At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 17, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Safeway #653?
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- Observed meatloaf at 126 F in the front hot holding unit time stamped at 10 AM. Potentially hazardous foods must be hot held at 135 F or above. Meatloaf discarded. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Next: Observed meatloaf at 126 F in the front hot holding unit time stamped at 10 AM. Potentially hazardous foods must be hot held at 135 F or above. Meatloaf discarded.The county found: “Observed meatloaf at 126 F in the front hot holding unit time stamped at 10 AM. Potentially hazardous foods must be…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 17, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed meatloaf at 126 F in the front hot holding unit time stamped at 10 AM. Potentially hazardous foods must be hot held at 135 F or above. Meatloaf discarded.
The department's words
CHSC 113996 Observed meatloaf at 126 F in the front hot holding unit time stamped at 10 AM. Potentially hazardous foods must be hot held at 135 F or above. Meatloaf discarded.
EarlierAug 5, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizer at Starbucks measured less than 200 ppm quaternary ammonia in sanitizing compartment of 3-compartment sink. Ensure to provide 200 ppm of quaternary ammonia sanitizer in compartment at all times when manually warewashing. Instructed employee to provide 200 ppm quaternary ammonia.
The department's words
CHSC 114099.7 Sanitizer at Starbucks measured less than 200 ppm quaternary ammonia in sanitizing compartment of 3-compartment sink. Ensure to provide 200 ppm of quaternary ammonia sanitizer in compartment at all times when manually warewashing. Instructed employee to provide 200 ppm quaternary ammonia.
EarlierSep 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chicken at hot holding case by Starbuck's kiosk bottom shelf recorded at 133°F. / Reheat chicken to 165°F. Repair bottom shelf to hot hold at 135°F or above.
The department's words
CHSC 113996 Chicken at hot holding case by Starbuck's kiosk bottom shelf recorded at 133°F. / Reheat chicken to 165°F. Repair bottom shelf to hot hold at 135°F or above.
EarlierOct 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierApr 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 30, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 18, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114097
The department's words
Code CHSC 114097
EarlierJan 23, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cold foods at 53-55 F.
The department's words
CHSC 113996 Observed cold foods at 53-55 F.
EarlierJan 18, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Deli: observed teriyaki chicken at 129F in steam table. Also observed potatoes at 49F and chicken skewers and slices tomatoes at 47F. Potatoes and skewers discarded. Bakery: Observed whipped cream in tres leches at 60F. Moved to refrigeration. Starbucks: Sausage and cheddar sandwich at 70F in unrefrigerated display case. These were for sale and had been out of refrigeration for 5 hours. 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 Deli: observed teriyaki chicken at 129F in steam table. Also observed potatoes at 49F and chicken skewers and slices tomatoes at 47F. Potatoes and skewers discarded. Bakery: Observed whipped cream in tres leches at 60F. Moved to refrigeration. Starbucks: Sausage and cheddar sandwich at 70F in unrefrigerated display case. These were for sale and had been out of refrigeration for 5 hours. 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.
EarlierMay 1, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed one pan of chicken wings at 131-132F on steam table. Heat lamp above it has gone out. Repair. Discourage storing pans of food in that section until heat lamp is repaired. Major violation corrected to minor. Hot hold food at 135F or above.
The department's words
CHSC 113996 Observed one pan of chicken wings at 131-132F on steam table. Heat lamp above it has gone out. Repair. Discourage storing pans of food in that section until heat lamp is repaired. Major violation corrected to minor. Hot hold food at 135F or above.
EarlierApr 26, 2018Routine inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken wings in hot holding deli case at 111-140F. Other items in hot holder were cooked at the same time, placed in warmed at the same time, and they were keeping temperature, so unclear why these wings were under temp. Observed chicken noodle soup in soup holder at 118-160F and jambalaya at 126-150F. Keep potentially hazardous foods below 41F or above 135F. Chicken reheated and placed back in warmer. Soup discarded. There is some build-up in the soup holders which could be the cause of the temp being uneven, and the build up will be cleaned. Repair as necessary.
The department's words
CHSC 113996 Observed chicken wings in hot holding deli case at 111-140F. Other items in hot holder were cooked at the same time, placed in warmed at the same time, and they were keeping temperature, so unclear why these wings were under temp. Observed chicken noodle soup in soup holder at 118-160F and jambalaya at 126-150F. Keep potentially hazardous foods below 41F or above 135F. Chicken reheated and placed back in warmer. Soup discarded. There is some build-up in the soup holders which could be the cause of the temp being uneven, and the build up will be cleaned. Repair as necessary.
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)
Observed sausage at 46F. Hold below 41F.
The department's words
CHSC 113996 Observed sausage at 46F. Hold below 41F.
Observed a few gnats in back storage room near janitorial area/restroom. Exclude vermin and clean as necessary.
The department's words
CHSC 114259.1 Observed a few gnats in back storage room near janitorial area/restroom. Exclude vermin and clean as necessary.
Remove/clean oil on ground under ventilation hood.
The department's words
CHSC 114115.c Remove/clean oil on ground under ventilation hood.
Repair door knob of milk walk-in so employees don't get stuck inside if walk-in closes.
The department's words
CHSC 114175 Repair door knob of milk walk-in so employees don't get stuck inside if walk-in closes.
Remove plastic covering electric lines near ban saw as this is not a smooth, easily cleanable surface.
The department's words
CHSC 114130.1 Remove plastic covering electric lines near ban saw as this is not a smooth, easily cleanable surface.
Show 5 more
Walk-in refrigerator display thermometer is broken. Repair.
The department's words
CHSC 114157 Walk-in refrigerator display thermometer is broken. Repair.
Hot water at hand sink/eye washing station is leaking. Repair.
The department's words
CHSC 114190 Hot water at hand sink/eye washing station is leaking. Repair.
Remove/clean food debris on sliding doors of refrigerated meat display case.
The department's words
CHSC 114115.c Remove/clean food debris on sliding doors of refrigerated meat display case.
Repair broken cabinet door under front hand sink.
The department's words
CHSC 114175 Repair broken cabinet door under front hand sink.
Ensure the open refrigerator for the meat has a thermometer.
The department's words
CHSC 114157 Ensure the open refrigerator for the meat has a thermometer.
EarlierFeb 27, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 22, 2017Routine inspectionGreen placard
27 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sandwich prep refrigerator: Observed ham and turkey overfilled in inserts. Food temperatures were 44 F. Only fill inserts 3/4 full. Under counter drawer cooler: Provolone measured 55 F and was voluntarily discarded. Maintain cold food temperatures at 41 F or below. Hot Case: Observed unsafe food temperatures in the hot case. Boneless wings measured 90-120 F, general tso wings measured 101-125 F, breaded chicken wings measured 113-119 F, burritos measured 90-101 F, buffalo chicken wings measured 119-128 F, chicken tenders measured 116-135 F, BBQ chicken wings measured 117-119 F, teriyaki chicken wings measured 109-145 F. All food at unsafe temperatures was voluntarily discarded. Repair the hot food case so that it holds food at 135 F or greater. Until repaired, use time as a public health control and keep logs to show that food is discarded every 4 hours. Rotisserie Chickens: Observed unsafe food temperatures in this case. Rotisserie chickens on the bottom shelf measured 119-130 and were voluntarily discarded. Food in the center open display refrigerator are stocked beyond the load limit. Move products so that they are within the load limit for this refrigerator.
The department's words
CHSC 113996 Sandwich prep refrigerator: Observed ham and turkey overfilled in inserts. Food temperatures were 44 F. Only fill inserts 3/4 full. Under counter drawer cooler: Provolone measured 55 F and was voluntarily discarded. Maintain cold food temperatures at 41 F or below. Hot Case: Observed unsafe food temperatures in the hot case. Boneless wings measured 90-120 F, general tso wings measured 101-125 F, breaded chicken wings measured 113-119 F, burritos measured 90-101 F, buffalo chicken wings measured 119-128 F, chicken tenders measured 116-135 F, BBQ chicken wings measured 117-119 F, teriyaki chicken wings measured 109-145 F. All food at unsafe temperatures was voluntarily discarded. Repair the hot food case so that it holds food at 135 F or greater. Until repaired, use time as a public health control and keep logs to show that food is discarded every 4 hours. Rotisserie Chickens: Observed unsafe food temperatures in this case. Rotisserie chickens on the bottom shelf measured 119-130 and were voluntarily discarded. Food in the center open display refrigerator are stocked beyond the load limit. Move products so that they are within the load limit for this refrigerator.
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 deli slicer covered with accumulated food debris. Employees state that the slicer has not been cleaned since opening (6hrs). Wash, rinse, and sanitize the slicer at least every 4 hours, and wipe it down with sanitizing solution in between uses.
The department's words
CHSC 114099.6 Observed deli slicer covered with accumulated food debris. Employees state that the slicer has not been cleaned since opening (6hrs). Wash, rinse, and sanitize the slicer at least every 4 hours, and wipe it down with sanitizing solution in between uses.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (25)
Observed employee handle money, then return to preparing drinks without washing hands. Wash hands at all required times with soap and warm water and dry hands with clean paper towels.
The department's words
CHSC 113953.3 Observed employee handle money, then return to preparing drinks without washing hands. Wash hands at all required times with soap and warm water and dry hands with clean paper towels.
Relocate soap dispenser so it is beside the hand sink, not inside the cabinet under the hand sink. Keep the paper towel dispenser stocked at all times.
The department's words
CHSC 113953 Relocate soap dispenser so it is beside the hand sink, not inside the cabinet under the hand sink. Keep the paper towel dispenser stocked at all times.
Observed food in the kitchen hand sink. This sink is to be used for hand washing only. Clean out the sink and use the food prep sink for any food prep.
The department's words
CHSC 113953.1 Observed food in the kitchen hand sink. This sink is to be used for hand washing only. Clean out the sink and use the food prep sink for any food prep.
Rotisserie chicken observed in the deli walk-in in covered container, stacked on top of other food. Chicken was placed in walk-in last night to cool after it was in the hot case. Before cooling rotisserie chickens, ensure that the temperature is 135 F or greater. Then cool uncovered, not stacked on top of other food. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F or below in 4 hours.
The department's words
CHSC 114002 Rotisserie chicken observed in the deli walk-in in covered container, stacked on top of other food. Chicken was placed in walk-in last night to cool after it was in the hot case. Before cooling rotisserie chickens, ensure that the temperature is 135 F or greater. Then cool uncovered, not stacked on top of other food. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F or below in 4 hours.
Observed in-use wiping cloth on the counter. Always store wiping cloths in sanitizing solution of 200 ppm quaternary ammonia. The 3 compartment sink is dirty, covered in either food debris or chemicals (unable to identify). Wash, rinse, and sanitize sink basins prior to use.
The department's words
CHSC 114099.6 Observed in-use wiping cloth on the counter. Always store wiping cloths in sanitizing solution of 200 ppm quaternary ammonia. The 3 compartment sink is dirty, covered in either food debris or chemicals (unable to identify). Wash, rinse, and sanitize sink basins prior to use.
Show 20 more
There was no sanitizer in the 3-compartment sink that was recently filled. Have the dispenser serviced to ensure it provides 200 ppm quaternary ammonia for sanitizing utensils. Until repaired, add sanitizer by hand. Always use the test strips to check the concentration of sanitizer in solution.
The department's words
CHSC 114099.6 There was no sanitizer in the 3-compartment sink that was recently filled. Have the dispenser serviced to ensure it provides 200 ppm quaternary ammonia for sanitizing utensils. Until repaired, add sanitizer by hand. Always use the test strips to check the concentration of sanitizer in solution.
Observed wiping cloths on the counter and in a container of water without any sanitizing solution. Always store wiping cloths in 200 ppm quaternary ammonia. Sanitizer if the 3-compartment sink is low. Replace sanitizing solution and use test strips throughout the day to ensure there is always 200 ppm quaternary ammonia in solution for sanitizing utensils.
The department's words
CHSC 114099.6 Observed wiping cloths on the counter and in a container of water without any sanitizing solution. Always store wiping cloths in 200 ppm quaternary ammonia. Sanitizer if the 3-compartment sink is low. Replace sanitizing solution and use test strips throughout the day to ensure there is always 200 ppm quaternary ammonia in solution for sanitizing utensils.
The floor sink next to the ovens was clogged. This sink was immediately cleared of food debris and could then drain.
The department's words
CHSC 114197 The floor sink next to the ovens was clogged. This sink was immediately cleared of food debris and could then drain.
Observed standing water on the floor that had overflowed from a floor sink. The floor sink was then cleared of food debris and drained. Remove all standing water from the floor and clean floor.
The department's words
CHSC 114197 Observed standing water on the floor that had overflowed from a floor sink. The floor sink was then cleared of food debris and drained. Remove all standing water from the floor and clean floor.
A bowl of open samples was observed on the deli counter. Cover samples or place behind a sneeze guard. Move salads in the walk-in so they are not located near raw animal products (do not store salads in the meat walk-in).
The department's words
CHSC 113986 A bowl of open samples was observed on the deli counter. Cover samples or place behind a sneeze guard. Move salads in the walk-in so they are not located near raw animal products (do not store salads in the meat walk-in).
Easy off and another cleaner stored beside frosting. Store all chemicals separate from food.
The department's words
CHSC 114254.1 Easy off and another cleaner stored beside frosting. Store all chemicals separate from food.
Buckets of frosting observed under the steam table. Do not store food under plumbing. Move to an approved location to prevent contamination.
The department's words
CHSC 114049 Buckets of frosting observed under the steam table. Do not store food under plumbing. Move to an approved location to prevent contamination.
Clean the deli display case and hot case to remove accumulated grease and food debris.
The department's words
CHSC 114115.c Clean the deli display case and hot case to remove accumulated grease and food debris.
Clean dry storage shelving.
The department's words
CHSC 114115.c Clean dry storage shelving.
Obtain thermo-labels and use to ensure temperatures in the high-temp dishwasher are 160 F or greater.
The department's words
CHSC 114107 Obtain thermo-labels and use to ensure temperatures in the high-temp dishwasher are 160 F or greater.
Clean cutting boards at the deli counter to remove stickers and food debris. Ensure that food contact surfaces are smooth and cleanable.
The department's words
CHSC 114175 Clean cutting boards at the deli counter to remove stickers and food debris. Ensure that food contact surfaces are smooth and cleanable.
Provide sufficient light in the kitchen - at least 50 foot candles to ensure employee safety and to allow for adequate cleaning.
The department's words
CHSC 114252 Provide sufficient light in the kitchen - at least 50 foot candles to ensure employee safety and to allow for adequate cleaning.
Provide an air gap between pipes/tubing from the soda machine and the floor sink. The air gap must be twice the diameter of the pipe, but not less than one inch.
The department's words
CHSC 114190 Provide an air gap between pipes/tubing from the soda machine and the floor sink. The air gap must be twice the diameter of the pipe, but not less than one inch.
Provide an air gap between condensate pipes and the floor sink. The air gap must be twice the diameter of the pipe, but not less than one inch.
The department's words
CHSC 114190 Provide an air gap between condensate pipes and the floor sink. The air gap must be twice the diameter of the pipe, but not less than one inch.
The hose in the milk cooler is leaking. Repair hose to stop the leak and clean up any standing water. The mop sink is leaking. Repair leak and clean up any standing water.
The department's words
CHSC 114190 The hose in the milk cooler is leaking. Repair hose to stop the leak and clean up any standing water. The mop sink is leaking. Repair leak and clean up any standing water.
Repair leak in the hose and clean up standing water and algae on the floor.
The department's words
CHSC 114190 Repair leak in the hose and clean up standing water and algae on the floor.
Dumpster lids were open and there is a pile of discarded equipment, boxes, etc. in the garbage enclosure. Keep lids to dumpsters closed at all times and remove all discarded equipment, etc. to prevent attracting vermin.
The department's words
CHSC 114245.1 Dumpster lids were open and there is a pile of discarded equipment, boxes, etc. in the garbage enclosure. Keep lids to dumpsters closed at all times and remove all discarded equipment, etc. to prevent attracting vermin.
Clean on and around equipment throughout the facility to remove food debris and standing water. Seal up any holes, cracks, or crevices in walls to prevent entry or harborage of vermin. Clean mold observed on walls near walk-in coolers.
The department's words
CHSC 114257 Clean on and around equipment throughout the facility to remove food debris and standing water. Seal up any holes, cracks, or crevices in walls to prevent entry or harborage of vermin. Clean mold observed on walls near walk-in coolers.
Observed holes and some minor pitting scoring in flooring.
The department's words
CHSC 114268 Observed holes and some minor pitting scoring in flooring.
Observed deep pitting in the floor in front of the dishwasher. Repair this area so it is smooth and cleanable, using approved materials.
The department's words
CHSC 114268 Observed deep pitting in the floor in front of the dishwasher. Repair this area so it is smooth and cleanable, using approved materials.
EarlierNov 17, 2015Follow-up inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Observed a food handler touch clothing after handling raw meat without washing hands and then went back to continue food prep. Wash hands at all required times - see handout. Wash with soap and warm water for 30 seconds, then dry hands with a clean paper towel to prevent cross contamination.
The department's words
CHSC 113953.3 Observed a food handler touch clothing after handling raw meat without washing hands and then went back to continue food prep. Wash hands at all required times - see handout. Wash with soap and warm water for 30 seconds, then dry hands with a clean paper towel to prevent cross contamination.
Water inside the soup display refrigerator measures 40 F. This unit is released from impound. Continue to monitor temps with display thermometers and probe thermometers. Boneless chicken measured 123 F in the hot case and prepared at 10:15 and was voluntarily discarded. Logs were kept today showing time as a public health control. Maintain hot food temps at 135 F or use time as a public health control (keeping logs).
The department's words
CHSC 113996 Water inside the soup display refrigerator measures 40 F. This unit is released from impound. Continue to monitor temps with display thermometers and probe thermometers. Boneless chicken measured 123 F in the hot case and prepared at 10:15 and was voluntarily discarded. Logs were kept today showing time as a public health control. Maintain hot food temps at 135 F or use time as a public health control (keeping logs).
Corrected during the inspection
Crab meat measured 49 F and was overfilled in the display. It was moved to the walk-in. Maintain cold food temps at 41 F or lower.
The department's words
CHSC 113996 Crab meat measured 49 F and was overfilled in the display. It was moved to the walk-in. Maintain cold food temps at 41 F or lower.
Code CHSC 113980
The department's words
Code CHSC 113980
Corrected during the inspection
Utensils in sanitizing solution in the 3-comp sink were still dirty and not immersed in sanitizer. Clean utensils, change sanitizing solution, then ensure there is enough sanitizing solution to immerse the largest utensil.
The department's words
CHSC 114099.6 Utensils in sanitizing solution in the 3-comp sink were still dirty and not immersed in sanitizer. Clean utensils, change sanitizing solution, then ensure there is enough sanitizing solution to immerse the largest utensil.
Show 9 more
Cutting board is stained and deeply scored. Refinish or replace.
The department's words
CHSC 114099.6 Cutting board is stained and deeply scored. Refinish or replace.
There was not enough sanitizer provided by the dispenser. Repair immediately. Use test strips daily to ensure there is 200 ppm quaternary ammonia in solution and change solution as necessary.
The department's words
CHSC 114099.6 There was not enough sanitizer provided by the dispenser. Repair immediately. Use test strips daily to ensure there is 200 ppm quaternary ammonia in solution and change solution as necessary.
Several flies were observed in the bakery. It is highly recommended that air curtains be installed at the entrances/exits (by the automatic doors).
The department's words
CHSC 114259.1 Several flies were observed in the bakery. It is highly recommended that air curtains be installed at the entrances/exits (by the automatic doors).
Store scoops with handles outside of the food
The department's words
CHSC 114119 Store scoops with handles outside of the food
Place display thermometers in the warmest part of each fridge. Some display cases need more than one.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each fridge. Some display cases need more than one.
Repair leaking hose in the dairy walk-in and the leaking pipe under bakery dishwasher.
The department's words
CHSC 114190 Repair leaking hose in the dairy walk-in and the leaking pipe under bakery dishwasher.
Clean the deli and all walk-in thoroughly to remove accumulated grease/food debris.
The department's words
CHSC 114257 Clean the deli and all walk-in thoroughly to remove accumulated grease/food debris.
Repair the peeling ceiling in the bakery.
The department's words
CHSC 114271 Repair the peeling ceiling in the bakery.
Flooring in all food handling areas is becoming pitted and beginning to deteriorate. Replacement will be required when it is no longer smooth and cleanable.
The department's words
CHSC 114268 Flooring in all food handling areas is becoming pitted and beginning to deteriorate. Replacement will be required when it is no longer smooth and cleanable.
EarlierNov 10, 2015Follow-up inspectionGreen placard
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Soup in the open display refrigerator measured 54 F. Soup was voluntarily discarded. This unit is impounded until you can demonstrate that it maintains food temperatures at 41 F or below. Repair immediately. Place a few cups of water in this unit once repaired so we can monitor temps with a probe thermometer. Chicken nuggets and Chinese chicken in the hot foods case measured 122-130 F. These were rapidly reheated to 165 F. Hold foods hot at 135 F or use time as a public health control and keep logs to show food is discarded after 4 hours.
The department's words
CHSC 113996 Soup in the open display refrigerator measured 54 F. Soup was voluntarily discarded. This unit is impounded until you can demonstrate that it maintains food temperatures at 41 F or below. Repair immediately. Place a few cups of water in this unit once repaired so we can monitor temps with a probe thermometer. Chicken nuggets and Chinese chicken in the hot foods case measured 122-130 F. These were rapidly reheated to 165 F. Hold foods hot at 135 F or use time as a public health control and keep logs to show food is discarded after 4 hours.
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
Tape observed in the donut mix. Tape was removed. Discard the section of mix that was touching the tape.
The department's words
CHSC 113980 Tape observed in the donut mix. Tape was removed. Discard the section of mix that was touching the tape.
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)
Observed a food handler touch clothing after handling raw meat without washing hands and then went back to continue food prep. Wash hands at all required times - see handout. Wash with soap and warm water for 30 seconds, then dry hands with a clean paper towel to prevent cross contamination.
The department's words
CHSC 113953.3 Observed a food handler touch clothing after handling raw meat without washing hands and then went back to continue food prep. Wash hands at all required times - see handout. Wash with soap and warm water for 30 seconds, then dry hands with a clean paper towel to prevent cross contamination.
Crab meat measured 49 F and was overfilled in the display. It was moved to the walk-in. Maintain cold food temps at 41 F or lower.
The department's words
CHSC 113996 Crab meat measured 49 F and was overfilled in the display. It was moved to the walk-in. Maintain cold food temps at 41 F or lower.
Utensils in sanitizing solution in the 3-comp sink were still dirty and not immersed in sanitizer. Clean utensils, change sanitizing solution, then ensure there is enough sanitizing solution to immerse the largest utensil.
The department's words
CHSC 114099.6 Utensils in sanitizing solution in the 3-comp sink were still dirty and not immersed in sanitizer. Clean utensils, change sanitizing solution, then ensure there is enough sanitizing solution to immerse the largest utensil.
Cutting board is stained and deeply scored. Refinish or replace.
The department's words
CHSC 114099.6 Cutting board is stained and deeply scored. Refinish or replace.
There was not enough sanitizer provided by the dispenser. Repair immediately. Use test strips daily to ensure there is 200 ppm quaternary ammonia in solution and change solution as necessary.
The department's words
CHSC 114099.6 There was not enough sanitizer provided by the dispenser. Repair immediately. Use test strips daily to ensure there is 200 ppm quaternary ammonia in solution and change solution as necessary.
Show 7 more
Several flies were observed in the bakery. It is highly recommended that air curtains be installed at the entrances/exits (by the automatic doors).
The department's words
CHSC 114259.1 Several flies were observed in the bakery. It is highly recommended that air curtains be installed at the entrances/exits (by the automatic doors).
Store scoops with handles outside of the food
The department's words
CHSC 114119 Store scoops with handles outside of the food
Place display thermometers in the warmest part of each fridge. Some display cases need more than one.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each fridge. Some display cases need more than one.
Repair leaking hose in the dairy walk-in and the leaking pipe under bakery dishwasher.
The department's words
CHSC 114190 Repair leaking hose in the dairy walk-in and the leaking pipe under bakery dishwasher.
Clean the deli and all walk-in thoroughly to remove accumulated grease/food debris.
The department's words
CHSC 114257 Clean the deli and all walk-in thoroughly to remove accumulated grease/food debris.
Repair the peeling ceiling in the bakery.
The department's words
CHSC 114271 Repair the peeling ceiling in the bakery.
Flooring in all food handling areas is becoming pitted and beginning to deteriorate. Replacement will be required when it is no longer smooth and cleanable.
The department's words
CHSC 114268 Flooring in all food handling areas is becoming pitted and beginning to deteriorate. Replacement will be required when it is no longer smooth and cleanable.
EarlierNov 2, 2015Routine inspectionGreen placard
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Prepackaged soups measured >50 F in the display case. Some were overfilled in the case, but this unit is also running high. Soups >50 F were discarded. All other soups were moved to the dairy walk-in. Immediately lower the temp in this unit (41 F or lower). Self serve soups and chili measured 105 -125 F and were voluntarily discarded. The heating element was not turned on. Soups and chili were reheated to 165 F and the hot holding unit turned on. Wraps in the circular display case measured 50-56 F and were delivered at 7 am. Receiving temps were not taken. Wraps were voluntarily discarded. All other food in this display measured 41 F or below. Cheese in the cheese case measured 49 F. Some areas are overfilled. Ensure that food is stocked within the fill capacity. Adjust the temperature if necessary. Boneless chicken in the hot case measured 123 F. Rapidly reheat to 165 F. The right side of the prepackaged deli meat/cheese case is running high. Food temps in this area were 48 F. Immediately repair/adjust the temp. Pizza in the reach-in display fridge measured 49 F. Repair/adjust temp. Maintain cold food temps at 41 F or lower and hot food temps at 135 F or greater. Use proper thermometers to monitor food temps.
The department's words
CHSC 113996 Prepackaged soups measured >50 F in the display case. Some were overfilled in the case, but this unit is also running high. Soups >50 F were discarded. All other soups were moved to the dairy walk-in. Immediately lower the temp in this unit (41 F or lower). Self serve soups and chili measured 105 -125 F and were voluntarily discarded. The heating element was not turned on. Soups and chili were reheated to 165 F and the hot holding unit turned on. Wraps in the circular display case measured 50-56 F and were delivered at 7 am. Receiving temps were not taken. Wraps were voluntarily discarded. All other food in this display measured 41 F or below. Cheese in the cheese case measured 49 F. Some areas are overfilled. Ensure that food is stocked within the fill capacity. Adjust the temperature if necessary. Boneless chicken in the hot case measured 123 F. Rapidly reheat to 165 F. The right side of the prepackaged deli meat/cheese case is running high. Food temps in this area were 48 F. Immediately repair/adjust the temp. Pizza in the reach-in display fridge measured 49 F. Repair/adjust temp. Maintain cold food temps at 41 F or lower and hot food temps at 135 F or greater. Use proper thermometers to monitor food temps.
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
Tape observed in the donut mix. Tape was removed. Discard the section of mix that was touching the tape.
The department's words
CHSC 113980 Tape observed in the donut mix. Tape was removed. Discard the section of mix that was touching the tape.
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)
Observed a food handler touch clothing after handling raw meat without washing hands and then went back to continue food prep. Wash hands at all required times - see handout. Wash with soap and warm water for 30 seconds, then dry hands with a clean paper towel to prevent cross contamination.
The department's words
CHSC 113953.3 Observed a food handler touch clothing after handling raw meat without washing hands and then went back to continue food prep. Wash hands at all required times - see handout. Wash with soap and warm water for 30 seconds, then dry hands with a clean paper towel to prevent cross contamination.
Crab meat measured 49 F and was overfilled in the display. It was moved to the walk-in. Maintain cold food temps at 41 F or lower.
The department's words
CHSC 113996 Crab meat measured 49 F and was overfilled in the display. It was moved to the walk-in. Maintain cold food temps at 41 F or lower.
Utensils in sanitizing solution in the 3-comp sink were still dirty and not immersed in sanitizer. Clean utensils, change sanitizing solution, then ensure there is enough sanitizing solution to immerse the largest utensil.
The department's words
CHSC 114099.6 Utensils in sanitizing solution in the 3-comp sink were still dirty and not immersed in sanitizer. Clean utensils, change sanitizing solution, then ensure there is enough sanitizing solution to immerse the largest utensil.
Cutting board is stained and deeply scored. Refinish or replace.
The department's words
CHSC 114099.6 Cutting board is stained and deeply scored. Refinish or replace.
There was not enough sanitizer provided by the dispenser. Repair immediately. Use test strips daily to ensure there is 200 ppm quaternary ammonia in solution and change solution as necessary.
The department's words
CHSC 114099.6 There was not enough sanitizer provided by the dispenser. Repair immediately. Use test strips daily to ensure there is 200 ppm quaternary ammonia in solution and change solution as necessary.
Show 7 more
Several flies were observed in the bakery. It is highly recommended that air curtains be installed at the entrances/exits (by the automatic doors).
The department's words
CHSC 114259.1 Several flies were observed in the bakery. It is highly recommended that air curtains be installed at the entrances/exits (by the automatic doors).
Store scoops with handles outside of the food
The department's words
CHSC 114119 Store scoops with handles outside of the food
Place display thermometers in the warmest part of each fridge. Some display cases need more than one.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each fridge. Some display cases need more than one.
Repair leaking hose in the dairy walk-in and the leaking pipe under bakery dishwasher.
The department's words
CHSC 114190 Repair leaking hose in the dairy walk-in and the leaking pipe under bakery dishwasher.
Clean the deli and all walk-in thoroughly to remove accumulated grease/food debris.
The department's words
CHSC 114257 Clean the deli and all walk-in thoroughly to remove accumulated grease/food debris.
Repair the peeling ceiling in the bakery.
The department's words
CHSC 114271 Repair the peeling ceiling in the bakery.
Flooring in all food handling areas is becoming pitted and beginning to deteriorate. Replacement will be required when it is no longer smooth and cleanable.
The department's words
CHSC 114268 Flooring in all food handling areas is becoming pitted and beginning to deteriorate. Replacement will be required when it is no longer smooth and cleanable.
EarlierJun 9, 2014Follow-up inspectionCase Opened
3 violations listed, 0 marked critical.
Not critical (3)
Temperatures in the open air soup display are at 48 degrees F in the bottom/front of unit. Lower the temperature to 41 degrees F immediately. Temperatures of hard-boiled eggs and potato salad on top shelf of open air display measured 54-60 degrees F. Food was voluntarily discarded. Lower the temperature of this unit immediately. Food in the cheese open-air display measured 48 degrees F. Lower the temperature of this unit immediately. Use display thermometers and probe thermometers to monitor temperatures in refrigerators/food.
The department's words
CHSC 113996 Temperatures in the open air soup display are at 48 degrees F in the bottom/front of unit. Lower the temperature to 41 degrees F immediately. Temperatures of hard-boiled eggs and potato salad on top shelf of open air display measured 54-60 degrees F. Food was voluntarily discarded. Lower the temperature of this unit immediately. Food in the cheese open-air display measured 48 degrees F. Lower the temperature of this unit immediately. Use display thermometers and probe thermometers to monitor temperatures in refrigerators/food.
Temperatures in hot holding are good today - above 135 degrees F.
The department's words
CHSC 114016 Temperatures in hot holding are good today - above 135 degrees F.
Corrected during the inspection
All shellstock has tags today, and tags are now being retained on file.
The department's words
CHSC 114039.1 All shellstock has tags today, and tags are now being retained on file.
Corrected during the inspection
EarlierJun 2, 2014Routine inspectionViolation(s) Found
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Prepackaged signature soups in open air display measured 50 degrees F in the front of the unit where the fridge was overfilled. Soup at temperatures of 50 degrees F and above were voluntarily discarded. See VCD form. Do not overfill open air display refrigerator. Potato salad in open air display measured 50-52 degrees F (placed in unit yesterday). Potato salad was voluntarily discarded. Adjust temperature of the unit immediately. Cheese refrigerator running at 49 degrees F. Lower temperature immediately. Hold cold foods at 41 degrees F or below.
The department's words
CHSC 113996 Prepackaged signature soups in open air display measured 50 degrees F in the front of the unit where the fridge was overfilled. Soup at temperatures of 50 degrees F and above were voluntarily discarded. See VCD form. Do not overfill open air display refrigerator. Potato salad in open air display measured 50-52 degrees F (placed in unit yesterday). Potato salad was voluntarily discarded. Adjust temperature of the unit immediately. Cheese refrigerator running at 49 degrees F. Lower temperature immediately. Hold cold foods at 41 degrees F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Soup in the steam table was not properly reheated. Temperature of one soup measured 118 degrees F, the other soup measured 122 degrees F. Rapidly reheat both soups to 165 degrees F before placing on steam table.
The department's words
CHSC 114016 Soup in the steam table was not properly reheated. Temperature of one soup measured 118 degrees F, the other soup measured 122 degrees F. Rapidly reheat both soups to 165 degrees F before placing on steam table.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Oysters and muscles are impounded due to lack of shell stock tags. These were released from impound after an invoice was found. Locate the tags for these items and retain tags for 90 days. Store tags in chronological order.
The department's words
CHSC 114039.1 Oysters and muscles are impounded due to lack of shell stock tags. These were released from impound after an invoice was found. Locate the tags for these items and retain tags for 90 days. Store tags in chronological order.
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)
Repair broken soap dispenser at handwash sink in the deli.
The department's words
CHSC 113953 Repair broken soap dispenser at handwash sink in the deli.
This refrigerator is running at 45 degrees F. Adjust temperature of this unit to 41 degrees F or below.
The department's words
CHSC 113996 This refrigerator is running at 45 degrees F. Adjust temperature of this unit to 41 degrees F or below.
Wash, rinse, and then sanitize for manual warewashing.
The department's words
CHSC 114097 Wash, rinse, and then sanitize for manual warewashing.
Clean freezer and refrigerator floor in the bakery. Clean blood from meat open-air cooler.
The department's words
CHSC 114115 Clean freezer and refrigerator floor in the bakery. Clean blood from meat open-air cooler.
Repair leg of 3-compartment sink in the meat department and remove wooden block.
The department's words
CHSC 114175 Repair leg of 3-compartment sink in the meat department and remove wooden block.
Show 3 more
Repair broken display thermometers (deli cold case, frozen packaged foods). Place display thermometers in the warmest part of all units.
The department's words
CHSC 114157 Repair broken display thermometers (deli cold case, frozen packaged foods). Place display thermometers in the warmest part of all units.
Clean garbage area and keep bin to dumpster closed.
The department's words
CHSC 114245.1 Clean garbage area and keep bin to dumpster closed.
Repair pitted floor in the dairy walk-in upon remodel.
The department's words
CHSC 114268 Repair pitted floor in the dairy walk-in upon remodel.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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About this record
Search the county's inspection lookup for the name or license number L10268.
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.