At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin County Jail?
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 113986 CHSC 113986How 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
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 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
LatestSep 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 16, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierSep 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the large automatic dishwasher measured hot water temperature at 150 *F. High heat sanitizing automatic dishwashers shall be maintained at 160 *F or above. Violation was corrected at time of inspection after boiler was restarted.
The department's words
CHSC 114099.7 Observed the large automatic dishwasher measured hot water temperature at 150 *F. High heat sanitizing automatic dishwashers shall be maintained at 160 *F or above. Violation was corrected at time of inspection after boiler was restarted.
EarlierAug 21, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Floor sink under smaller mechanical dishwasher is draining slowly and waste water from dishwasher overflows. / Discontinue use of smaller dishwasher until floor sink is cleaned/repaired to drain properly.
The department's words
CHSC 114197 Floor sink under smaller mechanical dishwasher is draining slowly and waste water from dishwasher overflows. / Discontinue use of smaller dishwasher until floor sink is cleaned/repaired to drain properly.
EarlierAug 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food debris encrusted on some service trays on drying rack. / Reclean soiled service trays.
The department's words
CHSC 114097 Observed food debris encrusted on some service trays on drying rack. / Reclean soiled service trays.
EarlierNov 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rice and veggies at 48 F in a deep, covered hotel pan in the walk-in cooler. Rice and veggies were prepared last night according to the manager. Rice and veggies in the hotel pan were voluntarily discarded. When rapidly cooling food, cool in long shallow uncovered containers and 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 rice and veggies at 48 F in a deep, covered hotel pan in the walk-in cooler. Rice and veggies were prepared last night according to the manager. Rice and veggies in the hotel pan were voluntarily discarded. When rapidly cooling food, cool in long shallow uncovered containers and cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
EarlierJul 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
EarlierJun 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rinse water at the high temp dishwasher measured <160 F. Repair immediately so utensils are sanitized by contact with water at least 171 F for 30 seconds. Until repaired, sanitize all utensils manually in the single rack dishwasher or sanitize manually in the 3-comp sink.
The department's words
CHSC 114099.7 Rinse water at the high temp dishwasher measured <160 F. Repair immediately so utensils are sanitized by contact with water at least 171 F for 30 seconds. Until repaired, sanitize all utensils manually in the single rack dishwasher or sanitize manually in the 3-comp sink.
EarlierJun 5, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed the following foods at unsafe temperatures: -Eggs at 45 F were just received and immediately moved to the walk-in cooler. Ensure that receiving temperatures are checked and that potentially hazardous food is delivered at 41 F or below. -Cut cantaloupe on the salad bar at 53F - any remaining at 2 pm will be discarded.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: -Eggs at 45 F were just received and immediately moved to the walk-in cooler. Ensure that receiving temperatures are checked and that potentially hazardous food is delivered at 41 F or below. -Cut cantaloupe on the salad bar at 53F - any remaining at 2 pm will be discarded.
The large Stero dishwasher is not reaching hot water temps of 160 F or greater - temperature labels came out partially blue. The temperature gauge on the dishwasher indicates temperatures reach 175 F. Obtain a high temperature thermometer or temperature labels that can be run through the dishwasher. Until repaired, use the smaller working dishwasher to sanitize or sanitize in the 3-compartment sink. Provide hot water at a minimum temp of 160 F in the dishwasher for sanitizing. Observed a pan sanitized in quaternary ammonia for less than 10 seconds. when sanitizing manually, immerse in quat sanitizer for at least one minute.
The department's words
CHSC 114099.7 The large Stero dishwasher is not reaching hot water temps of 160 F or greater - temperature labels came out partially blue. The temperature gauge on the dishwasher indicates temperatures reach 175 F. Obtain a high temperature thermometer or temperature labels that can be run through the dishwasher. Until repaired, use the smaller working dishwasher to sanitize or sanitize in the 3-compartment sink. Provide hot water at a minimum temp of 160 F in the dishwasher for sanitizing. Observed a pan sanitized in quaternary ammonia for less than 10 seconds. when sanitizing manually, immerse in quat sanitizer for at least one minute.
Observed knives (in-use) stored between work tables. Clean and sanitize and store on a clean dry surface.
The department's words
CHSC 114115 Observed knives (in-use) stored between work tables. Clean and sanitize and store on a clean dry surface.
Remove tape from oven handle. Repair oven handles so they are smooth and cleanable. Observed pooled condensate frozen to shelving and floor of the walk-in freezer. Repair and ensure that food is protected from condensate.
The department's words
CHSC 114175 Remove tape from oven handle. Repair oven handles so they are smooth and cleanable. Observed pooled condensate frozen to shelving and floor of the walk-in freezer. Repair and ensure that food is protected from condensate.
Seal all holes in walls and ceiling greater than 1/4 inch to prevent entry of vermin in the dish washing bay and in the knife room.
The department's words
CHSC 114259 Seal all holes in walls and ceiling greater than 1/4 inch to prevent entry of vermin in the dish washing bay and in the knife room.
EarlierJun 1, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sliced turkey in the walk-in measured 45 F and was taken out of the cooler in the morning to prepare sandwiches. Remember to take out smaller working amounts of food - only taking out what you will immediately use. Wraps in the employee dining room, in a pan on ice, measured 59 F at 12 pm and were made at 10 am this morning. For today, use time as a public health control and discard wraps at 2 pm. Ensure that food is cooled to 41 F before placing on the salad or sandwich bar. Food should be fully immersed in ice. Monitor temperatures of food with a probe thermometer. Maintain food temperatures at 135 F or above or 41 F or below.
The department's words
CHSC 113996 Sliced turkey in the walk-in measured 45 F and was taken out of the cooler in the morning to prepare sandwiches. Remember to take out smaller working amounts of food - only taking out what you will immediately use. Wraps in the employee dining room, in a pan on ice, measured 59 F at 12 pm and were made at 10 am this morning. For today, use time as a public health control and discard wraps at 2 pm. Ensure that food is cooled to 41 F before placing on the salad or sandwich bar. Food should be fully immersed in ice. Monitor temperatures of food with a probe thermometer. Maintain food temperatures at 135 F or above or 41 F or below.
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)
Observed a food handler bagging lunches with a ripped glove. The food handler replaced gloves. Remember to wash hands before donning new gloves and to change gloves when they become contaminated or torn.
The department's words
CHSC 113953.3 Observed a food handler bagging lunches with a ripped glove. The food handler replaced gloves. Remember to wash hands before donning new gloves and to change gloves when they become contaminated or torn.
The paper towel dispenser is broken and the toilet paper dispenser is missing in the inmate bathroom in the kitchen. Repair or replace as necessary. Keep this stocked at all times.
The department's words
CHSC 113953 The paper towel dispenser is broken and the toilet paper dispenser is missing in the inmate bathroom in the kitchen. Repair or replace as necessary. Keep this stocked at all times.
Observed sanitary waste lines above food in dry storage. Move food so it is not under waste lines or install a barrier between waste lines and food storage to prevent contamination of food. Observed food in open bags. Once opened, store dry goods in sealable containers and label containers.
The department's words
CHSC 113986 Observed sanitary waste lines above food in dry storage. Move food so it is not under waste lines or install a barrier between waste lines and food storage to prevent contamination of food. Observed food in open bags. Once opened, store dry goods in sealable containers and label containers.
Install a splash guard at the bakery hand sink to protect utensils from contamination, from splashing at the hand sink. Replace the cracked handle on the deli slicer. Observed dried food in the crack of the handle. Observed staining around the outer rim of the hood. Clean or paint to remove stains and monitor area for new staining. If you continue to see stains develop, test the hood and submit a hood performance to EHS to ensure the hood is working properly.
The department's words
CHSC 114175 Install a splash guard at the bakery hand sink to protect utensils from contamination, from splashing at the hand sink. Replace the cracked handle on the deli slicer. Observed dried food in the crack of the handle. Observed staining around the outer rim of the hood. Clean or paint to remove stains and monitor area for new staining. If you continue to see stains develop, test the hood and submit a hood performance to EHS to ensure the hood is working properly.
Provide additional lighting to the cook line and food prep areas - at a minimum of 50 foot candles.
The department's words
CHSC 114252 Provide additional lighting to the cook line and food prep areas - at a minimum of 50 foot candles.
Show 2 more
Observed towels/wiping cloths tucked into employees aprons. Ensure that wiping cloths in-use are stored in 100 ppm chlorine and are only used for wiping food contact surfaces - not hands.
The department's words
CHSC 114185.1 Observed towels/wiping cloths tucked into employees aprons. Ensure that wiping cloths in-use are stored in 100 ppm chlorine and are only used for wiping food contact surfaces - not hands.
Observed some broken tiles and grout missing between tiles in the dishwashing area. Repair tiles/grout as necessary. Clean mold observed on wall tiles in this area. Seal all cracks and crevices to prevent harborage of vermin.
The department's words
CHSC 114268 Observed some broken tiles and grout missing between tiles in the dishwashing area. Repair tiles/grout as necessary. Clean mold observed on wall tiles in this area. Seal all cracks and crevices to prevent harborage of vermin.
EarlierJun 2, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 25, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 13, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Several base cove tiles in main walk-in are separating from wall, replace and or seal.
The department's words
CHSC 114268 Several base cove tiles in main walk-in are separating from wall, replace and or seal.
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 L10689.
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.