At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · County inspection, Follow-up inspection · Apr 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Redwood Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Employee observed washing hands at food preparation sink for less than 10 seconds without liquid hand cleanser. Employee was stopped and instructed to properly wash hands. Ensure hand washing is performed at approved hand sink with warm water, liquid hand cleanser for 10-15 seconds. CHSC 113953.3How to fixFix it
- Multiple potentially hazardous foods (PHFs) observed holding at improper temperatures without intervention. Rice at countertop measured at 91F. Cut tomato at cook's line measured at 60F. Per cook, Rice prepared 1 hour prior. Cut tomatoes prepared 20 minutes prior. Items relocated to refrigeration unit during inspection. Ensure all PHFs are maintained under proper temperature at all times. CHSC 113996How to fixFix it
- Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris. CHSC 114115How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Redwood Cafe's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Employee observed washing hands at food preparation sink for less than 10 seconds without liquid hand cleanser. Employee was stopped and instructed to properly wash hands. Ensure hand washing is performed at approved hand sink with warm water, liquid hand cleanser for 10-15 seconds.The county found: “Employee observed washing hands at food preparation sink for less than 10 seconds without liquid hand cleanser.…”
Then the next one: Multiple potentially hazardous foods (PHFs) observed holding at improper temperatures without intervention. Rice at countertop measured at 91F. Cut tomato at cook's line measured at 60F. Per cook, Rice prepared 1 hour prior. Cut tomatoes prepared 20 minutes prior. Items relocated to refrigeration unit during inspection. Ensure all PHFs are maintained under proper temperature at all times.
Log it
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Show what you did
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 25 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 24, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 24, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Employee observed washing hands at food preparation sink for less than 10 seconds without liquid hand cleanser. Employee was stopped and instructed to properly wash hands. Ensure hand washing is performed at approved hand sink with warm water, liquid hand cleanser for 10-15 seconds.
The department's words
CHSC 113953.3 Employee observed washing hands at food preparation sink for less than 10 seconds without liquid hand cleanser. Employee was stopped and instructed to properly wash hands. Ensure hand washing is performed at approved hand sink with warm water, liquid hand cleanser for 10-15 seconds.
Corrected during the inspection
Multiple potentially hazardous foods (PHFs) observed holding at improper temperatures without intervention. Rice at countertop measured at 91F. Cut tomato at cook's line measured at 60F. Per cook, Rice prepared 1 hour prior. Cut tomatoes prepared 20 minutes prior. Items relocated to refrigeration unit during inspection. Ensure all PHFs are maintained under proper temperature at all times.
The department's words
CHSC 113996 Multiple potentially hazardous foods (PHFs) observed holding at improper temperatures without intervention. Rice at countertop measured at 91F. Cut tomato at cook's line measured at 60F. Per cook, Rice prepared 1 hour prior. Cut tomatoes prepared 20 minutes prior. Items relocated to refrigeration unit during inspection. Ensure all PHFs are maintained under proper temperature at all times.
Corrected during the inspection
Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris.
The department's words
CHSC 114115 Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris.
Corrected during the inspection
Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris.
The department's words
CHSC 114097 Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris.
Corrected during the inspection
EarlierApr 23, 2026Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee observed washing hands at food preparation sink for less than 10 seconds without liquid hand cleanser. Employee was stopped and instructed to properly wash hands. Ensure hand washing is performed at approved hand sink with warm water, liquid hand cleanser for 10-15 seconds.
The department's words
CHSC 113953.3 Employee observed washing hands at food preparation sink for less than 10 seconds without liquid hand cleanser. Employee was stopped and instructed to properly wash hands. Ensure hand washing is performed at approved hand sink with warm water, liquid hand cleanser for 10-15 seconds.
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
Multiple potentially hazardous foods (PHFs) observed holding at improper temperatures without intervention. Rice at countertop measured at 91F. Cut tomato at cook's line measured at 60F. Per cook, Rice prepared 1 hour prior. Cut tomatoes prepared 20 minutes prior. Items relocated to refrigeration unit during inspection. Ensure all PHFs are maintained under proper temperature at all times.
The department's words
CHSC 113996 Multiple potentially hazardous foods (PHFs) observed holding at improper temperatures without intervention. Rice at countertop measured at 91F. Cut tomato at cook's line measured at 60F. Per cook, Rice prepared 1 hour prior. Cut tomatoes prepared 20 minutes prior. Items relocated to refrigeration unit during inspection. Ensure all PHFs are maintained under proper temperature at all times.
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
Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris.
The department's words
CHSC 114115 Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris.
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
Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris.
The department's words
CHSC 114097 Utensils observed with food debris after completing washing/cleaning/sanitizing cycle from dish machine unit. Utensils shall be clean to sight and touch and properly sanitized upon completing cycle from dish machine. Utensils returned to dish machine during inspection. Ensure dish machine removes all food debris.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 22, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed spanakopita wrapped on the counter at 72 degrees F. Operator states this was made 1 hour prior to inspection. Potentially hazardous food must be kept at 41 degrees F or below or 135 degrees F or above. Spanakopita moved to the walk-in.
The department's words
CHSC 113996 Observed spanakopita wrapped on the counter at 72 degrees F. Operator states this was made 1 hour prior to inspection. Potentially hazardous food must be kept at 41 degrees F or below or 135 degrees F or above. Spanakopita moved to the walk-in.
EarlierMar 27, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 15, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed the following foods at unsafe temperatures: - milk at 60.1F in thermos (self serve coffee station) - out for <2hrs. - maintain at 41F or below. Operator moved to cooler. - sliced cheese at 45F in prep top across grill - repeat violation. Service unit to ensure unit cold holds all foods at 41F or below. Other foods in unit 41-42F. Until repaired, area where cheese is only used for non-potentially hazardous foods; cheese relocated. Repair ASAP. - observed butter (solid - hand whipped) at 74F on counter, out ~20 mins. according to employee. Whipped butter is PHF - keep 41F or below OR follow existing TPHC (Time as Public Health Control) procedures and mark with start and discard time (4 hours past time taken out of temp. control) and discard after 4 hours. Discussed with operator to provide discard time on tape/label. Repeat violation. Maintain potentially hazardous foods cold at 41F or below.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - milk at 60.1F in thermos (self serve coffee station) - out for <2hrs. - maintain at 41F or below. Operator moved to cooler. - sliced cheese at 45F in prep top across grill - repeat violation. Service unit to ensure unit cold holds all foods at 41F or below. Other foods in unit 41-42F. Until repaired, area where cheese is only used for non-potentially hazardous foods; cheese relocated. Repair ASAP. - observed butter (solid - hand whipped) at 74F on counter, out ~20 mins. according to employee. Whipped butter is PHF - keep 41F or below OR follow existing TPHC (Time as Public Health Control) procedures and mark with start and discard time (4 hours past time taken out of temp. control) and discard after 4 hours. Discussed with operator to provide discard time on tape/label. Repeat violation. Maintain potentially hazardous foods cold at 41F or below.
Corrected during the inspection
EarlierOct 31, 2022Routine 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: - milk at 60.1F in thermos (self serve coffee station) - out for <2hrs. - maintain at 41F or below. Operator moved to cooler. - sliced cheese at 45F in prep top across grill - repeat violation. Service unit to ensure unit cold holds all foods at 41F or below. Other foods in unit 41-42F. Until repaired, area where cheese is only used for non-potentially hazardous foods; cheese relocated. Repair ASAP. - observed butter (solid - hand whipped) at 74F on counter, out ~20 mins. according to employee. Whipped butter is PHF - keep 41F or below OR follow existing TPHC (Time as Public Health Control) procedures and mark with start and discard time (4 hours past time taken out of temp. control) and discard after 4 hours. Discussed with operator to provide discard time on tape/label. Repeat violation. Maintain potentially hazardous foods cold at 41F or below.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - milk at 60.1F in thermos (self serve coffee station) - out for <2hrs. - maintain at 41F or below. Operator moved to cooler. - sliced cheese at 45F in prep top across grill - repeat violation. Service unit to ensure unit cold holds all foods at 41F or below. Other foods in unit 41-42F. Until repaired, area where cheese is only used for non-potentially hazardous foods; cheese relocated. Repair ASAP. - observed butter (solid - hand whipped) at 74F on counter, out ~20 mins. according to employee. Whipped butter is PHF - keep 41F or below OR follow existing TPHC (Time as Public Health Control) procedures and mark with start and discard time (4 hours past time taken out of temp. control) and discard after 4 hours. Discussed with operator to provide discard time on tape/label. Repeat violation. Maintain potentially hazardous foods cold at 41F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 1, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
MAJOR - Observed chef crack raw egg onto griddle, proceed to continue cooking with spatulas, then touch sliced cheese and put cheese on top of egg without washing hands; cheese/egg measured at >145F. Observed bare hand contact with ready to eat foods by 2 other employees. Observed no hand washing during inspection. Discussed with chef to wash hands after handling raw egg; hands washed. Ensure employees wash hands at all required times - prior to food handling, before/after gloves, after handling raw animal products, when switching tasks, after touching hair/face/body, etc. Minimize bare hand contact with ready to eat foods (bread, etc.) with proper gloves and tong use.
The department's words
CHSC 113953.3 MAJOR - Observed chef crack raw egg onto griddle, proceed to continue cooking with spatulas, then touch sliced cheese and put cheese on top of egg without washing hands; cheese/egg measured at >145F. Observed bare hand contact with ready to eat foods by 2 other employees. Observed no hand washing during inspection. Discussed with chef to wash hands after handling raw egg; hands washed. Ensure employees wash hands at all required times - prior to food handling, before/after gloves, after handling raw animal products, when switching tasks, after touching hair/face/body, etc. Minimize bare hand contact with ready to eat foods (bread, etc.) with proper gloves and tong use.
Corrected during the inspection
MAJOR - Observed whipped butter at 58.9F (in prep cooler) and 71F (on prep top), cheese slices at 45.9F in prep top cooler. These foods are listed on the facility's TPHC written procedures but no labels with start and discard times were observed. When using TPHC, proper records and labels/documentation must be maintained. Provide labels for whipped butter and cheese with discard time and discard after 4 hrs. from time removed from temperature control.
The department's words
CHSC 114000 MAJOR - Observed whipped butter at 58.9F (in prep cooler) and 71F (on prep top), cheese slices at 45.9F in prep top cooler. These foods are listed on the facility's TPHC written procedures but no labels with start and discard times were observed. When using TPHC, proper records and labels/documentation must be maintained. Provide labels for whipped butter and cheese with discard time and discard after 4 hrs. from time removed from temperature control.
EarlierMar 31, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed chef crack raw egg onto griddle, proceed to continue cooking with spatulas, then touch sliced cheese and put cheese on top of egg without washing hands; cheese/egg measured at >145F. Observed bare hand contact with ready to eat foods by 2 other employees. Observed no hand washing during inspection. Discussed with chef to wash hands after handling raw egg; hands washed. Ensure employees wash hands at all required times - prior to food handling, before/after gloves, after handling raw animal products, when switching tasks, after touching hair/face/body, etc. Minimize bare hand contact with ready to eat foods (bread, etc.) with proper gloves and tong use.
The department's words
CHSC 113953.3 MAJOR - Observed chef crack raw egg onto griddle, proceed to continue cooking with spatulas, then touch sliced cheese and put cheese on top of egg without washing hands; cheese/egg measured at >145F. Observed bare hand contact with ready to eat foods by 2 other employees. Observed no hand washing during inspection. Discussed with chef to wash hands after handling raw egg; hands washed. Ensure employees wash hands at all required times - prior to food handling, before/after gloves, after handling raw animal products, when switching tasks, after touching hair/face/body, etc. Minimize bare hand contact with ready to eat foods (bread, etc.) with proper gloves and tong use.
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
MAJOR - Observed whipped butter at 58.9F (in prep cooler) and 71F (on prep top), cheese slices at 45.9F in prep top cooler. These foods are listed on the facility's TPHC written procedures but no labels with start and discard times were observed. When using TPHC, proper records and labels/documentation must be maintained. Provide labels for whipped butter and cheese with discard time and discard after 4 hrs. from time removed from temperature control.
The department's words
CHSC 114000 MAJOR - Observed whipped butter at 58.9F (in prep cooler) and 71F (on prep top), cheese slices at 45.9F in prep top cooler. These foods are listed on the facility's TPHC written procedures but no labels with start and discard times were observed. When using TPHC, proper records and labels/documentation must be maintained. Provide labels for whipped butter and cheese with discard time and discard after 4 hrs. from time removed from temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 7, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed the following foods at unsafe temperatures: - grilled chicken at 60F in prep cooler (front kitchen) cooked this morning; move to walk in for cooling - sliced cheese at 45.4F in prep cooler (top - across from grill) - cooked potatoes at 75.8F next to grill, chef says cooked ~10 mins. ago; immediately cooked them for an order - eggs at 70F on counter; chef moved to prep cooler immediately Potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. Discontinue cooling foods in prep cooler and do not cool foods with saran wrap cover. Repair prep top across grill to cold hold below 41F (ambient of prep cooler bottom ~41F). If using TPHC for potatoes, proper records/documentation required. Discussed with operator.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - grilled chicken at 60F in prep cooler (front kitchen) cooked this morning; move to walk in for cooling - sliced cheese at 45.4F in prep cooler (top - across from grill) - cooked potatoes at 75.8F next to grill, chef says cooked ~10 mins. ago; immediately cooked them for an order - eggs at 70F on counter; chef moved to prep cooler immediately Potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. Discontinue cooling foods in prep cooler and do not cool foods with saran wrap cover. Repair prep top across grill to cold hold below 41F (ambient of prep cooler bottom ~41F). If using TPHC for potatoes, proper records/documentation required. Discussed with operator.
EarlierAug 23, 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: - grilled chicken at 60F in prep cooler (front kitchen) cooked this morning; move to walk in for cooling - sliced cheese at 45.4F in prep cooler (top - across from grill) - cooked potatoes at 75.8F next to grill, chef says cooked ~10 mins. ago; immediately cooked them for an order - eggs at 70F on counter; chef moved to prep cooler immediately Potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. Discontinue cooling foods in prep cooler and do not cool foods with saran wrap cover. Repair prep top across grill to cold hold below 41F (ambient of prep cooler bottom ~41F). If using TPHC for potatoes, proper records/documentation required. Discussed with operator.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - grilled chicken at 60F in prep cooler (front kitchen) cooked this morning; move to walk in for cooling - sliced cheese at 45.4F in prep cooler (top - across from grill) - cooked potatoes at 75.8F next to grill, chef says cooked ~10 mins. ago; immediately cooked them for an order - eggs at 70F on counter; chef moved to prep cooler immediately Potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. Discontinue cooling foods in prep cooler and do not cool foods with saran wrap cover. Repair prep top across grill to cold hold below 41F (ambient of prep cooler bottom ~41F). If using TPHC for potatoes, proper records/documentation required. Discussed with operator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 23, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR: Observed the following foods at unsafe temperatures: swiss cheese at 55F, cooked potatoes at 53F, cream cheese at 52F all in prep top cooler across from grill; whipped butter at 71.6F on counter. All potentially hazardous foods shall be held at 41F or below. Repair prep cooler and do not use for potentially hazardous foods until repaired. Operator states that food in prep cooler is taken out of walk in as needed and is thrown away after lunch. If using Time as a Public Health Control (TPHC), proper documentation/labels must be used. Fill out TPHC handout and send to me within 2 weeks. Move all foods to walk in immediately or discard for safety precaution. Email me repair invoice for prep cooler.
The department's words
CHSC 113996 MAJOR: Observed the following foods at unsafe temperatures: swiss cheese at 55F, cooked potatoes at 53F, cream cheese at 52F all in prep top cooler across from grill; whipped butter at 71.6F on counter. All potentially hazardous foods shall be held at 41F or below. Repair prep cooler and do not use for potentially hazardous foods until repaired. Operator states that food in prep cooler is taken out of walk in as needed and is thrown away after lunch. If using Time as a Public Health Control (TPHC), proper documentation/labels must be used. Fill out TPHC handout and send to me within 2 weeks. Move all foods to walk in immediately or discard for safety precaution. Email me repair invoice for prep cooler.
EarlierJun 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked/steamed veggies on counter at 89F cooked 45 mins. ago cooling without intervention. All potentially hazardous foods shall be cooled rapidly from 135-70F within 2 hours and from 70-41F within 4 hours. Employee told me that she will move veggies to ice bath. Discontinue leaving food out on the counter and use approved methods for rapid cooling.
The department's words
CHSC 114002.1 Observed cooked/steamed veggies on counter at 89F cooked 45 mins. ago cooling without intervention. All potentially hazardous foods shall be cooled rapidly from 135-70F within 2 hours and from 70-41F within 4 hours. Employee told me that she will move veggies to ice bath. Discontinue leaving food out on the counter and use approved methods for rapid cooling.
EarlierNov 6, 2019Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierNov 4, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
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.
EarlierOct 31, 2018Follow-up inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed many dry rodent droppings in the dry storage room and possible nesting materials behind the 2-door freezer. Clean up droppings, exclude rodents, and clean and sanitize all food contact surfaces and monitor for new activity.
The department's words
CHSC 114259.1 Observed many dry rodent droppings in the dry storage room and possible nesting materials behind the 2-door freezer. Clean up droppings, exclude rodents, and clean and sanitize all food contact surfaces and monitor for new activity.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 30, 2018Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous food at unsafe temperatures. Food was immediately reheated to 165 F or voluntarily discarded.
The department's words
CHSC 113996 Observed potentially hazardous food at unsafe temperatures. Food was immediately reheated to 165 F or 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 improperly cooled baked potatoes - potatoes did not reach the required temperature (70F) within 2 hours and were immediately reheated to 165 F.
The department's words
CHSC 114002 Observed improperly cooled baked potatoes - potatoes did not reach the required temperature (70F) within 2 hours and were immediately reheated to 165 F.
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 many dry rodent droppings in the dry storage room and possible nesting materials behind the 2-door freezer. Clean up droppings, exclude rodents, and clean and sanitize all food contact surfaces and monitor for new activity.
The department's words
CHSC 114259.1 Observed many dry rodent droppings in the dry storage room and possible nesting materials behind the 2-door freezer. Clean up droppings, exclude rodents, and clean and sanitize all food contact surfaces and monitor for new activity.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 20, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
One food handler card unavailable for viewing. Keep copy on site. Please e-mail me a copy within one week.
The department's words
CHSC 113948 One food handler card unavailable for viewing. Keep copy on site. Please e-mail me a copy within one week.
Diced tomatoes at 63F on counter in drop pan. Food had been on counter since this morning. Keep potentially hazardous foods below 41F or above 135. Tomatoes voluntarily discarded.
The department's words
CHSC 113996 Diced tomatoes at 63F on counter in drop pan. Food had been on counter since this morning. Keep potentially hazardous foods below 41F or above 135. Tomatoes voluntarily discarded.
Papertowels for handsink in back prep area are directly over prep top and cutting board. Move papertowels to prevent food below from getting contaminated.
The department's words
CHSC 113984 Papertowels for handsink in back prep area are directly over prep top and cutting board. Move papertowels to prevent food below from getting contaminated.
Built-up dirt on shelving of walk-in fridge. Clean.
The department's words
CHSC 114115.c Built-up dirt on shelving of walk-in fridge. Clean.
EarlierApr 18, 2017Routine inspectionGreen placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Observed veggie soup at 105F and mushroom soup at 93F on counter outside of walk-in. Soup was cooked over 3 hours prior and person in charge (PIC) stated she was waiting for item to cool before placing in fridge. Rapidly cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). for the soup, use ice wands and an ice bath to cool food. Soup discarded. * Hard boiled eggs at 85F in walk-in. PIC stated these were cooked 2 hours prior and were sitting on counter to cool, and just recently places in fridge. Eggs discarded. Rapidly cool with cold water, shallow containers, ice baths, etc. * Cooked chicken in drop pan in prep fridge 95-117F. This was cooked 1.5 hours prior. Chicken was stacked in this pan. Chicken then placed in a single layer in shallow pan and placed in walk-in to continue cooling * sliced tomatoes at 51F in prep top. These were sliced a few minutes prior and placed in prep top. Cool tomatoes in fridge before placing in prep top. Once tomatoes are sliced, they become potentially hazardous. The prep top will keep cold food cold but it will not cool down food. Tomatoes placed in prep fridge to cool. * remember to cool food uncovered.
The department's words
CHSC 114002 * Observed veggie soup at 105F and mushroom soup at 93F on counter outside of walk-in. Soup was cooked over 3 hours prior and person in charge (PIC) stated she was waiting for item to cool before placing in fridge. Rapidly cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). for the soup, use ice wands and an ice bath to cool food. Soup discarded. * Hard boiled eggs at 85F in walk-in. PIC stated these were cooked 2 hours prior and were sitting on counter to cool, and just recently places in fridge. Eggs discarded. Rapidly cool with cold water, shallow containers, ice baths, etc. * Cooked chicken in drop pan in prep fridge 95-117F. This was cooked 1.5 hours prior. Chicken was stacked in this pan. Chicken then placed in a single layer in shallow pan and placed in walk-in to continue cooling * sliced tomatoes at 51F in prep top. These were sliced a few minutes prior and placed in prep top. Cool tomatoes in fridge before placing in prep top. Once tomatoes are sliced, they become potentially hazardous. The prep top will keep cold food cold but it will not cool down food. Tomatoes placed in prep fridge to cool. * remember to cool food uncovered.
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 veggie soup at 105F and mushroom soup at 93F on counter outside of walk-in. Soup was cooked over 3 hours prior and person in charge (PIC) stated she was waiting for item to cool before placing in fridge. Rapidly cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). for the soup, use ice wands and an ice bath to cool food. Soup discarded. * Hard boiled eggs at 85F in walk-in. PIC stated these were cooked 2 hours prior and were sitting on counter to cool, and just recently places in fridge. Eggs discarded. Rapidly cool with cold water, shallow containers, ice baths, etc. * Cooked chicken in drop pan in prep fridge 95-117F. This was cooked 1.5 hours prior. Chicken was stacked in this pan. Chicken then placed in a single layer in shallow pan and placed in walk-in to continue cooling * sliced tomatoes at 51F in prep top. These were sliced a few minutes prior and placed in prep top. Cool tomatoes in fridge before placing in prep top. Once tomatoes are sliced, they become potentially hazardous. The prep top will keep cold food cold but it will not cool down food. Tomatoes placed in prep fridge to cool. * remember to cool food uncovered.
The department's words
CHSC 114002.1 * Observed veggie soup at 105F and mushroom soup at 93F on counter outside of walk-in. Soup was cooked over 3 hours prior and person in charge (PIC) stated she was waiting for item to cool before placing in fridge. Rapidly cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). for the soup, use ice wands and an ice bath to cool food. Soup discarded. * Hard boiled eggs at 85F in walk-in. PIC stated these were cooked 2 hours prior and were sitting on counter to cool, and just recently places in fridge. Eggs discarded. Rapidly cool with cold water, shallow containers, ice baths, etc. * Cooked chicken in drop pan in prep fridge 95-117F. This was cooked 1.5 hours prior. Chicken was stacked in this pan. Chicken then placed in a single layer in shallow pan and placed in walk-in to continue cooling * sliced tomatoes at 51F in prep top. These were sliced a few minutes prior and placed in prep top. Cool tomatoes in fridge before placing in prep top. Once tomatoes are sliced, they become potentially hazardous. The prep top will keep cold food cold but it will not cool down food. Tomatoes placed in prep fridge to cool. * remember to cool food uncovered.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
One food handler card unavailable for viewing. Keep copy on site. Please e-mail me a copy within one week.
The department's words
CHSC 113948 One food handler card unavailable for viewing. Keep copy on site. Please e-mail me a copy within one week.
Diced tomatoes at 63F on counter in drop pan. Food had been on counter since this morning. Keep potentially hazardous foods below 41F or above 135. Tomatoes voluntarily discarded.
The department's words
CHSC 113996 Diced tomatoes at 63F on counter in drop pan. Food had been on counter since this morning. Keep potentially hazardous foods below 41F or above 135. Tomatoes voluntarily discarded.
Papertowels for handsink in back prep area are directly over prep top and cutting board. Move papertowels to prevent food below from getting contaminated.
The department's words
CHSC 113984 Papertowels for handsink in back prep area are directly over prep top and cutting board. Move papertowels to prevent food below from getting contaminated.
Built-up dirt on shelving of walk-in fridge. Clean.
The department's words
CHSC 114115.c Built-up dirt on shelving of walk-in fridge. Clean.
EarlierOct 18, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get Amalia recertified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get Amalia recertified as a Certified Food Handler within 30 days.
Cookline refrigerator is running 45F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Cookline refrigerator is running 45F. Must be 41F or below. Repair/adjust immediately.
Clean walk-in refrigerator walls, ceiling, and condenser fan grills.
The department's words
CHSC 114175 Clean walk-in refrigerator walls, ceiling, and condenser fan grills.
EarlierApr 12, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cook-line refrigerator is running 44 F. Must be 41 F or below. Repair/adjust immediately. Store sliced cheeses in individual inserts in cook-line refrigerator.
The department's words
CHSC 113996 Cook-line refrigerator is running 44 F. Must be 41 F or below. Repair/adjust immediately. Store sliced cheeses in individual inserts in cook-line refrigerator.
Secure all CO2 containers to a rigid structure.
The department's words
CHSC 114172 Secure all CO2 containers to a rigid structure.
EarlierOct 21, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean condenser fan grills in walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grills in walk-in refrigerator.
EarlierMay 5, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Grill refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Grill refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.
EarlierDec 16, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Sandwich refrigerator inserts are running 43 F. Grill refrigerator is running 44 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Sandwich refrigerator inserts are running 43 F. Grill refrigerator is running 44 F. Must be 41 F or below. Repair/adjust immediately.
Sneeze protect all baked goods sitting out by cash register.
The department's words
CHSC 114060 Sneeze protect all baked goods sitting out by cash register.
EarlierMar 7, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
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 Redwood Cafe, you can:
Learn how these get fixed
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Let Redwood Cafe know
Ask for the manager. Redwood Cafe can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L10203.
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
- 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.