At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Feb 13, 2026
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 30 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (4 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 13, 2026Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Feb 13, 2026.
No violations listed in the data.
EarlierDec 30, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 19, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Employee observed washing utensils at 3-compartment sink but did not complete sanitizing step prior to air-drying. Utensils shall be washed, rinsed and sanitized in an approved manner. Manager notified and utensils were sent to high-temperature dish machine to be cleaned and sanitized during inspection.
The department's words
CHSC 114099.2 Employee observed washing utensils at 3-compartment sink but did not complete sanitizing step prior to air-drying. Utensils shall be washed, rinsed and sanitized in an approved manner. Manager notified and utensils were sent to high-temperature dish machine to be cleaned and sanitized during inspection.
No cold water available at hand sink in deli area closest to hot hold display/cash register. Water temperature of hand sink cannot be adjusted and noted to exceed past 108F. Manager notified at time of inspection and colder water was restored during visit. All faucets shall be provided with hot and cold running water. Alternate hand sinks available for use in facility at this time.
The department's words
CHSC 114192 No cold water available at hand sink in deli area closest to hot hold display/cash register. Water temperature of hand sink cannot be adjusted and noted to exceed past 108F. Manager notified at time of inspection and colder water was restored during visit. All faucets shall be provided with hot and cold running water. Alternate hand sinks available for use in facility at this time.
EarlierNov 14, 2025Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 24, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 7 cheese danishes out at 65 degrees F not in refrigeration from 10-28-24. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Variances are required to have a HAACP plan on site. These were discarded.
The department's words
CHSC 114419 Observed 7 cheese danishes out at 65 degrees F not in refrigeration from 10-28-24. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Variances are required to have a HAACP plan on site. These were discarded.
EarlierNov 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Potato wedges in hot holding case recorded at 125°F. Employee stated wedges were prepared about an hour and a half ago. / Rapidly reheat wedges to 165°F to hot hold at 135°F or above.
The department's words
CHSC 113996 Potato wedges in hot holding case recorded at 125°F. Employee stated wedges were prepared about an hour and a half ago. / Rapidly reheat wedges to 165°F to hot hold at 135°F or above.
EarlierNov 17, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed microwave for customer use chipped and rusted. All equipment shall be maintained and in good repair> Microwave was removed from service by operator. Submit specification sheets for approval to inspector prior to new equipment installation.
The department's words
CHSC 114175 Observed microwave for customer use chipped and rusted. All equipment shall be maintained and in good repair> Microwave was removed from service by operator. Submit specification sheets for approval to inspector prior to new equipment installation.
EarlierOct 6, 2022Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
MAJOR - Observed the following foods at unsafe temperatures: DELI - chicken wings (3 tubs) at 121.6F, 121F, 100F placed there ~1.5 hrs. prior. Repeat violation. Employee rapidly reheated to >165F. Hot hold at 135F or above. Ensure hot holding unit is >135F at all times - jalapeno poppers and stuffed mushrooms at ~47F, filled above load limit in deli reach-in case. Operator relocated food below load limit to ensure 41F or below. Do not fill past load limit - pickles at ~50-51F in boar's head case above load limit - operator relocated food below load limit to ensure 41F or below Cold hold foods at 41F or below at all times.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: DELI - chicken wings (3 tubs) at 121.6F, 121F, 100F placed there ~1.5 hrs. prior. Repeat violation. Employee rapidly reheated to >165F. Hot hold at 135F or above. Ensure hot holding unit is >135F at all times - jalapeno poppers and stuffed mushrooms at ~47F, filled above load limit in deli reach-in case. Operator relocated food below load limit to ensure 41F or below. Do not fill past load limit - pickles at ~50-51F in boar's head case above load limit - operator relocated food below load limit to ensure 41F or below Cold hold foods at 41F or below at all times.
MAJOR - MEAT DEPT Observed oyster tag (9/3/22) in trash can. Employee states he threw it away because it is a duplicate tag, but unable to find another copy of the same tag. Keep tags for 90 days from dates of harvest - do NOT discard tags. Tag removed from trash.
The department's words
CHSC 114039.4 MAJOR - MEAT DEPT Observed oyster tag (9/3/22) in trash can. Employee states he threw it away because it is a duplicate tag, but unable to find another copy of the same tag. Keep tags for 90 days from dates of harvest - do NOT discard tags. Tag removed from trash.
EarlierJul 22, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Guayaki cooler is cold holding at ~48F, no PHFs in unit. Repair to cold hold at 41F or below.
The department's words
CHSC 114175 Guayaki cooler is cold holding at ~48F, no PHFs in unit. Repair to cold hold at 41F or below.
EarlierDec 8, 2021Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed the following foods at unsafe temperatures: Deli hot case - buffalo wings 119-125F, chicken tenders 118-135F, roasted chicken pieces ~117-135F. All hot chicken placed within last 2 hours were reheated to 165F. Juice case - naked juice at 43.1F. All juices moved to dairy cooler. Potentially hazardous foods must be hot held >135F or cold held below 41F. Repair juice case. Discussed with operators to hot hold >135F and to not overfill hot hold trays.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: Deli hot case - buffalo wings 119-125F, chicken tenders 118-135F, roasted chicken pieces ~117-135F. All hot chicken placed within last 2 hours were reheated to 165F. Juice case - naked juice at 43.1F. All juices moved to dairy cooler. Potentially hazardous foods must be hot held >135F or cold held below 41F. Repair juice case. Discussed with operators to hot hold >135F and to not overfill hot hold trays.
Hand sink in produce prep room was ~60F and employees state there is no hot water. Hand sinks must have 100F warm water. Operator corrected on site to >100F.
The department's words
CHSC 113953.c Hand sink in produce prep room was ~60F and employees state there is no hot water. Hand sinks must have 100F warm water. Operator corrected on site to >100F.
EarlierJul 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Post current permit to operate on site.
The department's words
CHSC 114381 Post current permit to operate on site.
EarlierFeb 23, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 13, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured Corndogs at 95-99degrees F in hot holding station in deli. Maintain all PHF foods at 135 degrees or above.
The department's words
CHSC 113996 Measured Corndogs at 95-99degrees F in hot holding station in deli. Maintain all PHF foods at 135 degrees or above.
EarlierJul 10, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed potentially hazardous food held at unsafe temperatures in the deli, including Boar's Head deli meat that was voluntarily discarded, soup in the refrigerated display cooler, pre-packed meals and cut veggies, and rotisserie chicken in the display cooler. See inspection report for more details.
The department's words
CHSC 113996 Observed potentially hazardous food held at unsafe temperatures in the deli, including Boar's Head deli meat that was voluntarily discarded, soup in the refrigerated display cooler, pre-packed meals and cut veggies, and rotisserie chicken in the display cooler. See inspection report for more details.
EarlierFeb 12, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Starbucks-there were no paper towels at the hand sink. These were immediately replaced. Keep stocked at all times.
The department's words
CHSC 113953.2 Starbucks-there were no paper towels at the hand sink. These were immediately replaced. Keep stocked at all times.
EarlierApr 12, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
-Remove cardboard from shelving. This is not smooth and cleanable.
The department's words
CHSC 114175 -Remove cardboard from shelving. This is not smooth and cleanable.
Dumpster is overflowing. Empty dumpster and keep lids closed at all times.
The department's words
CHSC 114245.1 Dumpster is overflowing. Empty dumpster and keep lids closed at all times.
EarlierApr 12, 2018Follow-up inspectionGreen placard
16 violations listed, 0 marked critical.
Not critical (16)
Meat Department: Observed a food handler wipe hands on apron and then continue to package food. Instructed employee to wash hands after touching clothing, skin, or other contaminated surfaces and before donning gloves. Jamba Juice: Observed a food handler handle money, then continue to make drinks. Instructed employee to wash hands after handling money. Food handler started to wash hands at the hand sink, then dried hands on apron. Reminded food handler to always wash hands at the hand sink only and to use paper towels to dry hands. Wash hands at all required times, at designated hand sinks. Scrub hands with soap and warm water for 20 seconds, then dry with clean paper towels.
The department's words
CHSC 113953.3 Meat Department: Observed a food handler wipe hands on apron and then continue to package food. Instructed employee to wash hands after touching clothing, skin, or other contaminated surfaces and before donning gloves. Jamba Juice: Observed a food handler handle money, then continue to make drinks. Instructed employee to wash hands after handling money. Food handler started to wash hands at the hand sink, then dried hands on apron. Reminded food handler to always wash hands at the hand sink only and to use paper towels to dry hands. Wash hands at all required times, at designated hand sinks. Scrub hands with soap and warm water for 20 seconds, then dry with clean paper towels.
Observed the following foods at unsafe temperatures: Deli: -Roast beef in the deli sandwich prep refrigerator measured 50 F and was just prepped according to food handler. Cool food to 41 F before placing in the prep cooler or open display coolers. All other temps in this unit were 41 F or below. Egg Cooler: -Eggs in the cooler measured 45 F at the front of the cooler. Lower the temperature of this cooler immediately to hold food at 41 F or below. Submit service invoice to me. Monitor temps with a probe thermometer.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: Deli: -Roast beef in the deli sandwich prep refrigerator measured 50 F and was just prepped according to food handler. Cool food to 41 F before placing in the prep cooler or open display coolers. All other temps in this unit were 41 F or below. Egg Cooler: -Eggs in the cooler measured 45 F at the front of the cooler. Lower the temperature of this cooler immediately to hold food at 41 F or below. Submit service invoice to me. Monitor temps with a probe thermometer.
Deli: Observed rotisserie chicken loosely covered with paper on sheet pans in the walk-in in the cooling process. Chicken cooled at 4:30 measured 41 F or below and chicken placed in the cooler at 7:11 measured 63 F. There are no logs to show food temps two hours into the cooling process. Use logs provided and submit one week's worth of logs to me to show that food cools from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Deli: Observed rotisserie chicken loosely covered with paper on sheet pans in the walk-in in the cooling process. Chicken cooled at 4:30 measured 41 F or below and chicken placed in the cooler at 7:11 measured 63 F. There are no logs to show food temps two hours into the cooling process. Use logs provided and submit one week's worth of logs to me to show that food cools from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
Deli: Mold observed on Asiago Artichoke and Pepper Salad on the Olive Bar. One container was voluntarily discarded. Egg Cooler: Mold observed on Bay's English Muffins in the Egg Cooler, which was holding food at unsafe temperatures. 11 Multigrain English Muffins and 17 Original English Muffins were voluntarily discarded.
The department's words
CHSC 113980 Deli: Mold observed on Asiago Artichoke and Pepper Salad on the Olive Bar. One container was voluntarily discarded. Egg Cooler: Mold observed on Bay's English Muffins in the Egg Cooler, which was holding food at unsafe temperatures. 11 Multigrain English Muffins and 17 Original English Muffins were voluntarily discarded.
Deli: Food debris observed on a clean slicer. Wash, rinse and sanitize. Ensure that equipment is cleaned and sanitized to be free of food debris. Ensure that in-use utensils are cleaned and sanitized at least every 4 hours. Consider using a log to keep track of cleaning in-utensils in the deli. Jamba Juice Storage Room: -Clean and sanitize inside of ice machine to remove mold.
The department's words
CHSC 114115 Deli: Food debris observed on a clean slicer. Wash, rinse and sanitize. Ensure that equipment is cleaned and sanitized to be free of food debris. Ensure that in-use utensils are cleaned and sanitized at least every 4 hours. Consider using a log to keep track of cleaning in-utensils in the deli. Jamba Juice Storage Room: -Clean and sanitize inside of ice machine to remove mold.
Show 11 more
Meat Department: -There was no sanitizer in solution in the 3-compartment sink. Repair or adjust sanitizer dispenser so it provides 200 ppm quaternary ammonia to the sink to sanitize utensils. Until repaired, manually add sanitizer to water and use test strips to ensure the proper concentration. Jamba Juice: -Employee unclear about how much sanitizer to use in solution and how to use test strips. Ensure that test strips are used to ensure there is 100 ppm chlorine in solution for sanitizing utensils. Do not use the food prep sink to rinse dirty utensils prior to washing.
The department's words
CHSC 114099.6 Meat Department: -There was no sanitizer in solution in the 3-compartment sink. Repair or adjust sanitizer dispenser so it provides 200 ppm quaternary ammonia to the sink to sanitize utensils. Until repaired, manually add sanitizer to water and use test strips to ensure the proper concentration. Jamba Juice: -Employee unclear about how much sanitizer to use in solution and how to use test strips. Ensure that test strips are used to ensure there is 100 ppm chlorine in solution for sanitizing utensils. Do not use the food prep sink to rinse dirty utensils prior to washing.
Back Storage Room: Observed dry mouse droppings behind shelving on the back wall. Clean up droppings using wet methods, seal all possible entry points, and monitor for new activity.
The department's words
CHSC 114259.1 Back Storage Room: Observed dry mouse droppings behind shelving on the back wall. Clean up droppings using wet methods, seal all possible entry points, and monitor for new activity.
Deli: Observed splatter and chicken seasoning on boxes and packaging located beside the chicken prep sink. Discard any contaminated packaging, clean and sanitize shelving, and install a smooth and cleanable splash guard between the sink and shelving to prevent contamination. Observed open bags of food in the dry storage areas. Once open, store food in sealed containers to prevent contamination of food.
The department's words
CHSC 113986 Deli: Observed splatter and chicken seasoning on boxes and packaging located beside the chicken prep sink. Discard any contaminated packaging, clean and sanitize shelving, and install a smooth and cleanable splash guard between the sink and shelving to prevent contamination. Observed open bags of food in the dry storage areas. Once open, store food in sealed containers to prevent contamination of food.
Deli: -Clean on, around, and inside equipment to remove food debris and grease. Throughout the Store: -Clean floors inside walk-in coolers. Dairy Cooler: -Clean shelf liners to remove food debris and spills. Meat Department: -Observed disposable trays placed on a bloody cutting board, filled with beef, then placed into the Hobart wrapping machine to cover trays with plastic wrap. Clean and sanitize inside of machine. When packaging meat, place trays on a clean and sanitized surface before wrapping to prevent cross contamination.
The department's words
CHSC 114115.c Deli: -Clean on, around, and inside equipment to remove food debris and grease. Throughout the Store: -Clean floors inside walk-in coolers. Dairy Cooler: -Clean shelf liners to remove food debris and spills. Meat Department: -Observed disposable trays placed on a bloody cutting board, filled with beef, then placed into the Hobart wrapping machine to cover trays with plastic wrap. Clean and sanitize inside of machine. When packaging meat, place trays on a clean and sanitized surface before wrapping to prevent cross contamination.
Test strips in the meat department were expired. Ensure all departments are using test strips daily to test the concentration of sanitizer in solution.
The department's words
CHSC 114107 Test strips in the meat department were expired. Ensure all departments are using test strips daily to test the concentration of sanitizer in solution.
Deli: -Observed spillage of grease and smoke/vapors from cooking equipment under the exhaust hood evidenced by smoke/vapors outside of the hood and grease stains on the ceiling and walls. Repair the exhaust hood and submit a Hood Exhaust Data Sheet and Hood Performance Data Sheet to EHS within 30 days. Clean ceilings and walls to remove grease stains. Ensure that the Pitco Frialator is located completely under the exhaust hood. There should be at least a 6 inch overhang from the inner lip of the hood to the cooking surface. -Remove any non-working refrigeration or other discarded equipment from the facility. -Refinish or replace deeply scored and stained cutting boards. Bakery: -Clean ceilings to remove staining. If staining returns, a hood performance test may be required to ensure that exhaust hoods are working properly. Jamba Juice: -Provide a splash guard between the prep sink basin, and the ware wash sink basins to prevent contamination.
The department's words
CHSC 114130 Deli: -Observed spillage of grease and smoke/vapors from cooking equipment under the exhaust hood evidenced by smoke/vapors outside of the hood and grease stains on the ceiling and walls. Repair the exhaust hood and submit a Hood Exhaust Data Sheet and Hood Performance Data Sheet to EHS within 30 days. Clean ceilings and walls to remove grease stains. Ensure that the Pitco Frialator is located completely under the exhaust hood. There should be at least a 6 inch overhang from the inner lip of the hood to the cooking surface. -Remove any non-working refrigeration or other discarded equipment from the facility. -Refinish or replace deeply scored and stained cutting boards. Bakery: -Clean ceilings to remove staining. If staining returns, a hood performance test may be required to ensure that exhaust hoods are working properly. Jamba Juice: -Provide a splash guard between the prep sink basin, and the ware wash sink basins to prevent contamination.
Provide working display thermometers in all refrigeration. I highly recommend placing display thermometers in multiple sections of large coolers. Ensure that employees are monitoring display thermometers and know what to do if refrigeration is running at high temperatures. Ensure that employees know how to use probe thermometers to take internal food temperatures.
The department's words
CHSC 114157 Provide working display thermometers in all refrigeration. I highly recommend placing display thermometers in multiple sections of large coolers. Ensure that employees are monitoring display thermometers and know what to do if refrigeration is running at high temperatures. Ensure that employees know how to use probe thermometers to take internal food temperatures.
Starbucks: -Observed an in-use wiping cloth in a container with no sanitizing solution. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Starbucks: -Observed an in-use wiping cloth in a container with no sanitizing solution. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia.
Meat Department: -Repair leaking sink faucet.
The department's words
CHSC 114190 Meat Department: -Repair leaking sink faucet.
Observed some drainage pipes inside floor sinks. Ensure there are proper air gaps between pipes and floor sinks. Air gaps should be twice the diameter of the pipe, but no less than one inch.
The department's words
CHSC 114193 Observed some drainage pipes inside floor sinks. Ensure there are proper air gaps between pipes and floor sinks. Air gaps should be twice the diameter of the pipe, but no less than one inch.
Observed litter and food debris around the garbage compactor. Clean up litter and debris. Seal large gaps observed around the garbage chute that empties into the compactor to prevent attracting vermin.
The department's words
CHSC 114245.1 Observed litter and food debris around the garbage compactor. Clean up litter and debris. Seal large gaps observed around the garbage chute that empties into the compactor to prevent attracting vermin.
EarlierApr 10, 2018Routine inspectionGreen placard
16 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: Deli: -Food in the sandwich prep refrigerator (stored overnight in the refrigerator): * Cheese slices at 47-51 F, 1 lb. voluntarily discarded. * Sliced turkey at 51 F, 3 lb. voluntarily discarded. * Sliced ham at 50 F, .5 lb. voluntarily discarded. * Sausage patties at 50 F, 1 lb. voluntarily discarded. * Cooked eggs at 49 F, 1 lb. voluntarily discarded. * Cut tomatoes at 52 F, 1.5 cups voluntarily discarded. * Sliced roast beef at 51 F, 3 lb. voluntarily discarded. * Sliced smoke turkey at 51 F, 2 lb. voluntarily discarded. * Chicken breasts at 50 F, 4 chicken breasts voluntarily discarded. Do not use this refrigerator to hold potentially hazardous food until it is repaired and holds food at 41 F or below. -Food in Hot Case: * Potato wedges at 114-118 F. * Chicken wings at 120-154 F. Food out of temperature in the hot case was rapidly reheated to 165 F. - Soup Cooler: Soups in one section of the cooler measured 48 F. Soup in other sections of the cooler measured 41 F or below. Soups in the warm section were moved to a working walk-in. Repair this cooler so it holds all foods at 41 F or below. -Potato Salad Cooler: Food temperatures in this cooler are 45-47 F. Potato salad moved to the walk-in. Adjust or repair cooler so it holds food at 41 F or below. Egg Cooler: Cooler running at high temperatures. Food in this cooler measured 60-61 F. The following foods inside the cooler were voluntarily discarded: * Pete & Gerry's Egg Whites, 11 cartons voluntarily discarded * Simple Potatoes, 13 bags voluntarily discarded * All Whites Liquid Eggs, 5 cartons voluntarily discarded * Egg Beaters 16 oz., 4 cartons voluntarily discarded * Egg Beaters 32 oz, 9 cartons voluntarily discarded * Pete & Gerry's Hard Boiled Eggs, 4 bags voluntarily discarded * Lucerne Hard Boiled Eggs, 4 bags voluntarily discarded * O Organics Hard Boiled Eggs, 6 bags voluntarily discarded * O Organics Egg Whites, 10 bags voluntarily discarded * Lucerne Liquid Eggs, 6 cartons voluntarily discarded * Lucerne Large Grade AA Eggs (18 count), 38 cartons voluntarily discarded * Open Nature Cage Free Large Grade AA Eggs (18 count), 32 cartons voluntarily discarded * O Organics Large Grade A Eggs (18 count), 20 cartons voluntarily discarded * Clover Large Grade AA Brown Cage Free Eggs (12 count), 14 cartons voluntarily discarded * O Organics Large Grade A Brown Eggs (12 Count), 15 cartons voluntarily discarded * Eggland's Best Grade AA Large Eggs (18 count), 12 cartons voluntarily discarded * Value Corner Grade AA Large Eggs (18 count), 26 cartons voluntarily discarded * Pete & Gerry's Free Range Large Eggs (12 count), 15 cartons voluntarily discarded * Lucerne Grade A Jumbo Eggs (12 count), 11 cartons voluntarily discarded * Lucerne Grade AA Large Eggs (12 count), 28 cartons voluntarily discarded * Clover Grade AA Large Brown Organic Eggs (12 count), 38 cartons voluntarily discarded * Lucerne Grade AA Extra Large Eggs (12 count), 16 cartons voluntarily discarded * Clover Organic Omega 3 Eggs (12 count), 33 cartons voluntarily discarded * Value Corner Grade AA Large Eggs (5 dozen), 6 packages voluntarily discarded * Value Corner Grade AA Large Eggs (12 count), 41 cartons voluntarily discarded * Eggland's Best Grade AA Extra Large Eggs (12 count), 61 cartons voluntarily discarded
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: Deli: -Food in the sandwich prep refrigerator (stored overnight in the refrigerator): * Cheese slices at 47-51 F, 1 lb. voluntarily discarded. * Sliced turkey at 51 F, 3 lb. voluntarily discarded. * Sliced ham at 50 F, .5 lb. voluntarily discarded. * Sausage patties at 50 F, 1 lb. voluntarily discarded. * Cooked eggs at 49 F, 1 lb. voluntarily discarded. * Cut tomatoes at 52 F, 1.5 cups voluntarily discarded. * Sliced roast beef at 51 F, 3 lb. voluntarily discarded. * Sliced smoke turkey at 51 F, 2 lb. voluntarily discarded. * Chicken breasts at 50 F, 4 chicken breasts voluntarily discarded. Do not use this refrigerator to hold potentially hazardous food until it is repaired and holds food at 41 F or below. -Food in Hot Case: * Potato wedges at 114-118 F. * Chicken wings at 120-154 F. Food out of temperature in the hot case was rapidly reheated to 165 F. - Soup Cooler: Soups in one section of the cooler measured 48 F. Soup in other sections of the cooler measured 41 F or below. Soups in the warm section were moved to a working walk-in. Repair this cooler so it holds all foods at 41 F or below. -Potato Salad Cooler: Food temperatures in this cooler are 45-47 F. Potato salad moved to the walk-in. Adjust or repair cooler so it holds food at 41 F or below. Egg Cooler: Cooler running at high temperatures. Food in this cooler measured 60-61 F. The following foods inside the cooler were voluntarily discarded: * Pete & Gerry's Egg Whites, 11 cartons voluntarily discarded * Simple Potatoes, 13 bags voluntarily discarded * All Whites Liquid Eggs, 5 cartons voluntarily discarded * Egg Beaters 16 oz., 4 cartons voluntarily discarded * Egg Beaters 32 oz, 9 cartons voluntarily discarded * Pete & Gerry's Hard Boiled Eggs, 4 bags voluntarily discarded * Lucerne Hard Boiled Eggs, 4 bags voluntarily discarded * O Organics Hard Boiled Eggs, 6 bags voluntarily discarded * O Organics Egg Whites, 10 bags voluntarily discarded * Lucerne Liquid Eggs, 6 cartons voluntarily discarded * Lucerne Large Grade AA Eggs (18 count), 38 cartons voluntarily discarded * Open Nature Cage Free Large Grade AA Eggs (18 count), 32 cartons voluntarily discarded * O Organics Large Grade A Eggs (18 count), 20 cartons voluntarily discarded * Clover Large Grade AA Brown Cage Free Eggs (12 count), 14 cartons voluntarily discarded * O Organics Large Grade A Brown Eggs (12 Count), 15 cartons voluntarily discarded * Eggland's Best Grade AA Large Eggs (18 count), 12 cartons voluntarily discarded * Value Corner Grade AA Large Eggs (18 count), 26 cartons voluntarily discarded * Pete & Gerry's Free Range Large Eggs (12 count), 15 cartons voluntarily discarded * Lucerne Grade A Jumbo Eggs (12 count), 11 cartons voluntarily discarded * Lucerne Grade AA Large Eggs (12 count), 28 cartons voluntarily discarded * Clover Grade AA Large Brown Organic Eggs (12 count), 38 cartons voluntarily discarded * Lucerne Grade AA Extra Large Eggs (12 count), 16 cartons voluntarily discarded * Clover Organic Omega 3 Eggs (12 count), 33 cartons voluntarily discarded * Value Corner Grade AA Large Eggs (5 dozen), 6 packages voluntarily discarded * Value Corner Grade AA Large Eggs (12 count), 41 cartons voluntarily discarded * Eggland's Best Grade AA Extra Large Eggs (12 count), 61 cartons voluntarily discarded
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Deli: Observed Rotisserie Chickens and Meatloaf in packaging, stacked on a speed rack in the walk-in cooler, in the cooling process. Chicken and meatloaf measured 74-95 F, approximately 5 hours into the cooling process. The following foods were voluntarily discarded: 16 rotisserie chickens, 6 packages of meatloaf. Cool using approved methods, in long shallow containers, uncovered, in the walk-in. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. If food does not reach the required temperature in the time required, rapidly reheat to 165, then start over with the cooling process (and try a different cooling method). Use probe thermometer to take food temperatures while cooling. Use cooling logs provided to track time and temperature of food while cooling.
The department's words
CHSC 114002 Deli: Observed Rotisserie Chickens and Meatloaf in packaging, stacked on a speed rack in the walk-in cooler, in the cooling process. Chicken and meatloaf measured 74-95 F, approximately 5 hours into the cooling process. The following foods were voluntarily discarded: 16 rotisserie chickens, 6 packages of meatloaf. Cool using approved methods, in long shallow containers, uncovered, in the walk-in. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. If food does not reach the required temperature in the time required, rapidly reheat to 165, then start over with the cooling process (and try a different cooling method). Use probe thermometer to take food temperatures while cooling. Use cooling logs provided to track time and temperature of food while cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Meat Department: Observed a food handler wipe hands on apron and then continue to package food. Instructed employee to wash hands after touching clothing, skin, or other contaminated surfaces and before donning gloves. Jamba Juice: Observed a food handler handle money, then continue to make drinks. Instructed employee to wash hands after handling money. Food handler started to wash hands at the hand sink, then dried hands on apron. Reminded food handler to always wash hands at the hand sink only and to use paper towels to dry hands. Wash hands at all required times, at designated hand sinks. Scrub hands with soap and warm water for 20 seconds, then dry with clean paper towels.
The department's words
CHSC 113953.3 Meat Department: Observed a food handler wipe hands on apron and then continue to package food. Instructed employee to wash hands after touching clothing, skin, or other contaminated surfaces and before donning gloves. Jamba Juice: Observed a food handler handle money, then continue to make drinks. Instructed employee to wash hands after handling money. Food handler started to wash hands at the hand sink, then dried hands on apron. Reminded food handler to always wash hands at the hand sink only and to use paper towels to dry hands. Wash hands at all required times, at designated hand sinks. Scrub hands with soap and warm water for 20 seconds, then dry with clean paper towels.
Deli: Mold observed on Asiago Artichoke and Pepper Salad on the Olive Bar. One container was voluntarily discarded. Egg Cooler: Mold observed on Bay's English Muffins in the Egg Cooler, which was holding food at unsafe temperatures. 11 Multigrain English Muffins and 17 Original English Muffins were voluntarily discarded.
The department's words
CHSC 113980 Deli: Mold observed on Asiago Artichoke and Pepper Salad on the Olive Bar. One container was voluntarily discarded. Egg Cooler: Mold observed on Bay's English Muffins in the Egg Cooler, which was holding food at unsafe temperatures. 11 Multigrain English Muffins and 17 Original English Muffins were voluntarily discarded.
Deli: Food debris observed on a clean slicer. Wash, rinse and sanitize. Ensure that equipment is cleaned and sanitized to be free of food debris. Ensure that in-use utensils are cleaned and sanitized at least every 4 hours. Consider using a log to keep track of cleaning in-utensils in the deli. Jamba Juice Storage Room: -Clean and sanitize inside of ice machine to remove mold. Meat Department: -Observed disposable trays placed on a bloody cutting board, filled with beef, then placed into the Hobart wrapping machine to cover trays with plastic wrap. Clean and sanitize inside of machine. When packaging meat, place trays on a clean and sanitized surface before wrapping to prevent cross contamination.
The department's words
CHSC 114115 Deli: Food debris observed on a clean slicer. Wash, rinse and sanitize. Ensure that equipment is cleaned and sanitized to be free of food debris. Ensure that in-use utensils are cleaned and sanitized at least every 4 hours. Consider using a log to keep track of cleaning in-utensils in the deli. Jamba Juice Storage Room: -Clean and sanitize inside of ice machine to remove mold. Meat Department: -Observed disposable trays placed on a bloody cutting board, filled with beef, then placed into the Hobart wrapping machine to cover trays with plastic wrap. Clean and sanitize inside of machine. When packaging meat, place trays on a clean and sanitized surface before wrapping to prevent cross contamination.
Meat Department: -There was no sanitizer in solution in the 3-compartment sink. Repair or adjust sanitizer dispenser so it provides 200 ppm quaternary ammonia to the sink to sanitize utensils. Until repaired, manually add sanitizer to water and use test strips to ensure the proper concentration. Jamba Juice: -Employee unclear about how much sanitizer to use in solution and how to use test strips. Ensure that test strips are used to ensure there is 100 ppm chlorine in solution for sanitizing utensils. Do not use the food prep sink to rinse dirty utensils prior to washing.
The department's words
CHSC 114099.6 Meat Department: -There was no sanitizer in solution in the 3-compartment sink. Repair or adjust sanitizer dispenser so it provides 200 ppm quaternary ammonia to the sink to sanitize utensils. Until repaired, manually add sanitizer to water and use test strips to ensure the proper concentration. Jamba Juice: -Employee unclear about how much sanitizer to use in solution and how to use test strips. Ensure that test strips are used to ensure there is 100 ppm chlorine in solution for sanitizing utensils. Do not use the food prep sink to rinse dirty utensils prior to washing.
Back Storage Room: Observed dry mouse droppings behind shelving on the back wall. Clean up droppings using wet methods, seal all possible entry points, and monitor for new activity.
The department's words
CHSC 114259.1 Back Storage Room: Observed dry mouse droppings behind shelving on the back wall. Clean up droppings using wet methods, seal all possible entry points, and monitor for new activity.
Show 9 more
Deli: Observed splatter and chicken seasoning on boxes and packaging located beside the chicken prep sink. Discard any contaminated packaging, clean and sanitize shelving, and install a smooth and cleanable splash guard between the sink and shelving to prevent contamination. Observed open bags of food in the dry storage areas. Once open, store food in sealed containers to prevent contamination of food.
The department's words
CHSC 113986 Deli: Observed splatter and chicken seasoning on boxes and packaging located beside the chicken prep sink. Discard any contaminated packaging, clean and sanitize shelving, and install a smooth and cleanable splash guard between the sink and shelving to prevent contamination. Observed open bags of food in the dry storage areas. Once open, store food in sealed containers to prevent contamination of food.
Deli: -Clean on, around, and inside equipment to remove food debris and grease. Throughout the Store: -Clean floors inside walk-in coolers. Dairy Cooler: -Clean shelf liners to remove food debris and spills.
The department's words
CHSC 114115.c Deli: -Clean on, around, and inside equipment to remove food debris and grease. Throughout the Store: -Clean floors inside walk-in coolers. Dairy Cooler: -Clean shelf liners to remove food debris and spills.
Test strips in the meat department were expired. Ensure all departments are using test strips daily to test the concentration of sanitizer in solution.
The department's words
CHSC 114107 Test strips in the meat department were expired. Ensure all departments are using test strips daily to test the concentration of sanitizer in solution.
Deli: -Observed spillage of grease and smoke/vapors from cooking equipment under the exhaust hood evidenced by smoke/vapors outside of the hood and grease stains on the ceiling and walls. Repair the exhaust hood and submit a Hood Exhaust Data Sheet and Hood Performance Data Sheet to EHS within 30 days. Clean ceilings and walls to remove grease stains. Ensure that the Pitco Frialator is located completely under the exhaust hood. There should be at least a 6 inch overhang from the inner lip of the hood to the cooking surface. -Remove any non-working refrigeration or other discarded equipment from the facility. -Refinish or replace deeply scored and stained cutting boards. Bakery: -Clean ceilings to remove staining. If staining returns, a hood performance test may be required to ensure that exhaust hoods are working properly. Jamba Juice: -Provide a splash guard between the prep sink basin, and the ware wash sink basins to prevent contamination.
The department's words
CHSC 114130 Deli: -Observed spillage of grease and smoke/vapors from cooking equipment under the exhaust hood evidenced by smoke/vapors outside of the hood and grease stains on the ceiling and walls. Repair the exhaust hood and submit a Hood Exhaust Data Sheet and Hood Performance Data Sheet to EHS within 30 days. Clean ceilings and walls to remove grease stains. Ensure that the Pitco Frialator is located completely under the exhaust hood. There should be at least a 6 inch overhang from the inner lip of the hood to the cooking surface. -Remove any non-working refrigeration or other discarded equipment from the facility. -Refinish or replace deeply scored and stained cutting boards. Bakery: -Clean ceilings to remove staining. If staining returns, a hood performance test may be required to ensure that exhaust hoods are working properly. Jamba Juice: -Provide a splash guard between the prep sink basin, and the ware wash sink basins to prevent contamination.
Provide working display thermometers in all refrigeration. I highly recommend placing display thermometers in multiple sections of large coolers. Ensure that employees are monitoring display thermometers and know what to do if refrigeration is running at high temperatures. Ensure that employees know how to use probe thermometers to take internal food temperatures.
The department's words
CHSC 114157 Provide working display thermometers in all refrigeration. I highly recommend placing display thermometers in multiple sections of large coolers. Ensure that employees are monitoring display thermometers and know what to do if refrigeration is running at high temperatures. Ensure that employees know how to use probe thermometers to take internal food temperatures.
Starbucks: -Observed an in-use wiping cloth in a container with no sanitizing solution. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Starbucks: -Observed an in-use wiping cloth in a container with no sanitizing solution. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia.
Meat Department: -Repair leaking sink faucet.
The department's words
CHSC 114190 Meat Department: -Repair leaking sink faucet.
Observed some drainage pipes inside floor sinks. Ensure there are proper air gaps between pipes and floor sinks. Air gaps should be twice the diameter of the pipe, but no less than one inch.
The department's words
CHSC 114193 Observed some drainage pipes inside floor sinks. Ensure there are proper air gaps between pipes and floor sinks. Air gaps should be twice the diameter of the pipe, but no less than one inch.
Observed litter and food debris around the garbage compactor. Clean up litter and debris. Seal large gaps observed around the garbage chute that empties into the compactor to prevent attracting vermin.
The department's words
CHSC 114245.1 Observed litter and food debris around the garbage compactor. Clean up litter and debris. Seal large gaps observed around the garbage chute that empties into the compactor to prevent attracting vermin.
EarlierJan 13, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Get one employee certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Safeway/Nave Drive on fax.
The department's words
CHSC 113947.1 Get one employee certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Safeway/Nave Drive on fax.
EarlierJan 13, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Provide working display thermometer in walk-in refrigerator.
The department's words
CHSC 114157 Provide working display thermometer in walk-in refrigerator.
Provide warm (100F) water at handwash sink on the left in women's bathroom.
The department's words
CHSC 113953.c Provide warm (100F) water at handwash sink on the left in women's bathroom.
Provide working display thermometer in walk-in refrigerator in bakery.
The department's words
CHSC 114157 Provide working display thermometer in walk-in refrigerator in bakery.
Clean condenser fan grills in walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grills in walk-in refrigerator.
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
Show 2 more
Clean condenser fan grills in prep areas.
The department's words
CHSC 114175 Clean condenser fan grills in prep areas.
Keep paper towels in the permanently mounted dispenser.
The department's words
CHSC 113953.2 Keep paper towels in the permanently mounted dispenser.
EarlierApr 11, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Sanitize (after wash then rinse) all utensils.
The department's words
CHSC 114099.2 Sanitize (after wash then rinse) all utensils.
Corrected during the inspection
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
Corrected during the inspection
EarlierSep 28, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Fax copy of Certified Food Manager certificate to EHS. Put Safeway Fuel Center on fax.
The department's words
CHSC 113947.1 Fax copy of Certified Food Manager certificate to EHS. Put Safeway Fuel Center on fax.
EarlierSep 28, 2015Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Provide paper towels in the dispenser at bakery handwash sink.
The department's words
CHSC 113953.2 Provide paper towels in the dispenser at bakery handwash sink.
Provide a dispenser with paper towels at fish dept. handwash sink.
The department's words
CHSC 113953.2 Provide a dispenser with paper towels at fish dept. handwash sink.
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
Clean condenser fan grills in produce walk-in cooler.
The department's words
CHSC 114175 Clean condenser fan grills in produce walk-in cooler.
Keep paper towels in dispenser.
The department's words
CHSC 113953.2 Keep paper towels in dispenser.
Show 2 more
Repair door on refrigerator to left of ice cream scoop bath.
The department's words
CHSC 114175 Repair door on refrigerator to left of ice cream scoop bath.
Provide display thermometer in sandwich bar in deli, bakery walk-in cooler, dairy box, fish self-service, and BSG island (section closest to bakery).
The department's words
CHSC 114157 Provide display thermometer in sandwich bar in deli, bakery walk-in cooler, dairy box, fish self-service, and BSG island (section closest to bakery).
EarlierJan 23, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 23, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep shellfish tags in order by date for 90 days.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date for 90 days.
Clean condenser fan grills in dairy walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grills in dairy walk-in refrigerator.
Provide working display thermometer in deli display case and in fish reach in refrigerator.
The department's words
CHSC 114157 Provide working display thermometer in deli display case and in fish reach in refrigerator.
EarlierApr 14, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed leak from dishwasher. Repair.
The department's words
CHSC 114175 Observed leak from dishwasher. Repair.
Keep food preparation sink accessible and wash produce in this sink.
The department's words
CHSC 114163 Keep food preparation sink accessible and wash produce in this sink.
Provide display thermometer in ice cream freezer in front.
The department's words
CHSC 114157 Provide display thermometer in ice cream freezer in front.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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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 L11155.
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
- No Violation(s) Found
- 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.