Left Bank

Inspections

From Marin County Community Development Agency, Environmental Health Services · 25 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestMay 12, 2026Routine inspectionGreen placard

   This one: Green placard, inspected May 12, 2026.

   11 violations listed, 0 marked critical.

   Not critical (11)

   • Code CHSC 113953.2

     The department's words

     Code CHSC 113953.2

   • Code CHSC 114039.4

     The department's words

     Code CHSC 114039.4

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

   • Code CHSC 114081

     The department's words

     Code CHSC 114081

   • Code CHSC 114130

     The department's words

     Code CHSC 114130

   Show 6 more

   • Code CHSC 114149.3

     The department's words

     Code CHSC 114149.3

   • Code CHSC 114185.1

     The department's words

     Code CHSC 114185.1

   • Code CHSC 114266

     The department's words

     Code CHSC 114266

   • Code CHSC 114257

     The department's words

     Code CHSC 114257

   • Code CHSC 113984.d

     The department's words

     Code CHSC 113984.d

   • Code CHSC 114099.7

     The department's words

     Code CHSC 114099.7

2. EarlierAug 1, 2025Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Hand wash sink by entrance to the kitchen: 66 degrees F maximum. Hand wash sink by pantry prep refrigerator: 65 - 81 degrees F. Only stayed at 81 degrees F for a second and dropped back down. Maintain hand wash sink hot water at a minimum of 100 degrees F. Men's restroom hand ash sink reached 71 degrees F. Women's restroom reached 91 degrees F. Provide a minimum of 100 degrees f at hand wash sinks.

     The department's words

     CHSC 113953.c Hand wash sink by entrance to the kitchen: 66 degrees F maximum. Hand wash sink by pantry prep refrigerator: 65 - 81 degrees F. Only stayed at 81 degrees F for a second and dropped back down. Maintain hand wash sink hot water at a minimum of 100 degrees F. Men's restroom hand ash sink reached 71 degrees F. Women's restroom reached 91 degrees F. Provide a minimum of 100 degrees f at hand wash sinks.

     Corrected during the inspection

   • Hot line prep refrigerator on the right: cooked duck: 43 degrees F, macaroni and cheese sauce: 44 degrees F, artichoke ravioli: 42 degrees F, Parmesan cheese sauce: 52 degrees F made wo days ago (~2lbs voluntarily discarded into the garbage.), Swiss cheese: 46 degrees F. Prep refrigerator on the left: sliced tomatoes: 53 degrees F (~1 lb. voluntarily discarded into the compost container), tomato vierte: 53 degrees F (~ 2lbs. voluntarily discarded into the compost container.) Salad prep refrigerator: goat cheese: 44 degrees F, steak tartare in insert in top section: 44 degrees F.) Pantry prep refrigerator: cooked Yukon potatoes: 44 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.

     The department's words

     CHSC 113996 Hot line prep refrigerator on the right: cooked duck: 43 degrees F, macaroni and cheese sauce: 44 degrees F, artichoke ravioli: 42 degrees F, Parmesan cheese sauce: 52 degrees F made wo days ago (~2lbs voluntarily discarded into the garbage.), Swiss cheese: 46 degrees F. Prep refrigerator on the left: sliced tomatoes: 53 degrees F (~1 lb. voluntarily discarded into the compost container), tomato vierte: 53 degrees F (~ 2lbs. voluntarily discarded into the compost container.) Salad prep refrigerator: goat cheese: 44 degrees F, steak tartare in insert in top section: 44 degrees F.) Pantry prep refrigerator: cooked Yukon potatoes: 44 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.

     Corrected during the inspection

3. EarlierJul 29, 2025Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Hand wash sink by entrance to the kitchen: 66 degrees F maximum. Hand wash sink by pantry prep refrigerator: 65 - 81 degrees F. Only stayed at 81 degrees F for a second and dropped back down. Maintain hand wash sink hot water at a minimum of 100 degrees F. Men's restroom hand ash sink reached 71 degrees F. Women's restroom reached 91 degrees F. Provide a minimum of 100 degrees f at hand wash sinks.

     The department's words

     CHSC 113953.c Hand wash sink by entrance to the kitchen: 66 degrees F maximum. Hand wash sink by pantry prep refrigerator: 65 - 81 degrees F. Only stayed at 81 degrees F for a second and dropped back down. Maintain hand wash sink hot water at a minimum of 100 degrees F. Men's restroom hand ash sink reached 71 degrees F. Women's restroom reached 91 degrees F. Provide a minimum of 100 degrees f at hand wash sinks.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Hot line prep refrigerator on the right: cooked duck: 43 degrees F, macaroni and cheese sauce: 44 degrees F, artichoke ravioli: 42 degrees F, Parmesan cheese sauce: 52 degrees F made wo days ago (~2lbs voluntarily discarded into the garbage.), Swiss cheese: 46 degrees F. Prep refrigerator on the left: sliced tomatoes: 53 degrees F (~1 lb. voluntarily discarded into the compost container), tomato vierte: 53 degrees F (~ 2lbs. voluntarily discarded into the compost container.) Salad prep refrigerator: goat cheese: 44 degrees F, steak tartare in insert in top section: 44 degrees F.) Pantry prep refrigerator: cooked Yukon potatoes: 44 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.

     The department's words

     CHSC 113996 Hot line prep refrigerator on the right: cooked duck: 43 degrees F, macaroni and cheese sauce: 44 degrees F, artichoke ravioli: 42 degrees F, Parmesan cheese sauce: 52 degrees F made wo days ago (~2lbs voluntarily discarded into the garbage.), Swiss cheese: 46 degrees F. Prep refrigerator on the left: sliced tomatoes: 53 degrees F (~1 lb. voluntarily discarded into the compost container), tomato vierte: 53 degrees F (~ 2lbs. voluntarily discarded into the compost container.) Salad prep refrigerator: goat cheese: 44 degrees F, steak tartare in insert in top section: 44 degrees F.) Pantry prep refrigerator: cooked Yukon potatoes: 44 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

4. EarlierMar 14, 2024Follow-up inspectionGreen placard

   4 violations listed, 0 marked critical.

   Not critical (4)

   • Raw shell eggs internal temperature reading was at 60F, and were observed at ambient temperature on the cold holding equipment. In thick pieces of bacon , the internal temperature readings were at 52F and 24F in the cold holding insert. Rae salmon internal temperature readings were at 51F and 54F. Milk in the bar cold holding unit was at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.

     The department's words

     CHSC 113996 Raw shell eggs internal temperature reading was at 60F, and were observed at ambient temperature on the cold holding equipment. In thick pieces of bacon , the internal temperature readings were at 52F and 24F in the cold holding insert. Rae salmon internal temperature readings were at 51F and 54F. Milk in the bar cold holding unit was at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.

     Corrected during the inspection

   • The chlorine sanitizing solution concentration was measured at 0ppm in the mechanical dishwasher in the bar area. [Corrective action] Always provide chlorine concentrations at 50 ppm.

     The department's words

     CHSC 114099.7 The chlorine sanitizing solution concentration was measured at 0ppm in the mechanical dishwasher in the bar area. [Corrective action] Always provide chlorine concentrations at 50 ppm.

     Corrected during the inspection

   • Wastewater was observed leaking into the office and hallway from the walls. [Corrective action] Clean the floors and seal the wall, and must clean and sanitize all food contact surfaces.

     The department's words

     CHSC 114197 Wastewater was observed leaking into the office and hallway from the walls. [Corrective action] Clean the floors and seal the wall, and must clean and sanitize all food contact surfaces.

     Corrected during the inspection

   • Observed vacuum-shealed beef in the walk-in, and operator confirmed vacuum sealer used for sous vide. [corrective action] The facility is required to obtain a HACCP plan through the FDA. Discontinue the use of the vacuum sealer equipment.

     The department's words

     CHSC 114057 Observed vacuum-shealed beef in the walk-in, and operator confirmed vacuum sealer used for sous vide. [corrective action] The facility is required to obtain a HACCP plan through the FDA. Discontinue the use of the vacuum sealer equipment.

     Corrected during the inspection

5. EarlierMar 12, 2024Routine inspectionYellow placard

   4 violations listed, 4 marked critical.

   Critical (4)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Raw shell eggs internal temperature reading was at 60F, and were observed at ambient temperature on the cold holding equipment. In thick pieces of bacon , the internal temperature readings were at 52F and 24F in the cold holding insert. Rae salmon internal temperature readings were at 51F and 54F. Milk in the bar cold holding unit was at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.

     The department's words

     CHSC 113996 Raw shell eggs internal temperature reading was at 60F, and were observed at ambient temperature on the cold holding equipment. In thick pieces of bacon , the internal temperature readings were at 52F and 24F in the cold holding insert. Rae salmon internal temperature readings were at 51F and 54F. Milk in the bar cold holding unit was at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     The chlorine sanitizing solution concentration was measured at 0ppm in the mechanical dishwasher in the bar area. [Corrective action] Always provide chlorine concentrations at 50 ppm.

     The department's words

     CHSC 114099.7 The chlorine sanitizing solution concentration was measured at 0ppm in the mechanical dishwasher in the bar area. [Corrective action] Always provide chlorine concentrations at 50 ppm.

     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

     Wastewater was observed leaking into the office and hallway from the walls. [Corrective action] Clean the floors and seal the wall, and must clean and sanitize all food contact surfaces.

     The department's words

     CHSC 114197 Wastewater was observed leaking into the office and hallway from the walls. [Corrective action] Clean the floors and seal the wall, and must clean and sanitize all food contact surfaces.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed vacuum-shealed beef in the walk-in, and operator confirmed vacuum sealer used for sous vide. [corrective action] The facility is required to obtain a HACCP plan through the FDA. Discontinue the use of the vacuum sealer equipment.

     The department's words

     CHSC 114057 Observed vacuum-shealed beef in the walk-in, and operator confirmed vacuum sealer used for sous vide. [corrective action] The facility is required to obtain a HACCP plan through the FDA. Discontinue the use of the vacuum sealer equipment.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

6. EarlierAug 3, 2023Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • In the cold holding inserts, a container with slice tomatoes and lettuce, intenal temperature readings were measured 50F, and 52F for slice tomatoes. Raw shell eggs container was observed stored at ambient temperature and internal temperature reading at 70F. [CA] potentiall hazardous foods shall be held at or below 41F or at or above 135F when hot.

     The department's words

     CHSC 113996 In the cold holding inserts, a container with slice tomatoes and lettuce, intenal temperature readings were measured 50F, and 52F for slice tomatoes. Raw shell eggs container was observed stored at ambient temperature and internal temperature reading at 70F. [CA] potentiall hazardous foods shall be held at or below 41F or at or above 135F when hot.

     Corrected during the inspection

   • Chlorine sanitizing concentration measured 0.0ppm in themechanical dishwasher. The employee was observed actively washing dishes during the time of the observation. [CA] Provide chlorine sanitizing solution at 50ppm in the mechanical dishwasher. (COS) Chef agreed to manually wash, rinse, and sanitize dishes while waiting for Ecolab technician.

     The department's words

     CHSC 114099.7 Chlorine sanitizing concentration measured 0.0ppm in themechanical dishwasher. The employee was observed actively washing dishes during the time of the observation. [CA] Provide chlorine sanitizing solution at 50ppm in the mechanical dishwasher. (COS) Chef agreed to manually wash, rinse, and sanitize dishes while waiting for Ecolab technician.

     Corrected during the inspection

7. EarlierJul 31, 2023Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     In the cold holding inserts, a container with slice tomatoes and lettuce, intenal temperature readings were measured 50F, and 52F for slice tomatoes. Raw shell eggs container was observed stored at ambient temperature and internal temperature reading at 70F. [CA] potentiall hazardous foods shall be held at or below 41F or at or above 135F when hot.

     The department's words

     CHSC 113996 In the cold holding inserts, a container with slice tomatoes and lettuce, intenal temperature readings were measured 50F, and 52F for slice tomatoes. Raw shell eggs container was observed stored at ambient temperature and internal temperature reading at 70F. [CA] potentiall hazardous foods shall be held at or below 41F or at or above 135F when hot.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Chlorine sanitizing concentration measured 0.0ppm in themechanical dishwasher. The employee was observed actively washing dishes during the time of the observation. [CA] Provide chlorine sanitizing solution at 50ppm in the mechanical dishwasher. (COS) Chef agreed to manually wash, rinse, and sanitize dishes while waiting for Ecolab technician.

     The department's words

     CHSC 114099.7 Chlorine sanitizing concentration measured 0.0ppm in themechanical dishwasher. The employee was observed actively washing dishes during the time of the observation. [CA] Provide chlorine sanitizing solution at 50ppm in the mechanical dishwasher. (COS) Chef agreed to manually wash, rinse, and sanitize dishes while waiting for Ecolab technician.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

8. EarlierDec 28, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113953.3

     The department's words

     Code CHSC 113953.3

9. EarlierJun 14, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113980

     The department's words

     Code CHSC 113980

10. EarlierJan 25, 2021Routine inspectionNo Violation(s) Found

    No violations listed in the data.
11. EarlierJul 9, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 114113

      The department's words

      Code CHSC 114113

12. EarlierDec 30, 2019Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 114099.6

      The department's words

      Code CHSC 114099.6

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

13. EarlierJul 19, 2018Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Observed risotto in the walk-in at 55F. Person in charge thinks this item may have sat on the counter this morning. Cold hold potentially hazardous foods at 41F or below. Risotto discarded. Also observed aioli and milk at 49F in insufficient ice baths. Ice was only at the bottom of container and it was not at the same level as the food. Ice baths were corrected.

      The department's words

      CHSC 113996 Observed risotto in the walk-in at 55F. Person in charge thinks this item may have sat on the counter this morning. Cold hold potentially hazardous foods at 41F or below. Risotto discarded. Also observed aioli and milk at 49F in insufficient ice baths. Ice was only at the bottom of container and it was not at the same level as the food. Ice baths were corrected.

    • Add a consumer advisory to the menu for the items that have aioli as there are raw eggs in that product (I was told the chicken sandwich has aioli).

      The department's words

      CHSC 114093 Add a consumer advisory to the menu for the items that have aioli as there are raw eggs in that product (I was told the chicken sandwich has aioli).

14. EarlierJul 13, 2018Routine inspectionGreen placard

    6 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed roasted leek soup at 100F and creamy steak sauce at 70F. Items finished cooking a little over 2 hours prior and were cooling. Temperature was not actively being monitored during cooling and items were in ice baths with mostly melted ice. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Actively monitor cooling with probe thermometers. Items reheated and cooling process started over again. Cooling log provided.

      The department's words

      CHSC 114002 Observed roasted leek soup at 100F and creamy steak sauce at 70F. Items finished cooking a little over 2 hours prior and were cooling. Temperature was not actively being monitored during cooling and items were in ice baths with mostly melted ice. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Actively monitor cooling with probe thermometers. Items reheated and cooling process started over again. Cooling log provided.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (5)

    • Observed food handler rub eye with gloved hand and continue to touch other items in the kitchen without washing hands. Also observed another food handler touch raw meat and begin to touch other food contact surfaces without washing hands. Wash hands after touching face, after touching raw food, and at all other required times. Corrected with employees.

      The department's words

      CHSC 113973.b-c Observed food handler rub eye with gloved hand and continue to touch other items in the kitchen without washing hands. Also observed another food handler touch raw meat and begin to touch other food contact surfaces without washing hands. Wash hands after touching face, after touching raw food, and at all other required times. Corrected with employees.

    • * Observed leak fondue and salsa at 46F in prep top across from cooking equipment. * Observed ham at 46F, hard boiled egg yolks at 49F in prep top by ice cream freezer * observed Dijon aioli at 49F, another aioli at 52F, half & half at 49F in insufficient ice baths by wait station. When using ice baths, ensure level of ice bath comes to the same level as food you are trying to keep cold (item shouldn't just be sitting on ice) * cold hold potentially hazardous foods (PHFs) at 41F or below. Items moved to walk-in to cool * beer prep fridge at bar is at 46F. Ensure it is keeping things below 41F * aioli at 47F, roasted potatoes at 45F in walk-in

      The department's words

      CHSC 113996 * Observed leak fondue and salsa at 46F in prep top across from cooking equipment. * Observed ham at 46F, hard boiled egg yolks at 49F in prep top by ice cream freezer * observed Dijon aioli at 49F, another aioli at 52F, half & half at 49F in insufficient ice baths by wait station. When using ice baths, ensure level of ice bath comes to the same level as food you are trying to keep cold (item shouldn't just be sitting on ice) * cold hold potentially hazardous foods (PHFs) at 41F or below. Items moved to walk-in to cool * beer prep fridge at bar is at 46F. Ensure it is keeping things below 41F * aioli at 47F, roasted potatoes at 45F in walk-in

    • Bar dishwasher has about 35ppm of sanitizer dispensing. 50ppm required. Repair.

      The department's words

      CHSC 114099.7 Bar dishwasher has about 35ppm of sanitizer dispensing. 50ppm required. Repair.

    • Observed bartender towel dry glasses. Allow food contact surfaces to air dry.

      The department's words

      CHSC 114105 Observed bartender towel dry glasses. Allow food contact surfaces to air dry.

    • Keep wiping cloths in sanitizer buckets. Observed cloths used to wipe hands and utensils and that can lead to contamination.

      The department's words

      CHSC 114185.1 Keep wiping cloths in sanitizer buckets. Observed cloths used to wipe hands and utensils and that can lead to contamination.

15. EarlierJan 8, 2018Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Food handler cards for staff were unable to be located. Maintain cards on site for all food handling employees within 30 days.

      The department's words

      CHSC 113948 Food handler cards for staff were unable to be located. Maintain cards on site for all food handling employees within 30 days.

    • Repair the paper towel dispenser in the employee restroom.

      The department's words

      CHSC 114175 Repair the paper towel dispenser in the employee restroom.

16. EarlierJan 5, 2018Follow-up inspectionYellow placard

    13 violations listed, 6 marked critical.

    Critical (6)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      The following foods were holding at unsafe temperatures: * Cheese sauce 122F out 1 hour in a water bath. Food was reheated. * Hot cream 124F out 1 hour in a water bath. Food was reheated. * Cooked prawns 62F out 4 hours in the prep top. 1/4 lb. was voluntarily discarded (VCD) * Smoked salmon 57F out 4 hours in the prep top. 1 lb. VCD * Cooked beets 57F out 4 hours in the prep top 1/4 lb. VCD * Brie Cheese 57F out 4 hours in the prep top. 1/2 lb. VCD Maintain potentially hazardous foods above 135F or below 41F. Repair the prep top. Ensure the food warmer bath Is set hot enough. Begin daily line checks.

      The department's words

      CHSC 113996 The following foods were holding at unsafe temperatures: * Cheese sauce 122F out 1 hour in a water bath. Food was reheated. * Hot cream 124F out 1 hour in a water bath. Food was reheated. * Cooked prawns 62F out 4 hours in the prep top. 1/4 lb. was voluntarily discarded (VCD) * Smoked salmon 57F out 4 hours in the prep top. 1 lb. VCD * Cooked beets 57F out 4 hours in the prep top 1/4 lb. VCD * Brie Cheese 57F out 4 hours in the prep top. 1/2 lb. VCD Maintain potentially hazardous foods above 135F or below 41F. Repair the prep top. Ensure the food warmer bath Is set hot enough. Begin daily line checks.

      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 garlic soup stored in a large plastic container with the lid on in the walk in measuring 82F. The soup was logged as measuring 48F 1.5 hours prior. Chicken stock cooling in the walk in measured 57F and was logged 3 hours prior at 70F. In order to meet cooling requirements (135F to 70 within 2 hours then 70F to 41F within 4 hours) foods can not be stored hot, more than 2 inches deep unless in an ice bath. Cool foods to 41F prior to storing in the walk in. Corrected with staff.

      The department's words

      CHSC 114002 Observed garlic soup stored in a large plastic container with the lid on in the walk in measuring 82F. The soup was logged as measuring 48F 1.5 hours prior. Chicken stock cooling in the walk in measured 57F and was logged 3 hours prior at 70F. In order to meet cooling requirements (135F to 70 within 2 hours then 70F to 41F within 4 hours) foods can not be stored hot, more than 2 inches deep unless in an ice bath. Cool foods to 41F prior to storing in the walk in. Corrected with staff.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      There was no measurable level of chlorine at the final rinse in the kitchen dishwasher. 50 ppm is required. Corrected. Check the dishwasher function daily. Add to line checks.

      The department's words

      CHSC 114099.7 There was no measurable level of chlorine at the final rinse in the kitchen dishwasher. 50 ppm is required. Corrected. Check the dishwasher function daily. Add to line checks.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      A food handler was observed sweeping and picking up garbage outside, then came inside and put away cleaned and sanitized dishes from the dishwasher without first washing his hands. Always wash hands between tasks and when hands may be contaminated. Corrected, plates were rewashed.

      The department's words

      CHSC 113953.3 A food handler was observed sweeping and picking up garbage outside, then came inside and put away cleaned and sanitized dishes from the dishwasher without first washing his hands. Always wash hands between tasks and when hands may be contaminated. Corrected, plates were rewashed.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      A food handler was observed placing tongs used for raw chicken in the same container as in--use utensils used for cooked meats. Maintain utensils separate for raw chicken, raw, pork/steak, and cooked foods. Corrected with staff.

      The department's words

      CHSC 113984.d A food handler was observed placing tongs used for raw chicken in the same container as in--use utensils used for cooked meats. Maintain utensils separate for raw chicken, raw, pork/steak, and cooked foods. Corrected with staff.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 1 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed a food handler touch raw chicken with gloves hands, then attempt to wash his gloved hands in the three compartment sink without soap, then dried his hands on a wiping cloth. Always remove gloves before washing hands, wash hands in a designated hand sink, and use soap and paper towels. Corrected.

      The department's words

      CHSC 113973.b-c Observed a food handler touch raw chicken with gloves hands, then attempt to wash his gloved hands in the three compartment sink without soap, then dried his hands on a wiping cloth. Always remove gloves before washing hands, wash hands in a designated hand sink, and use soap and paper towels. Corrected.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (7)

    • Food handler cards for staff were unable to be located. Maintain cards on site for all food handling employees within 30 days.

      The department's words

      CHSC 113948 Food handler cards for staff were unable to be located. Maintain cards on site for all food handling employees within 30 days.

    • Shellstock tags were not maintained with the fresh mussels in t he walk in. Maintain tags with shellstock until consumed and then for 90 days afterwards. Corrected.

      The department's words

      CHSC 114039.1 Shellstock tags were not maintained with the fresh mussels in t he walk in. Maintain tags with shellstock until consumed and then for 90 days afterwards. Corrected.

    • Repair the paper towel dispenser in the employee restroom.

      The department's words

      CHSC 114175 Repair the paper towel dispenser in the employee restroom.

    • Observed the multi-use utensils stored in stagnant water at room temperature on the cookline. Store below 41F or above 135F. Corrected.

      The department's words

      CHSC 114119 Observed the multi-use utensils stored in stagnant water at room temperature on the cookline. Store below 41F or above 135F. Corrected.

    • The induction burner located at the salad prep top is not permitted to be used for the searing or cooking of animal proteins due to lack of mechanical ventilation. Discontinue using the burner for this purpose.

      The department's words

      CHSC 114149.1 The induction burner located at the salad prep top is not permitted to be used for the searing or cooking of animal proteins due to lack of mechanical ventilation. Discontinue using the burner for this purpose.

    Show 2 more

    • Observed the soda gun catch tray and the soda gun leaking water onto the ice meant for customer's drinks. Maintain food in good condition. Ice was discarded. Repair the soda gun and catch tray.

      The department's words

      CHSC 113980 Observed the soda gun catch tray and the soda gun leaking water onto the ice meant for customer's drinks. Maintain food in good condition. Ice was discarded. Repair the soda gun and catch tray.

    • Food handlers on the line indicated that they know the chicken is fully cooked by touching it. They were not able to say what temperatures are required to ensure the safety of cooked animal proteins. Train employees. Use thermometers on the line. 165F chicken/poultry/reheating for hot holding 155F ground hamburger 145F Pork/steak/seafood

      The department's words

      CHSC 113947 Food handlers on the line indicated that they know the chicken is fully cooked by touching it. They were not able to say what temperatures are required to ensure the safety of cooked animal proteins. Train employees. Use thermometers on the line. 165F chicken/poultry/reheating for hot holding 155F ground hamburger 145F Pork/steak/seafood

17. EarlierJan 3, 2018Routine inspectionYellow placard

    9 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      The following foods were holding at unsafe temperatures: * Cheese sauce 122F out 1 hour in a water bath. Food was reheated. * Hot cream 124F out 1 hour in a water bath. Food was reheated. * Cooked prawns 62F out 4 hours in the prep top. 1/4 lb. was voluntarily discarded (VCD) * Smoked salmon 57F out 4 hours in the prep top. 1 lb. VCD * Cooked beets 57F out 4 hours in the prep top 1/4 lb. VCD * Brie Cheese 57F out 4 hours in the prep top. 1/2 lb. VCD Maintain potentially hazardous foods above 135F or below 41F. Repair the prep top. Ensure the food warmer bath Is set hot enough. Begin daily line checks.

      The department's words

      CHSC 113996 The following foods were holding at unsafe temperatures: * Cheese sauce 122F out 1 hour in a water bath. Food was reheated. * Hot cream 124F out 1 hour in a water bath. Food was reheated. * Cooked prawns 62F out 4 hours in the prep top. 1/4 lb. was voluntarily discarded (VCD) * Smoked salmon 57F out 4 hours in the prep top. 1 lb. VCD * Cooked beets 57F out 4 hours in the prep top 1/4 lb. VCD * Brie Cheese 57F out 4 hours in the prep top. 1/2 lb. VCD Maintain potentially hazardous foods above 135F or below 41F. Repair the prep top. Ensure the food warmer bath Is set hot enough. Begin daily line checks.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Cooked vegetable measured 68F vegetable broth measured 92F. Items were stored in 65F water. Cool foods fast from 135F to 70F within 2 hours and then 70F to 41F within 4 hours. The broth was removed from the stove 3 hours prior, it was reheated to begin the cooling process again. The vegetables were separated into smaller containers to cool in the walk in.

      The department's words

      CHSC 114002 Cooked vegetable measured 68F vegetable broth measured 92F. Items were stored in 65F water. Cool foods fast from 135F to 70F within 2 hours and then 70F to 41F within 4 hours. The broth was removed from the stove 3 hours prior, it was reheated to begin the cooling process again. The vegetables were separated into smaller containers to cool in the walk in.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      There was no measurable level of chlorine at the final rinse in the kitchen dishwasher. 50 ppm is required. Corrected. Check the dishwasher function daily. Add to line checks.

      The department's words

      CHSC 114099.7 There was no measurable level of chlorine at the final rinse in the kitchen dishwasher. 50 ppm is required. Corrected. Check the dishwasher function daily. Add to line checks.

      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)

    • Food handler cards for staff were unable to be located. Maintain cards on site for all food handling employees within 30 days.

      The department's words

      CHSC 113948 Food handler cards for staff were unable to be located. Maintain cards on site for all food handling employees within 30 days.

    • Shellstock tags were not maintained with the fresh mussels in t he walk in. Maintain tags with shellstock until consumed and then for 90 days afterwards. Corrected.

      The department's words

      CHSC 114039.1 Shellstock tags were not maintained with the fresh mussels in t he walk in. Maintain tags with shellstock until consumed and then for 90 days afterwards. Corrected.

    • Repair the paper towel dispenser in the employee restroom.

      The department's words

      CHSC 114175 Repair the paper towel dispenser in the employee restroom.

    • Observed the multi-use utensils stored in stagnant water at room temperature on the cookline. Store below 41F or above 135F. Corrected.

      The department's words

      CHSC 114119 Observed the multi-use utensils stored in stagnant water at room temperature on the cookline. Store below 41F or above 135F. Corrected.

    • The induction burner located at the salad prep top is not permitted to be used for the searing or cooking of animal proteins due to lack of mechanical ventilation. Discontinue using the burner for this purpose.

      The department's words

      CHSC 114149.1 The induction burner located at the salad prep top is not permitted to be used for the searing or cooking of animal proteins due to lack of mechanical ventilation. Discontinue using the burner for this purpose.

    Show 1 more

    • Observed the soda gun catch tray and the soda gun leaking water onto the ice meant for customer's drinks. Maintain food in good condition. Ice was discarded. Repair the soda gun and catch tray.

      The department's words

      CHSC 113980 Observed the soda gun catch tray and the soda gun leaking water onto the ice meant for customer's drinks. Maintain food in good condition. Ice was discarded. Repair the soda gun and catch tray.

18. EarlierMay 4, 2017Follow-up inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Restroom hand sink lacked the required paper towels in the dispenser. Corrected.

      The department's words

      CHSC 113953.2 Restroom hand sink lacked the required paper towels in the dispenser. Corrected.

    • Old rat droppings observed in basement. Clean droppings and ensure traps are set. Monitor for activity.

      The department's words

      CHSC 114259.1 Old rat droppings observed in basement. Clean droppings and ensure traps are set. Monitor for activity.

    • Multi-use utensils stored in 110F stagnant water. Store above 135F or below 41F.

      The department's words

      CHSC 114119 Multi-use utensils stored in 110F stagnant water. Store above 135F or below 41F.

    • Electric cooktop used to sear meats is not located under hood. Relocate under hood.

      The department's words

      CHSC 114149 Electric cooktop used to sear meats is not located under hood. Relocate under hood.

19. EarlierMay 1, 2017Routine inspectionGreen placard

    9 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Measured cooked broccoli at 49F in walk in. broccoli stored 3 inches deep with lid on. Broccoli was cooked 5.5 hours prior. Measured split pea soup at 50F in walk in. Soup stored in a large plastic container with the lid on. Soup was made the day prior. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. 2 gallons of soup VCD. broccoli was spread out and cooled.

      The department's words

      CHSC 114002 Measured cooked broccoli at 49F in walk in. broccoli stored 3 inches deep with lid on. Broccoli was cooked 5.5 hours prior. Measured split pea soup at 50F in walk in. Soup stored in a large plastic container with the lid on. Soup was made the day prior. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. 2 gallons of soup VCD. broccoli was spread out and cooled.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (8)

    • a. Observed food handler touch raw calamari then rinse hands in the dish washing sink before returning to food service. Always wash hands in the hand sink using soap and paper towels. Corrected. b. Observed food handler go outside to open garbage door, then go inside and cut food. Corrected.

      The department's words

      CHSC 113953.3 a. Observed food handler touch raw calamari then rinse hands in the dish washing sink before returning to food service. Always wash hands in the hand sink using soap and paper towels. Corrected. b. Observed food handler go outside to open garbage door, then go inside and cut food. Corrected.

    • Restroom hand sink lacked the required paper towels in the dispenser. Corrected.

      The department's words

      CHSC 113953.2 Restroom hand sink lacked the required paper towels in the dispenser. Corrected.

    • Half and half measured 54F in under counter refrigerator at the bar. Maintain potentially hazardous foods below 41F. Repair refrigerator before storing potentially hazardous foods inside. 1 Pint of half and half VCD.

      The department's words

      CHSC 113996 Half and half measured 54F in under counter refrigerator at the bar. Maintain potentially hazardous foods below 41F. Repair refrigerator before storing potentially hazardous foods inside. 1 Pint of half and half VCD.

    • Old rat droppings observed in basement. Clean droppings and ensure traps are set. Monitor for activity.

      The department's words

      CHSC 114259.1 Old rat droppings observed in basement. Clean droppings and ensure traps are set. Monitor for activity.

    • Repair gasket inside second door of under counter bar refrigerator.

      The department's words

      CHSC 114175 Repair gasket inside second door of under counter bar refrigerator.

    Show 3 more

    • Multi-use utensils stored in 110F stagnant water. Store above 135F or below 41F.

      The department's words

      CHSC 114119 Multi-use utensils stored in 110F stagnant water. Store above 135F or below 41F.

    • Electric cooktop used to sear meats is not located under hood. Relocate under hood.

      The department's words

      CHSC 114149 Electric cooktop used to sear meats is not located under hood. Relocate under hood.

    • Open hole around pipe under shelf holding calamari flour. Repair hole with a rodent proof material.

      The department's words

      CHSC 114259 Open hole around pipe under shelf holding calamari flour. Repair hole with a rodent proof material.

20. EarlierSep 13, 2016Follow-up inspectionGreen placard

    No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
21. EarlierSep 9, 2016Follow-up inspectionViolation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Continue to clean facility. Move two door freezer and clean underneath.

      The department's words

      CHSC 114115.c Continue to clean facility. Move two door freezer and clean underneath.

22. EarlierSep 7, 2016Routine inspectionRed placard

    13 violations listed, 5 marked critical.

    Critical (5)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Measured chicken broth at 47F and vegetable broth at 46F, Both items were cooked the day before and stored in large containers in the walk in. Ensure foods are cooled from 135F to 70F within w hours, then 70F to 41F within 4 hours. Use ice wands in addition to ice baths to cool foods in large containers. Ensure frequent stirring. Alternatively, store cooling foods in pans 2 deep in the walk-in until 41F is reached. 3 gallons of chicken broth and vegetable broth were voluntarily discarded.

      The department's words

      CHSC 114002 Measured chicken broth at 47F and vegetable broth at 46F, Both items were cooked the day before and stored in large containers in the walk in. Ensure foods are cooled from 135F to 70F within w hours, then 70F to 41F within 4 hours. Use ice wands in addition to ice baths to cool foods in large containers. Ensure frequent stirring. Alternatively, store cooling foods in pans 2 deep in the walk-in until 41F is reached. 3 gallons of chicken broth and vegetable broth 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.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed cheese fondue in hot water bath at 103F, gravy measured 86F. Foods must be reheated to 165F prior to hot holding at 135F. Corrected.

      The department's words

      CHSC 114016 Observed cheese fondue in hot water bath at 103F, gravy measured 86F. Foods must be reheated to 165F prior to hot holding at 135F. Corrected.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed no measurable levels of chlorine in the kitchen and bar dishwasher. Dishwashers are required to dispense 50 ppm chlorine at the final rinse. Correct before reopening.

      The department's words

      CHSC 114099.7 Observed no measurable levels of chlorine in the kitchen and bar dishwasher. Dishwashers are required to dispense 50 ppm chlorine at the final rinse. Correct before reopening.

      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 floor drains under cookline are clogged, floor drain at rear door is clogged, and what appears to be a long standing sewage line break under the building in the basement. Have the clogged lined cleared/repaired. Have the basement sewer laterals/lines inspected for breaks. Ensure all pipes that contain any form of waste water are routed to the sewer.

      The department's words

      CHSC 114197 Observed floor drains under cookline are clogged, floor drain at rear door is clogged, and what appears to be a long standing sewage line break under the building in the basement. Have the clogged lined cleared/repaired. Have the basement sewer laterals/lines inspected for breaks. Ensure all pipes that contain any form of waste water are routed to the sewer.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      A. Observed live German cockroaches under the kitchen dishwasher. The facility shall remain closed until the following is corrected: * Have your pest control professional conduct an emergency treatment. Continue bi-weekly to monthly services. * Eliminate sources of standing water as indicated in violations #22,35, and 41. * Thoroughly clean behind and under all equipment to remove grease and food debris. * Seal cracks and crevices in wall, around plumbing, and at shelving to eliminate harborage sites. * Eliminate the infestation. B. Observed fresh Norway rat droppings under the prep top in the kitchen. The facility shall remain closed until the following is completed: * Contact your pest control professional and begin an aggressive trapping program. * Have the sewer line under the building inspected and repaired. * Close the openings at the exterior of the building where indicated in #44 * Repair opening in the air duct in the rear hallway fo the kitchen using a rodent proof material. * Eliminate infestation.

      The department's words

      CHSC 114259.1 A. Observed live German cockroaches under the kitchen dishwasher. The facility shall remain closed until the following is corrected: * Have your pest control professional conduct an emergency treatment. Continue bi-weekly to monthly services. * Eliminate sources of standing water as indicated in violations #22,35, and 41. * Thoroughly clean behind and under all equipment to remove grease and food debris. * Seal cracks and crevices in wall, around plumbing, and at shelving to eliminate harborage sites. * Eliminate the infestation. B. Observed fresh Norway rat droppings under the prep top in the kitchen. The facility shall remain closed until the following is completed: * Contact your pest control professional and begin an aggressive trapping program. * Have the sewer line under the building inspected and repaired. * Close the openings at the exterior of the building where indicated in #44 * Repair opening in the air duct in the rear hallway fo the kitchen using a rodent proof material. * Eliminate infestation.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (8)

    • Both towels dispensers at the two kitchen hand sinks were not dispensing paper towels as is required. Corrected.

      The department's words

      CHSC 113953.2 Both towels dispensers at the two kitchen hand sinks were not dispensing paper towels as is required. Corrected.

    • The hot water valve was turned off in the employee restroom. Hand sink must dispense warm (100F) water. Corrected.

      The department's words

      CHSC 113953.c The hot water valve was turned off in the employee restroom. Hand sink must dispense warm (100F) water. Corrected.

    • The following foods were measured at unsafe temperatures: * roasted eggplant 46F * Raw bacon 49F * Flavored butter 47F * Sliced tomato 47F The ambient temperature of the prep top is 46F. Potentially hazardous foods must be maintained below 41F or above 135F. Repair the prep top unit.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: * roasted eggplant 46F * Raw bacon 49F * Flavored butter 47F * Sliced tomato 47F The ambient temperature of the prep top is 46F. Potentially hazardous foods must be maintained below 41F or above 135F. Repair the prep top unit.

    • a. Repair the prep top (salad) that has a large puddle of condensation inside. b. Repair the two door freezer as there is water leaking under unit. c. Wrap the copper line in the bar with insulation to prevent leaking condensation.

      The department's words

      CHSC 114175 a. Repair the prep top (salad) that has a large puddle of condensation inside. b. Repair the two door freezer as there is water leaking under unit. c. Wrap the copper line in the bar with insulation to prevent leaking condensation.

    • Clean the grease dripping from the exterior of the hood vent, ensure source of leak is repaired, and the grease catch bin is in place.

      The department's words

      CHSC 114149.2 Clean the grease dripping from the exterior of the hood vent, ensure source of leak is repaired, and the grease catch bin is in place.

    Show 3 more

    • A. Repair leaks at all compartments of the three compartment sink in the bar. B. Repair leaks at spray sink in the kitchen. sink is cracked at the front and needs to be caulked in the rear where mounted to the wall.

      The department's words

      CHSC 114190 A. Repair leaks at all compartments of the three compartment sink in the bar. B. Repair leaks at spray sink in the kitchen. sink is cracked at the front and needs to be caulked in the rear where mounted to the wall.

    • Repair hole at pipe above the employee side door (outside). Remove foam and replace with a rodent proof material . Repair hole neat entrance door. Hole is at the ground/wall junction at the exterior of the building. Repair hole at pipe above pot/pan storage shelf and at pipe near employee side door. Repair hole at air duct in kitchen hallway.

      The department's words

      CHSC 114259 Repair hole at pipe above the employee side door (outside). Remove foam and replace with a rodent proof material . Repair hole neat entrance door. Hole is at the ground/wall junction at the exterior of the building. Repair hole at pipe above pot/pan storage shelf and at pipe near employee side door. Repair hole at air duct in kitchen hallway.

    • Observed a food handler washing raw shell mussels in the two compartment sink next to the dishwasher. Foods must only be washed in a food prep sink. Corrected.

      The department's words

      CHSC 113967 Observed a food handler washing raw shell mussels in the two compartment sink next to the dishwasher. Foods must only be washed in a food prep sink. Corrected.

23. EarlierJan 27, 2016Routine inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Mayonnaise in ice bath measured 49F. Potentially hazardous foods must be stored below 41F or above 135F. Use a large container for ice bath so container of mayonnaise can be submerged with ice reaching the same level as the food. Corrected

      The department's words

      CHSC 113996 Mayonnaise in ice bath measured 49F. Potentially hazardous foods must be stored below 41F or above 135F. Use a large container for ice bath so container of mayonnaise can be submerged with ice reaching the same level as the food. Corrected

    • Measured cooked turnips at 74F covered in a plastic container in the walk in. Turnips were cooked 1.5 hours prior. Foods must be rapidly cooled from 135F to 70F within 2 hours, the 70F to 41F within 4 hours. Do not place foods in bulk containers or cover with a lid until completely cooled.

      The department's words

      CHSC 114002.1 Measured cooked turnips at 74F covered in a plastic container in the walk in. Turnips were cooked 1.5 hours prior. Foods must be rapidly cooled from 135F to 70F within 2 hours, the 70F to 41F within 4 hours. Do not place foods in bulk containers or cover with a lid until completely cooled.

    • Observed bartender washing a glass and cocktail shaker in the hand sink. All food contact equipment must be washed rinsed and sanitized. The three compartment sink must be used for all dish washing.

      The department's words

      CHSC 114099.6 Observed bartender washing a glass and cocktail shaker in the hand sink. All food contact equipment must be washed rinsed and sanitized. The three compartment sink must be used for all dish washing.

    • There are drain flies in the employee restroom. Drain flies breed in waste water and usually standing drain water. Clean floor drain . If flies persist, contact a plumber to consult.

      The department's words

      CHSC 114259.1 There are drain flies in the employee restroom. Drain flies breed in waste water and usually standing drain water. Clean floor drain . If flies persist, contact a plumber to consult.

    • Observed tongs used to transport hot fondue vessels stored on splash guard at hand sink. Store utensils away from potential sites of contamination.

      The department's words

      CHSC 114179 Observed tongs used to transport hot fondue vessels stored on splash guard at hand sink. Store utensils away from potential sites of contamination.

    Show 1 more

    • Observed jacket and cell phone stored in unused sink in the bar. All personal items must be stored in locker rooms or in the pockets of the employee. Correct today.

      The department's words

      CHSC 114256.1 Observed jacket and cell phone stored in unused sink in the bar. All personal items must be stored in locker rooms or in the pockets of the employee. Correct today.

24. EarlierJan 27, 2015Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Keep shellfish tags with product until it is used up, then file away tags.

      The department's words

      CHSC 114039.4 Keep shellfish tags with product until it is used up, then file away tags.

    • Cups used to scoop product from dry goods container. Obtain proper scoops to prevent contamination of product.

      The department's words

      CHSC 114130 Cups used to scoop product from dry goods container. Obtain proper scoops to prevent contamination of product.

      Corrected during the inspection

    • A) Grease and dirt accumulation at old pipes below pan storage rack (in front of ice machine). Clean area thoroughly. Correct onsite. B) Shatter guard above hot line is cracked and chipped. Replace shatter guard.

      The department's words

      CHSC 114257.1 A) Grease and dirt accumulation at old pipes below pan storage rack (in front of ice machine). Clean area thoroughly. Correct onsite. B) Shatter guard above hot line is cracked and chipped. Replace shatter guard.

25. EarlierMay 6, 2014Routine inspectionOnly Minor Violation(s) Found

    2 violations listed, 0 marked critical.

    Not critical (2)

    • The kitchen flooring has deteriorated groute and is soiled making it no longer cleanable. Repair the tile floor and groute to render floor easily cleanable.

      The department's words

      CHSC 114268 The kitchen flooring has deteriorated groute and is soiled making it no longer cleanable. Repair the tile floor and groute to render floor easily cleanable.

    • Observed brown slime accumulating in the bottom of the kitchen floor-sink. Maintain the floor-sinks clean to prevent back-siphonage and/or provide proper air-gap, between pipes and top of floor-sink.

      The department's words

      CHSC 114193 Observed brown slime accumulating in the bottom of the kitchen floor-sink. Maintain the floor-sinks clean to prevent back-siphonage and/or provide proper air-gap, between pipes and top of floor-sink.

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) ↗