At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Jul 31, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Round Table Pizza #1179?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 113996 CHSC 113996How to fixFix it
- Code CHSC 114101.a CHSC 114101.aHow to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Round Table Pizza #1179's team
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 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
LatestJul 31, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 31, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114101.a
The department's words
Code CHSC 114101.a
EarlierNov 24, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager safety certificate expired. Renew certificate and keep on site.
The department's words
CHSC 113947.1 Food manager safety certificate expired. Renew certificate and keep on site.
EarlierSep 30, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
seven food handler cards were not provided upon request by the enforcement officer. [Corrrective action] Each food facility shall retain valid food handler cards and shall make available for review by the enforcement officer.
The department's words
CHSC 113947.1 seven food handler cards were not provided upon request by the enforcement officer. [Corrrective action] Each food facility shall retain valid food handler cards and shall make available for review by the enforcement officer.
EarlierApr 23, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cold and hot water in the preparation sink were not provided, and the spray gun nozzle at the dishwasher machine, the hot water temperature was measured at 66 °F. [Corrective action] The hot water shall be at least 120F, and hot water, once it reaches maximum, must remain at the required temperature.
The department's words
CHSC 114192 Cold and hot water in the preparation sink were not provided, and the spray gun nozzle at the dishwasher machine, the hot water temperature was measured at 66 °F. [Corrective action] The hot water shall be at least 120F, and hot water, once it reaches maximum, must remain at the required temperature.
EarlierMar 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a hand sanitizer container connected to be sanitizer device above the 3-compartment sink. [CA] Remove the hand sanitizer container from the 3-compartment sink and ensure to provide an approved sanitizing solution to sanitize dishes and utensils.
The department's words
CHSC 114099.6 Observed a hand sanitizer container connected to be sanitizer device above the 3-compartment sink. [CA] Remove the hand sanitizer container from the 3-compartment sink and ensure to provide an approved sanitizing solution to sanitize dishes and utensils.
EarlierJul 14, 2022Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
In the salad bar cold holding unit, unshelled boiled eggs internal temperature reading was measured at 54F, cheese at 55F, and blue cheese at 54F. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Employee agreed to voluntarily discard the food.
The department's words
CHSC 113996 In the salad bar cold holding unit, unshelled boiled eggs internal temperature reading was measured at 54F, cheese at 55F, and blue cheese at 54F. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Employee agreed to voluntarily discard the food.
Corrected during the inspection
Chlorine sanitizer solution in the mechanical dishwasher, the concentration was measured. Chlorine sanitizer container was observed empty in the warewashing area. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize equipment and utensils. [COS] Employee agreed to manually wash, rinse, and sanitize dishes while waiting for the technician to service the dishwasher.
The department's words
CHSC 114099.7 Chlorine sanitizer solution in the mechanical dishwasher, the concentration was measured. Chlorine sanitizer container was observed empty in the warewashing area. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize equipment and utensils. [COS] Employee agreed to manually wash, rinse, and sanitize dishes while waiting for the technician to service the dishwasher.
Corrected during the inspection
The men restroom was observed with soil/ wastewater coming from the wall hung urinal. [CA] Repair the wall hung urinal and remove all accumulated stagnant water from the restroom. [SA] Employee agreed to close the stall where water was accumulating.
The department's words
CHSC 114197 The men restroom was observed with soil/ wastewater coming from the wall hung urinal. [CA] Repair the wall hung urinal and remove all accumulated stagnant water from the restroom. [SA] Employee agreed to close the stall where water was accumulating.
Corrected during the inspection
EarlierJul 13, 2022Follow-up inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the salad bar cold holding unit, unshelled boiled eggs internal temperature reading was measured at 54F, cheese at 55F, and blue cheese at 54F. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Employee agreed to voluntarily discard the food.
The department's words
CHSC 113996 In the salad bar cold holding unit, unshelled boiled eggs internal temperature reading was measured at 54F, cheese at 55F, and blue cheese at 54F. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Employee agreed to voluntarily discard the food.
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
Chlorine sanitizer solution in the mechanical dishwasher, the concentration was measured. Chlorine sanitizer container was observed empty in the warewashing area. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize equipment and utensils. [COS] Employee agreed to manually wash, rinse, and sanitize dishes while waiting for the technician to service the dishwasher.
The department's words
CHSC 114099.7 Chlorine sanitizer solution in the mechanical dishwasher, the concentration was measured. Chlorine sanitizer container was observed empty in the warewashing area. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize equipment and utensils. [COS] Employee agreed to manually wash, rinse, and sanitize dishes while waiting for the technician to service the dishwasher.
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
The men restroom was observed with soil/ wastewater coming from the wall hung urinal. [CA] Repair the wall hung urinal and remove all accumulated stagnant water from the restroom. [SA] Employee agreed to close the stall where water was accumulating.
The department's words
CHSC 114197 The men restroom was observed with soil/ wastewater coming from the wall hung urinal. [CA] Repair the wall hung urinal and remove all accumulated stagnant water from the restroom. [SA] Employee agreed to close the stall where water was accumulating.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 11, 2022Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the salad bar cold holding unit, unshelled boiled eggs internal temperature reading was measured at 54F, cheese at 55F, and blue cheese at 54F. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Employee agreed to voluntarily discard the food.
The department's words
CHSC 113996 In the salad bar cold holding unit, unshelled boiled eggs internal temperature reading was measured at 54F, cheese at 55F, and blue cheese at 54F. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Employee agreed to voluntarily discard the food.
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
Chlorine sanitizer solution in the mechanical dishwasher, the concentration was measured. Chlorine sanitizer container was observed empty in the warewashing area. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize equipment and utensils. [COS] Employee agreed to manually wash, rinse, and sanitize dishes while waiting for the technician to service the dishwasher.
The department's words
CHSC 114099.7 Chlorine sanitizer solution in the mechanical dishwasher, the concentration was measured. Chlorine sanitizer container was observed empty in the warewashing area. [CA] A food facility that prepares food shall not be operating if there is no method to properly wash and sanitize equipment and utensils. [COS] Employee agreed to manually wash, rinse, and sanitize dishes while waiting for the technician to service the dishwasher.
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
The men restroom was observed with soil/ wastewater coming from the wall hung urinal. [CA] Repair the wall hung urinal and remove all accumulated stagnant water from the restroom. [SA] Employee agreed to close the stall where water was accumulating.
The department's words
CHSC 114197 The men restroom was observed with soil/ wastewater coming from the wall hung urinal. [CA] Repair the wall hung urinal and remove all accumulated stagnant water from the restroom. [SA] Employee agreed to close the stall where water was accumulating.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification
EarlierMay 14, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification maintained onsite. 7 days to obtain.
The department's words
CHSC 113948 Employees lacked Food Handler Certification. All employees serving, preparing, or storing food are required to have a Food Handler Certification maintained onsite. 7 days to obtain.
EarlierDec 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of paper towels in dispenser at handsink located behind the register. Maintain stocked at all times. Observed empty bucket stored in handwashing sink located in Dough Room. Maintain empty at all times.
The department's words
CHSC 113953.2 Lack of paper towels in dispenser at handsink located behind the register. Maintain stocked at all times. Observed empty bucket stored in handwashing sink located in Dough Room. Maintain empty at all times.
EarlierSep 24, 2020Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114257
The department's words
Code CHSC 114257
Show 1 more
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierAug 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
One employee lacked Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 One employee lacked Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierFeb 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Self service salad bar cold holding unit food temperatures measured Tomatoes 45F, Cottage Cheese 43F, Ranch 45F, Blue Cheese 45F, and Thousand Island 46F. All potentially hazardous foods are required to held at 41 degrees F or below.
The department's words
CHSC 113996 Self service salad bar cold holding unit food temperatures measured Tomatoes 45F, Cottage Cheese 43F, Ranch 45F, Blue Cheese 45F, and Thousand Island 46F. All potentially hazardous foods are required to held at 41 degrees F or below.
EarlierDec 21, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierApr 5, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed no food handlers cards onsite. Send EHS the food handlers cards via email by -5/05/2018.
The department's words
CHSC 113948 Observed no food handlers cards onsite. Send EHS the food handlers cards via email by -5/05/2018.
Two door refrigerator temperature was measured at 50-51F. The manager moved all pizza-dough to the walk-in refrigerator. * Salad bar: Food temperatures measured at 48-52F. Food is filled 1/2 way in insert. The manager stated that the food will be discarded after 4 hours and recorded in log was shown during the inspection.
The department's words
CHSC 113996 Two door refrigerator temperature was measured at 50-51F. The manager moved all pizza-dough to the walk-in refrigerator. * Salad bar: Food temperatures measured at 48-52F. Food is filled 1/2 way in insert. The manager stated that the food will be discarded after 4 hours and recorded in log was shown during the inspection.
* Measured zero sanitizing solution in the wiping cloth bucket. All food contact surfaces of utensils and equipment shall be sanitized as required.
The department's words
CHSC 114099.6 * Measured zero sanitizing solution in the wiping cloth bucket. All food contact surfaces of utensils and equipment shall be sanitized as required.
Repair the hinged lids of the Pizza Prep Table Refrigerator. The lids were broken and hard to open and close.
The department's words
CHSC 114175 Repair the hinged lids of the Pizza Prep Table Refrigerator. The lids were broken and hard to open and close.
Regularly use sanitizing solution for the wiping cloth bucket. There was no sanitizing solution but the manager added it in the bucket.
The department's words
CHSC 114185.1 Regularly use sanitizing solution for the wiping cloth bucket. There was no sanitizing solution but the manager added it in the bucket.
Show 1 more
No paper towels in the dispenser at hand washing sink in the pizza-dough making room. Always have the paper towels in the dispenser.
The department's words
CHSC 113953.2 No paper towels in the dispenser at hand washing sink in the pizza-dough making room. Always have the paper towels in the dispenser.
EarlierFeb 15, 2017Follow-up inspectionNo Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Today temperatures of food on the salad bar measured 50-57 F. Time as a public health control is being used as a temporary safety measure and a log is kept to show discard time of potentially hazardous food. Repair the salad bar within 30 days or submit specifications for a few unit that can hold food at 45 F. A case is open and you will be charged cost recovery fees until this is resolved. Contact me once repaired. Pizza on the hot bar measured 118-132 F and will be discarded at the end of the lunch service (out no more than 3 hours). Use TPHC logs daily to show that food is discarded at the end of lunch service (out no more than 3 hours). Use TPHC logs daily to show that food is discarded after no longer than 4 hours. Food temperatures in the walk-in measured <41 F and the display thermometer in this unit was replaced.
The department's words
CHSC 113996 Today temperatures of food on the salad bar measured 50-57 F. Time as a public health control is being used as a temporary safety measure and a log is kept to show discard time of potentially hazardous food. Repair the salad bar within 30 days or submit specifications for a few unit that can hold food at 45 F. A case is open and you will be charged cost recovery fees until this is resolved. Contact me once repaired. Pizza on the hot bar measured 118-132 F and will be discarded at the end of the lunch service (out no more than 3 hours). Use TPHC logs daily to show that food is discarded at the end of lunch service (out no more than 3 hours). Use TPHC logs daily to show that food is discarded after no longer than 4 hours. Food temperatures in the walk-in measured <41 F and the display thermometer in this unit was replaced.
Corrected during the inspection
No sanitizer in wiping cloth bucket. Solution was immediately changed. Use test strips to ensure there is 200 ppm quaternary ammonia in solution for sanitizing.
The department's words
CHSC 114099.6 No sanitizer in wiping cloth bucket. Solution was immediately changed. Use test strips to ensure there is 200 ppm quaternary ammonia in solution for sanitizing.
Move paint from storage closet. Do not store with food/utensils.
The department's words
CHSC 114254.1 Move paint from storage closet. Do not store with food/utensils.
Replace or reposition hood baffles to eliminate gaps between baffles. Secure lockers and CO2 tank to wall to prevent injury.
The department's words
CHSC 114175 Replace or reposition hood baffles to eliminate gaps between baffles. Secure lockers and CO2 tank to wall to prevent injury.
Replace missing or broken display thermometers. Place in the warmest spot of each fridge (by the door).
The department's words
CHSC 114159 Replace missing or broken display thermometers. Place in the warmest spot of each fridge (by the door).
Show 2 more
Clean floor sinks to remove garbage and food debris.
The department's words
CHSC 114257 Clean floor sinks to remove garbage and food debris.
Replace missing grout between floor tiles in the kitchen so that the floor is cleanable. Repair the base coving under the wait station computer.
The department's words
CHSC 114268 Replace missing grout between floor tiles in the kitchen so that the floor is cleanable. Repair the base coving under the wait station computer.
EarlierJan 10, 2017Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Today temperatures of food on the salad bar measured 50-57 F. Time as a public health control is being used as a temporary safety measure and a log is kept to show discard time of potentially hazardous food. Repair the salad bar within 30 days or submit specifications for a few unit that can hold food at 45 F. A case is open and you will be charged cost recovery fees until this is resolved. Contact me once repaired. Pizza on the hot bar measured 118-132 F and will be discarded at the end of the lunch service (out no more than 3 hours). Use TPHC logs daily to show that food is discarded at the end of lunch service (out no more than 3 hours). Use TPHC logs daily to show that food is discarded after no longer than 4 hours. Food temperatures in the walk-in measured <41 F and the display thermometer in this unit was replaced.
The department's words
CHSC 113996 Today temperatures of food on the salad bar measured 50-57 F. Time as a public health control is being used as a temporary safety measure and a log is kept to show discard time of potentially hazardous food. Repair the salad bar within 30 days or submit specifications for a few unit that can hold food at 45 F. A case is open and you will be charged cost recovery fees until this is resolved. Contact me once repaired. Pizza on the hot bar measured 118-132 F and will be discarded at the end of the lunch service (out no more than 3 hours). Use TPHC logs daily to show that food is discarded at the end of lunch service (out no more than 3 hours). Use TPHC logs daily to show that food is discarded after no longer than 4 hours. Food temperatures in the walk-in measured <41 F and the display thermometer in this unit was replaced.
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)
No sanitizer in wiping cloth bucket. Solution was immediately changed. Use test strips to ensure there is 200 ppm quaternary ammonia in solution for sanitizing.
The department's words
CHSC 114099.6 No sanitizer in wiping cloth bucket. Solution was immediately changed. Use test strips to ensure there is 200 ppm quaternary ammonia in solution for sanitizing.
Move paint from storage closet. Do not store with food/utensils.
The department's words
CHSC 114254.1 Move paint from storage closet. Do not store with food/utensils.
Replace or reposition hood baffles to eliminate gaps between baffles. Secure lockers and CO2 tank to wall to prevent injury.
The department's words
CHSC 114175 Replace or reposition hood baffles to eliminate gaps between baffles. Secure lockers and CO2 tank to wall to prevent injury.
Replace missing or broken display thermometers. Place in the warmest spot of each fridge (by the door).
The department's words
CHSC 114159 Replace missing or broken display thermometers. Place in the warmest spot of each fridge (by the door).
Clean floor sinks to remove garbage and food debris.
The department's words
CHSC 114257 Clean floor sinks to remove garbage and food debris.
Show 1 more
Replace missing grout between floor tiles in the kitchen so that the floor is cleanable. Repair the base coving under the wait station computer.
The department's words
CHSC 114268 Replace missing grout between floor tiles in the kitchen so that the floor is cleanable. Repair the base coving under the wait station computer.
EarlierJan 5, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food temperatures on the salad bar measured 51-52.7 F. Food was placed on the salad bar at 11 am. All potentially hazardous food was voluntarily discarded. Repair salad bar immediately. This is a repeat violation and you will be charged cost recovery fees until it is corrected. Maintain food temperatures on the salad bar at 45 F or lower. Use Time as a Public Health Control till repaired. Food temperatures in the walk-in measured 46-47 F. Repair immediately so that temps are maintained at 41 F or lower.
The department's words
CHSC 113996 Food temperatures on the salad bar measured 51-52.7 F. Food was placed on the salad bar at 11 am. All potentially hazardous food was voluntarily discarded. Repair salad bar immediately. This is a repeat violation and you will be charged cost recovery fees until it is corrected. Maintain food temperatures on the salad bar at 45 F or lower. Use Time as a Public Health Control till repaired. Food temperatures in the walk-in measured 46-47 F. Repair immediately so that temps are maintained at 41 F or lower.
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)
No sanitizer in wiping cloth bucket. Solution was immediately changed. Use test strips to ensure there is 200 ppm quaternary ammonia in solution for sanitizing.
The department's words
CHSC 114099.6 No sanitizer in wiping cloth bucket. Solution was immediately changed. Use test strips to ensure there is 200 ppm quaternary ammonia in solution for sanitizing.
Move paint from storage closet. Do not store with food/utensils.
The department's words
CHSC 114254.1 Move paint from storage closet. Do not store with food/utensils.
Replace or reposition hood baffles to eliminate gaps between baffles. Secure lockers and CO2 tank to wall to prevent injury.
The department's words
CHSC 114175 Replace or reposition hood baffles to eliminate gaps between baffles. Secure lockers and CO2 tank to wall to prevent injury.
Replace missing or broken display thermometers. Place in the warmest spot of each fridge (by the door).
The department's words
CHSC 114159 Replace missing or broken display thermometers. Place in the warmest spot of each fridge (by the door).
Clean floor sinks to remove garbage and food debris.
The department's words
CHSC 114257 Clean floor sinks to remove garbage and food debris.
Show 1 more
Replace missing grout between floor tiles in the kitchen so that the floor is cleanable. Repair the base coving under the wait station computer.
The department's words
CHSC 114268 Replace missing grout between floor tiles in the kitchen so that the floor is cleanable. Repair the base coving under the wait station computer.
EarlierOct 29, 2015Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Today all potentially hazardous food at the salad bar is 45-49 F. Only containers filled past the half-way mark contain food at > 50 F. Continue to use time as a public health control and do not overfill containers in the salad bar. Once the unit is repaired, submit a copy of the service invoice to EHS. The True refrigerator holding shredded cheese is running at 40 F.
The department's words
CHSC 113996 Today all potentially hazardous food at the salad bar is 45-49 F. Only containers filled past the half-way mark contain food at > 50 F. Continue to use time as a public health control and do not overfill containers in the salad bar. Once the unit is repaired, submit a copy of the service invoice to EHS. The True refrigerator holding shredded cheese is running at 40 F.
Mop water discarded in the storm drain. Discard mop water to the janitorial sink inside.
The department's words
CHSC 114197 Mop water discarded in the storm drain. Discard mop water to the janitorial sink inside.
Use test strips daily to monitor sanitizer levels for wiping cloth buckets (100 ppm chlorine or 200 ppm quat) and in the dishwasher (50 ppm chlorine).
The department's words
CHSC 114107 Use test strips daily to monitor sanitizer levels for wiping cloth buckets (100 ppm chlorine or 200 ppm quat) and in the dishwasher (50 ppm chlorine).
Remove tape from floor sinks.
The department's words
CHSC 114175 Remove tape from floor sinks.
Provide display thermometers for all fridges. Place by the door where it is the warmest.
The department's words
CHSC 114157 Provide display thermometers for all fridges. Place by the door where it is the warmest.
Show 4 more
Clean litter from garbage area. Store all garbage in enclosed bins. Clean feces from garbage area.
The department's words
CHSC 114245.1 Clean litter from garbage area. Store all garbage in enclosed bins. Clean feces from garbage area.
Store mop heads off the floor.
The department's words
CHSC 114282 Store mop heads off the floor.
Replace the screen in the window of the women's bathroom.
The department's words
CHSC 114259 Replace the screen in the window of the women's bathroom.
Post permit to operate in a location visible to the public.
The department's words
CHSC 114381 Post permit to operate in a location visible to the public.
EarlierOct 20, 2015Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Cheese in the under counter True Fridge measured 55 F. Cheese was overfilled (not contained within the inside of the fridge) and was close to the door heater. One bag of cheese was voluntarily discarded. Other food in this unit was at 41 F or below. Food on the salad bar measured 50-52 F. Discard 4 hours after it was removed from refrigeration. Repair this unit and maintain temps at 45 F or below (if discarded at the end of a 12 hour period). Use logs provided if you plan on using time as a public health control. Maintain food temps at 41 F or below in all other units. 2-door under counter Bev Air is running too high. Food temps measured 49 F. Immediately lower the temperature.
The department's words
CHSC 113996 Cheese in the under counter True Fridge measured 55 F. Cheese was overfilled (not contained within the inside of the fridge) and was close to the door heater. One bag of cheese was voluntarily discarded. Other food in this unit was at 41 F or below. Food on the salad bar measured 50-52 F. Discard 4 hours after it was removed from refrigeration. Repair this unit and maintain temps at 45 F or below (if discarded at the end of a 12 hour period). Use logs provided if you plan on using time as a public health control. Maintain food temps at 41 F or below in all other units. 2-door under counter Bev Air is running too high. Food temps measured 49 F. Immediately lower the temperature.
Mop water discarded in the storm drain. Discard mop water to the janitorial sink inside.
The department's words
CHSC 114197 Mop water discarded in the storm drain. Discard mop water to the janitorial sink inside.
Use test strips daily to monitor sanitizer levels for wiping cloth buckets (100 ppm chlorine or 200 ppm quat) and in the dishwasher (50 ppm chlorine).
The department's words
CHSC 114107 Use test strips daily to monitor sanitizer levels for wiping cloth buckets (100 ppm chlorine or 200 ppm quat) and in the dishwasher (50 ppm chlorine).
Remove tape from floor sinks.
The department's words
CHSC 114175 Remove tape from floor sinks.
Provide display thermometers for all fridges. Place by the door where it is the warmest.
The department's words
CHSC 114157 Provide display thermometers for all fridges. Place by the door where it is the warmest.
Show 4 more
Clean litter from garbage area. Store all garbage in enclosed bins. Clean feces from garbage area.
The department's words
CHSC 114245.1 Clean litter from garbage area. Store all garbage in enclosed bins. Clean feces from garbage area.
Store mop heads off the floor.
The department's words
CHSC 114282 Store mop heads off the floor.
Replace the screen in the window of the women's bathroom.
The department's words
CHSC 114259 Replace the screen in the window of the women's bathroom.
Post permit to operate in a location visible to the public.
The department's words
CHSC 114381 Post permit to operate in a location visible to the public.
EarlierSep 18, 2014Follow-up inspectionCase Opened
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Temperatures of multiple food items on the salad bar were above 50 degrees F (50-53 degrees F). Food was placed on the salad bar at 10:30 and was in adequate refrigeration prior to being placed on the salad bar. Immediately refrigerate food in the walk-in. Monitor temperatures on the salad bar today and discontinue use of the salad bar if the unit is unable to hold food at 45 degrees F or below. Repair the unit if necessary.
The department's words
CHSC 113996 Temperatures of multiple food items on the salad bar were above 50 degrees F (50-53 degrees F). Food was placed on the salad bar at 10:30 and was in adequate refrigeration prior to being placed on the salad bar. Immediately refrigerate food in the walk-in. Monitor temperatures on the salad bar today and discontinue use of the salad bar if the unit is unable to hold food at 45 degrees F or below. Repair the unit if necessary.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Obtain Food Manager Safety certification for at least one employee. Send a copy of this certification to EHS within 30 days.
The department's words
CHSC 113947.1 Obtain Food Manager Safety certification for at least one employee. Send a copy of this certification to EHS within 30 days.
Code CHSC 114192
The department's words
Code CHSC 114192
Corrected during the inspection
Code CHSC 114185.1
The department's words
Code CHSC 114185.1
Corrected during the inspection
Code CHSC 114175
The department's words
Code CHSC 114175
Corrected during the inspection
EarlierSep 16, 2014Routine inspectionViolation(s) Found
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Temperatures of multiple food items on the salad bar were above 50 degrees F (50-57 degrees F). For today, use time as a public health control and discard food at 3pm today (4 hours from the time food was removed from adequate refrigeration).
The department's words
CHSC 113996 Temperatures of multiple food items on the salad bar were above 50 degrees F (50-57 degrees F). For today, use time as a public health control and discard food at 3pm today (4 hours from the time food was removed from adequate refrigeration).
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
There is no hot water at the women's bathroom hand sink. Provide water measuring at least 100 degrees F at all hand sink fixtures.
The department's words
CHSC 114192 There is no hot water at the women's bathroom hand sink. Provide water measuring at least 100 degrees F at all hand sink fixtures.
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)
Obtain Food Manager Safety certification for at least one employee. Send a copy of this certification to EHS within 30 days.
The department's words
CHSC 113947.1 Obtain Food Manager Safety certification for at least one employee. Send a copy of this certification to EHS within 30 days.
Wiping cloths stored in sanitizer measured 50 ppm chlorine (bleach). Add bleach to the solution and use test strips to ensure the sanitizing solution contains 100 ppm chlorine).
The department's words
CHSC 114185.1 Wiping cloths stored in sanitizer measured 50 ppm chlorine (bleach). Add bleach to the solution and use test strips to ensure the sanitizing solution contains 100 ppm chlorine).
Repair the broken shelf under the dishwasher.
The department's words
CHSC 114175 Repair the broken shelf under the dishwasher.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Round Table Pizza #1179, you can:
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Let Round Table Pizza #1179 know
Ask for the manager. Round Table Pizza #1179 can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L16087.
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.