Meadow Club

Inspections

From Marin County Community Development Agency, Environmental Health Services · 31 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJun 4, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Jun 4, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Post permit in conspicuous area.

     The department's words

     CHSC 114381 Post permit in conspicuous area.

2. EarlierJun 4, 2026Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Cold station prep refrigerator: sliced cherry tomatoes: 48 degrees F, sliced tomatoes: 43 degrees F: in upper section. Lower section: turkey and ham each 41 degrees f in compliance. Maintain all potentially hazardous foods at or below 41 degrees F. Hot station prep refrigerator: no temperature violations.

     The department's words

     CHSC 113996 Cold station prep refrigerator: sliced cherry tomatoes: 48 degrees F, sliced tomatoes: 43 degrees F: in upper section. Lower section: turkey and ham each 41 degrees f in compliance. Maintain all potentially hazardous foods at or below 41 degrees F. Hot station prep refrigerator: no temperature violations.

3. EarlierJun 4, 2026Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • 4 drawer refrigerator: cooked chicken: 50 - 56 degrees F (~ 6lbs.) finished cooking at 10:00 a.m.. Chicken covered with plastic wrap. Condensation on wrap. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/log provided in English and Spanish.

     The department's words

     CHSC 114002 4 drawer refrigerator: cooked chicken: 50 - 56 degrees F (~ 6lbs.) finished cooking at 10:00 a.m.. Chicken covered with plastic wrap. Condensation on wrap. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/log provided in English and Spanish.

4. EarlierJun 2, 2026Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     Observed employee touch dirty dishes and then touched clean dishes that were removed from the dishwasher. Gloves need to be removed after contaminating them and and hands need to be washed before placing new gloves on hands. Hands need to be washed after touching dirty dishes. COS

     The department's words

     CHSC 113973.b-c Observed employee touch dirty dishes and then touched clean dishes that were removed from the dishwasher. Gloves need to be removed after contaminating them and and hands need to be washed before placing new gloves on hands. Hands need to be washed after touching dirty dishes. COS

     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

     Hot station prep refrigerator: Swiss cheese: 45 degrees F - in drawer. Insert pans: sliced tomatoes: 59 degrees F, cottage cheese: 56 degrees F, tartar sauce: 48 degrees F, cantaloupe: 61 degrees F, diced tomatoes: 52 degrees F. ~ 3 slices Swiss cheese, ~ 6 slices of sliced tomatoes, ~ 1.5 lbs. cottage cheese, ~ 1.5 lbs. cantaloupe and honeydew, ~ 1 lb. diced tomatoes voluntarily discarded into compost container. 4 drawer refrigerator: grated cheddar: 44 degrees F, diced tomatoes: 44 degrees F Cold station prep refrigerator: cantaloupe and honeydew: 52 degrees F (~1.5 lbs.), sliced tomatoes: 48 degrees F, sliced cherry tomatoes: 46 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. Cantaloupe and honeydew voluntarily discarded. Maintain all potentially hazardous foods at or below 41 degrees F. Repair/adjust refrigerators.

     The department's words

     CHSC 113996 Hot station prep refrigerator: Swiss cheese: 45 degrees F - in drawer. Insert pans: sliced tomatoes: 59 degrees F, cottage cheese: 56 degrees F, tartar sauce: 48 degrees F, cantaloupe: 61 degrees F, diced tomatoes: 52 degrees F. ~ 3 slices Swiss cheese, ~ 6 slices of sliced tomatoes, ~ 1.5 lbs. cottage cheese, ~ 1.5 lbs. cantaloupe and honeydew, ~ 1 lb. diced tomatoes voluntarily discarded into compost container. 4 drawer refrigerator: grated cheddar: 44 degrees F, diced tomatoes: 44 degrees F Cold station prep refrigerator: cantaloupe and honeydew: 52 degrees F (~1.5 lbs.), sliced tomatoes: 48 degrees F, sliced cherry tomatoes: 46 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. Cantaloupe and honeydew voluntarily discarded. Maintain all potentially hazardous foods at or below 41 degrees F. Repair/adjust refrigerators.

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

5. EarlierJun 2, 2026Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Walk-in refrigerator: halibut: 47 degrees F, caper sauce: 49 degrees F.

     The department's words

     CHSC 113996 Walk-in refrigerator: halibut: 47 degrees F, caper sauce: 49 degrees F.

6. EarlierOct 17, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed employee grab raw burger patty with gloved hands, but did not change gloves or wash hands before switching tasks and grabbing a clean plate. / Gloves must be changed and hands washed to prevent cross contamination. Send plate to wash - rinse - sanitize.

     The department's words

     CHSC 113953.3 Observed employee grab raw burger patty with gloved hands, but did not change gloves or wash hands before switching tasks and grabbing a clean plate. / Gloves must be changed and hands washed to prevent cross contamination. Send plate to wash - rinse - sanitize.

7. EarlierOct 17, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Refrigeration unit for milk used for coffee ambient temperature recorded at 46°F. Milk in said unit recorded at 45°F. / Adjust or repair unit to cold hold food at 41°F or below.

     The department's words

     CHSC 113996 Refrigeration unit for milk used for coffee ambient temperature recorded at 46°F. Milk in said unit recorded at 45°F. / Adjust or repair unit to cold hold food at 41°F or below.

8. EarlierOct 17, 2024Routine inspectionGreen placard

   No violations listed in the data.
9. EarlierDec 19, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Heat test strips for the dishwasher unavailable. Test strips are required. Obtain and use heat test strips daily.

     The department's words

     CHSC 114095 Heat test strips for the dishwasher unavailable. Test strips are required. Obtain and use heat test strips daily.

10. EarlierDec 19, 2023Routine inspectionGreen placard

    No violations listed in the data.
11. EarlierDec 29, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.

      The department's words

      CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.

12. EarlierDec 29, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification

      The department's words

      CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification

13. EarlierDec 23, 2020Routine inspectionGreen placard

    No violations listed in the data.
14. EarlierDec 23, 2020Routine inspectionGreen placard

    No violations listed in the data.
15. EarlierJun 19, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Measured cheese slices at 47-48 degrees F in pan in ice bath. Maintain all cold holding foods at or below 41 degrees F. Moved to reach-in refrigerator.

      The department's words

      CHSC 113996 Measured cheese slices at 47-48 degrees F in pan in ice bath. Maintain all cold holding foods at or below 41 degrees F. Moved to reach-in refrigerator.

16. EarlierJun 19, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed mires hanging from light fixture in storage room. Repair/replace. Place shatter proof light bulbs or install a shatter proof covering over light bulbs.

      The department's words

      CHSC 114252.1 Observed mires hanging from light fixture in storage room. Repair/replace. Place shatter proof light bulbs or install a shatter proof covering over light bulbs.

17. EarlierOct 11, 2019Routine inspectionGreen placard

    No violations listed in the data.
18. EarlierOct 11, 2019Routine inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Code CHSC 113953.c

      The department's words

      Code CHSC 113953.c

    • Code CHSC 114189

      The department's words

      Code CHSC 114189

    • Code CHSC 114192.1

      The department's words

      Code CHSC 114192.1

    • Code CHSC 114192

      The department's words

      Code CHSC 114192

    • Code CHSC 114195

      The department's words

      Code CHSC 114195

19. EarlierDec 26, 2018Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      High temperature dish washer is not reaching 180F at manifold. Unit can't be used until repaired. Can be used to wash and rinse but sanitizing must be completed in three compartment sink.

      The department's words

      CHSC 114099.7 High temperature dish washer is not reaching 180F at manifold. Unit can't be used until repaired. Can be used to wash and rinse but sanitizing must be completed in three compartment sink.

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

20. EarlierDec 26, 2018Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed staff drinking from a cup without a lid in the kitchen then placed on shelf over raw meat skewers.

      The department's words

      CHSC 113977 Observed staff drinking from a cup without a lid in the kitchen then placed on shelf over raw meat skewers.

21. EarlierApr 20, 2017Follow-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.
22. EarlierApr 18, 2017Routine inspectionYellow placard

    7 violations listed, 2 marked critical.

    Critical (2)

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

      Observed cooked sausage in drawer of prep cooler at 66F. At first employee stated it was cooked at 8am and fully cooled to 41F. Then he said it was cooked and cooled to 70F at 11am. At time of inspection (2:18pm) cooked sausage was at 66F. Observed full 6 inch drop pan of par-cooked lamb shanks wrapped in plastic wrap at 79F. Employee stated they were cooked around 11 am wrapped and placed in prep drawer. Due to not meeting time and temperature requirement for cooling both sausage and lamb shanks discarded. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Recommend facility consider 1 day in advanced preparation of foods needing cooling to allow for foods to fully cool to 41F or below before being stocked on line for use. Ensure to train employees to monitor cooling process using digital probe thermometer to verify foods are meeting time and temperature requirements. Do not store hot or cooling foods in prep coolers or grill drawers. These refrigeration units are not capable of cooling hot foods. Discussed with PIC and employees.

      The department's words

      CHSC 114002 Observed cooked sausage in drawer of prep cooler at 66F. At first employee stated it was cooked at 8am and fully cooled to 41F. Then he said it was cooked and cooled to 70F at 11am. At time of inspection (2:18pm) cooked sausage was at 66F. Observed full 6 inch drop pan of par-cooked lamb shanks wrapped in plastic wrap at 79F. Employee stated they were cooked around 11 am wrapped and placed in prep drawer. Due to not meeting time and temperature requirement for cooling both sausage and lamb shanks discarded. Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Recommend facility consider 1 day in advanced preparation of foods needing cooling to allow for foods to fully cool to 41F or below before being stocked on line for use. Ensure to train employees to monitor cooling process using digital probe thermometer to verify foods are meeting time and temperature requirements. Do not store hot or cooling foods in prep coolers or grill drawers. These refrigeration units are not capable of cooling hot foods. Discussed with PIC and employees.

      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 3 packages of par cooked lamb shanks with fresh herbs vacuum sealed by facility using homestyle food saver vacuum sealer. Employee stated they were vacuum sealed 3 days ago. Discussed with Head Chef on previous inspections that vacuum sealing is not allowed. Approval from California Department of Health is required to vacuum seal. Impound sticker placed on home style food saver vacuum sealer. Lamb shanks discarded. If facility is found vacuum sealing without CHPH approval on future inspections a case will be opened and cost recovery fees assessed.

      The department's words

      CHSC 114057.1 Observed 3 packages of par cooked lamb shanks with fresh herbs vacuum sealed by facility using homestyle food saver vacuum sealer. Employee stated they were vacuum sealed 3 days ago. Discussed with Head Chef on previous inspections that vacuum sealing is not allowed. Approval from California Department of Health is required to vacuum seal. Impound sticker placed on home style food saver vacuum sealer. Lamb shanks discarded. If facility is found vacuum sealing without CHPH approval on future inspections a case will be opened and cost recovery fees assessed.

      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)

    • Observed the following cold holding violations: 6 Drawer Prep Top: chicken salad 46-47F, cut melon 41-50F, Drawers: chicken 47F, sliced ham 45F, diced tomatoes 46F. Grill Drawers: Partially cooked beef 47F, raw tuna 47F. Ensure all potentially hazardous foods cold hold at 41F or below. Recommend using deeper drop pans and only filling half full. Do not store hot foods in prep coolers or grill drawers to prevent warming other foods into danger zone and stressing the unit. Ensure if potentially hazardous foods are cooked and cooled they are fully cooled in the walk-in cooler prior to being stocked on line for use. Cut melons reduced in drop pan top layer discarded. Discussed with PIC. Recommend keeping temperature logs for all cold holding units before and after peak service times.

      The department's words

      CHSC 113996 Observed the following cold holding violations: 6 Drawer Prep Top: chicken salad 46-47F, cut melon 41-50F, Drawers: chicken 47F, sliced ham 45F, diced tomatoes 46F. Grill Drawers: Partially cooked beef 47F, raw tuna 47F. Ensure all potentially hazardous foods cold hold at 41F or below. Recommend using deeper drop pans and only filling half full. Do not store hot foods in prep coolers or grill drawers to prevent warming other foods into danger zone and stressing the unit. Ensure if potentially hazardous foods are cooked and cooled they are fully cooled in the walk-in cooler prior to being stocked on line for use. Cut melons reduced in drop pan top layer discarded. Discussed with PIC. Recommend keeping temperature logs for all cold holding units before and after peak service times.

    • Observed build up in corners of food prep sink. Ensure to clean and sanitize food prep sink. Discussed with PIC.

      The department's words

      CHSC 114115 Observed build up in corners of food prep sink. Ensure to clean and sanitize food prep sink. Discussed with PIC.

    • Fly strip placed over food preparation area. Relocate fly strip to area not over food or food preparation to prevent potential contamination.

      The department's words

      CHSC 114259.5 Fly strip placed over food preparation area. Relocate fly strip to area not over food or food preparation to prevent potential contamination.

    • Observed raw tuna stored next to cheese in bottom of grill drawers. Splashed of marinade from raw tuna observed on plastic wrap that did not fully cover cheese. Ensure all raw meats are stored below and away from ready to eat foods. Cheese relocated.

      The department's words

      CHSC 113986 Observed raw tuna stored next to cheese in bottom of grill drawers. Splashed of marinade from raw tuna observed on plastic wrap that did not fully cover cheese. Ensure all raw meats are stored below and away from ready to eat foods. Cheese relocated.

    • Quat sanitizer greater than 400ppm in sanitizer buckets. Provide quat sanitizer at 200 ppm. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Change sanitizer every 2 hours to keep the right concentration. Sanitizer re-made according to quat tablet instructions. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      The department's words

      CHSC 114185.1 Quat sanitizer greater than 400ppm in sanitizer buckets. Provide quat sanitizer at 200 ppm. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Change sanitizer every 2 hours to keep the right concentration. Sanitizer re-made according to quat tablet instructions. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

23. EarlierApr 18, 2017Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Cutting board prep table showing deep grooves and staining. No longer easily cleanable. Have wood resurfaced or replaced with a stainless steel prep table. Cutting board surfaces are no longer allowed.

      The department's words

      CHSC 114175 Cutting board prep table showing deep grooves and staining. No longer easily cleanable. Have wood resurfaced or replaced with a stainless steel prep table. Cutting board surfaces are no longer allowed.

    • Observed employee serving shirts stored in employee bathroom. Ensure employee personal items/ uniforms are stored in an area that will prevent potential contamination. Discussed wit PIC to relocate.

      The department's words

      CHSC 114256.1 Observed employee serving shirts stored in employee bathroom. Ensure employee personal items/ uniforms are stored in an area that will prevent potential contamination. Discussed wit PIC to relocate.

24. EarlierAug 17, 2016Follow-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.
25. EarlierAug 12, 2016Follow-up inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

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

      Observed 5 gallon bucket 3/4th full of chowder at 63-66F covered with plastic wrap. PIC stated chowder started cooling at 11:30am in ice bath and moved to walk in cooler. Discussed with PIC to ensure to check temp of cooling foods in ice bath and make sure it is fully cooled to 41F or below before covering or storing deeper then 2 inches. Chowder placed back into ice bath with ice wand to rapidly cool.

      The department's words

      CHSC 114002 Observed 5 gallon bucket 3/4th full of chowder at 63-66F covered with plastic wrap. PIC stated chowder started cooling at 11:30am in ice bath and moved to walk in cooler. Discussed with PIC to ensure to check temp of cooling foods in ice bath and make sure it is fully cooled to 41F or below before covering or storing deeper then 2 inches. Chowder placed back into ice bath with ice wand to rapidly cool.

      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)

    • Noted 2nd time kitchen in snack bar and golf house extremely warm. Submit hood exhaust evaluation.

      The department's words

      CHSC 114149.3 Noted 2nd time kitchen in snack bar and golf house extremely warm. Submit hood exhaust evaluation.

26. EarlierAug 12, 2016Follow-up inspectionNo Violation(s) Found

    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.
27. EarlierAug 10, 2016Routine inspectionYellow placard

    8 violations listed, 4 marked critical.

    Critical (4)

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

      Observed the following cold holding violations: Top Left prep cooler diced hard boiled eggs 50F bottom drawers cooked shrimp 44F, spourts 44F, display thermostat reads 44-45F. Top Right prep cooler: diced chicken 50-42F. Grill drawers: cooked steaks 46F, pulled pork 48-49F, thermostat to unit not functional. Ensure potentially hazardous foods are cold held at 41F or below. Ensure not to over stock drop pans in top of prep coolers above drop pan fill line. Ensure to regularly check unit cold hold temperatures. Never put hot foods in prep cooler. Prep coolers are made to cold hold not cool PHF. Hard boiled eggs cooked 20 mins prior placed into walk in cooler to cool. All PHF removed from grill drawers and placed in walk in cooler. Have all prep coolers and grills drawers serviced to cold hold 41F or below. Repair unit thermostats. Condenser leaking in grill drawers repair and clean. Observed cold holding on ice containers of Caesar dressing containing raw egg at 54F and blue cheese dressing at 51F. Ensure ice is level with food being cold held. Discussed cold holding these two products in prep coolers instead of ice. Both discarded.

      The department's words

      CHSC 113996 Observed the following cold holding violations: Top Left prep cooler diced hard boiled eggs 50F bottom drawers cooked shrimp 44F, spourts 44F, display thermostat reads 44-45F. Top Right prep cooler: diced chicken 50-42F. Grill drawers: cooked steaks 46F, pulled pork 48-49F, thermostat to unit not functional. Ensure potentially hazardous foods are cold held at 41F or below. Ensure not to over stock drop pans in top of prep coolers above drop pan fill line. Ensure to regularly check unit cold hold temperatures. Never put hot foods in prep cooler. Prep coolers are made to cold hold not cool PHF. Hard boiled eggs cooked 20 mins prior placed into walk in cooler to cool. All PHF removed from grill drawers and placed in walk in cooler. Have all prep coolers and grills drawers serviced to cold hold 41F or below. Repair unit thermostats. Condenser leaking in grill drawers repair and clean. Observed cold holding on ice containers of Caesar dressing containing raw egg at 54F and blue cheese dressing at 51F. Ensure ice is level with food being cold held. Discussed cold holding these two products in prep coolers instead of ice. Both discarded.

      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 employee cook from raw turkey burger to 155-160F. Ensure to fully cook all poultry products to 165F. Upon asking employee if he knew correct cooking temperature for poultry employee did not know correct cook temp. Ensure employees are well educated on proper cooking temperatures and how to properly take a final cooking temperature. Turkey patty placed back on grill to finish cooking.

      The department's words

      CHSC 114004 Observed employee cook from raw turkey burger to 155-160F. Ensure to fully cook all poultry products to 165F. Upon asking employee if he knew correct cooking temperature for poultry employee did not know correct cook temp. Ensure employees are well educated on proper cooking temperatures and how to properly take a final cooking temperature. Turkey patty placed back on grill to finish cooking.

      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 employee place raw meat on grill with gloved hands. Employee then discarded gloves and touched food contact surfaces (plates for cooked food) with out washing hands first. Ensure all employees immediately discard gloves and wash hands after handling raw meats to prevent cross contamination. Discussed with employee, hands washed, new plates used.

      The department's words

      CHSC 113953.3 Observed employee place raw meat on grill with gloved hands. Employee then discarded gloves and touched food contact surfaces (plates for cooked food) with out washing hands first. Ensure all employees immediately discard gloves and wash hands after handling raw meats to prevent cross contamination. Discussed with employee, hands washed, new plates used.

      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 cutting board being wiped off with dry dirty wiping cloth. Ensure food contact surfaces are being sanitized with sanitizer and wiping cloths. Observed multiple dry towels on food contact surfaces and dirty dry towels under cutting boards. Store wiping cloths in sanitizer when not in use. Do not use dry wiping cloths on food contact surfaces or under cutting boards. Discussed with PIC. Observed bloody cloth towel stored under raw meat patties in grill drawers. Do not use cloth towels under raw meats. Discard towel and only use surfaces that are smooth, non absorbent, and easily cleaned and sanitized. Observed food debris on meat slicer. Ensure to completely break down meat slicer every four hours and wash, rinse, and sanitize all pieces. Observed large amounts of food debris inside grill drawers. Clean regularly. Observed mold growth in ice machine. Clean and sanitize ice machine.

      The department's words

      CHSC 113984.d Observed cutting board being wiped off with dry dirty wiping cloth. Ensure food contact surfaces are being sanitized with sanitizer and wiping cloths. Observed multiple dry towels on food contact surfaces and dirty dry towels under cutting boards. Store wiping cloths in sanitizer when not in use. Do not use dry wiping cloths on food contact surfaces or under cutting boards. Discussed with PIC. Observed bloody cloth towel stored under raw meat patties in grill drawers. Do not use cloth towels under raw meats. Discard towel and only use surfaces that are smooth, non absorbent, and easily cleaned and sanitized. Observed food debris on meat slicer. Ensure to completely break down meat slicer every four hours and wash, rinse, and sanitize all pieces. Observed large amounts of food debris inside grill drawers. Clean regularly. Observed mold growth in ice machine. Clean and sanitize ice machine.

      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)

    • Area on inside of door to bathroom where hands are used to push open very dirty. Clean regularly.

      The department's words

      CHSC 113952 Area on inside of door to bathroom where hands are used to push open very dirty. Clean regularly.

    • Bar hand sink missing splash guards on both right and left sides. Install splash guards on 6-12 inches high.

      The department's words

      CHSC 113953 Bar hand sink missing splash guards on both right and left sides. Install splash guards on 6-12 inches high.

    • Ice machine missing piece on top mechanical part of condenser. Repair or replace.

      The department's words

      CHSC 114130 Ice machine missing piece on top mechanical part of condenser. Repair or replace.

    • Light missing light shield and exposed wiring in dry storage area. Fix light and replace light shield.

      The department's words

      CHSC 114252 Light missing light shield and exposed wiring in dry storage area. Fix light and replace light shield.

28. EarlierAug 10, 2016Routine inspectionYellow placard

    9 violations listed, 3 marked critical.

    Critical (3)

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

      Observed large 5 gallon bucket of cooked soup at 130F 3/4 full. After discussion with PIC soup had been cooked and placed in walk in cooler to cool four hours before. Ensure proper cooling procedures are followed. Cool potentially hazardous foods from 135 to 70F with in 2 hours and from 70F to 41F or below in the next four hours for a total cooling time of 6 hours. Ensure active monitoring of cooling time and temperatures requirements are conducted. Facility also can cool using shallow pan method. Place cooling foods in a shallow pan 2 inches or less of food depth uncovered in walk in cooler. Discussed with PIC. Soup discarded.

      The department's words

      CHSC 114002 Observed large 5 gallon bucket of cooked soup at 130F 3/4 full. After discussion with PIC soup had been cooked and placed in walk in cooler to cool four hours before. Ensure proper cooling procedures are followed. Cool potentially hazardous foods from 135 to 70F with in 2 hours and from 70F to 41F or below in the next four hours for a total cooling time of 6 hours. Ensure active monitoring of cooling time and temperatures requirements are conducted. Facility also can cool using shallow pan method. Place cooling foods in a shallow pan 2 inches or less of food depth uncovered in walk in cooler. Discussed with PIC. Soup discarded.

      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

      No hot water provided in women's or men's bathroom. Water temp 73F. Ensure to provide hot water at 100F at all hand wash sinks. Repair immediately. Due to no hot water in bathrooms, ensure to wash hands in bathroom and then again at kitchen hand sink prior to starting work.

      The department's words

      CHSC 113953.c No hot water provided in women's or men's bathroom. Water temp 73F. Ensure to provide hot water at 100F at all hand wash sinks. Repair immediately. Due to no hot water in bathrooms, ensure to wash hands in bathroom and then again at kitchen hand sink prior to starting work.

      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 several cooked and raw meats vacuum sealed with home style Food Saver vacuum sealer. Vacuum packing is not an approved procedure. Facility must obtain approval through California Department of Health (CDPH). Facility must cease vacuum sealing until approval is obtained through CDPH. All cooked foods that were vacuum sealed discarded. Submit HACCP Plan and Application to State Department of Health, Food and Drug Branch . Contact Jeanne-Marie Weathers, at [phone] or [email] <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      The department's words

      CHSC 114057 Observed several cooked and raw meats vacuum sealed with home style Food Saver vacuum sealer. Vacuum packing is not an approved procedure. Facility must obtain approval through California Department of Health (CDPH). Facility must cease vacuum sealing until approval is obtained through CDPH. All cooked foods that were vacuum sealed discarded. Submit HACCP Plan and Application to State Department of Health, Food and Drug Branch . Contact Jeanne-Marie Weathers, at [phone] or [email] <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      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)

    • A- During inspection observed no sanitizer solution attached to dispenser. After discussion with PIC, asked how food contact surfaces are sanitized he stated hot water. Discussed the importance of use of an approved sanitizer. Chlorine, quatermium ammonium, or iodine are the only approved sanitizer solutions. PIC stated they had bleach down stairs. Ensure to provide bleach sanitizer between 50-100 ppm. Change sanitizer solution every 2 hours. B- Observed food debris on meat slicer. Ensure if meat slicer is used through out the day that it is completely broken down and washed, rinsed, and sanitized every four hours. If used once a day ensure meat slicer is completely broken down and washed, rinsed, and sanitized before being placed for storage for next used.

      The department's words

      CHSC 114113 A- During inspection observed no sanitizer solution attached to dispenser. After discussion with PIC, asked how food contact surfaces are sanitized he stated hot water. Discussed the importance of use of an approved sanitizer. Chlorine, quatermium ammonium, or iodine are the only approved sanitizer solutions. PIC stated they had bleach down stairs. Ensure to provide bleach sanitizer between 50-100 ppm. Change sanitizer solution every 2 hours. B- Observed food debris on meat slicer. Ensure if meat slicer is used through out the day that it is completely broken down and washed, rinsed, and sanitized every four hours. If used once a day ensure meat slicer is completely broken down and washed, rinsed, and sanitized before being placed for storage for next used.

    • Observed spray bottle of cooking oil with no label. Discussed with PIC to label spray bottle to identify contents.

      The department's words

      CHSC 114051 Observed spray bottle of cooking oil with no label. Discussed with PIC to label spray bottle to identify contents.

    • Observed food debris build up on handles to to ovens. Ensure to regularly clean all handles and any area where hands touch frequently.

      The department's words

      CHSC 114115.c Observed food debris build up on handles to to ovens. Ensure to regularly clean all handles and any area where hands touch frequently.

    • No sanitizer solutions set up upon starting inspection. Ensure to have an open bucket of approved sanitizer set up during all hours of operation. Discussed with PIC.

      The department's words

      CHSC 114185.1 No sanitizer solutions set up upon starting inspection. Ensure to have an open bucket of approved sanitizer set up during all hours of operation. Discussed with PIC.

    • Observed shelf with food storage right next to mop sink with no splash guard. Discussed with PIC to either install some kind of splash guard or relocate shelving unit.

      The department's words

      CHSC 114060 Observed shelf with food storage right next to mop sink with no splash guard. Discussed with PIC to either install some kind of splash guard or relocate shelving unit.

    Show 1 more

    • Observed employee uniforms stored inside of men's bathroom. Discussed with PIC to relocate storage of uniforms outside of bathroom.

      The department's words

      CHSC 114178 Observed employee uniforms stored inside of men's bathroom. Discussed with PIC to relocate storage of uniforms outside of bathroom.

29. EarlierJul 8, 2015Follow-up inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • a. Randell frig under grill meat temps 53-55 F, food discarded. Repair and call for recheck, achieve 41 F or less, unit labeled with impound tag. b. Drawer frig along cookline food temps at 42 F, reduce to 41 or less. c. True beverage frig around 42 F, reduce to 41 F or less.

      The department's words

      CHSC 113996 a. Randell frig under grill meat temps 53-55 F, food discarded. Repair and call for recheck, achieve 41 F or less, unit labeled with impound tag. b. Drawer frig along cookline food temps at 42 F, reduce to 41 or less. c. True beverage frig around 42 F, reduce to 41 F or less.

      Corrected during the inspection

    • Bar dishwasher chlorine about 30 ppm, increase to 50 ppm min, check daily with test strips.

      The department's words

      CHSC 114099.7 Bar dishwasher chlorine about 30 ppm, increase to 50 ppm min, check daily with test strips.

    • Rodent droppings on floor under bar, clean and sanitize, inform your pest control service, perform exclusion work especially at double doors at room entrance.

      The department's words

      CHSC 114259.1 Rodent droppings on floor under bar, clean and sanitize, inform your pest control service, perform exclusion work especially at double doors at room entrance.

      Corrected during the inspection

    • a. Ensure soda nozzle and holster are cleaned and sanitized regularly. b. Repair torn gaskets on each drawer frig where applicable.

      The department's words

      CHSC 114175 a. Ensure soda nozzle and holster are cleaned and sanitized regularly. b. Repair torn gaskets on each drawer frig where applicable.

30. EarlierJun 30, 2015Routine inspectionGreen placard

    4 violations listed, 1 marked critical.

    Critical (1)

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

      a. Randell frig under grill meat temps 53-55 F, food discarded. Repair and call for recheck, achieve 41 F or less, unit labeled with impound tag. b. Drawer frig along cookline food temps at 42 F, reduce to 41 or less. c. True beverage frig around 42 F, reduce to 41 F or less.

      The department's words

      CHSC 113996 a. Randell frig under grill meat temps 53-55 F, food discarded. Repair and call for recheck, achieve 41 F or less, unit labeled with impound tag. b. Drawer frig along cookline food temps at 42 F, reduce to 41 or less. c. True beverage frig around 42 F, reduce to 41 F or less.

      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)

    • Bar dishwasher chlorine about 30 ppm, increase to 50 ppm min, check daily with test strips.

      The department's words

      CHSC 114099.7 Bar dishwasher chlorine about 30 ppm, increase to 50 ppm min, check daily with test strips.

    • Rodent droppings on floor under bar, clean and sanitize, inform your pest control service, perform exclusion work especially at double doors at room entrance.

      The department's words

      CHSC 114259.1 Rodent droppings on floor under bar, clean and sanitize, inform your pest control service, perform exclusion work especially at double doors at room entrance.

    • a. Ensure soda nozzle and holster are cleaned and sanitized regularly. b. Repair torn gaskets on each drawer frig where applicable.

      The department's words

      CHSC 114175 a. Ensure soda nozzle and holster are cleaned and sanitized regularly. b. Repair torn gaskets on each drawer frig where applicable.

31. EarlierJun 25, 2015Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Beverage station frig needs a display thermometer.

      The department's words

      CHSC 114157 Beverage station frig needs a display thermometer.

    • Rear double door in hallway has a gap, install door sweep.

      The department's words

      CHSC 114259 Rear double door in hallway has a gap, install door sweep.

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) ↗