At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mill Valley 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 reach in refrigeration unit in DELI department with an ambient internal temperature of higher than 41 degrees. Temperature was measured and recorded 45 F. Adjust thermostat or repair and replace at once. 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: Observed reach in refrigeration unit in DELI department with an ambient internal temperature of higher than 41 degrees. Temperature was measured and recorded 45 F. Adjust thermostat or repair and replace at once.The county found: “Observed reach in refrigeration unit in DELI department with an ambient internal temperature of higher than 41…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 12, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed reach in refrigeration unit in DELI department with an ambient internal temperature of higher than 41 degrees. Temperature was measured and recorded 45 F. Adjust thermostat or repair and replace at once.
The department's words
CHSC 113996 Observed reach in refrigeration unit in DELI department with an ambient internal temperature of higher than 41 degrees. Temperature was measured and recorded 45 F. Adjust thermostat or repair and replace at once.
EarlierMar 12, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 26, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed milk and half/half stored on a counter at 60 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Keep milk in refrigerator or on ice. These were discarded.
The department's words
CHSC 113996 Observed milk and half/half stored on a counter at 60 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Keep milk in refrigerator or on ice. These were discarded.
EarlierApr 26, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Turkeys finished cooking in rotisserie oven. Internal temperature of one turkey was 175 degrees F and second one tested was 157 degrees F. Use probe thermometer to check internal temperatures of poultry. Cook poultry to a minimum of 165 degrees F. COS.
The department's words
CHSC 114004 Turkeys finished cooking in rotisserie oven. Internal temperature of one turkey was 175 degrees F and second one tested was 157 degrees F. Use probe thermometer to check internal temperatures of poultry. Cook poultry to a minimum of 165 degrees F. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 24, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No water coming out of food prep sink by hot water heater. Correct immediately. 9/25/20: Submit repair invoice for food prep sink.
The department's words
CHSC 114192 No water coming out of food prep sink by hot water heater. Correct immediately. 9/25/20: Submit repair invoice for food prep sink.
EarlierSep 21, 2020Routine inspectionYellow placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Meat retail refrigerator: Flank steak and pork loin measured 43 - 51 degrees F. Flank steak and pork loin that was 50 degrees F and above was voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Meat retail refrigerator: Flank steak and pork loin measured 43 - 51 degrees F. Flank steak and pork loin that was 50 degrees F and above was voluntarily discarded - see VCD sheet.
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 food handler touch garbage can with gloved hands, then touched mop or broom, and then touched a used wiping cloth sitting on a food contact surface. Instructed kitchen manager and food handler to take off gloves, wash hands, and hands before donning new gloves.
The department's words
CHSC 113953.3 Observed food handler touch garbage can with gloved hands, then touched mop or broom, and then touched a used wiping cloth sitting on a food contact surface. Instructed kitchen manager and food handler to take off gloves, wash hands, and hands before donning new gloves.
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
Walk-in refrigerator across from hot water heater has water dripping from condenser into disposable pan. Some of water was also dripping onto box of tortillas that then dripped onto uncooked chicken. Repair walk-in unit immediately. Don't store food on shelving unit below the condenser until unit is repaired. Submit repair invoice by 9/24/20. Raw chicken was voluntarily discarded - see VCD sheet.
The department's words
CHSC 113980 Walk-in refrigerator across from hot water heater has water dripping from condenser into disposable pan. Some of water was also dripping onto box of tortillas that then dripped onto uncooked chicken. Repair walk-in unit immediately. Don't store food on shelving unit below the condenser until unit is repaired. Submit repair invoice by 9/24/20. Raw chicken was voluntarily discarded - see VCD sheet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No water coming out of food prep sink by hot water heater. Correct immediately.
The department's words
CHSC 114192 No water coming out of food prep sink by hot water heater. Correct immediately.
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
Restroom in back storage area by produce area: Hot water needs to reach a minimum of 100 degrees F and maximum of 108 degrees F for this sensor sink. Meat department: Hand wash sink reached a maximum of 86 degrees F. Provide a minimum of 100 degrees F.
The department's words
CHSC 113953.c Restroom in back storage area by produce area: Hot water needs to reach a minimum of 100 degrees F and maximum of 108 degrees F for this sensor sink. Meat department: Hand wash sink reached a maximum of 86 degrees F. Provide a minimum of 100 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierApr 5, 2017Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Observed employee touch something on the floor under display case with gloved hands and change gloves without washing hands in between. Wash hands with soap and water when they become contaminated. Donning gloves does not replace washing hands. Corrected with employee.
The department's words
CHSC 113953.3 Observed employee touch something on the floor under display case with gloved hands and change gloves without washing hands in between. Wash hands with soap and water when they become contaminated. Donning gloves does not replace washing hands. Corrected with employee.
Reduced oxygen packaging (ROP) is being done by facility for raw meats. A HACCP plan was developed about 3 years ago but the facility stated that CDPH would not respond to correspondence and the plan was never approved. Will review if we need to stop usage of ROP machine.
The department's words
CHSC 114057.1 Reduced oxygen packaging (ROP) is being done by facility for raw meats. A HACCP plan was developed about 3 years ago but the facility stated that CDPH would not respond to correspondence and the plan was never approved. Will review if we need to stop usage of ROP machine.
Sliding doors and gaskets on display cases are dirty. Temperature dials on handsinks dirty. Clean.
The department's words
CHSC 114115.c Sliding doors and gaskets on display cases are dirty. Temperature dials on handsinks dirty. Clean.
Under the counter prep fridge not operable. Repair or remove equipment.
The department's words
CHSC 114175 Under the counter prep fridge not operable. Repair or remove equipment.
4/3/17 The following food was found out of temperature: * tomato bisque at 116F-124F and beef barley soup at 120-126F. Items were hot holding and dial of warmer was not turned up enough. Food was cooked less than 2 hours prior and was reheated over 165F and placed back in soup warmer. * lemon thyme chicken 97-125F and pork chops at 117F-135F at hot food bar. Food had been hot holding for about 30 min and large amount of food was in the tray. Food reheated to 165F, amount of food in pan reduced, returned to hot holding unit * rotisserie chicken at 100-110F in hot holding rack. one rack was not maintaining temperature. Chicken on rack discarded and temp of rack adjusted. * sliced tomatoes in prep top at 56F. item was sliced a few minutes prior. Ensure to cool food from ambient temperature before placing in prep top. Prep top will not cool food but it will keep cold food cold. Non-potentially hazardous foods (PHFs) at 44-46F in prep top. Adjust temp of prep top (food inside unit is maintaining temp but prep top is a little warm) Keep potentially hazardous foods below 41F or above 135F 4/5/17 Major violation has been corrected to minor violation. Rotisserie chicken on the third rack of the warmer was not keeping chicken warm. Chicken 106-115F. Chicken was cooked about 1 hour prior . Chicken taken off rack and reheated to 165F. Don't use rack until it is repaired. Container of cooked potatoes was above fill line, potato amount reduced. Sliced cheese in deli prep top was 48F. Stacked above fill line. Stacking adjusted to keep below fill line.
The department's words
CHSC 113996 4/3/17 The following food was found out of temperature: * tomato bisque at 116F-124F and beef barley soup at 120-126F. Items were hot holding and dial of warmer was not turned up enough. Food was cooked less than 2 hours prior and was reheated over 165F and placed back in soup warmer. * lemon thyme chicken 97-125F and pork chops at 117F-135F at hot food bar. Food had been hot holding for about 30 min and large amount of food was in the tray. Food reheated to 165F, amount of food in pan reduced, returned to hot holding unit * rotisserie chicken at 100-110F in hot holding rack. one rack was not maintaining temperature. Chicken on rack discarded and temp of rack adjusted. * sliced tomatoes in prep top at 56F. item was sliced a few minutes prior. Ensure to cool food from ambient temperature before placing in prep top. Prep top will not cool food but it will keep cold food cold. Non-potentially hazardous foods (PHFs) at 44-46F in prep top. Adjust temp of prep top (food inside unit is maintaining temp but prep top is a little warm) Keep potentially hazardous foods below 41F or above 135F 4/5/17 Major violation has been corrected to minor violation. Rotisserie chicken on the third rack of the warmer was not keeping chicken warm. Chicken 106-115F. Chicken was cooked about 1 hour prior . Chicken taken off rack and reheated to 165F. Don't use rack until it is repaired. Container of cooked potatoes was above fill line, potato amount reduced. Sliced cheese in deli prep top was 48F. Stacked above fill line. Stacking adjusted to keep below fill line.
Show 4 more
Bisque in walk-in at 125F. Item was cooked about 1 hour prior and was not cooling fast enough as it was cooling in a deep container. Amount of food reduced in container and ice wands use to cool soup. Please continue using cooling logs
The department's words
CHSC 114002 Bisque in walk-in at 125F. Item was cooked about 1 hour prior and was not cooling fast enough as it was cooling in a deep container. Amount of food reduced in container and ice wands use to cool soup. Please continue using cooling logs
4/3/17 Hot water at 90F at handsink in restroom by deli. requirement is 100F. Repair. 4/5/17 Hot water violation corrected. 99F in restroom by deli.
The department's words
CHSC 114192 4/3/17 Hot water at 90F at handsink in restroom by deli. requirement is 100F. Repair. 4/5/17 Hot water violation corrected. 99F in restroom by deli.
Corrected during the inspection
4/3/17 Clean under storage area of deli across from two compartment warewashing sink downstairs. Observed dirt and debris there. 4/5/17 Storage area in deli has been cleaned.
The department's words
CHSC 114115.c 4/3/17 Clean under storage area of deli across from two compartment warewashing sink downstairs. Observed dirt and debris there. 4/5/17 Storage area in deli has been cleaned.
Pipe leaking under two compartment sink downstairs across from storage in deli. Repair
The department's words
CHSC 114190 Pipe leaking under two compartment sink downstairs across from storage in deli. Repair
EarlierApr 3, 2017Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following food was found out of temperature: * tomato bisque at 116F-124F and beef barley soup at 120-126F. Items were hot holding and dial of warmer was not turned up enough. Food was cooked less than 2 hours prior and was reheated over 165F and placed back in soup warmer. * lemon thyme chicken 97-125F and pork chops at 117F-135F at hot food bar. Food had been hot holding for about 30 min and large amount of food was in the tray. Food reheated to 165F, amount of food in pan reduced, returned to hot holding unit * rotisserie chicken at 100-110F in hot holding rack. one rack was not maintaining temperature. Chicken on rack discarded and temp of rack adjusted. * sliced tomatoes in prep top at 56F. item was sliced a few minutes prior. Ensure to cool food from ambient temperature before placing in prep top. Prep top will not cool food but it will keep cold food cold. Non-potentially hazardous foods (PHFs) at 44-46F in prep top. Adjust temp of prep top (food inside unit is maintaining temp but prep top is a little warm) Keep potentially hazardous foods below 41F or above 135F
The department's words
CHSC 113996 The following food was found out of temperature: * tomato bisque at 116F-124F and beef barley soup at 120-126F. Items were hot holding and dial of warmer was not turned up enough. Food was cooked less than 2 hours prior and was reheated over 165F and placed back in soup warmer. * lemon thyme chicken 97-125F and pork chops at 117F-135F at hot food bar. Food had been hot holding for about 30 min and large amount of food was in the tray. Food reheated to 165F, amount of food in pan reduced, returned to hot holding unit * rotisserie chicken at 100-110F in hot holding rack. one rack was not maintaining temperature. Chicken on rack discarded and temp of rack adjusted. * sliced tomatoes in prep top at 56F. item was sliced a few minutes prior. Ensure to cool food from ambient temperature before placing in prep top. Prep top will not cool food but it will keep cold food cold. Non-potentially hazardous foods (PHFs) at 44-46F in prep top. Adjust temp of prep top (food inside unit is maintaining temp but prep top is a little warm) Keep potentially hazardous foods below 41F or above 135F
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 employee touch something on the floor under display case with gloved hands and change gloves without washing hands in between. Wash hands with soap and water when they become contaminated. Donning gloves does not replace washing hands. Corrected with employee.
The department's words
CHSC 113953.3 Observed employee touch something on the floor under display case with gloved hands and change gloves without washing hands in between. Wash hands with soap and water when they become contaminated. Donning gloves does not replace washing hands. Corrected with employee.
Reduced oxygen packaging (ROP) is being done by facility for raw meats. A HACCP plan was developed about 3 years ago but the facility stated that CDPH would not respond to correspondence and the plan was never approved. Will review if we need to stop usage of ROP machine.
The department's words
CHSC 114057.1 Reduced oxygen packaging (ROP) is being done by facility for raw meats. A HACCP plan was developed about 3 years ago but the facility stated that CDPH would not respond to correspondence and the plan was never approved. Will review if we need to stop usage of ROP machine.
Sliding doors and gaskets on display cases are dirty. Temperature dials on handsinks dirty. Clean.
The department's words
CHSC 114115.c Sliding doors and gaskets on display cases are dirty. Temperature dials on handsinks dirty. Clean.
Under the counter prep fridge not operable. Repair or remove equipment.
The department's words
CHSC 114175 Under the counter prep fridge not operable. Repair or remove equipment.
Bisque in walk-in at 125F. Item was cooked about 1 hour prior and was not cooling fast enough as it was cooling in a deep container. Amount of food reduced in container and ice wands use to cool soup. Please continue using cooling logs
The department's words
CHSC 114002 Bisque in walk-in at 125F. Item was cooked about 1 hour prior and was not cooling fast enough as it was cooling in a deep container. Amount of food reduced in container and ice wands use to cool soup. Please continue using cooling logs
Show 4 more
Hot water at 90F at handsink in restroom by deli. requirement is 100F. Repair.
The department's words
CHSC 114192 Hot water at 90F at handsink in restroom by deli. requirement is 100F. Repair.
Clean under storage area of deli across from two compartment warewashing sink downstairs. Observed dirt and debris there.
The department's words
CHSC 114115.c Clean under storage area of deli across from two compartment warewashing sink downstairs. Observed dirt and debris there.
Pipe leaking under two compartment sink downstairs across from storage in deli. Repair
The department's words
CHSC 114190 Pipe leaking under two compartment sink downstairs across from storage in deli. Repair
Food prep sink upstairs drains directly. An air gap (e.g. funnel drain) is needed to prevent backflow
The department's words
CHSC 114193 Food prep sink upstairs drains directly. An air gap (e.g. funnel drain) is needed to prevent backflow
EarlierMay 6, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed duct tape on one of doors of four door refrigerator that is covering torn gasket. The two doors on the right side of the unit have torn gaskets. Replace gaskets within two months. Clean gaskets to remove dirt accumulation. Clean walk-in fan guards and surrounding area.to removed dust accumulation. Clean black honeycomb plastic material where there is dried white material.
The department's words
CHSC 114175 Observed duct tape on one of doors of four door refrigerator that is covering torn gasket. The two doors on the right side of the unit have torn gaskets. Replace gaskets within two months. Clean gaskets to remove dirt accumulation. Clean walk-in fan guards and surrounding area.to removed dust accumulation. Clean black honeycomb plastic material where there is dried white material.
EarlierMay 3, 2016Routine inspectionYellow placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A number of potentially hazardous foods observed cooling in walk-in refrigerator.It was unknown when some of these potentially hazardous foods were finished cooking , and it is also unknown as to when the potentially hazardous foods entered the temperature danger zone (42-135 degrees Fahrenheit.) Cooling logs are not being utilized. Utilize cooling logs to ensure potentially hazardous foods are being cooled within required timeframes. Approved Cooling Methods with cooling log handout provided at time of inspection. Several large plastic containers with tomato soup cooling in walk-in refrigerator with varying amounts. Unknown when soup was made. One container of tomato soup on middle shelf was 81 degrees F at approximately 3:15 p.m. and 77 degrees Fahrenheit at approximately 4:30 p.m. There were three plastic containers of tomato soup on bottom shelf of walk-in refrigerator. The two front ones were checked at approximately 3:15 p.m. and measured 62 degrees F in left container (~ 5 qts) and 78 degrees F in right container (~ 10 qts.) These two containers were rechecked at ~ 4:45 p.m. and measured 55 degrees F in left container and 59 -68 degrees F in right container. All tomato soup was voluntarily discarded - see voluntary condemnation and destruction sheet. Roast beef measured 55 degrees F at ~3:20 p.m.and 51 degrees F at ~ 4:35 p.m.. Roast beef finished cooking at ~ 2:00 p.m. today, per PIC. roast beef is not cooling at fast enough rate.
The department's words
CHSC 114002 A number of potentially hazardous foods observed cooling in walk-in refrigerator.It was unknown when some of these potentially hazardous foods were finished cooking , and it is also unknown as to when the potentially hazardous foods entered the temperature danger zone (42-135 degrees Fahrenheit.) Cooling logs are not being utilized. Utilize cooling logs to ensure potentially hazardous foods are being cooled within required timeframes. Approved Cooling Methods with cooling log handout provided at time of inspection. Several large plastic containers with tomato soup cooling in walk-in refrigerator with varying amounts. Unknown when soup was made. One container of tomato soup on middle shelf was 81 degrees F at approximately 3:15 p.m. and 77 degrees Fahrenheit at approximately 4:30 p.m. There were three plastic containers of tomato soup on bottom shelf of walk-in refrigerator. The two front ones were checked at approximately 3:15 p.m. and measured 62 degrees F in left container (~ 5 qts) and 78 degrees F in right container (~ 10 qts.) These two containers were rechecked at ~ 4:45 p.m. and measured 55 degrees F in left container and 59 -68 degrees F in right container. All tomato soup was voluntarily discarded - see voluntary condemnation and destruction sheet. Roast beef measured 55 degrees F at ~3:20 p.m.and 51 degrees F at ~ 4:35 p.m.. Roast beef finished cooking at ~ 2:00 p.m. today, per PIC. roast beef is not cooling at fast enough rate.
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 number of potentially hazardous foods observed cooling in walk-in refrigerator.It was unknown when some of these potentially hazardous foods were finished cooking , and it is also unknown as to when the potentially hazardous foods entered the temperature danger zone (42-135 degrees Fahrenheit.) Cooling logs are not being utilized. Utilize approved cooling methods to achieve rapid cooling within required timeframes.
The department's words
CHSC 114002.1 A number of potentially hazardous foods observed cooling in walk-in refrigerator.It was unknown when some of these potentially hazardous foods were finished cooking , and it is also unknown as to when the potentially hazardous foods entered the temperature danger zone (42-135 degrees Fahrenheit.) Cooling logs are not being utilized. Utilize approved cooling methods to achieve rapid cooling within required timeframes.
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
Sandwich maketable refrigerator: all sliced cheese (50 -57 degrees F) in plastic insert pan and sliced tomatoes (51 degrees F) were in temperature danger zone and were voluntarily discarded - see voluntary condemnation and destruction sheet. Sliced cheese was stacked vertically in a plastic insert pan lined with a paper towel and a piece of deli paper. Sliced tomatoes were double stacked in insert pan. Maketable does not have a lid. No foods in top of this refrigeration unit were 41 degrees Fahrenheit (mayo: 50 degrees F.) Lower portion of this unit had proper cold holding temperatures. Adjust unit colder, so upper portion of unit hold potentially hazardous foods at or below 41 degrees Fahrenheit. Bakery display case refrigerator: cheesecake on middle shelf had internal temperature of 45 degrees Fahrenheit. Adjust unit colder. Walk-in refrigerator: mashed potatoes: 45 degrees F, salmon: 49 degrees F. Unknown when these were prepared. Possible rapid cooling violation.
The department's words
CHSC 113996 Sandwich maketable refrigerator: all sliced cheese (50 -57 degrees F) in plastic insert pan and sliced tomatoes (51 degrees F) were in temperature danger zone and were voluntarily discarded - see voluntary condemnation and destruction sheet. Sliced cheese was stacked vertically in a plastic insert pan lined with a paper towel and a piece of deli paper. Sliced tomatoes were double stacked in insert pan. Maketable does not have a lid. No foods in top of this refrigeration unit were 41 degrees Fahrenheit (mayo: 50 degrees F.) Lower portion of this unit had proper cold holding temperatures. Adjust unit colder, so upper portion of unit hold potentially hazardous foods at or below 41 degrees Fahrenheit. Bakery display case refrigerator: cheesecake on middle shelf had internal temperature of 45 degrees Fahrenheit. Adjust unit colder. Walk-in refrigerator: mashed potatoes: 45 degrees F, salmon: 49 degrees F. Unknown when these were prepared. Possible rapid cooling violation.
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)
No paper towels inside mounted dispensers by hand wash sink in back produce area or employee restroom by back produce area.
The department's words
CHSC 113953.2 No paper towels inside mounted dispensers by hand wash sink in back produce area or employee restroom by back produce area.
Interiors of both ice machines have accumulation of black material. The larger ice machine has a significant amount of black material on metal panel above ice.
The department's words
CHSC 114115 Interiors of both ice machines have accumulation of black material. The larger ice machine has a significant amount of black material on metal panel above ice.
Observed dirty utensils in all three-compartment sinks. Employee washing utensil in right compartment labeled sanitize. Store dirty utensils on drainboard adjacent to wash compartment. Labels were recently placed on compartments of three-compartment sink. Compartments are labeled from left to right: wash, rinse, sanitize. Place labels on compartments so they reflect actual step taking place in each compartment (i.e compartment with soap and water is labeled wash. Rinse compartment and sanitizer compartment not set up. Three-compartment sink cleaned during inspection. Rinse water and sanitizer with water placed in appropriate order and appropriate amount of sanitizer added to sanitize compartment.
The department's words
CHSC 114099.6 Observed dirty utensils in all three-compartment sinks. Employee washing utensil in right compartment labeled sanitize. Store dirty utensils on drainboard adjacent to wash compartment. Labels were recently placed on compartments of three-compartment sink. Compartments are labeled from left to right: wash, rinse, sanitize. Place labels on compartments so they reflect actual step taking place in each compartment (i.e compartment with soap and water is labeled wash. Rinse compartment and sanitizer compartment not set up. Three-compartment sink cleaned during inspection. Rinse water and sanitizer with water placed in appropriate order and appropriate amount of sanitizer added to sanitize compartment.
Corrected during the inspection
Observed dirty utensils in all three-compartment sinks. Employee washing utensil in right compartment labeled sanitize. Store dirty utensils on drainboard adjacent to wash compartment. Labels were recently placed on compartments of three-compartment sink. Compartments are labeled from left to right: wash, rinse, sanitize. Place labels on compartments so they reflect actual step taking place in each compartment (i.e compartment with soap and water is labeled wash. Rinse compartment and sanitizer compartment not set up.
The department's words
CHSC 114099.2 Observed dirty utensils in all three-compartment sinks. Employee washing utensil in right compartment labeled sanitize. Store dirty utensils on drainboard adjacent to wash compartment. Labels were recently placed on compartments of three-compartment sink. Compartments are labeled from left to right: wash, rinse, sanitize. Place labels on compartments so they reflect actual step taking place in each compartment (i.e compartment with soap and water is labeled wash. Rinse compartment and sanitizer compartment not set up.
Corrected during the inspection
Observed duct tape on one of doors of four door refrigerator that is covering torn gasket. The two doors on the right side of the unit have torn gaskets. Replace gaskets within two months. Clean gaskets to remove dirt accumulation. Clean walk-in fan guards and surrounding area.to removed dust accumulation. Clean black honeycomb plastic material where there is dried white material.
The department's words
CHSC 114175 Observed duct tape on one of doors of four door refrigerator that is covering torn gasket. The two doors on the right side of the unit have torn gaskets. Replace gaskets within two months. Clean gaskets to remove dirt accumulation. Clean walk-in fan guards and surrounding area.to removed dust accumulation. Clean black honeycomb plastic material where there is dried white material.
Show 1 more
Hot water turned off at hand wash sink to left of ice machine.
The department's words
CHSC 113953.c Hot water turned off at hand wash sink to left of ice machine.
Corrected during the inspection
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 L10070.
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.