At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 27, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Parkside Cafe & Snack Bar?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed tomatoes containing cheese a cooked tomatoes stored in market at room temperature. Internal temperatures measured at 59 *F. Operator states they use time as control measure but no discard time or label was being used. Provide proper TPHC labels when using time only as control measure. No TPHC label for creamers at coffee station. CHSC 114000How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Parkside Cafe & Snack Bar's team
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Follow the steps for each item, with the rule beside it.
Next: Observed tomatoes containing cheese a cooked tomatoes stored in market at room temperature. Internal temperatures measured at 59 *F. Operator states they use time as control measure but no discard time or label was being used. Provide proper TPHC labels when using time only as control measure. No TPHC label for creamers at coffee station.The county found: “Observed tomatoes containing cheese a cooked tomatoes stored in market at room temperature. Internal temperatures…”
Then the next one.
Log it
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 27, 2025Routine inspectionGreen placard
This one: Green placard, inspected Mar 27, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed tomatoes containing cheese a cooked tomatoes stored in market at room temperature. Internal temperatures measured at 59 *F. Operator states they use time as control measure but no discard time or label was being used. Provide proper TPHC labels when using time only as control measure. No TPHC label for creamers at coffee station.
The department's words
CHSC 114000 Observed tomatoes containing cheese a cooked tomatoes stored in market at room temperature. Internal temperatures measured at 59 *F. Operator states they use time as control measure but no discard time or label was being used. Provide proper TPHC labels when using time only as control measure. No TPHC label for creamers at coffee station.
EarlierJul 25, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed employee handle raw beef with gloved hand to place on the flat top grill. Said employee resumed food preparation without changing gloves and washing hands in between tasks. / Wash hands after touching raw meat every time to prevent cross contamination.
The department's words
CHSC 113953.3 Observed employee handle raw beef with gloved hand to place on the flat top grill. Said employee resumed food preparation without changing gloves and washing hands in between tasks. / Wash hands after touching raw meat every time to prevent cross contamination.
Corrected during the inspection
Clams in oil in refrigerator opposite of fryer recorded at 50°F, was prepared yesterday. / Discard out of temperature food. Cold hold food at 41°F or below. Defrost food in refrigerators.
The department's words
CHSC 113996 Clams in oil in refrigerator opposite of fryer recorded at 50°F, was prepared yesterday. / Discard out of temperature food. Cold hold food at 41°F or below. Defrost food in refrigerators.
Corrected during the inspection
Hollandaise sauce left on counter recorded at 91°F. Sauce was prepared over 4 hours ago, no TPHC label available. / Discard out of temperature sauce. Provide proper TPHC label of when food was made and a 4 hour later discard time.
The department's words
CHSC 114000 Hollandaise sauce left on counter recorded at 91°F. Sauce was prepared over 4 hours ago, no TPHC label available. / Discard out of temperature sauce. Provide proper TPHC label of when food was made and a 4 hour later discard time.
Corrected during the inspection
EarlierJul 23, 2024Routine inspectionGreen placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee handle raw beef with gloved hand to place on the flat top grill. Said employee resumed food preparation without changing gloves and washing hands in between tasks. / Wash hands after touching raw meat every time to prevent cross contamination.
The department's words
CHSC 113953.3 Observed employee handle raw beef with gloved hand to place on the flat top grill. Said employee resumed food preparation without changing gloves and washing hands in between tasks. / Wash hands after touching raw meat every time to prevent cross contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Clams in oil in refrigerator opposite of fryer recorded at 50°F, was prepared yesterday. / Discard out of temperature food. Cold hold food at 41°F or below. Defrost food in refrigerators.
The department's words
CHSC 113996 Clams in oil in refrigerator opposite of fryer recorded at 50°F, was prepared yesterday. / Discard out of temperature food. Cold hold food at 41°F or below. Defrost food in refrigerators.
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
Hollandaise sauce left on counter recorded at 91°F. Sauce was prepared over 4 hours ago, no TPHC label available. / Discard out of temperature sauce. Provide proper TPHC label of when food was made and a 4 hour later discard time.
The department's words
CHSC 114000 Hollandaise sauce left on counter recorded at 91°F. Sauce was prepared over 4 hours ago, no TPHC label available. / Discard out of temperature sauce. Provide proper TPHC label of when food was made and a 4 hour later discard time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 7, 2021Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Measured food items in prep coolers. The following food items were above 41 °F: Diced tomatoes 45 °F - Per manager they were diced 20 min prior to inspection Shredded Cheddar Cheese 45 °F- Per manager stored in cooler at 9:00am. Relocated to reach -in refrigerator. Raw liquid eggs 51 °F - Per manager eggs were cracked 20 min prior to inspection and left out on the counter. Recheck egg temperature in 30 min if temperature does not decrease relocate to reach in refrigerator . Maintain all potentially hazardous foods at or below 41 °F. Prep coolers measured at 41 °F. Per manager the thermostat was turning off prior to reaching 41 °F. Both coolers were serviced on 10/4/21. Ensure food temperatures in prep coolers are measured frequently throughout the day.
The department's words
CHSC 113996 Measured food items in prep coolers. The following food items were above 41 °F: Diced tomatoes 45 °F - Per manager they were diced 20 min prior to inspection Shredded Cheddar Cheese 45 °F- Per manager stored in cooler at 9:00am. Relocated to reach -in refrigerator. Raw liquid eggs 51 °F - Per manager eggs were cracked 20 min prior to inspection and left out on the counter. Recheck egg temperature in 30 min if temperature does not decrease relocate to reach in refrigerator . Maintain all potentially hazardous foods at or below 41 °F. Prep coolers measured at 41 °F. Per manager the thermostat was turning off prior to reaching 41 °F. Both coolers were serviced on 10/4/21. Ensure food temperatures in prep coolers are measured frequently throughout the day.
EarlierSep 30, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed strainer inside handwashing sink and plates stored in front of sink located in dishwashing area. Maintain all handwashing sinks empty and accessible at all times. Corrected on site.
The department's words
CHSC 113953.1 Observed strainer inside handwashing sink and plates stored in front of sink located in dishwashing area. Maintain all handwashing sinks empty and accessible at all times. Corrected on site.
EarlierMar 25, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility is using TPHC for pizzas stored in unrefrigerated display case. Pizzas were not labeled with discard time. Procedure sand monitoring chart are onsite. Maintain all food items using TPHC labeled with appropriate documentation. Corrected onsite.
The department's words
CHSC 114000 Facility is using TPHC for pizzas stored in unrefrigerated display case. Pizzas were not labeled with discard time. Procedure sand monitoring chart are onsite. Maintain all food items using TPHC labeled with appropriate documentation. Corrected onsite.
EarlierSep 24, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed strainer with lime in handwashing sink located in cafe.
The department's words
CHSC 113953.5 Observed strainer with lime in handwashing sink located in cafe.
EarlierFeb 26, 2020Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Expired Food Manager and Food Handler Certification. Maintain valid certifications on site for all employees. Obtain Food Handler Certifications for all employees within 30 days and obtain a Food Manager Certification for one employee within 60 days.
The department's words
CHSC 113948 Expired Food Manager and Food Handler Certification. Maintain valid certifications on site for all employees. Obtain Food Handler Certifications for all employees within 30 days and obtain a Food Manager Certification for one employee within 60 days.
Expired Food Manager and Food Handler Certification. Maintain valid certifications on site for all employees. Obtain Food Handler Certifications for all employees within 30 days and obtain a Food Manager Certification for one employee within 60 days.
The department's words
CHSC 113947.1 Expired Food Manager and Food Handler Certification. Maintain valid certifications on site for all employees. Obtain Food Handler Certifications for all employees within 30 days and obtain a Food Manager Certification for one employee within 60 days.
EarlierJan 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pooled eggs in deli case by grill were 46F. They had been there since opening. Once lid was shut cooled to 41F. Pooled eggs for French toast were 47F. Both violations were corrected on site.
The department's words
CHSC 113996 Pooled eggs in deli case by grill were 46F. They had been there since opening. Once lid was shut cooled to 41F. Pooled eggs for French toast were 47F. Both violations were corrected on site.
EarlierMay 2, 2018Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Good on temp control overall, however one prep line frig unit had foods at 54 F. Foods were discarded, unit impounded until repairs are made. Needs to be cold held at 41 F or less. Also, wine/cream frig foods at 43 F, need reduction to 41 F or less.
The department's words
CHSC 113996 Good on temp control overall, however one prep line frig unit had foods at 54 F. Foods were discarded, unit impounded until repairs are made. Needs to be cold held at 41 F or less. Also, wine/cream frig foods at 43 F, need reduction to 41 F or less.
Corrected during the inspection
In the main kitchen and also main cook line, cutting boards heavily soiled and need replacement.
The department's words
CHSC 114115 In the main kitchen and also main cook line, cutting boards heavily soiled and need replacement.
Corrected during the inspection
Snack bar water temp 110 F, must be increased to 120 F or above.
The department's words
CHSC 114192 Snack bar water temp 110 F, must be increased to 120 F or above.
Corrected during the inspection
In the main prep kitchen, the hood needs degreasing, replace missing baffle. Walk-in needs an overall, long-term deep cleaning and rusted fan grates replaced.
The department's words
CHSC 114175 In the main prep kitchen, the hood needs degreasing, replace missing baffle. Walk-in needs an overall, long-term deep cleaning and rusted fan grates replaced.
Corrected during the inspection
Main kitchen, knife/utensil storage observed in between equipment slots - relocate to a clean, sanitary location.
The department's words
CHSC 114178 Main kitchen, knife/utensil storage observed in between equipment slots - relocate to a clean, sanitary location.
Corrected during the inspection
Show 3 more
Notable smoke, grease staining on ceiling in main kitchen, please clean/degrease surfaces. Clean ducting through the roof and conduct a hood performance evaluation by a mechanical engineer.
The department's words
CHSC 114149.1 Notable smoke, grease staining on ceiling in main kitchen, please clean/degrease surfaces. Clean ducting through the roof and conduct a hood performance evaluation by a mechanical engineer.
Corrected during the inspection
Misc cleaning of floor, wall, ceiling needed throughout facility. Response to flooding this week in the snack bar was to clean & sanitize with bleach solution.
The department's words
CHSC 114268 Misc cleaning of floor, wall, ceiling needed throughout facility. Response to flooding this week in the snack bar was to clean & sanitize with bleach solution.
Corrected during the inspection
Misc cleaning of floor, wall, ceiling needed throughout facility. Response to flooding this week in the snack bar was to clean & sanitize with bleach solution.
The department's words
CHSC 114271 Misc cleaning of floor, wall, ceiling needed throughout facility. Response to flooding this week in the snack bar was to clean & sanitize with bleach solution.
Corrected during the inspection
EarlierApr 12, 2018Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Good on temp control overall, however one prep line frig unit had foods at 54 F. Foods were discarded, unit impounded until repairs are made. Needs to be cold held at 41 F or less. Also, wine/cream frig foods at 43 F, need reduction to 41 F or less.
The department's words
CHSC 113996 Good on temp control overall, however one prep line frig unit had foods at 54 F. Foods were discarded, unit impounded until repairs are made. Needs to be cold held at 41 F or less. Also, wine/cream frig foods at 43 F, need reduction to 41 F or less.
In the main kitchen and also main cook line, cutting boards heavily soiled and need replacement.
The department's words
CHSC 114115 In the main kitchen and also main cook line, cutting boards heavily soiled and need replacement.
Snack bar water temp 110 F, must be increased to 120 F or above.
The department's words
CHSC 114192 Snack bar water temp 110 F, must be increased to 120 F or above.
In the main prep kitchen, the hood needs degreasing, replace missing baffle. Walk-in needs an overall, long-term deep cleaning and rusted fan grates replaced.
The department's words
CHSC 114175 In the main prep kitchen, the hood needs degreasing, replace missing baffle. Walk-in needs an overall, long-term deep cleaning and rusted fan grates replaced.
Main kitchen, knife/utensil storage observed in between equipment slots - relocate to a clean, sanitary location.
The department's words
CHSC 114178 Main kitchen, knife/utensil storage observed in between equipment slots - relocate to a clean, sanitary location.
Show 3 more
Notable smoke, grease staining on ceiling in main kitchen, please clean/degrease surfaces. Clean ducting through the roof and conduct a hood performance evaluation by a mechanical engineer.
The department's words
CHSC 114149.1 Notable smoke, grease staining on ceiling in main kitchen, please clean/degrease surfaces. Clean ducting through the roof and conduct a hood performance evaluation by a mechanical engineer.
Misc cleaning of floor, wall, ceiling needed throughout facility. Response to flooding this week in the snack bar was to clean & sanitize with bleach solution.
The department's words
CHSC 114268 Misc cleaning of floor, wall, ceiling needed throughout facility. Response to flooding this week in the snack bar was to clean & sanitize with bleach solution.
Misc cleaning of floor, wall, ceiling needed throughout facility. Response to flooding this week in the snack bar was to clean & sanitize with bleach solution.
The department's words
CHSC 114271 Misc cleaning of floor, wall, ceiling needed throughout facility. Response to flooding this week in the snack bar was to clean & sanitize with bleach solution.
EarlierMar 1, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pizza stored at room temperature in market place: sausage pizza 69F, veggie pizza at 78F and 83F. Facility is documenting what time the pizza is taken out of the oven but not documenting the discard time on the log. No written procedure for the use of time as a control for the pizzas stored at room temperature. Discussed with PIC to have written procedures for using time as a control for the pizza stored at room temperature. On the current log they are using add a column for Discard time and ensure to mark the date and the discard time for four hours past the time the pizza was taken out of the oven. Ensure all pizzas are served or discarded by the discard time. Discard time documented on log. Ensure to mark the cooked red potatoes left out at room temperature under time as a control on cook line with discard time right when they are removed from temperature control.
The department's words
CHSC 114000 Observed pizza stored at room temperature in market place: sausage pizza 69F, veggie pizza at 78F and 83F. Facility is documenting what time the pizza is taken out of the oven but not documenting the discard time on the log. No written procedure for the use of time as a control for the pizzas stored at room temperature. Discussed with PIC to have written procedures for using time as a control for the pizza stored at room temperature. On the current log they are using add a column for Discard time and ensure to mark the date and the discard time for four hours past the time the pizza was taken out of the oven. Ensure all pizzas are served or discarded by the discard time. Discard time documented on log. Ensure to mark the cooked red potatoes left out at room temperature under time as a control on cook line with discard time right when they are removed from temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Observed employee crack raw whole shell eggs into a pan and then go to touch food contact surfaces without washing hands after handling raw eggs. Ensure employees wash hands after cracking/handling raw eggs. Discussed with PIC and hands washed.
The department's words
CHSC 113953.3 Observed employee crack raw whole shell eggs into a pan and then go to touch food contact surfaces without washing hands after handling raw eggs. Ensure employees wash hands after cracking/handling raw eggs. Discussed with PIC and hands washed.
1. No paper towels provided at main kitchen hand sink. PIC stated paper towel dispenser is waiting to be put up. Ensure hand sinks are stocked with soap and paper towels at all times. Roll of paper towels provided. 2. Back kitchen prep area does not have a dedicated hand sink. Discussed with PIC to use one compartment of the 2 compartment sink for hand washing. Paper towel dispenser on wall. No soap provided. Provide soap at this compartment for proper hand washing.
The department's words
CHSC 113953.2 1. No paper towels provided at main kitchen hand sink. PIC stated paper towel dispenser is waiting to be put up. Ensure hand sinks are stocked with soap and paper towels at all times. Roll of paper towels provided. 2. Back kitchen prep area does not have a dedicated hand sink. Discussed with PIC to use one compartment of the 2 compartment sink for hand washing. Paper towel dispenser on wall. No soap provided. Provide soap at this compartment for proper hand washing.
1. Sandwiches in grab and go case in market place 47-48F. 2. Creamer in 1 Door Glass in back prep area 46F Ensure all potentially hazardous foods cold hold at 41F or below. Adjust units to hold 41F. PIC adjusted units. Ensure to do a chill step for grab and go sandwiches to cool to 41F or below after preparation prior to placing in grab and go cooler. Discussed with PIC. Sandwhiches moved to walk in to cool back to 41F.
The department's words
CHSC 113996 1. Sandwiches in grab and go case in market place 47-48F. 2. Creamer in 1 Door Glass in back prep area 46F Ensure all potentially hazardous foods cold hold at 41F or below. Adjust units to hold 41F. PIC adjusted units. Ensure to do a chill step for grab and go sandwiches to cool to 41F or below after preparation prior to placing in grab and go cooler. Discussed with PIC. Sandwhiches moved to walk in to cool back to 41F.
Observed a full 6 in pan of cooked red potatoes at 86-98F in walk-in cooler. After discussion with PIC potatoes were cooked 3 hours prior and placed out at room temp to cool then stored in deep pan and placed in walk-in cooler. No time and temperature monitoring of the cooling process. Ensure that all potentially hazardous foods are properly cooled from 135F to 70F or below with in 2 hours and from 70F to 41F or below with in the next 4 hours. Discussed with PIC to ensure to start taking temperatures of cooling foods to ensure they are meeting the cooling requirements. Potatoes discarded. Cooling log will be emailed to PIC.
The department's words
CHSC 114002 Observed a full 6 in pan of cooked red potatoes at 86-98F in walk-in cooler. After discussion with PIC potatoes were cooked 3 hours prior and placed out at room temp to cool then stored in deep pan and placed in walk-in cooler. No time and temperature monitoring of the cooling process. Ensure that all potentially hazardous foods are properly cooled from 135F to 70F or below with in 2 hours and from 70F to 41F or below with in the next 4 hours. Discussed with PIC to ensure to start taking temperatures of cooling foods to ensure they are meeting the cooling requirements. Potatoes discarded. Cooling log will be emailed to PIC.
Condenser leaking on to bottom of espresso cooler. Repair leak.
The department's words
CHSC 114175 Condenser leaking on to bottom of espresso cooler. Repair leak.
Show 2 more
Quat sanitizer greater than 400 ppm. Ensure to provide quat sanitizer 200 ppm. Recommend PIC make large batch using quat sanitizer tablet concentrations then fill each smaller sanitizer bucket with sanitizer. All sanitizer buckets changed.
The department's words
CHSC 114185.1 Quat sanitizer greater than 400 ppm. Ensure to provide quat sanitizer 200 ppm. Recommend PIC make large batch using quat sanitizer tablet concentrations then fill each smaller sanitizer bucket with sanitizer. All sanitizer buckets changed.
Front door open in café. Missing screen in door to snack bar area. Door to snack bar prep kitchen left open. Back door to café kitchen left open. Door to back prep kitchen area left open. All doors are required to remade shut or provide screen doors to prevent the entrance of pests. Discussed with PIC.
The department's words
CHSC 114266 Front door open in café. Missing screen in door to snack bar area. Door to snack bar prep kitchen left open. Back door to café kitchen left open. Door to back prep kitchen area left open. All doors are required to remade shut or provide screen doors to prevent the entrance of pests. Discussed with PIC.
EarlierOct 27, 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.
EarlierOct 24, 2016Routine inspectionYellow placard
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Observed employee handle raw fish with gloved hands, wash cutting board in 2 compartment sink that had raw fish on it, discard gloves, and not wash hands. After hand or gloved hands have come in contact with raw meat ensure to immediately wash hands to prevent cross contamination. Discussed with PIC and employee hands washed. B. Observed employee place raw chicken on grill with gloved hand take glove off, then touch other food contact surfaces. It is important to wash hands immediately after handling raw meat or removing gloves that touched raw meat to prevent cross contamination. Again discussed with PIC. Employee washed hands.
The department's words
CHSC 113953.3 A. Observed employee handle raw fish with gloved hands, wash cutting board in 2 compartment sink that had raw fish on it, discard gloves, and not wash hands. After hand or gloved hands have come in contact with raw meat ensure to immediately wash hands to prevent cross contamination. Discussed with PIC and employee hands washed. B. Observed employee place raw chicken on grill with gloved hand take glove off, then touch other food contact surfaces. It is important to wash hands immediately after handling raw meat or removing gloves that touched raw meat to prevent cross contamination. Again discussed with PIC. Employee washed 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
A. Observed black beans at 125F and corn sauce at 89F in steam well on cook line. PIC stated both had been in steam well about 3 hours. B. Observed cooked red potatoes on shelf under grill at 61F stored at room temperature. C. Observed walk-in cooler in snack bar at 44F. Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. Black beans and corn sauce. Ensure steam table is turned up. If cooked potatoes are stored out at room temperature for use facility must use time as a control. Mark potatoes with date and discard time 4 hours past the time removed from temperature control. Potatoes marked to be discarded at 1pm. Post written procedures for time as a control. Walk in cooler adjusted.
The department's words
CHSC 113996 A. Observed black beans at 125F and corn sauce at 89F in steam well on cook line. PIC stated both had been in steam well about 3 hours. B. Observed cooked red potatoes on shelf under grill at 61F stored at room temperature. C. Observed walk-in cooler in snack bar at 44F. Ensure all potentially hazardous foods are hot held at 135F or higher or cold held at 41F or below. Black beans and corn sauce. Ensure steam table is turned up. If cooked potatoes are stored out at room temperature for use facility must use time as a control. Mark potatoes with date and discard time 4 hours past the time removed from temperature control. Potatoes marked to be discarded at 1pm. Post written procedures for time as a control. Walk in cooler adjusted.
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 employee wash a cutting board that had been in contact with raw fish with soap and water then place cutting board on a hook to be used again with out a sanitize step. Ensure all food contact surfaces are washed, rinsed, and sanitized especially after contacting raw meat. Discussed with PIC. Cutting board removed to café kitchen to be cleaned and sanitized. B. Clean pizza prep cooler. Accumulated food debris.
The department's words
CHSC 114115 A. Observed employee wash a cutting board that had been in contact with raw fish with soap and water then place cutting board on a hook to be used again with out a sanitize step. Ensure all food contact surfaces are washed, rinsed, and sanitized especially after contacting raw meat. Discussed with PIC. Cutting board removed to café kitchen to be cleaned and sanitized. B. Clean pizza prep cooler. Accumulated food debris.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed hand sink in café full of bottles and being used to fill water bottles for table tops. Ensure hand sink is accessible at all times. Do not use hand sink to fill water bottles to prevent cross contamination. *Recommend installing hand sink on toaster counter to provide more acess to cook line and use back sink for water bottles. *Also noted no hand sink in back prep kitchen next to bakery. Install hand sink during up coming plan review submittal. *Additional hand sink should be installed in cook area of snack bar. *Hand sink needed in bakery area.
The department's words
CHSC 113953 Observed hand sink in café full of bottles and being used to fill water bottles for table tops. Ensure hand sink is accessible at all times. Do not use hand sink to fill water bottles to prevent cross contamination. *Recommend installing hand sink on toaster counter to provide more acess to cook line and use back sink for water bottles. *Also noted no hand sink in back prep kitchen next to bakery. Install hand sink during up coming plan review submittal. *Additional hand sink should be installed in cook area of snack bar. *Hand sink needed in bakery area.
Observed four covered stacked tubs of par cooked fries at 66-69F in snack bar walk in cooler. PIC stated they were cooked 2 1/2 hours prior. Par cooked fries are potentially hazardous and must be properly cooled. Ensure to cool on sheet pans to 41F or below prior to covering or storing in deep containers. Fries un-stacked and uncovered.
The department's words
CHSC 114002.1 Observed four covered stacked tubs of par cooked fries at 66-69F in snack bar walk in cooler. PIC stated they were cooked 2 1/2 hours prior. Par cooked fries are potentially hazardous and must be properly cooled. Ensure to cool on sheet pans to 41F or below prior to covering or storing in deep containers. Fries un-stacked and uncovered.
Flies present in snack bar area. Door from espresso area propped open and missing glass in door to snack bar. Keep doors closed to prevent entrance of pests.*Install screen door and replace glass.
The department's words
CHSC 114259.1 Flies present in snack bar area. Door from espresso area propped open and missing glass in door to snack bar. Keep doors closed to prevent entrance of pests.*Install screen door and replace glass.
A. Observed raw meat stored above and next to cooked and ready to eat foods in prep cooler drawers on cook line. Store raw meats below and away from ready to eat foods. Raw meats relocated to bottom drawers. B. Unwashed produce on cutting board used to cut washed produce. To prevent cross contamination ensure to wash produce prior to placing it next to washed produce or surfaces that are clean and used for washed produce. Cutting board sanitized.
The department's words
CHSC 113986 A. Observed raw meat stored above and next to cooked and ready to eat foods in prep cooler drawers on cook line. Store raw meats below and away from ready to eat foods. Raw meats relocated to bottom drawers. B. Unwashed produce on cutting board used to cut washed produce. To prevent cross contamination ensure to wash produce prior to placing it next to washed produce or surfaces that are clean and used for washed produce. Cutting board sanitized.
Knife stored in crack between equipment. Store all utensils on clean surfaces.
The department's words
CHSC 114119 Knife stored in crack between equipment. Store all utensils on clean surfaces.
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During inspection walked with owner and identified several additions/remodel of facility with installation of walk-in coolers, oven with self containing hood, sinks inside and out, additional equipment in bakery, outside storage buildings, outside walk-in freezer/refrigerators, oyster bbq cooking area, market, ect all without approval or plan submittal from EHS. Discussed with owner a site visit will be conducted by senior plan reviewer Pricilla Van Liew to determine next step in enforcement action. Discussed with PIC to not continue with any facility upgrades until approval is obtained.
The department's words
CHSC 114380 During inspection walked with owner and identified several additions/remodel of facility with installation of walk-in coolers, oven with self containing hood, sinks inside and out, additional equipment in bakery, outside storage buildings, outside walk-in freezer/refrigerators, oyster bbq cooking area, market, ect all without approval or plan submittal from EHS. Discussed with owner a site visit will be conducted by senior plan reviewer Pricilla Van Liew to determine next step in enforcement action. Discussed with PIC to not continue with any facility upgrades until approval is obtained.
EarlierDec 8, 2015Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierDec 2, 2015Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 22 quarts of tomato soup in covered container at 55-56F and 22 quarts of clam chowder in covered container at 56-57F in walk in cooler. After discussion with PIC soups were cooked and cooled yesterday placed in 22 quarts covered containers in walk-in. Temperatures had not been taken to verify cooling process had met cooling requirements. Ensure all PHF are cooled properly. Discussed with PIC to use uncovered shallow pan method. Place shallow pans in walk-in cooler uncovered to cool PHF. If facility continues to cool using ice/ ice wands cool PHF from 135F to 70F w/n 2 hrs then from 70-41F or below in the next 4 hrs. Tomato and clam chowder soups discarded.
The department's words
CHSC 114002.1 Observed 22 quarts of tomato soup in covered container at 55-56F and 22 quarts of clam chowder in covered container at 56-57F in walk in cooler. After discussion with PIC soups were cooked and cooled yesterday placed in 22 quarts covered containers in walk-in. Temperatures had not been taken to verify cooling process had met cooling requirements. Ensure all PHF are cooled properly. Discussed with PIC to use uncovered shallow pan method. Place shallow pans in walk-in cooler uncovered to cool PHF. If facility continues to cool using ice/ ice wands cool PHF from 135F to 70F w/n 2 hrs then from 70-41F or below in the next 4 hrs. Tomato and clam chowder soups 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 (8)
No soap or paper towels provided at hand sink in snack shack. Employees hands raw hamburger to place on grill and had not washed hands using soap/paper towels. To prevent cross contamination ensure to wash hands upon starting work after contamination has happened. Discussed with PIC, employees washed hands, soap and paper towels provided.
The department's words
CHSC 113953.3 No soap or paper towels provided at hand sink in snack shack. Employees hands raw hamburger to place on grill and had not washed hands using soap/paper towels. To prevent cross contamination ensure to wash hands upon starting work after contamination has happened. Discussed with PIC, employees washed hands, soap and paper towels provided.
No soap or paper towels provided at hand sink in snack bar. Ensure all hand sinks are stocked with soap and paper towels at al times. Soap and paper towels provided.
The department's words
CHSC 113953.2 No soap or paper towels provided at hand sink in snack bar. Ensure all hand sinks are stocked with soap and paper towels at al times. Soap and paper towels provided.
Observed cooked red potatoes stored in container on shelf below grill at room temperature at 56F. Ensure all PHF is cold held at 41F or below or hot held at 135F or higher. PIC stated they had been out for about 30 mins. Potatoes placed into prep cooler.
The department's words
CHSC 113996 Observed cooked red potatoes stored in container on shelf below grill at room temperature at 56F. Ensure all PHF is cold held at 41F or below or hot held at 135F or higher. PIC stated they had been out for about 30 mins. Potatoes placed into prep cooler.
Observed flies in main kitchen and in snack bar. Doors left open to café kitchen, main kitchen, and snack bar. To prevent entrance of pests keep doors closed or provide screen doors. Discussed with PIC.
The department's words
CHSC 114259.1 Observed flies in main kitchen and in snack bar. Doors left open to café kitchen, main kitchen, and snack bar. To prevent entrance of pests keep doors closed or provide screen doors. Discussed with PIC.
Observed raw hamburger stored next to coleslaw in prep cooler drawers. Observed raw chicken stored next to cooked foods in prep cooler drawers. Discussed with PIC to provide more separation between the ready to eat/ cooked foods and the raw meats. Relocate raw meats in bottom drawers. Observed loaves of bread and pastries offered for sale uncovered/unprotected in the market and snack bar. Ensure to wrap or provide sneeze guards for all open foods to prevent possible contamination. Discussed with PIC.
The department's words
CHSC 113986 Observed raw hamburger stored next to coleslaw in prep cooler drawers. Observed raw chicken stored next to cooked foods in prep cooler drawers. Discussed with PIC to provide more separation between the ready to eat/ cooked foods and the raw meats. Relocate raw meats in bottom drawers. Observed loaves of bread and pastries offered for sale uncovered/unprotected in the market and snack bar. Ensure to wrap or provide sneeze guards for all open foods to prevent possible contamination. Discussed with PIC.
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Counter in main kitchen work down with exposed particle board. Repair or replace.
The department's words
CHSC 114130.3 Counter in main kitchen work down with exposed particle board. Repair or replace.
In use utensils used for raw chicken stored in water at 98F, in use utensils used for breakfast station stored in 76F water, and tongs in snack shack used for raw chicken stored at room temperature. Ensure to store utensils in hot water 135F or higher in ice water 41F or below, or change utensils every four hours to prevent bacterial growth. *Recommend facility provide 2 sets of tongs one for raw beef patties and one for raw chicken in snack shack to prevent cross contamination.
The department's words
CHSC 114119 In use utensils used for raw chicken stored in water at 98F, in use utensils used for breakfast station stored in 76F water, and tongs in snack shack used for raw chicken stored at room temperature. Ensure to store utensils in hot water 135F or higher in ice water 41F or below, or change utensils every four hours to prevent bacterial growth. *Recommend facility provide 2 sets of tongs one for raw beef patties and one for raw chicken in snack shack to prevent cross contamination.
No sanitizer set up upon arrival. Ensure to provide sanitizer during all hours of operation. Ensure to provide quat sanitizer 200-400ppm. Sanitizer made.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure to provide sanitizer during all hours of operation. Ensure to provide quat sanitizer 200-400ppm. Sanitizer made.
EarlierSep 17, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
a. Beverage air drink frig (glass door) at 49 F, reduce to 41 F or less. b. Snack bar prep frig at 45 - 49 F, reduce to 41 F, replace if it can't be fixed.
The department's words
CHSC 113996 a. Beverage air drink frig (glass door) at 49 F, reduce to 41 F or less. b. Snack bar prep frig at 45 - 49 F, reduce to 41 F, replace if it can't be fixed.
Many flies observed on foods and cutting boards with doors wide open. Work on a strategy to exclude flies including air curtains/screen doors.
The department's words
CHSC 114259.1 Many flies observed on foods and cutting boards with doors wide open. Work on a strategy to exclude flies including air curtains/screen doors.
Ensure there are light covers/sleeves for all overhead lighting in food prep areas.
The department's words
CHSC 114252 Ensure there are light covers/sleeves for all overhead lighting in food prep areas.
Complete floor/wall/ceiling/countertop repairs as noted in 4-21-14 inspection.
The department's words
CHSC 114268 Complete floor/wall/ceiling/countertop repairs as noted in 4-21-14 inspection.
Complete floor/wall/ceiling/countertop repairs as noted in 4-21-14 inspection.
The department's words
CHSC 114271 Complete floor/wall/ceiling/countertop repairs as noted in 4-21-14 inspection.
EarlierApr 21, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Snack bar food prep frig temps between 41-43 deg. F depending on food depth, please continue to decrease temp to 41 or less over all.
The department's words
CHSC 113996 Snack bar food prep frig temps between 41-43 deg. F depending on food depth, please continue to decrease temp to 41 or less over all.
Gas cylinders need to be fastened to a rigid structure, prevent an accident.
The department's words
CHSC 114172 Gas cylinders need to be fastened to a rigid structure, prevent an accident.
Discussion with owner about timeline for structural improvements: a. remove and replace damaged drywall within 3 months b. install approved tile in bakery prep room, hallway and walk-in within 6 months c. Replace bakery prep counter with hardwood maple (as proposed) within 1 year
The department's words
CHSC 114268 Discussion with owner about timeline for structural improvements: a. remove and replace damaged drywall within 3 months b. install approved tile in bakery prep room, hallway and walk-in within 6 months c. Replace bakery prep counter with hardwood maple (as proposed) within 1 year
Discussion with owner about timeline for structural improvements: a. remove and replace damaged drywall within 3 months b. install approved tile in bakery prep room, hallway and walk-in within 6 months c. Replace bakery prep counter with hardwood maple (as proposed) within 1 year
The department's words
CHSC 114271 Discussion with owner about timeline for structural improvements: a. remove and replace damaged drywall within 3 months b. install approved tile in bakery prep room, hallway and walk-in within 6 months c. Replace bakery prep counter with hardwood maple (as proposed) within 1 year
EarlierApr 7, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
a. Left side food prep frig, across from main grills, food temps at 48 deg. F, reduce to 41 or less. b. Outdoor condiment frig foods at 49 deg. F, reduce to 41 or less. c. Beverage Air 2 -door frig in bakery food temps at 49 deg. F, reduce to 41 or less. d. Beverage Air frig @ coffee cart, foods at 43 deg. F, reduce to 41 or less. e. Snack bar prep line foods at 49 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 a. Left side food prep frig, across from main grills, food temps at 48 deg. F, reduce to 41 or less. b. Outdoor condiment frig foods at 49 deg. F, reduce to 41 or less. c. Beverage Air 2 -door frig in bakery food temps at 49 deg. F, reduce to 41 or less. d. Beverage Air frig @ coffee cart, foods at 43 deg. F, reduce to 41 or less. e. Snack bar prep line foods at 49 deg. F, reduce to 41 or less.
Hot water at snack bar side at 103 deg. F, adjusted on site to 114, continue to monitor, achieve 120.
The department's words
CHSC 114192 Hot water at snack bar side at 103 deg. F, adjusted on site to 114, continue to monitor, achieve 120.
Corrected during the inspection
Uncovered wiring on deli slicer & chili pot plugs - discontinue use until repaired/replaced.
The department's words
CHSC 114175 Uncovered wiring on deli slicer & chili pot plugs - discontinue use until repaired/replaced.
Fasten all gas cylinders to a rigid structure.
The department's words
CHSC 114172 Fasten all gas cylinders to a rigid structure.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.