At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Jul 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Safeway #979?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114149.3 CHSC 114149.3How to fixFix it
- Code CHSC 114130 CHSC 114130How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Safeway #979's team
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 25 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
LatestJul 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 7, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114149.3
The department's words
Code CHSC 114149.3
Code CHSC 114130
The department's words
Code CHSC 114130
EarlierFeb 12, 2026Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierDec 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114190
The department's words
Code CHSC 114190
EarlierNov 14, 2025Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Walk-in freezer drain line has excess frost. / Remove frost and repair line if there is a leak.
The department's words
CHSC 114175 Walk-in freezer drain line has excess frost. / Remove frost and repair line if there is a leak.
EarlierNov 16, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Back storage walk-in freezer had excess frost on drain lines of the condensers. / Remove excess frost. Repair drain line if applicable.
The department's words
CHSC 114175 Back storage walk-in freezer had excess frost on drain lines of the condensers. / Remove excess frost. Repair drain line if applicable.
EarlierOct 12, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Two pieces of cooked pork were observed stored at ambient temperature on the shelf above the 3-compartment sink. Internal temperature readings were measured at 60F, and 58F during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] Manager voluntarily discarded the food mentioned above.
The department's words
CHSC 113996 Two pieces of cooked pork were observed stored at ambient temperature on the shelf above the 3-compartment sink. Internal temperature readings were measured at 60F, and 58F during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] Manager voluntarily discarded the food mentioned above.
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
A house fly was observed landing on the fresh, ready-to-eat lettuce in the preparation area. [CA] To prevent cross-contamination, ensure to protect food at all time. Flies have millions of bacteria that cause foodborne illness outbreaks. [COS] Lettuce was voluntarily discarded.
The department's words
CHSC 113980 A house fly was observed landing on the fresh, ready-to-eat lettuce in the preparation area. [CA] To prevent cross-contamination, ensure to protect food at all time. Flies have millions of bacteria that cause foodborne illness outbreaks. [COS] Lettuce was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierMar 8, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 22, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierAug 19, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 11, 2018Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods held at unsafe temperatures: Deli: Grab & Go Case running at high temps food at 47F-50F immediately moved to a working cooler. Soup cooler running at high temps-food at 50.8F-52F. 21 (9.6 oz.) and 18 (14.5 oz.) containers of soup were voluntarily discarded. All other under 50F moved to a working cooler. (Were stocked this morning) In line cheese case and shredded chess at 48F-49F. Shredded cheese in this section moved to working cooler. Immediatley repair cools and maintain all PHF's at 41F or below.
The department's words
CHSC 113996 Observed the following potentially hazardous foods held at unsafe temperatures: Deli: Grab & Go Case running at high temps food at 47F-50F immediately moved to a working cooler. Soup cooler running at high temps-food at 50.8F-52F. 21 (9.6 oz.) and 18 (14.5 oz.) containers of soup were voluntarily discarded. All other under 50F moved to a working cooler. (Were stocked this morning) In line cheese case and shredded chess at 48F-49F. Shredded cheese in this section moved to working cooler. Immediatley repair cools and maintain all PHF's at 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed condensation from the bakery walk-in cooler dripping onto racks of bread dough. 32 loaves of bread dough voluntarily discarded. Do not sore good under the leak until repaired.
The department's words
CHSC 113980 Observed condensation from the bakery walk-in cooler dripping onto racks of bread dough. 32 loaves of bread dough voluntarily discarded. Do not sore good under the leak until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 21, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several foods at unsafe temperatures. Food temps in the deli grab and go measured 46 F. The manager states that food temps were checked 30 minutes ago and measured 41 F. Move all food from this cooler to the walk-in. Repair this fridge. Do not use until temperatures are 41 F or below. -Brie in the cheese table measured 44 F. This unit was in defrost at the time temperatures were taken. For the deli grab and go, do not use until repaired and you have sent me an invoice and photo showing that food temps are 41 F or below. Place several display thermometers in different locations in coolers that aren't working properly - I recommend this for all open refrigeration. Maintain food temps at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed several foods at unsafe temperatures. Food temps in the deli grab and go measured 46 F. The manager states that food temps were checked 30 minutes ago and measured 41 F. Move all food from this cooler to the walk-in. Repair this fridge. Do not use until temperatures are 41 F or below. -Brie in the cheese table measured 44 F. This unit was in defrost at the time temperatures were taken. For the deli grab and go, do not use until repaired and you have sent me an invoice and photo showing that food temps are 41 F or below. Place several display thermometers in different locations in coolers that aren't working properly - I recommend this for all open refrigeration. Maintain food temps at 41 F or below or 135 F or above.
EarlierNov 16, 2017Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several foods at unsafe temperatures. -Mozzarella fresca in the cheese grab and go cooler measured 49 F and were moved to the walk-in. Temps in one corner of this cooler measured >41 F. Do not store potentially hazardous food in this section until repaired. -Point Reyes raw milk bleu cheese measured 47-49 F - 14 packages were voluntarily discarded. Temperatures in this cooler (cold table) were >41 F. Move all phf to the walk-in until the cooler is repaired. -Eggs in the egg cooler measured 47 F, diced potatoes measured 47 F. Move all potentially hazardous food to a working cooler or lower shelf that is working. Repair cooler before placing potentially hazardous food in the cooler (top shelf). -Shredded jack cheese in the cheese/yogurt case measured 54 F - 18 packages of shredded cheese were voluntarily discarded. Maintain food temps at 41 F or below or 135 F or above. Maintain food temperatures at 135 F or greater or 41 F or below. Ensure that food is cooled to 41 F before placing in display coolers. Do not stock food in coolers above the fill line. Use a probe thermometer to monitor food temps.
The department's words
CHSC 113996 Observed several foods at unsafe temperatures. -Mozzarella fresca in the cheese grab and go cooler measured 49 F and were moved to the walk-in. Temps in one corner of this cooler measured >41 F. Do not store potentially hazardous food in this section until repaired. -Point Reyes raw milk bleu cheese measured 47-49 F - 14 packages were voluntarily discarded. Temperatures in this cooler (cold table) were >41 F. Move all phf to the walk-in until the cooler is repaired. -Eggs in the egg cooler measured 47 F, diced potatoes measured 47 F. Move all potentially hazardous food to a working cooler or lower shelf that is working. Repair cooler before placing potentially hazardous food in the cooler (top shelf). -Shredded jack cheese in the cheese/yogurt case measured 54 F - 18 packages of shredded cheese were voluntarily discarded. Maintain food temps at 41 F or below or 135 F or above. Maintain food temperatures at 135 F or greater or 41 F or below. Ensure that food is cooled to 41 F before placing in display coolers. Do not stock food in coolers above the fill line. Use a probe thermometer 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.
Not critical (1)
Deli: -Fried potatoes in the sandwich prep cooler measured 44 F and were voluntarily discarded. Do not place food >41 F in prep coolers or display coolers.
The department's words
CHSC 114002 Deli: -Fried potatoes in the sandwich prep cooler measured 44 F and were voluntarily discarded. Do not place food >41 F in prep coolers or display coolers.
EarlierNov 13, 2017Routine inspectionGreen placard
16 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed several foods at unsafe temperatures. Deli: -Food in the sandwich prep fridge measured 43-49 F. All potentially hazardous food (phf) was moved to a working fridge. -Fried potatoes in the hot case measured 118-126 F. Discard 4 hours from when this was cooked. -5 packages of broccoli/cheddar, 4 of parmesan risotto, 2 of macaroni and cheese, and 1 package of mashed potatoes measured 50-53 F and were voluntarily discarded. All other non-phf were moved to the walk-in. -The potato salad cooler is running high at 46 F. Potato salad moved to the walk-in cooler. -In the grab and go cooler, the hardboiled egg packages measured 50-57 F, overfilled in the cooler. 9 packages of eggs, 1 package of pasta, 1 package of dip, and 6 wraps were voluntarily discarded. -Soup in the grab and go cooler was stocked above the fill line. Soup on the top stack measured 45 F. -In the cheese grab and go cooler, food measured 45-49 F in the front section. -Cheese in the cool table measured 45-51 F on the top layer. 11 packages of French Brie measured 50-51 F and were voluntarily discarded. Produce: -Cut melon measured 45-53 F in the cooler by the front door. Two containers of fruit with cut melon were voluntarily discarded. -Herb paste measured 48-49 F and microgreens measured 46 F. Meat: -Pork on the speed rack and on the cutting board measured 44-45 F. When not actively prepping food, return to refrigeration. Dairy: -The top shelf of the egg cooler is running high. Two packages of hard boiled eggs and 2 packages of diced potatoes measuring 50-51 F were voluntarily discarded. All other food in this cooler was moved to the lower shelves. -Temps in the juice/kombucha cooler measured 48 F. -Shredded cheese in the cheese/yogurt cooler measured 49 F and were stocked within one hour. Cheese was returned to the walk-in to cool to 41 F. Maintain food temperatures at 135 F or greater or 41 F or below. Ensure that food is cooled to 41 F before placing in display coolers. Do not stock food in coolers above the fill line. Use a probe thermometer to monitor food temps.
The department's words
CHSC 113996 Observed several foods at unsafe temperatures. Deli: -Food in the sandwich prep fridge measured 43-49 F. All potentially hazardous food (phf) was moved to a working fridge. -Fried potatoes in the hot case measured 118-126 F. Discard 4 hours from when this was cooked. -5 packages of broccoli/cheddar, 4 of parmesan risotto, 2 of macaroni and cheese, and 1 package of mashed potatoes measured 50-53 F and were voluntarily discarded. All other non-phf were moved to the walk-in. -The potato salad cooler is running high at 46 F. Potato salad moved to the walk-in cooler. -In the grab and go cooler, the hardboiled egg packages measured 50-57 F, overfilled in the cooler. 9 packages of eggs, 1 package of pasta, 1 package of dip, and 6 wraps were voluntarily discarded. -Soup in the grab and go cooler was stocked above the fill line. Soup on the top stack measured 45 F. -In the cheese grab and go cooler, food measured 45-49 F in the front section. -Cheese in the cool table measured 45-51 F on the top layer. 11 packages of French Brie measured 50-51 F and were voluntarily discarded. Produce: -Cut melon measured 45-53 F in the cooler by the front door. Two containers of fruit with cut melon were voluntarily discarded. -Herb paste measured 48-49 F and microgreens measured 46 F. Meat: -Pork on the speed rack and on the cutting board measured 44-45 F. When not actively prepping food, return to refrigeration. Dairy: -The top shelf of the egg cooler is running high. Two packages of hard boiled eggs and 2 packages of diced potatoes measuring 50-51 F were voluntarily discarded. All other food in this cooler was moved to the lower shelves. -Temps in the juice/kombucha cooler measured 48 F. -Shredded cheese in the cheese/yogurt cooler measured 49 F and were stocked within one hour. Cheese was returned to the walk-in to cool to 41 F. Maintain food temperatures at 135 F or greater or 41 F or below. Ensure that food is cooled to 41 F before placing in display coolers. Do not stock food in coolers above the fill line. Use a probe thermometer 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
Deli: -Sandwiches in the grab and go cooler measured 52-57 F, made at 5:30 this morning. 17 sandwiches were voluntarily discarded. -Fried potatoes in the deli sandwich prep fridge measured 98 F and were voluntarily discarded. Produce: -Cut melon observed in deep covered pans in the walk-in. Immediately move to shallow uncovered containers. Melon measured 48-53 F. -Cool using approved methods (see handout) from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Do not cover food until it reaches 41 F.
The department's words
CHSC 114002 Deli: -Sandwiches in the grab and go cooler measured 52-57 F, made at 5:30 this morning. 17 sandwiches were voluntarily discarded. -Fried potatoes in the deli sandwich prep fridge measured 98 F and were voluntarily discarded. Produce: -Cut melon observed in deep covered pans in the walk-in. Immediately move to shallow uncovered containers. Melon measured 48-53 F. -Cool using approved methods (see handout) from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Do not cover food until it reaches 41 F.
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)
Observed employees change gloves and put on new gloves without washing hands. (Only observed one employee in the deli wash hands during the inspection.) Wash hands at all required times (see handout) with soap and warm water for 20 seconds, then dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed employees change gloves and put on new gloves without washing hands. (Only observed one employee in the deli wash hands during the inspection.) Wash hands at all required times (see handout) with soap and warm water for 20 seconds, then dry with a clean paper towel.
The deli hand sink was blocked by boxes and rolling rack. These were immediately moved. Keep hand sinks accessible at all times for washing hands.
The department's words
CHSC 113953 The deli hand sink was blocked by boxes and rolling rack. These were immediately moved. Keep hand sinks accessible at all times for washing hands.
Observed a can of infant formula with a deep dent on retail shelving. This was voluntarily discarded. Review info on safe dents with employees.
The department's words
CHSC 113980 Observed a can of infant formula with a deep dent on retail shelving. This was voluntarily discarded. Review info on safe dents with employees.
Deli: -Observed raw chicken and juices in the food prep sink. Wash and sanitize this sink after use. Observed dirty utensils on the drying rack. Clean and sanitize the drying rack after removing dirty utensils.
The department's words
CHSC 114115 Deli: -Observed raw chicken and juices in the food prep sink. Wash and sanitize this sink after use. Observed dirty utensils on the drying rack. Clean and sanitize the drying rack after removing dirty utensils.
Observed flies in the deli. Clean and sanitize surfaces that flies land on. Exclude flies from the facility by keeping doors closed and install air curtains if necessary.
The department's words
CHSC 114259.1 Observed flies in the deli. Clean and sanitize surfaces that flies land on. Exclude flies from the facility by keeping doors closed and install air curtains if necessary.
Show 9 more
Observed bags of seasoning for raw chicken with wet seasoning on the outside of the bag. Move seasoning to a clean container and take out only what is needed before handling raw chicken and/or wash hands in between handling raw chicken and dispensing seasoning.
The department's words
CHSC 113986 Observed bags of seasoning for raw chicken with wet seasoning on the outside of the bag. Move seasoning to a clean container and take out only what is needed before handling raw chicken and/or wash hands in between handling raw chicken and dispensing seasoning.
Observed boxes of packaged and wrapped food stored outside. Move all food inside.
The department's words
CHSC 114049 Observed boxes of packaged and wrapped food stored outside. Move all food inside.
Observed dripping grease on the exhaust hood in the deli and staining on the ceiling and walls. Submit a hood exhaust data sheet and hood performance data sheet to EHS to show that the hood is working properly. Discard any equipment that is no longer smooth and cleanable.
The department's words
CHSC 114175 Observed dripping grease on the exhaust hood in the deli and staining on the ceiling and walls. Submit a hood exhaust data sheet and hood performance data sheet to EHS to show that the hood is working properly. Discard any equipment that is no longer smooth and cleanable.
Store scoops in food with the handle outside of the food or in a clean container to prevent contamination of food.
The department's words
CHSC 114119 Store scoops in food with the handle outside of the food or in a clean container to prevent contamination of food.
Observed some broken or missing display thermometers. Ensure that display thermometers are placed in the warmest part of the refrigerator.
The department's words
CHSC 114157 Observed some broken or missing display thermometers. Ensure that display thermometers are placed in the warmest part of the refrigerator.
Observed a soiled wiping cloth on top of flour bin in the bakery. Launder after use or store in sanitizing solution of 200 ppm quaternary ammonia.
The department's words
CHSC 114185.1 Observed a soiled wiping cloth on top of flour bin in the bakery. Launder after use or store in sanitizing solution of 200 ppm quaternary ammonia.
Clean garbage area to remove grease and food debris (divert any waste water to landscaping) and move all garbage bags to the dumpster with lids closed. Obtain additional waste bins if necessary to prevent pollution and attracting vermin.
The department's words
CHSC 114245.1 Clean garbage area to remove grease and food debris (divert any waste water to landscaping) and move all garbage bags to the dumpster with lids closed. Obtain additional waste bins if necessary to prevent pollution and attracting vermin.
Discard any unused equipment.
The department's words
CHSC 114257 Discard any unused equipment.
Clean the deli thoroughly to remove grease and food debris. I highly recommend a cleaning schedule for in-use utensils.
The department's words
CHSC 114115.c Clean the deli thoroughly to remove grease and food debris. I highly recommend a cleaning schedule for in-use utensils.
EarlierOct 11, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Provide aerator on faucet at men's handwash sink.
The department's words
CHSC 113953.1 Provide aerator on faucet at men's handwash sink.
provide permanently mounted dispenser for soap at women's handwash sink.
The department's words
CHSC 113953.2 provide permanently mounted dispenser for soap at women's handwash sink.
Replace broken toilet paper dispenser in men's bathroom.
The department's words
CHSC 114250 Replace broken toilet paper dispenser in men's bathroom.
EarlierMay 10, 2016Follow-up inspectionNo Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Deli hot case is running 120 F. Must be 135 F or above. Repair/adjust immediately. Sandwich prep refrigerator under oven is running 49 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Deli hot case is running 120 F. Must be 135 F or above. Repair/adjust immediately. Sandwich prep refrigerator under oven is running 49 F. Must be 41 F or below. Repair/adjust immediately.
Corrected during the inspection
Provide hot (120 F) water at all three sinks.
The department's words
CHSC 114192 Provide hot (120 F) water at all three sinks.
Corrected during the inspection
Provide hot (120 F) water at both sinks.
The department's words
CHSC 114192 Provide hot (120 F) water at both sinks.
Corrected during the inspection
Repair/replace toilet paper dispensers.
The department's words
CHSC 114250 Repair/replace toilet paper dispensers.
EarlierMay 5, 2016Routine inspectionGreen placard
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Deli hot case is running 120 F. Must be 135 F or above. Repair/adjust immediately. Sandwich prep refrigerator under oven is running 49 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Deli hot case is running 120 F. Must be 135 F or above. Repair/adjust immediately. Sandwich prep refrigerator under oven is running 49 F. Must be 41 F or below. Repair/adjust immediately.
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
Provide hot (120 F) water at all three sinks.
The department's words
CHSC 114192 Provide hot (120 F) water at all three sinks.
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
Provide hot (120 F) water at both sinks.
The department's words
CHSC 114192 Provide hot (120 F) water at both sinks.
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)
Repair/replace toilet paper dispensers.
The department's words
CHSC 114250 Repair/replace toilet paper dispensers.
EarlierDec 11, 2015Follow-up inspectionNo Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Hot case on floor has whole chickens at 120 F. Must be 135 F or above. Repair/adjust immediately.
The department's words
CHSC 113996 Hot case on floor has whole chickens at 120 F. Must be 135 F or above. Repair/adjust immediately.
Corrected during the inspection
Observed ice build up in freezer on aisle 3.
The department's words
CHSC 114175 Observed ice build up in freezer on aisle 3.
Small icing sink - cold water has too low flow.
The department's words
CHSC 114175 Small icing sink - cold water has too low flow.
Provide aerator on faucet in handwash sink.
The department's words
CHSC 114175 Provide aerator on faucet in handwash sink.
EarlierNov 19, 2015Follow-up inspectionViolation(s) Found
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot case on floor has whole chickens at 120 F. Must be 135 F or above. Repair/adjust immediately.
The department's words
CHSC 113996 Hot case on floor has whole chickens at 120 F. Must be 135 F or above. Repair/adjust immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed ice build up in freezer on aisle 3.
The department's words
CHSC 114175 Observed ice build up in freezer on aisle 3.
Small icing sink - cold water has too low flow.
The department's words
CHSC 114175 Small icing sink - cold water has too low flow.
Provide aerator on faucet in handwash sink.
The department's words
CHSC 114175 Provide aerator on faucet in handwash sink.
EarlierNov 4, 2015Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot case in deli has 2 containers of wings at 125 F. Hot case on floor has whole chickens at 120 F. Must be 135 F or above. Repair/adjust immediately.
The department's words
CHSC 113996 Hot case in deli has 2 containers of wings at 125 F. Hot case on floor has whole chickens at 120 F. Must be 135 F or above. Repair/adjust immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed ice build up in freezer on aisle 3.
The department's words
CHSC 114175 Observed ice build up in freezer on aisle 3.
Small icing sink - cold water has too low flow.
The department's words
CHSC 114175 Small icing sink - cold water has too low flow.
Provide aerator on faucet in handwash sink.
The department's words
CHSC 114175 Provide aerator on faucet in handwash sink.
EarlierJun 5, 2015Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 30, 2015Routine inspectionGreen placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot display case is running 127 F. Must be 135 F or above. Repair/adjust immediately.
The department's words
CHSC 113996 Hot display case is running 127 F. Must be 135 F or above. Repair/adjust immediately.
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
Provide warm (at least 100 F) water at handwash sink.
The department's words
CHSC 113953.c Provide warm (at least 100 F) water at handwash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Walk-in refrigerator: clean condenser fan grills.
The department's words
CHSC 114175 Walk-in refrigerator: clean condenser fan grills.
Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sink accessible at all times.
EarlierOct 21, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Deli meat case: whole hams and turkeys were 48 F. Must be 41 F or below. Be sure meats and cheeses are 41 F or below before putting in the display refrigerator.
The department's words
CHSC 113996 Deli meat case: whole hams and turkeys were 48 F. Must be 41 F or below. Be sure meats and cheeses are 41 F or below before putting in the display refrigerator.
Reinstall faucet on prep sink to the right of dishwasher.
The department's words
CHSC 114190 Reinstall faucet on prep sink to the right of dishwasher.
Dairy walk-in refrigerator: clean condenser fan grills
The department's words
CHSC 114175 Dairy walk-in refrigerator: clean condenser fan grills
Prep sink: provide hot (120 F) water at prep sink.
The department's words
CHSC 114192 Prep sink: provide hot (120 F) water at prep sink.
Keep shellfish tags in order by date.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date.
EarlierApr 25, 2014Routine inspectionOnly Minor Violation(s) Found
10 violations listed, 0 marked critical.
Not critical (10)
Provide display thermometer in Odwalla case near deli.
The department's words
CHSC 114157 Provide display thermometer in Odwalla case near deli.
Increase water flow at handwash sink across from sandwich making refrigerator.
The department's words
CHSC 114192.1 Increase water flow at handwash sink across from sandwich making refrigerator.
Provide working display thermometer in bottom WOW case.
The department's words
CHSC 114157 Provide working display thermometer in bottom WOW case.
Clean condenser fan grills in walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grills in walk-in refrigerator.
Clean condenser fan grills in walk-in refrigerator.
The department's words
CHSC 114175 Clean condenser fan grills in walk-in refrigerator.
Show 5 more
Keep shellfish tags in order by date for 90 days.
The department's words
CHSC 114039.1 Keep shellfish tags in order by date for 90 days.
Provide working display thermometer in island end bin refrigerator.
The department's words
CHSC 114157 Provide working display thermometer in island end bin refrigerator.
Store paper towels IN dispenser.
The department's words
CHSC 113953.2 Store paper towels IN dispenser.
Replace missing cover on toilet paper dispenser in men's bathroom.
The department's words
CHSC 114250 Replace missing cover on toilet paper dispenser in men's bathroom.
Keep lids closed at all times.
The department's words
CHSC 114245.1 Keep lids closed at all times.
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 #979, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Safeway #979 know
Ask for the manager. Safeway #979 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 L10513.
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.