At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Pig In A Pickle?
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 Pig In A Pickle's team
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Follow the steps for each item, with the rule beside it.
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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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 · 21 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 11, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 3, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierApr 4, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierFeb 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher had 0 ppm chlorine at the final rinse. Provide a minimum of 50 ppm free chlorine. Utilize chlorine test strips to check sanitizer level at the dishwasher.
The department's words
CHSC 114099.7 Dishwasher had 0 ppm chlorine at the final rinse. Provide a minimum of 50 ppm free chlorine. Utilize chlorine test strips to check sanitizer level at the dishwasher.
Corrected during the inspection
EarlierJan 11, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 24, 2019Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
The department's words
CHSC 114190 Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
Corrected during the inspection
Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
The department's words
CHSC 114192 Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
Corrected during the inspection
Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
The department's words
CHSC 113953.c Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
Corrected during the inspection
EarlierDec 23, 2019Follow-up inspectionRed placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
The department's words
CHSC 114190 Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
The department's words
CHSC 114192 Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
The department's words
CHSC 113953.c Facility lacks hot water. Water is 60 degrees F at hand wash, prewash, three-compartment, and janitorial sinks. Provide a minimum of 120 degrees F at all sinks, except hand wash sink shall be a minimum of 100 degrees F. Call for reinspection when hot water is restored.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 16, 2019Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Checked rapid cooling process. Observed two sheet pans of meat covered with aluminum foil Misinformation was given at beginning of inspection as to what type of meat. Initially informed both were brisket. One sheet pan is brisket and one sheet pan is pulled pork. Brisket: 93 degrees F and pulled pork : 142 degrees F. Brisket finished cooking at 11:30 and reached 135 degrees f at 1:30 p.m.. Brisket measure 93 degrees f at 83 degrees F at 3:25 p.m. A second brisket measured 74 degrees F. Wrapping in aluminum foil slows the cooling process. Recommend not tightly covering with foil during cooling process. Ice bath around brisket and pulled pork can also assist with cooling.
The department's words
CHSC 114002 Checked rapid cooling process. Observed two sheet pans of meat covered with aluminum foil Misinformation was given at beginning of inspection as to what type of meat. Initially informed both were brisket. One sheet pan is brisket and one sheet pan is pulled pork. Brisket: 93 degrees F and pulled pork : 142 degrees F. Brisket finished cooking at 11:30 and reached 135 degrees f at 1:30 p.m.. Brisket measure 93 degrees f at 83 degrees F at 3:25 p.m. A second brisket measured 74 degrees F. Wrapping in aluminum foil slows the cooling process. Recommend not tightly covering with foil during cooling process. Ice bath around brisket and pulled pork can also assist with cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierDec 6, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierDec 5, 2019Follow-up inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot and cold water turned off at food prep sink.
The department's words
CHSC 114192 Hot and cold water turned off at food prep sink.
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
Floor sink under food prep sink is completely full of water. Observed water on the floor under food prep sink and table, and on floor underneath carpet mat in front of food prep sink/table, and water is under two door refrigerator adjacent to mat. Repair plumbing and eliminate all wastewater from the floor sink and floor. Thoroughly clean floor in the kitchen. Remove mat from the kitchen.
The department's words
CHSC 114197 Floor sink under food prep sink is completely full of water. Observed water on the floor under food prep sink and table, and on floor underneath carpet mat in front of food prep sink/table, and water is under two door refrigerator adjacent to mat. Repair plumbing and eliminate all wastewater from the floor sink and floor. Thoroughly clean floor in the kitchen. Remove mat from the kitchen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 3, 2019Routine inspectionYellow placard
7 violations listed, 7 marked critical.
Critical (7)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114002
The department's words
Code CHSC 114002
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114189
The department's words
Code CHSC 114189
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114192
The department's words
Code CHSC 114192
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 2 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114192.1
The department's words
Code CHSC 114192.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114195
The department's words
Code CHSC 114195
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper towel dispenser (by ice machine) found empty. Provide paper towels at all times. Corrected during inspection.
The department's words
CHSC 113953.2 Paper towel dispenser (by ice machine) found empty. Provide paper towels at all times. Corrected during inspection.
EarlierNov 3, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Testing strips for chlorine were not available for use at the bar or kitchen dishwasher. Provide testing strips and have staff check dishwasher function daily.
The department's words
CHSC 114107 Testing strips for chlorine were not available for use at the bar or kitchen dishwasher. Provide testing strips and have staff check dishwasher function daily.
EarlierNov 1, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked collar greens measured 46F and 49F and were stored in large 22 quart plastic containers with the lids on. The food was cooked yesterday. Other foods in the walk in were holding below 41F. Potentially hazardous foods shall be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use ice wands, ice baths, and stir often OR spread foods out no more than 2 inches deep and place in the walk in. Approximately 8 gallons of collard greens were discarded. Potato salad in the cooling process in an ice bath measured between 108F and 67F 45 minutes after preparing. It is advised to cool potato salad in the walk in on a speed rack, no more than 2 inches deep. Corrected.
The department's words
CHSC 114002 Cooked collar greens measured 46F and 49F and were stored in large 22 quart plastic containers with the lids on. The food was cooked yesterday. Other foods in the walk in were holding below 41F. Potentially hazardous foods shall be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use ice wands, ice baths, and stir often OR spread foods out no more than 2 inches deep and place in the walk in. Approximately 8 gallons of collard greens were discarded. Potato salad in the cooling process in an ice bath measured between 108F and 67F 45 minutes after preparing. It is advised to cool potato salad in the walk in on a speed rack, no more than 2 inches deep. Corrected.
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)
An employee was asked how he knew food in the cooling process was completely cooled. He stated that he would ensure the thermometer read 20 degrees . Ensure employees have adequate knowledge to perform the tasks they are responsible for. Foods must cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours as described in #9.
The department's words
CHSC 113947 An employee was asked how he knew food in the cooling process was completely cooled. He stated that he would ensure the thermometer read 20 degrees . Ensure employees have adequate knowledge to perform the tasks they are responsible for. Foods must cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours as described in #9.
The rear hand washing sink lacked paper towels in the dispenser. Maintain dispensers stocked at all times. Corrected.
The department's words
CHSC 113953.2 The rear hand washing sink lacked paper towels in the dispenser. Maintain dispensers stocked at all times. Corrected.
Smoked chicken in the prep top was measured at 46F. Maintain potentially hazardous foods below 41F or above 135F. Foods stored in the prep top all measure 44F - 48F, Adjust the prep top to ensure PHF storage at 41F or below.
The department's words
CHSC 113996 Smoked chicken in the prep top was measured at 46F. Maintain potentially hazardous foods below 41F or above 135F. Foods stored in the prep top all measure 44F - 48F, Adjust the prep top to ensure PHF storage at 41F or below.
Observed an employee prepare raw chicken on a cutting board at the raw meat prep table. After finishing, the employee wiped the prep table down with a sanitizing solution. Wash, rinse, and sanitize food contact surfaces after use with raw meats. Management shall re-train staff.
The department's words
CHSC 113984.d Observed an employee prepare raw chicken on a cutting board at the raw meat prep table. After finishing, the employee wiped the prep table down with a sanitizing solution. Wash, rinse, and sanitize food contact surfaces after use with raw meats. Management shall re-train staff.
Testing strips for chlorine were not available for use at the bar or kitchen dishwasher. Provide testing strips and have staff check dishwasher function daily.
The department's words
CHSC 114107 Testing strips for chlorine were not available for use at the bar or kitchen dishwasher. Provide testing strips and have staff check dishwasher function daily.
EarlierApr 14, 2017Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Repair leaking display refrigerator in the front.
The department's words
CHSC 114175 Repair leaking display refrigerator in the front.
Observed dirty wiping cloths stored on counter tops. Store in 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Observed dirty wiping cloths stored on counter tops. Store in 200 ppm quaternary ammonia.
EarlierApr 12, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cheese sauce made 4..11.17 measured 48F-52F. Sauce was stored in 22 qt. plastic containers with the lids on in the walk in. Collard greens measured 46F to 48F made 4.11.17 also stored in 22 qt. containers with the lids on. Cool foods from 135F to 70 within two hours, then 70F to 41F within 4 hours. Use ice baths and ice wands. Stir often. Ensure foods reached 41F prior to placing in the walk in and putting lids on. Cooling logs provided. Food was VCD.
The department's words
CHSC 114002 Cheese sauce made 4..11.17 measured 48F-52F. Sauce was stored in 22 qt. plastic containers with the lids on in the walk in. Collard greens measured 46F to 48F made 4.11.17 also stored in 22 qt. containers with the lids on. Cool foods from 135F to 70 within two hours, then 70F to 41F within 4 hours. Use ice baths and ice wands. Stir often. Ensure foods reached 41F prior to placing in the walk in and putting lids on. Cooling logs provided. Food was VCD.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed employee's personal beverage sitting uncovered on a shelf above the food prep table. Cover drinks with tight fitting lids.
The department's words
CHSC 113977 Observed employee's personal beverage sitting uncovered on a shelf above the food prep table. Cover drinks with tight fitting lids.
Repair leaking display refrigerator in the front.
The department's words
CHSC 114175 Repair leaking display refrigerator in the front.
Observed dirty wiping cloths stored on counter tops. Store in 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Observed dirty wiping cloths stored on counter tops. Store in 200 ppm quaternary ammonia.
EarlierApr 4, 2016Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee handling dirty dishes with bare hands, then remove clean dishes from the dishwasher without first washing hands as is required. Hands must be clean prior to touching foods or clean food contact equipment.
The department's words
CHSC 113953.3 Observed employee handling dirty dishes with bare hands, then remove clean dishes from the dishwasher without first washing hands as is required. Hands must be clean prior to touching foods or clean food contact equipment.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Facility has a vacuum sealer that has not been approved for use by this department. - -Submit specification sheets for equipment. -Submit food specialized process questionnaire -Submit HACCP plan to CDPH Vacuum sealer was impounded until this Department grants it's approval for use. *As only raw meats were vacuum sealed, no foods were impounded or discarded.
The department's words
CHSC 114419 Facility has a vacuum sealer that has not been approved for use by this department. - -Submit specification sheets for equipment. -Submit food specialized process questionnaire -Submit HACCP plan to CDPH Vacuum sealer was impounded until this Department grants it's approval for use. *As only raw meats were vacuum sealed, no foods were impounded or discarded.
Observed barbecue sauces and pickles packaged in jars for retail sale. Packaged goods must have labeling with the following information. -Name of product -Location where produced -Ingredients -Allergen list -Net weight or volume
The department's words
CHSC 114089 Observed barbecue sauces and pickles packaged in jars for retail sale. Packaged goods must have labeling with the following information. -Name of product -Location where produced -Ingredients -Allergen list -Net weight or volume
EarlierMar 31, 2016Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee handling dirty dishes with bare hands, then remove clean dishes from the dishwasher without first washing hands as is required. Hands must be clean prior to touching foods or clean food contact equipment.
The department's words
CHSC 113953.3 Observed employee handling dirty dishes with bare hands, then remove clean dishes from the dishwasher without first washing hands as is required. Hands must be clean prior to touching foods or clean food contact equipment.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Hand sink next to ice machine lacked the required soap in the dispenser. Keep soap stocked at all times. Corrected.
The department's words
CHSC 113953.2 Hand sink next to ice machine lacked the required soap in the dispenser. Keep soap stocked at all times. Corrected.
Hand sink next to ice machine was blocked with two bus tubs stored on top. Keep hand sinks available for use at all times. Corrected.
The department's words
CHSC 113953.1 Hand sink next to ice machine was blocked with two bus tubs stored on top. Keep hand sinks available for use at all times. Corrected.
Facility has a vacuum sealer that has not been approved for use by this department. - -Submit specification sheets for equipment. -Submit food specialized process questionnaire -Submit HACCP plan to CDPH Vacuum sealer was impounded until this Department grants it's approval for use. *As only raw meats were vacuum sealed, no foods were impounded or discarded.
The department's words
CHSC 114419 Facility has a vacuum sealer that has not been approved for use by this department. - -Submit specification sheets for equipment. -Submit food specialized process questionnaire -Submit HACCP plan to CDPH Vacuum sealer was impounded until this Department grants it's approval for use. *As only raw meats were vacuum sealed, no foods were impounded or discarded.
Bulk food items such as flour and sugar required labeling. Correct within 3 days.
The department's words
CHSC 114051 Bulk food items such as flour and sugar required labeling. Correct within 3 days.
Observed barbecue sauces and pickles packaged in jars for retail sale. Packaged goods must have labeling with the following information. -Name of product -Location where produced -Ingredients -Allergen list -Net weight or volume
The department's words
CHSC 114089 Observed barbecue sauces and pickles packaged in jars for retail sale. Packaged goods must have labeling with the following information. -Name of product -Location where produced -Ingredients -Allergen list -Net weight or volume
Show 3 more
Sticky fly trap in use above dish washer is not approved for use. Remove today.
The department's words
CHSC 114130 Sticky fly trap in use above dish washer is not approved for use. Remove today.
Observed dirty wiping cloths stored on front prep counter tops without sanitizer nearby. All wiping cloths must be stored in an approved sanitizing solution when not in use. Corrected.
The department's words
CHSC 114185.1 Observed dirty wiping cloths stored on front prep counter tops without sanitizer nearby. All wiping cloths must be stored in an approved sanitizing solution when not in use. Corrected.
Shared mall restrooms lack required hand washing signage. Correct within14 days.
The department's words
CHSC 113953.5 Shared mall restrooms lack required hand washing signage. Correct within14 days.
EarlierJan 31, 2016Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed employee handling dirty dishes with bare hands, then remove clean dishes from the dishwasher without first washing hands as is required. Hands must be clean prior to touching foods or clean food contact equipment.
The department's words
CHSC 113953.3 Observed employee handling dirty dishes with bare hands, then remove clean dishes from the dishwasher without first washing hands as is required. Hands must be clean prior to touching foods or clean food contact equipment.
Corrected during the inspection
Facility has a vacuum sealer that has not been approved for use by this department. - -Submit specification sheets for equipment. -Submit food specialized process questionnaire -Submit HACCP plan to CDPH Vacuum sealer was impounded until this Department grants it's approval for use. *As only raw meats were vacuum sealed, no foods were impounded or discarded.
The department's words
CHSC 114419 Facility has a vacuum sealer that has not been approved for use by this department. - -Submit specification sheets for equipment. -Submit food specialized process questionnaire -Submit HACCP plan to CDPH Vacuum sealer was impounded until this Department grants it's approval for use. *As only raw meats were vacuum sealed, no foods were impounded or discarded.
Observed barbecue sauces and pickles packaged in jars for retail sale. Packaged goods must have labeling with the following information. -Name of product -Location where produced -Ingredients -Allergen list -Net weight or volume
The department's words
CHSC 114089 Observed barbecue sauces and pickles packaged in jars for retail sale. Packaged goods must have labeling with the following information. -Name of product -Location where produced -Ingredients -Allergen list -Net weight or volume
EarlierAug 5, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Do not store food in containers in inserts in sandwich station across from stove.
The department's words
CHSC 113996 Do not store food in containers in inserts in sandwich station across from stove.
Provide 50 ppm chlorine in final rinse in dishwasher in kitchen.
The department's words
CHSC 114099.7 Provide 50 ppm chlorine in final rinse in dishwasher in kitchen.
Corrected during the inspection
Provide soap and paper towels and do not block handwash sink to the right of the ice machine.
The department's words
CHSC 113953.2 Provide soap and paper towels and do not block handwash sink to the right of the ice machine.
Get all employees certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days.
Label all bulk food containers.
The department's words
CHSC 114051 Label all bulk food containers.
EarlierAug 29, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed the bulk food containers were unlabeled. Provide labels for the bulk food containers with common name of the food ingredient and date it was received.
The department's words
CHSC 114051 Observed the bulk food containers were unlabeled. Provide labels for the bulk food containers with common name of the food ingredient and date it was received.
A thermometer was missing from the undercounter refrigerator in kitchen. During inspection a thermometer was placed inside this unit. In order to comply with health code, maintain an accurate thermometer inside each refrigerator and monitor temperatures.
The department's words
CHSC 114157 A thermometer was missing from the undercounter refrigerator in kitchen. During inspection a thermometer was placed inside this unit. In order to comply with health code, maintain an accurate thermometer inside each refrigerator and monitor temperatures.
Observed several flies within the kitchen. Take steps to eliminate the flies, including contracting with a pest control company and installation of fly eradication light(s).
The department's words
CHSC 114259.1 Observed several flies within the kitchen. Take steps to eliminate the flies, including contracting with a pest control company and installation of fly eradication light(s).
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14086.
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.