At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Jun 24, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about R'noh Thai Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, raw pork at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. CHSC 113996How to fixFix it
- In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the person in charge, the food was prepared and cooled yesterday. [Corrective action] All potentially hazardous foods shall be promptly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. {Corrected on site}, the foods mentioned above were voluntarily discarded. CHSC 114002How to fixFix it
- Observed dishes in dishwasher machine. Final cycle chlorine sanitizing solution read 0ppm. [Corrective action] Provide chlorine sanitizing concentration at 50 ppm. CHSC 114099.7How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Follow the steps for each item, with the rule beside it.
Next: Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, raw pork at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.The county found: “Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at…”
Then the next one: In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the person in charge, the food was prepared and cooled yesterday. [Corrective action] All potentially hazardous foods shall be promptly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. {Corrected on site}, the foods mentioned above were voluntarily discarded.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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 24, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 24, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, raw pork at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, raw pork at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the person in charge, the food was prepared and cooled yesterday. [Corrective action] All potentially hazardous foods shall be promptly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. {Corrected on site}, the foods mentioned above were voluntarily discarded.
The department's words
CHSC 114002 In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the person in charge, the food was prepared and cooled yesterday. [Corrective action] All potentially hazardous foods shall be promptly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. {Corrected on site}, the foods mentioned above were voluntarily discarded.
Observed dishes in dishwasher machine. Final cycle chlorine sanitizing solution read 0ppm. [Corrective action] Provide chlorine sanitizing concentration at 50 ppm.
The department's words
CHSC 114099.7 Observed dishes in dishwasher machine. Final cycle chlorine sanitizing solution read 0ppm. [Corrective action] Provide chlorine sanitizing concentration at 50 ppm.
EarlierFeb 29, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, and raw pork at 50F. (CA) Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. (COS) All foods mentioned above were stored in the refrigerator.
The department's words
CHSC 113996 Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, and raw pork at 50F. (CA) Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. (COS) All foods mentioned above were stored in the refrigerator.
Corrected during the inspection
In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the employee, the food was prepared and cooled yesterday. [CA] All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours, and during this time, the decrease in temperature from 135F to 70F shall occur within 2 hours. (COS) foods mentioned above were voluntarily discarded.
The department's words
CHSC 114002 In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the employee, the food was prepared and cooled yesterday. [CA] All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours, and during this time, the decrease in temperature from 135F to 70F shall occur within 2 hours. (COS) foods mentioned above were voluntarily discarded.
Corrected during the inspection
Observed dishes in the dishwasher machine, and in the final cycle, the chlorine sanitizing solution read 0 ppm. (CA) Sanitizing solution shall always be at 50 ppm for chlorine at all times to properly clean and sanitize utensils. (COS) Mechanical dishwasher provided 50 ppm chlorine sanitizing solution after the autho-Chlor technician fixed the dishwasher.
The department's words
CHSC 114099.7 Observed dishes in the dishwasher machine, and in the final cycle, the chlorine sanitizing solution read 0 ppm. (CA) Sanitizing solution shall always be at 50 ppm for chlorine at all times to properly clean and sanitize utensils. (COS) Mechanical dishwasher provided 50 ppm chlorine sanitizing solution after the autho-Chlor technician fixed the dishwasher.
Corrected during the inspection
EarlierFeb 26, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, and raw pork at 50F. (CA) Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. (COS) All foods mentioned above were stored in the refrigerator.
The department's words
CHSC 113996 Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, and raw pork at 50F. (CA) Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. (COS) All foods mentioned above were stored in the refrigerator.
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
In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the employee, the food was prepared and cooled yesterday. [CA] All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours, and during this time, the decrease in temperature from 135F to 70F shall occur within 2 hours. (COS) foods mentioned above were voluntarily discarded.
The department's words
CHSC 114002 In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the employee, the food was prepared and cooled yesterday. [CA] All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours, and during this time, the decrease in temperature from 135F to 70F shall occur within 2 hours. (COS) foods mentioned above were 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 dishes in the dishwasher machine, and in the final cycle, the chlorine sanitizing solution read 0 ppm. (CA) Sanitizing solution shall always be at 50 ppm for chlorine at all times to properly clean and sanitize utensils. (COS) Mechanical dishwasher provided 50 ppm chlorine sanitizing solution after the autho-Chlor technician fixed the dishwasher.
The department's words
CHSC 114099.7 Observed dishes in the dishwasher machine, and in the final cycle, the chlorine sanitizing solution read 0 ppm. (CA) Sanitizing solution shall always be at 50 ppm for chlorine at all times to properly clean and sanitize utensils. (COS) Mechanical dishwasher provided 50 ppm chlorine sanitizing solution after the autho-Chlor technician fixed the dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 26, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, raw pork at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, raw pork at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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
In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the person in charge, the food was prepared and cooled yesterday. [Corrective action] All potentially hazardous foods shall be promptly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. {Corrected on site}, the foods mentioned above were voluntarily discarded.
The department's words
CHSC 114002 In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the person in charge, the food was prepared and cooled yesterday. [Corrective action] All potentially hazardous foods shall be promptly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. {Corrected on site}, the foods mentioned above were 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 dishes in dishwasher machine. Final cycle chlorine sanitizing solution read 0ppm. [Corrective action] Provide chlorine sanitizing concentration at 50 ppm.
The department's words
CHSC 114099.7 Observed dishes in dishwasher machine. Final cycle chlorine sanitizing solution read 0ppm. [Corrective action] Provide chlorine sanitizing concentration at 50 ppm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113967
The department's words
Code CHSC 113967
EarlierJun 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierJan 26, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierFeb 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Maintain all raw foods at or below 41F.
The department's words
CHSC 113996 Maintain all raw foods at or below 41F.
EarlierJun 15, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed employee wash hands with gloves on. When gloves are contaminated, remove gloves, then wash hands with soap and dry with paper towels and put on new gloves.
The department's words
CHSC 113953.3 Observed employee wash hands with gloves on. When gloves are contaminated, remove gloves, then wash hands with soap and dry with paper towels and put on new gloves.
Provide soap in a permanently mounted soap dispenser at men's bathroom handwash sink.
The department's words
CHSC 113953.2 Provide soap in a permanently mounted soap dispenser at men's bathroom handwash sink.
EarlierJun 8, 2018Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee not wash hands after handling raw chicken. Then she washed hands in food prep sink without soap. Wash hands after handling raw meat and use handwash sink and use soap.
The department's words
CHSC 113953.3 Observed employee not wash hands after handling raw chicken. Then she washed hands in food prep sink without soap. Wash hands after handling raw meat and use handwash sink and use soap.
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)
Discontinue storing garbage container in front of handwash sink. Discontinue storing cutting boards behind faucet on handwash sink. Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Discontinue storing garbage container in front of handwash sink. Discontinue storing cutting boards behind faucet on handwash sink. Keep handwash sink accessible at all times.
Observed rice in a container of water on floor in kitchen. Observed food container on floor in walk-in refrigerator. Discontinue storing food on floor.
The department's words
CHSC 114047 Observed rice in a container of water on floor in kitchen. Observed food container on floor in walk-in refrigerator. Discontinue storing food on floor.
Provide soap in a permanently mounted soap dispenser at men's bathroom handwash sink.
The department's words
CHSC 113953.2 Provide soap in a permanently mounted soap dispenser at men's bathroom handwash sink.
Provide bucket of sanitizing solution, 100 ppm chlorine or 200 ppm quaternary ammonium. Keep towels in this solution between each use.
The department's words
CHSC 114185.1 Provide bucket of sanitizing solution, 100 ppm chlorine or 200 ppm quaternary ammonium. Keep towels in this solution between each use.
EarlierMay 9, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Facility overall needs a thorough cleaning and de-cluttering. Remove unnecessary equipment, clean, and organize.
The department's words
CHSC 114115.c Facility overall needs a thorough cleaning and de-cluttering. Remove unnecessary equipment, clean, and organize.
Observed dirty wiping cloths stored on countertops. Store cloths in 100 ppm chlorine solution.
The department's words
CHSC 114185.1 Observed dirty wiping cloths stored on countertops. Store cloths in 100 ppm chlorine solution.
EarlierMay 4, 2017Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee's water bottle stored inside a container of cabbage. -Keep foods free of contamination. 4 cups of cabbage voluntarily discarded.
The department's words
CHSC 113967 Observed an employee's water bottle stored inside a container of cabbage. -Keep foods free of contamination. 4 cups of cabbage voluntarily discarded.
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)
Observed hand sink in the kitchen blocked with a door propped open in front of it. Maintain hand sink accessible at all times. Corrected.
The department's words
CHSC 113953.1 Observed hand sink in the kitchen blocked with a door propped open in front of it. Maintain hand sink accessible at all times. Corrected.
Measured garlic and oil at 72F. Container sitting on cart at room temperature. 2 cups VCD after 3+ hours out. Measured tofu at 47F in right side prep top. Unit was adjusted. Maintained potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 Measured garlic and oil at 72F. Container sitting on cart at room temperature. 2 cups VCD after 3+ hours out. Measured tofu at 47F in right side prep top. Unit was adjusted. Maintained potentially hazardous foods below 41F or above 135F.
Facility overall needs a thorough cleaning and de-cluttering. Remove unnecessary equipment, clean, and organize.
The department's words
CHSC 114115.c Facility overall needs a thorough cleaning and de-cluttering. Remove unnecessary equipment, clean, and organize.
Observed dirty wiping cloths stored on countertops. Store cloths in 100 ppm chlorine solution.
The department's words
CHSC 114185.1 Observed dirty wiping cloths stored on countertops. Store cloths in 100 ppm chlorine solution.
EarlierMay 1, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler wash hands in the food prep sink without use of soap. Wash hands using soap in the hand sink. Corrected.
The department's words
CHSC 113953.3 Observed food handler wash hands in the food prep sink without use of soap. Wash hands using soap in the hand sink. 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 (7)
Observed hand sink in the kitchen blocked with a door propped open in front of it. Maintain hand sink accessible at all times. Corrected.
The department's words
CHSC 113953.1 Observed hand sink in the kitchen blocked with a door propped open in front of it. Maintain hand sink accessible at all times. Corrected.
Measured garlic and oil at 72F. Container sitting on cart at room temperature. 2 cups VCD after 3+ hours out. Measured tofu at 47F in right side prep top. Unit was adjusted. Maintained potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 Measured garlic and oil at 72F. Container sitting on cart at room temperature. 2 cups VCD after 3+ hours out. Measured tofu at 47F in right side prep top. Unit was adjusted. Maintained potentially hazardous foods below 41F or above 135F.
Observed employee washing raw chicken in 2 compartment sink that contained dirty dishes. This sink is not for washing food. all food contact surfaces shall be washed, rinsed, and sanitized. -Use food prep sink. -Sink was cleaned and sanitized.
The department's words
CHSC 113984.d Observed employee washing raw chicken in 2 compartment sink that contained dirty dishes. This sink is not for washing food. all food contact surfaces shall be washed, rinsed, and sanitized. -Use food prep sink. -Sink was cleaned and sanitized.
Observed green bottle fly in kitchen. Keep doors closed or install a screen door.
The department's words
CHSC 114259.1 Observed green bottle fly in kitchen. Keep doors closed or install a screen door.
Bag of mung bean sprouts stored in prep top. Wash sprouts before use in food. Store in a clean container. Corrected.
The department's words
CHSC 113992 Bag of mung bean sprouts stored in prep top. Wash sprouts before use in food. Store in a clean container. Corrected.
Show 2 more
Facility overall needs a thorough cleaning and de-cluttering. Remove unnecessary equipment, clean, and organize.
The department's words
CHSC 114115.c Facility overall needs a thorough cleaning and de-cluttering. Remove unnecessary equipment, clean, and organize.
Observed dirty wiping cloths stored on countertops. Store cloths in 100 ppm chlorine solution.
The department's words
CHSC 114185.1 Observed dirty wiping cloths stored on countertops. Store cloths in 100 ppm chlorine solution.
EarlierFeb 25, 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.
EarlierFeb 24, 2016Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were observed stored at unsafe temperatures: raw shell eggs 53F bean sprouts 56F tofu 62F coconut cream 74F Potentially hazardous foods are required to be held below 41F or above 135F.
The department's words
CHSC 113996 The following foods were observed stored at unsafe temperatures: raw shell eggs 53F bean sprouts 56F tofu 62F coconut cream 74F Potentially hazardous foods are required to be held below 41F or above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
There is a food handler on staff that is unable to pride the required food handler card. Have all food handlers maintain a copy of their card on site.
The department's words
CHSC 113948 There is a food handler on staff that is unable to pride the required food handler card. Have all food handlers maintain a copy of their card on site.
Observed employee's personal beverage in kitchen which lacked the required tight fitting lid. Corrected.
The department's words
CHSC 113977 Observed employee's personal beverage in kitchen which lacked the required tight fitting lid. Corrected.
Kitchen hand sink observed inaccessible due to food equipment stored in side. Keep sink accessible for use at all times.
The department's words
CHSC 113953.1 Kitchen hand sink observed inaccessible due to food equipment stored in side. Keep sink accessible for use at all times.
Observed yellow curry in large pot measuring 180F. When asked how cooling would be conducted, the owner stated he wait for the sauce to cool down, then places the sauce in gallon buckets for walk in storage. Food must be cooled rapidly from 13%F to 70F within 2 hours. Then cool from 70F to 41F within 4 hours. Advise using shallow pans so food is no more than 2 deep or use ice wands or ice baths.
The department's words
CHSC 114002.1 Observed yellow curry in large pot measuring 180F. When asked how cooling would be conducted, the owner stated he wait for the sauce to cool down, then places the sauce in gallon buckets for walk in storage. Food must be cooled rapidly from 13%F to 70F within 2 hours. Then cool from 70F to 41F within 4 hours. Advise using shallow pans so food is no more than 2 deep or use ice wands or ice baths.
Observed raw chicken stored above ready to eat foods in prep top. Store raw chicken and raw meats below all other foods.
The department's words
CHSC 113986 Observed raw chicken stored above ready to eat foods in prep top. Store raw chicken and raw meats below all other foods.
Show 4 more
Observed ice machine has some mildew growth inside unit. Clean today.
The department's words
CHSC 114115.c Observed ice machine has some mildew growth inside unit. Clean today.
Observed a linen was used to cover rice noodles. Linen is not approved for contact with foods other than when using to line a container for food service. Use plastic wrap or foil.
The department's words
CHSC 114185 Observed a linen was used to cover rice noodles. Linen is not approved for contact with foods other than when using to line a container for food service. Use plastic wrap or foil.
Observed multi-use cloths stored on countertops rather than in approve sanitizer solution as is required.
The department's words
CHSC 114185.1 Observed multi-use cloths stored on countertops rather than in approve sanitizer solution as is required.
Floor under dry storage shelving is littered with old food debris. Clean within 72 hours and maintain.
The department's words
CHSC 114268 Floor under dry storage shelving is littered with old food debris. Clean within 72 hours and maintain.
EarlierJun 2, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
There was no cold water dispensed from the kitchen hand sink. Repair the hand sink to provide both hot and cold water at the sink.
The department's words
CHSC 113953.c There was no cold water dispensed from the kitchen hand sink. Repair the hand sink to provide both hot and cold water at the sink.
The kitchen cold-top refrigerator was missing the required thermometers that are accurate within +/- 2 degrees (F). They were reading between 43 degrees to 45 degrees (F). Provide accurate thermometers and maintain refrigerated foods at 41 degrees (F) or below.
The department's words
CHSC 114157 The kitchen cold-top refrigerator was missing the required thermometers that are accurate within +/- 2 degrees (F). They were reading between 43 degrees to 45 degrees (F). Provide accurate thermometers and maintain refrigerated foods at 41 degrees (F) or below.
The tile floor grout was worn and deteriorated underneath dishwasher. Repair the floor to replenish the grout and seal floor.
The department's words
CHSC 114268 The tile floor grout was worn and deteriorated underneath dishwasher. Repair the floor to replenish the grout and seal floor.
EarlierJan 28, 2014Follow-up inspectionNo Violation(s) Found
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.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10314.
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.