At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 4, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mi Rancho Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a double door refrigerator holding cooked chicken, beef, and corn at 44-48 F. Observed one hot holding unit holding chicken and beef at 120 F and 105 F respectively from almost 2 hours ago. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Refrigerator temp turned down. Foods in hot holding unit reheated to 165 F and unit temp increased. CHSC 113996How 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 Rancho Market's team
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Follow the steps for each item, with the rule beside it.
Next: Observed a double door refrigerator holding cooked chicken, beef, and corn at 44-48 F. Observed one hot holding unit holding chicken and beef at 120 F and 105 F respectively from almost 2 hours ago. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Refrigerator temp turned down. Foods in hot holding unit reheated to 165 F and unit temp increased.The county found: “Observed a double door refrigerator holding cooked chicken, beef, and corn at 44-48 F. Observed one hot holding unit…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 4, 2025Routine inspectionGreen placard
This one: Green placard, inspected Apr 4, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a double door refrigerator holding cooked chicken, beef, and corn at 44-48 F. Observed one hot holding unit holding chicken and beef at 120 F and 105 F respectively from almost 2 hours ago. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Refrigerator temp turned down. Foods in hot holding unit reheated to 165 F and unit temp increased.
The department's words
CHSC 113996 Observed a double door refrigerator holding cooked chicken, beef, and corn at 44-48 F. Observed one hot holding unit holding chicken and beef at 120 F and 105 F respectively from almost 2 hours ago. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Refrigerator temp turned down. Foods in hot holding unit reheated to 165 F and unit temp increased.
EarlierFeb 14, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the grocery front counter, a ham sandwich internal temperature reading was measured at 56F. Ham sandwich was observed stored at ambient temperature. In the kitchen area, cooked beef internal temperature reading was measured at 110F, Fried chicken internal temperature readings were measured at 94F, and 101F in the hot holding unit. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee reheated food mentioned above.
The department's words
CHSC 113996 In the grocery front counter, a ham sandwich internal temperature reading was measured at 56F. Ham sandwich was observed stored at ambient temperature. In the kitchen area, cooked beef internal temperature reading was measured at 110F, Fried chicken internal temperature readings were measured at 94F, and 101F in the hot holding unit. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee reheated food mentioned above.
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
In the kitchen area, several foods (black beans 46F, chicken broth 45F, pieces of beef 45F, and pepian sauce (red sauce) 47F) were observed above 41F in the reach-in unit. According to the employee, the foods mentioned above were prepared , cooked, and cooled yesterday (02/13/20223). [CA] Food that has been cooked and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. total of six hours. Food was voluntarily discarded.
The department's words
CHSC 114002 In the kitchen area, several foods (black beans 46F, chicken broth 45F, pieces of beef 45F, and pepian sauce (red sauce) 47F) were observed above 41F in the reach-in unit. According to the employee, the foods mentioned above were prepared , cooked, and cooled yesterday (02/13/20223). [CA] Food that has been cooked and then cooled shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. total of six hours. Food 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.
EarlierMay 13, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding unit, red salsa internal temperature readings measured at 57F, and 54F, raw shell eggs 57F, pasta salad 57F, and cheese 58F [CA] Potentially hazardous foods shall be kept at 41F or below or at 135F or above. Avoid temperature danger zone (between 41F and 135F). At these temperatures bacteria grow and multiply faster. [COS] Person in charge placed food items mentioned above on ice bath containers.
The department's words
CHSC 113996 In the cold holding unit, red salsa internal temperature readings measured at 57F, and 54F, raw shell eggs 57F, pasta salad 57F, and cheese 58F [CA] Potentially hazardous foods shall be kept at 41F or below or at 135F or above. Avoid temperature danger zone (between 41F and 135F). At these temperatures bacteria grow and multiply faster. [COS] Person in charge placed food items mentioned above on ice bath containers.
EarlierNov 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
EarlierFeb 22, 2021Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113947
The department's words
Code CHSC 113947
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114119
The department's words
Code CHSC 114119
Show 2 more
Code CHSC 114157
The department's words
Code CHSC 114157
Code CHSC 114257
The department's words
Code CHSC 114257
EarlierJul 6, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Cold top refrigeration unit in the deli measured at 54F. Maintain refrigeration at or below 41F. Potentially hazardous food (PHF) was voluntarily condemned and destroyed. Refrigeration may be used for PHF again when the ambient temperature is at or below 41F.
The department's words
CHSC 113996 Cold top refrigeration unit in the deli measured at 54F. Maintain refrigeration at or below 41F. Potentially hazardous food (PHF) was voluntarily condemned and destroyed. Refrigeration may be used for PHF again when the ambient temperature is at or below 41F.
EarlierJan 22, 2019Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The following potentially hazardous foods were measured at unsafe temperatures: Fried chicken 108F in the steam table, cooked 30 minutes prior, reheated. Carne asada 123F in the steam table, cooked 1 hour prior, reheated Queso fresco, 49F produce area refrigerator (adjusted to 40F within 30 minutes) Maintain potentially hazardous foods below 41F or above 135F. Staff should be checking temperatures to ensure hot holding equipment is functioning. One food measured at 131F. Monitor temperatures frequently with thermometer.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: Fried chicken 108F in the steam table, cooked 30 minutes prior, reheated. Carne asada 123F in the steam table, cooked 1 hour prior, reheated Queso fresco, 49F produce area refrigerator (adjusted to 40F within 30 minutes) Maintain potentially hazardous foods below 41F or above 135F. Staff should be checking temperatures to ensure hot holding equipment is functioning. One food measured at 131F. Monitor temperatures frequently with thermometer.
Tamales were measured at 73F after they were prepared 3 hours prior. Tamales were stored in a plastic container more than 8 in height. Black beans were measured at 85F after being prepared 5 hours prior. According to the food handler, the beans had been placed in refrigeration after sitting out on the counter for 4.5 hours. 7 lbs. of beans were discarded. Cool foods from 135F to 70F within 2 hours, them from 70F to 41F within 4 hours. Do not start tracking cooling time until food have initially cooled to 135F. Use ice baths and/or spread foods out and place in the refrigerator. Do not pack in bulk or cover foods under the temperature is confirmed 41F. Violation corrected 1.22.2019
The department's words
CHSC 114002 Tamales were measured at 73F after they were prepared 3 hours prior. Tamales were stored in a plastic container more than 8 in height. Black beans were measured at 85F after being prepared 5 hours prior. According to the food handler, the beans had been placed in refrigeration after sitting out on the counter for 4.5 hours. 7 lbs. of beans were discarded. Cool foods from 135F to 70F within 2 hours, them from 70F to 41F within 4 hours. Do not start tracking cooling time until food have initially cooled to 135F. Use ice baths and/or spread foods out and place in the refrigerator. Do not pack in bulk or cover foods under the temperature is confirmed 41F. Violation corrected 1.22.2019
A. Cantaloupe in the produce fridge was covered in mold. 2 lbs. of sliced cantaloupe was discarded. B. A container of black beans was stored uncovered in the pupusa station prep top and was observed to be contamination with various food debris. Cover containers with plastic wrap or lids to prevent contamination. 3 lbs. of black beans were discarded. Violation corrected
The department's words
CHSC 113980 A. Cantaloupe in the produce fridge was covered in mold. 2 lbs. of sliced cantaloupe was discarded. B. A container of black beans was stored uncovered in the pupusa station prep top and was observed to be contamination with various food debris. Cover containers with plastic wrap or lids to prevent contamination. 3 lbs. of black beans were discarded. Violation corrected
Corrected during the inspection
EarlierJan 17, 2019Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following potentially hazardous foods were measured at unsafe temperatures: Fried chicken 108F in the steam table, cooked 30 minutes prior, reheated. Carne asada 123F in the steam table, cooked 1 hour prior, reheated Queso fresco, 49F produce area refrigerator (adjusted to 40F within 30 minutes) Maintain potentially hazardous foods below 41F or above 135F. Staff should be checking temperatures to ensure hot holding equipment is functioning.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: Fried chicken 108F in the steam table, cooked 30 minutes prior, reheated. Carne asada 123F in the steam table, cooked 1 hour prior, reheated Queso fresco, 49F produce area refrigerator (adjusted to 40F within 30 minutes) Maintain potentially hazardous foods below 41F or above 135F. Staff should be checking temperatures to ensure hot holding equipment is functioning.
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
Tamales were measured at 73F after they were prepared 3 hours prior. Tamales were stored in a plastic container more than 8 in height. Black beans were measured at 85F after being prepared 5 hours prior. According to the food handler, the beans had been placed in refrigeration after sitting out on the counter for 4.5 hours. 7 lbs. of beans were discarded. Cool foods from 135F to 70F within 2 hours, them from 70F to 41F within 4 hours. Do not start tracking cooling time until food have initially cooled to 135F. Use ice baths and/or spread foods out and place in the refrigerator. Do not pack in bulk or cover foods under the temperature is confirmed 41F.
The department's words
CHSC 114002 Tamales were measured at 73F after they were prepared 3 hours prior. Tamales were stored in a plastic container more than 8 in height. Black beans were measured at 85F after being prepared 5 hours prior. According to the food handler, the beans had been placed in refrigeration after sitting out on the counter for 4.5 hours. 7 lbs. of beans were discarded. Cool foods from 135F to 70F within 2 hours, them from 70F to 41F within 4 hours. Do not start tracking cooling time until food have initially cooled to 135F. Use ice baths and/or spread foods out and place in the refrigerator. Do not pack in bulk or cover foods under the temperature is confirmed 41F.
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. Cantaloupe in the produce fridge was covered in mold. 2 lbs. of sliced cantaloupe was discarded. B. A container of black beans was stored uncovered in the pupusa station prep top and was observed to be contamination with various food debris. Cover containers with plastic wrap or lids to prevent contamination. 3 lbs. of black beans were discarded.
The department's words
CHSC 113980 A. Cantaloupe in the produce fridge was covered in mold. 2 lbs. of sliced cantaloupe was discarded. B. A container of black beans was stored uncovered in the pupusa station prep top and was observed to be contamination with various food debris. Cover containers with plastic wrap or lids to prevent contamination. 3 lbs. of black beans were discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 28, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dairy crates stored on the ground in the garage. Store foods 6 inches off the floor on NSF/ANSI approved shelving.
The department's words
CHSC 114047 Observed dairy crates stored on the ground in the garage. Store foods 6 inches off the floor on NSF/ANSI approved shelving.
EarlierNov 21, 2017Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dirty knives stored on the magnetic knife holder above the food prep sink. Ensure knives are cleaned and sanitized before putting away clean. Corrected.
The department's words
CHSC 114099.6 Observed dirty knives stored on the magnetic knife holder above the food prep sink. Ensure knives are cleaned and sanitized before putting away clean. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Observed dairy crates stored on the ground in the garage. Store foods 6 inches off the floor on NSF/ANSI approved shelving.
The department's words
CHSC 114047 Observed dairy crates stored on the ground in the garage. Store foods 6 inches off the floor on NSF/ANSI approved shelving.
Obtain sanitizer testing strips for chlorine solution for each department.
The department's words
CHSC 114107 Obtain sanitizer testing strips for chlorine solution for each department.
EarlierNov 16, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Obtain the food manager's certification. It was unable to be viewed. Correct within 30 days.
The department's words
CHSC 113947.1 Obtain the food manager's certification. It was unable to be viewed. Correct within 30 days.
Observed two hand sinks blocked with equipment. Maintain hand sinks available at all times. Corrected
The department's words
CHSC 113953.1 Observed two hand sinks blocked with equipment. Maintain hand sinks available at all times. Corrected
Potentially hazardous foods were observed measured at unsafe temperatures in the steam table. -Fried cauliflower 100F -Beef stew 115F -Chicken soup 116F These foods were reheated to 165F. Maintain PHFs below 41F or above 165F.
The department's words
CHSC 113996 Potentially hazardous foods were observed measured at unsafe temperatures in the steam table. -Fried cauliflower 100F -Beef stew 115F -Chicken soup 116F These foods were reheated to 165F. Maintain PHFs below 41F or above 165F.
Observed beef stew on a counter at 130F and chuchitos at 116F. The food handler said they were cooked 1 hours prior/. Cool foods fast from 1345F to 70 within two hours, then from 70F to 41F within 4 hours. Spread foods out no more than 2 inches and place in the refrigerator. You can use ice wands and stir foods frequently. Corrected
The department's words
CHSC 114002.1 Observed beef stew on a counter at 130F and chuchitos at 116F. The food handler said they were cooked 1 hours prior/. Cool foods fast from 1345F to 70 within two hours, then from 70F to 41F within 4 hours. Spread foods out no more than 2 inches and place in the refrigerator. You can use ice wands and stir foods frequently. Corrected
Observed a food handler washing dishes without use of a sanitizing step. Always wash, rinse, and sanitize using 100 ppm chlorine. Submerge in the chlorine solution for 30 seconds and let air dry.
The department's words
CHSC 114099.6 Observed a food handler washing dishes without use of a sanitizing step. Always wash, rinse, and sanitize using 100 ppm chlorine. Submerge in the chlorine solution for 30 seconds and let air dry.
Show 2 more
Observed dairy crates stored on the ground in the garage. Store foods 6 inches off the floor on NSF/ANSI approved shelving.
The department's words
CHSC 114047 Observed dairy crates stored on the ground in the garage. Store foods 6 inches off the floor on NSF/ANSI approved shelving.
Obtain sanitizer testing strips for chlorine solution for each department.
The department's words
CHSC 114107 Obtain sanitizer testing strips for chlorine solution for each department.
EarlierNov 1, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierOct 31, 2017Follow-up inspectionRed placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierOct 30, 2017Routine inspectionRed placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114197
The department's words
Code CHSC 114197
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierJan 31, 2017Follow-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.
EarlierApr 4, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility is using Styrofoam to go containers. Styrofoam containers are banned for use in San Rafael. Discontinue use of these containers. Replace with containers made from an approved material.
The department's words
CHSC 114377 Facility is using Styrofoam to go containers. Styrofoam containers are banned for use in San Rafael. Discontinue use of these containers. Replace with containers made from an approved material.
EarlierApr 1, 2016Follow-up inspectionYellow placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken wings in hot case measured 115F. Potentially hazardous foods must be stored above 135F or below 41F. Chicken was discarded.
The department's words
CHSC 113996 Chicken wings in hot case measured 115F. Potentially hazardous foods must be stored above 135F or below 41F. Chicken was 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
Chicken soup measured 94F. Label on soup indicated soup was cooked at 830 AM ( 6 hours prior). Foods must be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Separate foods into shallow pans. place foods 2 deep. Place foods into refrigeration once foods are 135F. Place lids on foods once food cools to 41F.
The department's words
CHSC 114002 Chicken soup measured 94F. Label on soup indicated soup was cooked at 830 AM ( 6 hours prior). Foods must be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Separate foods into shallow pans. place foods 2 deep. Place foods into refrigeration once foods are 135F. Place lids on foods once food cools to 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The deli hot case lacks the required thermometer. Install one within 7 days.
The department's words
CHSC 114157 The deli hot case lacks the required thermometer. Install one within 7 days.
Facility is using Styrofoam to go containers. Styrofoam containers are banned for use in San Rafael. Discontinue use of these containers. Replace with containers made from an approved material.
The department's words
CHSC 114377 Facility is using Styrofoam to go containers. Styrofoam containers are banned for use in San Rafael. Discontinue use of these containers. Replace with containers made from an approved material.
EarlierMar 29, 2016Routine inspectionYellow placard
11 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed meat department worker touch chemical bottles and dirty buckets with gloved hands, then proceed to touch raw beef with same gloved hands. Gloves must be removed and hands washed when hands are potentially contaminated. Wash hands after switching tasks and before handling foods. Corrected. 3 pounds of raw beef were voluntarily discarded.
The department's words
CHSC 113953.3 Observed meat department worker touch chemical bottles and dirty buckets with gloved hands, then proceed to touch raw beef with same gloved hands. Gloves must be removed and hands washed when hands are potentially contaminated. Wash hands after switching tasks and before handling foods. Corrected. 3 pounds of raw beef 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
Measured chicken wings at 78F and fried fish at 79F in hot holding case in deli. The case appeared to be turned off. Potentially hazardous foods must be stored above 135F or below 41F. Foods were reheated to 165F and subsequently discarded as the hot case was slow to reheat.
The department's words
CHSC 113996 Measured chicken wings at 78F and fried fish at 79F in hot holding case in deli. The case appeared to be turned off. Potentially hazardous foods must be stored above 135F or below 41F. Foods were reheated to 165F and subsequently discarded as the hot case was slow to reheat.
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 the following foods cooling at room temperature Black beans - 75F, cooked 5 hours prior, 5 pounds of beans voluntarily discarded. Rice and vegetables 140F Beef in red sauce 134F Tamales 140F All items had lids on. The manager stated that food would cool on the countertop then be placed in the refrigerator. Foods must be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Separate foods into shallow pans. place foods 2 deep. Place foods into refrigeration once foods are 135F. Place lids on foods once food cools to 41f.
The department's words
CHSC 114002 Observed the following foods cooling at room temperature Black beans - 75F, cooked 5 hours prior, 5 pounds of beans voluntarily discarded. Rice and vegetables 140F Beef in red sauce 134F Tamales 140F All items had lids on. The manager stated that food would cool on the countertop then be placed in the refrigerator. Foods must be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Separate foods into shallow pans. place foods 2 deep. Place foods into refrigeration once foods are 135F. Place lids on foods once food cools to 41f.
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 meat department worker washing knives without use to sanitizer step. After washing, rinse of soap and submerge in 100 ppm bleach for 30 seconds or 200 ppm quaternary ammonia for one minute. Corrected.
The department's words
CHSC 114099.6 Observed meat department worker washing knives without use to sanitizer step. After washing, rinse of soap and submerge in 100 ppm bleach for 30 seconds or 200 ppm quaternary ammonia for one minute. Corrected.
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)
Towel dispenser at meat department hand sink was empty. The towel dispenser at the deli hand sink is missing the handle. Towels must be available for use at all times at hand sinks. Corrected. Replace broken dispenser in deli.
The department's words
CHSC 113953.2 Towel dispenser at meat department hand sink was empty. The towel dispenser at the deli hand sink is missing the handle. Towels must be available for use at all times at hand sinks. Corrected. Replace broken dispenser in deli.
Observed waste water from garbage enclosure puddles around storm drain. Do not dispose of waste water down storm drain. Use your floor sink or mop sink instead.
The department's words
CHSC 114197 Observed waste water from garbage enclosure puddles around storm drain. Do not dispose of waste water down storm drain. Use your floor sink or mop sink instead.
Raw beef, chicken, and fish in meat department case lack sufficient separation to avoid cross contamination. Install large plastic dividers to ensure different meat types do not touch in display case.
The department's words
CHSC 113984 Raw beef, chicken, and fish in meat department case lack sufficient separation to avoid cross contamination. Install large plastic dividers to ensure different meat types do not touch in display case.
There are several foods that lack the required labeling eg: frozen chocolate bananas, tamarind candies, frozen milk dessert. When foods are package or repackaged, they must have a label with the following information: -Name of foods -Name and address where produced or distributed from - List of ingredients -Allergens identified -Net weight of product Correct by 4.29.16.
The department's words
CHSC 114089 There are several foods that lack the required labeling eg: frozen chocolate bananas, tamarind candies, frozen milk dessert. When foods are package or repackaged, they must have a label with the following information: -Name of foods -Name and address where produced or distributed from - List of ingredients -Allergens identified -Net weight of product Correct by 4.29.16.
Observed large spoons and ladles stored in a bucket of sanitizing solution. The manager stated the equipment is always stored in sanitizer. Submerge equipment in sanitizer only as a part of the cleaning process. Then let air dry. Corrected.
The department's words
CHSC 114119 Observed large spoons and ladles stored in a bucket of sanitizing solution. The manager stated the equipment is always stored in sanitizer. Submerge equipment in sanitizer only as a part of the cleaning process. Then let air dry. Corrected.
Show 2 more
The deli hot case lacks the required thermometer. Install one within 7 days.
The department's words
CHSC 114157 The deli hot case lacks the required thermometer. Install one within 7 days.
Facility is using Styrofoam to go containers. Styrofoam containers are banned for use in San Rafael. Discontinue use of these containers. Replace with containers made from an approved material.
The department's words
CHSC 114377 Facility is using Styrofoam to go containers. Styrofoam containers are banned for use in San Rafael. Discontinue use of these containers. Replace with containers made from an approved material.
EarlierJun 30, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Large pots of rice, beans, red peppers were at 100F +/-. After cooking, food should be rapidly cooled.
The department's words
CHSC 113947.1 Large pots of rice, beans, red peppers were at 100F +/-. After cooking, food should be rapidly cooled.
Large pots of rice, beans, red peppers were at 100F +/-. After cooking, food should be rapidly cooled.
The department's words
CHSC 114002 Large pots of rice, beans, red peppers were at 100F +/-. After cooking, food should be rapidly cooled.
Corrected during the inspection
Flies observed in the meat department. Clean walls and take measures to reduce/eliminate flies.
The department's words
CHSC 114259.1 Flies observed in the meat department. Clean walls and take measures to reduce/eliminate flies.
Floor sink in meat department was draining slowly and appears to have partial blockage. Repair.
The department's words
CHSC 114190 Floor sink in meat department was draining slowly and appears to have partial blockage. Repair.
Clean and seal floor grout.
The department's words
CHSC 114268 Clean and seal floor grout.
Show 1 more
Discontinue work on remodel until the plan review process is completed with EHS.
The department's words
CHSC 114380 Discontinue work on remodel until the plan review process is completed with EHS.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10838.
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.