling process for March 7- 13 . 3/15/16: Two plastic containers of parsnip soup cooling in ice baths during inspection. Parsnip soup finished cooking at ~ 2:45 pm. today. One container ranged from 131 - 168 degrees Fahrenheit and second container was 138 degrees Fahrenheit at 3:17 p.m.. Parsnip soup was rechecked at 4:20 pm. and found at 99 - 120 degrees Fahrenheit in larger batch and 111- 134 degrees F in smaller batch. Both were stirred right after this and temperature of smaller batch was 102 - 105 degrees F and larger batch was 105 degrees F. Parsnip soup is not cooling at rapid enough rate. Some of parsnip soup was taken from large plastic containers and placed in shallow pans in ice bath by end of inspection. Log temperature for parsnip soup every hour onto cooling log today and submit copy to Marin County Environmental Health for review by March 16, 2016. Utilize approved cooling methods, such as ice wands in soup, adding ice as an ingredient to soup, stirring more frequently and placing soup in shallow metal pans rather than large plastic containers. Mashed potatoes with cod (brandade) observed at 74 degrees F at 3:10 p.m. and 63 degrees F at 4:30 p.m. Cooling at proper rate.
Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is paced into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
The department's words
CHSC 114419 Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is paced into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is paced into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
The department's words
CHSC 114057.1 Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is paced into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
Show 8 more
Maintain shell fish tags in chronological order.Shellfish tags not in order, and December tags not with Jan. - Mch tags. Please note that missing shellfish tags are a major violation. PIC able to find Dec. tags by end of inspection.
The department's words
CHSC 114039.4 Maintain shell fish tags in chronological order.Shellfish tags not in order, and December tags not with Jan. - Mch tags. Please note that missing shellfish tags are a major violation. PIC able to find Dec. tags by end of inspection.
Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately. 3/7/16: No rodent droppings observed. Bread has been place in plastic covered containers. Le Garage will be submitting plans for expansion of the facility. Submit plans by April 4, 2016. 3/15/16: No evidence of vermin. Bread in covered containers. Submit plans by April 4, 2016.
The department's words
CHSC 114259.1 Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately. 3/7/16: No rodent droppings observed. Bread has been place in plastic covered containers. Le Garage will be submitting plans for expansion of the facility. Submit plans by April 4, 2016. 3/15/16: No evidence of vermin. Bread in covered containers. Submit plans by April 4, 2016.
Corrected during the inspection
Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately. 3/7/16: No rodent droppings observed today. Submit plans for additional space by April 4, 2016. Bread is in enclosed containers.
The department's words
CHSC 114380 Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately. 3/7/16: No rodent droppings observed today. Submit plans for additional space by April 4, 2016. Bread is in enclosed containers.
Seal all holes in ceiling and walls to prevent entrance of vermin. Correct within two weeks. 3/15/16 Some of holes have been sealed in unapproved food storage rooms. One hole large enough for mice to enter observed around pipe near ceiling of small room. Continue to seal any holes or openings to prevent entrance of vermin.
The department's words
CHSC 114271 Seal all holes in ceiling and walls to prevent entrance of vermin. Correct within two weeks. 3/15/16 Some of holes have been sealed in unapproved food storage rooms. One hole large enough for mice to enter observed around pipe near ceiling of small room. Continue to seal any holes or openings to prevent entrance of vermin.
Clean refrigerator gaskets to remove dirt accumulation.
The department's words
CHSC 114175 Clean refrigerator gaskets to remove dirt accumulation.
Thoroughly clean kitchen flooring under equipment to remove grime accumulation. 3/7/16: Dried food debris observed under cookline. Thoroughly clean floor to remove all food debris. 3/15/16: food debris and nonfood debris observed under cookline. Clean flooring under equipment on a daily basis.
The department's words
CHSC 114257.1 Thoroughly clean kitchen flooring under equipment to remove grime accumulation. 3/7/16: Dried food debris observed under cookline. Thoroughly clean floor to remove all food debris. 3/15/16: food debris and nonfood debris observed under cookline. Clean flooring under equipment on a daily basis.
Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time. 3/7/16: No ice in ice machine today. 3/15/16: No ice in ice machine.
The department's words
CHSC 114193 Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time. 3/7/16: No ice in ice machine today. 3/15/16: No ice in ice machine.
Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time.
The department's words
CHSC 114190 Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time.
EarlierMar 7, 2016Follow-up inspectionGreen placard
18 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Minor cold holding temperature violations observed in prep refrigerators. Prep refrigerator across from cookline: blue cheese cream: 43 degrees F, French lentils: 42 degrees F, scallops: 42 degrees F. Prep refrigerator to right of cookline: tomatoes sliced at 12:30 were 45 degrees F at ~ 5:30 p.m. 3/7/16: Potato gratin made yesterday observed at 46-47 degrees Fahrenheit in four door refrigerator. Pantry prep refrigerator temperatures were as follows: pork made yesterday: 54 degrees F, tomato sliced at 10:00 today: 51 degrees F, cooked chicken: 48 degrees F. pork and sliced tomato were voluntarily discarded.
The department's words
CHSC 113996 Minor cold holding temperature violations observed in prep refrigerators. Prep refrigerator across from cookline: blue cheese cream: 43 degrees F, French lentils: 42 degrees F, scallops: 42 degrees F. Prep refrigerator to right of cookline: tomatoes sliced at 12:30 were 45 degrees F at ~ 5:30 p.m. 3/7/16: Potato gratin made yesterday observed at 46-47 degrees Fahrenheit in four door refrigerator. Pantry prep refrigerator temperatures were as follows: pork made yesterday: 54 degrees F, tomato sliced at 10:00 today: 51 degrees F, cooked chicken: 48 degrees F. pork and sliced tomato were voluntarily discarded.
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)
Most recent inspection report not available to view. Maintain copy of most recent inspection report. Sign not posted that shall notify consumers that the most recent inspection report is available to view upon request. 3/7/16: Most recent inspection report available.
The department's words
CHSC 113725.1 Most recent inspection report not available to view. Maintain copy of most recent inspection report. Sign not posted that shall notify consumers that the most recent inspection report is available to view upon request. 3/7/16: Most recent inspection report available.
Three of four soap dispensers by double sinks in women's restroom do not have soap. Replenish soap in dispensers.
The department's words
CHSC 113953.2 Three of four soap dispensers by double sinks in women's restroom do not have soap. Replenish soap in dispensers.
2 hotel pans on ice baths with French lentils made at 4:00 p.m. today. French lentils were checked at 5:05 p.m. and ranged from 96 - 106 degrees F, French lentils were rechecked at 6:05 p.m. and ranges from 76 - 94 degrees F. French lentils aren't cooling at rapid enough rate in ice bath. Place French lentils in more shallow pans. Ice shall go up all four sides of each pan. French lentils transferred to shallow pans at end of inspection. 3/7/16: Potato soup in tall plastic container in four door refrigerator finished cooking at 10:45 a.m. today. Potato soup was 57 degrees Fahrenheit at 4:25 p.m.. Per cooling log, potato soup needs to cool to 41 degrees Fahrenheit by 5:00 p.m.. Place potato soup in shallow metal pans to achieve proper rapid cooling timeframe requirement. Submit rapid cooling log by March 14 for foods that go through rapid cooling process for March 7- 13 .
The department's words
CHSC 114002 2 hotel pans on ice baths with French lentils made at 4:00 p.m. today. French lentils were checked at 5:05 p.m. and ranged from 96 - 106 degrees F, French lentils were rechecked at 6:05 p.m. and ranges from 76 - 94 degrees F. French lentils aren't cooling at rapid enough rate in ice bath. Place French lentils in more shallow pans. Ice shall go up all four sides of each pan. French lentils transferred to shallow pans at end of inspection. 3/7/16: Potato soup in tall plastic container in four door refrigerator finished cooking at 10:45 a.m. today. Potato soup was 57 degrees Fahrenheit at 4:25 p.m.. Per cooling log, potato soup needs to cool to 41 degrees Fahrenheit by 5:00 p.m.. Place potato soup in shallow metal pans to achieve proper rapid cooling timeframe requirement. Submit rapid cooling log by March 14 for foods that go through rapid cooling process for March 7- 13 .
No sanitizer at dishwasher. PIC contacted dishwasher repair service during inspection. Technician will be coming to repair dishwasher tonight. Do not utilize dishwasher until it is capable of providing 50 ppm chlorine at final rinse.
The department's words
CHSC 114099.7 No sanitizer at dishwasher. PIC contacted dishwasher repair service during inspection. Technician will be coming to repair dishwasher tonight. Do not utilize dishwasher until it is capable of providing 50 ppm chlorine at final rinse.
Corrected during the inspection
Observed several metal plates loaded into dishwasher rack with an approximately two inch wide area of charred material around perimeters of all metal plates. These plates are covered with parchment or similar material, per PIC, and placed into salamander or oven to further heat food.
The department's words
CHSC 114097 Observed several metal plates loaded into dishwasher rack with an approximately two inch wide area of charred material around perimeters of all metal plates. These plates are covered with parchment or similar material, per PIC, and placed into salamander or oven to further heat food.
Corrected during the inspection
Show 12 more
Clean interior of bar ice machine to remove areas of black material on side and back of ice machine.
The department's words
CHSC 114115 Clean interior of bar ice machine to remove areas of black material on side and back of ice machine.
Corrected during the inspection
Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is paced into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
The department's words
CHSC 114419 Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is paced into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is paced into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
The department's words
CHSC 114057.1 Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is paced into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
Maintain shell fish tags in chronological order.Shellfish tags not in order, and December tags not with Jan. - Mch tags. Please note that missing shellfish tags are a major violation. PIC able to find Dec. tags by end of inspection.
The department's words
CHSC 114039.4 Maintain shell fish tags in chronological order.Shellfish tags not in order, and December tags not with Jan. - Mch tags. Please note that missing shellfish tags are a major violation. PIC able to find Dec. tags by end of inspection.
Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately. 3/7/16: No rodent droppings observed. Bread has been place in plastic covered containers. Le Garage will be submitting plans for expansion of the facility. Submit plans by April 4, 2016.
The department's words
CHSC 114259.1 Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately. 3/7/16: No rodent droppings observed. Bread has been place in plastic covered containers. Le Garage will be submitting plans for expansion of the facility. Submit plans by April 4, 2016.
Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately. 3/7/16: No rodent droppings observed today. Submit plans for additional space by April 4, 2016. Bread is in enclosed containers.
The department's words
CHSC 114380 Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately. 3/7/16: No rodent droppings observed today. Submit plans for additional space by April 4, 2016. Bread is in enclosed containers.
Seal all holes in ceiling and walls to prevent entrance of vermin. Correct within two weeks.
The department's words
CHSC 114271 Seal all holes in ceiling and walls to prevent entrance of vermin. Correct within two weeks.
Clean refrigerator gaskets to remove dirt accumulation.
The department's words
CHSC 114175 Clean refrigerator gaskets to remove dirt accumulation.
Provide thermometers in refrigerators where missing.
The department's words
CHSC 114157 Provide thermometers in refrigerators where missing.
Corrected during the inspection
Thoroughly clean kitchen flooring under equipment to remove grime accumulation. 3/7/16: Dried food debris observed under cookline. Thoroughly clean floor to remove all food debris.
The department's words
CHSC 114257.1 Thoroughly clean kitchen flooring under equipment to remove grime accumulation. 3/7/16: Dried food debris observed under cookline. Thoroughly clean floor to remove all food debris.
Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time. 3/7/16: No ice in ice machine today.
The department's words
CHSC 114193 Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time. 3/7/16: No ice in ice machine today.
Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time.
The department's words
CHSC 114190 Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time.
EarlierMar 4, 2016Routine inspectionGreen placard
20 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at dishwasher. PIC contacted dishwasher repair service during inspection. Technician will be coming to repair dishwasher tonight. Do not utilize dishwasher until it is capable of providing 50 ppm chlorine at final rinse.
The department's words
CHSC 114099.7 No sanitizer at dishwasher. PIC contacted dishwasher repair service during inspection. Technician will be coming to repair dishwasher tonight. Do not utilize dishwasher until it is capable of providing 50 ppm chlorine at final rinse.
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 several metal plates loaded into dishwasher rack with an approximately two inch wide area of charred material around perimeters of all metal plates. These plates are covered with parchment or similar material, per PIC, and placed into salamander or oven to further heat food.
The department's words
CHSC 114097 Observed several metal plates loaded into dishwasher rack with an approximately two inch wide area of charred material around perimeters of all metal plates. These plates are covered with parchment or similar material, per PIC, and placed into salamander or oven to further heat food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (18)
Most recent inspection report not available to view. Maintain copy of most recent inspection report. Sign not posted that shall notify consumers that the most recent inspection report is available to view upon request.
The department's words
CHSC 113725.1 Most recent inspection report not available to view. Maintain copy of most recent inspection report. Sign not posted that shall notify consumers that the most recent inspection report is available to view upon request.
Three of four soap dispensers by double sinks in women's restroom do not have soap. Replenish soap in dispensers.
The department's words
CHSC 113953.2 Three of four soap dispensers by double sinks in women's restroom do not have soap. Replenish soap in dispensers.
Minor cold holding temperature violations observed in prep refrigerators. Prep refrigerator across from cookline: blue cheese cream: 43 degrees F, French lentils: 42 degrees F, scallops: 42 degrees F. Prep refrigerator to right of cookline: tomatoes sliced at 12:30 were 45 degrees F at ~ 5:30 p.m.
The department's words
CHSC 113996 Minor cold holding temperature violations observed in prep refrigerators. Prep refrigerator across from cookline: blue cheese cream: 43 degrees F, French lentils: 42 degrees F, scallops: 42 degrees F. Prep refrigerator to right of cookline: tomatoes sliced at 12:30 were 45 degrees F at ~ 5:30 p.m.
2 hotel pans on ice baths with French lentils made at 4:00 p.m. today. French lentils were checked at 5:05 p.m. and ranged from 96 - 106 degrees F, French lentils were rechecked at 6:05 p.m. and ranges from 76 - 94 degrees F. French lentils aren't cooling at rapid enough rate in ice bath. Place French lentils in more shallow pans. Ice shall go up all four sides of each pan. French lentils transferred to shallow pans at end of inspection.
The department's words
CHSC 114002 2 hotel pans on ice baths with French lentils made at 4:00 p.m. today. French lentils were checked at 5:05 p.m. and ranged from 96 - 106 degrees F, French lentils were rechecked at 6:05 p.m. and ranges from 76 - 94 degrees F. French lentils aren't cooling at rapid enough rate in ice bath. Place French lentils in more shallow pans. Ice shall go up all four sides of each pan. French lentils transferred to shallow pans at end of inspection.
Three compartment sink not properly set up. Soap and water observed in left and right compartments and dirty dishes with no water in middle compartment. PIC didn't know proper way to set up three compartment sink. Utilize three compartment sink as follows: 1. Wash with soap and hot water. 2. Rinse with hot water. 3. Sanitize with 200 ppm quaternary ammonium.
The department's words
CHSC 114099.2 Three compartment sink not properly set up. Soap and water observed in left and right compartments and dirty dishes with no water in middle compartment. PIC didn't know proper way to set up three compartment sink. Utilize three compartment sink as follows: 1. Wash with soap and hot water. 2. Rinse with hot water. 3. Sanitize with 200 ppm quaternary ammonium.
Corrected during the inspection
Show 13 more
Clean interior of bar ice machine to remove areas of black material on side and back of ice machine.
The department's words
CHSC 114115 Clean interior of bar ice machine to remove areas of black material on side and back of ice machine.
Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is placed into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
The department's words
CHSC 114419 Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is placed into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is placed into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
The department's words
CHSC 114057.1 Observed a ROP machine in unapproved food storage room. Office manager stated it is utilized to cryovac cheese, but doesn't know if other food is placed into ROP. This unit is not approved for use at this time, Do not use MVS 35X equipment until given approval by Marin County Environmental Health.
Maintain shell fish tags in chronological order.Shellfish tags not in order, and December tags not with Jan. - Mch tags. Please note that missing shellfish tags are a major violation. PIC able to find Dec. tags by end of inspection.
The department's words
CHSC 114039.4 Maintain shell fish tags in chronological order.Shellfish tags not in order, and December tags not with Jan. - Mch tags. Please note that missing shellfish tags are a major violation. PIC able to find Dec. tags by end of inspection.
Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately.
The department's words
CHSC 114259.1 Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately.
Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately.
The department's words
CHSC 114380 Observed old rodent droppings in unapproved food storage room by office. This room has unapproved food equipment in it. All remodeling, including adding additional space, requires approval from Marin County Environmental Health. Remove all food and equipment from this unapproved room within 30 days. Please contact [name] Van Liew at [phone] to see if this additional space can be permitted if plans are submitted and approved. Remove all droppings and thoroughly clean unapproved storage room. Remove open bags of bread from this room and relocate to kitchen immediately.
Seal all holes in ceiling and walls to prevent entrance of vermin. Correct within two weeks.
The department's words
CHSC 114271 Seal all holes in ceiling and walls to prevent entrance of vermin. Correct within two weeks.
Clean refrigerator gaskets to remove dirt accumulation.
The department's words
CHSC 114175 Clean refrigerator gaskets to remove dirt accumulation.
Provide thermometers in refrigerators where missing.
The department's words
CHSC 114157 Provide thermometers in refrigerators where missing.
Thoroughly clean kitchen flooring under equipment to remove grime accumulation.
The department's words
CHSC 114257.1 Thoroughly clean kitchen flooring under equipment to remove grime accumulation.
Wiping cloth container only had 50 ppm chlorine. Provide a minimum of 100 ppm chlorine. More chlorine added: > 200 ppm.
The department's words
CHSC 114185.1 Wiping cloth container only had 50 ppm chlorine. Provide a minimum of 100 ppm chlorine. More chlorine added: > 200 ppm.
Corrected during the inspection
Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time.
The department's words
CHSC 114193 Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time.
Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time.
The department's words
CHSC 114190 Unapproved ice machine in unapproved food storage room is draining into floor sink without an air gap. Ice machine is not approved for use at this time.
EarlierAug 5, 2014Follow-up inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
Raw shell eggs stacked too high in insert pan causing them to enter the temperature danger zone. Raw shell eggs on top of insert pan (56-59 degrees Fahrenheit) were voluntarily discarded -see voluntary condemnation and destruction sheet. Maintain raw shell eggs at or below 45 degrees Fahrenheit. Observed heavy cream at 56 degrees Fahrenheit in four door refrigerator. Heavy cream was voluntarily discarded - see voluntary condemnation and destructon sheet. Observed sliced green tomatoes at 46-47 degrees Fahrenheit that were sliced between 7:00 a.m. - 10:00 a.m.. Observed feta cheese at 43 degrees Fahrenheit and mobbia cheese at 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Raw shell eggs stacked too high in insert pan causing them to enter the temperature danger zone. Raw shell eggs on top of insert pan (56-59 degrees Fahrenheit) were voluntarily discarded -see voluntary condemnation and destruction sheet. Maintain raw shell eggs at or below 45 degrees Fahrenheit. Observed heavy cream at 56 degrees Fahrenheit in four door refrigerator. Heavy cream was voluntarily discarded - see voluntary condemnation and destructon sheet. Observed sliced green tomatoes at 46-47 degrees Fahrenheit that were sliced between 7:00 a.m. - 10:00 a.m.. Observed feta cheese at 43 degrees Fahrenheit and mobbia cheese at 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Corrected during the inspection
Observed pork legs (56-65 degrees Fahrenheit) that finished cooking yesterday at approximately 2:00 p.m. in container covered with plastic. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours. Pork legs were voluntarily discarded -see voluntary condemnation and destruction sheet. Approved cooling methods handout provided today. Log potentially hazardous foods that go through cooling process onto rapid cooling log for one week and submit to Marin County Environmental Health for review. 8/5/14: French fries cooked approximately 20 minutes prior to beginning of inspection were observed on sheet pans at 89-92 degrees Fahrenheit. French fries are kept on cooling racks for approximately 30 minutes and are then placed into hotel pan and put in the refrigerator. No other rapid cooling in process at time of inspection. Log potentially hazardous foods onto cooling log for one week and submit copy of rapid cooling log to Marin County Environmental Health for review. English approved cooling methods form with cooling log given to chef today.
The department's words
CHSC 114002 Observed pork legs (56-65 degrees Fahrenheit) that finished cooking yesterday at approximately 2:00 p.m. in container covered with plastic. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours. Pork legs were voluntarily discarded -see voluntary condemnation and destruction sheet. Approved cooling methods handout provided today. Log potentially hazardous foods that go through cooling process onto rapid cooling log for one week and submit to Marin County Environmental Health for review. 8/5/14: French fries cooked approximately 20 minutes prior to beginning of inspection were observed on sheet pans at 89-92 degrees Fahrenheit. French fries are kept on cooling racks for approximately 30 minutes and are then placed into hotel pan and put in the refrigerator. No other rapid cooling in process at time of inspection. Log potentially hazardous foods onto cooling log for one week and submit copy of rapid cooling log to Marin County Environmental Health for review. English approved cooling methods form with cooling log given to chef today.
Observed undercounter dishwasher under left drainboard of three-compartment sink. Dirty dishes were observed in right compartment of three-compartment sink and right drainboard had clean utensils. Left drainboard was dirty. Place dirty dishes on right drainboard and clean utensils on left drainboard.
The department's words
CHSC 114103 Observed undercounter dishwasher under left drainboard of three-compartment sink. Dirty dishes were observed in right compartment of three-compartment sink and right drainboard had clean utensils. Left drainboard was dirty. Place dirty dishes on right drainboard and clean utensils on left drainboard.
Corrected during the inspection
Observed dirt accumulation on two door refrigerator and pantry prep refrigerator. Clean refrigerator gaskets.
The department's words
CHSC 114175 Observed dirt accumulation on two door refrigerator and pantry prep refrigerator. Clean refrigerator gaskets.
Corrected during the inspection
Show 1 more
No person in charge until end of inspection. Designate a peson in charge during all hours of operation.
The department's words
CHSC 113945 No person in charge until end of inspection. Designate a peson in charge during all hours of operation.
Corrected during the inspection
EarlierJul 17, 2014Routine inspectionViolation(s) Found
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Raw shell eggs stacked too high in insert pan causing them to enter the temperature danger zone. Raw shell eggs on top of insert pan (56-59 degrees Fahrenheit) were voluntarily discarded -see voluntary condemnation and destruction sheet. Maintain raw shell eggs at or below 45 degrees Fahrenheit. Observed heavy cream at 56 degrees Fahrenheit in four door refrigerator. Heavy cream was voluntarily discarded - see voluntary condemnation and destructon sheet. Observed sliced green tomatoes at 46-47 degrees Fahrenheit that were sliced between 7:00 a.m. - 10:00 a.m.. Observed feta cheese at 43 degrees Fahrenheit and mobbia cheese at 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Raw shell eggs stacked too high in insert pan causing them to enter the temperature danger zone. Raw shell eggs on top of insert pan (56-59 degrees Fahrenheit) were voluntarily discarded -see voluntary condemnation and destruction sheet. Maintain raw shell eggs at or below 45 degrees Fahrenheit. Observed heavy cream at 56 degrees Fahrenheit in four door refrigerator. Heavy cream was voluntarily discarded - see voluntary condemnation and destructon sheet. Observed sliced green tomatoes at 46-47 degrees Fahrenheit that were sliced between 7:00 a.m. - 10:00 a.m.. Observed feta cheese at 43 degrees Fahrenheit and mobbia cheese at 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
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 pork legs (56-65 degrees Fahrenheit) that finished cooking yesterday at approximately 2:00 p.m. in container covered with plastic. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours. Pork legs were voluntarily discarded -see voluntary condemnation and destruction sheet. Approved cooling methods handout provided today. Log potentially hazardous foods that go through cooling process onto rapid cooling log for one week and submit to Marin County Environmental Health for review.
The department's words
CHSC 114002 Observed pork legs (56-65 degrees Fahrenheit) that finished cooking yesterday at approximately 2:00 p.m. in container covered with plastic. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit within four hours. Pork legs were voluntarily discarded -see voluntary condemnation and destruction sheet. Approved cooling methods handout provided today. Log potentially hazardous foods that go through cooling process onto rapid cooling log for one week and submit to Marin County Environmental Health for review.
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)
Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order. Maintain shellfish tags in chronological order for 90 days.
Observed undercounter dishwasher under left drainboard of three-compartment sink. Dirty dishes were observed in right compartment of three-compartment sink and right drainboard had clean utensils. Left drainboard was dirty. Place dirty dishes on right drainboard and clean utensils on left drainboard.
The department's words
CHSC 114103 Observed undercounter dishwasher under left drainboard of three-compartment sink. Dirty dishes were observed in right compartment of three-compartment sink and right drainboard had clean utensils. Left drainboard was dirty. Place dirty dishes on right drainboard and clean utensils on left drainboard.
Observed open container of heavy cream at 58 degrees Fahrenheit and open container of 2% milk at 51 degrees Fahrenheit in refrigerator. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Heavy cream and milk were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Observed open container of heavy cream at 58 degrees Fahrenheit and open container of 2% milk at 51 degrees Fahrenheit in refrigerator. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Heavy cream and milk were voluntarily discarded - see voluntary condemnation and destruction sheet.
Corrected during the inspection
Observed dirt accumulation on two door refrigerator and pantry prep refrigerator. Clean refrigerator gaskets.
The department's words
CHSC 114175 Observed dirt accumulation on two door refrigerator and pantry prep refrigerator. Clean refrigerator gaskets.
No sanitizer in sanitizer compartment of three-compartment sink.
The department's words
CHSC 114099.6 No sanitizer in sanitizer compartment of three-compartment sink.
Corrected during the inspection
Show 1 more
Only 100 ppm chlorine at final rinse of dishwasher. Provide a mimimum of 50 ppm chlorine at final rinse of dishwasher.
The department's words
CHSC 114099.7 Only 100 ppm chlorine at final rinse of dishwasher. Provide a mimimum of 50 ppm chlorine at final rinse of dishwasher.
Corrected during the inspection
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Ask for the manager. Le Garage can only fix what it knows about.
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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.
About this record
Search the county's inspection lookup for the name or license number L10615.
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.