At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
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For Safeway #932's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 33 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestAug 27, 2026Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Aug 27, 2026.
No violations listed in the data.
EarlierAug 13, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 4, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
EarlierJan 7, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed black debris on the fans in the walk-in at the deli. Observed soiled shelving lining in the dairy walk-in. Equipment must be kept clean. Equipment must be approved for commercial use. Clean the fans and remove the lining.
The department's words
CHSC 114175 Observed black debris on the fans in the walk-in at the deli. Observed soiled shelving lining in the dairy walk-in. Equipment must be kept clean. Equipment must be approved for commercial use. Clean the fans and remove the lining.
EarlierMar 30, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierNov 8, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed the following foods at unsafe temperatures: - chicken wings in DELI hot case ~131.9F, placed there <2 hrs. prior - employee reheated to >165F. COS. Maintain at 135F or above. - deli meats at 47-48F in sandwich deli prep top and cooler - this food was portioned out this morning and then returned to temp. control. Maintain at 41F or below. - brie at 51-55F in corner of DELI cheese case (ambient ~48.5F) - employee states these cheeses were measured ~2hrs. ago at ~34F so all soft cheeses in this section moved to walk in cooler immediately. COS. Do not use section of cooler until 41F or below. Other areas of cooler were 41F. Repair to cold hold at 41F or below. - buttercream cake area of grab n go BAKERY cooler ~46F - cakes moved to 41F or below part of cooler. Repair. COS. Potentially hazardous foods must be maintained at 41F or below OR 135F or above.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - chicken wings in DELI hot case ~131.9F, placed there <2 hrs. prior - employee reheated to >165F. COS. Maintain at 135F or above. - deli meats at 47-48F in sandwich deli prep top and cooler - this food was portioned out this morning and then returned to temp. control. Maintain at 41F or below. - brie at 51-55F in corner of DELI cheese case (ambient ~48.5F) - employee states these cheeses were measured ~2hrs. ago at ~34F so all soft cheeses in this section moved to walk in cooler immediately. COS. Do not use section of cooler until 41F or below. Other areas of cooler were 41F. Repair to cold hold at 41F or below. - buttercream cake area of grab n go BAKERY cooler ~46F - cakes moved to 41F or below part of cooler. Repair. COS. Potentially hazardous foods must be maintained at 41F or below OR 135F or above.
EarlierNov 1, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed the following foods at unsafe temperatures: - chicken wings in DELI hot case ~131.9F, placed there <2 hrs. prior - employee reheated to >165F. COS. Maintain at 135F or above. - deli meats at 47-48F in sandwich deli prep top and cooler - this food was portioned out this morning and then returned to temp. control. Maintain at 41F or below. - brie at 51-55F in corner of DELI cheese case (ambient ~48.5F) - employee states these cheeses were measured ~2hrs. ago at ~34F so all soft cheeses in this section moved to walk in cooler immediately. COS. Do not use section of cooler until 41F or below. Other areas of cooler were 41F. Repair to cold hold at 41F or below. - buttercream cake area of grab n go BAKERY cooler ~46F - cakes moved to 41F or below part of cooler. Repair. COS. Potentially hazardous foods must be maintained at 41F or below OR 135F or above.
The department's words
CHSC 113996 MAJOR - Observed the following foods at unsafe temperatures: - chicken wings in DELI hot case ~131.9F, placed there <2 hrs. prior - employee reheated to >165F. COS. Maintain at 135F or above. - deli meats at 47-48F in sandwich deli prep top and cooler - this food was portioned out this morning and then returned to temp. control. Maintain at 41F or below. - brie at 51-55F in corner of DELI cheese case (ambient ~48.5F) - employee states these cheeses were measured ~2hrs. ago at ~34F so all soft cheeses in this section moved to walk in cooler immediately. COS. Do not use section of cooler until 41F or below. Other areas of cooler were 41F. Repair to cold hold at 41F or below. - buttercream cake area of grab n go BAKERY cooler ~46F - cakes moved to 41F or below part of cooler. Repair. COS. Potentially hazardous foods must be maintained at 41F or below OR 135F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 25, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
DELI: MAJOR - Observed the following foods at unsafe temperatures: 1. deli meat at 48-49F - put in unit this morning (both orig. unit and prep top measured <41F this morning); operator put on ice bath to bring back down to 41F - repair to cold hold at 41F or below (sandwich prep cooler) 2. roast chicken at 126F, chicken wings at 118F, 126F, 113F, 108F, 104F, 130F; chicken tenders at 131F, corn dog at 121F, all in hot holding unit placed <2hrs prior - employee reheated to 165F - repair to hot hold >135F at all times - repeat violation on unit. *repair by reinspection* 3. chicken salad at 52.7F in display cooler, made this morning - moved to walk in. Ensure foods are <41F before putting in display unit. 4. Pasta salad at 43F, fried fish at 43F, meatball at 43F in deli display case - repair to cold hold below 41F. 5. Sonoma cheese slices and charcuterie meat slices at 44F in olive cooler past fill line. Discussed with employee to not load past fill line to ensure cold holding at 41F or below. COS. 6. observed roast chicken at 48.6F, pizza (cold) at 45F (ambient 45-46F) in display prepared foods cooler. Foods moved to walk in until cooler <41F (measured <41F this morning). Unit measured <41F at end of inspection - you may use unit. Maintain potentially hazardous foods at 41F or below OR 135F or above.
The department's words
CHSC 113996 DELI: MAJOR - Observed the following foods at unsafe temperatures: 1. deli meat at 48-49F - put in unit this morning (both orig. unit and prep top measured <41F this morning); operator put on ice bath to bring back down to 41F - repair to cold hold at 41F or below (sandwich prep cooler) 2. roast chicken at 126F, chicken wings at 118F, 126F, 113F, 108F, 104F, 130F; chicken tenders at 131F, corn dog at 121F, all in hot holding unit placed <2hrs prior - employee reheated to 165F - repair to hot hold >135F at all times - repeat violation on unit. *repair by reinspection* 3. chicken salad at 52.7F in display cooler, made this morning - moved to walk in. Ensure foods are <41F before putting in display unit. 4. Pasta salad at 43F, fried fish at 43F, meatball at 43F in deli display case - repair to cold hold below 41F. 5. Sonoma cheese slices and charcuterie meat slices at 44F in olive cooler past fill line. Discussed with employee to not load past fill line to ensure cold holding at 41F or below. COS. 6. observed roast chicken at 48.6F, pizza (cold) at 45F (ambient 45-46F) in display prepared foods cooler. Foods moved to walk in until cooler <41F (measured <41F this morning). Unit measured <41F at end of inspection - you may use unit. Maintain potentially hazardous foods at 41F or below OR 135F or above.
Corrected during the inspection
EarlierMar 23, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
DELI: MAJOR - Observed the following foods at unsafe temperatures: 1. deli meat at 48-49F - put in unit this morning (both orig. unit and prep top measured <41F this morning); operator put on ice bath to bring back down to 41F - repair to cold hold at 41F or below (sandwich prep cooler) 2. roast chicken at 126F, chicken wings at 118F, 126F, 113F, 108F, 104F, 130F; chicken tenders at 131F, corn dog at 121F, all in hot holding unit placed <2hrs prior - employee reheated to 165F - repair to hot hold >135F at all times - repeat violation on unit. *repair by reinspection* 3. chicken salad at 52.7F in display cooler, made this morning - moved to walk in. Ensure foods are <41F before putting in display unit. 4. Pasta salad at 43F, fried fish at 43F, meatball at 43F in deli display case - repair to cold hold below 41F. 5. Sonoma cheese slices and charcuterie meat slices at 44F in olive cooler past fill line. Discussed with employee to not load past fill line to ensure cold holding at 41F or below. COS. 6. observed roast chicken at 48.6F, pizza (cold) at 45F (ambient 45-46F) in display prepared foods cooler. Foods moved to walk in until cooler <41F (measured <41F this morning). Unit measured <41F at end of inspection - you may use unit. Maintain potentially hazardous foods at 41F or below OR 135F or above.
The department's words
CHSC 113996 DELI: MAJOR - Observed the following foods at unsafe temperatures: 1. deli meat at 48-49F - put in unit this morning (both orig. unit and prep top measured <41F this morning); operator put on ice bath to bring back down to 41F - repair to cold hold at 41F or below (sandwich prep cooler) 2. roast chicken at 126F, chicken wings at 118F, 126F, 113F, 108F, 104F, 130F; chicken tenders at 131F, corn dog at 121F, all in hot holding unit placed <2hrs prior - employee reheated to 165F - repair to hot hold >135F at all times - repeat violation on unit. *repair by reinspection* 3. chicken salad at 52.7F in display cooler, made this morning - moved to walk in. Ensure foods are <41F before putting in display unit. 4. Pasta salad at 43F, fried fish at 43F, meatball at 43F in deli display case - repair to cold hold below 41F. 5. Sonoma cheese slices and charcuterie meat slices at 44F in olive cooler past fill line. Discussed with employee to not load past fill line to ensure cold holding at 41F or below. COS. 6. observed roast chicken at 48.6F, pizza (cold) at 45F (ambient 45-46F) in display prepared foods cooler. Foods moved to walk in until cooler <41F (measured <41F this morning). Unit measured <41F at end of inspection - you may use unit. Maintain potentially hazardous foods at 41F or below OR 135F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 9, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured multiple food items in cold holding and hot holding at improper temperatures. Maintain all potentially hazardous foods at or below 41 degrees F or at or below 135 degrees F.
The department's words
CHSC 113996 Measured multiple food items in cold holding and hot holding at improper temperatures. Maintain all potentially hazardous foods at or below 41 degrees F or at or below 135 degrees F.
EarlierFeb 7, 2020Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The following foods were found out of temperature in display fridges: Rotisserie Chicken at 51F, Applewood Bacon 50-54F, Brie Cheese 45F, Lasagna pasta 47F. 1 rotisserie chicken and 2 packages of applewood bacon were voluntarily discarded. Potentially hazardous foods must be kept at or below 41F or at or above 135F. Manager VC&D food found over 50F and is going to repair fridges to cold hold food at 41F or below.
The department's words
CHSC 113996 The following foods were found out of temperature in display fridges: Rotisserie Chicken at 51F, Applewood Bacon 50-54F, Brie Cheese 45F, Lasagna pasta 47F. 1 rotisserie chicken and 2 packages of applewood bacon were voluntarily discarded. Potentially hazardous foods must be kept at or below 41F or at or above 135F. Manager VC&D food found over 50F and is going to repair fridges to cold hold food at 41F or below.
2 hand sinks in the meat department were found dispensing hot water at 130-138F. Repair sinks to dispense water at 100-108F to prevent burning of employee hands. Manager states the plumber is coming soon to repair.
The department's words
CHSC 113953.c 2 hand sinks in the meat department were found dispensing hot water at 130-138F. Repair sinks to dispense water at 100-108F to prevent burning of employee hands. Manager states the plumber is coming soon to repair.
EarlierMar 25, 2019Follow-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.
EarlierMar 21, 2019Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Temperatures at potentially hazardous foods at cold case recorded at 74F. Repairs were made and parts replaced. 13 rolls of turkey above 41F but below 50F, 8.5 rolls of roast beef above 41F, and 1/2 pound fresh mozzarella above 41F and stacked to high.
The department's words
CHSC 113996 Temperatures at potentially hazardous foods at cold case recorded at 74F. Repairs were made and parts replaced. 13 rolls of turkey above 41F but below 50F, 8.5 rolls of roast beef above 41F, and 1/2 pound fresh mozzarella above 41F and stacked to high.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 6, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 26, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
All cold holding temperatures below must be 41 F or less: a. Deli meat/pasta/cheese case temps were 42-44 F b. Deli Pasta/salad case temps 44-46 F c. Deli sandwich prep frig food temps up to 46 F, meats cheeses stacked too high - blocking air flow e. Grab and go sandwiches/salads up to 47 F f. Gourmet deli meats case up to 48 F g. Yogurt/sandwich meat/bacon aisle temps up to 47 F
The department's words
CHSC 113996 All cold holding temperatures below must be 41 F or less: a. Deli meat/pasta/cheese case temps were 42-44 F b. Deli Pasta/salad case temps 44-46 F c. Deli sandwich prep frig food temps up to 46 F, meats cheeses stacked too high - blocking air flow e. Grab and go sandwiches/salads up to 47 F f. Gourmet deli meats case up to 48 F g. Yogurt/sandwich meat/bacon aisle temps up to 47 F
Bakery prep area handwash sink needs permanent soap and paper towels.
The department's words
CHSC 113953.2 Bakery prep area handwash sink needs permanent soap and paper towels.
Check all equipment handles, remove food debris, clean and sanitize.
The department's words
CHSC 114175 Check all equipment handles, remove food debris, clean and sanitize.
Deli Alto Shamm/Combotherm units are too large for existing hood, possibly installed without approval. CA state code requires 6 canopy overhang. Significant grease/smoke staining on ceiling. Units need to be replaced or hood reconfigured within 6 months.
The department's words
CHSC 114149.2 Deli Alto Shamm/Combotherm units are too large for existing hood, possibly installed without approval. CA state code requires 6 canopy overhang. Significant grease/smoke staining on ceiling. Units need to be replaced or hood reconfigured within 6 months.
Floor sink behind Altoshamm needs discharge pipes cut/adjusted to create air gaps.
The department's words
CHSC 114193 Floor sink behind Altoshamm needs discharge pipes cut/adjusted to create air gaps.
EarlierNov 15, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 8, 2016Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken wings 112F-145F, chicken legs 118-149F, baked chicken 130-154F. Per PIC all deli hot case items were cooked 1 hr prior with al cooked temperatures verified above 170F. With in 1 hour deli items have dropped in temperature considerably with some below 135F indicating deli case is not functioning properly. Deli case is still on impound until it is capable of holding all PHF above 135F. All items cooked 1 hr ago above 135F packed for grab and go hot case. All PHF below 135F reheated to 165F or higher then packaged for grab and go.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Chicken wings 112F-145F, chicken legs 118-149F, baked chicken 130-154F. Per PIC all deli hot case items were cooked 1 hr prior with al cooked temperatures verified above 170F. With in 1 hour deli items have dropped in temperature considerably with some below 135F indicating deli case is not functioning properly. Deli case is still on impound until it is capable of holding all PHF above 135F. All items cooked 1 hr ago above 135F packed for grab and go hot case. All PHF below 135F reheated to 165F or higher then packaged for grab and go.<?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.
EarlierNov 8, 2016Follow-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.
EarlierNov 7, 2016Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple food items out of temperature in hot case chicken wings 111-115F, chicken wings fried 109-113F,sesame chicken 98-136F, bbq chicken 123F, (barely at temp baked chicken 135-139F) Due to repeated hot holding temperature violations and lack of facility to repair hot hold unit in deli case the hot hold deli case is no longer allowed to be used (impounded) until repaired or replaced with commercial like unit. If unit is replaced provide specs of new unit to inspector. Out of temp foods discarded.
The department's words
CHSC 113996 Observed multiple food items out of temperature in hot case chicken wings 111-115F, chicken wings fried 109-113F,sesame chicken 98-136F, bbq chicken 123F, (barely at temp baked chicken 135-139F) Due to repeated hot holding temperature violations and lack of facility to repair hot hold unit in deli case the hot hold deli case is no longer allowed to be used (impounded) until repaired or replaced with commercial like unit. If unit is replaced provide specs of new unit to inspector. Out of temp foods discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Walk-in freezer is still not functional to open from the inside due to faulty latch. Previous inspection instructed facility to repair immediately and post sign notifying employees. No sign posted. Repair immediately due to physical hazard that is presented to employees. Sign posted. If walk-in freezer is not repaired by next re-inspection possible impoundment of unit will occur.
The department's words
CHSC 114175 Walk-in freezer is still not functional to open from the inside due to faulty latch. Previous inspection instructed facility to repair immediately and post sign notifying employees. No sign posted. Repair immediately due to physical hazard that is presented to employees. Sign posted. If walk-in freezer is not repaired by next re-inspection possible impoundment of unit will occur.
EarlierOct 31, 2016Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed grilled chicken at 1119F,117F, 129, 150F, observed fried chicken legs at 121-127F, Burrito at 130F, observed chicken wings 117F 127F, 155F all in hot case. Hot case turned all the way up. Do not over stack food over drop pan until hot case is repaired/serviced. PIC stated all items cooked with in 2 hours ago. All items removed to be reheated to 165F or higher.
The department's words
CHSC 113996 Observed grilled chicken at 1119F,117F, 129, 150F, observed fried chicken legs at 121-127F, Burrito at 130F, observed chicken wings 117F 127F, 155F all in hot case. Hot case turned all the way up. Do not over stack food over drop pan until hot case is repaired/serviced. PIC stated all items cooked with in 2 hours ago. All items removed to be reheated to 165F or higher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
a. Observed walk-in freezer door locks not allowing it to be opened from the inside. Due to safety hazard repair immediately. Post sign on walk-in freezer notifying employees. b. dishwasher not functional. Repair.
The department's words
CHSC 114175 a. Observed walk-in freezer door locks not allowing it to be opened from the inside. Due to safety hazard repair immediately. Post sign on walk-in freezer notifying employees. b. dishwasher not functional. Repair.
EarlierOct 20, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked grilled chicken in hot case at 125F-130F. Observed chicken wings in hot case at 115F-120F. Observed (2) whole chicken roasters in grab and go hot case at 110-112F. Grilled chicken reheated to 209F. Chicken wings and whole chickens discarded. Observed pasta salad at 53-54F, fish patties at 51F, meatballs at 52F in grab and go cold case. Observed garlic in oil and Greek salad at 53F in olive self service cold table. Pic discarded pasta salad, fish, meatballs. Have olive cold hold table serviced to hold 41F or below.
The department's words
CHSC 113996 Observed cooked grilled chicken in hot case at 125F-130F. Observed chicken wings in hot case at 115F-120F. Observed (2) whole chicken roasters in grab and go hot case at 110-112F. Grilled chicken reheated to 209F. Chicken wings and whole chickens discarded. Observed pasta salad at 53-54F, fish patties at 51F, meatballs at 52F in grab and go cold case. Observed garlic in oil and Greek salad at 53F in olive self service cold table. Pic discarded pasta salad, fish, meatballs. Have olive cold hold table serviced to hold 41F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed dead insects inside deli drink case. Observed old food debris in deli meat/salad case under light bulbs. Observed growth inside of olive cold hold table around condenser coils. Clean
The department's words
CHSC 114115 Observed dead insects inside deli drink case. Observed old food debris in deli meat/salad case under light bulbs. Observed growth inside of olive cold hold table around condenser coils. Clean
Observed boxes of frozen turkey on food prep sink thawing at room temperature. Turkey moved to refrigeration.
The department's words
CHSC 114020 Observed boxes of frozen turkey on food prep sink thawing at room temperature. Turkey moved to refrigeration.
Observed boxes of raw chicken stored next to boxes of lettuce in walk-in cooler (deli). Chicken relocated.
The department's words
CHSC 113986 Observed boxes of raw chicken stored next to boxes of lettuce in walk-in cooler (deli). Chicken relocated.
Produce department uses vegetable wash. Label specs states to provide veggie wash at 25-60 ppm. Concentration greater then 200 ppm chlorine. Discontinue use of vegetable wash until repaired to provide correct concentration.
The department's words
CHSC 114254.1 Produce department uses vegetable wash. Label specs states to provide veggie wash at 25-60 ppm. Concentration greater then 200 ppm chlorine. Discontinue use of vegetable wash until repaired to provide correct concentration.
Observed build up on produce mister heads. Clean and sanitize.
The department's words
CHSC 114115.c Observed build up on produce mister heads. Clean and sanitize.
EarlierAug 31, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dogs in store, consult with customer about status of their animal - pet vs. service animal. Dog signs provided and posted by manager.
The department's words
CHSC 114259.5 Dogs in store, consult with customer about status of their animal - pet vs. service animal. Dog signs provided and posted by manager.
EarlierJun 4, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
a. Prepack salads with chicken, food temps as high as 49 F, reduce to 41 F or less. b. Grab and go deli case near entrance misc. foods as high as 52 F - discarded, reduce to 41 or less. c. Prepack soup case near entrance as high as 52 F - products discarded, reduce to 41 or less.
The department's words
CHSC 113996 a. Prepack salads with chicken, food temps as high as 49 F, reduce to 41 F or less. b. Grab and go deli case near entrance misc. foods as high as 52 F - discarded, reduce to 41 or less. c. Prepack soup case near entrance as high as 52 F - products discarded, reduce to 41 or less.
Corrected during the inspection
EarlierJun 3, 2015Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Prepack salads with chicken, food temps as high as 49 F, reduce to 41 F or less. b. Grab and go deli case near entrance misc. foods as high as 52 F - discarded, reduce to 41 or less. c. Prepack soup case near entrance as high as 52 F - products discarded, reduce to 41 or less.
The department's words
CHSC 113996 a. Prepack salads with chicken, food temps as high as 49 F, reduce to 41 F or less. b. Grab and go deli case near entrance misc. foods as high as 52 F - discarded, reduce to 41 or less. c. Prepack soup case near entrance as high as 52 F - products discarded, reduce to 41 or less.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
a. Floor/paneling in meat dept. needs minor repair, prevent moisture intrusion and rot b. Repair sections of damaged floor in deli walk-ins c. Complete repair of floor/wall/ceiling in restrooms and rear storage area resulting from flood damage
The department's words
CHSC 114268 a. Floor/paneling in meat dept. needs minor repair, prevent moisture intrusion and rot b. Repair sections of damaged floor in deli walk-ins c. Complete repair of floor/wall/ceiling in restrooms and rear storage area resulting from flood damage
Corrected during the inspection
EarlierMay 28, 2015Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Prepack salads with chicken, food temps as high as 49 F, reduce to 41 F or less. b. Grab and go deli case near entrance misc. foods as high as 52 F - discarded, reduce to 41 or less. c. Prepack soup case near entrance as high as 52 F - products discarded, reduce to 41 or less.
The department's words
CHSC 113996 a. Prepack salads with chicken, food temps as high as 49 F, reduce to 41 F or less. b. Grab and go deli case near entrance misc. foods as high as 52 F - discarded, reduce to 41 or less. c. Prepack soup case near entrance as high as 52 F - products discarded, reduce to 41 or less.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
a. Floor/paneling in meat dept. needs minor repair, prevent moisture intrusion and rot b. Repair sections of damaged floor in deli walk-ins c. Complete repair of floor/wall/ceiling in restrooms and rear storage area resulting from flood damage
The department's words
CHSC 114268 a. Floor/paneling in meat dept. needs minor repair, prevent moisture intrusion and rot b. Repair sections of damaged floor in deli walk-ins c. Complete repair of floor/wall/ceiling in restrooms and rear storage area resulting from flood damage
EarlierMay 20, 2015Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Prepack salads with chicken, food temps as high as 49 F, reduce to 41 F or less. b. Grab and go deli case near entrance misc. foods as high as 52 F - discarded, reduce to 41 or less. c. Prepack soup case near entrance as high as 52 F - products discarded, reduce to 41 or less.
The department's words
CHSC 113996 a. Prepack salads with chicken, food temps as high as 49 F, reduce to 41 F or less. b. Grab and go deli case near entrance misc. foods as high as 52 F - discarded, reduce to 41 or less. c. Prepack soup case near entrance as high as 52 F - products discarded, reduce to 41 or less.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
a. Floor/paneling in meat dept. needs minor repair, prevent moisture intrusion and rot b. Repair sections of damaged floor in deli walk-ins c. Complete repair of floor/wall/ceiling in restrooms and rear storage area resulting from flood damage
The department's words
CHSC 114268 a. Floor/paneling in meat dept. needs minor repair, prevent moisture intrusion and rot b. Repair sections of damaged floor in deli walk-ins c. Complete repair of floor/wall/ceiling in restrooms and rear storage area resulting from flood damage
EarlierApr 8, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Reduce all noted temps below to proper cold holding at 41 F or less: a. Salads in produce area with cold cuts meat at 44-48 F b. Yoplait section of yogurt area at 48 F c. Cheeses in grab and go section at 52 F, discarded, foods stacked too high d . Pre-pack soup 50-54 F, removed and discarded, leave section empty until repair can be made
The department's words
CHSC 113996 Reduce all noted temps below to proper cold holding at 41 F or less: a. Salads in produce area with cold cuts meat at 44-48 F b. Yoplait section of yogurt area at 48 F c. Cheeses in grab and go section at 52 F, discarded, foods stacked too high d . Pre-pack soup 50-54 F, removed and discarded, leave section empty until repair can be made
Corrected during the inspection
Cut/adjust waste pipes in meat dept. so they all have an air gap.
The department's words
CHSC 114193.1 Cut/adjust waste pipes in meat dept. so they all have an air gap.
Corrected during the inspection
a. Floor/paneling in meat dept. needs minor repair, prevent moisture intrusion and rot b. Repair sections of damaged floor in deli walk-ins c. Complete repair of floor/wall/ceiling in restrooms and rear storage area resulting from flood damage
The department's words
CHSC 114268 a. Floor/paneling in meat dept. needs minor repair, prevent moisture intrusion and rot b. Repair sections of damaged floor in deli walk-ins c. Complete repair of floor/wall/ceiling in restrooms and rear storage area resulting from flood damage
EarlierDec 9, 2014Routine inspectionViolation(s) Found
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Janitorial sink in rear store room clogged. Use alternative method/drain for disposal of mop water. Clear clog by re-inspection date, 12-9-14.
The department's words
CHSC 114197 Janitorial sink in rear store room clogged. Use alternative method/drain for disposal of mop water. Clear clog by re-inspection date, 12-9-14.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Food observed in rear store room contaminated by water from broken fire suppression main. On-site management actively going through food and marking as distressed for credit from vendors.
The department's words
CHSC 113980 Food observed in rear store room contaminated by water from broken fire suppression main. On-site management actively going through food and marking as distressed for credit from vendors.
Corrected during the inspection
Mops observed in buckets/on floor, please hang to air dry.
The department's words
CHSC 114282 Mops observed in buckets/on floor, please hang to air dry.
EarlierDec 9, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Janitorial sink in rear store room clogged. Use alternative method/drain for disposal of mop water. Clear clog by re-inspection date, 12-9-14.
The department's words
CHSC 114197 Janitorial sink in rear store room clogged. Use alternative method/drain for disposal of mop water. Clear clog by re-inspection date, 12-9-14.
Corrected during the inspection
Mops observed in buckets/on floor, please hang to air dry.
The department's words
CHSC 114282 Mops observed in buckets/on floor, please hang to air dry.
EarlierJul 15, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Spot check deli cheese cases, temperatures 49-50 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 Spot check deli cheese cases, temperatures 49-50 deg. F, reduce to 41 or less.
Work on cleaning handles of equipment in bakery.
The department's words
CHSC 114115.c Work on cleaning handles of equipment in bakery.
a. Floor of deli replacement pending, follow provided guidelines and submit a sample prior to install. b. Ceiling in back storage/receiving area has exposed insulation, repair by next routine inspection.
The department's words
CHSC 114268 a. Floor of deli replacement pending, follow provided guidelines and submit a sample prior to install. b. Ceiling in back storage/receiving area has exposed insulation, repair by next routine inspection.
a. Floor of deli replacement pending, follow provided guidelines and submit a sample prior to install. b. Ceiling in back storage/receiving area has exposed insulation, repair by next routine inspection.
The department's words
CHSC 114271 a. Floor of deli replacement pending, follow provided guidelines and submit a sample prior to install. b. Ceiling in back storage/receiving area has exposed insulation, repair by next routine inspection.
EarlierJun 27, 2014Follow-up inspectionOnly Minor Violation(s) Found
8 violations listed, 0 marked critical.
Not critical (8)
Update food manager certificate, email a copy to me.
The department's words
CHSC 113947 Update food manager certificate, email a copy to me.
Corrected during the inspection
Reduce stacking of foods in sandwich prep frig, aim for 38 deg. F as the set temperature.
The department's words
CHSC 114047 Reduce stacking of foods in sandwich prep frig, aim for 38 deg. F as the set temperature.
a. Clean out and sanitize all floor sinks. b. Clean handles and gaskets on sandwich bar frig.
The department's words
CHSC 114115.c a. Clean out and sanitize all floor sinks. b. Clean handles and gaskets on sandwich bar frig.
Replace or resurface cutting boards in deli.
The department's words
CHSC 114175 Replace or resurface cutting boards in deli.
Dust around ceiling vents in deli, clean and investigate for repair needs.
The department's words
CHSC 114149 Dust around ceiling vents in deli, clean and investigate for repair needs.
Corrected during the inspection
Show 3 more
Repair damaged/worn areas of flooring in deli, submit a sample for approval prior to install.
The department's words
CHSC 114268 Repair damaged/worn areas of flooring in deli, submit a sample for approval prior to install.
Cut tomatoes and meat at sandwich prep area 42-46 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 Cut tomatoes and meat at sandwich prep area 42-46 deg. F, reduce to 41 or less.
Flies in deli, especially around floor sink next to dishwasher. Clean all floor sinks and dishwasher.
The department's words
CHSC 114259.1 Flies in deli, especially around floor sink next to dishwasher. Clean all floor sinks and dishwasher.
EarlierMay 14, 2014Routine inspectionViolation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Update food manager certificate, email a copy to me.
The department's words
CHSC 113947 Update food manager certificate, email a copy to me.
Reduce stacking of foods in sandwich prep frig, aim for 38 deg. F as the set temperature.
The department's words
CHSC 114047 Reduce stacking of foods in sandwich prep frig, aim for 38 deg. F as the set temperature.
a. Clean out and sanitize all floor sinks. b. Clean handles and gaskets on sandwich bar frig.
The department's words
CHSC 114115.c a. Clean out and sanitize all floor sinks. b. Clean handles and gaskets on sandwich bar frig.
Replace or resurface cutting boards in deli.
The department's words
CHSC 114175 Replace or resurface cutting boards in deli.
Dust around ceiling vents in deli, clean and investigate for repair needs.
The department's words
CHSC 114149 Dust around ceiling vents in deli, clean and investigate for repair needs.
Show 1 more
Repair damaged/worn areas of flooring in deli, submit a sample for approval prior to install.
The department's words
CHSC 114268 Repair damaged/worn areas of flooring in deli, submit a sample for approval prior to install.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Safeway #932, you can:
Let Safeway #932 know
Ask for the manager. Safeway #932 can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L10262.
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.