At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 28, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Lucky #720?
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 113967 CHSC 113967How 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 Lucky #720's team
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Follow the steps for each item, with the rule beside 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 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
LatestFeb 28, 2022Routine inspectionGreen placard
This one: Green placard, inspected Feb 28, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113967
The department's words
Code CHSC 113967
EarlierSep 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierFeb 22, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierNov 13, 2019Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierMay 1, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Minor violation were observed during the re-inspection trip#4 due to salad case refrigerator continue to run at temperature higher than 41F. Lower the temperature of this refrigerator temperature. Measured lettuce at 48-49F.
The department's words
CHSC 113996 Minor violation were observed during the re-inspection trip#4 due to salad case refrigerator continue to run at temperature higher than 41F. Lower the temperature of this refrigerator temperature. Measured lettuce at 48-49F.
EarlierApr 6, 2018Follow-up inspectionGreen placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several refrigerators continue to run at temperatures higher than 41F. Cheese case, ambient 39F - 57F All cheeses measuring greater than 50F were discarded (approximately 20 lbs) Remove all PHFs from top rack. Reduce the remaining quantity Salad Case, ambient 39F - 59F All packaged salads containing potentially hazardous ingredients were discarded (when measured above 50F) approximately 15 packages VCD. Discontinue storage of PHFs here until repaired. Deli case, ambient 51F. All foods were previously removed. The facility has an infrared thermometer that does not seem to be calibrated. Temps are 6-8F off. Obtain a new thermometer. Parts are on order to repair the refrigerators. If these parts are not sufficient to bring temperatures back into compliance, the refrigeration will have to be placed. If refrigeration is to be replaced, plans must be submitted to this department for approval.
The department's words
CHSC 113996 Several refrigerators continue to run at temperatures higher than 41F. Cheese case, ambient 39F - 57F All cheeses measuring greater than 50F were discarded (approximately 20 lbs) Remove all PHFs from top rack. Reduce the remaining quantity Salad Case, ambient 39F - 59F All packaged salads containing potentially hazardous ingredients were discarded (when measured above 50F) approximately 15 packages VCD. Discontinue storage of PHFs here until repaired. Deli case, ambient 51F. All foods were previously removed. The facility has an infrared thermometer that does not seem to be calibrated. Temps are 6-8F off. Obtain a new thermometer. Parts are on order to repair the refrigerators. If these parts are not sufficient to bring temperatures back into compliance, the refrigeration will have to be placed. If refrigeration is to be replaced, plans must be submitted to this department for approval.
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 food preparation sink does not dispense hot water at 120F as is required. Adjust the water heater that supplies this sink.
The department's words
CHSC 114192 The food preparation sink does not dispense hot water at 120F as is required. Adjust the water heater that supplies this sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Styrofoam containers used in the meat department are exposed to splash when food handlers spray down the kitchen. Protect these containers or ensure they are removed before cleaning is conducted.
The department's words
CHSC 114178 Styrofoam containers used in the meat department are exposed to splash when food handlers spray down the kitchen. Protect these containers or ensure they are removed before cleaning is conducted.
Food in the meat department walk in is stored in dairy crates on the floor. Provide NSF/ANSI approved shelving to ensure foods are stored 6 off the ground.
The department's words
CHSC 114047 Food in the meat department walk in is stored in dairy crates on the floor. Provide NSF/ANSI approved shelving to ensure foods are stored 6 off the ground.
EarlierMar 15, 2018Routine inspectionGreen placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following potentially hazardous foods were measured at unsafe temperatures: Open Deli Case - 53F * Sabra Hummus: 53F, Approximately 40 containers various flavors voluntarily discarded (VCD). * Resers Potato Salad, 53F 8 Containers VCD * Stonemill Artichoke Parmesan Dip 53F 3 containers VCD Cheese Case 50F-57F * Sunnyside Mozzarella Slices 4 Packages VCD * Sunnyside Mexican style shredded 8 packages VCD * Sunnyside Provolone Slices 2 packages VCD * Sunnyside shredded cheddar 3 packages VCD * Sunnyside Shredded Mozzarella 5 packages VCD * Sunnyside Shredded Monterey Jack Cheese 5 packaged VCD * Daiya Vegan cheese slices 2 packaged VCD * Tillamook Mozzarella farm style cut 1 package VCD * KRAFT parmesan shredded 2 packages VCD * Sargento Colby Jack cheese sticks 1 package VCD * Sargento Pepper Jack Cheese Sticks 1 package VCD * Sunnyside Colby Jack slices 1 package VCD * Organic Valley Provolone Cheese slices 7 package VCD * True Story Thick cut oven roasted chicken 1 package VCD * Sunnyside shredded Colby 2 packages VCD * Sunnyside shredded parmesan cheese 3 packaged VCD * Organic Valley Mild Cheddar slices 4 packages VCD * Arlo Fontina slices 3 packages VCD * Arlo Gouda slices 1 package VCD * Sargento 4 cheese Mexican 3 packages VCD * Sargento Reduced fat mild cheddar 2 packages VCD * Kraft Shredded mild cheddar 3 packages VCD * Sunnyside shredded mild cheddar one package VCD * Kraft Smokey bacon cheddar 2 packages VCD * Kraft Colby Jack 2 packaged VCD * Sargento Double cheddar 1 package VCD * Sargento Cheddar jack 1 package VCD * Sargento reduced fat 4 cheese Italian 1 package VCD * Sargento Monterey Jack shredded 1 package VCD * Sargento Sharp cheddar shredded 1 package VCD * Kraft Triple cheddar 2 packages VCD * Kraft Mexican cheddar Jack 4 packages VCD * Organic Valley Stingles 2 packaged VCD * Galbani String Cheese 1 package VCD * Kraft Monterey jack 3 packages VCD * Sargento Extra Sharp Cheddar * Sargento 3 packages VCD * Sargento Pepper Jack Bites Salad Case 50F-56F * Maries Dressings:Thousand Island Chipotle Ranch, Caesar, Creamy Ranch, Chunky Blue: 13 Jars VCD * Bistro Salads 8 packages VCD * Dole Chopped Salads 8 VCD * Follow your Heart Vegan Cheese Slices 13 packages VCD Produce Area Case 55-58F * Mexican Style Chipotle 4 Packages VCD Meat Case 50F- 55F * Approximately 10 packages of sausages were voluntarily discarded. Maintain potentially hazardous foods below 41F or above 135F. Repair all refrigerators to meet these minimum requirements. Do not store potentially hazardous foods where they can not be maintained at safe temperatures. If refrigerators are to be replaced, plans will be required to be submitted prior to installation. Ensure that thermostats are located in the warmest areas of the refrigerator and that thermometers are accurate. Equip staff with infrared thermometers so ambient temperatures can be checked.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: Open Deli Case - 53F * Sabra Hummus: 53F, Approximately 40 containers various flavors voluntarily discarded (VCD). * Resers Potato Salad, 53F 8 Containers VCD * Stonemill Artichoke Parmesan Dip 53F 3 containers VCD Cheese Case 50F-57F * Sunnyside Mozzarella Slices 4 Packages VCD * Sunnyside Mexican style shredded 8 packages VCD * Sunnyside Provolone Slices 2 packages VCD * Sunnyside shredded cheddar 3 packages VCD * Sunnyside Shredded Mozzarella 5 packages VCD * Sunnyside Shredded Monterey Jack Cheese 5 packaged VCD * Daiya Vegan cheese slices 2 packaged VCD * Tillamook Mozzarella farm style cut 1 package VCD * KRAFT parmesan shredded 2 packages VCD * Sargento Colby Jack cheese sticks 1 package VCD * Sargento Pepper Jack Cheese Sticks 1 package VCD * Sunnyside Colby Jack slices 1 package VCD * Organic Valley Provolone Cheese slices 7 package VCD * True Story Thick cut oven roasted chicken 1 package VCD * Sunnyside shredded Colby 2 packages VCD * Sunnyside shredded parmesan cheese 3 packaged VCD * Organic Valley Mild Cheddar slices 4 packages VCD * Arlo Fontina slices 3 packages VCD * Arlo Gouda slices 1 package VCD * Sargento 4 cheese Mexican 3 packages VCD * Sargento Reduced fat mild cheddar 2 packages VCD * Kraft Shredded mild cheddar 3 packages VCD * Sunnyside shredded mild cheddar one package VCD * Kraft Smokey bacon cheddar 2 packages VCD * Kraft Colby Jack 2 packaged VCD * Sargento Double cheddar 1 package VCD * Sargento Cheddar jack 1 package VCD * Sargento reduced fat 4 cheese Italian 1 package VCD * Sargento Monterey Jack shredded 1 package VCD * Sargento Sharp cheddar shredded 1 package VCD * Kraft Triple cheddar 2 packages VCD * Kraft Mexican cheddar Jack 4 packages VCD * Organic Valley Stingles 2 packaged VCD * Galbani String Cheese 1 package VCD * Kraft Monterey jack 3 packages VCD * Sargento Extra Sharp Cheddar * Sargento 3 packages VCD * Sargento Pepper Jack Bites Salad Case 50F-56F * Maries Dressings:Thousand Island Chipotle Ranch, Caesar, Creamy Ranch, Chunky Blue: 13 Jars VCD * Bistro Salads 8 packages VCD * Dole Chopped Salads 8 VCD * Follow your Heart Vegan Cheese Slices 13 packages VCD Produce Area Case 55-58F * Mexican Style Chipotle 4 Packages VCD Meat Case 50F- 55F * Approximately 10 packages of sausages were voluntarily discarded. Maintain potentially hazardous foods below 41F or above 135F. Repair all refrigerators to meet these minimum requirements. Do not store potentially hazardous foods where they can not be maintained at safe temperatures. If refrigerators are to be replaced, plans will be required to be submitted prior to installation. Ensure that thermostats are located in the warmest areas of the refrigerator and that thermometers are accurate. Equip staff with infrared thermometers so ambient temperatures can be checked.
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 food preparation sink does not dispense hot water at 120F as is required. Adjust the water heater that supplies this sink.
The department's words
CHSC 114192 The food preparation sink does not dispense hot water at 120F as is required. Adjust the water heater that supplies this sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Styrofoam containers used in the meat department are exposed to splash when food handlers spray down the kitchen. Protect these containers or ensure they are removed before cleaning is conducted.
The department's words
CHSC 114178 Styrofoam containers used in the meat department are exposed to splash when food handlers spray down the kitchen. Protect these containers or ensure they are removed before cleaning is conducted.
New equipment was observed in the facility that did not go through approval process. Submit specification sheets for Peet's display case and refrigerator, the new water heater, and the specialty beer case. Email to [email]
The department's words
CHSC 114380 New equipment was observed in the facility that did not go through approval process. Submit specification sheets for Peet's display case and refrigerator, the new water heater, and the specialty beer case. Email to [email]
Food in the meat department walk in is stored in dairy crates on the floor. Provide NSF/ANSI approved shelving to ensure foods are stored 6 off the ground.
The department's words
CHSC 114047 Food in the meat department walk in is stored in dairy crates on the floor. Provide NSF/ANSI approved shelving to ensure foods are stored 6 off the ground.
EarlierMar 7, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Provide a thermometer where missing in humus display case.
The department's words
CHSC 114157 Provide a thermometer where missing in humus display case.
Dirty wiping cloth observed stored at deli meat sliver. Store all multi-use wiping cloths in a sanitizer solution with 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Dirty wiping cloth observed stored at deli meat sliver. Store all multi-use wiping cloths in a sanitizer solution with 200 ppm quaternary ammonia or 100 ppm chlorine.
Repair leaking hose bibb in rear receiving area.
The department's words
CHSC 114190 Repair leaking hose bibb in rear receiving area.
Install weather stripping on exterior door of meat department walk in.
The department's words
CHSC 114259 Install weather stripping on exterior door of meat department walk in.
EarlierMar 2, 2017Routine inspectionGreen placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: - Raw shell eggs 48-52F in egg case. Eggs were removed - Veggie Cheese slices 46F in merchandizer unit -Packaged bean sprouts 45F in produce display. Maintain potentially hazardous foods below 41F or above 135F. Repair the egg case and adjust refrigeration in produce.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: - Raw shell eggs 48-52F in egg case. Eggs were removed - Veggie Cheese slices 46F in merchandizer unit -Packaged bean sprouts 45F in produce display. Maintain potentially hazardous foods below 41F or above 135F. Repair the egg case and adjust refrigeration in produce.
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 water droplet on the food contact surface of Styrofoam meat trays in the deli department. Protect food contact surfaces from splash or designate the bottom container as do not use with signage. Containers affected were discarded.
The department's words
CHSC 114115 Observed water droplet on the food contact surface of Styrofoam meat trays in the deli department. Protect food contact surfaces from splash or designate the bottom container as do not use with signage. Containers affected were discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Provide a thermometer where missing in humus display case.
The department's words
CHSC 114157 Provide a thermometer where missing in humus display case.
Dirty wiping cloth observed stored at deli meat sliver. Store all multi-use wiping cloths in a sanitizer solution with 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Dirty wiping cloth observed stored at deli meat sliver. Store all multi-use wiping cloths in a sanitizer solution with 200 ppm quaternary ammonia or 100 ppm chlorine.
Repair leaking hose bibb in rear receiving area.
The department's words
CHSC 114190 Repair leaking hose bibb in rear receiving area.
Install weather stripping on exterior door of meat department walk in.
The department's words
CHSC 114259 Install weather stripping on exterior door of meat department walk in.
EarlierDec 17, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Paper towels not provided in meat department hand sink as is required. Corrected
The department's words
CHSC 113953.2 Paper towels not provided in meat department hand sink as is required. Corrected
Corrected during the inspection
The following refrigeration units are holding potentially hazardous foods above safe temperatures: -Egg cooler (eggs 48F) -Vegetable/Juice cooler (Veggie Cheese 48F) -Produce cooler (sliced watermelon 43F) Potentially hazardous foods are required to be held cold below 41F or hot above 135F.
The department's words
CHSC 113996 The following refrigeration units are holding potentially hazardous foods above safe temperatures: -Egg cooler (eggs 48F) -Vegetable/Juice cooler (Veggie Cheese 48F) -Produce cooler (sliced watermelon 43F) Potentially hazardous foods are required to be held cold below 41F or hot above 135F.
Produce room prep sink does not dispense hot water (120F) as required.
The department's words
CHSC 114192 Produce room prep sink does not dispense hot water (120F) as required.
Dairy crates full of milk are stored on the floor of the dairy walk in. Store all foods on ANSI/NSF approve shelving at least 6 inches off the floor.
The department's words
CHSC 114047 Dairy crates full of milk are stored on the floor of the dairy walk in. Store all foods on ANSI/NSF approve shelving at least 6 inches off the floor.
Tongs used for customer self service dates found in food with handles touching food item. Store tongs outside of food to reduce contamination risk.
The department's words
CHSC 114063 Tongs used for customer self service dates found in food with handles touching food item. Store tongs outside of food to reduce contamination risk.
Show 3 more
The refrigerator holding cream cheese and the Coke cooler left of the deli case lack the required thermometers inside.
The department's words
CHSC 114157 The refrigerator holding cream cheese and the Coke cooler left of the deli case lack the required thermometers inside.
There is an uncapped sewer line in the produce room next to the prep sink. The hot water faucet knob on the right side of the three compartment sink does not work.
The department's words
CHSC 114190 There is an uncapped sewer line in the produce room next to the prep sink. The hot water faucet knob on the right side of the three compartment sink does not work.
The men's restroom toilets are in need of more frequent flushing. Flush toilets after use.
The department's words
CHSC 114250 The men's restroom toilets are in need of more frequent flushing. Flush toilets after use.
Corrected during the inspection
EarlierSep 23, 2014Follow-up inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Both the walk-in freezer and meat department display freezer were leaking causing ice accumulation inside units. Repair the freezers to stop all leaks. Clean the inside of the units to remove the ice build-up and debris on a continuous basis.
The department's words
CHSC 114130 Both the walk-in freezer and meat department display freezer were leaking causing ice accumulation inside units. Repair the freezers to stop all leaks. Clean the inside of the units to remove the ice build-up and debris on a continuous basis.
The meat department floor has deteriorated leaving a hole in the epoxy top coat. Repair and reseal the flooring in the meat department with a new approved floor covering.
The department's words
CHSC 114268 The meat department floor has deteriorated leaving a hole in the epoxy top coat. Repair and reseal the flooring in the meat department with a new approved floor covering.
In meat department, observed debris from cutting and preparing meat and poultry on ceiling above the cutting table. Be advised premises must be kept clean. Therefore, remove the debris from the meat department ceiling.
The department's words
CHSC 114257 In meat department, observed debris from cutting and preparing meat and poultry on ceiling above the cutting table. Be advised premises must be kept clean. Therefore, remove the debris from the meat department ceiling.
Provide a preparation sink which drains through an air-gap into an open plumbing receptacle to prevent any back siphonage.
The department's words
CHSC 114190 Provide a preparation sink which drains through an air-gap into an open plumbing receptacle to prevent any back siphonage.
Observed a 3-compartment sink has been installed and upgrades utensil washing activities. Modify the utensil washing to include allowing for sanitizing in the third basin. This corrects the violations cited in item #34 of inspection report.
The department's words
CHSC 114099.2 Observed a 3-compartment sink has been installed and upgrades utensil washing activities. Modify the utensil washing to include allowing for sanitizing in the third basin. This corrects the violations cited in item #34 of inspection report.
Show 1 more
Observed beverage storage on the store-room floor adjacent loading dock on top of plastic bottle holders. Elevate the bottle beverages above the floor >6-8 inches on top of dunnage racks. Discontinue storing product and back -stock in a manner that prevents cleaning, on a daily bases.
The department's words
CHSC 114049 Observed beverage storage on the store-room floor adjacent loading dock on top of plastic bottle holders. Elevate the bottle beverages above the floor >6-8 inches on top of dunnage racks. Discontinue storing product and back -stock in a manner that prevents cleaning, on a daily bases.
EarlierSep 23, 2014Routine inspectionViolation(s) Found
6 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Both the walk-in freezer and meat department display freezer were leaking from fan, causing ice accumulation inside units. Repair the freezers to stop the leaks. Clean inside of the units to remove the ice build-up and debris on a continuous basis.
The department's words
CHSC 114130 Both the walk-in freezer and meat department display freezer were leaking from fan, causing ice accumulation inside units. Repair the freezers to stop the leaks. Clean inside of the units to remove the ice build-up and debris on a continuous basis.
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 meat department floor has deteriorated leaving a hole in the epoxy top coat. Repair and reseal the flooring in the meat department with a new approved floor covering.
The department's words
CHSC 114268 The meat department floor has deteriorated leaving a hole in the epoxy top coat. Repair and reseal the flooring in the meat department with a new approved floor covering.
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 debris on meat department ceiling from cutting and preparing meat and poultry on the cutting table. Be advised premises must be kept clean. Therefore, remove and clean the debris from the meat department ceiling.
The department's words
CHSC 114257 Observed debris on meat department ceiling from cutting and preparing meat and poultry on the cutting table. Be advised premises must be kept clean. Therefore, remove and clean the debris from the meat department ceiling.
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 meat department was missing a sink with plumbing that is not directly to sewer system. Provide a preparation sink with single basin and one integral drainboard. Direct plumbing to drain through an air-gap into an open plumbing receptacle on floor below.
The department's words
CHSC 114190 The meat department was missing a sink with plumbing that is not directly to sewer system. Provide a preparation sink with single basin and one integral drainboard. Direct plumbing to drain through an air-gap into an open plumbing receptacle on floor below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a 3-compartment sink has been installed and upgrades utensil washing activities. Modify the utensil washing to include allowing for sanitizing in the third basin. The installation corrects the violations cited in item #34 of inspection report, from previous report.
The department's words
CHSC 114099.2 Observed a 3-compartment sink has been installed and upgrades utensil washing activities. Modify the utensil washing to include allowing for sanitizing in the third basin. The installation corrects the violations cited in item #34 of inspection report, from previous report.
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 beverage storage on the store-room floor adjacent loading dock on top of plastic bottle holders. Elevate the bottle beverages above the floor >6-8 inches on top of dunnage racks. Discontinue storing product and back -stock in a manner that prevents cleaning, on a daily bases.
The department's words
CHSC 114049 Observed beverage storage on the store-room floor adjacent loading dock on top of plastic bottle holders. Elevate the bottle beverages above the floor >6-8 inches on top of dunnage racks. Discontinue storing product and back -stock in a manner that prevents cleaning, on a daily bases.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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)
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About this record
Search the county's inspection lookup for the name or license number L10330.
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.