At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Mar 16, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Ming's Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Rapid cooling log not properly filled out. Fill out logs for potentially hazardous foods that are cooling until they reach 41 degrees F. Submit rapid cooling logs from 3/16/26 - 3/23/26 by 3/24/26. Observed cooked noodles in two door True refrigerator in 3 plastic tubs with temperatures of 44 - 45 degrees F. Cooked noodles were made yesterday and covered after cooking. cool potentially hazardous foods by approved methods. Don't cover potentially hazardous foods during the cooling process. ~ 16 lbs. cooked noodles voluntarily discarded into the garbage. Chicken (115 - 125 degrees F) and beef (97 degrees F). Both finished cooking ~ 10 minutes ago. Log both on log. 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
For Ming's Restaurant's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Rapid cooling log not properly filled out. Fill out logs for potentially hazardous foods that are cooling until they reach 41 degrees F. Submit rapid cooling logs from 3/16/26 - 3/23/26 by 3/24/26. Observed cooked noodles in two door True refrigerator in 3 plastic tubs with temperatures of 44 - 45 degrees F. Cooked noodles were made yesterday and covered after cooking. cool potentially hazardous foods by approved methods. Don't cover potentially hazardous foods during the cooling process. ~ 16 lbs. cooked noodles voluntarily discarded into the garbage. Chicken (115 - 125 degrees F) and beef (97 degrees F). Both finished cooking ~ 10 minutes ago. Log both on log.The county found: “Rapid cooling log not properly filled out. Fill out logs for potentially hazardous foods that are cooling until they…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 16, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 16, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Rapid cooling log not properly filled out. Fill out logs for potentially hazardous foods that are cooling until they reach 41 degrees F. Submit rapid cooling logs from 3/16/26 - 3/23/26 by 3/24/26. Observed cooked noodles in two door True refrigerator in 3 plastic tubs with temperatures of 44 - 45 degrees F. Cooked noodles were made yesterday and covered after cooking. cool potentially hazardous foods by approved methods. Don't cover potentially hazardous foods during the cooling process. ~ 16 lbs. cooked noodles voluntarily discarded into the garbage. Chicken (115 - 125 degrees F) and beef (97 degrees F). Both finished cooking ~ 10 minutes ago. Log both on log.
The department's words
CHSC 114002 Rapid cooling log not properly filled out. Fill out logs for potentially hazardous foods that are cooling until they reach 41 degrees F. Submit rapid cooling logs from 3/16/26 - 3/23/26 by 3/24/26. Observed cooked noodles in two door True refrigerator in 3 plastic tubs with temperatures of 44 - 45 degrees F. Cooked noodles were made yesterday and covered after cooking. cool potentially hazardous foods by approved methods. Don't cover potentially hazardous foods during the cooling process. ~ 16 lbs. cooked noodles voluntarily discarded into the garbage. Chicken (115 - 125 degrees F) and beef (97 degrees F). Both finished cooking ~ 10 minutes ago. Log both on log.
EarlierMar 11, 2026Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one of the owners touch dirty dishes and then touched clean dishes in the dishwasher. Hands shall be washed after contaminating them before beginning food preparation, touching clean utensils, or touching food equipment or linens. Owner instructed to wash hands. COS
The department's words
CHSC 113953.3 Observed one of the owners touch dirty dishes and then touched clean dishes in the dishwasher. Hands shall be washed after contaminating them before beginning food preparation, touching clean utensils, or touching food equipment or linens. Owner instructed to wash hands. COS
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 raw pork thawing on the kitchen floor with temperature of 63 degrees F in standing water. Thaw potentially hazardous foods by approved methods, such as in refrigeration, under cold running water no greater than two hours, or cooking from frozen state. ~ 20 lbs raw pork voluntarily discarded into the exterior refuse bin bleach poured on top. Observed cooked rice in glass refrigerator at 43 degrees F. Rice made yesterday. Maintain potentially hazardous foods at or below 41 degrees F. Don't store any potentially hazardous foods in glass refrigerator. Rice relocated to Dukers refrigerator. Observed two door True refrigerator with cooked barbecue pork at 45 degrees F, Pork cooked yesterday. Thermometer on exterior of unit: 46 degrees F. The following potentially hazardous foods observed in this True two door unit were made yesterday with current temperatures as follows: fired chicken: 51 degrees, pork potstickers: 49 degrees F, deep fried pork: 51 degrees F, premade pork buns: 56 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Repair/adjust refrigerator. ~ 1 lb, fried pork and ~ 3 lbs. fried chicken voluntarily discarded into the garbage. Maintain all potentially hazardous foods at or below 41 degrees F in refrigeration.
The department's words
CHSC 113996 Observed raw pork thawing on the kitchen floor with temperature of 63 degrees F in standing water. Thaw potentially hazardous foods by approved methods, such as in refrigeration, under cold running water no greater than two hours, or cooking from frozen state. ~ 20 lbs raw pork voluntarily discarded into the exterior refuse bin bleach poured on top. Observed cooked rice in glass refrigerator at 43 degrees F. Rice made yesterday. Maintain potentially hazardous foods at or below 41 degrees F. Don't store any potentially hazardous foods in glass refrigerator. Rice relocated to Dukers refrigerator. Observed two door True refrigerator with cooked barbecue pork at 45 degrees F, Pork cooked yesterday. Thermometer on exterior of unit: 46 degrees F. The following potentially hazardous foods observed in this True two door unit were made yesterday with current temperatures as follows: fired chicken: 51 degrees, pork potstickers: 49 degrees F, deep fried pork: 51 degrees F, premade pork buns: 56 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Repair/adjust refrigerator. ~ 1 lb, fried pork and ~ 3 lbs. fried chicken voluntarily discarded into the garbage. Maintain all potentially hazardous foods at or below 41 degrees F in refrigeration.
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 chicken stock with chicken on two burner stove at 95 degrees F at 4:00 p.m.. Chicken stock finished cooking at 12:00 p.m. today. No flame under stock. No temperatures taken, hence it is unknown when the chicken stock entered the temperature danger zone. Cool from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize rapid cooling logs on a daily basis to ensure rapid cooling is being achieved. Approved Cooling Methods with log provided in English today. Chicken stock voluntarily poured down the drain and chicken placed into the garbage. ~ 6 gallons of stock. Observed several large plastic containers with cooked noodles in two door True refrigerator. Two containers tested and measured 48 degrees F and 49 degrees F Noodles finished cooking at 1:00 p.m. today. Do not cover potentially hazardous foods during the cooling process. Use approved cooling methods, such as shallow metal pans and ice baths.
The department's words
CHSC 114002 Observed chicken stock with chicken on two burner stove at 95 degrees F at 4:00 p.m.. Chicken stock finished cooking at 12:00 p.m. today. No flame under stock. No temperatures taken, hence it is unknown when the chicken stock entered the temperature danger zone. Cool from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize rapid cooling logs on a daily basis to ensure rapid cooling is being achieved. Approved Cooling Methods with log provided in English today. Chicken stock voluntarily poured down the drain and chicken placed into the garbage. ~ 6 gallons of stock. Observed several large plastic containers with cooked noodles in two door True refrigerator. Two containers tested and measured 48 degrees F and 49 degrees F Noodles finished cooking at 1:00 p.m. today. Do not cover potentially hazardous foods during the cooling process. Use approved cooling methods, such as shallow metal pans and ice baths.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 31, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large tubs of chicken left on counter recording at 56-66°F. Employee settled chicken was being cut and getting ready to be portioned for refrigeration storage. Employee stated process started about 40 minutes ago. / Food must be actively worked on otherwise food must be left in refrigeration to cold hold at 41°F or below.
The department's words
CHSC 113996 Observed large tubs of chicken left on counter recording at 56-66°F. Employee settled chicken was being cut and getting ready to be portioned for refrigeration storage. Employee stated process started about 40 minutes ago. / Food must be actively worked on otherwise food must be left in refrigeration to cold hold at 41°F or below.
EarlierApr 24, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed the following foods held at unsafe temperatures: raw pork on back prep tale at 60 F, about 1 1/2 lbs, cooked shrimp in bowl on prep top inserts at 89 F cooked about an hour ago, cooked chicken in 2-door reach in refrigerator at 48-51 F adjacent to cook's line, raw pork in 2-door reach in refrigerator at 58 F in back kitchen. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 1 1/2 lbs of raw pork discarded. About 1 1/2 lbs of cooked chicken discarded. Cooked shrimp relocated to refrigeration unit.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: raw pork on back prep tale at 60 F, about 1 1/2 lbs, cooked shrimp in bowl on prep top inserts at 89 F cooked about an hour ago, cooked chicken in 2-door reach in refrigerator at 48-51 F adjacent to cook's line, raw pork in 2-door reach in refrigerator at 58 F in back kitchen. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 1 1/2 lbs of raw pork discarded. About 1 1/2 lbs of cooked chicken discarded. Cooked shrimp relocated to refrigeration unit.
Corrected during the inspection
Observed employee enter kitchen without washing hands and when instructed they rinsed hands in food prep sink. Observed employee enter kitchen and rinse hands in 3-compartment sink. Ensure all employees properly wash hands before preparing food in hand wash sink with warm water and soap.
The department's words
CHSC 113953.3 Observed employee enter kitchen without washing hands and when instructed they rinsed hands in food prep sink. Observed employee enter kitchen and rinse hands in 3-compartment sink. Ensure all employees properly wash hands before preparing food in hand wash sink with warm water and soap.
Corrected during the inspection
EarlierApr 23, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods held at unsafe temperatures: raw pork on back prep tale at 60 F, about 1 1/2 lbs, cooked shrimp in bowl on prep top inserts at 89 F cooked about an hour ago, cooked chicken in 2-door reach in refrigerator at 48-51 F adjacent to cook's line, raw pork in 2-door reach in refrigerator at 58 F in back kitchen. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 1 1/2 lbs of raw pork discarded. About 1 1/2 lbs of cooked chicken discarded. Cooked shrimp relocated to refrigeration unit.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: raw pork on back prep tale at 60 F, about 1 1/2 lbs, cooked shrimp in bowl on prep top inserts at 89 F cooked about an hour ago, cooked chicken in 2-door reach in refrigerator at 48-51 F adjacent to cook's line, raw pork in 2-door reach in refrigerator at 58 F in back kitchen. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 1 1/2 lbs of raw pork discarded. About 1 1/2 lbs of cooked chicken discarded. Cooked shrimp relocated to refrigeration unit.
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 employee enter kitchen without washing hands and when instructed they rinsed hands in food prep sink. Observed employee enter kitchen and rinse hands in 3-compartment sink. Ensure all employees properly wash hands before preparing food in hand wash sink with warm water and soap.
The department's words
CHSC 113953.3 Observed employee enter kitchen without washing hands and when instructed they rinsed hands in food prep sink. Observed employee enter kitchen and rinse hands in 3-compartment sink. Ensure all employees properly wash hands before preparing food in hand wash sink with warm water and soap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 18, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee dump garbage away in outdoor dumpster and was returning to food preparation without washing hands. / Hands must be washed to prevent cross contamination. Wash hands every time when returning to the kitchen.
The department's words
CHSC 113953.3 Observed employee dump garbage away in outdoor dumpster and was returning to food preparation without washing hands. / Hands must be washed to prevent cross contamination. Wash hands every time when returning to the kitchen.
EarlierOct 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked chicken and noodles left on counter for ease of access for service. Foods were recorded at 46-48°F at time of inspection. / Observed staff return above listed foods back into refrigeration. Foods must be cold held at 41°F or below or hot held at 135°F or above.
The department's words
CHSC 113996 Observed cooked chicken and noodles left on counter for ease of access for service. Foods were recorded at 46-48°F at time of inspection. / Observed staff return above listed foods back into refrigeration. Foods must be cold held at 41°F or below or hot held at 135°F or above.
EarlierFeb 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee bread raw fish then wipe hands with damp wiping cloth used to sanitize cutting board then use hands to grab raw vegetables not under temperature control to cook. No handwashing observed. / Discontinue wiping hands with sanitizer wiping cloth instead of washing hands. Hands must be washed as demonstrated during glo germ demonstration. Hands must be washed between handling raw meat and touching food not under temperature control or ready to eat foods.
The department's words
CHSC 113953.3 Observed employee bread raw fish then wipe hands with damp wiping cloth used to sanitize cutting board then use hands to grab raw vegetables not under temperature control to cook. No handwashing observed. / Discontinue wiping hands with sanitizer wiping cloth instead of washing hands. Hands must be washed as demonstrated during glo germ demonstration. Hands must be washed between handling raw meat and touching food not under temperature control or ready to eat foods.
EarlierJun 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following items stored on the countertop by stove: cooked pot sticker at 62F, green beans at 63F, cooked chicken at 116F, cooked beef at 97F and raw shelled eggs at 72F. / Do not store food out on the countertop. Food must be cold held at 41F or below or hot held at 135F or above. *Repeat violation.
The department's words
CHSC 113996 Observed the following items stored on the countertop by stove: cooked pot sticker at 62F, green beans at 63F, cooked chicken at 116F, cooked beef at 97F and raw shelled eggs at 72F. / Do not store food out on the countertop. Food must be cold held at 41F or below or hot held at 135F or above. *Repeat violation.
EarlierNov 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inside of ice machine growing slime mold. / Clean inside of ice machine, sanitize then discard all ice.
The department's words
CHSC 114113 Inside of ice machine growing slime mold. / Clean inside of ice machine, sanitize then discard all ice.
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The following items were seen stored on food prep table opposite of the stove out of temperature: unshelled raw eggs ~ 73F, cooked beef 79F, cooked chicken 90F, cooked dumplings ~72F, fried chicken ~73F. / Immediately discard out of temperature foods. Keep potentially hazardous foods at 135F or above or 41F or below.
The department's words
CHSC 113996 The following items were seen stored on food prep table opposite of the stove out of temperature: unshelled raw eggs ~ 73F, cooked beef 79F, cooked chicken 90F, cooked dumplings ~72F, fried chicken ~73F. / Immediately discard out of temperature foods. Keep potentially hazardous foods at 135F or above or 41F or below.
EarlierOct 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 31, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler cards not available except for one. Food handler cards must be available.
The department's words
CHSC 113948 Food handler cards not available except for one. Food handler cards must be available.
EarlierApr 9, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed fish and shrimp defrosting on counter at room temperature. All potentially hazardous food must be thawed by one of 4 legal methods - see back of page #1, #26.
The department's words
CHSC 114020 Observed fish and shrimp defrosting on counter at room temperature. All potentially hazardous food must be thawed by one of 4 legal methods - see back of page #1, #26.
Observed food handler cutting raw chicken and then leave it sitting out at room temperature while he went off to do other things (cook on cookline). When preparing food, finish task and refrigerate before moving on to other tasks.
The department's words
CHSC 113998 Observed food handler cutting raw chicken and then leave it sitting out at room temperature while he went off to do other things (cook on cookline). When preparing food, finish task and refrigerate before moving on to other tasks.
Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector: [email]
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector: [email]
EarlierApr 5, 2018Follow-up inspectionYellow placard
9 violations listed, 0 marked critical.
Not critical (9)
Observed food handlers washing hands by rinsing them in cold water at whatever sink was nearby. Food handlers must wash hands at handwash sink with soap and warm water. And dry hands with paper towels.
The department's words
CHSC 113952 Observed food handlers washing hands by rinsing them in cold water at whatever sink was nearby. Food handlers must wash hands at handwash sink with soap and warm water. And dry hands with paper towels.
Observed fish and shrimp defrosting on counter at room temperature. All potentially hazardous food must be thawed by one of 4 legal methods - see back of page #1, #26.
The department's words
CHSC 114020 Observed fish and shrimp defrosting on counter at room temperature. All potentially hazardous food must be thawed by one of 4 legal methods - see back of page #1, #26.
Observed no chlorine in final rinse of dishwasher. Auto-Chlor fixed dishwasher during inspection. Now observed 50 ppm chlorine in final rinse of dishwasher.
The department's words
CHSC 114099.7 Observed no chlorine in final rinse of dishwasher. Auto-Chlor fixed dishwasher during inspection. Now observed 50 ppm chlorine in final rinse of dishwasher.
Observed no chlorine in wiping cloth buckets. COS
The department's words
CHSC 114185.1 Observed no chlorine in wiping cloth buckets. COS
Observed food handler cutting raw chicken and then leave it sitting out at room temperature while he went off to do other things (cook on cookline). When preparing food, finish task and refrigerate before moving on to other tasks.
The department's words
CHSC 113998 Observed food handler cutting raw chicken and then leave it sitting out at room temperature while he went off to do other things (cook on cookline). When preparing food, finish task and refrigerate before moving on to other tasks.
Show 4 more
Change water for rice paddle every 2 hours.
The department's words
CHSC 113996 Change water for rice paddle every 2 hours.
Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector: [email]
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector: [email]
Discontinue cross contamination of raw meat by nesting pans on wok-line. Use pan once and then wash/rinse/sanitize or use one pan for each different type of food and wash/rinse/sanitize every 4 hours. Discontinue using same tong for different raw meat/seafood/poultry types. Observed employee wash tongs without using sanitizer. Wash/rinse/sanitize tongs. Observed mold covered spoon in pineapple. Spoon was washed and 3 cups pineapple were discarded by owner.
The department's words
CHSC 114117 Discontinue cross contamination of raw meat by nesting pans on wok-line. Use pan once and then wash/rinse/sanitize or use one pan for each different type of food and wash/rinse/sanitize every 4 hours. Discontinue using same tong for different raw meat/seafood/poultry types. Observed employee wash tongs without using sanitizer. Wash/rinse/sanitize tongs. Observed mold covered spoon in pineapple. Spoon was washed and 3 cups pineapple were discarded by owner.
A few holes remain to be covered: by water heater, bottom vent is 1/2 inch screening must be maximum 1/4 inch. Around pipes going into ceiling above and across from dishwasher (4 spots), small hole in floor next to furnace in outside room, and outside back door to loading dock, seal vent located on roof and hole around fire sprinkler.
The department's words
CHSC 114259.1 A few holes remain to be covered: by water heater, bottom vent is 1/2 inch screening must be maximum 1/4 inch. Around pipes going into ceiling above and across from dishwasher (4 spots), small hole in floor next to furnace in outside room, and outside back door to loading dock, seal vent located on roof and hole around fire sprinkler.
EarlierApr 3, 2018Follow-up inspectionRed placard
10 violations listed, 0 marked critical.
Not critical (10)
Observed food handlers washing hands by rinsing them in cold water at whatever sink was nearby. Food handlers must wash hands at handwash sink with soap and warm water. And dry hands with paper towels.
The department's words
CHSC 113952 Observed food handlers washing hands by rinsing them in cold water at whatever sink was nearby. Food handlers must wash hands at handwash sink with soap and warm water. And dry hands with paper towels.
Observed several rat feces in storage room on floor. They were black and hard - appeared to be old. Clean all rodent droppings off floor and seal opening near back door. Monitor for new activity.
The department's words
CHSC 114259.1 Observed several rat feces in storage room on floor. They were black and hard - appeared to be old. Clean all rodent droppings off floor and seal opening near back door. Monitor for new activity.
Observed fish and shrimp defrosting on counter at room temperature. All potentially hazardous food must be thawed by one of 4 legal methods - see back of page #1, #26.
The department's words
CHSC 114020 Observed fish and shrimp defrosting on counter at room temperature. All potentially hazardous food must be thawed by one of 4 legal methods - see back of page #1, #26.
Observed no chlorine in final rinse of dishwasher. Auto-Chlor fixed dishwasher during inspection. Now observed 50 ppm chlorine in final rinse of dishwasher.
The department's words
CHSC 114099.7 Observed no chlorine in final rinse of dishwasher. Auto-Chlor fixed dishwasher during inspection. Now observed 50 ppm chlorine in final rinse of dishwasher.
Observed no chlorine in wiping cloth buckets. COS
The department's words
CHSC 114185.1 Observed no chlorine in wiping cloth buckets. COS
Show 5 more
Observed food handler cutting raw chicken and then leave it sitting out at room temperature while he went off to do other things (cook on cookline). When preparing food, finish task and refrigerate before moving on to other tasks.
The department's words
CHSC 113998 Observed food handler cutting raw chicken and then leave it sitting out at room temperature while he went off to do other things (cook on cookline). When preparing food, finish task and refrigerate before moving on to other tasks.
Change water for rice paddle every 2 hours.
The department's words
CHSC 113996 Change water for rice paddle every 2 hours.
Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector: [email]
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector: [email]
Observed many holes in walls and ceiling throughout facility. Observed rat droppings-some are fresh indicating a current infestation. Observed droppings in storage room and in mop sink room, under ice machine and on shelving in alcove to left of back door. Exclude all rodent entry points greater than 1/4 inch. Seal openings above and below water heater, seal vents above and below water heater, around pipes above dishwasher and around vent above dishwasher, around furnace switch, over vent above top shelf in alcove to left of back door, hole in wall in dry storage room, knawed wall next to door to loading dock, around pipes in bathroom, under 2-compartment sink, mop sink room: ceiling and vents, hole above handwash sink in kitchen, exterior hole by loading dock door, hole where fire sprinklers go through. Get someone on roof to look for holes around pipes going into building. Seal holes with 1/4 inch mesh hardware cloth or sheet metal. Have pest control company come again to set snap traps. Clean and sanitize areas where droppings were found. Thoroughly clean entire kitchen and cookline, pull everything out and clean everywhere.
The department's words
CHSC 114259.1 Observed many holes in walls and ceiling throughout facility. Observed rat droppings-some are fresh indicating a current infestation. Observed droppings in storage room and in mop sink room, under ice machine and on shelving in alcove to left of back door. Exclude all rodent entry points greater than 1/4 inch. Seal openings above and below water heater, seal vents above and below water heater, around pipes above dishwasher and around vent above dishwasher, around furnace switch, over vent above top shelf in alcove to left of back door, hole in wall in dry storage room, knawed wall next to door to loading dock, around pipes in bathroom, under 2-compartment sink, mop sink room: ceiling and vents, hole above handwash sink in kitchen, exterior hole by loading dock door, hole where fire sprinklers go through. Get someone on roof to look for holes around pipes going into building. Seal holes with 1/4 inch mesh hardware cloth or sheet metal. Have pest control company come again to set snap traps. Clean and sanitize areas where droppings were found. Thoroughly clean entire kitchen and cookline, pull everything out and clean everywhere.
Discontinue cross contamination of raw meat by nesting pans on wok-line. Use pan once and then wash/rinse/sanitize or use one pan for each different type of food and wash/rinse/sanitize every 4 hours. Discontinue using same tong for different raw meat/seafood/poultry types. Observed employee wash tongs without using sanitizer. Wash/rinse/sanitize tongs. Observed mold covered spoon in pineapple. Spoon was washed and 3 cups pineapple were discarded by owner.
The department's words
CHSC 114117 Discontinue cross contamination of raw meat by nesting pans on wok-line. Use pan once and then wash/rinse/sanitize or use one pan for each different type of food and wash/rinse/sanitize every 4 hours. Discontinue using same tong for different raw meat/seafood/poultry types. Observed employee wash tongs without using sanitizer. Wash/rinse/sanitize tongs. Observed mold covered spoon in pineapple. Spoon was washed and 3 cups pineapple were discarded by owner.
EarlierMar 26, 2018Routine inspectionYellow placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed food handlers washing hands by rinsing them in cold water at whatever sink was nearby. Food handlers must wash hands at handwash sink with soap and warm water. And dry hands with paper towels.
The department's words
CHSC 113952 Observed food handlers washing hands by rinsing them in cold water at whatever sink was nearby. Food handlers must wash hands at handwash sink with soap and warm water. And dry hands with paper towels.
Observed several rat feces in storage room on floor. They were black and hard - appeared to be old. Clean all rodent droppings off floor and seal opening near back door. Monitor for new activity.
The department's words
CHSC 114259.1 Observed several rat feces in storage room on floor. They were black and hard - appeared to be old. Clean all rodent droppings off floor and seal opening near back door. Monitor for new activity.
Observed fish and shrimp defrosting on counter at room temperature. All potentially hazardous food must be thawed by one of 4 legal methods - see back of page #1, #26.
The department's words
CHSC 114020 Observed fish and shrimp defrosting on counter at room temperature. All potentially hazardous food must be thawed by one of 4 legal methods - see back of page #1, #26.
Observed no chlorine in final rinse of dishwasher. Auto-Chlor fixed dishwasher during inspection. Now observed 50 ppm chlorine in final rinse of dishwasher.
The department's words
CHSC 114099.7 Observed no chlorine in final rinse of dishwasher. Auto-Chlor fixed dishwasher during inspection. Now observed 50 ppm chlorine in final rinse of dishwasher.
Observed no chlorine in wiping cloth buckets. COS
The department's words
CHSC 114185.1 Observed no chlorine in wiping cloth buckets. COS
Show 3 more
Observed food handler cutting raw chicken and then leave it sitting out at room temperature while he went off to do other things (cook on cookline). When preparing food, finish task and refrigerate before moving on to other tasks.
The department's words
CHSC 113998 Observed food handler cutting raw chicken and then leave it sitting out at room temperature while he went off to do other things (cook on cookline). When preparing food, finish task and refrigerate before moving on to other tasks.
Change water for rice paddle every 2 hours.
The department's words
CHSC 113996 Change water for rice paddle every 2 hours.
Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector: [email]
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days. Email certificates to inspector: [email]
EarlierDec 23, 2016Routine inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
Code CHSC 113977
The department's words
Code CHSC 113977
Code CHSC 114000
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Code CHSC 114000
Code CHSC 114099.7
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Code CHSC 114099.7
Code CHSC 114192
The department's words
Code CHSC 114192
Code CHSC 113969
The department's words
Code CHSC 113969
Show 10 more
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114254
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Code CHSC 114254
Code CHSC 114115.c
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Code CHSC 114115.c
Code CHSC 114175
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Code CHSC 114175
Code CHSC 114119
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Code CHSC 114119
Code CHSC 114159
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Code CHSC 114159
Code CHSC 114185.1
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Code CHSC 114185.1
Code CHSC 114276
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Code CHSC 114276
Code CHSC 114268
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Code CHSC 114268
Code CHSC 114380
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Code CHSC 114380
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
As a customer of Ming's Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Ming's Restaurant know
Ask for the manager. Ming's Restaurant can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Ming's Restaurant?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L15568.
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
- Follow-up 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.