At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mountain Home Inn?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed ice cream scoops held in still water. Utensils shall be kept in a manner that will prevent cross contamination. Faucet turned on for running water. CHSC 114099.7How 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 Mountain Home Inn's team
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Follow the steps for each item, with the rule beside it.
Next: Observed ice cream scoops held in still water. Utensils shall be kept in a manner that will prevent cross contamination. Faucet turned on for running water.The county found: “Observed ice cream scoops held in still water. Utensils shall be kept in a manner that will prevent cross…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 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
LatestJul 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed ice cream scoops held in still water. Utensils shall be kept in a manner that will prevent cross contamination. Faucet turned on for running water.
The department's words
CHSC 114099.7 Observed ice cream scoops held in still water. Utensils shall be kept in a manner that will prevent cross contamination. Faucet turned on for running water.
EarlierOct 29, 2025Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed pre cooked sausages and sauerkraut being reheated in household crock pots for hot holding. Operator stated foods were reheated earlier this morning. Internal temperature of foods measured at 135 *F. Discontinue reheating foods in crock pots and reheat in kitchen using pan or grill. Internal temperature must be heated to 165 *F before being held for hot holding.
The department's words
CHSC 114016 Observed pre cooked sausages and sauerkraut being reheated in household crock pots for hot holding. Operator stated foods were reheated earlier this morning. Internal temperature of foods measured at 135 *F. Discontinue reheating foods in crock pots and reheat in kitchen using pan or grill. Internal temperature must be heated to 165 *F before being held for hot holding.
EarlierOct 27, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked chicken at 64 degrees F on a pan in the kitchen. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. When cooling, move food to the walk-in once it reaches 70 degrees F. The chicken was moved to the walk-in.
The department's words
CHSC 113996 Observed cooked chicken at 64 degrees F on a pan in the kitchen. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. When cooling, move food to the walk-in once it reaches 70 degrees F. The chicken was moved to the walk-in.
EarlierApr 4, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Medium burger cooked to 151 degrees F. Cook burgers to 155 degrees f for 15 seconds or 157 degrees F. Burger placed back on char-broiler and measured 161 degrees F (2nd time reheated.) Time/temperature hand out provided.
The department's words
CHSC 114004 Medium burger cooked to 151 degrees F. Cook burgers to 155 degrees f for 15 seconds or 157 degrees F. Burger placed back on char-broiler and measured 161 degrees F (2nd time reheated.) Time/temperature hand out provided.
Salad station prep refrigerator: blue cheese dressing: 43 degrees F. Observed chicken come off the grill at 144 - 157 degrees F. Cook stated chicken is fully cooked and then reheated. Chicken was placed on shelf above cooking equipment. Cook chicken to 165 degrees F and maintain in bain-marie at 135 degrees F or above. Rechecked chicken at end of inspection and it ranged from 97-105 degrees F. Reheated to 165 degrees F.
The department's words
CHSC 113996 Salad station prep refrigerator: blue cheese dressing: 43 degrees F. Observed chicken come off the grill at 144 - 157 degrees F. Cook stated chicken is fully cooked and then reheated. Chicken was placed on shelf above cooking equipment. Cook chicken to 165 degrees F and maintain in bain-marie at 135 degrees F or above. Rechecked chicken at end of inspection and it ranged from 97-105 degrees F. Reheated to 165 degrees F.
EarlierMar 29, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Medium burger cooked to 151 degrees F. Cook burgers to 155 degrees f for 15 seconds or 157 degrees F. Burger placed back on char-broiler and measured 161 degrees F (2nd time reheated.) Time/temperature hand out provided.
The department's words
CHSC 114004 Medium burger cooked to 151 degrees F. Cook burgers to 155 degrees f for 15 seconds or 157 degrees F. Burger placed back on char-broiler and measured 161 degrees F (2nd time reheated.) Time/temperature hand out provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water available at downstairs server station hand wash sink. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c No hot water available at downstairs server station hand wash sink. Provide a minimum of 100 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 28, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean interior of ice machine at metal area where two pieces of metal join. Wash, rinse, sanitize, and rinse.
The department's words
CHSC 114115 Clean interior of ice machine at metal area where two pieces of metal join. Wash, rinse, sanitize, and rinse.
EarlierMay 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Observed black material on ice cream and sorbet in the freezer. Ice cream and sorbet was voluntarily discarded.
The department's words
CHSC 113980 Major violation. Observed black material on ice cream and sorbet in the freezer. Ice cream and sorbet was voluntarily discarded.
EarlierFeb 13, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
Email the Certified Food Handler certificates to inspector.
The department's words
CHSC 113948 Email the Certified Food Handler certificates to inspector.
EarlierFeb 9, 2018Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Final rinse of dishwasher has no chlorine. Must have 50 ppm chlorine. (Primed pump and it still doesn't work.) Repair immediately. Manually sanitize until dishwasher is repaired.
The department's words
CHSC 114099.7 Final rinse of dishwasher has no chlorine. Must have 50 ppm chlorine. (Primed pump and it still doesn't work.) Repair immediately. Manually sanitize until dishwasher is repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Cookline refrigerator is running 44F to 48F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Cookline refrigerator is running 44F to 48F. Must be 41F or below. Repair/adjust immediately.
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
Discontinue using cardboard to line shelf to left of ice machine.
The department's words
CHSC 114130.1 Discontinue using cardboard to line shelf to left of ice machine.
Walk-in refrigerator: clean condenser fan grills, condenser, and ceiling.
The department's words
CHSC 114175 Walk-in refrigerator: clean condenser fan grills, condenser, and ceiling.
Email the Certified Food Handler certificates to inspector.
The department's words
CHSC 113948 Email the Certified Food Handler certificates to inspector.
Show 3 more
Keep wiping cloths in sanitizing solution between each use. Observed wet cloth on counter. Keep bucket for wiping cloths filled with solution of 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 Keep wiping cloths in sanitizing solution between each use. Observed wet cloth on counter. Keep bucket for wiping cloths filled with solution of 200 ppm quaternary ammonium.
Remove bar soap from premises.
The department's words
CHSC 113953.2 Remove bar soap from premises.
Discontinue storing bottles in ice used for drinks.
The department's words
CHSC 113990 Discontinue storing bottles in ice used for drinks.
EarlierNov 8, 2016Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
No sanitizer at the dishwasher final rinse. No sanitizer available at the facility for the dishwasher. Dishwasher impounded. Employee left to pick up sanitizer. Utilize three-compartment sink to wash, rinse, and sanitize utensils. 11/8/16: No sanitizer at final rinse on first four attempts. Instruct employees on how to prime the dishwasher.
The department's words
CHSC 114099.7 No sanitizer at the dishwasher final rinse. No sanitizer available at the facility for the dishwasher. Dishwasher impounded. Employee left to pick up sanitizer. Utilize three-compartment sink to wash, rinse, and sanitize utensils. 11/8/16: No sanitizer at final rinse on first four attempts. Instruct employees on how to prime the dishwasher.
Corrected during the inspection
Shellfish tags missing. Maintain shellfish tags for 90 days in chronological order.
The department's words
CHSC 114039.4 Shellfish tags missing. Maintain shellfish tags for 90 days in chronological order.
Boxes of food on walk-in freezer floor.
The department's words
CHSC 114047 Boxes of food on walk-in freezer floor.
No soap at downstairs server station.
The department's words
CHSC 113953.2 No soap at downstairs server station.
No hot water at downstairs server station hand wash sink.
The department's words
CHSC 113953.c No hot water at downstairs server station hand wash sink.
Show 6 more
Potentially hazardous foods in prep refrigerator observed at 42 degrees F. Open container of half & half: 43 degrees F.
The department's words
CHSC 113996 Potentially hazardous foods in prep refrigerator observed at 42 degrees F. Open container of half & half: 43 degrees F.
No Certified Food Manager certificate or CA food handler cards available to view. Maintain these onsite and inform the person in charge (PIC) of where they are kept. Submit proof of enrollment in a certified food manager exam within five days and take the test within 30 days. Any food handler without a valid CA food card shall obtain one in 30 days. CFM and CA food handler card handouts provided today.
The department's words
CHSC 113947.1 No Certified Food Manager certificate or CA food handler cards available to view. Maintain these onsite and inform the person in charge (PIC) of where they are kept. Submit proof of enrollment in a certified food manager exam within five days and take the test within 30 days. Any food handler without a valid CA food card shall obtain one in 30 days. CFM and CA food handler card handouts provided today.
No Certified Food Manager certificate or CA food handler cards available to view. Maintain these onsite and inform the person in charge (PIC) of where they are kept. Submit proof of enrollment in a certified food manager exam within five days and take the test within 30 days. Any food handler without a valid CA food card shall obtain one in 30 days. CFM and CA food handler card handouts provided today.
The department's words
CHSC 113948 No Certified Food Manager certificate or CA food handler cards available to view. Maintain these onsite and inform the person in charge (PIC) of where they are kept. Submit proof of enrollment in a certified food manager exam within five days and take the test within 30 days. Any food handler without a valid CA food card shall obtain one in 30 days. CFM and CA food handler card handouts provided today.
Replace thermometers where missing, such as downstairs refrigerator thermometer.
The department's words
CHSC 114159 Replace thermometers where missing, such as downstairs refrigerator thermometer.
Observed one fly on server utensil used to hold drinks and several flies in dining area. Eliminate flies by safe, legal effective means.
The department's words
CHSC 114259.1 Observed one fly on server utensil used to hold drinks and several flies in dining area. Eliminate flies by safe, legal effective means.
Clean interior of ice machine to remove small amount of gray material. Clean knives with food debris on magnetic strip.
The department's words
CHSC 114115 Clean interior of ice machine to remove small amount of gray material. Clean knives with food debris on magnetic strip.
EarlierNov 7, 2016Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at the dishwasher final rinse. No sanitizer available at the facility for the dishwasher. Dishwasher impounded. Employee left to pick up sanitizer. Utilize three-compartment sink to wash, rinse, and sanitize utensils.
The department's words
CHSC 114099.7 No sanitizer at the dishwasher final rinse. No sanitizer available at the facility for the dishwasher. Dishwasher impounded. Employee left to pick up sanitizer. Utilize three-compartment sink to wash, rinse, and sanitize utensils.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Shellfish tags missing. Maintain shellfish tags for 90 days in chronological order.
The department's words
CHSC 114039.4 Shellfish tags missing. Maintain shellfish tags for 90 days in chronological order.
Boxes of food on walk-in freezer floor.
The department's words
CHSC 114047 Boxes of food on walk-in freezer floor.
No soap at downstairs server station.
The department's words
CHSC 113953.2 No soap at downstairs server station.
No hot water at downstairs server station hand wash sink.
The department's words
CHSC 113953.c No hot water at downstairs server station hand wash sink.
Potentially hazardous foods in prep refrigerator observed at 42 degrees F. Open container of half & half: 43 degrees F.
The department's words
CHSC 113996 Potentially hazardous foods in prep refrigerator observed at 42 degrees F. Open container of half & half: 43 degrees F.
Show 5 more
No Certified Food Manager certificate or CA food handler cards available to view. Maintain these onsite and inform the person in charge (PIC) of where they are kept. Submit proof of enrollment in a certified food manager exam within five days and take the test within 30 days. Any food handler without a valid CA food card shall obtain one in 30 days. CFM and CA food handler card handouts provided today.
The department's words
CHSC 113947.1 No Certified Food Manager certificate or CA food handler cards available to view. Maintain these onsite and inform the person in charge (PIC) of where they are kept. Submit proof of enrollment in a certified food manager exam within five days and take the test within 30 days. Any food handler without a valid CA food card shall obtain one in 30 days. CFM and CA food handler card handouts provided today.
No Certified Food Manager certificate or CA food handler cards available to view. Maintain these onsite and inform the person in charge (PIC) of where they are kept. Submit proof of enrollment in a certified food manager exam within five days and take the test within 30 days. Any food handler without a valid CA food card shall obtain one in 30 days. CFM and CA food handler card handouts provided today.
The department's words
CHSC 113948 No Certified Food Manager certificate or CA food handler cards available to view. Maintain these onsite and inform the person in charge (PIC) of where they are kept. Submit proof of enrollment in a certified food manager exam within five days and take the test within 30 days. Any food handler without a valid CA food card shall obtain one in 30 days. CFM and CA food handler card handouts provided today.
Replace thermometers where missing, such as downstairs refrigerator thermometer.
The department's words
CHSC 114159 Replace thermometers where missing, such as downstairs refrigerator thermometer.
Observed one fly on server utensil used to hold drinks and several flies in dining area. Eliminate flies by safe, legal effective means.
The department's words
CHSC 114259.1 Observed one fly on server utensil used to hold drinks and several flies in dining area. Eliminate flies by safe, legal effective means.
Clean interior of ice machine to remove small amount of gray material. Clean knives with food debris on magnetic strip.
The department's words
CHSC 114115 Clean interior of ice machine to remove small amount of gray material. Clean knives with food debris on magnetic strip.
EarlierOct 9, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Sanitizer bottle empty at dishwasher. Replaced with new bottle. Chlorine levels tested at around 200 ppm. Periodically test dishwasher to ensure sanitizer levels (chlorine = above 50 ppm) are adequate.
The department's words
CHSC 114099.7 Sanitizer bottle empty at dishwasher. Replaced with new bottle. Chlorine levels tested at around 200 ppm. Periodically test dishwasher to ensure sanitizer levels (chlorine = above 50 ppm) are adequate.
Corrected during the inspection
2 CO2 canisters not chained to wall. Secure all CO2 canisters to wall at all times.
The department's words
CHSC 114172 2 CO2 canisters not chained to wall. Secure all CO2 canisters to wall at all times.
Thoroughly clean out fan in walkin refrigerator to remove built up debris.
The department's words
CHSC 114175 Thoroughly clean out fan in walkin refrigerator to remove built up debris.
Condensate from walk in and ice machine must flow into a floor drain with backflow preventation. Currently discharging to floor. Fix immediately (prior violation).
The department's words
CHSC 114193 Condensate from walk in and ice machine must flow into a floor drain with backflow preventation. Currently discharging to floor. Fix immediately (prior violation).
Soap dispenser in employee restroom missing. Repair/replace dispenser.
The department's words
CHSC 114276 Soap dispenser in employee restroom missing. Repair/replace dispenser.
Show 1 more
Fax/email a copy of food manager certificate to EHS.
The department's words
CHSC 113947.1 Fax/email a copy of food manager certificate to EHS.
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 L10071.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.