At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Feb 19, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mi Pueblo?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113984.d CHSC 113984.dHow to fixFix it
- Code CHSC 113986 CHSC 113986How to fixFix it
- Code CHSC 114081 CHSC 114081How 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 Mi Pueblo's team
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Follow the steps for each item, with the rule beside it.
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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 · 21 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 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 19, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 113986
The department's words
Code CHSC 113986
Code CHSC 114081
The department's words
Code CHSC 114081
Code CHSC 114252.1
The department's words
Code CHSC 114252.1
Code CHSC 114149
The department's words
Code CHSC 114149
EarlierNov 20, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee grab raw beef with gloved hands then went to grab a clean plate and tortilla without washing hands in between. / Discard tortilla and send plate to 3-step wash. Wash hands in between handling raw meat and switching tasks to prevent cross contamination.
The department's words
CHSC 113953.3 Observed employee grab raw beef with gloved hands then went to grab a clean plate and tortilla without washing hands in between. / Discard tortilla and send plate to 3-step wash. Wash hands in between handling raw meat and switching tasks to prevent cross contamination.
EarlierDec 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cut tomatoes at 60 degrees F not in a cold-holding unit at the cook line. Observed beef in a pan in the walk-in from yesterday at 44 degrees F. Observed large tubs with food in them at 46 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Tomatoes moved into the refrigerator. Turn the walk-in cooler down to hold foods at 41 degrees F or below. Discontinue practice of storing foods in deep tubs in the walk-in.
The department's words
CHSC 113996 Observed cut tomatoes at 60 degrees F not in a cold-holding unit at the cook line. Observed beef in a pan in the walk-in from yesterday at 44 degrees F. Observed large tubs with food in them at 46 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Tomatoes moved into the refrigerator. Turn the walk-in cooler down to hold foods at 41 degrees F or below. Discontinue practice of storing foods in deep tubs in the walk-in.
EarlierMay 10, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water observed at 116F today. Adjust or repair to provide hot water at a minimum of 120F at all times.
The department's words
CHSC 114192 Hot water observed at 116F today. Adjust or repair to provide hot water at a minimum of 120F at all times.
EarlierJun 8, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 2, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 30, 2020Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114002
The department's words
Code CHSC 114002
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 20, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
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.
EarlierSep 18, 2019Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
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.
EarlierJan 16, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The cooling logs from yesterday are incomplete, no food is left it was all used up. Cooling logs are kept for today-continue to use until all containers are at 41F or below. Some containers are filled deeper than two inches with food. Ensure that food is in shallow pans no deeper than two inches. Some container of food are stacked-do not stack food while in the cooling process.
The department's words
CHSC 114002.1 The cooling logs from yesterday are incomplete, no food is left it was all used up. Cooling logs are kept for today-continue to use until all containers are at 41F or below. Some containers are filled deeper than two inches with food. Ensure that food is in shallow pans no deeper than two inches. Some container of food are stacked-do not stack food while in the cooling process.
EarlierJan 15, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following food cooked improperly or cooled with improper methods. 2 containers of chicken cooked yesterday at 45F-47F in the walk in, 1 pan of pork made yesterday at 47F in the walk in, 4 pans of steak made at 6:30 AM measured at 49F-50F at 12:30 PM, 1 pan of pork made at 6:30 AM measured at 49F at 12:30 PM. This is a reoccurring violation.
The department's words
CHSC 114002.1 Observed the following food cooked improperly or cooled with improper methods. 2 containers of chicken cooked yesterday at 45F-47F in the walk in, 1 pan of pork made yesterday at 47F in the walk in, 4 pans of steak made at 6:30 AM measured at 49F-50F at 12:30 PM, 1 pan of pork made at 6:30 AM measured at 49F at 12:30 PM. This is a reoccurring violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
There was no sanitizer in the dishwasher repair immediately. Until repaired sanitize all utensils manually in the 3-compartment sink in 100ppm chlorine this includes anything washed today. Sheet pans, hotel pans, and dish racks stored on the floor.
The department's words
CHSC 114113 There was no sanitizer in the dishwasher repair immediately. Until repaired sanitize all utensils manually in the 3-compartment sink in 100ppm chlorine this includes anything washed today. Sheet pans, hotel pans, and dish racks stored on the floor.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 5, 2018Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Provide proof of Managers Food Safety Certification immediately. Posted FSC expired 1/17.
The department's words
CHSC 113947.1 Provide proof of Managers Food Safety Certification immediately. Posted FSC expired 1/17.
Employee observed eating in the kitchen. Employees must eat in the dining room on breaks.
The department's words
CHSC 113977 Employee observed eating in the kitchen. Employees must eat in the dining room on breaks.
Evidence of mop water observed at the rear door on the pavement (photos taken). All mop water must be disposed of via the floor sink. There is no mop sink in the facility. A mop sink will be required if evidence at change of ownership or r4emodel. I evidence continues to be noted on pavement, a mop sink will be required.
The department's words
CHSC 114197 Evidence of mop water observed at the rear door on the pavement (photos taken). All mop water must be disposed of via the floor sink. There is no mop sink in the facility. A mop sink will be required if evidence at change of ownership or r4emodel. I evidence continues to be noted on pavement, a mop sink will be required.
Taco salad shells noted stored on the shelf. Store on a clean tray.
The department's words
CHSC 113986 Taco salad shells noted stored on the shelf. Store on a clean tray.
Sack of onions observed on ground outside partially open storage area. Relocate pots/pans to inside facility.
The department's words
CHSC 114047 Sack of onions observed on ground outside partially open storage area. Relocate pots/pans to inside facility.
Show 4 more
Food accumulation noted on dry storage shelving. Clean and maintain sanitary. Commercial metal shelving required. Food debris noted under microwave. Clean and maintain sanitary.
The department's words
CHSC 114175 Food accumulation noted on dry storage shelving. Clean and maintain sanitary. Commercial metal shelving required. Food debris noted under microwave. Clean and maintain sanitary.
Store scoops in the bulk food containers with the handles sticking out of food.
The department's words
CHSC 114119 Store scoops in the bulk food containers with the handles sticking out of food.
Some thermometers are missing from the refer units. Replace them.
The department's words
CHSC 114157 Some thermometers are missing from the refer units. Replace them.
Grease accumulation noted at grease barrel top, sides, and on the ground. Professionally clean to remove all grease. Dispose of grease carefully. (photos taken)
The department's words
CHSC 114245.6 Grease accumulation noted at grease barrel top, sides, and on the ground. Professionally clean to remove all grease. Dispose of grease carefully. (photos taken)
EarlierJun 2, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 4, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Manager's Food Safety Certification has expired. Provide proof of valid certification. Fax to me.
The department's words
CHSC 113947.1 Manager's Food Safety Certification has expired. Provide proof of valid certification. Fax to me.
Employees observed eating in the kitchen. Always eat outside the kitchen on breaks.
The department's words
CHSC 113977 Employees observed eating in the kitchen. Always eat outside the kitchen on breaks.
Handwash sink is blocked with pots/pans. Keep this sink clear and accessible at all times. COS
The department's words
CHSC 113953.1 Handwash sink is blocked with pots/pans. Keep this sink clear and accessible at all times. COS
Corrected during the inspection
Always sanitize the probe thermometer before taking temperatures.(hot water or alcohol prep pads)COS
The department's words
CHSC 114159 Always sanitize the probe thermometer before taking temperatures.(hot water or alcohol prep pads)COS
Corrected during the inspection
Lid found up on dumpster. Keep lids down at all times.
The department's words
CHSC 114245.5 Lid found up on dumpster. Keep lids down at all times.
Corrected during the inspection
EarlierNov 21, 2016Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
All Food Handler Cards on file have expired and some employees do not have valid certification.
The department's words
CHSC 113948 All Food Handler Cards on file have expired and some employees do not have valid certification.
No one was in charge upon my arrival. Called the owner and he put a chef in charge for this inspection. Someone must always be in charge in absence of owner or manager.
The department's words
CHSC 113945 No one was in charge upon my arrival. Called the owner and he put a chef in charge for this inspection. Someone must always be in charge in absence of owner or manager.
Corrected during the inspection
Dust/mold noted at fan guards in the walk in box. Maintain clean and sanitary.
The department's words
CHSC 114115.c Dust/mold noted at fan guards in the walk in box. Maintain clean and sanitary.
Corrected during the inspection
Seals, insides, outsides, and bottoms of reach in refrigerators found with food accumulation. Clean and maintain sanitary. Cooking equipment, shelving etc., noted with food debris. Clean thoroughly. Repaint painted wood shelving in dry storage room with light colored paint, or replace with Metro type metal shelving.
The department's words
CHSC 114175 Seals, insides, outsides, and bottoms of reach in refrigerators found with food accumulation. Clean and maintain sanitary. Cooking equipment, shelving etc., noted with food debris. Clean thoroughly. Repaint painted wood shelving in dry storage room with light colored paint, or replace with Metro type metal shelving.
Corrected during the inspection
Bowl found used to scoop bulk food (sugar). Always use a scoop with a handle and keep handle out of food.
The department's words
CHSC 114119 Bowl found used to scoop bulk food (sugar). Always use a scoop with a handle and keep handle out of food.
Corrected during the inspection
Show 6 more
The overhead lighting in the dry storage room is dim. Replace broken lights.
The department's words
CHSC 114252 The overhead lighting in the dry storage room is dim. Replace broken lights.
Corrected during the inspection
Lights in the hood do not have shatterproof covers. Provide them.
The department's words
CHSC 114252.1 Lights in the hood do not have shatterproof covers. Provide them.
Corrected during the inspection
Rear door open, fly fan not on. Fly fan must go on automatically whenever the rear door is open.
The department's words
CHSC 114245.2 Rear door open, fly fan not on. Fly fan must go on automatically whenever the rear door is open.
Rear door open, fly fan not on. Fly fan must go on automatically whenever the rear door is open.
The department's words
CHSC 114259 Rear door open, fly fan not on. Fly fan must go on automatically whenever the rear door is open.
Corrected during the inspection
Food debris/dirt noited at floors/walls/ceiling. Clean thoroughly.
The department's words
CHSC 114268 Food debris/dirt noited at floors/walls/ceiling. Clean thoroughly.
Corrected during the inspection
Maintain last inspection report for customer review.
The department's words
CHSC 113725.1 Maintain last inspection report for customer review.
Corrected during the inspection
EarlierNov 14, 2016Routine inspectionGreen placard
15 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
All Food Handler Cards on file have expired and some employees do not have valid certification.
The department's words
CHSC 113948 All Food Handler Cards on file have expired and some employees do not have valid certification.
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
Dead/live flies observed through out facility. Continue efforts to control infestation.(i.e. keep doors closed, fly an ON)
The department's words
CHSC 114259.1 Dead/live flies observed through out facility. Continue efforts to control infestation.(i.e. keep doors closed, fly an ON)
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
Uncovered food noted in walk in box. Keep all food covered. when cooling food, cover when temp is 41F or below. Onions observed being cut at lean-to off the kitchen. All food preparation must be conducted inside the kitchen.
The department's words
CHSC 113986 Uncovered food noted in walk in box. Keep all food covered. when cooling food, cover when temp is 41F or below. Onions observed being cut at lean-to off the kitchen. All food preparation must be conducted inside the kitchen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
No one was in charge upon my arrival. Called the owner and he put a chef in charge for this inspection. Someone must always be in charge in absence of owner or manager.
The department's words
CHSC 113945 No one was in charge upon my arrival. Called the owner and he put a chef in charge for this inspection. Someone must always be in charge in absence of owner or manager.
Dust/mold noted at fan guards in the walk in box. Maintain clean and sanitary.
The department's words
CHSC 114115.c Dust/mold noted at fan guards in the walk in box. Maintain clean and sanitary.
Seals, insides, outsides, and bottoms of reach in refrigerators found with food accumulation. Clean and maintain sanitary. Cooking equipment, shelving etc., noted with food debris. Clean thoroughly. Repaint painted wood shelving in dry storage room with light colored paint, or replace with Metro type metal shelving.
The department's words
CHSC 114175 Seals, insides, outsides, and bottoms of reach in refrigerators found with food accumulation. Clean and maintain sanitary. Cooking equipment, shelving etc., noted with food debris. Clean thoroughly. Repaint painted wood shelving in dry storage room with light colored paint, or replace with Metro type metal shelving.
Bowl found used to scoop bulk food (sugar). Always use a scoop with a handle and keep handle out of food.
The department's words
CHSC 114119 Bowl found used to scoop bulk food (sugar). Always use a scoop with a handle and keep handle out of food.
The overhead lighting in the dry storage room is dim. Replace broken lights.
The department's words
CHSC 114252 The overhead lighting in the dry storage room is dim. Replace broken lights.
Show 7 more
Lights in the hood do not have shatterproof covers. Provide them.
The department's words
CHSC 114252.1 Lights in the hood do not have shatterproof covers. Provide them.
No bucket of sanitizer available for wiping rags. Provide 100 ppm chlorine solution. Keep wet rags in solution when not in use. Demonstrated. COS
The department's words
CHSC 114185.1 No bucket of sanitizer available for wiping rags. Provide 100 ppm chlorine solution. Keep wet rags in solution when not in use. Demonstrated. COS
Corrected during the inspection
Lids found up at dumpster. Keep lids down. Loose garbage observed in dumpster. Bag all garbage carefully before putting into dumpster. Clean the grease accumulation outside the grease barrel. Clean and maintain sanitary.
The department's words
CHSC 114245.1 Lids found up at dumpster. Keep lids down. Loose garbage observed in dumpster. Bag all garbage carefully before putting into dumpster. Clean the grease accumulation outside the grease barrel. Clean and maintain sanitary.
Corrected during the inspection
Rear door open, fly fan not on. Fly fan must go on automatically whenever the rear door is open.
The department's words
CHSC 114245.2 Rear door open, fly fan not on. Fly fan must go on automatically whenever the rear door is open.
Rear door open, fly fan not on. Fly fan must go on automatically whenever the rear door is open.
The department's words
CHSC 114259 Rear door open, fly fan not on. Fly fan must go on automatically whenever the rear door is open.
Food debris/dirt noited at floors/walls/ceiling. Clean thoroughly.
The department's words
CHSC 114268 Food debris/dirt noited at floors/walls/ceiling. Clean thoroughly.
Maintain last inspection report for customer review.
The department's words
CHSC 113725.1 Maintain last inspection report for customer review.
EarlierNov 25, 2015Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Soap dispenser broken at handwash sink. Pump dispenser of soap provided . COS
The department's words
CHSC 113953.2 Soap dispenser broken at handwash sink. Pump dispenser of soap provided . COS
Corrected during the inspection
Handwash sink in kitchen found blocked by large pot. Keep this sink clear and accessible at all times. COS
The department's words
CHSC 113953 Handwash sink in kitchen found blocked by large pot. Keep this sink clear and accessible at all times. COS
Corrected during the inspection
Several food items in the cold pull out drawers recorded 48-49F. All food must be kept 41F or below at all times.
The department's words
CHSC 113996 Several food items in the cold pull out drawers recorded 48-49F. All food must be kept 41F or below at all times.
Open container of food observed double stacked in walk in box. Discontinue practice.
The department's words
CHSC 113986 Open container of food observed double stacked in walk in box. Discontinue practice.
Test strips not available. Provide them to monitor sanitizer solution. COS
The department's words
CHSC 114107 Test strips not available. Provide them to monitor sanitizer solution. COS
Corrected during the inspection
Show 6 more
Set up buckets with 100ppm chlorine sanitizer. Keep rags in solution when not in use,
The department's words
CHSC 114185.1 Set up buckets with 100ppm chlorine sanitizer. Keep rags in solution when not in use,
Corrected during the inspection
Clean and repaint all wooden shelving in kitchen,
The department's words
CHSC 114175 Clean and repaint all wooden shelving in kitchen,
Shatterproof cover missing at light in hood. Replace it.
The department's words
CHSC 114252.1 Shatterproof cover missing at light in hood. Replace it.
Make sure baffels are securely in place.
The department's words
CHSC 114149.2 Make sure baffels are securely in place.
Provide hanging thermometers in each and every refrigeration unit.
The department's words
CHSC 114157 Provide hanging thermometers in each and every refrigeration unit.
Handwash sign is damaged. replace it. COS
The department's words
CHSC 113953.5 Handwash sign is damaged. replace it. COS
Corrected during the inspection
EarlierMar 31, 2015Follow-up inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
General cleaning is required in facility. Floors, walls, equipment. Debris observed. Clean thoroughly.
The department's words
CHSC 114115.c General cleaning is required in facility. Floors, walls, equipment. Debris observed. Clean thoroughly.
2 chest freezer units are cracked, deteriorated. May need to replace in future is cannot be repaired. Equipment for cooking does not fit under hood. Ensure all cooking equipment fits under the hood with 6-inch overhang.
The department's words
CHSC 114175 2 chest freezer units are cracked, deteriorated. May need to replace in future is cannot be repaired. Equipment for cooking does not fit under hood. Ensure all cooking equipment fits under the hood with 6-inch overhang.
All employees shall have food handler cards Obtain within 30 days and keep copies onsite.
The department's words
CHSC 113948 All employees shall have food handler cards Obtain within 30 days and keep copies onsite.
EarlierMar 27, 2015Follow-up inspectionViolation(s) Found
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Beans, cooling for 2.5 hours, were at 121F internally, in deep pans, not shallow pans. Rapidly re-heated to 165F+ and started proper rapid-cooling process. Meats in walk-in cooling with lids off. At 39F. Good technique, but cooling logs show beans, al pastor, other products do not reach 70F or below within 2-hours. Discussed with owner [name]. Complaint still open, will charge cost-recovery fees for next inspections.
The department's words
CHSC 114002 Beans, cooling for 2.5 hours, were at 121F internally, in deep pans, not shallow pans. Rapidly re-heated to 165F+ and started proper rapid-cooling process. Meats in walk-in cooling with lids off. At 39F. Good technique, but cooling logs show beans, al pastor, other products do not reach 70F or below within 2-hours. Discussed with owner [name]. Complaint still open, will charge cost-recovery fees for next inspections.
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
Beans, cooling for 2.5 hours, were at 121F internally, in deep pans, not shallow pans. Rapidly re-heated to 165F+ and started proper rapid-cooling process. Meats in walk-in cooling with lids off. At 39F. Good technique, but cooling logs show beans, al pastor, other products do not reach 70F or below within 2-hours. Discussed with owner [name]. Complaint still open, will charge cost-recovery fees for next inspections.
The department's words
CHSC 114002.1 Beans, cooling for 2.5 hours, were at 121F internally, in deep pans, not shallow pans. Rapidly re-heated to 165F+ and started proper rapid-cooling process. Meats in walk-in cooling with lids off. At 39F. Good technique, but cooling logs show beans, al pastor, other products do not reach 70F or below within 2-hours. Discussed with owner [name]. Complaint still open, will charge cost-recovery fees for next inspections.
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)
General cleaning is required in facility. Floors, walls, equipment. Debris observed.
The department's words
CHSC 114115.c General cleaning is required in facility. Floors, walls, equipment. Debris observed.
2 chest freezer units are cracked, deteriorated. May need to replace in future is cannot be repaired. Equipment for cooking does not fit under hood. Ensure all cooking equipment fits under the hood with 6-inch overhang.
The department's words
CHSC 114175 2 chest freezer units are cracked, deteriorated. May need to replace in future is cannot be repaired. Equipment for cooking does not fit under hood. Ensure all cooking equipment fits under the hood with 6-inch overhang.
All employees shall have food handler cards Obtain within 30 days and keep copies onsite.
The department's words
CHSC 113948 All employees shall have food handler cards Obtain within 30 days and keep copies onsite.
EarlierMar 23, 2015Routine inspectionGreen placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 2 hotel pans filled with pinto beans (approx. 6 inches deep) at 48F and 52F internally. Made the night before. Limit product depth to 3 inches tops. Discussed proper cooling methods/techniques. VC and D conducted.
The department's words
CHSC 114002 Observed 2 hotel pans filled with pinto beans (approx. 6 inches deep) at 48F and 52F internally. Made the night before. Limit product depth to 3 inches tops. Discussed proper cooling methods/techniques. VC and D conducted.
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 2 hotel pans filled with pinto beans (approx. 6 inches deep) at 48F and 52F internally. Made the night before. Limit product depth to 3 inches tops. Discussed proper cooling methods/techniques. VC and D conducted.
The department's words
CHSC 114002.1 Observed 2 hotel pans filled with pinto beans (approx. 6 inches deep) at 48F and 52F internally. Made the night before. Limit product depth to 3 inches tops. Discussed proper cooling methods/techniques. VC and D conducted.
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)
Observed mold-like substance inside ice machine. Clean and sanitize.
The department's words
CHSC 114115 Observed mold-like substance inside ice machine. Clean and sanitize.
General cleaning is required in facility. Floors, walls, equipment. Debris observed.
The department's words
CHSC 114115.c General cleaning is required in facility. Floors, walls, equipment. Debris observed.
2 chest freezer units are cracked, deteriorated. May need to replace in future is cannot be repaired. Equipment for cooking does not fit under hood. Ensure all cooking equipment fits under the hood with 6-inch overhang.
The department's words
CHSC 114175 2 chest freezer units are cracked, deteriorated. May need to replace in future is cannot be repaired. Equipment for cooking does not fit under hood. Ensure all cooking equipment fits under the hood with 6-inch overhang.
All employees shall have food handler cards Obtain within 30 days and keep copies onsite.
The department's words
CHSC 113948 All employees shall have food handler cards Obtain within 30 days and keep copies onsite.
EarlierDec 16, 2014Follow-up inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Cover exposed light in the hood.
The department's words
CHSC 114252.1 Cover exposed light in the hood.
Replace leaking dumpster outside.
The department's words
CHSC 114245.1 Replace leaking dumpster outside.
Correct exposed wire at outlet behind the ice machine.
The department's words
CHSC 114175 Correct exposed wire at outlet behind the ice machine.
Provide air gaps at the floor sink at the ice machine.
The department's words
CHSC 114190 Provide air gaps at the floor sink at the ice machine.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L10385.
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.