Robata Grill & Sushi

Inspections

From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestMar 18, 2026Routine inspectionGreen placard

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

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

2. EarlierApr 3, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114099.7

     The department's words

     Code CHSC 114099.7

3. EarlierJan 21, 2021Routine inspectionGreen placard

   No violations listed in the data.
4. EarlierNov 13, 2019Follow-up inspectionGreen placard

   5 violations listed, 0 marked critical.

   Not critical (5)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

     Corrected during the inspection

   • Code CHSC 113998

     The department's words

     Code CHSC 113998

     Corrected during the inspection

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

     Corrected during the inspection

   • Code CHSC 114259.4

     The department's words

     Code CHSC 114259.4

     Corrected during the inspection

   • Code CHSC 114259.5

     The department's words

     Code CHSC 114259.5

     Corrected during the inspection

5. EarlierNov 8, 2019Routine inspectionGreen placard

   5 violations listed, 5 marked critical.

   Critical (5)

   • 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 113998

     The department's words

     Code CHSC 113998

     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 114259.1

     The department's words

     Code CHSC 114259.1

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

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

     Code CHSC 114259.4

     The department's words

     Code CHSC 114259.4

     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 114259.5

     The department's words

     Code CHSC 114259.5

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

6. EarlierMay 21, 2019Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Food safety certificate has expired. / Obtain valid copy within 30 days of 5/21/19.

     The department's words

     CHSC 113947.1 Food safety certificate has expired. / Obtain valid copy within 30 days of 5/21/19.

7. EarlierNov 6, 2018Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114245

     The department's words

     Code CHSC 114245

8. EarlierOct 30, 2018Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114245

     The department's words

     Code CHSC 114245

9. EarlierJun 28, 2017Follow-up inspectionGreen placard

   11 violations listed, 0 marked critical.

   Not critical (11)

   • Soup stock on counter at front cookline measured 81.5 degrees and was discarded down the drain. Chef stated that the stock was only for lunch. Prep refrigerator across from cookline in back kitchen: Sliced tofu in water and raw chicken measured 50 degrees, cooked crab in lower portion of unit was 49 degrees F. Unknown when crab was finished cooking. Two door glass refrigerator in server station: shrimp: 47 degrees Fahrenheit. Glass refrigerator is not approved for storage of unpackaged potentially hazardous foods. 6/15/17: Two door glass refrigerator: shrimp observed at 49 degrees Fahrenheit. Relocate shrimp and other potentially hazardous foods to different refrigerators. Prep refrigerator across from cookline in back kitchen: temperatures good today.

     The department's words

     CHSC 113996 Soup stock on counter at front cookline measured 81.5 degrees and was discarded down the drain. Chef stated that the stock was only for lunch. Prep refrigerator across from cookline in back kitchen: Sliced tofu in water and raw chicken measured 50 degrees, cooked crab in lower portion of unit was 49 degrees F. Unknown when crab was finished cooking. Two door glass refrigerator in server station: shrimp: 47 degrees Fahrenheit. Glass refrigerator is not approved for storage of unpackaged potentially hazardous foods. 6/15/17: Two door glass refrigerator: shrimp observed at 49 degrees Fahrenheit. Relocate shrimp and other potentially hazardous foods to different refrigerators. Prep refrigerator across from cookline in back kitchen: temperatures good today.

   • Boxes of food on floor in walk-in freezer.

     The department's words

     CHSC 114047 Boxes of food on floor in walk-in freezer.

   • Pressurized cylinders not secured to a rigid structure.

     The department's words

     CHSC 114172 Pressurized cylinders not secured to a rigid structure.

   • Handle of ice scoop touching ice. Corrected. Bowl and scoop handles touching food in bulk storage containers. Do not store bowls in bulk storage containers. Use scoops with handles and keep handles out of food.

     The department's words

     CHSC 114119 Handle of ice scoop touching ice. Corrected. Bowl and scoop handles touching food in bulk storage containers. Do not store bowls in bulk storage containers. Use scoops with handles and keep handles out of food.

   • Bulk storage containers not labeled with common food names. Label soy sauce containers in walk-in refrigerator with common names of food inside these containers.

     The department's words

     CHSC 114051 Bulk storage containers not labeled with common food names. Label soy sauce containers in walk-in refrigerator with common names of food inside these containers.

   Show 6 more

   • This facility does not have a janitorial sink. Per an employee, dirty mop water is disposed of into the two-compartment food prep sink. Dispose of mop water into the toilet. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin county Environmental Health.

     The department's words

     CHSC 114279 This facility does not have a janitorial sink. Per an employee, dirty mop water is disposed of into the two-compartment food prep sink. Dispose of mop water into the toilet. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin county Environmental Health.

   • Metal freezer in corner is rusted and has a torn gasket, and smells of mold. Freezer not turned on and no food inside of it. Clean and repair freezer, or remove from the facility within one month.

     The department's words

     CHSC 114175 Metal freezer in corner is rusted and has a torn gasket, and smells of mold. Freezer not turned on and no food inside of it. Clean and repair freezer, or remove from the facility within one month.

   • Middle baffle is placed in hood horizontally. Baffle shall be placed in vertically. Ceiling by this hood is brown and there is fuzzy material on ceiling. These indicate that the hood is not performing correctly. A hood performance test may be required at the next inspection. Submit an application for exemption for mechanical ventilation for grill that is used to grill eel, with plan check fee of $302 by June 27, 2017.

     The department's words

     CHSC 114149.1 Middle baffle is placed in hood horizontally. Baffle shall be placed in vertically. Ceiling by this hood is brown and there is fuzzy material on ceiling. These indicate that the hood is not performing correctly. A hood performance test may be required at the next inspection. Submit an application for exemption for mechanical ventilation for grill that is used to grill eel, with plan check fee of $302 by June 27, 2017.

   • Raw tuna wrapped in plastic observed on top shelf of Kelvinator refrigerator. Ready -to eat foods, such as cut lemons and sliced cucumbers on shelves below raw tuna. Corrected.

     The department's words

     CHSC 113980 Raw tuna wrapped in plastic observed on top shelf of Kelvinator refrigerator. Ready -to eat foods, such as cut lemons and sliced cucumbers on shelves below raw tuna. Corrected.

   • Clean ceiling by cookline to remove fuzzy material. Ceiling is brown at this area. Paint ceiling at this area within six months.

     The department's words

     CHSC 114271 Clean ceiling by cookline to remove fuzzy material. Ceiling is brown at this area. Paint ceiling at this area within six months.

   • Observed dirt and food debris under equipment in warewashing room, under dry storage shelving, and grease and food debris by back cookline. Clean flooring under equipment to remove food debris, grease, and dirt. Replace cracked tile and missing grout in front of fryer at back cookline within six months. .

     The department's words

     CHSC 114268 Observed dirt and food debris under equipment in warewashing room, under dry storage shelving, and grease and food debris by back cookline. Clean flooring under equipment to remove food debris, grease, and dirt. Replace cracked tile and missing grout in front of fryer at back cookline within six months. .

10. EarlierJun 26, 2017Follow-up inspectionGreen placard

    13 violations listed, 1 marked critical.

    Critical (1)

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

      Observed suds and water in bowl and white spots on metal hotel pan after dishwasher completed cycle. Rack was put through two more cycles and still had suds in bowl. Utilize two-compartment utensil washing sink until dishwasher has been repaired. The utensils were being washed with a lot of soap in the two-compartment sink before being placed in the dishwasher. This may be the reason why soap suds were seen after the final rinse cycle. 6/15/17: Dishwasher still has soap after cycle is complete. Adjust dishwasher soap dispensing system, and train employees to use less soap or rinse utensils more to remove soap before placing utensils in the dishwasher. 6/26/17: Soap observed on utensils after final rinse. Dishwasher impounded. Discussed manual utensil washing with the chef and a couple of food handlers. Utilize prewash one compartment sink to wash utensils, and two- compartment sink to rinse and sanitize utensils.

      The department's words

      CHSC 114101 Observed suds and water in bowl and white spots on metal hotel pan after dishwasher completed cycle. Rack was put through two more cycles and still had suds in bowl. Utilize two-compartment utensil washing sink until dishwasher has been repaired. The utensils were being washed with a lot of soap in the two-compartment sink before being placed in the dishwasher. This may be the reason why soap suds were seen after the final rinse cycle. 6/15/17: Dishwasher still has soap after cycle is complete. Adjust dishwasher soap dispensing system, and train employees to use less soap or rinse utensils more to remove soap before placing utensils in the dishwasher. 6/26/17: Soap observed on utensils after final rinse. Dishwasher impounded. Discussed manual utensil washing with the chef and a couple of food handlers. Utilize prewash one compartment sink to wash utensils, and two- compartment sink to rinse and sanitize utensils.

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

    Not critical (12)

    • Soup stock on counter at front cookline measured 81.5 degrees and was discarded down the drain. Chef stated that the stock was only for lunch. Prep refrigerator across from cookline in back kitchen: Sliced tofu in water and raw chicken measured 50 degrees, cooked crab in lower portion of unit was 49 degrees F. Unknown when crab was finished cooking. Two door glass refrigerator in server station: shrimp: 47 degrees Fahrenheit. Glass refrigerator is not approved for storage of unpackaged potentially hazardous foods. 6/15/17: Two door glass refrigerator: shrimp observed at 49 degrees Fahrenheit. Relocate shrimp and other potentially hazardous foods to different refrigerators. Prep refrigerator across from cookline in back kitchen: temperatures good today.

      The department's words

      CHSC 113996 Soup stock on counter at front cookline measured 81.5 degrees and was discarded down the drain. Chef stated that the stock was only for lunch. Prep refrigerator across from cookline in back kitchen: Sliced tofu in water and raw chicken measured 50 degrees, cooked crab in lower portion of unit was 49 degrees F. Unknown when crab was finished cooking. Two door glass refrigerator in server station: shrimp: 47 degrees Fahrenheit. Glass refrigerator is not approved for storage of unpackaged potentially hazardous foods. 6/15/17: Two door glass refrigerator: shrimp observed at 49 degrees Fahrenheit. Relocate shrimp and other potentially hazardous foods to different refrigerators. Prep refrigerator across from cookline in back kitchen: temperatures good today.

    • Boxes of food on floor in walk-in freezer.

      The department's words

      CHSC 114047 Boxes of food on floor in walk-in freezer.

    • Pressurized cylinders not secured to a rigid structure.

      The department's words

      CHSC 114172 Pressurized cylinders not secured to a rigid structure.

    • Handle of ice scoop touching ice. Corrected. Bowl and scoop handles touching food in bulk storage containers. Do not store bowls in bulk storage containers. Use scoops with handles and keep handles out of food.

      The department's words

      CHSC 114119 Handle of ice scoop touching ice. Corrected. Bowl and scoop handles touching food in bulk storage containers. Do not store bowls in bulk storage containers. Use scoops with handles and keep handles out of food.

    • Bulk storage containers not labeled with common food names. Label soy sauce containers in walk-in refrigerator with common names of food inside these containers.

      The department's words

      CHSC 114051 Bulk storage containers not labeled with common food names. Label soy sauce containers in walk-in refrigerator with common names of food inside these containers.

    Show 7 more

    • This facility does not have a janitorial sink. Per an employee, dirty mop water is disposed of into the two-compartment food prep sink. Dispose of mop water into the toilet. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin county Environmental Health.

      The department's words

      CHSC 114279 This facility does not have a janitorial sink. Per an employee, dirty mop water is disposed of into the two-compartment food prep sink. Dispose of mop water into the toilet. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin county Environmental Health.

    • Metal freezer in corner is rusted and has a torn gasket, and smells of mold. Freezer not turned on and no food inside of it. Clean and repair freezer, or remove from the facility within one month.

      The department's words

      CHSC 114175 Metal freezer in corner is rusted and has a torn gasket, and smells of mold. Freezer not turned on and no food inside of it. Clean and repair freezer, or remove from the facility within one month.

    • Middle baffle is placed in hood horizontally. Baffle shall be placed in vertically. Ceiling by this hood is brown and there is fuzzy material on ceiling. These indicate that the hood is not performing correctly. A hood performance test may be required at the next inspection. Submit an application for exemption for mechanical ventilation for grill that is used to grill eel, with plan check fee of $302 by June 27, 2017.

      The department's words

      CHSC 114149.1 Middle baffle is placed in hood horizontally. Baffle shall be placed in vertically. Ceiling by this hood is brown and there is fuzzy material on ceiling. These indicate that the hood is not performing correctly. A hood performance test may be required at the next inspection. Submit an application for exemption for mechanical ventilation for grill that is used to grill eel, with plan check fee of $302 by June 27, 2017.

    • Raw tuna wrapped in plastic observed on top shelf of Kelvinator refrigerator. Ready -to eat foods, such as cut lemons and sliced cucumbers on shelves below raw tuna. Corrected.

      The department's words

      CHSC 113980 Raw tuna wrapped in plastic observed on top shelf of Kelvinator refrigerator. Ready -to eat foods, such as cut lemons and sliced cucumbers on shelves below raw tuna. Corrected.

    • Clean ceiling by cookline to remove fuzzy material. Ceiling is brown at this area. Paint ceiling at this area within six months.

      The department's words

      CHSC 114271 Clean ceiling by cookline to remove fuzzy material. Ceiling is brown at this area. Paint ceiling at this area within six months.

    • Observed dirt and food debris under equipment in warewashing room, under dry storage shelving, and grease and food debris by back cookline. Clean flooring under equipment to remove food debris, grease, and dirt. Replace cracked tile and missing grout in front of fryer at back cookline within six months. .

      The department's words

      CHSC 114268 Observed dirt and food debris under equipment in warewashing room, under dry storage shelving, and grease and food debris by back cookline. Clean flooring under equipment to remove food debris, grease, and dirt. Replace cracked tile and missing grout in front of fryer at back cookline within six months. .

    • Impound dishwasher due to soap on utensils after cycles are complete.

      The department's words

      CHSC 114393 Impound dishwasher due to soap on utensils after cycles are complete.

11. EarlierJun 15, 2017Follow-up inspectionGreen placard

    11 violations listed, 1 marked critical.

    Critical (1)

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

      Observed suds and water in bowl and white spots on metal hotel pan after dishwasher completed cycle. Rack was put through two more cycles and still had suds in bowl. Utilize two-compartment utensil washing sink until dishwasher has been repaired. The utensils were being washed with a lot of soap in the two-compartment sink before being placed in the dishwasher. This may be the reason why soap suds were seen after the final rinse cycle. 6/15/17: Dishwasher still has soap after cycle is complete. Adjust dishwasher soap dispensing system, and train employees to use less soap or rinse utensils more to remove soap before placing utensils in the dishwasher.

      The department's words

      CHSC 114101 Observed suds and water in bowl and white spots on metal hotel pan after dishwasher completed cycle. Rack was put through two more cycles and still had suds in bowl. Utilize two-compartment utensil washing sink until dishwasher has been repaired. The utensils were being washed with a lot of soap in the two-compartment sink before being placed in the dishwasher. This may be the reason why soap suds were seen after the final rinse cycle. 6/15/17: Dishwasher still has soap after cycle is complete. Adjust dishwasher soap dispensing system, and train employees to use less soap or rinse utensils more to remove soap before placing utensils in the dishwasher.

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

    Not critical (10)

    • Soup stock on counter at front cookline measured 81.5 degrees and was discarded down the drain. Chef stated that the stock was only for lunch. Prep refrigerator across from cookline in back kitchen: Sliced tofu in water and raw chicken measured 50 degrees, cooked crab in lower portion of unit was 49 degrees F. Unknown when crab was finished cooking. Two door glass refrigerator in server station: shrimp: 47 degrees Fahrenheit. Glass refrigerator is not approved for storage of unpackaged potentially hazardous foods. 6/15/17: Two door glass refrigerator: shrimp observed at 49 degrees Fahrenheit. Relocate shrimp and other potentially hazardous foods to different refrigerators. Prep refrigerator across from cookline in back kitchen: temperatures good today.

      The department's words

      CHSC 113996 Soup stock on counter at front cookline measured 81.5 degrees and was discarded down the drain. Chef stated that the stock was only for lunch. Prep refrigerator across from cookline in back kitchen: Sliced tofu in water and raw chicken measured 50 degrees, cooked crab in lower portion of unit was 49 degrees F. Unknown when crab was finished cooking. Two door glass refrigerator in server station: shrimp: 47 degrees Fahrenheit. Glass refrigerator is not approved for storage of unpackaged potentially hazardous foods. 6/15/17: Two door glass refrigerator: shrimp observed at 49 degrees Fahrenheit. Relocate shrimp and other potentially hazardous foods to different refrigerators. Prep refrigerator across from cookline in back kitchen: temperatures good today.

    • Boxes of food on floor in walk-in freezer.

      The department's words

      CHSC 114047 Boxes of food on floor in walk-in freezer.

    • Pressurized cylinders not secured to a rigid structure.

      The department's words

      CHSC 114172 Pressurized cylinders not secured to a rigid structure.

    • Handle of ice scoop touching ice. Corrected. Bowl and scoop handles touching food in bulk storage containers. Do not store bowls in bulk storage containers. Use scoops with handles and keep handles out of food.

      The department's words

      CHSC 114119 Handle of ice scoop touching ice. Corrected. Bowl and scoop handles touching food in bulk storage containers. Do not store bowls in bulk storage containers. Use scoops with handles and keep handles out of food.

    • Bulk storage containers not labeled with common food names. Label soy sauce containers in walk-in refrigerator with common names of food inside these containers.

      The department's words

      CHSC 114051 Bulk storage containers not labeled with common food names. Label soy sauce containers in walk-in refrigerator with common names of food inside these containers.

    Show 5 more

    • This facility does not have a janitorial sink. Per an employee, dirty mop water is disposed of into the two-compartment food prep sink. Dispose of mop water into the toilet. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin county Environmental Health.

      The department's words

      CHSC 114279 This facility does not have a janitorial sink. Per an employee, dirty mop water is disposed of into the two-compartment food prep sink. Dispose of mop water into the toilet. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin county Environmental Health.

    • Metal freezer in corner is rusted and has a torn gasket, and smells of mold. Freezer not turned on and no food inside of it. Clean and repair freezer, or remove from the facility within one month.

      The department's words

      CHSC 114175 Metal freezer in corner is rusted and has a torn gasket, and smells of mold. Freezer not turned on and no food inside of it. Clean and repair freezer, or remove from the facility within one month.

    • Middle baffle is placed in hood horizontally. Baffle shall be placed in vertically. Ceiling by this hood is brown and there is fuzzy material on ceiling. These indicate that the hood is not performing correctly. A hood performance test may be required at the next inspection. Submit an application for exemption for mechanical ventilation for grill that is used to grill eel, with plan check fee of $302 by June 27, 2017.

      The department's words

      CHSC 114149.1 Middle baffle is placed in hood horizontally. Baffle shall be placed in vertically. Ceiling by this hood is brown and there is fuzzy material on ceiling. These indicate that the hood is not performing correctly. A hood performance test may be required at the next inspection. Submit an application for exemption for mechanical ventilation for grill that is used to grill eel, with plan check fee of $302 by June 27, 2017.

    • Clean ceiling by cookline to remove fuzzy material. Ceiling is brown at this area. Paint ceiling at this area within six months.

      The department's words

      CHSC 114271 Clean ceiling by cookline to remove fuzzy material. Ceiling is brown at this area. Paint ceiling at this area within six months.

    • Observed dirt and food debris under equipment in warewashing room, under dry storage shelving, and grease and food debris by back cookline. Clean flooring under equipment to remove food debris, grease, and dirt. Replace cracked tile and missing grout in front of fryer at back cookline within six months.

      The department's words

      CHSC 114268 Observed dirt and food debris under equipment in warewashing room, under dry storage shelving, and grease and food debris by back cookline. Clean flooring under equipment to remove food debris, grease, and dirt. Replace cracked tile and missing grout in front of fryer at back cookline within six months.

12. EarlierJun 13, 2017Routine inspectionYellow placard

    14 violations listed, 2 marked critical.

    Critical (2)

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

      Soup stock on counter at front cookline measured 81.5 degrees and was discarded down the drain. Chef stated that the stock was only for lunch. Prep refrigerator across from cookline in back kitchen: Sliced tofu in water and raw chicken measured 50 degrees, and cooked crab in lower portion of unit was 49 degrees F. Unknown when crab was finished cooking. Utilize rapid cooling logs to ensure foods are rapidly cooled within required timeframes. Two door glass refrigerator in server station: shrimp: 47 degrees Fahrenheit. Glass refrigerator is not approved for storage of unpackaged potentially hazardous foods.

      The department's words

      CHSC 113996 Soup stock on counter at front cookline measured 81.5 degrees and was discarded down the drain. Chef stated that the stock was only for lunch. Prep refrigerator across from cookline in back kitchen: Sliced tofu in water and raw chicken measured 50 degrees, and cooked crab in lower portion of unit was 49 degrees F. Unknown when crab was finished cooking. Utilize rapid cooling logs to ensure foods are rapidly cooled within required timeframes. Two door glass refrigerator in server station: shrimp: 47 degrees Fahrenheit. Glass refrigerator is not approved for storage of unpackaged potentially hazardous foods.

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

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

      Observed suds and water in bowl and white spots on metal hotel pan after dishwasher completed cycle. Rack was put through two more cycles and still had suds in bowl. Utilize two-compartment utensil washing sink until dishwasher has been repaired. The utensils were being washed with a lot of soap in the two-compartment sink before being placed in the dishwasher. This may be the reason why soap suds were seen after the final rinse cycle.

      The department's words

      CHSC 114101 Observed suds and water in bowl and white spots on metal hotel pan after dishwasher completed cycle. Rack was put through two more cycles and still had suds in bowl. Utilize two-compartment utensil washing sink until dishwasher has been repaired. The utensils were being washed with a lot of soap in the two-compartment sink before being placed in the dishwasher. This may be the reason why soap suds were seen after the final rinse cycle.

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

    Not critical (12)

    • Some of shellfish tags not in chronological order.

      The department's words

      CHSC 114039.4 Some of shellfish tags not in chronological order.

    • Boxes of food on floor in walk-in freezer.

      The department's words

      CHSC 114047 Boxes of food on floor in walk-in freezer.

    • Pressurized cylinders not secured to a rigid structure.

      The department's words

      CHSC 114172 Pressurized cylinders not secured to a rigid structure.

    • Handle of ice scoop touching ice. Corrected. Bowl and scoop handles touching food in bulk storage containers. Do not store bowls in bulk storage containers. Use scoops with handles and keep handles out of food.

      The department's words

      CHSC 114119 Handle of ice scoop touching ice. Corrected. Bowl and scoop handles touching food in bulk storage containers. Do not store bowls in bulk storage containers. Use scoops with handles and keep handles out of food.

    • Bulk storage containers not labeled with common food names. Label soy sauce containers in walk-in refrigerator with common names of food inside these containers.

      The department's words

      CHSC 114051 Bulk storage containers not labeled with common food names. Label soy sauce containers in walk-in refrigerator with common names of food inside these containers.

    Show 7 more

    • Employee washing dishes at two-compartment sink took a pot to food prep sink to put water in it without first washing his hands. Pot was going to be placed on the stove to boil water. Hands shall be washed before beginning food preparation. Recommend that employees washing dishes don't do food preparation. There was another employee that was taking the utensils out of the dishwasher. The employee taking the utensils out of the dishwasher would be a better choice for filling pot with water, since this person's hands should be clean.

      The department's words

      CHSC 113953.3 Employee washing dishes at two-compartment sink took a pot to food prep sink to put water in it without first washing his hands. Pot was going to be placed on the stove to boil water. Hands shall be washed before beginning food preparation. Recommend that employees washing dishes don't do food preparation. There was another employee that was taking the utensils out of the dishwasher. The employee taking the utensils out of the dishwasher would be a better choice for filling pot with water, since this person's hands should be clean.

    • This facility does not have a janitorial sink. Per an employee, dirty mop water is disposed of into the two-compartment food prep sink. Dispose of mop water into the toilet. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin County Environmental Health.

      The department's words

      CHSC 114279 This facility does not have a janitorial sink. Per an employee, dirty mop water is disposed of into the two-compartment food prep sink. Dispose of mop water into the toilet. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin County Environmental Health.

    • Metal freezer in corner is rusted and has a torn gasket, and smells of mold. Freezer not turned on and no food inside of it. Clean and repair freezer, or remove from the facility within one month.

      The department's words

      CHSC 114175 Metal freezer in corner is rusted and has a torn gasket, and smells of mold. Freezer not turned on and no food inside of it. Clean and repair freezer, or remove from the facility within one month.

    • Middle baffle is placed in hood horizontally. Baffle shall be placed in vertically. Ceiling by this hood is brown and there is fuzzy material on ceiling. These indicate that the hood is not performing correctly. A hood performance test may be required at the next inspection. Submit an application for exemption for mechanical ventilation for grill that is used to grill eel, with plan check fee of $302 by June 27, 2017.

      The department's words

      CHSC 114149.1 Middle baffle is placed in hood horizontally. Baffle shall be placed in vertically. Ceiling by this hood is brown and there is fuzzy material on ceiling. These indicate that the hood is not performing correctly. A hood performance test may be required at the next inspection. Submit an application for exemption for mechanical ventilation for grill that is used to grill eel, with plan check fee of $302 by June 27, 2017.

    • Raw tuna wrapped in plastic observed on top shelf of Kelvinator refrigerator. Ready -to eat foods, such as cut lemons and sliced cucumbers on shelves below raw tuna. Corrected.

      The department's words

      CHSC 113980 Raw tuna wrapped in plastic observed on top shelf of Kelvinator refrigerator. Ready -to eat foods, such as cut lemons and sliced cucumbers on shelves below raw tuna. Corrected.

    • Clean ceiling by cookline to remove fuzzy material. Ceiling is brown at this area. Paint ceiling at this area within six months.

      The department's words

      CHSC 114271 Clean ceiling by cookline to remove fuzzy material. Ceiling is brown at this area. Paint ceiling at this area within six months.

    • Observed dirt and food debris under equipment in warewashing room, under dry storage shelving, and grease and food debris by back cookline. Clean flooring under equipment to remove food debris, grease, and dirt. Replace cracked tile and missing grout in front of fryer at back cookline within six months. .

      The department's words

      CHSC 114268 Observed dirt and food debris under equipment in warewashing room, under dry storage shelving, and grease and food debris by back cookline. Clean flooring under equipment to remove food debris, grease, and dirt. Replace cracked tile and missing grout in front of fryer at back cookline within six months. .

13. EarlierJul 28, 2016Follow-up inspectionGreen placard

    10 violations listed, 0 marked critical.

    Not critical (10)

    • Most recent inspection report not available to review.

      The department's words

      CHSC 113725.1 Most recent inspection report not available to review.

      Corrected during the inspection

    • Permit hidden behind boxes. Permit shall be conspicuous.

      The department's words

      CHSC 114381 Permit hidden behind boxes. Permit shall be conspicuous.

    • Beverage tubing in ice bin. Ice used for consumption.

      The department's words

      CHSC 114167 Beverage tubing in ice bin. Ice used for consumption.

    • Fried shrimp measured 69.3 degrees Fahrenheit at 6:30 p.m.. Shrimp was made yesterday and was placed onto shelf in front of cookline in back kitchen at 5:30. Shrimp is left on shelf during dinner service. Shrimp was voluntarily discarded - see voluntary condemnation and destruction sheet. No written procedure or date marking for shrimp. If using time only as a public health control measure, the food shall be marked to indicate the time that is four hours past the point in time that the food is removed from temperature control. Written procedures shall be maintained at the facility and shall be available to view by the health inspector. Miso soup on burner without flame is kept on stove during dinner service. Miso soup measured 124 degrees F. Miso finished cooking at 5:30 p.m., per food handler who prepared soup. Soup was reheated to 166 degrees Fahrenheit. Two batches of sushi rice at sushi prep area. One batch was made at 2:40 p.m. and measured 94.8 degrees F. The second bath was made at 3:20 p.m. and measured 96.4 degrees F. The 3:20 pm. sushi rice batch was not logged on log kept for foods using time as a public health control measure. Also, time/temperature log does not clearly indicate when sushi rice is discarded. Revise time/ temperature log, so it clearly indicates actions taken once sushi rice is cooked. Potstickers on ice measured 49.1 degrees Fahrenheit. Inadequate ice in container. Ice needs to go up to top level of food. Best management practice is to keep pot stickers in refrigerator until cooking. Fish broth on countertop by front cook line measured 81.5 degrees F at 6:08 p.m.. Food handler that made fish soup stated that fish broth was finished cooking at 4:20 p.m. Fish broth is kept on counter and reheated to order. Keep fish soup at or above 135 degrees F, or follow requirements for time only as a public health control measure. Diced tofu in glass refrigerator measured 42. 6 degrees Fahrenheit. Do not store potentially hazardous foods in glass refrigerator. 7/28/16: chicken and pork potstickers are taken from walk-in refrigerator and placed in refrigerator near front cookline. Container of potstickers was taken in and out of the refrigerator and was placed on counter causing potstickers to enter the temperature danger zone. Potstickers that measured 64.4 degrees were voluntarily discarded - see voluntary condemnation and destruction sheet.

      The department's words

      CHSC 113996 Fried shrimp measured 69.3 degrees Fahrenheit at 6:30 p.m.. Shrimp was made yesterday and was placed onto shelf in front of cookline in back kitchen at 5:30. Shrimp is left on shelf during dinner service. Shrimp was voluntarily discarded - see voluntary condemnation and destruction sheet. No written procedure or date marking for shrimp. If using time only as a public health control measure, the food shall be marked to indicate the time that is four hours past the point in time that the food is removed from temperature control. Written procedures shall be maintained at the facility and shall be available to view by the health inspector. Miso soup on burner without flame is kept on stove during dinner service. Miso soup measured 124 degrees F. Miso finished cooking at 5:30 p.m., per food handler who prepared soup. Soup was reheated to 166 degrees Fahrenheit. Two batches of sushi rice at sushi prep area. One batch was made at 2:40 p.m. and measured 94.8 degrees F. The second bath was made at 3:20 p.m. and measured 96.4 degrees F. The 3:20 pm. sushi rice batch was not logged on log kept for foods using time as a public health control measure. Also, time/temperature log does not clearly indicate when sushi rice is discarded. Revise time/ temperature log, so it clearly indicates actions taken once sushi rice is cooked. Potstickers on ice measured 49.1 degrees Fahrenheit. Inadequate ice in container. Ice needs to go up to top level of food. Best management practice is to keep pot stickers in refrigerator until cooking. Fish broth on countertop by front cook line measured 81.5 degrees F at 6:08 p.m.. Food handler that made fish soup stated that fish broth was finished cooking at 4:20 p.m. Fish broth is kept on counter and reheated to order. Keep fish soup at or above 135 degrees F, or follow requirements for time only as a public health control measure. Diced tofu in glass refrigerator measured 42. 6 degrees Fahrenheit. Do not store potentially hazardous foods in glass refrigerator. 7/28/16: chicken and pork potstickers are taken from walk-in refrigerator and placed in refrigerator near front cookline. Container of potstickers was taken in and out of the refrigerator and was placed on counter causing potstickers to enter the temperature danger zone. Potstickers that measured 64.4 degrees were voluntarily discarded - see voluntary condemnation and destruction sheet.

    • One shelf less than six inches in walk in refrigerator.

      The department's words

      CHSC 114047 One shelf less than six inches in walk in refrigerator.

    Show 5 more

    • Accumulation of charred material on fryers. Observed two deteriorated metal strainers. Both were voluntarily discarded. Pits on food handler's personal knife. Informed food handler that this knife needs to be replaced. 7/28/16: Observed new metal strainers.

      The department's words

      CHSC 114175 Accumulation of charred material on fryers. Observed two deteriorated metal strainers. Both were voluntarily discarded. Pits on food handler's personal knife. Informed food handler that this knife needs to be replaced. 7/28/16: Observed new metal strainers.

    • Replace burnt out bulb under hood. 7/28/16: Owner stated that wiring needs to be fixed under hood. Correct within two months.

      The department's words

      CHSC 114252 Replace burnt out bulb under hood. 7/28/16: Owner stated that wiring needs to be fixed under hood. Correct within two months.

    • Some of bulk storage containers are not labeled with common food name.

      The department's words

      CHSC 114051 Some of bulk storage containers are not labeled with common food name.

      Corrected during the inspection

    • There are three sushi prep stations and two one compartment sinks between these stations. Sushi chefs at this area store bowls and colanders in these sinks. One of these sinks needs to be dedicated to hand washing. Soap dispenser is adjacent to one of the sinks, and paper towels are located on wall across from other hand wash sink. Large garbage can in front of hand wash sink by front cook line . Do not obstruct hand wash sink.

      The department's words

      CHSC 113953.1 There are three sushi prep stations and two one compartment sinks between these stations. Sushi chefs at this area store bowls and colanders in these sinks. One of these sinks needs to be dedicated to hand washing. Soap dispenser is adjacent to one of the sinks, and paper towels are located on wall across from other hand wash sink. Large garbage can in front of hand wash sink by front cook line . Do not obstruct hand wash sink.

    • Observed floor mats on ground by back kitchen door. Area wet on dirt by one of mats. Do not wash mats outside. This facility does not have a janitorial sink to dump wastewater into after cleaning the floors. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin County Environmental Health.

      The department's words

      CHSC 114197 Observed floor mats on ground by back kitchen door. Area wet on dirt by one of mats. Do not wash mats outside. This facility does not have a janitorial sink to dump wastewater into after cleaning the floors. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin County Environmental Health.

14. EarlierJul 20, 2016Routine inspectionGreen placard

    14 violations listed, 1 marked critical.

    Critical (1)

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

      Fried shrimp measured 69.3 degrees Fahrenheit at 6:30 p.m.. Shrimp was made yesterday and was placed onto shelf in front of cookline in back kitchen at 5:30. Shrimp is left on shelf during dinner service. Shrimp was voluntarily discarded - see voluntary condemnation and destruction sheet. No written procedure or date marking for shrimp. If using time only as a public health control measure, the food shall be marked to indicate the time that is four hours past the point in time that the food is removed from temperature control. Written procedures shall be maintained at the facility and shall be available to view by the health inspector. Miso soup on burner without flame is kept on stove during dinner service. Miso soup measured 124 degrees F. Miso finished cooking at 5:30 p.m., per food handler who prepared soup. Soup was reheated to 166 degrees Fahrenheit. Two batches of sushi rice at sushi prep area. One batch was made at 2:40 p.m. and measured 94.8 degrees F. The second bath was made at 3:20 p.m. and measured 96.4 degrees F. The 3:20 pm. sushi rice batch was not logged on log kept for foods using time as a public health control measure. Also, time/temperature log does not clearly indicate when sushi rice is discarded. Revise time/ temperature log, so it clearly indicates actions taken once sushi rice is cooked. Potstickers on ice measured 49.1 degrees Fahrenheit. Inadequate ice in container. Ice needs to go up to top level of food. Best management practice is to keep pot stickers in refrigerator until cooking. Fish broth on countertop by front cook line measured 81.5 degrees F at 6:08 p.m.. Food handler that made fish soup stated that fish broth was finished cooking at 4:20 p.m. Fish broth is kept on counter and reheated to order. Keep fish soup at or above 135 degrees F, or follow requirements for time only as a public health control measure. Diced tofu in glass refrigerator measured 42. 6 degrees Fahrenheit. Do not store potentially hazardous foods in glass refrigerator.

      The department's words

      CHSC 113996 Fried shrimp measured 69.3 degrees Fahrenheit at 6:30 p.m.. Shrimp was made yesterday and was placed onto shelf in front of cookline in back kitchen at 5:30. Shrimp is left on shelf during dinner service. Shrimp was voluntarily discarded - see voluntary condemnation and destruction sheet. No written procedure or date marking for shrimp. If using time only as a public health control measure, the food shall be marked to indicate the time that is four hours past the point in time that the food is removed from temperature control. Written procedures shall be maintained at the facility and shall be available to view by the health inspector. Miso soup on burner without flame is kept on stove during dinner service. Miso soup measured 124 degrees F. Miso finished cooking at 5:30 p.m., per food handler who prepared soup. Soup was reheated to 166 degrees Fahrenheit. Two batches of sushi rice at sushi prep area. One batch was made at 2:40 p.m. and measured 94.8 degrees F. The second bath was made at 3:20 p.m. and measured 96.4 degrees F. The 3:20 pm. sushi rice batch was not logged on log kept for foods using time as a public health control measure. Also, time/temperature log does not clearly indicate when sushi rice is discarded. Revise time/ temperature log, so it clearly indicates actions taken once sushi rice is cooked. Potstickers on ice measured 49.1 degrees Fahrenheit. Inadequate ice in container. Ice needs to go up to top level of food. Best management practice is to keep pot stickers in refrigerator until cooking. Fish broth on countertop by front cook line measured 81.5 degrees F at 6:08 p.m.. Food handler that made fish soup stated that fish broth was finished cooking at 4:20 p.m. Fish broth is kept on counter and reheated to order. Keep fish soup at or above 135 degrees F, or follow requirements for time only as a public health control measure. Diced tofu in glass refrigerator measured 42. 6 degrees Fahrenheit. Do not store potentially hazardous foods in glass refrigerator.

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

    Not critical (13)

    • Most recent inspection report not available to review.

      The department's words

      CHSC 113725.1 Most recent inspection report not available to review.

    • Permit hidden behind boxes. Permit shall be conspicuous.

      The department's words

      CHSC 114381 Permit hidden behind boxes. Permit shall be conspicuous.

    • Observed dirty sponge at sushi prep area. Sponge is used to wipe cutlery.

      The department's words

      CHSC 114135 Observed dirty sponge at sushi prep area. Sponge is used to wipe cutlery.

      Corrected during the inspection

    • Beverage tubing in ice bin. Ice used for consumption.

      The department's words

      CHSC 114167 Beverage tubing in ice bin. Ice used for consumption.

    • Observed bowl of raw fish on sheet pan on top of shelf of walk-in refrigerator shelf. Uncovered corn on the cob and lettuce in tub covered with plastic wrap were on shelving below raw fish.

      The department's words

      CHSC 113980 Observed bowl of raw fish on sheet pan on top of shelf of walk-in refrigerator shelf. Uncovered corn on the cob and lettuce in tub covered with plastic wrap were on shelving below raw fish.

      Corrected during the inspection

    Show 8 more

    • One shelf less than six inches in walk in refrigerator.

      The department's words

      CHSC 114047 One shelf less than six inches in walk in refrigerator.

    • Accumulation of charred material on fryers. Observed two deteriorated metal strainers. Both were voluntarily discarded. Pits on food handler's personal knife. Informed food handler that this knife needs to be replaced.

      The department's words

      CHSC 114175 Accumulation of charred material on fryers. Observed two deteriorated metal strainers. Both were voluntarily discarded. Pits on food handler's personal knife. Informed food handler that this knife needs to be replaced.

    • Replace burnt out bulb under hood.

      The department's words

      CHSC 114252 Replace burnt out bulb under hood.

    • Some of bulk storage containers are not labeled with common food name.

      The department's words

      CHSC 114051 Some of bulk storage containers are not labeled with common food name.

    • Hot water turned off at hand wash sink. Provide a minimum of 100 degrees Fahrenheit water at hand wash sink.

      The department's words

      CHSC 113953.c Hot water turned off at hand wash sink. Provide a minimum of 100 degrees Fahrenheit water at hand wash sink.

      Corrected during the inspection

    • There are three sushi prep stations and two one compartment sinks between these stations. Sushi chefs at this area store bowls and colanders in these sinks. One of these sinks needs to be dedicated to hand washing. Soap dispenser is adjacent to one of the sinks, and paper towels are located on wall across from other hand wash sink. Large garbage can in front of hand wash sink by front cook line . Do not obstruct hand wash sink.

      The department's words

      CHSC 113953.1 There are three sushi prep stations and two one compartment sinks between these stations. Sushi chefs at this area store bowls and colanders in these sinks. One of these sinks needs to be dedicated to hand washing. Soap dispenser is adjacent to one of the sinks, and paper towels are located on wall across from other hand wash sink. Large garbage can in front of hand wash sink by front cook line . Do not obstruct hand wash sink.

    • Only 100 ppm quaternary ammonium in wiping cloth container. A minimum of 200 ppm quaternary ammonium is required. No wiping cloths in container. Wiping cloths were on food contact surfaces.

      The department's words

      CHSC 114185.1 Only 100 ppm quaternary ammonium in wiping cloth container. A minimum of 200 ppm quaternary ammonium is required. No wiping cloths in container. Wiping cloths were on food contact surfaces.

      Corrected during the inspection

    • Observed floor mats on ground by back kitchen door. Area wet on dirt by one of mats. Do not wash mats outside. This facility does not have a janitorial sink to dump wastewater into after cleaning the floors. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin County Environmental Health.

      The department's words

      CHSC 114197 Observed floor mats on ground by back kitchen door. Area wet on dirt by one of mats. Do not wash mats outside. This facility does not have a janitorial sink to dump wastewater into after cleaning the floors. A janitorial sink will need to be installed at change of ownership, remodel, or when deemed necessary by Marin County Environmental Health.

15. EarlierFeb 3, 2014Follow-up inspectionOnly Minor Violation(s) Found

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Observed sushi rice made at ~11:30 at 87 degrees Fahrenheit and batch made at ~12:30 at 107 degrees Fahrenheit. When using time only as a public health control, you must maintain written procedures, and food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control. Rechecked sushi rice at 5:00. Two new batches of sushi rice had been made. Sushi rice from lunch was discarded, per Sushi Chef. 2/3/14: Reviewed sushi rice preparation procedure and time/temperature log at today's inspection. Time/temperature log is not clear. Please revise log, so it clearly indicates the time that sushi rice is removed from temperature control, and the time either the sushi rice is discarded, or when batch of sushi rice is used up. Once sushi rice is removed from temperature control, the sushi rice must be discarded, or cooked and served within four hours. Submit revised time/temperature log for sushi rice by February 13, 2014.

      The department's words

      CHSC 114000 Observed sushi rice made at ~11:30 at 87 degrees Fahrenheit and batch made at ~12:30 at 107 degrees Fahrenheit. When using time only as a public health control, you must maintain written procedures, and food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control. Rechecked sushi rice at 5:00. Two new batches of sushi rice had been made. Sushi rice from lunch was discarded, per Sushi Chef. 2/3/14: Reviewed sushi rice preparation procedure and time/temperature log at today's inspection. Time/temperature log is not clear. Please revise log, so it clearly indicates the time that sushi rice is removed from temperature control, and the time either the sushi rice is discarded, or when batch of sushi rice is used up. Once sushi rice is removed from temperature control, the sushi rice must be discarded, or cooked and served within four hours. Submit revised time/temperature log for sushi rice by February 13, 2014.

    • Post sign notifying customers that the most recent inspection report is available to review. Sign provided at inspection today.

      The department's words

      CHSC 113725.1 Post sign notifying customers that the most recent inspection report is available to review. Sign provided at inspection today.

    • Keep handles above the top of food in bulk storage containers.

      The department's words

      CHSC 114119 Keep handles above the top of food in bulk storage containers.

      Corrected during the inspection

    • No paper towels inside dispensers. Keep paper towels stocked inside dispensers.

      The department's words

      CHSC 113953.2 No paper towels inside dispensers. Keep paper towels stocked inside dispensers.

      Corrected during the inspection

    • Provide a minimum of 50 foot candles of lighting at food prep areas.

      The department's words

      CHSC 114252 Provide a minimum of 50 foot candles of lighting at food prep areas.

16. EarlierJan 8, 2014Routine inspectionViolation(s) Found

    25 violations listed, 1 marked critical.

    Critical (1)

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

      Observed sushi rice made at ~11:30 at 87 degrees Fahrenheit and batch made at ~12:30 at 107 degrees Fahrenheit. When using time only as a public health control, you must maintain written procedures, and food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control. Rechecked sushi rice at 5:00. Two new batches of sushi rice had been made. Sushi rice from lunch was discarded, per Sushi Chef.

      The department's words

      CHSC 114000 Observed sushi rice made at ~11:30 at 87 degrees Fahrenheit and batch made at ~12:30 at 107 degrees Fahrenheit. When using time only as a public health control, you must maintain written procedures, and food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control. Rechecked sushi rice at 5:00. Two new batches of sushi rice had been made. Sushi rice from lunch was discarded, per Sushi Chef.

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

    Not critical (24)

    • Post notice informing customers that the most recent inspection report is available to review upon request. Maintain copy of most recent inspection report.

      The department's words

      CHSC 113725.1 Post notice informing customers that the most recent inspection report is available to review upon request. Maintain copy of most recent inspection report.

    • Render restroom doors self-closing. Women's restroom door open several inches and men's restrom door open about 12 inches.

      The department's words

      CHSC 114276 Render restroom doors self-closing. Women's restroom door open several inches and men's restrom door open about 12 inches.

    • Unable to dispense soap from dispenser at sushi prep area. Soap dispenser loose at sushi prep. Repair or replace soap dispenser. Tightly secure soap dispenser to the wall.

      The department's words

      CHSC 113953.2 Unable to dispense soap from dispenser at sushi prep area. Soap dispenser loose at sushi prep. Repair or replace soap dispenser. Tightly secure soap dispenser to the wall.

    • Label chemical spray bottle with common chemical name.

      The department's words

      CHSC 114254.1 Label chemical spray bottle with common chemical name.

    • Observed wet wiping cloth in rice cooker unit with sushi and wet wiping cloth on wood prep board in front of cooking equipment. Wiping cloth in sushi rice cooker is used to wipe down rice from sides of interior surface. Use spoon or spatula to push rice towards bottom of rice cooker. Wiping cloth container had very high concentration of quaternary ammonium (greater than 400 ppm.) Only 200 ppm quaternary ammonium is required. Store in-use wiping cloths in container with appropriate sanitizer concentration rather than leaving wiping cloths inside food equipment or on other food contact surfaces.

      The department's words

      CHSC 114185.1 Observed wet wiping cloth in rice cooker unit with sushi and wet wiping cloth on wood prep board in front of cooking equipment. Wiping cloth in sushi rice cooker is used to wipe down rice from sides of interior surface. Use spoon or spatula to push rice towards bottom of rice cooker. Wiping cloth container had very high concentration of quaternary ammonium (greater than 400 ppm.) Only 200 ppm quaternary ammonium is required. Store in-use wiping cloths in container with appropriate sanitizer concentration rather than leaving wiping cloths inside food equipment or on other food contact surfaces.

    Show 19 more

    • Sushi bar prep area is very dim. Provide a minimum of 50 footcandles of lighting.

      The department's words

      CHSC 114252 Sushi bar prep area is very dim. Provide a minimum of 50 footcandles of lighting.

    • Observed two domestic toaster ovens and one domestic Goldstar microwave oven. All equipment shall be ANSI-certified.Submit specification sheets to replace domestic equipment within 30 days.

      The department's words

      CHSC 114130 Observed two domestic toaster ovens and one domestic Goldstar microwave oven. All equipment shall be ANSI-certified.Submit specification sheets to replace domestic equipment within 30 days.

    • Clean FRP to remove food splash in dry storage alcove. Clean stainless steel wall behind cookline to remove grease and grime accumulation. Remove dirty packaging material taped onto glass on ice cream freezer. Replace broken switchplate in dry storage alcove. Clean hood above sushi prep are to remove heavy amount of dust. Dust accumulation seen on baffles as well as behind baffles. One of baffles is missing. There is no cooking equipment under this hood. Recommend replacing missing baffle to prevent dust accumulation behind baffles.

      The department's words

      CHSC 114257 Clean FRP to remove food splash in dry storage alcove. Clean stainless steel wall behind cookline to remove grease and grime accumulation. Remove dirty packaging material taped onto glass on ice cream freezer. Replace broken switchplate in dry storage alcove. Clean hood above sushi prep are to remove heavy amount of dust. Dust accumulation seen on baffles as well as behind baffles. One of baffles is missing. There is no cooking equipment under this hood. Recommend replacing missing baffle to prevent dust accumulation behind baffles.

    • Some of food handlers not wearing hair restraints. All food handlers shall wear hair restraints.

      The department's words

      CHSC 113969 Some of food handlers not wearing hair restraints. All food handlers shall wear hair restraints.

    • Repair wall to eliminate holes. Paint wall after patching holes.

      The department's words

      CHSC 114271 Repair wall to eliminate holes. Paint wall after patching holes.

    • Untesil in dipper well. Keep dipper well turned on during hours of operation.

      The department's words

      CHSC 114119 Untesil in dipper well. Keep dipper well turned on during hours of operation.

    • No soap in dispenser. Replenish soap inside dispenser.

      The department's words

      CHSC 113953.2 No soap in dispenser. Replenish soap inside dispenser.

    • No light bulbs at hood light fixtures. Replace missing bulbs.

      The department's words

      CHSC 114252 No light bulbs at hood light fixtures. Replace missing bulbs.

    • Clean prep refrigerator gaskets. Replace torn gasket at right prep refrigerator within 30 days.

      The department's words

      CHSC 114175 Clean prep refrigerator gaskets. Replace torn gasket at right prep refrigerator within 30 days.

    • Water is dripping onto ground on wak-in freezer floor. Accumulation of ice seen on ceiling and parts of walls. Repair freezer. All equipment shall be in good operating order.

      The department's words

      CHSC 114175 Water is dripping onto ground on wak-in freezer floor. Accumulation of ice seen on ceiling and parts of walls. Repair freezer. All equipment shall be in good operating order.

    • Observed container of food on floor. Store food at least six inches above the floor.

      The department's words

      CHSC 114047 Observed container of food on floor. Store food at least six inches above the floor.

    • Observed bowl in one of bulk storage containers.Utilize scoopers with handles for scooping foods from bulk storage containers.

      The department's words

      CHSC 114119 Observed bowl in one of bulk storage containers.Utilize scoopers with handles for scooping foods from bulk storage containers.

    • Clean ceiling to remove dust accumulation.

      The department's words

      CHSC 114115.c Clean ceiling to remove dust accumulation.

    • Observed a few white plastic domesitc garbage containers with food inside them. Store food in approved food containers.

      The department's words

      CHSC 114130 Observed a few white plastic domesitc garbage containers with food inside them. Store food in approved food containers.

    • Observed six boxes of unopened salad oil on ground in garage. Store food inside food facility and at least six inches above the floor.

      The department's words

      CHSC 114047 Observed six boxes of unopened salad oil on ground in garage. Store food inside food facility and at least six inches above the floor.

    • Observed washing machine, old shelving, hand wash sink, and other materials stored near garbage bin. Remove all castoff equipment from the premises.

      The department's words

      CHSC 114257.1 Observed washing machine, old shelving, hand wash sink, and other materials stored near garbage bin. Remove all castoff equipment from the premises.

    • Clean wall at juncture of sink to remove dirt accumulation.

      The department's words

      CHSC 114257 Clean wall at juncture of sink to remove dirt accumulation.

    • Prewash sprayer leaks from side when turned and had a very low flow of water. Repair prewash sprayer.

      The department's words

      CHSC 114175 Prewash sprayer leaks from side when turned and had a very low flow of water. Repair prewash sprayer.

    • Certified Food Manager certificate expired in May 2013. Fax valid copy of Certified Food Manager certificate tomorrow. If no one has a valid Certified Food Manager certificate, submit proof of enrollment of at least one person in an exam within five days and take exam within 30 days.

      The department's words

      CHSC 113947.1 Certified Food Manager certificate expired in May 2013. Fax valid copy of Certified Food Manager certificate tomorrow. If no one has a valid Certified Food Manager certificate, submit proof of enrollment of at least one person in an exam within five days and take exam within 30 days.

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) ↗