At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · Routine county inspection · Feb 2, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin Country Club?
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 113996 CHSC 113996How to fixFix it
- Code CHSC 114002 CHSC 114002How to fixFix it
- Code CHSC 113984.d CHSC 113984.dHow 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 Country Club's team
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Follow the steps for each item, with the rule beside it.
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 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
LatestFeb 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 2, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114093
The department's words
Code CHSC 114093
Code CHSC 114130
The department's words
Code CHSC 114130
Show 1 more
Code CHSC 114178
The department's words
Code CHSC 114178
EarlierJan 30, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Reach in refrigerator located at turn through window downstairs measured at ambient temp of 46 *F. Internal temp of milk and potato salad both measured at 43.5*F. All PHF shall be held at 41 *F or below. Repair or adjust refrigerated unit to reach 41 *F minimum.
The department's words
CHSC 113996 Reach in refrigerator located at turn through window downstairs measured at ambient temp of 46 *F. Internal temp of milk and potato salad both measured at 43.5*F. All PHF shall be held at 41 *F or below. Repair or adjust refrigerated unit to reach 41 *F minimum.
EarlierNov 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hot holding unit at the cook line holding beans at 130 degrees F and curry at 120 degrees F. Potentially hazardous foods must be hot held at 135 degrees F or above. All items were moved to the stove to reheat and hot hold at the correct temperature.
The department's words
CHSC 113996 Observed hot holding unit at the cook line holding beans at 130 degrees F and curry at 120 degrees F. Potentially hazardous foods must be hot held at 135 degrees F or above. All items were moved to the stove to reheat and hot hold at the correct temperature.
EarlierNov 10, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114197
The department's words
Code CHSC 114197
EarlierMar 31, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113976
The department's words
Code CHSC 113976
EarlierJul 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947
The department's words
Code CHSC 113947
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide proof of valid managers food safety certification and ensure all employees have food handler cards.
The department's words
CHSC 113947.1 Provide proof of valid managers food safety certification and ensure all employees have food handler cards.
EarlierDec 12, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following minor hand washing violations: -Food handler placed raw breaded fish on the cook top, then removed one of the gloves and used that hand to ladle oil and transfer the pan of par cooked fish to the walk-in. After handling raw animal products or contaminating hands by other methods, wash hands after removing gloves and or switching tasks. -Food handler observed breaking chicken, then used sanitized wiping cloths to clean prep surface and then washed hands - wash hands before switching tasks after handling raw animal products.
The department's words
CHSC 113953.3 Observed the following minor hand washing violations: -Food handler placed raw breaded fish on the cook top, then removed one of the gloves and used that hand to ladle oil and transfer the pan of par cooked fish to the walk-in. After handling raw animal products or contaminating hands by other methods, wash hands after removing gloves and or switching tasks. -Food handler observed breaking chicken, then used sanitized wiping cloths to clean prep surface and then washed hands - wash hands before switching tasks after handling raw animal products.
EarlierDec 5, 2017Routine inspectionGreen placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed lack of hand washing after food handlers wiped hands with dirty wiping cloths on washing hands. Wash hands at all required times to prevent contamination of food. Wash hands by scrubbing in warm water with soap for 20 seconds, then dry hands with a clean paper towel. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> I did not observe any hand washing at the main cook line during the inspection.
The department's words
CHSC 113953.3 Observed lack of hand washing after food handlers wiped hands with dirty wiping cloths on washing hands. Wash hands at all required times to prevent contamination of food. Wash hands by scrubbing in warm water with soap for 20 seconds, then dry hands with a clean paper towel. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> I did not observe any hand washing at the main cook line during the inspection.
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 the cook line hand sink filled with dirty pans. Pans were removed from the hand sink. Keep hand sinks unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 Observed the cook line hand sink filled with dirty pans. Pans were removed from the hand sink. Keep hand sinks unobstructed at all times to allow for proper hand washing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Observed potentially hazardous food at unsafe temperatures:<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Food at the cook line prep refrigerators in inserts measured 44- 46 F. Lids to these units remained open during the inspection, even when not in use. Keep the lids closed whenever possible. Use probe thermometers to monitor food temperatures and ensure that potentially hazardous food is maintained at or below 41 F or at or above 135 F. Whipped butter with herbs measured 61 F on the counter. For today, time as a public health control was used and butter discarded at 4 pm.
The department's words
CHSC 113996 Observed potentially hazardous food at unsafe temperatures:<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Food at the cook line prep refrigerators in inserts measured 44- 46 F. Lids to these units remained open during the inspection, even when not in use. Keep the lids closed whenever possible. Use probe thermometers to monitor food temperatures and ensure that potentially hazardous food is maintained at or below 41 F or at or above 135 F. Whipped butter with herbs measured 61 F on the counter. For today, time as a public health control was used and butter discarded at 4 pm.
Observed refried beans in a deep container in the True reach-in refrigerator measuring 64 F. Beans were taken from a can at 11 am. These were immediately moved to a shallow pan to cool. Cool using approved methods, in long shallow pans, uncovered, until food reaches 41 F. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Observed refried beans in a deep container in the True reach-in refrigerator measuring 64 F. Beans were taken from a can at 11 am. These were immediately moved to a shallow pan to cool. Cool using approved methods, in long shallow pans, uncovered, until food reaches 41 F. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
Observed a bowl of seasoning used for raw chicken loosely covered, on top of a container of cookies. There was food debris on the outside of the bowl. Cookies were voluntarily discarded. Keep utensils that have possibly been contaminated with raw animal products separate from ready to eat food and clean utensils. Wash, rinse, and sanitize the bowl used for seasoning. Observed employee hang tongs used for different species of raw animal products on oven handles. Some of the tongs touched when hung on the handle. Some oven handles were not clean. Store tongs in a clean location, and keep tongs separate from tongs used for different species. Wash, rinse, and sanitize tongs at least every 4 hours or when they become contaminated.
The department's words
CHSC 113980 Observed a bowl of seasoning used for raw chicken loosely covered, on top of a container of cookies. There was food debris on the outside of the bowl. Cookies were voluntarily discarded. Keep utensils that have possibly been contaminated with raw animal products separate from ready to eat food and clean utensils. Wash, rinse, and sanitize the bowl used for seasoning. Observed employee hang tongs used for different species of raw animal products on oven handles. Some of the tongs touched when hung on the handle. Some oven handles were not clean. Store tongs in a clean location, and keep tongs separate from tongs used for different species. Wash, rinse, and sanitize tongs at least every 4 hours or when they become contaminated.
Observed knife wiped clean with a soiled in-use wiping cloth. Wash, rinse, and sanitize knife at the 3-compartment sink. Do not use wiping cloths to clean in-use utensils. Store utensils in a clean, dry location and wash and sanitize at least every 4 hours.
The department's words
CHSC 114099.2 Observed knife wiped clean with a soiled in-use wiping cloth. Wash, rinse, and sanitize knife at the 3-compartment sink. Do not use wiping cloths to clean in-use utensils. Store utensils in a clean, dry location and wash and sanitize at least every 4 hours.
Provide a consumer advisory on your menu or at the buffet line for all foods served raw or undercooked. See guidance provided.
The department's words
CHSC 114093 Provide a consumer advisory on your menu or at the buffet line for all foods served raw or undercooked. See guidance provided.
Show 4 more
Observed raw animal products stored beside and above ready-to-eat foods at the cook line. Store raw animal products separate and below all other food.
The department's words
CHSC 113986 Observed raw animal products stored beside and above ready-to-eat foods at the cook line. Store raw animal products separate and below all other food.
Observed stickers on cut avocados and cut cilantro still in the bundle. Ensure that all produce is removed from bundles and stickers removed and then washed thoroughly prior to cutting, slicing etc.
The department's words
CHSC 113992 Observed stickers on cut avocados and cut cilantro still in the bundle. Ensure that all produce is removed from bundles and stickers removed and then washed thoroughly prior to cutting, slicing etc.
Observed soiled wiping cloths stored on cutting boards and other prep surfaces and tucked into aprons. Observed some wiping cloths in sanitizing solution containing 100 ppm quaternary ammonia. Always store in-use wiping cloths in 200 ppm quaternary ammonia. Clean dry wiping cloths may be kept on the counter for cleaning up spills and getting hot items out of the oven. Wiping cloths held in sanitizing solution may be used for wiping down in-place equipment.
The department's words
CHSC 114185.1 Observed soiled wiping cloths stored on cutting boards and other prep surfaces and tucked into aprons. Observed some wiping cloths in sanitizing solution containing 100 ppm quaternary ammonia. Always store in-use wiping cloths in 200 ppm quaternary ammonia. Clean dry wiping cloths may be kept on the counter for cleaning up spills and getting hot items out of the oven. Wiping cloths held in sanitizing solution may be used for wiping down in-place equipment.
Observed uncovered salads and rolls at the buffet line. Cover all foods at the buffet line or provide other protection, like a sneeze guard to prevent contamination of food.
The department's words
CHSC 114060 Observed uncovered salads and rolls at the buffet line. Cover all foods at the buffet line or provide other protection, like a sneeze guard to prevent contamination of food.
EarlierJan 4, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Get a copy of Robinson Lopez's and Esbin Mazariegos's Certified Food Handler certificate for on-site file. Get two new employees, [name] and [name], certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get a copy of Robinson Lopez's and Esbin Mazariegos's Certified Food Handler certificate for on-site file. Get two new employees, [name] and [name], certified as a Certified Food Handler within 30 days.
Clean ice machine inside and metal baffles.
The department's words
CHSC 114175 Clean ice machine inside and metal baffles.
Provide soap at bar handwash sink.
The department's words
CHSC 113953.2 Provide soap at bar handwash sink.
Bar refrigerator on left (with milk) is running 44F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Bar refrigerator on left (with milk) is running 44F. Must be 41F or below. Repair/adjust immediately.
EarlierFeb 25, 2016Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Get new employee certified as a Certified Food Handler within 25 days.
The department's words
CHSC 113948 Get new employee certified as a Certified Food Handler within 25 days.
Server refrigerator is running 43 F. Must be 41 F or below. Do not use until repaired.
The department's words
CHSC 113996 Server refrigerator is running 43 F. Must be 41 F or below. Do not use until repaired.
EarlierFeb 18, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide 50 ppm chlorine in final rinse of dishwasher.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of dishwasher.
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)
Get new employee certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get new employee certified as a Certified Food Handler within 30 days.
Pantry top loading refrigerator is running 46 F in inserts. Server refrigerator is running 48 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Pantry top loading refrigerator is running 46 F in inserts. Server refrigerator is running 48 F. Must be 41 F or below. Repair/adjust immediately.
Thaw only by one of 4 legal methods.
The department's words
CHSC 114020 Thaw only by one of 4 legal methods.
Do not store ice scoop in ice. Store in a clean location.
The department's words
CHSC 114175 Do not store ice scoop in ice. Store in a clean location.
Do not toss corks in handwash sink. Use handwash sink only for handwashing and keep accessible at all times.
The department's words
CHSC 113953.1 Do not toss corks in handwash sink. Use handwash sink only for handwashing and keep accessible at all times.
EarlierNov 25, 2015Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Line handwash sink - provide cold water, repair faucet.
The department's words
CHSC 113953.c Line handwash sink - provide cold water, repair faucet.
EarlierNov 24, 2015Follow-up inspectionViolation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Line handwash sink - provide cold water, repair faucet.
The department's words
CHSC 113953.c Line handwash sink - provide cold water, repair faucet.
Repair dishwasher so that final rinse temperature is 160 F at the plate. Manually sanitize until dishwasher is repaired.
The department's words
CHSC 114099.7 Repair dishwasher so that final rinse temperature is 160 F at the plate. Manually sanitize until dishwasher is repaired.
EarlierNov 20, 2015Follow-up inspectionViolation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Line handwash sink - provide cold water, repair faucet.
The department's words
CHSC 113953.c Line handwash sink - provide cold water, repair faucet.
Repair dishwasher so that final rinse temperature is 160 F at the plate. Manually sanitize until dishwasher is repaired.
The department's words
CHSC 114099.7 Repair dishwasher so that final rinse temperature is 160 F at the plate. Manually sanitize until dishwasher is repaired.
EarlierOct 7, 2015Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Repair dishwasher so that final rinse temperature is 160 F at the plate. Manually sanitize until dishwasher is repaired.
The department's words
CHSC 114099.7 Repair dishwasher so that final rinse temperature is 160 F at the plate. Manually sanitize until dishwasher is repaired.
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)
Line handwash sink - provide cold water, repair faucet.
The department's words
CHSC 113953.c Line handwash sink - provide cold water, repair faucet.
Close gaps between hood filters with a stainless steel spacer. Repair or replace broken hood filter.
The department's words
CHSC 114149.1 Close gaps between hood filters with a stainless steel spacer. Repair or replace broken hood filter.
Hood has one filter going horizontally - must be vertical.
The department's words
CHSC 114149.1 Hood has one filter going horizontally - must be vertical.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
EarlierMar 12, 2015Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Get recertified as a Certified Food Manager within 28 days. Fax copy of certificate to EHS. Put Marin Country Club on fax.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 28 days. Fax copy of certificate to EHS. Put Marin Country Club on fax.
Provide a stainless steel spacer to fill in gap in both hoods.
The department's words
CHSC 114149.1 Provide a stainless steel spacer to fill in gap in both hoods.
EarlierMar 10, 2015Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide 50 ppm chlorine in final rinse of glasswasher in both the main bar and the banquet bar. Use kitchen dishwasher until repaired.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse of glasswasher in both the main bar and the banquet bar. Use kitchen dishwasher until repaired.
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)
Get recertified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Marin Country Club on fax.
The department's words
CHSC 113947.1 Get recertified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Marin Country Club on fax.
Keep handwash sink on cook line accessible at all times. (Garbage container was in front of it.)
The department's words
CHSC 113953.1 Keep handwash sink on cook line accessible at all times. (Garbage container was in front of it.)
Provide cold water to handwash sink on cook line.
The department's words
CHSC 113953.c Provide cold water to handwash sink on cook line.
Provide a stainless steel spacer to fill in gap in both hoods.
The department's words
CHSC 114149.1 Provide a stainless steel spacer to fill in gap in both hoods.
Clean metal baffles inside ice machine.
The department's words
CHSC 114175 Clean metal baffles inside ice machine.
EarlierOct 8, 2014Follow-up inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Get at least one employee certified as a Certified Food Manager within 30 days.
The department's words
CHSC 113947.1 Get at least one employee certified as a Certified Food Manager within 30 days.
Get new employees certified as a Certified Food Handler within 30 days. Must be a California certification.
The department's words
CHSC 113948 Get new employees certified as a Certified Food Handler within 30 days. Must be a California certification.
Clean condenser fan grills in produce walk-in.
The department's words
CHSC 114175 Clean condenser fan grills in produce walk-in.
Do not use cardboard boxes as shelf liners in dry storage room - uncleanable. Use plastic trays.
The department's words
CHSC 114049 Do not use cardboard boxes as shelf liners in dry storage room - uncleanable. Use plastic trays.
Provide 50 ppm Chlorine in final rinse of dishwasher.
The department's words
CHSC 114099.7 Provide 50 ppm Chlorine in final rinse of dishwasher.
EarlierSep 10, 2014Routine inspectionViolation(s) Found
17 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed no sanitizer in pot wash final rinse. Provide 200 ppm quaternary ammonium in final rinse. (COS)
The department's words
CHSC 114099.6 Observed no sanitizer in pot wash final rinse. Provide 200 ppm quaternary ammonium in final rinse. (COS)
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
Final rinse of dishwasher must be 160 F at the plate. This was not the case today. Manually sanitize until repaired in a solution of 100 ppm Chlorine or 200 ppm Quaternary Ammonium.
The department's words
CHSC 114099.7 Final rinse of dishwasher must be 160 F at the plate. This was not the case today. Manually sanitize until repaired in a solution of 100 ppm Chlorine or 200 ppm Quaternary Ammonium.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
Get at least one employee certified as a Certified Food Manager within 30 days.
The department's words
CHSC 113947.1 Get at least one employee certified as a Certified Food Manager within 30 days.
Get new employees certified as a Certified Food Handler within 30 days. Must be a California certification.
The department's words
CHSC 113948 Get new employees certified as a Certified Food Handler within 30 days. Must be a California certification.
1.) Kitchen handwash sink - provide cover for paper towel dispenser so that towels are removed from below and other towels are not contaminated. 2.) Bus handwash sink - provide paper towels in a permanently mounted dispenser. 3.) Dishwasher handwash sink - fill paper towel dispenser.
The department's words
CHSC 113953.2 1.) Kitchen handwash sink - provide cover for paper towel dispenser so that towels are removed from below and other towels are not contaminated. 2.) Bus handwash sink - provide paper towels in a permanently mounted dispenser. 3.) Dishwasher handwash sink - fill paper towel dispenser.
Get a stainless steel spacer to close gaps in hood filter bank.
The department's words
CHSC 114149.1 Get a stainless steel spacer to close gaps in hood filter bank.
Observed fish thawing in handwash sink on cookline. Use food prep sink to thaw food.
The department's words
CHSC 114020 Observed fish thawing in handwash sink on cookline. Use food prep sink to thaw food.
Show 10 more
Clean condenser fan grills in produce walk-in.
The department's words
CHSC 114175 Clean condenser fan grills in produce walk-in.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Do not use cardboard boxes as shelf liners in dry storage room - uncleanable. Use plastic trays.
The department's words
CHSC 114049 Do not use cardboard boxes as shelf liners in dry storage room - uncleanable. Use plastic trays.
Fill soap dispenser in men's employee bathroom.
The department's words
CHSC 113953.2 Fill soap dispenser in men's employee bathroom.
Clean floor sink.
The department's words
CHSC 114175 Clean floor sink.
Keep condiment lid closed.
The department's words
CHSC 114077 Keep condiment lid closed.
Keep ice scoop out of ice when not in use.
The department's words
CHSC 114049 Keep ice scoop out of ice when not in use.
Provide 200 ppm quaternary ammonium in wiping cloth buckets at bar and for tables.
The department's words
CHSC 114185.1 Provide 200 ppm quaternary ammonium in wiping cloth buckets at bar and for tables.
Provide 50 ppm Chlorine in final rinse of dishwasher.
The department's words
CHSC 114099.7 Provide 50 ppm Chlorine in final rinse of dishwasher.
Provide permanently mounted paper towel dispenser at handwash sink.
The department's words
CHSC 113953.2 Provide permanently mounted paper towel dispenser at handwash sink.
EarlierJan 15, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Refrigerator on left is running 44 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator on left is running 44 F. Must be 41 F or below. Repair/adjust immediately.
Provide display thermometer in refrigerator on right.
The department's words
CHSC 114157 Provide display thermometer in refrigerator on right.
Corrected during the inspection
Provide paper towels and soap in permanently mounted dispensers at handwash sink.
The department's words
CHSC 113953.2 Provide paper towels and soap in permanently mounted dispensers at handwash sink.
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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Ask for the manager. Marin Country Club can only fix what it knows about.
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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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 L10101.
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.