Safeway #1723

Inspections

From Marin County Community Development Agency, Environmental Health Services · 24 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJun 2, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Jun 2, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed condensate freezing onto boxes of food in the ice cream walk in freezer, 3-comp sink is made incorrectly in the meat department, and debris buildup on the shelving with Pillsbury baking goods. Food contact surfaces must be clean and sanitized. Repair the ice cream walk-in, ensure employees can make the 3-comp, clean the refrigerator shelving.

     The department's words

     CHSC 114099.7 Observed condensate freezing onto boxes of food in the ice cream walk in freezer, 3-comp sink is made incorrectly in the meat department, and debris buildup on the shelving with Pillsbury baking goods. Food contact surfaces must be clean and sanitized. Repair the ice cream walk-in, ensure employees can make the 3-comp, clean the refrigerator shelving.

2. EarlierAug 20, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed accumulation of ice on floor of deli freezer and food on floor. Ensure floors are kept clean. Employees instructed to remove ice and clean floor.

     The department's words

     CHSC 114268 Observed accumulation of ice on floor of deli freezer and food on floor. Ensure floors are kept clean. Employees instructed to remove ice and clean floor.

3. EarlierDec 19, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Open air refrigeration case for Ready Meals facing front entrance had crab and pasta recording at 54°F and potato and egg salad recording at 50°F. / Immediately discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below.

     The department's words

     CHSC 113996 Open air refrigeration case for Ready Meals facing front entrance had crab and pasta recording at 54°F and potato and egg salad recording at 50°F. / Immediately discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below.

4. EarlierJun 8, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

5. EarlierSep 29, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

6. EarlierJan 14, 2021Routine inspectionGreen placard

   No violations listed in the data.
7. EarlierOct 27, 2020Routine inspectionGreen placard

   6 violations listed, 0 marked critical.

   Not critical (6)

   • Code CHSC 113947

     The department's words

     Code CHSC 113947

   • Code CHSC 114099.6

     The department's words

     Code CHSC 114099.6

   • Code CHSC 114259.1

     The department's words

     Code CHSC 114259.1

   • Code CHSC 113984

     The department's words

     Code CHSC 113984

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

   Show 1 more

   • Code CHSC 114175

     The department's words

     Code CHSC 114175

8. EarlierJun 3, 2020Routine inspectionGreen placard

   6 violations listed, 0 marked critical.

   Not critical (6)

   • Code CHSC 113953.2

     The department's words

     Code CHSC 113953.2

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

   • Code CHSC 114130

     The department's words

     Code CHSC 114130

   • Code CHSC 114178

     The department's words

     Code CHSC 114178

   • Code CHSC 114157

     The department's words

     Code CHSC 114157

   Show 1 more

   • Code CHSC 114268

     The department's words

     Code CHSC 114268

9. EarlierFeb 26, 2020Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113953.c

     The department's words

     Code CHSC 113953.c

10. EarlierFeb 18, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113953.c

      The department's words

      Code CHSC 113953.c

11. EarlierJan 30, 2019Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Facility still need to address the repairs from the last inspection and submit repair plan by 3/27/2019

      The department's words

      CHSC 114175 Facility still need to address the repairs from the last inspection and submit repair plan by 3/27/2019

12. EarlierDec 27, 2018Routine inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

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

      Facility has incomplete shellfish tags. Ensure shellfish tags are kept for at least 90 days.

      The department's words

      CHSC 114039 Facility has incomplete shellfish tags. Ensure shellfish tags are kept for at least 90 days.

      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)

    • Received proof of CFM card.

      The department's words

      CHSC 113947.1 Received proof of CFM card.

      Corrected during the inspection

13. EarlierNov 8, 2017Follow-up inspectionGreen placard

    10 violations listed, 0 marked critical.

    Not critical (10)

    • Front and sink blocked with empty boxes. Ensure hand sinks are accessible at all times.

      The department's words

      CHSC 113953.1 Front and sink blocked with empty boxes. Ensure hand sinks are accessible at all times.

    • Observed employee food stored on prep table in deli. Store employee food below and away from food contact and food storage for the facility. Employee food removed. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      The department's words

      CHSC 113977 Observed employee food stored on prep table in deli. Store employee food below and away from food contact and food storage for the facility. Employee food removed. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

    • <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Observed insects (possible weevil or gnat) inside chicken breading mix. Ensure food is protected from contamination. Ensure to do visual inspection of products upon delivery to make sure it is free from contamination or adulteration. If breading is going to be stored out at room temperature in between use recommend sifting every 2 hours and discarding after 4 hours. Ensure container used for breading is washed, rinsed, and sanitized every 4 hours. Discussed with manager. Breading discarded.

      The department's words

      CHSC 113980 <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Observed insects (possible weevil or gnat) inside chicken breading mix. Ensure food is protected from contamination. Ensure to do visual inspection of products upon delivery to make sure it is free from contamination or adulteration. If breading is going to be stored out at room temperature in between use recommend sifting every 2 hours and discarding after 4 hours. Ensure container used for breading is washed, rinsed, and sanitized every 4 hours. Discussed with manager. Breading discarded.

    • Observed boxes of raw chicken stored next to and touching boxes of ready to eat foods in walk-in cooler. Ensure raw meats are stored below and away from ready to eat foods. Discussed with PIC to reorganize raw meat storage or provide a barrier to separate raw meats from ready to eat foods.

      The department's words

      CHSC 113986 Observed boxes of raw chicken stored next to and touching boxes of ready to eat foods in walk-in cooler. Ensure raw meats are stored below and away from ready to eat foods. Discussed with PIC to reorganize raw meat storage or provide a barrier to separate raw meats from ready to eat foods.

    • Observed mixing bowls stored under chemical spray bottle/chemical storage area. Ensure chemicals are stored below and away from food or food contact surfaces. Discussed with PIC mixing bowls relocated.

      The department's words

      CHSC 114254.2 Observed mixing bowls stored under chemical spray bottle/chemical storage area. Ensure chemicals are stored below and away from food or food contact surfaces. Discussed with PIC mixing bowls relocated.

    Show 5 more

    • 1. Starbucks: Observed debris under equipment, floor drains, and inside refrigeration. Clean and sanitize. 2. Grocery: dried milk debris on floor in dairy cooler under display shelves. Clean and sanitize. 3. Deli: Observed build up/food debris on floors under equipment, dry food storage bins, and refrigeration handles. Clean and sanitize. 4. Dust debris observed on meat and deli walk-in cooler fans and ceiling. Clean regularly to prevent dust particles from blowing on food. Discussed with PIC.

      The department's words

      CHSC 114115.c 1. Starbucks: Observed debris under equipment, floor drains, and inside refrigeration. Clean and sanitize. 2. Grocery: dried milk debris on floor in dairy cooler under display shelves. Clean and sanitize. 3. Deli: Observed build up/food debris on floors under equipment, dry food storage bins, and refrigeration handles. Clean and sanitize. 4. Dust debris observed on meat and deli walk-in cooler fans and ceiling. Clean regularly to prevent dust particles from blowing on food. Discussed with PIC.

    • Facility log sheet shows employees recording digital thermostat reading as verification of high temperature sanitizing rinse. Discussed with PIC that thermolabels are required to be used to verify surface temperature of dishes are reaching at least 160F. Resume the use of thermolabels to test dishwasher temperature of sanitizing rinse.

      The department's words

      CHSC 114101.2 Facility log sheet shows employees recording digital thermostat reading as verification of high temperature sanitizing rinse. Discussed with PIC that thermolabels are required to be used to verify surface temperature of dishes are reaching at least 160F. Resume the use of thermolabels to test dishwasher temperature of sanitizing rinse.

    • 1. Sliding glass doors to seafood display cooler shows rust and growth between glass pains and are no longer cleanable. Discussed with PIC to replace the two sliding glass doors. 2. Observed rust on the walls of bakery walk-in and water in light sheild. Paint/seal rust spots in bakery walk-in. Repair cracked light shield and leak dripping into light shield. 3. Nozzel on used to spray produce shows green growth in clear tubing. Replace. 4. Teflon on wrappers in deli no longer easily cleanable .Replace. *Ensure to clean and sanitize produce mister system.

      The department's words

      CHSC 114175 1. Sliding glass doors to seafood display cooler shows rust and growth between glass pains and are no longer cleanable. Discussed with PIC to replace the two sliding glass doors. 2. Observed rust on the walls of bakery walk-in and water in light sheild. Paint/seal rust spots in bakery walk-in. Repair cracked light shield and leak dripping into light shield. 3. Nozzel on used to spray produce shows green growth in clear tubing. Replace. 4. Teflon on wrappers in deli no longer easily cleanable .Replace. *Ensure to clean and sanitize produce mister system.

    • Wooden cutting board prep tables in bakery show deep grooves and staining. Wood prep table no longer not absorbent or easily cleanable. Resurface wood top to provide smooth, non-absorbent, and easily cleanable food prep surface or replace. a) Wood and wood wicker shall not be used as a food-contact surface. (b) Hard maple or an equivalently hard, close-grained wood may be used for cutting boards, cutting blocks, bakers’ tables, and utensils.

      The department's words

      CHSC 114132 Wooden cutting board prep tables in bakery show deep grooves and staining. Wood prep table no longer not absorbent or easily cleanable. Resurface wood top to provide smooth, non-absorbent, and easily cleanable food prep surface or replace. a) Wood and wood wicker shall not be used as a food-contact surface. (b) Hard maple or an equivalently hard, close-grained wood may be used for cutting boards, cutting blocks, bakers’ tables, and utensils.

    • Observed food debris, old shelving units, boxes, etc. in garbage storage area. Observed lids open on garbage can with multiple birds in area. To prevent the harborage and entrance of pests ensure to keep this area clean, free of clutter, and lids closed on garbage cans. Discussed with PIC.

      The department's words

      CHSC 114245.1 Observed food debris, old shelving units, boxes, etc. in garbage storage area. Observed lids open on garbage can with multiple birds in area. To prevent the harborage and entrance of pests ensure to keep this area clean, free of clutter, and lids closed on garbage cans. Discussed with PIC.

14. EarlierAug 2, 2017Routine inspectionGreen placard

    13 violations listed, 3 marked critical.

    Critical (3)

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

      1. Multiple grab and go soups were between 49-51F. Ensure all potentially hazardous foods cold hold at 41F or below. Have unit repaired to hold 41F or below. All soups in non-functioning unit discarded. *Recommend adding all refrigeration units holding potentially hazardous foods to temperature log and take temperatures multiple times a day. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> 2. Observed thawed raw fish on drain board of three compartment sink at 51F. There are 3 approved thawing methods: completely submerged under cold running water not allowing the thawing potentially hazardous foods to warm above 41F, in refrigeration, or in the microwave if the food will be cooked immediately after. Ensure to monitor thawing food to prevent it from warming into the danger zone. Raw fish moved to walk-in to cool back to 41F.

      The department's words

      CHSC 113996 1. Multiple grab and go soups were between 49-51F. Ensure all potentially hazardous foods cold hold at 41F or below. Have unit repaired to hold 41F or below. All soups in non-functioning unit discarded. *Recommend adding all refrigeration units holding potentially hazardous foods to temperature log and take temperatures multiple times a day. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> 2. Observed thawed raw fish on drain board of three compartment sink at 51F. There are 3 approved thawing methods: completely submerged under cold running water not allowing the thawing potentially hazardous foods to warm above 41F, in refrigeration, or in the microwave if the food will be cooked immediately after. Ensure to monitor thawing food to prevent it from warming into the danger zone. Raw fish moved to walk-in to cool back to 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

      1. Sanitizer dispenser not dispensing sanitizer at seafood 3 compartment sink. Dishes had been washed with no sanitizer. Ensure to wash, rinse, and sanitize food contact surfaces. Quat sanitizing solution must be provided at 200 ppm. Have sanitizer dispenser repaired. Until repair manually measure sanitizer solution to provide 200 ppm quat or use Meat market 3 compartment sink. 2. 0 ppm of sanitizer solution in sanitize compartment of 3 compartment sink. Dispenser dispensing sanitizer. To keep the correct concentration ensure to change sanitizer at least every 2 hours. Test sanitizer solution to ensure sanitizer is provided at the right concentration. Discussed with PIC and employees sink drained. 3. Food preparation sink in deli observed with growth/residue inside sink basin corners and drain. Ensure to wash, rinse, and sanitize all food contact surfaces. Discussed with PIC to have food prep sink cleaned and sanitized.

      The department's words

      CHSC 114099.6 1. Sanitizer dispenser not dispensing sanitizer at seafood 3 compartment sink. Dishes had been washed with no sanitizer. Ensure to wash, rinse, and sanitize food contact surfaces. Quat sanitizing solution must be provided at 200 ppm. Have sanitizer dispenser repaired. Until repair manually measure sanitizer solution to provide 200 ppm quat or use Meat market 3 compartment sink. 2. 0 ppm of sanitizer solution in sanitize compartment of 3 compartment sink. Dispenser dispensing sanitizer. To keep the correct concentration ensure to change sanitizer at least every 2 hours. Test sanitizer solution to ensure sanitizer is provided at the right concentration. Discussed with PIC and employees sink drained. 3. Food preparation sink in deli observed with growth/residue inside sink basin corners and drain. Ensure to wash, rinse, and sanitize all food contact surfaces. Discussed with PIC to have food prep sink cleaned and sanitized.

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

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

      1. Floor drain backing up on to floor in deli. Employee stated the back up started this morning and had called in a service request. Discussed with PIC active sewage back up onto the floor of a food requires closure. Employees used degreaser and plunger on clogged floor drain and unblocked drainage. Clean and sanitize area. Discussed with PIC to discuss procedures with employees for sewage backup to provide immediate response.

      The department's words

      CHSC 114197 1. Floor drain backing up on to floor in deli. Employee stated the back up started this morning and had called in a service request. Discussed with PIC active sewage back up onto the floor of a food requires closure. Employees used degreaser and plunger on clogged floor drain and unblocked drainage. Clean and sanitize area. Discussed with PIC to discuss procedures with employees for sewage backup to provide immediate response.

      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)

    • Front and sink blocked with empty boxes. Ensure hand sinks are accessible at all times.

      The department's words

      CHSC 113953.1 Front and sink blocked with empty boxes. Ensure hand sinks are accessible at all times.

    • Observed employee food stored on prep table in deli. Store employee food below and away from food contact and food storage for the facility. Employee food removed. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      The department's words

      CHSC 113977 Observed employee food stored on prep table in deli. Store employee food below and away from food contact and food storage for the facility. Employee food removed. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

    • <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Observed insects (possible weevil or gnat) inside chicken breading mix. Ensure food is protected from contamination. Ensure to do visual inspection of products upon delivery to make sure it is free from contamination or adulteration. If breading is going to be stored out at room temperature in between use recommend sifting every 2 hours and discarding after 4 hours. Ensure container used for breading is washed, rinsed, and sanitized every 4 hours. Discussed with manager. Breading discarded.

      The department's words

      CHSC 113980 <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Observed insects (possible weevil or gnat) inside chicken breading mix. Ensure food is protected from contamination. Ensure to do visual inspection of products upon delivery to make sure it is free from contamination or adulteration. If breading is going to be stored out at room temperature in between use recommend sifting every 2 hours and discarding after 4 hours. Ensure container used for breading is washed, rinsed, and sanitized every 4 hours. Discussed with manager. Breading discarded.

    • Observed boxes of raw chicken stored next to and touching boxes of ready to eat foods in walk-in cooler. Ensure raw meats are stored below and away from ready to eat foods. Discussed with PIC to reorganize raw meat storage or provide a barrier to separate raw meats from ready to eat foods.

      The department's words

      CHSC 113986 Observed boxes of raw chicken stored next to and touching boxes of ready to eat foods in walk-in cooler. Ensure raw meats are stored below and away from ready to eat foods. Discussed with PIC to reorganize raw meat storage or provide a barrier to separate raw meats from ready to eat foods.

    • Observed mixing bowls stored under chemical spray bottle/chemical storage area. Ensure chemicals are stored below and away from food or food contact surfaces. Discussed with PIC mixing bowls relocated.

      The department's words

      CHSC 114254.2 Observed mixing bowls stored under chemical spray bottle/chemical storage area. Ensure chemicals are stored below and away from food or food contact surfaces. Discussed with PIC mixing bowls relocated.

    Show 5 more

    • 1. Starbucks: Observed debris under equipment, floor drains, and inside refrigeration. Clean and sanitize. 2. Grocery: dried milk debris on floor in dairy cooler under display shelves. Clean and sanitize. 3. Deli: Observed build up/food debris on floors under equipment, dry food storage bins, and refrigeration handles. Clean and sanitize. 4. Dust debris observed on meat and deli walk-in cooler fans and ceiling. Clean regularly to prevent dust particles from blowing on food. Discussed with PIC.

      The department's words

      CHSC 114115.c 1. Starbucks: Observed debris under equipment, floor drains, and inside refrigeration. Clean and sanitize. 2. Grocery: dried milk debris on floor in dairy cooler under display shelves. Clean and sanitize. 3. Deli: Observed build up/food debris on floors under equipment, dry food storage bins, and refrigeration handles. Clean and sanitize. 4. Dust debris observed on meat and deli walk-in cooler fans and ceiling. Clean regularly to prevent dust particles from blowing on food. Discussed with PIC.

    • Facility log sheet shows employees recording digital thermostat reading as verification of high temperature sanitizing rinse. Discussed with PIC that thermolabels are required to be used to verify surface temperature of dishes are reaching at least 160F. Resume the use of thermolabels to test dishwasher temperature of sanitizing rinse.

      The department's words

      CHSC 114101.2 Facility log sheet shows employees recording digital thermostat reading as verification of high temperature sanitizing rinse. Discussed with PIC that thermolabels are required to be used to verify surface temperature of dishes are reaching at least 160F. Resume the use of thermolabels to test dishwasher temperature of sanitizing rinse.

    • 1. Sliding glass doors to seafood display cooler shows rust and growth between glass pains and are no longer cleanable. Discussed with PIC to replace the two sliding glass doors. 2. Observed rust on the walls of bakery walk-in and water in light sheild. Paint/seal rust spots in bakery walk-in. Repair cracked light shield and leak dripping into light shield. 3. Nozzel on used to spray produce shows green growth in clear tubing. Replace. 4. Teflon on wrappers in deli no longer easily cleanable .Replace. *Ensure to clean and sanitize produce mister system.

      The department's words

      CHSC 114175 1. Sliding glass doors to seafood display cooler shows rust and growth between glass pains and are no longer cleanable. Discussed with PIC to replace the two sliding glass doors. 2. Observed rust on the walls of bakery walk-in and water in light sheild. Paint/seal rust spots in bakery walk-in. Repair cracked light shield and leak dripping into light shield. 3. Nozzel on used to spray produce shows green growth in clear tubing. Replace. 4. Teflon on wrappers in deli no longer easily cleanable .Replace. *Ensure to clean and sanitize produce mister system.

    • Wooden cutting board prep tables in bakery show deep grooves and staining. Wood prep table no longer not absorbent or easily cleanable. Resurface wood top to provide smooth, non-absorbent, and easily cleanable food prep surface or replace. a) Wood and wood wicker shall not be used as a food-contact surface. (b) Hard maple or an equivalently hard, close-grained wood may be used for cutting boards, cutting blocks, bakers’ tables, and utensils.

      The department's words

      CHSC 114132 Wooden cutting board prep tables in bakery show deep grooves and staining. Wood prep table no longer not absorbent or easily cleanable. Resurface wood top to provide smooth, non-absorbent, and easily cleanable food prep surface or replace. a) Wood and wood wicker shall not be used as a food-contact surface. (b) Hard maple or an equivalently hard, close-grained wood may be used for cutting boards, cutting blocks, bakers’ tables, and utensils.

    • Observed food debris, old shelving units, boxes, etc. in garbage storage area. Observed lids open on garbage can with multiple birds in area. To prevent the harborage and entrance of pests ensure to keep this area clean, free of clutter, and lids closed on garbage cans. Discussed with PIC.

      The department's words

      CHSC 114245.1 Observed food debris, old shelving units, boxes, etc. in garbage storage area. Observed lids open on garbage can with multiple birds in area. To prevent the harborage and entrance of pests ensure to keep this area clean, free of clutter, and lids closed on garbage cans. Discussed with PIC.

15. EarlierFeb 10, 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.
16. EarlierJan 30, 2017Follow-up inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      * * Observed whole roaster chickens in grab and go case at 126-130F. * Observed sliced portioned ham in top of make line sandwich prep 48-52F. Ensure PHF hot holds 135F or cold holds 41F or below. *Keep hourly temperature logs of grab and go hot case. *Mark chicken containers with time. *Re-train employees to do a chill step after slicing and portioning of lunch meats to chill to 41F or below before stocking sandwich make line. Chicken discarded ham put into walk-in.

      The department's words

      CHSC 113996 * * Observed whole roaster chickens in grab and go case at 126-130F. * Observed sliced portioned ham in top of make line sandwich prep 48-52F. Ensure PHF hot holds 135F or cold holds 41F or below. *Keep hourly temperature logs of grab and go hot case. *Mark chicken containers with time. *Re-train employees to do a chill step after slicing and portioning of lunch meats to chill to 41F or below before stocking sandwich make line. Chicken discarded ham put into walk-in.

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

17. EarlierJan 23, 2017Follow-up inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Observed sliced turkey at 54-53F and sliced turkey at 48F in top of sandwich make line. Observed multiple grab and go cooked chicken in hot case at 112-122F. Ensure potentially hazardous foods cold hold 41F or below or hot hold at 135F or higher. *Do a chill step after slicing lunch meat, use deeper drop pans and lids, Turkey moved to walk-in to cool back to 41F. *Monitor hot holding temperatures in hot case on log. Don't double stack containers. Recommend relocated hot case away from front door to prevent cold air form cooling down hot holding foods. Verify if unit uses heat lamps or regular bulbs. Chickens put in 3 hrs prior. Discarded.

      The department's words

      CHSC 113996 Observed sliced turkey at 54-53F and sliced turkey at 48F in top of sandwich make line. Observed multiple grab and go cooked chicken in hot case at 112-122F. Ensure potentially hazardous foods cold hold 41F or below or hot hold at 135F or higher. *Do a chill step after slicing lunch meat, use deeper drop pans and lids, Turkey moved to walk-in to cool back to 41F. *Monitor hot holding temperatures in hot case on log. Don't double stack containers. Recommend relocated hot case away from front door to prevent cold air form cooling down hot holding foods. Verify if unit uses heat lamps or regular bulbs. Chickens put in 3 hrs prior. Discarded.

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

18. EarlierJan 10, 2017Routine inspectionGreen placard

    10 violations listed, 2 marked critical.

    Critical (2)

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

      Observed sliced deli meat in deli prep cooler between 44-50F. Observed whole roaster chickens in grab and go hot case between 115-130F. Observed blue cheese olives and feta mix between 44-46F in olive table. Ensure to cold hold potentially hazardous foods 41F or below or hot hold PHF at 135F or higher. Use deeper drop pans in deli prep cooler. Ensure to do a chill step in walk-in cooler after slicing deli meat prior to stocking prep cooler. Deli meats removed from service. Hot case for grab and go has burnt out heat bulbs. Replace. Monitor unit to ensure wind from front door isn't cooling down hot foods. Chickens discarded. Ensure to not over fill olives/feta cheese mix. Recommend using metal pans for these items.

      The department's words

      CHSC 113996 Observed sliced deli meat in deli prep cooler between 44-50F. Observed whole roaster chickens in grab and go hot case between 115-130F. Observed blue cheese olives and feta mix between 44-46F in olive table. Ensure to cold hold potentially hazardous foods 41F or below or hot hold PHF at 135F or higher. Use deeper drop pans in deli prep cooler. Ensure to do a chill step in walk-in cooler after slicing deli meat prior to stocking prep cooler. Deli meats removed from service. Hot case for grab and go has burnt out heat bulbs. Replace. Monitor unit to ensure wind from front door isn't cooling down hot foods. Chickens discarded. Ensure to not over fill olives/feta cheese mix. Recommend using metal pans for these items.

      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 cooling chicken in walk-in at 60F with lid on chicken. Ensure to follow facilities cooling procedures (cooling with no lids). Note: observed condensation on grab and go lids. Ensure to fully cool to 41F before placing lids on items and storing them in grab and go coolers. Lid removed from chicken.

      The department's words

      CHSC 114002 Observed cooling chicken in walk-in at 60F with lid on chicken. Ensure to follow facilities cooling procedures (cooling with no lids). Note: observed condensation on grab and go lids. Ensure to fully cool to 41F before placing lids on items and storing them in grab and go coolers. Lid removed from chicken.

      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)

    • Observed employee leave meat market and go out into customer area then re-enter meat room to prepare food without washing hands. Ensure to wash hands upon entering meat room to prepare food to prevent potential contamination. Hands washed.

      The department's words

      CHSC 113953.3 Observed employee leave meat market and go out into customer area then re-enter meat room to prepare food without washing hands. Ensure to wash hands upon entering meat room to prepare food to prevent potential contamination. Hands washed.

    • Starbucks: Observed old food debris/milk in refrigerators and door seals. Clean and sanitize. Meat Mkt: Observed build up on seals and handles of raw meat cases. replace glass/seals on fish case with growth between glass panels. Clean and sanitize regularly.

      The department's words

      CHSC 114113 Starbucks: Observed old food debris/milk in refrigerators and door seals. Clean and sanitize. Meat Mkt: Observed build up on seals and handles of raw meat cases. replace glass/seals on fish case with growth between glass panels. Clean and sanitize regularly.

    • Shell stock tags not provided with all parts of batches of shell stock. Ensure if the batch is separated (half in walk-in half in display case) to keep a copy of the tag with both parts of the batch until gone. File tags chronological order and keep for 90 days.

      The department's words

      CHSC 114039 Shell stock tags not provided with all parts of batches of shell stock. Ensure if the batch is separated (half in walk-in half in display case) to keep a copy of the tag with both parts of the batch until gone. File tags chronological order and keep for 90 days.

    • Hot water takes a long time to reach hand sink/food prep sink in bakery. Front hand sink levers leaking water on ground. Repair leak and provide hot water to sinks for hand washing.

      The department's words

      CHSC 114192.1 Hot water takes a long time to reach hand sink/food prep sink in bakery. Front hand sink levers leaking water on ground. Repair leak and provide hot water to sinks for hand washing.

    • Clean floor drain and floor around floor drain. Clean build up on shelves throughout.

      The department's words

      CHSC 114115.c Clean floor drain and floor around floor drain. Clean build up on shelves throughout.

    Show 3 more

    • Meat Mkt: Sanitizer dispenser in seafood not dispensing sanitizer. Repair. Cutting boards in meat market show deep grooves. No longer easily cleanable. . Replace. Condenser for cold room in meat market not functional. Ice built up on condenser. Repair. Produce: Condensers leaking in produce walk-in cooler. Repair. Do not store produce under leaking condensers until repaired. Bakery: Rust on walls of bakery walk-in cooler. Clean and seal. Relocate bug light that is over glazing station storage in bakery.

      The department's words

      CHSC 114175 Meat Mkt: Sanitizer dispenser in seafood not dispensing sanitizer. Repair. Cutting boards in meat market show deep grooves. No longer easily cleanable. . Replace. Condenser for cold room in meat market not functional. Ice built up on condenser. Repair. Produce: Condensers leaking in produce walk-in cooler. Repair. Do not store produce under leaking condensers until repaired. Bakery: Rust on walls of bakery walk-in cooler. Clean and seal. Relocate bug light that is over glazing station storage in bakery.

    • Meat Mkt: Sanitizer dispenser in seafood not dispensing sanitizer. Repair. Cutting boards in meat market show deep grooves. No longer easily cleanable. . Replace. Condenser for cold room in meat market not functional. Ice built up on condenser. Repair. Produce: Condensers leaking in produce walk-in cooler. Repair. Do not store produce under leaking condensers until repaired. Bakery: Rust on walls of bakery walk-in cooler. Clean and seal. Relocate bug light that is over glazing station storage in bakery.

      The department's words

      CHSC 114159 Meat Mkt: Sanitizer dispenser in seafood not dispensing sanitizer. Repair. Cutting boards in meat market show deep grooves. No longer easily cleanable. . Replace. Condenser for cold room in meat market not functional. Ice built up on condenser. Repair. Produce: Condensers leaking in produce walk-in cooler. Repair. Do not store produce under leaking condensers until repaired. Bakery: Rust on walls of bakery walk-in cooler. Clean and seal. Relocate bug light that is over glazing station storage in bakery.

    • Provide probe thermometer in meat market.

      The department's words

      CHSC 114159 Provide probe thermometer in meat market.

19. EarlierJul 10, 2015Routine inspectionGreen placard

    No violations listed in the data.
20. EarlierOct 1, 2014Follow-up inspectionOnly Minor Violation(s) Found

    3 violations listed, 0 marked critical.

    Not critical (3)

    • a. Grab and go food case (cut melon) at 55 F, discarded, repair/reduce to 41 F or less. Food cases were empty at 10-1-14 inspection, repairs still in progress. b. Deli pre-made sandwich case still at 49 F, repair/adjust to 41 F or less. Reduced to 38 F at 10-1-14 inspection. c. Gourmet cheese bunker foods at 52 F, repair/adjust to 41 F or less. Rear dairy bunkers still at 49 F at 10-1-14 inspection, product was pulled and 2nd repair order placed by management.

      The department's words

      CHSC 113996 a. Grab and go food case (cut melon) at 55 F, discarded, repair/reduce to 41 F or less. Food cases were empty at 10-1-14 inspection, repairs still in progress. b. Deli pre-made sandwich case still at 49 F, repair/adjust to 41 F or less. Reduced to 38 F at 10-1-14 inspection. c. Gourmet cheese bunker foods at 52 F, repair/adjust to 41 F or less. Rear dairy bunkers still at 49 F at 10-1-14 inspection, product was pulled and 2nd repair order placed by management.

    • Evaluate all display thermometers throughout store for function and accuarcy - replace as needed.

      The department's words

      CHSC 114157 Evaluate all display thermometers throughout store for function and accuarcy - replace as needed.

    • Juice and milk cooler door gaskets shredded, replace and save energy/$.

      The department's words

      CHSC 114175 Juice and milk cooler door gaskets shredded, replace and save energy/$.

21. EarlierSep 18, 2014Follow-up inspectionNo Violation(s) Found

    7 violations listed, 0 marked critical.

    Not critical (7)

    • a. Grab and go fruit at 54 F, discarded, reduce to 41 F or less. b. Pre-made sandwiches in case in deli at 56 F, discarded, reduce to 41 F or less. c. Traulsen 2-door frig in deli food at 43 F, reduce to 41 F or less. d. Main dairy open display case foods at 47 F, reduce to 41 F or less. e. Cheeses in dairy bunkers over 50 F, discarded, reduce to 41 F or less. f. Gourmet cheeses near deli at 55-58 F, discarded, reduce to 41 F or less.

      The department's words

      CHSC 113996 a. Grab and go fruit at 54 F, discarded, reduce to 41 F or less. b. Pre-made sandwiches in case in deli at 56 F, discarded, reduce to 41 F or less. c. Traulsen 2-door frig in deli food at 43 F, reduce to 41 F or less. d. Main dairy open display case foods at 47 F, reduce to 41 F or less. e. Cheeses in dairy bunkers over 50 F, discarded, reduce to 41 F or less. f. Gourmet cheeses near deli at 55-58 F, discarded, reduce to 41 F or less.

      Corrected during the inspection

    • Replace all torn gaskets on doors of OJ and milk reach-in refrigerators.

      The department's words

      CHSC 114175 Replace all torn gaskets on doors of OJ and milk reach-in refrigerators.

    • Evaluate all display thermometers in store to check for function and accuracy.

      The department's words

      CHSC 114157 Evaluate all display thermometers in store to check for function and accuracy.

    • Repair sections of damaged flooring in bakery within 6 months.

      The department's words

      CHSC 114268 Repair sections of damaged flooring in bakery within 6 months.

    • Replace all torn gaskets on doors of OJ and milk reach-in refrigerators.

      The department's words

      CHSC 114175 Replace all torn gaskets on doors of OJ and milk reach-in refrigerators.

    Show 2 more

    • Evaluate all display thermometers in store to check for function and accuracy.

      The department's words

      CHSC 114157 Evaluate all display thermometers in store to check for function and accuracy.

    • Repair sections of damaged flooring in bakery within 6 months.

      The department's words

      CHSC 114268 Repair sections of damaged flooring in bakery within 6 months.

22. EarlierSep 10, 2014Follow-up inspectionViolation(s) Found

    2 violations listed, 1 marked critical.

    Critical (1)

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

      a. Grab and go food case (cut melon) at 55 F, discarded, repair/reduce to 41 F or less. b. Deli pre-made sandwich case still at 49 F, repair/adjust to 41 F or less. c. Gourmet cheese bunker foods at 52 F, repair/adjust to 41 F or less.

      The department's words

      CHSC 113996 a. Grab and go food case (cut melon) at 55 F, discarded, repair/reduce to 41 F or less. b. Deli pre-made sandwich case still at 49 F, repair/adjust to 41 F or less. c. Gourmet cheese bunker foods at 52 F, repair/adjust to 41 F or less.

      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)

    • Evaluate all display thermometers throughout store for function and accuarcy - replace as needed.

      The department's words

      CHSC 114157 Evaluate all display thermometers throughout store for function and accuarcy - replace as needed.

23. EarlierAug 7, 2014Routine inspectionViolation(s) Found

    4 violations listed, 1 marked critical.

    Critical (1)

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

      a. Grab and go fruit at 54 F, discarded, reduce to 41 F or less. b. Pre-made sandwiches in case in deli at 56 F, discarded, reduce to 41 F or less. c. Traulsen 2-door frig in deli food at 43 F, reduce to 41 F or less. d. Main dairy open display case foods at 47 F, reduce to 41 F or less. e. Cheeses in dairy bunkers over 50 F, discarded, reduce to 41 F or less. f. Gourmet cheeses near deli at 55-58 F, discarded, reduce to 41 F or less.

      The department's words

      CHSC 113996 a. Grab and go fruit at 54 F, discarded, reduce to 41 F or less. b. Pre-made sandwiches in case in deli at 56 F, discarded, reduce to 41 F or less. c. Traulsen 2-door frig in deli food at 43 F, reduce to 41 F or less. d. Main dairy open display case foods at 47 F, reduce to 41 F or less. e. Cheeses in dairy bunkers over 50 F, discarded, reduce to 41 F or less. f. Gourmet cheeses near deli at 55-58 F, discarded, reduce to 41 F or less.

      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)

    • Replace all torn gaskets on doors of OJ and milk reach-in refrigerators.

      The department's words

      CHSC 114175 Replace all torn gaskets on doors of OJ and milk reach-in refrigerators.

    • Evaluate all display thermometers in store to check for function and accuracy.

      The department's words

      CHSC 114157 Evaluate all display thermometers in store to check for function and accuracy.

    • Repair sections of damaged flooring in bakery within 6 months.

      The department's words

      CHSC 114268 Repair sections of damaged flooring in bakery within 6 months.

24. EarlierApr 2, 2014Routine inspectionOnly Minor Violation(s) Found

    3 violations listed, 0 marked critical.

    Not critical (3)

    • a. Deli pre-made sandwich case foods at 43 º F, reduce to 41 or less. Repair display thermometer. b. Traulsen frig foods at 43 º F, reduce to 41 or less. c. Olive display case foods at 48 º F, reduce to 41 or less.

      The department's words

      CHSC 113996 a. Deli pre-made sandwich case foods at 43 º F, reduce to 41 or less. Repair display thermometer. b. Traulsen frig foods at 43 º F, reduce to 41 or less. c. Olive display case foods at 48 º F, reduce to 41 or less.

    • a. Bakery walk-in frig door has exposed wiring, cover/repair. b. 'Luck's' oven in bakery has a large gap in the threshold that can trap food debris and also creates a safety hazard for employees rolling carts in/out. c. Dishwasher in deli needs repair or replacement.

      The department's words

      CHSC 114175 a. Bakery walk-in frig door has exposed wiring, cover/repair. b. 'Luck's' oven in bakery has a large gap in the threshold that can trap food debris and also creates a safety hazard for employees rolling carts in/out. c. Dishwasher in deli needs repair or replacement.

    • Please go through all display thermometers in store to check for function and accuracy.

      The department's words

      CHSC 114157 Please go through all display thermometers in store to check for function and accuracy.

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) ↗