At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 20, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Michael's Sourdough Sandwiches?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Several food items were observed above 50F in the cold holding unit in the preparation area: chicken breast internal temperature reading was at 60F, ham 55F, sliced tomato 50F, and 44F, Swiss cheese 54F, pastrami 54F, turkey 58F, corned beef 50F and potato salad 47F on the display unit in the dining area. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. 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
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Follow the steps for each item, with the rule beside it.
Next: Several food items were observed above 50F in the cold holding unit in the preparation area: chicken breast internal temperature reading was at 60F, ham 55F, sliced tomato 50F, and 44F, Swiss cheese 54F, pastrami 54F, turkey 58F, corned beef 50F and potato salad 47F on the display unit in the dining area. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.The county found: “Several food items were observed above 50F in the cold holding unit in the preparation area: chicken breast internal…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestAug 20, 2024Routine inspectionGreen placard
This one: Green placard, inspected Aug 20, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
Several food items were observed above 50F in the cold holding unit in the preparation area: chicken breast internal temperature reading was at 60F, ham 55F, sliced tomato 50F, and 44F, Swiss cheese 54F, pastrami 54F, turkey 58F, corned beef 50F and potato salad 47F on the display unit in the dining area. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
The department's words
CHSC 113996 Several food items were observed above 50F in the cold holding unit in the preparation area: chicken breast internal temperature reading was at 60F, ham 55F, sliced tomato 50F, and 44F, Swiss cheese 54F, pastrami 54F, turkey 58F, corned beef 50F and potato salad 47F on the display unit in the dining area. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F.
EarlierAug 15, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the small cold holding unit, slice tomatoes internal temperature readings were at 54F, and 52F, American cheese 54F, feta cheese 54F, unshelled boiled eggs 52F, and grilled chicken 50F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
The department's words
CHSC 113996 In the small cold holding unit, slice tomatoes internal temperature readings were at 54F, and 52F, American cheese 54F, feta cheese 54F, unshelled boiled eggs 52F, and grilled chicken 50F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
EarlierJan 12, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food safety certificate was not provided. According to the person in charge, the certificate is at his home. [CA] The food safety certificate shall be retained on file at the food facility and must be available for inspection by the enforcement officer.
The department's words
CHSC 113947.1 Food safety certificate was not provided. According to the person in charge, the certificate is at his home. [CA] The food safety certificate shall be retained on file at the food facility and must be available for inspection by the enforcement officer.
EarlierApr 28, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Slice tomatoes internal temperature readings measured 52F, 51F, cut tomatoes 46Fand 47F, American cheese 51F, 50F, and Swiss cheese 51F and 52F Food items were stored on the cold holding unit inserts in the preparation area. [CA] Potentially hazardous foods must be kept at 41F or below or at 135F or above. Avoid temperatures in the danger zone (41F and 135f). At these temperatures bacteria grow and multiply faster and can get people sick. [COS] Employee transferred food mentioned above in the reach-in unit.
The department's words
CHSC 113996 Slice tomatoes internal temperature readings measured 52F, 51F, cut tomatoes 46Fand 47F, American cheese 51F, 50F, and Swiss cheese 51F and 52F Food items were stored on the cold holding unit inserts in the preparation area. [CA] Potentially hazardous foods must be kept at 41F or below or at 135F or above. Avoid temperatures in the danger zone (41F and 135f). At these temperatures bacteria grow and multiply faster and can get people sick. [COS] Employee transferred food mentioned above in the reach-in unit.
EarlierSep 27, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 13, 2021Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114256
The department's words
Code CHSC 114256
EarlierAug 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels available at the warewash area handwashing sink. Keep handwashing supplies stocked at all times. Corrected on site.
The department's words
CHSC 113953.2 No paper towels available at the warewash area handwashing sink. Keep handwashing supplies stocked at all times. Corrected on site.
EarlierDec 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierJan 8, 2019Follow-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 7, 2019Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee put her fingers in her mouth then handle a paper plate and utensils for a sandwich.
The department's words
CHSC 113953.3 Observed an employee put her fingers in her mouth then handle a paper plate and utensils for a sandwich.
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
The following potentially hazardous foods we measured at unsafe temperatures: Half and half 56F - coffee counter Turkey slices 53F - sandwich prep top, stacked to high Sliced chicken 54F - sandwich prep top, stored on back rail
The department's words
CHSC 113996 The following potentially hazardous foods we measured at unsafe temperatures: Half and half 56F - coffee counter Turkey slices 53F - sandwich prep top, stacked to high Sliced chicken 54F - sandwich prep top, stored on back rail
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 cooked chicken at 84F placed in bags in the freezer. Measure large turkey roast at 75F in refrigerator. Food handler stated they were prepared two hours earlier.
The department's words
CHSC 114002.1 Measured cooked chicken at 84F placed in bags in the freezer. Measure large turkey roast at 75F in refrigerator. Food handler stated they were prepared two hours earlier.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 16, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed employees with dirty wiping cloths tucked into their aprons. Wiping cloths must be stored in sanitizer solution when not in use. Provide sani-buckets near sandwich stations.
The department's words
CHSC 114185.1 Observed employees with dirty wiping cloths tucked into their aprons. Wiping cloths must be stored in sanitizer solution when not in use. Provide sani-buckets near sandwich stations.
Mops are stored wet in the mop sink. Ensure mops are stored upright on mop hangers to reduce fruit fly attractant..
The department's words
CHSC 114257 Mops are stored wet in the mop sink. Ensure mops are stored upright on mop hangers to reduce fruit fly attractant..
EarlierOct 11, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Large turkey roasts in the rear reach in measured 75F. An employee stated they were cooked almost 8 hours prior. Cool foods fast, from 135F to 70 within 2 hours, then from 70F to 41F within 4 hours. Cut roasts 2-4 inches thick and immediately place in the refrigerator. Once meat is 41F it can be packaged in bulk. 30 pounds of turkey was voluntarily discarded. Training conducted.
The department's words
CHSC 114002 Large turkey roasts in the rear reach in measured 75F. An employee stated they were cooked almost 8 hours prior. Cool foods fast, from 135F to 70 within 2 hours, then from 70F to 41F within 4 hours. Cut roasts 2-4 inches thick and immediately place in the refrigerator. Once meat is 41F it can be packaged in bulk. 30 pounds of turkey was voluntarily discarded. Training 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 (5)
Observed an employee wipe her nose with the back of her hand, then continue making sandwiches. Always wash hands after touching the face or other parts of the body. Direct food contamination was not observed. Employee washed her hands.
The department's words
CHSC 113953.3 Observed an employee wipe her nose with the back of her hand, then continue making sandwiches. Always wash hands after touching the face or other parts of the body. Direct food contamination was not observed. Employee washed her hands.
Food handlers on the sandwich line are preparing sandwiched with bare hands. Minimize bare hand contact with ready to eat foods. Use gloves or utensils.
The department's words
CHSC 113961 Food handlers on the sandwich line are preparing sandwiched with bare hands. Minimize bare hand contact with ready to eat foods. Use gloves or utensils.
Observed equipment, pickle buckets, and soda stored on the floor. Store all items 6 inches off the floor on NSF/ANSI approved commercial shelving.
The department's words
CHSC 114047 Observed equipment, pickle buckets, and soda stored on the floor. Store all items 6 inches off the floor on NSF/ANSI approved commercial shelving.
Observed employees with dirty wiping cloths tucked into their aprons. Wiping cloths must be stored in sanitizer solution when not in use. Provide sani-buckets near sandwich stations.
The department's words
CHSC 114185.1 Observed employees with dirty wiping cloths tucked into their aprons. Wiping cloths must be stored in sanitizer solution when not in use. Provide sani-buckets near sandwich stations.
Mops are stored wet in the mop sink. Ensure mops are stored upright on mop hangers to reduce fruit fly attractant..
The department's words
CHSC 114257 Mops are stored wet in the mop sink. Ensure mops are stored upright on mop hangers to reduce fruit fly attractant..
EarlierOct 27, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 25, 2016Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Found portioned bags of cooked chicken breasts with condensation on inside of bags. Temperature ranged from 58F-68F. PIC stated chicken cooked 4 hours prior. Chicken was cooled on counter then placed in Ziploc bags with no time temperature monitoring of cooling process. Ensure to cool PHFs from 135F to 70F in 2 hours and from 70F to 41F in 4 hours (6 hours total). Bag of chicken at 68F discarded. The rest of the chicken was placed on a sheet pan and put in freezer to rapidly cool. Ensure to monitor time and temperature of cooling process. b. Observed portioned tuna salad at 60F and portioned chicken salad at 56F both in deep containers, covered in plastic wrap, in 3 door steel refrigerator. Ensure all PHF ingredients are pre-chilled/cooled to 41F prior to assembling. If PHF warms up during prep or portioning, ensure to properly cool. Both placed on sheet pan, in single layer, and placed in 3 door fridge.
The department's words
CHSC 114002.1 a. Found portioned bags of cooked chicken breasts with condensation on inside of bags. Temperature ranged from 58F-68F. PIC stated chicken cooked 4 hours prior. Chicken was cooled on counter then placed in Ziploc bags with no time temperature monitoring of cooling process. Ensure to cool PHFs from 135F to 70F in 2 hours and from 70F to 41F in 4 hours (6 hours total). Bag of chicken at 68F discarded. The rest of the chicken was placed on a sheet pan and put in freezer to rapidly cool. Ensure to monitor time and temperature of cooling process. b. Observed portioned tuna salad at 60F and portioned chicken salad at 56F both in deep containers, covered in plastic wrap, in 3 door steel refrigerator. Ensure all PHF ingredients are pre-chilled/cooled to 41F prior to assembling. If PHF warms up during prep or portioning, ensure to properly cool. Both placed on sheet pan, in single layer, and placed in 3 door fridge.
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)
Observed the following foods not at proper cold holding temperature: - salad sprouts at 70F on counter by prep fridge (PIC stated this item was discarded) - potato salad at 45F in 3 door steel fridge Maintain potentially hazardous foods (PHFs) above 135F or below 41F to prevent food borne illness (FBI). Air temperature of 3 door steel fridge is 50F. Adjusted unit, air temp still reads 50F. All PHF relocated to working unit. PIC called for repairs.
The department's words
CHSC 113996 Observed the following foods not at proper cold holding temperature: - salad sprouts at 70F on counter by prep fridge (PIC stated this item was discarded) - potato salad at 45F in 3 door steel fridge Maintain potentially hazardous foods (PHFs) above 135F or below 41F to prevent food borne illness (FBI). Air temperature of 3 door steel fridge is 50F. Adjusted unit, air temp still reads 50F. All PHF relocated to working unit. PIC called for repairs.
Electric top cooker observed sitting on shelf near three compartment sink. Not a NSF approved burner. Discontinue use.
The department's words
CHSC 114130 Electric top cooker observed sitting on shelf near three compartment sink. Not a NSF approved burner. Discontinue use.
Observed wiping cloths hanging on aprons of employees that were used for hands on food contact surfaces. Do not hang wiping cloths on aprons. Store cloths in sanitizer bucket between use.
The department's words
CHSC 114185.1 Observed wiping cloths hanging on aprons of employees that were used for hands on food contact surfaces. Do not hang wiping cloths on aprons. Store cloths in sanitizer bucket between use.
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 L14914.
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.