At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 4, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin Coffee Roasters #2?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed hot holding unit holding sauces at 116-131 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp turned up to hold at 135 F. 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 Coffee Roasters #2's team
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Next: Observed hot holding unit holding sauces at 116-131 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp turned up to hold at 135 F.The county found: “Observed hot holding unit holding sauces at 116-131 F. Potentially hazardous foods must be hot held at 135 F or above.…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed hot holding unit holding sauces at 116-131 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp turned up to hold at 135 F.
The department's words
CHSC 113996 Observed hot holding unit holding sauces at 116-131 F. Potentially hazardous foods must be hot held at 135 F or above. Unit temp turned up to hold at 135 F.
EarlierOct 31, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed black debris in the ice machine. Observed soiled magnetic knife rack. Food contact surfaces must be clean and sanitized. Clean the ice machine and knife rack.
The department's words
CHSC 114099.7 Observed black debris in the ice machine. Observed soiled magnetic knife rack. Food contact surfaces must be clean and sanitized. Clean the ice machine and knife rack.
EarlierOct 17, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
3-compartment sink measured 98 F, 2 compartment sink measured 117 F. Ensure all warewashing sinks are provided with 120 F of hot water at all times. PIC adjusted water heater. 3-compartment sink now reached 118 F. Ensure these sink fixtures reach 120 F.
The department's words
CHSC 114192 3-compartment sink measured 98 F, 2 compartment sink measured 117 F. Ensure all warewashing sinks are provided with 120 F of hot water at all times. PIC adjusted water heater. 3-compartment sink now reached 118 F. Ensure these sink fixtures reach 120 F.
EarlierDec 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed boba in water at 92 degrees F on the counter. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Boba was moved to refrigeration in a small bowl.
The department's words
CHSC 113996 Observed boba in water at 92 degrees F on the counter. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Boba was moved to refrigeration in a small bowl.
EarlierJun 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the two-door reach-in freezer, several food items were observed above 41F (12 chicken apple sausages, 4 packages of raw beef, 6 raw hamburger patties packages, 2 Canadian bacon, and one large box of raw fish filets were observed at 47F, 48F, and 45F). According to the employee, the two-door reach-in freezer has been out of operation for two days with the food stored inside the unit. [CA] Potentially hazardous foods should be kept at or below 41F or at or above 135F when hot. [COS] employees voluntarily discarded the food mentioned above.
The department's words
CHSC 113996 In the two-door reach-in freezer, several food items were observed above 41F (12 chicken apple sausages, 4 packages of raw beef, 6 raw hamburger patties packages, 2 Canadian bacon, and one large box of raw fish filets were observed at 47F, 48F, and 45F). According to the employee, the two-door reach-in freezer has been out of operation for two days with the food stored inside the unit. [CA] Potentially hazardous foods should be kept at or below 41F or at or above 135F when hot. [COS] employees voluntarily discarded the food mentioned above.
EarlierSep 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification
EarlierJan 14, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 24, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inoperable handwashing sink located in kitchen. Maintain all handwashing stations operable at all times. Repair within 7 days.
The department's words
CHSC 113953 Inoperable handwashing sink located in kitchen. Maintain all handwashing stations operable at all times. Repair within 7 days.
EarlierFeb 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inoperable hand sink located in kitchen. Maintain all handwashing facilities operable at all times.
The department's words
CHSC 113953 Inoperable hand sink located in kitchen. Maintain all handwashing facilities operable at all times.
EarlierMay 20, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Rat/mouse droppings observed in multiple locations through out the rear kitchen. Facility needs aggressive cleaning and immediate pest control service obtain receipts from pest company. 5.20.2019 Major violation has been corrected. Seek out and patch holes in walls and gaps under doors. Send proof of service receipts.
The department's words
CHSC 114259.1 Major violation. Rat/mouse droppings observed in multiple locations through out the rear kitchen. Facility needs aggressive cleaning and immediate pest control service obtain receipts from pest company. 5.20.2019 Major violation has been corrected. Seek out and patch holes in walls and gaps under doors. Send proof of service receipts.
Corrected during the inspection
EarlierMay 13, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major violation. Rat/mouse droppings observed in multiple locations through out the rear kitchen. Facility needs aggressive cleaning and immediate pest control service obtain receipts from pest company.
The department's words
CHSC 114259.1 Major violation. Rat/mouse droppings observed in multiple locations through out the rear kitchen. Facility needs aggressive cleaning and immediate pest control service obtain receipts from pest company.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 3, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Milk/dairy frig @ front counter food temps ~ 44 F, reduce to 41 F or less.
The department's words
CHSC 113996 Milk/dairy frig @ front counter food temps ~ 44 F, reduce to 41 F or less.
Hot water at 117 F, increase to 120 F minimum. fine tune so employees still wash hands.
The department's words
CHSC 114192 Hot water at 117 F, increase to 120 F minimum. fine tune so employees still wash hands.
Replace gaskets on all refrigeration - most are torn and need cleaning.
The department's words
CHSC 114175 Replace gaskets on all refrigeration - most are torn and need cleaning.
Create air gap for all pipes going down into the floor sink under the ice maker.
The department's words
CHSC 114193 Create air gap for all pipes going down into the floor sink under the ice maker.
EarlierJun 19, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in cooler air temp 49F. PIC adjusted unit. Air 46F after adjustment. Call for refrigeration service immediately. Walk-in cooler must hold 41F or below. * Provide dry ice to help PHF cold hold. * Stay out of walk-in keeping door closed as much as possible. * No cooling allowed in walk-in until repaired. * Keep AC on in facility to facilitate cold holding capabilities * Call inspector when repaired. * If walk-in raises above 50F relocate all PHF to working refrigerators and call inspector.
The department's words
CHSC 113996 Walk-in cooler air temp 49F. PIC adjusted unit. Air 46F after adjustment. Call for refrigeration service immediately. Walk-in cooler must hold 41F or below. * Provide dry ice to help PHF cold hold. * Stay out of walk-in keeping door closed as much as possible. * No cooling allowed in walk-in until repaired. * Keep AC on in facility to facilitate cold holding capabilities * Call inspector when repaired. * If walk-in raises above 50F relocate all PHF to working refrigerators and call inspector.
EarlierJun 16, 2017Routine inspectionYellow placard
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following cold holding violations: 1. Prep Cooler top: tuna 47F, cut tomatoes 56F, diced tomatoes 51F, liquid egg 51F, unit air temp 50F. 2. Walk-in cooler: egg 47F, bacon 47F, air temp 47F. Unit attempted to be adjusted still blowing 47F. 3. Raw whole shell eggs stored at room temperature at 70F. 4. Cut water melon in grab and go cups on ice 47-49F. Ensure all potentially hazardous foods (PHF) cold hold at 41F or below or hot hold at 135F or higher. Recommend facility implement temperature logs for equipment. When using ice to cold hold PHF ensure the ice is level with the food. Discussed all with PIC. Watermelon cut about 30 mins prior and moved to glass refrigerator. Wash and pre-chill water melon before cutting. Or do a chill step after cutting to ensure watermelon is 41F or below. All PHF in prep cooler discarded. Only store non-PHF foods in prep cooler until repaired to hold 41F or below. Call for immediate repairs of Walk-in cooler. Ice added to raw whole shell eggs and discussed using ice water in the future to store in use raw whole shell eggs
The department's words
CHSC 113996 Observed the following cold holding violations: 1. Prep Cooler top: tuna 47F, cut tomatoes 56F, diced tomatoes 51F, liquid egg 51F, unit air temp 50F. 2. Walk-in cooler: egg 47F, bacon 47F, air temp 47F. Unit attempted to be adjusted still blowing 47F. 3. Raw whole shell eggs stored at room temperature at 70F. 4. Cut water melon in grab and go cups on ice 47-49F. Ensure all potentially hazardous foods (PHF) cold hold at 41F or below or hot hold at 135F or higher. Recommend facility implement temperature logs for equipment. When using ice to cold hold PHF ensure the ice is level with the food. Discussed all with PIC. Watermelon cut about 30 mins prior and moved to glass refrigerator. Wash and pre-chill water melon before cutting. Or do a chill step after cutting to ensure watermelon is 41F or below. All PHF in prep cooler discarded. Only store non-PHF foods in prep cooler until repaired to hold 41F or below. Call for immediate repairs of Walk-in cooler. Ice added to raw whole shell eggs and discussed using ice water in the future to store in use raw whole shell eggs
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 multiple burritos with cooked PHF ingredients stored at room temperature at 81F with no time as a control date or discard time. Discussed using time as a control on previous inspection for storage of PHF breakfast items at room temperature. If a working amount of potentially hazardous foods need to be stored at room temperature the facility must use time as control rather than temperature. The food must be marked with the date and discard time. The discard time is four hours from the time the food is removed from temperature control. Food must be served or discarded by the discard time. Written procedures for the use of TPHC must be maintained on site for inspector review. Discussed time as a control procedure with PIC. All burritos marked with date and discard time.
The department's words
CHSC 114000 Observed multiple burritos with cooked PHF ingredients stored at room temperature at 81F with no time as a control date or discard time. Discussed using time as a control on previous inspection for storage of PHF breakfast items at room temperature. If a working amount of potentially hazardous foods need to be stored at room temperature the facility must use time as control rather than temperature. The food must be marked with the date and discard time. The discard time is four hours from the time the food is removed from temperature control. Food must be served or discarded by the discard time. Written procedures for the use of TPHC must be maintained on site for inspector review. Discussed time as a control procedure with PIC. All burritos marked with date and discard time.
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
1. Observed 12 qts of cooked chorizo at 65F. Chorizo was cooked the day before and placed in 3 door cooler in covered 12qt container. 2. Observed 12 qt covered container of cooked oatmeal at 46-47F in 3 door cooler cooked the day before. PIC stated both products had not been taken out and worked with today. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Recommend providing an ice want to facilitate rapid cooler of soups and liquid PHF and shallow pan/sheet pan uncovered cooling in walk-in cooler for other foods. Chorizo and oatmeal discarded.
The department's words
CHSC 114002 1. Observed 12 qts of cooked chorizo at 65F. Chorizo was cooked the day before and placed in 3 door cooler in covered 12qt container. 2. Observed 12 qt covered container of cooked oatmeal at 46-47F in 3 door cooler cooked the day before. PIC stated both products had not been taken out and worked with today. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Recommend providing an ice want to facilitate rapid cooler of soups and liquid PHF and shallow pan/sheet pan uncovered cooling in walk-in cooler for other foods. Chorizo and oatmeal 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 (5)
1. No paper towels at hand sink. Paper towels on rack over by dishwasher. Hand sinks must be stocked with soap and paper towels at the hand sink at all times. Repair or replace paper towel dispenser. 2. Hand sink faucet leaking. Repair leak.
The department's words
CHSC 113953.2 1. No paper towels at hand sink. Paper towels on rack over by dishwasher. Hand sinks must be stocked with soap and paper towels at the hand sink at all times. Repair or replace paper towel dispenser. 2. Hand sink faucet leaking. Repair leak.
Observed mold in ice machine. Clean and sanitize.
The department's words
CHSC 114113 Observed mold in ice machine. Clean and sanitize.
1. Observed dust debris on walk-in cooler ceiling and walls. Clean and sanitize. (Especially aroung light). <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> 2. Observed fans being using in kitchen with large amount of dust. Clean dust from fans to prevent it from blowing dust on food/food contact surfaces. 3. Back door from kitchen to dining room dirty around door handle. Ensure to keep all surfaces hands touch clean and sanitized to keep from contaminating hands. Discussed with PIC.
The department's words
CHSC 114115.c 1. Observed dust debris on walk-in cooler ceiling and walls. Clean and sanitize. (Especially aroung light). <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> 2. Observed fans being using in kitchen with large amount of dust. Clean dust from fans to prevent it from blowing dust on food/food contact surfaces. 3. Back door from kitchen to dining room dirty around door handle. Ensure to keep all surfaces hands touch clean and sanitized to keep from contaminating hands. Discussed with PIC.
<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> No probe thermometer provided in kitchen to monitor food temperatures. Dial steam thermometers at espresso station all out of calibration. Dial stem thermometers calibrated using ice water and one provided to kitchen. Recommend providing a digital thermometer to kitchen staff.
The department's words
CHSC 114157 <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> No probe thermometer provided in kitchen to monitor food temperatures. Dial steam thermometers at espresso station all out of calibration. Dial stem thermometers calibrated using ice water and one provided to kitchen. Recommend providing a digital thermometer to kitchen staff.
No sanitizer set up in kitchen upon arrival. Ensure to have an open bucket of sanitizer solution set up during all hours of operation to sanitize food contact surfaces. Discussed with PIC. Sanitizer set up. Use warm water with quat tabs. Change sanitizer solution every 2 hrs to keep correct concentration. Store wiping cloths in sanitizer when not in use.
The department's words
CHSC 114185.1 No sanitizer set up in kitchen upon arrival. Ensure to have an open bucket of sanitizer solution set up during all hours of operation to sanitize food contact surfaces. Discussed with PIC. Sanitizer set up. Use warm water with quat tabs. Change sanitizer solution every 2 hrs to keep correct concentration. Store wiping cloths in sanitizer when not in use.
EarlierDec 29, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
No papertowels in dispenser at handsink in kitchen. Keep handwashing facilities supplied at all times.
The department's words
CHSC 113953.2 No papertowels in dispenser at handsink in kitchen. Keep handwashing facilities supplied at all times.
Corrected during the inspection
Observed fruit cups with cut melons at 50F on ice near cash register. Cold hold potentially hazardous foods at 41F or below. Ensure that an adequate amount of ice is in contact with the fruit cups. Items placed in walk-in to cool.
The department's words
CHSC 113996 Observed fruit cups with cut melons at 50F on ice near cash register. Cold hold potentially hazardous foods at 41F or below. Ensure that an adequate amount of ice is in contact with the fruit cups. Items placed in walk-in to cool.
* Bran muffin mix (containing eggs and buttermilk) at 60F in walk-in. Item was cooling in a large (approximately 20qt.) container, and item was made about 30 min. prior. Rapidly cool potentially hazardous foods in shallow containers from 135F to 70F in less than 4 hours and from 70F to 41F in less than 2 hours. Muffin mix placed in shallow pan to cool. * Chicken (in chicken wrap) in display fridge at 53F. Item was prepped about 30 min. prior and placed in this unit. Display fridge is meant to keep cold food cold, but it is not meant to cool down food. Item placed in walk-in to cool.
The department's words
CHSC 114002.1 * Bran muffin mix (containing eggs and buttermilk) at 60F in walk-in. Item was cooling in a large (approximately 20qt.) container, and item was made about 30 min. prior. Rapidly cool potentially hazardous foods in shallow containers from 135F to 70F in less than 4 hours and from 70F to 41F in less than 2 hours. Muffin mix placed in shallow pan to cool. * Chicken (in chicken wrap) in display fridge at 53F. Item was prepped about 30 min. prior and placed in this unit. Display fridge is meant to keep cold food cold, but it is not meant to cool down food. Item placed in walk-in to cool.
Dishwasher dispensing approximately 30ppm of chlorine. Requirement is at least 50ppm for machine. Repair dishwasher and manually wash dishes in three compartment sink (contacting 100ppm of chlorine for at least 30 seconds)
The department's words
CHSC 114099.7 Dishwasher dispensing approximately 30ppm of chlorine. Requirement is at least 50ppm for machine. Repair dishwasher and manually wash dishes in three compartment sink (contacting 100ppm of chlorine for at least 30 seconds)
Chorizo thawing in bucket of water on floor under handsink. Thaw food under refrigeration, completely submerged under cold running water, or in microwave.
The department's words
CHSC 114020 Chorizo thawing in bucket of water on floor under handsink. Thaw food under refrigeration, completely submerged under cold running water, or in microwave.
EarlierOct 19, 2015Follow-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.
EarlierOct 14, 2015Routine inspectionYellow placard
10 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following cold holding violations: cooked sliced turkey at 61F, cooked chicken breast at 60F sitting on top of drop pans in top of prep cooler, tuna at 48F, sliced tomato at 47F, diced tomato at 46F in top of prep cooler. Air temp of prep cooler 46-48F. Observed in 3 Door reach in cooked chicken breast at 48F, diced cooked potato at 48F, sliced ham at 54F, air temp of unit between 51-56F. All PHF from 3 Door reach in moved to walk in cooler. Prep cooler air temperature adjusted. PIC stated prep cooler was worked on yesterday. Ensure all potentially hazardous foods are cold held at 41F or below. Sliced turkey and chicken discarded. Cooked diced potatoes stored double stacked in drop pan in top of prep cooler at 51F. Ensure to not double stack drop pans. Cooked potatoes moved to bottom of prep cooler. Observed large container of raw whole shell eggs stored at room temperature for use through out the day at 51F. Ensure to keep eggs at 41F or below. Ice and water added to eggs. Use ice everyday to cold hold raw eggs.
The department's words
CHSC 113996 Observed the following cold holding violations: cooked sliced turkey at 61F, cooked chicken breast at 60F sitting on top of drop pans in top of prep cooler, tuna at 48F, sliced tomato at 47F, diced tomato at 46F in top of prep cooler. Air temp of prep cooler 46-48F. Observed in 3 Door reach in cooked chicken breast at 48F, diced cooked potato at 48F, sliced ham at 54F, air temp of unit between 51-56F. All PHF from 3 Door reach in moved to walk in cooler. Prep cooler air temperature adjusted. PIC stated prep cooler was worked on yesterday. Ensure all potentially hazardous foods are cold held at 41F or below. Sliced turkey and chicken discarded. Cooked diced potatoes stored double stacked in drop pan in top of prep cooler at 51F. Ensure to not double stack drop pans. Cooked potatoes moved to bottom of prep cooler. Observed large container of raw whole shell eggs stored at room temperature for use through out the day at 51F. Ensure to keep eggs at 41F or below. Ice and water added to eggs. Use ice everyday to cold hold raw eggs.
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 large container of tuna salad covered in 3 door cooler at 73F. Ensure to proper cooling methods are used. Ensure PHF is cooled from 135 to 70F with in 2 hours and from 70-41F with in 4 hours. Tuna moved to a bowl shallow layer uncovered in walk-in cooler to cool.
The department's words
CHSC 114002 Observed large container of tuna salad covered in 3 door cooler at 73F. Ensure to proper cooling methods are used. Ensure PHF is cooled from 135 to 70F with in 2 hours and from 70-41F with in 4 hours. Tuna moved to a bowl shallow layer uncovered in walk-in cooler to cool.
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 dirty rag with no sanitizer used to wipe down food prep table. To ensure to properly clean and sanitize store wiping cloths in sanitizer until use. Sanitizer made and food prep surface properly sanitized.
The department's words
CHSC 113984.d Observed dirty rag with no sanitizer used to wipe down food prep table. To ensure to properly clean and sanitize store wiping cloths in sanitizer until use. Sanitizer made and food prep surface properly sanitized.
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 flies in facility and kitchen. Provide pest control lights in kitchen. Install not over food/food prep surfaces.
The department's words
CHSC 114259.1 Observed flies in facility and kitchen. Provide pest control lights in kitchen. Install not over food/food prep surfaces.
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 stainless steel cleaner and quat tabs stored over food prep sink with open buckets of cooling foods. To prevent possible contamination do not store chemicals over food or food contact surfaces. Chemicals relocated.
The department's words
CHSC 114254.2 Observed stainless steel cleaner and quat tabs stored over food prep sink with open buckets of cooling foods. To prevent possible contamination do not store chemicals over food or food contact surfaces. Chemicals relocated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Paper towel dispenser not functional at hand sink in kitchen. Paper towels provided across the kitchen. Repair or replace paper towel dispenser.
The department's words
CHSC 113953.2 Paper towel dispenser not functional at hand sink in kitchen. Paper towels provided across the kitchen. Repair or replace paper towel dispenser.
Missing multiple light covers in kitchen. Replace or provide shatter proof bulbs. Hood vents dirty/grease accumulation. Clean vent hood.
The department's words
CHSC 114252.1 Missing multiple light covers in kitchen. Replace or provide shatter proof bulbs. Hood vents dirty/grease accumulation. Clean vent hood.
No thermometer provided to monitor food temps. Provide thermometer. Recommend digital.
The department's words
CHSC 114159 No thermometer provided to monitor food temps. Provide thermometer. Recommend digital.
Dirty wiping cloths on tables/food prep tables through out kitchen. No sanitizer set up upon arrival. Have a sanitizer solution set up during all hours of operation. Store wiping cloths in sanitizer solution when not in use. Sanitizer made new wiping cloths provided and put in sanitizer.
The department's words
CHSC 114185.1 Dirty wiping cloths on tables/food prep tables through out kitchen. No sanitizer set up upon arrival. Have a sanitizer solution set up during all hours of operation. Store wiping cloths in sanitizer solution when not in use. Sanitizer made new wiping cloths provided and put in sanitizer.
Observed dust on ceiling tiles and walls. Clean regularly.
The department's words
CHSC 114271 Observed dust on ceiling tiles and walls. Clean regularly.
EarlierOct 2, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
a. Continental 3-door frig foods at 46 F, reduce to 41 or less. b. Cut melon in cups at 49 F, ensure open display case food temps are 41 F or less. c. Keep cut melon embedded in ice up to level of food in buckets.
The department's words
CHSC 113996 a. Continental 3-door frig foods at 46 F, reduce to 41 or less. b. Cut melon in cups at 49 F, ensure open display case food temps are 41 F or less. c. Keep cut melon embedded in ice up to level of food in buckets.
Clean under dishwasher, inside floor sinks and inside ice maker.
The department's words
CHSC 114175 Clean under dishwasher, inside floor sinks and inside ice maker.
Repair/replace light covers above food prep area (or install plastic sleeves over bulbs).
The department's words
CHSC 114252.1 Repair/replace light covers above food prep area (or install plastic sleeves over bulbs).
Elevate waste pipe from dishwasher to create an air gap twice the pipe diameter.
The department's words
CHSC 114193 Elevate waste pipe from dishwasher to create an air gap twice the pipe diameter.
Replace hot water handle on food prep sink as soon as possible.
The department's words
CHSC 114190 Replace hot water handle on food prep sink as soon as possible.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10828.
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.