At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Mar 14, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Saffron Grill & Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Both food manager certificate and food handler cards not available at time of inspection. Facility must maintain valid certifications for Certified Food Manager [name] and food Handler cards for employees on site. Provide valid certifications within 30 days or cost recovery fees may apply. CHSC 113947.1How to fixFix it
- Both food manager certificate and food handler cards not available at time of inspection. Facility must maintain valid certifications for Certified Food Manager [name] and food Handler cards for employees on site. Provide valid certifications within 30 days or cost recovery fees may apply. CHSC 113948How 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 Saffron Grill & Market's team
Is this your place?
Welcome, Saffron Grill & Market. We'll walk through this together, one item at a time. To log the fixes, claim Saffron Grill & Market first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Both food manager certificate and food handler cards not available at time of inspection. Facility must maintain valid certifications for Certified Food Manager [name] and food Handler cards for employees on site. Provide valid certifications within 30 days or cost recovery fees may apply.The county found: “Both food manager certificate and food handler cards not available at time of inspection. Facility must maintain valid…”
Then the next one: Both food manager certificate and food handler cards not available at time of inspection. Facility must maintain valid certifications for Certified Food Manager [name] and food Handler cards for employees on site. Provide valid certifications within 30 days or cost recovery fees may apply.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 14, 2025Routine inspectionGreen placard
This one: Green placard, inspected Mar 14, 2025.
2 violations listed, 0 marked critical.
Not critical (2)
Both food manager certificate and food handler cards not available at time of inspection. Facility must maintain valid certifications for Certified Food Manager [name] and food Handler cards for employees on site. Provide valid certifications within 30 days or cost recovery fees may apply.
The department's words
CHSC 113947.1 Both food manager certificate and food handler cards not available at time of inspection. Facility must maintain valid certifications for Certified Food Manager [name] and food Handler cards for employees on site. Provide valid certifications within 30 days or cost recovery fees may apply.
Both food manager certificate and food handler cards not available at time of inspection. Facility must maintain valid certifications for Certified Food Manager [name] and food Handler cards for employees on site. Provide valid certifications within 30 days or cost recovery fees may apply.
The department's words
CHSC 113948 Both food manager certificate and food handler cards not available at time of inspection. Facility must maintain valid certifications for Certified Food Manager [name] and food Handler cards for employees on site. Provide valid certifications within 30 days or cost recovery fees may apply.
EarlierDec 28, 2022Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed numerous rat droppings in back of house beneath 2-compartment and handwashing sinks. Immediately obtain regular services by a professional pest management company. Eradicate rats. Clean and sanitize to remove all signs of vermin. Remove clutter to prevent attraction and harborage of pests. Complete repairs so open floor does not allow for entrance of pests.
The department's words
CHSC 114259.1 Observed numerous rat droppings in back of house beneath 2-compartment and handwashing sinks. Immediately obtain regular services by a professional pest management company. Eradicate rats. Clean and sanitize to remove all signs of vermin. Remove clutter to prevent attraction and harborage of pests. Complete repairs so open floor does not allow for entrance of pests.
Corrected during the inspection
EarlierSep 20, 2022Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed numerous rat droppings in back of house beneath 2-compartment and handwashing sinks. Immediately obtain regular services by a professional pest management company. Eradicate rats. Clean and sanitize to remove all signs of vermin. Remove clutter to prevent attraction and harborage of pests. Complete repairs so open floor does not allow for entrance of pests.
The department's words
CHSC 114259.1 Observed numerous rat droppings in back of house beneath 2-compartment and handwashing sinks. Immediately obtain regular services by a professional pest management company. Eradicate rats. Clean and sanitize to remove all signs of vermin. Remove clutter to prevent attraction and harborage of pests. Complete repairs so open floor does not allow for entrance of pests.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 25, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 27, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 25, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMay 28, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierApr 28, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 10, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 8, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
EarlierJul 31, 2019Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 29, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee eating in the kitchen. Employees must eat on breaks outside the kitchen.
The department's words
CHSC 113977 Observed employee eating in the kitchen. Employees must eat on breaks outside the kitchen.
EarlierMay 3, 2018Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Send a copy of your food manager's certification to me within one week, by 5/1/18. Also submit food handler cards. Keep these on site.
The department's words
CHSC 113947.1 Send a copy of your food manager's certification to me within one week, by 5/1/18. Also submit food handler cards. Keep these on site.
Observed beef kabobs at 102 F delivered in a covered hotel pan (made at Alta Cuisine) for hot holding. Instructed owner to immediately reheat beef to 165 F before holding hot. Maintain potentially hazardous food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed beef kabobs at 102 F delivered in a covered hotel pan (made at Alta Cuisine) for hot holding. Instructed owner to immediately reheat beef to 165 F before holding hot. Maintain potentially hazardous food at 41 F or below or 135 F or above.
Observed rice just placed in the oven at 44-45 F. Rice was partially cooked last night, then cooled to 39 F before packing into a deep hotel pan. Rice will be cooked, transported to 469 Entrada, and held hot in steam tables. Ensure that rice measures 135 F or greater upon arrival at 469 Entrada. If rice temps or kabobs go below 135 F, reheat to 165 F prior to serving. All cooling should occur at your commissary.
The department's words
CHSC 114002 Observed rice just placed in the oven at 44-45 F. Rice was partially cooked last night, then cooled to 39 F before packing into a deep hotel pan. Rice will be cooked, transported to 469 Entrada, and held hot in steam tables. Ensure that rice measures 135 F or greater upon arrival at 469 Entrada. If rice temps or kabobs go below 135 F, reheat to 165 F prior to serving. All cooling should occur at your commissary.
Observed mold on boxes of dates and on dates in one of the boxes. Discard moldy boxes and dates with mold on them. Place any dates in good condition in a clean box.
The department's words
CHSC 113980 Observed mold on boxes of dates and on dates in one of the boxes. Discard moldy boxes and dates with mold on them. Place any dates in good condition in a clean box.
Owner stated that the slicer is cleaned once daily. Ensure that all in-use utensils are washed and sanitized at least once every 4 hours. Clean slicer thoroughly to remove all staining and food debris.
The department's words
CHSC 114117 Owner stated that the slicer is cleaned once daily. Ensure that all in-use utensils are washed and sanitized at least once every 4 hours. Clean slicer thoroughly to remove all staining and food debris.
Show 5 more
Repair slow draining hand sink in the deli. Observed mop buckets outside and mop sink blocked by a freezer. Move freezer so the mop sink is accessible and do not discard any waste water onto pavement.
The department's words
CHSC 114197 Repair slow draining hand sink in the deli. Observed mop buckets outside and mop sink blocked by a freezer. Move freezer so the mop sink is accessible and do not discard any waste water onto pavement.
Observed vegetable skewers on top of containers of raw meat. Store raw meat separate and below all other food.
The department's words
CHSC 113986 Observed vegetable skewers on top of containers of raw meat. Store raw meat separate and below all other food.
Observed cleaning chemicals stored with food beside the dishwasher. Store all chemicals separate and below all food or utensils.
The department's words
CHSC 114254.1 Observed cleaning chemicals stored with food beside the dishwasher. Store all chemicals separate and below all food or utensils.
Remove the impounded Duke oven from the premises. The oven was on, but no food was inside. Owner states that he was testing the oven for a potential buyer. Remove oven by 4/26/18. Submit specifications and a hood exemption application for the Waring convection oven to EHS for review and approval. There is a $311 fee for this review. All changes to equipment or menu are subject to approval by EHS.
The department's words
CHSC 114175 Remove the impounded Duke oven from the premises. The oven was on, but no food was inside. Owner states that he was testing the oven for a potential buyer. Remove oven by 4/26/18. Submit specifications and a hood exemption application for the Waring convection oven to EHS for review and approval. There is a $311 fee for this review. All changes to equipment or menu are subject to approval by EHS.
Remove discarded equipment (bottles, crates, fridge, etc.) from the garbage are and clean up litter in this area to prevent pollution or attracting vermin.
The department's words
CHSC 114245.1 Remove discarded equipment (bottles, crates, fridge, etc.) from the garbage are and clean up litter in this area to prevent pollution or attracting vermin.
EarlierApr 26, 2018Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Send a copy of your food manager's certification to me within one week, by 5/1/18. Also submit food handler cards. Keep these on site.
The department's words
CHSC 113947.1 Send a copy of your food manager's certification to me within one week, by 5/1/18. Also submit food handler cards. Keep these on site.
Observed beef kabobs at 102 F delivered in a covered hotel pan (made at Alta Cuisine) for hot holding. Instructed owner to immediately reheat beef to 165 F before holding hot. Maintain potentially hazardous food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed beef kabobs at 102 F delivered in a covered hotel pan (made at Alta Cuisine) for hot holding. Instructed owner to immediately reheat beef to 165 F before holding hot. Maintain potentially hazardous food at 41 F or below or 135 F or above.
Code CHSC 114002
The department's words
Code CHSC 114002
Observed mold on boxes of dates and on dates in one of the boxes. Discard moldy boxes and dates with mold on them. Place any dates in good condition in a clean box.
The department's words
CHSC 113980 Observed mold on boxes of dates and on dates in one of the boxes. Discard moldy boxes and dates with mold on them. Place any dates in good condition in a clean box.
Owner stated that the slicer is cleaned once daily. Ensure that all in-use utensils are washed and sanitized at least once every 4 hours. Clean slicer thoroughly to remove all staining and food debris.
The department's words
CHSC 114117 Owner stated that the slicer is cleaned once daily. Ensure that all in-use utensils are washed and sanitized at least once every 4 hours. Clean slicer thoroughly to remove all staining and food debris.
Show 5 more
Repair slow draining hand sink in the deli. Observed mop buckets outside and mop sink blocked by a freezer. Move freezer so the mop sink is accessible and do not discard any waste water onto pavement.
The department's words
CHSC 114197 Repair slow draining hand sink in the deli. Observed mop buckets outside and mop sink blocked by a freezer. Move freezer so the mop sink is accessible and do not discard any waste water onto pavement.
Observed vegetable skewers on top of containers of raw meat. Store raw meat separate and below all other food.
The department's words
CHSC 113986 Observed vegetable skewers on top of containers of raw meat. Store raw meat separate and below all other food.
Observed cleaning chemicals stored with food beside the dishwasher. Store all chemicals separate and below all food or utensils.
The department's words
CHSC 114254.1 Observed cleaning chemicals stored with food beside the dishwasher. Store all chemicals separate and below all food or utensils.
Remove the impounded Duke oven from the premises. The oven was on, but no food was inside. Owner states that he was testing the oven for a potential buyer. Remove oven by 4/26/18. Submit specifications and a hood exemption application for the Waring convection oven to EHS for review and approval. There is a $311 fee for this review. All changes to equipment or menu are subject to approval by EHS.
The department's words
CHSC 114175 Remove the impounded Duke oven from the premises. The oven was on, but no food was inside. Owner states that he was testing the oven for a potential buyer. Remove oven by 4/26/18. Submit specifications and a hood exemption application for the Waring convection oven to EHS for review and approval. There is a $311 fee for this review. All changes to equipment or menu are subject to approval by EHS.
Remove discarded equipment (bottles, crates, fridge, etc.) from the garbage are and clean up litter in this area to prevent pollution or attracting vermin.
The department's words
CHSC 114245.1 Remove discarded equipment (bottles, crates, fridge, etc.) from the garbage are and clean up litter in this area to prevent pollution or attracting vermin.
EarlierApr 24, 2018Routine inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Send a copy of your food manager's certification to me within one week, by 5/1/18. Also submit food handler cards. Keep these on site.
The department's words
CHSC 113947.1 Send a copy of your food manager's certification to me within one week, by 5/1/18. Also submit food handler cards. Keep these on site.
The kitchen hand sink was filled with a bucket, box, and microwave and buckets of skewers were in front of the hand sink. Keep hand sinks unobstructed at all times to allow for proper hand washing. Repair any broken paper towel or soap dispensers and keep these stocked at all times.
The department's words
CHSC 113953 The kitchen hand sink was filled with a bucket, box, and microwave and buckets of skewers were in front of the hand sink. Keep hand sinks unobstructed at all times to allow for proper hand washing. Repair any broken paper towel or soap dispensers and keep these stocked at all times.
Observed beef kabobs at 102 F delivered in a covered hotel pan (made at Alta Cuisine) for hot holding. Instructed owner to immediately reheat beef to 165 F before holding hot. Maintain potentially hazardous food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed beef kabobs at 102 F delivered in a covered hotel pan (made at Alta Cuisine) for hot holding. Instructed owner to immediately reheat beef to 165 F before holding hot. Maintain potentially hazardous food at 41 F or below or 135 F or above.
Observed rice in deep covered containers in the refrigerator at 45-46 F. Rice was made yesterday and all other foods in this refrigerator measured 41 F or below. This indicates that rice did not cool to 41 F in 6 hours. Approximately 8 quarts of rice was voluntarily discarded. Cool rapidly from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. See handout and use logs provided.
The department's words
CHSC 114002 Observed rice in deep covered containers in the refrigerator at 45-46 F. Rice was made yesterday and all other foods in this refrigerator measured 41 F or below. This indicates that rice did not cool to 41 F in 6 hours. Approximately 8 quarts of rice was voluntarily discarded. Cool rapidly from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. See handout and use logs provided.
Observed mold on boxes of dates and on dates in one of the boxes. Discard moldy boxes and dates with mold on them. Place any dates in good condition in a clean box.
The department's words
CHSC 113980 Observed mold on boxes of dates and on dates in one of the boxes. Discard moldy boxes and dates with mold on them. Place any dates in good condition in a clean box.
Show 9 more
Owner stated that the slicer is cleaned once daily. Ensure that all in-use utensils are washed and sanitized at least once every 4 hours. Clean slicer thoroughly to remove all staining and food debris.
The department's words
CHSC 114117 Owner stated that the slicer is cleaned once daily. Ensure that all in-use utensils are washed and sanitized at least once every 4 hours. Clean slicer thoroughly to remove all staining and food debris.
Repair slow draining hand sink in the deli. Observed mop buckets outside and mop sink blocked by a freezer. Move freezer so the mop sink is accessible and do not discard any waste water onto pavement.
The department's words
CHSC 114197 Repair slow draining hand sink in the deli. Observed mop buckets outside and mop sink blocked by a freezer. Move freezer so the mop sink is accessible and do not discard any waste water onto pavement.
Observed 2 dead cockroaches under the 3-door cooler by the hot water heater. Pest reports show monthly treatments and monitoring by Eco Lab. No other signs of roaches observed. Clean and sanitize all food contact surfaces, clean kitchen thoroughly to remove food debris, grease and water from floors ,walls and equipment. Monitor for new activity. Discontinue all food prep and close facility if you observed new activity.
The department's words
CHSC 114259.1 Observed 2 dead cockroaches under the 3-door cooler by the hot water heater. Pest reports show monthly treatments and monitoring by Eco Lab. No other signs of roaches observed. Clean and sanitize all food contact surfaces, clean kitchen thoroughly to remove food debris, grease and water from floors ,walls and equipment. Monitor for new activity. Discontinue all food prep and close facility if you observed new activity.
Observed vegetable skewers on top of containers of raw meat. Store raw meat separate and below all other food.
The department's words
CHSC 113986 Observed vegetable skewers on top of containers of raw meat. Store raw meat separate and below all other food.
Observed cleaning chemicals stored with food beside the dishwasher. Store all chemicals separate and below all food or utensils.
The department's words
CHSC 114254.1 Observed cleaning chemicals stored with food beside the dishwasher. Store all chemicals separate and below all food or utensils.
Clean kitchen to remove food and grease on and around equipment.
The department's words
CHSC 114115.c Clean kitchen to remove food and grease on and around equipment.
Remove the impounded Duke oven from the premises. The oven was on, but no food was inside. Owner states that he was testing the oven for a potential buyer. Remove oven by 4/26/18. Submit specifications and a hood exemption application for the Waring convection oven to EHS for review and approval. There is a $311 fee for this review. All changes to equipment or menu are subject to approval by EHS.
The department's words
CHSC 114175 Remove the impounded Duke oven from the premises. The oven was on, but no food was inside. Owner states that he was testing the oven for a potential buyer. Remove oven by 4/26/18. Submit specifications and a hood exemption application for the Waring convection oven to EHS for review and approval. There is a $311 fee for this review. All changes to equipment or menu are subject to approval by EHS.
Remove discarded equipment (bottles, crates, fridge, etc.) from the garbage are and clean up litter in this area to prevent pollution or attracting vermin.
The department's words
CHSC 114245.1 Remove discarded equipment (bottles, crates, fridge, etc.) from the garbage are and clean up litter in this area to prevent pollution or attracting vermin.
Observed operator with the impounded oven turned on - oven was hot to the touch. Remove from premises as previously required.
The department's words
CHSC 114393 Observed operator with the impounded oven turned on - oven was hot to the touch. Remove from premises as previously required.
EarlierOct 2, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
At time of inspection observed one live cockroach behind lockers, one dying cockroach near front display, and several throughout facility. Planet Orange serviced facility last night at 8 pm. Noted on service report few juvenile roaches found. * Continue clean up dead roaches. * Continue professional pest control services as recommended by pest control company. * Maintain a clean kitchen to prevent harborage.
The department's words
CHSC 114259.1 At time of inspection observed one live cockroach behind lockers, one dying cockroach near front display, and several throughout facility. Planet Orange serviced facility last night at 8 pm. Noted on service report few juvenile roaches found. * Continue clean up dead roaches. * Continue professional pest control services as recommended by pest control company. * Maintain a clean kitchen to prevent harborage.
Corrected during the inspection
EarlierSep 28, 2017Follow-up inspectionRed placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
At least one person must be the Certified Food Manager. This was required at the past two routine inspections. Submit a copy of the food manager's certification to EHS within 30 days. You will be charged $190 per hour for any time spent on this issue.
The department's words
CHSC 113947.1 At least one person must be the Certified Food Manager. This was required at the past two routine inspections. Submit a copy of the food manager's certification to EHS within 30 days. You will be charged $190 per hour for any time spent on this issue.
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114175
The department's words
Code CHSC 114175
Observed garbage and other discarded items outside behind the facility. Obtain rodent-proof, leak-proof containers for storing garbage. Remove all garbage and equipment from behind the facility to prevent attracting vermin.
The department's words
CHSC 114245.1 Observed garbage and other discarded items outside behind the facility. Obtain rodent-proof, leak-proof containers for storing garbage. Remove all garbage and equipment from behind the facility to prevent attracting vermin.
Clean the facility thoroughly to remove accumulation of grease and food debris. Ensure there is no standing water. Remove any unnecessary equipment from the facility.
The department's words
CHSC 114257 Clean the facility thoroughly to remove accumulation of grease and food debris. Ensure there is no standing water. Remove any unnecessary equipment from the facility.
Show 1 more
Seal up any cracks or crevices to prevent harborage of cockroaches.
The department's words
CHSC 114259 Seal up any cracks or crevices to prevent harborage of cockroaches.
EarlierSep 25, 2017Routine inspectionRed placard
15 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 2 pans of cooked rice on top on the shelf above the steam table, measuring 84 F. Rice was voluntarily discarded. Observed raw chicken overflowing from a strainer on the prep sink, measuring 53 F. I instructed the owner to immediately finish prep work with the chicken or move it to refrigeration. When prepping potentially hazardous, only take small amounts from refrigeration and return to refrigeration when you are not actively prepping the food. Maintain food temperatures at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed 2 pans of cooked rice on top on the shelf above the steam table, measuring 84 F. Rice was voluntarily discarded. Observed raw chicken overflowing from a strainer on the prep sink, measuring 53 F. I instructed the owner to immediately finish prep work with the chicken or move it to refrigeration. When prepping potentially hazardous, only take small amounts from refrigeration and return to refrigeration when you are not actively prepping the food. Maintain food temperatures at 41 F or below or 135 F or 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
Observed roasted tomatoes in a covered pan in refrigeration measuring 56 F. Roasted tomatoes were made yesterday and were voluntarily discarded. Cool using approved methods - in shallow uncovered pans, in ice baths, in refrigeration. Cool from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Observed roasted tomatoes in a covered pan in refrigeration measuring 56 F. Roasted tomatoes were made yesterday and were voluntarily discarded. Cool using approved methods - in shallow uncovered pans, in ice baths, in refrigeration. Cool from 135 to 70 F in 2 hours and from 70 F to 41 F in 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
Observed many live and dead cockroaches in the kitchen, market, and bathroom. Clean the facility thoroughly to remove all food debris and grease, have the facility treated for roaches by a licensed pest control technician, and then clean and sanitize all surfaces. You can call me for a re-inspection 24 hrs from the time the facility was treated for roaches, and there is no more cockroach activity in the facility, and all food contact surfaces are cleaned and sanitized.
The department's words
CHSC 114259.1 Observed many live and dead cockroaches in the kitchen, market, and bathroom. Clean the facility thoroughly to remove all food debris and grease, have the facility treated for roaches by a licensed pest control technician, and then clean and sanitize all surfaces. You can call me for a re-inspection 24 hrs from the time the facility was treated for roaches, and there is no more cockroach activity in the facility, and all food contact surfaces are cleaned and sanitized.
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)
At least one person must be the Certified Food Manager. This was required at the past two routine inspections. Submit a copy of the food manager's certification to EHS within 30 days. You will be charged $190 per hour for any time spent on this issue.
The department's words
CHSC 113947.1 At least one person must be the Certified Food Manager. This was required at the past two routine inspections. Submit a copy of the food manager's certification to EHS within 30 days. You will be charged $190 per hour for any time spent on this issue.
Observed the owner touch areas contaminated by cockroaches, then rinse hands in the prep sink. Always use the hand sink when washing hands. Wash hands with warm water and soap, scrubbing for 20 seconds, then dry hands with a clean paper towel.
The department's words
CHSC 113953.3 Observed the owner touch areas contaminated by cockroaches, then rinse hands in the prep sink. Always use the hand sink when washing hands. Wash hands with warm water and soap, scrubbing for 20 seconds, then dry hands with a clean paper towel.
There were no paper towels in dispensers at any of the hand sinks. The paper towel dispenser in the bathroom was blocked by a sheet of glass. Ensure that paper towel dispensers are accessible and always stocked with paper towels to prevent contamination of hands.
The department's words
CHSC 113953.2 There were no paper towels in dispensers at any of the hand sinks. The paper towel dispenser in the bathroom was blocked by a sheet of glass. Ensure that paper towel dispensers are accessible and always stocked with paper towels to prevent contamination of hands.
Observed soiled wiping cloths on food contact surfaces - prep tables and on top of food containers. Clean and sanitize these areas. Always store used wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114115 Observed soiled wiping cloths on food contact surfaces - prep tables and on top of food containers. Clean and sanitize these areas. Always store used wiping cloths in sanitizing solution of 100 ppm chlorine.
Observed raw meat stored on top of boxes of produce in refrigeration. Store raw animal products separate and/or below all other food to prevent cross contamination.
The department's words
CHSC 113986 Observed raw meat stored on top of boxes of produce in refrigeration. Store raw animal products separate and/or below all other food to prevent cross contamination.
Show 7 more
Observed insecticide stored with food. All pesticide should be applied by licensed pest control operator to prevent contamination of food. Remove pesticide from the facility. Observed antifreeze stored with cleaning products in the kitchen. Remove antifreeze from the facility.
The department's words
CHSC 114254.1 Observed insecticide stored with food. All pesticide should be applied by licensed pest control operator to prevent contamination of food. Remove pesticide from the facility. Observed antifreeze stored with cleaning products in the kitchen. Remove antifreeze from the facility.
Observed food stored in the toilet room. Remove food and food utensils from this room and store in an approved location. Observed food stored under plumbing. Do not store food under plumbing fixtures to prevent contamination of food. Move food to an approved location for food storage.
The department's words
CHSC 114047 Observed food stored in the toilet room. Remove food and food utensils from this room and store in an approved location. Observed food stored under plumbing. Do not store food under plumbing fixtures to prevent contamination of food. Move food to an approved location for food storage.
Observed a deeply scored and stained cutting board on the prep refrigerator. Refinish or replace cutting board. Discard any broken utensils, including the broken red colander. The convection oven is not approved for use per a letter from [name] dated 11/18/15. Discontinue use of this oven now. Submit an application for Exemption from Mechanical Ventilation for review and approval if you would like to use the oven in the future. Observed charcoal in the kitchen and outside, and I observed a barbeque outside behind some crates. Remove charcoal and the barbeque from the premises. These are not approved for use per the letter dated August 13, 2015 from Rebecca Ng, following an informal office hearing.
The department's words
CHSC 114175 Observed a deeply scored and stained cutting board on the prep refrigerator. Refinish or replace cutting board. Discard any broken utensils, including the broken red colander. The convection oven is not approved for use per a letter from [name] dated 11/18/15. Discontinue use of this oven now. Submit an application for Exemption from Mechanical Ventilation for review and approval if you would like to use the oven in the future. Observed charcoal in the kitchen and outside, and I observed a barbeque outside behind some crates. Remove charcoal and the barbeque from the premises. These are not approved for use per the letter dated August 13, 2015 from Rebecca Ng, following an informal office hearing.
Observed clean utensils stored under the hand sink. Store utensils in clean dry areas, off the floor, not under plumbing. Do not store utensils on the grease trap.
The department's words
CHSC 114178 Observed clean utensils stored under the hand sink. Store utensils in clean dry areas, off the floor, not under plumbing. Do not store utensils on the grease trap.
Observed garbage and other discarded items outside behind the facility. Obtain rodent-proof, leak-proof containers for storing garbage. Remove all garbage and equipment from behind the facility to prevent attracting vermin.
The department's words
CHSC 114245.1 Observed garbage and other discarded items outside behind the facility. Obtain rodent-proof, leak-proof containers for storing garbage. Remove all garbage and equipment from behind the facility to prevent attracting vermin.
Clean the facility thoroughly to remove accumulation of grease and food debris. Ensure there is no standing water. Remove any unnecessary equipment from the facility.
The department's words
CHSC 114257 Clean the facility thoroughly to remove accumulation of grease and food debris. Ensure there is no standing water. Remove any unnecessary equipment from the facility.
Seal up any cracks or crevices to prevent harborage of cockroaches.
The department's words
CHSC 114259 Seal up any cracks or crevices to prevent harborage of cockroaches.
EarlierDec 19, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Get one person certified as a Certified Food Manager within 30 days. Fax copy to EHS.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Fax copy to EHS.
Keep handwash sink in kitchen accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sink in kitchen accessible at all times.
Keep skewers out of splash zone of sinks.
The department's words
CHSC 114178 Keep skewers out of splash zone of sinks.
a) Deli display case is running 44F. Must be 41F or below. Repair/adjust immediately. b) True freezer is running 28F. Must be 0F or below. c) Tadeigh (rice from bottom of pot) must be 41F or below, or 135F or above. (Do not store at room temperature.)
The department's words
CHSC 113996 a) Deli display case is running 44F. Must be 41F or below. Repair/adjust immediately. b) True freezer is running 28F. Must be 0F or below. c) Tadeigh (rice from bottom of pot) must be 41F or below, or 135F or above. (Do not store at room temperature.)
a) 3 door refrigerator must be above floor by 6 inches. b) Remove non-commercial freezer (Frigidare) from premises. c) Clean black standing fan.
The department's words
CHSC 114175 a) 3 door refrigerator must be above floor by 6 inches. b) Remove non-commercial freezer (Frigidare) from premises. c) Clean black standing fan.
Show 1 more
Submit commissary agreement from Alta Cuisine for cooking food.
The department's words
CHSC 114387 Submit commissary agreement from Alta Cuisine for cooking food.
EarlierAug 19, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Get all employees certified as a Certified Food Handler within 30 days.
The department's words
CHSC 113948 Get all employees certified as a Certified Food Handler within 30 days.
Do not block handwash sinks. Keep accessible at all times.
The department's words
CHSC 113953.1 Do not block handwash sinks. Keep accessible at all times.
Provide display thermometer in both display refrigerators and in 3-door unit in back room.
The department's words
CHSC 114157 Provide display thermometer in both display refrigerators and in 3-door unit in back room.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L17207.
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.