At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 23, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mauna Loa?
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
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 Mauna Loa's team
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Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 23, 2021Routine inspectionGreen placard
This one: Green placard, inspected Mar 23, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierNov 16, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food preparer return to kitchen (after leaving to go to the restroom) to begin handling food without washing hands in the prep area. Wash hands again when you return to prep area to prevent contamination.
The department's words
CHSC 113953.3 Observed food preparer return to kitchen (after leaving to go to the restroom) to begin handling food without washing hands in the prep area. Wash hands again when you return to prep area to prevent contamination.
EarlierJan 23, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed food handlers wipe hands off on apron. If hands become contaminated, wash them with soap and water at the hand sink and dry with a disposable paper towel.
The department's words
CHSC 113953.3 Observed food handlers wipe hands off on apron. If hands become contaminated, wash them with soap and water at the hand sink and dry with a disposable paper towel.
Observed raw shell eggs at 63F. These were immediately moved back to refrigeration. Observed raw chicken at 49F. Cold hold food at 41F or below.
The department's words
CHSC 113996 Observed raw shell eggs at 63F. These were immediately moved back to refrigeration. Observed raw chicken at 49F. Cold hold food at 41F or below.
About 100-150ppm of quaternary ammonia is dispensing from sanitizer nozzle. Requirement is 200ppm. Repair.
The department's words
CHSC 114099.6 About 100-150ppm of quaternary ammonia is dispensing from sanitizer nozzle. Requirement is 200ppm. Repair.
Observed one dead cockroach in glue trap under drainboard of warewashing sink. Discard trap and monitor for new activity.
The department's words
CHSC 114259.1 Observed one dead cockroach in glue trap under drainboard of warewashing sink. Discard trap and monitor for new activity.
Clean walls behind hand sink, warewashing sink, and mop sink. Built up grease observed there.
The department's words
CHSC 114115.c Clean walls behind hand sink, warewashing sink, and mop sink. Built up grease observed there.
Show 3 more
Observed cooked rice scoops stored in lukewarm (around 65F) water. Store in hot water (135 or above) or store in clean, dry place and wash/rinse/sanitize at least every 4 hours.
The department's words
CHSC 114119 Observed cooked rice scoops stored in lukewarm (around 65F) water. Store in hot water (135 or above) or store in clean, dry place and wash/rinse/sanitize at least every 4 hours.
Add more lighting to dry storage, personal belonging area.
The department's words
CHSC 114252 Add more lighting to dry storage, personal belonging area.
Wallpaper is coming off on wall by prep table, across from food prep sink. Repair.
The department's words
CHSC 114271 Wallpaper is coming off on wall by prep table, across from food prep sink. Repair.
EarlierNov 16, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Cooked boba at 62F sitting on counter. Cooked approximately three hours prior. Voluntarily discarded. Keep potentially hazardous foods above 135 or below 41F. If you prefer serving cooked boba at room temp, I would recommend using time as a public health control. Mark time and temp after the boba is boiled and discard after 4 hours. Keep documentation of this.
The department's words
CHSC 113996 Cooked boba at 62F sitting on counter. Cooked approximately three hours prior. Voluntarily discarded. Keep potentially hazardous foods above 135 or below 41F. If you prefer serving cooked boba at room temp, I would recommend using time as a public health control. Mark time and temp after the boba is boiled and discard after 4 hours. Keep documentation of this.
No sanitizer dispensing out of tube, observed bucket is almost out of quaternary ammonia. Use bleach to sanitize in the meantime and replace quat ammonia bucket. No dishes being actively washed at the time sanitizer was checked.
The department's words
CHSC 114099.6 No sanitizer dispensing out of tube, observed bucket is almost out of quaternary ammonia. Use bleach to sanitize in the meantime and replace quat ammonia bucket. No dishes being actively washed at the time sanitizer was checked.
Tongs (in-use) stored on oven door handles. Store elsewhere as this is not a clean location. Wash/rinse/sanitize equipment at least every four hours
The department's words
CHSC 114119 Tongs (in-use) stored on oven door handles. Store elsewhere as this is not a clean location. Wash/rinse/sanitize equipment at least every four hours
No handwash signs in restrooms. Signage provided.
The department's words
CHSC 113953.5 No handwash signs in restrooms. Signage provided.
EarlierDec 15, 2015Routine inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Employees returned to work without washing hands. Remember to wash hands frequently with soap and water at all required times.
The department's words
CHSC 113953.3 Employees returned to work without washing hands. Remember to wash hands frequently with soap and water at all required times.
The one-door True refrigerator is running a little high. Food temps were 43 F. Immediately lower the temp and maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 The one-door True refrigerator is running a little high. Food temps were 43 F. Immediately lower the temp and maintain cold food temps at 41 F or below.
Spoons used for rice observed in room temp water. Wash, rinse, and sanitize. Store in water maintained at 135 F or greater or in a clean dry location. Tongs (in-use) are stored on oven door handles - this is not a clean location. Remember to clean in-use utensils at least every 4 hours - wash, rinse, and sanitize.
The department's words
CHSC 114099.6 Spoons used for rice observed in room temp water. Wash, rinse, and sanitize. Store in water maintained at 135 F or greater or in a clean dry location. Tongs (in-use) are stored on oven door handles - this is not a clean location. Remember to clean in-use utensils at least every 4 hours - wash, rinse, and sanitize.
Remove old droppings in janitorial closet using wet methods and monitor for new activity.
The department's words
CHSC 114259.1 Remove old droppings in janitorial closet using wet methods and monitor for new activity.
Refinish or replace deeply scored/stained cutting board. Laminate cupboard with chipping paint - do not re-paint. Discard old cardboard boxes - these are not smooth and cleanable.
The department's words
CHSC 114175 Refinish or replace deeply scored/stained cutting board. Laminate cupboard with chipping paint - do not re-paint. Discard old cardboard boxes - these are not smooth and cleanable.
Show 2 more
Provide additional light in ware washing area so employees can see to clean utensils.
The department's words
CHSC 114252 Provide additional light in ware washing area so employees can see to clean utensils.
Seal gaps observed under back doors. Clean to remove accumulated grease/food debris around equipment.
The department's words
CHSC 114257 Seal gaps observed under back doors. Clean to remove accumulated grease/food debris around equipment.
EarlierDec 17, 2014Follow-up inspectionCase Opened
1 violation listed, 0 marked critical.
Not critical (1)
Sewage is backing up in the dishwashing area when water is draining from sinks. Do not use this area until the plumbing has been repaired. Then clean and sanitize the floor. You can continue to operate in the kitchen as you have sufficient clean utensils for food preparation. I will reinspect later today to confirm that plumbing has been repaired.
The department's words
CHSC 114197 Sewage is backing up in the dishwashing area when water is draining from sinks. Do not use this area until the plumbing has been repaired. Then clean and sanitize the floor. You can continue to operate in the kitchen as you have sufficient clean utensils for food preparation. I will reinspect later today to confirm that plumbing has been repaired.
EarlierDec 10, 2014Routine inspectionViolation(s) Found
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Many soiled wiping cloths were observed on counter and were used to clean food contact surfaces without sanitizing. Buckets for sanitizing solution did not contain any sanitizer. Chlorine (bleach) was immediately added to the water. Store wiping cloths in sanitizing solution at all times. Obtain test strips and use to measure the sanitizer in solution (200 ppm quaternary ammonia or 100 ppm chlorine).
The department's words
CHSC 114097 Many soiled wiping cloths were observed on counter and were used to clean food contact surfaces without sanitizing. Buckets for sanitizing solution did not contain any sanitizer. Chlorine (bleach) was immediately added to the water. Store wiping cloths in sanitizing solution at all times. Obtain test strips and use to measure the sanitizer in solution (200 ppm quaternary ammonia or 100 ppm chlorine).
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)
Food in the prep table refrigerator measured 46-49 degrees F. Immediately adjust the temperature and maintain temps at 41 F or below. Use a probe thermometer to monitor food temperatures and replace the broken display thermometer.
The department's words
CHSC 113996 Food in the prep table refrigerator measured 46-49 degrees F. Immediately adjust the temperature and maintain temps at 41 F or below. Use a probe thermometer to monitor food temperatures and replace the broken display thermometer.
Water at the ware wash sink measured 118 F. Adjust the temperature to at least 120 F at this fixture.
The department's words
CHSC 114192 Water at the ware wash sink measured 118 F. Adjust the temperature to at least 120 F at this fixture.
One live cockroach and several dead cockroaches were observed around the ware wash sink and grease trap. Immediately thoroughly clean this area. Seal any gaps or cracks in the wall and around plumbing. Do not use Raid. You must have a licensed pest control operator treat the area. Send an invoice of this service to EHS. Wash, rinse, and sanitize all food contact surfaces.
The department's words
CHSC 114259.1 One live cockroach and several dead cockroaches were observed around the ware wash sink and grease trap. Immediately thoroughly clean this area. Seal any gaps or cracks in the wall and around plumbing. Do not use Raid. You must have a licensed pest control operator treat the area. Send an invoice of this service to EHS. Wash, rinse, and sanitize all food contact surfaces.
Clean blood from the bottom of the freezer.
The department's words
CHSC 114175 Clean blood from the bottom of the freezer.
Use scoops with handles, not bowls or cups, to dispense food. Do not store utensils on linens. Remove the soiled linens on shelving behind the cook line.
The department's words
CHSC 114119 Use scoops with handles, not bowls or cups, to dispense food. Do not store utensils on linens. Remove the soiled linens on shelving behind the cook line.
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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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.
About this record
Search the county's inspection lookup for the name or license number L10236.
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.