Oscar's Taco & Deli

Inspections

From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestMar 5, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Mar 5, 2026.

   No violations listed in the data.
2. EarlierSep 3, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Corn masa internal temperature readings were observed at 70F, and 67F in the undercounter unit, and pasta salad internal temperature reading was at 46F, and cheese at 45F in the cold holding unit. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

     The department's words

     CHSC 113996 Corn masa internal temperature readings were observed at 70F, and 67F in the undercounter unit, and pasta salad internal temperature reading was at 46F, and cheese at 45F in the cold holding unit. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

3. EarlierJan 30, 2023Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • In the cold holding unit, macaroni salad internal temperature readings were measured at 50F, and 52F. Macaroni salad container was observed double-stacked with a larger container in the cold holding unit. In addition, Mozzarella cheese internal temperature reading was measured at 45F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.

     The department's words

     CHSC 113996 In the cold holding unit, macaroni salad internal temperature readings were measured at 50F, and 52F. Macaroni salad container was observed double-stacked with a larger container in the cold holding unit. In addition, Mozzarella cheese internal temperature reading was measured at 45F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.

     Corrected during the inspection

   • Employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first pre-cleaned then washed, rinsed, and sanitized, and air dried. (COS) Employee properly washed, rinsed, and sanitized, and air dried utesils.

     The department's words

     CHSC 114099.6 Employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first pre-cleaned then washed, rinsed, and sanitized, and air dried. (COS) Employee properly washed, rinsed, and sanitized, and air dried utesils.

     Corrected during the inspection

4. EarlierJan 25, 2023Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     In the cold holding unit, macaroni salad internal temperature readings were measured at 50F, and 52F. Macaroni salad container was observed double-stacked with a larger container in the cold holding unit. In addition, Mozzarella cheese internal temperature reading was measured at 45F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.

     The department's words

     CHSC 113996 In the cold holding unit, macaroni salad internal temperature readings were measured at 50F, and 52F. Macaroni salad container was observed double-stacked with a larger container in the cold holding unit. In addition, Mozzarella cheese internal temperature reading was measured at 45F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.

     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

     Employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first pre-cleaned then washed, rinsed, and sanitized, and air dried. (COS) Employee properly washed, rinsed, and sanitized, and air dried utesils.

     The department's words

     CHSC 114099.6 Employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first pre-cleaned then washed, rinsed, and sanitized, and air dried. (COS) Employee properly washed, rinsed, and sanitized, and air dried utesils.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

5. EarlierMay 13, 2022Routine inspectionGreen placard

   No violations listed in the data.
6. EarlierMay 2, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Manager food safety certificate was not available upon request by the enforcement officer during the time of the inspection. [CA] Any food establishment that prepares potentially hazardous foods (PHFs) must have an owner or employee who has passed an approved and accredited food safety certification examination.

     The department's words

     CHSC 113947.1 Manager food safety certificate was not available upon request by the enforcement officer during the time of the inspection. [CA] Any food establishment that prepares potentially hazardous foods (PHFs) must have an owner or employee who has passed an approved and accredited food safety certification examination.

7. EarlierJul 29, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113947.1

     The department's words

     Code CHSC 113947.1

8. EarlierFeb 25, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Cold food held at 50F.. Keep all cold foods at 41F or below.

     The department's words

     CHSC 113996 Cold food held at 50F.. Keep all cold foods at 41F or below.

     Corrected during the inspection

9. EarlierJun 11, 2020Routine inspectionViolation(s) Found

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Cold food held at 50F.. Keep all cold foods at 41F or below.

     The department's words

     CHSC 113996 Cold food held at 50F.. Keep all cold foods at 41F or below.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

10. EarlierApr 2, 2019Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • True 2-door refrigerator in back room temperatures 44F-49F, likely from placing hot foods improperly cooled in side. Work on cooling issues and maintain temperature 41F or less. Second inspection conducted 4.2.2019. The cooling violation has been corrected.

      The department's words

      CHSC 114000 True 2-door refrigerator in back room temperatures 44F-49F, likely from placing hot foods improperly cooled in side. Work on cooling issues and maintain temperature 41F or less. Second inspection conducted 4.2.2019. The cooling violation has been corrected.

11. EarlierApr 1, 2019Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      True 2-door refrigerator in back room temperatures 44F-49F, likely from placing hot foods improperly cooled in side. Work on cooling issues and maintain temperature 41F or less.

      The department's words

      CHSC 114000 True 2-door refrigerator in back room temperatures 44F-49F, likely from placing hot foods improperly cooled in side. Work on cooling issues and maintain temperature 41F or less.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

12. EarlierFeb 2, 2018Follow-up inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      7. The water in the steam table measured 145F. The meat in the middle compartment measures 130F-132F. Maintain foods in the steam table at 135F or greater. Check water temperature and ensure the steam table can heat the water hot enough to maintain 135F. Check temperatures often.

      The department's words

      CHSC 113996 7. The water in the steam table measured 145F. The meat in the middle compartment measures 130F-132F. Maintain foods in the steam table at 135F or greater. Check water temperature and ensure the steam table can heat the water hot enough to maintain 135F. Check temperatures often.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (1)

    • There is a hole rusted through the top of the grease trap. Have a service professional inspect the unit and provide a repot on the condition.

      The department's words

      CHSC 114201 There is a hole rusted through the top of the grease trap. Have a service professional inspect the unit and provide a repot on the condition.

13. EarlierJan 31, 2018Routine inspectionYellow placard

    13 violations listed, 4 marked critical.

    Critical (4)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed an employee arrive at work and immediately go to his work station without washing hands. Always wash hands when first reporting for work.

      The department's words

      CHSC 113953.3 Observed an employee arrive at work and immediately go to his work station without washing hands. Always wash hands when first reporting for work.

      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 foods measured at unsafe temperatures: -Cooked chicken 105F at steam table - Carne asada 94F at steam table - Black beans with onion 127F at the steam table Maintain potentially hazardous foods below 41F or above 135F. Foods were prepared two hours prior and were reheated. The steam table was adjusted. Reheat meat after cutting/chopping.

      The department's words

      CHSC 113996 The following foods measured at unsafe temperatures: -Cooked chicken 105F at steam table - Carne asada 94F at steam table - Black beans with onion 127F at the steam table Maintain potentially hazardous foods below 41F or above 135F. Foods were prepared two hours prior and were reheated. The steam table was adjusted. Reheat meat after cutting/chopping.

      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 employees washing dishes without the use of a sanitizer. Submerge washed dishes/equipment in 100 ppm chlorine. Corrected. b. Observed an employee wipe his face with a wiping cloth then place it at his work station. -Keep food contact equipment free of contamination. Do not use equipment for personal grooming.

      The department's words

      CHSC 114099.6 a. Observed employees washing dishes without the use of a sanitizer. Submerge washed dishes/equipment in 100 ppm chlorine. Corrected. b. Observed an employee wipe his face with a wiping cloth then place it at his work station. -Keep food contact equipment free of contamination. Do not use equipment for personal grooming.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Hot water in the facility measured 104F. 120F is required. Corrected at the water heater.

      The department's words

      CHSC 114192 Hot water in the facility measured 104F. 120F is required. Corrected at the water heater.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (9)

    • Employees were not able to tell me what temperatures are required for the safe storage of potentially hazardous foods. An employee told me he cleans the meat slicer by bleaching it, then using soap. Wash rinse and sanitize using 100 ppm bleach in that order. Train employees.

      The department's words

      CHSC 113947 Employees were not able to tell me what temperatures are required for the safe storage of potentially hazardous foods. An employee told me he cleans the meat slicer by bleaching it, then using soap. Wash rinse and sanitize using 100 ppm bleach in that order. Train employees.

    • The floor sink that the hand sink drains to is clogged, rendering the hand sink out of service. Correct within 24 hours. Employees shall use the first compartment of the three compartment sink for hand washing.

      The department's words

      CHSC 113953 The floor sink that the hand sink drains to is clogged, rendering the hand sink out of service. Correct within 24 hours. Employees shall use the first compartment of the three compartment sink for hand washing.

    • Soup cooked last night stored 8 inches deep measured 67F. Beans cooked last night stored 6 deep measured 58F. Cool foods from 135F to 70F within 2 hours, the from 70F to 41F within 4 hours. Spread food out no more than 2 inches deep and place in the refrigerator. Do not put lids on food until cooled to 41F. 10 lbs. of pinto beans VCD. 1 gallon of soup VCD.

      The department's words

      CHSC 114002 Soup cooked last night stored 8 inches deep measured 67F. Beans cooked last night stored 6 deep measured 58F. Cool foods from 135F to 70F within 2 hours, the from 70F to 41F within 4 hours. Spread food out no more than 2 inches deep and place in the refrigerator. Do not put lids on food until cooled to 41F. 10 lbs. of pinto beans VCD. 1 gallon of soup VCD.

    • Frozen bones observed stored directly on freezer shelving. Store food in a container or bag to prevent contamination.

      The department's words

      CHSC 113967 Frozen bones observed stored directly on freezer shelving. Store food in a container or bag to prevent contamination.

    • Cloth towels are used for blotting off oil from gorditos. Use paper towels instead.

      The department's words

      CHSC 114185.1 Cloth towels are used for blotting off oil from gorditos. Use paper towels instead.

    Show 4 more

    • Repair the clogged pipe under the hand sink within 24 hours.

      The department's words

      CHSC 114190 Repair the clogged pipe under the hand sink within 24 hours.

    • There appears to be a hole rusted through the top of the grease trap. Have a service professional inspect the grease trap and report back on its condition.

      The department's words

      CHSC 114201 There appears to be a hole rusted through the top of the grease trap. Have a service professional inspect the grease trap and report back on its condition.

    • Post the current health permit in public view.

      The department's words

      CHSC 114381 Post the current health permit in public view.

    • Ventilation system/Ansul system tag is expired. Have the system inspected.

      The department's words

      CHSC 114149 Ventilation system/Ansul system tag is expired. Have the system inspected.

14. EarlierJan 31, 2017Follow-up inspectionNo Violation(s) Found

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Discontinue holding or storing potentially hazardous foods like cheeses out of proper temperature, within a range below 135 degrees fahrenheit but still above 41 degrees (F).

      The department's words

      CHSC 113996 Discontinue holding or storing potentially hazardous foods like cheeses out of proper temperature, within a range below 135 degrees fahrenheit but still above 41 degrees (F).

      Corrected during the inspection

    • Provide an approved thermometer on site to measure temperatures of food held in steam table and an accurate thermometer for inside each refrigerator.

      The department's words

      CHSC 114157 Provide an approved thermometer on site to measure temperatures of food held in steam table and an accurate thermometer for inside each refrigerator.

      Corrected during the inspection

    • Provide and post the instructions for manual dishwashing and sanitizing of utensils. Maintain bleach sanitizer on site at all times and sanitizer test paper.

      The department's words

      CHSC 114099.2 Provide and post the instructions for manual dishwashing and sanitizing of utensils. Maintain bleach sanitizer on site at all times and sanitizer test paper.

      Corrected during the inspection

15. EarlierJul 15, 2016Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Food handlers lack the required food handlers cards. Obtain cards for all employees within 30 days.

      The department's words

      CHSC 113948 Food handlers lack the required food handlers cards. Obtain cards for all employees within 30 days.

    • a. Install a 6 inch splash guard between the gas range and the fryer. b. There are several broken refrigerators in the facility. Remove or repair these units. c. The floor mats are in disrepair. Replace them.

      The department's words

      CHSC 114175 a. Install a 6 inch splash guard between the gas range and the fryer. b. There are several broken refrigerators in the facility. Remove or repair these units. c. The floor mats are in disrepair. Replace them.

    • This facility lacks a janitorial mop sink. Install a mop sink. Follow all required permitting/planning requirements.

      The department's words

      CHSC 114279 This facility lacks a janitorial mop sink. Install a mop sink. Follow all required permitting/planning requirements.

16. EarlierJul 13, 2016Routine inspectionYellow placard

    16 violations listed, 4 marked critical.

    Critical (4)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      a. Observed food handler washing dishes, then proceed o portion out food without first washing hands as is required. b. Observed food handler preparing and cutting raw meats and handling food containers without first washing hands. Always wash hands after touching raw meats, switching tasks, and when hands are otherwise contaminated.

      The department's words

      CHSC 113953.3 a. Observed food handler washing dishes, then proceed o portion out food without first washing hands as is required. b. Observed food handler preparing and cutting raw meats and handling food containers without first washing hands. Always wash hands after touching raw meats, switching tasks, and when hands are otherwise contaminated.

      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 foods were measured at unsafe temperatures: pasta salad: 60 F In prep top cooked two hours earlier, was later rapidly cooled. cooked chicken in steam table cooked one hours prior was reheated to 165 and returned to steam table. hot salsa 119F on steam table cooked one hour prior was reheated to 165 and returned to steam table. carne asada 123F on steam table cooked one hour prior was reheated to 165 and returned to steam table. Potentially hazardous foods must be maintained below 41F or above 135F. The steam table was repaired.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: pasta salad: 60 F In prep top cooked two hours earlier, was later rapidly cooled. cooked chicken in steam table cooked one hours prior was reheated to 165 and returned to steam table. hot salsa 119F on steam table cooked one hour prior was reheated to 165 and returned to steam table. carne asada 123F on steam table cooked one hour prior was reheated to 165 and returned to steam table. Potentially hazardous foods must be maintained below 41F or above 135F. The steam table was 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

      a. Observed ready to eat ham in the same container with raw chorizo. Keep raw meats separate from cooked meats. Approximately 1/4lb of ham was discarded. b. Observed raw beef blood dropping from the meat slicer onto lid (which was halfway on) of a container of chilies. Keep foods free of contamination. Push food containers further under prep table to avoid contamination. *Actual contamination was not observed.

      The department's words

      CHSC 113980 a. Observed ready to eat ham in the same container with raw chorizo. Keep raw meats separate from cooked meats. Approximately 1/4lb of ham was discarded. b. Observed raw beef blood dropping from the meat slicer onto lid (which was halfway on) of a container of chilies. Keep foods free of contamination. Push food containers further under prep table to avoid contamination. *Actual contamination was not observed.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed a food handler washing dishes in the three compartment sink without use of sanitizer. Always wash, rinse and sanitize all food contact equipment. Use 100 ppm bleach/water solution. Test frequently with testing strips.

      The department's words

      CHSC 114099.6 Observed a food handler washing dishes in the three compartment sink without use of sanitizer. Always wash, rinse and sanitize all food contact equipment. Use 100 ppm bleach/water solution. Test frequently with testing strips.

      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)

    • Food handlers lack the required food handlers cards. Obtain cards for all employees within 30 days.

      The department's words

      CHSC 113948 Food handlers lack the required food handlers cards. Obtain cards for all employees within 30 days.

    • The kitchen hand sink lacked paper towels. Corrected.

      The department's words

      CHSC 113953.2 The kitchen hand sink lacked paper towels. Corrected.

    • Observed a food handlers washing hands in the prep sink and washing hands in the three compartment sink. Always wash hands in the hand sink and use soap and paper towels.

      The department's words

      CHSC 113953.1 Observed a food handlers washing hands in the prep sink and washing hands in the three compartment sink. Always wash hands in the hand sink and use soap and paper towels.

    • Observed floor sink at the prep sink overflowing due to a colander full of food in the floor sink. Clean out colander more frequently or purchase different equipment to strain food.

      The department's words

      CHSC 114197 Observed floor sink at the prep sink overflowing due to a colander full of food in the floor sink. Clean out colander more frequently or purchase different equipment to strain food.

    • Observed dead German cockroaches in the rear food prep area. You are directed to: Remove all dead cockroaches and thoroughly clean surfaces. Seal all cracks, crevices, and holes in the restaurant Continue to obtain pest control Have pest control place 'insect monitors' in the facility Monitor for activity.

      The department's words

      CHSC 114259.1 Observed dead German cockroaches in the rear food prep area. You are directed to: Remove all dead cockroaches and thoroughly clean surfaces. Seal all cracks, crevices, and holes in the restaurant Continue to obtain pest control Have pest control place 'insect monitors' in the facility Monitor for activity.

    Show 7 more

    • Observed raw chicken stored above raw beef. observed raw beef stored above sour cream. Always store raw meats below ready to eat foods. Store raw chicken below all other foods.

      The department's words

      CHSC 113986 Observed raw chicken stored above raw beef. observed raw beef stored above sour cream. Always store raw meats below ready to eat foods. Store raw chicken below all other foods.

    • a. Install a 6 inch splash guard between the gas range and the fryer. b. There are several broken refrigerators in the facility. Remove or repair these units. c. The floor mats are in disrepair. Replace them.

      The department's words

      CHSC 114175 a. Install a 6 inch splash guard between the gas range and the fryer. b. There are several broken refrigerators in the facility. Remove or repair these units. c. The floor mats are in disrepair. Replace them.

    • Observed wiping cloths stored on the counter tops. Store multi-use wiping cloths in a 100 ppm chlorine solution when not in use.

      The department's words

      CHSC 114185.1 Observed wiping cloths stored on the counter tops. Store multi-use wiping cloths in a 100 ppm chlorine solution when not in use.

    • The refuse area is filthy and attracting flies. Keep dumpster lids closed and always put garbage in cans.

      The department's words

      CHSC 114245.1 The refuse area is filthy and attracting flies. Keep dumpster lids closed and always put garbage in cans.

    • Due to past cockroach infestation, it is required that all cracks and crevices be sealed to eliminate cockroach harborage. Use caulking to seal holes. move equipment away from wall to view all areas to be vermin-proofed.

      The department's words

      CHSC 114259 Due to past cockroach infestation, it is required that all cracks and crevices be sealed to eliminate cockroach harborage. Use caulking to seal holes. move equipment away from wall to view all areas to be vermin-proofed.

    • This facility lacks a janitorial mop sink. Install a mop sink. Follow all required permitting/planning requirements.

      The department's words

      CHSC 114279 This facility lacks a janitorial mop sink. Install a mop sink. Follow all required permitting/planning requirements.

    • There are Styrofoam containers in the facility. These containers are banned by City ordinance. Remove all Styrofoam from the facility.

      The department's words

      CHSC 114377 There are Styrofoam containers in the facility. These containers are banned by City ordinance. Remove all Styrofoam from the facility.

17. EarlierNov 17, 2015Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

      Corrected during the inspection

    • Code CHSC 114002

      The department's words

      Code CHSC 114002

      Corrected during the inspection

    • Code CHSC 114153

      The department's words

      Code CHSC 114153

      Corrected during the inspection

18. EarlierOct 15, 2015Routine inspectionViolation(s) Found

    3 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113996

      The department's words

      Code CHSC 113996

      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

      Code CHSC 114002

      The department's words

      Code CHSC 114002

      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

      Code CHSC 114153

      The department's words

      Code CHSC 114153

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

19. EarlierNov 26, 2014Routine inspectionOnly Minor Violation(s) Found

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Observed insects inside a box of produce, stored inside the glass door refrigerator. Remove the insects from the facility and operate to prevent further intrusions. Clean and sanitize the refrigerator prior to reuse for food storage.

      The department's words

      CHSC 114259 Observed insects inside a box of produce, stored inside the glass door refrigerator. Remove the insects from the facility and operate to prevent further intrusions. Clean and sanitize the refrigerator prior to reuse for food storage.

    • The drain pipe for kitchen hand sink was broken and sink can not be used. Repair the drain pipe so the hand sink can be used properly for hand washing.

      The department's words

      CHSC 113953 The drain pipe for kitchen hand sink was broken and sink can not be used. Repair the drain pipe so the hand sink can be used properly for hand washing.

    • Paper towels were missing from kitchen hand sink. Provide paper towels for the empty dispenser for kitchen.

      The department's words

      CHSC 113953.2 Paper towels were missing from kitchen hand sink. Provide paper towels for the empty dispenser for kitchen.

    • The thermometer was broken and not working for the 2-door upright refrigerator in food preparation area. Provide an accurate thermometer for this refrigerator.

      The department's words

      CHSC 114157 The thermometer was broken and not working for the 2-door upright refrigerator in food preparation area. Provide an accurate thermometer for this refrigerator.

    • Code CHSC 114119

      The department's words

      Code CHSC 114119

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) ↗