At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Feb 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mcinnis Park Golf Center?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Employee observed handle raw beef patty then directly proceed to handle ready to eat hamburger bread buns. Employee was stopped and instructed to wash hands. Employees/food handlers shall wash hands whenever handling raw, potentially hazardous foods (PHFS) to ready-to-eat (RTE) foods. Bread buns discarded during visit. CHSC 113953.3How 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 Mcinnis Park Golf Center's team
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Welcome, Mcinnis Park Golf Center. We'll walk through this together, one item at a time. To log the fixes, claim Mcinnis Park Golf Center first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Employee observed handle raw beef patty then directly proceed to handle ready to eat hamburger bread buns. Employee was stopped and instructed to wash hands. Employees/food handlers shall wash hands whenever handling raw, potentially hazardous foods (PHFS) to ready-to-eat (RTE) foods. Bread buns discarded during visit.The county found: “Employee observed handle raw beef patty then directly proceed to handle ready to eat hamburger bread buns. Employee…”
Then the next one.
Log it
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 29 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Employee observed handle raw beef patty then directly proceed to handle ready to eat hamburger bread buns. Employee was stopped and instructed to wash hands. Employees/food handlers shall wash hands whenever handling raw, potentially hazardous foods (PHFS) to ready-to-eat (RTE) foods. Bread buns discarded during visit.
The department's words
CHSC 113953.3 Employee observed handle raw beef patty then directly proceed to handle ready to eat hamburger bread buns. Employee was stopped and instructed to wash hands. Employees/food handlers shall wash hands whenever handling raw, potentially hazardous foods (PHFS) to ready-to-eat (RTE) foods. Bread buns discarded during visit.
EarlierNov 7, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee coffee on a cutting board. Employees may not keep drinks in the food prep area. Coffee moved to back area.
The department's words
CHSC 113977 Observed employee coffee on a cutting board. Employees may not keep drinks in the food prep area. Coffee moved to back area.
EarlierAug 24, 2023Follow-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.
EarlierAug 23, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed rodent droppings on the floor of the back kitchen, dishwashing area, and dry storage room. Facility must be kept free of rodents and not operate during an active infestation. Clean and sanitize food contact surfaces, clean droppings with wet methods, email pest reports to inspector, and have licensed pest control treat facility.
The department's words
CHSC 114192 Observed rodent droppings on the floor of the back kitchen, dishwashing area, and dry storage room. Facility must be kept free of rodents and not operate during an active infestation. Clean and sanitize food contact surfaces, clean droppings with wet methods, email pest reports to inspector, and have licensed pest control treat facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 25, 2023Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
MAJOR: Observed marinara sauce at 54F in deep bucket, onion soup at 52F in deep bucket both in walk in cooler since being made yesterday afternoon. Cooling logs were incomplete and do not show food reaching 70F or below or 41F - determined to be improperly cooled. 1 bucket marinara sauce and 1 bucket onion soup put aside for discard. Onion soup in different bucket was 42-43F from same batch - recommend discarding this bucket as well. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hrs. and from 70-41F within 4 hrs. Separate food into smaller, shallow portions and use ice bath and wand to help cool. Fill out cooling logs completely for foods cooled until reinspection and when cooling; inspector will review logs at reinspection.
The department's words
CHSC 114002 MAJOR: Observed marinara sauce at 54F in deep bucket, onion soup at 52F in deep bucket both in walk in cooler since being made yesterday afternoon. Cooling logs were incomplete and do not show food reaching 70F or below or 41F - determined to be improperly cooled. 1 bucket marinara sauce and 1 bucket onion soup put aside for discard. Onion soup in different bucket was 42-43F from same batch - recommend discarding this bucket as well. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hrs. and from 70-41F within 4 hrs. Separate food into smaller, shallow portions and use ice bath and wand to help cool. Fill out cooling logs completely for foods cooled until reinspection and when cooling; inspector will review logs at reinspection.
Corrected during the inspection
MAJOR: Observed mussels and clams commingled in a drop pan without tags. Employee provided invoice to verify approved source. You are permitted to separate and use the shellfish since invoice is present. Keep invoice for this batch in place of shellstock tags on file to verify approved source for 90 days. Keep shellstock tags for all shellstock and keep with batch until depleted and then on file for 90 days in chronological order. Store shellstock separately - do not commingle shellstock.
The department's words
CHSC 114039.4 MAJOR: Observed mussels and clams commingled in a drop pan without tags. Employee provided invoice to verify approved source. You are permitted to separate and use the shellfish since invoice is present. Keep invoice for this batch in place of shellstock tags on file to verify approved source for 90 days. Keep shellstock tags for all shellstock and keep with batch until depleted and then on file for 90 days in chronological order. Store shellstock separately - do not commingle shellstock.
Corrected during the inspection
MAJOR: Observed a couple of rat droppings in the following locations: on the linen shelf on a package with linen inside, under linen shelf, in corner on floor under dry storage rack next to hot water heater, on corner on floor under pizza cooler. Pest control comes weekly on Tuesdays - provide pest report from 1/24/23 treatment to inspector at reinspection. Clean up all droppings with bleach and paper towels and sanitize contaminated areas. Launder contaminated linen and clean whole shelf to prevent contamination. Re-wash, rinse, sanitize all food contact surfaces on dry storage rack. Keep doors closed, seal all entry points, and monitor for activity. Food facilities must be kept free of vermin.
The department's words
CHSC 114259.1 MAJOR: Observed a couple of rat droppings in the following locations: on the linen shelf on a package with linen inside, under linen shelf, in corner on floor under dry storage rack next to hot water heater, on corner on floor under pizza cooler. Pest control comes weekly on Tuesdays - provide pest report from 1/24/23 treatment to inspector at reinspection. Clean up all droppings with bleach and paper towels and sanitize contaminated areas. Launder contaminated linen and clean whole shelf to prevent contamination. Re-wash, rinse, sanitize all food contact surfaces on dry storage rack. Keep doors closed, seal all entry points, and monitor for activity. Food facilities must be kept free of vermin.
EarlierJan 23, 2023Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR: Observed marinara sauce at 54F in deep bucket, onion soup at 52F in deep bucket both in walk in cooler since being made yesterday afternoon. Cooling logs were incomplete and do not show food reaching 70F or below or 41F - determined to be improperly cooled. 1 bucket marinara sauce and 1 bucket onion soup put aside for discard. Onion soup in different bucket was 42-43F from same batch - recommend discarding this bucket as well. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hrs. and from 70-41F within 4 hrs. Separate food into smaller, shallow portions and use ice bath and wand to help cool. Fill out cooling logs completely for foods cooled until reinspection and when cooling; inspector will review logs at reinspection.
The department's words
CHSC 114002 MAJOR: Observed marinara sauce at 54F in deep bucket, onion soup at 52F in deep bucket both in walk in cooler since being made yesterday afternoon. Cooling logs were incomplete and do not show food reaching 70F or below or 41F - determined to be improperly cooled. 1 bucket marinara sauce and 1 bucket onion soup put aside for discard. Onion soup in different bucket was 42-43F from same batch - recommend discarding this bucket as well. Potentially hazardous foods must be rapidly cooled from 135-70F within 2 hrs. and from 70-41F within 4 hrs. Separate food into smaller, shallow portions and use ice bath and wand to help cool. Fill out cooling logs completely for foods cooled until reinspection and when cooling; inspector will review logs at reinspection.
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 mussels and clams commingled in a drop pan without tags. Employee provided invoice to verify approved source. You are permitted to separate and use the shellfish since invoice is present. Keep invoice for this batch in place of shellstock tags on file to verify approved source for 90 days. Keep shellstock tags for all shellstock and keep with batch until depleted and then on file for 90 days in chronological order. Store shellstock separately - do not commingle shellstock.
The department's words
CHSC 114039.4 MAJOR: Observed mussels and clams commingled in a drop pan without tags. Employee provided invoice to verify approved source. You are permitted to separate and use the shellfish since invoice is present. Keep invoice for this batch in place of shellstock tags on file to verify approved source for 90 days. Keep shellstock tags for all shellstock and keep with batch until depleted and then on file for 90 days in chronological order. Store shellstock separately - do not commingle shellstock.
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 a couple of rat droppings in the following locations: on the linen shelf on a package with linen inside, under linen shelf, in corner on floor under dry storage rack next to hot water heater, on corner on floor under pizza cooler. Pest control comes weekly on Tuesdays - provide pest report from 1/24/23 treatment to inspector at reinspection. Clean up all droppings with bleach and paper towels and sanitize contaminated areas. Launder contaminated linen and clean whole shelf to prevent contamination. Re-wash, rinse, sanitize all food contact surfaces on dry storage rack. Keep doors closed, seal all entry points, and monitor for activity. Food facilities must be kept free of vermin.
The department's words
CHSC 114259.1 MAJOR: Observed a couple of rat droppings in the following locations: on the linen shelf on a package with linen inside, under linen shelf, in corner on floor under dry storage rack next to hot water heater, on corner on floor under pizza cooler. Pest control comes weekly on Tuesdays - provide pest report from 1/24/23 treatment to inspector at reinspection. Clean up all droppings with bleach and paper towels and sanitize contaminated areas. Launder contaminated linen and clean whole shelf to prevent contamination. Re-wash, rinse, sanitize all food contact surfaces on dry storage rack. Keep doors closed, seal all entry points, and monitor for activity. Food facilities must be kept free of vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 12, 2022Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed the following foods at unsafe temperatures: - calamari at 46.1F, quesadilla at 43.1F, beef at 44F in under-stove prep cooler - repeat violation on unit - repair person is coming later to repair; PHFs moved to walk in until repaired and employees removed ice accumulation - cut tomato at 44F in prep top - pot roasts at 43-45F in walk in cooler - half/half at 52.2F, butter at 54F in dairy/hostess cooler (ambient >50F) - repeat violation on unit - 1/2 quart half/half and ~1/2 cup 2% milk voluntarily discarded - other non-PHFs moved to working unit until repaired Potentially hazardous foods (PHFs) must be maintained at 41F or below. Repair coolers and provide invoice upon reinspection.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - calamari at 46.1F, quesadilla at 43.1F, beef at 44F in under-stove prep cooler - repeat violation on unit - repair person is coming later to repair; PHFs moved to walk in until repaired and employees removed ice accumulation - cut tomato at 44F in prep top - pot roasts at 43-45F in walk in cooler - half/half at 52.2F, butter at 54F in dairy/hostess cooler (ambient >50F) - repeat violation on unit - 1/2 quart half/half and ~1/2 cup 2% milk voluntarily discarded - other non-PHFs moved to working unit until repaired Potentially hazardous foods (PHFs) must be maintained at 41F or below. Repair coolers and provide invoice upon reinspection.
MAJOR - observed 1 pot roast at 47F, ~5 qts. rice at 47F, and ~4 qts. mashed potatoes at 46.2F cooked and cooled last night in walk in cooler. These foods were determined to be improperly cooled and voluntarily discarded. Use cooling logs to monitor rapid cooling of PHFs from 135-70F within 2 hrs. and from 70-41F w/in 4 hrs. Use shallower portions and ice bath for rice and potatoes, and cut up pot roast to facilitate rapid cooling.
The department's words
CHSC 114002 MAJOR - observed 1 pot roast at 47F, ~5 qts. rice at 47F, and ~4 qts. mashed potatoes at 46.2F cooked and cooled last night in walk in cooler. These foods were determined to be improperly cooled and voluntarily discarded. Use cooling logs to monitor rapid cooling of PHFs from 135-70F within 2 hrs. and from 70-41F w/in 4 hrs. Use shallower portions and ice bath for rice and potatoes, and cut up pot roast to facilitate rapid cooling.
MAJOR - Observed numerous rodent droppings in corner of kitchen behind pizza cooler, in corner next to walk in cooler and near hot water heater. Operator states facility has weekly pest control and is working on finding entry points, frequent cleaning, and putting all food away at night. Droppings removed at time of inspection. Obtain the services of a structural pest control operator, have the facility assessed and treated for rodents. Seal/repair all entry points, keep ALL doors closed, clean up all droppings and sanitize. Obtain service ASAP - provide invoice to inspector. Clean and sanitize all food contact surfaces and exclude vermin.
The department's words
CHSC 114259.1 MAJOR - Observed numerous rodent droppings in corner of kitchen behind pizza cooler, in corner next to walk in cooler and near hot water heater. Operator states facility has weekly pest control and is working on finding entry points, frequent cleaning, and putting all food away at night. Droppings removed at time of inspection. Obtain the services of a structural pest control operator, have the facility assessed and treated for rodents. Seal/repair all entry points, keep ALL doors closed, clean up all droppings and sanitize. Obtain service ASAP - provide invoice to inspector. Clean and sanitize all food contact surfaces and exclude vermin.
EarlierApr 8, 2022Follow-up inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - observed 1 pot roast at 47F, ~5 qts. rice at 47F, and ~4 qts. mashed potatoes at 46.2F cooked and cooled last night in walk in cooler. These foods were determined to be improperly cooled and voluntarily discarded. Use cooling logs to monitor rapid cooling of PHFs from 135-70F within 2 hrs. and from 70-41F w/in 4 hrs. Use shallower portions and ice bath for rice and potatoes, and cut up pot roast to facilitate rapid cooling.
The department's words
CHSC 114002 MAJOR - observed 1 pot roast at 47F, ~5 qts. rice at 47F, and ~4 qts. mashed potatoes at 46.2F cooked and cooled last night in walk in cooler. These foods were determined to be improperly cooled and voluntarily discarded. Use cooling logs to monitor rapid cooling of PHFs from 135-70F within 2 hrs. and from 70-41F w/in 4 hrs. Use shallower portions and ice bath for rice and potatoes, and cut up pot roast to facilitate rapid cooling.
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 rodent droppings in corner of kitchen behind pizza cooler, in corner next to walk in cooler and near hot water heater. Operator states facility has weekly pest control and is working on finding entry points, frequent cleaning, and putting all food away at night. Droppings removed at time of inspection. Obtain the services of a structural pest control operator, have the facility assessed and treated for rodents. Seal/repair all entry points, keep ALL doors closed, clean up all droppings and sanitize. Obtain service ASAP - provide invoice to inspector. Clean and sanitize all food contact surfaces and exclude vermin.
The department's words
CHSC 114259.1 MAJOR - Observed numerous rodent droppings in corner of kitchen behind pizza cooler, in corner next to walk in cooler and near hot water heater. Operator states facility has weekly pest control and is working on finding entry points, frequent cleaning, and putting all food away at night. Droppings removed at time of inspection. Obtain the services of a structural pest control operator, have the facility assessed and treated for rodents. Seal/repair all entry points, keep ALL doors closed, clean up all droppings and sanitize. Obtain service ASAP - provide invoice to inspector. Clean and sanitize all food contact surfaces and exclude vermin.
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: - calamari at 46.1F, quesadilla at 43.1F, beef at 44F in under-stove prep cooler - repeat violation on unit - repair person is coming later to repair; PHFs moved to walk in until repaired and employees removed ice accumulation - cut tomato at 44F in prep top - pot roasts at 43-45F in walk in cooler - half/half at 52.2F, butter at 54F in dairy/hostess cooler (ambient >50F) - repeat violation on unit - 1/2 quart half/half and ~1/2 cup 2% milk voluntarily discarded - other non-PHFs moved to working unit until repaired Potentially hazardous foods (PHFs) must be maintained at 41F or below. Repair coolers and provide invoice upon reinspection.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - calamari at 46.1F, quesadilla at 43.1F, beef at 44F in under-stove prep cooler - repeat violation on unit - repair person is coming later to repair; PHFs moved to walk in until repaired and employees removed ice accumulation - cut tomato at 44F in prep top - pot roasts at 43-45F in walk in cooler - half/half at 52.2F, butter at 54F in dairy/hostess cooler (ambient >50F) - repeat violation on unit - 1/2 quart half/half and ~1/2 cup 2% milk voluntarily discarded - other non-PHFs moved to working unit until repaired Potentially hazardous foods (PHFs) must be maintained at 41F or below. Repair coolers and provide invoice upon reinspection.
EarlierApr 7, 2022Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: - calamari at 46.1F, quesadilla at 43.1F, beef at 44F in under-stove prep cooler - repeat violation on unit - repair person is coming later to repair; PHFs moved to walk in until repaired and employees removed ice accumulation - cut tomato at 44F in prep top - pot roasts at 43-45F in walk in cooler - half/half at 52.2F, butter at 54F in dairy/hostess cooler (ambient >50F) - repeat violation on unit - 1/2 quart half/half and ~1/2 cup 2% milk voluntarily discarded - other non-PHFs moved to working unit until repaired Potentially hazardous foods (PHFs) must be maintained at 41F or below. Repair coolers and provide invoice upon reinspection.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - calamari at 46.1F, quesadilla at 43.1F, beef at 44F in under-stove prep cooler - repeat violation on unit - repair person is coming later to repair; PHFs moved to walk in until repaired and employees removed ice accumulation - cut tomato at 44F in prep top - pot roasts at 43-45F in walk in cooler - half/half at 52.2F, butter at 54F in dairy/hostess cooler (ambient >50F) - repeat violation on unit - 1/2 quart half/half and ~1/2 cup 2% milk voluntarily discarded - other non-PHFs moved to working unit until repaired Potentially hazardous foods (PHFs) must be maintained at 41F or below. Repair coolers and provide invoice upon reinspection.
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 1 pot roast at 47F, ~5 qts. rice at 47F, and ~4 qts. mashed potatoes at 46.2F cooked and cooled last night in walk in cooler. These foods were determined to be improperly cooled and voluntarily discarded. Use cooling logs to monitor rapid cooling of PHFs from 135-70F within 2 hrs. and from 70-41F w/in 4 hrs. Use shallower portions and ice bath for rice and potatoes, and cut up pot roast to facilitate rapid cooling.
The department's words
CHSC 114002 MAJOR - observed 1 pot roast at 47F, ~5 qts. rice at 47F, and ~4 qts. mashed potatoes at 46.2F cooked and cooled last night in walk in cooler. These foods were determined to be improperly cooled and voluntarily discarded. Use cooling logs to monitor rapid cooling of PHFs from 135-70F within 2 hrs. and from 70-41F w/in 4 hrs. Use shallower portions and ice bath for rice and potatoes, and cut up pot roast to facilitate rapid cooling.
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 rodent droppings in corner of kitchen behind pizza cooler, in corner next to walk in cooler and near hot water heater. Operator states facility has weekly pest control and is working on finding entry points, frequent cleaning, and putting all food away at night. Droppings removed at time of inspection. Obtain the services of a structural pest control operator, have the facility assessed and treated for rodents. Seal/repair all entry points, keep ALL doors closed, clean up all droppings and sanitize. Obtain service ASAP - provide invoice to inspector. Clean and sanitize all food contact surfaces and exclude vermin.
The department's words
CHSC 114259.1 MAJOR - Observed numerous rodent droppings in corner of kitchen behind pizza cooler, in corner next to walk in cooler and near hot water heater. Operator states facility has weekly pest control and is working on finding entry points, frequent cleaning, and putting all food away at night. Droppings removed at time of inspection. Obtain the services of a structural pest control operator, have the facility assessed and treated for rodents. Seal/repair all entry points, keep ALL doors closed, clean up all droppings and sanitize. Obtain service ASAP - provide invoice to inspector. Clean and sanitize all food contact surfaces and exclude vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 10, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several flies in facility, mostly in bar area (no food prep being done in this location). Observed flies in bar area land on clean dishes, dish rack, surfaces. Facilities shall be kept free of vermin. Inspector instructed employee to clean and sanitize clean dishes and surfaces. Clean and sanitize all exposed cups and food contact surfaces and discard exposed ice. Clean or discard any contaminated surfaces and exclude flies by keeping doors closed, keeping facility clean and dry, and obtaining the services of licensed pest control operator if needed. Reinspection on 8/10/21 to monitor cleaning and activity.
The department's words
CHSC 114259.1 Observed several flies in facility, mostly in bar area (no food prep being done in this location). Observed flies in bar area land on clean dishes, dish rack, surfaces. Facilities shall be kept free of vermin. Inspector instructed employee to clean and sanitize clean dishes and surfaces. Clean and sanitize all exposed cups and food contact surfaces and discard exposed ice. Clean or discard any contaminated surfaces and exclude flies by keeping doors closed, keeping facility clean and dry, and obtaining the services of licensed pest control operator if needed. Reinspection on 8/10/21 to monitor cleaning and activity.
EarlierJul 29, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several flies in facility, mostly in bar area (no food prep being done in this location). Observed flies in bar area land on clean dishes, dish rack, surfaces. Facilities shall be kept free of vermin. Inspector instructed employee to clean and sanitize clean dishes and surfaces. Clean and sanitize all exposed cups and food contact surfaces and discard exposed ice. Clean or discard any contaminated surfaces and exclude flies by keeping doors closed, keeping facility clean and dry, and obtaining the services of licensed pest control operator if needed. Reinspection on 8/10/21 to monitor cleaning and activity.
The department's words
CHSC 114259.1 Observed several flies in facility, mostly in bar area (no food prep being done in this location). Observed flies in bar area land on clean dishes, dish rack, surfaces. Facilities shall be kept free of vermin. Inspector instructed employee to clean and sanitize clean dishes and surfaces. Clean and sanitize all exposed cups and food contact surfaces and discard exposed ice. Clean or discard any contaminated surfaces and exclude flies by keeping doors closed, keeping facility clean and dry, and obtaining the services of licensed pest control operator if needed. Reinspection on 8/10/21 to monitor cleaning and activity.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 22, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: Observed tomato bisque soup at 51-56F made the night before stored in the walk in cooler. Soup was improperly cooled and voluntarily discarded into the sink by chef. ~6 qts. of soup discarded. Cool food from 135 to 70F within 2 hrs. and from 70-41F within 4 hours. Use cooling log (provided) to track cooling with probe thermometer -- I will require these to be available upon next inspection. Repeat violation.
The department's words
CHSC 114002.1 MAJOR: Observed tomato bisque soup at 51-56F made the night before stored in the walk in cooler. Soup was improperly cooled and voluntarily discarded into the sink by chef. ~6 qts. of soup discarded. Cool food from 135 to 70F within 2 hrs. and from 70-41F within 4 hours. Use cooling log (provided) to track cooling with probe thermometer -- I will require these to be available upon next inspection. Repeat violation.
EarlierJun 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The following foods were found at unsafe temperatures: cheddar cheese at 43-44F in middle prep fridge, half&half at 48F in bar fridge. Potentially hazardous foods shall be maintained at or below 41F. Repair units to ensure PHFs are cold held at 41F or below.
The department's words
CHSC 113996 The following foods were found at unsafe temperatures: cheddar cheese at 43-44F in middle prep fridge, half&half at 48F in bar fridge. Potentially hazardous foods shall be maintained at or below 41F. Repair units to ensure PHFs are cold held at 41F or below.
EarlierApr 3, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cream of spinach soup in the walk-in cooler that was not properly cooled. Spinach soup measured 111F and was in a deep 8qt pot and was prepared the night before. 8qts of cream of spinach soup was voluntarily discarded due to improper cooling.
The department's words
CHSC 114002 Observed cream of spinach soup in the walk-in cooler that was not properly cooled. Spinach soup measured 111F and was in a deep 8qt pot and was prepared the night before. 8qts of cream of spinach soup was voluntarily discarded due to improper cooling.
EarlierOct 17, 2018Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierSep 25, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Code CHSC 114002
The department's words
Code CHSC 114002
Corrected during the inspection
Code CHSC 114115
The department's words
Code CHSC 114115
Corrected during the inspection
Observed a couple rodent droppings in the bar behind the step. Clean and sanitize this area. I recommend removing the step/box as it is just covering up pipes and creates a space for rodents to hide.
The department's words
CHSC 114259.1 Observed a couple rodent droppings in the bar behind the step. Clean and sanitize this area. I recommend removing the step/box as it is just covering up pipes and creates a space for rodents to hide.
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierSep 20, 2018Follow-up inspectionYellow placard
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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
Code CHSC 114002
The department's words
Code CHSC 114002
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
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierSep 18, 2018Routine inspectionRed placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods at unsafe temperatures: -Chicken on a shelf in front of the cook line at 120 F. Move to stove and reheat to 165 F. -Chicken at 54 F, salmon at 50 F, cut tomatoes at 50 F, and sausage at 44 F in inserts of the prep refrigerator. Instructed employees to move to the walk-in immediately and cool food to 41 F before placing in the prep refrigerator (food was stocked in this cooler 15-20 min prior). Maintain potentially hazardous food at 135 F or above or 41 F or below. Only fill inserts of prep cooler 3/4 full and only stock in cooler when food is 41 F or below.
The department's words
CHSC 113996 Observed the following potentially hazardous foods at unsafe temperatures: -Chicken on a shelf in front of the cook line at 120 F. Move to stove and reheat to 165 F. -Chicken at 54 F, salmon at 50 F, cut tomatoes at 50 F, and sausage at 44 F in inserts of the prep refrigerator. Instructed employees to move to the walk-in immediately and cool food to 41 F before placing in the prep refrigerator (food was stocked in this cooler 15-20 min prior). Maintain potentially hazardous food at 135 F or above or 41 F or below. Only fill inserts of prep cooler 3/4 full and only stock in cooler when food is 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cream of broccoli soup cooling in a deep bucket on the floor at 120-180 F +. Soup was prepared at 8 - 8:30 am and was voluntarily discarded as it did not cool rapidly as required. Cool using approved methods - ice bath and ice wand, long and shallow containers in refrigeration, etc. from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. See handout and use log provided to record food temperatures during the cooling process. Do not store food on the floor - this can result in contamination of surfaces/food.
The department's words
CHSC 114002 Observed cream of broccoli soup cooling in a deep bucket on the floor at 120-180 F +. Soup was prepared at 8 - 8:30 am and was voluntarily discarded as it did not cool rapidly as required. Cool using approved methods - ice bath and ice wand, long and shallow containers in refrigeration, etc. from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. See handout and use log provided to record food temperatures during the cooling process. Do not store food on the floor - this can result in contamination of surfaces/food.
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)
Paper towels were missing from the dispenser of one of the kitchen hand sinks. Paper towels were immediately replaced. Keep stocked at all times.
The department's words
CHSC 113953.2 Paper towels were missing from the dispenser of one of the kitchen hand sinks. Paper towels were immediately replaced. Keep stocked at all times.
Observed rodent droppings on some counters and beside clean utensils. Clean and sanitize all food contact surfaces as they may have been contaminated by rodents.
The department's words
CHSC 114115 Observed rodent droppings on some counters and beside clean utensils. Clean and sanitize all food contact surfaces as they may have been contaminated by rodents.
Observed signs indicating an active rodent infestation: droppings, dead rodents in a trap, and gnaw marks. The facility is closed due to the infestation. Exclude rodents, clean kitchen and storage areas and clean all food contact surfaces. Once rodents are excluded and everything cleaned and sanitized, call me for a re-inspection to re-open.
The department's words
CHSC 114259.1 Observed signs indicating an active rodent infestation: droppings, dead rodents in a trap, and gnaw marks. The facility is closed due to the infestation. Exclude rodents, clean kitchen and storage areas and clean all food contact surfaces. Once rodents are excluded and everything cleaned and sanitized, call me for a re-inspection to re-open.
Observed staining on walls and ceiling around each hood. Clean ceilings and walls to remove dust and grease, replace tiles as necessary, and have hoods serviced to ensure they are working properly. If staining returns, you will be required to have a hood performance test done to show hoods are working properly. The cabinetry/shelving above the front prep line is deteriorating and there is some bare wood exposed on sides. Repair or replace so it is smooth and cleanable, using approved materials.
The department's words
CHSC 114175 Observed staining on walls and ceiling around each hood. Clean ceilings and walls to remove dust and grease, replace tiles as necessary, and have hoods serviced to ensure they are working properly. If staining returns, you will be required to have a hood performance test done to show hoods are working properly. The cabinetry/shelving above the front prep line is deteriorating and there is some bare wood exposed on sides. Repair or replace so it is smooth and cleanable, using approved materials.
Clean the kitchen thoroughly to remove accumulation of grease, food debris, and dust on and around equipment to prevent attracting vermin. I highly recommend obtaining the services of a licensed structural pest control operator to identify areas where rodents are entering the facility (inside and out) and seal all holes/gaps in the wall and ceiling.
The department's words
CHSC 114259 Clean the kitchen thoroughly to remove accumulation of grease, food debris, and dust on and around equipment to prevent attracting vermin. I highly recommend obtaining the services of a licensed structural pest control operator to identify areas where rodents are entering the facility (inside and out) and seal all holes/gaps in the wall and ceiling.
EarlierSep 18, 2018Follow-up inspectionRed placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods at unsafe temperatures: -Chicken on a shelf in front of the cook line at 120 F. Move to stove and reheat to 165 F. -Chicken at 54 F, salmon at 50 F, cut tomatoes at 50 F, and sausage at 44 F in inserts of the prep refrigerator. Instructed employees to move to the walk-in immediately and cool food to 41 F before placing in the prep refrigerator (food was stocked in this cooler 15-20 min prior). Maintain potentially hazardous food at 135 F or above or 41 F or below. Only fill inserts of prep cooler 3/4 full and only stock in cooler when food is 41 F or below.
The department's words
CHSC 113996 Observed the following potentially hazardous foods at unsafe temperatures: -Chicken on a shelf in front of the cook line at 120 F. Move to stove and reheat to 165 F. -Chicken at 54 F, salmon at 50 F, cut tomatoes at 50 F, and sausage at 44 F in inserts of the prep refrigerator. Instructed employees to move to the walk-in immediately and cool food to 41 F before placing in the prep refrigerator (food was stocked in this cooler 15-20 min prior). Maintain potentially hazardous food at 135 F or above or 41 F or below. Only fill inserts of prep cooler 3/4 full and only stock in cooler when food is 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cream of broccoli soup cooling in a deep bucket on the floor at 120-180 F +. Soup was prepared at 8 - 8:30 am and was voluntarily discarded as it did not cool rapidly as required. Cool using approved methods - ice bath and ice wand, long and shallow containers in refrigeration, etc. from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. See handout and use log provided to record food temperatures during the cooling process. Do not store food on the floor - this can result in contamination of surfaces/food.
The department's words
CHSC 114002 Observed cream of broccoli soup cooling in a deep bucket on the floor at 120-180 F +. Soup was prepared at 8 - 8:30 am and was voluntarily discarded as it did not cool rapidly as required. Cool using approved methods - ice bath and ice wand, long and shallow containers in refrigeration, etc. from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. See handout and use log provided to record food temperatures during the cooling process. Do not store food on the floor - this can result in contamination of surfaces/food.
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)
Paper towels were missing from the dispenser of one of the kitchen hand sinks. Paper towels were immediately replaced. Keep stocked at all times.
The department's words
CHSC 113953.2 Paper towels were missing from the dispenser of one of the kitchen hand sinks. Paper towels were immediately replaced. Keep stocked at all times.
Observed rodent droppings on some counters and beside clean utensils. Clean and sanitize all food contact surfaces as they may have been contaminated by rodents.
The department's words
CHSC 114115 Observed rodent droppings on some counters and beside clean utensils. Clean and sanitize all food contact surfaces as they may have been contaminated by rodents.
Observed signs indicating an active rodent infestation: droppings, dead rodents in a trap, and gnaw marks. The facility is closed due to the infestation. Exclude rodents, clean kitchen and storage areas and clean all food contact surfaces. Once rodents are excluded and everything cleaned and sanitized, call me for a re-inspection to re-open.
The department's words
CHSC 114259.1 Observed signs indicating an active rodent infestation: droppings, dead rodents in a trap, and gnaw marks. The facility is closed due to the infestation. Exclude rodents, clean kitchen and storage areas and clean all food contact surfaces. Once rodents are excluded and everything cleaned and sanitized, call me for a re-inspection to re-open.
Observed staining on walls and ceiling around each hood. Clean ceilings and walls to remove dust and grease, replace tiles as necessary, and have hoods serviced to ensure they are working properly. If staining returns, you will be required to have a hood performance test done to show hoods are working properly.
The department's words
CHSC 114175 Observed staining on walls and ceiling around each hood. Clean ceilings and walls to remove dust and grease, replace tiles as necessary, and have hoods serviced to ensure they are working properly. If staining returns, you will be required to have a hood performance test done to show hoods are working properly.
Clean the kitchen thoroughly to remove accumulation of grease, food debris, and dust on and around equipment to prevent attracting vermin. I highly recommend obtaining the services of a licensed structural pest control operator to identify areas where rodents are entering the facility (inside and out) and seal all holes/gaps in the wall and ceiling.
The department's words
CHSC 114259 Clean the kitchen thoroughly to remove accumulation of grease, food debris, and dust on and around equipment to prevent attracting vermin. I highly recommend obtaining the services of a licensed structural pest control operator to identify areas where rodents are entering the facility (inside and out) and seal all holes/gaps in the wall and ceiling.
EarlierMar 3, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Burger refrigerator is running 45F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Burger refrigerator is running 45F. Must be 41F or below. Repair/adjust immediately.
Get a copy of Jorge Caramona's Certified Food Handler certificate for notebook. Get Arturo Gonzales and Alex Quinonez certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get a copy of Jorge Caramona's Certified Food Handler certificate for notebook. Get Arturo Gonzales and Alex Quinonez certified as a Certified Food Handler within 30 days.
Provide a consumer advisory for raw or undercooked foods. Follow directions on handout.
The department's words
CHSC 114093 Provide a consumer advisory for raw or undercooked foods. Follow directions on handout.
EarlierOct 14, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Provide safety covers for lights a) above delivery door with fan, b) one in walk-in refrigerator, and c) 3 sets above hood in room with 4 refrigerators.
The department's words
CHSC 114252.1 Provide safety covers for lights a) above delivery door with fan, b) one in walk-in refrigerator, and c) 3 sets above hood in room with 4 refrigerators.
Provide filter where missing in hood in kitchen.
The department's words
CHSC 114175 Provide filter where missing in hood in kitchen.
Repair cold water handle at handwash sink.
The department's words
CHSC 114190 Repair cold water handle at handwash sink.
Secure CO2 container to a rigid structure.
The department's words
CHSC 114172 Secure CO2 container to a rigid structure.
Refrigerator under cash register is running 45F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator under cash register is running 45F. Must be 41F or below. Repair/adjust immediately.
Show 1 more
Keep paper towels in the dispenser.
The department's words
CHSC 113953.2 Keep paper towels in the dispenser.
EarlierFeb 12, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Get both dishwashers certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get both dishwashers certified as a Certified Food Handler within 30 days.
Walk-in refrigerator is running 44 F. Quesadilla refrigerator is running 49 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Walk-in refrigerator is running 44 F. Quesadilla refrigerator is running 49 F. Must be 41 F or below. Repair/adjust immediately.
Do not reuse napkins for bread. Use a clean napkin every time customers use the bread basket.
The department's words
CHSC 114047 Do not reuse napkins for bread. Use a clean napkin every time customers use the bread basket.
Walk-in refrigerator: clean condenser, condenser fan grills, and ceiling.
The department's words
CHSC 114175 Walk-in refrigerator: clean condenser, condenser fan grills, and ceiling.
Provide a display thermometer in dessert freezer (next to deep fryer).
The department's words
CHSC 114157 Provide a display thermometer in dessert freezer (next to deep fryer).
Show 3 more
Wash then rinse then sanitize then air dry any utensils washed at the bar. Need sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Wash then rinse then sanitize then air dry any utensils washed at the bar. Need sanitizing solution of 100 ppm chlorine.
Repair second handwash sink in men's bathroom that is out of order.
The department's words
CHSC 113953.1 Repair second handwash sink in men's bathroom that is out of order.
Provide hot water at handwash sink on left in women's bathroom.
The department's words
CHSC 113953.c Provide hot water at handwash sink on left in women's bathroom.
EarlierOct 1, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Refrigerator closest to handwash sink is running 45 F. Must be 41 F or below. Repair/adjust immediately. Keep cooked onions either hot/135 F or above or cold/41 F or below. Do not leave out at room temperature. (Chef discarded 2 cups.)
The department's words
CHSC 113996 Refrigerator closest to handwash sink is running 45 F. Must be 41 F or below. Repair/adjust immediately. Keep cooked onions either hot/135 F or above or cold/41 F or below. Do not leave out at room temperature. (Chef discarded 2 cups.)
Do not reuse napkins in bread baskets. Use a clean napkin every time.
The department's words
CHSC 114047 Do not reuse napkins in bread baskets. Use a clean napkin every time.
Keep ice scoop for ice machine in a clean container.
The department's words
CHSC 114178 Keep ice scoop for ice machine in a clean container.
Drinks allowed in kitchen only with lid and straw.
The department's words
CHSC 113977 Drinks allowed in kitchen only with lid and straw.
Get new employee/dishwasher certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get new employee/dishwasher certified as a Certified Food Handler within 30 days.
Show 1 more
Provide display thermometer in keg refrigerator.
The department's words
CHSC 114157 Provide display thermometer in keg refrigerator.
EarlierMar 4, 2015Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Provide paper towels and soap in permanently mounted dispensers at handwash sink.
The department's words
CHSC 113953.2 Provide paper towels and soap in permanently mounted dispensers at handwash sink.
Bathroom door must be self-closing.
The department's words
CHSC 114276 Bathroom door must be self-closing.
EarlierMar 2, 2015Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigerator to the right of stove is running 53 F in base. Must be 41 F or below. Repair/adjust immediately. (Food was moved to walk-in refrigerator.)
The department's words
CHSC 113996 Refrigerator to the right of stove is running 53 F in base. Must be 41 F or below. Repair/adjust immediately. (Food was moved to walk-in refrigerator.)
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)
Keep handwash sink accessible at all times. (Large pot of oil was sitting in front of handwash sink.) COS
The department's words
CHSC 113953.1 Keep handwash sink accessible at all times. (Large pot of oil was sitting in front of handwash sink.) COS
Observed employee wash hands in food prep sink. Must use handwash sink only to wash hands.
The department's words
CHSC 113953.3 Observed employee wash hands in food prep sink. Must use handwash sink only to wash hands.
Provide display thermometer in pantry reach-in.
The department's words
CHSC 114157 Provide display thermometer in pantry reach-in.
Do not reuse napkins for bread baskets. Provide fresh clean napkin for each use.
The department's words
CHSC 114185.2 Do not reuse napkins for bread baskets. Provide fresh clean napkin for each use.
Provide paper towels and soap in permanently mounted dispensers at handwash sink.
The department's words
CHSC 113953.2 Provide paper towels and soap in permanently mounted dispensers at handwash sink.
Show 3 more
Bathroom door must be self-closing.
The department's words
CHSC 114276 Bathroom door must be self-closing.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sink accessible at all times.
EarlierNov 7, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Base of prep (sandwich) refrigerator on far right is running 48 F. Base of refrigerator to the right of stove is running 49 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Base of prep (sandwich) refrigerator on far right is running 48 F. Base of refrigerator to the right of stove is running 49 F. Must be 41 F or below. Repair/adjust immediately.
Provide permanently mounted soap and paper towel dispensers at handwash sink.
The department's words
CHSC 113953.2 Provide permanently mounted soap and paper towel dispensers at handwash sink.
Provide soap in permanently mounted dispenser at handwash sink.
The department's words
CHSC 113953.2 Provide soap in permanently mounted dispenser at handwash sink.
Repair or replace soap dispenser at handwash sink.
The department's words
CHSC 113953.2 Repair or replace soap dispenser at handwash sink.
EarlierFeb 14, 2014Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
EarlierFeb 12, 2014Routine inspectionViolation(s) Found
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Line refrigerator on far right is running 53 F. Must be 41 F or below. Repair/adjust immediately. Do not use until repaired.
The department's words
CHSC 113996 Line refrigerator on far right is running 53 F. Must be 41 F or below. Repair/adjust immediately. Do not use until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Repair dessert freezer. Do not use until repaired.
The department's words
CHSC 114175 Repair dessert freezer. Do not use until repaired.
Keep shellfish tags for 90 days.
The department's words
CHSC 114039.4 Keep shellfish tags for 90 days.
Do not store ice scoop handle in ice - keep separate.
The department's words
CHSC 114049 Do not store ice scoop handle in ice - keep separate.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Search the county's inspection lookup for the name or license number L13368.
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.