At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · 5 marked critical · County inspection, Follow-up inspection · Apr 12, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Ping's?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: In the preparation area, an employee was observed using his barehand portioning raw beef and vegetables on one bowl, then proceeded to portion raw shrimp and raw chicken, and vegetables on another plate, and then, portioning raw shrimps with vegetables on another bowl using the same barehand to portion all the food mentioned above. [CA] Provide utensils to obtain food from container. When handling different raw meats or ready to eat food, use utensils or gloves. (REPEAT VIOLATION). CHSC 113953.3How to fixFix it
- Marked critical: Chlorine sanitizing solution was measured at 0ppm in the dishwasher machine. The employee stated that they were washing dishes throughout the day. [CA] Always provide chlorine at 50ppm in the mechanical dishwasher. (COS) Ecolab technician repaired the dishwasher. Chlorine reading was at 50ppm. (REPEAT VIOLATION). CHSC 114099.7How to fixFix it
- Marked critical: Rodent droppings were found in uncovered flour container in the dry storage area. [CA] Food shall be protected from contamination and shall otherwise be fully suitable for human consumption. CHSC 113980How 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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Follow the steps for each item, with the rule beside it.
Next: In the preparation area, an employee was observed using his barehand portioning raw beef and vegetables on one bowl, then proceeded to portion raw shrimp and raw chicken, and vegetables on another plate, and then, portioning raw shrimps with vegetables on another bowl using the same barehand to portion all the food mentioned above. [CA] Provide utensils to obtain food from container. When handling different raw meats or ready to eat food, use utensils or gloves. (REPEAT VIOLATION).The county found: “In the preparation area, an employee was observed using his barehand portioning raw beef and vegetables on one bowl,…”
Then the next one: Chlorine sanitizing solution was measured at 0ppm in the dishwasher machine. The employee stated that they were washing dishes throughout the day. [CA] Always provide chlorine at 50ppm in the mechanical dishwasher. (COS) Ecolab technician repaired the dishwasher. Chlorine reading was at 50ppm. (REPEAT VIOLATION).
Show what you did
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 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
LatestApr 12, 2023Follow-up inspectionRed placard
This one: Red placard, inspected Apr 12, 2023.
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the preparation area, an employee was observed using his barehand portioning raw beef and vegetables on one bowl, then proceeded to portion raw shrimp and raw chicken, and vegetables on another plate, and then, portioning raw shrimps with vegetables on another bowl using the same barehand to portion all the food mentioned above. [CA] Provide utensils to obtain food from container. When handling different raw meats or ready to eat food, use utensils or gloves. (REPEAT VIOLATION).
The department's words
CHSC 113953.3 In the preparation area, an employee was observed using his barehand portioning raw beef and vegetables on one bowl, then proceeded to portion raw shrimp and raw chicken, and vegetables on another plate, and then, portioning raw shrimps with vegetables on another bowl using the same barehand to portion all the food mentioned above. [CA] Provide utensils to obtain food from container. When handling different raw meats or ready to eat food, use utensils or gloves. (REPEAT VIOLATION).
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
Chlorine sanitizing solution was measured at 0ppm in the dishwasher machine. The employee stated that they were washing dishes throughout the day. [CA] Always provide chlorine at 50ppm in the mechanical dishwasher. (COS) Ecolab technician repaired the dishwasher. Chlorine reading was at 50ppm. (REPEAT VIOLATION).
The department's words
CHSC 114099.7 Chlorine sanitizing solution was measured at 0ppm in the dishwasher machine. The employee stated that they were washing dishes throughout the day. [CA] Always provide chlorine at 50ppm in the mechanical dishwasher. (COS) Ecolab technician repaired the dishwasher. Chlorine reading was at 50ppm. (REPEAT VIOLATION).
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
Rodent droppings were found in uncovered flour container in the dry storage area. [CA] Food shall be protected from contamination and shall otherwise be fully suitable for human consumption.
The department's words
CHSC 113980 Rodent droppings were found in uncovered flour container in the dry storage area. [CA] Food shall be protected from contamination and shall otherwise be fully suitable for human consumption.
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
Rodent droppings were observed on lid/cover containers, and underneath the shelves in the dry storage area. [CA] Clean and sanitize food contact surfaces, must also clean underneath the storage shelves. Obtain survice of a professional pest control today (04/11/2023), and use effective emasured to control the entrance of rodents in the food facility. (REPEAT VIOLATION).
The department's words
CHSC 114259.1 Rodent droppings were observed on lid/cover containers, and underneath the shelves in the dry storage area. [CA] Clean and sanitize food contact surfaces, must also clean underneath the storage shelves. Obtain survice of a professional pest control today (04/11/2023), and use effective emasured to control the entrance of rodents in the food facility. (REPEAT VIOLATION).
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
Garlic with oil internal temperature reading was measured at 79F, cut tomatoes 52F, cooked duck 84F and 87F, and pooled egg 72F. Food containers were observed stored at ambient temeprature in the preparation ara. in addition, int he cold holding insert, raw chicken internal temperature reading was at 53F, raw shrimp 54F, and raw beef 51F during the time of the inspection. [CA] potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
The department's words
CHSC 113996 Garlic with oil internal temperature reading was measured at 79F, cut tomatoes 52F, cooked duck 84F and 87F, and pooled egg 72F. Food containers were observed stored at ambient temeprature in the preparation ara. in addition, int he cold holding insert, raw chicken internal temperature reading was at 53F, raw shrimp 54F, and raw beef 51F during the time of the inspection. [CA] potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 11, 2023Routine inspectionRed placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the preparation area, an employee was observed using his barehand portioning raw beef and vegetables on one bowl, then proceeded to portion raw shrimp and raw chicken, and vegetables on another plate, and then, portioning raw shrimps with vegetables on another bowl using the same barehand to portion all the food mentioned above. [CA] Provide utensils to obtain food from container. When handling different raw meats or ready to eat food, use utensils or gloves. (REPEAT VIOLATION).
The department's words
CHSC 113953.3 In the preparation area, an employee was observed using his barehand portioning raw beef and vegetables on one bowl, then proceeded to portion raw shrimp and raw chicken, and vegetables on another plate, and then, portioning raw shrimps with vegetables on another bowl using the same barehand to portion all the food mentioned above. [CA] Provide utensils to obtain food from container. When handling different raw meats or ready to eat food, use utensils or gloves. (REPEAT VIOLATION).
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
Chlorine sanitizing solution was measured at 0ppm in the dishwasher machine. The employee stated that they were washing dishes throughout the day. [CA] Always provide chlorine at 50ppm in the mechanical dishwasher. (COS) Ecolab technician repaired the dishwasher. Chlorine reading was at 50ppm. (REPEAT VIOLATION).
The department's words
CHSC 114099.7 Chlorine sanitizing solution was measured at 0ppm in the dishwasher machine. The employee stated that they were washing dishes throughout the day. [CA] Always provide chlorine at 50ppm in the mechanical dishwasher. (COS) Ecolab technician repaired the dishwasher. Chlorine reading was at 50ppm. (REPEAT VIOLATION).
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
Rodent droppings were found in uncovered flour container in the dry storage area. [CA] Food shall be protected from contamination and shall otherwise be fully suitable for human consumption.
The department's words
CHSC 113980 Rodent droppings were found in uncovered flour container in the dry storage area. [CA] Food shall be protected from contamination and shall otherwise be fully suitable for human consumption.
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
Rodent droppings were observed on lid/cover containers, and underneath the shelves in the dry storage area. [CA] Clean and sanitize food contact surfaces, must also clean underneath the storage shelves. Obtain survice of a professional pest control today (04/11/2023), and use effective emasured to control the entrance of rodents in the food facility. (REPEAT VIOLATION).
The department's words
CHSC 114259.1 Rodent droppings were observed on lid/cover containers, and underneath the shelves in the dry storage area. [CA] Clean and sanitize food contact surfaces, must also clean underneath the storage shelves. Obtain survice of a professional pest control today (04/11/2023), and use effective emasured to control the entrance of rodents in the food facility. (REPEAT VIOLATION).
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
Garlic with oil internal temperature reading was measured at 79F, cut tomatoes 52F, cooked duck 84F and 87F, and pooled egg 72F. Food containers were observed stored at ambient temeprature in the preparation ara. in addition, int he cold holding insert, raw chicken internal temperature reading was at 53F, raw shrimp 54F, and raw beef 51F during the time of the inspection. [CA] potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
The department's words
CHSC 113996 Garlic with oil internal temperature reading was measured at 79F, cut tomatoes 52F, cooked duck 84F and 87F, and pooled egg 72F. Food containers were observed stored at ambient temeprature in the preparation ara. in addition, int he cold holding insert, raw chicken internal temperature reading was at 53F, raw shrimp 54F, and raw beef 51F during the time of the inspection. [CA] potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 27, 2022Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Garlic with oil internal temperature reading was measured at 54F, raw bean sprouts 52F, and pooled eggs at 46F. Food items containers were observed stored at ambient temperature on the larger counter. In addition, egg rolls internal temperature readings were measured at 105F, and 108F in the hot holding unit in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot.
The department's words
CHSC 113996 Garlic with oil internal temperature reading was measured at 54F, raw bean sprouts 52F, and pooled eggs at 46F. Food items containers were observed stored at ambient temperature on the larger counter. In addition, egg rolls internal temperature readings were measured at 105F, and 108F in the hot holding unit in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot.
Corrected during the inspection
An employee was observed using a single-use glove on one hand and portioning raw beef and vegetables on one plate, then proceeded to portion another plate with raw shrimp, raw chicken, and vegetables, then portioned fried tofu and vegetables on another plate using the same glove to portion all the food mentioned above in the preparation area. [CA] Whenever gloves are worn, they should be changed, replaced, and used for only one task. Provide utensils to obtain different types of raw meats to portion them on the bowls.
The department's words
CHSC 113973.b-c An employee was observed using a single-use glove on one hand and portioning raw beef and vegetables on one plate, then proceeded to portion another plate with raw shrimp, raw chicken, and vegetables, then portioned fried tofu and vegetables on another plate using the same glove to portion all the food mentioned above in the preparation area. [CA] Whenever gloves are worn, they should be changed, replaced, and used for only one task. Provide utensils to obtain different types of raw meats to portion them on the bowls.
Corrected during the inspection
Chlorine sanitizing solution was measured at 0.0ppm in the mechanical dishwasher. [CA] Always provide chlorine sanitizing solution at 50.0ppm in the mechanical dishwasher. Major Violation: An employee was observed skipping the washing and sanitization steps during manual warewashing. [CA] Manual warewashing shall be accomplished by first precleaned, then washed, rinsed, sanitized, and air dried utensils.
The department's words
CHSC 114099.7 Chlorine sanitizing solution was measured at 0.0ppm in the mechanical dishwasher. [CA] Always provide chlorine sanitizing solution at 50.0ppm in the mechanical dishwasher. Major Violation: An employee was observed skipping the washing and sanitization steps during manual warewashing. [CA] Manual warewashing shall be accomplished by first precleaned, then washed, rinsed, sanitized, and air dried utensils.
Corrected during the inspection
Rat droppings were observed on lids food containers and underneath the shelves in the dry storage area. [CA] Clean and sanitize food contact surfaces, must also clean walls and underneath the storage shelves. Obtain service of a professional pest control today (07/19/2022), and use effective measures to control the entrance of rodents in the food facility.
The department's words
CHSC 114259.1 Rat droppings were observed on lids food containers and underneath the shelves in the dry storage area. [CA] Clean and sanitize food contact surfaces, must also clean walls and underneath the storage shelves. Obtain service of a professional pest control today (07/19/2022), and use effective measures to control the entrance of rodents in the food facility.
Corrected during the inspection
An employee was observed portioning raw chicken, raw shrimp, and vegetables in one bowl, and then proceeding to portion fried tofu and vegetables in another bowl, using the same gloves to obtain both foods. [CA] To prevent cross-contamination from employees to food, ensure to provide utensils to obtain food from containers. Food shall only be obtained by using utensils. Educate or retrain employees on preventing food contamination.
The department's words
CHSC 113967 An employee was observed portioning raw chicken, raw shrimp, and vegetables in one bowl, and then proceeding to portion fried tofu and vegetables in another bowl, using the same gloves to obtain both foods. [CA] To prevent cross-contamination from employees to food, ensure to provide utensils to obtain food from containers. Food shall only be obtained by using utensils. Educate or retrain employees on preventing food contamination.
Corrected during the inspection
EarlierJul 19, 2022Routine inspectionYellow placard
5 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Garlic with oil internal temperature reading was measured at 54F, raw bean sprouts 52F, and pooled eggs at 46F. Food items containers were observed stored at ambient temperature on the larger counter. In addition, egg rolls internal temperature readings were measured at 105F, and 108F in the hot holding unit in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot.
The department's words
CHSC 113996 Garlic with oil internal temperature reading was measured at 54F, raw bean sprouts 52F, and pooled eggs at 46F. Food items containers were observed stored at ambient temperature on the larger counter. In addition, egg rolls internal temperature readings were measured at 105F, and 108F in the hot holding unit in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot.
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
An employee was observed using a single-use glove on one hand and portioning raw beef and vegetables on one plate, then proceeded to portion another plate with raw shrimp, raw chicken, and vegetables, then portioned fried tofu and vegetables on another plate using the same glove to portion all the food mentioned above in the preparation area. [CA] Whenever gloves are worn, they should be changed, replaced, and used for only one task. Provide utensils to obtain different types of raw meats to portion them on the bowls.
The department's words
CHSC 113973.b-c An employee was observed using a single-use glove on one hand and portioning raw beef and vegetables on one plate, then proceeded to portion another plate with raw shrimp, raw chicken, and vegetables, then portioned fried tofu and vegetables on another plate using the same glove to portion all the food mentioned above in the preparation area. [CA] Whenever gloves are worn, they should be changed, replaced, and used for only one task. Provide utensils to obtain different types of raw meats to portion them on the bowls.
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
Chlorine sanitizing solution was measured at 0.0ppm in the mechanical dishwasher. [CA] Always provide chlorine sanitizing solution at 50.0ppm in the mechanical dishwasher. Major Violation: An employee was observed skipping the washing and sanitization steps during manual warewashing. [CA] Manual warewashing shall be accomplished by first precleaned, then washed, rinsed, sanitized, and air dried utensils.
The department's words
CHSC 114099.7 Chlorine sanitizing solution was measured at 0.0ppm in the mechanical dishwasher. [CA] Always provide chlorine sanitizing solution at 50.0ppm in the mechanical dishwasher. Major Violation: An employee was observed skipping the washing and sanitization steps during manual warewashing. [CA] Manual warewashing shall be accomplished by first precleaned, then washed, rinsed, sanitized, and air dried utensils.
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
Rat droppings were observed on lids food containers and underneath the shelves in the dry storage area. [CA] Clean and sanitize food contact surfaces, must also clean walls and underneath the storage shelves. Obtain service of a professional pest control today (07/19/2022), and use effective measures to control the entrance of rodents in the food facility.
The department's words
CHSC 114259.1 Rat droppings were observed on lids food containers and underneath the shelves in the dry storage area. [CA] Clean and sanitize food contact surfaces, must also clean walls and underneath the storage shelves. Obtain service of a professional pest control today (07/19/2022), and use effective measures to control the entrance of rodents in the food facility.
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
An employee was observed portioning raw chicken, raw shrimp, and vegetables in one bowl, and then proceeding to portion fried tofu and vegetables in another bowl, using the same gloves to obtain both foods. [CA] To prevent cross-contamination from employees to food, ensure to provide utensils to obtain food from containers. Food shall only be obtained by using utensils. Educate or retrain employees on preventing food contamination.
The department's words
CHSC 113967 An employee was observed portioning raw chicken, raw shrimp, and vegetables in one bowl, and then proceeding to portion fried tofu and vegetables in another bowl, using the same gloves to obtain both foods. [CA] To prevent cross-contamination from employees to food, ensure to provide utensils to obtain food from containers. Food shall only be obtained by using utensils. Educate or retrain employees on preventing food contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 15, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 14, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114197
The department's words
Code CHSC 114197
Corrected during the inspection
EarlierApr 12, 2021Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114197
The department's words
Code CHSC 114197
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 28, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hand soap available at the kitchen handwashing sink. Keep stocked at all times. Manager provided soap.
The department's words
CHSC 113953.2 No hand soap available at the kitchen handwashing sink. Keep stocked at all times. Manager provided soap.
EarlierFeb 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw chicken stored at meat sliced, measured at 55F. Employee stated the chicken was for the employees and was placed in refrigeration. Maintain all potentially hazardous foods at or below 41F.
The department's words
CHSC 113996 Observed raw chicken stored at meat sliced, measured at 55F. Employee stated the chicken was for the employees and was placed in refrigeration. Maintain all potentially hazardous foods at or below 41F.
EarlierFeb 20, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch dirty dishes at pre-wash sink and then touch clean dishes and raw shrimp without hands being washed in between.
The department's words
CHSC 113953.3 Observed food handler touch dirty dishes at pre-wash sink and then touch clean dishes and raw shrimp without hands being washed in between.
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
Potentially hazardous foods shall be held at or below 41F or at or above 135F. Observed imitation crab puffs at 118F-127F in a rack on steam table. Observed cooked rice at 71F being dried outside. Rice moved to refrigeration.
The department's words
CHSC 113996 Potentially hazardous foods shall be held at or below 41F or at or above 135F. Observed imitation crab puffs at 118F-127F in a rack on steam table. Observed cooked rice at 71F being dried outside. Rice moved to refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 15, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Major handwashing violation corrected to minor violation. Observed employee blow onto gloves in order to open them up. Discontinue practice as that could contaminate gloves.
The department's words
CHSC 113973.b-c Major handwashing violation corrected to minor violation. Observed employee blow onto gloves in order to open them up. Discontinue practice as that could contaminate gloves.
Major food contact surface contamination violation was corrected to minor violation. Observed employee dip a knife in sanitizer bucket for a couple of seconds in order to sanitize it. Ensure equipment is submerged in 100ppm of chlorine for at least 30 seconds.
The department's words
CHSC 114113 Major food contact surface contamination violation was corrected to minor violation. Observed employee dip a knife in sanitizer bucket for a couple of seconds in order to sanitize it. Ensure equipment is submerged in 100ppm of chlorine for at least 30 seconds.
EarlierSep 12, 2017Routine inspectionYellow placard
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Man touched raw chicken, mops, and touched clean dishes without washing hands * wash hands immediately with soap, hot water, papertowels after touching raw meat. Wash hands before handling clean food contact surfaces
The department's words
CHSC 113953.3 * Man touched raw chicken, mops, and touched clean dishes without washing hands * wash hands immediately with soap, hot water, papertowels after touching raw meat. Wash hands before handling clean food contact surfaces
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
Food handler washed gloves. Don't wash gloves. If gloves become contaminated, discard them and wash hands
The department's words
CHSC 113973.b-c Food handler washed gloves. Don't wash gloves. If gloves become contaminated, discard them and wash 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
Man touched face and was told to wash hands. Instead of washing hands in a hand sink, hands were washed in prep sink and splatter contaminated frozen chicken. One piece of chicken discarded.
The department's words
CHSC 113967 Man touched face and was told to wash hands. Instead of washing hands in a hand sink, hands were washed in prep sink and splatter contaminated frozen chicken. One piece of chicken discarded.
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
* Dishwasher dispensing about 25ppm of chlorine. Requirement is 50ppm. Repair. * Tray of raw pork touched spray sink water that was dirty and that tray was placed on clean cutting board. * Women touched wiping cloth to raw chicken residue in prep sink and used that same wiping cloth to touch cutting board. Keep cloth in 100ppm of chlorine * Observed someone clean ladle in hand sink with hand soap and wipe with papertowel. Wash, rinse, sanitize utensils in dishwasher, not in hand sink. * One spoon is being used for different types of meat with different cooking temperatures. Use different spoons to prevent contamination. * Bowl of raw chicken and vegetables was in a to-go container. The raw chicken could contaminate to-go box
The department's words
CHSC 114113 * Dishwasher dispensing about 25ppm of chlorine. Requirement is 50ppm. Repair. * Tray of raw pork touched spray sink water that was dirty and that tray was placed on clean cutting board. * Women touched wiping cloth to raw chicken residue in prep sink and used that same wiping cloth to touch cutting board. Keep cloth in 100ppm of chlorine * Observed someone clean ladle in hand sink with hand soap and wipe with papertowel. Wash, rinse, sanitize utensils in dishwasher, not in hand sink. * One spoon is being used for different types of meat with different cooking temperatures. Use different spoons to prevent contamination. * Bowl of raw chicken and vegetables was in a to-go container. The raw chicken could contaminate to-go box
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
When asked to wash, rinse, sanitize the prep sink, food handler was unable to do this properly. E-mail me food handler certificates.
The department's words
CHSC 113947 When asked to wash, rinse, sanitize the prep sink, food handler was unable to do this properly. E-mail me food handler certificates.
Observed employee eat watermelon in kitchen. Do not eat around food prep as food may get contaminated.
The department's words
CHSC 113977 Observed employee eat watermelon in kitchen. Do not eat around food prep as food may get contaminated.
Chicken broth and raw eggs at 49F in prep fridges. Raw chicken at 47F in prep top. Chicken in prep fridge at 56F, placed on ice to cool down. Cold hold food below 41F. Adjust temperature of prep top.
The department's words
CHSC 113996 Chicken broth and raw eggs at 49F in prep fridges. Raw chicken at 47F in prep top. Chicken in prep fridge at 56F, placed on ice to cool down. Cold hold food below 41F. Adjust temperature of prep top.
Food manager was unable to tell me proper cooling time and temperatures. Observed chicken sitting on shelf for 1 hour with no active cooling. Cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
The department's words
CHSC 114002 Food manager was unable to tell me proper cooling time and temperatures. Observed chicken sitting on shelf for 1 hour with no active cooling. Cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Knife holder and knives dirty. Wash, rinse, sanitize before using
The department's words
CHSC 114115 Knife holder and knives dirty. Wash, rinse, sanitize before using
Show 4 more
Observed mop water being dumped outside. Dump in mop sink
The department's words
CHSC 114197 Observed mop water being dumped outside. Dump in mop sink
* Clean two door steel fridges by water heater * Clean handles of refrigeration * Clean rice on floor by water heater
The department's words
CHSC 114115.c * Clean two door steel fridges by water heater * Clean handles of refrigeration * Clean rice on floor by water heater
Grease drippings from baffles filters in ventilation hood. Have hood serviced.
The department's words
CHSC 114149 Grease drippings from baffles filters in ventilation hood. Have hood serviced.
Screen door in the back does not close properly (gaps observed when closed). Repair screen door or keep actual door closed to prevent vermin (observed one fly in facility)
The department's words
CHSC 114259 Screen door in the back does not close properly (gaps observed when closed). Repair screen door or keep actual door closed to prevent vermin (observed one fly in facility)
EarlierMar 16, 2017Follow-up inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
I did observed some good hand washing today, but also observed an employee rinse hands without scrubbing with soap.
The department's words
CHSC 113953.3 I did observed some good hand washing today, but also observed an employee rinse hands without scrubbing with soap.
Observed chicken on ice at the cook line at 54 F. Chicken was immediately moved to the refrigerator. Maintain food temps at 41 F or below or 135 F or higher.
The department's words
CHSC 113996 Observed chicken on ice at the cook line at 54 F. Chicken was immediately moved to the refrigerator. Maintain food temps at 41 F or below or 135 F or higher.
Observed two sheet pans of cooked chicken on shelf above prep sink cooling at 138-78F. No employees were monitoring time and temperature of cooling chicken. Ensure to train employees to regularly check the temperatures of cooling foods to ensure it is meeting cooling requirements of 135 to 70F with in 2 hours and from 70F to 41F or below with in the next 4 hours. Place sheet pans of deep fried chicken in walk-in to finish cooling.
The department's words
CHSC 114002 Observed two sheet pans of cooked chicken on shelf above prep sink cooling at 138-78F. No employees were monitoring time and temperature of cooling chicken. Ensure to train employees to regularly check the temperatures of cooling foods to ensure it is meeting cooling requirements of 135 to 70F with in 2 hours and from 70F to 41F or below with in the next 4 hours. Place sheet pans of deep fried chicken in walk-in to finish cooling.
Code CHSC 114113
The department's words
Code CHSC 114113
Corrected during the inspection
Observed dead roaches in traps under the 3 compartment sink. Continue with pest control services. If facility observes live pests in facility, you are required to close and eliminate presence of pests before re-opening. ***Fax/email current pest control report to inspector. Continue to seal cracks and crevices to prevent harborage.
The department's words
CHSC 114259.1 Observed dead roaches in traps under the 3 compartment sink. Continue with pest control services. If facility observes live pests in facility, you are required to close and eliminate presence of pests before re-opening. ***Fax/email current pest control report to inspector. Continue to seal cracks and crevices to prevent harborage.
Show 10 more
Observed uncovered raw meat beside vegetables in the bottom of the prep fridge. Store raw meat separate from all other foods.
The department's words
CHSC 113986 Observed uncovered raw meat beside vegetables in the bottom of the prep fridge. Store raw meat separate from all other foods.
Remove cardboard used as a splashguard. This is not smooth and cleanable. Do not re-use tin cans to store food or utensils.
The department's words
CHSC 114175 Remove cardboard used as a splashguard. This is not smooth and cleanable. Do not re-use tin cans to store food or utensils.
1. Observed in use utensils being stored in room temperature water 76F. 2. Cloth being used to line shelves in kitchen. 3. In use knives have tape/rubber bands on handles. 4. In use utensils being stored in cracks between equipment. 5. Ice scoop handle stored in contact with ice. Store in use utensils in ice water at 41F or below, in hot water at 135F or higher with a heat source, or on a clean dry surfaces and change every 4 hours. To properly wash, rinse, and sanitize utensils do not use rubber bands or tape on handles. Store utensils on clean surfaces only. Linens are not an approved for food contact. Store ice scoop with handle sticking out of ice not in contact with ice. Do not use linens in contact with food or to line shelves. Discussed with PIC.
The department's words
CHSC 114119 1. Observed in use utensils being stored in room temperature water 76F. 2. Cloth being used to line shelves in kitchen. 3. In use knives have tape/rubber bands on handles. 4. In use utensils being stored in cracks between equipment. 5. Ice scoop handle stored in contact with ice. Store in use utensils in ice water at 41F or below, in hot water at 135F or higher with a heat source, or on a clean dry surfaces and change every 4 hours. To properly wash, rinse, and sanitize utensils do not use rubber bands or tape on handles. Store utensils on clean surfaces only. Linens are not an approved for food contact. Store ice scoop with handle sticking out of ice not in contact with ice. Do not use linens in contact with food or to line shelves. Discussed with PIC.
1. Handel broken on food preparation sink. Repair/replace. 2. Food prep sink faucet leaking. Repair leak. 3. Plumbing lines are leaking under 3 compartment sink. Repair plumbing lines to not leak.
The department's words
CHSC 114190 1. Handel broken on food preparation sink. Repair/replace. 2. Food prep sink faucet leaking. Repair leak. 3. Plumbing lines are leaking under 3 compartment sink. Repair plumbing lines to not leak.
1. Garbage area unclean. Grease receptacle observe with grease on container and on ground. Clean receptacle and ground.
The department's words
CHSC 114245 1. Garbage area unclean. Grease receptacle observe with grease on container and on ground. Clean receptacle and ground.
Chlorine sanitizer greater than 200 ppm chlorine. Use 1 tsp bleach per gallon of water. Sanitizer remade. Ensure to train all employees how to properly mix sanitizer solutions.
The department's words
CHSC 114185.1 Chlorine sanitizer greater than 200 ppm chlorine. Use 1 tsp bleach per gallon of water. Sanitizer remade. Ensure to train all employees how to properly mix sanitizer solutions.
Facility is leaving back door open. Screen door not functional with a tear in the screen. Leave back door closed to prevent the entrance of pests. Repair screen door.
The department's words
CHSC 114259 Facility is leaving back door open. Screen door not functional with a tear in the screen. Leave back door closed to prevent the entrance of pests. Repair screen door.
Paint on ceiling peeling. To prevent potential contamination of open food from chipping paint repair immediately.
The department's words
CHSC 114271 Paint on ceiling peeling. To prevent potential contamination of open food from chipping paint repair immediately.
Ensure that all produce is washed prior to cutting, slicing, peeling, etc.
The department's words
CHSC 113992 Ensure that all produce is washed prior to cutting, slicing, peeling, etc.
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
EarlierMar 14, 2017Follow-up inspectionYellow placard
15 violations listed, 0 marked critical.
Not critical (15)
I did observed some good hand washing today, but also observed an employee rinse hands without scrubbing with soap.
The department's words
CHSC 113953.3 I did observed some good hand washing today, but also observed an employee rinse hands without scrubbing with soap.
Beef in an insert in the prep fridge measured 50-52 F at the top where it was overfilled in the container. Only fill containers 3/4 full.
The department's words
CHSC 113996 Beef in an insert in the prep fridge measured 50-52 F at the top where it was overfilled in the container. Only fill containers 3/4 full.
Observed two sheet pans of cooked chicken on shelf above prep sink cooling at 138-78F. No employees were monitoring time and temperature of cooling chicken. Ensure to train employees to regularly check the temperatures of cooling foods to ensure it is meeting cooling requirements of 135 to 70F with in 2 hours and from 70F to 41F or below with in the next 4 hours. Place sheet pans of deep fried chicken in walk-in to finish cooling.
The department's words
CHSC 114002 Observed two sheet pans of cooked chicken on shelf above prep sink cooling at 138-78F. No employees were monitoring time and temperature of cooling chicken. Ensure to train employees to regularly check the temperatures of cooling foods to ensure it is meeting cooling requirements of 135 to 70F with in 2 hours and from 70F to 41F or below with in the next 4 hours. Place sheet pans of deep fried chicken in walk-in to finish cooling.
Observed utensils and counter wiped down with a wiping cloth that was sitting on the counter, not in sanitizer. Do not use wiping cloths to clean utensils or hands and always store wiping cloths in sanitizing solution. Sanitizing solution in bucket contained <100 ppm chlorine. Before washing produce in the sink, wash, rinse, and sanitize the sink basin. Clean slicers and peelers that have encrusted food on the surface.
The department's words
CHSC 114113 Observed utensils and counter wiped down with a wiping cloth that was sitting on the counter, not in sanitizer. Do not use wiping cloths to clean utensils or hands and always store wiping cloths in sanitizing solution. Sanitizing solution in bucket contained <100 ppm chlorine. Before washing produce in the sink, wash, rinse, and sanitize the sink basin. Clean slicers and peelers that have encrusted food on the surface.
Observed dead roaches in traps under the 3 compartment sink. Continue with pest control services. If facility observes live pests in facility, you are required to close and eliminate presence of pests before re-opening. ***Fax/email current pest control report to inspector. Continue to seal cracks and crevices to prevent harborage.
The department's words
CHSC 114259.1 Observed dead roaches in traps under the 3 compartment sink. Continue with pest control services. If facility observes live pests in facility, you are required to close and eliminate presence of pests before re-opening. ***Fax/email current pest control report to inspector. Continue to seal cracks and crevices to prevent harborage.
Show 10 more
Observed uncovered raw meat beside vegetables in the bottom of the prep fridge. Store raw meat separate from all other foods.
The department's words
CHSC 113986 Observed uncovered raw meat beside vegetables in the bottom of the prep fridge. Store raw meat separate from all other foods.
Remove cardboard used as a splashguard. This is not smooth and cleanable. Do not re-use tin cans to store food or utensils.
The department's words
CHSC 114175 Remove cardboard used as a splashguard. This is not smooth and cleanable. Do not re-use tin cans to store food or utensils.
1. Observed in use utensils being stored in room temperature water 76F. 2. Cloth being used to line shelves in kitchen. 3. In use knives have tape/rubber bands on handles. 4. In use utensils being stored in cracks between equipment. 5. Ice scoop handle stored in contact with ice. Store in use utensils in ice water at 41F or below, in hot water at 135F or higher with a heat source, or on a clean dry surfaces and change every 4 hours. To properly wash, rinse, and sanitize utensils do not use rubber bands or tape on handles. Store utensils on clean surfaces only. Linens are not an approved for food contact. Store ice scoop with handle sticking out of ice not in contact with ice. Do not use linens in contact with food or to line shelves. Discussed with PIC.
The department's words
CHSC 114119 1. Observed in use utensils being stored in room temperature water 76F. 2. Cloth being used to line shelves in kitchen. 3. In use knives have tape/rubber bands on handles. 4. In use utensils being stored in cracks between equipment. 5. Ice scoop handle stored in contact with ice. Store in use utensils in ice water at 41F or below, in hot water at 135F or higher with a heat source, or on a clean dry surfaces and change every 4 hours. To properly wash, rinse, and sanitize utensils do not use rubber bands or tape on handles. Store utensils on clean surfaces only. Linens are not an approved for food contact. Store ice scoop with handle sticking out of ice not in contact with ice. Do not use linens in contact with food or to line shelves. Discussed with PIC.
1. Handel broken on food preparation sink. Repair/replace. 2. Food prep sink faucet leaking. Repair leak. 3. Plumbing lines are leaking under 3 compartment sink. Repair plumbing lines to not leak.
The department's words
CHSC 114190 1. Handel broken on food preparation sink. Repair/replace. 2. Food prep sink faucet leaking. Repair leak. 3. Plumbing lines are leaking under 3 compartment sink. Repair plumbing lines to not leak.
1. Garbage area unclean. Grease receptacle observe with grease on container and on ground. Clean receptacle and ground.
The department's words
CHSC 114245 1. Garbage area unclean. Grease receptacle observe with grease on container and on ground. Clean receptacle and ground.
Chlorine sanitizer greater than 200 ppm chlorine. Use 1 tsp bleach per gallon of water. Sanitizer remade. Ensure to train all employees how to properly mix sanitizer solutions.
The department's words
CHSC 114185.1 Chlorine sanitizer greater than 200 ppm chlorine. Use 1 tsp bleach per gallon of water. Sanitizer remade. Ensure to train all employees how to properly mix sanitizer solutions.
Facility is leaving back door open. Screen door not functional with a tear in the screen. Leave back door closed to prevent the entrance of pests. Repair screen door.
The department's words
CHSC 114259 Facility is leaving back door open. Screen door not functional with a tear in the screen. Leave back door closed to prevent the entrance of pests. Repair screen door.
Paint on ceiling peeling. To prevent potential contamination of open food from chipping paint repair immediately.
The department's words
CHSC 114271 Paint on ceiling peeling. To prevent potential contamination of open food from chipping paint repair immediately.
Ensure that all produce is washed prior to cutting, slicing, peeling, etc.
The department's words
CHSC 113992 Ensure that all produce is washed prior to cutting, slicing, peeling, etc.
Observed pieces of plastic wrap in a container of beef in an insert of the prep fridge. Plastic was immediately removed. This is a choking hazard.
The department's words
CHSC 113980 Observed pieces of plastic wrap in a container of beef in an insert of the prep fridge. Plastic was immediately removed. This is a choking hazard.
EarlierMar 8, 2017Routine inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
1. Observed employee handle battered raw chicken with gloved hands then dip gloved hands with raw chicken batter on gloves in sanitizer solution then touch food contact surfaces. 2. Observed employee rinse hands in food preparation sink. Preparation sink had chunks of raw meat in it. Employee then wiped hands on dry cloth towel. All employees must be educated on when and how to properly wash hands. Ensure all employees wash hands using soap and warm water at hand sink, scrub for twenty seconds, and use a disposable paper towel to dry. Train all employees when hands or gloved hands be come contaminated from touching raw meat or unclean surfaces gloves must be discarded and hands washed. Discussed with PIC who translated to employee. Hands washed, surfaces sanitized, and sanitizer solution changed.
The department's words
CHSC 113953.3 1. Observed employee handle battered raw chicken with gloved hands then dip gloved hands with raw chicken batter on gloves in sanitizer solution then touch food contact surfaces. 2. Observed employee rinse hands in food preparation sink. Preparation sink had chunks of raw meat in it. Employee then wiped hands on dry cloth towel. All employees must be educated on when and how to properly wash hands. Ensure all employees wash hands using soap and warm water at hand sink, scrub for twenty seconds, and use a disposable paper towel to dry. Train all employees when hands or gloved hands be come contaminated from touching raw meat or unclean surfaces gloves must be discarded and hands washed. Discussed with PIC who translated to employee. Hands washed, surfaces sanitized, and sanitizer solution changed.
Observed cooked diced chicken in bowl cold holding in a bowl of ice at 45F. Observed bowl of pooled eggs on tray by wok at 45-46F sitting in bowl of ice. Ensure when using ice to cold hold the ice is level with the food. A bigger container of ice should be used for both the chicken and the eggs to ensure it completely surrounds the container of food cold holding. Discussed with employee. Ice added .
The department's words
CHSC 113996 Observed cooked diced chicken in bowl cold holding in a bowl of ice at 45F. Observed bowl of pooled eggs on tray by wok at 45-46F sitting in bowl of ice. Ensure when using ice to cold hold the ice is level with the food. A bigger container of ice should be used for both the chicken and the eggs to ensure it completely surrounds the container of food cold holding. Discussed with employee. Ice added .
Observed two sheet pans of cooked chicken on shelf above prep sink cooling at 138-78F. No employees were monitoring time and temperature of cooling chicken. Ensure to train employees to regularly check the temperatures of cooling foods to ensure it is meeting cooling requirements of 135 to 70F with in 2 hours and from 70F to 41F or below with in the next 4 hours. Place sheet pans of deep fried chicken in walk-in to finish cooling.
The department's words
CHSC 114002 Observed two sheet pans of cooked chicken on shelf above prep sink cooling at 138-78F. No employees were monitoring time and temperature of cooling chicken. Ensure to train employees to regularly check the temperatures of cooling foods to ensure it is meeting cooling requirements of 135 to 70F with in 2 hours and from 70F to 41F or below with in the next 4 hours. Place sheet pans of deep fried chicken in walk-in to finish cooling.
Observed multiple food contact surfaces with built up food debris/grease. Inside food prep coolers, walk-in cooler shelves, in use utensils, food prep surfaces, inside food prep sink. Ensure employees regularly clean and sanitize all food prep surfaces. Facility needs to submit a cleaning schedule to inspector.
The department's words
CHSC 114113 Observed multiple food contact surfaces with built up food debris/grease. Inside food prep coolers, walk-in cooler shelves, in use utensils, food prep surfaces, inside food prep sink. Ensure employees regularly clean and sanitize all food prep surfaces. Facility needs to submit a cleaning schedule to inspector.
Observed dead roaches in traps under the 3 compartment sink. Continue with pest control services. If facility observes live pests in facility, you are required to close and eliminate presence of pests before re-opening. ***Fax/email current pest control report to inspector. Continue to seal cracks and crevices to prevent harborage.
The department's words
CHSC 114259.1 Observed dead roaches in traps under the 3 compartment sink. Continue with pest control services. If facility observes live pests in facility, you are required to close and eliminate presence of pests before re-opening. ***Fax/email current pest control report to inspector. Continue to seal cracks and crevices to prevent harborage.
Show 8 more
1. Observed bag of raw sprouts sitting on top of open container of raw meats in bottom of prep cooler make line. 2. Observed bus tub of raw battered shrimp stored on top of and over vegetables. Ensure all raw meats are stored below and away from ready to eat foods. Discussed with employees sprouts and raw shrimp relocated.
The department's words
CHSC 113986 1. Observed bag of raw sprouts sitting on top of open container of raw meats in bottom of prep cooler make line. 2. Observed bus tub of raw battered shrimp stored on top of and over vegetables. Ensure all raw meats are stored below and away from ready to eat foods. Discussed with employees sprouts and raw shrimp relocated.
1. Observed large amounts of grease dripping from hood vent filters. Large amount of grease on filters and walls of hood. Have hood ventilation system serviced immediately. This is a fire hazard and potential to contaminate food from dripping grease. Failure to have hood system serviced/cleaned will result in a case being opened and fees being assessed. 2. Gas rice cooked is not under hood ventilation system. Owner has been instructed several times to relocate under the hood or remove gas rice cooker. Due to failure to comply gas rice cooked is impounded today. Facility may no longer use the gas rice cooker. Non-compliance could result in re-instating a probation period and cost recovery fees being charged.
The department's words
CHSC 114175 1. Observed large amounts of grease dripping from hood vent filters. Large amount of grease on filters and walls of hood. Have hood ventilation system serviced immediately. This is a fire hazard and potential to contaminate food from dripping grease. Failure to have hood system serviced/cleaned will result in a case being opened and fees being assessed. 2. Gas rice cooked is not under hood ventilation system. Owner has been instructed several times to relocate under the hood or remove gas rice cooker. Due to failure to comply gas rice cooked is impounded today. Facility may no longer use the gas rice cooker. Non-compliance could result in re-instating a probation period and cost recovery fees being charged.
1. Observed in use utensils being stored in room temperature water 76F. 2. Cloth being used to line shelves in kitchen. 3. In use knives have tape/rubber bands on handles. 4. In use utensils being stored in cracks between equipment. 5. Ice scoop handle stored in contact with ice. Store in use utensils in ice water at 41F or below, in hot water at 135F or higher with a heat source, or on a clean dry surfaces and change every 4 hours. To properly wash, rinse, and sanitize utensils do not use rubber bands or tape on handles. Store utensils on clean surfaces only. Linens are not an approved for food contact. Store ice scoop with handle sticking out of ice not in contact with ice. Do not use linens in contact with food or to line shelves. Discussed with PIC.
The department's words
CHSC 114119 1. Observed in use utensils being stored in room temperature water 76F. 2. Cloth being used to line shelves in kitchen. 3. In use knives have tape/rubber bands on handles. 4. In use utensils being stored in cracks between equipment. 5. Ice scoop handle stored in contact with ice. Store in use utensils in ice water at 41F or below, in hot water at 135F or higher with a heat source, or on a clean dry surfaces and change every 4 hours. To properly wash, rinse, and sanitize utensils do not use rubber bands or tape on handles. Store utensils on clean surfaces only. Linens are not an approved for food contact. Store ice scoop with handle sticking out of ice not in contact with ice. Do not use linens in contact with food or to line shelves. Discussed with PIC.
1. Handel broken on food preparation sink. Repair/replace. 2. Food prep sink faucet leaking. Repair leak. 3. Plumbing lines are leaking under 3 compartment sink. Repair plumbing lines to not leak to prevent standing water. Standing water can contribute to vermin infestation.
The department's words
CHSC 114190 1. Handel broken on food preparation sink. Repair/replace. 2. Food prep sink faucet leaking. Repair leak. 3. Plumbing lines are leaking under 3 compartment sink. Repair plumbing lines to not leak to prevent standing water. Standing water can contribute to vermin infestation.
1. Garbage area unclean. Grease receptacle observe with grease on container and on ground. Clean receptacle and ground.
The department's words
CHSC 114245 1. Garbage area unclean. Grease receptacle observe with grease on container and on ground. Clean receptacle and ground.
Chlorine sanitizer greater than 200 ppm chlorine. Use 1 tsp bleach per gallon of water. Sanitizer remade. Ensure to train all employees how to properly mix sanitizer solutions.
The department's words
CHSC 114185.1 Chlorine sanitizer greater than 200 ppm chlorine. Use 1 tsp bleach per gallon of water. Sanitizer remade. Ensure to train all employees how to properly mix sanitizer solutions.
Facility is leaving back door open. Screen door not functional with a tear in the screen. Leave back door closed to prevent the entrance of pests. Repair screen door.
The department's words
CHSC 114259 Facility is leaving back door open. Screen door not functional with a tear in the screen. Leave back door closed to prevent the entrance of pests. Repair screen door.
Paint on ceiling peeling. To prevent potential contamination of open food from chipping paint repair immediately.
The department's words
CHSC 114271 Paint on ceiling peeling. To prevent potential contamination of open food from chipping paint repair immediately.
EarlierAug 30, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
The department's words
CHSC 114119 Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
The department's words
CHSC 114245.1 Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
Continue to seal gaps and cracks in floors and walls. Remove dead cockroach observed under wait station 3-compartment sink.
The department's words
CHSC 114257 Continue to seal gaps and cracks in floors and walls. Remove dead cockroach observed under wait station 3-compartment sink.
Close door or use screen door to exclude vermin.
The department's words
CHSC 114259 Close door or use screen door to exclude vermin.
The gas rice cooker must be moved under the hood or removed by 7/5/16.
The department's words
CHSC 114175 The gas rice cooker must be moved under the hood or removed by 7/5/16.
EarlierJul 7, 2016Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Corrected during the inspection
Sanitizer in the dishwasher is still <50 ppm. Service machine immediately so it provides 50 ppm chlorine.
The department's words
CHSC 114099.7 Sanitizer in the dishwasher is still <50 ppm. Service machine immediately so it provides 50 ppm chlorine.
Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
The department's words
CHSC 114119 Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
The department's words
CHSC 114245.1 Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
Continue to seal gaps and cracks in floors and walls. Remove dead cockroach observed under wait station 3-compartment sink.
The department's words
CHSC 114257 Continue to seal gaps and cracks in floors and walls. Remove dead cockroach observed under wait station 3-compartment sink.
Show 6 more
Close door or use screen door to exclude vermin.
The department's words
CHSC 114259 Close door or use screen door to exclude vermin.
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Corrected during the inspection
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
Corrected during the inspection
Clean food debris observed on slicer. Clean or replace colander with encrusted food debris.
The department's words
CHSC 114115 Clean food debris observed on slicer. Clean or replace colander with encrusted food debris.
Code CHSC 113986
The department's words
Code CHSC 113986
Corrected during the inspection
The gas rice cooker must be moved under the hood or removed by 7/5/16.
The department's words
CHSC 114175 The gas rice cooker must be moved under the hood or removed by 7/5/16.
EarlierJun 28, 2016Follow-up inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Submit copies of food handler cards and the food manager's certification to EHS within 30 days. These were not available at the inspection.
The department's words
CHSC 113947.1 Submit copies of food handler cards and the food manager's certification to EHS within 30 days. These were not available at the inspection.
Sanitizer in the dishwasher is still <50 ppm. Service machine immediately so it provides 50 ppm chlorine.
The department's words
CHSC 114099.7 Sanitizer in the dishwasher is still <50 ppm. Service machine immediately so it provides 50 ppm chlorine.
Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
The department's words
CHSC 114119 Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
Provide additional lighting for the pantry/storage room.
The department's words
CHSC 114252 Provide additional lighting for the pantry/storage room.
Corrected during the inspection
Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
The department's words
CHSC 114245.1 Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
Show 8 more
Continue to seal gaps and cracks in floors and walls. Remove dead cockroach observed under wait station 3-compartment sink.
The department's words
CHSC 114257 Continue to seal gaps and cracks in floors and walls. Remove dead cockroach observed under wait station 3-compartment sink.
Code CHSC 114185
The department's words
Code CHSC 114185
Corrected during the inspection
Close door or use screen door to exclude vermin.
The department's words
CHSC 114259 Close door or use screen door to exclude vermin.
In general, this has greatly improved, I saw many employees washing hands. One major violation noted when a food handler touched raw chicken in a portioning bowl, then continued to prepare food and handle vegetable portioning trays. Food handler then washed hands as instructed and pans were cleaned and sanitized.
The department's words
CHSC 113953.3 In general, this has greatly improved, I saw many employees washing hands. One major violation noted when a food handler touched raw chicken in a portioning bowl, then continued to prepare food and handle vegetable portioning trays. Food handler then washed hands as instructed and pans were cleaned and sanitized.
Buckets for wiping cloths did not contain any sanitizer. Replace solution immediately with 100 ppm chlorine.
The department's words
CHSC 114099.6 Buckets for wiping cloths did not contain any sanitizer. Replace solution immediately with 100 ppm chlorine.
Clean food debris observed on slicer. Clean or replace colander with encrusted food debris.
The department's words
CHSC 114115 Clean food debris observed on slicer. Clean or replace colander with encrusted food debris.
Raw beef observed beside open bag of sprouts in the refrigerator - store separate and below ready-to-eat food.
The department's words
CHSC 113986 Raw beef observed beside open bag of sprouts in the refrigerator - store separate and below ready-to-eat food.
The gas rice cooker must be moved under the hood or removed by 7/5/16.
The department's words
CHSC 114175 The gas rice cooker must be moved under the hood or removed by 7/5/16.
EarlierMay 13, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Submit copies of food handler cards and the food manager's certification to EHS within 30 days. These were not available at the inspection.
The department's words
CHSC 113947.1 Submit copies of food handler cards and the food manager's certification to EHS within 30 days. These were not available at the inspection.
Sanitizer in the dishwasher is still <50 ppm. Repair immediately. Until repaired, sanitize utensils in a clean compartment of the ware wash sink. Obtain test strips and use daily to monitor levels of sanitizer in solution.
The department's words
CHSC 114099.7 Sanitizer in the dishwasher is still <50 ppm. Repair immediately. Until repaired, sanitize utensils in a clean compartment of the ware wash sink. Obtain test strips and use daily to monitor levels of sanitizer in solution.
Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
The department's words
CHSC 114119 Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
Provide additional lighting for the pantry/storage room.
The department's words
CHSC 114252 Provide additional lighting for the pantry/storage room.
Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
The department's words
CHSC 114245.1 Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
Show 3 more
Clean kitchen thoroughly to remove grease/food debris accumulation on and around equipment. Clean shelving in walk-in and refrigerators to remove food debris and blood. Repair holes in wall and replace grout between tiles to prevent harborage or entry of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove grease/food debris accumulation on and around equipment. Clean shelving in walk-in and refrigerators to remove food debris and blood. Repair holes in wall and replace grout between tiles to prevent harborage or entry of vermin.
Do not use linens as food covers.
The department's words
CHSC 114185 Do not use linens as food covers.
Close door or use screen door to exclude vermin.
The department's words
CHSC 114259 Close door or use screen door to exclude vermin.
EarlierMay 2, 2016Follow-up inspectionRed placard
16 violations listed, 0 marked critical.
Not critical (16)
Submit copies of food handler cards and the food manager's certification to EHS within 30 days. These were not available at the inspection.
The department's words
CHSC 113947.1 Submit copies of food handler cards and the food manager's certification to EHS within 30 days. These were not available at the inspection.
The only hand sink in the kitchen was filled with plates and a tray of food. Keep the hand sink unobstructed at all times. Refill paper towel dispenser when empty and do not use the towel hanging beside the sink to dry hands. Remove this towel. Install a paper towel dispenser beside the hand sink within 30 days. It is currently next to the food prep sink where contamination of food/hands is highly likely.
The department's words
CHSC 113953 The only hand sink in the kitchen was filled with plates and a tray of food. Keep the hand sink unobstructed at all times. Refill paper towel dispenser when empty and do not use the towel hanging beside the sink to dry hands. Remove this towel. Install a paper towel dispenser beside the hand sink within 30 days. It is currently next to the food prep sink where contamination of food/hands is highly likely.
There was no sanitizer in one of the buckets for wiping cloths and soiled wiping cloths were observed on counters and cutting boards. Always store wiping cloths in 100 ppm chlorine. Clean slicer thoroughly between use with different raw meats. Wash, rinse, and sanitize.
The department's words
CHSC 114113 There was no sanitizer in one of the buckets for wiping cloths and soiled wiping cloths were observed on counters and cutting boards. Always store wiping cloths in 100 ppm chlorine. Clean slicer thoroughly between use with different raw meats. Wash, rinse, and sanitize.
Sanitizer in the dishwasher is still <50 ppm. Repair immediately. Until repaired, sanitize utensils in a clean compartment of the ware wash sink. Obtain test strips and use daily to monitor levels of sanitizer in solution.
The department's words
CHSC 114099.7 Sanitizer in the dishwasher is still <50 ppm. Repair immediately. Until repaired, sanitize utensils in a clean compartment of the ware wash sink. Obtain test strips and use daily to monitor levels of sanitizer in solution.
Store open food in a sealable container - not in open bags. Rice observed drying outside unprotected on a table. This was brought inside.
The department's words
CHSC 113986 Store open food in a sealable container - not in open bags. Rice observed drying outside unprotected on a table. This was brought inside.
Show 11 more
Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
The department's words
CHSC 114119 Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
Blackened ceilings indicate hood spillage. As previously required, submit a hood exhaust data sheet and a hood performance data sheet within 30 days. A case will be opened and you will be charged $187 per hour for any time spent on this case until the issue is resolved.
The department's words
CHSC 114149.1 Blackened ceilings indicate hood spillage. As previously required, submit a hood exhaust data sheet and a hood performance data sheet within 30 days. A case will be opened and you will be charged $187 per hour for any time spent on this case until the issue is resolved.
Provide additional lighting for the pantry/storage room.
The department's words
CHSC 114252 Provide additional lighting for the pantry/storage room.
Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
The department's words
CHSC 114245.1 Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
Clean kitchen thoroughly to remove grease/food debris accumulation on and around equipment. Clean shelving in walk-in and refrigerators to remove food debris and blood. Repair holes in wall and replace grout between tiles to prevent harborage or entry of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove grease/food debris accumulation on and around equipment. Clean shelving in walk-in and refrigerators to remove food debris and blood. Repair holes in wall and replace grout between tiles to prevent harborage or entry of vermin.
Chicken observed thawing under hot running water (114 F) and in standing water.
The department's words
CHSC 114020 Chicken observed thawing under hot running water (114 F) and in standing water.
Do not use linens as food covers.
The department's words
CHSC 114185 Do not use linens as food covers.
Close door or use screen door to exclude vermin.
The department's words
CHSC 114259 Close door or use screen door to exclude vermin.
Live cockroaches observed in the top door of the ice machine, under the cook line, and under the center island. Seal all gaps and cracks and eliminate all food debris, grease, and pooling water as discussed.
The department's words
CHSC 114259.1 Live cockroaches observed in the top door of the ice machine, under the cook line, and under the center island. Seal all gaps and cracks and eliminate all food debris, grease, and pooling water as discussed.
Some food handlers washed their hands, but others observed handling raw animal products, then touched other food contact surfaces. After handling raw animal products, wash hands.
The department's words
CHSC 113953.3 Some food handlers washed their hands, but others observed handling raw animal products, then touched other food contact surfaces. After handling raw animal products, wash hands.
Pans to portion food at the cook line were sometimes re-used without being washed - pans used to portion raw animal products were in this stack of used pans. Wash, rinse, and sanitize in between use.
The department's words
CHSC 113984.d Pans to portion food at the cook line were sometimes re-used without being washed - pans used to portion raw animal products were in this stack of used pans. Wash, rinse, and sanitize in between use.
EarlierApr 29, 2016Follow-up inspectionRed placard
16 violations listed, 0 marked critical.
Not critical (16)
Submit copies of food handler cards and the food manager's certification to EHS within 30 days. These were not available at the inspection.
The department's words
CHSC 113947.1 Submit copies of food handler cards and the food manager's certification to EHS within 30 days. These were not available at the inspection.
The only hand sink in the kitchen was filled with plates and a tray of food. Keep the hand sink unobstructed at all times. Refill paper towel dispenser when empty and do not use the towel hanging beside the sink to dry hands. Remove this towel. Install a paper towel dispenser beside the hand sink within 30 days. It is currently next to the food prep sink where contamination of food/hands is highly likely.
The department's words
CHSC 113953 The only hand sink in the kitchen was filled with plates and a tray of food. Keep the hand sink unobstructed at all times. Refill paper towel dispenser when empty and do not use the towel hanging beside the sink to dry hands. Remove this towel. Install a paper towel dispenser beside the hand sink within 30 days. It is currently next to the food prep sink where contamination of food/hands is highly likely.
There was no sanitizer in one of the buckets for wiping cloths and soiled wiping cloths were observed on counters and cutting boards. Always store wiping cloths in 100 ppm chlorine. Clean slicer thoroughly between use with different raw meats. Wash, rinse, and sanitize.
The department's words
CHSC 114113 There was no sanitizer in one of the buckets for wiping cloths and soiled wiping cloths were observed on counters and cutting boards. Always store wiping cloths in 100 ppm chlorine. Clean slicer thoroughly between use with different raw meats. Wash, rinse, and sanitize.
Sanitizer in the dishwasher is still <50 ppm. Repair immediately. Until repaired, sanitize utensils in a clean compartment of the ware wash sink. Obtain test strips and use daily to monitor levels of sanitizer in solution.
The department's words
CHSC 114099.7 Sanitizer in the dishwasher is still <50 ppm. Repair immediately. Until repaired, sanitize utensils in a clean compartment of the ware wash sink. Obtain test strips and use daily to monitor levels of sanitizer in solution.
Store open food in a sealable container - not in open bags. Rice observed drying outside unprotected on a table. This was brought inside.
The department's words
CHSC 113986 Store open food in a sealable container - not in open bags. Rice observed drying outside unprotected on a table. This was brought inside.
Show 11 more
Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
The department's words
CHSC 114119 Use scoops with handles not bowls to dispense food. Store scoops with handles outside of food - scoops observed in food.
Blackened ceilings indicate hood spillage. As previously required, submit a hood exhaust data sheet and a hood performance data sheet within 30 days. A case will be opened and you will be charged $187 per hour for any time spent on this case until the issue is resolved.
The department's words
CHSC 114149.1 Blackened ceilings indicate hood spillage. As previously required, submit a hood exhaust data sheet and a hood performance data sheet within 30 days. A case will be opened and you will be charged $187 per hour for any time spent on this case until the issue is resolved.
Provide additional lighting for the pantry/storage room.
The department's words
CHSC 114252 Provide additional lighting for the pantry/storage room.
Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
The department's words
CHSC 114245.1 Clean litter and food debris from outside of building and garbage area. Remove any discarded equipment. Open bags of garbage observed along with birds inside dumpster. Store garbage in closed bags and keep lids to dumpster closed.
Clean kitchen thoroughly to remove grease/food debris accumulation on and around equipment. Clean shelving in walk-in and refrigerators to remove food debris and blood. Repair holes in wall and replace grout between tiles to prevent harborage or entry of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove grease/food debris accumulation on and around equipment. Clean shelving in walk-in and refrigerators to remove food debris and blood. Repair holes in wall and replace grout between tiles to prevent harborage or entry of vermin.
Chicken observed thawing under hot running water (114 F) and in standing water.
The department's words
CHSC 114020 Chicken observed thawing under hot running water (114 F) and in standing water.
Do not use linens as food covers.
The department's words
CHSC 114185 Do not use linens as food covers.
Close door or use screen door to exclude vermin.
The department's words
CHSC 114259 Close door or use screen door to exclude vermin.
Western Pest service treated for roaches on 4/06 and 4/08 according to documentation supplied by the owner. Some cleaning of the kitchen has occurred and some flooring and walls repaired, however there are still gaps between wall panels, loose or broken tiles, missing grout, gaps between base coving and the wall, and there is still an accumulation of grease, food debris and pooled water on the floor. Food debris and grease observed on and around equipment. One live cockroach and several dead cockroaches observed. Owner instructed to clean thoroughly to remove all grease, food debris, and standing water, and to seal up all gaps and cracks pointed out during the inspection. Owner instructed to cease all food prep - employees were preparing food at the start of the inspection.
The department's words
CHSC 114259.1 Western Pest service treated for roaches on 4/06 and 4/08 according to documentation supplied by the owner. Some cleaning of the kitchen has occurred and some flooring and walls repaired, however there are still gaps between wall panels, loose or broken tiles, missing grout, gaps between base coving and the wall, and there is still an accumulation of grease, food debris and pooled water on the floor. Food debris and grease observed on and around equipment. One live cockroach and several dead cockroaches observed. Owner instructed to clean thoroughly to remove all grease, food debris, and standing water, and to seal up all gaps and cracks pointed out during the inspection. Owner instructed to cease all food prep - employees were preparing food at the start of the inspection.
Some food handlers washed their hands, but others observed handling raw animal products, then touched other food contact surfaces. After handling raw animal products, wash hands.
The department's words
CHSC 113953.3 Some food handlers washed their hands, but others observed handling raw animal products, then touched other food contact surfaces. After handling raw animal products, wash hands.
Pans to portion food at the cook line were sometimes re-used without being washed - pans used to portion raw animal products were in this stack of used pans. Wash, rinse, and sanitize in between use.
The department's words
CHSC 113984.d Pans to portion food at the cook line were sometimes re-used without being washed - pans used to portion raw animal products were in this stack of used pans. Wash, rinse, and sanitize in between use.
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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About this record
Search the county's inspection lookup for the name or license number L15102.
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
- Red 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.