At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Nugget Markets?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 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
For Nugget Markets' team
Is this your place?
Welcome, Nugget Markets. We'll walk through this together, one item at a time. To log the fixes, claim Nugget Markets 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 Nugget MarketsWe'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?
Claim Nugget MarketsWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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
LatestMay 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 12, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 12, 2024Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierApr 6, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Refrigeration case for sausages in front of meat dept recorded cold holding some sausages at 50°F. Other sausages next to that section recording at 48°F. / Discard out of temperature sausages. Discontinue use of section unable to cold hold food properly at 41°F or below until repaired.
The department's words
CHSC 113996 Refrigeration case for sausages in front of meat dept recorded cold holding some sausages at 50°F. Other sausages next to that section recording at 48°F. / Discard out of temperature sausages. Discontinue use of section unable to cold hold food properly at 41°F or below until repaired.
Corrected during the inspection
Breakfas sausages and french toast stated to use TPHC but no TPHC labels observed . Said foods recorded at 119°F each. / Discard out of temperature foods. TPHC labels must be on each item to use TPHC.
The department's words
CHSC 114000 Breakfas sausages and french toast stated to use TPHC but no TPHC labels observed . Said foods recorded at 119°F each. / Discard out of temperature foods. TPHC labels must be on each item to use TPHC.
Corrected during the inspection
EarlierApr 5, 2023Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration case for sausages in front of meat dept recorded cold holding some sausages at 50°F. Other sausages next to that section recording at 48°F. / Discard out of temperature sausages. Discontinue use of section unable to cold hold food properly at 41°F or below until repaired.
The department's words
CHSC 113996 Refrigeration case for sausages in front of meat dept recorded cold holding some sausages at 50°F. Other sausages next to that section recording at 48°F. / Discard out of temperature sausages. Discontinue use of section unable to cold hold food properly at 41°F or below 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
Breakfas sausages and french toast stated to use TPHC but no TPHC labels observed . Said foods recorded at 119°F each. / Discard out of temperature foods. TPHC labels must be on each item to use TPHC.
The department's words
CHSC 114000 Breakfas sausages and french toast stated to use TPHC but no TPHC labels observed . Said foods recorded at 119°F each. / Discard out of temperature foods. TPHC labels must be on each item to use TPHC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 22, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheese case recorded at around 43-44°F. / Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Cheese case recorded at around 43-44°F. / Repair unit to cold hold food at 41°F or below.
EarlierMar 22, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cheeses stacked above fill line at sandwich prep refrigerator recorded around 47°F. Cheeses below fill line recorded at 41°F. / Do not stock food above fill lines. Ensure food is cold held at 41°F or below.
The department's words
CHSC 113996 Observed cheeses stacked above fill line at sandwich prep refrigerator recorded around 47°F. Cheeses below fill line recorded at 41°F. / Do not stock food above fill lines. Ensure food is cold held at 41°F or below.
EarlierSep 17, 2021Follow-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.
EarlierSep 16, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration case in front of coffee station holding pre-pack salad and fried falafel meals recorded around 50-51°F. / Repair refrigeration unit to cold hold at 41°F or below. Discontinue use of unit until repaired to cold hold at 41°F or below. Discard out of temperature foods.
The department's words
CHSC 113996 Refrigeration case in front of coffee station holding pre-pack salad and fried falafel meals recorded around 50-51°F. / Repair refrigeration unit to cold hold at 41°F or below. Discontinue use of unit until repaired to cold hold at 41°F or below. Discard out of temperature foods.
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
4 cases of baby formula have expired. / Discard expired baby formula. Ensure product is safe and wholesome.
The department's words
CHSC 113967 4 cases of baby formula have expired. / Discard expired baby formula. Ensure product is safe and wholesome.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration display case in front of coffee area on sales floor ambient temperature recorded at around 50-51F. Both were prepared around 0800 hours. / Label out of temperature foods to be discarded at 1200. Discard foods at 1200 hours. Discontinue use of said unit until repaired to cold hold food at 41F or below.
The department's words
CHSC 113996 Refrigeration display case in front of coffee area on sales floor ambient temperature recorded at around 50-51F. Both were prepared around 0800 hours. / Label out of temperature foods to be discarded at 1200. Discard foods at 1200 hours. Discontinue use of said unit until repaired to cold hold food at 41F or below.
EarlierOct 21, 2019Follow-up inspectionGreen placard
20 violations listed, 0 marked critical.
Not critical (20)
a. Observed two employees wipe their face and nose with the back of their hands and fail to immediately wash hands before continuing to work with food. Always wash hands once they have been contaminated. Employees were corrected - no direct food contamination was observed. b. The employee working the dishwasher was observed scrubbing dirty dishes with gloved hands and removing clean dishes from the dishwasher without removing gloves and washing hands as is required. Do not contaminate sanitized food contact equipment. Ensure that hands are washed when switching activities. The employee was corrected and equipment re washed. c. An employee in the meat department was observed packing raw hamburger into a large plastic bag with gloved hands. He proceeded to use the same contaminated gloves to open the display case doors and open the walk in door. Remove gloves and wash hands to avoid cross contamination. Corrected. Doors were cleaned and sanitized.
The department's words
CHSC 113953.3 a. Observed two employees wipe their face and nose with the back of their hands and fail to immediately wash hands before continuing to work with food. Always wash hands once they have been contaminated. Employees were corrected - no direct food contamination was observed. b. The employee working the dishwasher was observed scrubbing dirty dishes with gloved hands and removing clean dishes from the dishwasher without removing gloves and washing hands as is required. Do not contaminate sanitized food contact equipment. Ensure that hands are washed when switching activities. The employee was corrected and equipment re washed. c. An employee in the meat department was observed packing raw hamburger into a large plastic bag with gloved hands. He proceeded to use the same contaminated gloves to open the display case doors and open the walk in door. Remove gloves and wash hands to avoid cross contamination. Corrected. Doors were cleaned and sanitized.
The following potentially hazardous foods were measured at unsafe temperatures: * Hash browns 126F customer self serve at deli * Sausage 114F customer self serve at deli * home fries 91F customer self serve at deli The items at the deli were out for two hours. They were allowed to be time tagged and were later discarded after 4 hours total. Sign the attached TPHC form to begin time as a public health control for these items. * Swiss cheese 48F Deli prep top - cheese stacked too high. Maintain food level to the top rim of the drop container. * Rotisserie chicken 130F hot case - Adjust hot plates to ensure 135F or greater * Watermelon 46F Buffet case * Cooked beet salad 46F buffet case * Chocolate cream cake 47F dessert case * Goat cheese 58F ice display probed cheese was VCD. The rest were returned to refrigeration after being out no more than 1 hour. * goat cheese 48F open cheese case * raw whole chicken 47F meat department display case Maintain potentially hazardous food below 41F or above 135F. Adjust refrigerators. Advise obtaining an infrared thermometer to spot check large display cases.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: * Hash browns 126F customer self serve at deli * Sausage 114F customer self serve at deli * home fries 91F customer self serve at deli The items at the deli were out for two hours. They were allowed to be time tagged and were later discarded after 4 hours total. Sign the attached TPHC form to begin time as a public health control for these items. * Swiss cheese 48F Deli prep top - cheese stacked too high. Maintain food level to the top rim of the drop container. * Rotisserie chicken 130F hot case - Adjust hot plates to ensure 135F or greater * Watermelon 46F Buffet case * Cooked beet salad 46F buffet case * Chocolate cream cake 47F dessert case * Goat cheese 58F ice display probed cheese was VCD. The rest were returned to refrigeration after being out no more than 1 hour. * goat cheese 48F open cheese case * raw whole chicken 47F meat department display case Maintain potentially hazardous food below 41F or above 135F. Adjust refrigerators. Advise obtaining an infrared thermometer to spot check large display cases.
A. Mashed potatoes observed at 10:00 measured 91F. The food handler stated they had been cooling for 45 minutes to an hour. Over an hour and a half later, the potatoes were found in the walk in, covered measuring 73F. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Approximately 4 pounds of mashed potatoes were voluntarily discarded. B. Carne Asada Burritos prepared 30 minutes prior were measured at 58F in the grab and go refrigerator and were stacked 12 inches high. Cool foods to 41F prior to placement in this type of refrigeration. Burritos were moved to the blast chiller.
The department's words
CHSC 114002 A. Mashed potatoes observed at 10:00 measured 91F. The food handler stated they had been cooling for 45 minutes to an hour. Over an hour and a half later, the potatoes were found in the walk in, covered measuring 73F. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Approximately 4 pounds of mashed potatoes were voluntarily discarded. B. Carne Asada Burritos prepared 30 minutes prior were measured at 58F in the grab and go refrigerator and were stacked 12 inches high. Cool foods to 41F prior to placement in this type of refrigeration. Burritos were moved to the blast chiller.
a. Observed unpackaged flour tortillas on a wire rack shelf in an under counter refrigerator that were stored under a container of food. Tortillas were discarded. b. Observed raw shell eggs in the same container as a partially opened stick of butter. Butter was removed. c. Observed pallets of a braising sauce stored in an outdoor equipment enclosure. Do not store food outdoors. All food must be stored inside the facility. Foods were brought indoors. Keep foods packaged and separated from potential sources of contamination.
The department's words
CHSC 113967 a. Observed unpackaged flour tortillas on a wire rack shelf in an under counter refrigerator that were stored under a container of food. Tortillas were discarded. b. Observed raw shell eggs in the same container as a partially opened stick of butter. Butter was removed. c. Observed pallets of a braising sauce stored in an outdoor equipment enclosure. Do not store food outdoors. All food must be stored inside the facility. Foods were brought indoors. Keep foods packaged and separated from potential sources of contamination.
Observed an employee remove a clean stainless steel bowl from the dishwasher and proceed to spray in down with a hose. Equipment from the dishwasher is sanitized with heat. The hose being used is not food grade. Do not introduce potential contaminants to clean food contact equipment. Employee was corrected and the bowl rewashed and sanitized.
The department's words
CHSC 114099.7 Observed an employee remove a clean stainless steel bowl from the dishwasher and proceed to spray in down with a hose. Equipment from the dishwasher is sanitized with heat. The hose being used is not food grade. Do not introduce potential contaminants to clean food contact equipment. Employee was corrected and the bowl rewashed and sanitized.
Show 15 more
Observed an employee washing food contact equipment in the three compartment sink. The first compartment contained warm soapy water and dirty equipment. The second compartment contained a sanitizing solution and dirty food contact equipment. The third compartment was empty. Instruct employees how to properly set up a dishwashing sink. Use hot soapy water to wash in the first compartment. Rinse off equipment with clear water in the second compartment. Submerge equipment for one minute in a 200 ppm quaternary ammonia solution in the third compartment. Let equipment air dry. The employee was corrected and retrained.
The department's words
CHSC 114099.6 Observed an employee washing food contact equipment in the three compartment sink. The first compartment contained warm soapy water and dirty equipment. The second compartment contained a sanitizing solution and dirty food contact equipment. The third compartment was empty. Instruct employees how to properly set up a dishwashing sink. Use hot soapy water to wash in the first compartment. Rinse off equipment with clear water in the second compartment. Submerge equipment for one minute in a 200 ppm quaternary ammonia solution in the third compartment. Let equipment air dry. The employee was corrected and retrained.
Plastic containers on the clean rack were visibly still dirty and had sticker residue stuck to the outside. Fully clean equipment to remove soils and sanitize. Containers were re washed.
The department's words
CHSC 114115 Plastic containers on the clean rack were visibly still dirty and had sticker residue stuck to the outside. Fully clean equipment to remove soils and sanitize. Containers were re washed.
a. Observed raw eggs stored above ready to eat food in the deli under counter refrigerator. Raw chicken stored above cooked ham on the sales floor. Raw fish stored above ready to eat food in the meat department. Raw chicken sausage was observed stored next to pork in the meat department Store foods in the proper order or separated (based on cooking temperature) to prevent potential contamination by drip down.
The department's words
CHSC 113986 a. Observed raw eggs stored above ready to eat food in the deli under counter refrigerator. Raw chicken stored above cooked ham on the sales floor. Raw fish stored above ready to eat food in the meat department. Raw chicken sausage was observed stored next to pork in the meat department Store foods in the proper order or separated (based on cooking temperature) to prevent potential contamination by drip down.
Observed juice offered for customer sample in the coffee bar without the required sneeze guard or lid. Provide sneeze guard, a lid, or have samples directly served to customers by employees.
The department's words
CHSC 114060 Observed juice offered for customer sample in the coffee bar without the required sneeze guard or lid. Provide sneeze guard, a lid, or have samples directly served to customers by employees.
Observed several products (roasted garlic, Spanish nut mix, almonds) packaged at this facility without the required ingredients list. Include ingredients on all labeling. Observed that the label on bottled orange juice freshly squeezed at this market lacked identification of the distributor. Include the name of the responsible firm, city, state and zip code on the labeling.
The department's words
CHSC 114089 Observed several products (roasted garlic, Spanish nut mix, almonds) packaged at this facility without the required ingredients list. Include ingredients on all labeling. Observed that the label on bottled orange juice freshly squeezed at this market lacked identification of the distributor. Include the name of the responsible firm, city, state and zip code on the labeling.
Oil and vinegar bottles in the deli had food residues on them. Keep bottles cleaned to avoid contamination onto food by employees. Corrected/
The department's words
CHSC 114115.c Oil and vinegar bottles in the deli had food residues on them. Keep bottles cleaned to avoid contamination onto food by employees. Corrected/
There is a refrigeration condenser fan in the meat department's rear kitchen that is not functioning. Repair this unit.
The department's words
CHSC 114175 There is a refrigeration condenser fan in the meat department's rear kitchen that is not functioning. Repair this unit.
Speed racks were observed stored outside next to the garbage can. Do not store kitchen equipment outdoors. Wash, rinse, and sanitize this equipment and bring them inside.
The department's words
CHSC 114161 Speed racks were observed stored outside next to the garbage can. Do not store kitchen equipment outdoors. Wash, rinse, and sanitize this equipment and bring them inside.
A dirty wiping cloth was observed on the counter top in the coffee bar. Maintain wiping cloths in a sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine. A large container of used wiping cloths were observed stored in a solution containing no measurable levels of sanitizer in the meat department. Employees were unaware that the sanitizer dispenser was empty. Check sanitizer solution with testing strips to ensure 200 ppm. Corrected.
The department's words
CHSC 114185.1 A dirty wiping cloth was observed on the counter top in the coffee bar. Maintain wiping cloths in a sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine. A large container of used wiping cloths were observed stored in a solution containing no measurable levels of sanitizer in the meat department. Employees were unaware that the sanitizer dispenser was empty. Check sanitizer solution with testing strips to ensure 200 ppm. Corrected.
Repair the leak at the hose in the dish washing room.
The department's words
CHSC 114190 Repair the leak at the hose in the dish washing room.
Clean the litter surrounding the compost bin outside.
The department's words
CHSC 114245.1 Clean the litter surrounding the compost bin outside.
Repair the large gap in the roll down warehouse door separating the receiving bay and the store. Keep this door closed when not in use. Repair the large gap between the cinder block wall and the wooden wall in the receiving bay and Repair the large gaps in the corners of the out swinging wooden doors in the receiving bay. Install weather stripping on the door in the electrical room. Use rodent proof materials such as sheet metal or 1/4 wire mesh to prevent rodent entry.
The department's words
CHSC 114259 Repair the large gap in the roll down warehouse door separating the receiving bay and the store. Keep this door closed when not in use. Repair the large gap between the cinder block wall and the wooden wall in the receiving bay and Repair the large gaps in the corners of the out swinging wooden doors in the receiving bay. Install weather stripping on the door in the electrical room. Use rodent proof materials such as sheet metal or 1/4 wire mesh to prevent rodent entry.
Remove all fly traps that are located over food contact surfaces and equipment.
The department's words
CHSC 114259.3 Remove all fly traps that are located over food contact surfaces and equipment.
Food handlers at the coffee bar and deli indicated that in use food contact equipment is only washed, rinsed, and sanitized once at the end of the day. Food contact equipment that is in use must be washed, rinsed, and sanitized every four hours of use. Train all staff.
The department's words
CHSC 114117 Food handlers at the coffee bar and deli indicated that in use food contact equipment is only washed, rinsed, and sanitized once at the end of the day. Food contact equipment that is in use must be washed, rinsed, and sanitized every four hours of use. Train all staff.
Observed an employee washing bell peppers without first removing the sticker. Remove stickers to ensure all surfaces of the produce have been washed.
The department's words
CHSC 113992 Observed an employee washing bell peppers without first removing the sticker. Remove stickers to ensure all surfaces of the produce have been washed.
EarlierOct 15, 2019Routine inspectionGreen placard
20 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed two employees wipe their face and nose with the back of their hands and fail to immediately wash hands before continuing to work with food. Always wash hands once they have been contaminated. Employees were corrected - no direct food contamination was observed. b. The employee working the dishwasher was observed scrubbing dirty dishes with gloved hands and removing clean dishes from the dishwasher without removing gloves and washing hands as is required. Do not contaminate sanitized food contact equipment. Ensure that hands are washed when switching activities. The employee was corrected and equipment re washed. c. An employee in the meat department was observed packing raw hamburger into a large plastic bag with gloved hands. He proceeded to use the same contaminated gloves to open the display case doors and open the walk in door. Remove gloves and wash hands to avoid cross contamination. Corrected. Doors were cleaned and sanitized.
The department's words
CHSC 113953.3 a. Observed two employees wipe their face and nose with the back of their hands and fail to immediately wash hands before continuing to work with food. Always wash hands once they have been contaminated. Employees were corrected - no direct food contamination was observed. b. The employee working the dishwasher was observed scrubbing dirty dishes with gloved hands and removing clean dishes from the dishwasher without removing gloves and washing hands as is required. Do not contaminate sanitized food contact equipment. Ensure that hands are washed when switching activities. The employee was corrected and equipment re washed. c. An employee in the meat department was observed packing raw hamburger into a large plastic bag with gloved hands. He proceeded to use the same contaminated gloves to open the display case doors and open the walk in door. Remove gloves and wash hands to avoid cross contamination. Corrected. Doors were cleaned and sanitized.
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
The following potentially hazardous foods were measured at unsafe temperatures: * Hash browns 126F customer self serve at deli * Sausage 114F customer self serve at deli * home fries 91F customer self serve at deli The items at the deli were out for two hours. They were allowed to be time tagged and were later discarded after 4 hours total. Sign the attached TPHC form to begin time as a public health control for these items. * Swiss cheese 48F Deli prep top - cheese stacked too high. Maintain food level to the top rim of the drop container. * Rotisserie chicken 130F hot case - Adjust hot plates to ensure 135F or greater * Watermelon 46F Buffet case * Cooked beet salad 46F buffet case * Chocolate cream cake 47F dessert case * Goat cheese 58F ice display probed cheese was VCD. The rest were returned to refrigeration after being out no more than 1 hour. * goat cheese 48F open cheese case * raw whole chicken 47F meat department display case Maintain potentially hazardous food below 41F or above 135F. Adjust refrigerators. Advise obtaining an infrared thermometer to spot check large display cases.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: * Hash browns 126F customer self serve at deli * Sausage 114F customer self serve at deli * home fries 91F customer self serve at deli The items at the deli were out for two hours. They were allowed to be time tagged and were later discarded after 4 hours total. Sign the attached TPHC form to begin time as a public health control for these items. * Swiss cheese 48F Deli prep top - cheese stacked too high. Maintain food level to the top rim of the drop container. * Rotisserie chicken 130F hot case - Adjust hot plates to ensure 135F or greater * Watermelon 46F Buffet case * Cooked beet salad 46F buffet case * Chocolate cream cake 47F dessert case * Goat cheese 58F ice display probed cheese was VCD. The rest were returned to refrigeration after being out no more than 1 hour. * goat cheese 48F open cheese case * raw whole chicken 47F meat department display case Maintain potentially hazardous food below 41F or above 135F. Adjust refrigerators. Advise obtaining an infrared thermometer to spot check large display cases.
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
A. Mashed potatoes observed at 10:00 measured 91F. The food handler stated they had been cooling for 45 minutes to an hour. Over an hour and a half later, the potatoes were found in the walk in, covered measuring 73F. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Approximately 4 pounds of mashed potatoes were voluntarily discarded. B. Carne Asada Burritos prepared 30 minutes prior were measured at 58F in the grab and go refrigerator and were stacked 12 inches high. Cool foods to 41F prior to placement in this type of refrigeration. Burritos were moved to the blast chiller.
The department's words
CHSC 114002 A. Mashed potatoes observed at 10:00 measured 91F. The food handler stated they had been cooling for 45 minutes to an hour. Over an hour and a half later, the potatoes were found in the walk in, covered measuring 73F. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Approximately 4 pounds of mashed potatoes were voluntarily discarded. B. Carne Asada Burritos prepared 30 minutes prior were measured at 58F in the grab and go refrigerator and were stacked 12 inches high. Cool foods to 41F prior to placement in this type of refrigeration. Burritos were moved to the blast chiller.
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
a. Observed unpackaged flour tortillas on a wire rack shelf in an under counter refrigerator that were stored under a container of food. Tortillas were discarded. b. Observed raw shell eggs in the same container as a partially opened stick of butter. Butter was removed. c. Observed pallets of a braising sauce stored in an outdoor equipment enclosure. Do not store food outdoors. All food must be stored inside the facility. Foods were brought indoors. Keep foods packaged and separated from potential sources of contamination.
The department's words
CHSC 113967 a. Observed unpackaged flour tortillas on a wire rack shelf in an under counter refrigerator that were stored under a container of food. Tortillas were discarded. b. Observed raw shell eggs in the same container as a partially opened stick of butter. Butter was removed. c. Observed pallets of a braising sauce stored in an outdoor equipment enclosure. Do not store food outdoors. All food must be stored inside the facility. Foods were brought indoors. Keep foods packaged and separated from potential sources of contamination.
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 an employee washing food contact equipment in the three compartment sink. The first compartment contained warm soapy water and dirty equipment. The second compartment contained a sanitizing solution and dirty food contact equipment. The third compartment was empty. Instruct employees how to properly set up a dishwashing sink. Use hot soapy water to wash in the first compartment. Rinse off equipment with clear water in the second compartment. Submerge equipment for one minute in a 200 ppm quaternary ammonia solution in the third compartment. Let equipment air dry. The employee was corrected and retrained.
The department's words
CHSC 114099.6 Observed an employee washing food contact equipment in the three compartment sink. The first compartment contained warm soapy water and dirty equipment. The second compartment contained a sanitizing solution and dirty food contact equipment. The third compartment was empty. Instruct employees how to properly set up a dishwashing sink. Use hot soapy water to wash in the first compartment. Rinse off equipment with clear water in the second compartment. Submerge equipment for one minute in a 200 ppm quaternary ammonia solution in the third compartment. Let equipment air dry. The employee was corrected and retrained.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
Observed an employee remove a clean stainless steel bowl from the dishwasher and proceed to spray in down with a hose. Equipment from the dishwasher is sanitized with heat. The hose being used is not food grade. Do not introduce potential contaminants to clean food contact equipment. Employee was corrected and the bowl rewashed and sanitized.
The department's words
CHSC 114099.7 Observed an employee remove a clean stainless steel bowl from the dishwasher and proceed to spray in down with a hose. Equipment from the dishwasher is sanitized with heat. The hose being used is not food grade. Do not introduce potential contaminants to clean food contact equipment. Employee was corrected and the bowl rewashed and sanitized.
Plastic containers on the clean rack were visibly still dirty and had sticker residue stuck to the outside. Fully clean equipment to remove soils and sanitize. Containers were re washed.
The department's words
CHSC 114115 Plastic containers on the clean rack were visibly still dirty and had sticker residue stuck to the outside. Fully clean equipment to remove soils and sanitize. Containers were re washed.
a. Observed raw eggs stored above ready to eat food in the deli under counter refrigerator. Raw chicken stored above cooked ham on the sales floor. Raw fish stored above ready to eat food in the meat department. Raw chicken sausage was observed stored next to pork in the meat department Store foods in the proper order or separated (based on cooking temperature) to prevent potential contamination by drip down.
The department's words
CHSC 113986 a. Observed raw eggs stored above ready to eat food in the deli under counter refrigerator. Raw chicken stored above cooked ham on the sales floor. Raw fish stored above ready to eat food in the meat department. Raw chicken sausage was observed stored next to pork in the meat department Store foods in the proper order or separated (based on cooking temperature) to prevent potential contamination by drip down.
Observed juice offered for customer sample in the coffee bar without the required sneeze guard or lid. Provide sneeze guard, a lid, or have samples directly served to customers by employees.
The department's words
CHSC 114060 Observed juice offered for customer sample in the coffee bar without the required sneeze guard or lid. Provide sneeze guard, a lid, or have samples directly served to customers by employees.
Observed several products (roasted garlic, Spanish nut mix, almonds) packaged at this facility without the required ingredients list. Include ingredients on all labeling. Observed that the label on bottled orange juice freshly squeezed at this market lacked identification of the distributor. Include the name of the responsible firm, city, state and zip code on the labeling.
The department's words
CHSC 114089 Observed several products (roasted garlic, Spanish nut mix, almonds) packaged at this facility without the required ingredients list. Include ingredients on all labeling. Observed that the label on bottled orange juice freshly squeezed at this market lacked identification of the distributor. Include the name of the responsible firm, city, state and zip code on the labeling.
Show 10 more
Oil and vinegar bottles in the deli had food residues on them. Keep bottles cleaned to avoid contamination onto food by employees. Corrected/
The department's words
CHSC 114115.c Oil and vinegar bottles in the deli had food residues on them. Keep bottles cleaned to avoid contamination onto food by employees. Corrected/
There is a refrigeration condenser fan in the meat department's rear kitchen that is not functioning. Repair this unit.
The department's words
CHSC 114175 There is a refrigeration condenser fan in the meat department's rear kitchen that is not functioning. Repair this unit.
Speed racks were observed stored outside next to the garbage can. Do not store kitchen equipment outdoors. Wash, rinse, and sanitize this equipment and bring them inside.
The department's words
CHSC 114161 Speed racks were observed stored outside next to the garbage can. Do not store kitchen equipment outdoors. Wash, rinse, and sanitize this equipment and bring them inside.
A dirty wiping cloth was observed on the counter top in the coffee bar. Maintain wiping cloths in a sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine. A large container of used wiping cloths were observed stored in a solution containing no measurable levels of sanitizer in the meat department. Employees were unaware that the sanitizer dispenser was empty. Check sanitizer solution with testing strips to ensure 200 ppm. Corrected.
The department's words
CHSC 114185.1 A dirty wiping cloth was observed on the counter top in the coffee bar. Maintain wiping cloths in a sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine. A large container of used wiping cloths were observed stored in a solution containing no measurable levels of sanitizer in the meat department. Employees were unaware that the sanitizer dispenser was empty. Check sanitizer solution with testing strips to ensure 200 ppm. Corrected.
Repair the leak at the hose in the dish washing room.
The department's words
CHSC 114190 Repair the leak at the hose in the dish washing room.
Clean the litter surrounding the compost bin outside.
The department's words
CHSC 114245.1 Clean the litter surrounding the compost bin outside.
Repair the large gap in the roll down warehouse door separating the receiving bay and the store. Keep this door closed when not in use. Repair the large gap between the cinder block wall and the wooden wall in the receiving bay and Repair the large gaps in the corners of the out swinging wooden doors in the receiving bay. Install weather stripping on the door in the electrical room. Use rodent proof materials such as sheet metal or 1/4 wire mesh to prevent rodent entry.
The department's words
CHSC 114259 Repair the large gap in the roll down warehouse door separating the receiving bay and the store. Keep this door closed when not in use. Repair the large gap between the cinder block wall and the wooden wall in the receiving bay and Repair the large gaps in the corners of the out swinging wooden doors in the receiving bay. Install weather stripping on the door in the electrical room. Use rodent proof materials such as sheet metal or 1/4 wire mesh to prevent rodent entry.
Remove all fly traps that are located over food contact surfaces and equipment.
The department's words
CHSC 114259.3 Remove all fly traps that are located over food contact surfaces and equipment.
Food handlers at the coffee bar and deli indicated that in use food contact equipment is only washed, rinsed, and sanitized once at the end of the day. Food contact equipment that is in use must be washed, rinsed, and sanitized every four hours of use. Train all staff.
The department's words
CHSC 114117 Food handlers at the coffee bar and deli indicated that in use food contact equipment is only washed, rinsed, and sanitized once at the end of the day. Food contact equipment that is in use must be washed, rinsed, and sanitized every four hours of use. Train all staff.
Observed an employee washing bell peppers without first removing the sticker. Remove stickers to ensure all surfaces of the produce have been washed.
The department's words
CHSC 113992 Observed an employee washing bell peppers without first removing the sticker. Remove stickers to ensure all surfaces of the produce have been washed.
EarlierOct 15, 2019Follow-up inspectionGreen placard
20 violations listed, 0 marked critical.
Not critical (20)
a. Observed two employees wipe their face and nose with the back of their hands and fail to immediately wash hands before continuing to work with food. Always wash hands once they have been contaminated. Employees were corrected - no direct food contamination was observed. b. The employee working the dishwasher was observed scrubbing dirty dishes with gloved hands and removing clean dishes from the dishwasher without removing gloves and washing hands as is required. Do not contaminate sanitized food contact equipment. Ensure that hands are washed when switching activities. The employee was corrected and equipment re washed. c. An employee in the meat department was observed packing raw hamburger into a large plastic bag with gloved hands. He proceeded to use the same contaminated gloves to open the display case doors and open the walk in door. Remove gloves and wash hands to avoid cross contamination. Corrected. Doors were cleaned and sanitized.
The department's words
CHSC 113953.3 a. Observed two employees wipe their face and nose with the back of their hands and fail to immediately wash hands before continuing to work with food. Always wash hands once they have been contaminated. Employees were corrected - no direct food contamination was observed. b. The employee working the dishwasher was observed scrubbing dirty dishes with gloved hands and removing clean dishes from the dishwasher without removing gloves and washing hands as is required. Do not contaminate sanitized food contact equipment. Ensure that hands are washed when switching activities. The employee was corrected and equipment re washed. c. An employee in the meat department was observed packing raw hamburger into a large plastic bag with gloved hands. He proceeded to use the same contaminated gloves to open the display case doors and open the walk in door. Remove gloves and wash hands to avoid cross contamination. Corrected. Doors were cleaned and sanitized.
The following potentially hazardous foods were measured at unsafe temperatures: * Hash browns 126F customer self serve at deli * Sausage 114F customer self serve at deli * home fries 91F customer self serve at deli The items at the deli were out for two hours. They were allowed to be time tagged and were later discarded after 4 hours total. Sign the attached TPHC form to begin time as a public health control for these items. * Swiss cheese 48F Deli prep top - cheese stacked too high. Maintain food level to the top rim of the drop container. * Rotisserie chicken 130F hot case - Adjust hot plates to ensure 135F or greater * Watermelon 46F Buffet case * Cooked beet salad 46F buffet case * Chocolate cream cake 47F dessert case * Goat cheese 58F ice display probed cheese was VCD. The rest were returned to refrigeration after being out no more than 1 hour. * goat cheese 48F open cheese case * raw whole chicken 47F meat department display case Maintain potentially hazardous food below 41F or above 135F. Adjust refrigerators. Advise obtaining an infrared thermometer to spot check large display cases.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: * Hash browns 126F customer self serve at deli * Sausage 114F customer self serve at deli * home fries 91F customer self serve at deli The items at the deli were out for two hours. They were allowed to be time tagged and were later discarded after 4 hours total. Sign the attached TPHC form to begin time as a public health control for these items. * Swiss cheese 48F Deli prep top - cheese stacked too high. Maintain food level to the top rim of the drop container. * Rotisserie chicken 130F hot case - Adjust hot plates to ensure 135F or greater * Watermelon 46F Buffet case * Cooked beet salad 46F buffet case * Chocolate cream cake 47F dessert case * Goat cheese 58F ice display probed cheese was VCD. The rest were returned to refrigeration after being out no more than 1 hour. * goat cheese 48F open cheese case * raw whole chicken 47F meat department display case Maintain potentially hazardous food below 41F or above 135F. Adjust refrigerators. Advise obtaining an infrared thermometer to spot check large display cases.
A. Mashed potatoes observed at 10:00 measured 91F. The food handler stated they had been cooling for 45 minutes to an hour. Over an hour and a half later, the potatoes were found in the walk in, covered measuring 73F. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Approximately 4 pounds of mashed potatoes were voluntarily discarded. B. Carne Asada Burritos prepared 30 minutes prior were measured at 58F in the grab and go refrigerator and were stacked 12 inches high. Cool foods to 41F prior to placement in this type of refrigeration. Burritos were moved to the blast chiller.
The department's words
CHSC 114002 A. Mashed potatoes observed at 10:00 measured 91F. The food handler stated they had been cooling for 45 minutes to an hour. Over an hour and a half later, the potatoes were found in the walk in, covered measuring 73F. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Approximately 4 pounds of mashed potatoes were voluntarily discarded. B. Carne Asada Burritos prepared 30 minutes prior were measured at 58F in the grab and go refrigerator and were stacked 12 inches high. Cool foods to 41F prior to placement in this type of refrigeration. Burritos were moved to the blast chiller.
a. Observed unpackaged flour tortillas on a wire rack shelf in an under counter refrigerator that were stored under a container of food. Tortillas were discarded. b. Observed raw shell eggs in the same container as a partially opened stick of butter. Butter was removed. c. Observed pallets of a braising sauce stored in an outdoor equipment enclosure. Do not store food outdoors. All food must be stored inside the facility. Foods were brought indoors. Keep foods packaged and separated from potential sources of contamination.
The department's words
CHSC 113967 a. Observed unpackaged flour tortillas on a wire rack shelf in an under counter refrigerator that were stored under a container of food. Tortillas were discarded. b. Observed raw shell eggs in the same container as a partially opened stick of butter. Butter was removed. c. Observed pallets of a braising sauce stored in an outdoor equipment enclosure. Do not store food outdoors. All food must be stored inside the facility. Foods were brought indoors. Keep foods packaged and separated from potential sources of contamination.
Observed an employee remove a clean stainless steel bowl from the dishwasher and proceed to spray in down with a hose. Equipment from the dishwasher is sanitized with heat. The hose being used is not food grade. Do not introduce potential contaminants to clean food contact equipment. Employee was corrected and the bowl rewashed and sanitized.
The department's words
CHSC 114099.7 Observed an employee remove a clean stainless steel bowl from the dishwasher and proceed to spray in down with a hose. Equipment from the dishwasher is sanitized with heat. The hose being used is not food grade. Do not introduce potential contaminants to clean food contact equipment. Employee was corrected and the bowl rewashed and sanitized.
Show 15 more
Observed an employee washing food contact equipment in the three compartment sink. The first compartment contained warm soapy water and dirty equipment. The second compartment contained a sanitizing solution and dirty food contact equipment. The third compartment was empty. Instruct employees how to properly set up a dishwashing sink. Use hot soapy water to wash in the first compartment. Rinse off equipment with clear water in the second compartment. Submerge equipment for one minute in a 200 ppm quaternary ammonia solution in the third compartment. Let equipment air dry. The employee was corrected and retrained.
The department's words
CHSC 114099.6 Observed an employee washing food contact equipment in the three compartment sink. The first compartment contained warm soapy water and dirty equipment. The second compartment contained a sanitizing solution and dirty food contact equipment. The third compartment was empty. Instruct employees how to properly set up a dishwashing sink. Use hot soapy water to wash in the first compartment. Rinse off equipment with clear water in the second compartment. Submerge equipment for one minute in a 200 ppm quaternary ammonia solution in the third compartment. Let equipment air dry. The employee was corrected and retrained.
Plastic containers on the clean rack were visibly still dirty and had sticker residue stuck to the outside. Fully clean equipment to remove soils and sanitize. Containers were re washed.
The department's words
CHSC 114115 Plastic containers on the clean rack were visibly still dirty and had sticker residue stuck to the outside. Fully clean equipment to remove soils and sanitize. Containers were re washed.
a. Observed raw eggs stored above ready to eat food in the deli under counter refrigerator. Raw chicken stored above cooked ham on the sales floor. Raw fish stored above ready to eat food in the meat department. Raw chicken sausage was observed stored next to pork in the meat department Store foods in the proper order or separated (based on cooking temperature) to prevent potential contamination by drip down.
The department's words
CHSC 113986 a. Observed raw eggs stored above ready to eat food in the deli under counter refrigerator. Raw chicken stored above cooked ham on the sales floor. Raw fish stored above ready to eat food in the meat department. Raw chicken sausage was observed stored next to pork in the meat department Store foods in the proper order or separated (based on cooking temperature) to prevent potential contamination by drip down.
Observed juice offered for customer sample in the coffee bar without the required sneeze guard or lid. Provide sneeze guard, a lid, or have samples directly served to customers by employees.
The department's words
CHSC 114060 Observed juice offered for customer sample in the coffee bar without the required sneeze guard or lid. Provide sneeze guard, a lid, or have samples directly served to customers by employees.
Observed several products (roasted garlic, Spanish nut mix, almonds) packaged at this facility without the required ingredients list. Include ingredients on all labeling. Observed that the label on bottled orange juice freshly squeezed at this market lacked identification of the distributor. Include the name of the responsible firm, city, state and zip code on the labeling.
The department's words
CHSC 114089 Observed several products (roasted garlic, Spanish nut mix, almonds) packaged at this facility without the required ingredients list. Include ingredients on all labeling. Observed that the label on bottled orange juice freshly squeezed at this market lacked identification of the distributor. Include the name of the responsible firm, city, state and zip code on the labeling.
Oil and vinegar bottles in the deli had food residues on them. Keep bottles cleaned to avoid contamination onto food by employees. Corrected/
The department's words
CHSC 114115.c Oil and vinegar bottles in the deli had food residues on them. Keep bottles cleaned to avoid contamination onto food by employees. Corrected/
There is a refrigeration condenser fan in the meat department's rear kitchen that is not functioning. Repair this unit.
The department's words
CHSC 114175 There is a refrigeration condenser fan in the meat department's rear kitchen that is not functioning. Repair this unit.
Speed racks were observed stored outside next to the garbage can. Do not store kitchen equipment outdoors. Wash, rinse, and sanitize this equipment and bring them inside.
The department's words
CHSC 114161 Speed racks were observed stored outside next to the garbage can. Do not store kitchen equipment outdoors. Wash, rinse, and sanitize this equipment and bring them inside.
A dirty wiping cloth was observed on the counter top in the coffee bar. Maintain wiping cloths in a sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine. A large container of used wiping cloths were observed stored in a solution containing no measurable levels of sanitizer in the meat department. Employees were unaware that the sanitizer dispenser was empty. Check sanitizer solution with testing strips to ensure 200 ppm. Corrected.
The department's words
CHSC 114185.1 A dirty wiping cloth was observed on the counter top in the coffee bar. Maintain wiping cloths in a sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine. A large container of used wiping cloths were observed stored in a solution containing no measurable levels of sanitizer in the meat department. Employees were unaware that the sanitizer dispenser was empty. Check sanitizer solution with testing strips to ensure 200 ppm. Corrected.
Repair the leak at the hose in the dish washing room.
The department's words
CHSC 114190 Repair the leak at the hose in the dish washing room.
Clean the litter surrounding the compost bin outside.
The department's words
CHSC 114245.1 Clean the litter surrounding the compost bin outside.
Repair the large gap in the roll down warehouse door separating the receiving bay and the store. Keep this door closed when not in use. Repair the large gap between the cinder block wall and the wooden wall in the receiving bay and Repair the large gaps in the corners of the out swinging wooden doors in the receiving bay. Install weather stripping on the door in the electrical room. Use rodent proof materials such as sheet metal or 1/4 wire mesh to prevent rodent entry.
The department's words
CHSC 114259 Repair the large gap in the roll down warehouse door separating the receiving bay and the store. Keep this door closed when not in use. Repair the large gap between the cinder block wall and the wooden wall in the receiving bay and Repair the large gaps in the corners of the out swinging wooden doors in the receiving bay. Install weather stripping on the door in the electrical room. Use rodent proof materials such as sheet metal or 1/4 wire mesh to prevent rodent entry.
Remove all fly traps that are located over food contact surfaces and equipment.
The department's words
CHSC 114259.3 Remove all fly traps that are located over food contact surfaces and equipment.
Food handlers at the coffee bar and deli indicated that in use food contact equipment is only washed, rinsed, and sanitized once at the end of the day. Food contact equipment that is in use must be washed, rinsed, and sanitized every four hours of use. Train all staff.
The department's words
CHSC 114117 Food handlers at the coffee bar and deli indicated that in use food contact equipment is only washed, rinsed, and sanitized once at the end of the day. Food contact equipment that is in use must be washed, rinsed, and sanitized every four hours of use. Train all staff.
Observed an employee washing bell peppers without first removing the sticker. Remove stickers to ensure all surfaces of the produce have been washed.
The department's words
CHSC 113992 Observed an employee washing bell peppers without first removing the sticker. Remove stickers to ensure all surfaces of the produce have been washed.
EarlierApr 2, 2018Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Refried beans stored in a covered plastic container in the walk in measure 63F. Opened from a can 1 hours prior. Cool foods to 41F prior to storing in bulk. Verify foods are 41F with a probe thermometer. Advise using cooling logs. Beans were cooled.
The department's words
CHSC 114002 Refried beans stored in a covered plastic container in the walk in measure 63F. Opened from a can 1 hours prior. Cool foods to 41F prior to storing in bulk. Verify foods are 41F with a probe thermometer. Advise using cooling logs. Beans were cooled.
Observed several products (roasted garlic, Spanish nut mix, almonds) packaged at this facility without the required ingredients list. Include ingredients on all labeling. Observed that the label on bottled orange juice freshly squeezed at this market lacked identification of the distributor. Include the name of the responsible firm, city, state and zip code on the labeling.
The department's words
CHSC 114089 Observed several products (roasted garlic, Spanish nut mix, almonds) packaged at this facility without the required ingredients list. Include ingredients on all labeling. Observed that the label on bottled orange juice freshly squeezed at this market lacked identification of the distributor. Include the name of the responsible firm, city, state and zip code on the labeling.
There is a refrigeration condenser fan in the meat department's rear kitchen that is not functioning. Repair this unit.
The department's words
CHSC 114175 There is a refrigeration condenser fan in the meat department's rear kitchen that is not functioning. Repair this unit.
Speed racks were observed stored outside next to the garbage can. Do not store kitchen equipment outdoors. Wash, rinse, and sanitize this equipment and bring them inside.
The department's words
CHSC 114161 Speed racks were observed stored outside next to the garbage can. Do not store kitchen equipment outdoors. Wash, rinse, and sanitize this equipment and bring them inside.
Clean the litter surrounding the compost bin outside.
The department's words
CHSC 114245.1 Clean the litter surrounding the compost bin outside.
Show 2 more
Repair the large gap in the roll down warehouse door separating the receiving bay and the store. Keep this door closed when not in use. Repair the large gap between the cinder block wall and the wooden wall in the receiving bay and Repair the large gaps in the corners of the out swinging wooden doors in the receiving bay. Install weather stripping on the door in the electrical room. Use rodent proof materials such as sheet metal or 1/4 wire mesh to prevent rodent entry.
The department's words
CHSC 114259 Repair the large gap in the roll down warehouse door separating the receiving bay and the store. Keep this door closed when not in use. Repair the large gap between the cinder block wall and the wooden wall in the receiving bay and Repair the large gaps in the corners of the out swinging wooden doors in the receiving bay. Install weather stripping on the door in the electrical room. Use rodent proof materials such as sheet metal or 1/4 wire mesh to prevent rodent entry.
Remove all fly traps that are located over food contact surfaces and equipment.
The department's words
CHSC 114259.3 Remove all fly traps that are located over food contact surfaces and equipment.
EarlierMar 29, 2018Routine inspectionYellow placard
20 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed two employees wipe their face and nose with the back of their hands and fail to immediately wash hands before continuing to work with food. Always wash hands once they have been contaminated. Employees were corrected - no direct food contamination was observed. b. The employee working the dishwasher was observed scrubbing dirty dishes with gloved hands and removing clean dishes from the dishwasher without removing gloves and washing hands as is required. Do not contaminate sanitized food contact equipment. Ensure that hands are washed when switching activities. The employee was corrected and equipment re washed. c. An employee in the meat department was observed packing raw hamburger into a large plastic bag with gloved hands. He proceeded to use the same contaminated gloves to open the display case doors and open the walk in door. Remove gloves and wash hands to avoid cross contamination. Corrected. Doors were cleaned and sanitized.
The department's words
CHSC 113953.3 a. Observed two employees wipe their face and nose with the back of their hands and fail to immediately wash hands before continuing to work with food. Always wash hands once they have been contaminated. Employees were corrected - no direct food contamination was observed. b. The employee working the dishwasher was observed scrubbing dirty dishes with gloved hands and removing clean dishes from the dishwasher without removing gloves and washing hands as is required. Do not contaminate sanitized food contact equipment. Ensure that hands are washed when switching activities. The employee was corrected and equipment re washed. c. An employee in the meat department was observed packing raw hamburger into a large plastic bag with gloved hands. He proceeded to use the same contaminated gloves to open the display case doors and open the walk in door. Remove gloves and wash hands to avoid cross contamination. Corrected. Doors were cleaned and sanitized.
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
The following potentially hazardous foods were measured at unsafe temperatures: * Hash browns 126F customer self serve at deli * Sausage 114F customer self serve at deli * home fries 91F customer self serve at deli The items at the deli were out for two hours. They were allowed to be time tagged and were later discarded after 4 hours total. Sign the attached TPHC form to begin time as a public health control for these items. * Swiss cheese 48F Deli prep top - cheese stacked too high. Maintain food level to the top rim of the drop container. * Rotisserie chicken 130F hot case - Adjust hot plates to ensure 135F or greater * Watermelon 46F Buffet case * Cooked beet salad 46F buffet case * Chocolate cream cake 47F dessert case * Goat cheese 58F ice display probed cheese was VCD. The rest were returned to refrigeration after being out no more than 1 hour. * goat cheese 48F open cheese case * raw whole chicken 47F meat department display case Maintain potentially hazardous food below 41F or above 135F. Adjust refrigerators. Advise obtaining an infrared thermometer to spot check large display cases.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: * Hash browns 126F customer self serve at deli * Sausage 114F customer self serve at deli * home fries 91F customer self serve at deli The items at the deli were out for two hours. They were allowed to be time tagged and were later discarded after 4 hours total. Sign the attached TPHC form to begin time as a public health control for these items. * Swiss cheese 48F Deli prep top - cheese stacked too high. Maintain food level to the top rim of the drop container. * Rotisserie chicken 130F hot case - Adjust hot plates to ensure 135F or greater * Watermelon 46F Buffet case * Cooked beet salad 46F buffet case * Chocolate cream cake 47F dessert case * Goat cheese 58F ice display probed cheese was VCD. The rest were returned to refrigeration after being out no more than 1 hour. * goat cheese 48F open cheese case * raw whole chicken 47F meat department display case Maintain potentially hazardous food below 41F or above 135F. Adjust refrigerators. Advise obtaining an infrared thermometer to spot check large display cases.
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
A. Mashed potatoes observed at 10:00 measured 91F. The food handler stated they had been cooling for 45 minutes to an hour. Over an hour and a half later, the potatoes were found in the walk in, covered measuring 73F. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Approximately 4 pounds of mashed potatoes were voluntarily discarded. B. Carne Asada Burritos prepared 30 minutes prior were measured at 58F in the grab and go refrigerator and were stacked 12 inches high. Cool foods to 41F prior to placement in this type of refrigeration. Burritos were moved to the blast chiller.
The department's words
CHSC 114002 A. Mashed potatoes observed at 10:00 measured 91F. The food handler stated they had been cooling for 45 minutes to an hour. Over an hour and a half later, the potatoes were found in the walk in, covered measuring 73F. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Approximately 4 pounds of mashed potatoes were voluntarily discarded. B. Carne Asada Burritos prepared 30 minutes prior were measured at 58F in the grab and go refrigerator and were stacked 12 inches high. Cool foods to 41F prior to placement in this type of refrigeration. Burritos were moved to the blast chiller.
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
a. Observed unpackaged flour tortillas on a wire rack shelf in an under counter refrigerator that were stored under a container of food. Tortillas were discarded. b. Observed raw shell eggs in the same container as a partially opened stick of butter. Butter was removed. c. Observed pallets of a braising sauce stored in an outdoor equipment enclosure. Do not store food outdoors. All food must be stored inside the facility. Foods were brought indoors. Keep foods packaged and separated from potential sources of contamination.
The department's words
CHSC 113967 a. Observed unpackaged flour tortillas on a wire rack shelf in an under counter refrigerator that were stored under a container of food. Tortillas were discarded. b. Observed raw shell eggs in the same container as a partially opened stick of butter. Butter was removed. c. Observed pallets of a braising sauce stored in an outdoor equipment enclosure. Do not store food outdoors. All food must be stored inside the facility. Foods were brought indoors. Keep foods packaged and separated from potential sources of contamination.
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 an employee washing food contact equipment in the three compartment sink. The first compartment contained warm soapy water and dirty equipment. The second compartment contained a sanitizing solution and dirty food contact equipment. The third compartment was empty. Instruct employees how to properly set up a dishwashing sink. Use hot soapy water to wash in the first compartment. Rinse off equipment with clear water in the second compartment. Submerge equipment for one minute in a 200 ppm quaternary ammonia solution in the third compartment. Let equipment air dry. The employee was corrected and retrained.
The department's words
CHSC 114099.6 Observed an employee washing food contact equipment in the three compartment sink. The first compartment contained warm soapy water and dirty equipment. The second compartment contained a sanitizing solution and dirty food contact equipment. The third compartment was empty. Instruct employees how to properly set up a dishwashing sink. Use hot soapy water to wash in the first compartment. Rinse off equipment with clear water in the second compartment. Submerge equipment for one minute in a 200 ppm quaternary ammonia solution in the third compartment. Let equipment air dry. The employee was corrected and retrained.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
Observed an employee remove a clean stainless steel bowl from the dishwasher and proceed to spray in down with a hose. Equipment from the dishwasher is sanitized with heat. The hose being used is not food grade. Do not introduce potential contaminants to clean food contact equipment. Employee was corrected and the bowl rewashed and sanitized.
The department's words
CHSC 114099.7 Observed an employee remove a clean stainless steel bowl from the dishwasher and proceed to spray in down with a hose. Equipment from the dishwasher is sanitized with heat. The hose being used is not food grade. Do not introduce potential contaminants to clean food contact equipment. Employee was corrected and the bowl rewashed and sanitized.
Plastic containers on the clean rack were visibly still dirty and had sticker residue stuck to the outside. Fully clean equipment to remove soils and sanitize. Containers were re washed.
The department's words
CHSC 114115 Plastic containers on the clean rack were visibly still dirty and had sticker residue stuck to the outside. Fully clean equipment to remove soils and sanitize. Containers were re washed.
a. Observed raw eggs stored above ready to eat food in the deli under counter refrigerator. Raw chicken stored above cooked ham on the sales floor. Raw fish stored above ready to eat food in the meat department. Raw chicken sausage was observed stored next to pork in the meat department Store foods in the proper order or separated (based on cooking temperature) to prevent potential contamination by drip down.
The department's words
CHSC 113986 a. Observed raw eggs stored above ready to eat food in the deli under counter refrigerator. Raw chicken stored above cooked ham on the sales floor. Raw fish stored above ready to eat food in the meat department. Raw chicken sausage was observed stored next to pork in the meat department Store foods in the proper order or separated (based on cooking temperature) to prevent potential contamination by drip down.
Observed juice offered for customer sample in the coffee bar without the required sneeze guard or lid. Provide sneeze guard, a lid, or have samples directly served to customers by employees.
The department's words
CHSC 114060 Observed juice offered for customer sample in the coffee bar without the required sneeze guard or lid. Provide sneeze guard, a lid, or have samples directly served to customers by employees.
Observed several products (roasted garlic, Spanish nut mix, almonds) packaged at this facility without the required ingredients list. Include ingredients on all labeling. Observed that the label on bottled orange juice freshly squeezed at this market lacked identification of the distributor. Include the name of the responsible firm, city, state and zip code on the labeling.
The department's words
CHSC 114089 Observed several products (roasted garlic, Spanish nut mix, almonds) packaged at this facility without the required ingredients list. Include ingredients on all labeling. Observed that the label on bottled orange juice freshly squeezed at this market lacked identification of the distributor. Include the name of the responsible firm, city, state and zip code on the labeling.
Show 10 more
Oil and vinegar bottles in the deli had food residues on them. Keep bottles cleaned to avoid contamination onto food by employees. Corrected/
The department's words
CHSC 114115.c Oil and vinegar bottles in the deli had food residues on them. Keep bottles cleaned to avoid contamination onto food by employees. Corrected/
There is a refrigeration condenser fan in the meat department's rear kitchen that is not functioning. Repair this unit.
The department's words
CHSC 114175 There is a refrigeration condenser fan in the meat department's rear kitchen that is not functioning. Repair this unit.
Speed racks were observed stored outside next to the garbage can. Do not store kitchen equipment outdoors. Wash, rinse, and sanitize this equipment and bring them inside.
The department's words
CHSC 114161 Speed racks were observed stored outside next to the garbage can. Do not store kitchen equipment outdoors. Wash, rinse, and sanitize this equipment and bring them inside.
A dirty wiping cloth was observed on the counter top in the coffee bar. Maintain wiping cloths in a sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine. A large container of used wiping cloths were observed stored in a solution containing no measurable levels of sanitizer in the meat department. Employees were unaware that the sanitizer dispenser was empty. Check sanitizer solution with testing strips to ensure 200 ppm. Corrected.
The department's words
CHSC 114185.1 A dirty wiping cloth was observed on the counter top in the coffee bar. Maintain wiping cloths in a sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine. A large container of used wiping cloths were observed stored in a solution containing no measurable levels of sanitizer in the meat department. Employees were unaware that the sanitizer dispenser was empty. Check sanitizer solution with testing strips to ensure 200 ppm. Corrected.
Repair the leak at the hose in the dish washing room.
The department's words
CHSC 114190 Repair the leak at the hose in the dish washing room.
Clean the litter surrounding the compost bin outside.
The department's words
CHSC 114245.1 Clean the litter surrounding the compost bin outside.
Repair the large gap in the roll down warehouse door separating the receiving bay and the store. Keep this door closed when not in use. Repair the large gap between the cinder block wall and the wooden wall in the receiving bay and Repair the large gaps in the corners of the out swinging wooden doors in the receiving bay. Install weather stripping on the door in the electrical room. Use rodent proof materials such as sheet metal or 1/4 wire mesh to prevent rodent entry.
The department's words
CHSC 114259 Repair the large gap in the roll down warehouse door separating the receiving bay and the store. Keep this door closed when not in use. Repair the large gap between the cinder block wall and the wooden wall in the receiving bay and Repair the large gaps in the corners of the out swinging wooden doors in the receiving bay. Install weather stripping on the door in the electrical room. Use rodent proof materials such as sheet metal or 1/4 wire mesh to prevent rodent entry.
Remove all fly traps that are located over food contact surfaces and equipment.
The department's words
CHSC 114259.3 Remove all fly traps that are located over food contact surfaces and equipment.
Food handlers at the coffee bar and deli indicated that in use food contact equipment is only washed, rinsed, and sanitized once at the end of the day. Food contact equipment that is in use must be washed, rinsed, and sanitized every four hours of use. Train all staff.
The department's words
CHSC 114117 Food handlers at the coffee bar and deli indicated that in use food contact equipment is only washed, rinsed, and sanitized once at the end of the day. Food contact equipment that is in use must be washed, rinsed, and sanitized every four hours of use. Train all staff.
Observed an employee washing bell peppers without first removing the sticker. Remove stickers to ensure all surfaces of the produce have been washed.
The department's words
CHSC 113992 Observed an employee washing bell peppers without first removing the sticker. Remove stickers to ensure all surfaces of the produce have been washed.
EarlierMar 6, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
a. Sanitizer dispenser was not functioning at the deli 3 compartment sink. correct before next use.
The department's words
CHSC 114095 a. Sanitizer dispenser was not functioning at the deli 3 compartment sink. correct before next use.
a. Repair broken refrigerator in production kitchen. b. Re-mount sink to wall in sushi department.
The department's words
CHSC 114175 a. Repair broken refrigerator in production kitchen. b. Re-mount sink to wall in sushi department.
EarlierMar 3, 2017Routine inspectionGreen placard
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee washing dishes and switch tasks to food preparation without first washing hands as is required. Corrected.
The department's words
CHSC 113953.3 Observed an employee washing dishes and switch tasks to food preparation without first washing hands as is required. Corrected.
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 an employee touch raw chicken with gloved hands, remove gloves, then switch tasks without washing hands. Wash hands when glove are contaminated and removed. corrected.
The department's words
CHSC 113973.b-c Observed an employee touch raw chicken with gloved hands, remove gloves, then switch tasks without washing hands. Wash hands when glove are contaminated and removed. corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
When employees in deli and meat department were asked how often in use equipment us cleaned and sanitized, they were unable to correctly answer, and stated that they were cleaned once or twice a day. In use equipment (cutting boards, meat slicers) must be washed, rinsed, and sanitized every 4 hours of use when PHFs are used. Corrected with management.
The department's words
CHSC 113947 When employees in deli and meat department were asked how often in use equipment us cleaned and sanitized, they were unable to correctly answer, and stated that they were cleaned once or twice a day. In use equipment (cutting boards, meat slicers) must be washed, rinsed, and sanitized every 4 hours of use when PHFs are used. Corrected with management.
Hand sink in coffee bar was re-designated by employees as a dump sink and a prep sink. Discontinue unpermitted use of sink. remove spray nozzle.
The department's words
CHSC 113953 Hand sink in coffee bar was re-designated by employees as a dump sink and a prep sink. Discontinue unpermitted use of sink. remove spray nozzle.
The following foods were measured at unsafe temperatures: Chicken wings 48-51F in buffet, cooled to 41F Breakfast sandwich 102F in deli two removed and VCD Maintain potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Chicken wings 48-51F in buffet, cooled to 41F Breakfast sandwich 102F in deli two removed and VCD Maintain potentially hazardous foods below 41F or above 135F.
Observed dirty knife in production kitchen stored on clean knife holder. Ensure equipment has been cleaned and sanitized prior to placement in clean zones. Corrected.
The department's words
CHSC 114115 Observed dirty knife in production kitchen stored on clean knife holder. Ensure equipment has been cleaned and sanitized prior to placement in clean zones. Corrected.
Salt/sugar containers in production kitchen are not labeled. Correct within 48 hours.
The department's words
CHSC 114051 Salt/sugar containers in production kitchen are not labeled. Correct within 48 hours.
Show 7 more
a. Meat blood observed pooled in refrigerator in deli. Keep refrigerators clean. Corrected. b. Black mildew growth observed on wall at deli 3 compartment sink. Clean frequently.
The department's words
CHSC 114115.c a. Meat blood observed pooled in refrigerator in deli. Keep refrigerators clean. Corrected. b. Black mildew growth observed on wall at deli 3 compartment sink. Clean frequently.
a. Sanitizer dispenser was not functioning at the deli 3 compartment sink. correct before next use.
The department's words
CHSC 114095 a. Sanitizer dispenser was not functioning at the deli 3 compartment sink. correct before next use.
Provide sanitizer test strips where missing in each department. Ensure 200 ppm in 3 compartment sinks. Train employees to use strips correctly.
The department's words
CHSC 114107 Provide sanitizer test strips where missing in each department. Ensure 200 ppm in 3 compartment sinks. Train employees to use strips correctly.
a. Repair broken refrigerator in production kitchen. b. Re-mount sink to wall in sushi department.
The department's words
CHSC 114175 a. Repair broken refrigerator in production kitchen. b. Re-mount sink to wall in sushi department.
Tongs in deli stored with handles touching food. Store tongs upright, out of food.
The department's words
CHSC 114119 Tongs in deli stored with handles touching food. Store tongs upright, out of food.
dirty wiping cloths observed stored in counter top in the meat department. Store all multi-use wiping cloths in 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 dirty wiping cloths observed stored in counter top in the meat department. Store all multi-use wiping cloths in 200 ppm quaternary ammonia.
Menu change in coffee bar was not approved. Coffee bar now serves juices that are made on site. Submit the following for approval: 1. Spec sheets for new dishwasher 2. New menu 3. SOP stating that all product prep and blender rinsing/dumping will be conducted in the appropriate sinks in the deli kitchen.
The department's words
CHSC 114380 Menu change in coffee bar was not approved. Coffee bar now serves juices that are made on site. Submit the following for approval: 1. Spec sheets for new dishwasher 2. New menu 3. SOP stating that all product prep and blender rinsing/dumping will be conducted in the appropriate sinks in the deli kitchen.
EarlierJan 5, 2016Follow-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.
EarlierDec 30, 2015Routine inspectionViolation(s) Found
The data does not list this inspection's violations.
EarlierDec 22, 2015Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Meat department hand sink lacks a soap dispenser. Deli hand sink lacks a soap dispenser. Provide soap and towels in ANSI/NSF dispensers at all hand sinks at all times.
The department's words
CHSC 113953.2 Meat department hand sink lacks a soap dispenser. Deli hand sink lacks a soap dispenser. Provide soap and towels in ANSI/NSF dispensers at all hand sinks at all times.
Hand sink at deli observed blocked with a garbage can. Keep hand sinks accessible for use at all times.
The department's words
CHSC 113953.1 Hand sink at deli observed blocked with a garbage can. Keep hand sinks accessible for use at all times.
Rotisserie chickens in hot holding case measure 131F. Potentially hazardous foods are required to be held above 135F or below 41F.
The department's words
CHSC 113996 Rotisserie chickens in hot holding case measure 131F. Potentially hazardous foods are required to be held above 135F or below 41F.
a. Multi-use knives stored in stagnant water at room temperature. Store knives below 41F or above 135F b. Observed coffee utensils in spray sink. When asked, employee stated that utensils were only sanitized once per day. Utensils must be washed,rinsed, and sanitized every 4 hours of use. c Observed food handler sanitizing a meat slicer. When asked, employee stated that slicers are sanitized throughout the day but are not washed with soap. Food contact surfaces must be washed, rinsed, and sanitized every 4 hours of use.
The department's words
CHSC 114117 a. Multi-use knives stored in stagnant water at room temperature. Store knives below 41F or above 135F b. Observed coffee utensils in spray sink. When asked, employee stated that utensils were only sanitized once per day. Utensils must be washed,rinsed, and sanitized every 4 hours of use. c Observed food handler sanitizing a meat slicer. When asked, employee stated that slicers are sanitized throughout the day but are not washed with soap. Food contact surfaces must be washed, rinsed, and sanitized every 4 hours of use.
Observed milk spilled in rear garbage area and traveling down a gutter at least 50 yards. All waste water must be properly disposed of in a sanitary sewer via mop sink or other approved drain.
The department's words
CHSC 114197 Observed milk spilled in rear garbage area and traveling down a gutter at least 50 yards. All waste water must be properly disposed of in a sanitary sewer via mop sink or other approved drain.
Show 6 more
Food stored on floor of deli walk in freezer and grocery freezer. Store all foods on approved shelving at least 6 off the floor.
The department's words
CHSC 114047 Food stored on floor of deli walk in freezer and grocery freezer. Store all foods on approved shelving at least 6 off the floor.
a. Men's restroom towel dispenser is not dispensing towels as it was designed to. Repair or replace within 7 days. b. Spray bottle observed filled with milk for biscuits is not food grade equipment.
The department's words
CHSC 114130 a. Men's restroom towel dispenser is not dispensing towels as it was designed to. Repair or replace within 7 days. b. Spray bottle observed filled with milk for biscuits is not food grade equipment.
Coffee filters stored directly beneath towel dispenser. Store all food contact surfaces away from area where contamination is likely.
The department's words
CHSC 114178 Coffee filters stored directly beneath towel dispenser. Store all food contact surfaces away from area where contamination is likely.
There is no thermometer as required in the rotisserie chicken case.
The department's words
CHSC 114157 There is no thermometer as required in the rotisserie chicken case.
Large dumpster behind facility lacks the required lid.
The department's words
CHSC 114245.1 Large dumpster behind facility lacks the required lid.
There is grease staining on the sidewalk and in gutters at the grease waste bin. Provide overhead protection and secondary containment for grease bins. Have area cleaned professionally to remove grease spillage.
The department's words
CHSC 114245.5 There is grease staining on the sidewalk and in gutters at the grease waste bin. Provide overhead protection and secondary containment for grease bins. Have area cleaned professionally to remove grease spillage.
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 Nugget Markets, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Nugget Markets know
Ask for the manager. Nugget Markets can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Nugget Markets?
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 L14379.
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.