At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Dec 16, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Phyllis' Giant Burgers?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed open bags of French fries and sweet potato fries on top of one door refrigerator. Sweet potato fries observed at 32 degrees F and French fries observed at 43 degrees F. Two drawer refrigerator: raw hamburger: 44 degrees F and raw chicken: 42 degrees F. Two door refrigerator: raw hamburger: 45 degrees F. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Next: Observed open bags of French fries and sweet potato fries on top of one door refrigerator. Sweet potato fries observed at 32 degrees F and French fries observed at 43 degrees F. Two drawer refrigerator: raw hamburger: 44 degrees F and raw chicken: 42 degrees F. Two door refrigerator: raw hamburger: 45 degrees F.The county found: “Observed open bags of French fries and sweet potato fries on top of one door refrigerator. Sweet potato fries observed…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 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
LatestDec 16, 2021Follow-up inspectionGreen placard
This one: Green placard, inspected Dec 16, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Observed open bags of French fries and sweet potato fries on top of one door refrigerator. Sweet potato fries observed at 32 degrees F and French fries observed at 43 degrees F. Two drawer refrigerator: raw hamburger: 44 degrees F and raw chicken: 42 degrees F. Two door refrigerator: raw hamburger: 45 degrees F.
The department's words
CHSC 113996 Observed open bags of French fries and sweet potato fries on top of one door refrigerator. Sweet potato fries observed at 32 degrees F and French fries observed at 43 degrees F. Two drawer refrigerator: raw hamburger: 44 degrees F and raw chicken: 42 degrees F. Two door refrigerator: raw hamburger: 45 degrees F.
EarlierDec 14, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee touched raw hamburger meat with gloved hands and then touched to-go containers. Food handler stated he changed gloves before touching lettuce. Food handler also touched buns after handling raw hamburger. Food handlers must take off gloves, wash hands, and don new gloves before handling ready-to-eat foods. COS.
The department's words
CHSC 113973.b-c Employee touched raw hamburger meat with gloved hands and then touched to-go containers. Food handler stated he changed gloves before touching lettuce. Food handler also touched buns after handling raw hamburger. Food handlers must take off gloves, wash hands, and don new gloves before handling ready-to-eat foods. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Unopened bottle of Caesar dressing in two door refrigerator in the dining room had an external temperature of 45-46 degrees F. Prep refrigerator: pepper jack: 42 -43 degrees F, Swiss Cheese: 46 degrees F, jack cheese: 47 degrees F. Two door refrigerator in the kitchen: sliced tomatoes (prepped yesterday): 51 degrees F. Sliced tomatoes were voluntarily discarded - see VCD sheet. Swiss cheese: 47 degrees F in this same two door unit. Adjust prep refrigerator and both two door refrigerators to colder settings.
The department's words
CHSC 113996 Unopened bottle of Caesar dressing in two door refrigerator in the dining room had an external temperature of 45-46 degrees F. Prep refrigerator: pepper jack: 42 -43 degrees F, Swiss Cheese: 46 degrees F, jack cheese: 47 degrees F. Two door refrigerator in the kitchen: sliced tomatoes (prepped yesterday): 51 degrees F. Sliced tomatoes were voluntarily discarded - see VCD sheet. Swiss cheese: 47 degrees F in this same two door unit. Adjust prep refrigerator and both two door refrigerators to colder settings.
EarlierFeb 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep refrigerator: Swiss cheese: 49 degrees F, jack cheese: 47 degrees F, and sliced tomatoes: 43 degrees F.
The department's words
CHSC 113996 Prep refrigerator: Swiss cheese: 49 degrees F, jack cheese: 47 degrees F, and sliced tomatoes: 43 degrees F.
EarlierDec 10, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an expired California food handler card for one food handler. The food handler shall obtain a valid California food handler card with in 30 days.
The department's words
CHSC 113948 Observed an expired California food handler card for one food handler. The food handler shall obtain a valid California food handler card with in 30 days.
EarlierMay 25, 2017Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Most recent inspection report not available and sign that informs consumers that the most recent inspection report is available to review upon request was not posted.
The department's words
CHSC 113725.1 Most recent inspection report not available and sign that informs consumers that the most recent inspection report is available to review upon request was not posted.
Permit posted expired on April 30, 2017. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired on April 30, 2017. Post valid permit in conspicuous area.
Certified Food Manager (CFM) certificate is expired. Submit proof of enrollment in a CFM exam by May 31, 2017. At least one food hander shall obtain a valid CFM certificate by June 24, 2017.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certificate is expired. Submit proof of enrollment in a CFM exam by May 31, 2017. At least one food hander shall obtain a valid CFM certificate by June 24, 2017.
Two of the food handlers working today don't have either a valid CA food handler card or a CFM certificate. All food handlers without a valid CA food handler card shall either obtain a CA food handler card or a CFM certificate within 30 days.
The department's words
CHSC 113948 Two of the food handlers working today don't have either a valid CA food handler card or a CFM certificate. All food handlers without a valid CA food handler card shall either obtain a CA food handler card or a CFM certificate within 30 days.
Upper portion of prep refrigerator: sliced tomatoes: 41 - 43 degrees F, Swiss cheese: 43 -45 degrees F, jack cheese 45 degrees F, and cheddar cheese: 47 degrees F Two door refrigerator: raw hamburger meat: 42 degrees F.
The department's words
CHSC 113996 Upper portion of prep refrigerator: sliced tomatoes: 41 - 43 degrees F, Swiss cheese: 43 -45 degrees F, jack cheese 45 degrees F, and cheddar cheese: 47 degrees F Two door refrigerator: raw hamburger meat: 42 degrees F.
Show 5 more
Hellman's caesar dressing contains unpasteurized eggs. Undercooked hamburgers served upon request by consumers. Provided consumer advisory handout to person in charge and discussed new consumer advisory requirements.
The department's words
CHSC 114093 Hellman's caesar dressing contains unpasteurized eggs. Undercooked hamburgers served upon request by consumers. Provided consumer advisory handout to person in charge and discussed new consumer advisory requirements.
Secure pressurized cylinders not secured to a rigid structure.
The department's words
CHSC 114172 Secure pressurized cylinders not secured to a rigid structure.
Thermometers not in prep refrigerator or one door refrigerator under soft serve ice cream machine. Corrected during inspection.
The department's words
CHSC 114157 Thermometers not in prep refrigerator or one door refrigerator under soft serve ice cream machine. Corrected during inspection.
Observed cutting board on the floor.
The department's words
CHSC 114178 Observed cutting board on the floor.
Restroom door ajar. Render restroom door self-closing.
The department's words
CHSC 114276 Restroom door ajar. Render restroom door self-closing.
EarlierMay 18, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sliced tomatoes measured 41 - 44 degrees Fahrenheit. Pepper jack cheese measured 49 - 50 degrees Fahrenheit, and jack cheese measured 42 degrees Fahrenheit. 5/9/16: Various types of cheese ranged from 45-46 degrees F in prep refrigerator. Cheese was placed in prep refrigerator over two hours ago. 5/18/16: Cheese temperatures in prep refrigerator were as follows: Swiss: 44.4 degrees F, pepper jack: 44 degrees F, and jack: 42. 8 degrees F. Prep refrigerator id up. Recommend keeping lid down in off peak hours.
The department's words
CHSC 113996 Sliced tomatoes measured 41 - 44 degrees Fahrenheit. Pepper jack cheese measured 49 - 50 degrees Fahrenheit, and jack cheese measured 42 degrees Fahrenheit. 5/9/16: Various types of cheese ranged from 45-46 degrees F in prep refrigerator. Cheese was placed in prep refrigerator over two hours ago. 5/18/16: Cheese temperatures in prep refrigerator were as follows: Swiss: 44.4 degrees F, pepper jack: 44 degrees F, and jack: 42. 8 degrees F. Prep refrigerator id up. Recommend keeping lid down in off peak hours.
EarlierMay 9, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Sliced tomatoes measured 41 - 44 degrees Fahrenheit. Pepper jack cheese measured 49 - 50 degrees Fahrenheit, and jack cheese measured 42 degrees Fahrenheit. 5/9/16: Various types of cheese ranged from 45-46 degrees F in prep refrigerator. Cheese was placed in prep refrigerator over two hours ago.
The department's words
CHSC 113996 Sliced tomatoes measured 41 - 44 degrees Fahrenheit. Pepper jack cheese measured 49 - 50 degrees Fahrenheit, and jack cheese measured 42 degrees Fahrenheit. 5/9/16: Various types of cheese ranged from 45-46 degrees F in prep refrigerator. Cheese was placed in prep refrigerator over two hours ago.
Purchase sanitizer test strips to check sanitizer level at three-compartment sink and wiping cloth containers.
The department's words
CHSC 114107 Purchase sanitizer test strips to check sanitizer level at three-compartment sink and wiping cloth containers.
Corrected during the inspection
Sheet pan that was on top of cooking equipment was placed on top of garbage can.
The department's words
CHSC 114178 Sheet pan that was on top of cooking equipment was placed on top of garbage can.
Corrected during the inspection
Utensils used for cooking meat observed in container of water at 72 degrees Fahrenheit. Water heated on stove to 179 degrees F. Two spatulas on cook line. Observed same spatula being used for bacon and hamburger. Observed chicken being made. Spatulas were being used to scrape griddle and are stored touching each other. Use designated tongs (i.e tongs for chicken only) for different types of meats to prevent cross contamination.
The department's words
CHSC 114119 Utensils used for cooking meat observed in container of water at 72 degrees Fahrenheit. Water heated on stove to 179 degrees F. Two spatulas on cook line. Observed same spatula being used for bacon and hamburger. Observed chicken being made. Spatulas were being used to scrape griddle and are stored touching each other. Use designated tongs (i.e tongs for chicken only) for different types of meats to prevent cross contamination.
Corrected during the inspection
Food handler placed very dirty wiping cloth onto griddle to wipe away grease and placed wiping cloth off to side and reused again. Immerse wiping cloth in appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Food handler placed very dirty wiping cloth onto griddle to wipe away grease and placed wiping cloth off to side and reused again. Immerse wiping cloth in appropriate sanitizer concentration.
Corrected during the inspection
Show 2 more
Food handler not washing hands between changing gloves. Observed food handler use gloved hands to take raw chicken out of the refrigerator and place onto griddle. Food handler then took off gloves and donned new gloves and continued with food preparation. If gloves aren't taken off properly, or there is a tear in the gloves, and new gloves are put on without washing hands first, this can lead to cross contamination of food. Recommend utilizing tongs designated for each type of meat to place meat onto cooking equipment. Otherwise, wash hands every time before donning gloves.
The department's words
CHSC 113953.3 Food handler not washing hands between changing gloves. Observed food handler use gloved hands to take raw chicken out of the refrigerator and place onto griddle. Food handler then took off gloves and donned new gloves and continued with food preparation. If gloves aren't taken off properly, or there is a tear in the gloves, and new gloves are put on without washing hands first, this can lead to cross contamination of food. Recommend utilizing tongs designated for each type of meat to place meat onto cooking equipment. Otherwise, wash hands every time before donning gloves.
Hamburger ordered medium cooked to internal temperature of 149 degrees Fahrenheit.
The department's words
CHSC 114004 Hamburger ordered medium cooked to internal temperature of 149 degrees Fahrenheit.
Corrected during the inspection
EarlierMay 2, 2016Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Sliced tomatoes measured 41 - 44 degrees Fahrenheit. Pepper jack cheese measured 49 - 50 degrees Fahrenheit, and jack cheese measured 42 degrees Fahrenheit.
The department's words
CHSC 113996 Sliced tomatoes measured 41 - 44 degrees Fahrenheit. Pepper jack cheese measured 49 - 50 degrees Fahrenheit, and jack cheese measured 42 degrees Fahrenheit.
Hamburger ordered medium measured 154 degrees Fahrenheit. Hamburger was placed back on griddle and cooked to 159 degrees Fahrenheit. Utilize probe thermometer to spot check internal temperatures of hamburgers and other raw meats to ensure they are being cooked to minimum cooking requirements.
The department's words
CHSC 114004 Hamburger ordered medium measured 154 degrees Fahrenheit. Hamburger was placed back on griddle and cooked to 159 degrees Fahrenheit. Utilize probe thermometer to spot check internal temperatures of hamburgers and other raw meats to ensure they are being cooked to minimum cooking requirements.
Corrected during the inspection
Water holding utensils, such as tongs for cooking chicken, measured 83 degrees Fahrenheit.
The department's words
CHSC 114119 Water holding utensils, such as tongs for cooking chicken, measured 83 degrees Fahrenheit.
Corrected during the inspection
Purchase sanitizer test strips to check sanitizer level at three-compartment sink and wiping cloth containers.
The department's words
CHSC 114107 Purchase sanitizer test strips to check sanitizer level at three-compartment sink and wiping cloth containers.
Sheet pan that was on top of cooking equipment was placed on top of garbage can.
The department's words
CHSC 114178 Sheet pan that was on top of cooking equipment was placed on top of garbage can.
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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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15931.
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
- Follow-up 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.