At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 18, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Rustic Bakery #4 Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Retail refrigerator case: internal temperatures as follows: fromage blanc with marmalade: 46 degrees F, quiche: 43 degrees F, ham and cheese baguette: 45 degrees F. temperatures taken with infrared thermometer Caesar dressing: 48.9 - 49.2 degrees F, Meyer lemon chickpea: 49.2 degrees. Internal temperature of chicken Caesar salad: 49 degrees F. Adjust refrigerator to colder setting. Two door under-counter refrigerator under the espresso machine: half and half: 48 degrees F, non fat milk: 44 degrees F. Salad prep refrigerator: feta: 44 degrees F, quinoa: 43 degrees F, diced tomatoes: 43 degrees F, shredded chicken: 49 degrees F. Sandwich prep refrigerator: tuna salad: 47 degrees F, tomatoes sliced at 10:00 a.m.: 52 degrees F, chicken salad: 47 degrees F, cheddar cheese: 53 degrees F, Swiss cheese: 48 degrees F, provolone: 52 degrees F, turkey: 47 degrees F, egg salad: 47 degrees F. Repair all refrigerators. Maintain all potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container. Food voluntarily discarded: cheddar cheese: 2 slices Swiss cheese: ~ 2 oz. (touching cheddar cheese) provolone: ~ 4 oz. Sliced tomatoes: ~ 2lbs. 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
For Rustic Bakery #4 Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: Retail refrigerator case: internal temperatures as follows: fromage blanc with marmalade: 46 degrees F, quiche: 43 degrees F, ham and cheese baguette: 45 degrees F. temperatures taken with infrared thermometer Caesar dressing: 48.9 - 49.2 degrees F, Meyer lemon chickpea: 49.2 degrees. Internal temperature of chicken Caesar salad: 49 degrees F. Adjust refrigerator to colder setting. Two door under-counter refrigerator under the espresso machine: half and half: 48 degrees F, non fat milk: 44 degrees F. Salad prep refrigerator: feta: 44 degrees F, quinoa: 43 degrees F, diced tomatoes: 43 degrees F, shredded chicken: 49 degrees F. Sandwich prep refrigerator: tuna salad: 47 degrees F, tomatoes sliced at 10:00 a.m.: 52 degrees F, chicken salad: 47 degrees F, cheddar cheese: 53 degrees F, Swiss cheese: 48 degrees F, provolone: 52 degrees F, turkey: 47 degrees F, egg salad: 47 degrees F. Repair all refrigerators. Maintain all potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container. Food voluntarily discarded: cheddar cheese: 2 slices Swiss cheese: ~ 2 oz. (touching cheddar cheese) provolone: ~ 4 oz. Sliced tomatoes: ~ 2lbs.The county found: “Retail refrigerator case: internal temperatures as follows: fromage blanc with marmalade: 46 degrees F, quiche: 43…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestNov 18, 2025Routine inspectionGreen placard
This one: Green placard, inspected Nov 18, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Retail refrigerator case: internal temperatures as follows: fromage blanc with marmalade: 46 degrees F, quiche: 43 degrees F, ham and cheese baguette: 45 degrees F. temperatures taken with infrared thermometer Caesar dressing: 48.9 - 49.2 degrees F, Meyer lemon chickpea: 49.2 degrees. Internal temperature of chicken Caesar salad: 49 degrees F. Adjust refrigerator to colder setting. Two door under-counter refrigerator under the espresso machine: half and half: 48 degrees F, non fat milk: 44 degrees F. Salad prep refrigerator: feta: 44 degrees F, quinoa: 43 degrees F, diced tomatoes: 43 degrees F, shredded chicken: 49 degrees F. Sandwich prep refrigerator: tuna salad: 47 degrees F, tomatoes sliced at 10:00 a.m.: 52 degrees F, chicken salad: 47 degrees F, cheddar cheese: 53 degrees F, Swiss cheese: 48 degrees F, provolone: 52 degrees F, turkey: 47 degrees F, egg salad: 47 degrees F. Repair all refrigerators. Maintain all potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container. Food voluntarily discarded: cheddar cheese: 2 slices Swiss cheese: ~ 2 oz. (touching cheddar cheese) provolone: ~ 4 oz. Sliced tomatoes: ~ 2lbs.
The department's words
CHSC 113996 Retail refrigerator case: internal temperatures as follows: fromage blanc with marmalade: 46 degrees F, quiche: 43 degrees F, ham and cheese baguette: 45 degrees F. temperatures taken with infrared thermometer Caesar dressing: 48.9 - 49.2 degrees F, Meyer lemon chickpea: 49.2 degrees. Internal temperature of chicken Caesar salad: 49 degrees F. Adjust refrigerator to colder setting. Two door under-counter refrigerator under the espresso machine: half and half: 48 degrees F, non fat milk: 44 degrees F. Salad prep refrigerator: feta: 44 degrees F, quinoa: 43 degrees F, diced tomatoes: 43 degrees F, shredded chicken: 49 degrees F. Sandwich prep refrigerator: tuna salad: 47 degrees F, tomatoes sliced at 10:00 a.m.: 52 degrees F, chicken salad: 47 degrees F, cheddar cheese: 53 degrees F, Swiss cheese: 48 degrees F, provolone: 52 degrees F, turkey: 47 degrees F, egg salad: 47 degrees F. Repair all refrigerators. Maintain all potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container. Food voluntarily discarded: cheddar cheese: 2 slices Swiss cheese: ~ 2 oz. (touching cheddar cheese) provolone: ~ 4 oz. Sliced tomatoes: ~ 2lbs.
EarlierSep 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Herbs in oil sauce held in an improperly made ice bath. Oil recorded at 52°F and were prepared earlier this morning. / Make ice baths where ice is in contact with all sides of the food container.
The department's words
CHSC 113996 Herbs in oil sauce held in an improperly made ice bath. Oil recorded at 52°F and were prepared earlier this morning. / Make ice baths where ice is in contact with all sides of the food container.
EarlierMar 21, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chili butter at 76 degrees F and jam at 71 degrees F in sandwich prep area. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Employee voluntarily discarded about 4 oz of butter and about 16 oz of jam.
The department's words
CHSC 113996 Observed chili butter at 76 degrees F and jam at 71 degrees F in sandwich prep area. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Employee voluntarily discarded about 4 oz of butter and about 16 oz of jam.
EarlierMar 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 2 birds in facility and doors were propped open. / Remove birds from facility. Keep facility enclosed to prevent birds out.
The department's words
CHSC 114259.5 Observed 2 birds in facility and doors were propped open. / Remove birds from facility. Keep facility enclosed to prevent birds out.
EarlierAug 31, 2022Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water recorded at 3-comp sink recorded reaching 120°F then rapidly loses temperature to sustain around ~105°F. / Facility must close. Immediately repair hot water heater to dispense at least 120°F hot water at ware wash sink and mop sink and 100-108°F water at hand washing sinks.
The department's words
CHSC 114195 Hot water recorded at 3-comp sink recorded reaching 120°F then rapidly loses temperature to sustain around ~105°F. / Facility must close. Immediately repair hot water heater to dispense at least 120°F hot water at ware wash sink and mop sink and 100-108°F water at hand washing sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 16, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility lacking valid certified food manager certificate. / Obtain valid certificate in 30 days of 11/16/21 or cost recovery fees will apply.
The department's words
CHSC 113947.1 Facility lacking valid certified food manager certificate. / Obtain valid certificate in 30 days of 11/16/21 or cost recovery fees will apply.
EarlierMay 20, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Chicken soup at steam table recorded at 125F. Manager stated chicken soup arrives cold and is heated for hot holding. Water bath at steam table recorded at around 151F. / Ensure food is reheated to 165F for hot holding. Do not use steam table for reheating. Ensure soup is reheated to 165F on induction stove top before placing on steam table.
The department's words
CHSC 114016 Chicken soup at steam table recorded at 125F. Manager stated chicken soup arrives cold and is heated for hot holding. Water bath at steam table recorded at around 151F. / Ensure food is reheated to 165F for hot holding. Do not use steam table for reheating. Ensure soup is reheated to 165F on induction stove top before placing on steam table.
Corrected during the inspection
observed employee rinse milk frothing pitchers at dump sink then placed pitchers back in its storage container for later use. / Do not use dump sink for cleaning equipment. Bring pitchers to ware washing area for ware washing using the 3-step wash method or dishwasher.
The department's words
CHSC 114099.6 observed employee rinse milk frothing pitchers at dump sink then placed pitchers back in its storage container for later use. / Do not use dump sink for cleaning equipment. Bring pitchers to ware washing area for ware washing using the 3-step wash method or dishwasher.
Corrected during the inspection
EarlierMay 19, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken soup at steam table recorded at 125F. Manager stated chicken soup arrives cold and is heated for hot holding. Water bath at steam table recorded at around 151F. / Ensure food is reheated to 165F for hot holding. Do not use steam table for reheating. Ensure soup is reheated to 165F on induction stove top before placing on steam table.
The department's words
CHSC 114016 Chicken soup at steam table recorded at 125F. Manager stated chicken soup arrives cold and is heated for hot holding. Water bath at steam table recorded at around 151F. / Ensure food is reheated to 165F for hot holding. Do not use steam table for reheating. Ensure soup is reheated to 165F on induction stove top before placing on steam table.
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 employee rinse milk frothing pitchers at dump sink then placed pitchers back in its storage container for later use. / Do not use dump sink for cleaning equipment. Bring pitchers to ware washing area for ware washing using the 3-step wash method or dishwasher.
The department's words
CHSC 114099.6 observed employee rinse milk frothing pitchers at dump sink then placed pitchers back in its storage container for later use. / Do not use dump sink for cleaning equipment. Bring pitchers to ware washing area for ware washing using the 3-step wash method or dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
An employee drink was seen without a lid sitting on the food prep sink. / Provide lids for drinks stored in food prep or ware wash areas. Ensure lid is tight fitting.
The department's words
CHSC 113977 An employee drink was seen without a lid sitting on the food prep sink. / Provide lids for drinks stored in food prep or ware wash areas. Ensure lid is tight fitting.
EarlierJun 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Freshly made scrambled eggs seen in small metal pot recorded at ~130F sitting on countertop by steam table for soups. / Reheat cooked eggs to 165F then hot hold at 135F or above.
The department's words
CHSC 113996 Freshly made scrambled eggs seen in small metal pot recorded at ~130F sitting on countertop by steam table for soups. / Reheat cooked eggs to 165F then hot hold at 135F or above.
EarlierOct 8, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 24, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 24, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Right prep refrigerator: ham: 42 degrees F and turkey: 43 degrees F. Turkey overfilled above top of plastic insert pan. Do not overfill insert pans. Left prep refrigerator: chopped eggs: 42 degrees F. Open refrigerator case on dining side: potentially hazardous foods had external temperatures of 47.6 - 48. 2 degrees Fahrenheit. Thermometer in unit was 49 degrees Fahrenheit. Adjust unit to colder setting. 5/21/18: Left prep refrigerator properly maintaining potentially hazardous foods. Right prep refrigerator: turkey and chicken salad both measured 43 degrees Fahrenheit. Open refrigerator case: internal temperature of fromage blanc with lemon and herbs: 51 - 57 degrees Fahrenheit. Three containers of fromage blanc voluntarily discarded - see VCD sheet. Chickpea pesto; 49 degrees Fahrenheit. 5/24/18: Open refrigerator case in dining area: Cheesecake brownies had internal temperatures of 46 - 52 degrees Fahrenheit. The cheesecake brownie that measured 52 degrees F was voluntarily discarded - see VCD sheet.
The department's words
CHSC 113996 Right prep refrigerator: ham: 42 degrees F and turkey: 43 degrees F. Turkey overfilled above top of plastic insert pan. Do not overfill insert pans. Left prep refrigerator: chopped eggs: 42 degrees F. Open refrigerator case on dining side: potentially hazardous foods had external temperatures of 47.6 - 48. 2 degrees Fahrenheit. Thermometer in unit was 49 degrees Fahrenheit. Adjust unit to colder setting. 5/21/18: Left prep refrigerator properly maintaining potentially hazardous foods. Right prep refrigerator: turkey and chicken salad both measured 43 degrees Fahrenheit. Open refrigerator case: internal temperature of fromage blanc with lemon and herbs: 51 - 57 degrees Fahrenheit. Three containers of fromage blanc voluntarily discarded - see VCD sheet. Chickpea pesto; 49 degrees Fahrenheit. 5/24/18: Open refrigerator case in dining area: Cheesecake brownies had internal temperatures of 46 - 52 degrees Fahrenheit. The cheesecake brownie that measured 52 degrees F was voluntarily discarded - see VCD sheet.
Observed thermometers in back of retail refrigerator case and right prep refrigerator. 5/21/18: Thermometer not seen in right prep refrigerator. 5/24/18: Thermometer not seen in right prep refrigerator. Corrected at inspection.
The department's words
CHSC 114157 Observed thermometers in back of retail refrigerator case and right prep refrigerator. 5/21/18: Thermometer not seen in right prep refrigerator. 5/24/18: Thermometer not seen in right prep refrigerator. Corrected at inspection.
Post hand wash sign at left restroom hand wash sink. Hand wash signs provided today. 5/21/18: Post hand wash sign in left restroom.
The department's words
CHSC 113953.5 Post hand wash sign at left restroom hand wash sink. Hand wash signs provided today. 5/21/18: Post hand wash sign in left restroom.
EarlierMay 21, 2018Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Right prep refrigerator: ham: 42 degrees F and turkey: 43 degrees F. Turkey overfilled above top of plastic insert pan. Do not overfill insert pans. Left prep refrigerator: chopped eggs: 42 degrees F. Open refrigerator case on dining side: potentially hazardous foods had external temperatures of 47.6 - 48. 2 degrees Fahrenheit. Thermometer in unit was 49 degrees Fahrenheit. Adjust unit to colder setting. 5/21/18: Left prep refrigerator properly maintaining potentially hazardous foods. Right prep refrigerator: turkey and chicken salad both measured 43 degrees Fahrenheit. Open refrigerator case: internal temperature of fromage blanc with lemon and herbs: 51 - 57 degrees Fahrenheit. Three containers of fromage blanc voluntarily discarded - see VCD sheet. Chickpea pesto; 49 degrees Fahrenheit.
The department's words
CHSC 113996 Right prep refrigerator: ham: 42 degrees F and turkey: 43 degrees F. Turkey overfilled above top of plastic insert pan. Do not overfill insert pans. Left prep refrigerator: chopped eggs: 42 degrees F. Open refrigerator case on dining side: potentially hazardous foods had external temperatures of 47.6 - 48. 2 degrees Fahrenheit. Thermometer in unit was 49 degrees Fahrenheit. Adjust unit to colder setting. 5/21/18: Left prep refrigerator properly maintaining potentially hazardous foods. Right prep refrigerator: turkey and chicken salad both measured 43 degrees Fahrenheit. Open refrigerator case: internal temperature of fromage blanc with lemon and herbs: 51 - 57 degrees Fahrenheit. Three containers of fromage blanc voluntarily discarded - see VCD sheet. Chickpea pesto; 49 degrees Fahrenheit.
Discontinue practice of placing knives in the food prep sink. Store knives and all other utensils that need to be cleaned on the drainboard next to the wash compartment or in the wash compartment of the utensil washing sink. 5/21/18: Observed wiping cloth container with wiping cloth and liquid as well as an insert pan with soap and water in food prep sink. Do not store utensils in food prep sink. Utilize three-compartment sink for cleaning utensils.
The department's words
CHSC 114163 Discontinue practice of placing knives in the food prep sink. Store knives and all other utensils that need to be cleaned on the drainboard next to the wash compartment or in the wash compartment of the utensil washing sink. 5/21/18: Observed wiping cloth container with wiping cloth and liquid as well as an insert pan with soap and water in food prep sink. Do not store utensils in food prep sink. Utilize three-compartment sink for cleaning utensils.
Observed thermometers in back of retail refrigerator case and right prep refrigerator. 5/21/18: Thermometer not seen in right prep refrigerator.
The department's words
CHSC 114157 Observed thermometers in back of retail refrigerator case and right prep refrigerator. 5/21/18: Thermometer not seen in right prep refrigerator.
Post hand wash sign at left restroom hand wash sink. Hand wash signs provided today. 5/21/18: Post hand wash sign in left restroom.
The department's words
CHSC 113953.5 Post hand wash sign at left restroom hand wash sink. Hand wash signs provided today. 5/21/18: Post hand wash sign in left restroom.
Show 1 more
Observed carafes stored to left of hand wash sink .Do not store carafes at hand wash sink area. 5/21/18; Carafes stored to left of handwash sink. Unable to turn on hot water without moving carafes. Carafes moved during inspection.
The department's words
CHSC 113953.1 Observed carafes stored to left of hand wash sink .Do not store carafes at hand wash sink area. 5/21/18; Carafes stored to left of handwash sink. Unable to turn on hot water without moving carafes. Carafes moved during inspection.
Corrected during the inspection
EarlierMay 15, 2018Routine inspectionGreen placard
14 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch wet, used wiping cloth that was stored on cutting board and used wiping cloth to wipe gloved hands and cutting board. Store wiping cloths in container with appropriate sanitizer concentration after each use. Do not use wiping cloths to wash hands or gloved hands.
The department's words
CHSC 113984.d Observed food handler touch wet, used wiping cloth that was stored on cutting board and used wiping cloth to wipe gloved hands and cutting board. Store wiping cloths in container with appropriate sanitizer concentration after each use. Do not use wiping cloths to wash hands or gloved hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Observed employee walk through back door while putting on apron and put on gloves and then proceeded to do food preparation without washing hands first. Observed employee touch dirty utensils at warewashing area and then touched clean utensils without washing hands.
The department's words
CHSC 113953.3 Observed employee walk through back door while putting on apron and put on gloves and then proceeded to do food preparation without washing hands first. Observed employee touch dirty utensils at warewashing area and then touched clean utensils without washing hands.
Observed food handler eating food with and placed food into mouth and than served milk to a customer. No eating in kitchen.
The department's words
CHSC 113977 Observed food handler eating food with and placed food into mouth and than served milk to a customer. No eating in kitchen.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Right prep refrigerator: ham: 42 degrees F and turkey: 43 degrees F. Turkey overfilled above top of plastic insert pan. Do not overfill insert pans. Left prep refrigerator: chopped eggs: 42 degrees F. Open refrigerator case on dining side: potentially hazardous foods had external temperatures of 47.6 - 48. 2 degrees Fahrenheit. Thermometer in unit was 49 degrees Fahrenheit. Adjust unit to colder setting.
The department's words
CHSC 113996 Right prep refrigerator: ham: 42 degrees F and turkey: 43 degrees F. Turkey overfilled above top of plastic insert pan. Do not overfill insert pans. Left prep refrigerator: chopped eggs: 42 degrees F. Open refrigerator case on dining side: potentially hazardous foods had external temperatures of 47.6 - 48. 2 degrees Fahrenheit. Thermometer in unit was 49 degrees Fahrenheit. Adjust unit to colder setting.
Inadequate chlorine level in sanitizer compartment of three-compartment sink. Corrected at inspection. Utensils that were placed into sanitizer compartment with inadequate sanitizer were placed into the dishwasher, which did have adequate sanitizer. Maintain adequate sanitizer level in three-compartment sink for utensils that are manually cleaned.
The department's words
CHSC 114099.6 Inadequate chlorine level in sanitizer compartment of three-compartment sink. Corrected at inspection. Utensils that were placed into sanitizer compartment with inadequate sanitizer were placed into the dishwasher, which did have adequate sanitizer. Maintain adequate sanitizer level in three-compartment sink for utensils that are manually cleaned.
Show 8 more
Observed three wet wiping cloths sitting on right prep refrigerator cutting board and one wiping cloth stored in between left prep refrigerator and stainless steel table. Wiping cloth container with one wiping cloth with appropriate sanitizer concentration set up, but was not used during the inspection. Once wiping cloth has been used once, immerse wiping cloth in container with appropriate sanitizer concentration. Wiping cloth container under the espresso machine did not have any sanitizer.
The department's words
CHSC 114185.1 Observed three wet wiping cloths sitting on right prep refrigerator cutting board and one wiping cloth stored in between left prep refrigerator and stainless steel table. Wiping cloth container with one wiping cloth with appropriate sanitizer concentration set up, but was not used during the inspection. Once wiping cloth has been used once, immerse wiping cloth in container with appropriate sanitizer concentration. Wiping cloth container under the espresso machine did not have any sanitizer.
Discontinue practice of placing knives in the food prep sink. Store knives and all other utensils that need to be cleaned on the drainboard next to the wash compartment or in the wash compartment of the utensil washing sink.
The department's words
CHSC 114163 Discontinue practice of placing knives in the food prep sink. Store knives and all other utensils that need to be cleaned on the drainboard next to the wash compartment or in the wash compartment of the utensil washing sink.
Provide chlorine sanitizer test strips to check sanitizer level at the dishwasher, utensil washing sink and wiping cloth containers.
The department's words
CHSC 114107 Provide chlorine sanitizer test strips to check sanitizer level at the dishwasher, utensil washing sink and wiping cloth containers.
Observed unlabeled chemical spray bottle with common chemical name.
The department's words
CHSC 114254.1 Observed unlabeled chemical spray bottle with common chemical name.
Observed thermometers in back of retail refrigerator case and right prep refrigerator.
The department's words
CHSC 114157 Observed thermometers in back of retail refrigerator case and right prep refrigerator.
Post hand wash sign at left restroom hand wash sink. Hand wash signs provided today.
The department's words
CHSC 113953.5 Post hand wash sign at left restroom hand wash sink. Hand wash signs provided today.
Observed carafes stored to left of hand wash sink .Do not store carafes at hand wash sink area.
The department's words
CHSC 113953.1 Observed carafes stored to left of hand wash sink .Do not store carafes at hand wash sink area.
One employee's CA food handler card has expired. Employee shall obtain a valid CA card within 30 days.
The department's words
CHSC 113948 One employee's CA food handler card has expired. Employee shall obtain a valid CA card within 30 days.
EarlierAug 18, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Paper towel and soap dispensers sitting on counter by hand wash sink. No soap in dispenser. Remount both dispensers to the wall adjacent to the hand wash sink and replenish soap.
The department's words
CHSC 113953.2 Paper towel and soap dispensers sitting on counter by hand wash sink. No soap in dispenser. Remount both dispensers to the wall adjacent to the hand wash sink and replenish soap.
Observed customer with dog inside the facility. Dog reached up with both front legs onto the customer. Person in charge notified customer that only service dogs are allowed inside a food facility. Discussed the two questions with person in charge that employees can ask customers that bring animals into a food facility.
The department's words
CHSC 114259.5 Observed customer with dog inside the facility. Dog reached up with both front legs onto the customer. Person in charge notified customer that only service dogs are allowed inside a food facility. Discussed the two questions with person in charge that employees can ask customers that bring animals into a food facility.
Replace torn gasket on right door of right prep refrigerator within the next six months.
The department's words
CHSC 114175 Replace torn gasket on right door of right prep refrigerator within the next six months.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
EarlierAug 14, 2017Routine inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed approximately a dozen flies at the behind - the counter area and food prep area. Observed flies land on pastries and bread. Pastries and bread were voluntarily discarded - see VCD sheet. Protect food from flies by covering bread and pastries with covers. Covering pastries with parchment paper is ineffective.
The department's words
CHSC 113980 Observed approximately a dozen flies at the behind - the counter area and food prep area. Observed flies land on pastries and bread. Pastries and bread were voluntarily discarded - see VCD sheet. Protect food from flies by covering bread and pastries with covers. Covering pastries with parchment paper is ineffective.
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 approximately a dozen flies at the behind - the counter area and food prep area. Observed flies land on pastries and bread. Pastries and bread were voluntarily discarded - see VCD sheet. Protect food from flies by covering bread and pastries with covers. Covering pastries with parchment paper is ineffective.
The department's words
CHSC 114259.1 Observed approximately a dozen flies at the behind - the counter area and food prep area. Observed flies land on pastries and bread. Pastries and bread were voluntarily discarded - see VCD sheet. Protect food from flies by covering bread and pastries with covers. Covering pastries with parchment paper is ineffective.
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)
Paper towel and soap dispensers sitting on counter by hand wash sink. No soap in dispenser. Remount both dispensers to the wall adjacent to the hand wash sink and replenish soap.
The department's words
CHSC 113953.2 Paper towel and soap dispensers sitting on counter by hand wash sink. No soap in dispenser. Remount both dispensers to the wall adjacent to the hand wash sink and replenish soap.
Diced and sliced tomatoes measured 42 - 46 degrees Fahrenheit in left prep refrigerator. Right prep refrigerator: sliced provolone: 47 degrees F, egg salad: 39 -43 degrees F. Sliced gruyere cheese in two door refrigerator in food storage room measured 55 degrees Fahrenheit and was voluntarily discarded - see VCD sheet. Sliced provolone cheese was 46 degrees Fahrenheit in same refrigerator. Cooked multigrain cereal: 42 degrees Fahrenheit in other two door refrigerator. Nonfat milk in carafe in dining area measured 47 degrees Fahrenheit.. Refrigerator in dining area: yogurt: 44 - 47 degrees Fahrenheit and yogurt parfait: 45 degrees Fahrenheit, and smoked salmon spread: 45 - 48 degrees Fahrenheit.
The department's words
CHSC 113996 Diced and sliced tomatoes measured 42 - 46 degrees Fahrenheit in left prep refrigerator. Right prep refrigerator: sliced provolone: 47 degrees F, egg salad: 39 -43 degrees F. Sliced gruyere cheese in two door refrigerator in food storage room measured 55 degrees Fahrenheit and was voluntarily discarded - see VCD sheet. Sliced provolone cheese was 46 degrees Fahrenheit in same refrigerator. Cooked multigrain cereal: 42 degrees Fahrenheit in other two door refrigerator. Nonfat milk in carafe in dining area measured 47 degrees Fahrenheit.. Refrigerator in dining area: yogurt: 44 - 47 degrees Fahrenheit and yogurt parfait: 45 degrees Fahrenheit, and smoked salmon spread: 45 - 48 degrees Fahrenheit.
Observed customer with dog inside the facility. Dog reached up with both front legs onto the customer. Person in charge notified customer that only service dogs are allowed inside a food facility. Discussed the two questions with person in charge that employees can ask customers that bring animals into a food facility.
The department's words
CHSC 114259.5 Observed customer with dog inside the facility. Dog reached up with both front legs onto the customer. Person in charge notified customer that only service dogs are allowed inside a food facility. Discussed the two questions with person in charge that employees can ask customers that bring animals into a food facility.
Replace torn gasket on right door of right prep refrigerator within the next six months.
The department's words
CHSC 114175 Replace torn gasket on right door of right prep refrigerator within the next six months.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Show 2 more
Both lids flipped back. Keep lids in covered position over exterior refuse bin. Corrected at inspection.
The department's words
CHSC 114245.1 Both lids flipped back. Keep lids in covered position over exterior refuse bin. Corrected at inspection.
Corrected during the inspection
Submit proof of enrollment for at least one employee in an ANSI-certified exam by August 21, 2017 and take exam by September 12, 2017. Curtis S. and Jennifer d's certificates are listed on inspection reports for the Larkspur facilities. A Certified Food Manager certificate is only valid for one facility.
The department's words
CHSC 113947.1 Submit proof of enrollment for at least one employee in an ANSI-certified exam by August 21, 2017 and take exam by September 12, 2017. Curtis S. and Jennifer d's certificates are listed on inspection reports for the Larkspur facilities. A Certified Food Manager certificate is only valid for one facility.
EarlierJul 13, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed potentially hazardous foods (florentine croissants at 67 degrees F and quiche at 62.8 - 63.1 degrees F) sitting on counter in temperature danger zone. Florentine croissants were delivered before 7:00 a.m. today. See voluntary condemnation and destruction (VCD)sheet for list of foods that were voluntarily discarded. If using time only as a public heath control measure, maintain written procedures and indicate the time when it is four hours past point when potentially hazardous foods were removed from temperature control. Shredded chicken measured 47.8 degrees in left prep refrigerator. Gruyere cheese (55.2 degrees F) double stacked in top portion of prep refrigerator and sliced tomatoes (49.5 - 55.2 degrees F) that were sliced at 7:30 a.m. were also voluntary discarded - see VCD sheet. Many foods are prepared at other Rustic Bakery locations (Novato and Larkspur) and are transported to Tiburon. Log temperatures of potentially hazardous foods that go through a cooling process, such as quiche and croissants filled with potentially hazardous fillings, onto rapid cooling logs to ensure potentially hazardous foods are cooling within required timeframes. Check temperatures of potentially hazardous foods upon delivery. Cold foods shall be delivered at or below 45 degrees F and hot foods shall be delivered at or above 135 degrees F. 7/13/16: Swiss cheese ( 55.8 degrees F) and gruyere cheese 54.5 degrees F) were both double stacked on top of prep refrigerator inserts with ham and turkey. Do not double stack foods as this leads to potentially hazardous foods being stored in the temperature danger zone (42 -135 degrees F.) Swiss and gruyere cheese were voluntarily discarded -see voluntary and condemnation and destruction sheet. Tuna salad :(44 degrees F) and turkey (42.8) degrees F were also in temperature danger zone in prep refrigerator. Quiche and Florentine croissants sold out before 10:00 a.m. today. No potentially hazardous foods on counter at time of inspection. Submit written procedure for using time as a public health control for all potentially hazardous foods that are left on the counter.
The department's words
CHSC 113996 Observed potentially hazardous foods (florentine croissants at 67 degrees F and quiche at 62.8 - 63.1 degrees F) sitting on counter in temperature danger zone. Florentine croissants were delivered before 7:00 a.m. today. See voluntary condemnation and destruction (VCD)sheet for list of foods that were voluntarily discarded. If using time only as a public heath control measure, maintain written procedures and indicate the time when it is four hours past point when potentially hazardous foods were removed from temperature control. Shredded chicken measured 47.8 degrees in left prep refrigerator. Gruyere cheese (55.2 degrees F) double stacked in top portion of prep refrigerator and sliced tomatoes (49.5 - 55.2 degrees F) that were sliced at 7:30 a.m. were also voluntary discarded - see VCD sheet. Many foods are prepared at other Rustic Bakery locations (Novato and Larkspur) and are transported to Tiburon. Log temperatures of potentially hazardous foods that go through a cooling process, such as quiche and croissants filled with potentially hazardous fillings, onto rapid cooling logs to ensure potentially hazardous foods are cooling within required timeframes. Check temperatures of potentially hazardous foods upon delivery. Cold foods shall be delivered at or below 45 degrees F and hot foods shall be delivered at or above 135 degrees F. 7/13/16: Swiss cheese ( 55.8 degrees F) and gruyere cheese 54.5 degrees F) were both double stacked on top of prep refrigerator inserts with ham and turkey. Do not double stack foods as this leads to potentially hazardous foods being stored in the temperature danger zone (42 -135 degrees F.) Swiss and gruyere cheese were voluntarily discarded -see voluntary and condemnation and destruction sheet. Tuna salad :(44 degrees F) and turkey (42.8) degrees F were also in temperature danger zone in prep refrigerator. Quiche and Florentine croissants sold out before 10:00 a.m. today. No potentially hazardous foods on counter at time of inspection. Submit written procedure for using time as a public health control for all potentially hazardous foods that are left on the counter.
Some of prepackaged foods does not have labels with list of ingredients, net weight, and place of manufacturer.
The department's words
CHSC 114089 Some of prepackaged foods does not have labels with list of ingredients, net weight, and place of manufacturer.
No sanitizer test strips .
The department's words
CHSC 114107 No sanitizer test strips .
Corrected during the inspection
No CA food handler cards available to view. Keep copies of CA food handler cards onsite. Any one that doesn't have a valid CA food handler card shall obtain one within 30 days. 7/13/16: Some of the food handlers have not obtained valid CA food handler cards. All food handlers without valid CA food handler cards shall obtain one by August 12, 2016.
The department's words
CHSC 113948 No CA food handler cards available to view. Keep copies of CA food handler cards onsite. Any one that doesn't have a valid CA food handler card shall obtain one within 30 days. 7/13/16: Some of the food handlers have not obtained valid CA food handler cards. All food handlers without valid CA food handler cards shall obtain one by August 12, 2016.
Observed two dogs at outside dining area by front entrance. One dog was seated by itself on a customer seat. Person in charge (PIC) spoke to customer about dog on seat after informing PIC that dogs can't sit on chairs . Discussed the two questions that food facilities shall ask customers with dogs. No animals shall sit on customer seats or customer's laps.
The department's words
CHSC 114259.5 Observed two dogs at outside dining area by front entrance. One dog was seated by itself on a customer seat. Person in charge (PIC) spoke to customer about dog on seat after informing PIC that dogs can't sit on chairs . Discussed the two questions that food facilities shall ask customers with dogs. No animals shall sit on customer seats or customer's laps.
Corrected during the inspection
Show 2 more
Facility does not have a Certified Food Manager (CFM). A CFM certificate was given at 7/13/16 inspection, however this CFM is the CFM for the Rustic Bakery in Novato, per most recent Novato inspection report. Submit a valid CFM certificate, or proof of enrollment of at least one employee in CFM exam by July 9, 2016. Submit valid CFM certificate by August 12, 2016. A case will be opened and cost recovery fees will be charged for all time spent on the case. Cost recovery fees are $184.00 per hour.
The department's words
CHSC 113947.1 Facility does not have a Certified Food Manager (CFM). A CFM certificate was given at 7/13/16 inspection, however this CFM is the CFM for the Rustic Bakery in Novato, per most recent Novato inspection report. Submit a valid CFM certificate, or proof of enrollment of at least one employee in CFM exam by July 9, 2016. Submit valid CFM certificate by August 12, 2016. A case will be opened and cost recovery fees will be charged for all time spent on the case. Cost recovery fees are $184.00 per hour.
Pitcher at hand wash sink. Repeat violation.
The department's words
CHSC 113953.1 Pitcher at hand wash sink. Repeat violation.
Corrected during the inspection
EarlierJun 29, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods (florentine croissants at 67 degrees F and quiche at 62.8 - 63.1 degrees F) sitting on counter in temperature danger zone. Florentine croissants were delivered before 7:00 a.m. today. See voluntary condemnation and destruction (VCD)sheet for list of foods that were voluntarily discarded. If using time only as a public heath control measure, maintain written procedures and indicate the time when it is four hours past point when potentially hazardous foods were removed from temperature control. Shredded chicken measured 47.8 degrees in left prep refrigerator. Gruyere cheese (55.2 degrees F) double stacked in top portion of prep refrigerator and sliced tomatoes (49.5 - 55.2 degrees F) that were sliced at 7:30 a.m. were also voluntary discarded - see VCD sheet. Many foods are prepared at other Rustic Bakery locations (Novato and Larkspur) and are transported to Tiburon. Log temperatures of potentially hazardous foods that go through a cooling process, such as quiche and croissants filled with potentially hazardous fillings, onto rapid cooling logs to ensure potentially hazardous foods are cooling within required timeframes. Check temperatures of potentially hazardous foods upon delivery. Cold foods shall be delivered at or below 45 degrees F and hot foods shall be delivered at or above 135 degrees F.
The department's words
CHSC 113996 Observed potentially hazardous foods (florentine croissants at 67 degrees F and quiche at 62.8 - 63.1 degrees F) sitting on counter in temperature danger zone. Florentine croissants were delivered before 7:00 a.m. today. See voluntary condemnation and destruction (VCD)sheet for list of foods that were voluntarily discarded. If using time only as a public heath control measure, maintain written procedures and indicate the time when it is four hours past point when potentially hazardous foods were removed from temperature control. Shredded chicken measured 47.8 degrees in left prep refrigerator. Gruyere cheese (55.2 degrees F) double stacked in top portion of prep refrigerator and sliced tomatoes (49.5 - 55.2 degrees F) that were sliced at 7:30 a.m. were also voluntary discarded - see VCD sheet. Many foods are prepared at other Rustic Bakery locations (Novato and Larkspur) and are transported to Tiburon. Log temperatures of potentially hazardous foods that go through a cooling process, such as quiche and croissants filled with potentially hazardous fillings, onto rapid cooling logs to ensure potentially hazardous foods are cooling within required timeframes. Check temperatures of potentially hazardous foods upon delivery. Cold foods shall be delivered at or below 45 degrees F and hot foods shall be delivered at or above 135 degrees 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 (6)
Some of prepackaged foods does not have labels with list of ingredients, net weight, and place of manufacturer.
The department's words
CHSC 114089 Some of prepackaged foods does not have labels with list of ingredients, net weight, and place of manufacturer.
Ice scoop handle touching ice in ice machine.
The department's words
CHSC 114119 Ice scoop handle touching ice in ice machine.
Corrected during the inspection
No sanitizer test strips .
The department's words
CHSC 114107 No sanitizer test strips .
No CA food handler cards available to view. Keep copies of CA food handler cards onsite. Any one that doesn't have a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 No CA food handler cards available to view. Keep copies of CA food handler cards onsite. Any one that doesn't have a valid CA food handler card shall obtain one within 30 days.
Observed wiping cloth on cutting board of prep refrigerator,
The department's words
CHSC 114185.1 Observed wiping cloth on cutting board of prep refrigerator,
Corrected during the inspection
Show 1 more
Observed two dogs at outside dining area by front entrance. One dog was seated by itself on a customer seat. Person in charge (PIC) spoke to customer about dog on seat after informing PIC that dogs can't sit on chairs . Discussed the two questions that food facilities shall ask customers with dogs. No animals shall sit on customer seats or customer's laps.
The department's words
CHSC 114259.5 Observed two dogs at outside dining area by front entrance. One dog was seated by itself on a customer seat. Person in charge (PIC) spoke to customer about dog on seat after informing PIC that dogs can't sit on chairs . Discussed the two questions that food facilities shall ask customers with dogs. No animals shall sit on customer seats or customer's laps.
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)
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Search the county's inspection lookup for the name or license number L14786.
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.