At a glance
CleanCleaver food safety systematic review results
What happened?
15problems found
15 problems found · County inspection, Follow-up inspection · Mar 8, 2017
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Lily Kai Chinese Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Most recent inspection report not available. Flowers blocking sign that notifies consumers that the most recent inspection report sign is available to view upon request. Relocate sign or flowers so sign is conspicuous. CHSC 113725.1How to fixFix it
- No food handler cards available to review Food handler cards shall be kept onsite and shall be available to view during inspection. Any food handler that does not have a valid CA food handler card shall obtain one within 30 days. CHSC 113948How to fixFix it
- Paper towel dispensers in kitchen and restroom do not work very well. Repair or replace sensor paper towel dispensers. Install commercial paper towel and soap dispensers in server station adjacent to sink. Install commercial soap dispenser adjacent kitchen hand wash sink. CHSC 113953.2How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Lily Kai Chinese Cuisine's team
Is this your place?
Welcome, Lily Kai Chinese Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Lily Kai Chinese Cuisine first; we check that you run it.
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We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Most recent inspection report not available. Flowers blocking sign that notifies consumers that the most recent inspection report sign is available to view upon request. Relocate sign or flowers so sign is conspicuous.The county found: “Most recent inspection report not available. Flowers blocking sign that notifies consumers that the most recent…”
Then the next one: No food handler cards available to review Food handler cards shall be kept onsite and shall be available to view during inspection. Any food handler that does not have a valid CA food handler card shall obtain one within 30 days.
Log it
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 5 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 8, 2017Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 8, 2017.
15 violations listed, 0 marked critical.
Not critical (15)
Most recent inspection report not available. Flowers blocking sign that notifies consumers that the most recent inspection report sign is available to view upon request. Relocate sign or flowers so sign is conspicuous.
The department's words
CHSC 113725.1 Most recent inspection report not available. Flowers blocking sign that notifies consumers that the most recent inspection report sign is available to view upon request. Relocate sign or flowers so sign is conspicuous.
Corrected during the inspection
No food handler cards available to review Food handler cards shall be kept onsite and shall be available to view during inspection. Any food handler that does not have a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 No food handler cards available to review Food handler cards shall be kept onsite and shall be available to view during inspection. Any food handler that does not have a valid CA food handler card shall obtain one within 30 days.
Paper towel dispensers in kitchen and restroom do not work very well. Repair or replace sensor paper towel dispensers. Install commercial paper towel and soap dispensers in server station adjacent to sink. Install commercial soap dispenser adjacent kitchen hand wash sink.
The department's words
CHSC 113953.2 Paper towel dispensers in kitchen and restroom do not work very well. Repair or replace sensor paper towel dispensers. Install commercial paper towel and soap dispensers in server station adjacent to sink. Install commercial soap dispenser adjacent kitchen hand wash sink.
Permit not seen. Post permit in conspicuous area.
The department's words
CHSC 114381 Permit not seen. Post permit in conspicuous area.
Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Cooked pork on shallow sheet pan in walk-in refrigerator measured 58 degrees Fahrenheit. Cooked pork finished cooking 35 minutes ago. There are three steps to cooking process, per manager. FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT FONT color=#0000002/17/17: Fried rice covered in plastic wrap measured 86 degrees F. Do not cover potentially hazardous foods while cooling./FONT FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT FONT color=#ff0000FONT color=#0000003/8/17: Fried rice measured 146 degrees Fahrenheit in warming /FONT/FONTFONT color=#000000unit and is within required temperature range. Pork that finished cooking at 1:30 p.m. today measured 79- 83 degrees Fahrenheit at approximately 3:15 p.m.. Unknown when pork reached 135 degrees Fahrenheit. /FONTBBQ pork is placed on a table for 30 minutes after it finishes cooking and then it is placed in the walk-in freezer for approximately two hours. The bbq pork is then sliced which takes 20 -30 minutes and is then placed in an uncovered plastic container to continue the cooling process. Utilize rapid cooling logs to ensure proper rapid cooling process is taking place.
The department's words
CHSC 114002 Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Cooked pork on shallow sheet pan in walk-in refrigerator measured 58 degrees Fahrenheit. Cooked pork finished cooking 35 minutes ago. There are three steps to cooking process, per manager. FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT FONT color=#0000002/17/17: Fried rice covered in plastic wrap measured 86 degrees F. Do not cover potentially hazardous foods while cooling./FONT FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT FONT color=#ff0000FONT color=#0000003/8/17: Fried rice measured 146 degrees Fahrenheit in warming /FONT/FONTFONT color=#000000unit and is within required temperature range. Pork that finished cooking at 1:30 p.m. today measured 79- 83 degrees Fahrenheit at approximately 3:15 p.m.. Unknown when pork reached 135 degrees Fahrenheit. /FONTBBQ pork is placed on a table for 30 minutes after it finishes cooking and then it is placed in the walk-in freezer for approximately two hours. The bbq pork is then sliced which takes 20 -30 minutes and is then placed in an uncovered plastic container to continue the cooling process. Utilize rapid cooling logs to ensure proper rapid cooling process is taking place.
Show 10 more
Fried chicken that finished cooking at 12:00 was observed at 57 degrees Fahrenheit in covered plastic tub. Do not cover potentially hazardous foods while they are going through the cooling process. Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes. FONT color=#ff0000FONT color=#0000003/8/17: Fried rice measured 146 degrees Fahrenheit in warming /FONT/FONTFONT color=#000000unit and is within required temperature range. Pork that finished cooking at 1:30 p.m. today measured 79- 83 degrees Fahrenheit at approximately 3:15 p.m.. Unknown when pork reached 135 degrees Fahrenheit. /FONTBBQ pork is placed on a table for 30 minutes after it finishes cooking and then it is placed in the walk-in freezer for approximately two hours. The bbq pork is then sliced which takes 20 -30 minutes and is then placed in an uncovered plastic container to continue the cooling process. Utilize rapid cooling logs to ensure proper rapid cooling process is taking place.
The department's words
CHSC 114002.1 Fried chicken that finished cooking at 12:00 was observed at 57 degrees Fahrenheit in covered plastic tub. Do not cover potentially hazardous foods while they are going through the cooling process. Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes. FONT color=#ff0000FONT color=#0000003/8/17: Fried rice measured 146 degrees Fahrenheit in warming /FONT/FONTFONT color=#000000unit and is within required temperature range. Pork that finished cooking at 1:30 p.m. today measured 79- 83 degrees Fahrenheit at approximately 3:15 p.m.. Unknown when pork reached 135 degrees Fahrenheit. /FONTBBQ pork is placed on a table for 30 minutes after it finishes cooking and then it is placed in the walk-in freezer for approximately two hours. The bbq pork is then sliced which takes 20 -30 minutes and is then placed in an uncovered plastic container to continue the cooling process. Utilize rapid cooling logs to ensure proper rapid cooling process is taking place.
Observed several knives in metal container on food prep table with dried food residue. Clean interior of ice machine.
The department's words
CHSC 114115 Observed several knives in metal container on food prep table with dried food residue. Clean interior of ice machine.
Observed dirty utensils in both compartments of utensil washing sink. Water very turbid in right compartment. Reviewed proper set up of two compartment sink.
The department's words
CHSC 114099.2 Observed dirty utensils in both compartments of utensil washing sink. Water very turbid in right compartment. Reviewed proper set up of two compartment sink.
Purchase an ANSI-certified probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Purchase an ANSI-certified probe thermometer to check internal food temperatures.
Provide thermometers for refrigerators where missing, such as maketable refrigerator across from the cookline.
The department's words
CHSC 114157 Provide thermometers for refrigerators where missing, such as maketable refrigerator across from the cookline.
Clean maketable refrigerator gaskets to remove dirt accumulation. Clean duck roaster to remove grease accumulation.
The department's words
CHSC 114175 Clean maketable refrigerator gaskets to remove dirt accumulation. Clean duck roaster to remove grease accumulation.
No air gap between rim of floor sink and end of discharge pipe from dishwasher. Air gap shall be twice the diameter of the pipe.
The department's words
CHSC 114193 No air gap between rim of floor sink and end of discharge pipe from dishwasher. Air gap shall be twice the diameter of the pipe.
Corrected during the inspection
Observed carpet under food and utensil shelving. This carpet is an extension of dining room carpet. Carpet is not an approved flooring material. Remove food and utensils to dry storage room, or remove carpet under food and utensil storage shelving and install approved flooring material. FONT color=#ff0000If removing carpet, submit floor and base coving sample for approval prior to installing new flooring./FONT
The department's words
CHSC 114268 Observed carpet under food and utensil shelving. This carpet is an extension of dining room carpet. Carpet is not an approved flooring material. Remove food and utensils to dry storage room, or remove carpet under food and utensil storage shelving and install approved flooring material. FONT color=#ff0000If removing carpet, submit floor and base coving sample for approval prior to installing new flooring./FONT
Clean wall by food prep sink to remove dirt accumulation.
The department's words
CHSC 114257 Clean wall by food prep sink to remove dirt accumulation.
Corrected during the inspection
Discontinue using bowls and plastic containers to scoop food from bulk storage bins. Use scoopers with handles. 3/8/17: Observed dinner plate immersed in plastic container of marinating meat. Do not store dishware in food containers.
The department's words
CHSC 114119 Discontinue using bowls and plastic containers to scoop food from bulk storage bins. Use scoopers with handles. 3/8/17: Observed dinner plate immersed in plastic container of marinating meat. Do not store dishware in food containers.
EarlierFeb 17, 2017Follow-up inspectionGreen placard
18 violations listed, 0 marked critical.
Not critical (18)
Most recent inspection report not available. Flowers blocking sign that notifies consumers that the most recent inspection report sign is available to view upon request. Relocate sign or flowers so sign is conspicuous.
The department's words
CHSC 113725.1 Most recent inspection report not available. Flowers blocking sign that notifies consumers that the most recent inspection report sign is available to view upon request. Relocate sign or flowers so sign is conspicuous.
No food handler cards available to review Food handler cards shall be kept onsite and shall be available to view during inspection. Any food handler that does not have a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 No food handler cards available to review Food handler cards shall be kept onsite and shall be available to view during inspection. Any food handler that does not have a valid CA food handler card shall obtain one within 30 days.
Paper towel dispensers in kitchen and restroom do not work very well. Repair or replace sensor paper towel dispensers. Install commercial paper towel and soap dispensers in server station adjacent to sink. Install commercial soap dispenser adjacent kitchen hand wash sink.
The department's words
CHSC 113953.2 Paper towel dispensers in kitchen and restroom do not work very well. Repair or replace sensor paper towel dispensers. Install commercial paper towel and soap dispensers in server station adjacent to sink. Install commercial soap dispenser adjacent kitchen hand wash sink.
Permit not seen. Post permit in conspicuous area.
The department's words
CHSC 114381 Permit not seen. Post permit in conspicuous area.
Observed pooled eggs on cart in front of cookline at 61 degrees Fahrenheit. Pooled eggs voluntarily discarded. Best practice management is to keep pooled eggs in refrigerator. Ice bath can be used if pooled eggs are maintained at or below 41 degrees.F.
The department's words
CHSC 113996 Observed pooled eggs on cart in front of cookline at 61 degrees Fahrenheit. Pooled eggs voluntarily discarded. Best practice management is to keep pooled eggs in refrigerator. Ice bath can be used if pooled eggs are maintained at or below 41 degrees.F.
Corrected during the inspection
Show 13 more
Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Cooked pork on shallow sheet pan in walk-in refrigerator measured 58 degrees Fahrenheit. Cooked pork finished cooking 35 minutes ago. There are three steps to cooking process, per manager. FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT FONT color=#0000002/17/17: Fried rice covered in plastic wrap measured 86 degrees F. Do not cover potentially hazardous foods while cooling./FONT FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT
The department's words
CHSC 114002 Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Cooked pork on shallow sheet pan in walk-in refrigerator measured 58 degrees Fahrenheit. Cooked pork finished cooking 35 minutes ago. There are three steps to cooking process, per manager. FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT FONT color=#0000002/17/17: Fried rice covered in plastic wrap measured 86 degrees F. Do not cover potentially hazardous foods while cooling./FONT FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT
Fried chicken that finished cooking at 12:00 was observed at 57 degrees Fahrenheit in covered plastic tub. Do not cover potentially hazardous foods while they are going through the cooling process. Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes.
The department's words
CHSC 114002.1 Fried chicken that finished cooking at 12:00 was observed at 57 degrees Fahrenheit in covered plastic tub. Do not cover potentially hazardous foods while they are going through the cooling process. Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes.
Observed dead flies loaded on sticky fly trap hanging from ceiling. Remove fly trap. No live flies observed.
The department's words
CHSC 114259.1 Observed dead flies loaded on sticky fly trap hanging from ceiling. Remove fly trap. No live flies observed.
Corrected during the inspection
Observed several knives in metal container on food prep table with dried food residue. Clean interior of ice machine.
The department's words
CHSC 114115 Observed several knives in metal container on food prep table with dried food residue. Clean interior of ice machine.
Observed dirty utensils in both compartments of utensil washing sink. Water very turbid in right compartment. Reviewed proper set up of two compartment sink.
The department's words
CHSC 114099.2 Observed dirty utensils in both compartments of utensil washing sink. Water very turbid in right compartment. Reviewed proper set up of two compartment sink.
Observed employee rinse hands in utensil washing sink.
The department's words
CHSC 113953.1 Observed employee rinse hands in utensil washing sink.
Purchase an ANSI-certified probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Purchase an ANSI-certified probe thermometer to check internal food temperatures.
Provide thermometers for refrigerators where missing, such as maketable refrigerator across from the cookline.
The department's words
CHSC 114157 Provide thermometers for refrigerators where missing, such as maketable refrigerator across from the cookline.
Clean maketable refrigerator gaskets to remove dirt accumulation. Clean duck roaster to remove grease accumulation.
The department's words
CHSC 114175 Clean maketable refrigerator gaskets to remove dirt accumulation. Clean duck roaster to remove grease accumulation.
No air gap between rim of floor sink and end of discharge pipe from dishwasher. Air gap shall be twice the diameter of the pipe.
The department's words
CHSC 114193 No air gap between rim of floor sink and end of discharge pipe from dishwasher. Air gap shall be twice the diameter of the pipe.
Observed carpet under food and utensil shelving. This carpet is an extension of dining room carpet. Carpet is not an approved flooring material. Remove food and utensils to dry storage room, or remove carpet under food and utensil storage shelving and install approved flooring material. FONT color=#ff0000If removing carpet, submit floor and base coving sample for approval prior to installing new flooring./FONT
The department's words
CHSC 114268 Observed carpet under food and utensil shelving. This carpet is an extension of dining room carpet. Carpet is not an approved flooring material. Remove food and utensils to dry storage room, or remove carpet under food and utensil storage shelving and install approved flooring material. FONT color=#ff0000If removing carpet, submit floor and base coving sample for approval prior to installing new flooring./FONT
Clean wall by food prep sink to remove dirt accumulation.
The department's words
CHSC 114257 Clean wall by food prep sink to remove dirt accumulation.
Discontinue using bowls and plastic containers to scoop food from bulk storage bins. Use scoopers with handles.
The department's words
CHSC 114119 Discontinue using bowls and plastic containers to scoop food from bulk storage bins. Use scoopers with handles.
EarlierFeb 13, 2017Routine inspectionGreen placard
19 violations listed, 0 marked critical.
Not critical (19)
Most recent inspection report not available. Flowers blocking sign that notifies consumers that the most recent inspection report sign is available to view upon request. Relocate sign or flowers so sign is conspicuous.
The department's words
CHSC 113725.1 Most recent inspection report not available. Flowers blocking sign that notifies consumers that the most recent inspection report sign is available to view upon request. Relocate sign or flowers so sign is conspicuous.
No food handler cards available to review Food handler cards shall be kept onsite and shall be available to view during inspection. Any food handler that does not have a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 No food handler cards available to review Food handler cards shall be kept onsite and shall be available to view during inspection. Any food handler that does not have a valid CA food handler card shall obtain one within 30 days.
Paper towel dispensers in kitchen and restroom do not work very well. Repair or replace sensor paper towel dispensers. Install commercial paper towel and soap dispensers in server station adjacent to sink. Install commercial soap dispenser adjacent kitchen hand wash sink.
The department's words
CHSC 113953.2 Paper towel dispensers in kitchen and restroom do not work very well. Repair or replace sensor paper towel dispensers. Install commercial paper towel and soap dispensers in server station adjacent to sink. Install commercial soap dispenser adjacent kitchen hand wash sink.
Permit not seen. Post permit in conspicuous area.
The department's words
CHSC 114381 Permit not seen. Post permit in conspicuous area.
Observed pooled eggs on cart in front of cookline at 61 degrees Fahrenheit. Pooled eggs voluntarily discarded. Best practice management is to keep pooled eggs in refrigerator. Ice bath can be used if pooled eggs are maintained at or below 41 degrees.F.
The department's words
CHSC 113996 Observed pooled eggs on cart in front of cookline at 61 degrees Fahrenheit. Pooled eggs voluntarily discarded. Best practice management is to keep pooled eggs in refrigerator. Ice bath can be used if pooled eggs are maintained at or below 41 degrees.F.
Show 14 more
Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Cooked pork on shallow sheet pan in walk-in refrigerator measured 58 degrees Fahrenheit. Cooked pork finished cooking 35 minutes ago. There are three steps to cooking process, per manager. FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT
The department's words
CHSC 114002 Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Cooked pork on shallow sheet pan in walk-in refrigerator measured 58 degrees Fahrenheit. Cooked pork finished cooking 35 minutes ago. There are three steps to cooking process, per manager. FONT color=#ff0000Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes./FONT FONT color=#ff0000Submit written procedure for cooking and cooling process of fried rice and cooked pork./FONT
Fried chicken that finished cooking at 12:00 was observed at 57 degrees Fahrenheit in covered plastic tub. Do not cover potentially hazardous foods while they are going through the cooling process. Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes.
The department's words
CHSC 114002.1 Fried chicken that finished cooking at 12:00 was observed at 57 degrees Fahrenheit in covered plastic tub. Do not cover potentially hazardous foods while they are going through the cooling process. Cooked rice in warming unit that finished cooking at 11:00 am. today ranged from 87 - 147 degrees Fahrenheit. Rice is going through the cooling process before it is reheated to become fried rice. Fried rice with cooked egg that was reheated at 12:00 p.m. was observed in same container as rice that will be reheated to become fried rice. Do not mix batches of rice in same warming unit. Fried rice was above 135 degrees Fahrenheit. Utilize rapid cooling log to ensure potentially hazardous foods are being cooled within required timeframes.
Observed dead flies loaded on sticky fly trap hanging from ceiling. Remove fly trap. No live flies observed.
The department's words
CHSC 114259.1 Observed dead flies loaded on sticky fly trap hanging from ceiling. Remove fly trap. No live flies observed.
Observed several knives in metal container on food prep table with dried food residue. Clean interior of ice machine.
The department's words
CHSC 114115 Observed several knives in metal container on food prep table with dried food residue. Clean interior of ice machine.
Observed dirty utensils in both compartments of utensil washing sink. Water very turbid in right compartment. Reviewed proper set up of two compartment sink.
The department's words
CHSC 114099.2 Observed dirty utensils in both compartments of utensil washing sink. Water very turbid in right compartment. Reviewed proper set up of two compartment sink.
Observed employee rinse hands in utensil washing sink.
The department's words
CHSC 113953.1 Observed employee rinse hands in utensil washing sink.
Paddles used to scoop cooked rice in 70 degrees Fahrenheit water.
The department's words
CHSC 114119 Paddles used to scoop cooked rice in 70 degrees Fahrenheit water.
Corrected during the inspection
Purchase an ANSI-certified probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Purchase an ANSI-certified probe thermometer to check internal food temperatures.
Provide thermometers for refrigerators where missing, such as maketable refrigerator across from the cookline.
The department's words
CHSC 114157 Provide thermometers for refrigerators where missing, such as maketable refrigerator across from the cookline.
Clean maketable refrigerator gaskets to remove dirt accumulation. Clean duck roaster to remove grease accumulation.
The department's words
CHSC 114175 Clean maketable refrigerator gaskets to remove dirt accumulation. Clean duck roaster to remove grease accumulation.
No air gap between rim of floor sink and end of discharge pipe from dishwasher. Air gap shall be twice the diameter of the pipe.
The department's words
CHSC 114193 No air gap between rim of floor sink and end of discharge pipe from dishwasher. Air gap shall be twice the diameter of the pipe.
Observed carpet under food and utensil shelving. This carpet is an extension of dining room carpet. Carpet is not an approved flooring material. Remove food and utensils to dry storage room, or remove carpet under food and utensil storage shelving and install approved flooring material. FONT color=#ff0000If removing carpet, submit floor and base coving sample for approval prior to installing new flooring. Correct within three months./FONT
The department's words
CHSC 114268 Observed carpet under food and utensil shelving. This carpet is an extension of dining room carpet. Carpet is not an approved flooring material. Remove food and utensils to dry storage room, or remove carpet under food and utensil storage shelving and install approved flooring material. FONT color=#ff0000If removing carpet, submit floor and base coving sample for approval prior to installing new flooring. Correct within three months./FONT
Clean wall by food prep sink to remove dirt accumulation.
The department's words
CHSC 114257 Clean wall by food prep sink to remove dirt accumulation.
Discontinue using bowls and plastic containers to scoop food from bulk storage bins. Use scoopers with handles.
The department's words
CHSC 114119 Discontinue using bowls and plastic containers to scoop food from bulk storage bins. Use scoopers with handles.
EarlierAug 8, 2016Follow-up inspectionGreen placard
16 violations listed, 0 marked critical.
Not critical (16)
Most recent inspection not available to view.
The department's words
CHSC 113725.1 Most recent inspection not available to view.
Hand washing signs not posted by hand wash sinks. 8/8/16: Two hand wash signs provided today.
The department's words
CHSC 113953.5 Hand washing signs not posted by hand wash sinks. 8/8/16: Two hand wash signs provided today.
Only one food handler with cap.
The department's words
CHSC 113969 Only one food handler with cap.
Pork wontons overfilled in maketable refrigerator insert pan. Pork wontons measured 48 - 52.3 degrees Fahrenheit at 2:00. Pork wontons were prepared at 11:30 a.m. today. Do not fill foods above top of pan as this can lead to foods entering the temperature danger zone. 8/8/16: Pork wontons prepared at 11:00 - 11:30 today measured 54 degrees F at 2:50 p.m.. Pork is cooked and partially cooled before assembling wontons. Pork wontons not overfilled in insert pan, however maketable is not suited for rapid cooling. Utilize walk-in refrigerator to cool wontons to 41 degrees F before placing in insert pans in maketable. It would be best to store wontons in lower portion of maketable.
The department's words
CHSC 113996 Pork wontons overfilled in maketable refrigerator insert pan. Pork wontons measured 48 - 52.3 degrees Fahrenheit at 2:00. Pork wontons were prepared at 11:30 a.m. today. Do not fill foods above top of pan as this can lead to foods entering the temperature danger zone. 8/8/16: Pork wontons prepared at 11:00 - 11:30 today measured 54 degrees F at 2:50 p.m.. Pork is cooked and partially cooled before assembling wontons. Pork wontons not overfilled in insert pan, however maketable is not suited for rapid cooling. Utilize walk-in refrigerator to cool wontons to 41 degrees F before placing in insert pans in maketable. It would be best to store wontons in lower portion of maketable.
Soap and water and dirty utensils are in right compartment of two-compartment utensil washing sink. The dishwasher is to the right of the utensil washing sink. There is a prewash sink to the right of the dishwasher. The clean utensils must come onto the drainboard of the utensil washing sink. Soap and water shall be set up in left compartment of utensil washing sink ,so that utensils are washed, rinsed, and sanitized from left to right in utensil washing sink, and placed on right drainboard. 8/8/16: Dirty water in right compartment of two-compartment of utensil washing sink. Drainboard on right side of two compartment sink is where clean utensils are placed after coming out of dishwasher. Set up two compartment sink in order noted above.
The department's words
CHSC 114099.2 Soap and water and dirty utensils are in right compartment of two-compartment utensil washing sink. The dishwasher is to the right of the utensil washing sink. There is a prewash sink to the right of the dishwasher. The clean utensils must come onto the drainboard of the utensil washing sink. Soap and water shall be set up in left compartment of utensil washing sink ,so that utensils are washed, rinsed, and sanitized from left to right in utensil washing sink, and placed on right drainboard. 8/8/16: Dirty water in right compartment of two-compartment of utensil washing sink. Drainboard on right side of two compartment sink is where clean utensils are placed after coming out of dishwasher. Set up two compartment sink in order noted above.
Show 11 more
Pork ribs cooking in roaster at far left of hood. The roaster protrude in front of the hood. This was noted on the 12/11/13 routine inspection report. This piece of equipment is too large for the hood it is installed underneath. Remove roaster from the facility by August 21, 2016.
The department's words
CHSC 114149.1 Pork ribs cooking in roaster at far left of hood. The roaster protrude in front of the hood. This was noted on the 12/11/13 routine inspection report. This piece of equipment is too large for the hood it is installed underneath. Remove roaster from the facility by August 21, 2016.
Observed metal bowls, plastic containers, ceramic bowls, and a metal spoon in bulk storage containers.
The department's words
CHSC 114119 Observed metal bowls, plastic containers, ceramic bowls, and a metal spoon in bulk storage containers.
Corrected during the inspection
Pressurized cylinder by back kitchen door.
The department's words
CHSC 114172 Pressurized cylinder by back kitchen door.
Maketable gaskets very dirty. Replace missing walk-in refrigerator handle. Yellow rope is currently being used to open walk-in refrigerator door. Replace rusted shelving in dry storage room within six months.
The department's words
CHSC 114175 Maketable gaskets very dirty. Replace missing walk-in refrigerator handle. Yellow rope is currently being used to open walk-in refrigerator door. Replace rusted shelving in dry storage room within six months.
Boxes of food and plastic tub of food on walk-in freezer floor.
The department's words
CHSC 114047 Boxes of food and plastic tub of food on walk-in freezer floor.
Wet, dirty wiping cloths on food contact surfaces.
The department's words
CHSC 114185.1 Wet, dirty wiping cloths on food contact surfaces.
Corrected during the inspection
Clean floors and walls where there is dirt accumulation, food splash, and grease. Large uncovered pot of used oil on floor by ice machine was placed outside by tallow bin during inspection. Storing uncovered pot of oil can lead to a vermin infestation. Properly dispose of oil into tallow bin. Remove cans of standing water with cigarette butts by kitchen door. Also, remove table and shelving stored outside from the premises.
The department's words
CHSC 114257 Clean floors and walls where there is dirt accumulation, food splash, and grease. Large uncovered pot of used oil on floor by ice machine was placed outside by tallow bin during inspection. Storing uncovered pot of oil can lead to a vermin infestation. Properly dispose of oil into tallow bin. Remove cans of standing water with cigarette butts by kitchen door. Also, remove table and shelving stored outside from the premises.
Install mounted soap dispensers adjacent to hand wash sinks.
The department's words
CHSC 113953.2 Install mounted soap dispensers adjacent to hand wash sinks.
Permit posted expired 2/28/16. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired 2/28/16. Post valid permit in conspicuous area.
Corrected during the inspection
Clean interior of ice machine to remove gray and brown material.
The department's words
CHSC 114115 Clean interior of ice machine to remove gray and brown material.
Observed bottled beverages stored in ice bin with ice that is used for consumption. 8/8/16: Observed bottled beverages and ceramic cup with lemons stored inside ice bin. Items removed from ice bin.
The department's words
CHSC 113990 Observed bottled beverages stored in ice bin with ice that is used for consumption. 8/8/16: Observed bottled beverages and ceramic cup with lemons stored inside ice bin. Items removed from ice bin.
Corrected during the inspection
EarlierJul 22, 2016Routine inspectionGreen placard
18 violations listed, 0 marked critical.
Not critical (18)
Most recent inspection not available to view.
The department's words
CHSC 113725.1 Most recent inspection not available to view.
Hand washing signs not posted by hand wash sinks.
The department's words
CHSC 113953.5 Hand washing signs not posted by hand wash sinks.
Only one food handler with cap.
The department's words
CHSC 113969 Only one food handler with cap.
Raw pork stored on top of plastic lid observed on shelf above box of spinach.
The department's words
CHSC 113980 Raw pork stored on top of plastic lid observed on shelf above box of spinach.
Corrected during the inspection
Pork wontons overfilled in maketable refrigerator insert pan. Pork wontons measured 48 - 52.3 degrees Fahrenheit at 2:00. Pork wontons were prepared at 11:30 a.m. today. Do not fill foods above top of pan as this can lead to foods entering the temperature danger zone.
The department's words
CHSC 113996 Pork wontons overfilled in maketable refrigerator insert pan. Pork wontons measured 48 - 52.3 degrees Fahrenheit at 2:00. Pork wontons were prepared at 11:30 a.m. today. Do not fill foods above top of pan as this can lead to foods entering the temperature danger zone.
Show 13 more
Soap and water and dirty utensils are in right compartment of two-compartment utensil washing sink. The dishwasher is to the right of the utensil washing sink. There is a prewash sink to the right of the dishwasher. The clean utensils must come onto the drainboard of the utensil washing sink. Soap and water shall be set up in left compartment of utensil washing sink ,so that utensils are washed, rinsed, and sanitized from left to right in utensil washing sink, and placed on right drainboard.
The department's words
CHSC 114099.2 Soap and water and dirty utensils are in right compartment of two-compartment utensil washing sink. The dishwasher is to the right of the utensil washing sink. There is a prewash sink to the right of the dishwasher. The clean utensils must come onto the drainboard of the utensil washing sink. Soap and water shall be set up in left compartment of utensil washing sink ,so that utensils are washed, rinsed, and sanitized from left to right in utensil washing sink, and placed on right drainboard.
Pork ribs cooking in roaster at far left of hood. The roaster protrude in front of the hood. This was noted on the 12/11/13 routine inspection report. This piece of equipment is too large for the hood it is installed underneath. Remove roaster from the facility by August 21, 2016.
The department's words
CHSC 114149.1 Pork ribs cooking in roaster at far left of hood. The roaster protrude in front of the hood. This was noted on the 12/11/13 routine inspection report. This piece of equipment is too large for the hood it is installed underneath. Remove roaster from the facility by August 21, 2016.
Observed metal bowls, plastic containers, ceramic bowls, and a metal spoon in bulk storage containers.
The department's words
CHSC 114119 Observed metal bowls, plastic containers, ceramic bowls, and a metal spoon in bulk storage containers.
Pressurized cylinder by back kitchen door.
The department's words
CHSC 114172 Pressurized cylinder by back kitchen door.
Maketable gaskets very dirty. Replace missing walk-in refrigerator handle. Yellow rope is currently being used to open walk-in refrigerator door. Replace rusted shelving in dry storage room within six months.
The department's words
CHSC 114175 Maketable gaskets very dirty. Replace missing walk-in refrigerator handle. Yellow rope is currently being used to open walk-in refrigerator door. Replace rusted shelving in dry storage room within six months.
Boxes of food and plastic tub of food on walk-in freezer floor.
The department's words
CHSC 114047 Boxes of food and plastic tub of food on walk-in freezer floor.
Water for scooper used for scooping brown rice measured 114.6 degrees Fahrenheit.
The department's words
CHSC 114119 Water for scooper used for scooping brown rice measured 114.6 degrees Fahrenheit.
Corrected during the inspection
Wet, dirty wiping cloths on food contact surfaces.
The department's words
CHSC 114185.1 Wet, dirty wiping cloths on food contact surfaces.
Clean floors and walls where there is dirt accumulation, food splash, and grease. Large uncovered pot of used oil on floor by ice machine was placed outside by tallow bin during inspection. Storing uncovered pot of oil can lead to a vermin infestation. Properly dispose of oil into tallow bin. Remove cans of standing water with cigarette butts by kitchen door. Also, remove table and shelving stored outside from the premises.
The department's words
CHSC 114257 Clean floors and walls where there is dirt accumulation, food splash, and grease. Large uncovered pot of used oil on floor by ice machine was placed outside by tallow bin during inspection. Storing uncovered pot of oil can lead to a vermin infestation. Properly dispose of oil into tallow bin. Remove cans of standing water with cigarette butts by kitchen door. Also, remove table and shelving stored outside from the premises.
Install mounted soap dispensers adjacent to hand wash sinks.
The department's words
CHSC 113953.2 Install mounted soap dispensers adjacent to hand wash sinks.
Permit posted expired 2/28/16. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired 2/28/16. Post valid permit in conspicuous area.
Clean interior of ice machine to remove gray and brown material.
The department's words
CHSC 114115 Clean interior of ice machine to remove gray and brown material.
Observed bottled beverages stored in ice bin with ice that is used for consumption.
The department's words
CHSC 113990 Observed bottled beverages stored in ice bin with ice that is used for consumption.
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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Complain directly to the health department
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10583.
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
- Follow-up 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.