At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 5, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Louie's Delicatessen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114101.2 CHSC 114101.2How 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 Louie's Delicatessen's team
Is this your place?
Welcome, Louie's Delicatessen. We'll walk through this together, one item at a time. To log the fixes, claim Louie's Delicatessen first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 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
LatestNov 5, 2019Routine inspectionGreen placard
This one: Green placard, inspected Nov 5, 2019.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114101.2
The department's words
Code CHSC 114101.2
EarlierDec 21, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water at 2 compartment sink is at 109F. Hot water shall be supplied at a minimum temperature of 120F. Make any necessary repairs or replacements to have a minimum of 120F at ware washing sink by 1.22.2019
The department's words
CHSC 114192 Hot water at 2 compartment sink is at 109F. Hot water shall be supplied at a minimum temperature of 120F. Make any necessary repairs or replacements to have a minimum of 120F at ware washing sink by 1.22.2019
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 26, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide solution of 100 ppm chlorine in one compartment of 2-compartment sink. Wash and rinse in other compartment. Wash then rinse then sanitize then air dry all utensils.
The department's words
CHSC 114099.2 Provide solution of 100 ppm chlorine in one compartment of 2-compartment sink. Wash and rinse in other compartment. Wash then rinse then sanitize then air dry all utensils.
Corrected during the inspection
EarlierOct 4, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Owner shall obtain a valid CA food handler card within 30 days. CA food handler handout provided.
The department's words
CHSC 113948 Owner shall obtain a valid CA food handler card within 30 days. CA food handler handout provided.
Questioned employee who cleans utensils of how two-compartment sink is utilized. Employee is not sanitizing utensils.
The department's words
CHSC 114099.6 Questioned employee who cleans utensils of how two-compartment sink is utilized. Employee is not sanitizing utensils.
Sliced Havarti stacked on top of other cheese above tops of insert pans in prep refrigerator measured 51 degrees F. Havarti voluntarily discarded. Other cheese in insert pans measured 47 degrees F. Ham in prep refrigerator measured 45 degrees F. Milk in carafe: 43 degrees F.
The department's words
CHSC 113996 Sliced Havarti stacked on top of other cheese above tops of insert pans in prep refrigerator measured 51 degrees F. Havarti voluntarily discarded. Other cheese in insert pans measured 47 degrees F. Ham in prep refrigerator measured 45 degrees F. Milk in carafe: 43 degrees F.
No sanitizer test strips.
The department's words
CHSC 114107 No sanitizer test strips.
One of dumpsters is draining liquid onto the ground.
The department's words
CHSC 114245.1 One of dumpsters is draining liquid onto the ground.
Show 1 more
Two-compartment utensil washing sink has food particles in both compartments.
The department's words
CHSC 114175 Two-compartment utensil washing sink has food particles in both compartments.
EarlierMay 1, 2014Follow-up inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed potentially hazardous foods in temperature danger zone in glass deli case refrigerator adjacent to steam table. Temperatures in this glass case refrigerator were as follows: unsliced cheeses (45-53 degrees Fahrennheit) in upper portion of refrigerator, corned beef (51 degrees Fahrenheit) and turkey (50 degrees Fahrenheit) in lower portion of refrigerator. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Thermometer in upper portion of glass refrigerator was 50 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit in deli case refrigerator. 5/1/14: Prep refrigerator: observed sliced tomatoes at 53 degrees Fahrenheit, and turkey at 44 degrees Fahrenehit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed potentially hazardous foods in temperature danger zone in glass deli case refrigerator adjacent to steam table. Temperatures in this glass case refrigerator were as follows: unsliced cheeses (45-53 degrees Fahrennheit) in upper portion of refrigerator, corned beef (51 degrees Fahrenheit) and turkey (50 degrees Fahrenheit) in lower portion of refrigerator. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Thermometer in upper portion of glass refrigerator was 50 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit in deli case refrigerator. 5/1/14: Prep refrigerator: observed sliced tomatoes at 53 degrees Fahrenheit, and turkey at 44 degrees Fahrenehit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
No sanitizer test strips at facility. Provide sanitizer test strips to check sanitizer level at utensil-washing sink and wiping cloth container.
The department's words
CHSC 114107 No sanitizer test strips at facility. Provide sanitizer test strips to check sanitizer level at utensil-washing sink and wiping cloth container.
Health permit posted expired 4/30/12. Post valid health permit.
The department's words
CHSC 114381 Health permit posted expired 4/30/12. Post valid health permit.
EarlierApr 30, 2014Routine inspectionViolation(s) Found
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods in temperature danger zone in glass deli case refrigerator adjacent to steam table. Temperatures in this glass case refrigerator were as follows: unsliced cheeses (45-50) degrees Fahrennheit) in upper portion of refrigerator, corned beef (51 degrees Fahrenheit) and turkey (50 degrees Fahrenheit) in lower portion of refrigerator. Observed sprouts double stacked in upper portion of prep refrigerator at 53 degrees Fahrenheit. Discontinue practice of double stacking foods in prep refrigerator. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Thermometer in upper portion of glass refrigerator was 50 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit in deli case refrigerator.
The department's words
CHSC 113996 Observed potentially hazardous foods in temperature danger zone in glass deli case refrigerator adjacent to steam table. Temperatures in this glass case refrigerator were as follows: unsliced cheeses (45-50) degrees Fahrennheit) in upper portion of refrigerator, corned beef (51 degrees Fahrenheit) and turkey (50 degrees Fahrenheit) in lower portion of refrigerator. Observed sprouts double stacked in upper portion of prep refrigerator at 53 degrees Fahrenheit. Discontinue practice of double stacking foods in prep refrigerator. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Thermometer in upper portion of glass refrigerator was 50 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit in deli case refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
No sanitizer test strips at facility. Provide sanitizer test strips to check sanitizer level at utensil-washing sink and wiping cloth container.
The department's words
CHSC 114107 No sanitizer test strips at facility. Provide sanitizer test strips to check sanitizer level at utensil-washing sink and wiping cloth container.
Observed scooper handle touching ice in container of ice in freezer. Observed scooper handles touching food in bulk storage containers. Store scooper handle above food, including ice, to prevent contamination of food.
The department's words
CHSC 114119 Observed scooper handle touching ice in container of ice in freezer. Observed scooper handles touching food in bulk storage containers. Store scooper handle above food, including ice, to prevent contamination of food.
Water at hand wash sink only reached 68 degrees Fahrenheit. Water at hand wash sink shall be a minimum of 100 degrees Fahrenheit.
The department's words
CHSC 113953.3 Water at hand wash sink only reached 68 degrees Fahrenheit. Water at hand wash sink shall be a minimum of 100 degrees Fahrenheit.
Observed trash on the ground. Pick up trash from ground. Garbage is protruding from both bins. Lids are flipped back. A number of flying insects observed around garbage area. Garbage is picked up evey other day, per facility owner. Keep lids over garbage bins. All waste shall be removed as frequently as necessary to prevent a nuisance.
The department's words
CHSC 114245.1 Observed trash on the ground. Pick up trash from ground. Garbage is protruding from both bins. Lids are flipped back. A number of flying insects observed around garbage area. Garbage is picked up evey other day, per facility owner. Keep lids over garbage bins. All waste shall be removed as frequently as necessary to prevent a nuisance.
Post sign notifying consumers that the most recent inspection report is available upon request.
The department's words
CHSC 113725.1 Post sign notifying consumers that the most recent inspection report is available upon request.
Corrected during the inspection
Show 4 more
Health permit posted expired 4/30/12. Post valid health permit.
The department's words
CHSC 114381 Health permit posted expired 4/30/12. Post valid health permit.
Light cover above untesils in back area is cracked and partially missing. Replace cracked light guard within 30 days.
The department's words
CHSC 114252.1 Light cover above untesils in back area is cracked and partially missing. Replace cracked light guard within 30 days.
One of food handlers not wearing hair restraint. All food handlers shall wear hair restraints.
The department's words
CHSC 113969 One of food handlers not wearing hair restraint. All food handlers shall wear hair restraints.
Observed grease and food debris on knives in drawer under Hobart convection oven. Thoroughly wash, rinse, and sanitize cutlery prior to storing in drawer.
The department's words
CHSC 114115 Observed grease and food debris on knives in drawer under Hobart convection oven. Thoroughly wash, rinse, and sanitize cutlery prior to storing in drawer.
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
As a customer of Louie's Delicatessen, you can:
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Let Louie's Delicatessen know
Ask for the manager. Louie's Delicatessen can only fix what it knows about.
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Louie's Delicatessen?
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10305.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.