At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Rustic Bakery-2?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed slices of quiche on the counter. Asparagus quiche: 73 degrees F, quiche Lorraine: 71 degrees F. Per manager, [name], these slices of quiche are for display only. Provide sign stating : For display only. Two quiche slices on display voluntarily discarded into the compost container. Sandwich prep refrigerator: top section: egg salad: 43 degrees F, provolone cheese: 43 degrees F, Gruyere cheese: 46 degrees F. Two door under counter refrigerator under the espresso machine: open container of whole milk: 45 degrees F. Retail refrigerator case: Internal temperatures as follows: fromage blanc with marmalade: 51 degrees F, fromage blanc with lemon and herbs: 51 degrees F, hummus: 50 - 54 degrees F (3), chicken salad: 57 degrees F (2). Power went out while checking temperatures of potentially hazardous foods. Other potentially hazardous foods observed at 50 degrees F and above were discarded along with ones with internal temperatures of 50 degrees F and above into the compost container. Chicken salads: internal temperature of 67 degrees F. Chicken salads voluntarily discarded into the compost container. Don't store any potentially hazardous foods in this refrigerator until it has been repaired and is capable of maintaining all potentially hazardous foods at or below 41 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Follow the steps for each item, with the rule beside it.
Next: Observed slices of quiche on the counter. Asparagus quiche: 73 degrees F, quiche Lorraine: 71 degrees F. Per manager, [name], these slices of quiche are for display only. Provide sign stating : For display only. Two quiche slices on display voluntarily discarded into the compost container. Sandwich prep refrigerator: top section: egg salad: 43 degrees F, provolone cheese: 43 degrees F, Gruyere cheese: 46 degrees F. Two door under counter refrigerator under the espresso machine: open container of whole milk: 45 degrees F. Retail refrigerator case: Internal temperatures as follows: fromage blanc with marmalade: 51 degrees F, fromage blanc with lemon and herbs: 51 degrees F, hummus: 50 - 54 degrees F (3), chicken salad: 57 degrees F (2). Power went out while checking temperatures of potentially hazardous foods. Other potentially hazardous foods observed at 50 degrees F and above were discarded along with ones with internal temperatures of 50 degrees F and above into the compost container. Chicken salads: internal temperature of 67 degrees F. Chicken salads voluntarily discarded into the compost container. Don't store any potentially hazardous foods in this refrigerator until it has been repaired and is capable of maintaining all potentially hazardous foods at or below 41 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.The county found: “Observed slices of quiche on the counter. Asparagus quiche: 73 degrees F, quiche Lorraine: 71 degrees F. Per manager,…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed slices of quiche on the counter. Asparagus quiche: 73 degrees F, quiche Lorraine: 71 degrees F. Per manager, [name], these slices of quiche are for display only. Provide sign stating : For display only. Two quiche slices on display voluntarily discarded into the compost container. Sandwich prep refrigerator: top section: egg salad: 43 degrees F, provolone cheese: 43 degrees F, Gruyere cheese: 46 degrees F. Two door under counter refrigerator under the espresso machine: open container of whole milk: 45 degrees F. Retail refrigerator case: Internal temperatures as follows: fromage blanc with marmalade: 51 degrees F, fromage blanc with lemon and herbs: 51 degrees F, hummus: 50 - 54 degrees F (3), chicken salad: 57 degrees F (2). Power went out while checking temperatures of potentially hazardous foods. Other potentially hazardous foods observed at 50 degrees F and above were discarded along with ones with internal temperatures of 50 degrees F and above into the compost container. Chicken salads: internal temperature of 67 degrees F. Chicken salads voluntarily discarded into the compost container. Don't store any potentially hazardous foods in this refrigerator until it has been repaired and is capable of maintaining all potentially hazardous foods at or below 41 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Observed slices of quiche on the counter. Asparagus quiche: 73 degrees F, quiche Lorraine: 71 degrees F. Per manager, [name], these slices of quiche are for display only. Provide sign stating : For display only. Two quiche slices on display voluntarily discarded into the compost container. Sandwich prep refrigerator: top section: egg salad: 43 degrees F, provolone cheese: 43 degrees F, Gruyere cheese: 46 degrees F. Two door under counter refrigerator under the espresso machine: open container of whole milk: 45 degrees F. Retail refrigerator case: Internal temperatures as follows: fromage blanc with marmalade: 51 degrees F, fromage blanc with lemon and herbs: 51 degrees F, hummus: 50 - 54 degrees F (3), chicken salad: 57 degrees F (2). Power went out while checking temperatures of potentially hazardous foods. Other potentially hazardous foods observed at 50 degrees F and above were discarded along with ones with internal temperatures of 50 degrees F and above into the compost container. Chicken salads: internal temperature of 67 degrees F. Chicken salads voluntarily discarded into the compost container. Don't store any potentially hazardous foods in this refrigerator until it has been repaired and is capable of maintaining all potentially hazardous foods at or below 41 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
EarlierMay 29, 2025Follow-up inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed slices of quiche on the counter. Asparagus quiche: 73 degrees F, quiche Lorraine: 71 degrees F. Per manager, [name], these slices of quiche are for display only. Provide sign stating : For display only. Two quiche slices on display voluntarily discarded into the compost container. Sandwich prep refrigerator: top section: egg salad: 43 degrees F, provolone cheese: 43 degrees F, Gruyere cheese: 46 degrees F. Two door under counter refrigerator under the espresso machine: open container of whole milk: 45 degrees F. Retail refrigerator case: Internal temperatures as follows: fromage blanc with marmalade: 51 degrees F, fromage blanc with lemon and herbs: 51 degrees F, hummus: 50 - 54 degrees F (3), chicken salad: 57 degrees F (2). Power went out while checking temperatures of potentially hazardous foods. Other potentially hazardous foods observed at 50 degrees F and above were discarded along with ones with internal temperatures of 50 degrees F and above into the compost container. Chicken salads: internal temperature of 67 degrees F. Chicken salads voluntarily discarded into the compost container. Don't store any potentially hazardous foods in this refrigerator until it has been repaired and is capable of maintaining all potentially hazardous foods at or below 41 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Observed slices of quiche on the counter. Asparagus quiche: 73 degrees F, quiche Lorraine: 71 degrees F. Per manager, [name], these slices of quiche are for display only. Provide sign stating : For display only. Two quiche slices on display voluntarily discarded into the compost container. Sandwich prep refrigerator: top section: egg salad: 43 degrees F, provolone cheese: 43 degrees F, Gruyere cheese: 46 degrees F. Two door under counter refrigerator under the espresso machine: open container of whole milk: 45 degrees F. Retail refrigerator case: Internal temperatures as follows: fromage blanc with marmalade: 51 degrees F, fromage blanc with lemon and herbs: 51 degrees F, hummus: 50 - 54 degrees F (3), chicken salad: 57 degrees F (2). Power went out while checking temperatures of potentially hazardous foods. Other potentially hazardous foods observed at 50 degrees F and above were discarded along with ones with internal temperatures of 50 degrees F and above into the compost container. Chicken salads: internal temperature of 67 degrees F. Chicken salads voluntarily discarded into the compost container. Don't store any potentially hazardous foods in this refrigerator until it has been repaired and is capable of maintaining all potentially hazardous foods at or below 41 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 27, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sandwich prep refrigerator: sliced tomatoes: 46 degrees F, Gruyere cheese ( ~ 2lbs): 49 - 53 degrees F, Swiss cheese (~ 2lbs): 53 degrees F, provolone: 49 degrees F, ham: 42 -53 degrees F. ~1/4 lb ham voluntarily discarded with Gruyere and Swiss cheese into the compost container. Turkey: 43 - 48 degrees F. Bottom section of sandwich prep refrigerator: white cheddar (~1.5 lbs.): 53 degrees F, chicken salad: 43 degrees F, Chicken sriracha: 48 degrees F, open container of vanilla yogurt (~ 1.5 cups): 53 degrees F, ham: 45 degrees F. Yogurt and white cheddar cheese voluntarily discarded into the compost container. Salad prep refrigerator: top section: chopped eggs: 47 degrees F, blue cheese: 46 degrees F. Lower section: quinoa: 42 degrees F. Traulsen two door refrigerator to the right of the LBC oven: heavy cream: 53 degrees F (~1.2 cup) dated sell by May 22. Heavy cream voluntarily discarded down the drain. Observed two slices of quiche behind-the-counter at 69 degrees F and 71 degrees F with infrared thermometer. per food handler and PIC, these are for display only. Quiche not labeled with sign. Label: : For display only. Open retail refrigerator case: hard boiled eggs: 46.8 49.6 degrees F with infrared thermometer, formage blanco with marmalade with infrared thermometer: 46. 6 - 48.3 degrees F, internal temperature of turkey sandwiches: 53 degrees F. Both turkey sandwiches voluntarily discarded into the compost container. Brie and ham cheese sandwiches: 53 - 54 degrees F voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Sandwich prep refrigerator: sliced tomatoes: 46 degrees F, Gruyere cheese ( ~ 2lbs): 49 - 53 degrees F, Swiss cheese (~ 2lbs): 53 degrees F, provolone: 49 degrees F, ham: 42 -53 degrees F. ~1/4 lb ham voluntarily discarded with Gruyere and Swiss cheese into the compost container. Turkey: 43 - 48 degrees F. Bottom section of sandwich prep refrigerator: white cheddar (~1.5 lbs.): 53 degrees F, chicken salad: 43 degrees F, Chicken sriracha: 48 degrees F, open container of vanilla yogurt (~ 1.5 cups): 53 degrees F, ham: 45 degrees F. Yogurt and white cheddar cheese voluntarily discarded into the compost container. Salad prep refrigerator: top section: chopped eggs: 47 degrees F, blue cheese: 46 degrees F. Lower section: quinoa: 42 degrees F. Traulsen two door refrigerator to the right of the LBC oven: heavy cream: 53 degrees F (~1.2 cup) dated sell by May 22. Heavy cream voluntarily discarded down the drain. Observed two slices of quiche behind-the-counter at 69 degrees F and 71 degrees F with infrared thermometer. per food handler and PIC, these are for display only. Quiche not labeled with sign. Label: : For display only. Open retail refrigerator case: hard boiled eggs: 46.8 49.6 degrees F with infrared thermometer, formage blanco with marmalade with infrared thermometer: 46. 6 - 48.3 degrees F, internal temperature of turkey sandwiches: 53 degrees F. Both turkey sandwiches voluntarily discarded into the compost container. Brie and ham cheese sandwiches: 53 - 54 degrees F voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
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 asparagus quiche at 60 degrees F and quiche Lorraine at 53 degrees F in walk-in refrigerator on the right. Quiche is made at Rustic Bakery on Grant Avenue in Novato. Unknown when quiche finished cooking. Monitor potentially hazardous foods with a probe thermometer every hour from when it comes out of the oven or is finished being prepared until it reaches 41 degrees F. Log temperatures on a cooling log. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. 1 quiche Lorraine and 4 slices of asparagus quiche voluntarily discarded into the compost container. English and Spanish Approved Cooling Methods and logs provided today.
The department's words
CHSC 114002 Observed asparagus quiche at 60 degrees F and quiche Lorraine at 53 degrees F in walk-in refrigerator on the right. Quiche is made at Rustic Bakery on Grant Avenue in Novato. Unknown when quiche finished cooking. Monitor potentially hazardous foods with a probe thermometer every hour from when it comes out of the oven or is finished being prepared until it reaches 41 degrees F. Log temperatures on a cooling log. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. 1 quiche Lorraine and 4 slices of asparagus quiche voluntarily discarded into the compost container. English and Spanish Approved Cooling Methods and logs provided today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 27, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 24, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several house flies in the preparation area, and one house fly was observed on the preparation table. [CA] A food facility shall always be constructed and operated as to prevent the entrance and harborage of animals, birds, and vermin. Clean and sanitize food contact surfaces, and use effective measures to control the entrance and harborage of house flies in the food facility.
The department's words
CHSC 114259.1 Observed several house flies in the preparation area, and one house fly was observed on the preparation table. [CA] A food facility shall always be constructed and operated as to prevent the entrance and harborage of animals, birds, and vermin. Clean and sanitize food contact surfaces, and use effective measures to control the entrance and harborage of house flies in the food facility.
EarlierFeb 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher recorded at 0ppm chlorine at final rinse. Dishwasher was in-use at time of inspection. / Discontinue use of said unit until repaired to dispense 50ppm chlorine at final rinse. Test machine daily.
The department's words
CHSC 114099.7 Dishwasher recorded at 0ppm chlorine at final rinse. Dishwasher was in-use at time of inspection. / Discontinue use of said unit until repaired to dispense 50ppm chlorine at final rinse. Test machine daily.
EarlierJul 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed milk, half and half and oat milk left on counter recorded at around 50-52°F. / Discard out of temperature milk. Keep dairy products in refrigerator when not in use to cold hold food at 41°F or below.
The department's words
CHSC 113996 Observed milk, half and half and oat milk left on counter recorded at around 50-52°F. / Discard out of temperature milk. Keep dairy products in refrigerator when not in use to cold hold food at 41°F or below.
EarlierJan 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 2 quiches and 18 sandwiches under TPHC and about 50 minutes past discard time labeled on TPHC stickers. Quiches and sandwiches recorded around 56F. / Immediately discard out of temperature food past TPHC discard time. Food using TPHC must be discarded at labeled discard time. Follow proper TPHC procedures.
The department's words
CHSC 114000 Observed 2 quiches and 18 sandwiches under TPHC and about 50 minutes past discard time labeled on TPHC stickers. Quiches and sandwiches recorded around 56F. / Immediately discard out of temperature food past TPHC discard time. Food using TPHC must be discarded at labeled discard time. Follow proper TPHC procedures.
EarlierJun 18, 2021Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJun 17, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit right of hood had chicken salad and tuna salad recorded around 50-51F, and quinoa recorded around 49F. Manager stated the aforementioned items were delivered around 9-830 today and that they were made yesterday. Manager believes temperatures are high due to lug time between delivery and putting items under refrigeration. / Upon receiving delivery, immediately put food under refrigeration to cold hold food at 41F or below. Advised manager to contact commissary to ensure food was prepared and cooled properly. Also to ensure refrigerated truck is working properly. Advised manager to continue taking temperatures of food when delivered.
The department's words
CHSC 113996 Refrigeration unit right of hood had chicken salad and tuna salad recorded around 50-51F, and quinoa recorded around 49F. Manager stated the aforementioned items were delivered around 9-830 today and that they were made yesterday. Manager believes temperatures are high due to lug time between delivery and putting items under refrigeration. / Upon receiving delivery, immediately put food under refrigeration to cold hold food at 41F or below. Advised manager to contact commissary to ensure food was prepared and cooled properly. Also to ensure refrigerated truck is working properly. Advised manager to continue taking temperatures of food when delivered.
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 turkey and ham sandwiches stored on display by cash register. Sandwiches were made around 0730 hours today and recorded at around 73F. No time label observed for time as a public health control. / Ensure time labels are used for foods under TPHC. Label must include time made and a discard time of 4 hours later. Food under TPHC must be discarded at specified time.
The department's words
CHSC 114000 Observed turkey and ham sandwiches stored on display by cash register. Sandwiches were made around 0730 hours today and recorded at around 73F. No time label observed for time as a public health control. / Ensure time labels are used for foods under TPHC. Label must include time made and a discard time of 4 hours later. Food under TPHC must be discarded at specified time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 16, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 22, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3-comp sink recorded around 112F at time of inspection. / Readjust water heater to provide 120F hot water.
The department's words
CHSC 114192 Hot water at 3-comp sink recorded around 112F at time of inspection. / Readjust water heater to provide 120F hot water.
EarlierJan 15, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Milk seen left on counter top next to espresso machine. Internal temperature of milk recorded at around 45F at time of inspection. / Keep milk stored in refrigeration unit when not in use.
The department's words
CHSC 113996 Milk seen left on counter top next to espresso machine. Internal temperature of milk recorded at around 45F at time of inspection. / Keep milk stored in refrigeration unit when not in use.
EarlierJul 30, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 19, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The mop sinks lacks hot/cold water. Restore hot (120F) water and cold water.
The department's words
CHSC 114192 The mop sinks lacks hot/cold water. Restore hot (120F) water and cold water.
Observed several packaged foods (Jordan almonds, jelly beans chocolate etc.) lack the required labeling to indicate distributor's address, ingredients, & net weight. Correct to ensure all of the required information is given.
The department's words
CHSC 114089 Observed several packaged foods (Jordan almonds, jelly beans chocolate etc.) lack the required labeling to indicate distributor's address, ingredients, & net weight. Correct to ensure all of the required information is given.
EarlierMar 16, 2018Routine inspectionYellow placard
12 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed two instances of foods handlers washing gloves hands. One food handler washer hand hands in the food prep sink. One food handler dried her gloved hands with a wiping cloth after washing. b. Observed a dishwasher handle brooms, then touch clean food contact equipment. The same employee rubbed his face and then touched clean food contact equipment. Always was bare hands in the hand sink using soap and paper towels when hand and or gloves are contamination. Food handers were corrected.
The department's words
CHSC 113953.3 a. Observed two instances of foods handlers washing gloves hands. One food handler washer hand hands in the food prep sink. One food handler dried her gloved hands with a wiping cloth after washing. b. Observed a dishwasher handle brooms, then touch clean food contact equipment. The same employee rubbed his face and then touched clean food contact equipment. Always was bare hands in the hand sink using soap and paper towels when hand and or gloves are contamination. Food handers were 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
Measured steel cut oats at 55F in a refrigerator containing foods measuring 43F to 45F The oats were received at 6:30AM from the Novato location. There was no log indicating the food was measured at 41F. Foods must be cooled to 41F prior to transport from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. If foods are brought up to unsafe temperatures during prep, they must be cooled according to the above time /temperature requirements. 4 quarts VCD.
The department's words
CHSC 114002 Measured steel cut oats at 55F in a refrigerator containing foods measuring 43F to 45F The oats were received at 6:30AM from the Novato location. There was no log indicating the food was measured at 41F. Foods must be cooled to 41F prior to transport from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. If foods are brought up to unsafe temperatures during prep, they must be cooled according to the above time /temperature requirements. 4 quarts 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
The mop sinks lacks hot/cold water. Restore hot (120F) water and cold water.
The department's words
CHSC 114192 The mop sinks lacks hot/cold water. Restore hot (120F) water and cold water.
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 ceiling in the kitchen is brown and has a grease residue. Submit a hood performance evaluation and data sheet.
The department's words
CHSC 114149.1 The ceiling in the kitchen is brown and has a grease residue. Submit a hood performance evaluation and data sheet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The following potentially hazardous foods were measured at unsafe tempratures: Cheese 52F in the sandwich prep top (placed in refrigerator) -Chicken salad 47F stand up two door in the rear Maintain potentially hazardous foods below 41F or above 135F. Do not store PHFs above containers in the prep top.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe tempratures: Cheese 52F in the sandwich prep top (placed in refrigerator) -Chicken salad 47F stand up two door in the rear Maintain potentially hazardous foods below 41F or above 135F. Do not store PHFs above containers in the prep top.
Observed a serrated knife stored between a refrigerator and a prep table. Store food contact equipment in clean locations.
The department's words
CHSC 114115 Observed a serrated knife stored between a refrigerator and a prep table. Store food contact equipment in clean locations.
Observed a dishwasher drying clean dishes with a towel. Let clean dishes/equipment air dry.
The department's words
CHSC 114105 Observed a dishwasher drying clean dishes with a towel. Let clean dishes/equipment air dry.
Baked bread observed stored on a shelf underneath brushes, bannetons, and various equipment. Store food above sources of potential contamination.
The department's words
CHSC 113986 Baked bread observed stored on a shelf underneath brushes, bannetons, and various equipment. Store food above sources of potential contamination.
Observed several packaged foods (Jordan almonds, jelly beans chocolate etc.) lack the required labeling to indicate distributor's address, ingredients, & net weight. Correct to ensure all of the required information is given.
The department's words
CHSC 114089 Observed several packaged foods (Jordan almonds, jelly beans chocolate etc.) lack the required labeling to indicate distributor's address, ingredients, & net weight. Correct to ensure all of the required information is given.
Show 3 more
Fresh squeezed juices are pre-packaged and lack the required warning label advising the consumer that that juice is not pasteurized. Provide the warning label consistent with the FDA requirements.
The department's words
CHSC 114090 Fresh squeezed juices are pre-packaged and lack the required warning label advising the consumer that that juice is not pasteurized. Provide the warning label consistent with the FDA requirements.
Dishwasher racks are encrusted with a black residue. Replace the racks.
The department's words
CHSC 114115.c Dishwasher racks are encrusted with a black residue. Replace the racks.
Several bannetons baskets were observed deteriorated with wooden shavings coming off. Observed damaged wire strainer. Discard deteriorating equipment.
The department's words
CHSC 114175 Several bannetons baskets were observed deteriorated with wooden shavings coming off. Observed damaged wire strainer. Discard deteriorating equipment.
EarlierMar 27, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierMar 24, 2017Routine inspectionYellow placard
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee touching dirty dishes to place into the dishwasher, then put away clean dishes without first washing his hands. When employee was asked to wash his hands, he used the 3 compartment sink (middle compartment) without use of soap. - Always wash hands when switching tasks or when hands are contaminated. -Always use the hands sink to was hands. Use soap and paper towels every time. Corrected.
The department's words
CHSC 113953.3 Observed an employee touching dirty dishes to place into the dishwasher, then put away clean dishes without first washing his hands. When employee was asked to wash his hands, he used the 3 compartment sink (middle compartment) without use of soap. - Always wash hands when switching tasks or when hands are contaminated. -Always use the hands sink to was hands. Use soap and paper towels every time. 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 following foods were measured at unsafe temperatures: * Sour cream 68F unknown time out of temperature control 2 cups VCD * Cut cherry tomatoes 53F out less than one hour. Refrigerated * non-fat milk 67F at coffee bar. 3 cups VCD * -Tuna salad 45F in two door refrigerator. Maintain potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * Sour cream 68F unknown time out of temperature control 2 cups VCD * Cut cherry tomatoes 53F out less than one hour. Refrigerated * non-fat milk 67F at coffee bar. 3 cups VCD * -Tuna salad 45F in two door refrigerator. Maintain potentially hazardous foods below 41F or above 135F.
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 several foods on 'Time as a public health control' (TPHC) offered for sale past t heir discard time. Foods on TPHC are permitted to be held at room temperature for 4 hours, then must be discarded. The following foods were voluntarily discarded: * 5 servings of ham strata * 1 whole quiche * 14 meat and cheese baguette sandwiches * 7 Florentine croissants * 12 ham and cheese croissants * 1 tray of bread pudding Ensure that time tags on TPHC foods indicate the actual time removed from temperature control and the discard time - 4 hours after food removed from temperature control.
The department's words
CHSC 114000 Observed several foods on 'Time as a public health control' (TPHC) offered for sale past t heir discard time. Foods on TPHC are permitted to be held at room temperature for 4 hours, then must be discarded. The following foods were voluntarily discarded: * 5 servings of ham strata * 1 whole quiche * 14 meat and cheese baguette sandwiches * 7 Florentine croissants * 12 ham and cheese croissants * 1 tray of bread pudding Ensure that time tags on TPHC foods indicate the actual time removed from temperature control and the discard time - 4 hours after food removed from temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Bakery hand sink is blocked with mixer. Keep hand sink accessible for use. Corrected.
The department's words
CHSC 113953 Bakery hand sink is blocked with mixer. Keep hand sink accessible for use. Corrected.
Ice machine stored outside is getting rained on. Ice must be produced indoors. The ice machine shall be temporarily impounded until moved to a suitable location. Do not use ice inside until unit is sanitized and approved for use.
The department's words
CHSC 113980 Ice machine stored outside is getting rained on. Ice must be produced indoors. The ice machine shall be temporarily impounded until moved to a suitable location. Do not use ice inside until unit is sanitized and approved for use.
Employee observed towel drying dishes. Let equipment air dry. Corrected.
The department's words
CHSC 114105 Employee observed towel drying dishes. Let equipment air dry. Corrected.
Observed 3 compartment sink set up without measurable levels of sanitizer in the third compartment. Onsite training conducted. Ensure 100 ppm chlorine in third compartment.
The department's words
CHSC 114107 Observed 3 compartment sink set up without measurable levels of sanitizer in the third compartment. Onsite training conducted. Ensure 100 ppm chlorine in third compartment.
a. Wicker proofing baskets are degrading and pose a physical contamination hazard. these baskets are not approved for commercial use. Replace with NSF/ANSI approved equipment. Six degrading baskets were discarded. b. Household microwave in use in the kitchen. Replace with commercial NSF/ANSI approved equipment. Obtain department approval prior to purchase.
The department's words
CHSC 114130 a. Wicker proofing baskets are degrading and pose a physical contamination hazard. these baskets are not approved for commercial use. Replace with NSF/ANSI approved equipment. Six degrading baskets were discarded. b. Household microwave in use in the kitchen. Replace with commercial NSF/ANSI approved equipment. Obtain department approval prior to purchase.
Show 3 more
Observed water hose in the bakery stored inside the splashguard at the bakery hand sink. Store food contact equipment where it is not subject to contamination. Corrected. Hose spout was washed.
The department's words
CHSC 114178 Observed water hose in the bakery stored inside the splashguard at the bakery hand sink. Store food contact equipment where it is not subject to contamination. Corrected. Hose spout was washed.
Observed numerous wiping cloths stored dirty on countertops or stored in buckets containing no measurable level of sanitizer. Store multi-use cloths in 100 ppm chlorine when not in use. Corrected.
The department's words
CHSC 114185.1 Observed numerous wiping cloths stored dirty on countertops or stored in buckets containing no measurable level of sanitizer. Store multi-use cloths in 100 ppm chlorine when not in use. Corrected.
Replace askew ceiling tiles in the ware washing area.
The department's words
CHSC 114271 Replace askew ceiling tiles in the ware washing area.
EarlierApr 15, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed several packaged foods that lack the required labeling. Ensure packaged foods contain the following information: name of the food, location and name of producer/distributor, ingredient list, allergen list, net weight. Correct within 30 days.
The department's words
CHSC 114089 Observed several packaged foods that lack the required labeling. Ensure packaged foods contain the following information: name of the food, location and name of producer/distributor, ingredient list, allergen list, net weight. Correct within 30 days.
Shared mall restroom lacks the required hand wash signs. Have signs installed by 5.1.16.
The department's words
CHSC 113953.5 Shared mall restroom lacks the required hand wash signs. Have signs installed by 5.1.16.
EarlierApr 12, 2016Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were observed at unsafe temperatures: Soy milk 71F VCD Milk 70F VCD Half and Half 54F VCD Pesto sauce 64F - placed in ice bath. Out two hours. Cheesecake brownie 65F placed in refrigerator - out 2.5-3 hours. Maintain potentially hazardous foods below 41F or above 135F
The department's words
CHSC 113996 The following foods were observed at unsafe temperatures: Soy milk 71F VCD Milk 70F VCD Half and Half 54F VCD Pesto sauce 64F - placed in ice bath. Out two hours. Cheesecake brownie 65F placed in refrigerator - out 2.5-3 hours. Maintain potentially hazardous foods below 41F or above 135F
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 several packaged foods that lack the required labeling. Ensure packaged foods contain the following information: name of the food, location and name of producer/distributor, ingredient list, allergen list, net weight. Correct within 30 days.
The department's words
CHSC 114089 Observed several packaged foods that lack the required labeling. Ensure packaged foods contain the following information: name of the food, location and name of producer/distributor, ingredient list, allergen list, net weight. Correct within 30 days.
Observed dirty knife stored between the prep top refrigerator and a shelf. Store utensils in a sanitary location. Corrected.
The department's words
CHSC 114178 Observed dirty knife stored between the prep top refrigerator and a shelf. Store utensils in a sanitary location. Corrected.
Shared mall restroom lacks the required hand wash signs. Have signs installed by 5.1.16.
The department's words
CHSC 113953.5 Shared mall restroom lacks the required hand wash signs. Have signs installed by 5.1.16.
EarlierAug 3, 2015Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJul 31, 2015Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed dirty bowls and utensils in handwash sink.
The department's words
CHSC 113953.1 Observed dirty bowls and utensils in handwash sink.
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
Front display case containing potentially hazardous foods (PHF) had: curry chicken spread @ 50F; chickpea spread @ 50F. Traulsen 2-door unit had: tuna salad @ 51F; gazpacho @ 53F; clam chowder @ 50F; shredded chicken @ 75F. All PHF shall be held at 41F or below.
The department's words
CHSC 113996 Front display case containing potentially hazardous foods (PHF) had: curry chicken spread @ 50F; chickpea spread @ 50F. Traulsen 2-door unit had: tuna salad @ 51F; gazpacho @ 53F; clam chowder @ 50F; shredded chicken @ 75F. All PHF shall be held at 41F 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
Boiled chicken was at 75F after 4 hours. Cool in small and/or shallow containers. Tuna salad, gazpacho, boiled chicken were voluntarily condemned.
The department's words
CHSC 114002 Boiled chicken was at 75F after 4 hours. Cool in small and/or shallow containers. Tuna salad, gazpacho, boiled chicken were voluntarily condemned.
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
Ware-washing machine not dispensing adequate sanitizer. Repair warewash machine to dispense proper levels of sanitizer. Manually sanitize utensils with 100 ppm chlorine until machine is corrected.
The department's words
CHSC 114099.7 Ware-washing machine not dispensing adequate sanitizer. Repair warewash machine to dispense proper levels of sanitizer. Manually sanitize utensils with 100 ppm chlorine until machine is corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 5, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11392.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.