Marinwood Market

Inspections

From Marin County Community Development Agency, Environmental Health Services · 29 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJun 12, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Jun 12, 2026.

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Meat slicer in meat department observed accumulated with debris on blade portion of unit. Meat slicer not actively in use at this time. All equipment shall be maintained clean to sight and touch when not in active use. Employee immediately began cleaning unit at time of visit.

     The department's words

     CHSC 114115 Meat slicer in meat department observed accumulated with debris on blade portion of unit. Meat slicer not actively in use at this time. All equipment shall be maintained clean to sight and touch when not in active use. Employee immediately began cleaning unit at time of visit.

   • Shellstock tags observed not held in chronological order / not date marked to when shellstock was final served/sold/disposed. Ensure tags are maintained under chronological order.

     The department's words

     CHSC 114039.4 Shellstock tags observed not held in chronological order / not date marked to when shellstock was final served/sold/disposed. Ensure tags are maintained under chronological order.

2. EarlierJun 12, 2026Routine inspectionNo Violation(s) Found

   No violations listed in the data.
3. EarlierDec 15, 2025Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Fresh clams and mussels in display unit at meat department observed removed from original batches and mixed/commingled on ice bed. Discontinue this practice. Shellfish from two separate bags/different bags shall not be mixed/commingled. Clams and mussels discarded at time of inspection.

     The department's words

     CHSC 114039.4 Fresh clams and mussels in display unit at meat department observed removed from original batches and mixed/commingled on ice bed. Discontinue this practice. Shellfish from two separate bags/different bags shall not be mixed/commingled. Clams and mussels discarded at time of inspection.

4. EarlierNov 19, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed a large tub of refried beans in the walk-in cooler at 48 degrees F. The cook confirmed this was cooked the day prior. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours after that. Cool foods in thin pans and store in small containers. Refried beans were discarded.

     The department's words

     CHSC 114002 Observed a large tub of refried beans in the walk-in cooler at 48 degrees F. The cook confirmed this was cooked the day prior. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours after that. Cool foods in thin pans and store in small containers. Refried beans were discarded.

5. EarlierOct 12, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed a utensil in the deli hand sink. Hand sinks are for handwashing only. Do not place any items in this sink. This was removed.

     The department's words

     CHSC 113953.2 Observed a utensil in the deli hand sink. Hand sinks are for handwashing only. Do not place any items in this sink. This was removed.

6. EarlierNov 3, 2022Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • MAJOR: Observed numerous flies in deli area, landing on equipment, food contact surfaces, and food. Fly landed on brown rice - portion of brown rice discarded. Cutting boards sent for cleaning after flies landed on it. Exclude flies from facility. Clean drains, floors, and facility to remove food debris and moisture. Keep doors closed. Clean and sanitize all exposed food contact surfaces in deli. Keep food covered to protect from contamination. Obtain pest control treatment for flies.

     The department's words

     CHSC 114259.1 MAJOR: Observed numerous flies in deli area, landing on equipment, food contact surfaces, and food. Fly landed on brown rice - portion of brown rice discarded. Cutting boards sent for cleaning after flies landed on it. Exclude flies from facility. Clean drains, floors, and facility to remove food debris and moisture. Keep doors closed. Clean and sanitize all exposed food contact surfaces in deli. Keep food covered to protect from contamination. Obtain pest control treatment for flies.

7. EarlierOct 13, 2022Follow-up inspectionGreen placard

   2 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     MAJOR: Observed numerous flies in deli area, landing on equipment, food contact surfaces, and food. Fly landed on brown rice - portion of brown rice discarded. Cutting boards sent for cleaning after flies landed on it. Exclude flies from facility. Clean drains, floors, and facility to remove food debris and moisture. Keep doors closed. Clean and sanitize all exposed food contact surfaces in deli. Keep food covered to protect from contamination. Obtain pest control treatment for flies.

     The department's words

     CHSC 114259.1 MAJOR: Observed numerous flies in deli area, landing on equipment, food contact surfaces, and food. Fly landed on brown rice - portion of brown rice discarded. Cutting boards sent for cleaning after flies landed on it. Exclude flies from facility. Clean drains, floors, and facility to remove food debris and moisture. Keep doors closed. Clean and sanitize all exposed food contact surfaces in deli. Keep food covered to protect from contamination. Obtain pest control treatment for flies.

     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)

   • Observed the following foods at unsafe temperatures: DELI -sprouts at 47.6F in prep top (used ~20 mins. ago) - moved to prep bottom -kids bean and cheese burrito at 44.6F in top shelf of grab n go foods - moved to lower shelf (<41F) -artichoke at 42.9F; pasta salad at 50.3F; sandwich at 45.7F in deli display (measured at 40F ~2hrs. prior) - all food in unit moved to walk in cooler until repaired GROCERY -sliced cheese at 46F, 45F, 55F, 49F, 47F on top 2 rows of packaged cheese cooler (stocked ~1hr prior, heavily crowded) - cheeses spread out and top layer taken to walk in until repaired Ensure all coolers cold hold at 41F or below. Do not use until 41F or below.

     The department's words

     CHSC 113996 Observed the following foods at unsafe temperatures: DELI -sprouts at 47.6F in prep top (used ~20 mins. ago) - moved to prep bottom -kids bean and cheese burrito at 44.6F in top shelf of grab n go foods - moved to lower shelf (<41F) -artichoke at 42.9F; pasta salad at 50.3F; sandwich at 45.7F in deli display (measured at 40F ~2hrs. prior) - all food in unit moved to walk in cooler until repaired GROCERY -sliced cheese at 46F, 45F, 55F, 49F, 47F on top 2 rows of packaged cheese cooler (stocked ~1hr prior, heavily crowded) - cheeses spread out and top layer taken to walk in until repaired Ensure all coolers cold hold at 41F or below. Do not use until 41F or below.

     Corrected during the inspection

8. EarlierOct 12, 2022Follow-up inspectionGreen placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed the following foods at unsafe temperatures: DELI -sprouts at 47.6F in prep top (used ~20 mins. ago) - moved to prep bottom -kids bean and cheese burrito at 44.6F in top shelf of grab n go foods - moved to lower shelf (<41F) -artichoke at 42.9F; pasta salad at 50.3F; sandwich at 45.7F in deli display (measured at 40F ~2hrs. prior) - all food in unit moved to walk in cooler until repaired GROCERY -sliced cheese at 46F, 45F, 55F, 49F, 47F on top 2 rows of packaged cheese cooler (stocked ~1hr prior, heavily crowded) - cheeses spread out and top layer taken to walk in until repaired Ensure all coolers cold hold at 41F or below. Do not use until 41F or below.

     The department's words

     CHSC 113996 Observed the following foods at unsafe temperatures: DELI -sprouts at 47.6F in prep top (used ~20 mins. ago) - moved to prep bottom -kids bean and cheese burrito at 44.6F in top shelf of grab n go foods - moved to lower shelf (<41F) -artichoke at 42.9F; pasta salad at 50.3F; sandwich at 45.7F in deli display (measured at 40F ~2hrs. prior) - all food in unit moved to walk in cooler until repaired GROCERY -sliced cheese at 46F, 45F, 55F, 49F, 47F on top 2 rows of packaged cheese cooler (stocked ~1hr prior, heavily crowded) - cheeses spread out and top layer taken to walk in until repaired Ensure all coolers cold hold at 41F or below. Do not use until 41F or below.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     MAJOR: Observed numerous flies in deli area, landing on equipment, food contact surfaces, and food. Fly landed on brown rice - portion of brown rice discarded. Cutting boards sent for cleaning after flies landed on it. Exclude flies from facility. Clean drains, floors, and facility to remove food debris and moisture. Keep doors closed. Clean and sanitize all exposed food contact surfaces in deli. Keep food covered to protect from contamination. Obtain pest control treatment for flies.

     The department's words

     CHSC 114259.1 MAJOR: Observed numerous flies in deli area, landing on equipment, food contact surfaces, and food. Fly landed on brown rice - portion of brown rice discarded. Cutting boards sent for cleaning after flies landed on it. Exclude flies from facility. Clean drains, floors, and facility to remove food debris and moisture. Keep doors closed. Clean and sanitize all exposed food contact surfaces in deli. Keep food covered to protect from contamination. Obtain pest control treatment for flies.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

9. EarlierOct 4, 2022Routine inspectionGreen placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed the following foods at unsafe temperatures: DELI -sprouts at 47.6F in prep top (used ~20 mins. ago) - moved to prep bottom -kids bean and cheese burrito at 44.6F in top shelf of grab n go foods - moved to lower shelf (<41F) -artichoke at 42.9F; pasta salad at 50.3F; sandwich at 45.7F in deli display (measured at 40F ~2hrs. prior) - all food in unit moved to walk in cooler until repaired GROCERY -sliced cheese at 46F, 45F, 55F, 49F, 47F on top 2 rows of packaged cheese cooler (stocked ~1hr prior, heavily crowded) - cheeses spread out and top layer taken to walk in until repaired Ensure all coolers cold hold at 41F or below. Do not use until 41F or below.

     The department's words

     CHSC 113996 Observed the following foods at unsafe temperatures: DELI -sprouts at 47.6F in prep top (used ~20 mins. ago) - moved to prep bottom -kids bean and cheese burrito at 44.6F in top shelf of grab n go foods - moved to lower shelf (<41F) -artichoke at 42.9F; pasta salad at 50.3F; sandwich at 45.7F in deli display (measured at 40F ~2hrs. prior) - all food in unit moved to walk in cooler until repaired GROCERY -sliced cheese at 46F, 45F, 55F, 49F, 47F on top 2 rows of packaged cheese cooler (stocked ~1hr prior, heavily crowded) - cheeses spread out and top layer taken to walk in until repaired Ensure all coolers cold hold at 41F or below. Do not use until 41F or below.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     MAJOR: Observed numerous flies in deli area, landing on equipment, food contact surfaces, and food. Fly landed on brown rice - portion of brown rice discarded. Cutting boards sent for cleaning after flies landed on it. Exclude flies from facility. Clean drains, floors, and facility to remove food debris and moisture. Keep doors closed. Clean and sanitize all exposed food contact surfaces in deli. Keep food covered to protect from contamination. Obtain pest control treatment for flies.

     The department's words

     CHSC 114259.1 MAJOR: Observed numerous flies in deli area, landing on equipment, food contact surfaces, and food. Fly landed on brown rice - portion of brown rice discarded. Cutting boards sent for cleaning after flies landed on it. Exclude flies from facility. Clean drains, floors, and facility to remove food debris and moisture. Keep doors closed. Clean and sanitize all exposed food contact surfaces in deli. Keep food covered to protect from contamination. Obtain pest control treatment for flies.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

10. EarlierOct 1, 2021Routine inspectionGreen placard

    No violations listed in the data.
11. EarlierSep 13, 2021Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

12. EarlierFeb 16, 2021Routine inspectionGreen placard

    No violations listed in the data.
13. EarlierJan 4, 2021Routine inspectionGreen placard

    No violations listed in the data.
14. EarlierAug 13, 2020Routine inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Code CHSC 114039.1

      The department's words

      Code CHSC 114039.1

    • Code CHSC 114047

      The department's words

      Code CHSC 114047

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114149

      The department's words

      Code CHSC 114149

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    Show 3 more

    • Code CHSC 114276

      The department's words

      Code CHSC 114276

    • Code CHSC 114268

      The department's words

      Code CHSC 114268

    • Code CHSC 113725.1

      The department's words

      Code CHSC 113725.1

15. EarlierMar 9, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 114130.1

      The department's words

      Code CHSC 114130.1

16. EarlierSep 3, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

17. EarlierFeb 4, 2019Follow-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.
18. EarlierJan 11, 2019Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      No tags available for oysters in the meat department. Maintain tags in chronological order for 90 days. Meat manager removed oysters from sale.

      The department's words

      CHSC 114039.4 No tags available for oysters in the meat department. Maintain tags in chronological order for 90 days. Meat manager removed oysters from sale.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

19. EarlierMar 22, 2018Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Deli Department: Observed a bucket of sanitizing solution in the hand sink. This was moved. Keep hand sink unobstructed at all times to allow for proper hand washing. Meat Department: Observed food handler wash hands in the ware wash sink. Instructed food handler to wash hands with soap and water at the hand sink and dry with clean paper towels.

      The department's words

      CHSC 113953.1 Deli Department: Observed a bucket of sanitizing solution in the hand sink. This was moved. Keep hand sink unobstructed at all times to allow for proper hand washing. Meat Department: Observed food handler wash hands in the ware wash sink. Instructed food handler to wash hands with soap and water at the hand sink and dry with clean paper towels.

    • Deli Department: Observed flank steak on a pan on the deli speed rack at 53 F. Steak was removed from the walk-in one hr ago. Employees immediately finished prepping steak (slicing) and will return to the walk-in until it reaches 41 F, before placing in the display case. Unless actively prepping food, keep in refrigeration to maintain temps at 41 F or below.

      The department's words

      CHSC 113996 Deli Department: Observed flank steak on a pan on the deli speed rack at 53 F. Steak was removed from the walk-in one hr ago. Employees immediately finished prepping steak (slicing) and will return to the walk-in until it reaches 41 F, before placing in the display case. Unless actively prepping food, keep in refrigeration to maintain temps at 41 F or below.

    • Deli Department: I did not observe any food in the cooling process today. Logs show that most foods cooled in the required time. Some logs were incomplete and only show that food reached 70 F in 2 hours, but don't indicate whether food cooled to 41 F in an additional 4 hours. Continue to use logs as instructed and write down food temperatures in the log each hour until food reaches 41 F. Submit one weeks worth of logs to me by 3/29/18 for review.

      The department's words

      CHSC 114002 Deli Department: I did not observe any food in the cooling process today. Logs show that most foods cooled in the required time. Some logs were incomplete and only show that food reached 70 F in 2 hours, but don't indicate whether food cooled to 41 F in an additional 4 hours. Continue to use logs as instructed and write down food temperatures in the log each hour until food reaches 41 F. Submit one weeks worth of logs to me by 3/29/18 for review.

20. EarlierMar 15, 2018Follow-up inspectionGreen placard

    13 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Deli Department: Cooling logs show that food is not cooling properly - logs are also not properly completed. Discussed how to use logs with the store manager. Cool food within the time required as discussed, recording temps in the cooling log. If food does not reach 70 F in 2 hours or 41 F in 4 hours, reheat rapidly to 165 F and start over with cooling and try a different method.

      The department's words

      CHSC 114002 Deli Department: Cooling logs show that food is not cooling properly - logs are also not properly completed. Discussed how to use logs with the store manager. Cool food within the time required as discussed, recording temps in the cooling log. If food does not reach 70 F in 2 hours or 41 F in 4 hours, reheat rapidly to 165 F and start over with cooling and try a different method.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (12)

    • Meat Department: Observed food handler, handling raw beef, remove gloves, then leave the meat department without washing hands. Instructed food handler to wash hands. Wash hands after removing gloves and before switching tasks to prevent contamination of surfaces and other food.

      The department's words

      CHSC 113953.3 Meat Department: Observed food handler, handling raw beef, remove gloves, then leave the meat department without washing hands. Instructed food handler to wash hands. Wash hands after removing gloves and before switching tasks to prevent contamination of surfaces and other food.

    • Deli Department: Observed a bucket of sanitizing solution in the hand sink. This was moved. Keep hand sink unobstructed at all times to allow for proper hand washing. Meat Department: Observed food handler wash hands in the ware wash sink. Instructed food handler to wash hands with soap and water at the hand sink and dry with clean paper towels.

      The department's words

      CHSC 113953.1 Deli Department: Observed a bucket of sanitizing solution in the hand sink. This was moved. Keep hand sink unobstructed at all times to allow for proper hand washing. Meat Department: Observed food handler wash hands in the ware wash sink. Instructed food handler to wash hands with soap and water at the hand sink and dry with clean paper towels.

    • Deli Department: Observed pizza bagels topped with mozzarella in an unrefrigerated display case. Four bagels were voluntarily discarded. Grocery: Eggs in open-coffin cooler measured 49 F. Eggs were immediately moved to the walk-in cooler. Ensure that eggs are 41 F or below and that the egg cooler can maintain food temps at 41 F or below before returning eggs to the egg cooler. Maintain potentially hazardous food at temperatures of 41 F or below or 135 F or greater.

      The department's words

      CHSC 113996 Deli Department: Observed pizza bagels topped with mozzarella in an unrefrigerated display case. Four bagels were voluntarily discarded. Grocery: Eggs in open-coffin cooler measured 49 F. Eggs were immediately moved to the walk-in cooler. Ensure that eggs are 41 F or below and that the egg cooler can maintain food temps at 41 F or below before returning eggs to the egg cooler. Maintain potentially hazardous food at temperatures of 41 F or below or 135 F or greater.

    • Deli Department: Observed utensils washed, but not properly sanitized at the 3-compartment sink. Food handlers stated that utensils are sanitized by running the utensils under a stream of sanitizing solution. After washing and rinsing, sanitize utensils by immersing in sanitizing solution of 200 ppm quaternary ammonia for 1 minute or 100 ppm chlorine for 30 seconds, then allow utensils to air dry. Ensure that the 3-compartment sink is used for washing and sanitizing utensils only. This is not a food prep sink.

      The department's words

      CHSC 114099.6 Deli Department: Observed utensils washed, but not properly sanitized at the 3-compartment sink. Food handlers stated that utensils are sanitized by running the utensils under a stream of sanitizing solution. After washing and rinsing, sanitize utensils by immersing in sanitizing solution of 200 ppm quaternary ammonia for 1 minute or 100 ppm chlorine for 30 seconds, then allow utensils to air dry. Ensure that the 3-compartment sink is used for washing and sanitizing utensils only. This is not a food prep sink.

    • Deli Department: A food handler stated that the deli slicer is broken down and cleaned twice daily. Ensure that all in-use utensils are thoroughly cleaned and sanitized at least once every 4 hours.

      The department's words

      CHSC 114117 Deli Department: A food handler stated that the deli slicer is broken down and cleaned twice daily. Ensure that all in-use utensils are thoroughly cleaned and sanitized at least once every 4 hours.

    Show 7 more

    • Deli Department: Observed many flies in the deli, mostly on the ceiling and walls. Observed some flies landing on cutting boards. Instructed food handlers to clean and sanitize any areas where flies land. Exclude flies from the facility and eliminate all possible attractants, including but not limited to: grease observed on equipment and on walls and ceiling, food debris observed under and around equipment, garbage areas indoors and outdoors.

      The department's words

      CHSC 114259.1 Deli Department: Observed many flies in the deli, mostly on the ceiling and walls. Observed some flies landing on cutting boards. Instructed food handlers to clean and sanitize any areas where flies land. Exclude flies from the facility and eliminate all possible attractants, including but not limited to: grease observed on equipment and on walls and ceiling, food debris observed under and around equipment, garbage areas indoors and outdoors.

    • Deli Department: Observed grease on the ceiling and on some walls around the exhaust hood for cooking equipment. Complete a hood performance evaluation on the exhaust hood and submit a Hood Performance Data Sheet and Hood Exhaust Data Sheet to EHS for review within 30 days. This was required by [name] in a report dated 11/2/15. If necessary, repair the hood so that it properly exhausts and does not allow grease to spill outside the hood. Ensure that the exhaust hood is running during operation of cooking equipment. Meat Department: Replace cracked and broken white meat trays and rusted shelving in the walk-in cooler. These are no longer smooth and cleanable. Other shelving in the walk-in is beginning to rust and will need to be replaced soon.

      The department's words

      CHSC 114175 Deli Department: Observed grease on the ceiling and on some walls around the exhaust hood for cooking equipment. Complete a hood performance evaluation on the exhaust hood and submit a Hood Performance Data Sheet and Hood Exhaust Data Sheet to EHS for review within 30 days. This was required by [name] in a report dated 11/2/15. If necessary, repair the hood so that it properly exhausts and does not allow grease to spill outside the hood. Ensure that the exhaust hood is running during operation of cooking equipment. Meat Department: Replace cracked and broken white meat trays and rusted shelving in the walk-in cooler. These are no longer smooth and cleanable. Other shelving in the walk-in is beginning to rust and will need to be replaced soon.

    • Some coolers were missing display thermometers. Place display thermometers in the warmest part of each cooler and monitor daily to ensure food is held at 41 F or below.

      The department's words

      CHSC 114157 Some coolers were missing display thermometers. Place display thermometers in the warmest part of each cooler and monitor daily to ensure food is held at 41 F or below.

    • Deli Department: Repair leaks in plumbing at sink fixtures to prevent dripping/pooling water.

      The department's words

      CHSC 114190 Deli Department: Repair leaks in plumbing at sink fixtures to prevent dripping/pooling water.

    • Garbage Area: Observed food debris on the outside of compost bins in the garbage area. Bins are cleaned out once a week. Increase the cleaning frequency of these compost bins and ensure there is no food debris on the outside of bins to prevent attracting vermin. Clean litter, debris, and remove discarded equipment observed behind the building in the garbage area and along the fence to prevent harborage of vermin. I recommend obtaining covers for the garbage cans located in the front of the building to prevent attracting vermin.

      The department's words

      CHSC 114245.1 Garbage Area: Observed food debris on the outside of compost bins in the garbage area. Bins are cleaned out once a week. Increase the cleaning frequency of these compost bins and ensure there is no food debris on the outside of bins to prevent attracting vermin. Clean litter, debris, and remove discarded equipment observed behind the building in the garbage area and along the fence to prevent harborage of vermin. I recommend obtaining covers for the garbage cans located in the front of the building to prevent attracting vermin.

    • Deli Department: Clean kitchen thoroughly to remove accumulated food debris and grease observed on, around, and under equipment, inside all floor sinks, and clean grease observed on the ceiling and walls to eliminate food sources for flies and to prevent attracting more flies.

      The department's words

      CHSC 114257 Deli Department: Clean kitchen thoroughly to remove accumulated food debris and grease observed on, around, and under equipment, inside all floor sinks, and clean grease observed on the ceiling and walls to eliminate food sources for flies and to prevent attracting more flies.

    • Deli Department: Replace the light that is out above the prep area. If possible, replace light bulbs with brighter bulbs to provide additional light in the deli so workers can see to clean and when working with knives and cooking equipment to prevent injury.

      The department's words

      CHSC 114252 Deli Department: Replace the light that is out above the prep area. If possible, replace light bulbs with brighter bulbs to provide additional light in the deli so workers can see to clean and when working with knives and cooking equipment to prevent injury.

21. EarlierMar 12, 2018Routine inspectionGreen placard

    13 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Deli Department: Observed the following foods cooling on a speed rack in the deli: -Fried chicken at 62 F on a sheet pan. -Macaroni and cheese in a covered aluminum pan at 96 F, and cabbage rolls in a covered aluminum pan. -Buffalo wings at 52 F on a sheet pan. All food was immediately moved to the walk-in. Food temperatures were checked at the 2 hour mark of the cooling process. Macaroni and cheese measured 88 F and cabbage rolls measured 84 F at the 2 hour mark. One 6lb pan of macaroni and cheese and one 5 lb pan of cabbage rolls were voluntarily discarded. Cool using approved methods, as discussed (handout given), from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Record temperatures during the cooling process in the log provided, using your probe thermometer to measure food temperatures.

      The department's words

      CHSC 114002 Deli Department: Observed the following foods cooling on a speed rack in the deli: -Fried chicken at 62 F on a sheet pan. -Macaroni and cheese in a covered aluminum pan at 96 F, and cabbage rolls in a covered aluminum pan. -Buffalo wings at 52 F on a sheet pan. All food was immediately moved to the walk-in. Food temperatures were checked at the 2 hour mark of the cooling process. Macaroni and cheese measured 88 F and cabbage rolls measured 84 F at the 2 hour mark. One 6lb pan of macaroni and cheese and one 5 lb pan of cabbage rolls were voluntarily discarded. Cool using approved methods, as discussed (handout given), from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Record temperatures during the cooling process in the log provided, using your probe thermometer to measure food temperatures.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (12)

    • Meat Department: Observed food handler, handling raw beef, remove gloves, then leave the meat department without washing hands. Instructed food handler to wash hands. Wash hands after removing gloves and before switching tasks to prevent contamination of surfaces and other food.

      The department's words

      CHSC 113953.3 Meat Department: Observed food handler, handling raw beef, remove gloves, then leave the meat department without washing hands. Instructed food handler to wash hands. Wash hands after removing gloves and before switching tasks to prevent contamination of surfaces and other food.

    • Deli Department: Observed a bucket of sanitizing solution in the hand sink. This was moved. Keep hand sink unobstructed at all times to allow for proper hand washing. Meat Department: Observed food handler wash hands in the ware wash sink. Instructed food handler to wash hands with soap and water at the hand sink and dry with clean paper towels.

      The department's words

      CHSC 113953.1 Deli Department: Observed a bucket of sanitizing solution in the hand sink. This was moved. Keep hand sink unobstructed at all times to allow for proper hand washing. Meat Department: Observed food handler wash hands in the ware wash sink. Instructed food handler to wash hands with soap and water at the hand sink and dry with clean paper towels.

    • Deli Department: Observed pizza bagels topped with mozzarella in an unrefrigerated display case. Four bagels were voluntarily discarded. Grocery: Eggs in open-coffin cooler measured 49 F. Eggs were immediately moved to the walk-in cooler. Ensure that eggs are 41 F or below and that the egg cooler can maintain food temps at 41 F or below before returning eggs to the egg cooler. Maintain potentially hazardous food at temperatures of 41 F or below or 135 F or greater.

      The department's words

      CHSC 113996 Deli Department: Observed pizza bagels topped with mozzarella in an unrefrigerated display case. Four bagels were voluntarily discarded. Grocery: Eggs in open-coffin cooler measured 49 F. Eggs were immediately moved to the walk-in cooler. Ensure that eggs are 41 F or below and that the egg cooler can maintain food temps at 41 F or below before returning eggs to the egg cooler. Maintain potentially hazardous food at temperatures of 41 F or below or 135 F or greater.

    • Deli Department: Observed utensils washed, but not properly sanitized at the 3-compartment sink. Food handlers stated that utensils are sanitized by running the utensils under a stream of sanitizing solution. After washing and rinsing, sanitize utensils by immersing in sanitizing solution of 200 ppm quaternary ammonia for 1 minute or 100 ppm chlorine for 30 seconds, then allow utensils to air dry. Ensure that the 3-compartment sink is used for washing and sanitizing utensils only. This is not a food prep sink.

      The department's words

      CHSC 114099.6 Deli Department: Observed utensils washed, but not properly sanitized at the 3-compartment sink. Food handlers stated that utensils are sanitized by running the utensils under a stream of sanitizing solution. After washing and rinsing, sanitize utensils by immersing in sanitizing solution of 200 ppm quaternary ammonia for 1 minute or 100 ppm chlorine for 30 seconds, then allow utensils to air dry. Ensure that the 3-compartment sink is used for washing and sanitizing utensils only. This is not a food prep sink.

    • Deli Department: A food handler stated that the deli slicer is broken down and cleaned twice daily. Ensure that all in-use utensils are thoroughly cleaned and sanitized at least once every 4 hours.

      The department's words

      CHSC 114117 Deli Department: A food handler stated that the deli slicer is broken down and cleaned twice daily. Ensure that all in-use utensils are thoroughly cleaned and sanitized at least once every 4 hours.

    Show 7 more

    • Deli Department: Observed many flies in the deli, mostly on the ceiling and walls. Observed some flies landing on cutting boards. Instructed food handlers to clean and sanitize any areas where flies land. Exclude flies from the facility and eliminate all possible attractants, including but not limited to: grease observed on equipment and on walls and ceiling, food debris observed under and around equipment, garbage areas indoors and outdoors.

      The department's words

      CHSC 114259.1 Deli Department: Observed many flies in the deli, mostly on the ceiling and walls. Observed some flies landing on cutting boards. Instructed food handlers to clean and sanitize any areas where flies land. Exclude flies from the facility and eliminate all possible attractants, including but not limited to: grease observed on equipment and on walls and ceiling, food debris observed under and around equipment, garbage areas indoors and outdoors.

    • Deli Department: Observed grease on the ceiling and on some walls around the exhaust hood for cooking equipment. Complete a hood performance evaluation on the exhaust hood and submit a Hood Performance Data Sheet and Hood Exhaust Data Sheet to EHS for review within 30 days. This was required by [name] in a report dated 11/2/15. If necessary, repair the hood so that it properly exhausts and does not allow grease to spill outside the hood. Ensure that the exhaust hood is running during operation of cooking equipment. Meat Department: Replace cracked and broken white meat trays and rusted shelving in the walk-in cooler. These are no longer smooth and cleanable. Other shelving in the walk-in is beginning to rust and will need to be replaced soon.

      The department's words

      CHSC 114175 Deli Department: Observed grease on the ceiling and on some walls around the exhaust hood for cooking equipment. Complete a hood performance evaluation on the exhaust hood and submit a Hood Performance Data Sheet and Hood Exhaust Data Sheet to EHS for review within 30 days. This was required by [name] in a report dated 11/2/15. If necessary, repair the hood so that it properly exhausts and does not allow grease to spill outside the hood. Ensure that the exhaust hood is running during operation of cooking equipment. Meat Department: Replace cracked and broken white meat trays and rusted shelving in the walk-in cooler. These are no longer smooth and cleanable. Other shelving in the walk-in is beginning to rust and will need to be replaced soon.

    • Some coolers were missing display thermometers. Place display thermometers in the warmest part of each cooler and monitor daily to ensure food is held at 41 F or below.

      The department's words

      CHSC 114157 Some coolers were missing display thermometers. Place display thermometers in the warmest part of each cooler and monitor daily to ensure food is held at 41 F or below.

    • Deli Department: Repair leaks in plumbing at sink fixtures to prevent dripping/pooling water.

      The department's words

      CHSC 114190 Deli Department: Repair leaks in plumbing at sink fixtures to prevent dripping/pooling water.

    • Garbage Area: Observed food debris on the outside of compost bins in the garbage area. Bins are cleaned out once a week. Increase the cleaning frequency of these compost bins and ensure there is no food debris on the outside of bins to prevent attracting vermin. Clean litter, debris, and remove discarded equipment observed behind the building in the garbage area and along the fence to prevent harborage of vermin. I recommend obtaining covers for the garbage cans located in the front of the building to prevent attracting vermin.

      The department's words

      CHSC 114245.1 Garbage Area: Observed food debris on the outside of compost bins in the garbage area. Bins are cleaned out once a week. Increase the cleaning frequency of these compost bins and ensure there is no food debris on the outside of bins to prevent attracting vermin. Clean litter, debris, and remove discarded equipment observed behind the building in the garbage area and along the fence to prevent harborage of vermin. I recommend obtaining covers for the garbage cans located in the front of the building to prevent attracting vermin.

    • Deli Department: Clean kitchen thoroughly to remove accumulated food debris and grease observed on, around, and under equipment, inside all floor sinks, and clean grease observed on the ceiling and walls to eliminate food sources for flies and to prevent attracting more flies.

      The department's words

      CHSC 114257 Deli Department: Clean kitchen thoroughly to remove accumulated food debris and grease observed on, around, and under equipment, inside all floor sinks, and clean grease observed on the ceiling and walls to eliminate food sources for flies and to prevent attracting more flies.

    • Deli Department: Replace the light that is out above the prep area. If possible, replace light bulbs with brighter bulbs to provide additional light in the deli so workers can see to clean and when working with knives and cooking equipment to prevent injury.

      The department's words

      CHSC 114252 Deli Department: Replace the light that is out above the prep area. If possible, replace light bulbs with brighter bulbs to provide additional light in the deli so workers can see to clean and when working with knives and cooking equipment to prevent injury.

22. EarlierOct 25, 2016Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Reach-in refrigerator at the end of the cheese case is running 45F. Must be 41F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Reach-in refrigerator at the end of the cheese case is running 45F. Must be 41F or below. Repair/adjust immediately.

    • Clean hood filters more often.

      The department's words

      CHSC 114175 Clean hood filters more often.

23. EarlierApr 21, 2016Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Breakfast burritos in hot case were 131 F. Must be 135 F or above. Repair/adjust immediately.

      The department's words

      CHSC 113996 Breakfast burritos in hot case were 131 F. Must be 135 F or above. Repair/adjust immediately.

    • Replace broken door gasket on sandwich making refrigerator in deli.

      The department's words

      CHSC 114175 Replace broken door gasket on sandwich making refrigerator in deli.

24. EarlierDec 8, 2015Follow-up inspectionOnly Minor Violation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Remove flies from facility and keep them out. (Suggestion: get an air curtain for doors.)

      The department's words

      CHSC 114259.1 Remove flies from facility and keep them out. (Suggestion: get an air curtain for doors.)

25. EarlierOct 30, 2015Follow-up inspectionViolation(s) Found

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Remove flies from facility and keep them out. (Suggestion: get an air curtain for doors.)

      The department's words

      CHSC 114259.1 Remove flies from facility and keep them out. (Suggestion: get an air curtain for doors.)

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

26. EarlierOct 28, 2015Routine inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Remove flies from facility and keep them out. (Suggestion: get an air curtain for doors.)

      The department's words

      CHSC 114259.1 Remove flies from facility and keep them out. (Suggestion: get an air curtain for doors.)

      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)

    • Deli walk-in refrigerator: clean condenser, condenser fan grills and ceiling. Clean floor. Meat walk-in refrigerator: clean inside condenser fan grills. Produce walk-in refrigerator: clean condenser and condenser fan grills.

      The department's words

      CHSC 114175 Deli walk-in refrigerator: clean condenser, condenser fan grills and ceiling. Clean floor. Meat walk-in refrigerator: clean inside condenser fan grills. Produce walk-in refrigerator: clean condenser and condenser fan grills.

27. EarlierMay 1, 2015Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Marinwood Market on fax.

      The department's words

      CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Marinwood Market on fax.

    • Clean condenser fan grills in deli walk-in refrigerator and in dairy walk-in refrigerator.

      The department's words

      CHSC 114175 Clean condenser fan grills in deli walk-in refrigerator and in dairy walk-in refrigerator.

28. EarlierDec 2, 2014Routine inspectionOnly Minor Violation(s) Found

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Marinwood Market on the fax.

      The department's words

      CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Marinwood Market on the fax.

    • Get new batteries in paper towel dispenser next to slicer.

      The department's words

      CHSC 113953.2 Get new batteries in paper towel dispenser next to slicer.

    • Clean condenser fan grills in walk-in cooler.

      The department's words

      CHSC 114175 Clean condenser fan grills in walk-in cooler.

    • Shelving must be 6-inches above floor.

      The department's words

      CHSC 114047 Shelving must be 6-inches above floor.

    • Provide soap at handwash sink next to fish prep sink.

      The department's words

      CHSC 113953.2 Provide soap at handwash sink next to fish prep sink.

    Show 2 more

    • Wash hands in handwash sink only.

      The department's words

      CHSC 113953.1 Wash hands in handwash sink only.

    • Provide paper towels in dispenser at handwash sink.

      The department's words

      CHSC 113953.2 Provide paper towels in dispenser at handwash sink.

29. EarlierMar 17, 2014Routine inspectionOnly Minor Violation(s) Found

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Deli island refrigerator is running 48 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Deli island refrigerator is running 48 F. Must be 41 F or below. Repair/adjust immediately.

    • Deli walk-in refrigerator -- clean condenser fan grills.

      The department's words

      CHSC 114175 Deli walk-in refrigerator -- clean condenser fan grills.

    • Keep ice scoops in a clean covered container.

      The department's words

      CHSC 114178 Keep ice scoops in a clean covered container.

    • Produce handwash sink -- do not hang tongs on this sink.

      The department's words

      CHSC 114178 Produce handwash sink -- do not hang tongs on this sink.

    • Produce walk-in refrigerator -- clean condenser fan grills.

      The department's words

      CHSC 114175 Produce walk-in refrigerator -- clean condenser fan grills.

    Show 2 more

    • Egg case is running 43 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Egg case is running 43 F. Must be 41 F or below. Repair/adjust immediately.

    • Fax Certified Food Manager certificate to EHS. Put Marinwood Market on fax.

      The department's words

      CHSC 113947.1 Fax Certified Food Manager certificate to EHS. Put Marinwood Market on fax.

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) ↗