Royal Thai Restaurant

Inspections

From Marin County Community Development Agency, Environmental Health Services · 25 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJul 22, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Jul 22, 2026.

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Code CHSC 113948

     The department's words

     Code CHSC 113948

   • Code CHSC 114020

     The department's words

     Code CHSC 114020

   • Code CHSC 114266

     The department's words

     Code CHSC 114266

2. EarlierAug 21, 2024Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • In the preparation area, raw shell egg internal temperature readings were between 55F and 52 °F and were observed to be stored at ambient temperature on the counter. In addition, garlic with oil internal temperature readings were at 52F and 50F in the reach-in unit. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F and at or above 135 °F when hot.

     The department's words

     CHSC 113996 In the preparation area, raw shell egg internal temperature readings were between 55F and 52 °F and were observed to be stored at ambient temperature on the counter. In addition, garlic with oil internal temperature readings were at 52F and 50F in the reach-in unit. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F and at or above 135 °F when hot.

     Corrected during the inspection

   • In the three door reach-in unit, two containers with curry sauce, the internal temperature readings were measured at 48F, 49F, and 46F. According to the cook, the currry sauce were prepared , cooked, and cooled yesterday, August 18, 2024. [Corrective action] All cooked foods shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.

     The department's words

     CHSC 114002 In the three door reach-in unit, two containers with curry sauce, the internal temperature readings were measured at 48F, 49F, and 46F. According to the cook, the currry sauce were prepared , cooked, and cooled yesterday, August 18, 2024. [Corrective action] All cooked foods shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.

     Corrected during the inspection

3. EarlierAug 19, 2024Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     In the preparation area, raw shell egg internal temperature readings were between 55F and 52 °F and were observed to be stored at ambient temperature on the counter. In addition, garlic with oil internal temperature readings were at 52F and 50F in the reach-in unit. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F and at or above 135 °F when hot.

     The department's words

     CHSC 113996 In the preparation area, raw shell egg internal temperature readings were between 55F and 52 °F and were observed to be stored at ambient temperature on the counter. In addition, garlic with oil internal temperature readings were at 52F and 50F in the reach-in unit. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F and at or above 135 °F when hot.

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

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

     In the three door reach-in unit, two containers with curry sauce, the internal temperature readings were measured at 48F, 49F, and 46F. According to the cook, the currry sauce were prepared , cooked, and cooled yesterday, August 18, 2024. [Corrective action] All cooked foods shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.

     The department's words

     CHSC 114002 In the three door reach-in unit, two containers with curry sauce, the internal temperature readings were measured at 48F, 49F, and 46F. According to the cook, the currry sauce were prepared , cooked, and cooled yesterday, August 18, 2024. [Corrective action] All cooked foods shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.

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

4. EarlierMar 20, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • In the preparation area, two containers wit fried tofu, the internal temperature was measured at 63, rice noodles 118F, garlic with oil at 52F, and cooked eggplant at 58. Food containers were observed at ambient temperature . In addition, slice tomatoes internal temperature measured at 46F on the ice container, and curry sauces were measured at 123F, 115F, and 116F. [CA] Potentially hazardous foods shall be held at or below 41F, and at or above 135F when hot . [COS] The employee reheated foods mentioned above, and transferred cold foods in the refrigerator.

     The department's words

     CHSC 113996 In the preparation area, two containers wit fried tofu, the internal temperature was measured at 63, rice noodles 118F, garlic with oil at 52F, and cooked eggplant at 58. Food containers were observed at ambient temperature . In addition, slice tomatoes internal temperature measured at 46F on the ice container, and curry sauces were measured at 123F, 115F, and 116F. [CA] Potentially hazardous foods shall be held at or below 41F, and at or above 135F when hot . [COS] The employee reheated foods mentioned above, and transferred cold foods in the refrigerator.

5. EarlierMay 18, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed tofu at 57F, cooked eggplant at 57F, and bean sprouts at 49F out on counter for 5-10 mins. per employee but not actively in use. Potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. Employee moved foods to cooler.

     The department's words

     CHSC 113996 Observed tofu at 57F, cooked eggplant at 57F, and bean sprouts at 49F out on counter for 5-10 mins. per employee but not actively in use. Potentially hazardous foods must be cold held at 41F or below OR hot held at 135F or above. Employee moved foods to cooler.

6. EarlierJul 14, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Hot water at food prep sink measured at 112F. Ensure hot water is >/=120F at food prep and warewash sink. Operator turned up hot water at time of inspection. Hot water measured at 120F at end of inspection.

     The department's words

     CHSC 114192 Hot water at food prep sink measured at 112F. Ensure hot water is >/=120F at food prep and warewash sink. Operator turned up hot water at time of inspection. Hot water measured at 120F at end of inspection.

7. EarlierDec 22, 2020Routine inspectionGreen placard

   No violations listed in the data.
8. EarlierJul 29, 2020Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114099.7

     The department's words

     Code CHSC 114099.7

9. EarlierJan 10, 2019Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed raw shell eggs at 57F on counter and cut tomatoes at 54F. Food moved to refrigeration.

     The department's words

     CHSC 113996 Observed raw shell eggs at 57F on counter and cut tomatoes at 54F. Food moved to refrigeration.

10. EarlierMay 23, 2018Follow-up inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

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

      Observed a chewed hole and gnaw marks on a lid to the black rice container. One container of rice was voluntarily discarded.

      The department's words

      CHSC 113980 Observed a chewed hole and gnaw marks on a lid to the black rice container. One container of rice was voluntarily discarded.

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

    Not critical (1)

    • No new signs of rodents were observed today. Some holes in the wall were sealed and the kitchen was cleaned. Continue cleaning to remove all food debris and accumulated grease on equipment and shelving. Continue to seal all holes in walls and ceiling as instructed to exclude rodents. The ivy is scheduled for removal. Continue to monitor for rodent activity. If any activity (droppings, gnaw marks, rub marks, etc.) is observed in the facility, stop all food prep, exclude rodents, and wash and sanitize all food contact surfaces and clean up droppings. Once all utensils, plates, knives, food containers, etc. have been cleaned and sanitized, you are approved to operate. The operator plans on a durable wall repair (by the dishwasher).

      The department's words

      CHSC 114259.1 No new signs of rodents were observed today. Some holes in the wall were sealed and the kitchen was cleaned. Continue cleaning to remove all food debris and accumulated grease on equipment and shelving. Continue to seal all holes in walls and ceiling as instructed to exclude rodents. The ivy is scheduled for removal. Continue to monitor for rodent activity. If any activity (droppings, gnaw marks, rub marks, etc.) is observed in the facility, stop all food prep, exclude rodents, and wash and sanitize all food contact surfaces and clean up droppings. Once all utensils, plates, knives, food containers, etc. have been cleaned and sanitized, you are approved to operate. The operator plans on a durable wall repair (by the dishwasher).

11. EarlierMay 22, 2018Follow-up inspectionRed placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Observed fresh rodent droppings under the dishwasher and droppings under the cook line and in the area by the back door. Observed grease on equipment and shelving and gaps between equipment and the wall. I highly recommend removing the sink and dishwasher to repair the wall behind with approved materials - sheet rock and FRP or stainless. The wall covering must be smooth, cleanable, and sealed. Clean up all droppings using wet methods, set traps (perpendicular to walls), clean and sanitize all food contact surfaces, seal all possible entry points, and monitor for new activity. Also repair leak at the prep sink faucet. I highly recommend removing all the ivy around the building and any discarded equipment, and trimming back all overhanging trees.

      The department's words

      CHSC 114259.1 Observed fresh rodent droppings under the dishwasher and droppings under the cook line and in the area by the back door. Observed grease on equipment and shelving and gaps between equipment and the wall. I highly recommend removing the sink and dishwasher to repair the wall behind with approved materials - sheet rock and FRP or stainless. The wall covering must be smooth, cleanable, and sealed. Clean up all droppings using wet methods, set traps (perpendicular to walls), clean and sanitize all food contact surfaces, seal all possible entry points, and monitor for new activity. Also repair leak at the prep sink faucet. I highly recommend removing all the ivy around the building and any discarded equipment, and trimming back all overhanging trees.

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

12. EarlierMar 30, 2018Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Observed bamboo shoots at 65F on counter. Opened canned vegetables are potentially hazardous foods and must be kept below 41F or above 135F. Bamboo immediately moved to refrigeration. Major hot/cold holding violation corrected to minor violation.

      The department's words

      CHSC 113996 Observed bamboo shoots at 65F on counter. Opened canned vegetables are potentially hazardous foods and must be kept below 41F or above 135F. Bamboo immediately moved to refrigeration. Major hot/cold holding violation corrected to minor violation.

    • Observed the start of the cooling process for different curries. Food was cooling rapdly using the small metal container to hold the food and then putting the containers in ice baths. Observed temperature being monitored during cooling and adequate knowledge was displayed about cooling. Continue to use the cooling logs and e-mail me a copy of them in one week.

      The department's words

      CHSC 114002 Observed the start of the cooling process for different curries. Food was cooling rapdly using the small metal container to hold the food and then putting the containers in ice baths. Observed temperature being monitored during cooling and adequate knowledge was displayed about cooling. Continue to use the cooling logs and e-mail me a copy of them in one week.

      Corrected during the inspection

    • Observed food handler touch raw meat and then touch handle on fridge. Wash hands after touching raw food (and at all other required times) to prevent cross-contamination. Corrected with employee and handle of fridge was sanitized. Use hand sink to wash hands instead of using food prep sink.

      The department's words

      CHSC 113953.3 Observed food handler touch raw meat and then touch handle on fridge. Wash hands after touching raw food (and at all other required times) to prevent cross-contamination. Corrected with employee and handle of fridge was sanitized. Use hand sink to wash hands instead of using food prep sink.

13. EarlierMar 29, 2018Follow-up inspectionYellow placard

    7 violations listed, 3 marked critical.

    Critical (3)

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

      Observed the following foods held at unsafe temperatures: -Tofu on the counter in 2 containers measured 71 F and were placed on the counter at 11 am. Discard at 2:30. -Eggs in the upright one-door fridge measured 72 F - discard after lunch. -Tofu in the prep fridge by the fryer at 53 F, chicken skewers at 54, all other food in this fridge at 50 F. Repair or adjust fridge temp so it holds food at 41 F or below. Maintain cold food temps at 41 F or below.

      The department's words

      CHSC 113996 Observed the following foods held at unsafe temperatures: -Tofu on the counter in 2 containers measured 71 F and were placed on the counter at 11 am. Discard at 2:30. -Eggs in the upright one-door fridge measured 72 F - discard after lunch. -Tofu in the prep fridge by the fryer at 53 F, chicken skewers at 54, all other food in this fridge at 50 F. Repair or adjust fridge temp so it holds food at 41 F or below. Maintain cold food temps at 41 F or below.

      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

      Curries cooling water in a bus tub measured 105-113 F at the top - 2 hours into the cooling process. Cooling logs indicate identical temperatures for all foods cooled - this does not look accurate. Cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs as instructed and take actual temperatures. If food does not reach the required temp in the time required, reheat to 165 F and start over with cooling.

      The department's words

      CHSC 114002 Curries cooling water in a bus tub measured 105-113 F at the top - 2 hours into the cooling process. Cooling logs indicate identical temperatures for all foods cooled - this does not look accurate. Cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs as instructed and take actual temperatures. If food does not reach the required temp in the time required, reheat to 165 F and start over with cooling.

      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 gnaw marks and hole in a lid to a plastic cambro where sugar is stored. This was voluntarily discarded.

      The department's words

      CHSC 113980 Observed gnaw marks and hole in a lid to a plastic cambro where sugar is stored. This was voluntarily discarded.

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

    Not critical (4)

    • No signs of rodents observed today. Continue to clean and seal up all possible entry points. I highly recommend moving the dishwasher and sink repairing the wall behind with approved materials and repairing walls at the cook line to prevent future infestations.

      The department's words

      CHSC 114259.1 No signs of rodents observed today. Continue to clean and seal up all possible entry points. I highly recommend moving the dishwasher and sink repairing the wall behind with approved materials and repairing walls at the cook line to prevent future infestations.

      Corrected during the inspection

    • Observed raw animal products stored above ready to eat foods. Store separate and below all ready to eat foods.

      The department's words

      CHSC 113986 Observed raw animal products stored above ready to eat foods. Store separate and below all ready to eat foods.

    • Observed smoke coming out of the exhaust hood. Repair exhaust hood so that it properly exhausts and clean grease stains on ceiling. If spillage of grease/smoke is observed [at future inspections], a hood performance test may be required.

      The department's words

      CHSC 114175 Observed smoke coming out of the exhaust hood. Repair exhaust hood so that it properly exhausts and clean grease stains on ceiling. If spillage of grease/smoke is observed [at future inspections], a hood performance test may be required.

    • Clean the kitchen thoroughly to remove food debris and grease to prevent attracting vermin. Seal up all possible holes or gaps in wall coverings, walls, and ceiling to prevent entry of vermin.

      The department's words

      CHSC 114259 Clean the kitchen thoroughly to remove food debris and grease to prevent attracting vermin. Seal up all possible holes or gaps in wall coverings, walls, and ceiling to prevent entry of vermin.

14. EarlierMar 28, 2018Routine inspectionRed placard

    7 violations listed, 4 marked critical.

    Critical (4)

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

      Observed the following foods held at unsafe temperatures: -Tofu on the counter in 2 containers measured 71 F and were placed on the counter at 11 am. Discard at 2:30. -Eggs in the upright one-door fridge measured 72 F - discard after lunch. -Tofu in the prep fridge by the fryer at 53 F, chicken skewers at 54, all other food in this fridge at 50 F. Repair or adjust fridge temp so it holds food at 41 F or below. Maintain cold food temps at 41 F or below.

      The department's words

      CHSC 113996 Observed the following foods held at unsafe temperatures: -Tofu on the counter in 2 containers measured 71 F and were placed on the counter at 11 am. Discard at 2:30. -Eggs in the upright one-door fridge measured 72 F - discard after lunch. -Tofu in the prep fridge by the fryer at 53 F, chicken skewers at 54, all other food in this fridge at 50 F. Repair or adjust fridge temp so it holds food at 41 F or below. Maintain cold food temps at 41 F or below.

      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

      Curries cooling water in a bus tub measured 105-113 F at the top - 2 hours into the cooling process. Cooling logs indicate identical temperatures for all foods cooled - this does not look accurate. Cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs as instructed and take actual temperatures. If food does not reach the required temp in the time required, reheat to 165 F and start over with cooling.

      The department's words

      CHSC 114002 Curries cooling water in a bus tub measured 105-113 F at the top - 2 hours into the cooling process. Cooling logs indicate identical temperatures for all foods cooled - this does not look accurate. Cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use cooling logs as instructed and take actual temperatures. If food does not reach the required temp in the time required, reheat to 165 F and start over with cooling.

      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 gnaw marks and hole in a lid to a plastic cambro where sugar is stored. This was voluntarily discarded.

      The department's words

      CHSC 113980 Observed gnaw marks and hole in a lid to a plastic cambro where sugar is stored. This was voluntarily discarded.

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

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

      Observed many rodent droppings throughout the kitchen along with rub marks. Clean up droppings using wet methods and monitor for new activity. The facility is closed due to an apparent rodent infestation. Call me when you are ready for a re-inspection. Wash and sanitize all food contact surfaces and areas where rodent activity observed.

      The department's words

      CHSC 114259.1 Observed many rodent droppings throughout the kitchen along with rub marks. Clean up droppings using wet methods and monitor for new activity. The facility is closed due to an apparent rodent infestation. Call me when you are ready for a re-inspection. Wash and sanitize all food contact surfaces and areas where rodent activity observed.

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

    Not critical (3)

    • Observed raw animal products stored above ready to eat foods. Store separate and below all ready to eat foods.

      The department's words

      CHSC 113986 Observed raw animal products stored above ready to eat foods. Store separate and below all ready to eat foods.

    • Observed smoke coming out of the exhaust hood. Repair exhaust hood so that it properly exhausts and clean grease stains on ceiling. If spillage of grease/smoke is observed [at future inspections], a hood performance test may be required.

      The department's words

      CHSC 114175 Observed smoke coming out of the exhaust hood. Repair exhaust hood so that it properly exhausts and clean grease stains on ceiling. If spillage of grease/smoke is observed [at future inspections], a hood performance test may be required.

    • Clean the kitchen thoroughly to remove food debris and grease to prevent attracting vermin. Seal up all possible holes or gaps in wall coverings, walls, and ceiling to prevent entry of vermin.

      The department's words

      CHSC 114259 Clean the kitchen thoroughly to remove food debris and grease to prevent attracting vermin. Seal up all possible holes or gaps in wall coverings, walls, and ceiling to prevent entry of vermin.

15. EarlierSep 25, 2017Follow-up inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

      Corrected during the inspection

    • Code CHSC 113986

      The department's words

      Code CHSC 113986

      Corrected during the inspection

    • Clean the kitchen thoroughly to remove grease and food debris accumulation.

      The department's words

      CHSC 114115.c Clean the kitchen thoroughly to remove grease and food debris accumulation.

    • Replace the broken display thermometer inside the refrigerator and ensure that there are display thermometers in the warmest part of the fridge.

      The department's words

      CHSC 114157 Replace the broken display thermometer inside the refrigerator and ensure that there are display thermometers in the warmest part of the fridge.

    • Code CHSC 114115

      The department's words

      Code CHSC 114115

16. EarlierSep 22, 2017Follow-up inspectionYellow placard

    5 violations listed, 2 marked critical.

    Critical (2)

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

      Observed fresh rodent droppings in the outdoor storage room. Do not store food or food containers/utensils in this room. Wash, rinse, and sanitize all food contact surfaces and relocate indoors to approved shelving. Discard any uncovered food/produce that cannot be cleaned and sanitized.

      The department's words

      CHSC 114259.1 Observed fresh rodent droppings in the outdoor storage room. Do not store food or food containers/utensils in this room. Wash, rinse, and sanitize all food contact surfaces and relocate indoors to approved shelving. Discard any uncovered food/produce that cannot be cleaned and sanitized.

      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 salmon covered with a soiled wiping cloth. Salmon was voluntarily discarded. Only use clean and approved food covers to cover food. Separate containers and utensils are now used to portion raw animal products. Utensils are cleaned at least every 4 hours.

      The department's words

      CHSC 113986 Observed salmon covered with a soiled wiping cloth. Salmon was voluntarily discarded. Only use clean and approved food covers to cover food. Separate containers and utensils are now used to portion raw animal products. Utensils are cleaned at least every 4 hours.

      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)

    • Cooling has been addressed and cooling logs show that food is cooled properly. Food handlers described good cooling methods.

      The department's words

      CHSC 114002 Cooling has been addressed and cooling logs show that food is cooled properly. Food handlers described good cooling methods.

      Corrected during the inspection

    • Clean the kitchen thoroughly to remove grease and food debris accumulation.

      The department's words

      CHSC 114115.c Clean the kitchen thoroughly to remove grease and food debris accumulation.

    • Replace the broken display thermometer inside the refrigerator and ensure that there are display thermometers in the warmest part of the fridge.

      The department's words

      CHSC 114157 Replace the broken display thermometer inside the refrigerator and ensure that there are display thermometers in the warmest part of the fridge.

17. EarlierSep 6, 2017Follow-up inspectionGreen placard

    13 violations listed, 1 marked critical.

    Critical (1)

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

      Cooling logs were not completed for food cooked and cooled yesterday, but curry in the fridge made yesterday measured 41 F. The owner demonstrated good cooling methods. Continue cooling as discussed, recording temperatures while cooling. Only cover food and place in deep containers when it reaches 41 F.

      The department's words

      CHSC 114002 Cooling logs were not completed for food cooked and cooled yesterday, but curry in the fridge made yesterday measured 41 F. The owner demonstrated good cooling methods. Continue cooling as discussed, recording temperatures while cooling. Only cover food and place in deep containers when it reaches 41 F.

      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)

    • Observed an employee touch the inside of a raw chicken container, then a raw beef container without washing hands. Employee immediately washed hands. Wash hands in between handling different species of raw animal products. Observed an employee wash hands in the sink beside the prep sink filled with washed lettuce. Always use the hand sink to wash hands to prevent cross contamination. This is especially important for ready to eat foods.

      The department's words

      CHSC 113953.3 Observed an employee touch the inside of a raw chicken container, then a raw beef container without washing hands. Employee immediately washed hands. Wash hands in between handling different species of raw animal products. Observed an employee wash hands in the sink beside the prep sink filled with washed lettuce. Always use the hand sink to wash hands to prevent cross contamination. This is especially important for ready to eat foods.

    • There are no paper towels in dispensers at the hand sinks. Paper towels were immediately provided. Keep hand sinks stocked with paper towels at all times.

      The department's words

      CHSC 113953.2 There are no paper towels in dispensers at the hand sinks. Paper towels were immediately provided. Keep hand sinks stocked with paper towels at all times.

    • Eggs in shell at the cook line measured 82 F. Discard 2:30 pm today. Eggs in shell in the outdoor storage room were voluntarily discarded. Maintain cold food temps at 41 F or below.

      The department's words

      CHSC 113996 Eggs in shell at the cook line measured 82 F. Discard 2:30 pm today. Eggs in shell in the outdoor storage room were voluntarily discarded. Maintain cold food temps at 41 F or below.

    • Observed soiled wiping cloth on the food prep surface. Keep in sanitizing solution at all times. Clean and sanitize that surface. Observed in-use utensils in water measuring 80-90F. Wash, rinse, and sanitize these utensils and store in hot water (maintained at 135 F) or on a clean dry surface and washed at least every 4 hou rs. Do NOT use the floor to prep food. This is not a clean surface. Wash, rinse, and sanitize the bottom of containers on the floor before storing on approved shelves.

      The department's words

      CHSC 114117 Observed soiled wiping cloth on the food prep surface. Keep in sanitizing solution at all times. Clean and sanitize that surface. Observed in-use utensils in water measuring 80-90F. Wash, rinse, and sanitize these utensils and store in hot water (maintained at 135 F) or on a clean dry surface and washed at least every 4 hou rs. Do NOT use the floor to prep food. This is not a clean surface. Wash, rinse, and sanitize the bottom of containers on the floor before storing on approved shelves.

    • Code CHSC 114192

      The department's words

      Code CHSC 114192

      Corrected during the inspection

    Show 7 more

    • Observed old rodent droppings in the kitchen and outdoor storage area. Remove droppings using wet methods and monitor for new activity. Pest service occurred on 8/31/17. Traps were put out for rat. Ensure there are no holes or gaps that could allow for entry of vermin. I recommend cutting back shrubs and ivy against the building.

      The department's words

      CHSC 114259.1 Observed old rodent droppings in the kitchen and outdoor storage area. Remove droppings using wet methods and monitor for new activity. Pest service occurred on 8/31/17. Traps were put out for rat. Ensure there are no holes or gaps that could allow for entry of vermin. I recommend cutting back shrubs and ivy against the building.

    • Observed raw animal products stored above and beside ready to eat foods. Store raw animal products separate and below all other food.

      The department's words

      CHSC 113986 Observed raw animal products stored above and beside ready to eat foods. Store raw animal products separate and below all other food.

    • Clean the kitchen thoroughly to remove grease and food debris accumulation.

      The department's words

      CHSC 114115.c Clean the kitchen thoroughly to remove grease and food debris accumulation.

    • Observed portioning containers stacked on the cutting board - these are used for vegetables, raw beef, raw chicken, and raw fish. Wash, rinse, and sanitize these now. Use separate containers for different species of raw animal products and veggies or wash after each use to prevent cross contamination.

      The department's words

      CHSC 114175 Observed portioning containers stacked on the cutting board - these are used for vegetables, raw beef, raw chicken, and raw fish. Wash, rinse, and sanitize these now. Use separate containers for different species of raw animal products and veggies or wash after each use to prevent cross contamination.

    • Replace the broken display thermometer inside the refrigerator and ensure that there are display thermometers in the warmest part of the fridge.

      The department's words

      CHSC 114157 Replace the broken display thermometer inside the refrigerator and ensure that there are display thermometers in the warmest part of the fridge.

    • Move the condensate line draining into a bucket so that it drains indirectly to a floor sink with an air gap no less than one inch.

      The department's words

      CHSC 114190 Move the condensate line draining into a bucket so that it drains indirectly to a floor sink with an air gap no less than one inch.

    • When washing utensils, you must 1. wash, 2. rinse, and 3 sanitize and air dry.

      The department's words

      CHSC 114099.6 When washing utensils, you must 1. wash, 2. rinse, and 3 sanitize and air dry.

18. EarlierSep 5, 2017Routine inspectionYellow placard

    12 violations listed, 2 marked critical.

    Critical (2)

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

      Observed multiple foods in the cooling process on the counter, in deep containers or in deep containers in the fridge. Temperatures are not being monitored during the cooling process. These are not proper cooling methods. Garlic in oil measured 54 F in the fridge in a deep container. Curry in a deep container measured 130 F. Two hrs into cooling, it measured 109. It did not reach 70 F in 2 hours, so it was rapidly reheated to 165 F. and then the cooling process started over. I helped employees set up ice baths and start cooling logs for all food in the cooling process. Continue to use logs whenever cooling. Monitor with a probe thermometer and cool using approved methods as discussed to cool food from 135 F to 70 F in 2 hours and from 70 F to 41F in 4 hours.

      The department's words

      CHSC 114002 Observed multiple foods in the cooling process on the counter, in deep containers or in deep containers in the fridge. Temperatures are not being monitored during the cooling process. These are not proper cooling methods. Garlic in oil measured 54 F in the fridge in a deep container. Curry in a deep container measured 130 F. Two hrs into cooling, it measured 109. It did not reach 70 F in 2 hours, so it was rapidly reheated to 165 F. and then the cooling process started over. I helped employees set up ice baths and start cooling logs for all food in the cooling process. Continue to use logs whenever cooling. Monitor with a probe thermometer and cool using approved methods as discussed to cool food from 135 F to 70 F in 2 hours and from 70 F to 41F in 4 hours.

      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

      Water at the ware wash sink measured 90F. The temp was immediately adjusted at the hot water heater and then the water measured 110 F. Provide hot water at a minimum temperature of 120 F.

      The department's words

      CHSC 114192 Water at the ware wash sink measured 90F. The temp was immediately adjusted at the hot water heater and then the water measured 110 F. Provide hot water at a minimum temperature of 120 F.

      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)

    • Observed a food handler remove raw fish from the fridge with bare hands, then touch cooked chicken and handles to the fridge and raw vegetables. The chicken was voluntarily discarded. Discard the vegetables - zucchini. Use tongs when handling raw animal products, or wash hands after handling raw animal products. Clean and sanitize utensils.

      The department's words

      CHSC 113953.3 Observed a food handler remove raw fish from the fridge with bare hands, then touch cooked chicken and handles to the fridge and raw vegetables. The chicken was voluntarily discarded. Discard the vegetables - zucchini. Use tongs when handling raw animal products, or wash hands after handling raw animal products. Clean and sanitize utensils.

    • There are no paper towels in dispensers at the hand sinks. Paper towels were immediately provided. Keep hand sinks stocked with paper towels at all times.

      The department's words

      CHSC 113953.2 There are no paper towels in dispensers at the hand sinks. Paper towels were immediately provided. Keep hand sinks stocked with paper towels at all times.

    • Eggs in shell at the cook line measured 82 F. Discard 2:30 pm today. Eggs in shell in the outdoor storage room were voluntarily discarded. Maintain cold food temps at 41 F or below.

      The department's words

      CHSC 113996 Eggs in shell at the cook line measured 82 F. Discard 2:30 pm today. Eggs in shell in the outdoor storage room were voluntarily discarded. Maintain cold food temps at 41 F or below.

    • Observed soiled wiping cloth on the food prep surface. Keep in sanitizing solution at all times. Clean and sanitize that surface. Observed in-use utensils in water measuring 80-90F. Wash, rinse, and sanitize these utensils and store in hot water (maintained at 135 F) or on a clean dry surface and washed at least every 4 hou rs. Do NOT use the floor to prep food. This is not a clean surface. Wash, rinse, and sanitize the bottom of containers on the floor before storing on approved shelves.

      The department's words

      CHSC 114117 Observed soiled wiping cloth on the food prep surface. Keep in sanitizing solution at all times. Clean and sanitize that surface. Observed in-use utensils in water measuring 80-90F. Wash, rinse, and sanitize these utensils and store in hot water (maintained at 135 F) or on a clean dry surface and washed at least every 4 hou rs. Do NOT use the floor to prep food. This is not a clean surface. Wash, rinse, and sanitize the bottom of containers on the floor before storing on approved shelves.

    • Observed old rodent droppings in the kitchen and outdoor storage area. Remove droppings using wet methods and monitor for new activity. Pest service occurred on 8/31/17. Traps were put out for rat. Ensure there are no holes or gaps that could allow for entry of vermin. I recommend cutting back shrubs and ivy against the building.

      The department's words

      CHSC 114259.1 Observed old rodent droppings in the kitchen and outdoor storage area. Remove droppings using wet methods and monitor for new activity. Pest service occurred on 8/31/17. Traps were put out for rat. Ensure there are no holes or gaps that could allow for entry of vermin. I recommend cutting back shrubs and ivy against the building.

    Show 5 more

    • Observed raw animal products stored above and beside ready to eat foods. Store raw animal products separate and below all other food.

      The department's words

      CHSC 113986 Observed raw animal products stored above and beside ready to eat foods. Store raw animal products separate and below all other food.

    • Clean the kitchen thoroughly to remove grease and food debris accumulation.

      The department's words

      CHSC 114115.c Clean the kitchen thoroughly to remove grease and food debris accumulation.

    • Discard utensils that are broken, chipped, etc. these are no longer cleanable and smooth. Remove bare wood blocks from inside the refrigerator and repair refrigerator shelving with materials designed for sanitary shelving. Discard dirty shopping bags observed in the refrigerator. Observed food stored in dirty baskets. Clean baskets. Only store food in clean commercial food grade containers. Remove plastic wrap from inside the refrigerator. This is not smooth and cleanable.

      The department's words

      CHSC 114175 Discard utensils that are broken, chipped, etc. these are no longer cleanable and smooth. Remove bare wood blocks from inside the refrigerator and repair refrigerator shelving with materials designed for sanitary shelving. Discard dirty shopping bags observed in the refrigerator. Observed food stored in dirty baskets. Clean baskets. Only store food in clean commercial food grade containers. Remove plastic wrap from inside the refrigerator. This is not smooth and cleanable.

    • Replace the broken display thermometer inside the refrigerator and ensure that there are display thermometers in the warmest part of the fridge.

      The department's words

      CHSC 114157 Replace the broken display thermometer inside the refrigerator and ensure that there are display thermometers in the warmest part of the fridge.

    • Move the condensate line draining into a bucket so that it drains indirectly to a floor sink with an air gap no less than one inch.

      The department's words

      CHSC 114190 Move the condensate line draining into a bucket so that it drains indirectly to a floor sink with an air gap no less than one inch.

19. EarlierOct 6, 2016Routine inspectionGreen placard

    No violations listed in the data.
20. EarlierAug 19, 2016Routine inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Managers Food Safety Certification has expired. Provide proof of registration for class with in two weeks.

      The department's words

      CHSC 113947.1 Managers Food Safety Certification has expired. Provide proof of registration for class with in two weeks.

    • Provide Food Handler Cards for all employees.

      The department's words

      CHSC 113948 Provide Food Handler Cards for all employees.

    • Papertowel dispenser found empty in kitchen. Provide papertowels at all times.

      The department's words

      CHSC 113953.2 Papertowel dispenser found empty in kitchen. Provide papertowels at all times.

    • Hot water not available at the kitchen handwash sink.. Provide 100F at all times. Wash hands in restrooms until hot water is supplied.

      The department's words

      CHSC 114192 Hot water not available at the kitchen handwash sink.. Provide 100F at all times. Wash hands in restrooms until hot water is supplied.

    • Food debris noted at inside, outside, bottoms and seals on reach in refrigerators. Clean and maintain sanitary

      The department's words

      CHSC 114130 Food debris noted at inside, outside, bottoms and seals on reach in refrigerators. Clean and maintain sanitary

    Show 3 more

    • Foil found lining the shelves in reach in refrigerators. Remove foil, it interferes with cold air circulation..

      The department's words

      CHSC 114175 Foil found lining the shelves in reach in refrigerators. Remove foil, it interferes with cold air circulation..

    • Jackets found stored with food. Store in lockers provided.

      The department's words

      CHSC 114256.1 Jackets found stored with food. Store in lockers provided.

    • Maintain last inspection report on site for customer review

      The department's words

      CHSC 113725.1 Maintain last inspection report on site for customer review

21. EarlierOct 29, 2015Follow-up inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Chicken and shrimp in the prep refrigerator at the cook line measured 48 F. One prep refrigerator at the cook line is running at 50 F. Food measured 49 F. Immediately lower the temperature. Maintain food temps at or below 41 F.

      The department's words

      CHSC 113996 Chicken and shrimp in the prep refrigerator at the cook line measured 48 F. One prep refrigerator at the cook line is running at 50 F. Food measured 49 F. Immediately lower the temperature. Maintain food temps at or below 41 F.

    • Soiled wiping cloths observed on the cutting board. Always store wiping cloths in sanitizing solution of 100 ppm chlorine.

      The department's words

      CHSC 114099.6 Soiled wiping cloths observed on the cutting board. Always store wiping cloths in sanitizing solution of 100 ppm chlorine.

    • The kitchen is much cleaner today. No signs of roaches noted. Thank you for re-grouting the floor and sealing gaps around the back door.

      The department's words

      CHSC 114259.1 The kitchen is much cleaner today. No signs of roaches noted. Thank you for re-grouting the floor and sealing gaps around the back door.

      Corrected during the inspection

    • Continue to clean, especially behind the grease trap.

      The department's words

      CHSC 114257 Continue to clean, especially behind the grease trap.

    • Code CHSC 114259

      The department's words

      Code CHSC 114259

      Corrected during the inspection

    Show 1 more

    • Observed a container of peanut sauce thawing on the floor. Do not place food/ food containers on the floor. Thaw in refrigeration, under running water (no more than 2 hours) or as part of the cooking process.

      The department's words

      CHSC 114020 Observed a container of peanut sauce thawing on the floor. Do not place food/ food containers on the floor. Thaw in refrigeration, under running water (no more than 2 hours) or as part of the cooking process.

22. EarlierOct 14, 2015Follow-up inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Chicken and shrimp in the prep refrigerator at the cook line measured 48 F. One prep refrigerator at the cook line is running at 50 F. Food measured 49 F. Immediately lower the temperature. Maintain food temps at or below 41 F.

      The department's words

      CHSC 113996 Chicken and shrimp in the prep refrigerator at the cook line measured 48 F. One prep refrigerator at the cook line is running at 50 F. Food measured 49 F. Immediately lower the temperature. Maintain food temps at or below 41 F.

    • Soiled wiping cloths observed on the cutting board. Always store wiping cloths in sanitizing solution of 100 ppm chlorine.

      The department's words

      CHSC 114099.6 Soiled wiping cloths observed on the cutting board. Always store wiping cloths in sanitizing solution of 100 ppm chlorine.

    • The facility was treated for roaches last night at 7 pm. No live roaches were observed, conditions are improved in the kitchen. Some dead roaches observed. Continue to seal gaps and cracks as instructed. Continue to clean - remove all grease and food debris and standing water to prevent harborage of vermin.

      The department's words

      CHSC 114259.1 The facility was treated for roaches last night at 7 pm. No live roaches were observed, conditions are improved in the kitchen. Some dead roaches observed. Continue to seal gaps and cracks as instructed. Continue to clean - remove all grease and food debris and standing water to prevent harborage of vermin.

    • Clean the kitchen thoroughly to remove grease and food debris and pooling water.

      The department's words

      CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris and pooling water.

    • Re-grout between the tiles within 30 days (sooner if possible) to prevent accumulation of grease/food. Seal gaps around doors to prevent entry of small rodents.

      The department's words

      CHSC 114259 Re-grout between the tiles within 30 days (sooner if possible) to prevent accumulation of grease/food. Seal gaps around doors to prevent entry of small rodents.

23. EarlierOct 13, 2015Routine inspectionRed placard

    5 violations listed, 1 marked critical.

    Critical (1)

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

      Live cockroaches and dead roaches observed in the kitchen at the cook line, behind the dishwasher, and in dry storage. Clean thoroughly, have treatment done by a licensed pest control technician, and seal all cracks and crevices. After treatment, wash and sanitize all food contact surfaces/utensils. Mouse droppings observed on the shelf beside the prep refrigerator. Clean using wet methods and monitor for new activity.

      The department's words

      CHSC 114259.1 Live cockroaches and dead roaches observed in the kitchen at the cook line, behind the dishwasher, and in dry storage. Clean thoroughly, have treatment done by a licensed pest control technician, and seal all cracks and crevices. After treatment, wash and sanitize all food contact surfaces/utensils. Mouse droppings observed on the shelf beside the prep refrigerator. Clean using wet methods and monitor for new activity.

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

    Not critical (4)

    • Chicken and shrimp in the prep refrigerator at the cook line measured 48 F. One prep refrigerator at the cook line is running at 50 F. Food measured 49 F. Immediately lower the temperature. Maintain food temps at or below 41 F.

      The department's words

      CHSC 113996 Chicken and shrimp in the prep refrigerator at the cook line measured 48 F. One prep refrigerator at the cook line is running at 50 F. Food measured 49 F. Immediately lower the temperature. Maintain food temps at or below 41 F.

    • Soiled wiping cloths observed on the cutting board. Always store wiping cloths in sanitizing solution of 100 ppm chlorine.

      The department's words

      CHSC 114099.6 Soiled wiping cloths observed on the cutting board. Always store wiping cloths in sanitizing solution of 100 ppm chlorine.

    • Clean the kitchen thoroughly to remove grease and food debris and pooling water.

      The department's words

      CHSC 114257 Clean the kitchen thoroughly to remove grease and food debris and pooling water.

    • Re-grout between the tiles within 30 days (sooner if possible) to prevent accumulation of grease/food. Seal gaps around doors to prevent entry of small rodents.

      The department's words

      CHSC 114259 Re-grout between the tiles within 30 days (sooner if possible) to prevent accumulation of grease/food. Seal gaps around doors to prevent entry of small rodents.

24. EarlierMay 27, 2014Follow-up inspectionCase Opened

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Observed soups held at temperatures between 94 degrees F and 100 degrees F. Discard any leftover soup after lunch (using time as a public health control). For hot foods, maintain temperatures at or above 135 degrees F. Maintain food temperatures at or below 41 degrees in refrigeration.

      The department's words

      CHSC 113996 Observed soups held at temperatures between 94 degrees F and 100 degrees F. Discard any leftover soup after lunch (using time as a public health control). For hot foods, maintain temperatures at or above 135 degrees F. Maintain food temperatures at or below 41 degrees in refrigeration.

    • Observed chicken in closed bags in the refrigerator at 54.5 degrees F. Chicken was prepared at 12 pm today. Immediately uncover chicken. Allow chicken to cool uncovered until it reaches 41 degrees F (This applies to all other foods that are rapidly cooling).

      The department's words

      CHSC 114002 Observed chicken in closed bags in the refrigerator at 54.5 degrees F. Chicken was prepared at 12 pm today. Immediately uncover chicken. Allow chicken to cool uncovered until it reaches 41 degrees F (This applies to all other foods that are rapidly cooling).

    • Observed dirty wiping cloths on counters. Store in-use wiping cloths in sanitizing solution at all times. Clean observed mold from inside the ice machine.

      The department's words

      CHSC 114097 Observed dirty wiping cloths on counters. Store in-use wiping cloths in sanitizing solution at all times. Clean observed mold from inside the ice machine.

    • Observed one live cockroach on the counter of the 2 door under-counter fridge. Sanitize this surface. Clean kitchen throughly - observed accumulated grease/food debris throughout the kitchen. Clean around, under, and behind equipment. Do not leave food out at night.

      The department's words

      CHSC 114259.1 Observed one live cockroach on the counter of the 2 door under-counter fridge. Sanitize this surface. Clean kitchen throughly - observed accumulated grease/food debris throughout the kitchen. Clean around, under, and behind equipment. Do not leave food out at night.

    • Observed produce stored in bowls on the floor. Store all food at least 6 inches off the floor. Cover all food to protect from contamination.

      The department's words

      CHSC 114047 Observed produce stored in bowls on the floor. Store all food at least 6 inches off the floor. Cover all food to protect from contamination.

    Show 1 more

    • Repair leaking pipe under the 3-compartment sink.

      The department's words

      CHSC 114175 Repair leaking pipe under the 3-compartment sink.

25. EarlierMay 13, 2014Routine inspectionViolation(s) Found

    7 violations listed, 1 marked critical.

    Critical (1)

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

      Observed garlic in oil at 78 degrees F on the counter beside the cookline. For today, use time as a public health control to hold garlic in oil out of refrigeration and mark the time the mixture was removed from refrigeration. Discard after 4 hours. Observed cooked potatoes and other cut vegetables in the food prep refrigerator at 58 degrees F. Use TPHC today/ Discard after 4 hours. Lower the temperature of this unit immediately. Food temperatures inside the 3-door Traulsen fridge measured 46 degrees F. Lower the temperature of this unit immediately. Maintain food temperatures at or below 41 degrees in refrigeration.

      The department's words

      CHSC 113996 Observed garlic in oil at 78 degrees F on the counter beside the cookline. For today, use time as a public health control to hold garlic in oil out of refrigeration and mark the time the mixture was removed from refrigeration. Discard after 4 hours. Observed cooked potatoes and other cut vegetables in the food prep refrigerator at 58 degrees F. Use TPHC today/ Discard after 4 hours. Lower the temperature of this unit immediately. Food temperatures inside the 3-door Traulsen fridge measured 46 degrees F. Lower the temperature of this unit immediately. Maintain food temperatures at or below 41 degrees in refrigeration.

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

    Not critical (6)

    • Observed 4 containers of curry in the refrigerator at 47-54 degrees F. Curry was prepared last night and was voluntarily discarded. Use approved cooling methods as discussed to rapidly cool food (uncovered) from 135 degrees F to 70 degrees F in 2 hours, and from 70 degrees F to 41 degrees F in 4 hours (6 hours total).

      The department's words

      CHSC 114002 Observed 4 containers of curry in the refrigerator at 47-54 degrees F. Curry was prepared last night and was voluntarily discarded. Use approved cooling methods as discussed to rapidly cool food (uncovered) from 135 degrees F to 70 degrees F in 2 hours, and from 70 degrees F to 41 degrees F in 4 hours (6 hours total).

    • There were no paper towels in the dispenser next to the handwash sink. Keep the dispenser stocked with paper towels at all times.

      The department's words

      CHSC 113953 There were no paper towels in the dispenser next to the handwash sink. Keep the dispenser stocked with paper towels at all times.

    • Observed dirty wiping cloths on the counter. Store in-use wiping cloths in sanitizing solution of 100 ppm chlorine.

      The department's words

      CHSC 114097 Observed dirty wiping cloths on the counter. Store in-use wiping cloths in sanitizing solution of 100 ppm chlorine.

    • Observed noodles soaking in a container open, under the 3-compartment sink. Store all food off the floor at least six inches and protect from contamination.

      The department's words

      CHSC 114047 Observed noodles soaking in a container open, under the 3-compartment sink. Store all food off the floor at least six inches and protect from contamination.

    • Clean garbage area and keep garbage covered to prevent attracting vermin.

      The department's words

      CHSC 114245.1 Clean garbage area and keep garbage covered to prevent attracting vermin.

    Show 1 more

    • Store in-use utensils on the food prep surface or in water maintained at 135 degrees F. Observed in-use utensils in room temperature water. Wash, rinse, and sanitize utensils.

      The department's words

      CHSC 114119 Store in-use utensils on the food prep surface or in water maintained at 135 degrees F. Observed in-use utensils in room temperature water. Wash, rinse, and sanitize utensils.

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) ↗