At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 10, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sam's Anchor Cafe?
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 113996 CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Sam's Anchor Cafe's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 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
LatestJul 10, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 10, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 4, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clam chowder labeled 12/3 observed at 45 degrees F in the walk-in refrigerator. Per log, this was 40 degrees F within 5 hours. Onion soup labeled '12/3' observed at 44 degrees F. Ensure thermometers utilized to check internal temperatures of potentially hazardous foods are accurate within +/- 2 degrees F. Calibrate all probe thermometers. Saute prep refrigerator: sliced white cheddar cheese: 46 degrees F, clam juice and wine: 44 degrees F, butternut squash: 42 degrees F. Grill station prep refrigerator: sliced white cheddar: 44 - 49 degrees F. Salad prep refrigerator: lobster: 41 degrees F and smoked yogurt: 41 degrees F. - in compliance. Maintain all potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Clam chowder labeled 12/3 observed at 45 degrees F in the walk-in refrigerator. Per log, this was 40 degrees F within 5 hours. Onion soup labeled '12/3' observed at 44 degrees F. Ensure thermometers utilized to check internal temperatures of potentially hazardous foods are accurate within +/- 2 degrees F. Calibrate all probe thermometers. Saute prep refrigerator: sliced white cheddar cheese: 46 degrees F, clam juice and wine: 44 degrees F, butternut squash: 42 degrees F. Grill station prep refrigerator: sliced white cheddar: 44 - 49 degrees F. Salad prep refrigerator: lobster: 41 degrees F and smoked yogurt: 41 degrees F. - in compliance. Maintain all potentially hazardous foods at or below 41 degrees F.
EarlierDec 2, 2025Routine inspectionYellow placard
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Kitchen walk-in refrigerator: unopened containers of milk and buttermilk observed at 46 - 48 degrees F. Observed whole shell eggs at 47-48 degrees F. maintain unopened containers of dairy and whole shell eggs at 45 degrees F or colder. Observed cooked vacuum packaged lobster with internal temperature of 46 degrees F. Observed large plastic containers of chili and cioppino labeled '12/1' at 49 degrees F. Observed ~ 16 quarts of onion soup labeled '12/1' at 51 degrees F and a second container of onion soup with ~ 16 quarts of onion soup observed at 53 degrees F. Both containers of onion soup voluntarily discarded - liquid drained into sink and onions were placed into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Saute prep refrigerator: grated cheddar: 42 degrees F, internal temperature of mussels: 52 -53 degrees F. Grill station prep refrigerator: white cheddar: 44 degrees F, cream cheese: 43 degrees F. Salad prep refrigerator: grated Parmesan: 43 degrees F All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Observed fish batter at 48 degrees F on cookline marked with date and 11:00. If using time only as a public health control, you must maintain written procedures and label food with date and indicate time when it was removed from temperature control or made and the discard time. Discard/use within four hours. Observed edamame at 62 degrees F thawing in 62 degrees F water. Thaw potentially hazardous foods by approved methods. 16 oz. edamame voluntarily discarded. Best method is to thaw in refrigeration.
The department's words
CHSC 113996 Kitchen walk-in refrigerator: unopened containers of milk and buttermilk observed at 46 - 48 degrees F. Observed whole shell eggs at 47-48 degrees F. maintain unopened containers of dairy and whole shell eggs at 45 degrees F or colder. Observed cooked vacuum packaged lobster with internal temperature of 46 degrees F. Observed large plastic containers of chili and cioppino labeled '12/1' at 49 degrees F. Observed ~ 16 quarts of onion soup labeled '12/1' at 51 degrees F and a second container of onion soup with ~ 16 quarts of onion soup observed at 53 degrees F. Both containers of onion soup voluntarily discarded - liquid drained into sink and onions were placed into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Saute prep refrigerator: grated cheddar: 42 degrees F, internal temperature of mussels: 52 -53 degrees F. Grill station prep refrigerator: white cheddar: 44 degrees F, cream cheese: 43 degrees F. Salad prep refrigerator: grated Parmesan: 43 degrees F All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Observed fish batter at 48 degrees F on cookline marked with date and 11:00. If using time only as a public health control, you must maintain written procedures and label food with date and indicate time when it was removed from temperature control or made and the discard time. Discard/use within four hours. Observed edamame at 62 degrees F thawing in 62 degrees F water. Thaw potentially hazardous foods by approved methods. 16 oz. edamame voluntarily discarded. Best method is to thaw in refrigeration.
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
4 large plastic containers with clam chowder cooling in ice bath with ice wands. Ice needs to go to top level of food. Clam chowder isn't cooling at fast enough rate. Reheat clam chowder to 165 degrees F. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F within our hours. Rapid cooling methods in Spanish provided. Cooling logs provided in English and Spanish. Clam chowder reheated to 169 - 179 degrees F. New ice baths set up with metal containers.
The department's words
CHSC 114002 4 large plastic containers with clam chowder cooling in ice bath with ice wands. Ice needs to go to top level of food. Clam chowder isn't cooling at fast enough rate. Reheat clam chowder to 165 degrees F. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F within our hours. Rapid cooling methods in Spanish provided. Cooling logs provided in English and Spanish. Clam chowder reheated to 169 - 179 degrees F. New ice baths set up with metal containers.
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
No sanitizer at final rinse of the kitchen dishwasher. Provide a minimum of 50 ppm chlorine a the final rinse. COS.
The department's words
CHSC 114099.7 No sanitizer at final rinse of the kitchen dishwasher. Provide a minimum of 50 ppm chlorine a the final rinse. COS.
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)
Observed edamame at 62 degrees F thawing in 62 degrees F water. Thaw potentially hazardous foods by approved methods. 16 oz. edamame voluntarily discarded. Best method is to thaw in refrigeration.
The department's words
CHSC 114020 Observed edamame at 62 degrees F thawing in 62 degrees F water. Thaw potentially hazardous foods by approved methods. 16 oz. edamame voluntarily discarded. Best method is to thaw in refrigeration.
EarlierOct 24, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked onions on steam table recorded at 104°F. / Reheat onions to 165°F to hot hold at 135°F or above.
The department's words
CHSC 114016 Cooked onions on steam table recorded at 104°F. / Reheat onions to 165°F to hot hold at 135°F or above.
EarlierApr 18, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods held at unsafe temperatures: 4 cooked lobsters at 50 F in refrigeration unit adjacent to prep sink, 3 lbs of prawns at 50 F, 2 lbs of seaweed salad at 50 F in unit adjacent to prep sink. Above listed foods were voluntarily discarded. Observed cooked onions at 48 F in prep top refrigerator. 4 oz of cooked onions were discarded. Observed raw calamari at 46-56 F in prep top refrigerator. PIC stated calamari was defrosted this morning, then transferred to refrigeration unit. Observed red sauce at 44 F, cooked red bell peppers at 46 F, raw white fish at 48 F, raw shrimp at 46 F, and raw tuna at 47 F in prep top refrigeration units at cook line. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust all refrigeration units at the cooks line and adjacent to the cook line and prep sink to cold hold at 41 F or below.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: 4 cooked lobsters at 50 F in refrigeration unit adjacent to prep sink, 3 lbs of prawns at 50 F, 2 lbs of seaweed salad at 50 F in unit adjacent to prep sink. Above listed foods were voluntarily discarded. Observed cooked onions at 48 F in prep top refrigerator. 4 oz of cooked onions were discarded. Observed raw calamari at 46-56 F in prep top refrigerator. PIC stated calamari was defrosted this morning, then transferred to refrigeration unit. Observed red sauce at 44 F, cooked red bell peppers at 46 F, raw white fish at 48 F, raw shrimp at 46 F, and raw tuna at 47 F in prep top refrigeration units at cook line. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust all refrigeration units at the cooks line and adjacent to the cook line and prep sink to cold hold at 41 F or below.
EarlierJul 14, 2023Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Chicken for chicken sandwich cooked to 140°F. Poultry shall be cooked to 165°F for 15 seconds. Cook all potentially hazardous foods to correct temperature. Instructed chef to put chicken back on grill to continue cooking until proper temperature is reached.
The department's words
CHSC 114004 Chicken for chicken sandwich cooked to 140°F. Poultry shall be cooked to 165°F for 15 seconds. Cook all potentially hazardous foods to correct temperature. Instructed chef to put chicken back on grill to continue cooking until proper temperature is reached.
Corrected during the inspection
Observed a reduced oxygen packaging machine to vacuum seal in facility and observed chicken vacuum sealed. Facility could not provide a HACCP plan approval letter. Immediately discontinue practice until it is verified by this Department that the facility is approved for use of the ROP machine. Immediately remove vacuum sealer from facility.
The department's words
CHSC 114419 Observed a reduced oxygen packaging machine to vacuum seal in facility and observed chicken vacuum sealed. Facility could not provide a HACCP plan approval letter. Immediately discontinue practice until it is verified by this Department that the facility is approved for use of the ROP machine. Immediately remove vacuum sealer from facility.
Corrected during the inspection
Observed flies in faility near garbage area and outdoor bar. Each food facility shall be kept tree of vermin. Eliminate fly activity in facility.
The department's words
CHSC 114259.1 Observed flies in faility near garbage area and outdoor bar. Each food facility shall be kept tree of vermin. Eliminate fly activity in facility.
Corrected during the inspection
EarlierJul 13, 2023Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken for chicken sandwich cooked to 140°F. Poultry shall be cooked to 165°F for 15 seconds. Cook all potentially hazardous foods to correct temperature. Instructed chef to put chicken back on grill to continue cooking until proper temperature is reached.
The department's words
CHSC 114004 Chicken for chicken sandwich cooked to 140°F. Poultry shall be cooked to 165°F for 15 seconds. Cook all potentially hazardous foods to correct temperature. Instructed chef to put chicken back on grill to continue cooking until proper temperature is reached.
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 a reduced oxygen packaging machine to vacuum seal in facility and observed chicken vacuum sealed. Facility could not provide a HACCP plan approval letter. Immediately discontinue practice until it is verified by this Department that the facility is approved for use of the ROP machine. Immediately remove vacuum sealer from facility.
The department's words
CHSC 114419 Observed a reduced oxygen packaging machine to vacuum seal in facility and observed chicken vacuum sealed. Facility could not provide a HACCP plan approval letter. Immediately discontinue practice until it is verified by this Department that the facility is approved for use of the ROP machine. Immediately remove vacuum sealer from facility.
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 flies in faility near garbage area and outdoor bar. Each food facility shall be kept tree of vermin. Eliminate fly activity in facility.
The department's words
CHSC 114259.1 Observed flies in faility near garbage area and outdoor bar. Each food facility shall be kept tree of vermin. Eliminate fly activity in facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Large tub of whipped ubtter with garlic and blue cheese stored on shelf recorded at ~61°F. / Discard immediately whipped butter, cheeses and garlic suspended in butter or oil requires refrigeration cold held at 41°F or below.
The department's words
CHSC 113996 Large tub of whipped ubtter with garlic and blue cheese stored on shelf recorded at ~61°F. / Discard immediately whipped butter, cheeses and garlic suspended in butter or oil requires refrigeration cold held at 41°F or below.
EarlierJul 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employees eating in kitchen. / Discontinue practice. Eat in dinning room.
The department's words
CHSC 113977 Observed employees eating in kitchen. / Discontinue practice. Eat in dinning room.
EarlierDec 3, 2021Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Refrigeration unit opposite of the grill recorded had fish and crab cakes recorded at around 50-52°F. Shrimp, cheeses, sausages, cooked ushroom, cooked gren beans, cooked pasta and clams recorded around 43-44°F. / Discard out of temperature fish and crab cakes. Repair refrigeration unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit opposite of the grill recorded had fish and crab cakes recorded at around 50-52°F. Shrimp, cheeses, sausages, cooked ushroom, cooked gren beans, cooked pasta and clams recorded around 43-44°F. / Discard out of temperature fish and crab cakes. Repair refrigeration unit to cold hold food at 41°F or below.
Corrected during the inspection
Shell stock tags out of order and missing September's tags. / Keep tags on file in chronological order for 90 days after supply has been exhausted.
The department's words
CHSC 114039.1 Shell stock tags out of order and missing September's tags. / Keep tags on file in chronological order for 90 days after supply has been exhausted.
Corrected during the inspection
Hand wash station for out door host stand lacking hot water. / Repair sink to provide 100-108°F hot water.
The department's words
CHSC 114192 Hand wash station for out door host stand lacking hot water. / Repair sink to provide 100-108°F hot water.
Corrected during the inspection
EarlierNov 30, 2021Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit opposite of the grill recorded had fish and crab cakes recorded at around 50-52°F. Shrimp, cheeses, sausages, cooked ushroom, cooked gren beans, cooked pasta and clams recorded around 43-44°F. / Discard out of temperature fish and crab cakes. Repair refrigeration unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit opposite of the grill recorded had fish and crab cakes recorded at around 50-52°F. Shrimp, cheeses, sausages, cooked ushroom, cooked gren beans, cooked pasta and clams recorded around 43-44°F. / Discard out of temperature fish and crab cakes. Repair refrigeration unit to cold hold food at 41°F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Shell stock tags out of order and missing September's tags. / Keep tags on file in chronological order for 90 days after supply has been exhausted.
The department's words
CHSC 114039.1 Shell stock tags out of order and missing September's tags. / Keep tags on file in chronological order for 90 days after supply has been exhausted.
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
Hand wash station for out door host stand lacking hot water. / Repair sink to provide 100-108°F hot water.
The department's words
CHSC 114192 Hand wash station for out door host stand lacking hot water. / Repair sink to provide 100-108°F hot water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 20, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of range had tuna at 51F, shrimp at 50F in bottom drawers, garlic butter at 46F, and tomato sauce at 46F. / Discard out of temperature potentially hazardous foods immediately. Discontinue use of bottom drawers where food cannot be cold held properly. Repair unit to cold hold food at 41F or below.
The department's words
CHSC 113996 Refrigeration unit opposite of range had tuna at 51F, shrimp at 50F in bottom drawers, garlic butter at 46F, and tomato sauce at 46F. / Discard out of temperature potentially hazardous foods immediately. Discontinue use of bottom drawers where food cannot be cold held properly. Repair unit to cold hold food at 41F or below.
EarlierNov 18, 2020Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed 10lb tub of whipped butter stored at service station recorded at 67F prepared on 10/30/20. / Discard out of temperature food. Keep potentially hazardous foods cold held at 41F or below.
The department's words
CHSC 113996 Observed 10lb tub of whipped butter stored at service station recorded at 67F prepared on 10/30/20. / Discard out of temperature food. Keep potentially hazardous foods cold held at 41F or below.
Corrected during the inspection
No hot water at outside service station. / Repair sinks to provide 120F hot water for dump sink and 100F water for hand wash sink.
The department's words
CHSC 114192 No hot water at outside service station. / Repair sinks to provide 120F hot water for dump sink and 100F water for hand wash sink.
Corrected during the inspection
EarlierNov 3, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 10lb tub of whipped butter stored at service station recorded at 67F prepared on 10/30/20. / Discard out of temperature food. Keep potentially hazardous foods cold held at 41F or below.
The department's words
CHSC 113996 Observed 10lb tub of whipped butter stored at service station recorded at 67F prepared on 10/30/20. / Discard out of temperature food. Keep potentially hazardous foods cold held 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
No hot water at outside service station. / Repair sinks to provide 120F hot water for dump sink and 100F water for hand wash sink.
The department's words
CHSC 114192 No hot water at outside service station. / Repair sinks to provide 120F hot water for dump sink and 100F water for hand wash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Consumer advisory notice incomplete. / Follow Department issued handout for guidance on complete notice.
The department's words
CHSC 114093 Consumer advisory notice incomplete. / Follow Department issued handout for guidance on complete notice.
EarlierNov 19, 2019Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113953.2
The department's words
Code CHSC 113953.2
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 113996
The department's words
Code CHSC 113996
Show 7 more
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
Code CHSC 114197
The department's words
Code CHSC 114197
Code CHSC 114250
The department's words
Code CHSC 114250
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114259.4
The department's words
Code CHSC 114259.4
Code CHSC 114259.5
The department's words
Code CHSC 114259.5
EarlierApr 24, 2019Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 8, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer in some wiping cloth buckets (pill did not dissolve). Corrected during inspection. Right side (next to hand wash sink) dish washer had no sanitizer. Make necessary repairs to dishwashers.
The department's words
CHSC 114113 No sanitizer in some wiping cloth buckets (pill did not dissolve). Corrected during inspection. Right side (next to hand wash sink) dish washer had no sanitizer. Make necessary repairs to dishwashers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 29, 2018Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Kitchen: Keep wiping cloths in sani bucket between each use. Observed several wiping cloths sitting on counters.
The department's words
CHSC 114185.1 Kitchen: Keep wiping cloths in sani bucket between each use. Observed several wiping cloths sitting on counters.
Observed food handler use bare hands to dip/roll fish in batter and then rinse of batter in bucket of water with a little bleach. Wash hands at handwash sink with soap and warm water. And dry with paper towels.
The department's words
CHSC 113953.3 Observed food handler use bare hands to dip/roll fish in batter and then rinse of batter in bucket of water with a little bleach. Wash hands at handwash sink with soap and warm water. And dry with paper towels.
Raw Bar: tuna poke 43F, fish cerviche 44F. Food must be 41F or below. Repair/adjust refrigerator immediately.
The department's words
CHSC 113996 Raw Bar: tuna poke 43F, fish cerviche 44F. Food must be 41F or below. Repair/adjust refrigerator immediately.
Get a probe thermometer (thermistor) to monitor cooling and cooking temperatures.
The department's words
CHSC 114159 Get a probe thermometer (thermistor) to monitor cooling and cooking temperatures.
Service station refrigerator: milk was 45F. Exec. Chef turned refrigerator cooler.
The department's words
CHSC 113996 Service station refrigerator: milk was 45F. Exec. Chef turned refrigerator cooler.
Show 6 more
Discontinue storing employee clothing on food utensil storage shelving. Store in employee lockers.
The department's words
CHSC 114256 Discontinue storing employee clothing on food utensil storage shelving. Store in employee lockers.
Install mop sink.
The department's words
CHSC 114190 Install mop sink.
Clean pink mold off ceiling inside ice machine.
The department's words
CHSC 114175 Clean pink mold off ceiling inside ice machine.
Get Antonio Moo recertified as a Certified Food Handler within 30 days. His certificate has expired.
The department's words
CHSC 113948 Get Antonio Moo recertified as a Certified Food Handler within 30 days. His certificate has expired.
Bar: keep wiping cloths in sani bucket between each use. Observed several wiping cloths sitting on counter.
The department's words
CHSC 114185.1 Bar: keep wiping cloths in sani bucket between each use. Observed several wiping cloths sitting on counter.
Bar: Discontinue storing ice scoop in ice. Keep in clean container.
The department's words
CHSC 114178 Bar: Discontinue storing ice scoop in ice. Keep in clean container.
EarlierSep 8, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Beer batter in front of fryers made at 11:00 measured 73 degrees Fat 3:15 p.m.. Heavy cream: 47 degrees F in sauté prep refrigerator. Ham sliced at 11:00 a.m. measured 50 - 55 degrees F in three door Traulsen refrigerator at 3:54 p.m. Shrimp measured 55-56 degrees F at 4:03 p.m. in three door Traulsen refrigerator. Shrimp was under running water for 30 minutes shortly before beginning of inspection, per Sous Chef. Three door Traulsen refrigerator in defrost cycle. Other potentially hazardous foods in this unit were as follows: snapper: 52 degrees F (finished prep at ~ 2:30 - 3:00 p.m.), tuna: 55 degrees F. Ensure three door Traulsen refrigerator is working properly. No potentially hazardous foods observed at 41 degrees F or colder, except a frozen food that was thawing.
The department's words
CHSC 113996 Beer batter in front of fryers made at 11:00 measured 73 degrees Fat 3:15 p.m.. Heavy cream: 47 degrees F in sauté prep refrigerator. Ham sliced at 11:00 a.m. measured 50 - 55 degrees F in three door Traulsen refrigerator at 3:54 p.m. Shrimp measured 55-56 degrees F at 4:03 p.m. in three door Traulsen refrigerator. Shrimp was under running water for 30 minutes shortly before beginning of inspection, per Sous Chef. Three door Traulsen refrigerator in defrost cycle. Other potentially hazardous foods in this unit were as follows: snapper: 52 degrees F (finished prep at ~ 2:30 - 3:00 p.m.), tuna: 55 degrees F. Ensure three door Traulsen refrigerator is working properly. No potentially hazardous foods observed at 41 degrees F or colder, except a frozen food that was thawing.
Corrected during the inspection
Clean interior of ice machine located adjacent to walk-in refrigerators.
The department's words
CHSC 114115 Clean interior of ice machine located adjacent to walk-in refrigerators.
No hot or cold water at right faucet of three-compartment sink. Correct immediately.
The department's words
CHSC 114192 No hot or cold water at right faucet of three-compartment sink. Correct immediately.
Corrected during the inspection
Wiping cloths observed on cutting board.
The department's words
CHSC 114185.1 Wiping cloths observed on cutting board.
Corrected during the inspection
EarlierSep 6, 2016Routine inspectionYellow placard
5 violations listed, 0 marked critical.
Not critical (5)
Beer batter in front of fryers made at 11:00 measured 73 degrees Fat 3:15 p.m.. Heavy cream: 47 degrees F in sauté prep refrigerator. Ham sliced at 11:00 a.m. measured 50 - 55 degrees F in three door Traulsen refrigerator at 3:54 p.m. Shrimp measured 55-56 degrees F at 4:03 p.m. in three door Traulsen refrigerator. Shrimp was under running water for 30 minutes shortly before beginning of inspection, per Sous Chef. Three door Traulsen refrigerator in defrost cycle. Other potentially hazardous foods in this unit were as follows: snapper: 52 degrees F (finished prep at ~ 2:30 - 3:00 p.m.), tuna: 55 degrees F. Ensure three door Traulsen refrigerator is working properly. No potentially hazardous foods observed at 41 degrees F or colder, except a frozen food that was thawing.
The department's words
CHSC 113996 Beer batter in front of fryers made at 11:00 measured 73 degrees Fat 3:15 p.m.. Heavy cream: 47 degrees F in sauté prep refrigerator. Ham sliced at 11:00 a.m. measured 50 - 55 degrees F in three door Traulsen refrigerator at 3:54 p.m. Shrimp measured 55-56 degrees F at 4:03 p.m. in three door Traulsen refrigerator. Shrimp was under running water for 30 minutes shortly before beginning of inspection, per Sous Chef. Three door Traulsen refrigerator in defrost cycle. Other potentially hazardous foods in this unit were as follows: snapper: 52 degrees F (finished prep at ~ 2:30 - 3:00 p.m.), tuna: 55 degrees F. Ensure three door Traulsen refrigerator is working properly. No potentially hazardous foods observed at 41 degrees F or colder, except a frozen food that was thawing.
Tongs in hand wash sink.
The department's words
CHSC 113953.1 Tongs in hand wash sink.
Corrected during the inspection
Clean interior of ice machine located adjacent to walk-in refrigerators.
The department's words
CHSC 114115 Clean interior of ice machine located adjacent to walk-in refrigerators.
No hot or cold water at right faucet of three-compartment sink. Correct immediately.
The department's words
CHSC 114192 No hot or cold water at right faucet of three-compartment sink. Correct immediately.
Wiping cloths observed on cutting board.
The department's words
CHSC 114185.1 Wiping cloths observed on cutting board.
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 Sam's Anchor Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Sam's Anchor Cafe know
Ask for the manager. Sam's Anchor Cafe can only fix what it knows about.
The department lists no phone for this place.
Share this page
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.
Do you work at or run Sam's Anchor Cafe?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L15373.
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.