Ping's Chinese Restaurant

Inspections

From Marin County Community Development Agency, Environmental Health Services · 36 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJun 18, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Jun 18, 2026.

   14 violations listed, 0 marked critical.

   Not critical (14)

   • Code CHSC 113947.1

     The department's words

     Code CHSC 113947.1

   • Raw chicken and noodles observed in walk-in measured at 46F. Ambient air temperature of walk-in unit measured at 46F. Maintain all potentially hazardous foods (PHFs) at proper temperatures. Employee began relocating PHFs to alternate refrigeration units which were observed holding PHFs at acceptable temperatures at this time (prep table across from cook's line; 2-door upright unit). Employee adjusted temperature of walk-in refrigerator during inspection and reduced ambient air to 41F at end of visit.

     The department's words

     CHSC 113996 Raw chicken and noodles observed in walk-in measured at 46F. Ambient air temperature of walk-in unit measured at 46F. Maintain all potentially hazardous foods (PHFs) at proper temperatures. Employee began relocating PHFs to alternate refrigeration units which were observed holding PHFs at acceptable temperatures at this time (prep table across from cook's line; 2-door upright unit). Employee adjusted temperature of walk-in refrigerator during inspection and reduced ambient air to 41F at end of visit.

   • Code CHSC 114002

     The department's words

     Code CHSC 114002

   • Code CHSC 113984.d

     The department's words

     Code CHSC 113984.d

   • Code CHSC 114192

     The department's words

     Code CHSC 114192

   Show 9 more

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

   • Code CHSC 114051

     The department's words

     Code CHSC 114051

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

   • Code CHSC 114130

     The department's words

     Code CHSC 114130

   • Code CHSC 114130.1

     The department's words

     Code CHSC 114130.1

   • Code CHSC 114119

     The department's words

     Code CHSC 114119

   • Code CHSC 114159

     The department's words

     Code CHSC 114159

   • Code CHSC 114193.1

     The department's words

     Code CHSC 114193.1

   • Code CHSC 114266

     The department's words

     Code CHSC 114266

2. EarlierJun 15, 2026Routine inspectionYellow placard

   14 violations listed, 14 marked critical.

   Critical (14)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 113947.1

     The department's words

     Code CHSC 113947.1

     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 113996

     The department's words

     Code CHSC 113996

     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

     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 113984.d

     The department's words

     Code CHSC 113984.d

     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 9 more

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     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 114051

     The department's words

     Code CHSC 114051

     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 114115.c

     The department's words

     Code CHSC 114115.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 114130

     The department's words

     Code CHSC 114130

     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 114130.1

     The department's words

     Code CHSC 114130.1

     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 114119

     The department's words

     Code CHSC 114119

     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 114159

     The department's words

     Code CHSC 114159

     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 114193.1

     The department's words

     Code CHSC 114193.1

     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 114266

     The department's words

     Code CHSC 114266

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

3. EarlierAug 1, 2025Routine inspectionYellow placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed cooked chicken in open top preparation refrigerator at frying station measured at internal temperature of 52.1 *F Operator stated chicken was made around 11:00 o clock. Operator instructed to keep cover to open top refrigerator closed at all times when not using. All potentially hazardous foods must be maintained at 41 *F or below or 135 *F and above

     The department's words

     CHSC 113996 Observed cooked chicken in open top preparation refrigerator at frying station measured at internal temperature of 52.1 *F Operator stated chicken was made around 11:00 o clock. Operator instructed to keep cover to open top refrigerator closed at all times when not using. All potentially hazardous foods must be maintained at 41 *F or below or 135 *F and above

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

4. EarlierAug 1, 2025Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed cooked chicken in open top preparation refrigerator at frying station measured at internal temperature of 52.1 *F Operator stated chicken was made around 11:00 o clock. Operator instructed to keep cover to open top refrigerator closed at all times when not using. All potentially hazardous foods must be maintained at 41 *F or below or 135 *F and above

     The department's words

     CHSC 113996 Observed cooked chicken in open top preparation refrigerator at frying station measured at internal temperature of 52.1 *F Operator stated chicken was made around 11:00 o clock. Operator instructed to keep cover to open top refrigerator closed at all times when not using. All potentially hazardous foods must be maintained at 41 *F or below or 135 *F and above

     Corrected during the inspection

5. EarlierJan 30, 2025Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Raw chicken in batter at the cook line at 54 F. Wet noodles in a bin at the cook line at 50 F. Long prep top across from the cook line holding foods at 48 F. Prep top on the side of the cook line next to the hand sink holding meats at 47 F. Potentially hazardous foods must be cold held at 41 F or below. Chicken and noodles moved to refrigeration. Refrigerators turned down and moved further away from the cook line.

     The department's words

     CHSC 113996 Raw chicken in batter at the cook line at 54 F. Wet noodles in a bin at the cook line at 50 F. Long prep top across from the cook line holding foods at 48 F. Prep top on the side of the cook line next to the hand sink holding meats at 47 F. Potentially hazardous foods must be cold held at 41 F or below. Chicken and noodles moved to refrigeration. Refrigerators turned down and moved further away from the cook line.

6. EarlierFeb 7, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed the following: BBQ pork in a pan on the side of the kitchen at 120 degrees F. Noodles in a bin at the cookline at 62 degrees F. Walk-in reading 45-degree ambient temperature. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Pork was moved to the walk-in. Keep smaller bins of noodles out for active food prep. Walk-in temperature was reduced to 39 degrees F.

     The department's words

     CHSC 113996 Observed the following: BBQ pork in a pan on the side of the kitchen at 120 degrees F. Noodles in a bin at the cookline at 62 degrees F. Walk-in reading 45-degree ambient temperature. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Pork was moved to the walk-in. Keep smaller bins of noodles out for active food prep. Walk-in temperature was reduced to 39 degrees F.

7. EarlierMar 6, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

8. EarlierJul 28, 2022Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • MAJOR: Observed multiple dead German cockroaches, 1 on a plate on shelf (plates were washed-rinsed-sanitized at time of inspection), 2 on sticky trap next to front hand sink, 1 on floor under bar 3 compartment sink, 2 on counter next to hot water boiler/hand sink, 1 on floor near ware wash area/table, 1 under prep sink. Last pest report was from 7/17/22. Food facilities must be kept free from vermin. Remove dead roaches, clean and sanitize contaminated areas, and thoroughly clean facility floors and equipment to remove grease, food debris, and moisture. Obtain pest control treatment and monitor for activity. Provide pest report at reinspection.

     The department's words

     CHSC 114259.1 MAJOR: Observed multiple dead German cockroaches, 1 on a plate on shelf (plates were washed-rinsed-sanitized at time of inspection), 2 on sticky trap next to front hand sink, 1 on floor under bar 3 compartment sink, 2 on counter next to hot water boiler/hand sink, 1 on floor near ware wash area/table, 1 under prep sink. Last pest report was from 7/17/22. Food facilities must be kept free from vermin. Remove dead roaches, clean and sanitize contaminated areas, and thoroughly clean facility floors and equipment to remove grease, food debris, and moisture. Obtain pest control treatment and monitor for activity. Provide pest report at reinspection.

9. EarlierJul 21, 2022Routine inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     MAJOR: Observed multiple dead German cockroaches, 1 on a plate on shelf (plates were washed-rinsed-sanitized at time of inspection), 2 on sticky trap next to front hand sink, 1 on floor under bar 3 compartment sink, 2 on counter next to hot water boiler/hand sink, 1 on floor near ware wash area/table, 1 under prep sink. Last pest report was from 7/17/22. Food facilities must be kept free from vermin. Remove dead roaches, clean and sanitize contaminated areas, and thoroughly clean facility floors and equipment to remove grease, food debris, and moisture. Obtain pest control treatment and monitor for activity. Provide pest report at reinspection.

     The department's words

     CHSC 114259.1 MAJOR: Observed multiple dead German cockroaches, 1 on a plate on shelf (plates were washed-rinsed-sanitized at time of inspection), 2 on sticky trap next to front hand sink, 1 on floor under bar 3 compartment sink, 2 on counter next to hot water boiler/hand sink, 1 on floor near ware wash area/table, 1 under prep sink. Last pest report was from 7/17/22. Food facilities must be kept free from vermin. Remove dead roaches, clean and sanitize contaminated areas, and thoroughly clean facility floors and equipment to remove grease, food debris, and moisture. Obtain pest control treatment and monitor for activity. Provide pest report at reinspection.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

10. EarlierDec 2, 2021Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Observed the following foods at unsafe temperatures: - fried meat pieces at 44-45F in drop pans next to hand sink - rice noodles, tofu at 47F; cut celery at 46.6F in walk in cooler (ambient 47-48F) - sprouts at 48F, tofu in water at 53F in prep top across from cook line - fried chicken at 64.6F cooling at room temperature - moved to cooler to finish cooling Potentially hazardous foods must be cold held at 41F or below. Keep cover closed and repair prep cooler next to hand sink to ensure fried meats are held below 41F - do not put meat in drop pans in prep top until they are 41F or below. Operator adjusted prep top across from grill at time of inspection - ensure food is not filled past fill lines in drop pans to ensure cold holding below 41F. Walk in measured at ~48F at end of inspection - repair by end of today and send photo verifying repair. Repeat violation.

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: - fried meat pieces at 44-45F in drop pans next to hand sink - rice noodles, tofu at 47F; cut celery at 46.6F in walk in cooler (ambient 47-48F) - sprouts at 48F, tofu in water at 53F in prep top across from cook line - fried chicken at 64.6F cooling at room temperature - moved to cooler to finish cooling Potentially hazardous foods must be cold held at 41F or below. Keep cover closed and repair prep cooler next to hand sink to ensure fried meats are held below 41F - do not put meat in drop pans in prep top until they are 41F or below. Operator adjusted prep top across from grill at time of inspection - ensure food is not filled past fill lines in drop pans to ensure cold holding below 41F. Walk in measured at ~48F at end of inspection - repair by end of today and send photo verifying repair. Repeat violation.

      Corrected during the inspection

    • MAJOR - observed white rice at 55-58F and brown rice at 47.6F cooked yesterday and improperly cooled in deep containers. 80 cups of white rice and 4 qts. brown rice voluntarily discarded into trash. Ensure PHFs are rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours - use shallow pans to facilitate rapid cooling. Complete provided cooling log for fried chicken pieces and rice by 12/16/21 and send me a copy.

      The department's words

      CHSC 114002 MAJOR - observed white rice at 55-58F and brown rice at 47.6F cooked yesterday and improperly cooled in deep containers. 80 cups of white rice and 4 qts. brown rice voluntarily discarded into trash. Ensure PHFs are rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours - use shallow pans to facilitate rapid cooling. Complete provided cooling log for fried chicken pieces and rice by 12/16/21 and send me a copy.

11. EarlierNov 15, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed the following foods at unsafe temperatures: - fried meat pieces at 44-45F in drop pans next to hand sink - rice noodles, tofu at 47F; cut celery at 46.6F in walk in cooler (ambient 47-48F) - sprouts at 48F, tofu in water at 53F in prep top across from cook line - fried chicken at 64.6F cooling at room temperature - moved to cooler to finish cooling Potentially hazardous foods must be cold held at 41F or below. Keep cover closed and repair prep cooler next to hand sink to ensure fried meats are held below 41F - do not put meat in drop pans in prep top until they are 41F or below. Operator adjusted prep top across from grill at time of inspection - ensure food is not filled past fill lines in drop pans to ensure cold holding below 41F. Walk in measured at ~48F at end of inspection - repair by end of today and send photo verifying repair. Repeat violation.

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: - fried meat pieces at 44-45F in drop pans next to hand sink - rice noodles, tofu at 47F; cut celery at 46.6F in walk in cooler (ambient 47-48F) - sprouts at 48F, tofu in water at 53F in prep top across from cook line - fried chicken at 64.6F cooling at room temperature - moved to cooler to finish cooling Potentially hazardous foods must be cold held at 41F or below. Keep cover closed and repair prep cooler next to hand sink to ensure fried meats are held below 41F - do not put meat in drop pans in prep top until they are 41F or below. Operator adjusted prep top across from grill at time of inspection - ensure food is not filled past fill lines in drop pans to ensure cold holding below 41F. Walk in measured at ~48F at end of inspection - repair by end of today and send photo verifying repair. Repeat violation.

12. EarlierJun 28, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed employee crack egg and yolk dripped on take out box that was holding cooked rice. Cooked rice was then used to make fried rice with raw egg. Inspector instructed manager to discard contaminated box.

      The department's words

      CHSC 113980 Observed employee crack egg and yolk dripped on take out box that was holding cooked rice. Cooked rice was then used to make fried rice with raw egg. Inspector instructed manager to discard contaminated box.

13. EarlierMay 6, 2021Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • MAJOR: Observed the following foods at unsafe temperatures - cooked noodles at 47.2F, tofu at 46F, raw chicken at 55-58F, rice noodles at 48F in walk in cooler; raw chicken at 55.4F in reach in cooler. All potentially hazardous foods shall be maintained at 41F or below. Repair walk in cooler to cold hold foods at 41F or below. Provide monitoring thermometer inside. 3 bus tubs of raw chicken voluntarily discarded.

      The department's words

      CHSC 113996 MAJOR: Observed the following foods at unsafe temperatures - cooked noodles at 47.2F, tofu at 46F, raw chicken at 55-58F, rice noodles at 48F in walk in cooler; raw chicken at 55.4F in reach in cooler. All potentially hazardous foods shall be maintained at 41F or below. Repair walk in cooler to cold hold foods at 41F or below. Provide monitoring thermometer inside. 3 bus tubs of raw chicken voluntarily discarded.

      Corrected during the inspection

14. EarlierApr 22, 2021Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      MAJOR: Observed the following foods at unsafe temperatures - cooked noodles at 47.2F, tofu at 46F, raw chicken at 55-58F, rice noodles at 48F in walk in cooler; raw chicken at 55.4F in reach in cooler. All potentially hazardous foods shall be maintained at 41F or below. Repair walk in cooler to cold hold foods at 41F or below. Provide monitoring thermometer inside. 3 bus tubs of raw chicken voluntarily discarded.

      The department's words

      CHSC 113996 MAJOR: Observed the following foods at unsafe temperatures - cooked noodles at 47.2F, tofu at 46F, raw chicken at 55-58F, rice noodles at 48F in walk in cooler; raw chicken at 55.4F in reach in cooler. All potentially hazardous foods shall be maintained at 41F or below. Repair walk in cooler to cold hold foods at 41F or below. Provide monitoring thermometer inside. 3 bus tubs of raw chicken voluntarily discarded.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

15. EarlierDec 18, 2020Routine inspectionGreen placard

    No violations listed in the data.
16. EarlierSep 24, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Fill out and keep TPHC sheets daily for egg rolls, noodles, etc. kept out and discarded after 4 hours.

      The department's words

      CHSC 114000 Fill out and keep TPHC sheets daily for egg rolls, noodles, etc. kept out and discarded after 4 hours.

17. EarlierFeb 25, 2019Routine inspectionGreen placard

    No violations listed in the data.
18. EarlierDec 26, 2018Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Have food safety manager and food handler cards available at re-check. 12.26.2018 - Still need certified food manager at this facility.

      The department's words

      CHSC 113947.1 Have food safety manager and food handler cards available at re-check. 12.26.2018 - Still need certified food manager at this facility.

    • a. Main prep area food temps (meats/veg) ranging from 43-45F, reduce to 41F or less, aim for 38F. b. Walk-in: noodles, chicken, cut tomato temps ranging from 43-49F, reduce to 41F or less. 12.26.2018 - Top of prep table still not holding food at correct temperature. Corn in water 48F, raw beef 49F.

      The department's words

      CHSC 113996 a. Main prep area food temps (meats/veg) ranging from 43-45F, reduce to 41F or less, aim for 38F. b. Walk-in: noodles, chicken, cut tomato temps ranging from 43-49F, reduce to 41F or less. 12.26.2018 - Top of prep table still not holding food at correct temperature. Corn in water 48F, raw beef 49F.

    • Code CHSC 114115

      The department's words

      Code CHSC 114115

19. EarlierDec 19, 2018Routine inspectionYellow placard

    3 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Have food safety manager and food handler cards available at re-check.

      The department's words

      CHSC 113947.1 Have food safety manager and food handler cards available at re-check.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      a. Main prep area food temps (meats/veg) ranging from 43-45F, reduce to 41F or less, aim for 38F. b. Walk-in: noodles, chicken, cut tomato temps ranging from 43-49F, reduce to 41F or less.

      The department's words

      CHSC 113996 a. Main prep area food temps (meats/veg) ranging from 43-45F, reduce to 41F or less, aim for 38F. b. Walk-in: noodles, chicken, cut tomato temps ranging from 43-49F, reduce to 41F or less.

      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 114115

      The department's words

      Code CHSC 114115

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

20. EarlierApr 5, 2018Follow-up inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Have food safety manager and food handler cards available at re-check.

      The department's words

      CHSC 113947.1 Have food safety manager and food handler cards available at re-check.

      Corrected during the inspection

    • a. Main prep area food temps (meats/veg) ranging from 43-45F, reduce to 41F or less, aim for 38F. b. Walk-in: noodles, chicken, cut tomato temps ranging from 43-49F, reduce to 41F or less.

      The department's words

      CHSC 113996 a. Main prep area food temps (meats/veg) ranging from 43-45F, reduce to 41F or less, aim for 38F. b. Walk-in: noodles, chicken, cut tomato temps ranging from 43-49F, reduce to 41F or less.

      Corrected during the inspection

    • In multiple locations in kitchen, cooling foods are stacked too high preventing air flow. One stack of potstickers measured 94F after 1:50 min cooling (reported time) - must reach 70F after 2 hours. Method was corrected on site. Advised to cool foods in single layers, shallow metal pans, don't use plastic.

      The department's words

      CHSC 114002 In multiple locations in kitchen, cooling foods are stacked too high preventing air flow. One stack of potstickers measured 94F after 1:50 min cooling (reported time) - must reach 70F after 2 hours. Method was corrected on site. Advised to cool foods in single layers, shallow metal pans, don't use plastic.

      Corrected during the inspection

    • Interior of ice maker showing mold-like substance, remove ice then wash/rinse/sanitize interior.

      The department's words

      CHSC 114115 Interior of ice maker showing mold-like substance, remove ice then wash/rinse/sanitize interior.

      Corrected during the inspection

    • Meat thawing on counter - correct method is in refrigeration, under cool water or in a microwave.

      The department's words

      CHSC 114020 Meat thawing on counter - correct method is in refrigeration, under cool water or in a microwave.

      Corrected during the inspection

    Show 3 more

    • a. Most refrigeration handles need major removal of food debris. Clean off layered-on food to bare metal surface. b. Grill area above & below needs grease removal/steam cleaning.

      The department's words

      CHSC 114175 a. Most refrigeration handles need major removal of food debris. Clean off layered-on food to bare metal surface. b. Grill area above & below needs grease removal/steam cleaning.

      Corrected during the inspection

    • Cleaver stored in between refrigerators, please relocate to a sanitary location such as a hook or magnet strip.

      The department's words

      CHSC 114178 Cleaver stored in between refrigerators, please relocate to a sanitary location such as a hook or magnet strip.

      Corrected during the inspection

    • a. Walk-in walls & ceiling need long-term cleaning. b. Walk-in: multiple tiles on walk-in floor need replacement (within 6 months)

      The department's words

      CHSC 114268 a. Walk-in walls & ceiling need long-term cleaning. b. Walk-in: multiple tiles on walk-in floor need replacement (within 6 months)

      Corrected during the inspection

21. EarlierMar 13, 2018Routine inspectionGreen placard

    8 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      In multiple locations in kitchen, cooling foods are stacked too high preventing air flow. One stack of potstickers measured 94F after 1:50 min cooling (reported time) - must reach 70F after 2 hours. Method was corrected on site. Advised to cool foods in single layers, shallow metal pans, don't use plastic.

      The department's words

      CHSC 114002 In multiple locations in kitchen, cooling foods are stacked too high preventing air flow. One stack of potstickers measured 94F after 1:50 min cooling (reported time) - must reach 70F after 2 hours. Method was corrected on site. Advised to cool foods in single layers, shallow metal pans, don't use plastic.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (7)

    • Have food safety manager and food handler cards available at re-check.

      The department's words

      CHSC 113947.1 Have food safety manager and food handler cards available at re-check.

    • a. Main prep area food temps (meats/veg) ranging from 43-45F, reduce to 41F or less, aim for 38F. b. Walk-in: noodles, chicken, cut tomato temps ranging from 43-49F, reduce to 41F or less.

      The department's words

      CHSC 113996 a. Main prep area food temps (meats/veg) ranging from 43-45F, reduce to 41F or less, aim for 38F. b. Walk-in: noodles, chicken, cut tomato temps ranging from 43-49F, reduce to 41F or less.

    • Interior of ice maker showing mold-like substance, remove ice then wash/rinse/sanitize interior.

      The department's words

      CHSC 114115 Interior of ice maker showing mold-like substance, remove ice then wash/rinse/sanitize interior.

    • Meat thawing on counter - correct method is in refrigeration, under cool water or in a microwave.

      The department's words

      CHSC 114020 Meat thawing on counter - correct method is in refrigeration, under cool water or in a microwave.

    • a. Most refrigeration handles need major removal of food debris. Clean off layered-on food to bare metal surface. b. Grill area above & below needs grease removal/steam cleaning.

      The department's words

      CHSC 114175 a. Most refrigeration handles need major removal of food debris. Clean off layered-on food to bare metal surface. b. Grill area above & below needs grease removal/steam cleaning.

    Show 2 more

    • Cleaver stored in between refrigerators, please relocate to a sanitary location such as a hook or magnet strip.

      The department's words

      CHSC 114178 Cleaver stored in between refrigerators, please relocate to a sanitary location such as a hook or magnet strip.

    • a. Walk-in walls & ceiling need long-term cleaning. b. Walk-in: multiple tiles on walk-in floor need replacement (within 6 months)

      The department's words

      CHSC 114268 a. Walk-in walls & ceiling need long-term cleaning. b. Walk-in: multiple tiles on walk-in floor need replacement (within 6 months)

22. EarlierMar 14, 2017Routine inspectionGreen placard

    No violations listed in the data.
23. EarlierMar 10, 2017Follow-up inspectionGreen placard

    No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
24. EarlierMar 8, 2017Routine inspectionRed placard

    8 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed employee with raw chicken batter on hand go to 3 compartment sink and rinse hand off then touched food contact surfaces with out washing hands. 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.

      The department's words

      CHSC 113953.3 Observed employee with raw chicken batter on hand go to 3 compartment sink and rinse hand off then touched food contact surfaces with out washing hands. 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.

      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

      Observed the following cold holding violations: cooked chicken breast sitting on top of drop pans in top of prep cooler at 55F, wontons on sheet pan on top of drop pans in prep cooler 48F, Pork ribs in bus tub out at room temperature 128F. In drop pans of on make line prep raw chicken 51F, raw pork 52F, raw chicken 52F, sprouts 51F, tofu 51F, pooled eggs 51F. Thawing on top of bbq box wontons 55F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. Air temp in bottom of make line prep 38-40F all other food in the bottom doors of unit 41F or below. Cooked chicken and wontons moved to prep cooler drawers. Move pork ribs to walk-in cooler on sheet pan uncovered to cool. Chicken ,pork ,eggs , tofu, sprouts discarded.

      The department's words

      CHSC 113996 Observed the following cold holding violations: cooked chicken breast sitting on top of drop pans in top of prep cooler at 55F, wontons on sheet pan on top of drop pans in prep cooler 48F, Pork ribs in bus tub out at room temperature 128F. In drop pans of on make line prep raw chicken 51F, raw pork 52F, raw chicken 52F, sprouts 51F, tofu 51F, pooled eggs 51F. Thawing on top of bbq box wontons 55F. Ensure all potentially hazardous foods are cold held at 41F or below or hot held at 135F or higher. Air temp in bottom of make line prep 38-40F all other food in the bottom doors of unit 41F or below. Cooked chicken and wontons moved to prep cooler drawers. Move pork ribs to walk-in cooler on sheet pan uncovered to cool. Chicken ,pork ,eggs , tofu, sprouts 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

      Observed 4 live and several dead roaches on cook line, dishwasher/sinks in ware washing area, and make line. In addition to observed conditions that favorable to harborage of cock roaches. Standing water, open cracks and crevices, accumulated food and debris. Facility is required to close. To Re-open: 1. Seal all cracks and crevices. (pay close attention to area behind cooking equipment and under sinks in ware washing area. 2. Clean kitchen thoroughly to remove all food debris and water. Remove all cardboard used through out facility. 3. Treatment by pest control operator. 4. Clean kitchen and sanitize all food contact surfaces. 5. Fax or email invoices for previous pest control report and the pest control invoice for tonight's service. 6. Once the invoices are received and its been 24 hours since your pest control service call for a re-inspection.

      The department's words

      CHSC 114259.1 Observed 4 live and several dead roaches on cook line, dishwasher/sinks in ware washing area, and make line. In addition to observed conditions that favorable to harborage of cock roaches. Standing water, open cracks and crevices, accumulated food and debris. Facility is required to close. To Re-open: 1. Seal all cracks and crevices. (pay close attention to area behind cooking equipment and under sinks in ware washing area. 2. Clean kitchen thoroughly to remove all food debris and water. Remove all cardboard used through out facility. 3. Treatment by pest control operator. 4. Clean kitchen and sanitize all food contact surfaces. 5. Fax or email invoices for previous pest control report and the pest control invoice for tonight's service. 6. Once the invoices are received and its been 24 hours since your pest control service call for a re-inspection.

      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)

    • Observed 2 full covered bus tub of cooked noodles at 72F in walk-in. PIC said they put cooked noodles in walk-in cooler an hour ago. Ensure proper cooling procedures are followed. Cool potentially hazardous foods from 135 to 70F in first two hours then from 70 to 41F or below in the next four hours. DO NOT cover or store in deep containers until food fully cooled to 41F or below.**** Monitoring of the time and temperature of cooling foods is required. Noodles reduced in depth and uncovered.

      The department's words

      CHSC 114002 Observed 2 full covered bus tub of cooked noodles at 72F in walk-in. PIC said they put cooked noodles in walk-in cooler an hour ago. Ensure proper cooling procedures are followed. Cool potentially hazardous foods from 135 to 70F in first two hours then from 70 to 41F or below in the next four hours. DO NOT cover or store in deep containers until food fully cooled to 41F or below.**** Monitoring of the time and temperature of cooling foods is required. Noodles reduced in depth and uncovered.

    • 1. Observed mold in ice machine. Clean and sanitize regularly. 2. In use knives stored in between cracks of equipment. Store in use utensils on clean dry surfaces and change out every 4 hours. 3. Sanitizer solution in dishwasher less than 50 ppm. Adjust to provide 50 ppm chlorine sanitizing rinse. 4. In use dirty wiping cloths on food prep surfaces. Ensure all wiping cloths are stored inside sanitizer solution when not in use. Discussed with PIC>

      The department's words

      CHSC 114113 1. Observed mold in ice machine. Clean and sanitize regularly. 2. In use knives stored in between cracks of equipment. Store in use utensils on clean dry surfaces and change out every 4 hours. 3. Sanitizer solution in dishwasher less than 50 ppm. Adjust to provide 50 ppm chlorine sanitizing rinse. 4. In use dirty wiping cloths on food prep surfaces. Ensure all wiping cloths are stored inside sanitizer solution when not in use. Discussed with PIC>

    • 1. Observed raw meats stored next to ready to eat foods in walk-In cooler. Ensure all raw meats are stored below and away from ready to eat foods. 2. Observed open bus tub of mushrooms stored under condenser lines in walk-in cooler. To prevent potentially contamination do not store open foods under condenser lines.

      The department's words

      CHSC 113986 1. Observed raw meats stored next to ready to eat foods in walk-In cooler. Ensure all raw meats are stored below and away from ready to eat foods. 2. Observed open bus tub of mushrooms stored under condenser lines in walk-in cooler. To prevent potentially contamination do not store open foods under condenser lines.

    • Garbage area and grease receptacle observed with loose garbage and grease spillage on receptacle and ground. Clean area thoroughly to prevent attracting pest.

      The department's words

      CHSC 114245.5 Garbage area and grease receptacle observed with loose garbage and grease spillage on receptacle and ground. Clean area thoroughly to prevent attracting pest.

    • Observed the following: * * Accumulated grease and food debris on and round equipment. * Standing water on floor. * Missing grout between floor tiles. * Gaps between wall covering behind stove. (main area of infestation). Seal all cracks and crevices and re-grout areas with missing grout between tiles to prevent harborage of vermin.

      The department's words

      CHSC 114257 Observed the following: * * Accumulated grease and food debris on and round equipment. * Standing water on floor. * Missing grout between floor tiles. * Gaps between wall covering behind stove. (main area of infestation). Seal all cracks and crevices and re-grout areas with missing grout between tiles to prevent harborage of vermin.

25. EarlierJun 21, 2016Follow-up inspectionGreen placard

    No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
26. EarlierJun 20, 2016Follow-up inspectionRed placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      <?xml:namespace prefix = v ns = urn:schemas-microsoft-com:vml /> Facility closed for non compliance.

      The department's words

      CHSC 114409 <?xml:namespace prefix = v ns = urn:schemas-microsoft-com:vml /> Facility closed for non compliance.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

27. EarlierMay 4, 2016Follow-up inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed food handler touching raw chicken, then pick up clean towels and attempt to touch raw shrimp before washing hands as is required.

      The department's words

      CHSC 113953.3 Observed food handler touching raw chicken, then pick up clean towels and attempt to touch raw shrimp before washing hands as is required.

      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)

    • Food handler cards are not available to view for all employees. Email each employee's card by 5.7.16

      The department's words

      CHSC 113948 Food handler cards are not available to view for all employees. Email each employee's card by 5.7.16

28. EarlierApr 29, 2016Follow-up inspectionGreen placard

    4 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed an employee kick a plastic bucket containing shrimp across the floor. The food handler then placed the bucket on the food preparation sink where food is generally placed. Keep food contact surfaces cleaned and sanitized. Corrected.

      The department's words

      CHSC 113984.d Observed an employee kick a plastic bucket containing shrimp across the floor. The food handler then placed the bucket on the food preparation sink where food is generally placed. Keep food contact surfaces cleaned and sanitized. 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 (3)

    • Observed the dishwasher floor sink overflow once during normal operations. Further operation of the dishwasher did not produce the same effect. Contact a plumber to repair the slow draining floor sink within 24 hours.

      The department's words

      CHSC 114190 Observed the dishwasher floor sink overflow once during normal operations. Further operation of the dishwasher did not produce the same effect. Contact a plumber to repair the slow draining floor sink within 24 hours.

    • Food handler cards are not available to view for all employees. Email each employee's card by 5.7.16

      The department's words

      CHSC 113948 Food handler cards are not available to view for all employees. Email each employee's card by 5.7.16

    • Observed raw chicken stored above raw fish in the walk in. Always store raw chicken below all other foods.

      The department's words

      CHSC 113986 Observed raw chicken stored above raw fish in the walk in. Always store raw chicken below all other foods.

29. EarlierApr 26, 2016Follow-up inspectionYellow placard

    4 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Food handler stated chicken broth in left at wok line all night long at unknown temperatures. Potentially hazardous foods must be maintained at 135F and above or 41F and below. 4 gallons of chicken broth was voluntarily discarded.

      The department's words

      CHSC 113996 Food handler stated chicken broth in left at wok line all night long at unknown temperatures. Potentially hazardous foods must be maintained at 135F and above or 41F and below. 4 gallons of chicken broth was voluntarily 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

      Observed food prep sink with stagnant dirty water inside from the night before. A food handler drained the sink. Another food handler placed a container of corn starch in the sink and filled it with water. The prep sink must be washed rinsed and sanitized after 4 hours of use, after contact with raw animal products, or when otherwise contaminated. The container of corn starch was discarded and the sink was properly cleaned and sanitized.

      The department's words

      CHSC 113984.d Observed food prep sink with stagnant dirty water inside from the night before. A food handler drained the sink. Another food handler placed a container of corn starch in the sink and filled it with water. The prep sink must be washed rinsed and sanitized after 4 hours of use, after contact with raw animal products, or when otherwise contaminated. The container of corn starch was discarded and the sink was properly cleaned and sanitized.

      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)

    • Observed multiple containers at the wok line that had been stored overnight without lids. Keep foods covered to prevent contamination.

      The department's words

      CHSC 113984 Observed multiple containers at the wok line that had been stored overnight without lids. Keep foods covered to prevent contamination.

    • Observed the dishwasher floor sink overflow once during normal operations. Further operation of the dishwasher did not produce the same effect. Contact a plumber to repair the slow draining floor sink within 24 hours.

      The department's words

      CHSC 114190 Observed the dishwasher floor sink overflow once during normal operations. Further operation of the dishwasher did not produce the same effect. Contact a plumber to repair the slow draining floor sink within 24 hours.

30. EarlierApr 22, 2016Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Observed food handler use three compartment sink to for preparation of raw chicken. There were dirty dishes in the next compartments and dishwashing operations were occurring simultaneously. No actual contamination of food was observed. Always use the food preparation sink for food. The three compartment sink shall be used for dish washing only.

      The department's words

      CHSC 113980 Observed food handler use three compartment sink to for preparation of raw chicken. There were dirty dishes in the next compartments and dishwashing operations were occurring simultaneously. No actual contamination of food was observed. Always use the food preparation sink for food. The three compartment sink shall be used for dish washing only.

    • Food handler that was preparing raw chicken was unsure how to properly clean surfaces and meat slicer after their use. All employees who work in the kitchen shall be trained to wash rinse and sanitize surfaces. Surfaces and equipment in contact with raw animal products shall be immediately cleaned after use to avoid cross contamination.

      The department's words

      CHSC 113947 Food handler that was preparing raw chicken was unsure how to properly clean surfaces and meat slicer after their use. All employees who work in the kitchen shall be trained to wash rinse and sanitize surfaces. Surfaces and equipment in contact with raw animal products shall be immediately cleaned after use to avoid cross contamination.

    • Measured egg rolls in food warmer at 122F. Keep potentially hazardous foods above 135F or below 41F.

      The department's words

      CHSC 113996 Measured egg rolls in food warmer at 122F. Keep potentially hazardous foods above 135F or below 41F.

31. EarlierApr 15, 2016Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed food handler use tongs for raw beef to dispense raw chicken, then attempted to store in the raw beef again. Immediately wash, rinse, and sanitize tongs. Use separate tongs for each type of raw animal product.

      The department's words

      CHSC 113980 Observed food handler use tongs for raw beef to dispense raw chicken, then attempted to store in the raw beef again. Immediately wash, rinse, and sanitize tongs. Use separate tongs for each type of raw animal product.

32. EarlierApr 12, 2016Follow-up inspectionYellow placard

    5 violations listed, 3 marked critical.

    Critical (3)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Food handler touched hair, then proceeded to continue food prep. Food handler rubbed face and proceeded to continue food prep. Food handler handled raw chicken, then proceeded with food prep and other activities without washing hands. Food handler scraped dirty plates with bare hands then dipped hands in the wash bucket before proceeding with food prep. Wash hands at all required times, including after handling raw animal products.

      The department's words

      CHSC 113953.3 Food handler touched hair, then proceeded to continue food prep. Food handler rubbed face and proceeded to continue food prep. Food handler handled raw chicken, then proceeded with food prep and other activities without washing hands. Food handler scraped dirty plates with bare hands then dipped hands in the wash bucket before proceeding with food prep. Wash hands at all required times, including after handling raw animal products.

      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

      Fried pork measured 56 F, duck measured 86 F, sprouts measured 55 F, and crab puffs measured 126 F - all outside of refrigeration or hot holding. Food items were moved to refrigeration immediately. Crab puffs were reheated to 165 F, and sprouts were voluntarily discarded. Maintain food temperatures at 41 F or below or 135 F or above.

      The department's words

      CHSC 113996 Fried pork measured 56 F, duck measured 86 F, sprouts measured 55 F, and crab puffs measured 126 F - all outside of refrigeration or hot holding. Food items were moved to refrigeration immediately. Crab puffs were reheated to 165 F, and sprouts were voluntarily discarded. Maintain food temperatures at 41 F or below or 135 F or above.

      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

      Knives used to cut raw chicken were placed on the wall magnet with clean knives. Wash, rinse, and sanitize knives and magnet. Soiled wiping cloths observed on food prep surfaces. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Sanitizer in buckets for wiping cloths was low - 50 ppm chlorine. Dirty portioning pans observed on top of inserts at the main prep fridge. Once pans have been used, stack off to the side - separate from food. Then wash, rinse, and sanitize between uses.

      The department's words

      CHSC 114115 Knives used to cut raw chicken were placed on the wall magnet with clean knives. Wash, rinse, and sanitize knives and magnet. Soiled wiping cloths observed on food prep surfaces. Always store wiping cloths in sanitizing solution of 100 ppm chlorine. Sanitizer in buckets for wiping cloths was low - 50 ppm chlorine. Dirty portioning pans observed on top of inserts at the main prep fridge. Once pans have been used, stack off to the side - separate from food. Then wash, rinse, and sanitize between uses.

      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)

    • Open drinks observed above food prep areas. Cover drinks with tight fitting lids or store separate from food prep areas to prevent cross contamination.

      The department's words

      CHSC 113977 Open drinks observed above food prep areas. Cover drinks with tight fitting lids or store separate from food prep areas to prevent cross contamination.

    • Observed food handler use tongs for raw beef to dispense raw chicken, then attempted to store in the raw beef again. There was only one set of tongs for all 3 types of raw meats. Immediately wash, rinse, and sanitize tongs. Use separate tongs for each type of raw animal product.

      The department's words

      CHSC 113980 Observed food handler use tongs for raw beef to dispense raw chicken, then attempted to store in the raw beef again. There was only one set of tongs for all 3 types of raw meats. Immediately wash, rinse, and sanitize tongs. Use separate tongs for each type of raw animal product.

33. EarlierMar 1, 2016Follow-up inspectionGreen placard

    The data does not list this inspection's violations.
34. EarlierFeb 24, 2016Follow-up inspectionYellow placard

    4 violations listed, 4 marked critical.

    Critical (4)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed employee handle raw chicken then touch food contact surfaces with out washing hands. Observed employee change gloves with out washing hands then put a pair of gloves on from her pocket. Ensure to immediately wash hands after handling raw meat to prevent cross contamination. Wash hands before putting on gloves. Store gloves in clean uncontaminated place. Discussed with PIC hands washed.

      The department's words

      CHSC 113953.3 Observed employee handle raw chicken then touch food contact surfaces with out washing hands. Observed employee change gloves with out washing hands then put a pair of gloves on from her pocket. Ensure to immediately wash hands after handling raw meat to prevent cross contamination. Wash hands before putting on gloves. Store gloves in clean uncontaminated place. Discussed with PIC hands washed.

      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

      Observed 6 bus tubs full of cooked meats (beef, pork, chicken) on shelf next to fry station at 56-48F. After discussion with PIC meats brought out about an hour prior to use during lunch. Observed raw sprouts in large container out on counter at 53F for use during lunch. Observed cream cheese rangoons hot holding in heating lamp hot hold unit at 114F. Observed large bus tub of cooked noodles on shelf at cook line at 57F taken out about an hour prior. Observed large bowl of cooked brown rice on counter at 135-140F. When asked PIC why it was on counter he said it cant fit into rice warmer. Observed cooked chicken on prep line in bowl at 49-50F. Ensure all PHF is cold held at 41F or below or hot held at 135F or higher. Bus tubs of meats, bowl of chicken placed back into refrigeration. Ice water added to sprouts, rice placed back into rice cooker to hold. Due to 2nd violation for rice being out at room temp, discussed with PIC to provide an additional rice warmer. Rangoons reheated above 165F.

      The department's words

      CHSC 113996 Observed 6 bus tubs full of cooked meats (beef, pork, chicken) on shelf next to fry station at 56-48F. After discussion with PIC meats brought out about an hour prior to use during lunch. Observed raw sprouts in large container out on counter at 53F for use during lunch. Observed cream cheese rangoons hot holding in heating lamp hot hold unit at 114F. Observed large bus tub of cooked noodles on shelf at cook line at 57F taken out about an hour prior. Observed large bowl of cooked brown rice on counter at 135-140F. When asked PIC why it was on counter he said it cant fit into rice warmer. Observed cooked chicken on prep line in bowl at 49-50F. Ensure all PHF is cold held at 41F or below or hot held at 135F or higher. Bus tubs of meats, bowl of chicken placed back into refrigeration. Ice water added to sprouts, rice placed back into rice cooker to hold. Due to 2nd violation for rice being out at room temp, discussed with PIC to provide an additional rice warmer. Rangoons reheated above 165F.

      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

      Observed bowl of raw chicken in batter with bowl sitting directly on top of open ready to eat foods. Bowl had raw chicken batter dripping down sides into ready to eat foods. Observed bus tubs of cooked noodles covered with apron. PIC instructed to remove apron as cover, noodles then contacted dirty shelf in walk in cooler. To prevent food contamination do not use cloth (clean or dirty) to cover foods. Do not allow open foods to contact dirty surfaces. Noodles discarded. Cherries and pineapple discarded.

      The department's words

      CHSC 113967 Observed bowl of raw chicken in batter with bowl sitting directly on top of open ready to eat foods. Bowl had raw chicken batter dripping down sides into ready to eat foods. Observed bus tubs of cooked noodles covered with apron. PIC instructed to remove apron as cover, noodles then contacted dirty shelf in walk in cooler. To prevent food contamination do not use cloth (clean or dirty) to cover foods. Do not allow open foods to contact dirty surfaces. Noodles discarded. Cherries and pineapple 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

      Observed bowl with raw chicken batter set on prep cutting board top with dripping raw chicken batter in contact with cutting board. Cutting board not sanitized after. Observed metal pans used for raw chicken portions to go to the wok be used again for other portioned items such as vegetables with out being washed rinsed and sanitized. Discussed with PIC all food contact surfaces must be washed, rinsed, and sanitized after use to prevent cross contamination.

      The department's words

      CHSC 114113 Observed bowl with raw chicken batter set on prep cutting board top with dripping raw chicken batter in contact with cutting board. Cutting board not sanitized after. Observed metal pans used for raw chicken portions to go to the wok be used again for other portioned items such as vegetables with out being washed rinsed and sanitized. Discussed with PIC all food contact surfaces must be washed, rinsed, and sanitized after use to prevent cross contamination.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

35. EarlierFeb 16, 2016Routine inspectionYellow placard

    14 violations listed, 4 marked critical.

    Critical (4)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed several employees handle raw chicken and touch multiple food contact surfaces with out washing hands. Observed employees instructed to wash hands, rinse hands using only water as hand wash. Ensure all employees wash hands using soap and warm water. To prevent cross contamination ensure all employees wash hands immediately after handling raw meat. All employees instructed to wash hands.

      The department's words

      CHSC 113953.3 Observed several employees handle raw chicken and touch multiple food contact surfaces with out washing hands. Observed employees instructed to wash hands, rinse hands using only water as hand wash. Ensure all employees wash hands using soap and warm water. To prevent cross contamination ensure all employees wash hands immediately after handling raw meat. All employees instructed to 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

      Observed the following hot and cold holding violations: 2 large bags of cooked rice in non-food grade plastic bags stored on bottom shelf at 79-80F, cooked egg rolls at 119F in heat lamp hot hold unit, all PHF in walk-in cooler and air temperature at 45-46F, 5 full bus tubs of deep fried meats 53-40F on shelf near fryer, rice noodles just transported from source in S.F. at 75F, cooked chicken in bowl at 92F stored on counter. Ensure all PHF is hot held at 135F or higher or cold held at 41F or below. Rice discarded, egg rolls reheated above 165F. Ensure heat lamps are functioning and move pan closer to lamp. Walk-in cooler adjusted and air temp now reads 41F. Bus tubs of deep fried meats moved back to 2 Door cooler. Rice noodles need to be warm to portion into individual portions. Ensure rice noodles are transported and portioned with in 2 hours of purchase and removed from temperature control. Cooked chicken moved to walk-in.

      The department's words

      CHSC 113996 Observed the following hot and cold holding violations: 2 large bags of cooked rice in non-food grade plastic bags stored on bottom shelf at 79-80F, cooked egg rolls at 119F in heat lamp hot hold unit, all PHF in walk-in cooler and air temperature at 45-46F, 5 full bus tubs of deep fried meats 53-40F on shelf near fryer, rice noodles just transported from source in S.F. at 75F, cooked chicken in bowl at 92F stored on counter. Ensure all PHF is hot held at 135F or higher or cold held at 41F or below. Rice discarded, egg rolls reheated above 165F. Ensure heat lamps are functioning and move pan closer to lamp. Walk-in cooler adjusted and air temp now reads 41F. Bus tubs of deep fried meats moved back to 2 Door cooler. Rice noodles need to be warm to portion into individual portions. Ensure rice noodles are transported and portioned with in 2 hours of purchase and removed from temperature control. Cooked chicken moved to walk-in.

      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

      Observed ready to eat cherries in top of prep cooler with a bowl of battered raw chicken stored on top with dripping batter on sides of bowl in top of prep cooler. Observed onions being stored on and prepped on cutting board prep table that had not been washed, rinsed, and sanitized before use when raw chicken had been stored in contact with prep table immediately before. Ensure to protect foods from contamination during storage and prep. Onions and cherries discarded. Do not use cloth rags to cover foods.

      The department's words

      CHSC 113980 Observed ready to eat cherries in top of prep cooler with a bowl of battered raw chicken stored on top with dripping batter on sides of bowl in top of prep cooler. Observed onions being stored on and prepped on cutting board prep table that had not been washed, rinsed, and sanitized before use when raw chicken had been stored in contact with prep table immediately before. Ensure to protect foods from contamination during storage and prep. Onions and cherries discarded. Do not use cloth rags to cover foods.

      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

      Cutting board prep table used for raw chicken prep used for onion prep immediately after with out washing rinsing and sanitizing after raw meat contact. To prevent cross contamination ensure all food contact surfaces are washed, rinsed, and sanitized after contacting raw meats. Observed metal pans used for portioning raw meats or vegetables to place in wok then placed back in stack of metal pans for re-use after having been used for raw meat. Ensure to wash, rinse, and sanitize all pans after being used for raw meat. Metal pans no longer keeping their integrity. Replace metal pans. Pans removed to be washed. Cutting board prep table, washed, rinsed, and sanitized.

      The department's words

      CHSC 113984.d Cutting board prep table used for raw chicken prep used for onion prep immediately after with out washing rinsing and sanitizing after raw meat contact. To prevent cross contamination ensure all food contact surfaces are washed, rinsed, and sanitized after contacting raw meats. Observed metal pans used for portioning raw meats or vegetables to place in wok then placed back in stack of metal pans for re-use after having been used for raw meat. Ensure to wash, rinse, and sanitize all pans after being used for raw meat. Metal pans no longer keeping their integrity. Replace metal pans. Pans removed to be washed. Cutting board prep table, washed, rinsed, and sanitized.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (10)

    • Missing food worker cards for all employees. All food workers are required to obtain valid food handlers cards. Due to violations observed during todays inspection, facility is required to obtain food worker cards with in 2 weeks or a case will be opened and cost recovery fees will be charged.

      The department's words

      CHSC 113948 Missing food worker cards for all employees. All food workers are required to obtain valid food handlers cards. Due to violations observed during todays inspection, facility is required to obtain food worker cards with in 2 weeks or a case will be opened and cost recovery fees will be charged.

    • Observed several open drinks stored on food contact surfaces and over open prep coolers. Ensure drinks are stored with lids and in area to prevent possible contamination.

      The department's words

      CHSC 113977 Observed several open drinks stored on food contact surfaces and over open prep coolers. Ensure drinks are stored with lids and in area to prevent possible contamination.

    • Only hand sink in kitchen no paper towels, no soap provided, and sink basin had strainer and metal scrub pads in it. Handles to faucet coated in raw meat batter. Ensure hand sinks are stocked with soap and paper towels at all times. Ensure hand sink is accessible with nothing stored in sink basin. Observed employee use hand sink to drain food. Ensure hand sink is only used for hand washing. Soap, paper towels provided. Hand sink basin cleared. Discussed with PIC importance of cleaning hand sink and faucet handles to prevent re-contamination of hands.

      The department's words

      CHSC 113953.2 Only hand sink in kitchen no paper towels, no soap provided, and sink basin had strainer and metal scrub pads in it. Handles to faucet coated in raw meat batter. Ensure hand sinks are stocked with soap and paper towels at all times. Ensure hand sink is accessible with nothing stored in sink basin. Observed employee use hand sink to drain food. Ensure hand sink is only used for hand washing. Soap, paper towels provided. Hand sink basin cleared. Discussed with PIC importance of cleaning hand sink and faucet handles to prevent re-contamination of hands.

    • Observed open raw meats being stored over vegetables in walk-in cooler. Ensure all raw meats are stored below and away from ready to eat foods. Raw meats relocated. Raw chicken and raw shrimp being prepped at 3 comp ware washing sink. To prevent cross contamination only use food prep sink for food prep.

      The department's words

      CHSC 113986 Observed open raw meats being stored over vegetables in walk-in cooler. Ensure all raw meats are stored below and away from ready to eat foods. Raw meats relocated. Raw chicken and raw shrimp being prepped at 3 comp ware washing sink. To prevent cross contamination only use food prep sink for food prep.

    • Raw chicken at food prep sink. Unwashed vegetables being cut and prepped without washing first. Ensure to wash all unwashed vegetables prior to cutting or serving.

      The department's words

      CHSC 113992 Raw chicken at food prep sink. Unwashed vegetables being cut and prepped without washing first. Ensure to wash all unwashed vegetables prior to cutting or serving.

    Show 5 more

    • Mold on caulking of 3 comp ware washing sink. Sink being used for raw meat prep. Ensure 3 compartment sink is only used fro dish washing. Replace moldy caulk.

      The department's words

      CHSC 114099 Mold on caulking of 3 comp ware washing sink. Sink being used for raw meat prep. Ensure 3 compartment sink is only used fro dish washing. Replace moldy caulk.

    • Observed large amounts of grease accumulation on areas of hood. Dripping grease in other areas. Have hood syst cleaned and evaluated.

      The department's words

      CHSC 114149 Observed large amounts of grease accumulation on areas of hood. Dripping grease in other areas. Have hood syst cleaned and evaluated.

    • No food probe thermometer provided to monitor PHF temperatures. Discussed with PIC to provide probe thermometer. Recommend digital thermometer.

      The department's words

      CHSC 114159 No food probe thermometer provided to monitor PHF temperatures. Discussed with PIC to provide probe thermometer. Recommend digital thermometer.

    • Observed food/dirt debris through out facility. Under equipment, in prep coolers, walk in cooler, shelves floors , walls, rice cookers, hand sinks, 3 compartment sink, inside dishwasher, shelves inside walk in cooler, containers holding dry food. Discussed in detail with PIC requirement for cleaning frequency. Due to amount of old food debris/dirt/ grease build up, facility has 2 weeks to fully clean kitchen or a case will be opened and cost recovery fees charged.

      The department's words

      CHSC 114115.c Observed food/dirt debris through out facility. Under equipment, in prep coolers, walk in cooler, shelves floors , walls, rice cookers, hand sinks, 3 compartment sink, inside dishwasher, shelves inside walk in cooler, containers holding dry food. Discussed in detail with PIC requirement for cleaning frequency. Due to amount of old food debris/dirt/ grease build up, facility has 2 weeks to fully clean kitchen or a case will be opened and cost recovery fees charged.

    • Observed dust accumulation on ceiling and walls from ceiling air vents. Observed grease/dirt/food debris on floors and walls. Clean kitchen.

      The department's words

      CHSC 114271 Observed dust accumulation on ceiling and walls from ceiling air vents. Observed grease/dirt/food debris on floors and walls. Clean kitchen.

36. EarlierApr 23, 2015Routine inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Keep a folder on-site with food handler cards.

      The department's words

      CHSC 113948 Keep a folder on-site with food handler cards.

    • Main prep area ingredients as high as 44 F, reduce to 41 F or less.

      The department's words

      CHSC 113996 Main prep area ingredients as high as 44 F, reduce to 41 F or less.

    • a. Replace household Kenmore microwave with commercial grade b. Move gas rice cooker under hood or replace with electric

      The department's words

      CHSC 114130 a. Replace household Kenmore microwave with commercial grade b. Move gas rice cooker under hood or replace with electric

    • Replace burned out bulbs in food prep area and under exhaust hood.

      The department's words

      CHSC 114252 Replace burned out bulbs in food prep area and under exhaust hood.

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) ↗