At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Oct 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Roadside Bbq?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Sausage in prep table unit at front cook's line observed/measured at 54F. Per employee, sausage holding in refrigeration unit since night prior. Sausage discarded during visit. All potentially hazardous foods (PHFs) shall be maintained under proper temperatures. CHSC 113996How to fixFix it
- Prep table unit at cook's line observed at ambient air temperature of 54F. All refrigerators/equipment shall be maintained in good repair. All refrigeration units holding PHFs shall be capable/sufficient of maintaining PHFs at acceptable temperatures. Some PHFs (Potato salad, cut tomato, garlic oil) were just prepared, per employee and were relocated to walk in refrigerator during inspection. Other PHFs (sausage) were holding since night prior and discarded. CHSC 114130How 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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Next: Sausage in prep table unit at front cook's line observed/measured at 54F. Per employee, sausage holding in refrigeration unit since night prior. Sausage discarded during visit. All potentially hazardous foods (PHFs) shall be maintained under proper temperatures.The county found: “Sausage in prep table unit at front cook's line observed/measured at 54F. Per employee, sausage holding in…”
Then the next one: Prep table unit at cook's line observed at ambient air temperature of 54F. All refrigerators/equipment shall be maintained in good repair. All refrigeration units holding PHFs shall be capable/sufficient of maintaining PHFs at acceptable temperatures. Some PHFs (Potato salad, cut tomato, garlic oil) were just prepared, per employee and were relocated to walk in refrigerator during inspection. Other PHFs (sausage) were holding since night prior and discarded.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 28 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestOct 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Oct 1, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Sausage in prep table unit at front cook's line observed/measured at 54F. Per employee, sausage holding in refrigeration unit since night prior. Sausage discarded during visit. All potentially hazardous foods (PHFs) shall be maintained under proper temperatures.
The department's words
CHSC 113996 Sausage in prep table unit at front cook's line observed/measured at 54F. Per employee, sausage holding in refrigeration unit since night prior. Sausage discarded during visit. All potentially hazardous foods (PHFs) shall be maintained under proper temperatures.
Prep table unit at cook's line observed at ambient air temperature of 54F. All refrigerators/equipment shall be maintained in good repair. All refrigeration units holding PHFs shall be capable/sufficient of maintaining PHFs at acceptable temperatures. Some PHFs (Potato salad, cut tomato, garlic oil) were just prepared, per employee and were relocated to walk in refrigerator during inspection. Other PHFs (sausage) were holding since night prior and discarded.
The department's words
CHSC 114130 Prep table unit at cook's line observed at ambient air temperature of 54F. All refrigerators/equipment shall be maintained in good repair. All refrigeration units holding PHFs shall be capable/sufficient of maintaining PHFs at acceptable temperatures. Some PHFs (Potato salad, cut tomato, garlic oil) were just prepared, per employee and were relocated to walk in refrigerator during inspection. Other PHFs (sausage) were holding since night prior and discarded.
EarlierMar 3, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ensure all food handler cards are available on site for review and current at all times. Food handler cards unavailable at this time.
The department's words
CHSC 113948 Ensure all food handler cards are available on site for review and current at all times. Food handler cards unavailable at this time.
EarlierFeb 25, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a pitcher kept in the front hand sink. Hand sinks are for handwashing only. Pitcher removed.
The department's words
CHSC 113953.2 Observed a pitcher kept in the front hand sink. Hand sinks are for handwashing only. Pitcher removed.
EarlierMar 20, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed blanched potatoes at 60F on counter. Hold potentially hazardous foods (PHFs) at 135F or above or at 41F or below. Manager stated they typically discard any leftover fries on counter after 2 hours. Use time logs for these items and ensure potatoes are discarded within 4 ours of being blanched. Observed cooked chicken at 129F-140F and beans at 119F on steam table. Observed beef ribs at 116F and mashed potatoes at 106F in back kitchen warmer. Ensure items are reheated to 165F to properly hot hold at 135F.
The department's words
CHSC 113996 Observed blanched potatoes at 60F on counter. Hold potentially hazardous foods (PHFs) at 135F or above or at 41F or below. Manager stated they typically discard any leftover fries on counter after 2 hours. Use time logs for these items and ensure potatoes are discarded within 4 ours of being blanched. Observed cooked chicken at 129F-140F and beans at 119F on steam table. Observed beef ribs at 116F and mashed potatoes at 106F in back kitchen warmer. Ensure items are reheated to 165F to properly hot hold at 135F.
EarlierMar 1, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierSep 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified Food Manager (CFM) certification not available on site. Send copy of CFM to inspector within 30 days to avoid fees.
The department's words
CHSC 113947.1 Certified Food Manager (CFM) certification not available on site. Send copy of CFM to inspector within 30 days to avoid fees.
EarlierJan 4, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: mashed potatoes at 49.6F, meat in saran wrap at 47.6F, pasta on sheet tray at 46F, potato salad at 48F in walk in cooler (ambient 45-46F). Operator states that Sysco made a delivery earlier this morning before operator came in, had the fridge open for >/= 20 mins., and operator took a lot of foods out of the walk in to allow for delivery, and then put the foods back in the cooler after delivery. Thermometers inside/out of fridge are incorrect. Potentially hazardous foods must be cold held at 41F or below. Repeat violation. Repair and service the fridge within 24 hrs. to cold hold at 41F or below. Reinspection 12/29/21 to ensure repair - provide invoice to inspector. Failure to repair may result in cost recovery fees being charged and/or an informal office hearing and installation of additional refrigeration due to repeat temperature violations since 2016, 2017, 2019, 2020, and 2021. Walk in measured at ~43-44F at end of inspection. Operator adjusted temperature. Send me a photo by end of today verifying walk in at 41F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: mashed potatoes at 49.6F, meat in saran wrap at 47.6F, pasta on sheet tray at 46F, potato salad at 48F in walk in cooler (ambient 45-46F). Operator states that Sysco made a delivery earlier this morning before operator came in, had the fridge open for >/= 20 mins., and operator took a lot of foods out of the walk in to allow for delivery, and then put the foods back in the cooler after delivery. Thermometers inside/out of fridge are incorrect. Potentially hazardous foods must be cold held at 41F or below. Repeat violation. Repair and service the fridge within 24 hrs. to cold hold at 41F or below. Reinspection 12/29/21 to ensure repair - provide invoice to inspector. Failure to repair may result in cost recovery fees being charged and/or an informal office hearing and installation of additional refrigeration due to repeat temperature violations since 2016, 2017, 2019, 2020, and 2021. Walk in measured at ~43-44F at end of inspection. Operator adjusted temperature. Send me a photo by end of today verifying walk in at 41F or below.
Corrected during the inspection
EarlierDec 29, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: mashed potatoes at 49.6F, meat in saran wrap at 47.6F, pasta on sheet tray at 46F, potato salad at 48F in walk in cooler (ambient 45-46F). Operator states that Sysco made a delivery earlier this morning before operator came in, had the fridge open for >/= 20 mins., and operator took a lot of foods out of the walk in to allow for delivery, and then put the foods back in the cooler after delivery. Thermometers inside/out of fridge are incorrect. Potentially hazardous foods must be cold held at 41F or below. Repeat violation. Repair and service the fridge within 24 hrs. to cold hold at 41F or below. Reinspection 12/29/21 to ensure repair - provide invoice to inspector. Failure to repair may result in cost recovery fees being charged and/or an informal office hearing and installation of additional refrigeration due to repeat temperature violations since 2016, 2017, 2019, 2020, and 2021. Walk in measured at ~43-44F at end of inspection. Operator adjusted temperature. Send me a photo by end of today verifying walk in at 41F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: mashed potatoes at 49.6F, meat in saran wrap at 47.6F, pasta on sheet tray at 46F, potato salad at 48F in walk in cooler (ambient 45-46F). Operator states that Sysco made a delivery earlier this morning before operator came in, had the fridge open for >/= 20 mins., and operator took a lot of foods out of the walk in to allow for delivery, and then put the foods back in the cooler after delivery. Thermometers inside/out of fridge are incorrect. Potentially hazardous foods must be cold held at 41F or below. Repeat violation. Repair and service the fridge within 24 hrs. to cold hold at 41F or below. Reinspection 12/29/21 to ensure repair - provide invoice to inspector. Failure to repair may result in cost recovery fees being charged and/or an informal office hearing and installation of additional refrigeration due to repeat temperature violations since 2016, 2017, 2019, 2020, and 2021. Walk in measured at ~43-44F at end of inspection. Operator adjusted temperature. Send me a photo by end of today verifying walk in at 41F or below.
EarlierDec 28, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: mashed potatoes at 49.6F, meat in saran wrap at 47.6F, pasta on sheet tray at 46F, potato salad at 48F in walk in cooler (ambient 45-46F). Operator states that Sysco made a delivery earlier this morning before operator came in, had the fridge open for >/= 20 mins., and operator took a lot of foods out of the walk in to allow for delivery, and then put the foods back in the cooler after delivery. Thermometers inside/out of fridge are incorrect. Potentially hazardous foods must be cold held at 41F or below. Repeat violation. Repair and service the fridge within 24 hrs. to cold hold at 41F or below. Reinspection 12/29/21 to ensure repair - provide invoice to inspector. Failure to repair may result in cost recovery fees being charged and/or an informal office hearing and installation of additional refrigeration due to repeat temperature violations since 2016, 2017, 2019, 2020, and 2021. Walk in measured at ~43-44F at end of inspection. Operator adjusted temperature. Send me a photo by end of today verifying walk in at 41F or below.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: mashed potatoes at 49.6F, meat in saran wrap at 47.6F, pasta on sheet tray at 46F, potato salad at 48F in walk in cooler (ambient 45-46F). Operator states that Sysco made a delivery earlier this morning before operator came in, had the fridge open for >/= 20 mins., and operator took a lot of foods out of the walk in to allow for delivery, and then put the foods back in the cooler after delivery. Thermometers inside/out of fridge are incorrect. Potentially hazardous foods must be cold held at 41F or below. Repeat violation. Repair and service the fridge within 24 hrs. to cold hold at 41F or below. Reinspection 12/29/21 to ensure repair - provide invoice to inspector. Failure to repair may result in cost recovery fees being charged and/or an informal office hearing and installation of additional refrigeration due to repeat temperature violations since 2016, 2017, 2019, 2020, and 2021. Walk in measured at ~43-44F at end of inspection. Operator adjusted temperature. Send me a photo by end of today verifying walk in at 41F or below.
EarlierJun 24, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed the following foods at unsafe temperatures: cooked macaroni at 44F, meat in saran wrap at 46F, cooked potatoes at 46.6F*, baked beans at 65-74.6F*, cheese at 44F, thawing meat at 46F in walk in cooler; mac n cheese at 74.2F*, cooked sausage at 58F* in left most prep cooler; sliced tomatoes at 49F, potato salad at 45F, blue cheese at 52.8F, ambient temp. of 49F in prep cooler across from grill. * items in the cooling process. Potentially hazardous foods shall be cold held at 41F or below. Operator adjusted coolers at time of inspection. Repair within 48 hrs; all units must cold hold at 41F or below. Reinspection on 6/24/21. Repeat violation.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: cooked macaroni at 44F, meat in saran wrap at 46F, cooked potatoes at 46.6F*, baked beans at 65-74.6F*, cheese at 44F, thawing meat at 46F in walk in cooler; mac n cheese at 74.2F*, cooked sausage at 58F* in left most prep cooler; sliced tomatoes at 49F, potato salad at 45F, blue cheese at 52.8F, ambient temp. of 49F in prep cooler across from grill. * items in the cooling process. Potentially hazardous foods shall be cold held at 41F or below. Operator adjusted coolers at time of inspection. Repair within 48 hrs; all units must cold hold at 41F or below. Reinspection on 6/24/21. Repeat violation.
Corrected during the inspection
Observed several foods prepared yesterday cooling with saran wrap and lids. Do not lid or use saran wrap while cooling. Pasta measured at 43F, beans from can with BBQ sauce at 44F, mac n cheese at 43-47F. Add all these foods to cooling log and cool uncovered in small portions in walk in cooler. Move mac n cheese to walk in cooler. 2 shallow pans of mac n cheese measured at 46-48F and 47-50F were improperly cooled and voluntarily discarded. Major violation.
The department's words
CHSC 114002 Observed several foods prepared yesterday cooling with saran wrap and lids. Do not lid or use saran wrap while cooling. Pasta measured at 43F, beans from can with BBQ sauce at 44F, mac n cheese at 43-47F. Add all these foods to cooling log and cool uncovered in small portions in walk in cooler. Move mac n cheese to walk in cooler. 2 shallow pans of mac n cheese measured at 46-48F and 47-50F were improperly cooled and voluntarily discarded. Major violation.
EarlierJun 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: cooked macaroni at 44F, meat in saran wrap at 46F, cooked potatoes at 46.6F*, baked beans at 65-74.6F*, cheese at 44F, thawing meat at 46F in walk in cooler; mac n cheese at 74.2F*, cooked sausage at 58F* in left most prep cooler; sliced tomatoes at 49F, potato salad at 45F, blue cheese at 52.8F, ambient temp. of 49F in prep cooler across from grill. * items in the cooling process. Potentially hazardous foods shall be cold held at 41F or below. Operator adjusted coolers at time of inspection. Repair within 48 hrs; all units must cold hold at 41F or below. Reinspection on 6/24/21. Repeat violation.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: cooked macaroni at 44F, meat in saran wrap at 46F, cooked potatoes at 46.6F*, baked beans at 65-74.6F*, cheese at 44F, thawing meat at 46F in walk in cooler; mac n cheese at 74.2F*, cooked sausage at 58F* in left most prep cooler; sliced tomatoes at 49F, potato salad at 45F, blue cheese at 52.8F, ambient temp. of 49F in prep cooler across from grill. * items in the cooling process. Potentially hazardous foods shall be cold held at 41F or below. Operator adjusted coolers at time of inspection. Repair within 48 hrs; all units must cold hold at 41F or below. Reinspection on 6/24/21. Repeat violation.
EarlierDec 17, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: marinating brisket at 44F (left most prep cooler); baked beans at 48-49F, meat in saran wrap at 50F, cornbread batter at 49F (walk in cooler). Operator states that walk in cooler was open for ~5 mins. before I arrived for inspection while meat was being taken out of fridge. Potentially hazardous foods shall be held at 41F or below. Repair coolers to cold hold foods at 41F or below and monitor refrigerator temperatures using a probe thermometer.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: marinating brisket at 44F (left most prep cooler); baked beans at 48-49F, meat in saran wrap at 50F, cornbread batter at 49F (walk in cooler). Operator states that walk in cooler was open for ~5 mins. before I arrived for inspection while meat was being taken out of fridge. Potentially hazardous foods shall be held at 41F or below. Repair coolers to cold hold foods at 41F or below and monitor refrigerator temperatures using a probe thermometer.
EarlierJun 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed mac n cheese and sausage at 44-45F in the under counter cooler, various non-PHFs at 44-48F in prep cooler, and meats (ribs, brisket, cooked chicken) at 46-48F in walk in fridge. Maintain potentially hazardous foods at 41F or below. This is a repeat violation for the walk in cooler. Units' thermostats were adjusted on site to adjust temperatures to 41F and below.
The department's words
CHSC 113996 Observed mac n cheese and sausage at 44-45F in the under counter cooler, various non-PHFs at 44-48F in prep cooler, and meats (ribs, brisket, cooked chicken) at 46-48F in walk in fridge. Maintain potentially hazardous foods at 41F or below. This is a repeat violation for the walk in cooler. Units' thermostats were adjusted on site to adjust temperatures to 41F and below.
EarlierAug 20, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 30, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 28, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierJun 12, 2017Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
EarlierJun 9, 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.
EarlierJun 9, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 8 boxes of raw meats stored out at room temperature. Between 49-50F. PIC stated raw meats delivered 20 mins prior. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> At time of inspection walk-in cooler completely full. Discussed with employee where they are going to put all the raw meat. PIC stated they are going to remove raw and cooked meats stored in walk-in and place in smoker/bbq and then store raw meats in walk-in. Discussed with employees raw meat already warming into the danger zone. Deliveries of potentially hazardous foods must be refrigerated immediately. Will return in 20 mins to verify all raw meats processed and placed into walk-in.
The department's words
CHSC 113996 Observed 8 boxes of raw meats stored out at room temperature. Between 49-50F. PIC stated raw meats delivered 20 mins prior. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> At time of inspection walk-in cooler completely full. Discussed with employee where they are going to put all the raw meat. PIC stated they are going to remove raw and cooked meats stored in walk-in and place in smoker/bbq and then store raw meats in walk-in. Discussed with employees raw meat already warming into the danger zone. Deliveries of potentially hazardous foods must be refrigerated immediately. Will return in 20 mins to verify all raw meats processed and placed into walk-in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 9, 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.
EarlierMay 23, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed two containers of mashed potatoes in hot hold unit at 125F and 119F. Ensure all potentially hazardous foods are hot held at 135F or higher. Discussed with employees after making the mashed potatoes ensure to take the temperature. If they have fallen below 135F during preparation ensure to reheat to 135F or higher before placing in hot case. Mashed potatoes reheated.
The department's words
CHSC 113996 Observed two containers of mashed potatoes in hot hold unit at 125F and 119F. Ensure all potentially hazardous foods are hot held at 135F or higher. Discussed with employees after making the mashed potatoes ensure to take the temperature. If they have fallen below 135F during preparation ensure to reheat to 135F or higher before placing in hot case. Mashed potatoes reheated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 22, 2017Routine inspectionYellow placard
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee handle raw beef with gloved hands, rinse gloves with sprayer in 3 compartment sink, then put clean dishes from dishwasher away with same gloves. Ensure employees are educated on when and how to properly wash hands. Wash hands for 20 seconds using soap and warm water. Ensure all employees immediately wash hands after handling raw meat to prevent cross contamination. If gloved hands touch raw meat employees are required to discard gloves and then immediately wash hands to prevent cross contamination. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113953.3 Observed employee handle raw beef with gloved hands, rinse gloves with sprayer in 3 compartment sink, then put clean dishes from dishwasher away with same gloves. Ensure employees are educated on when and how to properly wash hands. Wash hands for 20 seconds using soap and warm water. Ensure all employees immediately wash hands after handling raw meat to prevent cross contamination. If gloved hands touch raw meat employees are required to discard gloves and then immediately wash hands to prevent cross contamination. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
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 multiple potentially hazardous foods in walk-in cooler at 49-50F. Thermostat of walk-in fluctuating between 49-55F. Current air temperature of walk-in 55F. Employee stated the walk-in cooler was 40F at 8 am this morning. After discussion with EHS Director facility allowed to stay open with the following conditions: * * Potentially hazardous foods moved to walk-in cooler of neighboring restaurant. * Facility will limit processes to cook, hot hold, and serve. No cooling of potentially hazardous foods will be allowed until walk-in cooler repaired and cold holding 41F or below. * Walk-in cooler will be repaired by a professional HVAC repair person. Provide invoice. * Call inspector once walk-in cooler is repaired to cold hold 41F or below. Observed the following hot holding violations: Fried chicken at 130F and mashed potatoes at 125 to 128F in 1 door hot box. Mashed potatoes in steam table at 119 to 130F. Ensure all potentially hazardous foods cold hold at 41F or below. Ensure all potentially hazardous foods hot hold at 135F or higher. Ensure to reheat previously cooked and cooled foods to 165F verifying with a thermometer before placing in steam table or hot box. Chicken and mashed potatoes reheated.
The department's words
CHSC 113996 Observed multiple potentially hazardous foods in walk-in cooler at 49-50F. Thermostat of walk-in fluctuating between 49-55F. Current air temperature of walk-in 55F. Employee stated the walk-in cooler was 40F at 8 am this morning. After discussion with EHS Director facility allowed to stay open with the following conditions: * * Potentially hazardous foods moved to walk-in cooler of neighboring restaurant. * Facility will limit processes to cook, hot hold, and serve. No cooling of potentially hazardous foods will be allowed until walk-in cooler repaired and cold holding 41F or below. * Walk-in cooler will be repaired by a professional HVAC repair person. Provide invoice. * Call inspector once walk-in cooler is repaired to cold hold 41F or below. Observed the following hot holding violations: Fried chicken at 130F and mashed potatoes at 125 to 128F in 1 door hot box. Mashed potatoes in steam table at 119 to 130F. Ensure all potentially hazardous foods cold hold at 41F or below. Ensure all potentially hazardous foods hot hold at 135F or higher. Ensure to reheat previously cooked and cooled foods to 165F verifying with a thermometer before placing in steam table or hot box. Chicken and mashed potatoes reheated.
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
1. Extreme amount of old food debris on potato slicer. Ensure to clean and sanitize. Do not use potato slicer until cleaned and sanitized. 2. Wooden utting board used up front deeply stained with deep grooves. Resurface and seal with food grade material.
The department's words
CHSC 114113 1. Extreme amount of old food debris on potato slicer. Ensure to clean and sanitize. Do not use potato slicer until cleaned and sanitized. 2. Wooden utting board used up front deeply stained with deep grooves. Resurface and seal with food grade material.
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 chemical storage over food preparation table. Ensure to store all chemicals below and away from food or food contact surfaces. Relocate chemical storage.
The department's words
CHSC 114254.2 Observed chemical storage over food preparation table. Ensure to store all chemicals below and away from food or food contact surfaces. Relocate chemical storage.
Observed food containers stored on floor during preparation and portioning. To prevent potential contamination of food or cross contamination from setting food containers on floor ensure to store all food at least 6 inches off floor. Discussed with PIC.
The department's words
CHSC 114047 Observed food containers stored on floor during preparation and portioning. To prevent potential contamination of food or cross contamination from setting food containers on floor ensure to store all food at least 6 inches off floor. Discussed with PIC.
Observed excessive amount of old food debris on metal shelves in walk-in cooler. Clean and sanitized shelves while walk-in cooler is being repaired to prevent contamination from old food debris falling into open foods. Discussed with PIC.
The department's words
CHSC 114115.c Observed excessive amount of old food debris on metal shelves in walk-in cooler. Clean and sanitized shelves while walk-in cooler is being repaired to prevent contamination from old food debris falling into open foods. Discussed with PIC.
EarlierOct 11, 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.
EarlierOct 10, 2016Routine inspectionYellow placard
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee handle raw beef, discard gloves then touch food contact surfaces with out washing hands. Ensure to immediately discard gloves and wash hands after handling raw meat to prevent cross contamination. Discussed with employee hands washed.
The department's words
CHSC 113953.3 Observed employee handle raw beef, discard gloves then touch food contact surfaces with out washing hands. Ensure to immediately discard gloves and wash hands after handling raw meat to prevent cross contamination. Discussed with employee 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 the following hot holding violations: cooked sausages at 106-124F double panned in steam table, macaroni and cheese double stacked in steam table at 117F (top) bottom 147F, bones in sauce on stove with no heat turned on at 118F, cooked greens in sauté pan on shelf above stove 118F. Observed the following potentially hazardous foods (PHF) stored at room temperature par cooked fries at 69-71F on speed rack next to fry station and garlic in oil at 72F stored on prep surface next to fryer. Ensure all PHF is cold held at 41F or below or hot held at 135F or higher. Room temperature storage is not allowed. Do not double stack drop pans in steam table to ensure to keep product next to heat. Do not stack individual portions in steam table drop pans. Both macaroni and cheese and sausages reheated to 165F. Ensure sauce with bones hot holds 135F or higher. Sauce reheated to 165F. If sauté pans with left over foods are intended to be discarded discard immediately. Par cooked fries and garlic in oil is a PHF and are required to be hot held or cold held. Discussed with owner to use time as a control. Facility will write SOP for storing fries and garlic oil at room temp. Mark fries and garlic oil with date and 4 hours after the time they are taken out of temperature control or cooked. Discard after 4 hours. Fries and garlic oil marked for discard at 3pm today.
The department's words
CHSC 113996 Observed the following hot holding violations: cooked sausages at 106-124F double panned in steam table, macaroni and cheese double stacked in steam table at 117F (top) bottom 147F, bones in sauce on stove with no heat turned on at 118F, cooked greens in sauté pan on shelf above stove 118F. Observed the following potentially hazardous foods (PHF) stored at room temperature par cooked fries at 69-71F on speed rack next to fry station and garlic in oil at 72F stored on prep surface next to fryer. Ensure all PHF is cold held at 41F or below or hot held at 135F or higher. Room temperature storage is not allowed. Do not double stack drop pans in steam table to ensure to keep product next to heat. Do not stack individual portions in steam table drop pans. Both macaroni and cheese and sausages reheated to 165F. Ensure sauce with bones hot holds 135F or higher. Sauce reheated to 165F. If sauté pans with left over foods are intended to be discarded discard immediately. Par cooked fries and garlic in oil is a PHF and are required to be hot held or cold held. Discussed with owner to use time as a control. Facility will write SOP for storing fries and garlic oil at room temp. Mark fries and garlic oil with date and 4 hours after the time they are taken out of temperature control or cooked. Discard after 4 hours. Fries and garlic oil marked for discard at 3pm today.
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. Observed employee dump container of raw beef blood into empty sanitize compartment spilling beef blood into rinse water of middle compartment. Discussed with owner to educate employees in cross contamination potential when handling raw meat. Ensure all employees prevent cross contamination when handling raw meats. Employee educated. Sink drained and sanitized. B. Observed old food debris on mounted fry slicer. When lever lifted multiple fruit flies flew out. Ensure to regularly clean and sanitize food contact surfaces. Discussed with owner to clean and sanitize. C. Observed food prep surfaces ( cutting board and gloved hands) being wiped on dirty dry wiping cloths stored on counters. Ensure all wiping cloths are stored in sanitizer when not in use. Dry dirty towels can be a source of cross contamination/contamination. Discussed with employees and owner. Dirty wiping cloths removed from use.
The department's words
CHSC 113984.d A. Observed employee dump container of raw beef blood into empty sanitize compartment spilling beef blood into rinse water of middle compartment. Discussed with owner to educate employees in cross contamination potential when handling raw meat. Ensure all employees prevent cross contamination when handling raw meats. Employee educated. Sink drained and sanitized. B. Observed old food debris on mounted fry slicer. When lever lifted multiple fruit flies flew out. Ensure to regularly clean and sanitize food contact surfaces. Discussed with owner to clean and sanitize. C. Observed food prep surfaces ( cutting board and gloved hands) being wiped on dirty dry wiping cloths stored on counters. Ensure all wiping cloths are stored in sanitizer when not in use. Dry dirty towels can be a source of cross contamination/contamination. Discussed with employees and owner. Dirty wiping cloths removed from use.
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)
Missing food managers certification and food worker cards for employees. Discussed with owner. Please provide copies of both to [email] .
The department's words
CHSC 113947.1 Missing food managers certification and food worker cards for employees. Discussed with owner. Please provide copies of both to [email] .
Back hand sink basin full of glasses. Ensure all hand sinks are accessible at all times. Glasses removed from basin.
The department's words
CHSC 113953.1 Back hand sink basin full of glasses. Ensure all hand sinks are accessible at all times. Glasses removed from basin.
Doors don't close easily on 2 Door prep top. Repair doors to close correctly.
The department's words
CHSC 114130 Doors don't close easily on 2 Door prep top. Repair doors to close correctly.
Utensils stored in room temperature water (73F). Ensure to store in use utensils in ice water 41 or below, hot on stove at 135F or above, or on a clean dry surface and wash, rinse, and sanitize every 4 hrs. Discussed with PIC.
The department's words
CHSC 114119 Utensils stored in room temperature water (73F). Ensure to store in use utensils in ice water 41 or below, hot on stove at 135F or above, or on a clean dry surface and wash, rinse, and sanitize every 4 hrs. Discussed with PIC.
Ensure to have open buckets of sanitizer solution during all hours of operation. Store wiping cloths in sanitizer when not in use. Change sanitizer every 2 hours.
The department's words
CHSC 114185.1 Ensure to have open buckets of sanitizer solution during all hours of operation. Store wiping cloths in sanitizer when not in use. Change sanitizer every 2 hours.
EarlierOct 21, 2015Follow-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.
EarlierOct 13, 2015Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked macaroni and cheese in steam table at 95F. Employee stated it was reheated this morning. Observed baked beans in 1 Door glass hot box at 94F. Employee stated they were reheated this morning. Ensure to reheat cooled items to 165F or higher. Ensure to reheat commercially pre-cooked food to 135F or higher. Check reheat temperatures with working thermometer. Macaroni and beans reheated to 165F.
The department's words
CHSC 114016 Observed cooked macaroni and cheese in steam table at 95F. Employee stated it was reheated this morning. Observed baked beans in 1 Door glass hot box at 94F. Employee stated they were reheated this morning. Ensure to reheat cooled items to 165F or higher. Ensure to reheat commercially pre-cooked food to 135F or higher. Check reheat temperatures with working thermometer. Macaroni and beans reheated to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed multiple flies in back prep area. Provide some kind of approved pest control (bug light not over food/food prep area or strips).
The department's words
CHSC 114259.1 Observed multiple flies in back prep area. Provide some kind of approved pest control (bug light not over food/food prep area or strips).
Observed 3 boxes of raw meats thawing at room temperature. Ensure to properly thaw potentially hazardous foods in the refrigerator, submerged under cold running water, or in the microwave. Raw meats moved to walk in cooler.
The department's words
CHSC 114020 Observed 3 boxes of raw meats thawing at room temperature. Ensure to properly thaw potentially hazardous foods in the refrigerator, submerged under cold running water, or in the microwave. Raw meats moved to walk in cooler.
Observed in use tongs used for raw chicken stored under grill until next use. To prevent cross contamination tongs must be stored on clean dry surfaces and changed every 4 hours, in ice at 41F or below, or in hot water on grill at 135F or higher.
The department's words
CHSC 114119 Observed in use tongs used for raw chicken stored under grill until next use. To prevent cross contamination tongs must be stored on clean dry surfaces and changed every 4 hours, in ice at 41F or below, or in hot water on grill at 135F or higher.
Facility provided a dial stem thermometer that was not calibrated (read 120F at room temperature) for use. Ensure to calibrate your thermometer often. Recommend facility provide a digital thermometer.
The department's words
CHSC 114159 Facility provided a dial stem thermometer that was not calibrated (read 120F at room temperature) for use. Ensure to calibrate your thermometer often. Recommend facility provide a digital thermometer.
No sanitizer set up upon arrival. Ensure to have sanitizer set up during all hours of operation. Sanitizer made.
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Ensure to have sanitizer set up during all hours of operation. Sanitizer made.
Show 1 more
Clean floors, walls, sinks, and shelves.
The department's words
CHSC 114268 Clean floors, walls, sinks, and shelves.
EarlierNov 4, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Fax a copy of your current Food Safety Manager Certificate.
The department's words
CHSC 113947.1 Fax a copy of your current Food Safety Manager Certificate.
Corrected during the inspection
Walk-in food temps at 42.5 F, please reduce/adjust to 41 F or lower.
The department's words
CHSC 113996 Walk-in food temps at 42.5 F, please reduce/adjust to 41 F or lower.
Hot water at 111 F, please adjust to 120 F or higher for proper sanitation temps for cleaning.
The department's words
CHSC 114192 Hot water at 111 F, please adjust to 120 F or higher for proper sanitation temps for cleaning.
a. Painted metro shelving in walk-in observed with peeling paint, please replace with like. b. Prep area mats decent, recommend taking to self-serve car wash for cleaning.
The department's words
CHSC 114130 a. Painted metro shelving in walk-in observed with peeling paint, please replace with like. b. Prep area mats decent, recommend taking to self-serve car wash for cleaning.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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About this record
Search the county's inspection lookup for the name or license number L11282.
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.