At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mollie Stone's Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Deli: 6 door refrigerator: chicken nuggets: 42 degrees F Two door Traulsen refrigerator: Not Repaired yet. No food inside unit. Do not store any potentially hazardous foods in this unit until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Sandwich station: No temperature violations. Three door refrigerator: No temperature violations. Sandwich station prep refrigerator: No temperature violations. Hot holding unit: No temperature violations. Salad bar: Cabbage nut slaw salad with chicken : 49 degrees F. Maintain potentially hazardous foods at 45 degrees F or colder in the salad bar. Retail area: Urban Remedy refrigerator: Thermometer mounted on unit: 51 degrees F. no food in this unit. Unit is being inspected tomorrow. Don't store any potentially hazardous foods in this unit until it can maintain potentially hazardous foods at or below 41 degrees F. Kombucha refrigerator: Synergy kombucha: 41 - 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Short knee knocker refrigerator: prepackaged meats observed at 44 - 48 degrees F. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Deli: 6 door refrigerator: chicken nuggets: 42 degrees F Two door Traulsen refrigerator: Not Repaired yet. No food inside unit. Do not store any potentially hazardous foods in this unit until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Sandwich station: No temperature violations. Three door refrigerator: No temperature violations. Sandwich station prep refrigerator: No temperature violations. Hot holding unit: No temperature violations. Salad bar: Cabbage nut slaw salad with chicken : 49 degrees F. Maintain potentially hazardous foods at 45 degrees F or colder in the salad bar. Retail area: Urban Remedy refrigerator: Thermometer mounted on unit: 51 degrees F. no food in this unit. Unit is being inspected tomorrow. Don't store any potentially hazardous foods in this unit until it can maintain potentially hazardous foods at or below 41 degrees F. Kombucha refrigerator: Synergy kombucha: 41 - 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Short knee knocker refrigerator: prepackaged meats observed at 44 - 48 degrees F.The county found: “Deli: 6 door refrigerator: chicken nuggets: 42 degrees F Two door Traulsen refrigerator: Not Repaired yet. No food…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 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
LatestFeb 9, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Deli: 6 door refrigerator: chicken nuggets: 42 degrees F Two door Traulsen refrigerator: Not Repaired yet. No food inside unit. Do not store any potentially hazardous foods in this unit until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Sandwich station: No temperature violations. Three door refrigerator: No temperature violations. Sandwich station prep refrigerator: No temperature violations. Hot holding unit: No temperature violations. Salad bar: Cabbage nut slaw salad with chicken : 49 degrees F. Maintain potentially hazardous foods at 45 degrees F or colder in the salad bar. Retail area: Urban Remedy refrigerator: Thermometer mounted on unit: 51 degrees F. no food in this unit. Unit is being inspected tomorrow. Don't store any potentially hazardous foods in this unit until it can maintain potentially hazardous foods at or below 41 degrees F. Kombucha refrigerator: Synergy kombucha: 41 - 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Short knee knocker refrigerator: prepackaged meats observed at 44 - 48 degrees F.
The department's words
CHSC 113996 Deli: 6 door refrigerator: chicken nuggets: 42 degrees F Two door Traulsen refrigerator: Not Repaired yet. No food inside unit. Do not store any potentially hazardous foods in this unit until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Sandwich station: No temperature violations. Three door refrigerator: No temperature violations. Sandwich station prep refrigerator: No temperature violations. Hot holding unit: No temperature violations. Salad bar: Cabbage nut slaw salad with chicken : 49 degrees F. Maintain potentially hazardous foods at 45 degrees F or colder in the salad bar. Retail area: Urban Remedy refrigerator: Thermometer mounted on unit: 51 degrees F. no food in this unit. Unit is being inspected tomorrow. Don't store any potentially hazardous foods in this unit until it can maintain potentially hazardous foods at or below 41 degrees F. Kombucha refrigerator: Synergy kombucha: 41 - 48 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Short knee knocker refrigerator: prepackaged meats observed at 44 - 48 degrees F.
EarlierFeb 4, 2026Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Meat/Fish Dept: Observed raw shrimp on skewers in container of water at 61 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Raw shrimp (`4.5 lbs.) voluntarily discarded into the compost container. Deli: 6 door refrigerator: Observed 8 rotisserie chickens at 48 - 54 degrees F, All 8 rotisserie chickens voluntarily discarded into the compost container. Chicken made yesterday. Sandwich station: provolone cheese and pepper jack cheese: 48 degrees F, provolone cheese: 47 degrees F. 3 door refrigerator: Observed potentially hazardous foods at 49 - 57 degrees F. Temperatures as follows: Havarti: 50 - 53 degrees F ( 7 packages at 1.5 lbs. each), Monterey jack cheese: 51 - 54 degrees F (19 packages at 1.5 lbs. each), mild cheddar cheese: 49 - 57 degrees F (1 at 49 degrees F, rest: 50 - 54 degrees F.) All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost container. Cheddar cheese at 49 degrees F relocated to the walk-in refrigerator. Hot pepper jack cheese: 51 - 54 degrees F (8 packages at 16 oz. each), provolone cheese: (52 - 57 degrees F 10 - 16 oz. packages.) Thermometer in unit: 50 degrees F. Maintain all potentially hazardous foods at 41 degrees F or colder. Adjust refrigerator colder or repair. 6 door refrigerator being worked on during inspection. Remove food during repair. Two door Traulsen refrigerator: Grated Swiss cheese: 51 degrees F (~ 3lbs.), shaved Parmesan (~ 3lbs) over 50 degrees F, blue cheese dressing: 52 degrees F: (3 individual portions). All of the above voluntarily discarded into compost and garbage. Hot holding unit with lamps: pork ribs made one hour ago: 121 - 134 degrees F. Reheat to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F. Potatoes reheated to 171 degrees F. Pork ribs reheated to 177 degrees F. COS Salad bar: Cabbage nut salad with chicken breast: 52 degrees F. ~ 3lbs. cabbage nut slaw salad with chicken voluntarily discarded into the compost container. Maintain potentially hazardous foods at 45 degrees F or colder in the salad bar. Retail area: Food storage refrigerator: potentially hazardous foods observed at 42 - 48 degrees F. Cheese area: brie: 46 degrees F, Asiago: 36 - 44 degrees F Maintain all potentially hazardous foods at or below 41 degrees F. Meat knee knocker refrigerator short: prepackaged meats: 46 - 49 degrees F. Meat knee knocker refrigerator long: various types of packaged beef: 45 - 46 degrees F. Kombucha refrigerator: Synergy kombucha: 44 - 46 degrees F. Urban Remedy: blueberry chia pudding: 55.8 - 56.5 degrees F. Pudding is labeled Perishable Keep Refrigerated. 2 blueberry chia puddings 7.65 oz. each voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Meat/Fish Dept: Observed raw shrimp on skewers in container of water at 61 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Raw shrimp (`4.5 lbs.) voluntarily discarded into the compost container. Deli: 6 door refrigerator: Observed 8 rotisserie chickens at 48 - 54 degrees F, All 8 rotisserie chickens voluntarily discarded into the compost container. Chicken made yesterday. Sandwich station: provolone cheese and pepper jack cheese: 48 degrees F, provolone cheese: 47 degrees F. 3 door refrigerator: Observed potentially hazardous foods at 49 - 57 degrees F. Temperatures as follows: Havarti: 50 - 53 degrees F ( 7 packages at 1.5 lbs. each), Monterey jack cheese: 51 - 54 degrees F (19 packages at 1.5 lbs. each), mild cheddar cheese: 49 - 57 degrees F (1 at 49 degrees F, rest: 50 - 54 degrees F.) All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost container. Cheddar cheese at 49 degrees F relocated to the walk-in refrigerator. Hot pepper jack cheese: 51 - 54 degrees F (8 packages at 16 oz. each), provolone cheese: (52 - 57 degrees F 10 - 16 oz. packages.) Thermometer in unit: 50 degrees F. Maintain all potentially hazardous foods at 41 degrees F or colder. Adjust refrigerator colder or repair. 6 door refrigerator being worked on during inspection. Remove food during repair. Two door Traulsen refrigerator: Grated Swiss cheese: 51 degrees F (~ 3lbs.), shaved Parmesan (~ 3lbs) over 50 degrees F, blue cheese dressing: 52 degrees F: (3 individual portions). All of the above voluntarily discarded into compost and garbage. Hot holding unit with lamps: pork ribs made one hour ago: 121 - 134 degrees F. Reheat to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F. Potatoes reheated to 171 degrees F. Pork ribs reheated to 177 degrees F. COS Salad bar: Cabbage nut salad with chicken breast: 52 degrees F. ~ 3lbs. cabbage nut slaw salad with chicken voluntarily discarded into the compost container. Maintain potentially hazardous foods at 45 degrees F or colder in the salad bar. Retail area: Food storage refrigerator: potentially hazardous foods observed at 42 - 48 degrees F. Cheese area: brie: 46 degrees F, Asiago: 36 - 44 degrees F Maintain all potentially hazardous foods at or below 41 degrees F. Meat knee knocker refrigerator short: prepackaged meats: 46 - 49 degrees F. Meat knee knocker refrigerator long: various types of packaged beef: 45 - 46 degrees F. Kombucha refrigerator: Synergy kombucha: 44 - 46 degrees F. Urban Remedy: blueberry chia pudding: 55.8 - 56.5 degrees F. Pudding is labeled Perishable Keep Refrigerated. 2 blueberry chia puddings 7.65 oz. each voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Milk and alternative milks recorded at 54°F and 65°F respectively. Milks taken out for service about hour ago. / Keep milks in refrigeration unit to cold hold at 41°F or below.
The department's words
CHSC 113996 Milk and alternative milks recorded at 54°F and 65°F respectively. Milks taken out for service about hour ago. / Keep milks in refrigeration unit to cold hold at 41°F or below.
EarlierFeb 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rotisserie chicken hot holding at 130 degrees F. Observed cream cheese, cranberry sauce, and mozzarella measuring 50 degrees F inside bottom refrigeration unit at sandwich prep station. Observed cooked vegetables on prep table measuring 64 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Rotisserie chicken was reheated to 172 degrees F. Cream cheese, cranberry sauce, and mozzarella was voluntarily discarded ( 23 small plastic containers about 8 oz). Employee stated cooked vegetables were recently prepped around 15 minutes ago, vegetable relocated to walk-in cooler.
The department's words
CHSC 113996 Observed rotisserie chicken hot holding at 130 degrees F. Observed cream cheese, cranberry sauce, and mozzarella measuring 50 degrees F inside bottom refrigeration unit at sandwich prep station. Observed cooked vegetables on prep table measuring 64 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Rotisserie chicken was reheated to 172 degrees F. Cream cheese, cranberry sauce, and mozzarella was voluntarily discarded ( 23 small plastic containers about 8 oz). Employee stated cooked vegetables were recently prepped around 15 minutes ago, vegetable relocated to walk-in cooler.
EarlierApr 20, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Staff did not complete log for lunch service at time of inspection. Temperature recording was initiated by inspector. The following temperatures were recorded: rice at 151°F, pork 128°F, broccoli 120°F, ribs 139°F, potato 147°F, veggies 116°F, tri tip 157°F and beef at 144°F. Form for recording time and temperatures is confusing to read by having inadequate space for recording all food. Form lacking space for staff to note corrective action. Staff correctly identified which foods were out of temperature and sent food to be reheated, but had to be prompted to note corrective action was taken. / Reformat form to allow easier record keeping and space to note corrective action. Send copies of reports for review every Friday. Re inspections may be made based on submitted logs with cost recovery fees.
The department's words
CHSC 113996 Staff did not complete log for lunch service at time of inspection. Temperature recording was initiated by inspector. The following temperatures were recorded: rice at 151°F, pork 128°F, broccoli 120°F, ribs 139°F, potato 147°F, veggies 116°F, tri tip 157°F and beef at 144°F. Form for recording time and temperatures is confusing to read by having inadequate space for recording all food. Form lacking space for staff to note corrective action. Staff correctly identified which foods were out of temperature and sent food to be reheated, but had to be prompted to note corrective action was taken. / Reformat form to allow easier record keeping and space to note corrective action. Send copies of reports for review every Friday. Re inspections may be made based on submitted logs with cost recovery fees.
EarlierApr 19, 2023Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pack of soup seen on cooling rack recorded at 71°F. Observed cart of food waiting for preparation recording at 44°F or below. / Discard out of temperature food. Keep food refrigeration to cold hold at 41°F or below unless being actively worked on.
The department's words
CHSC 113996 Pack of soup seen on cooling rack recorded at 71°F. Observed cart of food waiting for preparation recording at 44°F or below. / Discard out of temperature food. Keep food refrigeration to cold hold at 41°F or below unless being actively worked on.
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 employees set out food on steam table for hot holding. Cauliflower being set out was recorded at 104°F and stir fry recorded at 129°F. / Immediately reheat food to 165°F to hot hold at 135°F or above. Foods must be reheated to at least 165°F or above for hot holding. Vegetables must be heated to 135°F or above if they will be hot held.
The department's words
CHSC 114016 Observed employees set out food on steam table for hot holding. Cauliflower being set out was recorded at 104°F and stir fry recorded at 129°F. / Immediately reheat food to 165°F to hot hold at 135°F or above. Foods must be reheated to at least 165°F or above for hot holding. Vegetables must be heated to 135°F or above if they will be hot held.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 20, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Soup at hot holding bar recorded at around 120°F. Chef stated soups were reheated to 165°F at around 0630 hours. / Discard out of temperature soups. Discontinue use of hot holding units until repaired to hot hold food at 135°F or above.
The department's words
CHSC 113996 Soup at hot holding bar recorded at around 120°F. Chef stated soups were reheated to 165°F at around 0630 hours. / Discard out of temperature soups. Discontinue use of hot holding units until repaired to hot hold food at 135°F or above.
EarlierApr 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Artic Air refrigerator opposite of food prep sink recorded with marinara sauce, pepperoni and cheese all recorded at around 50-51°F. / Discard out of temperature foods. Discontinue use of unit until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Artic Air refrigerator opposite of food prep sink recorded with marinara sauce, pepperoni and cheese all recorded at around 50-51°F. / Discard out of temperature foods. Discontinue use of unit until repaired to cold hold food at 41°F or below.
EarlierAug 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked vegetables recorded around 110-124°F at hot holding for deli department. Heat lamps set too high. / Reheat food to 165°F then ensure food is hot held at 135°F or above.
The department's words
CHSC 113996 Cooked vegetables recorded around 110-124°F at hot holding for deli department. Heat lamps set too high. / Reheat food to 165°F then ensure food is hot held at 135°F or above.
EarlierFeb 10, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 26, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Several food handler cards have recently expired. / Obtain valid copies within 30 days from 8/26/20.
The department's words
CHSC 113948 Several food handler cards have recently expired. / Obtain valid copies within 30 days from 8/26/20.
EarlierFeb 28, 2020Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 27, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Meat slicer in meat department encrusted with meat debris. Ambient temperature in meat department around 60F at time of inspection. / Clean and sanitize meat slicer at least once every 4 hours.
The department's words
CHSC 114117 Meat slicer in meat department encrusted with meat debris. Ambient temperature in meat department around 60F at time of inspection. / Clean and sanitize meat slicer at least once every 4 hours.
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
Found several shellstock tags from Feb 2020 in garbage bin in seafood department. / Shellstock tags must be kept on record at least 90 days in chronological order once supply has been exhausted.
The department's words
CHSC 114039.4 Found several shellstock tags from Feb 2020 in garbage bin in seafood department. / Shellstock tags must be kept on record at least 90 days in chronological order once supply has been exhausted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 30, 2019Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 23, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 30, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The following food items measured: * Goat cheese at 45-49F * Cheeses to go at 47-49F * Spanakopita at 49F * Grab cake at 47F All food between 45-49F moved to walk-in immediately. All potentially hazardous food shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 The following food items measured: * Goat cheese at 45-49F * Cheeses to go at 47-49F * Spanakopita at 49F * Grab cake at 47F All food between 45-49F moved to walk-in immediately. All potentially hazardous food shall be held at or below 41F or at or above 135F.
Observed mold in the ice machine. Manager washed, rinsed and sanitized the ice machine during the inspection.
The department's words
CHSC 114113 Observed mold in the ice machine. Manager washed, rinsed and sanitized the ice machine during the inspection.
Observed dry droppings near water heater. Each facility shall be kept free of vermin. Clean the area asap. Re-inspection will be conducted in a week.
The department's words
CHSC 114259.1 Observed dry droppings near water heater. Each facility shall be kept free of vermin. Clean the area asap. Re-inspection will be conducted in a week.
EarlierAug 30, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The following food items measured: * Goat cheese at 45-49F * Cheeses to go at 47-49F * Spanakopita at 49F * Grab cake at 47F All food between 45-49F moved to walk-in immediately. All potentially hazardous food shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 The following food items measured: * Goat cheese at 45-49F * Cheeses to go at 47-49F * Spanakopita at 49F * Grab cake at 47F All food between 45-49F moved to walk-in immediately. All potentially hazardous food shall be held at or below 41F or at or above 135F.
Observed mold in the ice machine. Manager washed, rinsed and sanitized the ice machine during the inspection.
The department's words
CHSC 114113 Observed mold in the ice machine. Manager washed, rinsed and sanitized the ice machine during the inspection.
Observed dry droppings near water heater. Each facility shall be kept free of vermin. Clean the area asap. Re-inspection will be conducted in a week.
The department's words
CHSC 114259.1 Observed dry droppings near water heater. Each facility shall be kept free of vermin. Clean the area asap. Re-inspection will be conducted in a week.
EarlierAug 20, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked beans salad, cauliflower and curry chicken were held in deep containers at 60-65F. Prepared these items today around 4:00pm. All PHF shall be rapidly cooled from 135F to 41F within 6 hours. 135-70F within 2 hours. 70-41F within 4 hours. Cook placed the food in shallow pans immediately.
The department's words
CHSC 114002.1 Cooked beans salad, cauliflower and curry chicken were held in deep containers at 60-65F. Prepared these items today around 4:00pm. All PHF shall be rapidly cooled from 135F to 41F within 6 hours. 135-70F within 2 hours. 70-41F within 4 hours. Cook placed the food in shallow pans immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The following food items measured: * Goat cheese at 45-49F * Cheeses to go at 47-49F * Spanakopita at 49F * Grab cake at 47F All food between 45-49F moved to walk-in immediately. All potentially hazardous food shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 The following food items measured: * Goat cheese at 45-49F * Cheeses to go at 47-49F * Spanakopita at 49F * Grab cake at 47F All food between 45-49F moved to walk-in immediately. All potentially hazardous food shall be held at or below 41F or at or above 135F.
Observed mold in the ice machine. Manager washed, rinsed and sanitized the ice machine during the inspection.
The department's words
CHSC 114113 Observed mold in the ice machine. Manager washed, rinsed and sanitized the ice machine during the inspection.
Observed dry droppings near water heater. Each facility shall be kept free of vermin. Clean the area asap. Re-inspection will be conducted in a week.
The department's words
CHSC 114259.1 Observed dry droppings near water heater. Each facility shall be kept free of vermin. Clean the area asap. Re-inspection will be conducted in a week.
EarlierFeb 21, 2017Follow-up inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
No paper towels inside dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser.
Corrected during the inspection
Deli: One of the rotisserie chickens in retail area was 130 - 135 degrees Fahrenheit and was voluntarily discarded. Sliced cheese in upper portion of prep refrigerator measured 47- 49 degrees Fahrenheit. Placing cheese in vertical position may be causing temperature violations. Mozzarella cheese in table top refrigerator measured 47 degrees Fahrenheit. Retail cheese area: Buffalo Italy cheese: 48 degrees Fahrenheit and smoked gouda: 47 degrees Fahrenheit. Self-service buffet: Greek salad: 48 degrees Fahrenheit, classic Caesar and Shanghai lo mein with beef were both 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 45 degrees Fahrenheit in self - service buffet for no longer than 12 hours. 2/21/17: Deli: Rotisserie chicken above 135 degrees F in retail hot holding case. Self service buffet: Potentially hazardous foods checked were 45 degrees F or colder. Sandwich prep refrigerator: Havarti: 43 degrees F. Retail cheese case: blue cheese had an internal temperature of 47 degrees Fahrenheit.
The department's words
CHSC 113996 Deli: One of the rotisserie chickens in retail area was 130 - 135 degrees Fahrenheit and was voluntarily discarded. Sliced cheese in upper portion of prep refrigerator measured 47- 49 degrees Fahrenheit. Placing cheese in vertical position may be causing temperature violations. Mozzarella cheese in table top refrigerator measured 47 degrees Fahrenheit. Retail cheese area: Buffalo Italy cheese: 48 degrees Fahrenheit and smoked gouda: 47 degrees Fahrenheit. Self-service buffet: Greek salad: 48 degrees Fahrenheit, classic Caesar and Shanghai lo mein with beef were both 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 45 degrees Fahrenheit in self - service buffet for no longer than 12 hours. 2/21/17: Deli: Rotisserie chicken above 135 degrees F in retail hot holding case. Self service buffet: Potentially hazardous foods checked were 45 degrees F or colder. Sandwich prep refrigerator: Havarti: 43 degrees F. Retail cheese case: blue cheese had an internal temperature of 47 degrees Fahrenheit.
Observed utensils being washed in one compartment dump sink. Peet's area doesn't have a three-compartment sink, nor does the adjacent bakery. Utilize the deli three-compartment sink for washing, rinsing and sanitizing utensils. Three-compartment sink in deli had dirty utensils in wash and rinse compartments with no water. Corrected during inspection.
The department's words
CHSC 114099.2 Observed utensils being washed in one compartment dump sink. Peet's area doesn't have a three-compartment sink, nor does the adjacent bakery. Utilize the deli three-compartment sink for washing, rinsing and sanitizing utensils. Three-compartment sink in deli had dirty utensils in wash and rinse compartments with no water. Corrected during inspection.
Corrected during the inspection
Observed black, wet material around perimeter of chutes. Repeat violation. Clean interior and exterior of ice machine. Exterior of machine was cleaned during inspection.
The department's words
CHSC 114115 Observed black, wet material around perimeter of chutes. Repeat violation. Clean interior and exterior of ice machine. Exterior of machine was cleaned during inspection.
Corrected during the inspection
Observed uncovered container of ice cream on walk-in freezer floor. Observed many boxes of food on the floor upstairs. Food can be stored less than six inches from the floor if it is stored on case lot handling equipment, such as dollies, pallets, or racks.
The department's words
CHSC 114047 Observed uncovered container of ice cream on walk-in freezer floor. Observed many boxes of food on the floor upstairs. Food can be stored less than six inches from the floor if it is stored on case lot handling equipment, such as dollies, pallets, or racks.
Corrected during the inspection
Show 9 more
Provide shatterproof light guard.
The department's words
CHSC 114252.1 Provide shatterproof light guard.
Corrected during the inspection
Some of the thermometers not in easily visible location. One refrigerator had an oven thermometer.
The department's words
CHSC 114157 Some of the thermometers not in easily visible location. One refrigerator had an oven thermometer.
Corrected during the inspection
Thoroughly clean deli floor by fryer to remove oil spillage. Floor has dirt and blood spillage. Floor is scheduled to be cleaned. Clean janitorial sink and walls. Clean flooring under conveyor belt. 2/21/17: Clean flooring by fryer to remove oil spillage. All other areas noted above have been cleaned.
The department's words
CHSC 114257 Thoroughly clean deli floor by fryer to remove oil spillage. Floor has dirt and blood spillage. Floor is scheduled to be cleaned. Clean janitorial sink and walls. Clean flooring under conveyor belt. 2/21/17: Clean flooring by fryer to remove oil spillage. All other areas noted above have been cleaned.
Observed opening between door and building that is large enough for vermin to enter. Seal opening within one week.
The department's words
CHSC 114259 Observed opening between door and building that is large enough for vermin to enter. Seal opening within one week.
Corrected during the inspection
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Corrected during the inspection
The two compaprtment food pre sink was loaded with dirty dishes. Food prep sink shall be used for food preparation only.
The department's words
CHSC 114163 The two compaprtment food pre sink was loaded with dirty dishes. Food prep sink shall be used for food preparation only.
Corrected during the inspection
The wood shed at the back of the property was installed within the past six months. This shed has not been approved by Marin County Environmental Health. Remove the shed from the premises, or submit plans for the shed by March 13, 2017. All food and utensil storage areas shall have approved walls, flooring, and ceiling. Include a construction application and plan check fee with one set of plans. There is an existing truck at the back of the property that Mollie Stone's plans on replacing. Include the truck on the plans for the shed. The truck currently contains items for the deli department. 2/21/17: Wood shed is empty. Shed is going to be relocated to another Mollie Stone's property. Remove shed within two months. Discussed existing truck stocked with deli items with Rebecca Ng, Deputy Director of Environmental Health Services. Remove truck within two months.
The department's words
CHSC 114380 The wood shed at the back of the property was installed within the past six months. This shed has not been approved by Marin County Environmental Health. Remove the shed from the premises, or submit plans for the shed by March 13, 2017. All food and utensil storage areas shall have approved walls, flooring, and ceiling. Include a construction application and plan check fee with one set of plans. There is an existing truck at the back of the property that Mollie Stone's plans on replacing. Include the truck on the plans for the shed. The truck currently contains items for the deli department. 2/21/17: Wood shed is empty. Shed is going to be relocated to another Mollie Stone's property. Remove shed within two months. Discussed existing truck stocked with deli items with Rebecca Ng, Deputy Director of Environmental Health Services. Remove truck within two months.
Observed open bag of paper bags, as well as many unopened boxes in fenced enclosure. Relocate all boxes and paper bags to inside the facility.
The department's words
CHSC 114178 Observed open bag of paper bags, as well as many unopened boxes in fenced enclosure. Relocate all boxes and paper bags to inside the facility.
Corrected during the inspection
Only 100 ppm quaternary ammonium in sanitizer compartment.
The department's words
CHSC 114099.6 Only 100 ppm quaternary ammonium in sanitizer compartment.
Corrected during the inspection
EarlierFeb 21, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Deli: One of the rotisserie chickens in retail area was 130 - 135 degrees Fahrenheit and was voluntarily discarded. Sliced cheese in upper portion of prep refrigerator measured 47- 49 degrees Fahrenheit. Placing cheese in vertical position may be causing temperature violations. Mozzarella cheese in table top refrigerator measured 47 degrees Fahrenheit. Retail cheese area: Buffalo Italy cheese: 48 degrees Fahrenheit and smoked gouda: 47 degrees Fahrenheit. Self-service buffet: Greek salad: 48 degrees Fahrenheit, classic Caesar and Shanghai lo mein with beef were both 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 45 degrees Fahrenheit in self - service buffet for no longer than 12 hours. 2/21/17: Deli: Rotisserie chicken above 135 degrees F in retail hot holding case. Self service buffet: Potentially hazardous foods checked were 45 degrees F or colder. Sandwich prep refrigerator: Havarti: 43 degrees F. Retail cheese case: blue cheese had an internal temperature of 47 degrees Fahrenheit.
The department's words
CHSC 113996 Deli: One of the rotisserie chickens in retail area was 130 - 135 degrees Fahrenheit and was voluntarily discarded. Sliced cheese in upper portion of prep refrigerator measured 47- 49 degrees Fahrenheit. Placing cheese in vertical position may be causing temperature violations. Mozzarella cheese in table top refrigerator measured 47 degrees Fahrenheit. Retail cheese area: Buffalo Italy cheese: 48 degrees Fahrenheit and smoked gouda: 47 degrees Fahrenheit. Self-service buffet: Greek salad: 48 degrees Fahrenheit, classic Caesar and Shanghai lo mein with beef were both 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 45 degrees Fahrenheit in self - service buffet for no longer than 12 hours. 2/21/17: Deli: Rotisserie chicken above 135 degrees F in retail hot holding case. Self service buffet: Potentially hazardous foods checked were 45 degrees F or colder. Sandwich prep refrigerator: Havarti: 43 degrees F. Retail cheese case: blue cheese had an internal temperature of 47 degrees Fahrenheit.
Observed uncovered container of ice cream on walk-in freezer floor. Observed many boxes of food on the floor upstairs. Food can be stored less than six inches from the floor if it is stored on case lot handling equipment, such as dollies, pallets, or racks.
The department's words
CHSC 114047 Observed uncovered container of ice cream on walk-in freezer floor. Observed many boxes of food on the floor upstairs. Food can be stored less than six inches from the floor if it is stored on case lot handling equipment, such as dollies, pallets, or racks.
Thoroughly clean deli floor by fryer to remove oil spillage. Floor has dirt and blood spillage. Floor is scheduled to be cleaned. Clean janitorial sink and walls. Clean flooring under conveyor belt. 2/21/17: Clean flooring by fryer to remove oil spillage. All other areas noted above have been cleaned.
The department's words
CHSC 114257 Thoroughly clean deli floor by fryer to remove oil spillage. Floor has dirt and blood spillage. Floor is scheduled to be cleaned. Clean janitorial sink and walls. Clean flooring under conveyor belt. 2/21/17: Clean flooring by fryer to remove oil spillage. All other areas noted above have been cleaned.
The wood shed at the back of the property was installed within the past six months. This shed has not been approved by Marin County Environmental Health. Remove the shed from the premises, or submit plans for the shed by March 13, 2017. All food and utensil storage areas shall have approved walls, flooring, and ceiling. Include a construction application and plan check fee with one set of plans. There is an existing truck at the back of the property that Mollie Stone's plans on replacing. Include the truck on the plans for the shed. The truck currently contains items for the deli department. 2/21/17: Wood shed is empty. Shed is going to be relocated to another Mollie Stone's property. Remove shed within two months. Discussed existing truck stocked with deli items with Rebecca Ng, Deputy Director of Environmental Health Services. Remove truck within two months.
The department's words
CHSC 114380 The wood shed at the back of the property was installed within the past six months. This shed has not been approved by Marin County Environmental Health. Remove the shed from the premises, or submit plans for the shed by March 13, 2017. All food and utensil storage areas shall have approved walls, flooring, and ceiling. Include a construction application and plan check fee with one set of plans. There is an existing truck at the back of the property that Mollie Stone's plans on replacing. Include the truck on the plans for the shed. The truck currently contains items for the deli department. 2/21/17: Wood shed is empty. Shed is going to be relocated to another Mollie Stone's property. Remove shed within two months. Discussed existing truck stocked with deli items with Rebecca Ng, Deputy Director of Environmental Health Services. Remove truck within two months.
EarlierFeb 15, 2017Routine inspectionGreen placard
16 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed utensils being washed in one compartment dump sink. Peet's area doesn't have a three-compartment sink, nor does the adjacent bakery. Utilize the deli three-compartment sink for washing, rinsing and sanitizing utensils. Three-compartment sink in deli had dirty utensils in wash and rinse compartments with no water. Corrected during inspection.
The department's words
CHSC 114099.2 Observed utensils being washed in one compartment dump sink. Peet's area doesn't have a three-compartment sink, nor does the adjacent bakery. Utilize the deli three-compartment sink for washing, rinsing and sanitizing utensils. Three-compartment sink in deli had dirty utensils in wash and rinse compartments with no water. Corrected during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
No paper towels inside dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser.
Deli: One of the rotisserie chickens in retail area was 130 - 135 degrees Fahrenheit and was voluntarily discarded. Sliced cheese in upper portion of prep refrigerator measured 47- 49 degrees Fahrenheit. Placing cheese in vertical position may be causing temperature violations. Mozzarella cheese in table top refrigerator measured 47 degrees Fahrenheit. Retail cheese area: Buffalo Italy cheese: 48 degrees Fahrenheit and smoked gouda: 47 degrees Fahrenheit. Self-service buffet: Greek salad: 48 degrees Fahrenheit, classic Caesar and Shanghai lo mein with beef were both 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 45 degrees Fahrenheit in self - service buffet for no longer than 12 hours.
The department's words
CHSC 113996 Deli: One of the rotisserie chickens in retail area was 130 - 135 degrees Fahrenheit and was voluntarily discarded. Sliced cheese in upper portion of prep refrigerator measured 47- 49 degrees Fahrenheit. Placing cheese in vertical position may be causing temperature violations. Mozzarella cheese in table top refrigerator measured 47 degrees Fahrenheit. Retail cheese area: Buffalo Italy cheese: 48 degrees Fahrenheit and smoked gouda: 47 degrees Fahrenheit. Self-service buffet: Greek salad: 48 degrees Fahrenheit, classic Caesar and Shanghai lo mein with beef were both 46 degrees Fahrenheit. Maintain potentially hazardous foods at or below 45 degrees Fahrenheit in self - service buffet for no longer than 12 hours.
Observed black, wet material around perimeter of chutes. Repeat violation. Clean interior and exterior of ice machine. Exterior of machine was cleaned during inspection.
The department's words
CHSC 114115 Observed black, wet material around perimeter of chutes. Repeat violation. Clean interior and exterior of ice machine. Exterior of machine was cleaned during inspection.
Observed uncovered container of ice cream on walk-in freezer floor. Observed many boxes of food on the floor upstairs. Food can be stored less than six inches from the floor if it is stored on case lot handling equipment, such as dollies, pallets, or racks.
The department's words
CHSC 114047 Observed uncovered container of ice cream on walk-in freezer floor. Observed many boxes of food on the floor upstairs. Food can be stored less than six inches from the floor if it is stored on case lot handling equipment, such as dollies, pallets, or racks.
Less than 100 ppm quaternary ammonium on wiping cloth container.
The department's words
CHSC 114185.1 Less than 100 ppm quaternary ammonium on wiping cloth container.
Corrected during the inspection
Show 10 more
Provide shatterproof light guard.
The department's words
CHSC 114252.1 Provide shatterproof light guard.
Some of the thermometers not in easily visible location. One refrigerator had an oven thermometer.
The department's words
CHSC 114157 Some of the thermometers not in easily visible location. One refrigerator had an oven thermometer.
Thoroughly clean deli floor by fryer to remove oil spillage. Floor has dirt and blood spillage. Floor is scheduled to be cleaned. Clean janitorial sink and walls. Clean flooring under conveyor belt.
The department's words
CHSC 114257 Thoroughly clean deli floor by fryer to remove oil spillage. Floor has dirt and blood spillage. Floor is scheduled to be cleaned. Clean janitorial sink and walls. Clean flooring under conveyor belt.
Observed opening between door and building that is large enough for vermin to enter. Seal opening within one week.
The department's words
CHSC 114259 Observed opening between door and building that is large enough for vermin to enter. Seal opening within one week.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
The two compaprtment food prep sink was loaded with dirty dishes. Food prep sink shall be used for food preparation only.
The department's words
CHSC 114163 The two compaprtment food prep sink was loaded with dirty dishes. Food prep sink shall be used for food preparation only.
There are two many pieces of cooking equipment under the left hood resulting in the six burner stove to be partially under the right hood. Cooking equipment shall be at least six inches from the inner lip of the hood. Remove one of the pieces of cooking equipment within two weeks.
The department's words
CHSC 114149.1 There are two many pieces of cooking equipment under the left hood resulting in the six burner stove to be partially under the right hood. Cooking equipment shall be at least six inches from the inner lip of the hood. Remove one of the pieces of cooking equipment within two weeks.
The wood shed at the back of the property was installed within the past six months. This shed has not been approved by Marin County Environmental Health. Remove the shed from the premises, or submit plans for the shed by March 13, 2017. All food and utensil storage areas shall have approved walls, flooring, and ceiling. Include a construction application and plan check fee with one set of plans. There is an existing truck at the back of the property that Mollie Stone's plans on replacing. Include the truck on the plans for the shed. The truck currently contains items for the deli department.
The department's words
CHSC 114380 The wood shed at the back of the property was installed within the past six months. This shed has not been approved by Marin County Environmental Health. Remove the shed from the premises, or submit plans for the shed by March 13, 2017. All food and utensil storage areas shall have approved walls, flooring, and ceiling. Include a construction application and plan check fee with one set of plans. There is an existing truck at the back of the property that Mollie Stone's plans on replacing. Include the truck on the plans for the shed. The truck currently contains items for the deli department.
The wood shed at the back of the property is not approved. Remove the shed from the premises or submit plans for the shed. All food and utensil storage areas shall have approved walls, flooring, and ceiling.
The department's words
CHSC 113953.c The wood shed at the back of the property is not approved. Remove the shed from the premises or submit plans for the shed. All food and utensil storage areas shall have approved walls, flooring, and ceiling.
Observed open bag of paper bags, as well as many unopened boxes in fenced enclosure. Relocate all boxes and paper bags to inside the facility.
The department's words
CHSC 114178 Observed open bag of paper bags, as well as many unopened boxes in fenced enclosure. Relocate all boxes and paper bags to inside the facility.
EarlierJan 8, 2015Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
Corrected during the inspection
Observed employee belongings adjacent to cake boards in cabinet.
The department's words
CHSC 114256 Observed employee belongings adjacent to cake boards in cabinet.
Corrected during the inspection
Observed many potentially hazardous foods in glass deli display case refrigerators in temperature danger zone. Refrigeration units closest to bakery contained potentially hazardous foods from 48-57 degrees Fahrenheit at beginning of inspection. These refrigerator cases began a defrost cycle at 2:00 p.m.. Potentially hazardous foods in glass display refrigerators were checked at end of inspection and all potentially hazardous foods in two far right units were all above 50 degrees F. Cream cheese in glass Turbo Air refrigerator in retail area across from deli ranged from 52-53 degrees Fahrenheit. Italian pasta salad in in salad bar observed at 52-53 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Roasted potatoes in steam table observed at 108 - 124 degrees Fahrenheit were made at 7:00 a.m. today. Roasted potatoes were reheated above 165 degrees Fahrenheit during inspection. 1/8/15: Potentially hazardous foods in glass deli display case refrigerators closest to steam table have potentially hazardous foods at 44-54 degrees Fahrenheit. Air temperature of unit was below 41 degrees Fahrenheit. Only one potentially hazardous foods (pork loin at 54 degrees F) was found above 50 degrees Fahrenheit. Pork loin was made at 9:00 a.m. today. Do not cool foods in glass display case refrigerators. Placing warm foods in the glass refrigerators can result in warming other foods in the refrigerator. Recommend utilizing rapid cooling log to ensure potentially hazardous foods are properly cooled within required timeframes. Logging temperatures will also assist food handlers in knowing if a food is cold enough ( 41 degrees F) to be placed into deli display case refrigerators. A new glass refrigerator replaced the Turbo Air refrigerator that holds cream cheese. Internal temperature of cream cheese was 48 degrees Fahrenheit.
The department's words
CHSC 113996 Observed many potentially hazardous foods in glass deli display case refrigerators in temperature danger zone. Refrigeration units closest to bakery contained potentially hazardous foods from 48-57 degrees Fahrenheit at beginning of inspection. These refrigerator cases began a defrost cycle at 2:00 p.m.. Potentially hazardous foods in glass display refrigerators were checked at end of inspection and all potentially hazardous foods in two far right units were all above 50 degrees F. Cream cheese in glass Turbo Air refrigerator in retail area across from deli ranged from 52-53 degrees Fahrenheit. Italian pasta salad in in salad bar observed at 52-53 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Roasted potatoes in steam table observed at 108 - 124 degrees Fahrenheit were made at 7:00 a.m. today. Roasted potatoes were reheated above 165 degrees Fahrenheit during inspection. 1/8/15: Potentially hazardous foods in glass deli display case refrigerators closest to steam table have potentially hazardous foods at 44-54 degrees Fahrenheit. Air temperature of unit was below 41 degrees Fahrenheit. Only one potentially hazardous foods (pork loin at 54 degrees F) was found above 50 degrees Fahrenheit. Pork loin was made at 9:00 a.m. today. Do not cool foods in glass display case refrigerators. Placing warm foods in the glass refrigerators can result in warming other foods in the refrigerator. Recommend utilizing rapid cooling log to ensure potentially hazardous foods are properly cooled within required timeframes. Logging temperatures will also assist food handlers in knowing if a food is cold enough ( 41 degrees F) to be placed into deli display case refrigerators. A new glass refrigerator replaced the Turbo Air refrigerator that holds cream cheese. Internal temperature of cream cheese was 48 degrees Fahrenheit.
Observed blood on floor in several areas. Thoroughly clean floor to remove blood spillage.
The department's words
CHSC 114257 Observed blood on floor in several areas. Thoroughly clean floor to remove blood spillage.
Corrected during the inspection
Replace burnt out bulb in meat walk-in refrigerator. Replace two burnt out bulbs and two missing light covers in walk-in freezer.
The department's words
CHSC 114252 Replace burnt out bulb in meat walk-in refrigerator. Replace two burnt out bulbs and two missing light covers in walk-in freezer.
Corrected during the inspection
Show 7 more
Replace two burnt out bulbs and two missing light covers.
The department's words
CHSC 114252.1 Replace two burnt out bulbs and two missing light covers.
Corrected during the inspection
Observed black,wet material around perimeters of chutes. 1/8/15: Continue cleaning interior of ice machine. some black material still seen by chutes.
The department's words
CHSC 114115 Observed black,wet material around perimeters of chutes. 1/8/15: Continue cleaning interior of ice machine. some black material still seen by chutes.
Observed brown material on knife blade close to juncture of handle. Knife stored in cutlery holder. Wash, rinse, and sanitize cutlery prior to storing.
The department's words
CHSC 114115 Observed brown material on knife blade close to juncture of handle. Knife stored in cutlery holder. Wash, rinse, and sanitize cutlery prior to storing.
Corrected during the inspection
A new hot water heater was installed in 2011. Installation of a hot water heater requires approval form Marin County Environmental Health and the Sausalito Building Department. Please submit a specification sheet fort he hot water heater, a construction application, and a plan check fee for $266.00. Please circle or place an asterisk by the model number. Submit all of the above together by January 14, 2015.
The department's words
CHSC 114380 A new hot water heater was installed in 2011. Installation of a hot water heater requires approval form Marin County Environmental Health and the Sausalito Building Department. Please submit a specification sheet fort he hot water heater, a construction application, and a plan check fee for $266.00. Please circle or place an asterisk by the model number. Submit all of the above together by January 14, 2015.
Remove boxes and accumulation of other items that are located by conveyor belt, as well as slicer in upstairs area that is not in use.
The department's words
CHSC 114257.1 Remove boxes and accumulation of other items that are located by conveyor belt, as well as slicer in upstairs area that is not in use.
Water at both hand wash sinks is 90 degrees Fahrenheit. 1/8/15: Water temperature was 124 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at both hand wash sinks is 90 degrees Fahrenheit. 1/8/15: Water temperature was 124 degrees Fahrenheit.
Corrected during the inspection
A number of scooper handles observed touching food in self-service food bins.
The department's words
CHSC 114119 A number of scooper handles observed touching food in self-service food bins.
EarlierJan 6, 2015Routine inspectionGreen placard
14 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many potentially hazardous foods in glass deli display case refrigerators in temperature danger zone. Refrigeration units closest to bakery contained potentially hazardous foods from 48-57 degrees Fahrenheit at beginning of inspection. These refrigerator cases began a defrost cycle at 2:00 p.m.. Potentially hazardous foods in glass display refrigerators were checked at end of inspection and all potentially hazardous foods in two far right units were all above 50 degrees F. Cream cheese in glass Turbo Air refrigerator in retail area across from deli ranged from 52-53 degrees Fahrenheit. Italian pasta salad in in salad bar observed at 52-53 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Roasted potatoes in steam table observed at 108 - 124 degrees Fahrenheit were made at 7:00 a.m. today. Roasted potatoes were reheated above 165 degrees Fahrenheit during inspection.
The department's words
CHSC 113996 Observed many potentially hazardous foods in glass deli display case refrigerators in temperature danger zone. Refrigeration units closest to bakery contained potentially hazardous foods from 48-57 degrees Fahrenheit at beginning of inspection. These refrigerator cases began a defrost cycle at 2:00 p.m.. Potentially hazardous foods in glass display refrigerators were checked at end of inspection and all potentially hazardous foods in two far right units were all above 50 degrees F. Cream cheese in glass Turbo Air refrigerator in retail area across from deli ranged from 52-53 degrees Fahrenheit. Italian pasta salad in in salad bar observed at 52-53 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet. Roasted potatoes in steam table observed at 108 - 124 degrees Fahrenheit were made at 7:00 a.m. today. Roasted potatoes were reheated above 165 degrees Fahrenheit during inspection.
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)
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
Observed employee belongings adjacent to cake boards in cabinet.
The department's words
CHSC 114256 Observed employee belongings adjacent to cake boards in cabinet.
Observed sheet pan with roasted chickens on top of garbage can. Food handler was placing roasted chickens into bags. Sheet pan was transferred to food cart. Do not conduct any food preparation, or store anything on top of garbage cans as this can lead to cross contamination.
The department's words
CHSC 113984 Observed sheet pan with roasted chickens on top of garbage can. Food handler was placing roasted chickens into bags. Sheet pan was transferred to food cart. Do not conduct any food preparation, or store anything on top of garbage cans as this can lead to cross contamination.
Corrected during the inspection
Observed blood on floor in several areas. Thoroughly clean floor to remove blood spillage.
The department's words
CHSC 114257 Observed blood on floor in several areas. Thoroughly clean floor to remove blood spillage.
Replace burnt out bulb in meat walk-in refrigerator. Replace two burnt out bulbs and two missing light covers in walk-in freezer.
The department's words
CHSC 114252 Replace burnt out bulb in meat walk-in refrigerator. Replace two burnt out bulbs and two missing light covers in walk-in freezer.
Show 8 more
Replace two burnt out bulbs and two missing light covers.
The department's words
CHSC 114252.1 Replace two burnt out bulbs and two missing light covers.
Observed black,wet material around perimeters of chutes.
The department's words
CHSC 114115 Observed black,wet material around perimeters of chutes.
Observed brown material on knife blade close to juncture of handle. Knife stored in cutlery holder. Wash, rinse, and sanitize cutlery prior to storing.
The department's words
CHSC 114115 Observed brown material on knife blade close to juncture of handle. Knife stored in cutlery holder. Wash, rinse, and sanitize cutlery prior to storing.
A new hot water heater was installed in 2011. Installation of a hot water heater requires approval form Marin County Environmental Health and the Sausalito Building Department. Please submit a specification sheet fort he hot water heater, a construction application, and a plan check fee for $266.00. Please circle or place an asterisk by the model number. Submit all of the above together by January 14, 2015.
The department's words
CHSC 114380 A new hot water heater was installed in 2011. Installation of a hot water heater requires approval form Marin County Environmental Health and the Sausalito Building Department. Please submit a specification sheet fort he hot water heater, a construction application, and a plan check fee for $266.00. Please circle or place an asterisk by the model number. Submit all of the above together by January 14, 2015.
Observed accumulation of dirt and debris on refrigerator gaskets across from cook line.
The department's words
CHSC 114175 Observed accumulation of dirt and debris on refrigerator gaskets across from cook line.
Corrected during the inspection
Remove boxes and accumulation of other items that are located by conveyor belt, as well as slicer in upstairs area that is not in use.
The department's words
CHSC 114257.1 Remove boxes and accumulation of other items that are located by conveyor belt, as well as slicer in upstairs area that is not in use.
Water at both hand wash sinks is 90 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at both hand wash sinks is 90 degrees Fahrenheit.
A number of scooper handles observed touching food in self-service food bins.
The department's words
CHSC 114119 A number of scooper handles observed touching food in self-service food bins.
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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Search the county's inspection lookup for the name or license number L10175.
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.