At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mayflower Pub?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooking utensils left in the kitchen hand sink. Kitchen hand sink paper towel dispenser is empty. Hand sinks must be unobstructed and stocked with soap and paper towels. Utensils moved to dishwashing area. Paper towel roll stored nearby is in use temporarily. Stock the dispenser. CHSC 113953.2How 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 Mayflower Pub's team
Is this your place?
Welcome, Mayflower Pub. We'll walk through this together, one item at a time. To log the fixes, claim Mayflower Pub first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Mayflower PubWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Cooking utensils left in the kitchen hand sink. Kitchen hand sink paper towel dispenser is empty. Hand sinks must be unobstructed and stocked with soap and paper towels. Utensils moved to dishwashing area. Paper towel roll stored nearby is in use temporarily. Stock the dispenser.The county found: “Cooking utensils left in the kitchen hand sink. Kitchen hand sink paper towel dispenser is empty. Hand sinks must be…”
Then the next one.
Log it
Your team logs the fix on their phones, with the time and who did it.
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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Mayflower PubWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 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
LatestMar 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 26, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Cooking utensils left in the kitchen hand sink. Kitchen hand sink paper towel dispenser is empty. Hand sinks must be unobstructed and stocked with soap and paper towels. Utensils moved to dishwashing area. Paper towel roll stored nearby is in use temporarily. Stock the dispenser.
The department's words
CHSC 113953.2 Cooking utensils left in the kitchen hand sink. Kitchen hand sink paper towel dispenser is empty. Hand sinks must be unobstructed and stocked with soap and paper towels. Utensils moved to dishwashing area. Paper towel roll stored nearby is in use temporarily. Stock the dispenser.
EarlierFeb 25, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Reach in refrigerator located in basement storage measured at internal temperature of 47.8 *F. All refrigeration units shall be maintained at 41 *F or below. Repair/service unit to maintain holding temperature at 41 *F or below.
The department's words
CHSC 113996 Reach in refrigerator located in basement storage measured at internal temperature of 47.8 *F. All refrigeration units shall be maintained at 41 *F or below. Repair/service unit to maintain holding temperature at 41 *F or below.
EarlierMar 8, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed mold accumulated in ice machine shield (located next to mop sink). Observed mold accumulated in bar soda lines inside of ice machine. All food contact surfaces shall be clean and sanitized. Clean and sanitize ice machines before continuing service as to prevent cross-contamination. Observed sanitizer at 3 compartment sink to be dispensing sanitizer reading = 0 PPM. Equipment shall be operable and method to clean and sanitize equipment or utensils shall be provided. Repair to ensure sanitizer is dispensing at 200 PPM. Facility has bleach on site.
The department's words
CHSC 114113 Observed mold accumulated in ice machine shield (located next to mop sink). Observed mold accumulated in bar soda lines inside of ice machine. All food contact surfaces shall be clean and sanitized. Clean and sanitize ice machines before continuing service as to prevent cross-contamination. Observed sanitizer at 3 compartment sink to be dispensing sanitizer reading = 0 PPM. Equipment shall be operable and method to clean and sanitize equipment or utensils shall be provided. Repair to ensure sanitizer is dispensing at 200 PPM. Facility has bleach on site.
Corrected during the inspection
EarlierMar 5, 2024Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed mold accumulated in ice machine shield (located next to mop sink). Observed mold accumulated in bar soda lines inside of ice machine. All food contact surfaces shall be clean and sanitized. Clean and sanitize ice machines before continuing service as to prevent cross-contamination. Observed sanitizer at 3 compartment sink to be dispensing sanitizer reading = 0 PPM. Equipment shall be operable and method to clean and sanitize equipment or utensils shall be provided. Repair to ensure sanitizer is dispensing at 200 PPM. Facility has bleach on site.
The department's words
CHSC 114113 Observed mold accumulated in ice machine shield (located next to mop sink). Observed mold accumulated in bar soda lines inside of ice machine. All food contact surfaces shall be clean and sanitized. Clean and sanitize ice machines before continuing service as to prevent cross-contamination. Observed sanitizer at 3 compartment sink to be dispensing sanitizer reading = 0 PPM. Equipment shall be operable and method to clean and sanitize equipment or utensils shall be provided. Repair to ensure sanitizer is dispensing at 200 PPM. Facility has bleach on site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierJul 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierDec 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierJun 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.2
The department's words
Code CHSC 114099.2
EarlierOct 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierJun 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierMar 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierJan 11, 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.
EarlierJan 4, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken curry at 47F in a covered pot in the prep fridge. Item was cooked yesterday about 4:00 PM and it appears that it did not cool down properly. Use cooling methods described in handout. Curry discarded.
The department's words
CHSC 114002.1 Observed chicken curry at 47F in a covered pot in the prep fridge. Item was cooked yesterday about 4:00 PM and it appears that it did not cool down properly. Use cooling methods described in handout. Curry discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 13, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 10, 2018Routine inspectionGreen placard
8 violations listed, 8 marked critical.
Critical (8)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Obtain a food manager certification within 30 days.
The department's words
CHSC 113947.1 Obtain a food manager certification within 30 days.
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 raw bacon at 67F on counter. This was on counter for about 1 hour. Observed chicken pot pie at 76F on counter, this was par-cooked and taken out of the oven 30 minutes prior. Also observed cod at 53F thawing in sink. Cold hold potentially hazardous foods at 41F or below. All of these items were moved to refrigeration.
The department's words
CHSC 113996 Observed raw bacon at 67F on counter. This was on counter for about 1 hour. Observed chicken pot pie at 76F on counter, this was par-cooked and taken out of the oven 30 minutes prior. Also observed cod at 53F thawing in sink. Cold hold potentially hazardous foods at 41F or below. All of these items were moved to refrigeration.
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
Dishwasher has about 30-40ppm of chlorine. 50ppm required. Repair.
The department's words
CHSC 114099.7 Dishwasher has about 30-40ppm of chlorine. 50ppm required. Repair.
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
Remove/clean mold in ice machine. Remove/clean syrup build-up in soda gun nozzle.
The department's words
CHSC 114113 Remove/clean mold in ice machine. Remove/clean syrup build-up in soda gun nozzle.
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
Remove/clean grease residue on wall behind grease trap and clean dust on floor under bar counter.
The department's words
CHSC 114115.c Remove/clean grease residue on wall behind grease trap and clean dust on floor under bar counter.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 3 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw hamburgers stored on top of linen. Discontinue practice to prevent contamination.
The department's words
CHSC 114185 Observed raw hamburgers stored on top of linen. Discontinue practice to prevent contamination.
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
Several unapproved finishes observed in dry storage room, in office/garage where some liquor is stored, and in basement with liquor walk-in and keg storage. Do not store kegs under sewer line in basement. Finishes will have to be upgraded upon change of ownership, remodel, or as deemed necessary by our department.
The department's words
CHSC 114268 Several unapproved finishes observed in dry storage room, in office/garage where some liquor is stored, and in basement with liquor walk-in and keg storage. Do not store kegs under sewer line in basement. Finishes will have to be upgraded upon change of ownership, remodel, or as deemed necessary by our department.
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
Ceiling paint in kitchen is peeling/chipping. Repair.
The department's words
CHSC 114271 Ceiling paint in kitchen is peeling/chipping. Repair.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 23, 2017Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Food manager's certification is expired. Re-take exam and send the new certificate to me within 30 days.
The department's words
CHSC 113947.1 Food manager's certification is expired. Re-take exam and send the new certificate to me within 30 days.
Observed employee handle raw chicken and change gloves without washing hands. Instructed employee to wash hands before donning new gloves. I recommend using tongs to portion raw meat onto the grill.
The department's words
CHSC 113953.3 Observed employee handle raw chicken and change gloves without washing hands. Instructed employee to wash hands before donning new gloves. I recommend using tongs to portion raw meat onto the grill.
Chicken in a container of standing water in the prep sink measured 49-55 F and was out for 30 minutes. This was immediately moved to the fridge. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Chicken in a container of standing water in the prep sink measured 49-55 F and was out for 30 minutes. This was immediately moved to the fridge. Maintain cold food temps at 41 F or below.
Food observed in the cooling process in an ice bath, measured 54 F after 1hour. Continue cooling as instructed. Remember to leave food uncovered until it reaches 41 F. Cool in shallow containers if possible. Send completed cooling logs to me in one week.
The department's words
CHSC 114002 Food observed in the cooling process in an ice bath, measured 54 F after 1hour. Continue cooling as instructed. Remember to leave food uncovered until it reaches 41 F. Cool in shallow containers if possible. Send completed cooling logs to me in one week.
Clean and sanitize the inside of the ice machine and repair to fix the leak. If the ice machine cannot be repaired, replace with a commercial, NSF ice machine.
The department's words
CHSC 114099.6 Clean and sanitize the inside of the ice machine and repair to fix the leak. If the ice machine cannot be repaired, replace with a commercial, NSF ice machine.
Show 6 more
Observed chicken thawing in standing water in the food prep sink. Thaw using approved methods: in refrigeration, as part of the cooking process, under running water with sufficient flow to flush loose particles. Use a probe thermometer to ensure food temps do not go above 41 F.
The department's words
CHSC 114020 Observed chicken thawing in standing water in the food prep sink. Thaw using approved methods: in refrigeration, as part of the cooking process, under running water with sufficient flow to flush loose particles. Use a probe thermometer to ensure food temps do not go above 41 F.
Employees did not know that different sanitizers are used and that there are different test strips for each sanitizer. Ensure that employees know which sanitizer they are using and that they know how to test for sanitizer concentration. Obtain test strips for quaternary ammonia. Use test strips daily to ensure there is 200 ppm quaternary ammonia for sanitizing utensils manually or for wiping cloths (or 100 ppm chlorine/bleach) and 50 ppm chlorine in the dishwasher.
The department's words
CHSC 114107 Employees did not know that different sanitizers are used and that there are different test strips for each sanitizer. Ensure that employees know which sanitizer they are using and that they know how to test for sanitizer concentration. Obtain test strips for quaternary ammonia. Use test strips daily to ensure there is 200 ppm quaternary ammonia for sanitizing utensils manually or for wiping cloths (or 100 ppm chlorine/bleach) and 50 ppm chlorine in the dishwasher.
The Everest glass door merchandiser is not approved for storing potentially hazardous food. This type of fridge is for storage of non-potentially hazardous bottled or canned products only. Clean hood baffles to remove grease, dust, etc.
The department's words
CHSC 114175 The Everest glass door merchandiser is not approved for storing potentially hazardous food. This type of fridge is for storage of non-potentially hazardous bottled or canned products only. Clean hood baffles to remove grease, dust, etc.
Clean the kitchen thoroughly to remove accumulated grease and food debris on and around equipment, especially at the cook line.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulated grease and food debris on and around equipment, especially at the cook line.
Repair holes in the wall and seal cracks and crevices to prevent entry and/or harborage of vermin.
The department's words
CHSC 114259 Repair holes in the wall and seal cracks and crevices to prevent entry and/or harborage of vermin.
The ceiling paint is chipping above the food prep table in the kitchen. Re-pain this surface as soon as possible to prevent contamination of food.
The department's words
CHSC 114271 The ceiling paint is chipping above the food prep table in the kitchen. Re-pain this surface as soon as possible to prevent contamination of food.
EarlierFeb 21, 2017Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed curry, beef stew, and gravy cooling on the counter on top of ice. Curry measured 75-77 F after 2 hours. Rapidly reheat to 165 F then re-start cooling process, using approved methods as discussed. Cool from 135 F -70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs to record food temperatures whenever you are cooling. If food does not reach the required temperature (70 F in 2 hours, 41 F in 4), rapidly re-heat food to 165F and start over with the cooling process. Use a probe thermometer to monitor food temperatures. There is not adequate refrigeration for the amount of food you are cooling. Submit specifications to me for additional refrigeration (prior to purchasing). Submit standard operating procedures for cooling food to me.
The department's words
CHSC 114002 Observed curry, beef stew, and gravy cooling on the counter on top of ice. Curry measured 75-77 F after 2 hours. Rapidly reheat to 165 F then re-start cooling process, using approved methods as discussed. Cool from 135 F -70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs to record food temperatures whenever you are cooling. If food does not reach the required temperature (70 F in 2 hours, 41 F in 4), rapidly re-heat food to 165F and start over with the cooling process. Use a probe thermometer to monitor food temperatures. There is not adequate refrigeration for the amount of food you are cooling. Submit specifications to me for additional refrigeration (prior to purchasing). Submit standard operating procedures for cooling food to me.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Food manager's certification is expired. Re-take exam and send the new certificate to me within 30 days.
The department's words
CHSC 113947.1 Food manager's certification is expired. Re-take exam and send the new certificate to me within 30 days.
Observed employee handle raw chicken and change gloves without washing hands. Instructed employee to wash hands before donning new gloves. I recommend using tongs to portion raw meat onto the grill.
The department's words
CHSC 113953.3 Observed employee handle raw chicken and change gloves without washing hands. Instructed employee to wash hands before donning new gloves. I recommend using tongs to portion raw meat onto the grill.
Chicken in a container of standing water in the prep sink measured 49-55 F and was out for 30 minutes. This was immediately moved to the fridge. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Chicken in a container of standing water in the prep sink measured 49-55 F and was out for 30 minutes. This was immediately moved to the fridge. Maintain cold food temps at 41 F or below.
Clean mold from the inside of the ice machine. Wash, rinse, and sanitize. Clean the slicer to remove dried food.
The department's words
CHSC 114099.6 Clean mold from the inside of the ice machine. Wash, rinse, and sanitize. Clean the slicer to remove dried food.
Observed chicken thawing in standing water in the food prep sink. Thaw using approved methods: in refrigeration, as part of the cooking process, under running water with sufficient flow to flush loose particles. Use a probe thermometer to ensure food temps do not go above 41 F.
The department's words
CHSC 114020 Observed chicken thawing in standing water in the food prep sink. Thaw using approved methods: in refrigeration, as part of the cooking process, under running water with sufficient flow to flush loose particles. Use a probe thermometer to ensure food temps do not go above 41 F.
Show 5 more
Employees did not know that different sanitizers are used and that there are different test strips for each sanitizer. Ensure that employees know which sanitizer they are using and that they know how to test for sanitizer concentration. Obtain test strips for quaternary ammonia. Use test strips daily to ensure there is 200 ppm quaternary ammonia for sanitizing utensils manually or for wiping cloths (or 100 ppm chlorine/bleach) and 50 ppm chlorine in the dishwasher.
The department's words
CHSC 114107 Employees did not know that different sanitizers are used and that there are different test strips for each sanitizer. Ensure that employees know which sanitizer they are using and that they know how to test for sanitizer concentration. Obtain test strips for quaternary ammonia. Use test strips daily to ensure there is 200 ppm quaternary ammonia for sanitizing utensils manually or for wiping cloths (or 100 ppm chlorine/bleach) and 50 ppm chlorine in the dishwasher.
The Everest glass door merchandiser is not approved for storing potentially hazardous food. This type of fridge is for storage of non-potentially hazardous bottled or canned products only. Clean hood baffles to remove grease, dust, etc.
The department's words
CHSC 114175 The Everest glass door merchandiser is not approved for storing potentially hazardous food. This type of fridge is for storage of non-potentially hazardous bottled or canned products only. Clean hood baffles to remove grease, dust, etc.
Clean the kitchen thoroughly to remove accumulated grease and food debris on and around equipment, especially at the cook line.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove accumulated grease and food debris on and around equipment, especially at the cook line.
Repair holes in the wall and seal cracks and crevices to prevent entry and/or harborage of vermin.
The department's words
CHSC 114259 Repair holes in the wall and seal cracks and crevices to prevent entry and/or harborage of vermin.
The ceiling paint is chipping above the food prep table in the kitchen. Re-pain this surface as soon as possible to prevent contamination of food.
The department's words
CHSC 114271 The ceiling paint is chipping above the food prep table in the kitchen. Re-pain this surface as soon as possible to prevent contamination of food.
EarlierFeb 1, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Food in the Everest glass door fridge measured 50 F +/- 1 degree. Immediately lower the temperature and move potentially hazardous food to a unit holding 41 F or below. Maintain temps at 41 F or below. Place a display thermometer in the warmest part of each refrigerator.
The department's words
CHSC 113996 Food in the Everest glass door fridge measured 50 F +/- 1 degree. Immediately lower the temperature and move potentially hazardous food to a unit holding 41 F or below. Maintain temps at 41 F or below. Place a display thermometer in the warmest part of each refrigerator.
Rust water on the ice machine is still dripping down the lid. To prevent contamination to ice, this unit is impounded until the leak is repaired.
The department's words
CHSC 114115 Rust water on the ice machine is still dripping down the lid. To prevent contamination to ice, this unit is impounded until the leak is repaired.
Corrected during the inspection
Obtain test strips for quaternary ammonia. Use test strips throughout the day to ensure you have the proper concentration of sanitizer in solution.
The department's words
CHSC 114107 Obtain test strips for quaternary ammonia. Use test strips throughout the day to ensure you have the proper concentration of sanitizer in solution.
Replace burned out light bulbs to provide sufficient light for cleaning and food prep.
The department's words
CHSC 114252 Replace burned out light bulbs to provide sufficient light for cleaning and food prep.
Provide an air gap between pipes and the floor sink under the bar sink. Air gap should be twice the diameter of the pipe, but no less than one inch.
The department's words
CHSC 114190 Provide an air gap between pipes and the floor sink under the bar sink. Air gap should be twice the diameter of the pipe, but no less than one inch.
Show 2 more
Clean thoroughly under cook line to remove accumulated grease and food debris. Clean out floor sink under the bar. Seal any gaps or holes in walls/doors to prevent entry of vermin.
The department's words
CHSC 114257 Clean thoroughly under cook line to remove accumulated grease and food debris. Clean out floor sink under the bar. Seal any gaps or holes in walls/doors to prevent entry of vermin.
Repair peeling ceiling above the prep area in the kitchen to prevent contamination.
The department's words
CHSC 114271 Repair peeling ceiling above the prep area in the kitchen to prevent contamination.
EarlierNov 23, 2015Follow-up inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Rust water on the ice machine is still dripping down the lid. To prevent contamination to ice, this unit is impounded until the leak is repaired.
The department's words
CHSC 114115 Rust water on the ice machine is still dripping down the lid. To prevent contamination to ice, this unit is impounded until the leak 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 (8)
Food in the Everest glass door fridge measured 50 F +/- 1 degree. Immediately lower the temperature and move potentially hazardous food to a unit holding 41 F or below. Maintain temps at 41 F or below. Place a display thermometer in the warmest part of each refrigerator.
The department's words
CHSC 113996 Food in the Everest glass door fridge measured 50 F +/- 1 degree. Immediately lower the temperature and move potentially hazardous food to a unit holding 41 F or below. Maintain temps at 41 F or below. Place a display thermometer in the warmest part of each refrigerator.
Logs show that food is cooled from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Continue to use logs and ice wand. Consider developing standard operating procedures for cooling. Food temps today are 41 F or below.
The department's words
CHSC 114002 Logs show that food is cooled from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Continue to use logs and ice wand. Consider developing standard operating procedures for cooling. Food temps today are 41 F or below.
Corrected during the inspection
Utensils at the bar sink are sanitized using 100 ppm chlorine. Continue to use test strips to ensure you use proper amounts of sanitizer. Beach = chlorine, tablets = quat. ammonia.
The department's words
CHSC 114099.6 Utensils at the bar sink are sanitized using 100 ppm chlorine. Continue to use test strips to ensure you use proper amounts of sanitizer. Beach = chlorine, tablets = quat. ammonia.
Corrected during the inspection
Obtain test strips for quaternary ammonia. Use test strips throughout the day to ensure you have the proper concentration of sanitizer in solution.
The department's words
CHSC 114107 Obtain test strips for quaternary ammonia. Use test strips throughout the day to ensure you have the proper concentration of sanitizer in solution.
Replace burned out light bulbs to provide sufficient light for cleaning and food prep.
The department's words
CHSC 114252 Replace burned out light bulbs to provide sufficient light for cleaning and food prep.
Show 3 more
Provide an air gap between pipes and the floor sink under the bar sink. Air gap should be twice the diameter of the pipe, but no less than one inch.
The department's words
CHSC 114190 Provide an air gap between pipes and the floor sink under the bar sink. Air gap should be twice the diameter of the pipe, but no less than one inch.
Clean thoroughly under cook line to remove accumulated grease and food debris. Clean out floor sink under the bar. Seal any gaps or holes in walls/doors to prevent entry of vermin.
The department's words
CHSC 114257 Clean thoroughly under cook line to remove accumulated grease and food debris. Clean out floor sink under the bar. Seal any gaps or holes in walls/doors to prevent entry of vermin.
Repair peeling ceiling above the prep area in the kitchen to prevent contamination.
The department's words
CHSC 114271 Repair peeling ceiling above the prep area in the kitchen to prevent contamination.
EarlierNov 18, 2015Routine inspectionYellow placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Spinach soup made yesterday was covered in a deep pot in the refrigerator and measured 57 F. This was voluntarily discarded. Chicken pie filling in a covered pot inside an ice bath on the counter (made at 12:45) - ice did not reach the level of the food. Use approved methods as discussed (see handouts) to 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 Spinach soup made yesterday was covered in a deep pot in the refrigerator and measured 57 F. This was voluntarily discarded. Chicken pie filling in a covered pot inside an ice bath on the counter (made at 12:45) - ice did not reach the level of the food. Use approved methods as discussed (see handouts) to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
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
There was no sanitizer in the bar sink. Replace sanitizing solution immediately (100 ppm chlorine or 200 ppm quaternary ammonia) and re-sanitize glasses. Soiled wiping cloths observed on counters. Always store wiping cloths in sanitizing solution.
The department's words
CHSC 114099.6 There was no sanitizer in the bar sink. Replace sanitizing solution immediately (100 ppm chlorine or 200 ppm quaternary ammonia) and re-sanitize glasses. Soiled wiping cloths observed on counters. Always store wiping cloths in sanitizing solution.
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
Clean grime observed inside the ice machine. Do not use the ice machine until it is serviced and cleaned and sanitized.
The department's words
CHSC 114115 Clean grime observed inside the ice machine. Do not use the ice machine until it is serviced and cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food in the Everest glass door fridge measured 50 F +/- 1 degree. Immediately lower the temperature and move potentially hazardous food to a unit holding 41 F or below. Maintain temps at 41 F or below. Place a display thermometer in the warmest part of each refrigerator.
The department's words
CHSC 113996 Food in the Everest glass door fridge measured 50 F +/- 1 degree. Immediately lower the temperature and move potentially hazardous food to a unit holding 41 F or below. Maintain temps at 41 F or below. Place a display thermometer in the warmest part of each refrigerator.
Obtain test strips for quaternary ammonia. Use test strips throughout the day to ensure you have the proper concentration of sanitizer in solution.
The department's words
CHSC 114107 Obtain test strips for quaternary ammonia. Use test strips throughout the day to ensure you have the proper concentration of sanitizer in solution.
Replace burned out light bulbs to provide sufficient light for cleaning and food prep.
The department's words
CHSC 114252 Replace burned out light bulbs to provide sufficient light for cleaning and food prep.
Provide an air gap between pipes and the floor sink under the bar sink. Air gap should be twice the diameter of the pipe, but no less than one inch.
The department's words
CHSC 114190 Provide an air gap between pipes and the floor sink under the bar sink. Air gap should be twice the diameter of the pipe, but no less than one inch.
Clean thoroughly under cook line to remove accumulated grease and food debris. Clean out floor sink under the bar. Seal any gaps or holes in walls/doors to prevent entry of vermin.
The department's words
CHSC 114257 Clean thoroughly under cook line to remove accumulated grease and food debris. Clean out floor sink under the bar. Seal any gaps or holes in walls/doors to prevent entry of vermin.
Show 1 more
Repair peeling ceiling above the prep area in the kitchen to prevent contamination.
The department's words
CHSC 114271 Repair peeling ceiling above the prep area in the kitchen to prevent contamination.
EarlierOct 20, 2014Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Food manager certificate expired. Obtain a valid food manager certificate within 30 days. Fax/email copy to EHS when completed.
The department's words
CHSC 113947.1 Food manager certificate expired. Obtain a valid food manager certificate within 30 days. Fax/email copy to EHS when completed.
Thoroughly clean ice machine
The department's words
CHSC 114175 Thoroughly clean ice machine
Thoroughly clean out floor drain at bar
The department's words
CHSC 114190 Thoroughly clean out floor drain at bar
EarlierOct 9, 2014Routine inspectionViolation(s) Found
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
0 ppm sanitizer at dishwasher. Have dishwasher serviced by technician to ensure proper sanitation of foodware. Manually sanitize until dishwasher is repaired.
The department's words
CHSC 114099.7 0 ppm sanitizer at dishwasher. Have dishwasher serviced by technician to ensure proper sanitation of foodware. 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Less than 50 ppm sanitizer at bar 3-compartment sink. Ensure at least 50 ppm chlorine in sanitizing solution (1 Tbsp full strength bleach per gallon water)
The department's words
CHSC 114099.6 Less than 50 ppm sanitizer at bar 3-compartment sink. Ensure at least 50 ppm chlorine in sanitizing solution (1 Tbsp full strength bleach per gallon water)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food manager certificate expired. Obtain a valid food manager certificate within 30 days. Fax/email copy to EHS when completed.
The department's words
CHSC 113947.1 Food manager certificate expired. Obtain a valid food manager certificate within 30 days. Fax/email copy to EHS when completed.
Thoroughly clean ice machine
The department's words
CHSC 114175 Thoroughly clean ice machine
Thoroughly clean out floor drain at bar
The department's words
CHSC 114190 Thoroughly clean out floor drain at bar
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
As a customer of Mayflower Pub, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Mayflower Pub know
Ask for the manager. Mayflower Pub can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Mayflower Pub?
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 L17297.
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.