At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 14, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Nugget Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed 4 chicken verde enchiladas family size at 32 oz. each at 58 - 65 degrees F in 6 door reach-in refrigerator by toaster oven. Chicken was pulled from retail area and was going to be placed into hot holding buffet. Check temperatures of potentially hazardous foods when you pull them from retail refrigerators to ensure they are at 41 degrees F or colder and either immediately put them in deli refrigerators or rapidly reheat to 165 degrees F and maintain at 135 degrees F or above in hot holding unit. Chicken verde enchiladas voluntarily discarded into the compost container. 4 at 32 oz. each. Observed 3 15 oz. containers of chicken piccata at 51 degrees F to 57 degrees F. These were also pulled from the retail refrigerator. 45 oz. chicken picatta voluntarily discarded into compost container. Cheese pizza in this refrigerator: 46 degrees F. Albacore tuna salad: 44 degrees F in same refrigerator. Relocate all potentially hazardous foods to other refrigerators. Maintenance person arrived at end of inspection. Salad buffet: feta: 47 degrees F, garbanzo beans: 51 degrees F ( can opened at 10: 30 a.m.). Maintain potentially hazardous foods at 45 degrees f or colder in salad bar. 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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Follow the steps for each item, with the rule beside it.
Next: Observed 4 chicken verde enchiladas family size at 32 oz. each at 58 - 65 degrees F in 6 door reach-in refrigerator by toaster oven. Chicken was pulled from retail area and was going to be placed into hot holding buffet. Check temperatures of potentially hazardous foods when you pull them from retail refrigerators to ensure they are at 41 degrees F or colder and either immediately put them in deli refrigerators or rapidly reheat to 165 degrees F and maintain at 135 degrees F or above in hot holding unit. Chicken verde enchiladas voluntarily discarded into the compost container. 4 at 32 oz. each. Observed 3 15 oz. containers of chicken piccata at 51 degrees F to 57 degrees F. These were also pulled from the retail refrigerator. 45 oz. chicken picatta voluntarily discarded into compost container. Cheese pizza in this refrigerator: 46 degrees F. Albacore tuna salad: 44 degrees F in same refrigerator. Relocate all potentially hazardous foods to other refrigerators. Maintenance person arrived at end of inspection. Salad buffet: feta: 47 degrees F, garbanzo beans: 51 degrees F ( can opened at 10: 30 a.m.). Maintain potentially hazardous foods at 45 degrees f or colder in salad bar.The county found: “Observed 4 chicken verde enchiladas family size at 32 oz. each at 58 - 65 degrees F in 6 door reach-in refrigerator by…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestJul 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 14, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed 4 chicken verde enchiladas family size at 32 oz. each at 58 - 65 degrees F in 6 door reach-in refrigerator by toaster oven. Chicken was pulled from retail area and was going to be placed into hot holding buffet. Check temperatures of potentially hazardous foods when you pull them from retail refrigerators to ensure they are at 41 degrees F or colder and either immediately put them in deli refrigerators or rapidly reheat to 165 degrees F and maintain at 135 degrees F or above in hot holding unit. Chicken verde enchiladas voluntarily discarded into the compost container. 4 at 32 oz. each. Observed 3 15 oz. containers of chicken piccata at 51 degrees F to 57 degrees F. These were also pulled from the retail refrigerator. 45 oz. chicken picatta voluntarily discarded into compost container. Cheese pizza in this refrigerator: 46 degrees F. Albacore tuna salad: 44 degrees F in same refrigerator. Relocate all potentially hazardous foods to other refrigerators. Maintenance person arrived at end of inspection. Salad buffet: feta: 47 degrees F, garbanzo beans: 51 degrees F ( can opened at 10: 30 a.m.). Maintain potentially hazardous foods at 45 degrees f or colder in salad bar.
The department's words
CHSC 113996 Observed 4 chicken verde enchiladas family size at 32 oz. each at 58 - 65 degrees F in 6 door reach-in refrigerator by toaster oven. Chicken was pulled from retail area and was going to be placed into hot holding buffet. Check temperatures of potentially hazardous foods when you pull them from retail refrigerators to ensure they are at 41 degrees F or colder and either immediately put them in deli refrigerators or rapidly reheat to 165 degrees F and maintain at 135 degrees F or above in hot holding unit. Chicken verde enchiladas voluntarily discarded into the compost container. 4 at 32 oz. each. Observed 3 15 oz. containers of chicken piccata at 51 degrees F to 57 degrees F. These were also pulled from the retail refrigerator. 45 oz. chicken picatta voluntarily discarded into compost container. Cheese pizza in this refrigerator: 46 degrees F. Albacore tuna salad: 44 degrees F in same refrigerator. Relocate all potentially hazardous foods to other refrigerators. Maintenance person arrived at end of inspection. Salad buffet: feta: 47 degrees F, garbanzo beans: 51 degrees F ( can opened at 10: 30 a.m.). Maintain potentially hazardous foods at 45 degrees f or colder in salad bar.
EarlierDec 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration case for hot dogs in front of meat department recording at 44°F. / Repair or adjust unit to cold hold food at 41°F or below. Do not pack unit so tightly as to block the air vents.
The department's words
CHSC 113996 Refrigeration case for hot dogs in front of meat department recording at 44°F. / Repair or adjust unit to cold hold food at 41°F or below. Do not pack unit so tightly as to block the air vents.
EarlierMay 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clam chowder at buffet line recorded at 127°F. Soup was reheated from packaged bag about an hour ago. / Reheat soup to 165°F to hot hold at 135°F. Adjust hot holding unit to hot hold at 135°F or above.
The department's words
CHSC 113996 Clam chowder at buffet line recorded at 127°F. Soup was reheated from packaged bag about an hour ago. / Reheat soup to 165°F to hot hold at 135°F. Adjust hot holding unit to hot hold at 135°F or above.
EarlierApr 18, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit by cheese section bottom 2 shelves were recording at 50°F ambient temperature. Shelves around bottom shelves recording around 44°F. Pizza and deviled eggs recorded at 56°F. / Discard out of temperature pizza and deviled eggs. Discontinue use of broken section until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit by cheese section bottom 2 shelves were recording at 50°F ambient temperature. Shelves around bottom shelves recording around 44°F. Pizza and deviled eggs recorded at 56°F. / Discard out of temperature pizza and deviled eggs. Discontinue use of broken section until repaired to cold hold food at 41°F or below.
EarlierOct 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink at produce department lacking soap. / Keep dispenser stocked at all times.
The department's words
CHSC 113953.2 Hand wash sink at produce department lacking soap. / Keep dispenser stocked at all times.
EarlierApr 6, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Hand wash sink in meat department recorded max temperature around 67°F. / Repair to provide 100-108°F water.
The department's words
CHSC 114192 Hand wash sink in meat department recorded max temperature around 67°F. / Repair to provide 100-108°F water.
Corrected during the inspection
Observed waste water spill onto the floor from grease trap in meat department. / Close meat department until plumbing system is repaired to properly dispose of waste water. No waste water should discharge into facility. Closed until approved to reopen.
The department's words
CHSC 114197 Observed waste water spill onto the floor from grease trap in meat department. / Close meat department until plumbing system is repaired to properly dispose of waste water. No waste water should discharge into facility. Closed until approved to reopen.
Corrected during the inspection
EarlierApr 5, 2022Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Recorded 2 large dry aged steaks in refrigeration unit at meat department recorded at around 58°F each internally. Unit ambient temperature recorded at around 60°F. / Discard out of temperature food. Repair unit to cold hold food at 41°F or below. Discontinue use of unit until repaired.
The department's words
CHSC 113996 Recorded 2 large dry aged steaks in refrigeration unit at meat department recorded at around 58°F each internally. Unit ambient temperature recorded at around 60°F. / Discard out of temperature food. Repair unit to cold hold food at 41°F or below. Discontinue use of unit until repaired.
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
Hand wash sink in meat department recorded max temperature around 67°F. / Repair to provide 100-108°F water.
The department's words
CHSC 114192 Hand wash sink in meat department recorded max temperature around 67°F. / Repair to provide 100-108°F water.
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 waste water spill onto the floor from grease trap in meat department. / Close meat department until plumbing system is repaired to properly dispose of waste water. No waste water should discharge into facility. Closed until approved to reopen.
The department's words
CHSC 114197 Observed waste water spill onto the floor from grease trap in meat department. / Close meat department until plumbing system is repaired to properly dispose of waste water. No waste water should discharge into facility. Closed until approved to reopen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 16, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 10 oysters with no shell stock tag. / Discard oysters without tag. Tags must be kept with supply until exhausted then kept for 10 days there after.
The department's words
CHSC 114039.1 Observed 10 oysters with no shell stock tag. / Discard oysters without tag. Tags must be kept with supply until exhausted then kept for 10 days there after.
EarlierFeb 24, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink in meat department blocked by movable racks. / Keep hand wash sink accessible at all times.
The department's words
CHSC 113953.1 Hand wash sink in meat department blocked by movable racks. / Keep hand wash sink accessible at all times.
EarlierOct 15, 2019Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114197
The department's words
Code CHSC 114197
Code CHSC 114250
The department's words
Code CHSC 114250
EarlierApr 24, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Manager of the meat department stated that cutting block surfaces are leaned by spraying them down with hot water from the 3-comp sink spray nozzle. No sanitizer bucket was observed in the meat department. / Set up sanitizer bucket and wipe down food contact surfaces at least once every 4 hours. Violation corrected on site.
The department's words
CHSC 114113 Manager of the meat department stated that cutting block surfaces are leaned by spraying them down with hot water from the 3-comp sink spray nozzle. No sanitizer bucket was observed in the meat department. / Set up sanitizer bucket and wipe down food contact surfaces at least once every 4 hours. Violation corrected on site.
EarlierAug 22, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following food items measured: * Roasted vegetables at 100F * Potato salad at 49-50F * Chicken strips at 49F (Deli Display Case) All PHF below moved to walk-in. Roasted vegetables were re-heated to 165F immediately. All PHF shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 The following food items measured: * Roasted vegetables at 100F * Potato salad at 49-50F * Chicken strips at 49F (Deli Display Case) All PHF below moved to walk-in. Roasted vegetables were re-heated to 165F immediately. All PHF shall be held at or below 41F or at or above 135F.
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)
Measured cooked pasta in a deep container (covered) at 68F. Cook stated that he cooked the pasta 45-30 minutes ago. The cooked pasta was placed in a shallow container immediately. An approved rapidly cooling method: 135-70F within two hours; 70-41F within 4 hours. Food cooling has not exceeded the first critical time/temp limit shall be documented as a minor violation.
The department's words
CHSC 114002.1 Measured cooked pasta in a deep container (covered) at 68F. Cook stated that he cooked the pasta 45-30 minutes ago. The cooked pasta was placed in a shallow container immediately. An approved rapidly cooling method: 135-70F within two hours; 70-41F within 4 hours. Food cooling has not exceeded the first critical time/temp limit shall be documented as a minor violation.
Observed inadequate contact with sanitizer (white bucket) less than 200ppm quaternary ammonia solution. All food surfaces of utensils and equipment shall be sanitized as required.
The department's words
CHSC 114113 Observed inadequate contact with sanitizer (white bucket) less than 200ppm quaternary ammonia solution. All food surfaces of utensils and equipment shall be sanitized as required.
Always store in-use wiping cloths in a sanitizing solution.
The department's words
CHSC 114185.1 Always store in-use wiping cloths in a sanitizing solution.
EarlierAug 22, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured cooked pasta in a deep container (covered) at 45F. The cooked pasta was cooked yesterday. An approved rapidly cooling method: 135-70F within two hours; 70-41F within 4 hours.
The department's words
CHSC 114002.1 Measured cooked pasta in a deep container (covered) at 45F. The cooked pasta was cooked yesterday. An approved rapidly cooling method: 135-70F within two hours; 70-41F within 4 hours.
EarlierMar 8, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed eggs hot holding at 114F-133F. Knob that adjusted the temperature was turned down lower than other hot holding items. Keep potentially hazardous foods below 41F or above 135F. Eggs were discarded. * Pico de gallo at 46F in prep fridge
The department's words
CHSC 113996 Observed eggs hot holding at 114F-133F. Knob that adjusted the temperature was turned down lower than other hot holding items. Keep potentially hazardous foods below 41F or above 135F. Eggs were discarded. * Pico de gallo at 46F in prep fridge
Imperial oven unit was sticking outside of hood about 2 inches. A 6 inch overhang is required. Corrected on site. Note: facility plans to add/remove equipment under hood. Send specifications/plans to planchecker prior to changes
The department's words
CHSC 114149.1 Imperial oven unit was sticking outside of hood about 2 inches. A 6 inch overhang is required. Corrected on site. Note: facility plans to add/remove equipment under hood. Send specifications/plans to planchecker prior to changes
No hot water at one handsink in corner of bakery. Corrected on site.
The department's words
CHSC 114192 No hot water at one handsink in corner of bakery. Corrected on site.
Baked goods available as self-service samples with no protection from contamination. Include sneeze guards or put product in a container with secure, tightly attached lid.
The department's words
CHSC 114060 Baked goods available as self-service samples with no protection from contamination. Include sneeze guards or put product in a container with secure, tightly attached lid.
Non-potentially hazardous foods were temping at 49F on one side of the salad bar (the leafy green side). Ensure that side of the unit is working properly and keeping temperature.
The department's words
CHSC 114175 Non-potentially hazardous foods were temping at 49F on one side of the salad bar (the leafy green side). Ensure that side of the unit is working properly and keeping temperature.
Show 1 more
Standing water observed under 3 compartment sink. Clean. It is possible that a pipe is leaking under there. Repair as needed.
The department's words
CHSC 114190 Standing water observed under 3 compartment sink. Clean. It is possible that a pipe is leaking under there. Repair as needed.
EarlierMar 3, 2017Routine inspectionGreen placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food prep sink has not been working for the past day and the Acron system is backing up. A Do Not Use sign has been on the sink and staff are using the food prep sink in the produce section. A plumber is on site currently to fix the issue.
The department's words
CHSC 114197 Food prep sink has not been working for the past day and the Acron system is backing up. A Do Not Use sign has been on the sink and staff are using the food prep sink in the produce section. A plumber is on site currently to fix the issue.
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 at handsink (temp 67F). Requirement is 100F. Repair and use food prep sink or warewashing sink as a handsink. If food prep sink is used as handsink, ensure sink is sanitized prior to using it for food prep.
The department's words
CHSC 114192 No hot water at handsink (temp 67F). Requirement is 100F. Repair and use food prep sink or warewashing sink as a handsink. If food prep sink is used as handsink, ensure sink is sanitized prior to using it for food prep.
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
Hot water at handsink goes in and out within a few second period. The hottest water I measured was 76F. Requirement is 100F. Repair and utilize other sinks in area as handsinks (ensuring to prevent cross-contamination).
The department's words
CHSC 114192 Hot water at handsink goes in and out within a few second period. The hottest water I measured was 76F. Requirement is 100F. Repair and utilize other sinks in area as handsinks (ensuring to prevent cross-contamination).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed eggs hot holding at 114F-133F. Knob that adjusted the temperature was turned down lower than other hot holding items. Keep potentially hazardous foods below 41F or above 135F. Eggs were discarded. * Pico de gallo at 46F in prep fridge
The department's words
CHSC 113996 Observed eggs hot holding at 114F-133F. Knob that adjusted the temperature was turned down lower than other hot holding items. Keep potentially hazardous foods below 41F or above 135F. Eggs were discarded. * Pico de gallo at 46F in prep fridge
Imperial oven unit was sticking outside of hood about 2 inches. A 6 inch overhang is required. Corrected on site. Note: facility plans to add/remove equipment under hood. Send specifications/plans to planchecker prior to changes
The department's words
CHSC 114149.1 Imperial oven unit was sticking outside of hood about 2 inches. A 6 inch overhang is required. Corrected on site. Note: facility plans to add/remove equipment under hood. Send specifications/plans to planchecker prior to changes
No hot water at one handsink in corner of bakery. Corrected on site.
The department's words
CHSC 114192 No hot water at one handsink in corner of bakery. Corrected on site.
Baked goods available as self-service samples with no protection from contamination. Include sneeze guards or put product in a container with secure, tightly attached lid.
The department's words
CHSC 114060 Baked goods available as self-service samples with no protection from contamination. Include sneeze guards or put product in a container with secure, tightly attached lid.
Non-potentially hazardous foods were temping at 49F on one side of the salad bar (the leafy green side). Ensure that side of the unit is working properly and keeping temperature.
The department's words
CHSC 114175 Non-potentially hazardous foods were temping at 49F on one side of the salad bar (the leafy green side). Ensure that side of the unit is working properly and keeping temperature.
Show 1 more
Standing water observed under 3 compartment sink. Clean. It is possible that a pipe is leaking under there. Repair as needed.
The department's words
CHSC 114190 Standing water observed under 3 compartment sink. Clean. It is possible that a pipe is leaking under there. Repair as needed.
EarlierJun 8, 2015Follow-up inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
No toilet paper inside dispenser in small stall.
The department's words
CHSC 114250 No toilet paper inside dispenser in small stall.
Corrected during the inspection
Pastries in self-service case are not labeled.
The department's words
CHSC 114089 Pastries in self-service case are not labeled.
Both thermometers in one door under counter refrigerator are broken.
The department's words
CHSC 114157 Both thermometers in one door under counter refrigerator are broken.
To-go containers inside sugar and brown sugar bulk storage containers.
The department's words
CHSC 114119 To-go containers inside sugar and brown sugar bulk storage containers.
Corrected during the inspection
Thermometer in refrigerators are broken and/or missing in a few units.
The department's words
CHSC 114157 Thermometer in refrigerators are broken and/or missing in a few units.
Corrected during the inspection
Show 8 more
Light not on under left hood. Replace bulb or repair light fixture.
The department's words
CHSC 114252 Light not on under left hood. Replace bulb or repair light fixture.
Double combi oven protrudes past left side of hood. The inner lip of the hood shall extend a minmum of six inches beyond the outer edges of cooking equipment.
The department's words
CHSC 114149.1 Double combi oven protrudes past left side of hood. The inner lip of the hood shall extend a minmum of six inches beyond the outer edges of cooking equipment.
Corrected during the inspection
A number of unlabeled chemical spray bottles observed in back area and one unlabeled spray bottle by utensil washing area in deli.
The department's words
CHSC 114254.1 A number of unlabeled chemical spray bottles observed in back area and one unlabeled spray bottle by utensil washing area in deli.
Containers of distressed foods by food for sale.
The department's words
CHSC 114055 Containers of distressed foods by food for sale.
Corrected during the inspection
Cheese temperatures ranged from 38 degrees Fahrenheit to 53 degrees Fahrenheit. Telemese cheese (52-53 degrees F) was voluntarily discarded - see voluntary condemnation and destruction sheet. Chicken salad in refrigerator case by deli stocked with foods prepared onsite was 48 degrees Fahrenheit.
The department's words
CHSC 113996 Cheese temperatures ranged from 38 degrees Fahrenheit to 53 degrees Fahrenheit. Telemese cheese (52-53 degrees F) was voluntarily discarded - see voluntary condemnation and destruction sheet. Chicken salad in refrigerator case by deli stocked with foods prepared onsite was 48 degrees Fahrenheit.
Corrected during the inspection
Observed two baskets of uncovered bread on top of hot holding unit with chicken. Bread relocated to behind-the-counter area of deli.
The department's words
CHSC 114060 Observed two baskets of uncovered bread on top of hot holding unit with chicken. Bread relocated to behind-the-counter area of deli.
Corrected during the inspection
No sanitizer in three-compartment sink.
The department's words
CHSC 114099.6 No sanitizer in three-compartment sink.
Corrected during the inspection
Drainboard on right that is used to place sanitized utensils had soap and food particles. Three-compartment sink was being utilized at time of inspection.
The department's words
CHSC 114175 Drainboard on right that is used to place sanitized utensils had soap and food particles. Three-compartment sink was being utilized at time of inspection.
Corrected during the inspection
EarlierMay 27, 2015Routine inspectionGreen placard
19 violations listed, 0 marked critical.
Not critical (19)
No toilet paper inside dispenser in small stall.
The department's words
CHSC 114250 No toilet paper inside dispenser in small stall.
Pastries in self-service case are not labeled.
The department's words
CHSC 114089 Pastries in self-service case are not labeled.
Handwash sink blocked by cart in front of it and large plastic food equipment cover in hand wash sink.
The department's words
CHSC 113953.1 Handwash sink blocked by cart in front of it and large plastic food equipment cover in hand wash sink.
Corrected during the inspection
Both thermometers in one door under counter refrigerator are broken.
The department's words
CHSC 114157 Both thermometers in one door under counter refrigerator are broken.
To-go containers inside sugar and brown sugar bulk storage containers.
The department's words
CHSC 114119 To-go containers inside sugar and brown sugar bulk storage containers.
Show 14 more
Thermometer in refrigerators are broken and/or missing in a few units.
The department's words
CHSC 114157 Thermometer in refrigerators are broken and/or missing in a few units.
Light not on under left hood. Replace bulb or repair light fixture.
The department's words
CHSC 114252 Light not on under left hood. Replace bulb or repair light fixture.
Double combi oven protrudes past left side of hood. The inner lip of the hood shall extend a minmum of six inches beyond the outer edges of cooking equipment.
The department's words
CHSC 114149.1 Double combi oven protrudes past left side of hood. The inner lip of the hood shall extend a minmum of six inches beyond the outer edges of cooking equipment.
Chicken wings observed at 127-131 degrees Fahrenheit in self-service hot holding unit. Chicken wings were discarded into the compost container.
The department's words
CHSC 113996 Chicken wings observed at 127-131 degrees Fahrenheit in self-service hot holding unit. Chicken wings were discarded into the compost container.
Corrected during the inspection
Compost bin in front of hand wash sink.
The department's words
CHSC 113953.1 Compost bin in front of hand wash sink.
Corrected during the inspection
No sanitizer in three compartment sink.
The department's words
CHSC 114099.7 No sanitizer in three compartment sink.
Corrected during the inspection
A number of unlabeled chemical spray bottles observed in back area and one unlabeled spray bottle by utensil washing area in deli.
The department's words
CHSC 114254.1 A number of unlabeled chemical spray bottles observed in back area and one unlabeled spray bottle by utensil washing area in deli.
Observed employee drinking from open container.
The department's words
CHSC 113977 Observed employee drinking from open container.
Corrected during the inspection
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Corrected during the inspection
Containers of distressed foods by food for sale.
The department's words
CHSC 114055 Containers of distressed foods by food for sale.
Observed employee cutting pineapple on top of compost container. Do not conduct any food prep on top of compost, recycle, or garbage containers. Cut food on an approved food prep table.
The department's words
CHSC 113967 Observed employee cutting pineapple on top of compost container. Do not conduct any food prep on top of compost, recycle, or garbage containers. Cut food on an approved food prep table.
Corrected during the inspection
Hand wash sink blocked.
The department's words
CHSC 113953.1 Hand wash sink blocked.
Corrected during the inspection
Cheese temperatures ranged from 38 degrees Fahrenheit to 53 degrees Fahrenheit. Telemese cheese (52-53 degrees F) was voluntarily discarded - see voluntary condemnation and destruction sheet. Chicken salad in refrigerator case by deli stocked with foods prepared onsite was 48 degrees Fahrenheit.
The department's words
CHSC 113996 Cheese temperatures ranged from 38 degrees Fahrenheit to 53 degrees Fahrenheit. Telemese cheese (52-53 degrees F) was voluntarily discarded - see voluntary condemnation and destruction sheet. Chicken salad in refrigerator case by deli stocked with foods prepared onsite was 48 degrees Fahrenheit.
No paper towels inside dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser.
Corrected during the inspection
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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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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14377.
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.