At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Original Buffalo Wings?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Facility does not have a probe thermometer. Use a probe thermometer to check cooking and refrigeration temperatures. Obtain and use. CHSC 114159How 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: Facility does not have a probe thermometer. Use a probe thermometer to check cooking and refrigeration temperatures. Obtain and use.The county found: “Facility does not have a probe thermometer. Use a probe thermometer to check cooking and refrigeration temperatures.…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 27, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Facility does not have a probe thermometer. Use a probe thermometer to check cooking and refrigeration temperatures. Obtain and use.
The department's words
CHSC 114159 Facility does not have a probe thermometer. Use a probe thermometer to check cooking and refrigeration temperatures. Obtain and use.
EarlierJan 13, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an empty soap dispenser. Pump soap used temporarily. Soap dispenser must be kept stocked. Refill soap dispenser or replace.
The department's words
CHSC 113953.2 Observed an empty soap dispenser. Pump soap used temporarily. Soap dispenser must be kept stocked. Refill soap dispenser or replace.
EarlierOct 17, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels provided inside permanently mounted paper towel dispenser at hand sink adjacent to 2-compartment sink. Ensure paper towels are provided inside dispenser at all times. Person in charge provided paper towels.
The department's words
CHSC 113953.2 No paper towels provided inside permanently mounted paper towel dispenser at hand sink adjacent to 2-compartment sink. Ensure paper towels are provided inside dispenser at all times. Person in charge provided paper towels.
EarlierSep 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certificate and food handler cards have expired. / Obtain valid cards within 30 days.
The department's words
CHSC 113947.1 Certified food manager certificate and food handler cards have expired. / Obtain valid cards within 30 days.
EarlierNov 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114047
The department's words
Code CHSC 114047
EarlierJun 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierFeb 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierJan 11, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler touch raw hamburger meat and touch handles of fryer baskets with no hand washing in between. Observed food handler touch face then begin to touch celery.
The department's words
CHSC 113953.3 Observed food handler touch raw hamburger meat and touch handles of fryer baskets with no hand washing in between. Observed food handler touch face then begin to touch celery.
EarlierMay 30, 2018Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed French fries at 44-50F cooling in deep container in 2 door steel fridge. These finished cooking about 5.5 hours prior. Ensure potentially hazardous foods (PHFs) cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Fries were spread out into two containers and briefly placed in freezer to rapidly cool. Recommend buying digital thermometer.
The department's words
CHSC 114002 Observed French fries at 44-50F cooling in deep container in 2 door steel fridge. These finished cooking about 5.5 hours prior. Ensure potentially hazardous foods (PHFs) cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Fries were spread out into two containers and briefly placed in freezer to rapidly cool. Recommend buying digital thermometer.
Observed a small pan of cooked chicken sitting in a big pan of raw chicken in 2 door steel fridge. Store raw and cooked food separately to prevent contamination.
The department's words
CHSC 113986 Observed a small pan of cooked chicken sitting in a big pan of raw chicken in 2 door steel fridge. Store raw and cooked food separately to prevent contamination.
* Remove/clean condensation in freezer that has frozen. * Remove/clean liquid at the bottom of condiment prep fridge.
The department's words
CHSC 114115.c * Remove/clean condensation in freezer that has frozen. * Remove/clean liquid at the bottom of condiment prep fridge.
Secure pressurized gas containers in shed to wall so they don't fall over.
The department's words
CHSC 114172 Secure pressurized gas containers in shed to wall so they don't fall over.
Ensure handles of utensils are stored above the food that is being dispensed so handles don't touch food itself.
The department's words
CHSC 114119 Ensure handles of utensils are stored above the food that is being dispensed so handles don't touch food itself.
Show 2 more
Pipe under kitchen hand sink is leaking. Repair.
The department's words
CHSC 114190 Pipe under kitchen hand sink is leaking. Repair.
Seal (don't use tape, use approved sealant) metal panel to wall behind warewashing sink to prevent water damage. Also seal FRP by mop sink.
The department's words
CHSC 114271 Seal (don't use tape, use approved sealant) metal panel to wall behind warewashing sink to prevent water damage. Also seal FRP by mop sink.
EarlierMay 2, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
* Observed food handler blow into a glove to open the glove. Do not do this as it leads to glove contamination. Corrected with employee * Observed employee with glove hands, wash hands while glove were still on. Discard disposable gloves, wash bare hands, and put on a new pair of gloves as hands become contaminated * wash hands at all required times (see handout) with warm water, soap, and paper towels. Wearing gloves does not replace handwashing
The department's words
CHSC 113973.b-c * Observed food handler blow into a glove to open the glove. Do not do this as it leads to glove contamination. Corrected with employee * Observed employee with glove hands, wash hands while glove were still on. Discard disposable gloves, wash bare hands, and put on a new pair of gloves as hands become contaminated * wash hands at all required times (see handout) with warm water, soap, and paper towels. Wearing gloves does not replace handwashing
Observed raw chicken thawing in two compartment sink at 49-55F. Employee stated that chicken had been taken out of freezer and placed in sink 20 minutes prior. Keep potentially hazardous foods below 41F or above 135F. Thaw food in refrigeration or under cold running water (see handout)
The department's words
CHSC 113996 Observed raw chicken thawing in two compartment sink at 49-55F. Employee stated that chicken had been taken out of freezer and placed in sink 20 minutes prior. Keep potentially hazardous foods below 41F or above 135F. Thaw food in refrigeration or under cold running water (see handout)
Observed employee rinse bus tub to be used for food storage using just water from outside hose faucet. Wash, rinse, and sanitize food contact surfaces in 2 compartment sink.
The department's words
CHSC 114099.6 Observed employee rinse bus tub to be used for food storage using just water from outside hose faucet. Wash, rinse, and sanitize food contact surfaces in 2 compartment sink.
Buy quaternary ammonia test strips (example Hydrion QT-10) to test sanitizer bucket and warewashing sink concentration. 200ppm quat ammonia required.
The department's words
CHSC 114107 Buy quaternary ammonia test strips (example Hydrion QT-10) to test sanitizer bucket and warewashing sink concentration. 200ppm quat ammonia required.
Observed about 400ppm of quat ammonia in sanitizer bucket. Decrease sanitizer concentration to approved amount.
The department's words
CHSC 114185.1 Observed about 400ppm of quat ammonia in sanitizer bucket. Decrease sanitizer concentration to approved amount.
Show 1 more
Observed bus tub rinsed outside and wastewater discarded on ground. Discard wastewater in mop sink.
The department's words
CHSC 114197 Observed bus tub rinsed outside and wastewater discarded on ground. Discard wastewater in mop sink.
EarlierApr 28, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Observed food handler briefly rinse hands in food prep sink that cut potatoes were in. Potatoes discarded. Wash hands in handsink. Washing hands in food prep sink will contaminate food. Corrected with food handler. * Raw chicken uncovered in fridge was touching shelving that had built-up dirt and food residue on it. Chicken discarded. Clean dirt off of shelving in fridge.
The department's words
CHSC 113980 * Observed food handler briefly rinse hands in food prep sink that cut potatoes were in. Potatoes discarded. Wash hands in handsink. Washing hands in food prep sink will contaminate food. Corrected with food handler. * Raw chicken uncovered in fridge was touching shelving that had built-up dirt and food residue on it. Chicken discarded. Clean dirt off of shelving in fridge.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
* Observed food handler blow into a glove to open the glove. Do not do this as it leads to glove contamination. Corrected with employee * Observed employee with glove hands, wash hands while glove were still on. Discard disposable gloves, wash bare hands, and put on a new pair of gloves as hands become contaminated * wash hands at all required times (see handout) with warm water, soap, and paper towels. Wearing gloves does not replace handwashing
The department's words
CHSC 113973.b-c * Observed food handler blow into a glove to open the glove. Do not do this as it leads to glove contamination. Corrected with employee * Observed employee with glove hands, wash hands while glove were still on. Discard disposable gloves, wash bare hands, and put on a new pair of gloves as hands become contaminated * wash hands at all required times (see handout) with warm water, soap, and paper towels. Wearing gloves does not replace handwashing
Observed raw chicken thawing in two compartment sink at 49-55F. Employee stated that chicken had been taken out of freezer and placed in sink 20 minutes prior. Keep potentially hazardous foods below 41F or above 135F. Thaw food in refrigeration or under cold running water (see handout)
The department's words
CHSC 113996 Observed raw chicken thawing in two compartment sink at 49-55F. Employee stated that chicken had been taken out of freezer and placed in sink 20 minutes prior. Keep potentially hazardous foods below 41F or above 135F. Thaw food in refrigeration or under cold running water (see handout)
Observed employee rinse bus tub to be used for food storage using just water from outside hose faucet. Wash, rinse, and sanitize food contact surfaces in 2 compartment sink.
The department's words
CHSC 114099.6 Observed employee rinse bus tub to be used for food storage using just water from outside hose faucet. Wash, rinse, and sanitize food contact surfaces in 2 compartment sink.
Bus tubs (used for food storage), potatoes in mesh bags, and bagged carrots stored in unapproved shed outside. Store food inside facility and wash, rinse, and sanitize any food contact surfaces stored in there before using them. Repeat violation.
The department's words
CHSC 114047 Bus tubs (used for food storage), potatoes in mesh bags, and bagged carrots stored in unapproved shed outside. Store food inside facility and wash, rinse, and sanitize any food contact surfaces stored in there before using them. Repeat violation.
Buy quaternary ammonia test strips (example Hydrion QT-10) to test sanitizer bucket and warewashing sink concentration. 200ppm quat ammonia required.
The department's words
CHSC 114107 Buy quaternary ammonia test strips (example Hydrion QT-10) to test sanitizer bucket and warewashing sink concentration. 200ppm quat ammonia required.
Show 2 more
Observed about 400ppm of quat ammonia in sanitizer bucket. Decrease sanitizer concentration to approved amount.
The department's words
CHSC 114185.1 Observed about 400ppm of quat ammonia in sanitizer bucket. Decrease sanitizer concentration to approved amount.
Observed bus tub rinsed outside and wastewater discarded on ground. Discard wastewater in mop sink.
The department's words
CHSC 114197 Observed bus tub rinsed outside and wastewater discarded on ground. Discard wastewater in mop sink.
EarlierJan 20, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Employees are not washing their hands at all required times and/or do not properly wash hands (observed very brief scrub and rinse). Wash hands at all required times (see handout). Wash with soap and warm water for 30 seconds, then dry with a clean paper towel.
The department's words
CHSC 113953.3 Employees are not washing their hands at all required times and/or do not properly wash hands (observed very brief scrub and rinse). Wash hands at all required times (see handout). Wash with soap and warm water for 30 seconds, then dry with a clean paper towel.
Large container of chicken observed on the drain board. Chicken pieces measured 61 F. According to the manager, chicken was thawed for 2 days in refrigeration, then washed with cold water 5 minutes ago. Chicken was immediately moved to the refrigerator. Maintain cold food temps at 41 F or below. Chicken pieces in deep fryer tray measured 99 F and were parcooked approximately 20 minutes ago. Ensure chicken is fully cooked to 165 F and served, held at 135 F, or cooled.
The department's words
CHSC 113996 Large container of chicken observed on the drain board. Chicken pieces measured 61 F. According to the manager, chicken was thawed for 2 days in refrigeration, then washed with cold water 5 minutes ago. Chicken was immediately moved to the refrigerator. Maintain cold food temps at 41 F or below. Chicken pieces in deep fryer tray measured 99 F and were parcooked approximately 20 minutes ago. Ensure chicken is fully cooked to 165 F and served, held at 135 F, or cooled.
Potato salad observed in a deep plastic container covered in the prep fridge and measured 45 F. Condensation observed on inside of lid. All other food in this refrigerator measured 41 F or below. Ensure that potatoes are cooled properly (see handout) prior to mixing potato salad or that the salad is cooled properly. Potato salad was voluntarily discarded.
The department's words
CHSC 114002 Potato salad observed in a deep plastic container covered in the prep fridge and measured 45 F. Condensation observed on inside of lid. All other food in this refrigerator measured 41 F or below. Ensure that potatoes are cooled properly (see handout) prior to mixing potato salad or that the salad is cooled properly. Potato salad was voluntarily discarded.
Do not store food in outdoor storage shed.
The department's words
CHSC 114049 Do not store food in outdoor storage shed.
Refinish or replace cutting board with deep scoring/staining.
The department's words
CHSC 114175 Refinish or replace cutting board with deep scoring/staining.
Show 2 more
Replace broken display thermometer- place in warmest part of fridge.
The department's words
CHSC 114157 Replace broken display thermometer- place in warmest part of fridge.
Clean thoroughly on and around equipment to remove food debris/grease. Seal large gap under back door to prevent entry of vermin. Do not use fly swatters as these can lead to contamination of food. Seal gaps and holes in walls and wall coverings.
The department's words
CHSC 114257 Clean thoroughly on and around equipment to remove food debris/grease. Seal large gap under back door to prevent entry of vermin. Do not use fly swatters as these can lead to contamination of food. Seal gaps and holes in walls and wall coverings.
EarlierJan 6, 2015Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Use the hand sink for hand washing only. There was dish soap and a dish scrub pad at the hand sink.
The department's words
CHSC 113953.1 Use the hand sink for hand washing only. There was dish soap and a dish scrub pad at the hand sink.
There was no sanitizer in the bucket for wiping cloths. Soiled wiping cloths observed on the counter. Use test strips to ensure there is 200 ppm quaternary ammonia in sanitizing solution and store wiping cloths in this solution at all times.
The department's words
CHSC 114099.7 There was no sanitizer in the bucket for wiping cloths. Soiled wiping cloths observed on the counter. Use test strips to ensure there is 200 ppm quaternary ammonia in sanitizing solution and store wiping cloths in this solution at all times.
Do not use string or tape or bare wood to repair equipment. These materials are not smooth and cleanable. Repair sanitary leg of table so that it is not propped on bare wood.
The department's words
CHSC 114130 Do not use string or tape or bare wood to repair equipment. These materials are not smooth and cleanable. Repair sanitary leg of table so that it is not propped on bare wood.
Clean accumulated food debris and grease observed on, under, and around equipment in the kitchen.
The department's words
CHSC 114175 Clean accumulated food debris and grease observed on, under, and around equipment in the kitchen.
The outdoor storage unit is not approved for food storage. Bring all food inside.
The department's words
CHSC 114047 The outdoor storage unit is not approved for food storage. Bring all food inside.
Show 3 more
Provide an air gap between the pipe from the soda machine and the floor sink of at least one inch.
The department's words
CHSC 114193 Provide an air gap between the pipe from the soda machine and the floor sink of at least one inch.
Clean litter etc. from garbage area.
The department's words
CHSC 114245.1 Clean litter etc. from garbage area.
Seal all gaps and cracks in the kitchen and replace broken tiles and missing grout as these areas can harbor cockroaches. One dead cockroach was observed in a trap. This facility was recently treated for roaches and no other signs were observed. Seal the large gap at the top of the back door to prevent entry of vermin.
The department's words
CHSC 114259 Seal all gaps and cracks in the kitchen and replace broken tiles and missing grout as these areas can harbor cockroaches. One dead cockroach was observed in a trap. This facility was recently treated for roaches and no other signs were observed. Seal the large gap at the top of the back door to prevent entry of vermin.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10536.
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.