At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Mollie Stone's Market's team
Is this your place?
Welcome, Mollie Stone's Market. We'll walk through this together, one item at a time. To log the fixes, claim Mollie Stone's Market first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Under each item here, people see what you fixed, in your words.
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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 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
LatestJun 15, 2026Routine inspectionOnly Minor Violation(s) Found
This one: Only Minor Violation(s) Found, inspected Jun 15, 2026.
The data does not list this inspection's violations.
EarlierJun 11, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding unit: Cauliflower: 113 degrees F, chicken cutlets: 129 degrees f, brussel sprouts: 131 - 133 degrees F ~ 2 lbs. cauliflower voluntarily discarded into the compost container. Chicken reheated above 165 degrees F. Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F or above.
The department's words
CHSC 113996 Hot holding unit: Cauliflower: 113 degrees F, chicken cutlets: 129 degrees f, brussel sprouts: 131 - 133 degrees F ~ 2 lbs. cauliflower voluntarily discarded into the compost container. Chicken reheated above 165 degrees F. Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F or above.
EarlierOct 8, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hasbrowns 106°F and roasted meat 85°F at deli hot holding unit for breakfast. Cooked vegetables 117°F, ribs 126°F, cooked cauliflower 98°F, at said unit during lunch. / Reheat all foods to 165°F to hot hold at 135°F or above. Ensure heat lamps are pulled down all the way to be directly over food with more shallow containers to ensure food can be hot held at 135°F or above.
The department's words
CHSC 113996 Hasbrowns 106°F and roasted meat 85°F at deli hot holding unit for breakfast. Cooked vegetables 117°F, ribs 126°F, cooked cauliflower 98°F, at said unit during lunch. / Reheat all foods to 165°F to hot hold at 135°F or above. Ensure heat lamps are pulled down all the way to be directly over food with more shallow containers to ensure food can be hot held at 135°F or above.
EarlierApr 3, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding unit at deli had the following recorded temperatures: cooked potatoes at 116°F, Spanish rice at 116°F, cooked cauliflower at 127°F, cooked ham at 114°F, tri-tip at 123°F. Said items were heated at set out about an hour ago. Facility's hot holding unit is a hot plate with adjustable heat lamps. / Immediately reheat listed foods to 165°F to hot hold at 135°F or above.
The department's words
CHSC 113996 Hot holding unit at deli had the following recorded temperatures: cooked potatoes at 116°F, Spanish rice at 116°F, cooked cauliflower at 127°F, cooked ham at 114°F, tri-tip at 123°F. Said items were heated at set out about an hour ago. Facility's hot holding unit is a hot plate with adjustable heat lamps. / Immediately reheat listed foods to 165°F to hot hold at 135°F or above.
EarlierApr 19, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierAug 31, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierFeb 11, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 17, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 9, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
* Deli: sliced tomatoes at 48F in prep top. Drop pan was overfilled. Tomatoes were sliced a few minutes prior and immediately placed in prep top. Cool tomatoes in fridge prior to placing them on prep top as the prep top will not cool food as well as a closed unit. Cooked veggies at 50F and cut melon at 49F in salad bar. In discussion with PIC, it appears food was not cooled down all the way prior to placing at salad bar (food cooked or sliced less than 2 hours prior). Self-service deli fridge had meatballs at 50F. Observed condensation on packaging. Ensure to cool food down to 41F prior to packaging as a closed container can trap heat and potentially prevent proper cooling. * Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in shallow pans, uncovered.
The department's words
CHSC 114002 * Deli: sliced tomatoes at 48F in prep top. Drop pan was overfilled. Tomatoes were sliced a few minutes prior and immediately placed in prep top. Cool tomatoes in fridge prior to placing them on prep top as the prep top will not cool food as well as a closed unit. Cooked veggies at 50F and cut melon at 49F in salad bar. In discussion with PIC, it appears food was not cooled down all the way prior to placing at salad bar (food cooked or sliced less than 2 hours prior). Self-service deli fridge had meatballs at 50F. Observed condensation on packaging. Ensure to cool food down to 41F prior to packaging as a closed container can trap heat and potentially prevent proper cooling. * Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in shallow pans, uncovered.
Fish market: knife holder dirty. Wash, rinse, sanitize knifes and holder.
The department's words
CHSC 114113 Fish market: knife holder dirty. Wash, rinse, sanitize knifes and holder.
* Fish market: observed built-up dirt on walk-in doors. Clean * Meat market: Ice machine has built-up dirt. Clean
The department's words
CHSC 114115.c * Fish market: observed built-up dirt on walk-in doors. Clean * Meat market: Ice machine has built-up dirt. Clean
Deli: a few of the refrigerators don't close properly. PIC plans to buy automatic closures for units
The department's words
CHSC 114175 Deli: a few of the refrigerators don't close properly. PIC plans to buy automatic closures for units
Meat market and Starbucks: about 100ppm of quat ammonia in sanitizer buckets. Requirement is 200ppm. Corrected on site. Ensure to replace sanitizer solution about every 2 hours.
The department's words
CHSC 114185.1 Meat market and Starbucks: about 100ppm of quat ammonia in sanitizer buckets. Requirement is 200ppm. Corrected on site. Ensure to replace sanitizer solution about every 2 hours.
Show 1 more
* Starbucks: water pumping station leaking. Repair * Meat market: faucet at two compartment food prep sink leaking. Repair.
The department's words
CHSC 114190 * Starbucks: water pumping station leaking. Repair * Meat market: faucet at two compartment food prep sink leaking. Repair.
EarlierMay 3, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Deli: Cooked squash at 130F under heat lamp. Product reheated. * Bakery: refrigerated self-service area in bakery had cheesecake at 50F and strawberry shortcake at 49F. Food voluntarily discarded. Unit running at 40F. Person in charge (PIC) prefers to have unit run at 35-38F, repairs called on unit * Retail: kosher fridge in aisle 2 had various cheeses above 50F in top shelf of unit. Everything on this shelf discarded. PIC suspects that a fan is out on this shelf * Keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 * Deli: Cooked squash at 130F under heat lamp. Product reheated. * Bakery: refrigerated self-service area in bakery had cheesecake at 50F and strawberry shortcake at 49F. Food voluntarily discarded. Unit running at 40F. Person in charge (PIC) prefers to have unit run at 35-38F, repairs called on unit * Retail: kosher fridge in aisle 2 had various cheeses above 50F in top shelf of unit. Everything on this shelf discarded. PIC suspects that a fan is out on this shelf * 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 (6)
* Deli: sliced tomatoes at 48F in prep top. Drop pan was overfilled. Tomatoes were sliced a few minutes prior and immediately placed in prep top. Cool tomatoes in fridge prior to placing them on prep top as the prep top will not cool food as well as a closed unit. Cooked veggies at 50F and cut melon at 49F in salad bar. In discussion with PIC, it appears food was not cooled down all the way prior to placing at salad bar (food cooked or sliced less than 2 hours prior). Self-service deli fridge had meatballs at 50F. Observed condensation on packaging. Ensure to cool food down to 41F prior to packaging as a closed container can trap heat and potentially prevent proper cooling. * Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in shallow pans, uncovered.
The department's words
CHSC 114002 * Deli: sliced tomatoes at 48F in prep top. Drop pan was overfilled. Tomatoes were sliced a few minutes prior and immediately placed in prep top. Cool tomatoes in fridge prior to placing them on prep top as the prep top will not cool food as well as a closed unit. Cooked veggies at 50F and cut melon at 49F in salad bar. In discussion with PIC, it appears food was not cooled down all the way prior to placing at salad bar (food cooked or sliced less than 2 hours prior). Self-service deli fridge had meatballs at 50F. Observed condensation on packaging. Ensure to cool food down to 41F prior to packaging as a closed container can trap heat and potentially prevent proper cooling. * Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in shallow pans, uncovered.
Fish market: knife holder dirty. Wash, rinse, sanitize knifes and holder.
The department's words
CHSC 114113 Fish market: knife holder dirty. Wash, rinse, sanitize knifes and holder.
* Fish market: observed built-up dirt on walk-in doors. Clean * Meat market: Ice machine has built-up dirt. Clean
The department's words
CHSC 114115.c * Fish market: observed built-up dirt on walk-in doors. Clean * Meat market: Ice machine has built-up dirt. Clean
Deli: a few of the refrigerators don't close properly. PIC plans to buy automatic closures for units
The department's words
CHSC 114175 Deli: a few of the refrigerators don't close properly. PIC plans to buy automatic closures for units
Meat market and Starbucks: about 100ppm of quat ammonia in sanitizer buckets. Requirement is 200ppm. Corrected on site. Ensure to replace sanitizer solution about every 2 hours.
The department's words
CHSC 114185.1 Meat market and Starbucks: about 100ppm of quat ammonia in sanitizer buckets. Requirement is 200ppm. Corrected on site. Ensure to replace sanitizer solution about every 2 hours.
Show 1 more
* Starbucks: water pumping station leaking. Repair * Meat market: faucet at two compartment food prep sink leaking. Repair.
The department's words
CHSC 114190 * Starbucks: water pumping station leaking. Repair * Meat market: faucet at two compartment food prep sink leaking. Repair.
EarlierJan 20, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Deli hand sink was blocked with a hose. This was immediately removed. Keep hand sinks unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 Deli hand sink was blocked with a hose. This was immediately removed. Keep hand sinks unobstructed at all times to allow for proper hand washing.
Today all food in the lower deli bunker measured 40 F or below. An invoice from 1/7/16 shows that this unit was serviced/repaired.
The department's words
CHSC 113996 Today all food in the lower deli bunker measured 40 F or below. An invoice from 1/7/16 shows that this unit was serviced/repaired.
Corrected during the inspection
Clean mold observed in meat/seafood ice machine. Wash, rinse, and sanitize. Sanitizer in sanitizing solution for wiping cloths was low in meat and deli. Use test strips to ensure there is 200 ppm quaternary ammonia in solution. Ensure all in-use utensils are cleaned at least every 4 hours.
The department's words
CHSC 114117 Clean mold observed in meat/seafood ice machine. Wash, rinse, and sanitize. Sanitizer in sanitizing solution for wiping cloths was low in meat and deli. Use test strips to ensure there is 200 ppm quaternary ammonia in solution. Ensure all in-use utensils are cleaned at least every 4 hours.
Refinish or replace deeply scored and stained cutting boards in the deli. Do not use cardboard to line shelves. It is not smooth and cleanable. Remove duct tape from the sprayer in the deli at the 3-comp sink. Discard broken/pitted utensils that are no longer cleanable.
The department's words
CHSC 114175 Refinish or replace deeply scored and stained cutting boards in the deli. Do not use cardboard to line shelves. It is not smooth and cleanable. Remove duct tape from the sprayer in the deli at the 3-comp sink. Discard broken/pitted utensils that are no longer cleanable.
Place display thermometers in the warmest part of each refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator.
Show 2 more
Clean deli kitchen and walk-ins thoroughly to remove accumulated food debris and standing water (meat/seafood). Clean floor sinks to remove debris/grime.
The department's words
CHSC 114257 Clean deli kitchen and walk-ins thoroughly to remove accumulated food debris and standing water (meat/seafood). Clean floor sinks to remove debris/grime.
Flooring in seafood department is pitted (will be upgraded during the remodel).
The department's words
CHSC 114268 Flooring in seafood department is pitted (will be upgraded during the remodel).
EarlierJan 7, 2016Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food in the lower deli bunker measured 50 F. According to the deli manager, the case was holding at 41 F one hour ago. All food was immediately moved to a working walk-in. Repair case - fax a copy of invoice for service to EHS. Ensure that food temps are maintained at 41 F or lower. Pizza on the hot foods table measured 124 F. All other food measured 135 F or greater. Rapidly reheat pizza to 165 F . Maintain hot food temps at 135 F or greater.
The department's words
CHSC 113996 Food in the lower deli bunker measured 50 F. According to the deli manager, the case was holding at 41 F one hour ago. All food was immediately moved to a working walk-in. Repair case - fax a copy of invoice for service to EHS. Ensure that food temps are maintained at 41 F or lower. Pizza on the hot foods table measured 124 F. All other food measured 135 F or greater. Rapidly reheat pizza to 165 F . Maintain hot food temps at 135 F or greater.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Deli hand sink was blocked with a hose. This was immediately removed. Keep hand sinks unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 Deli hand sink was blocked with a hose. This was immediately removed. Keep hand sinks unobstructed at all times to allow for proper hand washing.
Clean mold observed in meat/seafood ice machine. Wash, rinse, and sanitize. Sanitizer in sanitizing solution for wiping cloths was low in meat and deli. Use test strips to ensure there is 200 ppm quaternary ammonia in solution. Ensure all in-use utensils are cleaned at least every 4 hours.
The department's words
CHSC 114117 Clean mold observed in meat/seafood ice machine. Wash, rinse, and sanitize. Sanitizer in sanitizing solution for wiping cloths was low in meat and deli. Use test strips to ensure there is 200 ppm quaternary ammonia in solution. Ensure all in-use utensils are cleaned at least every 4 hours.
Refinish or replace deeply scored and stained cutting boards in the deli. Do not use cardboard to line shelves. It is not smooth and cleanable. Remove duct tape from the sprayer in the deli at the 3-comp sink. Discard broken/pitted utensils that are no longer cleanable.
The department's words
CHSC 114175 Refinish or replace deeply scored and stained cutting boards in the deli. Do not use cardboard to line shelves. It is not smooth and cleanable. Remove duct tape from the sprayer in the deli at the 3-comp sink. Discard broken/pitted utensils that are no longer cleanable.
Place display thermometers in the warmest part of each refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator.
Clean deli kitchen and walk-ins thoroughly to remove accumulated food debris and standing water (meat/seafood). Clean floor sinks to remove debris/grime.
The department's words
CHSC 114257 Clean deli kitchen and walk-ins thoroughly to remove accumulated food debris and standing water (meat/seafood). Clean floor sinks to remove debris/grime.
Show 1 more
Flooring in seafood department is pitted (will be upgraded during the remodel).
The department's words
CHSC 114268 Flooring in seafood department is pitted (will be upgraded during the remodel).
EarlierJan 5, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pork, chicken wings, turkey legs, chicken skewers, and potatoes measured 110-124 F on the hot food table. Some foods were stacked too high, some were not under heat lamps. Food was prepared approximately 20 minutes ago and was rapidly reheated to 165 F. Maintain hot food holding temps at 135 F or greater. Food in the pizza refrigerator inserts measured 45 F. Immediately lower the temperature and maintain cold temps at 41 F or below. Food in the front deli bunker was stacked above the fill line. Overfilled food measured 50-51 F and was voluntarily discarded. Once overfilled food was removed, temperatures in this case dropped to 41 F or below.
The department's words
CHSC 113996 Pork, chicken wings, turkey legs, chicken skewers, and potatoes measured 110-124 F on the hot food table. Some foods were stacked too high, some were not under heat lamps. Food was prepared approximately 20 minutes ago and was rapidly reheated to 165 F. Maintain hot food holding temps at 135 F or greater. Food in the pizza refrigerator inserts measured 45 F. Immediately lower the temperature and maintain cold temps at 41 F or below. Food in the front deli bunker was stacked above the fill line. Overfilled food measured 50-51 F and was voluntarily discarded. Once overfilled food was removed, temperatures in this case dropped to 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Deli hand sink was blocked with a hose. This was immediately removed. Keep hand sinks unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 Deli hand sink was blocked with a hose. This was immediately removed. Keep hand sinks unobstructed at all times to allow for proper hand washing.
Clean mold observed in meat/seafood ice machine. Wash, rinse, and sanitize. Sanitizer in sanitizing solution for wiping cloths was low in meat and deli. Use test strips to ensure there is 200 ppm quaternary ammonia in solution. Ensure all in-use utensils are cleaned at least every 4 hours.
The department's words
CHSC 114117 Clean mold observed in meat/seafood ice machine. Wash, rinse, and sanitize. Sanitizer in sanitizing solution for wiping cloths was low in meat and deli. Use test strips to ensure there is 200 ppm quaternary ammonia in solution. Ensure all in-use utensils are cleaned at least every 4 hours.
Refinish or replace deeply scored and stained cutting boards in the deli. Do not use cardboard to line shelves. It is not smooth and cleanable. Remove duct tape from the sprayer in the deli at the 3-comp sink. Discard broken/pitted utensils that are no longer cleanable.
The department's words
CHSC 114175 Refinish or replace deeply scored and stained cutting boards in the deli. Do not use cardboard to line shelves. It is not smooth and cleanable. Remove duct tape from the sprayer in the deli at the 3-comp sink. Discard broken/pitted utensils that are no longer cleanable.
Place display thermometers in the warmest part of each refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator.
Clean deli kitchen and walk-ins thoroughly to remove accumulated food debris and standing water (meat/seafood). Clean floor sinks to remove debris/grime.
The department's words
CHSC 114257 Clean deli kitchen and walk-ins thoroughly to remove accumulated food debris and standing water (meat/seafood). Clean floor sinks to remove debris/grime.
Show 1 more
Flooring in seafood department is pitted (will be upgraded during the remodel).
The department's words
CHSC 114268 Flooring in seafood department is pitted (will be upgraded during the remodel).
EarlierDec 15, 2014Follow-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.
EarlierDec 9, 2014Routine inspectionViolation(s) Found
15 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The sandwich prep table fridge is running above 50 F. Food in this unit measured 52-54 F and was stocked at 11 am today. All potentially hazardous food was voluntarily discarded.
The department's words
CHSC 113996 The sandwich prep table fridge is running above 50 F. Food in this unit measured 52-54 F and was stocked at 11 am today. All potentially hazardous 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The floor sink under the ice machine was filled with standing water. The drain was immediately cleared. Clean the floor where there was standing water.
The department's words
CHSC 114197 The floor sink under the ice machine was filled with standing water. The drain was immediately cleared. Clean the floor where there was standing water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
The hand sink in the produce back room has wiping cloths and a scrub brush inside it. Keep the hand sink unobstructed - remove these items and use this sink for hand washing only to prevent contamination.
The department's words
CHSC 113953 The hand sink in the produce back room has wiping cloths and a scrub brush inside it. Keep the hand sink unobstructed - remove these items and use this sink for hand washing only to prevent contamination.
Soy milk measured 51 F. The back door of the unit was open for 1 hour to re-stock. Milk products were immediately moved to the walk-in.
The department's words
CHSC 113996 Soy milk measured 51 F. The back door of the unit was open for 1 hour to re-stock. Milk products were immediately moved to the walk-in.
Cheese is filled past the fill line. Cheese at the top of the stack measured 49.6 F. Cheese was immediately moved to the walk-in. Do not fill products past the fill line in refrigeration units.
The department's words
CHSC 113996 Cheese is filled past the fill line. Cheese at the top of the stack measured 49.6 F. Cheese was immediately moved to the walk-in. Do not fill products past the fill line in refrigeration units.
Ham, eggs, and chicken/turkey measured 49.6 degrees F. Ensure that all food is cold (41 F or less) before adding to the salad bar. Hold cold food at 41 F or below. Food on salad bar can be at 45 F if discarded after 12 hrs.
The department's words
CHSC 113996 Ham, eggs, and chicken/turkey measured 49.6 degrees F. Ensure that all food is cold (41 F or less) before adding to the salad bar. Hold cold food at 41 F or below. Food on salad bar can be at 45 F if discarded after 12 hrs.
There is no sanitizer in buckets for wiping cloths. The sanitizing solution was immediately changed with 200 ppm quaternary ammonia. Use test strips to ensure there is enough sanitizer in solutions. Do not use soap. Soiled wiping cloths were observed on countertops. Keep in-use wiping cloths in sanitizing solution at all times. Clean observed mold from inside the ice machine.
The department's words
CHSC 114097 There is no sanitizer in buckets for wiping cloths. The sanitizing solution was immediately changed with 200 ppm quaternary ammonia. Use test strips to ensure there is enough sanitizer in solutions. Do not use soap. Soiled wiping cloths were observed on countertops. Keep in-use wiping cloths in sanitizing solution at all times. Clean observed mold from inside the ice machine.
Show 8 more
Knives in the knife holder have food debris on the surface. Wash, rinse, and sanitize knives and knife holder.
The department's words
CHSC 114097 Knives in the knife holder have food debris on the surface. Wash, rinse, and sanitize knives and knife holder.
Always keep shellfish tags with shellfish until the product is used up. Tags for shellfish in the case were already filed.
The department's words
CHSC 114039.1 Always keep shellfish tags with shellfish until the product is used up. Tags for shellfish in the case were already filed.
Some flies were observed flying in the produce area. Clean drains and keep air curtains turned on to prevent entry/attracting flies.
The department's words
CHSC 114259.1 Some flies were observed flying in the produce area. Clean drains and keep air curtains turned on to prevent entry/attracting flies.
Do not use WD-40 as this can contaminate food/food contact surfaces. Use food-based lubricants only.
The department's words
CHSC 114254.1 Do not use WD-40 as this can contaminate food/food contact surfaces. Use food-based lubricants only.
Remove cardboard from shelving in the deli walk-in. This is not smooth and cleanable. Use scoops with handles, not bowls to dispense food to prevent contamination. Pre-sanitized bottles for orange juice were uncovered in the produce back room. Keep these bottles wrapped in plastic or in a closed container to protect them from contamination.
The department's words
CHSC 114115 Remove cardboard from shelving in the deli walk-in. This is not smooth and cleanable. Use scoops with handles, not bowls to dispense food to prevent contamination. Pre-sanitized bottles for orange juice were uncovered in the produce back room. Keep these bottles wrapped in plastic or in a closed container to protect them from contamination.
Repair the peeling laminate on the sink wall in the seafood department. Refinish or replace deeply scored cutting boards in the deli and produce area. Replace the missing plug on the grease trap lid in the deli.
The department's words
CHSC 114175 Repair the peeling laminate on the sink wall in the seafood department. Refinish or replace deeply scored cutting boards in the deli and produce area. Replace the missing plug on the grease trap lid in the deli.
Provide a proper air gap (at least one inch) at the ice machine in the meat department, ice machine in Starbucks, and at the deli rotisserie.
The department's words
CHSC 114193 Provide a proper air gap (at least one inch) at the ice machine in the meat department, ice machine in Starbucks, and at the deli rotisserie.
Clean blood from the floor of the meat walk-in. Clean out floor sinks in the deli and produce area. Clean liquid waste observed around the outdoor trash compactor.
The department's words
CHSC 114257 Clean blood from the floor of the meat walk-in. Clean out floor sinks in the deli and produce area. Clean liquid waste observed around the outdoor trash compactor.
EarlierJan 24, 2014Follow-up inspectionNo Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Multiple food items in the salad bar observed at temperatures above 50 degrees. Repair the refridgeration unit. Until the unit is repaired, use time as a public health control to hold potentially hazardous food items in this unit. Record the time food is removed from refridgeration, after 4 hours, discard any remaining food.
The department's words
CHSC 114000 Multiple food items in the salad bar observed at temperatures above 50 degrees. Repair the refridgeration unit. Until the unit is repaired, use time as a public health control to hold potentially hazardous food items in this unit. Record the time food is removed from refridgeration, after 4 hours, discard any remaining food.
Corrected during the inspection
Temperatures of all rotisserie chickens in hot holding unit were between 110-125 degrees F. The hot holding unit was not turned on. Immediately rapidly reheat chickens to 165 degrees F and return to hot holding unit (powered on). Use a probe thermometer to ensure chickens are held at 135 degrees F or above. 4 chicken halves were voluntarily discarded as employees were not able to rapidly reheat them.
The department's words
CHSC 113996 Temperatures of all rotisserie chickens in hot holding unit were between 110-125 degrees F. The hot holding unit was not turned on. Immediately rapidly reheat chickens to 165 degrees F and return to hot holding unit (powered on). Use a probe thermometer to ensure chickens are held at 135 degrees F or above. 4 chicken halves were voluntarily discarded as employees were not able to rapidly reheat them.
Corrected during the inspection
EarlierJan 10, 2014Routine inspectionViolation(s) Found
23 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Multiple food items in the salad bar observed at temperatures above 50 degrees. Repair the refridgeration unit. Until the unit is repaired, use time as a public health control to hold potentially hazardous food items in this unit. Record the time food is removed from refridgeration, after 4 hours, discard any remaining food.
The department's words
CHSC 114000 Multiple food items in the salad bar observed at temperatures above 50 degrees. Repair the refridgeration unit. Until the unit is repaired, use time as a public health control to hold potentially hazardous food items in this unit. Record the time food is removed from refridgeration, after 4 hours, discard any remaining food.
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
Temperatures of all rotisserie chickens in hot holding unit were between 110-125 degrees F. The hot holding unit was not turned on. Immediately rapidly reheat chickens to 165 degrees F and return to hot holding unit (powered on). Use a probe thermometer to ensure chickens are held at 135 degrees F or above. 4 chicken halves were voluntarily discarded as employees were not able to rapidly reheat them.
The department's words
CHSC 113996 Temperatures of all rotisserie chickens in hot holding unit were between 110-125 degrees F. The hot holding unit was not turned on. Immediately rapidly reheat chickens to 165 degrees F and return to hot holding unit (powered on). Use a probe thermometer to ensure chickens are held at 135 degrees F or above. 4 chicken halves were voluntarily discarded as employees were not able to rapidly reheat them.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (21)
No warm water was available at the handwash sink. Warm water of at least 100 degrees F must be provided at all handwash sinks.
The department's words
CHSC 113953 No warm water was available at the handwash sink. Warm water of at least 100 degrees F must be provided at all handwash sinks.
Observed employee change gloves before serving customer without washing hands. Employees are commended for changing their gloves often, but they also need to be washing their hands before putting on a new pair of gloves.
The department's words
CHSC 113953.3 Observed employee change gloves before serving customer without washing hands. Employees are commended for changing their gloves often, but they also need to be washing their hands before putting on a new pair of gloves.
Observed temperatures in refridgeration units 16918 &16917 in the dishwashing area between 42-47 degrees F. Employees stated that the food was placed there earlier in the morning. Adjust/repair the unit as necessary in order to maintain temperatures at or below 41 degrees F.
The department's words
CHSC 113996 Observed temperatures in refridgeration units 16918 &16917 in the dishwashing area between 42-47 degrees F. Employees stated that the food was placed there earlier in the morning. Adjust/repair the unit as necessary in order to maintain temperatures at or below 41 degrees F.
Observed dirty containers of spices, etc. used to prepare marinades in the walk-in. Clean all containers, keep containers covered, and store on a clean surface. Observed mold inside the ice machine. Empty machine and clean thoroughly. Store scoop for ice in a clean dry container or in the ice with the handle outside of the ice.
The department's words
CHSC 114097 Observed dirty containers of spices, etc. used to prepare marinades in the walk-in. Clean all containers, keep containers covered, and store on a clean surface. Observed mold inside the ice machine. Empty machine and clean thoroughly. Store scoop for ice in a clean dry container or in the ice with the handle outside of the ice.
Observed stained cutting boards in the produce prep area. Bleach cutting boards.
The department's words
CHSC 114097 Observed stained cutting boards in the produce prep area. Bleach cutting boards.
Show 16 more
The refridgerator beside the ice machine was running at 44 degrees F. Adjust the temperature in the unit immediately.
The department's words
CHSC 113996 The refridgerator beside the ice machine was running at 44 degrees F. Adjust the temperature in the unit immediately.
Corrected during the inspection
Food in the warmest part of the unit observed between 42-44 degrees F. Temperatures in the back of the unit are below 41 degrees F. Do not stock the front of the unit with cream cheese. Monitor unit to ensure temperatures of food are at or below 41 degrees F.
The department's words
CHSC 113996 Food in the warmest part of the unit observed between 42-44 degrees F. Temperatures in the back of the unit are below 41 degrees F. Do not stock the front of the unit with cream cheese. Monitor unit to ensure temperatures of food are at or below 41 degrees F.
Observed 2 overflowing floor drains in the dishwashing area. A plumbing service was immediately called and cleared both drains.
The department's words
CHSC 114197 Observed 2 overflowing floor drains in the dishwashing area. A plumbing service was immediately called and cleared both drains.
Corrected during the inspection
Store raw meat below all other food.
The department's words
CHSC 113986 Store raw meat below all other food.
Store all food off the ground at least 6 inches.
The department's words
CHSC 114047 Store all food off the ground at least 6 inches.
Observed in-use utensils stored in sanitizing solution. Store in-use utensils in a dry, clean location, or in water maintained at 135 degrees F, or on food preparation surface as long as utensils are cleaned at least every 4 hours. Do not store utensils in santizing solution.
The department's words
CHSC 114119 Observed in-use utensils stored in sanitizing solution. Store in-use utensils in a dry, clean location, or in water maintained at 135 degrees F, or on food preparation surface as long as utensils are cleaned at least every 4 hours. Do not store utensils in santizing solution.
Repair broken refridgerator doors and gaskets on the doors in the dishwashing area of the deli. Replace the broken gaskets on the Kitchen Reach-In.
The department's words
CHSC 114175 Repair broken refridgerator doors and gaskets on the doors in the dishwashing area of the deli. Replace the broken gaskets on the Kitchen Reach-In.
Observed a shovel with duct tape on handle being used as an ice scoop. Replace shovel with an ANSI-certified scoop. Store in a clean, dry location, or in the ice with the handle sticking out of the ice.
The department's words
CHSC 114130 Observed a shovel with duct tape on handle being used as an ice scoop. Replace shovel with an ANSI-certified scoop. Store in a clean, dry location, or in the ice with the handle sticking out of the ice.
Observed shovel being used as an ice scoop. Store shovel in a clean, dry location. When the shovel is worn and needs replaced, replace with an ANSI-certified utensil.
The department's words
CHSC 114130 Observed shovel being used as an ice scoop. Store shovel in a clean, dry location. When the shovel is worn and needs replaced, replace with an ANSI-certified utensil.
Provide additional lighting in the freezer.
The department's words
CHSC 114252 Provide additional lighting in the freezer.
Replace broken light bulbs.
The department's words
CHSC 114252 Replace broken light bulbs.
Store mop with mop head upright to allow it to air dry.
The department's words
CHSC 114282 Store mop with mop head upright to allow it to air dry.
Store in-use wiping cloths in sanitizing solution.
The department's words
CHSC 114185.1 Store in-use wiping cloths in sanitizing solution.
Provide an air gap between the pipes and floor sink in the salad bar prep area and outside the grocery freezer.
The department's words
CHSC 114193 Provide an air gap between the pipes and floor sink in the salad bar prep area and outside the grocery freezer.
Clean behind shelving beside the meat walk-in. Clean floors and condenser fans of walk-in refridgerators in these departments. Clean litter and debris from under the ice machine in the meat department. Clean floor sink in the produce prep room.
The department's words
CHSC 114257 Clean behind shelving beside the meat walk-in. Clean floors and condenser fans of walk-in refridgerators in these departments. Clean litter and debris from under the ice machine in the meat department. Clean floor sink in the produce prep room.
Replace covers at grease traps.
The department's words
CHSC 114190 Replace covers at grease traps.
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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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.
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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 L10044.
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
- Only Minor Violation(s) Found
- 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.