Rustic Bakery-1

Inspections

From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJun 16, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Jun 16, 2026.

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

   • Code CHSC 114000

     The department's words

     Code CHSC 114000

   • Code CHSC 114117

     The department's words

     Code CHSC 114117

2. EarlierFeb 28, 2024Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

   • Observed employee wipe espresso machine milk steamer nozzle with wiping towel stored at ambient temperature of sanitizing solution and then proceeded to prepare a coffee drink. [Correcting action] All food contact surfaces shall be cleaned and sanitized after each usage.

     The department's words

     CHSC 114115 Observed employee wipe espresso machine milk steamer nozzle with wiping towel stored at ambient temperature of sanitizing solution and then proceeded to prepare a coffee drink. [Correcting action] All food contact surfaces shall be cleaned and sanitized after each usage.

     Corrected during the inspection

3. EarlierFeb 26, 2024Routine inspectionYellow placard

   2 violations listed, 1 marked critical.

   Critical (1)

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

     Observed employee wipe espresso machine milk steamer nozzle with wiping towel stored at ambient temperature of sanitizing solution and then proceeded to prepare a coffee drink. [Correcting action] All food contact surfaces shall be cleaned and sanitized after each usage.

     The department's words

     CHSC 114115 Observed employee wipe espresso machine milk steamer nozzle with wiping towel stored at ambient temperature of sanitizing solution and then proceeded to prepare a coffee drink. [Correcting action] All food contact surfaces shall be cleaned and sanitized after each usage.

     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)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

4. EarlierApr 19, 2022Follow-up inspectionRed placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

5. EarlierApr 7, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

6. EarlierOct 26, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113947.1

     The department's words

     Code CHSC 113947.1

7. EarlierFeb 18, 2021Routine inspectionGreen placard

   No violations listed in the data.
8. EarlierNov 9, 2020Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114097

     The department's words

     Code CHSC 114097

9. EarlierJun 2, 2020Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed mold growth on the fan cover + fan box in walk-in refrigeration unit. Clean and sanitize.

     The department's words

     CHSC 114115.c Observed mold growth on the fan cover + fan box in walk-in refrigeration unit. Clean and sanitize.

10. EarlierJan 22, 2019Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Items in the salad prep refrigerator we at unsafe temperatures. Shredded chicken at 42F-43F, feta at 45F. In the sandwich pre refrigerator the provolone was 45F-48F. Provolone in plastic insert pan is stacked to high. Cheese at 43F on bottom of food prep refrigerator. Maintain potentially hazardous foods at or below 41F.

      The department's words

      CHSC 113996 Items in the salad prep refrigerator we at unsafe temperatures. Shredded chicken at 42F-43F, feta at 45F. In the sandwich pre refrigerator the provolone was 45F-48F. Provolone in plastic insert pan is stacked to high. Cheese at 43F on bottom of food prep refrigerator. Maintain potentially hazardous foods at or below 41F.

11. EarlierJan 3, 2019Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Quiche and bread pudding exceeded the four hour limit of maximum of four hours of storing potentially hazardous food by use of time only as a public health control.

      The department's words

      CHSC 114000 Quiche and bread pudding exceeded the four hour limit of maximum of four hours of storing potentially hazardous food by use of time only as a public health control.

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

12. EarlierDec 1, 2017Follow-up inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • A. Hand sink next to mop sink was blocked with laundry hamper. Maintain sink accessible for use. Corrected. B. Observed an employee washing his hands in the 3 compartment sink. Use the hand sink. Corrected. C. Employee restroom hand sink lacked paper towels. Maintain soap and paper towel dispensers full at all times. Corrected.

      The department's words

      CHSC 113953.2 A. Hand sink next to mop sink was blocked with laundry hamper. Maintain sink accessible for use. Corrected. B. Observed an employee washing his hands in the 3 compartment sink. Use the hand sink. Corrected. C. Employee restroom hand sink lacked paper towels. Maintain soap and paper towel dispensers full at all times. Corrected.

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

      Corrected during the inspection

    • Observed food with TPHC stickers - discard times were not exceeded. There was no sticker on the pumpkin pie. Manager states this was brought out around 1:40 and he will put a sticker on the sign marking the discard time.

      The department's words

      CHSC 114000 Observed food with TPHC stickers - discard times were not exceeded. There was no sticker on the pumpkin pie. Manager states this was brought out around 1:40 and he will put a sticker on the sign marking the discard time.

    • Observed washed and sanitized dishes spaced onto drying racks.

      The department's words

      CHSC 114099.6 Observed washed and sanitized dishes spaced onto drying racks.

      Corrected during the inspection

    • The ice machine was washed and sanitized and appears clean. Manager states that the cleaning schedule is once a week.

      The department's words

      CHSC 114115 The ice machine was washed and sanitized and appears clean. Manager states that the cleaning schedule is once a week.

      Corrected during the inspection

    Show 3 more

    • Eliminate the moist conditions that attract flies at the mop sink and the back corner of the bakery.

      The department's words

      CHSC 114259.1 Eliminate the moist conditions that attract flies at the mop sink and the back corner of the bakery.

    • Observed coffee syrups store inside the splash guards of the espresso station hand sink. Do not store food or food contact equipment where possible contamination can occur.

      The department's words

      CHSC 114049 Observed coffee syrups store inside the splash guards of the espresso station hand sink. Do not store food or food contact equipment where possible contamination can occur.

    • The display refrigerator is still not working, but no food is being stored in this unit until repaired. All potentially hazardous food in the front counter under counter cooler measured 41 F or below. Place display thermometers in the warmest part of each cooler. Send invoice for display cooler repair to Becky. Do not use until food temps measure 41 F or below.

      The department's words

      CHSC 114175 The display refrigerator is still not working, but no food is being stored in this unit until repaired. All potentially hazardous food in the front counter under counter cooler measured 41 F or below. Place display thermometers in the warmest part of each cooler. Send invoice for display cooler repair to Becky. Do not use until food temps measure 41 F or below.

13. EarlierNov 27, 2017Routine inspectionYellow placard

    8 violations listed, 4 marked critical.

    Critical (4)

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

      The following potentially hazardous foods were measured at unsafe temperatures: cobb salad 52F 3 packages VCD Shrimp on toast 52F 1 VCD salmon spread 52F 3 packages VCD kale salad with chicken 51F 4 packages VCD All items were located in the display cooler. All PHFs were removed from this cooler. Maintain potentially hazardous foods below 41D or above 135F. Repair this refrigerator before restocking.

      The department's words

      CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: cobb salad 52F 3 packages VCD Shrimp on toast 52F 1 VCD salmon spread 52F 3 packages VCD kale salad with chicken 51F 4 packages VCD All items were located in the display cooler. All PHFs were removed from this cooler. Maintain potentially hazardous foods below 41D or above 135F. Repair this refrigerator before restocking.

      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

      Ham and cheese strata was observed sitting on a display counter with a time tig indicating the product must be discarded at 11:00. The observation was made at 11:25. Remove and discard the items that are time tagged on time. This is a repeat violation. Failure to correct with will result in the removal of the time tagging process. Strata was voluntarily discarded.

      The department's words

      CHSC 114000 Ham and cheese strata was observed sitting on a display counter with a time tig indicating the product must be discarded at 11:00. The observation was made at 11:25. Remove and discard the items that are time tagged on time. This is a repeat violation. Failure to correct with will result in the removal of the time tagging process. Strata 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 the employee at the dishwasher wash knives with soap and dry them with a towel. All food contact equipment must be washed, rinsed, sanitized, and air dryed. Use the dishwasher or submerge cleaned equipment completely in 200 ppm quaternary ammonia or 100 ppm chlorine. Do not towel dry equipment. Corrected.

      The department's words

      CHSC 114099.6 Observed the employee at the dishwasher wash knives with soap and dry them with a towel. All food contact equipment must be washed, rinsed, sanitized, and air dryed. Use the dishwasher or submerge cleaned equipment completely in 200 ppm quaternary ammonia or 100 ppm chlorine. Do not towel dry equipment. Corrected.

      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 inside of the ice machine was soiled with a black slimy mildew The ice machine must be cleaned and sanitized by a service professional prior to next use. All ice was melted and the unit was turned off. Schedule routine cleaning for this equipment.

      The department's words

      CHSC 114115 The inside of the ice machine was soiled with a black slimy mildew The ice machine must be cleaned and sanitized by a service professional prior to next use. All ice was melted and the unit was turned off. Schedule routine cleaning for this equipment.

      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)

    • A. Hand sink next to mop sink was blocked with laundry hamper. Maintain sink accessible for use. Corrected. B. Observed an employee washing his hands in the 3 compartment sink. Use the hand sink. Corrected. C. Employee restroom hand sink lacked paper towels. Maintain soap and paper towel dispensers full at all times. Corrected.

      The department's words

      CHSC 113953.2 A. Hand sink next to mop sink was blocked with laundry hamper. Maintain sink accessible for use. Corrected. B. Observed an employee washing his hands in the 3 compartment sink. Use the hand sink. Corrected. C. Employee restroom hand sink lacked paper towels. Maintain soap and paper towel dispensers full at all times. Corrected.

    • Eliminate the moist conditions that attract flies at the mop sink and the back corner of the bakery.

      The department's words

      CHSC 114259.1 Eliminate the moist conditions that attract flies at the mop sink and the back corner of the bakery.

    • Observed coffee syrups store inside the splash guards of the espresso station hand sink. Do not store food or food contact equipment where possible contamination can occur.

      The department's words

      CHSC 114049 Observed coffee syrups store inside the splash guards of the espresso station hand sink. Do not store food or food contact equipment where possible contamination can occur.

    • Replace the broken customer restroom soap dispenser. Corrected.

      The department's words

      CHSC 114175 Replace the broken customer restroom soap dispenser. Corrected.

14. EarlierMay 17, 2017Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Several food handlers on staff lack a valid food handler's card. Renew within 30 days. Maintain copies of cards on site.

      The department's words

      CHSC 113948 Several food handlers on staff lack a valid food handler's card. Renew within 30 days. Maintain copies of cards on site.

    • Hand sink next to mop sink observed blocked due to laundry baskets stored in front. Maintain hand sinks accessible for use at all times. Corrected.

      The department's words

      CHSC 113953.1 Hand sink next to mop sink observed blocked due to laundry baskets stored in front. Maintain hand sinks accessible for use at all times. Corrected.

15. EarlierMay 9, 2017Follow-up inspectionGreen placard

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Several food handlers on staff lack a valid food handler's card. Renew within 30 days. Maintain copies of cards on site.

      The department's words

      CHSC 113948 Several food handlers on staff lack a valid food handler's card. Renew within 30 days. Maintain copies of cards on site.

    • Hand sink next to mop sink observed blocked due to laundry baskets stored in front. Maintain hand sinks accessible for use at all times. Corrected.

      The department's words

      CHSC 113953.1 Hand sink next to mop sink observed blocked due to laundry baskets stored in front. Maintain hand sinks accessible for use at all times. Corrected.

    • Measured whole milk at 60F and non fat milk at 52F in coffee bar. Ensure milk remains below 41F or add to list of items on Time as a public health control. Milk VCD

      The department's words

      CHSC 113996 Measured whole milk at 60F and non fat milk at 52F in coffee bar. Ensure milk remains below 41F or add to list of items on Time as a public health control. Milk VCD

    • Consumer advisory not provided for open faced sandwich containing raw tobiko. Provide a disclosure and a reminder as indicated on the provided handout.

      The department's words

      CHSC 114093 Consumer advisory not provided for open faced sandwich containing raw tobiko. Provide a disclosure and a reminder as indicated on the provided handout.

    • Customer restroom is supplied with a household pump dispenser. Obtain commercial equipment and mount to the wall.

      The department's words

      CHSC 114130 Customer restroom is supplied with a household pump dispenser. Obtain commercial equipment and mount to the wall.

    Show 2 more

    • Observed multi-use wiping cloths stored dirty on countertops at the espresso machine. Store wiping cloths in 100 ppm chlorine or 200 ppm quaternary ammonia. Corrected.

      The department's words

      CHSC 114185.1 Observed multi-use wiping cloths stored dirty on countertops at the espresso machine. Store wiping cloths in 100 ppm chlorine or 200 ppm quaternary ammonia. Corrected.

    • Observed unscreened window open and rear food open. Keep door shut to prevent vermin entry. Screen window or keep it shut.

      The department's words

      CHSC 114259 Observed unscreened window open and rear food open. Keep door shut to prevent vermin entry. Screen window or keep it shut.

16. EarlierMay 4, 2017Routine inspectionGreen placard

    11 violations listed, 1 marked critical.

    Critical (1)

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

      Observed foods on the TPHC program marked 7-11AM on display at room temperature at 11:20 AM. Foods on this program are required to be discarded 4 hours after removal from temperature control. -2 pieces of quiche, one platter of bread pudding, one platter of ham and cheese strata, 2 croissant Lorraine,16 baguette sandwiches were voluntarily discarded. -Correct process with staff to ensure foods are discarded on time.

      The department's words

      CHSC 114000 Observed foods on the TPHC program marked 7-11AM on display at room temperature at 11:20 AM. Foods on this program are required to be discarded 4 hours after removal from temperature control. -2 pieces of quiche, one platter of bread pudding, one platter of ham and cheese strata, 2 croissant Lorraine,16 baguette sandwiches were voluntarily discarded. -Correct process with staff to ensure foods are discarded on time.

      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)

    • Several food handlers on staff lack a valid food handler's card. Renew within 30 days. Maintain copies of cards on site.

      The department's words

      CHSC 113948 Several food handlers on staff lack a valid food handler's card. Renew within 30 days. Maintain copies of cards on site.

    • When asked specifically how much time a quiche was allow to remain at under temperature under time as a Public Health Control the manager stated 5 hours and 20 minutes. Food has no more than 4 hours allowed out of temperature before it is required to be discarded.

      The department's words

      CHSC 113947 When asked specifically how much time a quiche was allow to remain at under temperature under time as a Public Health Control the manager stated 5 hours and 20 minutes. Food has no more than 4 hours allowed out of temperature before it is required to be discarded.

    • Observed employees' uncovered personal beverage in baking area. Cover drinks with a tight fitting lid and use a straw.

      The department's words

      CHSC 113977 Observed employees' uncovered personal beverage in baking area. Cover drinks with a tight fitting lid and use a straw.

    • Hand sink next to mop sink observed blocked due to laundry baskets stored in front. Maintain hand sinks accessible for use at all times. Corrected.

      The department's words

      CHSC 113953.1 Hand sink next to mop sink observed blocked due to laundry baskets stored in front. Maintain hand sinks accessible for use at all times. Corrected.

    • Measured cooked chicken breasts at 58F in walk in. Chicken was stored in a covered 22 quart plastic container. Food handlers stated chicken was received 5 hours prior from the Novato location. Food handler also stated she measured the food at 40F. Potentially hazardous foods are required to be maintained below 41F or above 135F. -ensure chicken is received below 41F -20 lbs of chicken breasts were voluntarily discarded in the garbage.

      The department's words

      CHSC 113996 Measured cooked chicken breasts at 58F in walk in. Chicken was stored in a covered 22 quart plastic container. Food handlers stated chicken was received 5 hours prior from the Novato location. Food handler also stated she measured the food at 40F. Potentially hazardous foods are required to be maintained below 41F or above 135F. -ensure chicken is received below 41F -20 lbs of chicken breasts were voluntarily discarded in the garbage.

    Show 5 more

    • Observed a food handler place plastic wrap on top of a container of oatmeal measuring 138F and stored 6 deep. When cooling foods spread out no more than 2 inches deep and place in the walk in. Cool foods rapidly from 135F to 70F within 2 hours then from 70F to 41F within 4 hours.

      The department's words

      CHSC 114002.1 Observed a food handler place plastic wrap on top of a container of oatmeal measuring 138F and stored 6 deep. When cooling foods spread out no more than 2 inches deep and place in the walk in. Cool foods rapidly from 135F to 70F within 2 hours then from 70F to 41F within 4 hours.

    • Consumer advisory not provided for open faced sandwich containing raw tobiko. Provide a disclosure and a reminder as indicated on the provided handout.

      The department's words

      CHSC 114093 Consumer advisory not provided for open faced sandwich containing raw tobiko. Provide a disclosure and a reminder as indicated on the provided handout.

    • Customer restroom is supplied with a household pump dispenser. Obtain commercial equipment and mount to the wall.

      The department's words

      CHSC 114130 Customer restroom is supplied with a household pump dispenser. Obtain commercial equipment and mount to the wall.

    • Observed multi-use wiping cloths stored dirty on countertops at the espresso machine. Store wiping cloths in 100 ppm chlorine or 200 ppm quaternary ammonia. Corrected.

      The department's words

      CHSC 114185.1 Observed multi-use wiping cloths stored dirty on countertops at the espresso machine. Store wiping cloths in 100 ppm chlorine or 200 ppm quaternary ammonia. Corrected.

    • Observed unscreened window open and rear food open. Keep door shut to prevent vermin entry. Screen window or keep it shut.

      The department's words

      CHSC 114259 Observed unscreened window open and rear food open. Keep door shut to prevent vermin entry. Screen window or keep it shut.

17. EarlierFeb 25, 2016Follow-up inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • There is no certified food safety manager on staff. At least one employee must obtain the certification within 30 days. Retain the original on site.

      The department's words

      CHSC 113947.1 There is no certified food safety manager on staff. At least one employee must obtain the certification within 30 days. Retain the original on site.

    • Observed dishwasher handling dirty dishes, then put away clean dishes without first washing hands as is required. Advise designating one employee to put away clean dishes and one to handle dirty dishes. Employee was corrected and dishes were re-washed.

      The department's words

      CHSC 113953.3 Observed dishwasher handling dirty dishes, then put away clean dishes without first washing hands as is required. Advise designating one employee to put away clean dishes and one to handle dirty dishes. Employee was corrected and dishes were re-washed.

      Corrected during the inspection

    • Observed quiche stored in walk in and front display refrigerator at 65F-67F. TPHC (time as a public health control) labels indicate food was out of temperature for 3.5 hours. Food must be discarded after being held out of temperature control rather than being rotated back into refrigeration.

      The department's words

      CHSC 114000 Observed quiche stored in walk in and front display refrigerator at 65F-67F. TPHC (time as a public health control) labels indicate food was out of temperature for 3.5 hours. Food must be discarded after being held out of temperature control rather than being rotated back into refrigeration.

    • a. There is a leak at the drain line of the hand sink near the ice machine. Repair within 7 days. b. There is significant condensation dripping from the cold water line at the water heater. Repair by 3-30-16.

      The department's words

      CHSC 114190 a. There is a leak at the drain line of the hand sink near the ice machine. Repair within 7 days. b. There is significant condensation dripping from the cold water line at the water heater. Repair by 3-30-16.

    • Measured cooked chicken breast at 56F-65F in walk in. Manager stated that chickens were delivered from the Novato location at 8:30 AM. Foods must be transported at safe temperatures (either below 41F or above 135F) then be cooled in the facility from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Corrected with proper cooling.

      The department's words

      CHSC 114002.1 Measured cooked chicken breast at 56F-65F in walk in. Manager stated that chickens were delivered from the Novato location at 8:30 AM. Foods must be transported at safe temperatures (either below 41F or above 135F) then be cooled in the facility from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Corrected with proper cooling.

18. EarlierFeb 24, 2016Follow-up inspectionGreen placard

    5 violations listed, 1 marked critical.

    Critical (1)

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

      Observed dishwasher handling dirty dishes, then put away clean dishes without first washing hands as is required. Advise designating one employee to put away clean dishes and one to handle dirty dishes. Employee was corrected and dishes were re-washed.

      The department's words

      CHSC 113953.3 Observed dishwasher handling dirty dishes, then put away clean dishes without first washing hands as is required. Advise designating one employee to put away clean dishes and one to handle dirty dishes. Employee was corrected and dishes were re-washed.

      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)

    • There is no certified food safety manager on staff. At least one employee must obtain the certification within 30 days. Retain the original on site.

      The department's words

      CHSC 113947.1 There is no certified food safety manager on staff. At least one employee must obtain the certification within 30 days. Retain the original on site.

    • Observed quiche stored in walk in and front display refrigerator at 65F-67F. TPHC (time as a public health control) labels indicate food was out of temperature for 3.5 hours. Food must be discarded after being held out of temperature control rather than being rotated back into refrigeration.

      The department's words

      CHSC 114000 Observed quiche stored in walk in and front display refrigerator at 65F-67F. TPHC (time as a public health control) labels indicate food was out of temperature for 3.5 hours. Food must be discarded after being held out of temperature control rather than being rotated back into refrigeration.

    • a. There is a leak at the drain line of the hand sink near the ice machine. Repair within 7 days. b. There is significant condensation dripping from the cold water line at the water heater. Repair by 3-30-16.

      The department's words

      CHSC 114190 a. There is a leak at the drain line of the hand sink near the ice machine. Repair within 7 days. b. There is significant condensation dripping from the cold water line at the water heater. Repair by 3-30-16.

    • Measured cooked chicken breast at 56F-65F in walk in. Manager stated that chickens were delivered from the Novato location at 8:30 AM. Foods must be transported at safe temperatures (either below 41F or above 135F) then be cooled in the facility from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Corrected with proper cooling.

      The department's words

      CHSC 114002.1 Measured cooked chicken breast at 56F-65F in walk in. Manager stated that chickens were delivered from the Novato location at 8:30 AM. Foods must be transported at safe temperatures (either below 41F or above 135F) then be cooled in the facility from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Corrected with proper cooling.

19. EarlierFeb 22, 2016Routine inspectionYellow placard

    11 violations listed, 4 marked critical.

    Critical (4)

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

      Observed dishwasher handling dirty dishes, reach into garbage can, then put away clean dishes without first washing hands as is required. Advise designating one employee to put away clean dishes and one to handle dirty dishes. Employee was corrected and dishes were re-washed.

      The department's words

      CHSC 113953.3 Observed dishwasher handling dirty dishes, reach into garbage can, then put away clean dishes without first washing hands as is required. Advise designating one employee to put away clean dishes and one to handle dirty dishes. Employee was corrected and dishes were re-washed.

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

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

      The following foods were measured at unsafe temperatures: -caramelized onions measured 59F out 5+ hours. 1 cup Voluntarily condemned and discarded (VCD) -carrot cake with cream cheese frosting measured 68F out 5 hours 7 lbs VCD - Orange cake with cream cheese frosting measured 68F out 5 hours 3 lbs VCD -egg sandwich 48F in display refrigerator - yogurt 47F in keg cooler Potentially hazardous foods must be maintained below 41F or above 135F when not in active prep state. Adjust display cooler and keg cooler to maintain foods below 41F.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: -caramelized onions measured 59F out 5+ hours. 1 cup Voluntarily condemned and discarded (VCD) -carrot cake with cream cheese frosting measured 68F out 5 hours 7 lbs VCD - Orange cake with cream cheese frosting measured 68F out 5 hours 3 lbs VCD -egg sandwich 48F in display refrigerator - yogurt 47F in keg cooler Potentially hazardous foods must be maintained below 41F or above 135F when not in active prep state. Adjust display cooler and keg cooler to maintain foods below 41F.

      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 spinach and cheese croissant and vegetable strata stored at room temperature with TPHC (time as a public health control) labels attached. Label read 10-3. The manager stated the foods were prepared at 7-8 AM (7 hours prior). TPHC labeling must reflect what time food were prepared or removed from temperature control and show the discard time which is 4 hours after the prep time. Either accurately label foods (potentially hazardous foods) stored at room temperature or have a 'display model' and hold the remaining foods under proper temperature control. Strata and 4 croissants were VCD.

      The department's words

      CHSC 114000 Observed spinach and cheese croissant and vegetable strata stored at room temperature with TPHC (time as a public health control) labels attached. Label read 10-3. The manager stated the foods were prepared at 7-8 AM (7 hours prior). TPHC labeling must reflect what time food were prepared or removed from temperature control and show the discard time which is 4 hours after the prep time. Either accurately label foods (potentially hazardous foods) stored at room temperature or have a 'display model' and hold the remaining foods under proper temperature control. Strata and 4 croissants were VCD.

      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 heavy black mildew inside of ice machine. Keep food contact surfaces clean and sanitized. Discontinue use of ice machine until serviced. Ice machine was shut off and drained.

      The department's words

      CHSC 114115 Observed heavy black mildew inside of ice machine. Keep food contact surfaces clean and sanitized. Discontinue use of ice machine until serviced. Ice machine was shut off and drained.

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

    Not critical (7)

    • There is no certified food safety manager on staff. At least one employee must obtain the certification within 30 days. Retain the original on site.

      The department's words

      CHSC 113947.1 There is no certified food safety manager on staff. At least one employee must obtain the certification within 30 days. Retain the original on site.

    • Observed a colander stored inside the hand sink near the ice machine. Keep hand sinks accessible for use at all times. Colander moved to 3 compartment sink for washing.

      The department's words

      CHSC 113953.1 Observed a colander stored inside the hand sink near the ice machine. Keep hand sinks accessible for use at all times. Colander moved to 3 compartment sink for washing.

    • Observed pastry displayed for sampling lacked the required lid or sneeze guard to prevent contamination. Correct before continuing sampling activities.

      The department's words

      CHSC 114060 Observed pastry displayed for sampling lacked the required lid or sneeze guard to prevent contamination. Correct before continuing sampling activities.

    • Observed coffee syrups stored inside the splash guards of the front hand sink. Do not store foods in locations where they will be subject to splash. Corrected.

      The department's words

      CHSC 114049 Observed coffee syrups stored inside the splash guards of the front hand sink. Do not store foods in locations where they will be subject to splash. Corrected.

    • a. There is a leak at the drain line of the hand sink near the ice machine. Repair within 7 days. b. There is significant condensation dripping from the cold water line at the water heater. Repair by 3-30-16.

      The department's words

      CHSC 114190 a. There is a leak at the drain line of the hand sink near the ice machine. Repair within 7 days. b. There is significant condensation dripping from the cold water line at the water heater. Repair by 3-30-16.

    Show 2 more

    • Observed the green placard from the previous inspection was not posted as is required by Marin County Code.

      The department's words

      CHSC 113725.1 Observed the green placard from the previous inspection was not posted as is required by Marin County Code.

    • The health permit was not posted in public view as is required. Correct within 72 hours.

      The department's words

      CHSC 114381 The health permit was not posted in public view as is required. Correct within 72 hours.

20. EarlierFeb 26, 2015Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Observed the kitchen paper towel dispenser was empty and not dispensing. Refill the paper towel dispenser and maintain it properly stocked.

      The department's words

      CHSC 113953.2 Observed the kitchen paper towel dispenser was empty and not dispensing. Refill the paper towel dispenser and maintain it properly stocked.

    • The cold-top sandwich refrigerator insert was overfilled with the egg salad and it was out of temperature. The upper third portion of the egg salad was measured at 43 to 45 degrees (F). Discontinue overfilling foods in the inserts above the chilling line in the inserts.

      The department's words

      CHSC 113996 The cold-top sandwich refrigerator insert was overfilled with the egg salad and it was out of temperature. The upper third portion of the egg salad was measured at 43 to 45 degrees (F). Discontinue overfilling foods in the inserts above the chilling line in the inserts.

    • The kitchen refrigerator was missing a monitoring thermometer to track food temperatures while preparing, storing or holding for service. Provide a NSF approved style thermometer that is accurate to + / _ 2 degrees (F).

      The department's words

      CHSC 114157 The kitchen refrigerator was missing a monitoring thermometer to track food temperatures while preparing, storing or holding for service. Provide a NSF approved style thermometer that is accurate to + / _ 2 degrees (F).

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) ↗