At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · Routine county inspection · Apr 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Lou's Takeaway?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Single use towels observed not maintained in dispenser unit. Maintain single use towels in dispenser at hand sink. CHSC 113953.2How to fixFix it
- Provide an approved method to measure chlorine/bleach sanitizer at warewash area (e.g. test strips). No method to test chlorine sanitizer concentration by facility at this time. CHSC 114107How to fixFix it
- Lids observed missing for bulk ingredient containers. Bulk ingredients observed uncovered. Ensure all food is properly covered/protected. CHSC 113984How 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 Lou's Takeaway's team
Is this your place?
Welcome, Lou's Takeaway. We'll walk through this together, one item at a time. To log the fixes, claim Lou's Takeaway first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Lou's TakeawayWe'll help you get every item done. You don't have to do it alone.
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: Single use towels observed not maintained in dispenser unit. Maintain single use towels in dispenser at hand sink.The county found: “Single use towels observed not maintained in dispenser unit. Maintain single use towels in dispenser at hand sink.”
Then the next one: Provide an approved method to measure chlorine/bleach sanitizer at warewash area (e.g. test strips). No method to test chlorine sanitizer concentration by facility at this time.
Log it
Your team logs the fix on their phones, with the time and who did it.
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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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
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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 · 9 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 15, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Single use towels observed not maintained in dispenser unit. Maintain single use towels in dispenser at hand sink.
The department's words
CHSC 113953.2 Single use towels observed not maintained in dispenser unit. Maintain single use towels in dispenser at hand sink.
Provide an approved method to measure chlorine/bleach sanitizer at warewash area (e.g. test strips). No method to test chlorine sanitizer concentration by facility at this time.
The department's words
CHSC 114107 Provide an approved method to measure chlorine/bleach sanitizer at warewash area (e.g. test strips). No method to test chlorine sanitizer concentration by facility at this time.
Lids observed missing for bulk ingredient containers. Bulk ingredients observed uncovered. Ensure all food is properly covered/protected.
The department's words
CHSC 113984 Lids observed missing for bulk ingredient containers. Bulk ingredients observed uncovered. Ensure all food is properly covered/protected.
Dry soiled linens observed scattered throughout food preparation area. Maintain soiled linens consolidated in one receptacle in a manner that does not increase or directly contaminate food/food prep/food contact surfaces.
The department's words
CHSC 114185.1 Dry soiled linens observed scattered throughout food preparation area. Maintain soiled linens consolidated in one receptacle in a manner that does not increase or directly contaminate food/food prep/food contact surfaces.
No single use towels in dispenser in restroom facility. Provide single use towels.
The department's words
CHSC 114276 No single use towels in dispenser in restroom facility. Provide single use towels.
Show 1 more
Provide thermometers for all refrigeration units. Ensure thermometer is placed/located at warmest part of unit.
The department's words
CHSC 114157 Provide thermometers for all refrigeration units. Ensure thermometer is placed/located at warmest part of unit.
EarlierNov 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Kitchen hand sink not functioning. Hand sinks must be maintained at all times. Plumber called to repair hand sink. Email a copy of proof of repair to inspector before next opening. Nearby hand sink used temporarily.
The department's words
CHSC 114192 Kitchen hand sink not functioning. Hand sinks must be maintained at all times. Plumber called to repair hand sink. Email a copy of proof of repair to inspector before next opening. Nearby hand sink used temporarily.
EarlierMar 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114159
The department's words
Code CHSC 114159
EarlierSep 30, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
MAJOR: Hot water at food prep and ware wash sink measured at 107-109F. Employee adjusted hot water and it measured at ~110F. Hot water is required to be dispensed at 120F minimum - repair ASAP. Hot water measured at 118F at end of inspection. Repair to 120F ASAP - this will be checked at reinspection.
The department's words
CHSC 114192 MAJOR: Hot water at food prep and ware wash sink measured at 107-109F. Employee adjusted hot water and it measured at ~110F. Hot water is required to be dispensed at 120F minimum - repair ASAP. Hot water measured at 118F at end of inspection. Repair to 120F ASAP - this will be checked at reinspection.
Corrected during the inspection
Observed several flies in facility, landing on surfaces including the edge of drop pan with egg inside and in panko batter that was getting ready for discard (discarded by employee). Clean and sanitize food contact surfaces and any contaminated surfaces. Provide screen for window above 3 compartment sink that was wide open allowing entry of flies and wasps. Keep window closed until screen provided and also keep roll up door closed at all times permanently. Exclude flies and wasps from facility. Clean floors to prevent attraction.
The department's words
CHSC 114259.1 Observed several flies in facility, landing on surfaces including the edge of drop pan with egg inside and in panko batter that was getting ready for discard (discarded by employee). Clean and sanitize food contact surfaces and any contaminated surfaces. Provide screen for window above 3 compartment sink that was wide open allowing entry of flies and wasps. Keep window closed until screen provided and also keep roll up door closed at all times permanently. Exclude flies and wasps from facility. Clean floors to prevent attraction.
Corrected during the inspection
EarlierSep 28, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: Hot water at food prep and ware wash sink measured at 107-109F. Employee adjusted hot water and it measured at ~110F. Hot water is required to be dispensed at 120F minimum - repair ASAP. Hot water measured at 118F at end of inspection. Repair to 120F ASAP - this will be checked at reinspection.
The department's words
CHSC 114192 MAJOR: Hot water at food prep and ware wash sink measured at 107-109F. Employee adjusted hot water and it measured at ~110F. Hot water is required to be dispensed at 120F minimum - repair ASAP. Hot water measured at 118F at end of inspection. Repair to 120F ASAP - this will be checked at reinspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several flies in facility, landing on surfaces including the edge of drop pan with egg inside and in panko batter that was getting ready for discard (discarded by employee). Clean and sanitize food contact surfaces and any contaminated surfaces. Provide screen for window above 3 compartment sink that was wide open allowing entry of flies and wasps. Keep window closed until screen provided and also keep roll up door closed at all times permanently. Exclude flies and wasps from facility. Clean floors to prevent attraction.
The department's words
CHSC 114259.1 Observed several flies in facility, landing on surfaces including the edge of drop pan with egg inside and in panko batter that was getting ready for discard (discarded by employee). Clean and sanitize food contact surfaces and any contaminated surfaces. Provide screen for window above 3 compartment sink that was wide open allowing entry of flies and wasps. Keep window closed until screen provided and also keep roll up door closed at all times permanently. Exclude flies and wasps from facility. Clean floors to prevent attraction.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 19, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 6, 2020Follow-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.
EarlierJul 30, 2020Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114087
The department's words
Code CHSC 114087
Code CHSC 114095
The department's words
Code CHSC 114095
Show 5 more
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114252
The department's words
Code CHSC 114252
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Code CHSC 114257
The department's words
Code CHSC 114257
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierJan 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper towels provided outside of wall mounted dispenser. Paper towels shall stay stocked in wall mounted dispenser to avoid contamination.
The department's words
CHSC 113953.2 Paper towels provided outside of wall mounted dispenser. Paper towels shall stay stocked in wall mounted dispenser to avoid contamination.
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 Lou's Takeaway, you can:
Learn how these get fixed
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Let Lou's Takeaway know
Ask for the manager. Lou's Takeaway can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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 Lou's Takeaway?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L15816.
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.