At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 3, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Ponsford's Place's team
Is this your place?
Welcome, Ponsford's Place. We'll walk through this together, one item at a time. To log the fixes, claim Ponsford's Place first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Ponsford's PlaceWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Ponsford's PlaceWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 3, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 3, 2026.
No violations listed in the data.
EarlierAug 1, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food Manager Certificate not available. Ensure to keep a valid Food Manager Certificate at facility. Email copy to inspector.
The department's words
CHSC 113947.1 Food Manager Certificate not available. Ensure to keep a valid Food Manager Certificate at facility. Email copy to inspector.
EarlierMar 2, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 17, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 21, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 7, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 9, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 18, 2017Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
No food manager certification available for viewing. E-mail me a copy by 5/19/17.
The department's words
CHSC 113947.1 No food manager certification available for viewing. E-mail me a copy by 5/19/17.
Observed 200ppm of chlorine in second compartment of 3 compartment sink. 100ppm chlorine is requirement, reduce sanitizer amount. Wash> rinse> sanitize> air dry, the third compartment should be used for sanitization.
The department's words
CHSC 114099.6 Observed 200ppm of chlorine in second compartment of 3 compartment sink. 100ppm chlorine is requirement, reduce sanitizer amount. Wash> rinse> sanitize> air dry, the third compartment should be used for sanitization.
No person in charge present. PIC should be present during all hours of operation.
The department's words
CHSC 113945 No person in charge present. PIC should be present during all hours of operation.
Observed pre-packaged cookies and apple butter without proper labeling. Need common name of food, ingredients, quantity, and name/place of business of manufacturer/distributor.
The department's words
CHSC 114089 Observed pre-packaged cookies and apple butter without proper labeling. Need common name of food, ingredients, quantity, and name/place of business of manufacturer/distributor.
* Store handles of scoops used for dry goods above the top of food to prevent contamination
The department's words
CHSC 114119 * Store handles of scoops used for dry goods above the top of food to prevent contamination
Show 2 more
Food contact surfaces (e.g. mason jars) stored in restroom, store in an approved location
The department's words
CHSC 114179 Food contact surfaces (e.g. mason jars) stored in restroom, store in an approved location
Provide air gap (twice the diameter of pipe, no less than 1 inch) at floor sink of food prep sink.
The department's words
CHSC 114193.1 Provide air gap (twice the diameter of pipe, no less than 1 inch) at floor sink of food prep sink.
EarlierMay 11, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Quiche and ham and cheese croissants observed at ambient temperature (66-68F) in front racks. No logs are kept. Keep potentially hazardous foods below 41F or above 135F. Repeat violation. Quiche and croissants discarded. * Milk at 65F in carafe, discarded * To use time as a public health control (instead of proper holding temp), keep logs showing when food is removed from oven, then record when food is discarded (within 4 hours) * time monitoring log provided. Please complete time as a public health (TPHC) written procedures form and e-mail to me by 5/19/17
The department's words
CHSC 113996 * Quiche and ham and cheese croissants observed at ambient temperature (66-68F) in front racks. No logs are kept. Keep potentially hazardous foods below 41F or above 135F. Repeat violation. Quiche and croissants discarded. * Milk at 65F in carafe, discarded * To use time as a public health control (instead of proper holding temp), keep logs showing when food is removed from oven, then record when food is discarded (within 4 hours) * time monitoring log provided. Please complete time as a public health (TPHC) written procedures form and e-mail to me by 5/19/17
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)
No food manager certification available for viewing. E-mail me a copy by 5/19/17.
The department's words
CHSC 113947.1 No food manager certification available for viewing. E-mail me a copy by 5/19/17.
Observed 200ppm of chlorine in second compartment of 3 compartment sink. 100ppm chlorine is requirement, reduce sanitizer amount. Wash> rinse> sanitize> air dry, the third compartment should be used for sanitization.
The department's words
CHSC 114099.6 Observed 200ppm of chlorine in second compartment of 3 compartment sink. 100ppm chlorine is requirement, reduce sanitizer amount. Wash> rinse> sanitize> air dry, the third compartment should be used for sanitization.
No person in charge present. PIC should be present during all hours of operation.
The department's words
CHSC 113945 No person in charge present. PIC should be present during all hours of operation.
Observed pre-packaged cookies and apple butter without proper labeling. Need common name of food, ingredients, quantity, and name/place of business of manufacturer/distributor.
The department's words
CHSC 114089 Observed pre-packaged cookies and apple butter without proper labeling. Need common name of food, ingredients, quantity, and name/place of business of manufacturer/distributor.
* Store handles of scoops used for dry goods above the top of food to prevent contamination
The department's words
CHSC 114119 * Store handles of scoops used for dry goods above the top of food to prevent contamination
Show 2 more
Food contact surfaces (e.g. mason jars) stored in restroom, store in an approved location
The department's words
CHSC 114179 Food contact surfaces (e.g. mason jars) stored in restroom, store in an approved location
Provide air gap (twice the diameter of pipe, no less than 1 inch) at floor sink of food prep sink.
The department's words
CHSC 114193.1 Provide air gap (twice the diameter of pipe, no less than 1 inch) at floor sink of food prep sink.
EarlierJan 29, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Today quiche and other potentially hazardous foods on display racks are for display only. All other food is refrigerated. Logs are kept to show temperatures during the cooling process. Reminder - any potentially hazardous food (cooked potatoes, meat, eggs, dairy, etc) must be held cold at 41 F or below, hot at 135 F or above or use time as a public health control.
The department's words
CHSC 113996 Today quiche and other potentially hazardous foods on display racks are for display only. All other food is refrigerated. Logs are kept to show temperatures during the cooling process. Reminder - any potentially hazardous food (cooked potatoes, meat, eggs, dairy, etc) must be held cold at 41 F or below, hot at 135 F or above or use time as a public health control.
Corrected during the inspection
Cover bread behind the register to prevent contamination.
The department's words
CHSC 114060 Cover bread behind the register to prevent contamination.
EarlierDec 22, 2015Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Quiche observed at room temperature in front racks. No logs are kept - quiche is held at room temp for 3-4 hours then refrigerated. For today, discard any quiche remaining 4 hours from when they were cooked. To use time as a public health control (instead of proper holding temps), keep logs showing when food was removed from the oven, then record when food is discarded (4 hours). Do not save food left after 4 hours. Make sure to check cooking temperatures with a probe thermometer. Submit standard operating procedures within a week for using TPHC.
The department's words
CHSC 113996 Quiche observed at room temperature in front racks. No logs are kept - quiche is held at room temp for 3-4 hours then refrigerated. For today, discard any quiche remaining 4 hours from when they were cooked. To use time as a public health control (instead of proper holding temps), keep logs showing when food was removed from the oven, then record when food is discarded (4 hours). Do not save food left after 4 hours. Make sure to check cooking temperatures with a probe thermometer. Submit standard operating procedures within a week for using TPHC.
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)
Cover bread behind the register to prevent contamination.
The department's words
CHSC 114060 Cover bread behind the register to prevent contamination.
EarlierJun 20, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Observed quiche stored out of refrigeration. Quiche came out of the oven 2 hours ago. Refrigerate and rapidly cool quiche immediately. Quiche must be 41 degrees F after 4 hours. For rapid cooling, cool from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 41 degrees F in 4 hours. If you want to use time instead of temperature as a public health control for quiche, use the logs provided. Use a probe thermometer to monitor temperatures.
The department's words
CHSC 113996 Observed quiche stored out of refrigeration. Quiche came out of the oven 2 hours ago. Refrigerate and rapidly cool quiche immediately. Quiche must be 41 degrees F after 4 hours. For rapid cooling, cool from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 41 degrees F in 4 hours. If you want to use time instead of temperature as a public health control for quiche, use the logs provided. Use a probe thermometer to monitor temperatures.
Store in-use wiping cloths in sanitizing solution.
The department's words
CHSC 114185.1 Store in-use wiping cloths in sanitizing solution.
EarlierMay 23, 2014Routine inspectionViolation(s) Found
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed eggs and butter stored at room temperature (74 degrees F) on shelf. Eggs and butter were moved from refrigeration for food prep at 6 am. Immediately refrigerate these items. Potentially hazardous foods may be held out of refrigeration during food prep, but must return to holding temperatures of 41 degrees F or below in 2 hours. If you want to use time as a public health control for the quiche, use logs to indicate when the quiche came out of the oven (or when the temp was less than 135), and discard after 4 hours. Use a probe thermometer to monitor food temps.
The department's words
CHSC 113996 Observed eggs and butter stored at room temperature (74 degrees F) on shelf. Eggs and butter were moved from refrigeration for food prep at 6 am. Immediately refrigerate these items. Potentially hazardous foods may be held out of refrigeration during food prep, but must return to holding temperatures of 41 degrees F or below in 2 hours. If you want to use time as a public health control for the quiche, use logs to indicate when the quiche came out of the oven (or when the temp was less than 135), and discard after 4 hours. Use a probe thermometer to monitor food temps.
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 handwash sink blocked. Items were moved to allow access to the sink. Keep handwash sink accessible at all times.
The department's words
CHSC 113953 Observed handwash sink blocked. Items were moved to allow access to the sink. Keep handwash sink accessible at all times.
Send a copy of the food manager's certification within 30 days.
The department's words
CHSC 113947.1 Send a copy of the food manager's certification within 30 days.
Store all food at least 6 inches off the floor - observed open boxes of chocolate on the floor.
The department's words
CHSC 114047 Store all food at least 6 inches off the floor - observed open boxes of chocolate on the floor.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Ponsford's Place, you can:
Let Ponsford's Place know
Ask for the manager. Ponsford's Place can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Ponsford's Place?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L11280.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.