At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 17, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Piatti?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 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
For Piatti's team
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 17, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 31, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed facility have reduced oxygen packaging that was done at the facility. no HACCP plan available at time of inspection. 1 package of short ribs was left in package from 3 days ago. / Immediately discard reduced oxygen packaged short ribs from 3 days ago. Submit standard operating procedures for reduced oxygen packaging variance as described in §114057.1(d) CRFC.
The department's words
CHSC 114057 Observed facility have reduced oxygen packaging that was done at the facility. no HACCP plan available at time of inspection. 1 package of short ribs was left in package from 3 days ago. / Immediately discard reduced oxygen packaged short ribs from 3 days ago. Submit standard operating procedures for reduced oxygen packaging variance as described in §114057.1(d) CRFC.
EarlierJan 14, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Missing shellstock tags for 2 drop in containers of clams. facility has shell stock tags for all other shell stock and has records for last 3 months. / Discard shell stock lacking shell stock tags. Keep shell stock tags with supply of shell stock until exhausted then keep tags for 90 days thereafter. *Repeat violation. 4 lbs of clams were voluntarily discarded.
The department's words
CHSC 114039.1 Missing shellstock tags for 2 drop in containers of clams. facility has shell stock tags for all other shell stock and has records for last 3 months. / Discard shell stock lacking shell stock tags. Keep shell stock tags with supply of shell stock until exhausted then keep tags for 90 days thereafter. *Repeat violation. 4 lbs of clams were voluntarily discarded.
EarlierAug 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947
The department's words
Code CHSC 113947
EarlierMar 11, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierAug 14, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Measured the following food temperature: * garlic in oil at 50F * chicken at 60F * salmon at 55-56F * Clam at 47 and shrimp 47-59F All potentially hazardous food measured above 50F were discarded voluntarily and below 50F were moved to walk-in immediately. All PHF shall be held at or below 41F or at below 135F. Provided handouts. Repair the fridge units by tomorrow 08/15/2018.
The department's words
CHSC 113996 Measured the following food temperature: * garlic in oil at 50F * chicken at 60F * salmon at 55-56F * Clam at 47 and shrimp 47-59F All potentially hazardous food measured above 50F were discarded voluntarily and below 50F were moved to walk-in immediately. All PHF shall be held at or below 41F or at below 135F. Provided handouts. Repair the fridge units by tomorrow 08/15/2018.
Corrected during the inspection
Observed soup kept in a deep container was cooling in cold water. It has exceeded the first critical temperature limit. Measured temperature at 117F and it was cooked three hours ago. Cook immediately used ice paddles to cool the soup. The minor violation has corrected at the time of the inspection. Rapidly cooling temperature and time: 135-70F within 2 hours; 70-41F within four hours.
The department's words
CHSC 114002.1 Observed soup kept in a deep container was cooling in cold water. It has exceeded the first critical temperature limit. Measured temperature at 117F and it was cooked three hours ago. Cook immediately used ice paddles to cool the soup. The minor violation has corrected at the time of the inspection. Rapidly cooling temperature and time: 135-70F within 2 hours; 70-41F within four hours.
Observed employee beverage stored in consumable ice. Food employee moved it to walk-in.
The department's words
CHSC 113967 Observed employee beverage stored in consumable ice. Food employee moved it to walk-in.
Observed mold in the ice machine and ice well in the bar. Manager cleaned and sanitized the ice well during the inspection. The major violation has been corrected.
The department's words
CHSC 114113 Observed mold in the ice machine and ice well in the bar. Manager cleaned and sanitized the ice well during the inspection. The major violation has been corrected.
Corrected during the inspection
Keep/store all bulk food or food ingredients in containers.
The department's words
CHSC 114051 Keep/store all bulk food or food ingredients in containers.
Show 1 more
Provide thermometers in each food prep fridge unit.
The department's words
CHSC 114157 Provide thermometers in each food prep fridge unit.
EarlierJan 20, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 10, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
A couple food handler cards have expired. Renew
The department's words
CHSC 113948 A couple food handler cards have expired. Renew
Sliced mozzarella and aioli at 46F on prep top in left prep fridge. Fridge maintenance person came yesterday and stated fridge was working properly. Drawers of fridge currently packed with ice. Ice should not be needed if fridge is working properly. Ensure potentially hazardous foods are held below 41F or above 135F.
The department's words
CHSC 113996 Sliced mozzarella and aioli at 46F on prep top in left prep fridge. Fridge maintenance person came yesterday and stated fridge was working properly. Drawers of fridge currently packed with ice. Ice should not be needed if fridge is working properly. Ensure potentially hazardous foods are held below 41F or above 135F.
Minestrone soup at 90F cooling in walk-in. Item was made 1 hr prior and was cooling in a deep container. Rapidly cool PHFs using ice wands, shallow containers, containers that facilitate heat transfer, etc. Cool from 135F to 70F in less than 2 hours, and from 70F to 41F in less than 4 hours.
The department's words
CHSC 114002.1 Minestrone soup at 90F cooling in walk-in. Item was made 1 hr prior and was cooling in a deep container. Rapidly cool PHFs using ice wands, shallow containers, containers that facilitate heat transfer, etc. Cool from 135F to 70F in less than 2 hours, and from 70F to 41F in less than 4 hours.
Ramekin observed in cooked rice to dispense food, Use a scoop with a long handle to prevent contamination.
The department's words
CHSC 114119 Ramekin observed in cooked rice to dispense food, Use a scoop with a long handle to prevent contamination.
EarlierJan 9, 2017Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Left prep fridge is not keeping temperature. It is blowing an air temp of 52F (compared to other prep fringes blowing at 38F). White bean puree at 50F and blue cheese aioli at 52F on prep top. These items were placed in prep fridge yesterday (items were prepared and properly cooled yesterday too). Roasted tomatoes at 49F, sliced mozzarella at 48F in prep top. Please keep potentially hazardous foods (PHFs) below 41F or above 135F. PHFs above 50F were discarded, items between 41-49F were placed in walk-in to cool. Repair fridge.
The department's words
CHSC 113996 Left prep fridge is not keeping temperature. It is blowing an air temp of 52F (compared to other prep fringes blowing at 38F). White bean puree at 50F and blue cheese aioli at 52F on prep top. These items were placed in prep fridge yesterday (items were prepared and properly cooled yesterday too). Roasted tomatoes at 49F, sliced mozzarella at 48F in prep top. Please keep potentially hazardous foods (PHFs) below 41F or above 135F. PHFs above 50F were discarded, items between 41-49F were placed in walk-in to cool. Repair fridge.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
A couple food handler cards have expired. Renew
The department's words
CHSC 113948 A couple food handler cards have expired. Renew
Minestrone soup at 90F cooling in walk-in. Item was made 1 hr prior and was cooling in a deep container. Rapidly cool PHFs using ice wands, shallow containers, containers that facilitate heat transfer, etc. Cool from 135F to 70F in less than 2 hours, and from 70F to 41F in less than 4 hours.
The department's words
CHSC 114002.1 Minestrone soup at 90F cooling in walk-in. Item was made 1 hr prior and was cooling in a deep container. Rapidly cool PHFs using ice wands, shallow containers, containers that facilitate heat transfer, etc. Cool from 135F to 70F in less than 2 hours, and from 70F to 41F in less than 4 hours.
No sanitizer dispensing out of bar dishwasher. Repair.
The department's words
CHSC 114099.7 No sanitizer dispensing out of bar dishwasher. Repair.
Built up dirt in ice machine. Clean
The department's words
CHSC 114115.c Built up dirt in ice machine. Clean
Ramekin observed in cooked rice to dispense food, Use a scoop with a long handle to prevent contamination.
The department's words
CHSC 114119 Ramekin observed in cooked rice to dispense food, Use a scoop with a long handle to prevent contamination.
Show 1 more
Floor sink under far left prep sink is close to overflowing. Clean immediately
The department's words
CHSC 114197 Floor sink under far left prep sink is close to overflowing. Clean immediately
EarlierJan 5, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were found out of temperature: * minestrone soup at 128F hot holding on grill. There was an inadequate amount of water in the pan to keep soup warm * tomato sauce made on site at 81F stored near grill. Sauce had been out of a temperature controlled environment for 2-2.5 hours. Voluntarily discarded. If you want to store potentially hazardous foods (PHFs) at room temp, log time it is taken out of temp control and discard after 4 hours * cooked white bean puree at 48F on prep top Please keep potentially hazardous foods above 135F or below 41F.
The department's words
CHSC 113996 The following foods were found out of temperature: * minestrone soup at 128F hot holding on grill. There was an inadequate amount of water in the pan to keep soup warm * tomato sauce made on site at 81F stored near grill. Sauce had been out of a temperature controlled environment for 2-2.5 hours. Voluntarily discarded. If you want to store potentially hazardous foods (PHFs) at room temp, log time it is taken out of temp control and discard after 4 hours * cooked white bean puree at 48F on prep top Please keep potentially hazardous foods above 135F or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
A couple food handler cards have expired. Renew
The department's words
CHSC 113948 A couple food handler cards have expired. Renew
Minestrone soup at 90F cooling in walk-in. Item was made 1 hr prior and was cooling in a deep container. Rapidly cool PHFs using ice wands, shallow containers, containers that facilitate heat transfer, etc. Cool from 135F to 70F in less than 2 hours, and from 70F to 41F in less than 4 hours.
The department's words
CHSC 114002.1 Minestrone soup at 90F cooling in walk-in. Item was made 1 hr prior and was cooling in a deep container. Rapidly cool PHFs using ice wands, shallow containers, containers that facilitate heat transfer, etc. Cool from 135F to 70F in less than 2 hours, and from 70F to 41F in less than 4 hours.
No sanitizer dispensing out of bar dishwasher. Repair.
The department's words
CHSC 114099.7 No sanitizer dispensing out of bar dishwasher. Repair.
Built up dirt in ice machine. Clean
The department's words
CHSC 114115.c Built up dirt in ice machine. Clean
Ramekin observed in cooked rice to dispense food, Use a scoop with a long handle to prevent contamination.
The department's words
CHSC 114119 Ramekin observed in cooked rice to dispense food, Use a scoop with a long handle to prevent contamination.
EarlierApr 17, 2015Follow-up inspectionGreen placard
16 violations listed, 0 marked critical.
Not critical (16)
Observed chicken stock at 99 degrees Fahrenheit on table under hood at 4:50 p.m. Stock was made a few days ago. Stock was taken out of walk-in refrigerator and reheated to unknown temperature and placed on table. After taking chicken stock or any other potentially hazardous foods (phf) that are going to be reheated, reheat rapidly to a minimum of 165 degrees Fahrenheit and maintain at or above 135 degrees Fahrenheit. Stock was reheated to 200 degrees Fahrenheit during inspection. Saute prep refrigerator: farro made two days ago observed at 50-53 degrees Fahrenheit is mounded above top of insert pan. Farro was placed in insert pan 10 minutes prior to checking temperature. Don't stack food above top level of insert pan. Farro was rechecked at 5:45 and was 49 degrees Fahrenheit. Cooked potatoes observed at 52-53 degrees Fahrenheit. Chef stated that potatoes were sliced around 4:15 p.m. today. Bolognese sauce observed at 49 degrees Fahrenheit, and lemon cream sauce observed at 48 degrees Fahrenheit. Salmon in drawer observed at 45 degrees Fahrenheit. Grill prep refrigerator: mozzarella cheese observed at 51-53 degrees Fahrenheit. Chef stated mozzarella cheese had recently been cut. Cooked potatoes observed at 61 degrees Fahrenheit. Cooked potatoes were cooked yesterday and sliced around 3:30 p.m.. Food handler stated it took about five minutes to slice the potatoes. Raw salmon in drawer observed at 48 degrees Fahrenheit. Rechecked grill station prep refrigerator at end of inspection and observed the following temperatures: mozzarella cheese (49 degrees F), cooked potatoes ( 57-59 degrees F), blanched asparagus (51 degrees F), cooked broccolini (56 degrees F), and goat cheese in ramekins in drawer (50 degrees F.) Olives were also checked, since there is no preparation of this food, and found at 54 degrees Fahrenheit. At shift change, food handlers gather foods from walk-in refrigerator to replenish prep refrigerators at cookline. There is both an operational and mechanical issue. Foods are probably sitting out longer than necessary while being gathered and causing them to enter the temperature danger zone. Secondly, sauté and grill prep refrigerators did not have any foods that were 41 degrees Fahrenheit or colder. Gather smaller quantities of food from the walk-in refrigerator and place them immediately in prep refrigerators. Repair both of these refrigerators. Do not place any warm foods in prep refrigerators. Pizza prep refrigerator: mozzarella cheese observed at 44 degrees Fahrenheit and lemon cream sauce was 42 degrees Fahrenheit. 4/17/15: Saute prep refrigerator temperatures: lemon cream sauce: 50 degrees F, Bolognese sauce made a couple days ago: 51 degrees F, sliced potatoes made yesterday: 49-51 degrees F, cooked sausage made two days ago: 56-57 degrees F, rice in drawer: 48 degrees F, prawns deshelled at 11:00 a.m. today: 47 degrees F, white bean gravy made yesterday: 45 degrees F. Grill prep refrigerator: provolone cheese:45 degrees F and goat cheese : 44 degrees F. Pizza prep refrigerator: lemon cream sauce: 48 degrees F, grated and cut mozzarella cheeses: 47 degrees F. Potentially hazardous foods at or above 50 degrees F were voluntarily discarded -see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Observed chicken stock at 99 degrees Fahrenheit on table under hood at 4:50 p.m. Stock was made a few days ago. Stock was taken out of walk-in refrigerator and reheated to unknown temperature and placed on table. After taking chicken stock or any other potentially hazardous foods (phf) that are going to be reheated, reheat rapidly to a minimum of 165 degrees Fahrenheit and maintain at or above 135 degrees Fahrenheit. Stock was reheated to 200 degrees Fahrenheit during inspection. Saute prep refrigerator: farro made two days ago observed at 50-53 degrees Fahrenheit is mounded above top of insert pan. Farro was placed in insert pan 10 minutes prior to checking temperature. Don't stack food above top level of insert pan. Farro was rechecked at 5:45 and was 49 degrees Fahrenheit. Cooked potatoes observed at 52-53 degrees Fahrenheit. Chef stated that potatoes were sliced around 4:15 p.m. today. Bolognese sauce observed at 49 degrees Fahrenheit, and lemon cream sauce observed at 48 degrees Fahrenheit. Salmon in drawer observed at 45 degrees Fahrenheit. Grill prep refrigerator: mozzarella cheese observed at 51-53 degrees Fahrenheit. Chef stated mozzarella cheese had recently been cut. Cooked potatoes observed at 61 degrees Fahrenheit. Cooked potatoes were cooked yesterday and sliced around 3:30 p.m.. Food handler stated it took about five minutes to slice the potatoes. Raw salmon in drawer observed at 48 degrees Fahrenheit. Rechecked grill station prep refrigerator at end of inspection and observed the following temperatures: mozzarella cheese (49 degrees F), cooked potatoes ( 57-59 degrees F), blanched asparagus (51 degrees F), cooked broccolini (56 degrees F), and goat cheese in ramekins in drawer (50 degrees F.) Olives were also checked, since there is no preparation of this food, and found at 54 degrees Fahrenheit. At shift change, food handlers gather foods from walk-in refrigerator to replenish prep refrigerators at cookline. There is both an operational and mechanical issue. Foods are probably sitting out longer than necessary while being gathered and causing them to enter the temperature danger zone. Secondly, sauté and grill prep refrigerators did not have any foods that were 41 degrees Fahrenheit or colder. Gather smaller quantities of food from the walk-in refrigerator and place them immediately in prep refrigerators. Repair both of these refrigerators. Do not place any warm foods in prep refrigerators. Pizza prep refrigerator: mozzarella cheese observed at 44 degrees Fahrenheit and lemon cream sauce was 42 degrees Fahrenheit. 4/17/15: Saute prep refrigerator temperatures: lemon cream sauce: 50 degrees F, Bolognese sauce made a couple days ago: 51 degrees F, sliced potatoes made yesterday: 49-51 degrees F, cooked sausage made two days ago: 56-57 degrees F, rice in drawer: 48 degrees F, prawns deshelled at 11:00 a.m. today: 47 degrees F, white bean gravy made yesterday: 45 degrees F. Grill prep refrigerator: provolone cheese:45 degrees F and goat cheese : 44 degrees F. Pizza prep refrigerator: lemon cream sauce: 48 degrees F, grated and cut mozzarella cheeses: 47 degrees F. Potentially hazardous foods at or above 50 degrees F were voluntarily discarded -see voluntary condemnation and destruction sheet.
Sanitizer level at final rinse is less than 50 ppm. Utilize kitchen dishwasher until bar dishwasher has been repaired. 4/17/15: No sanitizer at final rinse.
The department's words
CHSC 114099.7 Sanitizer level at final rinse is less than 50 ppm. Utilize kitchen dishwasher until bar dishwasher has been repaired. 4/17/15: No sanitizer at final rinse.
Corrected during the inspection
Repair leak at two compartment sink faucet.
The department's words
CHSC 114190 Repair leak at two compartment sink faucet.
Clean exterior of toilet bowl to remove yellow material.
The department's words
CHSC 114276 Clean exterior of toilet bowl to remove yellow material.
Saute and grill prep refrigerator cutting boards are very stained.
The department's words
CHSC 114115 Saute and grill prep refrigerator cutting boards are very stained.
Show 11 more
Half and half is 46 degrees Fahrenheit in open container.
The department's words
CHSC 113996 Half and half is 46 degrees Fahrenheit in open container.
Corrected during the inspection
Clean refrigerator gaskets to remove dirt accumulation.
The department's words
CHSC 114175 Clean refrigerator gaskets to remove dirt accumulation.
Replace worn and torn refrigerator gaskets. One of doors doesn't close properly due to worn gasket. Clean these gaskets in the interim to remove dirt accumulation. Replace gaskets within two months.
The department's words
CHSC 114175 Replace worn and torn refrigerator gaskets. One of doors doesn't close properly due to worn gasket. Clean these gaskets in the interim to remove dirt accumulation. Replace gaskets within two months.
Replace torn and worn gasket at sauté prep refrigerator drawer within a week. Potentially hazardous foods found in temperature danger zone
The department's words
CHSC 114175 Replace torn and worn gasket at sauté prep refrigerator drawer within a week. Potentially hazardous foods found in temperature danger zone
Replace broken baffle with gap on far right of hood within two weeks.
The department's words
CHSC 114149.1 Replace broken baffle with gap on far right of hood within two weeks.
Pressurized cylinder in use not secured to rigid structure.
The department's words
CHSC 114172 Pressurized cylinder in use not secured to rigid structure.
Ice in hand wash sink. Dump sink adjacent to hand wash sink is covered with a cutting board. Relocate cutting board. Use dump sink to dispose if ice and beverage waste.
The department's words
CHSC 113953.1 Ice in hand wash sink. Dump sink adjacent to hand wash sink is covered with a cutting board. Relocate cutting board. Use dump sink to dispose if ice and beverage waste.
Water reached a maximum of 98 degrees Fahrenheit.
The department's words
CHSC 113953.c Water reached a maximum of 98 degrees Fahrenheit.
Approximately one inch gap between door and door jamb. Render restroom door self-closing.
The department's words
CHSC 114276 Approximately one inch gap between door and door jamb. Render restroom door self-closing.
Post health permit in conspicuous area.
The department's words
CHSC 114381 Post health permit in conspicuous area.
Caesar dressing and aioli made from scratch with raw eggs.
The department's words
CHSC 114093 Caesar dressing and aioli made from scratch with raw eggs.
EarlierApr 15, 2015Routine inspectionGreen placard
18 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken stock at 99 degrees Fahrenheit on table under hood at 4:50 p.m. Stock was made a few days ago. Stock was taken out of walk-in refrigerator and reheated to unknown temperature and placed on table. After taking chicken stock or any other potentially hazardous foods (phf) that are going to be reheated, reheat rapidly to a minimum of 165 degrees Fahrenheit and maintain at or above 135 degrees Fahrenheit. Stock was reheated to 200 degrees Fahrenheit during inspection. Saute prep refrigerator: farro made two days ago observed at 50-53 degrees Fahrenheit is mounded above top of insert pan. Farro was placed in insert pan 10 minutes prior to checking temperature. Don't stack food above top level of insert pan. Farro was rechecked at 5:45 and was 49 degrees Fahrenheit. Cooked potatoes observed at 52-53 degrees Fahrenheit. Chef stated that potatoes were sliced around 4:15 p.m. today. Bolognese sauce observed at 49 degrees Fahrenheit, and lemon cream sauce observed at 48 degrees Fahrenheit. Salmon in drawer observed at 45 degrees Fahrenheit. Grill prep refrigerator: mozzarella cheese observed at 51-53 degrees Fahrenheit. Chef stated mozzarella cheese had recently been cut. Cooked potatoes observed at 61 degrees Fahrenheit. Cooked potatoes were cooked yesterday and sliced around 3:30 p.m.. Food handler stated it took about five minutes to slice the potatoes. Raw salmon in drawer observed at 48 degrees Fahrenheit. Rechecked grill station prep refrigerator at end of inspection and observed the following temperatures: mozzarella cheese (49 degrees F), cooked potatoes ( 57-59 degrees F), blanched asparagus (51 degrees F), cooked broccolini (56 degrees F), and goat cheese in ramekins in drawer (50 degrees F.) Olives were also checked, since there is no preparation of this food, and found at 54 degrees Fahrenheit. Potentially hazardous foods in this refrigerator were relocated to other refrigeration. At shift change, food handlers gather foods from walk-in refrigerator to replenish prep refrigerators at cookline. There is both an operational and mechanical issue. Foods are probably sitting out longer than necessary while being gathered and causing them to enter the temperature danger zone. Secondly, sauté and grill prep refrigerators did not have any foods that were 41 degrees Fahrenheit or colder. Gather smaller quantities of food from the walk-in refrigerator and place them immediately in prep refrigerators. Repair both of these refrigerators. Do not place any warm foods in prep refrigerators. Pizza prep refrigerator: mozzarella cheese observed at 44 degrees Fahrenheit and lemon cream sauce was 42 degrees Fahrenheit.
The department's words
CHSC 113996 Observed chicken stock at 99 degrees Fahrenheit on table under hood at 4:50 p.m. Stock was made a few days ago. Stock was taken out of walk-in refrigerator and reheated to unknown temperature and placed on table. After taking chicken stock or any other potentially hazardous foods (phf) that are going to be reheated, reheat rapidly to a minimum of 165 degrees Fahrenheit and maintain at or above 135 degrees Fahrenheit. Stock was reheated to 200 degrees Fahrenheit during inspection. Saute prep refrigerator: farro made two days ago observed at 50-53 degrees Fahrenheit is mounded above top of insert pan. Farro was placed in insert pan 10 minutes prior to checking temperature. Don't stack food above top level of insert pan. Farro was rechecked at 5:45 and was 49 degrees Fahrenheit. Cooked potatoes observed at 52-53 degrees Fahrenheit. Chef stated that potatoes were sliced around 4:15 p.m. today. Bolognese sauce observed at 49 degrees Fahrenheit, and lemon cream sauce observed at 48 degrees Fahrenheit. Salmon in drawer observed at 45 degrees Fahrenheit. Grill prep refrigerator: mozzarella cheese observed at 51-53 degrees Fahrenheit. Chef stated mozzarella cheese had recently been cut. Cooked potatoes observed at 61 degrees Fahrenheit. Cooked potatoes were cooked yesterday and sliced around 3:30 p.m.. Food handler stated it took about five minutes to slice the potatoes. Raw salmon in drawer observed at 48 degrees Fahrenheit. Rechecked grill station prep refrigerator at end of inspection and observed the following temperatures: mozzarella cheese (49 degrees F), cooked potatoes ( 57-59 degrees F), blanched asparagus (51 degrees F), cooked broccolini (56 degrees F), and goat cheese in ramekins in drawer (50 degrees F.) Olives were also checked, since there is no preparation of this food, and found at 54 degrees Fahrenheit. Potentially hazardous foods in this refrigerator were relocated to other refrigeration. At shift change, food handlers gather foods from walk-in refrigerator to replenish prep refrigerators at cookline. There is both an operational and mechanical issue. Foods are probably sitting out longer than necessary while being gathered and causing them to enter the temperature danger zone. Secondly, sauté and grill prep refrigerators did not have any foods that were 41 degrees Fahrenheit or colder. Gather smaller quantities of food from the walk-in refrigerator and place them immediately in prep refrigerators. Repair both of these refrigerators. Do not place any warm foods in prep refrigerators. Pizza prep refrigerator: mozzarella cheese observed at 44 degrees Fahrenheit and lemon cream sauce was 42 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (17)
Sanitizer level at final rinse is less than 50 ppm. Utilize kitchen dishwasher until bar dishwasher has been repaired.
The department's words
CHSC 114099.7 Sanitizer level at final rinse is less than 50 ppm. Utilize kitchen dishwasher until bar dishwasher has been repaired.
Handle touching semolina in bulk storage container.
The department's words
CHSC 114119 Handle touching semolina in bulk storage container.
Corrected during the inspection
Repair leak at two compartment sink faucet.
The department's words
CHSC 114190 Repair leak at two compartment sink faucet.
Clean exterior of toilet bowl to remove yellow material.
The department's words
CHSC 114276 Clean exterior of toilet bowl to remove yellow material.
Saute and grill prep refrigerator cutting boards are very stained.
The department's words
CHSC 114115 Saute and grill prep refrigerator cutting boards are very stained.
Show 12 more
Half and half is 46 degrees Fahrenheit in open container.
The department's words
CHSC 113996 Half and half is 46 degrees Fahrenheit in open container.
Clean refrigerator gaskets to remove dirt accumulation.
The department's words
CHSC 114175 Clean refrigerator gaskets to remove dirt accumulation.
Replace worn and torn refrigerator gaskets. One of doors doesn't close properly due to worn gasket. Clean these gaskets in the interim to remove dirt accumulation. Replace gaskets within two months.
The department's words
CHSC 114175 Replace worn and torn refrigerator gaskets. One of doors doesn't close properly due to worn gasket. Clean these gaskets in the interim to remove dirt accumulation. Replace gaskets within two months.
Replace torn and worn gasket at sauté prep refrigerator drawer within a week. Potentially hazardous foods found in temperature danger zone
The department's words
CHSC 114175 Replace torn and worn gasket at sauté prep refrigerator drawer within a week. Potentially hazardous foods found in temperature danger zone
Replace broken baffle with gap on far right of hood within two weeks.
The department's words
CHSC 114149.1 Replace broken baffle with gap on far right of hood within two weeks.
Pressurized cylinder in use not secured to rigid structure.
The department's words
CHSC 114172 Pressurized cylinder in use not secured to rigid structure.
Ice in hand wash sink. Dump sink adjacent to hand wash sink is covered with a cutting board. Relocate cutting board. Use dump sink to dispose if ice and beverage waste.
The department's words
CHSC 113953.1 Ice in hand wash sink. Dump sink adjacent to hand wash sink is covered with a cutting board. Relocate cutting board. Use dump sink to dispose if ice and beverage waste.
Water reached a maximum of 98 degrees Fahrenheit.
The department's words
CHSC 113953.c Water reached a maximum of 98 degrees Fahrenheit.
Approximately one inch gap between door and door jamb. Render restroom door self-closing.
The department's words
CHSC 114276 Approximately one inch gap between door and door jamb. Render restroom door self-closing.
Post health permit in conspicuous area.
The department's words
CHSC 114381 Post health permit in conspicuous area.
Large garbage can located in front of hand wash sink.
The department's words
CHSC 113953.1 Large garbage can located in front of hand wash sink.
Corrected during the inspection
Caesar dressing and aioli made from scratch with raw eggs.
The department's words
CHSC 114093 Caesar dressing and aioli made from scratch with raw eggs.
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)
What you can do
As a customer of Piatti, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Piatti know
Ask for the manager. Piatti can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
About this record
Search the county's inspection lookup for the name or license number L10418.
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.