My Thai Restaurant

Inspections

From Marin County Community Development Agency, Environmental Health Services · 27 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestSep 9, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Sep 9, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed raw shelled eggs at 70 F, bean sprouts in water at 70 F, and wet rice noodles at 65 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. All items moved to refrigeration.

     The department's words

     CHSC 113996 Observed raw shelled eggs at 70 F, bean sprouts in water at 70 F, and wet rice noodles at 65 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. All items moved to refrigeration.

2. EarlierFeb 4, 2026Follow-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.
3. EarlierFeb 3, 2026Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed raw shelled eggs at 55 F and bean sprouts in water at 60 F on a counter. Potentially hazardous foods must be cold held at 41 F or below. These items were removed and moved to refrigeration.

     The department's words

     CHSC 113996 Observed raw shelled eggs at 55 F and bean sprouts in water at 60 F on a counter. Potentially hazardous foods must be cold held at 41 F or below. These items were removed and moved to refrigeration.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed 2 tubs of curry cooked last night and the early morning at 75 - 85 F. These tabs are large and deep and located in the walk-in. Food must be cooled using approved methods. Cool using ice baths and ice wands or on thin 2-inch pans. Cool from 135 to 70 F within 2 hours and from 70 to 41 F within 4 hours. Both tubs were discarded

     The department's words

     CHSC 114002 Observed 2 tubs of curry cooked last night and the early morning at 75 - 85 F. These tabs are large and deep and located in the walk-in. Food must be cooled using approved methods. Cool using ice baths and ice wands or on thin 2-inch pans. Cool from 135 to 70 F within 2 hours and from 70 to 41 F within 4 hours. Both tubs were discarded

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

4. EarlierSep 12, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed sprouts stored on top of drop-in containers at refrigerator top half. Sprouts recorded at 61°F. / Discard out of temperature sprouts. Do not stock food above fill line to cold hold food at 41°F or below.

     The department's words

     CHSC 113996 Observed sprouts stored on top of drop-in containers at refrigerator top half. Sprouts recorded at 61°F. / Discard out of temperature sprouts. Do not stock food above fill line to cold hold food at 41°F or below.

5. EarlierAug 3, 2022Follow-up inspectionRed placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

6. EarlierAug 1, 2022Follow-up inspectionRed placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

7. EarlierJul 29, 2022Follow-up inspectionRed placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

8. EarlierJul 28, 2022Follow-up inspectionRed placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • 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.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

9. EarlierJul 26, 2022Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • 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.

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

10. EarlierMar 3, 2021Routine inspectionGreen placard

    No violations listed in the data.
11. EarlierAug 13, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

12. EarlierMar 10, 2020Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

      Corrected during the inspection

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

      Corrected during the inspection

    • Code CHSC 114002

      The department's words

      Code CHSC 114002

      Corrected during the inspection

13. EarlierMar 9, 2020Follow-up inspectionGreen placard

    3 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

      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

      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.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 114002

      The department's words

      Code CHSC 114002

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

14. EarlierMar 4, 2020Routine inspectionYellow placard

    2 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

      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

      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.

15. EarlierNov 9, 2018Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Trip #2 conducted to confirm major cooling violation. The violation has been corrected.

      The department's words

      CHSC 114002 Trip #2 conducted to confirm major cooling violation. The violation has been corrected.

      Corrected during the inspection

    • Employee did not discard gloves after touching raw chicken.

      The department's words

      CHSC 113973.b-c Employee did not discard gloves after touching raw chicken.

16. EarlierNov 1, 2018Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 114002

      The department's words

      Code CHSC 114002

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

17. EarlierDec 5, 2017Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Observed bean sprouts at 52F on counter. Only take out as much as you need for service and keep the rest in refrigeration. Tofu (cooked) at 49F. Cold hold food at 41F or below.

      The department's words

      CHSC 113996 Observed bean sprouts at 52F on counter. Only take out as much as you need for service and keep the rest in refrigeration. Tofu (cooked) at 49F. Cold hold food at 41F or below.

    • Chicken that was pre-cooked was cooling in the prep top. It was 49F. This area of the unit is not meant to cool food. Cool in the walk-in.

      The department's words

      CHSC 114002 Chicken that was pre-cooked was cooling in the prep top. It was 49F. This area of the unit is not meant to cool food. Cool in the walk-in.

18. EarlierNov 30, 2017Follow-up inspectionGreen placard

    3 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Major hot and cold holding violation not corrected. Observed bean sprouts on counter at 64F and raw shell eggs at 59F on counter. Keep potentially hazardous foods below 41F or above 135F. This food was placed back in refrigeration as it had been out on the counter for less than 45 min. If you want to hold this food out of temperature control, proper documentation needs to be maintained to demonstrate food is discarded within 4 hours. Educational info provided. Will re-inspect for major violation with inspection charged at $195/hr.

      The department's words

      CHSC 113996 Major hot and cold holding violation not corrected. Observed bean sprouts on counter at 64F and raw shell eggs at 59F on counter. Keep potentially hazardous foods below 41F or above 135F. This food was placed back in refrigeration as it had been out on the counter for less than 45 min. If you want to hold this food out of temperature control, proper documentation needs to be maintained to demonstrate food is discarded within 4 hours. Educational info provided. Will re-inspect for major violation with inspection charged at $195/hr.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (2)

    • Some food handler cards are expired. Renew.

      The department's words

      CHSC 113948 Some food handler cards are expired. Renew.

      Corrected during the inspection

    • Major cooling violation corrected to a minor violation. Observed curry cooling in deep containers at 50F. Curry was cooked about 4 hours prior. Cool this rapidly using ice wands/ice baths and/or shallow containers .

      The department's words

      CHSC 114002 Major cooling violation corrected to a minor violation. Observed curry cooling in deep containers at 50F. Curry was cooked about 4 hours prior. Cool this rapidly using ice wands/ice baths and/or shallow containers .

19. EarlierNov 28, 2017Routine inspectionYellow placard

    9 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      * Bamboo from can at 60F on counter. Once can is opened, this is a potentially hazardous food (PHF). Keep PHF above 135F or below 41F. Bamboo discarded * Pork, beef (raw) at 45-49F on prep top. Keep below 41F. * Curry/coconut sauces at 122F in warmer. Warmer was not turned on per PIC (person in charge) earlier in the day. Discarded as it was in warmer for over 2 hours.

      The department's words

      CHSC 113996 * Bamboo from can at 60F on counter. Once can is opened, this is a potentially hazardous food (PHF). Keep PHF above 135F or below 41F. Bamboo discarded * Pork, beef (raw) at 45-49F on prep top. Keep below 41F. * Curry/coconut sauces at 122F in warmer. Warmer was not turned on per PIC (person in charge) earlier in the day. Discarded as it was in warmer for over 2 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

      * Lamb at 68F on counter. Per PIC, this was cooked at 6am (over 7 hours prior) and was left on counter to cool . Discarded. * curry at 100F on counter cooling, it was cooked over 2 hours prior. Discarded * cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in shallow pans, in small portions, using ice baths and ice wands.

      The department's words

      CHSC 114002 * Lamb at 68F on counter. Per PIC, this was cooked at 6am (over 7 hours prior) and was left on counter to cool . Discarded. * curry at 100F on counter cooling, it was cooked over 2 hours prior. Discarded * cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in shallow pans, in small portions, using ice baths and ice wands.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (7)

    • Some food handler cards are expired. Renew.

      The department's words

      CHSC 113948 Some food handler cards are expired. Renew.

    • * Observed dishwasher begin to handle clean dishes after handling dirty dishes (without washing hands in between). Wash hands to prevent contamination. * Observed food handler, handle raw chicken with gloves on, then stir curry (with spoon) with same gloves. Another employee came later and also stirred curry, getting raw chicken on her hands from the spoon. Wash hands after handling raw food to prevent cross-contamination.

      The department's words

      CHSC 113953.3 * Observed dishwasher begin to handle clean dishes after handling dirty dishes (without washing hands in between). Wash hands to prevent contamination. * Observed food handler, handle raw chicken with gloves on, then stir curry (with spoon) with same gloves. Another employee came later and also stirred curry, getting raw chicken on her hands from the spoon. Wash hands after handling raw food to prevent cross-contamination.

    • Hand sink blocked by garbage can at start of inspection and handsink had no soap. Keep handsinks accessible at all times and keep them supplied.

      The department's words

      CHSC 113953.1 Hand sink blocked by garbage can at start of inspection and handsink had no soap. Keep handsinks accessible at all times and keep them supplied.

    • * Observed knives stored in between equipment. Wash, rinse, and sanitize knives then store in clean place. * Observed dirty bus tub placed on prep top. Sanitize prep top to prevent food being contaminated

      The department's words

      CHSC 114113 * Observed knives stored in between equipment. Wash, rinse, and sanitize knives then store in clean place. * Observed dirty bus tub placed on prep top. Sanitize prep top to prevent food being contaminated

    • Store raw food below ready to eat food. Observed raw meat stored above vegetables in walk-in.

      The department's words

      CHSC 113986 Store raw food below ready to eat food. Observed raw meat stored above vegetables in walk-in.

    Show 2 more

    • Do not store food outside in the shed.

      The department's words

      CHSC 114047 Do not store food outside in the shed.

    • Probe thermometer is broken. Buy a new thermometer.

      The department's words

      CHSC 114159 Probe thermometer is broken. Buy a new thermometer.

20. EarlierMar 25, 2016Follow-up inspectionGreen placard

    10 violations listed, 0 marked critical.

    Not critical (10)

    • Hand sink at the wait station blocked. Keep accessible at all times. Install a permanently-mounted paper towel dispenser at the kitchen hand sink.

      The department's words

      CHSC 113953.1 Hand sink at the wait station blocked. Keep accessible at all times. Install a permanently-mounted paper towel dispenser at the kitchen hand sink.

    • Today, food out of temperature at the cook line is monitored through logs and discarded 4 hours from when it was removed from temperature control. Continue to use TPHC logs.

      The department's words

      CHSC 113996 Today, food out of temperature at the cook line is monitored through logs and discarded 4 hours from when it was removed from temperature control. Continue to use TPHC logs.

      Corrected during the inspection

    • Use cooling logs provided whenever you do rapid cooling.

      The department's words

      CHSC 114002 Use cooling logs provided whenever you do rapid cooling.

    • Utensils observed in room temp water containing food debris. Store in water maintained at 135 F or on a clean dry surface and cleaned at least every 4 hours.

      The department's words

      CHSC 114099.6 Utensils observed in room temp water containing food debris. Store in water maintained at 135 F or on a clean dry surface and cleaned at least every 4 hours.

    • Dead cockroaches observed in a trap under the freezer in the dry storage room. No other signs/roaches noted. Fax or email a copy of recent pest report. Clean kitchen thoroughly and seal gaps and cracks to prevent harborage.

      The department's words

      CHSC 114259.1 Dead cockroaches observed in a trap under the freezer in the dry storage room. No other signs/roaches noted. Fax or email a copy of recent pest report. Clean kitchen thoroughly and seal gaps and cracks to prevent harborage.

    Show 5 more

    • Once bags of food are opened, store in a sealable container and label.

      The department's words

      CHSC 113986 Once bags of food are opened, store in a sealable container and label.

    • Do not store food outside or in outdoor storage shed.

      The department's words

      CHSC 114049 Do not store food outside or in outdoor storage shed.

    • Do not use bowls to dispense food - use scoop with handle and keep handle outside of food.

      The department's words

      CHSC 114119 Do not use bowls to dispense food - use scoop with handle and keep handle outside of food.

    • Clean the hood as soon as possible - grease observed dripping down the inner rim. This is a fire hazard.

      The department's words

      CHSC 114257.1 Clean the hood as soon as possible - grease observed dripping down the inner rim. This is a fire hazard.

    • Close back door to exclude vermin or install a screen door. Clean floor sinks/garbage cans to eliminate fruit fly attractants.

      The department's words

      CHSC 114259 Close back door to exclude vermin or install a screen door. Clean floor sinks/garbage cans to eliminate fruit fly attractants.

21. EarlierMar 17, 2016Follow-up inspectionGreen placard

    10 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Sprouts measured 62 F, curry sauces measured 110-113 F. Discard 4 hours from when food was removed from refrigeration. If you want to use time as a public health control, you must keep a log. Otherwise, hold food at 41 F or below or 135 F or above.

      The department's words

      CHSC 113996 Sprouts measured 62 F, curry sauces measured 110-113 F. Discard 4 hours from when food was removed from refrigeration. If you want to use time as a public health control, you must keep a log. Otherwise, hold food at 41 F or below or 135 F or above.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (9)

    • Hand sink at the wait station blocked. Keep accessible at all times. Install a permanently-mounted paper towel dispenser at the kitchen hand sink.

      The department's words

      CHSC 113953.1 Hand sink at the wait station blocked. Keep accessible at all times. Install a permanently-mounted paper towel dispenser at the kitchen hand sink.

    • Fried tofu made <2 hours ago measured 50 F in the top insert of the prep fridge. Cool to 41 F before placing here. Use a probe thermometer to check temps.

      The department's words

      CHSC 114002 Fried tofu made <2 hours ago measured 50 F in the top insert of the prep fridge. Cool to 41 F before placing here. Use a probe thermometer to check temps.

    • Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine to prevent cross contamination.

      The department's words

      CHSC 114099.6 Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine to prevent cross contamination.

    • Dead cockroaches observed in a trap under the freezer in the dry storage room. No other signs/roaches noted. Fax or email a copy of recent pest report. Clean kitchen thoroughly and seal gaps and cracks to prevent harborage.

      The department's words

      CHSC 114259.1 Dead cockroaches observed in a trap under the freezer in the dry storage room. No other signs/roaches noted. Fax or email a copy of recent pest report. Clean kitchen thoroughly and seal gaps and cracks to prevent harborage.

    • Once bags of food are opened, store in a sealable container and label.

      The department's words

      CHSC 113986 Once bags of food are opened, store in a sealable container and label.

    Show 4 more

    • Do not store food outside or in outdoor storage shed.

      The department's words

      CHSC 114049 Do not store food outside or in outdoor storage shed.

    • Do not use bowls to dispense food - use scoop with handle and keep handle outside of food.

      The department's words

      CHSC 114119 Do not use bowls to dispense food - use scoop with handle and keep handle outside of food.

    • Clean the hood as soon as possible - grease observed dripping down the inner rim. This is a fire hazard.

      The department's words

      CHSC 114257.1 Clean the hood as soon as possible - grease observed dripping down the inner rim. This is a fire hazard.

    • Close back door to exclude vermin or install a screen door. Clean floor sinks/garbage cans to eliminate fruit fly attractants.

      The department's words

      CHSC 114259 Close back door to exclude vermin or install a screen door. Clean floor sinks/garbage cans to eliminate fruit fly attractants.

22. EarlierMar 1, 2016Routine inspectionGreen placard

    10 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Coconut sauces and garlic in oil at the cook line measured 84 F. Discard 4 hours from when product was removed from heat/refrigeration. Sprouts in the prep fridge measured 64 F and were left out during lunch. Discard 4 hours from when these were removed from refrigeration. Cut tomatoes and raw chicken in the open prep fridge measured 49-50 F and were moved to the walk-in. Cool food to 41 F before placing in the top of prep fridge. You must keep logs if you want to use TPHC (See handout).

      The department's words

      CHSC 113996 Coconut sauces and garlic in oil at the cook line measured 84 F. Discard 4 hours from when product was removed from heat/refrigeration. Sprouts in the prep fridge measured 64 F and were left out during lunch. Discard 4 hours from when these were removed from refrigeration. Cut tomatoes and raw chicken in the open prep fridge measured 49-50 F and were moved to the walk-in. Cool food to 41 F before placing in the top of prep fridge. You must keep logs if you want to use TPHC (See handout).

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (9)

    • Hand sink at the wait station blocked. Keep accessible at all times. Install a permanently-mounted paper towel dispenser at the kitchen hand sink.

      The department's words

      CHSC 113953.1 Hand sink at the wait station blocked. Keep accessible at all times. Install a permanently-mounted paper towel dispenser at the kitchen hand sink.

    • Fried tofu made <2 hours ago measured 50 F in the top insert of the prep fridge. Cool to 41 F before placing here. Use a probe thermometer to check temps.

      The department's words

      CHSC 114002 Fried tofu made <2 hours ago measured 50 F in the top insert of the prep fridge. Cool to 41 F before placing here. Use a probe thermometer to check temps.

    • Sanitizer from the dispenser at the sink contained <100 ppm quaternary ammonia. Repair so it dispenses 200 ppm quaternary ammonia. Until repaired, use 100 ppm chlorine (bleach). Cutting board at the prep fridge is deeply scored and stained. Refinish or replace. Knives observed between equipment. Wash, rinse, and sanitize, then store in a clean location. Clean mold from inside the ice machine. Utensils stored in room temp water. Store in hot water (135F) or on a clean dry location.

      The department's words

      CHSC 114099.6 Sanitizer from the dispenser at the sink contained <100 ppm quaternary ammonia. Repair so it dispenses 200 ppm quaternary ammonia. Until repaired, use 100 ppm chlorine (bleach). Cutting board at the prep fridge is deeply scored and stained. Refinish or replace. Knives observed between equipment. Wash, rinse, and sanitize, then store in a clean location. Clean mold from inside the ice machine. Utensils stored in room temp water. Store in hot water (135F) or on a clean dry location.

    • Dead cockroaches observed in a trap under the freezer in the dry storage room. No other signs/roaches noted. Fax or email a copy of recent pest report. Clean kitchen thoroughly and seal gaps and cracks to prevent harborage.

      The department's words

      CHSC 114259.1 Dead cockroaches observed in a trap under the freezer in the dry storage room. No other signs/roaches noted. Fax or email a copy of recent pest report. Clean kitchen thoroughly and seal gaps and cracks to prevent harborage.

    • Once bags of food are opened, store in a sealable container and label.

      The department's words

      CHSC 113986 Once bags of food are opened, store in a sealable container and label.

    Show 4 more

    • Do not store food outside or in outdoor storage shed.

      The department's words

      CHSC 114049 Do not store food outside or in outdoor storage shed.

    • Do not use bowls to dispense food - use scoop with handle and keep handle outside of food.

      The department's words

      CHSC 114119 Do not use bowls to dispense food - use scoop with handle and keep handle outside of food.

    • Clean the hood as soon as possible - grease observed dripping down the inner rim. This is a fire hazard.

      The department's words

      CHSC 114257.1 Clean the hood as soon as possible - grease observed dripping down the inner rim. This is a fire hazard.

    • Close back door to exclude vermin or install a screen door. Clean floor sinks/garbage cans to eliminate fruit fly attractants.

      The department's words

      CHSC 114259 Close back door to exclude vermin or install a screen door. Clean floor sinks/garbage cans to eliminate fruit fly attractants.

23. EarlierMar 17, 2015Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • The walk-in is holding temperatures at 41 F or below.

      The department's words

      CHSC 113996 The walk-in is holding temperatures at 41 F or below.

      Corrected during the inspection

    • No cockroaches were observed. The facility was treated this morning and the facility cleaned. Continue to clean and continue with month pest service.

      The department's words

      CHSC 114259.1 No cockroaches were observed. The facility was treated this morning and the facility cleaned. Continue to clean and continue with month pest service.

      Corrected during the inspection

24. EarlierMar 16, 2015Routine inspectionYellow placard

    5 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      The walk-in is running at 50 F and is not working properly. Potentially hazardous food measuring 50 F was voluntarily discarded. Repair this unit immediately. Store all potentially hazardous food in a working refrigerator and maintain food temperatures at or below 41 F.

      The department's words

      CHSC 113996 The walk-in is running at 50 F and is not working properly. Potentially hazardous food measuring 50 F was voluntarily discarded. Repair this unit immediately. Store all potentially hazardous food in a working refrigerator and maintain food temperatures at or below 41 F.

      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

      Several dead cockroaches were observed in a trap under the dishwasher and one cockroach in a trap under the freezer. A licensed pest control operator comes once per month for monitoring/treatment. Thoroughly clean the kitchen to remove standing water, grease, and food debris, and continue with pest treatments to eliminate roaches.

      The department's words

      CHSC 114259.1 Several dead cockroaches were observed in a trap under the dishwasher and one cockroach in a trap under the freezer. A licensed pest control operator comes once per month for monitoring/treatment. Thoroughly clean the kitchen to remove standing water, grease, and food debris, and continue with pest treatments to eliminate roaches.

      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)

    • Clean mold observed inside the ice machine. Soiled wiping cloths observed on counters and sanitizer bucket contained no sanitizer. Always store wiping cloths in sanitizing solution - 100 ppm chlorine. Use test strips to measure level of sanitizer.

      The department's words

      CHSC 114097 Clean mold observed inside the ice machine. Soiled wiping cloths observed on counters and sanitizer bucket contained no sanitizer. Always store wiping cloths in sanitizing solution - 100 ppm chlorine. Use test strips to measure level of sanitizer.

    • Observed raw chicken stored next to cooked chicken in the walk-in. Store all raw animal products separate and below all other foods.

      The department's words

      CHSC 114047 Observed raw chicken stored next to cooked chicken in the walk-in. Store all raw animal products separate and below all other foods.

    • Replace light bulbs that have burned out to allow sufficient light for cleaning and cooking.

      The department's words

      CHSC 114252 Replace light bulbs that have burned out to allow sufficient light for cleaning and cooking.

25. EarlierFeb 21, 2014Routine inspectionNo Violation(s) Found

    No violations listed in the data.
26. EarlierJan 17, 2014Follow-up inspectionCase Opened

    4 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed rice at 80 degrees F. Rice was prepared last night and was not cooled. It was at room temperature all night. Rice was voluntarily discarded. Use proper cooling methods to cool rice to 41 degrees F in 6 hours.

      The department's words

      CHSC 114002 Observed rice at 80 degrees F. Rice was prepared last night and was not cooled. It was at room temperature all night. Rice was voluntarily discarded. Use proper cooling methods to cool rice to 41 degrees F in 6 hours.

      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)

    • Clean ice wand. Store in a clean container or bag. Store ice scoop in a clean, dry, container.

      The department's words

      CHSC 114097 Clean ice wand. Store in a clean container or bag. Store ice scoop in a clean, dry, container.

    • Store raw food below all other food.

      The department's words

      CHSC 113986 Store raw food below all other food.

    • Clean area around soda containers, including shelving, soda boxes, and tubes.

      The department's words

      CHSC 114115.c Clean area around soda containers, including shelving, soda boxes, and tubes.

27. EarlierJan 3, 2014Follow-up inspectionViolation(s) Found

    8 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed yellow curry, peanut sauce, red curry, and rice cooling at temperatures above 50 degrees F. All food items were prepared last night. All items were voluntarily destroyed. Use log provided to track cooling time and temperature of food. Alter cooling methods as necessary by using smaller containers, ice wands, or long shallow pans. Do not cover food that is in the process of cooling.

      The department's words

      CHSC 114002 Observed yellow curry, peanut sauce, red curry, and rice cooling at temperatures above 50 degrees F. All food items were prepared last night. All items were voluntarily destroyed. Use log provided to track cooling time and temperature of food. Alter cooling methods as necessary by using smaller containers, ice wands, or long shallow pans. Do not cover food that is in the process of cooling.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (7)

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

      Corrected during the inspection

    • Observed mold in the ice machine. Remove ice and clean the machine thoroughly.

      The department's words

      CHSC 114097 Observed mold in the ice machine. Remove ice and clean the machine thoroughly.

    • Observed soapy water in the drain near the back door (outside). Dispose of all mop water/cleaning water into the mop sink. Do not use the outdoor drain for any liquid waste disposal.

      The department's words

      CHSC 114197 Observed soapy water in the drain near the back door (outside). Dispose of all mop water/cleaning water into the mop sink. Do not use the outdoor drain for any liquid waste disposal.

    • Observed dirty shelving & equipment. Clean thoroughly. Observed rice cooker and frying basket on the grease interceptor. Move these items immediately and wash, rinse, and sanitize.

      The department's words

      CHSC 114115 Observed dirty shelving & equipment. Clean thoroughly. Observed rice cooker and frying basket on the grease interceptor. Move these items immediately and wash, rinse, and sanitize.

    • Observed dirty bowls in dry food containers. Replace bowls with scoops that have handles. Store handles outside of the food. Clean all dirty bins used to store dry food.

      The department's words

      CHSC 114119 Observed dirty bowls in dry food containers. Replace bowls with scoops that have handles. Store handles outside of the food. Clean all dirty bins used to store dry food.

    Show 2 more

    • Observed pipes from ice machine inside the floor drain. Adjust pipes to allow for an air gap between the pipes and the drain. Air gap should be twice the diameter of the water supply inlet, and no less than one inch.

      The department's words

      CHSC 114193 Observed pipes from ice machine inside the floor drain. Adjust pipes to allow for an air gap between the pipes and the drain. Air gap should be twice the diameter of the water supply inlet, and no less than one inch.

    • Observed grease, food debris, and litter under and behind equipment. Clean thoroughly. Move and clean behind equipment as necessary.

      The department's words

      CHSC 114257 Observed grease, food debris, and litter under and behind equipment. Clean thoroughly. Move and clean behind equipment as necessary.

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) ↗