At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Northgate Postacute Care's team
Is this your place?
Welcome, Northgate Postacute Care. We'll walk through this together, one item at a time. To log the fixes, claim Northgate Postacute Care first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Northgate Postacute CareWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 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
LatestJul 8, 2026Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Jul 8, 2026.
No violations listed in the data.
EarlierJul 7, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water available at 3-compartment sink at time of inspection . Warewashing sink shall always have hot and cold running water available. Provide hot and cold running water at sink. Hot water available of at least 120F available at other sinks (2-compartment food prep sink, hand sink). COld water also available at these sinks as well. Dish machine available on site for alternate use of warewashing food contact surfaces at this time. Dish machine observed dispensing adequate sanitizer concentration at this time. Follow-up inspection shall take place on or after 7/8/2026 to verify compliance and repair of the warewash faciltiies. Ensure all faucets are in good operation.
The department's words
CHSC 114192 No hot or cold water available at 3-compartment sink at time of inspection . Warewashing sink shall always have hot and cold running water available. Provide hot and cold running water at sink. Hot water available of at least 120F available at other sinks (2-compartment food prep sink, hand sink). COld water also available at these sinks as well. Dish machine available on site for alternate use of warewashing food contact surfaces at this time. Dish machine observed dispensing adequate sanitizer concentration at this time. Follow-up inspection shall take place on or after 7/8/2026 to verify compliance and repair of the warewash faciltiies. Ensure all faucets are in good operation.
EarlierNov 24, 2025Follow-up inspectionNo Violation(s) Found
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 19, 2025Routine inspectionViolation(s) Found
The data does not list this inspection's violations.
EarlierDec 18, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Garbage can kept in front of the kitchen hand sink. Hand sink must remain unobstructed. Do not store anything in front of hand sink. Garbage can moved.
The department's words
CHSC 113953.2 Garbage can kept in front of the kitchen hand sink. Hand sink must remain unobstructed. Do not store anything in front of hand sink. Garbage can moved.
EarlierMar 5, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed mold buildup in the ice machine. Five knives were stored between the knife rack and the wall. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine. Do not store knives in unclean areas. Knives were moved to be rewashed.
The department's words
CHSC 114099.7 Observed mold buildup in the ice machine. Five knives were stored between the knife rack and the wall. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine. Do not store knives in unclean areas. Knives were moved to be rewashed.
EarlierFeb 2, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Dishwasher sanitizer measured at 0ppm Cl while in use. Sanitizer bucket was almost empty and no extra supply on site. Operator set up 3 step Wash-Rinse-Sanitize-Air dry method in mean time (200 ppm quaternary ammonia) - put do not use sign on dishwasher until repaired. Notify inspector today when new supply will be delivered. Repair to dispense minimum 50 ppm Cl sanitizer at all times. Repeat violation since 7/13/21. Cost recovery fees will be charged if this violation is observed on next routine inspection.
The department's words
CHSC 114099.7 MAJOR - Dishwasher sanitizer measured at 0ppm Cl while in use. Sanitizer bucket was almost empty and no extra supply on site. Operator set up 3 step Wash-Rinse-Sanitize-Air dry method in mean time (200 ppm quaternary ammonia) - put do not use sign on dishwasher until repaired. Notify inspector today when new supply will be delivered. Repair to dispense minimum 50 ppm Cl sanitizer at all times. Repeat violation since 7/13/21. Cost recovery fees will be charged if this violation is observed on next routine inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 2, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Dishwasher sanitizer measured at 0ppm Cl while in use. Sanitizer bucket was almost empty and no extra supply on site. Operator set up 3 step Wash-Rinse-Sanitize-Air dry method in mean time (200 ppm quaternary ammonia) - put do not use sign on dishwasher until repaired. Notify inspector today when new supply will be delivered. Repair to dispense minimum 50 ppm Cl sanitizer at all times. Repeat violation since 7/13/21. Cost recovery fees will be charged if this violation is observed on next routine inspection.
The department's words
CHSC 114099.7 MAJOR - Dishwasher sanitizer measured at 0ppm Cl while in use. Sanitizer bucket was almost empty and no extra supply on site. Operator set up 3 step Wash-Rinse-Sanitize-Air dry method in mean time (200 ppm quaternary ammonia) - put do not use sign on dishwasher until repaired. Notify inspector today when new supply will be delivered. Repair to dispense minimum 50 ppm Cl sanitizer at all times. Repeat violation since 7/13/21. Cost recovery fees will be charged if this violation is observed on next routine inspection.
Corrected during the inspection
EarlierJul 27, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: In use dishwasher measured at 0ppm Cl. Repeat violation. Repair IMMEDIATELY to dispense minimum 50 ppm on final rinse. Until repaired, use 3 compartment sink to manually WASH-RINSE-SANITIZE dishes with 100 ppm Cl or 200 ppm quat. ammonia. Operator contacted Ecolab. Send photo of test strip by END OF DAY to inspector verifying repair.
The department's words
CHSC 114099.7 MAJOR: In use dishwasher measured at 0ppm Cl. Repeat violation. Repair IMMEDIATELY to dispense minimum 50 ppm on final rinse. Until repaired, use 3 compartment sink to manually WASH-RINSE-SANITIZE dishes with 100 ppm Cl or 200 ppm quat. ammonia. Operator contacted Ecolab. Send photo of test strip by END OF DAY to inspector verifying repair.
EarlierJul 14, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In use dishwasher measured at ~0ppm Cl, multiple times run. Line that connects sanitizer solution to machine appears to be malfunctioning. Food contact surfaces must be cleaned and sanitized -- for low temp. dishwasher: with minimum 50ppm Cl. Repair ASAP and use 3 compartment setup in mean time. Operator contacted Ecolab and set up 3 compartment sink with sanitizer = 200 ppm quat. ammonia.
The department's words
CHSC 114099.7 In use dishwasher measured at ~0ppm Cl, multiple times run. Line that connects sanitizer solution to machine appears to be malfunctioning. Food contact surfaces must be cleaned and sanitized -- for low temp. dishwasher: with minimum 50ppm Cl. Repair ASAP and use 3 compartment setup in mean time. Operator contacted Ecolab and set up 3 compartment sink with sanitizer = 200 ppm quat. ammonia.
Corrected during the inspection
EarlierJul 14, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
3 compartment sink measured at 116.6F. Repair to dispense at 120F or above. Measured at 120F at end of inspection. Handwash sink measured at 85F. Repair to dispense at 100F or above. Measured at >100F at end of inspection. Food prep sink measured at 88F. Repair to dispense at 120F or above. Measured at 120F at end of inspection.
The department's words
CHSC 114192 3 compartment sink measured at 116.6F. Repair to dispense at 120F or above. Measured at 120F at end of inspection. Handwash sink measured at 85F. Repair to dispense at 100F or above. Measured at >100F at end of inspection. Food prep sink measured at 88F. Repair to dispense at 120F or above. Measured at 120F at end of inspection.
EarlierJul 13, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In use dishwasher measured at ~0ppm Cl, multiple times run. Line that connects sanitizer solution to machine appears to be malfunctioning. Food contact surfaces must be cleaned and sanitized -- for low temp. dishwasher: with minimum 50ppm Cl. Repair ASAP and use 3 compartment setup in mean time. Operator contacted Ecolab and set up 3 compartment sink with sanitizer = 200 ppm quat. ammonia.
The department's words
CHSC 114099.7 In use dishwasher measured at ~0ppm Cl, multiple times run. Line that connects sanitizer solution to machine appears to be malfunctioning. Food contact surfaces must be cleaned and sanitized -- for low temp. dishwasher: with minimum 50ppm Cl. Repair ASAP and use 3 compartment setup in mean time. Operator contacted Ecolab and set up 3 compartment sink with sanitizer = 200 ppm quat. ammonia.
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
3 compartment sink measured at 116.6F. Repair to dispense at 120F or above. Measured at 120F at end of inspection. Handwash sink measured at 85F. Repair to dispense at 100F or above. Measured at >100F at end of inspection. Food prep sink measured at 88F. Repair to dispense at 120F or above. Measured at 120F at end of inspection.
The department's words
CHSC 114192 3 compartment sink measured at 116.6F. Repair to dispense at 120F or above. Measured at 120F at end of inspection. Handwash sink measured at 85F. Repair to dispense at 100F or above. Measured at >100F at end of inspection. Food prep sink measured at 88F. Repair to dispense at 120F or above. Measured at 120F at end of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 14, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 6, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water measured at 111 - 112 degrees F at 3 compartment sink and janitorial sink. Required to be at 120 F.
The department's words
CHSC 114192 Hot water measured at 111 - 112 degrees F at 3 compartment sink and janitorial sink. Required to be at 120 F.
EarlierAug 23, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113980
The department's words
Code CHSC 113980
EarlierDec 26, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The dishwasher is not providing any sanitizing solution in the final rinse. Manually sanitize utensils currently in the dishwasher and on the drain board in 200ppm quart ammonia. Once the dishwasher is repaired send a copy of the invoice to our office. Manually sanitize in the three compartment sink until repaired.
The department's words
CHSC 114099.6 The dishwasher is not providing any sanitizing solution in the final rinse. Manually sanitize utensils currently in the dishwasher and on the drain board in 200ppm quart ammonia. Once the dishwasher is repaired send a copy of the invoice to our office. Manually sanitize in the three compartment sink until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 7, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Pasta salad in the refrigerator measured 54 F. Approximately one pint was voluntarily discarded. Maintain potentially hazardous food at 135 F or above or 41 F or below.
The department's words
CHSC 113996 Pasta salad in the refrigerator measured 54 F. Approximately one pint was voluntarily discarded. Maintain potentially hazardous food at 135 F or above or 41 F or below.
Observed lipstick on a reusable straw on the clean utensil rack . Wash and sanitize straw to remove lipstick. Sanitizer in solution for wiping towels measured <200 ppm quaternary ammonia. Adjust the dispenser so it provides 200 ppm quaternary ammonia.
The department's words
CHSC 114115 Observed lipstick on a reusable straw on the clean utensil rack . Wash and sanitize straw to remove lipstick. Sanitizer in solution for wiping towels measured <200 ppm quaternary ammonia. Adjust the dispenser so it provides 200 ppm quaternary ammonia.
Clean behind equipment and on plumbing to remove food debris.
The department's words
CHSC 114115.c Clean behind equipment and on plumbing to remove food debris.
Clean hood baffles - observed excess grease.
The department's words
CHSC 114175 Clean hood baffles - observed excess grease.
Keep lids to dumpster closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Keep lids to dumpster closed at all times to prevent attracting vermin.
Show 1 more
Seal holes observed in kitchen walls.
The department's words
CHSC 114271 Seal holes observed in kitchen walls.
EarlierNov 7, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 8, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Remove pressboard shelving in alcove off kitchen. Use cleanable shelving only.
The department's words
CHSC 114130.1 Remove pressboard shelving in alcove off kitchen. Use cleanable shelving only.
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
As a customer of Northgate Postacute Care, you can:
Let Northgate Postacute Care know
Ask for the manager. Northgate Postacute Care can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
Do you work at or run Northgate Postacute Care?
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 L14746.
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
- No Violation(s) Found
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.