At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Noah's Bagels 2109?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Left prep refrigerator: cheddar cheese: 47 degrees F Right prep refrigerator: 6 cheese grated blend: 48 degrees F, turkey: 43 degrees F, brisket: 50 degrees F (~ 2 lbs), pastrami: 47 degrees F, whole shell eggs: 56.8 - 62.4 degrees F (recently placed back into this refrigerator. ~ 13 eggs and ~ 2lbs of brisket voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Don't place potentially hazardous foods back into refrigeration once they have been removed and go above 45 degrees F. Retail refrigerator: prepackaged cream cheese; 42.8 degrees f - 44 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
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Next: Left prep refrigerator: cheddar cheese: 47 degrees F Right prep refrigerator: 6 cheese grated blend: 48 degrees F, turkey: 43 degrees F, brisket: 50 degrees F (~ 2 lbs), pastrami: 47 degrees F, whole shell eggs: 56.8 - 62.4 degrees F (recently placed back into this refrigerator. ~ 13 eggs and ~ 2lbs of brisket voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Don't place potentially hazardous foods back into refrigeration once they have been removed and go above 45 degrees F. Retail refrigerator: prepackaged cream cheese; 42.8 degrees f - 44 degrees F.The county found: “Left prep refrigerator: cheddar cheese: 47 degrees F Right prep refrigerator: 6 cheese grated blend: 48 degrees F,…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 15 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 12, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Left prep refrigerator: cheddar cheese: 47 degrees F Right prep refrigerator: 6 cheese grated blend: 48 degrees F, turkey: 43 degrees F, brisket: 50 degrees F (~ 2 lbs), pastrami: 47 degrees F, whole shell eggs: 56.8 - 62.4 degrees F (recently placed back into this refrigerator. ~ 13 eggs and ~ 2lbs of brisket voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Don't place potentially hazardous foods back into refrigeration once they have been removed and go above 45 degrees F. Retail refrigerator: prepackaged cream cheese; 42.8 degrees f - 44 degrees F.
The department's words
CHSC 113996 Left prep refrigerator: cheddar cheese: 47 degrees F Right prep refrigerator: 6 cheese grated blend: 48 degrees F, turkey: 43 degrees F, brisket: 50 degrees F (~ 2 lbs), pastrami: 47 degrees F, whole shell eggs: 56.8 - 62.4 degrees F (recently placed back into this refrigerator. ~ 13 eggs and ~ 2lbs of brisket voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Don't place potentially hazardous foods back into refrigeration once they have been removed and go above 45 degrees F. Retail refrigerator: prepackaged cream cheese; 42.8 degrees f - 44 degrees F.
EarlierSep 27, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in refrigerator recorded with 46°F ambient temperature. Meats and cheeses in said unit recorded at 47°F. / Move all foods from said unit to another walk-in refrigerator to cold hold food at 41°F or below. Discontinue use of walk-in refrigerator in question until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Walk-in refrigerator recorded with 46°F ambient temperature. Meats and cheeses in said unit recorded at 47°F. / Move all foods from said unit to another walk-in refrigerator to cold hold food at 41°F or below. Discontinue use of walk-in refrigerator in question until repaired to cold hold food at 41°F or below.
EarlierMar 22, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Inside of ice machine growing slime mold. / Discard all ice then clean and sanitize.
The department's words
CHSC 114113 Inside of ice machine growing slime mold. / Discard all ice then clean and sanitize.
EarlierApr 19, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierSep 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 11, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 10, 2020Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 17, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed mold in contact with ice in the ice machine. Clean and sanitize machine regularly. Employee voluntarily condemned and destroyed the contaminated ice.
The department's words
CHSC 113980 Observed mold in contact with ice in the ice machine. Clean and sanitize machine regularly. Employee voluntarily condemned and destroyed the contaminated ice.
EarlierMay 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Main walk-in refrigerator food temps approximately 41F-43F. Lower temperature to 41F or less.
The department's words
CHSC 113996 Main walk-in refrigerator food temps approximately 41F-43F. Lower temperature to 41F or less.
EarlierMar 14, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hand sink in the back room (near warewashing area) is now functional. Hand sink is currently blocked by broom and dust pan. Keep hand sink accessible at all times and use at all required (before prepping food, before donning gloves, in between handling dirty equipment and clean equipment).
The department's words
CHSC 113953.1 Hand sink in the back room (near warewashing area) is now functional. Hand sink is currently blocked by broom and dust pan. Keep hand sink accessible at all times and use at all required (before prepping food, before donning gloves, in between handling dirty equipment and clean equipment).
Facility is keeping their wiping rags in sanitizer buckets but I detected no sanitizer in the bucket. Ensure 200ppm of quaternary ammonia in these buckets. Recommend changing buckets with new sanitizer every two hours.
The department's words
CHSC 114115 Facility is keeping their wiping rags in sanitizer buckets but I detected no sanitizer in the bucket. Ensure 200ppm of quaternary ammonia in these buckets. Recommend changing buckets with new sanitizer every two hours.
EarlierMar 9, 2018Routine inspectionGreen placard
7 violations listed, 7 marked critical.
Critical (7)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A couple of food handler cards have expired. Renew.
The department's words
CHSC 113948 A couple of food handler cards have expired. Renew.
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
Back hand sink by proofer does not work. Repair and provide proof of service within one week to avoid cost recovery fees.
The department's words
CHSC 113953 Back hand sink by proofer does not work. Repair and provide proof of service within one week to avoid cost recovery fees.
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 soiled wiping cloth used to wipe off cutting board. Keep multi-use rags in sanitizer bucket with 100ppm of chlorine of 200ppm of quaternary ammonia to prevent contamination. Wiping cloth was immediately replaced with a new rag.
The department's words
CHSC 114113 Observed soiled wiping cloth used to wipe off cutting board. Keep multi-use rags in sanitizer bucket with 100ppm of chlorine of 200ppm of quaternary ammonia to prevent contamination. Wiping cloth was immediately replaced with a new rag.
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
* Remove/clean debris (e.g. broken eggs, plastic cups, bagels) from under Turbo Chef oven and bagel display case * Clean floors under linen closet and under paint storage by office * Remove/clean grease on ceiling by large bagel oven. Ensure that ventilation of this oven is working appropriately as this appears to be grease spillage from the ovens
The department's words
CHSC 114115.c * Remove/clean debris (e.g. broken eggs, plastic cups, bagels) from under Turbo Chef oven and bagel display case * Clean floors under linen closet and under paint storage by office * Remove/clean grease on ceiling by large bagel oven. Ensure that ventilation of this oven is working appropriately as this appears to be grease spillage from the ovens
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
Repair broken coving tile by paint storage and by mop sink
The department's words
CHSC 114268 Repair broken coving tile by paint storage and by mop sink
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 2 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Seal wall panels behind large bagel oven. Some gaps/holes in the walls observed.
The department's words
CHSC 114271 Seal wall panels behind large bagel oven. Some gaps/holes in the walls observed.
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 plain cream cheese at 47F in plastic tub in prep top, sliced roast beef at 45F in prep top, and pepper jack cheese at 49F stacked high in prep top. Cold hold potentially hazardous foods at 41F or below. Ensure drop pans are not filled above fill line. I discourage placing plastic tubs of cream cheese in prep top as that can limit cold air transfer. Place cream cheese directly in metal pans.
The department's words
CHSC 113996 Observed plain cream cheese at 47F in plastic tub in prep top, sliced roast beef at 45F in prep top, and pepper jack cheese at 49F stacked high in prep top. Cold hold potentially hazardous foods at 41F or below. Ensure drop pans are not filled above fill line. I discourage placing plastic tubs of cream cheese in prep top as that can limit cold air transfer. Place cream cheese directly in metal pans.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 13, 2016Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114192
The department's words
Code CHSC 114192
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Show 6 more
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114276
The department's words
Code CHSC 114276
Code CHSC 114268
The department's words
Code CHSC 114268
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierJan 20, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Food stacked above the fill line in grab and go cases. Two containers of yogurt above fill line measured 50-54 F and were voluntarily discarded. Do not stack food above the fill line. Use your probe thermometer to monitor food temps. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Food stacked above the fill line in grab and go cases. Two containers of yogurt above fill line measured 50-54 F and were voluntarily discarded. Do not stack food above the fill line. Use your probe thermometer to monitor food temps. Maintain cold food temps at 41 F or below.
Cheese and spinach bread observed at room temperature. No logs were kept today, but it is policy that logs are maintained to show product is discarded every 4 hours. Older logs were available. Always maintain logs to show what time food was removed from refrigeration/heat and discard time (4 hours later).
The department's words
CHSC 114000 Cheese and spinach bread observed at room temperature. No logs were kept today, but it is policy that logs are maintained to show product is discarded every 4 hours. Older logs were available. Always maintain logs to show what time food was removed from refrigeration/heat and discard time (4 hours later).
Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution (200 ppm quat). Buckets for wiping cloths contained <200 ppm quat. Immediately change solution. Change solution whenever cloudy or when test strips show sanitizer is low.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution (200 ppm quat). Buckets for wiping cloths contained <200 ppm quat. Immediately change solution. Change solution whenever cloudy or when test strips show sanitizer is low.
Clean encrusted food from the blender and espresso steamer.
The department's words
CHSC 114115 Clean encrusted food from the blender and espresso steamer.
Water at the ware wash sink measured 112 F. Immediately increase water temp to 120 F at this fixture.
The department's words
CHSC 114192 Water at the ware wash sink measured 112 F. Immediately increase water temp to 120 F at this fixture.
Show 2 more
Re-laminate deteriorated cabinet (at OJ station) or replace within 90 days. The counter top and sides/compartments are no longer smooth and cleanable.
The department's words
CHSC 114175 Re-laminate deteriorated cabinet (at OJ station) or replace within 90 days. The counter top and sides/compartments are no longer smooth and cleanable.
Clean grime from floor sinks to prevent attracting vermin.
The department's words
CHSC 114257 Clean grime from floor sinks to prevent attracting vermin.
EarlierJan 14, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
One person can only be a food safety manager for one food facility. John Burns is the general manager and food safety manager for 3 locations. Get one person, other than John, certified as a food safety manager within 30 days (sign up within that time). Send a copy of the certification to EHS. Note the name of the facility on the fax.
The department's words
CHSC 113947.1 One person can only be a food safety manager for one food facility. John Burns is the general manager and food safety manager for 3 locations. Get one person, other than John, certified as a food safety manager within 30 days (sign up within that time). Send a copy of the certification to EHS. Note the name of the facility on the fax.
Repair the leaking pipes under the ware wash sink. This was noted in prior reports. There is grout missing in between tiles by the ware wash sink. Replace grout as necessary.
The department's words
CHSC 114175 Repair the leaking pipes under the ware wash sink. This was noted in prior reports. There is grout missing in between tiles by the ware wash sink. Replace grout as necessary.
Place display thermometers in the warmest part of each refrigerator. Display thermometers were not found in the prep table fridges.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator. Display thermometers were not found in the prep table fridges.
Sanitizing solution for wiping cloths contains <200 ppm quaternary ammonia. Replace the sanitizing solution immediately. Use test strips to ensure sanitizer contains 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Sanitizing solution for wiping cloths contains <200 ppm quaternary ammonia. Replace the sanitizing solution immediately. Use test strips to ensure sanitizer contains 200 ppm quaternary ammonia.
Place toilet paper in a dispenser in each bathroom.
The department's words
CHSC 114250 Place toilet paper in a dispenser in each bathroom.
Show 1 more
Provide an air gap - twice the diameter of the pipe, but no less than one inch between pipes from the ice machine and the floor sink. This was also noted in a prior report.
The department's words
CHSC 114193 Provide an air gap - twice the diameter of the pipe, but no less than one inch between pipes from the ice machine and the floor sink. This was also noted in a prior report.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10522.
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.