At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Mar 5, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Salt & Pepper Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Prep refrigerator across from cookline: Root vegetable soup made on 3/3: 46 degrees F, raw bass: 44 degrees F - both on bottom of unit. Upper section: sliced tomatoes: 42 degrees F. Salad prep refrigerator: upper section: sliced cantaloupe: 36 degrees F -in compliance. Lower section: lobster: 41 degrees F in compliance. Two door Kintera refrigerator: pooled eggs labeled 3/3: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. CHSC 113996How to fixFix it
- Reviewed rapid cooling log of chicken, beans, and soup. Per logs, potentially hazardous foods cooling within required timeframes. Observed log for chicken dated 3/6 with temp. of 170 degrees F and time of 11:20 a.m.. Inform employees to log temperatures and times Whole chicken finished cooking at 1:00 today. with temp. of of 185 degrees F at 1:00 p.m.. No other logs for this chicken. Whole chicken observed 76 degrees F at 3:38 p.m. in walk-in refrigerator. Cool chicken to 41 degrees F by 7:30 p.m.. Black beans in walk-in refrigerator in ~ 6 deep in metal container measured 48 degrees F at 3:42 p.m.. Per log, black beans were 41 degrees F at 2:40 p.m.. Ensure accurate temperatures are logged. Black beans 169 degrees F at 12:03 and 51 degrees F at 12:40, per log. Cool beans to 41 degrees F by 6:00 p.m.. CHSC 114002How 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 Salt & Pepper Restaurant's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Prep refrigerator across from cookline: Root vegetable soup made on 3/3: 46 degrees F, raw bass: 44 degrees F - both on bottom of unit. Upper section: sliced tomatoes: 42 degrees F. Salad prep refrigerator: upper section: sliced cantaloupe: 36 degrees F -in compliance. Lower section: lobster: 41 degrees F in compliance. Two door Kintera refrigerator: pooled eggs labeled 3/3: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.The county found: “Prep refrigerator across from cookline: Root vegetable soup made on 3/3: 46 degrees F, raw bass: 44 degrees F - both…”
Then the next one: Reviewed rapid cooling log of chicken, beans, and soup. Per logs, potentially hazardous foods cooling within required timeframes. Observed log for chicken dated 3/6 with temp. of 170 degrees F and time of 11:20 a.m.. Inform employees to log temperatures and times Whole chicken finished cooking at 1:00 today. with temp. of of 185 degrees F at 1:00 p.m.. No other logs for this chicken. Whole chicken observed 76 degrees F at 3:38 p.m. in walk-in refrigerator. Cool chicken to 41 degrees F by 7:30 p.m.. Black beans in walk-in refrigerator in ~ 6 deep in metal container measured 48 degrees F at 3:42 p.m.. Per log, black beans were 41 degrees F at 2:40 p.m.. Ensure accurate temperatures are logged. Black beans 169 degrees F at 12:03 and 51 degrees F at 12:40, per log. Cool beans to 41 degrees F by 6:00 p.m..
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 5, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 5, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Prep refrigerator across from cookline: Root vegetable soup made on 3/3: 46 degrees F, raw bass: 44 degrees F - both on bottom of unit. Upper section: sliced tomatoes: 42 degrees F. Salad prep refrigerator: upper section: sliced cantaloupe: 36 degrees F -in compliance. Lower section: lobster: 41 degrees F in compliance. Two door Kintera refrigerator: pooled eggs labeled 3/3: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Prep refrigerator across from cookline: Root vegetable soup made on 3/3: 46 degrees F, raw bass: 44 degrees F - both on bottom of unit. Upper section: sliced tomatoes: 42 degrees F. Salad prep refrigerator: upper section: sliced cantaloupe: 36 degrees F -in compliance. Lower section: lobster: 41 degrees F in compliance. Two door Kintera refrigerator: pooled eggs labeled 3/3: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
Reviewed rapid cooling log of chicken, beans, and soup. Per logs, potentially hazardous foods cooling within required timeframes. Observed log for chicken dated 3/6 with temp. of 170 degrees F and time of 11:20 a.m.. Inform employees to log temperatures and times Whole chicken finished cooking at 1:00 today. with temp. of of 185 degrees F at 1:00 p.m.. No other logs for this chicken. Whole chicken observed 76 degrees F at 3:38 p.m. in walk-in refrigerator. Cool chicken to 41 degrees F by 7:30 p.m.. Black beans in walk-in refrigerator in ~ 6 deep in metal container measured 48 degrees F at 3:42 p.m.. Per log, black beans were 41 degrees F at 2:40 p.m.. Ensure accurate temperatures are logged. Black beans 169 degrees F at 12:03 and 51 degrees F at 12:40, per log. Cool beans to 41 degrees F by 6:00 p.m..
The department's words
CHSC 114002 Reviewed rapid cooling log of chicken, beans, and soup. Per logs, potentially hazardous foods cooling within required timeframes. Observed log for chicken dated 3/6 with temp. of 170 degrees F and time of 11:20 a.m.. Inform employees to log temperatures and times Whole chicken finished cooking at 1:00 today. with temp. of of 185 degrees F at 1:00 p.m.. No other logs for this chicken. Whole chicken observed 76 degrees F at 3:38 p.m. in walk-in refrigerator. Cool chicken to 41 degrees F by 7:30 p.m.. Black beans in walk-in refrigerator in ~ 6 deep in metal container measured 48 degrees F at 3:42 p.m.. Per log, black beans were 41 degrees F at 2:40 p.m.. Ensure accurate temperatures are logged. Black beans 169 degrees F at 12:03 and 51 degrees F at 12:40, per log. Cool beans to 41 degrees F by 6:00 p.m..
EarlierMar 3, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Prep refrigerator across from cookline: pooled eggs labeled. 3/1 observed at 62 degrees F. ~ 2/3 cup gallon of pooled eggs voluntarily discarded down the 3-compartment sink drain. Pecorino Romano grated at 9:00 a.m. observed at 53 degrees F. ~ 1 cup Pecorino Romano voluntarily discarded into compost container. Potato salad: 43 - 46 degrees F, sliced tomatoes: 44 degrees F. raw hamburger patty: 48 degrees F. Salad prep refrigerator: cut tomatoes: 44 degrees F, goat cheese: 43 degrees F, sliced cantaloupe: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Prep refrigerator across from cookline: pooled eggs labeled. 3/1 observed at 62 degrees F. ~ 2/3 cup gallon of pooled eggs voluntarily discarded down the 3-compartment sink drain. Pecorino Romano grated at 9:00 a.m. observed at 53 degrees F. ~ 1 cup Pecorino Romano voluntarily discarded into compost container. Potato salad: 43 - 46 degrees F, sliced tomatoes: 44 degrees F. raw hamburger patty: 48 degrees F. Salad prep refrigerator: cut tomatoes: 44 degrees F, goat cheese: 43 degrees F, sliced cantaloupe: 43 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
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 cooked chicken cooling in the salad prep refrigerator. Cooked chicken measured 67 degrees F at 2:35 p.m.. Chicken finished cooking at ~ 10:00 a.m.. Cool potentially hazardous foods in the walk-in refrigerator. Observed root vegetable soup in walk-in refrigerator in plastic Clover container with lid on it at 63 degrees F at 3:00 p.m.. Soup finished cooking at ~ 11:00 a.m.. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees within 4 hours. Utilize rapid cooling logs to assist with proper rapid cooling. English log provided today. Angel hair pasta observed in individually sized portions in plastic wrap at 47 degrees F in the walk-in refrigerator at 3:00 p.m.. Angel hair pasta finished cooking at 9:00 a.m. today. Pasta didn't cool at rapid enough rate. rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/cooling provided. Utilize log to assist with proper rapid cooling. Angel hair pasta measured 45 -47 degrees F at 4:14 p.m.. ~2lbs. pasta discarded into compost container.
The department's words
CHSC 114002 Observed cooked chicken cooling in the salad prep refrigerator. Cooked chicken measured 67 degrees F at 2:35 p.m.. Chicken finished cooking at ~ 10:00 a.m.. Cool potentially hazardous foods in the walk-in refrigerator. Observed root vegetable soup in walk-in refrigerator in plastic Clover container with lid on it at 63 degrees F at 3:00 p.m.. Soup finished cooking at ~ 11:00 a.m.. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees within 4 hours. Utilize rapid cooling logs to assist with proper rapid cooling. English log provided today. Angel hair pasta observed in individually sized portions in plastic wrap at 47 degrees F in the walk-in refrigerator at 3:00 p.m.. Angel hair pasta finished cooking at 9:00 a.m. today. Pasta didn't cool at rapid enough rate. rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/cooling provided. Utilize log to assist with proper rapid cooling. Angel hair pasta measured 45 -47 degrees F at 4:14 p.m.. ~2lbs. pasta discarded into compost container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 15, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee change gloves and washed hands between changing gloves but did not use soap. / Wash hands with soap every time.
The department's words
CHSC 113953.3 Observed employee change gloves and washed hands between changing gloves but did not use soap. / Wash hands with soap every time.
EarlierApr 18, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed a bowl of pooled eggs at 62 F and scrambled raw eggs in a container at 61 F on the prep table. Observed black beans at 123-136 F and cooked rice at 99 F on the steam table. Employees stated both containers of eggs were prepped about 30 minutes ago and the beans and rice were placed in the steam table about one hour ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees instructed to relocate both egg containers to the refrigerator. Employees instructed to re-heat beans and rice. Eggs relocated. Beans re-heated to 180 F and rice to 180-190 F.
The department's words
CHSC 113996 Observed a bowl of pooled eggs at 62 F and scrambled raw eggs in a container at 61 F on the prep table. Observed black beans at 123-136 F and cooked rice at 99 F on the steam table. Employees stated both containers of eggs were prepped about 30 minutes ago and the beans and rice were placed in the steam table about one hour ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees instructed to relocate both egg containers to the refrigerator. Employees instructed to re-heat beans and rice. Eggs relocated. Beans re-heated to 180 F and rice to 180-190 F.
Corrected during the inspection
Observed cooked potatoes in the walk-in refrigerator at 43 F and cooked pasta at 46 F. Employee stated potatoes were cooked yesterday morning and pasta was cooked last night. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, then from 70 F to 41 F, within 4 hours. About 10 lbs of potatoes and 6 lbs of cooked pasta were discarded. Discussed cooling process with employees and provided educational handout.
The department's words
CHSC 114002 Observed cooked potatoes in the walk-in refrigerator at 43 F and cooked pasta at 46 F. Employee stated potatoes were cooked yesterday morning and pasta was cooked last night. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, then from 70 F to 41 F, within 4 hours. About 10 lbs of potatoes and 6 lbs of cooked pasta were discarded. Discussed cooling process with employees and provided educational handout.
Corrected during the inspection
EarlierApr 17, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed a bowl of pooled eggs at 62 F and scrambled raw eggs in a container at 61 F on the prep table. Observed black beans at 123-136 F and cooked rice at 99 F on the steam table. Employees stated both containers of eggs were prepped about 30 minutes ago and the beans and rice were placed in the steam table about one hour ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees instructed to relocate both egg containers to the refrigerator. Employees instructed to re-heat beans and rice. Eggs relocated. Beans re-heated to 180 F and rice to 180-190 F.
The department's words
CHSC 113996 Observed a bowl of pooled eggs at 62 F and scrambled raw eggs in a container at 61 F on the prep table. Observed black beans at 123-136 F and cooked rice at 99 F on the steam table. Employees stated both containers of eggs were prepped about 30 minutes ago and the beans and rice were placed in the steam table about one hour ago. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Employees instructed to relocate both egg containers to the refrigerator. Employees instructed to re-heat beans and rice. Eggs relocated. Beans re-heated to 180 F and rice to 180-190 F.
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 cooked potatoes in the walk-in refrigerator at 43 F and cooked pasta at 46 F. Employee stated potatoes were cooked yesterday morning and pasta was cooked last night. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, then from 70 F to 41 F, within 4 hours. About 10 lbs of potatoes and 6 lbs of cooked pasta were discarded. Discussed cooling process with employees and provided educational handout.
The department's words
CHSC 114002 Observed cooked potatoes in the walk-in refrigerator at 43 F and cooked pasta at 46 F. Employee stated potatoes were cooked yesterday morning and pasta was cooked last night. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, then from 70 F to 41 F, within 4 hours. About 10 lbs of potatoes and 6 lbs of cooked pasta were discarded. Discussed cooling process with employees and provided educational handout.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dishwasher handle dirty dishes then clean dishes without washing hands in between. / Hands must be washed in between handling clean and dirt dishes. Re-wash contaminated dishes.
The department's words
CHSC 113953.3 Observed dishwasher handle dirty dishes then clean dishes without washing hands in between. / Hands must be washed in between handling clean and dirt dishes. Re-wash contaminated dishes.
EarlierOct 12, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit adjacent to griddle internal temperature recorded at ~52°F. Potentially hazardous foods inside said unit recorded ~52-53°F. / Discard out of temperature foods immediately. Discontinue use of said unit until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit adjacent to griddle internal temperature recorded at ~52°F. Potentially hazardous foods inside said unit recorded ~52-53°F. / Discard out of temperature foods immediately. Discontinue use of said unit until repaired to cold hold food at 41°F or below.
EarlierApr 20, 2022Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierApr 13, 2022Follow-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 12, 2022Routine inspectionRed placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed 2 cockroach eggs in back storage by stored equipment. Observed 1 cockroach egg lodged into the bottom of a juicer and 1 juvenile and 1 adult German cockroach moving around. / Facility has a cockroach infestation and must close immediately. Contact professional pest control for service. Cover and move food away from where pest control service will occur. Eliminate all cockroaches in the facility then remove all evidence of cockroaches. Seal all cracks, holes, crevices and all other points of entry for vermin. Clean and sanitize all surfaces in facility after pest control service is done. Contact this Department to schedule an inspection 25 hours after last pest control service. Facility cannot re-open until all points of entry have been sealed, no evidence of cockroaches are present and facility has been properly cleaned and sanitized.
The department's words
CHSC 114259.1 Observed 2 cockroach eggs in back storage by stored equipment. Observed 1 cockroach egg lodged into the bottom of a juicer and 1 juvenile and 1 adult German cockroach moving around. / Facility has a cockroach infestation and must close immediately. Contact professional pest control for service. Cover and move food away from where pest control service will occur. Eliminate all cockroaches in the facility then remove all evidence of cockroaches. Seal all cracks, holes, crevices and all other points of entry for vermin. Clean and sanitize all surfaces in facility after pest control service is done. Contact this Department to schedule an inspection 25 hours after last pest control service. Facility cannot re-open until all points of entry have been sealed, no evidence of cockroaches are present and facility has been properly cleaned and sanitized.
Observed a blank shell stock tag in what appears to be from month of January 2022. / Do not accept shell stock without a properly completed shell stock tag.
The department's words
CHSC 114039.1 Observed a blank shell stock tag in what appears to be from month of January 2022. / Do not accept shell stock without a properly completed shell stock tag.
EarlierAug 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicer encrusted with food debris. / Clean and sanitize deli slicer using 3-step wash method.
The department's words
CHSC 114113 Deli slicer encrusted with food debris. / Clean and sanitize deli slicer using 3-step wash method.
EarlierJan 26, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Has browns seen stored on shelf above range. Employee stated hash browns were prepared around 0900 hours. Hash browns recorded at around 93F. / Keep potentially hazardous foods hot held at 135F or above, or cold held at 41F or below. Discard out of temperature foods.
The department's words
CHSC 113996 Has browns seen stored on shelf above range. Employee stated hash browns were prepared around 0900 hours. Hash browns recorded at around 93F. / Keep potentially hazardous foods hot held at 135F or above, or cold held at 41F or below. Discard out of temperature foods.
EarlierJan 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
6 chicken breasts seen stored in small plastic container being cooled. Cooling started over 2 hours ago. Chicken breasts recorded at 78-80F. Discard out of temperature chicken. Discontinue practice. Place chicken breast out on shallow pans for cooling from 135F to 70F in 2 hours then 70F to 41F in 4 hours. Follow Department issued cooling handout and complete cooling log.
The department's words
CHSC 114002.1 6 chicken breasts seen stored in small plastic container being cooled. Cooling started over 2 hours ago. Chicken breasts recorded at 78-80F. Discard out of temperature chicken. Discontinue practice. Place chicken breast out on shallow pans for cooling from 135F to 70F in 2 hours then 70F to 41F in 4 hours. Follow Department issued cooling handout and complete cooling log.
EarlierJul 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee drink cups seen in food prep areas without lid. / Provide lids for drinks in food prep and ware wash areas.
The department's words
CHSC 114039.1 Employee drink cups seen in food prep areas without lid. / Provide lids for drinks in food prep and ware wash areas.
EarlierJan 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113948
The department's words
Code CHSC 113948
EarlierFeb 9, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Salad refrigerator is running 48F to 49F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Salad refrigerator is running 48F to 49F. Must be 41F or below. Repair/adjust immediately.
Discontinue storing knives between refrigerator and counter. This is uncleanable.
The department's words
CHSC 114178 Discontinue storing knives between refrigerator and counter. This is uncleanable.
Keep shellfish tags in order by date. Also keep shellfish tags with shellfish until bag is used up.
The department's words
CHSC 114039.4 Keep shellfish tags in order by date. Also keep shellfish tags with shellfish until bag is used up.
Clean ground around and under garbage dumpsters.
The department's words
CHSC 114245.1 Clean ground around and under garbage dumpsters.
Get two employees recertified as a Certified Food Handler . One certificate is expired, the other expires next month.
The department's words
CHSC 113948 Get two employees recertified as a Certified Food Handler . One certificate is expired, the other expires next month.
EarlierSep 6, 2016Routine inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Three of the CA food handler cards are expired. All food handlers with out a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 Three of the CA food handler cards are expired. All food handlers with out a valid CA food handler card shall obtain one within 30 days.
Clean interior of ice machine to remove pink and brown material. Observed cutting board with heavy amount of black stains. Wash, rinse, and sanitize this cutting board, or replace it.
The department's words
CHSC 114115 Clean interior of ice machine to remove pink and brown material. Observed cutting board with heavy amount of black stains. Wash, rinse, and sanitize this cutting board, or replace it.
Convection oven on shelf is inoperable. Remove from the facility within 30 days. Clean bottom of Kelvinator freezer to remove blood. Clean eight burner stove to remove black charred material and grease accumulation.
The department's words
CHSC 114175 Convection oven on shelf is inoperable. Remove from the facility within 30 days. Clean bottom of Kelvinator freezer to remove blood. Clean eight burner stove to remove black charred material and grease accumulation.
Three fluorescent lights out in back food prep room and light out in two door Hobart refrigerator in this food prep room. Difficult to see food clearly in Hobart refrigerator. Replace burnt out bulbs.
The department's words
CHSC 114252 Three fluorescent lights out in back food prep room and light out in two door Hobart refrigerator in this food prep room. Difficult to see food clearly in Hobart refrigerator. Replace burnt out bulbs.
Fluorescent bulbs in warewashing area do not have shatterproof light guards.
The department's words
CHSC 114252.1 Fluorescent bulbs in warewashing area do not have shatterproof light guards.
Show 9 more
Garbage can in front of kitchen hand wash sink.
The department's words
CHSC 113953.1 Garbage can in front of kitchen hand wash sink.
Corrected during the inspection
No paper towels inside restroom dispenser.
The department's words
CHSC 113953.2 No paper towels inside restroom dispenser.
Corrected during the inspection
Water reached a maximum of 71 degrees Fahrenheit at restroom hand wash sink.
The department's words
CHSC 113953.c Water reached a maximum of 71 degrees Fahrenheit at restroom hand wash sink.
Corrected during the inspection
No hand wash sign by kitchen hand wash sink. Two hand wash signs provided today.
The department's words
CHSC 113953.5 No hand wash sign by kitchen hand wash sink. Two hand wash signs provided today.
One wiping cloth container in cookline area had 0 ppm chlorine and the other had < 50 ppm chlorine.
The department's words
CHSC 114185.1 One wiping cloth container in cookline area had 0 ppm chlorine and the other had < 50 ppm chlorine.
Corrected during the inspection
Tomatoes sliced yesterday measured 43 degrees Fahrenheit. Tomatoes are stacked too high in plastic insert pan in prep refrigerator.
The department's words
CHSC 113996 Tomatoes sliced yesterday measured 43 degrees Fahrenheit. Tomatoes are stacked too high in plastic insert pan in prep refrigerator.
Repair drips at both three-compartment sink faucets.
The department's words
CHSC 114190 Repair drips at both three-compartment sink faucets.
One bag of garbage on ground that is torn open with garbage on ground adjacent to it. Pick up all garbage from ground.
The department's words
CHSC 114245.1 One bag of garbage on ground that is torn open with garbage on ground adjacent to it. Pick up all garbage from ground.
Dirty utensils observed in the two outer compartments of the three-compartment sink and middle compartment was covered. Both drainboards dirty. Properly set up three-compartment sink, so it is readily available to use if dishwasher is not functioning properly. Reviewed proper set up with person in charge.
The department's words
CHSC 114099.2 Dirty utensils observed in the two outer compartments of the three-compartment sink and middle compartment was covered. Both drainboards dirty. Properly set up three-compartment sink, so it is readily available to use if dishwasher is not functioning properly. Reviewed proper set up with person in charge.
EarlierFeb 26, 2014Follow-up inspectionCase Opened
13 violations listed, 0 marked critical.
Not critical (13)
Observed goat and blue cheese (both 52 degrees Fahrenheit), cut cantaloupe (48 degrees F), and sliced tomatoes (44 dedgrees F) in prep refrigerator inserts. Bingo sauce (50 degrees F) in lower portion of prep refrigerator. Chopped chicken (50 degrees F) in two door upright refrigerator - unknown when chicken was prepared. All potentially hazardous foods above 50 degrees were voluntarily discarded. Manager stated that the prep refrigerator had become unplugged today. Unknown how long unit was unplugged. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. 2/26/14: Salad prep refrigerator is not maintaining potentially hazardous foods at or below 41 degrees Fahrenheit. Refrigerator was adjusted to colder setting during inspection. Potentially hazardous foods in insert pans were as follows: goat cheese -56 degrees F, blue cheese - 54 degrees F, sliced cantaloupe - 54 degrees F, sliced tomatoes - 50 degrees F. Lower portion of prep refrigerator: chicken salad made one hour ago - 54 degrees F, heavy cream in open container - 44 degrees F, grated swiss and cheddar cheese - 46 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed goat and blue cheese (both 52 degrees Fahrenheit), cut cantaloupe (48 degrees F), and sliced tomatoes (44 dedgrees F) in prep refrigerator inserts. Bingo sauce (50 degrees F) in lower portion of prep refrigerator. Chopped chicken (50 degrees F) in two door upright refrigerator - unknown when chicken was prepared. All potentially hazardous foods above 50 degrees were voluntarily discarded. Manager stated that the prep refrigerator had become unplugged today. Unknown how long unit was unplugged. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. 2/26/14: Salad prep refrigerator is not maintaining potentially hazardous foods at or below 41 degrees Fahrenheit. Refrigerator was adjusted to colder setting during inspection. Potentially hazardous foods in insert pans were as follows: goat cheese -56 degrees F, blue cheese - 54 degrees F, sliced cantaloupe - 54 degrees F, sliced tomatoes - 50 degrees F. Lower portion of prep refrigerator: chicken salad made one hour ago - 54 degrees F, heavy cream in open container - 44 degrees F, grated swiss and cheddar cheese - 46 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Dishwasher is not supplying chlorine at final rinse. Provide a minimum of 50 ppm chlorine at final rinse. 2/26/14: Dishwasher is supplying 50 ppm chlorine at final rinse.
The department's words
CHSC 114099.7 Dishwasher is not supplying chlorine at final rinse. Provide a minimum of 50 ppm chlorine at final rinse. 2/26/14: Dishwasher is supplying 50 ppm chlorine at final rinse.
Corrected during the inspection
Observed wiping cloth on cutting board.
The department's words
CHSC 114185.1 Observed wiping cloth on cutting board.
Corrected during the inspection
Permit posted expired on 10/31/13. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired on 10/31/13. Post valid permit in conspicuous area.
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
Show 8 more
Observed several containers of food stored on walk-in refrigerator floor. Store food at least six inches above the floor. Storing food containers on the floor can lead to cross contamination of food.
The department's words
CHSC 114047 Observed several containers of food stored on walk-in refrigerator floor. Store food at least six inches above the floor. Storing food containers on the floor can lead to cross contamination of food.
Observed one unlabeled bulk storage container with white substance. Label bulk storage containers with common food name.
The department's words
CHSC 114051 Observed one unlabeled bulk storage container with white substance. Label bulk storage containers with common food name.
Clean interior of convection oven and clean refrigerator gaskets where dirty. Two of char-broiler knobs are missing. Replace missing charbroiler knobs within two months.
The department's words
CHSC 114175 Clean interior of convection oven and clean refrigerator gaskets where dirty. Two of char-broiler knobs are missing. Replace missing charbroiler knobs within two months.
All food handlers shall wear hair restraints.
The department's words
CHSC 113969 All food handlers shall wear hair restraints.
Remove equipment that is nonfunctional or no longer in use from the facility within two months.
The department's words
CHSC 114257.1 Remove equipment that is nonfunctional or no longer in use from the facility within two months.
Provide thermometer for two door refrigerator. Place thermometer in warmest part of unit in easily visible location.
The department's words
CHSC 114157 Provide thermometer for two door refrigerator. Place thermometer in warmest part of unit in easily visible location.
Observed small areas of exposed concrete where epoxy flooring has worn away. Repair holes in epoxy flooring within the year.
The department's words
CHSC 114268 Observed small areas of exposed concrete where epoxy flooring has worn away. Repair holes in epoxy flooring within the year.
Griddle is protruding out from the hood. All cooking equipment shall properly fit under the hood. Provide a minimum of six inches between end of cooking equipment and inner lip of hood. Observed greasy wiping cloth stored in the inner lip of front of hood. Do not store wiping cloths or anything else in the hood. Clean and repair hood as frequently as necessary to eliminate grease spillage. Upper walls and ceiling by hood have a beige discoloration and there are grease marks on the ceiling by the prep refrigerator across from the cookline. These are indications that the hood is not capturing all the grease, steam and vapors. This may be due in part to the fact that the griddle is protruding past the hood. Concerns about the hood were identified on the 11/9/10 change of ownership inspection. Upgrade of hood may be required in the future if hood is not capable of properly collecting and removing grease, smoke, and vapors.
The department's words
CHSC 114149.1 Griddle is protruding out from the hood. All cooking equipment shall properly fit under the hood. Provide a minimum of six inches between end of cooking equipment and inner lip of hood. Observed greasy wiping cloth stored in the inner lip of front of hood. Do not store wiping cloths or anything else in the hood. Clean and repair hood as frequently as necessary to eliminate grease spillage. Upper walls and ceiling by hood have a beige discoloration and there are grease marks on the ceiling by the prep refrigerator across from the cookline. These are indications that the hood is not capturing all the grease, steam and vapors. This may be due in part to the fact that the griddle is protruding past the hood. Concerns about the hood were identified on the 11/9/10 change of ownership inspection. Upgrade of hood may be required in the future if hood is not capable of properly collecting and removing grease, smoke, and vapors.
EarlierFeb 25, 2014Routine inspectionViolation(s) Found
18 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed goat and blue cheese (both 52 degrees Fahrenheit), cut cantaloupe (48 degrees F), and sliced tomatoes (44 degrees F) in prep refrigerator inserts. Bingo sauce (50 degrees F) in lower portion of prep refrigerator. Chopped chicken (50 degrees F) in two door upright refrigerator - unknown when chicken was prepared. All potentially hazardous foods above 50 degrees were voluntarily discarded. Manager stated that the prep refrigerator had become unplugged today. Unknown how long unit was unplugged. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed goat and blue cheese (both 52 degrees Fahrenheit), cut cantaloupe (48 degrees F), and sliced tomatoes (44 degrees F) in prep refrigerator inserts. Bingo sauce (50 degrees F) in lower portion of prep refrigerator. Chopped chicken (50 degrees F) in two door upright refrigerator - unknown when chicken was prepared. All potentially hazardous foods above 50 degrees were voluntarily discarded. Manager stated that the prep refrigerator had become unplugged today. Unknown how long unit was unplugged. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
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
Dishwasher is not supplying chlorine at final rinse. Provide a minimum of 50 ppm chlorine at final rinse.
The department's words
CHSC 114099.7 Dishwasher is not supplying chlorine at final rinse. Provide a minimum of 50 ppm chlorine at final rinse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (16)
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
Observed several containers of food stored on walk-in refrigerator floor. Store food at least six inches above the floor. Storing food containers on the floor can lead to cross contamination of food.
The department's words
CHSC 114047 Observed several containers of food stored on walk-in refrigerator floor. Store food at least six inches above the floor. Storing food containers on the floor can lead to cross contamination of food.
Observed one unlabeled bulk storage container with white substance. Label bulk storage containers with common food name.
The department's words
CHSC 114051 Observed one unlabeled bulk storage container with white substance. Label bulk storage containers with common food name.
Provide thermometer for two door refrigerator. Place thermometer in warmest part of unit in easily visible location.
The department's words
CHSC 114157 Provide thermometer for two door refrigerator. Place thermometer in warmest part of unit in easily visible location.
Clean interior of convection oven and clean refrigerator gaskets where dirty. Two of char-broiler knobs are missing. Replace missing charbroiler knobs within two months.
The department's words
CHSC 114175 Clean interior of convection oven and clean refrigerator gaskets where dirty. Two of char-broiler knobs are missing. Replace missing charbroiler knobs within two months.
Show 11 more
Observed raw duck above bread in freezer. Store ready-to eat foods above meat to prevent cross contamination.
The department's words
CHSC 113986 Observed raw duck above bread in freezer. Store ready-to eat foods above meat to prevent cross contamination.
Corrected during the inspection
Observed wet wiping cloth on cutting board of prep refrigerator. Store wiping cloths in appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed wet wiping cloth on cutting board of prep refrigerator. Store wiping cloths in appropriate sanitizer concentration.
Corrected during the inspection
All food handlers shall wear hair restraints.
The department's words
CHSC 113969 All food handlers shall wear hair restraints.
Permit posted expired on 10/31/13. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired on 10/31/13. Post valid permit in conspicuous area.
Remove equipment that is nonfunctional or no longer in use from the facility within two months.
The department's words
CHSC 114257.1 Remove equipment that is nonfunctional or no longer in use from the facility within two months.
Griddle is protruding out from the hood. All cooking equipment shall properly fit under the hood. Provide a minimum of six inches between end of cooking equipment and inner lip of hood. Observed greasy wiping cloth stored in the inner lip of front of hood. Do not store wiping cloths or anything else in the hood. Clean and repair hood as frequently as necessary to eliminate grease spillage. Upper walls and ceiling by hood have a beige discoloration and there are grease marks on the ceiling by the prep refrigerator across from the cookline. These are indications that the hood is not capturing all the grease, steam and vapors. This may be due in part to the fact that the griddle is protruding past the hood. Concerns about the hood were identified on the 11/9/10 change of ownership inspection. Upgrade of hood may be required in the future if hood is not capable of properly collecting and removing grease, smoke, and vapors.
The department's words
CHSC 114149.1 Griddle is protruding out from the hood. All cooking equipment shall properly fit under the hood. Provide a minimum of six inches between end of cooking equipment and inner lip of hood. Observed greasy wiping cloth stored in the inner lip of front of hood. Do not store wiping cloths or anything else in the hood. Clean and repair hood as frequently as necessary to eliminate grease spillage. Upper walls and ceiling by hood have a beige discoloration and there are grease marks on the ceiling by the prep refrigerator across from the cookline. These are indications that the hood is not capturing all the grease, steam and vapors. This may be due in part to the fact that the griddle is protruding past the hood. Concerns about the hood were identified on the 11/9/10 change of ownership inspection. Upgrade of hood may be required in the future if hood is not capable of properly collecting and removing grease, smoke, and vapors.
Tall garbage can stored in front of hand wash sink. Do not obstruct hand wash sink.
The department's words
CHSC 113953.1 Tall garbage can stored in front of hand wash sink. Do not obstruct hand wash sink.
Corrected during the inspection
Observed measuring cup in flour bulk storage container. Use scoopers with handles and keep handle above food.
The department's words
CHSC 114119 Observed measuring cup in flour bulk storage container. Use scoopers with handles and keep handle above food.
Repair leak at hot water handle at prewash sink.
The department's words
CHSC 114190 Repair leak at hot water handle at prewash sink.
Observed small areas of exposed concrete where epoxy flooring has worn away. Repair holes in epoxy flooring within the year.
The department's words
CHSC 114268 Observed small areas of exposed concrete where epoxy flooring has worn away. Repair holes in epoxy flooring within the year.
One set of tongs with food debris accumulation observed hanging from oven. These tongs are used to turn over meat and chicken that is cooking. These tongs are only cleaned twice a day. Utilize different tongs for different types of raw food of animal origin, or clean and sanitize tongs before each use with different types of raw food of animal origin. Utensils contacting potentially hazardous foods shall be cleaned and sanitized throughout the day at least every four hours.
The department's words
CHSC 114117 One set of tongs with food debris accumulation observed hanging from oven. These tongs are used to turn over meat and chicken that is cooking. These tongs are only cleaned twice a day. Utilize different tongs for different types of raw food of animal origin, or clean and sanitize tongs before each use with different types of raw food of animal origin. Utensils contacting potentially hazardous foods shall be cleaned and sanitized throughout the day at least every four hours.
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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Search the county's inspection lookup for the name or license number L10189.
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
- Follow-up 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.