At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Nov 16, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin Brewing Company?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Refrigeration units at cookline ambient temperature recorded at around 51-58°F at time of inspection. The following items were observed out of temperature in said temperature range: ~6lb cooked chicken, ~5lb fish, ~6lb cheeses, ~2lb pncetta, ~2lb cooked pasta, ~2lb squid, 1qt heavy cream ~32oz sour cream, ~5lb cut tomatoes, and ~18lbs of raw ground beef. Cooked mushrooms recorded around 47°F, raw chicken breast at 47°F, turkey patties at 32°F, and veggie patties at 34°F. / Immediately discard out of temperature foods. Discontinue use of refrigeration units that are not working properly until repaired to cold hold food at 41°F or beloww. Menu must be reduced to pizza, salads and frozen deep fried foods. CHSC 113996How 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 Marin Brewing Company's team
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Follow the steps for each item, with the rule beside it.
Next: Refrigeration units at cookline ambient temperature recorded at around 51-58°F at time of inspection. The following items were observed out of temperature in said temperature range: ~6lb cooked chicken, ~5lb fish, ~6lb cheeses, ~2lb pncetta, ~2lb cooked pasta, ~2lb squid, 1qt heavy cream ~32oz sour cream, ~5lb cut tomatoes, and ~18lbs of raw ground beef. Cooked mushrooms recorded around 47°F, raw chicken breast at 47°F, turkey patties at 32°F, and veggie patties at 34°F. / Immediately discard out of temperature foods. Discontinue use of refrigeration units that are not working properly until repaired to cold hold food at 41°F or beloww. Menu must be reduced to pizza, salads and frozen deep fried foods.The county found: “Refrigeration units at cookline ambient temperature recorded at around 51-58°F at time of inspection. The following…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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 16, 2021Follow-up inspectionGreen placard
This one: Green placard, inspected Nov 16, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration units at cookline ambient temperature recorded at around 51-58°F at time of inspection. The following items were observed out of temperature in said temperature range: ~6lb cooked chicken, ~5lb fish, ~6lb cheeses, ~2lb pncetta, ~2lb cooked pasta, ~2lb squid, 1qt heavy cream ~32oz sour cream, ~5lb cut tomatoes, and ~18lbs of raw ground beef. Cooked mushrooms recorded around 47°F, raw chicken breast at 47°F, turkey patties at 32°F, and veggie patties at 34°F. / Immediately discard out of temperature foods. Discontinue use of refrigeration units that are not working properly until repaired to cold hold food at 41°F or beloww. Menu must be reduced to pizza, salads and frozen deep fried foods.
The department's words
CHSC 113996 Refrigeration units at cookline ambient temperature recorded at around 51-58°F at time of inspection. The following items were observed out of temperature in said temperature range: ~6lb cooked chicken, ~5lb fish, ~6lb cheeses, ~2lb pncetta, ~2lb cooked pasta, ~2lb squid, 1qt heavy cream ~32oz sour cream, ~5lb cut tomatoes, and ~18lbs of raw ground beef. Cooked mushrooms recorded around 47°F, raw chicken breast at 47°F, turkey patties at 32°F, and veggie patties at 34°F. / Immediately discard out of temperature foods. Discontinue use of refrigeration units that are not working properly until repaired to cold hold food at 41°F or beloww. Menu must be reduced to pizza, salads and frozen deep fried foods.
Corrected during the inspection
EarlierOct 29, 2021Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration units at cookline ambient temperature recorded at around 51-58°F at time of inspection. The following items were observed out of temperature in said temperature range: ~6lb cooked chicken, ~5lb fish, ~6lb cheeses, ~2lb pncetta, ~2lb cooked pasta, ~2lb squid, 1qt heavy cream ~32oz sour cream, ~5lb cut tomatoes, and ~18lbs of raw ground beef. Cooked mushrooms recorded around 47°F, raw chicken breast at 47°F, turkey patties at 32°F, and veggie patties at 34°F. / Immediately discard out of temperature foods. Discontinue use of refrigeration units that are not working properly until repaired to cold hold food at 41°F or beloww. Menu must be reduced to pizza, salads and frozen deep fried foods.
The department's words
CHSC 113996 Refrigeration units at cookline ambient temperature recorded at around 51-58°F at time of inspection. The following items were observed out of temperature in said temperature range: ~6lb cooked chicken, ~5lb fish, ~6lb cheeses, ~2lb pncetta, ~2lb cooked pasta, ~2lb squid, 1qt heavy cream ~32oz sour cream, ~5lb cut tomatoes, and ~18lbs of raw ground beef. Cooked mushrooms recorded around 47°F, raw chicken breast at 47°F, turkey patties at 32°F, and veggie patties at 34°F. / Immediately discard out of temperature foods. Discontinue use of refrigeration units that are not working properly until repaired to cold hold food at 41°F or beloww. Menu must be reduced to pizza, salads and frozen deep fried foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Mechanical dishwasher not dispensing 50ppm chlorine at final rinse cycle. / Discontinue use of dishwasher for sanitizing step until repaired to provide 50ppm chlorine solution at final rinse. Setup 2-comp sink next to dishwasher to have 100ppm chlorine for final sanitizing step with 30 seconds contact time.
The department's words
CHSC 114099.7 Mechanical dishwasher not dispensing 50ppm chlorine at final rinse cycle. / Discontinue use of dishwasher for sanitizing step until repaired to provide 50ppm chlorine solution at final rinse. Setup 2-comp sink next to dishwasher to have 100ppm chlorine for final sanitizing step with 30 seconds contact time.
Corrected during the inspection
EarlierOct 26, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration units at cookline ambient temperature recorded at around 51-58°F at time of inspection. The following items were observed out of temperature in said temperature range: ~6lb cooked chicken, ~5lb fish, ~6lb cheeses, ~2lb pncetta, ~2lb cooked pasta, ~2lb squid, 1qt heavy cream ~32oz sour cream, ~5lb cut tomatoes, and ~18lbs of raw ground beef. Cooked mushrooms recorded around 47°F, raw chicken breast at 47°F, turkey patties at 32°F, and veggie patties at 34°F. / Immediately discard out of temperature foods. Discontinue use of refrigeration units that are not working properly until repaired to cold hold food at 41°F or beloww. Menu must be reduced to pizza, salads and frozen deep fried foods.
The department's words
CHSC 113996 Refrigeration units at cookline ambient temperature recorded at around 51-58°F at time of inspection. The following items were observed out of temperature in said temperature range: ~6lb cooked chicken, ~5lb fish, ~6lb cheeses, ~2lb pncetta, ~2lb cooked pasta, ~2lb squid, 1qt heavy cream ~32oz sour cream, ~5lb cut tomatoes, and ~18lbs of raw ground beef. Cooked mushrooms recorded around 47°F, raw chicken breast at 47°F, turkey patties at 32°F, and veggie patties at 34°F. / Immediately discard out of temperature foods. Discontinue use of refrigeration units that are not working properly until repaired to cold hold food at 41°F or beloww. Menu must be reduced to pizza, salads and frozen deep fried foods.
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
Mechanical dishwasher not dispensing 50ppm chlorine at final rinse cycle. / Discontinue use of dishwasher for sanitizing step until repaired to provide 50ppm chlorine solution at final rinse. Setup 2-comp sink next to dishwasher to have 100ppm chlorine for final sanitizing step with 30 seconds contact time.
The department's words
CHSC 114099.7 Mechanical dishwasher not dispensing 50ppm chlorine at final rinse cycle. / Discontinue use of dishwasher for sanitizing step until repaired to provide 50ppm chlorine solution at final rinse. Setup 2-comp sink next to dishwasher to have 100ppm chlorine for final sanitizing step with 30 seconds contact time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicer encrusted with food debris. / Clean and sanitize using 3 step wash method.
The department's words
CHSC 114117 Deli slicer encrusted with food debris. / Clean and sanitize using 3 step wash method.
EarlierSep 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
1 employee had a food handler card that had expired. / Obtain valid food handler card within 30 days of 9/15/20.
The department's words
CHSC 113948 1 employee had a food handler card that had expired. / Obtain valid food handler card within 30 days of 9/15/20.
EarlierMar 3, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1 live cockroach observed at prep table opposite of walk-in refrigerator when talking with head chef. No other live or dead cockroaches observed at time of inspection. Pest control last visit on 1/16/20. / Remove cockroach. Contact pest control services for service. Clean and sanitize prep surface.
The department's words
CHSC 114259.1 1 live cockroach observed at prep table opposite of walk-in refrigerator when talking with head chef. No other live or dead cockroaches observed at time of inspection. Pest control last visit on 1/16/20. / Remove cockroach. Contact pest control services for service. Clean and sanitize prep surface.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Multiple potentially hazardous food cooling in ice baths. All cooling at proper rate except mushrooms. Temperature of cooked mushrooms did not decrease. Mushrooms only had ice below hotel pan. Ice shall go up to top level of food. Cooling time frame handout provided today.
The department's words
CHSC 114002 Major violation. Multiple potentially hazardous food cooling in ice baths. All cooling at proper rate except mushrooms. Temperature of cooked mushrooms did not decrease. Mushrooms only had ice below hotel pan. Ice shall go up to top level of food. Cooling time frame handout provided today.
EarlierMay 9, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Keep shellfish tags in order by date. (Corrected)
The department's words
CHSC 114039.4 Keep shellfish tags in order by date. (Corrected)
Get 2 employees with expired Certified Food Handler certificates recertified within 2 weeks.
The department's words
CHSC 113948 Get 2 employees with expired Certified Food Handler certificates recertified within 2 weeks.
EarlierApr 19, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Salad prep room: prep sink hot water was 105F. Must be 120F or above. Repair/adjust hot water heater immediately. Do not use this sink until hot ( > 120F) water is provided. (Facility has another food prep sink.) Provide hot water at mop sink also.
The department's words
CHSC 114192 Salad prep room: prep sink hot water was 105F. Must be 120F or above. Repair/adjust hot water heater immediately. Do not use this sink until hot ( > 120F) water is provided. (Facility has another food prep sink.) Provide hot water at mop sink also.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Pizza prep top refrigerator: prep top: cooked chicken 41F, cooked sausage 45F; base: cooked chicken 45F, hot dogs 45F. Salad prep top refrigerator: prep top: goat cheese 49F, Caesar dressing 44F, cut tomatoes 44F, ham 47F. Drawers: burgers 43F, uncooked chicken 45F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.
The department's words
CHSC 113996 Pizza prep top refrigerator: prep top: cooked chicken 41F, cooked sausage 45F; base: cooked chicken 45F, hot dogs 45F. Salad prep top refrigerator: prep top: goat cheese 49F, Caesar dressing 44F, cut tomatoes 44F, ham 47F. Drawers: burgers 43F, uncooked chicken 45F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.
Observed cook wipe counter with dry wiping cloth and tuck it up into his apron. All wiping cloths must be in sanitizing buckets when not in use.
The department's words
CHSC 114185.1 Observed cook wipe counter with dry wiping cloth and tuck it up into his apron. All wiping cloths must be in sanitizing buckets when not in use.
Keep shellfish tags in order by date. (Corrected)
The department's words
CHSC 114039.4 Keep shellfish tags in order by date. (Corrected)
Discontinue storing bar ice scoop in ice. Store in a clean container.
The department's words
CHSC 114178 Discontinue storing bar ice scoop in ice. Store in a clean container.
Clean slime off baffle inside both ice machines.
The department's words
CHSC 114175 Clean slime off baffle inside both ice machines.
Show 2 more
Repair leaking faucet at prep sink in back room.
The department's words
CHSC 114190 Repair leaking faucet at prep sink in back room.
Keep all Certified Food Handler certificates in one file on site.
The department's words
CHSC 113948 Keep all Certified Food Handler certificates in one file on site.
EarlierApr 6, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Clean food debris out of bottom of the prep top on the line containing lemons and chicken wings.
The department's words
CHSC 114115.c Clean food debris out of bottom of the prep top on the line containing lemons and chicken wings.
a. Repair the cook line prep top to eliminate condensation build up inside. b. Replace or repair the cook line hand sink's soap dispenser as there is a piece missing that makes it difficult to get soap.
The department's words
CHSC 114175 a. Repair the cook line prep top to eliminate condensation build up inside. b. Replace or repair the cook line hand sink's soap dispenser as there is a piece missing that makes it difficult to get soap.
a. Clean slimy build up from bar floor sink. b. Repair leak at the bar 3 compartment sink. c. Repair leak at the prep sink area water valve d. Wrap dripping beer tap lines to prevent condensation.
The department's words
CHSC 114190 a. Clean slimy build up from bar floor sink. b. Repair leak at the bar 3 compartment sink. c. Repair leak at the prep sink area water valve d. Wrap dripping beer tap lines to prevent condensation.
EarlierApr 5, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dishwasher put dirty dishes into the dishwashing rack with bare hands, then couch clean dishes with unwashed hands. Always was hands between dirty/clean dishes. Corrected. *Hand washing station is permitted for set up at the two compartment sink. Do not use if manually washing dishes at this sink.
The department's words
CHSC 113953.3 Observed dishwasher put dirty dishes into the dishwashing rack with bare hands, then couch clean dishes with unwashed hands. Always was hands between dirty/clean dishes. Corrected. *Hand washing station is permitted for set up at the two compartment sink. Do not use if manually washing dishes at 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 (6)
Mozzarella cheese 45F and cooked chicken 45F in the pizza prep top. Maintain potentially hazardous foods below 41F or above 135F. Adjust unit and keep prep top closed.
The department's words
CHSC 113996 Mozzarella cheese 45F and cooked chicken 45F in the pizza prep top. Maintain potentially hazardous foods below 41F or above 135F. Adjust unit and keep prep top closed.
Batter for fried fish is on TPHC program but lacked the required labeling. Label time removed from temperature control and discard after four hours. Corrected. Batter was out 30 minutes.
The department's words
CHSC 114000 Batter for fried fish is on TPHC program but lacked the required labeling. Label time removed from temperature control and discard after four hours. Corrected. Batter was out 30 minutes.
Sanitizer in the three compartment sink was not measurable due to low concentration. Ensure 200 ppm quaternary ammonia or 100 ppm chlorine. Corrected.
The department's words
CHSC 114099.6 Sanitizer in the three compartment sink was not measurable due to low concentration. Ensure 200 ppm quaternary ammonia or 100 ppm chlorine. Corrected.
Clean food debris out of bottom of the prep top on the line containing lemons and chicken wings.
The department's words
CHSC 114115.c Clean food debris out of bottom of the prep top on the line containing lemons and chicken wings.
a. Repair the cook line prep top to eliminate condensation build up inside. b. Replace or repair the cook line hand sink's soap dispenser as there is a piece missing that makes it difficult to get soap.
The department's words
CHSC 114175 a. Repair the cook line prep top to eliminate condensation build up inside. b. Replace or repair the cook line hand sink's soap dispenser as there is a piece missing that makes it difficult to get soap.
Show 1 more
a. Clean slimy build up from bar floor sink. b. Repair leak at the bar 3 compartment sink. c. Repair leak at the prep sink area water valve d. Wrap dripping beer tap lines to prevent condensation.
The department's words
CHSC 114190 a. Clean slimy build up from bar floor sink. b. Repair leak at the bar 3 compartment sink. c. Repair leak at the prep sink area water valve d. Wrap dripping beer tap lines to prevent condensation.
EarlierApr 19, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bags of grain on the second floor are stored on wooden pallets. Store foods on approved commercial shelving at least 6 off the floor.
The department's words
CHSC 114047 Bags of grain on the second floor are stored on wooden pallets. Store foods on approved commercial shelving at least 6 off the floor.
EarlierApr 18, 2016Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler flip raw chicken with tongs designated for cooked meats. Always use designated tongs to eliminate cross contamination. Corrected.
The department's words
CHSC 114113 Observed food handler flip raw chicken with tongs designated for cooked meats. Always use designated tongs to eliminate cross contamination. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Bags of grain on the second floor are stored on wooden pallets. Store foods on approved commercial shelving at least 6 off the floor.
The department's words
CHSC 114047 Bags of grain on the second floor are stored on wooden pallets. Store foods on approved commercial shelving at least 6 off the floor.
EarlierApr 15, 2016Routine inspectionYellow placard
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler put raw beef burger on grill with bare hands, then wash hands in a bucket of sanitizer. Hands must be washed using soap and paper towels. Corrected. bucket was discarded.
The department's words
CHSC 113953.4 Observed food handler put raw beef burger on grill with bare hands, then wash hands in a bucket of sanitizer. Hands must be washed using soap and paper towels. Corrected. bucket was discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: Blue cheese: 94F at cook line out 6+ hours. 3 cups were voluntarily discarded. Sliced tomato 54F in side insert holder with little ice. Out 2 hours. Refrigerated. Fish batter: 96F next to fryer. Out 4 hours. 2 gallons voluntarily discarded. Potentially hazardous foods must be maintained below 41F or above 135F * keep blue cheese in prep top. * Change batter out every 4 hours. Label batter with time made/removed from temperature control and discard time - 4 hours after make time. * Keep cut tomatoes in the refrigerator.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Blue cheese: 94F at cook line out 6+ hours. 3 cups were voluntarily discarded. Sliced tomato 54F in side insert holder with little ice. Out 2 hours. Refrigerated. Fish batter: 96F next to fryer. Out 4 hours. 2 gallons voluntarily discarded. Potentially hazardous foods must be maintained below 41F or above 135F * keep blue cheese in prep top. * Change batter out every 4 hours. Label batter with time made/removed from temperature control and discard time - 4 hours after make time. * Keep cut tomatoes in the refrigerator.
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
Measured cooked red onions at 65F. Onions were cooked 6 hours prior. Measured tomato soup at 70F soup was cooked 4 hours prior. Foods must be cooled rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. * use shallow pans to store cooling foods no more than 2 inches deep * use ice baths * keep accurate cooling logs.
The department's words
CHSC 114002 Measured cooked red onions at 65F. Onions were cooked 6 hours prior. Measured tomato soup at 70F soup was cooked 4 hours prior. Foods must be cooled rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. * use shallow pans to store cooling foods no more than 2 inches deep * use ice baths * keep accurate cooling logs.
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)
Multi use utensils at cook line observed stored in stagnant water measuring 109F. Keep utensils in hot (above 135F) or cold (below 41F) water. Corrected.
The department's words
CHSC 114113 Multi use utensils at cook line observed stored in stagnant water measuring 109F. Keep utensils in hot (above 135F) or cold (below 41F) water. Corrected.
Observed raw chicken stored above sliced cheese and veggie burgers in the refrigerator on the cook line. Raw chicken observed stored above raw clams in the walk in. Store raw chicken below all other foods to avoid contamination.
The department's words
CHSC 113986 Observed raw chicken stored above sliced cheese and veggie burgers in the refrigerator on the cook line. Raw chicken observed stored above raw clams in the walk in. Store raw chicken below all other foods to avoid contamination.
Bags of grin on the second floor are stored on wooden pallets. Store foods on approved commercial shelving at least 6 off the floor.
The department's words
CHSC 114047 Bags of grin on the second floor are stored on wooden pallets. Store foods on approved commercial shelving at least 6 off the floor.
The ice machine's drain line is not aligned over the floor sink in the rear kitchen. Realign and secure this pipe.
The department's words
CHSC 114190 The ice machine's drain line is not aligned over the floor sink in the rear kitchen. Realign and secure this pipe.
EarlierSep 2, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Open drink containers found. Employees shall only drink from containers with lids.
The department's words
CHSC 113977 Open drink containers found. Employees shall only drink from containers with lids.
Sanitizer buckets used for towel to wipe down cutting boards at salad prep station had no measureable sanitizer.
The department's words
CHSC 113984.d Sanitizer buckets used for towel to wipe down cutting boards at salad prep station had no measureable sanitizer.
Keep shellfish tags with product until it is used up, then file tags chronologically.
The department's words
CHSC 114039.4 Keep shellfish tags with product until it is used up, then file tags chronologically.
Food stored on floor of walkins. Ensure foods are stored at least 6 from floor.
The department's words
CHSC 114047 Food stored on floor of walkins. Ensure foods are stored at least 6 from floor.
Bare, unwashed hands used to serve bread. Ensure hands are washed prior to handing food or use tongs or other utensils.
The department's words
CHSC 113967 Bare, unwashed hands used to serve bread. Ensure hands are washed prior to handing food or use tongs or other utensils.
Show 1 more
Cloths used to wipe down tables did not have measureable sanitizer in holding buckets.
The department's words
CHSC 114115.c Cloths used to wipe down tables did not have measureable sanitizer in holding buckets.
EarlierSep 22, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Two types of thermometers were located at every refrigeration unit: round dial and bar. Round dial thermometer’s readings were inaccurate. Secondary bar thermometers were accurate and verified at time of inspection. Remove or replace round dial thermometers and ensure all refrigerators/freezers are equipped with accurate reading thermometers.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114157 Two types of thermometers were located at every refrigeration unit: round dial and bar. Round dial thermometer’s readings were inaccurate. Secondary bar thermometers were accurate and verified at time of inspection. Remove or replace round dial thermometers and ensure all refrigerators/freezers are equipped with accurate reading thermometers.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Wiping cloths should stored in a sanitizing solution when not in use.
The department's words
CHSC 114185.1 Wiping cloths should stored in a sanitizing solution when not in use.
Corrected during the inspection
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10370.
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.