Pacific Catch

Inspections

From Marin County Community Development Agency, Environmental Health Services · 34 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestApr 3, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Apr 3, 2026.

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

   • Code CHSC 114000

     The department's words

     Code CHSC 114000

   • Code CHSC 114113

     The department's words

     Code CHSC 114113

2. EarlierApr 1, 2026Routine inspectionGreen placard

   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 114000

     The department's words

     Code CHSC 114000

     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 114113

     The department's words

     Code CHSC 114113

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

3. EarlierDec 24, 2024Follow-up inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Observed food handler wipe nose with small paper towel and then touched blue wiping cloth sitting on food prep table in the back kitchen and wiped the table, and then put gloves on and began breaking down a cardboard box. Once an employee contaminates their hands, hands shall be washed prior to doing any food preparation or cleaning food equipment or food contact surfaces. Corrected onsite.

     The department's words

     CHSC 113953.3 Observed food handler wipe nose with small paper towel and then touched blue wiping cloth sitting on food prep table in the back kitchen and wiped the table, and then put gloves on and began breaking down a cardboard box. Once an employee contaminates their hands, hands shall be washed prior to doing any food preparation or cleaning food equipment or food contact surfaces. Corrected onsite.

   • Observed food handler wipe nose with small paper towel and then touched blue wiping cloth sitting on food prep table in the back kitchen and wiped the table, and then put gloves on and began breaking down a cardboard box. Once an employee contaminates their hands, hands shall be washed prior to doing any food preparation or cleaning food equipment or food contact surfaces. Wash, rinse, and sanitize stainless steel table. Corrected onsite.

     The department's words

     CHSC 114115 Observed food handler wipe nose with small paper towel and then touched blue wiping cloth sitting on food prep table in the back kitchen and wiped the table, and then put gloves on and began breaking down a cardboard box. Once an employee contaminates their hands, hands shall be washed prior to doing any food preparation or cleaning food equipment or food contact surfaces. Wash, rinse, and sanitize stainless steel table. Corrected onsite.

   • Prep refrigerator to right of the fryer: calamari and fish batter both 42 degrees F. Other potentially hazardous foods checked in this unit measured 34 degrees (French fries) to 41 degrees F. Don't double stack pans. No ice in insert pan below insert pan with food.

     The department's words

     CHSC 113996 Prep refrigerator to right of the fryer: calamari and fish batter both 42 degrees F. Other potentially hazardous foods checked in this unit measured 34 degrees (French fries) to 41 degrees F. Don't double stack pans. No ice in insert pan below insert pan with food.

4. EarlierDec 23, 2024Follow-up inspectionGreen placard

   4 violations listed, 1 marked critical.

   Critical (1)

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

     New prep refrigerator installed to the right of the fryer today. Food placed in this unit 3 hours ago. The following temperatures were observed in this unit: calamari: 53 degrees F (prepped 3 hours ago), crispy batter made 3 hours ago: 50 degrees F, cod prepped yesterday: 48 degrees F, tartar sauce made 3 hours ago: 47 degrees F, raw chicken prepped 3 hours ago: 50 degrees F, coconut shrimp: 47 degrees F, sweet potatoes fries in bottom drawer: 54 degrees F,. ~ 8 lbs.sweet potato fries voluntarily discarded into the compost container. Only food found below 41 degrees F were French fries ( 38 degrees F) that came from the freezer. Relocate all potentially hazardous foods out of this refrigerator . Place water in insert pans in top section and both drawers. Do not place potentially hazardous foods in this refrigerator until water is 41 degrees F or colder in all insert pans. Maintain potentially hazardous foods at or below 41 degrees F. Discard all potentially hazardous foods noted above by 3:00 if they don't reach 41 degrees F or colder in the other refrigerator. Calamari rechecked at 3:00 and it was 51 degrees F. ~ 1/2 lb. of calamari voluntarily discarded into the compost. Crispy batter: ~ 1.5 lbs voluntarily discarded.

     The department's words

     CHSC 113996 New prep refrigerator installed to the right of the fryer today. Food placed in this unit 3 hours ago. The following temperatures were observed in this unit: calamari: 53 degrees F (prepped 3 hours ago), crispy batter made 3 hours ago: 50 degrees F, cod prepped yesterday: 48 degrees F, tartar sauce made 3 hours ago: 47 degrees F, raw chicken prepped 3 hours ago: 50 degrees F, coconut shrimp: 47 degrees F, sweet potatoes fries in bottom drawer: 54 degrees F,. ~ 8 lbs.sweet potato fries voluntarily discarded into the compost container. Only food found below 41 degrees F were French fries ( 38 degrees F) that came from the freezer. Relocate all potentially hazardous foods out of this refrigerator . Place water in insert pans in top section and both drawers. Do not place potentially hazardous foods in this refrigerator until water is 41 degrees F or colder in all insert pans. Maintain potentially hazardous foods at or below 41 degrees F. Discard all potentially hazardous foods noted above by 3:00 if they don't reach 41 degrees F or colder in the other refrigerator. Calamari rechecked at 3:00 and it was 51 degrees F. ~ 1/2 lb. of calamari voluntarily discarded into the compost. Crispy batter: ~ 1.5 lbs voluntarily discarded.

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

   Not critical (3)

   • Observed employee briefly place gloved hands under running water at cookline hand wash sink. Take gloves off, then wash hands with soap and water, and then put on new gloves.

     The department's words

     CHSC 113953.3 Observed employee briefly place gloved hands under running water at cookline hand wash sink. Take gloves off, then wash hands with soap and water, and then put on new gloves.

   • Observed copies of shellfish tags for November and original shellfish tags for December 2-19, 2024. Dec. shellfish tags not in chronological order. Copies very difficult to read harvest dates and shipping dates. Maintain shellfish tags for 90 days in chronological order. No shellfish tags for September. or October. Per chef, menu changed September 25, 2024, hence there should be shellfish tags for the end of September and all of October. December tags were placed in chronological order.

     The department's words

     CHSC 114039.1 Observed copies of shellfish tags for November and original shellfish tags for December 2-19, 2024. Dec. shellfish tags not in chronological order. Copies very difficult to read harvest dates and shipping dates. Maintain shellfish tags for 90 days in chronological order. No shellfish tags for September. or October. Per chef, menu changed September 25, 2024, hence there should be shellfish tags for the end of September and all of October. December tags were placed in chronological order.

   • Observed food handler place three containers of food that were in a two door under counter refrigerator onto the floor. Two containers were placed on top of the refrigerator and one was placed on top of a cutting board (knife still on board.) Containers on top of the refrigerator were then placed back inside the refrigerator. Don't place food containers on the floor as this can lead to cross contamination of food and food contact surfaces. Place food from these containers into new, clean containers. Wash, rinse, and sanitize containers, refrigerator shelf, and food prep sink drainboard (two of the containers were placed on this.) Observed food handler clean refrigerator shelf.

     The department's words

     CHSC 114115 Observed food handler place three containers of food that were in a two door under counter refrigerator onto the floor. Two containers were placed on top of the refrigerator and one was placed on top of a cutting board (knife still on board.) Containers on top of the refrigerator were then placed back inside the refrigerator. Don't place food containers on the floor as this can lead to cross contamination of food and food contact surfaces. Place food from these containers into new, clean containers. Wash, rinse, and sanitize containers, refrigerator shelf, and food prep sink drainboard (two of the containers were placed on this.) Observed food handler clean refrigerator shelf.

5. EarlierDec 19, 2024Follow-up inspectionYellow placard

   3 violations listed, 3 marked critical.

   Critical (3)

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

     Prep refrigerator to the right of the fryer: Observed potentially hazardous foods double panned. Ice in bottom pan. Air gap between ice and top pans with potentially hazardous foods. Calamari was placed in the unit two hours ago - it was in the walk-in refrigerator. Calamari: 47 degrees F. Crispy batter made one hour ago: 53 degrees F. Both calamari and batter relocated to the walk-in refrigerator. Bottom drawer: French fries: 38 - 51 degrees F and sweet potato fries: 38 - 46 degrees F. French fries voluntarily discarded into the compost container ( ~3.5 lbs.). Sweet potato fries relocated to the walk-in refrigerator. Maintain potentially hazardous foods at or below 41 degrees F. New True TFP-32-12M prep refrigerator has been ordered and will arrive on Monday. This is the same unit as the current prep refrigerator by the fryer. All equipment shall be approved by Environmental Health Services prior to installing. Will check UL-EPH website to see if this unit is listed and will get back to you whether it is approved or not.

     The department's words

     CHSC 113996 Prep refrigerator to the right of the fryer: Observed potentially hazardous foods double panned. Ice in bottom pan. Air gap between ice and top pans with potentially hazardous foods. Calamari was placed in the unit two hours ago - it was in the walk-in refrigerator. Calamari: 47 degrees F. Crispy batter made one hour ago: 53 degrees F. Both calamari and batter relocated to the walk-in refrigerator. Bottom drawer: French fries: 38 - 51 degrees F and sweet potato fries: 38 - 46 degrees F. French fries voluntarily discarded into the compost container ( ~3.5 lbs.). Sweet potato fries relocated to the walk-in refrigerator. Maintain potentially hazardous foods at or below 41 degrees F. New True TFP-32-12M prep refrigerator has been ordered and will arrive on Monday. This is the same unit as the current prep refrigerator by the fryer. All equipment shall be approved by Environmental Health Services prior to installing. Will check UL-EPH website to see if this unit is listed and will get back to you whether it is approved or not.

     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 employee handle raw fish with different tongs on char-broiler station and used wiping cloth held in the person's hand to wipe gloves and then continued preparing more orders on the char-broiler. Wiping clothes shall be kept in wiping cloth containers with appropriate sanitizer concentration. Discontinue wiping hands on wiping clothes. Remove gloves, wash hands, and then place new gloves on hands.

     The department's words

     CHSC 113953.3 Observed employee handle raw fish with different tongs on char-broiler station and used wiping cloth held in the person's hand to wipe gloves and then continued preparing more orders on the char-broiler. Wiping clothes shall be kept in wiping cloth containers with appropriate sanitizer concentration. Discontinue wiping hands on wiping clothes. Remove gloves, wash hands, and then place new gloves on hands.

     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

     Shellfish tags with ship dates of 12/13 - 12/16/24 in plastic box. Maintain shellfish tags in chronological order for 90 days. one box of Manilla clams in the walk-in refrigerator have the shellfish tag. Manilla clams in refrigerated drawer on the cookline have the shellfish tag. Obtain shellfish tags for September 15 - December 13, 2024.

     The department's words

     CHSC 114039.1 Shellfish tags with ship dates of 12/13 - 12/16/24 in plastic box. Maintain shellfish tags in chronological order for 90 days. one box of Manilla clams in the walk-in refrigerator have the shellfish tag. Manilla clams in refrigerated drawer on the cookline have the shellfish tag. Obtain shellfish tags for September 15 - December 13, 2024.

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

6. EarlierDec 16, 2024Follow-up inspectionYellow placard

   3 violations listed, 3 marked critical.

   Critical (3)

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

     Prep refrigerator to the right of the fryers: raw calamari: 50 - 53 degrees F, dip for calamari and cod: 51 degrees F, r aw shrimp: 46 - 48 degrees F. Observed wet towels on the floor under and in front of this refrigerator. Repair this unit and maintain all potentially hazardous foods at or below 41 degrees F. Calamari (~ 2 lbs) and dip for calamari and cod voluntarily discarded. Facility is no longer preparing garlic and oil. Sushi rice was 135 degrees F - in compliance.

     The department's words

     CHSC 113996 Prep refrigerator to the right of the fryers: raw calamari: 50 - 53 degrees F, dip for calamari and cod: 51 degrees F, r aw shrimp: 46 - 48 degrees F. Observed wet towels on the floor under and in front of this refrigerator. Repair this unit and maintain all potentially hazardous foods at or below 41 degrees F. Calamari (~ 2 lbs) and dip for calamari and cod voluntarily discarded. Facility is no longer preparing garlic and oil. Sushi rice was 135 degrees F - in compliance.

     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 food handler touch dirty utensils in warewashing area and then proceeded to cookline and touched tongs hanging from cooking equipment. Once hands/gloves are contaminated wash hands before touching clean utensils or preparing foods. Corrected onsite.

     The department's words

     CHSC 113953.3 Observed food handler touch dirty utensils in warewashing area and then proceeded to cookline and touched tongs hanging from cooking equipment. Once hands/gloves are contaminated wash hands before touching clean utensils or preparing foods. Corrected onsite.

     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

     Only 4 shellfish tags to view. Dates from 12/10 - 12/16/24. No shellfish tags in container of clams in the walk-in refrigerator. This container had piece of tape labeled 12/16. Maintain shellfish tags for 90 days and keep shellfish tags with the shellfish.

     The department's words

     CHSC 114039.1 Only 4 shellfish tags to view. Dates from 12/10 - 12/16/24. No shellfish tags in container of clams in the walk-in refrigerator. This container had piece of tape labeled 12/16. Maintain shellfish tags for 90 days and keep shellfish tags with the shellfish.

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

7. EarlierDec 13, 2024Routine inspectionYellow placard

   3 violations listed, 3 marked critical.

   Critical (3)

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

     Observed cooked corn left double stacked on steam table. Corn prepared about 20 minutes ago and recorded at 103°F. / Immediately reheat corn to 165°F to hot hold at 135°F or above. Rice in hot holding Alto-Sham recorded at 116°F. Employee stated they were prepared about an hour ago. / Immediately reheat rice to 165°F to hot hold at 135°F or above. Adjust hot holding unit to hot hold food at 135°F or above. Observed container of garlic in oil left by stove recording at 67°F. / Discard out of temperature food. Garlic in oil must be held at 135°F or above or 41°F or below.

     The department's words

     CHSC 113996 Observed cooked corn left double stacked on steam table. Corn prepared about 20 minutes ago and recorded at 103°F. / Immediately reheat corn to 165°F to hot hold at 135°F or above. Rice in hot holding Alto-Sham recorded at 116°F. Employee stated they were prepared about an hour ago. / Immediately reheat rice to 165°F to hot hold at 135°F or above. Adjust hot holding unit to hot hold food at 135°F or above. Observed container of garlic in oil left by stove recording at 67°F. / Discard out of temperature food. Garlic in oil must be held at 135°F or above or 41°F or below.

     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 employees handle raw fish then wipe hands on cloth towel instead of washing hands. Observed employees then resume food preparation. Observed employees changing gloves without washing hands in between. / Discontinue wiping hands on towel instead of washing hands. Store wiping cloths in sanitizer solution when not in use. Wash hands in between handling raw and ready to eat foods and in between changing gloves.

     The department's words

     CHSC 113953.3 Observed employees handle raw fish then wipe hands on cloth towel instead of washing hands. Observed employees then resume food preparation. Observed employees changing gloves without washing hands in between. / Discontinue wiping hands on towel instead of washing hands. Store wiping cloths in sanitizer solution when not in use. Wash hands in between handling raw and ready to eat foods and in between changing gloves.

     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

     Facility has no shell stock tag records available. / Facility must store tags with supply until exhausted then kept on file for 90 days thereafter. Discard shell stock without tags.

     The department's words

     CHSC 114039.1 Facility has no shell stock tag records available. / Facility must store tags with supply until exhausted then kept on file for 90 days thereafter. Discard shell stock without tags.

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

8. EarlierJan 8, 2024Follow-up inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

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

     1/8/24: Sushi station prep refrigerator: Ahi prepped at 3:00 p.m.. today measure 50 degrees F at 3:50 p.m. crab salad: 51 degrees F; unknown when made - crab salad (~1 cup) voluntarily discarded into compost container Bowl station prep refrigerator: red quinoa: 46 degrees F - made this morning - unknown exactly when finished being prepared ahi tuna: 44-46 degrees F Prep refrigerator to right of the fryer: Potentially hazardous foods at or below 41 degrees F - in compliance. One door glass refrigerator: Open container if milk: 46 degrees F. Salad station prep refrigerator: Cooked mushrooms: 48 - 51 degrees F. Mushrooms voluntarily discarded into compost container. Pico de gallo: 45 degrees F.

     The department's words

     CHSC 113996 1/8/24: Sushi station prep refrigerator: Ahi prepped at 3:00 p.m.. today measure 50 degrees F at 3:50 p.m. crab salad: 51 degrees F; unknown when made - crab salad (~1 cup) voluntarily discarded into compost container Bowl station prep refrigerator: red quinoa: 46 degrees F - made this morning - unknown exactly when finished being prepared ahi tuna: 44-46 degrees F Prep refrigerator to right of the fryer: Potentially hazardous foods at or below 41 degrees F - in compliance. One door glass refrigerator: Open container if milk: 46 degrees F. Salad station prep refrigerator: Cooked mushrooms: 48 - 51 degrees F. Mushrooms voluntarily discarded into compost container. Pico de gallo: 45 degrees F.

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

9. EarlierJan 2, 2024Routine inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

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

     Observed multiple potentially hazardous foods in the temperature danger zone (42- 134 degrees F.) Temperatures were as follows: container of half and half on top of the refrigerator: 65 degrees F. Sushi station prep refrigerator: salmon: 46 degrees F Bowl station prep refrigerator: ahi: 41 degrees F - in compliance. red quinoa made yesterday:: 54 - 55 degrees F: ~ 1lb voluntarily discarded. Hot holding unit in back kitchen: Brown rice: 109- 110 degrees F kimchi rice (5 pans) temperatures 98 - 127 degrees F. One container was 127 degrees F and others: 98- 105 degrees F. All rice in hot holding unit was voluntarily discarded. If replacing unit, submit specification sheet for approval. One door glass refrigerator: Open container of milk: 46 degrees F. Sliced tomatoes: 54 degrees F. Tomatoes voluntarily discarded. salsa: 45 degrees F Prep refrigerator to right of the fryer: calamari: 48 degrees F raw chicken: 50 degrees F salmon: 53 degrees F Raw chicken and salmon voluntarily discarded.

     The department's words

     CHSC 113996 Observed multiple potentially hazardous foods in the temperature danger zone (42- 134 degrees F.) Temperatures were as follows: container of half and half on top of the refrigerator: 65 degrees F. Sushi station prep refrigerator: salmon: 46 degrees F Bowl station prep refrigerator: ahi: 41 degrees F - in compliance. red quinoa made yesterday:: 54 - 55 degrees F: ~ 1lb voluntarily discarded. Hot holding unit in back kitchen: Brown rice: 109- 110 degrees F kimchi rice (5 pans) temperatures 98 - 127 degrees F. One container was 127 degrees F and others: 98- 105 degrees F. All rice in hot holding unit was voluntarily discarded. If replacing unit, submit specification sheet for approval. One door glass refrigerator: Open container of milk: 46 degrees F. Sliced tomatoes: 54 degrees F. Tomatoes voluntarily discarded. salsa: 45 degrees F Prep refrigerator to right of the fryer: calamari: 48 degrees F raw chicken: 50 degrees F salmon: 53 degrees F Raw chicken and salmon voluntarily discarded.

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

10. EarlierAug 24, 2022Follow-up inspectionRed placard

    2 violations listed, 2 marked critical.

    Critical (2)

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

      Observed live cockroach under prewash sink in warewashing area. Pest control technician was at facility on Tuesday night (8/23/22.) Submit service invoice. Pest control invoice #18363 for date of service 8/22/22 provided at end of inspection. No pest activity found during service visit, per invoice report.

      The department's words

      CHSC 114259.1 Observed live cockroach under prewash sink in warewashing area. Pest control technician was at facility on Tuesday night (8/23/22.) Submit service invoice. Pest control invoice #18363 for date of service 8/22/22 provided at end of inspection. No pest activity found during service visit, per invoice report.

      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 standing water in floor drain by two-compartment food prep sink and on the floor around this floor drain. All plumbing shall be in good repair. Repair this floor drain.

      The department's words

      CHSC 114197 Observed standing water in floor drain by two-compartment food prep sink and on the floor around this floor drain. All plumbing shall be in good repair. Repair this floor drain.

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

11. EarlierAug 23, 2022Follow-up inspectionRed placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Observed standing water in floor drain and surrounding floor in the warewashing area. Per manager, the p-trap is corroded.

      The department's words

      CHSC 114197 Observed standing water in floor drain and surrounding floor in the warewashing area. Per manager, the p-trap is corroded.

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

12. EarlierAug 22, 2022Routine inspectionViolation(s) Found

    The data does not list this inspection's violations.
13. EarlierJul 27, 2022Follow-up inspectionOnly Minor Violation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • No water on floor today. Observed water dripping from ceiling in back kitchen. Make durable repair to plumbing. Correct within one week. Submit invoice to [email].

      The department's words

      CHSC 114190 No water on floor today. Observed water dripping from ceiling in back kitchen. Make durable repair to plumbing. Correct within one week. Submit invoice to [email].

14. EarlierJul 26, 2022Routine inspectionViolation(s) Found

    The data does not list this inspection's violations.
15. EarlierJul 26, 2022Follow-up inspectionViolation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Still water on the floor by the two-compartment sink. Squeegee up water. Observed large area of standing water on the floor at expo area. This is from a leak at the soda dispensing unit. Squeegee up water.

      The department's words

      CHSC 114190 Still water on the floor by the two-compartment sink. Squeegee up water. Observed large area of standing water on the floor at expo area. This is from a leak at the soda dispensing unit. Squeegee up water.

16. EarlierJul 14, 2021Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Observed multiple major temperature violations in multiple refrigerators. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded – see VCD sheet. Coconut shrimp made yesterday observed at 44 degrees F and code measure 44 degrees F in two-door refrigerator next to wine refrigerator. Fry station prep refrigerator : coconut shrimp : 68 degrees F, skewered shrimp: 58 degrees F, raw chicken: 57 degrees F, raw calamari: 62 degrees F, cooked ribs: 58 degrees F, chile with milk: 58 degrees F. Sushi station refrigerator : cooked crab: 48 degrees F, ceviche: 49 degrees F, salmon: 53 degrees F, raw seabass ceviche: 53 degrees F, coconut shrimp: 50 degrees F. Salad station refrigerator : sliced tomatoes: 44 degrees F, lobster: 58 degrees F, raw salmon: 53 degrees F, raw seabass: 43 degrees F. Two drawer refrigerator under griddle : salmon: 48 – 50 degrees F, seabass: 48 – 50 degrees F, raw steak: 50 – 53 degrees F. Finish station prep refrigerator : tofu: 48.6 degrees F. Walk-in refrigerator : Vacuum packaged raw tuna: 49 degrees F (internal temperature), vacuum packaged steak: 50 – 53 degrees F, Raw ribs: 49 degrees F, ahi tuna: 49 degrees F. Bar refrigerator on right : shrimp: 50 degrees F. Repair all refrigerators on page 2 of the report. 7/12/21: Sushi station prep refrigerator : sushi made ~ 30 minutes ago: 52 degrees F, other potentially hazardous foods observed below 41 degrees F. Fryer station prep refrigerator : salmon: 52 degrees F prepped within the past two hours, sweet potato fries 62 degrees F, French fries: 59 degrees F. Sushi thrown away per direction of the manager. French fries and sweet potato fries voluntarily discarded. Rice bowl station prep refrigerator : Whole shell eggs: 46-48.5 degrees F - external temperature. Walk-in refrigerator : ahi tuna: external temperature of vacuum packaged tuna: 44. 6 degrees F. Tuna was recently taken out of the freezer and placed in walk-in refrigerator at ~ 11:00 a.m.. placed in the walk-in refrigerator. Bar refrigerator on right : shrimp: 46 degrees F. Refrigerator repair person arrived during the inspection. 7/14/21: Sushi station prep refrigerator : raw crab: 41. 4 degrees F in upper portion of unit. Lower portion of unit: potentially hazardous foods below 41 degrees F. Fryer station prep refrigerator : raw shrimp kebabs: 45 – 46 degrees F, French fried: 45 degrees F, sweet potato fries: 45. 6 degrees F. Cod: 40 degrees F – ok. Walk-in refrigerator : potentially hazardous foods observed at 35 – 39 degrees F – good. Bar refrigerator on right : No potentially hazardous foods in unit today. Nonpotentially hazardous foods 45 – 47 degrees F. Repair unit prior to placing potentially hazardous foods in this refrigerator. Refrigerator repair company onsite prior to and during the inspection.

      The department's words

      CHSC 113996 Observed multiple major temperature violations in multiple refrigerators. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded – see VCD sheet. Coconut shrimp made yesterday observed at 44 degrees F and code measure 44 degrees F in two-door refrigerator next to wine refrigerator. Fry station prep refrigerator : coconut shrimp : 68 degrees F, skewered shrimp: 58 degrees F, raw chicken: 57 degrees F, raw calamari: 62 degrees F, cooked ribs: 58 degrees F, chile with milk: 58 degrees F. Sushi station refrigerator : cooked crab: 48 degrees F, ceviche: 49 degrees F, salmon: 53 degrees F, raw seabass ceviche: 53 degrees F, coconut shrimp: 50 degrees F. Salad station refrigerator : sliced tomatoes: 44 degrees F, lobster: 58 degrees F, raw salmon: 53 degrees F, raw seabass: 43 degrees F. Two drawer refrigerator under griddle : salmon: 48 – 50 degrees F, seabass: 48 – 50 degrees F, raw steak: 50 – 53 degrees F. Finish station prep refrigerator : tofu: 48.6 degrees F. Walk-in refrigerator : Vacuum packaged raw tuna: 49 degrees F (internal temperature), vacuum packaged steak: 50 – 53 degrees F, Raw ribs: 49 degrees F, ahi tuna: 49 degrees F. Bar refrigerator on right : shrimp: 50 degrees F. Repair all refrigerators on page 2 of the report. 7/12/21: Sushi station prep refrigerator : sushi made ~ 30 minutes ago: 52 degrees F, other potentially hazardous foods observed below 41 degrees F. Fryer station prep refrigerator : salmon: 52 degrees F prepped within the past two hours, sweet potato fries 62 degrees F, French fries: 59 degrees F. Sushi thrown away per direction of the manager. French fries and sweet potato fries voluntarily discarded. Rice bowl station prep refrigerator : Whole shell eggs: 46-48.5 degrees F - external temperature. Walk-in refrigerator : ahi tuna: external temperature of vacuum packaged tuna: 44. 6 degrees F. Tuna was recently taken out of the freezer and placed in walk-in refrigerator at ~ 11:00 a.m.. placed in the walk-in refrigerator. Bar refrigerator on right : shrimp: 46 degrees F. Refrigerator repair person arrived during the inspection. 7/14/21: Sushi station prep refrigerator : raw crab: 41. 4 degrees F in upper portion of unit. Lower portion of unit: potentially hazardous foods below 41 degrees F. Fryer station prep refrigerator : raw shrimp kebabs: 45 – 46 degrees F, French fried: 45 degrees F, sweet potato fries: 45. 6 degrees F. Cod: 40 degrees F – ok. Walk-in refrigerator : potentially hazardous foods observed at 35 – 39 degrees F – good. Bar refrigerator on right : No potentially hazardous foods in unit today. Nonpotentially hazardous foods 45 – 47 degrees F. Repair unit prior to placing potentially hazardous foods in this refrigerator. Refrigerator repair company onsite prior to and during the inspection.

    • left: hand wash sink 76 degrees : F. right hand wash sink: 76 degrees F.

      The department's words

      CHSC 113953.c left: hand wash sink 76 degrees : F. right hand wash sink: 76 degrees F.

17. EarlierJul 12, 2021Follow-up inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Observed multiple major temperature violations in multiple refrigerators. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded – see VCD sheet. Coconut shrimp made yesterday observed at 44 degrees F and code measure 44 degrees F in two-door refrigerator next to wine refrigerator. Fry station prep refrigerator : coconut shrimp : 68 degrees F, skewered shrimp: 58 degrees F, raw chicken: 57 degrees F, raw calamari: 62 degrees F, cooked ribs: 58 degrees F, chile with milk: 58 degrees F. Sushi station refrigerator : cooked crab: 48 degrees F, ceviche: 49 degrees F, salmon: 53 degrees F, raw seabass ceviche: 53 degrees F, coconut shrimp: 50 degrees F. Salad station refrigerator : sliced tomatoes: 44 degrees F, lobster: 58 degrees F, raw salmon: 53 degrees F, raw seabass: 43 degrees F. Two drawer refrigerator under griddle : salmon: 48 – 50 degrees F, seabass: 48 – 50 degrees F, raw steak: 50 – 53 degrees F. Finish station prep refrigerator : tofu: 48.6 degrees F. Walk-in refrigerator : Vacuum packaged raw tuna: 49 degrees F (internal temperature), vacuum packaged steak: 50 – 53 degrees F, Raw ribs: 49 degrees F, ahi tuna: 49 degrees F. Bar refrigerator on right : shrimp: 50 degrees F. Repair all refrigerators on page 2 of the report. 7/12/21: Sushi station prep refrigerator : sushi made ~ 30 minutes ago: 52 degrees F, other potentially hazardous foods observed below 41 degrees F. Fryer station prep refrigerator : salmon: 52 degrees F prepped within the past two hours, sweet potato fries 62 degrees F, French fries: 59 degrees F. Sushi thrown away per direction of the manager. French fries and sweet potato fries voluntarily discarded. Rice bowl station prep refrigerator : Whole shell eggs: 46-48.5 degrees F - external temperature. Walk-in refrigerator : ahi tuna: external temperature of vacuum packaged tuna: 44. 6 degrees F. Tuna was recently taken out of the freezer and placed in walk-in refrigerator at ~ 11:00 a.m.. placed in the walk-in refrigerator. Bar refrigerator on right : shrimp: 46 degrees F. Refrigerator repair person arrived during the inspection.

      The department's words

      CHSC 113996 Observed multiple major temperature violations in multiple refrigerators. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded – see VCD sheet. Coconut shrimp made yesterday observed at 44 degrees F and code measure 44 degrees F in two-door refrigerator next to wine refrigerator. Fry station prep refrigerator : coconut shrimp : 68 degrees F, skewered shrimp: 58 degrees F, raw chicken: 57 degrees F, raw calamari: 62 degrees F, cooked ribs: 58 degrees F, chile with milk: 58 degrees F. Sushi station refrigerator : cooked crab: 48 degrees F, ceviche: 49 degrees F, salmon: 53 degrees F, raw seabass ceviche: 53 degrees F, coconut shrimp: 50 degrees F. Salad station refrigerator : sliced tomatoes: 44 degrees F, lobster: 58 degrees F, raw salmon: 53 degrees F, raw seabass: 43 degrees F. Two drawer refrigerator under griddle : salmon: 48 – 50 degrees F, seabass: 48 – 50 degrees F, raw steak: 50 – 53 degrees F. Finish station prep refrigerator : tofu: 48.6 degrees F. Walk-in refrigerator : Vacuum packaged raw tuna: 49 degrees F (internal temperature), vacuum packaged steak: 50 – 53 degrees F, Raw ribs: 49 degrees F, ahi tuna: 49 degrees F. Bar refrigerator on right : shrimp: 50 degrees F. Repair all refrigerators on page 2 of the report. 7/12/21: Sushi station prep refrigerator : sushi made ~ 30 minutes ago: 52 degrees F, other potentially hazardous foods observed below 41 degrees F. Fryer station prep refrigerator : salmon: 52 degrees F prepped within the past two hours, sweet potato fries 62 degrees F, French fries: 59 degrees F. Sushi thrown away per direction of the manager. French fries and sweet potato fries voluntarily discarded. Rice bowl station prep refrigerator : Whole shell eggs: 46-48.5 degrees F - external temperature. Walk-in refrigerator : ahi tuna: external temperature of vacuum packaged tuna: 44. 6 degrees F. Tuna was recently taken out of the freezer and placed in walk-in refrigerator at ~ 11:00 a.m.. placed in the walk-in refrigerator. Bar refrigerator on right : shrimp: 46 degrees F. Refrigerator repair person arrived during the inspection.

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

18. EarlierJul 8, 2021Routine inspectionYellow placard

    2 violations listed, 2 marked critical.

    Critical (2)

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

      Observed multiple major temperature violations in multiple refrigerators. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded – see VCD sheet. Coconut shrimp made yesterday observed at 44 degrees F and code measure 44 degrees F in two-door refrigerator next to wine refrigerator. Fry station prep refrigerator : coconut shrimp : 68 degrees F, skewered shrimp: 58 degrees F, raw chicken: 57 degrees F, raw calamari: 62 degrees F, cooked ribs: 58 degrees F, chile with milk: 58 degrees F. Sushi station refrigerator : cooked crab: 48 degrees F, ceviche: 49 degrees F, salmon: 53 degrees F, raw seabass ceviche: 53 degrees F, coconut shrimp: 50 degrees F. Salad station refrigerator : sliced tomatoes: 44 degrees F, lobster: 58 degrees F, raw salmon: 53 degrees F, raw seabass: 43 degrees F. Two drawer refrigerator under griddle : salmon: 48 – 50 degrees F, seabass: 48 – 50 degrees F, raw steak: 50 – 53 degrees F. Finish station prep refrigerator : tofu: 48.6 degrees F. Walk-in refrigerator : Vacuum packaged raw tuna: 49 degrees F (internal temperature), vacuum packaged steak: 50 – 53 degrees F, Raw ribs: 49 degrees F, ahi tuna: 49 degrees F. Bar refrigerator on right : shrimp: 50 degrees F. Repair all refrigerators on page 2 of the report.

      The department's words

      CHSC 113996 Observed multiple major temperature violations in multiple refrigerators. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded – see VCD sheet. Coconut shrimp made yesterday observed at 44 degrees F and code measure 44 degrees F in two-door refrigerator next to wine refrigerator. Fry station prep refrigerator : coconut shrimp : 68 degrees F, skewered shrimp: 58 degrees F, raw chicken: 57 degrees F, raw calamari: 62 degrees F, cooked ribs: 58 degrees F, chile with milk: 58 degrees F. Sushi station refrigerator : cooked crab: 48 degrees F, ceviche: 49 degrees F, salmon: 53 degrees F, raw seabass ceviche: 53 degrees F, coconut shrimp: 50 degrees F. Salad station refrigerator : sliced tomatoes: 44 degrees F, lobster: 58 degrees F, raw salmon: 53 degrees F, raw seabass: 43 degrees F. Two drawer refrigerator under griddle : salmon: 48 – 50 degrees F, seabass: 48 – 50 degrees F, raw steak: 50 – 53 degrees F. Finish station prep refrigerator : tofu: 48.6 degrees F. Walk-in refrigerator : Vacuum packaged raw tuna: 49 degrees F (internal temperature), vacuum packaged steak: 50 – 53 degrees F, Raw ribs: 49 degrees F, ahi tuna: 49 degrees F. Bar refrigerator on right : shrimp: 50 degrees F. Repair all refrigerators on page 2 of the report.

      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

      Women's restroom hand wash sinks: left: 84 degrees F, right: 77 degrees F. Men's left and wash sink: 95 degrees F. Provide a minimum of 100 degrees F.

      The department's words

      CHSC 113953.c Women's restroom hand wash sinks: left: 84 degrees F, right: 77 degrees F. Men's left and wash sink: 95 degrees F. Provide a minimum of 100 degrees F.

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

19. EarlierNov 20, 2020Follow-up inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Whole shell eggs on table: 59.4 -64.6 degrees F. If using time only as a public health control measure \, provide written procedures and label with date and discard time. Discard after four hours from removing from temperature control. Eggs voluntarily discarded in compost bin. Finish station prep refrigerator: tofu: 47 degrees F, cotija cheese: 48 degrees F Fry station prep refrigerator: raw fish and shrimp, and batter ranged from 47- 53 degrees F. Only one type of fish measured 47 degrees F, all others above 50 degrees F. Sweet potato and regular fries: 58 degrees F, tartar sauce: 58 degrees F. All potentially hazardous foods50 degrees F and above were voluntarily discarded - see VCD sheet. Maintain potentially hazardous foods at or below 41 degrees F. Repair units. Discontinue double panning insert pans in top of unit. Don't store any potentially hazardous foods in this unit until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Salad station prep refrigerator: lobster prepped at 10:00 a.m. measure 48 degrees F. Lobster salad shall be kept at 41 degrees F or colder.

      The department's words

      CHSC 113996 Whole shell eggs on table: 59.4 -64.6 degrees F. If using time only as a public health control measure \, provide written procedures and label with date and discard time. Discard after four hours from removing from temperature control. Eggs voluntarily discarded in compost bin. Finish station prep refrigerator: tofu: 47 degrees F, cotija cheese: 48 degrees F Fry station prep refrigerator: raw fish and shrimp, and batter ranged from 47- 53 degrees F. Only one type of fish measured 47 degrees F, all others above 50 degrees F. Sweet potato and regular fries: 58 degrees F, tartar sauce: 58 degrees F. All potentially hazardous foods50 degrees F and above were voluntarily discarded - see VCD sheet. Maintain potentially hazardous foods at or below 41 degrees F. Repair units. Discontinue double panning insert pans in top of unit. Don't store any potentially hazardous foods in this unit until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Salad station prep refrigerator: lobster prepped at 10:00 a.m. measure 48 degrees F. Lobster salad shall be kept at 41 degrees F or colder.

      Corrected during the inspection

    • Observed food handlers touching compost containers and dirty utensils and not washing hands before touching clean utensils. Write standard operating procedure for handwashing and have employees read it, sign it, and date it that they understand the S.O.P.. Submit S.O.P. by 11/24/20.

      The department's words

      CHSC 113953.3 Observed food handlers touching compost containers and dirty utensils and not washing hands before touching clean utensils. Write standard operating procedure for handwashing and have employees read it, sign it, and date it that they understand the S.O.P.. Submit S.O.P. by 11/24/20.

      Corrected during the inspection

    • Men's restroom hand wash sinks: 68 degrees F and 73 degrees F. Women's restroom hand wash sinks: 63 degrees F and 65 degrees F. All hand wash sinks shall have a minimum of 100 degrees F. Correct immediately.

      The department's words

      CHSC 113953.c Men's restroom hand wash sinks: 68 degrees F and 73 degrees F. Women's restroom hand wash sinks: 63 degrees F and 65 degrees F. All hand wash sinks shall have a minimum of 100 degrees F. Correct immediately.

      Corrected during the inspection

    • Food prep sink reached 113 degrees F and 3-compartmetn sink reached 118 degrees F. Provide a minimum of 120 degrees F water.

      The department's words

      CHSC 114192 Food prep sink reached 113 degrees F and 3-compartmetn sink reached 118 degrees F. Provide a minimum of 120 degrees F water.

      Corrected during the inspection

20. EarlierNov 17, 2020Routine inspectionYellow placard

    4 violations listed, 3 marked critical.

    Critical (3)

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

      Whole shell eggs on table: 59.4 -64.6 degrees F. If using time only as a public health control measure \, provide written procedures and label with date and discard time. Discard after four hours from removing from temperature control. Eggs voluntarily discarded in compost bin. Finish station prep refrigerator: tofu: 47 degrees F, cotija cheese: 48 degrees F Fry station prep refrigerator: raw fish and shrimp, and batter ranged from 47- 53 degrees F. Only one type of fish measured 47 degrees F, all others above 50 degrees F. Sweet potato and regular fries: 58 degrees F, tartar sauce: 58 degrees F. All potentially hazardous foods50 degrees F and above were voluntarily discarded - see VCD sheet. Maintain potentially hazardous foods at or below 41 degrees F. Repair units. Discontinue double panning insert pans in top of unit. Don't store any potentially hazardous foods in this unit until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Salad station prep refrigerator: lobster prepped at 10:00 a.m. measure 48 degrees F. Lobster salad shall be kept at 41 degrees F or colder.

      The department's words

      CHSC 113996 Whole shell eggs on table: 59.4 -64.6 degrees F. If using time only as a public health control measure \, provide written procedures and label with date and discard time. Discard after four hours from removing from temperature control. Eggs voluntarily discarded in compost bin. Finish station prep refrigerator: tofu: 47 degrees F, cotija cheese: 48 degrees F Fry station prep refrigerator: raw fish and shrimp, and batter ranged from 47- 53 degrees F. Only one type of fish measured 47 degrees F, all others above 50 degrees F. Sweet potato and regular fries: 58 degrees F, tartar sauce: 58 degrees F. All potentially hazardous foods50 degrees F and above were voluntarily discarded - see VCD sheet. Maintain potentially hazardous foods at or below 41 degrees F. Repair units. Discontinue double panning insert pans in top of unit. Don't store any potentially hazardous foods in this unit until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Salad station prep refrigerator: lobster prepped at 10:00 a.m. measure 48 degrees F. Lobster salad shall be kept at 41 degrees F or colder.

      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 food handlers touching compost containers and dirty utensils and not washing hands before touching clean utensils. Write standard operating procedure for handwashing and have employees read it, sign it, and date it that they understand the S.O.P.. Submit S.O.P. by 11/24/20.

      The department's words

      CHSC 113953.3 Observed food handlers touching compost containers and dirty utensils and not washing hands before touching clean utensils. Write standard operating procedure for handwashing and have employees read it, sign it, and date it that they understand the S.O.P.. Submit S.O.P. by 11/24/20.

      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

      Men's restroom hand wash sinks: 68 degrees F and 73 degrees F. Women's restroom hand wash sinks: 63 degrees F and 65 degrees F. All hand wash sinks shall have a minimum of 100 degrees F. Correct immediately.

      The department's words

      CHSC 113953.c Men's restroom hand wash sinks: 68 degrees F and 73 degrees F. Women's restroom hand wash sinks: 63 degrees F and 65 degrees F. All hand wash sinks shall have a minimum of 100 degrees F. Correct immediately.

      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)

    • Food prep sink reached 113 degrees F and 3-compartmetn sink reached 118 degrees F. Provide a minimum of 120 degrees F water.

      The department's words

      CHSC 114192 Food prep sink reached 113 degrees F and 3-compartmetn sink reached 118 degrees F. Provide a minimum of 120 degrees F water.

21. EarlierDec 27, 2019Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Observed black material on ice inside ice machine at cookline. Also observed dried brownish material on onside bin. Observed pink and brown material inside ice machine bin of other ice machine in back kitchen. Remove contaminated ice. Wash, rinse, sanitize, and rinse both ice machines. Observed piece of hanging caulking or plastic material inside ice machine in back kitchen. Remove this material to prevent it from dripping into ice. Observed dried food debris on the slicer. Slicer last used on Tuesday. Wash, rinse, and sanitize slicer. Clean slicer as frequently as needed. Observed dirty, and clean utensils hanging above the three-compartment sink. do not store dirty utensils at this area. Don't store utensils in manner that can lead to contamination. Observed many black particles on the right side of the three-compartment sink. Keep this drainboard clean.

      The department's words

      CHSC 114115 Observed black material on ice inside ice machine at cookline. Also observed dried brownish material on onside bin. Observed pink and brown material inside ice machine bin of other ice machine in back kitchen. Remove contaminated ice. Wash, rinse, sanitize, and rinse both ice machines. Observed piece of hanging caulking or plastic material inside ice machine in back kitchen. Remove this material to prevent it from dripping into ice. Observed dried food debris on the slicer. Slicer last used on Tuesday. Wash, rinse, and sanitize slicer. Clean slicer as frequently as needed. Observed dirty, and clean utensils hanging above the three-compartment sink. do not store dirty utensils at this area. Don't store utensils in manner that can lead to contamination. Observed many black particles on the right side of the three-compartment sink. Keep this drainboard clean.

      Corrected during the inspection

    • Facility only has shellfish tags for December. Maintain shellfish tags for 90 days. Some invoices were provided to review shellfish orders. Obtain copies of shellfish tags for November and October.

      The department's words

      CHSC 114039.4 Facility only has shellfish tags for December. Maintain shellfish tags for 90 days. Some invoices were provided to review shellfish orders. Obtain copies of shellfish tags for November and October.

      Corrected during the inspection

    • No hot water available at right faucet of three-compartment sink.

      The department's words

      CHSC 114192 No hot water available at right faucet of three-compartment sink.

      Corrected during the inspection

22. EarlierDec 26, 2019Routine inspectionYellow placard

    3 violations listed, 3 marked critical.

    Critical (3)

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

      Observed black material on ice inside ice machine at cookline. Also observed dried brownish material on onside bin. Observed pink and brown material inside ice machine bin of other ice machine in back kitchen. Remove contaminated ice. Wash, rinse, sanitize, and rinse both ice machines. Observed piece of hanging caulking or plastic material inside ice machine in back kitchen. Remove this material to prevent it from dripping into ice. Observed dried food debris on the slicer. Slicer last used on Tuesday. Wash, rinse, and sanitize slicer. Clean slicer as frequently as needed. Observed dirty, and clean utensils hanging above the three-compartment sink. do not store dirty utensils at this area. Don't store utensils in manner that can lead to contamination. Observed many black particles on the right side of the three-compartment sink. Keep this drainboard clean.

      The department's words

      CHSC 114115 Observed black material on ice inside ice machine at cookline. Also observed dried brownish material on onside bin. Observed pink and brown material inside ice machine bin of other ice machine in back kitchen. Remove contaminated ice. Wash, rinse, sanitize, and rinse both ice machines. Observed piece of hanging caulking or plastic material inside ice machine in back kitchen. Remove this material to prevent it from dripping into ice. Observed dried food debris on the slicer. Slicer last used on Tuesday. Wash, rinse, and sanitize slicer. Clean slicer as frequently as needed. Observed dirty, and clean utensils hanging above the three-compartment sink. do not store dirty utensils at this area. Don't store utensils in manner that can lead to contamination. Observed many black particles on the right side of the three-compartment sink. Keep this drainboard clean.

      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

      Facility only has shellfish tags for December. Maintain shellfish tags for 90 days. Some invoices were provided to review shellfish orders. Obtain copies of shellfish tags for November and October.

      The department's words

      CHSC 114039.4 Facility only has shellfish tags for December. Maintain shellfish tags for 90 days. Some invoices were provided to review shellfish orders. Obtain copies of shellfish tags for November and October.

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

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

      No hot water available at right faucet of three-compartment sink.

      The department's words

      CHSC 114192 No hot water available at right faucet of three-compartment sink.

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

23. EarlierJun 26, 2018Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • New violation: At the bar, all drink condiments must be in a container with a lid to sneeze protect them.

      The department's words

      CHSC 114047 New violation: At the bar, all drink condiments must be in a container with a lid to sneeze protect them.

24. EarlierJun 18, 2018Routine inspectionGreen placard

    10 violations listed, 1 marked critical.

    Critical (1)

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

      Provide 50 ppm chlorine in final rinse of glasswasher in bar. Observed no chlorine today.

      The department's words

      CHSC 114099.7 Provide 50 ppm chlorine in final rinse of glasswasher in bar. Observed no chlorine today.

      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)

    • Fry station refrigerator: in prep top: batter 46F. Poke case: cali 47F, salmon 41F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.

      The department's words

      CHSC 113996 Fry station refrigerator: in prep top: batter 46F. Poke case: cali 47F, salmon 41F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerators immediately.

    • Discontinue storing food (coffee) under handwash sink. Store only chemicals under sink. (Corrected)

      The department's words

      CHSC 114049 Discontinue storing food (coffee) under handwash sink. Store only chemicals under sink. (Corrected)

    • Close gap in hood filter bank.

      The department's words

      CHSC 114149.1 Close gap in hood filter bank.

    • Ice machine: clean black mold off metal baffle inside.

      The department's words

      CHSC 114175 Ice machine: clean black mold off metal baffle inside.

    • Keep ice scoop in a clean container.

      The department's words

      CHSC 114178 Keep ice scoop in a clean container.

    Show 4 more

    • Repair hot water faucet at food prep sink so that hot water can be left on.

      The department's words

      CHSC 114190 Repair hot water faucet at food prep sink so that hot water can be left on.

    • Walk-in refrigerator: clean condenser fan grills.

      The department's words

      CHSC 114175 Walk-in refrigerator: clean condenser fan grills.

    • Provide soap in a permanently mounted soap dispenser at bar handwash sink. Discontinue using pumper bottle.

      The department's words

      CHSC 113953.2 Provide soap in a permanently mounted soap dispenser at bar handwash sink. Discontinue using pumper bottle.

    • Get Carlos Vargas recertified as a Certified Food Handler within 2 weeks.

      The department's words

      CHSC 113948 Get Carlos Vargas recertified as a Certified Food Handler within 2 weeks.

25. EarlierAug 24, 2017Follow-up inspectionOnly Minor Violation(s) Found

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Menu has a reminder statement regarding the safety of raw and undercooked meat/fish but does not disclose what menu items contain raw or undercooked meat and fish. Use an asterisk to connect t he menu items with the reminder statement or clearly indicate in the menu that foods are served undercooked.

      The department's words

      CHSC 114093 Menu has a reminder statement regarding the safety of raw and undercooked meat/fish but does not disclose what menu items contain raw or undercooked meat and fish. Use an asterisk to connect t he menu items with the reminder statement or clearly indicate in the menu that foods are served undercooked.

    • There is water leaking from the drain lines and condensation lines in the bar. Fix to eliminate standing water.

      The department's words

      CHSC 114190 There is water leaking from the drain lines and condensation lines in the bar. Fix to eliminate standing water.

    • Sliced tomatoes measured 44F in the finish cooler. Adjust the temperature in the finish cooler so PHFs are held below 41F.

      The department's words

      CHSC 113996 Sliced tomatoes measured 44F in the finish cooler. Adjust the temperature in the finish cooler so PHFs are held below 41F.

26. EarlierAug 10, 2017Follow-up inspectionYellow placard

    5 violations listed, 3 marked critical.

    Critical (3)

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

      Observed a food handler touch raw code with bare hands, then touch tong and his apron without first washing his contaminated hands. Employee was corrected, tongs were washed and apron removed. Observed a dishwasher touch dirty dishes with a gloved hand, then remove the glove and handle clean dishes without first washing his hands. Employee corrected and dishes were re-washed. Always wash hands immediately after handling raw animal proteins (and when otherwise contaminated) and before touching clean food contact equipment. Hand must be washed after removing contaminated gloves.

      The department's words

      CHSC 113953.3 Observed a food handler touch raw code with bare hands, then touch tong and his apron without first washing his contaminated hands. Employee was corrected, tongs were washed and apron removed. Observed a dishwasher touch dirty dishes with a gloved hand, then remove the glove and handle clean dishes without first washing his hands. Employee corrected and dishes were re-washed. Always wash hands immediately after handling raw animal proteins (and when otherwise contaminated) and before touching clean food contact equipment. Hand must be washed after removing contaminated gloves.

      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: Fry Station prep top: * raw oysters 60F top ~3 lbs VCD * ribs 56F fry station prep top `7 lbs VCD * raw calamari 56F 1 lbs VCD * raw cod 3 lbs VCD * rice cake 56F 2 lbs VCD * raw shrimp skewer 58F Poke display case * Salmon Poke 56F 5 lbs VCD * Mushroom salmon poke 54F 5 lbs VCD * Maintain potentially hazardous foods below 41F or above 135F. 1. Discontinue PHF storage in the fry prep top until unit is repaired. You can temporarily use ice baths in conjunction with time as a public health control until tomorrow's inspection. Keep foods out no longer than 4 hours. Each food needs to be logged with the discard time. 2. For poke: ensure that after fish is cut and mixed with ingredients, it is cooled completely to 41F before placing in the display cooler. Cool within 4 hours from 70F to 41F. Prep must not exceed two hours.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: Fry Station prep top: * raw oysters 60F top ~3 lbs VCD * ribs 56F fry station prep top `7 lbs VCD * raw calamari 56F 1 lbs VCD * raw cod 3 lbs VCD * rice cake 56F 2 lbs VCD * raw shrimp skewer 58F Poke display case * Salmon Poke 56F 5 lbs VCD * Mushroom salmon poke 54F 5 lbs VCD * Maintain potentially hazardous foods below 41F or above 135F. 1. Discontinue PHF storage in the fry prep top until unit is repaired. You can temporarily use ice baths in conjunction with time as a public health control until tomorrow's inspection. Keep foods out no longer than 4 hours. Each food needs to be logged with the discard time. 2. For poke: ensure that after fish is cut and mixed with ingredients, it is cooled completely to 41F before placing in the display cooler. Cool within 4 hours from 70F to 41F. Prep must not exceed two hours.

      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 pick up tongs from wet, dirty, dish pit drain board, then rinse them off with a spray faucet, then place them on a shelf to dry. Always wash, rinse, and sanitize food contact equipment. Use dishwasher or manual methods.

      The department's words

      CHSC 114099.2 Observed a food handler pick up tongs from wet, dirty, dish pit drain board, then rinse them off with a spray faucet, then place them on a shelf to dry. Always wash, rinse, and sanitize food contact equipment. Use dishwasher or manual methods.

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

    Not critical (2)

    • Menu has a reminder statement regarding the safety of raw and undercooked meat/fish but does not disclose what menu items contain raw or undercooked meat and fish. Use an asterisk to connect t he menu items with the reminder statement or clearly indicate in the menu that foods are served undercooked.

      The department's words

      CHSC 114093 Menu has a reminder statement regarding the safety of raw and undercooked meat/fish but does not disclose what menu items contain raw or undercooked meat and fish. Use an asterisk to connect t he menu items with the reminder statement or clearly indicate in the menu that foods are served undercooked.

    • There is water leaking from the drain lines and condensation lines in the bar. Fix to eliminate standing water.

      The department's words

      CHSC 114190 There is water leaking from the drain lines and condensation lines in the bar. Fix to eliminate standing water.

27. EarlierAug 7, 2017Routine inspectionYellow placard

    9 violations listed, 3 marked critical.

    Critical (3)

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

      Observed the employee at the dishwasher touch dirty dishes then put away clean dishes without first washing his hands as is required. Always wash hands before handling clean food contact equipment. Corrected.

      The department's words

      CHSC 113953.3 Observed the employee at the dishwasher touch dirty dishes then put away clean dishes without first washing his hands as is required. Always wash hands before handling clean food contact equipment. 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

      The bar dishwasher was unable to dispense detectable levels of chlorine on the final rinse. 50 ppm is required. Dishwasher was repaired.

      The department's words

      CHSC 114099.7 The bar dishwasher was unable to dispense detectable levels of chlorine on the final rinse. 50 ppm is required. Dishwasher 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

      Observed a food handler pick up tongs from wet, dirty, dish pit drain board, then rinse them off with a spray faucet, then place them on a shelf to dry. Always wash, rinse, and sanitize food contact equipment. Use dishwasher or manual methods.

      The department's words

      CHSC 114099.2 Observed a food handler pick up tongs from wet, dirty, dish pit drain board, then rinse them off with a spray faucet, then place them on a shelf to dry. Always wash, rinse, and sanitize food contact equipment. Use dishwasher or manual methods.

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

    Not critical (6)

    • The following foods were measured at unsafe temperatures: * Raw chicken 50F fry prep top, food was iced. * Raw oysters 50F fry prep top, iced food * Ahi Serrano poke 52F 2lbs VCD * California Poke 49F iced food * Ahi marinated 46F iced Maintain potentially hazardous foods below 41F or above 135F. 1. Display refrigerator may need repair. Ensure unit can hold foods below 41F. Unit may need to be adjusted. 2. Fry station prep top is consistently running too hot. Look into diverting the heat away from the fryer or moving the fryer further away from the refrigeration unit.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: * Raw chicken 50F fry prep top, food was iced. * Raw oysters 50F fry prep top, iced food * Ahi Serrano poke 52F 2lbs VCD * California Poke 49F iced food * Ahi marinated 46F iced Maintain potentially hazardous foods below 41F or above 135F. 1. Display refrigerator may need repair. Ensure unit can hold foods below 41F. Unit may need to be adjusted. 2. Fry station prep top is consistently running too hot. Look into diverting the heat away from the fryer or moving the fryer further away from the refrigeration unit.

    • Facility was using the same container of batter for raw fish and raw chicken. Keep batter and flour dredge separate for fish and raw chicken. 5 lbs. batter VCD.

      The department's words

      CHSC 113980 Facility was using the same container of batter for raw fish and raw chicken. Keep batter and flour dredge separate for fish and raw chicken. 5 lbs. batter VCD.

    • Menu has a reminder statement regarding the safety of raw and undercooked meat/fish but does not disclose what menu items contain raw or undercooked meat and fish. Use an asterisk to connect t he menu items with the reminder statement or clearly indicate in the menu that foods are served undercooked.

      The department's words

      CHSC 114093 Menu has a reminder statement regarding the safety of raw and undercooked meat/fish but does not disclose what menu items contain raw or undercooked meat and fish. Use an asterisk to connect t he menu items with the reminder statement or clearly indicate in the menu that foods are served undercooked.

    • Dishwasher chemicals in the bar lacked thee required labeling. Ensure all toxic chemicals are clearly labeled.

      The department's words

      CHSC 114254 Dishwasher chemicals in the bar lacked thee required labeling. Ensure all toxic chemicals are clearly labeled.

    • Facility lacks test strips for chlorine. Corrected by dishwasher serviceperson.

      The department's words

      CHSC 114107 Facility lacks test strips for chlorine. Corrected by dishwasher serviceperson.

    Show 1 more

    • There is water leaking from the drain lines and condensation lines in the bar. Fix to eliminate standing water.

      The department's words

      CHSC 114190 There is water leaking from the drain lines and condensation lines in the bar. Fix to eliminate standing water.

28. EarlierAug 2, 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.
29. EarlierJul 29, 2016Routine inspectionYellow placard

    10 violations listed, 1 marked critical.

    Critical (1)

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

      Soda nozzle line was covered in black residue and resting in ice. Ice was discarded and the location of the ice bin was moved.

      The department's words

      CHSC 113980 Soda nozzle line was covered in black residue and resting in ice. Ice was discarded and the location of the ice bin was moved.

      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)

    • Observed an uncovered personal drink on a shelf above the rear prep table. All drinks must be covered with a tight fitting lid. Corrected.

      The department's words

      CHSC 113977 Observed an uncovered personal drink on a shelf above the rear prep table. All drinks must be covered with a tight fitting lid. Corrected.

    • The kitchen hand sink near the grill lacked the required paper towels in the dispenser. Corrected.

      The department's words

      CHSC 113953.2 The kitchen hand sink near the grill lacked the required paper towels in the dispenser. Corrected.

    • Install a 6 splashguard on the right side of the rear hand sink as it is in close proximity to food preparation tables.

      The department's words

      CHSC 113953 Install a 6 splashguard on the right side of the rear hand sink as it is in close proximity to food preparation tables.

    • The following foods were measured at unsafe temperatures: Raw shucked oysters 54F in the fryer prep top (placed 1.5 hours prior) cooled to 41F Raw chicken 64F in the fryer prep top - 3 lbs discarded by management Raw cod 52F in the fryer prep top cooled to 41F Raw salmon 47F under grill drawer cooler Raw tuna 48F under grill drawer cooler. Foods were removed from both units not holding temperature

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: Raw shucked oysters 54F in the fryer prep top (placed 1.5 hours prior) cooled to 41F Raw chicken 64F in the fryer prep top - 3 lbs discarded by management Raw cod 52F in the fryer prep top cooled to 41F Raw salmon 47F under grill drawer cooler Raw tuna 48F under grill drawer cooler. Foods were removed from both units not holding temperature

    • Measured clam chowder in a 22 quart container at 51F. Chowder was cooked yesterday. The food must be cooled rapidly from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Use ice baths in conjunction with ice wands. Stir and monitor temperatures OR Place food no ore than 2 inches deep in hotel pans and place in the walk in. Chowder was discarded.

      The department's words

      CHSC 114002 Measured clam chowder in a 22 quart container at 51F. Chowder was cooked yesterday. The food must be cooled rapidly from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Use ice baths in conjunction with ice wands. Stir and monitor temperatures OR Place food no ore than 2 inches deep in hotel pans and place in the walk in. Chowder was discarded.

    Show 4 more

    • The menu does not indicate the spicy tuna bowl contains raw meat. Have the servers inform customers upon order. Correct the menu.

      The department's words

      CHSC 114093 The menu does not indicate the spicy tuna bowl contains raw meat. Have the servers inform customers upon order. Correct the menu.

    • There are numerous fruit flies in the bar. Follow vermin proofing directives in #44 and eliminate flies.

      The department's words

      CHSC 114259.1 There are numerous fruit flies in the bar. Follow vermin proofing directives in #44 and eliminate flies.

    • Repair the following: -condensation leak inside sushi prep top. -condensation leak under bar beverage cooler.

      The department's words

      CHSC 114175 Repair the following: -condensation leak inside sushi prep top. -condensation leak under bar beverage cooler.

    • Standing water in bar is leading to fruit fly infestation. Wrap beer tap line and ice drain line in insulation. Re-grout tile and repair leaking refrigerator.

      The department's words

      CHSC 114259 Standing water in bar is leading to fruit fly infestation. Wrap beer tap line and ice drain line in insulation. Re-grout tile and repair leaking refrigerator.

30. EarlierApr 8, 2016Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Edamame measured 55f at beverage station. Keep potentially hazardous foods stored below 41F or above 135F. Use an ice bath that surrounds all sides of the food and is the same level as the food.

      The department's words

      CHSC 113996 Edamame measured 55f at beverage station. Keep potentially hazardous foods stored below 41F or above 135F. Use an ice bath that surrounds all sides of the food and is the same level as the food.

31. EarlierApr 7, 2016Follow-up inspectionGreen placard

    3 violations listed, 2 marked critical.

    Critical (2)

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

      Observed dish washer touch dirty dishes, then remove clean dishes out of the dishwasher without first washing hands. Hands must be clean prior to coming into contact with food or clean food contact equipment.

      The department's words

      CHSC 113953.3 Observed dish washer touch dirty dishes, then remove clean dishes out of the dishwasher without first washing hands. Hands must be clean prior to coming into contact with food or clean food contact equipment.

      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 food handler use tongs designated for cooked chicken on chicken at the grill that was only cooked on one side. Avoid cross contamination of foods by ensuring that tongs used for cooked meats are only used for fully cooked meats.

      The department's words

      CHSC 114113 Observed food handler use tongs designated for cooked chicken on chicken at the grill that was only cooked on one side. Avoid cross contamination of foods by ensuring that tongs used for cooked meats are only used for fully cooked meats.

      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)

    • Edamame measured 49F at beverage station. Keep potentially hazardous foods stored below 41F or above 135F. Use an ice bath that surrounds all sides of the food and is the same level as the food.

      The department's words

      CHSC 113996 Edamame measured 49F at beverage station. Keep potentially hazardous foods stored below 41F or above 135F. Use an ice bath that surrounds all sides of the food and is the same level as the food.

32. EarlierApr 4, 2016Routine inspectionGreen placard

    14 violations listed, 1 marked critical.

    Critical (1)

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

      a. Observed food handler touch raw fish, then touch small condiment bowl to fill with tartar sauce without first washing his hands. b. Observed dish washer touch and spray off dirty dishes, then put away clean dishes without first washing his hands. Hands must be wash when potentially contaminated, after touching raw meat, or when switching to tasks that involve food or clean food contact equipment. Corrected with employees.

      The department's words

      CHSC 113953.3 a. Observed food handler touch raw fish, then touch small condiment bowl to fill with tartar sauce without first washing his hands. b. Observed dish washer touch and spray off dirty dishes, then put away clean dishes without first washing his hands. Hands must be wash when potentially contaminated, after touching raw meat, or when switching to tasks that involve food or clean food contact equipment. Corrected with employees.

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

    Not critical (13)

    • Kitchen hand sink lacked paper towels in the dispenser. Bar hand sink lacked soap. Keep hand sinks stocked with soap at towels at all times. Corrected

      The department's words

      CHSC 113953.2 Kitchen hand sink lacked paper towels in the dispenser. Bar hand sink lacked soap. Keep hand sinks stocked with soap at towels at all times. Corrected

    • Women's restroom hand sink dispenses water at 85F. 100F-108F is required. Correct within 48 hours.

      The department's words

      CHSC 113953.c Women's restroom hand sink dispenses water at 85F. 100F-108F is required. Correct within 48 hours.

    • Cutting board and utensil bucket observed stored on the hand sink. Food contact equipment must be stored away from potential splash contamination. Corrected.

      The department's words

      CHSC 113984.d Cutting board and utensil bucket observed stored on the hand sink. Food contact equipment must be stored away from potential splash contamination. Corrected.

    • Observed numerous work stations where in-use knives and utensils were stored in stagnant room temperature water or sanitizer. Store in use knives in in ice water, hot water above 135F, or wash rinse and sanitize every 4 hours.

      The department's words

      CHSC 114115 Observed numerous work stations where in-use knives and utensils were stored in stagnant room temperature water or sanitizer. Store in use knives in in ice water, hot water above 135F, or wash rinse and sanitize every 4 hours.

    • Observed dressings stored in the area of the hand sink. Find an alternate location for foods where splash contamination isn't likely.

      The department's words

      CHSC 114049 Observed dressings stored in the area of the hand sink. Find an alternate location for foods where splash contamination isn't likely.

    Show 8 more

    • There is a heavy slime/mildew build up in the ice machine. Clean today and maintain. There is mildew on the fan grate in the Beverage Air under counter refrigerator. Clean within 7 days.

      The department's words

      CHSC 114115.c There is a heavy slime/mildew build up in the ice machine. Clean today and maintain. There is mildew on the fan grate in the Beverage Air under counter refrigerator. Clean within 7 days.

    • There is a build up of ice in the walk-in freezer. Defrost freezer and service if needed.

      The department's words

      CHSC 114175 There is a build up of ice in the walk-in freezer. Defrost freezer and service if needed.

    • Facility lacks drain plugs at the prep sink. Provide plugs and remove saran wrap plugs.

      The department's words

      CHSC 114130.1 Facility lacks drain plugs at the prep sink. Provide plugs and remove saran wrap plugs.

    • Ventilation hood is sucking a baffle filter out of alignment. Repair within 7 days.

      The department's words

      CHSC 114149 Ventilation hood is sucking a baffle filter out of alignment. Repair within 7 days.

    • Observed multiple wiping cloths stored on counter tops at the cook line with no sanitizer buckets nearby. Store cloths in sanitizer when not in use.

      The department's words

      CHSC 114185.1 Observed multiple wiping cloths stored on counter tops at the cook line with no sanitizer buckets nearby. Store cloths in sanitizer when not in use.

    • Hot water faucet at 3 compartment sink does not turn off water. Repair within 48 hours. There is a leak at the drain line of the prep sink on the right side. Repair within 7 days.

      The department's words

      CHSC 114190 Hot water faucet at 3 compartment sink does not turn off water. Repair within 48 hours. There is a leak at the drain line of the prep sink on the right side. Repair within 7 days.

    • Replace missing drop ceiling tile near the entrance to the employee restroom.

      The department's words

      CHSC 114271 Replace missing drop ceiling tile near the entrance to the employee restroom.

    • The following foods were measured at unsafe temperatures - edamame 48F -garlic butter 68F prep table (out 2 hours and was refrigerated) Potentially hazardous foods must be maintained below 41F or above 135F. Keep edamame in a more substantial ice bath. Keep flavored butters in refrigeration.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures - edamame 48F -garlic butter 68F prep table (out 2 hours and was refrigerated) Potentially hazardous foods must be maintained below 41F or above 135F. Keep edamame in a more substantial ice bath. Keep flavored butters in refrigeration.

33. EarlierJul 6, 2015Routine inspectionGreen placard

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Observed that several foods including the raw tuna dish and raw tuna for use in sushi was held in the cold-top refrigerator inserts at 55 to 58 degrees (F). This temperature is to warm and in violation of the food code. These foods were discarded and denatured in the kitchen trash.

      The department's words

      CHSC 113996 Observed that several foods including the raw tuna dish and raw tuna for use in sushi was held in the cold-top refrigerator inserts at 55 to 58 degrees (F). This temperature is to warm and in violation of the food code. These foods were discarded and denatured in the kitchen trash.

    • Observed that several foods including the raw tuna dish and raw tuna for use in sushi was held in the cold-top refrigerator inserts at 55 to 58 degrees (F). This temperature is to warm and in violation of the food code. These foods were discarded and denatured in the kitchen trash.

      The department's words

      CHSC 114180 Observed that several foods including the raw tuna dish and raw tuna for use in sushi was held in the cold-top refrigerator inserts at 55 to 58 degrees (F). This temperature is to warm and in violation of the food code. These foods were discarded and denatured in the kitchen trash.

    • Observed that several foods including the raw tuna dish and raw tuna for use in sushi was held in the cold-top refrigerator inserts at 55 to 58 degrees (F). This temperature is to warm and in violation of the food code. These foods were discarded and denatured in the kitchen trash.

      The department's words

      CHSC 114252 Observed that several foods including the raw tuna dish and raw tuna for use in sushi was held in the cold-top refrigerator inserts at 55 to 58 degrees (F). This temperature is to warm and in violation of the food code. These foods were discarded and denatured in the kitchen trash.

    • Observed that dishwasher water temperature gauge is inoperative and there are no other indicators to show the dish washer is operating properly. Service and/or repair the dishwasher by a professional technician to ensure it is operating properly. According to the food code, all equipment must be in good repair.

      The department's words

      CHSC 114099.7 Observed that dishwasher water temperature gauge is inoperative and there are no other indicators to show the dish washer is operating properly. Service and/or repair the dishwasher by a professional technician to ensure it is operating properly. According to the food code, all equipment must be in good repair.

    • Observed the large kitchen dishwasher appears conduct high temperature sanitizing. However the manager was unable to locate the color changing test paper. Verify the type of sanitizing that is performed by the dishwasher and provide the correct test paper. You may wash all of the utensils manually at the three compartment sink and use chlorine for the sanitizer.

      The department's words

      CHSC 114099.5 Observed the large kitchen dishwasher appears conduct high temperature sanitizing. However the manager was unable to locate the color changing test paper. Verify the type of sanitizing that is performed by the dishwasher and provide the correct test paper. You may wash all of the utensils manually at the three compartment sink and use chlorine for the sanitizer.

    Show 2 more

    • Observed that the hood exhaust appears to spill outside of the hood canopy in the area around the stove. Take steps to performance test the hood and determine if hood is operating as intended. The hood must capture all exhaust and equipment must be maintain in good repair.

      The department's words

      CHSC 114149.2 Observed that the hood exhaust appears to spill outside of the hood canopy in the area around the stove. Take steps to performance test the hood and determine if hood is operating as intended. The hood must capture all exhaust and equipment must be maintain in good repair.

    • Observed the drain pipes that empty into the behind bar floor-sink improperly pass into the floor-sink where they may siphon a waste water blockage. Elevate the tips of the waste pipes above the rim of the floor-sink.

      The department's words

      CHSC 114197 Observed the drain pipes that empty into the behind bar floor-sink improperly pass into the floor-sink where they may siphon a waste water blockage. Elevate the tips of the waste pipes above the rim of the floor-sink.

34. EarlierJan 24, 2014Routine inspectionOnly Minor Violation(s) Found

    6 violations listed, 0 marked critical.

    Not critical (6)

    • The signs stating employees must wash hands in restrooms and at hand wash stations were missing. Provide the appropriate signs to comply with code.

      The department's words

      CHSC 113953.5 The signs stating employees must wash hands in restrooms and at hand wash stations were missing. Provide the appropriate signs to comply with code.

    • The egg batter was held out of temperature at 50 (F) degrees at the deep fry station. Take steps to chill the batter and maintain it at 41 (F) degrees or below at all times.

      The department's words

      CHSC 113996 The egg batter was held out of temperature at 50 (F) degrees at the deep fry station. Take steps to chill the batter and maintain it at 41 (F) degrees or below at all times.

    • Provide a copy of the SOP for deep frying to achieve the required minimum cooking temperature. The SOP was missing from the deep fry station.

      The department's words

      CHSC 114004 Provide a copy of the SOP for deep frying to achieve the required minimum cooking temperature. The SOP was missing from the deep fry station.

    • Code CHSC 114012

      The department's words

      Code CHSC 114012

    • Code CHSC 114016

      The department's words

      Code CHSC 114016

    Show 1 more

    • Code CHSC 114024

      The department's words

      Code CHSC 114024

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) ↗