At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 29, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mi Pueblo Taqueria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Multiple thin trays of meat placed in the refrigerator at 70 F with lids. Cool foods using proper cooling methods without lids. Container lids removed. CHSC 114002How 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
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Next: Multiple thin trays of meat placed in the refrigerator at 70 F with lids. Cool foods using proper cooling methods without lids. Container lids removed.The county found: “Multiple thin trays of meat placed in the refrigerator at 70 F with lids. Cool foods using proper cooling methods…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 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
LatestMay 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 29, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Multiple thin trays of meat placed in the refrigerator at 70 F with lids. Cool foods using proper cooling methods without lids. Container lids removed.
The department's words
CHSC 114002 Multiple thin trays of meat placed in the refrigerator at 70 F with lids. Cool foods using proper cooling methods without lids. Container lids removed.
EarlierJun 20, 2025Routine inspectionYellow placard
2 violations listed, 0 marked critical.
Not critical (2)
Cook line cold holding unit holding potentially hazardous foods at 51 F. Potentially hazardous foods must be cold held at 41 F or below. Unit turned down.
The department's words
CHSC 113996 Cook line cold holding unit holding potentially hazardous foods at 51 F. Potentially hazardous foods must be cold held at 41 F or below. Unit turned down.
Observed 6 large covered pans of meat in the refrigerator. 5 cooked about 2 hours prior at 50-65 F and 1 cooked yesterday at 49 F. Meat cooked yesterday was discarded. The other 5 were divided into thin pans with the lids off.
The department's words
CHSC 114002 Observed 6 large covered pans of meat in the refrigerator. 5 cooked about 2 hours prior at 50-65 F and 1 cooked yesterday at 49 F. Meat cooked yesterday was discarded. The other 5 were divided into thin pans with the lids off.
EarlierJun 20, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cook line cold holding unit holding potentially hazardous foods at 51 F. Potentially hazardous foods must be cold held at 41 F or below. Unit turned down.
The department's words
CHSC 113996 Cook line cold holding unit holding potentially hazardous foods at 51 F. Potentially hazardous foods must be cold held at 41 F or below. Unit turned down.
Observed 6 large covered pans of meat in the refrigerator. 5 cooked about 2 hours prior at 50-65 F and 1 cooked yesterday at 49 F. Meat cooked yesterday was discarded. The other 5 were divided into thin pans with the lids off.
The department's words
CHSC 114002 Observed 6 large covered pans of meat in the refrigerator. 5 cooked about 2 hours prior at 50-65 F and 1 cooked yesterday at 49 F. Meat cooked yesterday was discarded. The other 5 were divided into thin pans with the lids off.
EarlierJun 24, 2022Routine inspectionOnly Minor Violation(s) Found
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.
EarlierJul 20, 2021Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection
EarlierFeb 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 22, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Multiple employees lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Multiple employees lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierFeb 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of multiple employee food handler certifications on site. Please ensure all employees that are serving, preparing, and storing food have a valid food handler certification.
The department's words
CHSC 113947 Lack of multiple employee food handler certifications on site. Please ensure all employees that are serving, preparing, and storing food have a valid food handler certification.
EarlierMay 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Some employee food handler cards are expired. Ensure all employees have valid certification.
The department's words
CHSC 113948 Some employee food handler cards are expired. Ensure all employees have valid certification.
EarlierJan 29, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Hot holding at ~ 131F, increase to 135F minimum. Ensure items removed from refrigeration are rapidly reheated to 165F.
The department's words
CHSC 113996 Hot holding at ~ 131F, increase to 135F minimum. Ensure items removed from refrigeration are rapidly reheated to 165F.
There is an excess of food when compared to available refrigeration space (as part of cooling methods). Reduce volume of food, shallower pans and smaller pots will allow for faster cooling and more space.
The department's words
CHSC 114002.1 There is an excess of food when compared to available refrigeration space (as part of cooling methods). Reduce volume of food, shallower pans and smaller pots will allow for faster cooling and more space.
Food stored on top of refrigeration for cooling under dusty, rusted vent. Find a safer place - replace vent.
The department's words
CHSC 113980 Food stored on top of refrigeration for cooling under dusty, rusted vent. Find a safer place - replace vent.
Long-term cleaning needed around grill and back under water heater/utility sink room. Clean walls/ceiling to left side of hood. Continued smoke/grease spillage will result in a need to modify the hood arrangement.
The department's words
CHSC 114115.c Long-term cleaning needed around grill and back under water heater/utility sink room. Clean walls/ceiling to left side of hood. Continued smoke/grease spillage will result in a need to modify the hood arrangement.
Lingering smoke around hood is an indication of a problem. Send hood performance test, clean wall and ceiling. Future smoke/grease will result in a need to repair or modify the hood. Move fryer over 6 min. Replace light bulbs under hood, food prep area as needed.
The department's words
CHSC 114149.1 Lingering smoke around hood is an indication of a problem. Send hood performance test, clean wall and ceiling. Future smoke/grease will result in a need to repair or modify the hood. Move fryer over 6 min. Replace light bulbs under hood, food prep area as needed.
Show 1 more
Repair and repaint wall in prep area as noted at inspection.
The department's words
CHSC 114271 Repair and repaint wall in prep area as noted at inspection.
EarlierFeb 1, 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.
EarlierJan 30, 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.
EarlierJan 25, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee wipe gloved hands on dirty wiping cloths and then wipe gloved hands on dirty apron then go to prepare food. Ensure to immediately discard gloves and wash hands after gloves become contaminated. Do not wipe hands or gloves on apron or dirty wiping cloths. If gloves are not contaminated use disposable paper towel to wipe off or change gloves. If gloved hands or bare hands handle raw meat immediately wash hands to prevent cross contamination. Discussed with PIC and employees. Hands washed.
The department's words
CHSC 113953.3 Observed employee wipe gloved hands on dirty wiping cloths and then wipe gloved hands on dirty apron then go to prepare food. Ensure to immediately discard gloves and wash hands after gloves become contaminated. Do not wipe hands or gloves on apron or dirty wiping cloths. If gloves are not contaminated use disposable paper towel to wipe off or change gloves. If gloved hands or bare hands handle raw meat immediately wash hands to prevent cross contamination. Discussed with PIC and employees. Hands washed.
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)
* * Observed rice hot holding on steam table at 112-159F. Middle of rice at 112F. * Observed salsas on salsa bar at 43-46F. * Ensure all hot held foods hot hold at 135F or higher and cold held foods cold hold at 41F or below. * Ensure to stir hot holding foods frequently. Don't over fill foods in hot hold pots. Ensure to verify foods fully reheat to 165F or higher before being placed in hot hold unit. . Rice was from when they opened. Rice discarded. * Ensure ice is level with cold holding food. Recommend using metal bowls for salsa bar. Ice added.
The department's words
CHSC 113996 * * Observed rice hot holding on steam table at 112-159F. Middle of rice at 112F. * Observed salsas on salsa bar at 43-46F. * Ensure all hot held foods hot hold at 135F or higher and cold held foods cold hold at 41F or below. * Ensure to stir hot holding foods frequently. Don't over fill foods in hot hold pots. Ensure to verify foods fully reheat to 165F or higher before being placed in hot hold unit. . Rice was from when they opened. Rice discarded. * Ensure ice is level with cold holding food. Recommend using metal bowls for salsa bar. Ice added.
Observed multiple potentially hazardous foods cooling in blast chiller and in refrigeration. All shallow pans uncovered and in a bucket with ice wand. Facility not monitoring time and temperature of cooling foods. Cooling logs have not been filled out for 3 days. *Monitoring of cooling process is required to verify proper cooling. Discussed with PIC. Ensure to start monitoring cooling once cooing foods cools to 135F. Take temperatures and document temp. Do not cover or store in deep containers until fully cooled. Cooling log filled out together.
The department's words
CHSC 114002 Observed multiple potentially hazardous foods cooling in blast chiller and in refrigeration. All shallow pans uncovered and in a bucket with ice wand. Facility not monitoring time and temperature of cooling foods. Cooling logs have not been filled out for 3 days. *Monitoring of cooling process is required to verify proper cooling. Discussed with PIC. Ensure to start monitoring cooling once cooing foods cools to 135F. Take temperatures and document temp. Do not cover or store in deep containers until fully cooled. Cooling log filled out together.
* * Observed food being stored in black trash bag. Ensure to use only food grade bags/containers. * Onions stored on floor in 2nd story dry storage. Ensure to store food at least 6 inches off the ground.
The department's words
CHSC 114051 * * Observed food being stored in black trash bag. Ensure to use only food grade bags/containers. * Onions stored on floor in 2nd story dry storage. Ensure to store food at least 6 inches off the ground.
Metal strainer has cracks in metal. Replace with new.
The department's words
CHSC 114175 Metal strainer has cracks in metal. Replace with new.
Chlorine sanitizer greater than 200ppm Facility is using concentrated bleach. Provide sanitizer at 100 ppm bleach. Use cold water. 1 tsp regular strength bleach. Change sanitizer ever 2 hrs. Sanitizer remade.
The department's words
CHSC 114185.1 Chlorine sanitizer greater than 200ppm Facility is using concentrated bleach. Provide sanitizer at 100 ppm bleach. Use cold water. 1 tsp regular strength bleach. Change sanitizer ever 2 hrs. Sanitizer remade.
Show 1 more
Sheet rock exposed on bathroom wall. Cracked chipped floor tiles through out kitchen and dining room. Repair.
The department's words
CHSC 114268 Sheet rock exposed on bathroom wall. Cracked chipped floor tiles through out kitchen and dining room. Repair.
EarlierMay 12, 2016Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Today food cooled recently measured 43 F or less. Cooling logs show food is cooling to 70 F in 2 hrs and 41 F in 4 hrs. Continue to use cooling logs and continue the good cooling methods demonstrated.
The department's words
CHSC 114002 Today food cooled recently measured 43 F or less. Cooling logs show food is cooling to 70 F in 2 hrs and 41 F in 4 hrs. Continue to use cooling logs and continue the good cooling methods demonstrated.
Corrected during the inspection
Observed a food handler prepare a burrito, then wipe hands on a dirty apron and continue to prepare food. Wash hands at all required times, including after touching clothing.
The department's words
CHSC 113953.3 Observed a food handler prepare a burrito, then wipe hands on a dirty apron and continue to prepare food. Wash hands at all required times, including after touching clothing.
Sanitizer in the bucket for wiping cloths contained 0 ppm chlorine and was immediately changed. Change this solution more frequently - when cloudy or when test strips show <100 ppm chlorine.
The department's words
CHSC 114099.7 Sanitizer in the bucket for wiping cloths contained 0 ppm chlorine and was immediately changed. Change this solution more frequently - when cloudy or when test strips show <100 ppm chlorine.
The floor sink under the scrap sink by the dishwasher does not drain. Employees state that they have tried to get the drain cleared by 2 different contractors and they were unable to clear the drain. Clear the drain immediately to prevent back flow into the food facility.
The department's words
CHSC 114197 The floor sink under the scrap sink by the dishwasher does not drain. Employees state that they have tried to get the drain cleared by 2 different contractors and they were unable to clear the drain. Clear the drain immediately to prevent back flow into the food facility.
One cockroach observed in a trap by the hot water heater. Do not use Raid to treat for roaches. Pesticide should only be applied by a licensed pest control technician. Clean the kitchen thoroughly to remove accumulated food debris, grease, and pooling water. Seal gaps and holes noted in the wall and flooring throughout the facility to prevent harborage of vermin.
The department's words
CHSC 114259.1 One cockroach observed in a trap by the hot water heater. Do not use Raid to treat for roaches. Pesticide should only be applied by a licensed pest control technician. Clean the kitchen thoroughly to remove accumulated food debris, grease, and pooling water. Seal gaps and holes noted in the wall and flooring throughout the facility to prevent harborage of vermin.
Show 4 more
Staining observed on the ceiling and walls around the hood. Submit a hood exhaust data sheet and hood performance data sheet within 30 days to determine whether there is a problem with the hood. Refinish or replace deeply stained and scored cutting boards.
The department's words
CHSC 114175 Staining observed on the ceiling and walls around the hood. Submit a hood exhaust data sheet and hood performance data sheet within 30 days to determine whether there is a problem with the hood. Refinish or replace deeply stained and scored cutting boards.
Clean the kitchen thoroughly to remove grease and food debris from equipment, floors, and walls.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris from equipment, floors, and walls.
The wall repair behind the dishwasher is substandard. Repair the wall with durable, smooth, and cleanable finishes within 30 days.
The department's words
CHSC 114271 The wall repair behind the dishwasher is substandard. Repair the wall with durable, smooth, and cleanable finishes within 30 days.
Temperatures of hot foods on the steam table are now recorded three times per day. All hot food measured 135 F or greater on the steam table.
The department's words
CHSC 113996 Temperatures of hot foods on the steam table are now recorded three times per day. All hot food measured 135 F or greater on the steam table.
Corrected during the inspection
EarlierMay 5, 2016Follow-up inspectionGreen placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooling violations observed: Chicken prepared this morning measured 69 F in a deep container and was rapidly reheated to 165 F. Cooling logs are incomplete. Complete logs as instructed and submit to me by 5/6/16. Pinto beans prepared yesterday measured 46 F and were voluntarily discarded.
The department's words
CHSC 114002 Cooling violations observed: Chicken prepared this morning measured 69 F in a deep container and was rapidly reheated to 165 F. Cooling logs are incomplete. Complete logs as instructed and submit to me by 5/6/16. Pinto beans prepared yesterday measured 46 F and were voluntarily 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
Hot holding violations observed: Food on the far left of the steam table measured <130 F and was voluntarily discarded. Until the steam table is repaired, use time as public health control and discard food in this section 4 hours after it is placed on the steam table. Ensure all food is reheated to 165 F. Cold holding violations observed: Food in the small prep refrigerator measured 45-48 F. Lower the temp in this unit immediately and place a display thermometer inside by the door. Check temperatures of food with a probe thermometer and maintain food temps at or below 41 F.
The department's words
CHSC 113996 Hot holding violations observed: Food on the far left of the steam table measured <130 F and was voluntarily discarded. Until the steam table is repaired, use time as public health control and discard food in this section 4 hours after it is placed on the steam table. Ensure all food is reheated to 165 F. Cold holding violations observed: Food in the small prep refrigerator measured 45-48 F. Lower the temp in this unit immediately and place a display thermometer inside by the door. Check temperatures of food with a probe thermometer and maintain food temps at or below 41 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed a food handler prepare a burrito, then wipe hands on a dirty apron and continue to prepare food. Wash hands at all required times, including after touching clothing.
The department's words
CHSC 113953.3 Observed a food handler prepare a burrito, then wipe hands on a dirty apron and continue to prepare food. Wash hands at all required times, including after touching clothing.
Soiled wiping cloths observed on the cutting board. Wash, rinse, and sanitize cutting board and always store wiping cloths in sanitizing solution. There was no sanitizer in solution in the wiping cloth bucket.
The department's words
CHSC 114099.7 Soiled wiping cloths observed on the cutting board. Wash, rinse, and sanitize cutting board and always store wiping cloths in sanitizing solution. There was no sanitizer in solution in the wiping cloth bucket.
The floor sink under the scrap sink by the dishwasher does not drain. Employees state that they have tried to get the drain cleared by 2 different contractors and they were unable to clear the drain. Clear the drain immediately to prevent back flow into the food facility.
The department's words
CHSC 114197 The floor sink under the scrap sink by the dishwasher does not drain. Employees state that they have tried to get the drain cleared by 2 different contractors and they were unable to clear the drain. Clear the drain immediately to prevent back flow into the food facility.
One cockroach observed in a trap by the hot water heater. Do not use Raid to treat for roaches. Pesticide should only be applied by a licensed pest control technician. Clean the kitchen thoroughly to remove accumulated food debris, grease, and pooling water. Seal gaps and holes noted in the wall and flooring throughout the facility to prevent harborage of vermin.
The department's words
CHSC 114259.1 One cockroach observed in a trap by the hot water heater. Do not use Raid to treat for roaches. Pesticide should only be applied by a licensed pest control technician. Clean the kitchen thoroughly to remove accumulated food debris, grease, and pooling water. Seal gaps and holes noted in the wall and flooring throughout the facility to prevent harborage of vermin.
Staining observed on the ceiling and walls around the hood. Submit a hood exhaust data sheet and hood performance data sheet within 30 days to determine whether there is a problem with the hood. Refinish or replace deeply stained and scored cutting boards.
The department's words
CHSC 114175 Staining observed on the ceiling and walls around the hood. Submit a hood exhaust data sheet and hood performance data sheet within 30 days to determine whether there is a problem with the hood. Refinish or replace deeply stained and scored cutting boards.
Show 2 more
Clean the kitchen thoroughly to remove grease and food debris from equipment, floors, and walls.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris from equipment, floors, and walls.
The wall repair behind the dishwasher is substandard. Repair the wall with durable, smooth, and cleanable finishes within 30 days.
The department's words
CHSC 114271 The wall repair behind the dishwasher is substandard. Repair the wall with durable, smooth, and cleanable finishes within 30 days.
EarlierMay 2, 2016Follow-up inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot holding violations observed: Pinto beans on the steam table measured 128 F and were immediately reheated to 165 F. All other food on the steam table measured 135 F or greater. Maintain hot food temps at 135 F or greater.
The department's words
CHSC 113996 Hot holding violations observed: Pinto beans on the steam table measured 128 F and were immediately reheated to 165 F. All other food on the steam table measured 135 F or greater. Maintain hot food temps at 135 F or greater.
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)
Cooling logs show that food is rapidly cooled to temperatures of 42-44 F. Rapidly cooled food in refrigeration measured 41-44 F. Ensure that all food is cooled from 135 F (start time) to 41 F (end time) in 6 hours or less. Continue to use cooling logs.
The department's words
CHSC 114002 Cooling logs show that food is rapidly cooled to temperatures of 42-44 F. Rapidly cooled food in refrigeration measured 41-44 F. Ensure that all food is cooled from 135 F (start time) to 41 F (end time) in 6 hours or less. Continue to use cooling logs.
Observed a food handler prepare a burrito, then wipe hands on a dirty apron and continue to prepare food. Wash hands at all required times, including after touching clothing.
The department's words
CHSC 113953.3 Observed a food handler prepare a burrito, then wipe hands on a dirty apron and continue to prepare food. Wash hands at all required times, including after touching clothing.
Soiled wiping cloths observed on the cutting board. Wash, rinse, and sanitize cutting board and always store wiping cloths in sanitizing solution. There was no sanitizer in solution in the wiping cloth bucket.
The department's words
CHSC 114099.7 Soiled wiping cloths observed on the cutting board. Wash, rinse, and sanitize cutting board and always store wiping cloths in sanitizing solution. There was no sanitizer in solution in the wiping cloth bucket.
The floor sink under the scrap sink by the dishwasher does not drain. Employees state that they have tried to get the drain cleared by 2 different contractors and they were unable to clear the drain. Clear the drain immediately to prevent back flow into the food facility.
The department's words
CHSC 114197 The floor sink under the scrap sink by the dishwasher does not drain. Employees state that they have tried to get the drain cleared by 2 different contractors and they were unable to clear the drain. Clear the drain immediately to prevent back flow into the food facility.
One cockroach observed in a trap by the hot water heater. Do not use Raid to treat for roaches. Pesticide should only be applied by a licensed pest control technician. Clean the kitchen thoroughly to remove accumulated food debris, grease, and pooling water. Seal gaps and holes noted in the wall and flooring throughout the facility to prevent harborage of vermin.
The department's words
CHSC 114259.1 One cockroach observed in a trap by the hot water heater. Do not use Raid to treat for roaches. Pesticide should only be applied by a licensed pest control technician. Clean the kitchen thoroughly to remove accumulated food debris, grease, and pooling water. Seal gaps and holes noted in the wall and flooring throughout the facility to prevent harborage of vermin.
Show 3 more
Staining observed on the ceiling and walls around the hood. Submit a hood exhaust data sheet and hood performance data sheet within 30 days to determine whether there is a problem with the hood. Refinish or replace deeply stained and scored cutting boards.
The department's words
CHSC 114175 Staining observed on the ceiling and walls around the hood. Submit a hood exhaust data sheet and hood performance data sheet within 30 days to determine whether there is a problem with the hood. Refinish or replace deeply stained and scored cutting boards.
Clean the kitchen thoroughly to remove grease and food debris from equipment, floors, and walls.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris from equipment, floors, and walls.
The wall repair behind the dishwasher is substandard. Repair the wall with durable, smooth, and cleanable finishes within 30 days.
The department's words
CHSC 114271 The wall repair behind the dishwasher is substandard. Repair the wall with durable, smooth, and cleanable finishes within 30 days.
EarlierApr 28, 2016Follow-up inspectionYellow placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major cooling violations observed today. Rice made yesterday measured 50-53 F in deep covered pans in the refrigerator. Rice made today at 10 am measured 67-68 F in deep covered containers in the refrigerator at 2:15 pm. Chicken made yesterday measured 47 F in a deep covered container. Improperly cooled food was voluntarily discarded. Food at the beginning of cooling was moved to shallow open pans and placed in the refrigerator or reheated to 165 F. Cool food rapidly from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Cool using approved methods. You must use cooling logs to record temperatures during the cooling process. Failure to demonstrate proper cooling techniques could result in restrictions regarding the ability to cook and chill.
The department's words
CHSC 114002 Major cooling violations observed today. Rice made yesterday measured 50-53 F in deep covered pans in the refrigerator. Rice made today at 10 am measured 67-68 F in deep covered containers in the refrigerator at 2:15 pm. Chicken made yesterday measured 47 F in a deep covered container. Improperly cooled food was voluntarily discarded. Food at the beginning of cooling was moved to shallow open pans and placed in the refrigerator or reheated to 165 F. Cool food rapidly from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Cool using approved methods. You must use cooling logs to record temperatures during the cooling process. Failure to demonstrate proper cooling techniques could result in restrictions regarding the ability to cook and chill.
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 temperature violations observed today. Beef measured 128 F, black beans measured 127 F, and shredded beef measured 126 F on the steam table. Immediately reheat food to 165 F. Shrimp prepared at 12:50 measured 54.5 F. For today, use time as a public health control and discard after 4 hours (at 4:50 pm). Beef, chicken, and pork in inserts of the prep refrigerator measured 48 F. Keep top to this unit closed whenever possible. Place a display thermometer in the warmest part of the fridge (by door). Maintain temps at 135 F or greater or at 41 F or below.
The department's words
CHSC 113996 Major temperature violations observed today. Beef measured 128 F, black beans measured 127 F, and shredded beef measured 126 F on the steam table. Immediately reheat food to 165 F. Shrimp prepared at 12:50 measured 54.5 F. For today, use time as a public health control and discard after 4 hours (at 4:50 pm). Beef, chicken, and pork in inserts of the prep refrigerator measured 48 F. Keep top to this unit closed whenever possible. Place a display thermometer in the warmest part of the fridge (by door). Maintain temps at 135 F or greater or at 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.
Not critical (9)
Observed a food handler prepare a burrito, then wipe hands on a dirty apron and continue to prepare food. Wash hands at all required times, including after touching clothing.
The department's words
CHSC 113953.3 Observed a food handler prepare a burrito, then wipe hands on a dirty apron and continue to prepare food. Wash hands at all required times, including after touching clothing.
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Corrected during the inspection
Sanitizer in the final rinse of the dishwasher measured <50 ppm chlorine. Repair immediately so that the dishwasher provides 50 ppm chlorine in the final rinse. Use test strips daily to ensure the dishwasher provides 50 ppm chlorine for sanitizing utensils.
The department's words
CHSC 114099.7 Sanitizer in the final rinse of the dishwasher measured <50 ppm chlorine. Repair immediately so that the dishwasher provides 50 ppm chlorine in the final rinse. Use test strips daily to ensure the dishwasher provides 50 ppm chlorine for sanitizing utensils.
The floor sink under the scrap sink by the dishwasher does not drain. Employees state that they have tried to get the drain cleared by 2 different contractors and they were unable to clear the drain. Clear the drain immediately to prevent back flow into the food facility.
The department's words
CHSC 114197 The floor sink under the scrap sink by the dishwasher does not drain. Employees state that they have tried to get the drain cleared by 2 different contractors and they were unable to clear the drain. Clear the drain immediately to prevent back flow into the food facility.
Show 4 more
One cockroach observed in a trap by the hot water heater. Do not use Raid to treat for roaches. Pesticide should only be applied by a licensed pest control technician. Clean the kitchen thoroughly to remove accumulated food debris, grease, and pooling water. Seal gaps and holes noted in the wall and flooring throughout the facility to prevent harborage of vermin.
The department's words
CHSC 114259.1 One cockroach observed in a trap by the hot water heater. Do not use Raid to treat for roaches. Pesticide should only be applied by a licensed pest control technician. Clean the kitchen thoroughly to remove accumulated food debris, grease, and pooling water. Seal gaps and holes noted in the wall and flooring throughout the facility to prevent harborage of vermin.
Staining observed on the ceiling and walls around the hood. Submit a hood exhaust data sheet and hood performance data sheet within 30 days to determine whether there is a problem with the hood. Refinish or replace deeply stained and scored cutting boards.
The department's words
CHSC 114175 Staining observed on the ceiling and walls around the hood. Submit a hood exhaust data sheet and hood performance data sheet within 30 days to determine whether there is a problem with the hood. Refinish or replace deeply stained and scored cutting boards.
Clean the kitchen thoroughly to remove grease and food debris from equipment, floors, and walls.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris from equipment, floors, and walls.
The wall repair behind the dishwasher is substandard. Repair the wall with durable, smooth, and cleanable finishes within 30 days.
The department's words
CHSC 114271 The wall repair behind the dishwasher is substandard. Repair the wall with durable, smooth, and cleanable finishes within 30 days.
EarlierApr 26, 2016Routine inspectionYellow placard
11 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food improperly cooled. Pork and mole observed in ice baths in the 3-compartment sink. There was an ice wand placed inside the pork. Pork measured 84 F and mole measured 73 F after 2 hours of cooling. Food was immediately reheated to 165 F. Use cooling logs provided and cooling methods discussed when rapidly cooling food. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Pinto beans observed cooling in deep pans on the counter. Food handlers instructed to place beans in shallow pans, stir, and then refrigerate, checking temperatures every hour to ensure food cools rapidly within the required time. Cool in shallow containers stirring often. Monitor the cooling process by recording temperatures taken with a probe thermometer every hour on the log while cooling. If food does not reach 70 in 2 hours or 41 in another 4 hours, rapidly reheat food to 165 F and begin the cooling process again. I strongly recommend adding additional refrigeration and purchasing additional ice wands if you want to continue to cool large quantities of food. I also recommend cooling fewer food items at one time.
The department's words
CHSC 114002 Observed food improperly cooled. Pork and mole observed in ice baths in the 3-compartment sink. There was an ice wand placed inside the pork. Pork measured 84 F and mole measured 73 F after 2 hours of cooling. Food was immediately reheated to 165 F. Use cooling logs provided and cooling methods discussed when rapidly cooling food. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Pinto beans observed cooling in deep pans on the counter. Food handlers instructed to place beans in shallow pans, stir, and then refrigerate, checking temperatures every hour to ensure food cools rapidly within the required time. Cool in shallow containers stirring often. Monitor the cooling process by recording temperatures taken with a probe thermometer every hour on the log while cooling. If food does not reach 70 in 2 hours or 41 in another 4 hours, rapidly reheat food to 165 F and begin the cooling process again. I strongly recommend adding additional refrigeration and purchasing additional ice wands if you want to continue to cool large quantities of food. I also recommend cooling fewer food items at one time.
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
Pinto beans on the steam table measured 123 F and were made 4 hours ago. Pinto beans were voluntarily discarded. Refried beans under the steam table (no temperature control), measured 115 - 120 F and were made 4 hours ago. Refried beans were voluntarily discarded. Steak measured 44 F and chicken measured 49 F in inserts of the prep fridge. Ensure that food is 41 F before placing in inserts and keep lid to this refrigerator closed whenever possible. If necessary, lower the temperature of this refrigerator. Shrimp in the bottom of the prep refrigerator measured 56 F and was prepared 4 hours ago. Shrimp was voluntarily discarded. Maintain food temperatures at 135 F or above or at 41 F or below. Ensure there are display thermometers in the warmest part of each refrigerator and check daily to monitor fridge temps. Monitor food temperatures with a probe thermometer.
The department's words
CHSC 113996 Pinto beans on the steam table measured 123 F and were made 4 hours ago. Pinto beans were voluntarily discarded. Refried beans under the steam table (no temperature control), measured 115 - 120 F and were made 4 hours ago. Refried beans were voluntarily discarded. Steak measured 44 F and chicken measured 49 F in inserts of the prep fridge. Ensure that food is 41 F before placing in inserts and keep lid to this refrigerator closed whenever possible. If necessary, lower the temperature of this refrigerator. Shrimp in the bottom of the prep refrigerator measured 56 F and was prepared 4 hours ago. Shrimp was voluntarily discarded. Maintain food temperatures at 135 F or above or at 41 F or below. Ensure there are display thermometers in the warmest part of each refrigerator and check daily to monitor fridge temps. Monitor food temperatures with a probe thermometer.
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
A tortilla bowl was placed directly on top of a dirty wiping cloth. The tortilla bowl was voluntarily discarded.
The department's words
CHSC 113980 A tortilla bowl was placed directly on top of a dirty wiping cloth. The tortilla bowl was voluntarily 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
Soiled wiping cloths observed on food prep surfaces and were used to clean food prep surfaces without being sanitized. Always store wiping cloths in sanitizing solution to prevent contamination of food contact surfaces.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on food prep surfaces and were used to clean food prep surfaces without being sanitized. Always store wiping cloths in sanitizing solution to prevent contamination of food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed a food handler prepare a burrito, then wipe hands on a dirty apron and continue to prepare food. Wash hands at all required times, including after touching clothing.
The department's words
CHSC 113953.3 Observed a food handler prepare a burrito, then wipe hands on a dirty apron and continue to prepare food. Wash hands at all required times, including after touching clothing.
Sanitizer in the final rinse of the dishwasher measured <50 ppm chlorine. Repair immediately so that the dishwasher provides 50 ppm chlorine in the final rinse. Use test strips daily to ensure the dishwasher provides 50 ppm chlorine for sanitizing utensils.
The department's words
CHSC 114099.7 Sanitizer in the final rinse of the dishwasher measured <50 ppm chlorine. Repair immediately so that the dishwasher provides 50 ppm chlorine in the final rinse. Use test strips daily to ensure the dishwasher provides 50 ppm chlorine for sanitizing utensils.
The floor sink under the scrap sink by the dishwasher does not drain. Employees state that they have tried to get the drain cleared by 2 different contractors and they were unable to clear the drain. Clear the drain immediately to prevent back flow into the food facility.
The department's words
CHSC 114197 The floor sink under the scrap sink by the dishwasher does not drain. Employees state that they have tried to get the drain cleared by 2 different contractors and they were unable to clear the drain. Clear the drain immediately to prevent back flow into the food facility.
One cockroach observed in a trap by the hot water heater. Do not use Raid to treat for roaches. Pesticide should only be applied by a licensed pest control technician. Clean the kitchen thoroughly to remove accumulated food debris, grease, and pooling water. Seal gaps and holes noted in the wall and flooring throughout the facility to prevent harborage of vermin.
The department's words
CHSC 114259.1 One cockroach observed in a trap by the hot water heater. Do not use Raid to treat for roaches. Pesticide should only be applied by a licensed pest control technician. Clean the kitchen thoroughly to remove accumulated food debris, grease, and pooling water. Seal gaps and holes noted in the wall and flooring throughout the facility to prevent harborage of vermin.
Staining observed on the ceiling and walls around the hood. Submit a hood exhaust data sheet and hood performance data sheet within 30 days to determine whether there is a problem with the hood.
The department's words
CHSC 114175 Staining observed on the ceiling and walls around the hood. Submit a hood exhaust data sheet and hood performance data sheet within 30 days to determine whether there is a problem with the hood.
Show 2 more
Clean the kitchen thoroughly to remove grease and food debris from equipment, floors, and walls.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris from equipment, floors, and walls.
The wall repair behind the dishwasher is substandard. Repair the wall with durable, smooth, and cleanable finishes within 30 days.
The department's words
CHSC 114271 The wall repair behind the dishwasher is substandard. Repair the wall with durable, smooth, and cleanable finishes within 30 days.
EarlierSep 18, 2015Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Proof of CFM and Food Handler Card needed.
The department's words
CHSC 113947.1 Proof of CFM and Food Handler Card needed.
Move the garbage can away from the handwash sink.
The department's words
CHSC 113953.1 Move the garbage can away from the handwash sink.
Obtain probe thermometers for checking cooling plus you need a probe available.
The department's words
CHSC 114002.1 Obtain probe thermometers for checking cooling plus you need a probe available.
Beans in hot holding were 129 F. Operator was advised to rapid reheat to 165 F and hold at 135 F minimum.
The department's words
CHSC 114016 Beans in hot holding were 129 F. Operator was advised to rapid reheat to 165 F and hold at 135 F minimum.
Keep utensils out of the drinking ice. Store a scoop in a sanitary container.
The department's words
CHSC 114119 Keep utensils out of the drinking ice. Store a scoop in a sanitary container.
Show 2 more
Label bulk food containers with common name.
The department's words
CHSC 114051 Label bulk food containers with common name.
Clean food debris at the bottom of the 2 door True freezer.
The department's words
CHSC 114115 Clean food debris at the bottom of the 2 door True freezer.
EarlierSep 5, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Victory two door frig still needs gasket, replace immediately.
The department's words
CHSC 114175 Victory two door frig still needs gasket, replace immediately.
Many flies observed in back room with ice machine, clean floor drain under ice machine.
The department's words
CHSC 114259 Many flies observed in back room with ice machine, clean floor drain under ice machine.
Leaking plumbing in room with hot water heater, investigate and repair leak, save water and $.
The department's words
CHSC 114190 Leaking plumbing in room with hot water heater, investigate and repair leak, save water and $.
EarlierAug 12, 2014Follow-up inspectionNo Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
a. True 3-door frig food temp at 45 deg. F, reduce to 41 or less, replace 3 gaskets. b. Kelvinator meat frig food temps at 44 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 a. True 3-door frig food temp at 45 deg. F, reduce to 41 or less, replace 3 gaskets. b. Kelvinator meat frig food temps at 44 deg. F, reduce to 41 or less.
Corrected during the inspection
Fasten all gas cylinders to a rigid structure.
The department's words
CHSC 114172 Fasten all gas cylinders to a rigid structure.
Corrected during the inspection
Beans cooked at 11:30 were 81 deg. F at 5 pm, you must reach 70 degrees within 2 hours, 41 degrees within 4 more hours.
The department's words
CHSC 114002 Beans cooked at 11:30 were 81 deg. F at 5 pm, you must reach 70 degrees within 2 hours, 41 degrees within 4 more hours.
Corrected during the inspection
Replace gaskets on the True 3-door and Delfield salsa bar refrigerators.
The department's words
CHSC 114175 Replace gaskets on the True 3-door and Delfield salsa bar refrigerators.
Handwash sink water shut off/disconnected, repair immediately.
The department's words
CHSC 113953 Handwash sink water shut off/disconnected, repair immediately.
EarlierAug 4, 2014Follow-up inspectionViolation(s) Found
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. True 3-door frig food temp at 45 deg. F, reduce to 41 or less, replace 3 gaskets. b. Kelvinator meat frig food temps at 44 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 a. True 3-door frig food temp at 45 deg. F, reduce to 41 or less, replace 3 gaskets. b. Kelvinator meat frig food temps at 44 deg. F, reduce to 41 or less.
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
Fasten all gas cylinders to a rigid structure.
The department's words
CHSC 114172 Fasten all gas cylinders to a rigid structure.
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 cooked at 11:30 were 81 deg. F at 5 pm, you must reach 70 degrees within 2 hours, 41 degrees within 4 more hours.
The department's words
CHSC 114002 Beans cooked at 11:30 were 81 deg. F at 5 pm, you must reach 70 degrees within 2 hours, 41 degrees within 4 more hours.
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)
Produce on bottom shelf of Victory frig. Repair shelving and keep foods from contamination.
The department's words
CHSC 113980 Produce on bottom shelf of Victory frig. Repair shelving and keep foods from contamination.
Corrected during the inspection
Keep employee clothing/belongings in lockers.
The department's words
CHSC 114256.1 Keep employee clothing/belongings in lockers.
Corrected during the inspection
Replace gaskets on the True 3-door and Delfield salsa bar refrigerators.
The department's words
CHSC 114175 Replace gaskets on the True 3-door and Delfield salsa bar refrigerators.
Handwash sink water shut off/disconnected, repair immediately.
The department's words
CHSC 113953 Handwash sink water shut off/disconnected, repair immediately.
EarlierJul 24, 2014Follow-up inspectionViolation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
a. True 3-door frig food temp at 45 deg. F, reduce to 41 or less, replace 3 gaskets. b. Kelvinator meat frig food temps at 44 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 a. True 3-door frig food temp at 45 deg. F, reduce to 41 or less, replace 3 gaskets. b. Kelvinator meat frig food temps at 44 deg. F, reduce to 41 or less.
Produce on bottom shelf of Victory frig. Repair shelving and keep foods from contamination.
The department's words
CHSC 113980 Produce on bottom shelf of Victory frig. Repair shelving and keep foods from contamination.
Keep employee clothing/belongings in lockers.
The department's words
CHSC 114256.1 Keep employee clothing/belongings in lockers.
Keep employee clothing/belongings in lockers.
The department's words
CHSC 114281 Keep employee clothing/belongings in lockers.
Fasten all gas cylinders to a rigid structure.
The department's words
CHSC 114172 Fasten all gas cylinders 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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10619.
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.