At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Safeway #2318?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 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 Safeway #2318's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 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
LatestMar 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 26, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 23, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Fried chicken in hot holding was made at around 730 hours. Said chicken recorded at 116 *F. Discard out of temperature chicken immediately. Adjust unit to ensure food is hot held at 135 *F or above. *25 lbs of chicken was discarded. Chicken in hot holding case left of friend chicken was made at around 10:00 hrs. Chicken recorded at 126 *F. Reheat chicken to 165 *F to hot hold 135 *F. Chicken reheated to 165 *F to hot hold at 135*F.
The department's words
CHSC 113996 Fried chicken in hot holding was made at around 730 hours. Said chicken recorded at 116 *F. Discard out of temperature chicken immediately. Adjust unit to ensure food is hot held at 135 *F or above. *25 lbs of chicken was discarded. Chicken in hot holding case left of friend chicken was made at around 10:00 hrs. Chicken recorded at 126 *F. Reheat chicken to 165 *F to hot hold 135 *F. Chicken reheated to 165 *F to hot hold at 135*F.
EarlierJan 18, 2024Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Men's restroom hand wash sink on left side reached a maximum of 61 degrees F. provide a minimum of 100 degrees F water at this hand wash sink. This sink looks like it has an insta-hot hot water heater.
The department's words
CHSC 113953.c Men's restroom hand wash sink on left side reached a maximum of 61 degrees F. provide a minimum of 100 degrees F water at this hand wash sink. This sink looks like it has an insta-hot hot water heater.
EarlierJul 27, 2022Follow-up inspectionNo Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Sewage odor detected.
The department's words
CHSC 114250.1 Sewage odor detected.
Code CHSC 114197
The department's words
Code CHSC 114197
EarlierJul 26, 2022Routine inspectionViolation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed surfacing sewage in restrooms, back storage room, and produce room.
The department's words
CHSC 114197 Observed surfacing sewage in restrooms, back storage room, and produce room.
EarlierJul 26, 2022Follow-up inspectionViolation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Sewage odor detected.
The department's words
CHSC 114250.1 Sewage odor detected.
Code CHSC 114197
The department's words
Code CHSC 114197
EarlierMar 15, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheese refrigerator case in retail area: 36-50 degrees F. Feta and gorgonzola: 50 degrees F were recently placed in the unit. Olive case refrigerator: garlic in oil: 44 degrees F, olives with feta: internal temperature of 49 degrees F. Boneless buffalo chicken: 110- 117 degrees F, chicken drumsticks: 121-131 degrees F. Buffalo chicken was reheated and chicken drumsticks were discarded into a bone barrel in the meat department.
The department's words
CHSC 113996 Cheese refrigerator case in retail area: 36-50 degrees F. Feta and gorgonzola: 50 degrees F were recently placed in the unit. Olive case refrigerator: garlic in oil: 44 degrees F, olives with feta: internal temperature of 49 degrees F. Boneless buffalo chicken: 110- 117 degrees F, chicken drumsticks: 121-131 degrees F. Buffalo chicken was reheated and chicken drumsticks were discarded into a bone barrel in the meat department.
EarlierJan 28, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Fried chicken wings in hot holding case measured 123F-130F. The wings were made 2 1/2 hours ago and were voluntarily discarded. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Fried chicken wings in hot holding case measured 123F-130F. The wings were made 2 1/2 hours ago and were voluntarily discarded. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dairy walk-in refrigerator almond milk at 50F Foster chickens at 43F-47F PHF in aisle 1 refrigerator ranged from 43F-47F Hummus 44F-45F Cheese 44F-48F Internal temperature of cut melon 48F. Thermometer in unit is 50F Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Dairy walk-in refrigerator almond milk at 50F Foster chickens at 43F-47F PHF in aisle 1 refrigerator ranged from 43F-47F Hummus 44F-45F Cheese 44F-48F Internal temperature of cut melon 48F. Thermometer in unit is 50F Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 19, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
When asked, employees were unable to describe how food contact equipment is cleaned and sanitized. Ensure employees are trained to wash, rinse, and sanitize in that order and then let equipment air dry.
The department's words
CHSC 113947 When asked, employees were unable to describe how food contact equipment is cleaned and sanitized. Ensure employees are trained to wash, rinse, and sanitize in that order and then let equipment air dry.
- The cooler adjacent to the rotisserie chicken case is holding PHFs at 45F. Repair to ensure 41F or below. PHFs were removed.
The department's words
CHSC 113996 - The cooler adjacent to the rotisserie chicken case is holding PHFs at 45F. Repair to ensure 41F or below. PHFs were removed.
Provide a thermometer in the hot case.
The department's words
CHSC 114157 Provide a thermometer in the hot case.
Repair the leak at the hand sink in the meat department.
The department's words
CHSC 114190 Repair the leak at the hand sink in the meat department.
The garbage/compactor area is littered with refuse. Clean regularly.
The department's words
CHSC 114245.1 The garbage/compactor area is littered with refuse. Clean regularly.
EarlierJan 12, 2018Routine inspectionGreen placard
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: - Teriyaki chicken wings 118F, Deli Hot Case ~2 lbs. VCD -Chicken strips 116F, Deli hot Case ~ 3 lbs. VCD - Regular chicken wings 116F, Deli Hot Case 3 lbs. VCD - Tamales 102F Deli Hot Case 2 lbs. VCD - Evolution juice 44F, Evolution grab n' go - Whole raw chicken 47F, Poultry case - Turkey Bolognese 51F, case adjacent to the rotisserie chicken hot hold 3 packages VCD - Cheesy Broccoli 52F, case adjacent to the rotisserie chicken hot hold 3 packages VCD - Scalloped potatoes 51F, case adjacent to the rotisserie chicken hot hold 2 packages VCD - coleslaw 51F, case adjacent to the rotisserie chicken hot hold 3 Packages VCD - Brie cheese, 50F open cheese case 3 VCD - blue stilton cheese 50F open cheese case 3 VCD - cooked beets 52F, produce unit 16 packages VCD Repair all refrigeration to hold potentially hazardous foods below 41F. Repair hot case to hold potentially hazardous foods above 135F.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: - Teriyaki chicken wings 118F, Deli Hot Case ~2 lbs. VCD -Chicken strips 116F, Deli hot Case ~ 3 lbs. VCD - Regular chicken wings 116F, Deli Hot Case 3 lbs. VCD - Tamales 102F Deli Hot Case 2 lbs. VCD - Evolution juice 44F, Evolution grab n' go - Whole raw chicken 47F, Poultry case - Turkey Bolognese 51F, case adjacent to the rotisserie chicken hot hold 3 packages VCD - Cheesy Broccoli 52F, case adjacent to the rotisserie chicken hot hold 3 packages VCD - Scalloped potatoes 51F, case adjacent to the rotisserie chicken hot hold 2 packages VCD - coleslaw 51F, case adjacent to the rotisserie chicken hot hold 3 Packages VCD - Brie cheese, 50F open cheese case 3 VCD - blue stilton cheese 50F open cheese case 3 VCD - cooked beets 52F, produce unit 16 packages VCD Repair all refrigeration to hold potentially hazardous foods below 41F. Repair hot case to hold potentially hazardous foods above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The bakery dishwasher does not heat the surface of the food contact equipment to 160F as indicated by thermo label. Repair the dishwasher. Manually sanitize food contact equipment using 200 ppm quaternary ammonia.
The department's words
CHSC 114099.4 The bakery dishwasher does not heat the surface of the food contact equipment to 160F as indicated by thermo label. Repair the dishwasher. Manually sanitize food contact equipment using 200 ppm quaternary ammonia.
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
Hot water did not dispense at 120F for a period of 2 hours from Starbucks, the meat department, the bakery, and the deli. The water measured as low as 87F. hot water must be supplied at 120F in prep sink, mop sinks, three compartment sinks. 100F is required at hand sinks. The hot water restored itself. Send me a list of the count of all the sinks in the facility to determine adequate water heater size.
The department's words
CHSC 114192 Hot water did not dispense at 120F for a period of 2 hours from Starbucks, the meat department, the bakery, and the deli. The water measured as low as 87F. hot water must be supplied at 120F in prep sink, mop sinks, three compartment sinks. 100F is required at hand sinks. The hot water restored itself. Send me a list of the count of all the sinks in the facility to determine adequate water heater size.
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)
When asked, employees were unable to describe how food contact equipment is cleaned and sanitized. Ensure employees are trained to wash, rinse, and sanitize in that order and then let equipment air dry.
The department's words
CHSC 113947 When asked, employees were unable to describe how food contact equipment is cleaned and sanitized. Ensure employees are trained to wash, rinse, and sanitize in that order and then let equipment air dry.
The hand sink in the Starbucks was blocked with a garbage can. Maintain hand sinks accessible for use at all times.
The department's words
CHSC 113953.1 The hand sink in the Starbucks was blocked with a garbage can. Maintain hand sinks accessible for use at all times.
The three compartment sink set up in the seafood department lacked sanitizer in the 3rd compartment. When tested, the sanitizer dispenser was not functioning. Ensure 200 ppm quaternary ammonia is used to sanitize food contact surfaces. *No dishwashing was being conducted during the time of inspection.
The department's words
CHSC 114099.6 The three compartment sink set up in the seafood department lacked sanitizer in the 3rd compartment. When tested, the sanitizer dispenser was not functioning. Ensure 200 ppm quaternary ammonia is used to sanitize food contact surfaces. *No dishwashing was being conducted during the time of inspection.
Observed fresh mussels offered for sale that were dad (open) and with broken shells. Remove dead and damaged shellstock. Corrected.
The department's words
CHSC 114039.2 Observed fresh mussels offered for sale that were dad (open) and with broken shells. Remove dead and damaged shellstock. Corrected.
Provide a thermometer in the hot case.
The department's words
CHSC 114157 Provide a thermometer in the hot case.
Show 2 more
Repair the leak at the hand sink in the meat department.
The department's words
CHSC 114190 Repair the leak at the hand sink in the meat department.
The garbage/compactor area is littered with refuse. Clean regularly.
The department's words
CHSC 114245.1 The garbage/compactor area is littered with refuse. Clean regularly.
EarlierJan 18, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 114197
The department's words
Code CHSC 114197
Code CHSC 114063
The department's words
Code CHSC 114063
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114268
The department's words
Code CHSC 114268
Show 1 more
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierJan 10, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
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)
Code CHSC 114197
The department's words
Code CHSC 114197
Code CHSC 114063
The department's words
Code CHSC 114063
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114268
The department's words
Code CHSC 114268
Show 1 more
Code CHSC 114381
The department's words
Code CHSC 114381
EarlierJul 29, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
a. Repair the broken blast chiller in the deli. b. Move the paper towel dispenser in the deli directly over the hand sink rather than over the prep sink. c. Repair the hot water pedal at the bakery hand sink. It is difficult to activate. d. There is excessive condensation dripping from the top panels of the dairy/deli meat case. Repair.
The department's words
CHSC 114175 a. Repair the broken blast chiller in the deli. b. Move the paper towel dispenser in the deli directly over the hand sink rather than over the prep sink. c. Repair the hot water pedal at the bakery hand sink. It is difficult to activate. d. There is excessive condensation dripping from the top panels of the dairy/deli meat case. Repair.
Seal grease trap lid in the bakery department.
The department's words
CHSC 114190 Seal grease trap lid in the bakery department.
Repair the gap in the left most warehouse door to prevent vermin entry.
The department's words
CHSC 114259 Repair the gap in the left most warehouse door to prevent vermin entry.
a. Repair the damaged floor under the bakery's dough mixer. b. Repair the floor at the mop sink.
The department's words
CHSC 114268 a. Repair the damaged floor under the bakery's dough mixer. b. Repair the floor at the mop sink.
a. Replace the panel in the Bakery's oven to unfinished celling is not exposed. b. Resurface and paint the walls in the meat department where paint is peeling.
The department's words
CHSC 114271 a. Replace the panel in the Bakery's oven to unfinished celling is not exposed. b. Resurface and paint the walls in the meat department where paint is peeling.
EarlierJul 22, 2016Follow-up inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: Baked chicken 128F cooked two hours prior stored in hot case Fried chicken 113F cooked two hours prior stored in hot case All PHFs stored out of safe temperatures must be discarded 4 hours after cook time. Potentially hazardous foods must be held below 41F or above 135F. It is advised to removed the metal grate in the food containers and discontinue stacking chicken. Monitor temperatures with new protocol. Ensure that hot case is functional and all foods are reheated to 165F prior to placing in the hot case.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Baked chicken 128F cooked two hours prior stored in hot case Fried chicken 113F cooked two hours prior stored in hot case All PHFs stored out of safe temperatures must be discarded 4 hours after cook time. Potentially hazardous foods must be held below 41F or above 135F. It is advised to removed the metal grate in the food containers and discontinue stacking chicken. Monitor temperatures with new protocol. Ensure that hot case is functional and all foods are reheated to 165F prior to placing in the hot case.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
a. Repair the broken blast chiller in the deli. b. Move the paper towel dispenser in the deli directly over the hand sink rather than over the prep sink. c. Repair the hot water pedal at the bakery hand sink. It is difficult to activate. d. There is excessive condensation dripping from the top panels of the dairy/deli meat case. Repair.
The department's words
CHSC 114175 a. Repair the broken blast chiller in the deli. b. Move the paper towel dispenser in the deli directly over the hand sink rather than over the prep sink. c. Repair the hot water pedal at the bakery hand sink. It is difficult to activate. d. There is excessive condensation dripping from the top panels of the dairy/deli meat case. Repair.
Seal grease trap lid in the bakery department.
The department's words
CHSC 114190 Seal grease trap lid in the bakery department.
Repair the gap in the left most warehouse door to prevent vermin entry.
The department's words
CHSC 114259 Repair the gap in the left most warehouse door to prevent vermin entry.
a. Repair the damaged floor under the bakery's dough mixer. b. Repair the floor at the mop sink.
The department's words
CHSC 114268 a. Repair the damaged floor under the bakery's dough mixer. b. Repair the floor at the mop sink.
a. Replace the panel in the Bakery's oven to unfinished celling is not exposed. b. Resurface and paint the walls in the meat department where paint is peeling.
The department's words
CHSC 114271 a. Replace the panel in the Bakery's oven to unfinished celling is not exposed. b. Resurface and paint the walls in the meat department where paint is peeling.
EarlierJul 20, 2016Follow-up inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: Boneless buffalo wings: 111F Tamales 109F - 123F Potentially hazardous foods must be held below 41F or above 135F. Both food items out of temperature were discarded by management. Ensure that hot case is functional and all foods are reheated to 165F prior to placing in the hot case.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Boneless buffalo wings: 111F Tamales 109F - 123F Potentially hazardous foods must be held below 41F or above 135F. Both food items out of temperature were discarded by management. Ensure that hot case is functional and all foods are reheated to 165F prior to placing in the hot case.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
a. Repair the broken blast chiller in the deli. b. Move the paper towel dispenser in the deli directly over the hand sink rather than over the prep sink. c. Repair the hot water pedal at the bakery hand sink. It is difficult to activate. d. There is excessive condensation dripping from the top panels of the dairy/deli meat case. Repair.
The department's words
CHSC 114175 a. Repair the broken blast chiller in the deli. b. Move the paper towel dispenser in the deli directly over the hand sink rather than over the prep sink. c. Repair the hot water pedal at the bakery hand sink. It is difficult to activate. d. There is excessive condensation dripping from the top panels of the dairy/deli meat case. Repair.
Seal grease trap lid in the bakery department.
The department's words
CHSC 114190 Seal grease trap lid in the bakery department.
Repair the gap in the left most warehouse door to prevent vermin entry.
The department's words
CHSC 114259 Repair the gap in the left most warehouse door to prevent vermin entry.
a. Repair the damaged floor under the bakery's dough mixer. b. Repair the floor at the mop sink.
The department's words
CHSC 114268 a. Repair the damaged floor under the bakery's dough mixer. b. Repair the floor at the mop sink.
a. Replace the panel in the Bakery's oven to unfinished celling is not exposed. b. Resurface and paint the walls in the meat department where paint is peeling.
The department's words
CHSC 114271 a. Replace the panel in the Bakery's oven to unfinished celling is not exposed. b. Resurface and paint the walls in the meat department where paint is peeling.
EarlierJul 12, 2016Routine inspectionGreen placard
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a Starbucks worker cleaning a spill off the floor, then proceed to attempt to serve food to a customer without first washing hands as is required. Corrected.
The department's words
CHSC 113953.3 Observed a Starbucks worker cleaning a spill off the floor, then proceed to attempt to serve food to a customer without first washing hands as is required. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: Fried Chicken - 111F deli hot case. Eight piece were voluntarily discarded. Macaroni and Cheese 121F Deli Hot Case Baked Chicken 128 Deli Hot Case * Hot case is not holding temperatures. Employee will use a time tagging system to ensure foods out of temperature do not exceed the four hour limit. Evolution Juices 44F Evolution case. Adjust this case. Jack cheese 48F Flat cheese case. Adjusted to 40F Potentially hazardous foods must be held below 41F or above 135F.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Fried Chicken - 111F deli hot case. Eight piece were voluntarily discarded. Macaroni and Cheese 121F Deli Hot Case Baked Chicken 128 Deli Hot Case * Hot case is not holding temperatures. Employee will use a time tagging system to ensure foods out of temperature do not exceed the four hour limit. Evolution Juices 44F Evolution case. Adjust this case. Jack cheese 48F Flat cheese case. Adjusted to 40F Potentially hazardous foods must be held below 41F or above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
When the food handler in the deli was asked how the meat slicers are cleaned, she stated they are sanitized every four hours. Food contact surfaces shall be washed, rinsed. and sanitized every four hours of use. Train all employees.
The department's words
CHSC 113947 When the food handler in the deli was asked how the meat slicers are cleaned, she stated they are sanitized every four hours. Food contact surfaces shall be washed, rinsed. and sanitized every four hours of use. Train all employees.
The sanitizer dispensers at the three compartment sinks in the Starbucks and in the Seafood Department do not dispense 200 ppm quaternary ammonia as is required. -Manually set up sinks with sanitizer until repaired. -Check sanitize systems daily.
The department's words
CHSC 114099.6 The sanitizer dispensers at the three compartment sinks in the Starbucks and in the Seafood Department do not dispense 200 ppm quaternary ammonia as is required. -Manually set up sinks with sanitizer until repaired. -Check sanitize systems daily.
Shellstock tags were not maintained for 9-0 days as is required. Maintain tags in order for 90 days.
The department's words
CHSC 114039.4 Shellstock tags were not maintained for 9-0 days as is required. Maintain tags in order for 90 days.
There are fruit flies in the bakery. Eliminate breeding sites: standing water in the broken floor under the mixer and open grease trap lid. Discard waste frequently and ensure all food are properly covered.
The department's words
CHSC 114259.1 There are fruit flies in the bakery. Eliminate breeding sites: standing water in the broken floor under the mixer and open grease trap lid. Discard waste frequently and ensure all food are properly covered.
Gerber apples and prunes baby food offered for sale was expired. Do not sell expired baby foods. Product was removed from the shelves.
The department's words
CHSC 114087 Gerber apples and prunes baby food offered for sale was expired. Do not sell expired baby foods. Product was removed from the shelves.
Show 7 more
The Deli Department's sanitizer dispenser is dispensing quaternary ammonia at 500+ppm. Adjust to maintain 200-300 ppm. Dilute with water until fixed. Check sanitizer systems daily.
The department's words
CHSC 114107 The Deli Department's sanitizer dispenser is dispensing quaternary ammonia at 500+ppm. Adjust to maintain 200-300 ppm. Dilute with water until fixed. Check sanitizer systems daily.
a. Repair the broken blast chiller in the deli. b. Move the paper towel dispenser in the deli directly over the hand sink rather than over the prep sink. c. Repair the hot water pedal at the bakery hand sink. It is difficult to activate. d. There is excessive condensation dripping from the top panels of the dairy/deli meat case. Repair.
The department's words
CHSC 114175 a. Repair the broken blast chiller in the deli. b. Move the paper towel dispenser in the deli directly over the hand sink rather than over the prep sink. c. Repair the hot water pedal at the bakery hand sink. It is difficult to activate. d. There is excessive condensation dripping from the top panels of the dairy/deli meat case. Repair.
Observed seafood department's Styrofoam containers stored on a dairy crate in a rear room. Store these containers in a location protected from dust and splash.
The department's words
CHSC 114178 Observed seafood department's Styrofoam containers stored on a dairy crate in a rear room. Store these containers in a location protected from dust and splash.
Seal grease trap lid in the bakery department.
The department's words
CHSC 114190 Seal grease trap lid in the bakery department.
Repair the gap in the left most warehouse door to prevent vermin entry.
The department's words
CHSC 114259 Repair the gap in the left most warehouse door to prevent vermin entry.
a. Repair the damaged floor under the bakery's dough mixer. b. Repair the floor at the mop sink.
The department's words
CHSC 114268 a. Repair the damaged floor under the bakery's dough mixer. b. Repair the floor at the mop sink.
a. Replace the panel in the Bakery's oven to unfinished celling is not exposed. b. Resurface and paint the walls in the meat department where paint is peeling.
The department's words
CHSC 114271 a. Replace the panel in the Bakery's oven to unfinished celling is not exposed. b. Resurface and paint the walls in the meat department where paint is peeling.
EarlierSep 30, 2015Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierSep 22, 2015Routine inspectionYellow placard
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
PHF foods over 41 degree and up to 59 degrees. Maintain PHF at 41 degrees or below Hot holding at 110 degree F- Hot hold food above 135F.
The department's words
CHSC 113996 PHF foods over 41 degree and up to 59 degrees. Maintain PHF at 41 degrees or below Hot holding at 110 degree F- Hot hold food above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed biofilm inside ice machine- clean and sanitize Bread dough mixer encrusted with old flour, thoroughly clean and sanitize after each use.
The department's words
CHSC 114113 Observed biofilm inside ice machine- clean and sanitize Bread dough mixer encrusted with old flour, thoroughly clean and sanitize after each use.
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
hot water at starbucks hand wash sink and 3 compartment sink at at 95degree F. Provide 120F water at 3-com sink and 100F at hand wash sink.
The department's words
CHSC 114192 hot water at starbucks hand wash sink and 3 compartment sink at at 95degree F. Provide 120F water at 3-com sink and 100F at hand wash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Person in Charge lacks general knowledge of food safety.
The department's words
CHSC 113947 Person in Charge lacks general knowledge of food safety.
Observed fruit flies in bakery.
The department's words
CHSC 114259.1 Observed fruit flies in bakery.
Code CHSC 114020
The department's words
Code CHSC 114020
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114157
The department's words
Code CHSC 114157
EarlierOct 21, 2014Follow-up inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Drippings in deli walkin found below meats area. Clean walkin floor thoroughly.
The department's words
CHSC 114175 Drippings in deli walkin found below meats area. Clean walkin floor thoroughly.
Ensure all display case thermometers are working and accurate.
The department's words
CHSC 114157 Ensure all display case thermometers are working and accurate.
Cutting boards at bakery are excessively soiled. Repair (e.g. sand down) or replace boards.
The department's words
CHSC 114130.3 Cutting boards at bakery are excessively soiled. Repair (e.g. sand down) or replace boards.
Corrected during the inspection
No label at cornmeal storage bin. Ensure all bulk item storage are labeled with the common name of item
The department's words
CHSC 114051 No label at cornmeal storage bin. Ensure all bulk item storage are labeled with the common name of item
Corrected during the inspection
Water stains in walk-in below fans. Have technician inspect unit to ensure it is functioning properly.
The department's words
CHSC 114175 Water stains in walk-in below fans. Have technician inspect unit to ensure it is functioning properly.
Show 1 more
Thermometer in display case not functioning. Ensure display case has a functioning and accurate thermometer.
The department's words
CHSC 114157 Thermometer in display case not functioning. Ensure display case has a functioning and accurate thermometer.
EarlierOct 17, 2014Routine inspectionViolation(s) Found
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Below counter refrigerator in back measured at 51 degrees. Ensure refrigerator and contents are held at or below 41 degrees. Repair immediately. Contents voluntarily condemned and destroyed..
The department's words
CHSC 113996 Below counter refrigerator in back measured at 51 degrees. Ensure refrigerator and contents are held at or below 41 degrees. Repair immediately. Contents voluntarily condemned and destroyed..
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
No detectable sanitizer levels at dishwasher. Repair immediately. Manually sanitize all equipment until dishwasher is repaired. Automatic sanitizer dispenser at sink okay to use.
The department's words
CHSC 114099.7 No detectable sanitizer levels at dishwasher. Repair immediately. Manually sanitize all equipment until dishwasher is repaired. Automatic sanitizer dispenser at sink okay to use.
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)
Drippings in deli walkin found below meats area. Clean walkin floor thoroughly.
The department's words
CHSC 114175 Drippings in deli walkin found below meats area. Clean walkin floor thoroughly.
Ensure all display case thermometers are working and accurate.
The department's words
CHSC 114157 Ensure all display case thermometers are working and accurate.
Cutting boards at bakery are excessively soiled. Repair (e.g. sand down) or replace boards.
The department's words
CHSC 114130.3 Cutting boards at bakery are excessively soiled. Repair (e.g. sand down) or replace boards.
No label at cornmeal storage bin. Ensure all bulk item storage are labeled with the common name of item
The department's words
CHSC 114051 No label at cornmeal storage bin. Ensure all bulk item storage are labeled with the common name of item
Water stains in walk-in below fans. Have technician inspect unit to ensure it is functioning properly.
The department's words
CHSC 114175 Water stains in walk-in below fans. Have technician inspect unit to ensure it is functioning properly.
Show 1 more
Thermometer in display case not functioning. Ensure display case has a functioning and accurate thermometer.
The department's words
CHSC 114157 Thermometer in display case not functioning. Ensure display case has a functioning and accurate thermometer.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Safeway #2318, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Safeway #2318 know
Ask for the manager. Safeway #2318 can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Safeway #2318?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10562.
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.