At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 20, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sausalito Bakery & Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a gallon container of milk at 52 degrees F in hand wash sink behind-the-counter. ~ 3 quarts of milk voluntarily discarded into the 3-compartment sink. Maintain open containers of milk at 41 degrees F or colder. COS Prep refrigerator: sliced tomatoes: 46 degrees F, brie: 43 degrees F, carafe of half and half: 49 degrees F. Glass refrigerator case: Greek salad wit feta cheese : 45 degrees F, mozzarella tomato salad: 46 degrees F. Blueberry bread pudding in the counter at beginning of inspection was cut and transferred to the walk-in refrigerator. Blueberry bread pudding measured 58 degrees F at 2:07 p.m.. Per food handler, bread pudding finished cooking at 1:15 p.m.. How did bread pudding cool to 58 degrees F if it was cooked and placed on the front counter without any ice around the pan? 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 Sausalito Bakery & Cafe's team
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Next: Observed a gallon container of milk at 52 degrees F in hand wash sink behind-the-counter. ~ 3 quarts of milk voluntarily discarded into the 3-compartment sink. Maintain open containers of milk at 41 degrees F or colder. COS Prep refrigerator: sliced tomatoes: 46 degrees F, brie: 43 degrees F, carafe of half and half: 49 degrees F. Glass refrigerator case: Greek salad wit feta cheese : 45 degrees F, mozzarella tomato salad: 46 degrees F. Blueberry bread pudding in the counter at beginning of inspection was cut and transferred to the walk-in refrigerator. Blueberry bread pudding measured 58 degrees F at 2:07 p.m.. Per food handler, bread pudding finished cooking at 1:15 p.m.. How did bread pudding cool to 58 degrees F if it was cooked and placed on the front counter without any ice around the pan?The county found: “Observed a gallon container of milk at 52 degrees F in hand wash sink behind-the-counter. ~ 3 quarts of milk…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 20, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 20, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a gallon container of milk at 52 degrees F in hand wash sink behind-the-counter. ~ 3 quarts of milk voluntarily discarded into the 3-compartment sink. Maintain open containers of milk at 41 degrees F or colder. COS Prep refrigerator: sliced tomatoes: 46 degrees F, brie: 43 degrees F, carafe of half and half: 49 degrees F. Glass refrigerator case: Greek salad wit feta cheese : 45 degrees F, mozzarella tomato salad: 46 degrees F. Blueberry bread pudding in the counter at beginning of inspection was cut and transferred to the walk-in refrigerator. Blueberry bread pudding measured 58 degrees F at 2:07 p.m.. Per food handler, bread pudding finished cooking at 1:15 p.m.. How did bread pudding cool to 58 degrees F if it was cooked and placed on the front counter without any ice around the pan?
The department's words
CHSC 113996 Observed a gallon container of milk at 52 degrees F in hand wash sink behind-the-counter. ~ 3 quarts of milk voluntarily discarded into the 3-compartment sink. Maintain open containers of milk at 41 degrees F or colder. COS Prep refrigerator: sliced tomatoes: 46 degrees F, brie: 43 degrees F, carafe of half and half: 49 degrees F. Glass refrigerator case: Greek salad wit feta cheese : 45 degrees F, mozzarella tomato salad: 46 degrees F. Blueberry bread pudding in the counter at beginning of inspection was cut and transferred to the walk-in refrigerator. Blueberry bread pudding measured 58 degrees F at 2:07 p.m.. Per food handler, bread pudding finished cooking at 1:15 p.m.. How did bread pudding cool to 58 degrees F if it was cooked and placed on the front counter without any ice around the pan?
EarlierAug 20, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Front refrigeration display case had cooked shrimp recording at 44°F. Cooked vegetables recording at 45°F. / Adjust or repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Front refrigeration display case had cooked shrimp recording at 44°F. Cooked vegetables recording at 45°F. / Adjust or repair unit to cold hold food at 41°F or below.
EarlierFeb 12, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cream cheese at 52F on counter. Cold hold at 41F or below. Item moved to refrigeration. Recommend storing in prep top
The department's words
CHSC 113996 Observed cream cheese at 52F on counter. Cold hold at 41F or below. Item moved to refrigeration. Recommend storing in prep top
EarlierDec 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierMar 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured vegetable Frittata at 44.4 degrees F in cold holding display case. Maintain all potentially hazardous foods at 41 degrees F or below. Observed plastic doors not attached to display case. Maintain attached at all times to ensure food is held at appropriate temperature.
The department's words
CHSC 113996 Measured vegetable Frittata at 44.4 degrees F in cold holding display case. Maintain all potentially hazardous foods at 41 degrees F or below. Observed plastic doors not attached to display case. Maintain attached at all times to ensure food is held at appropriate temperature.
EarlierJul 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured the temperature of food in cold holding display: Lasagna:47 - 50 degrees F and Tomatoes:49 -50 degrees F. Maintain all PHF at or below 41 degrees F.
The department's words
CHSC 113996 Measured the temperature of food in cold holding display: Lasagna:47 - 50 degrees F and Tomatoes:49 -50 degrees F. Maintain all PHF at or below 41 degrees F.
EarlierJan 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee seen working at cash register handling money then preparing food without washing hands in between tasks. / Follow Department issued handout on glove use and handwashing.
The department's words
CHSC 113953.3 Employee seen working at cash register handling money then preparing food without washing hands in between tasks. / Follow Department issued handout on glove use and handwashing.
EarlierJul 26, 2019Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Both hand wash stations missing paper towels in dispensers. / Keep dispensers stocked at all times.
The department's words
CHSC 113953.2 Both hand wash stations missing paper towels in dispensers. / Keep dispensers stocked at all times.
EarlierJan 18, 2019Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJan 16, 2019Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Temperatures at food prep fridge were at 52F-58F on the following: Chicken, shredded cheese, roast beef, salmon, cream, and tomato salad. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Temperatures at food prep fridge were at 52F-58F on the following: Chicken, shredded cheese, roast beef, salmon, cream, and tomato salad. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water at three compartment sink at 109F. Hot water for ware washing needs to be 120F.
The department's words
CHSC 114192 Hot water at three compartment sink at 109F. Hot water for ware washing needs to be 120F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 7, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Do not block handwash sink in dishwashing area. Keep handwash sink accessible at all times.
The department's words
CHSC 113953.1 Do not block handwash sink in dishwashing area. Keep handwash sink accessible at all times.
Observed wiping cloth solution at 50 ppm chlorine. Must be 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed wiping cloth solution at 50 ppm chlorine. Must be 100 ppm chlorine.
EarlierNov 3, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No Certified Food Manager (CFM) at facility. Provide proof of enrollment in a CFM exam by October 3, 2016 and take test by October 28, 2016. Submit copy of CFM certificate once you receive it. CFM handout provided. 10/14/16: Have not received proof of enrollment in CFM exam. Submit proof of enrollment by October 21, 2016 and take test by October 28, 2016. 10/24/16: Submit proof of enrollment in CFM exam by October 26, 2016 and take exam by October 28, 2016. 10/27/16: Received registration confirmation, but the test has not been scheduled. Registration date from Premier Food Safety is 10/20/16. Deadline to take CFM exam is October 28, 2016. 11/3/16: Owner stated that he took the CFM exam on 11/2/16. Submit copy of CFM certificate once you receive it.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) at facility. Provide proof of enrollment in a CFM exam by October 3, 2016 and take test by October 28, 2016. Submit copy of CFM certificate once you receive it. CFM handout provided. 10/14/16: Have not received proof of enrollment in CFM exam. Submit proof of enrollment by October 21, 2016 and take test by October 28, 2016. 10/24/16: Submit proof of enrollment in CFM exam by October 26, 2016 and take exam by October 28, 2016. 10/27/16: Received registration confirmation, but the test has not been scheduled. Registration date from Premier Food Safety is 10/20/16. Deadline to take CFM exam is October 28, 2016. 11/3/16: Owner stated that he took the CFM exam on 11/2/16. Submit copy of CFM certificate once you receive it.
Lasagna in glass display case refrigerator measured 47 degrees Fahrenheit. Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control. 10/14/16: Observed bread pudding in unrefrigerated glass case at beginning of inspection. Bread pudding was thrown in garbage before an internal temperature could be taken. Bread pudding measured 75 degrees Fahrenheit with infrared thermometer. Bread pudding was made previous day. No date marking to indicate when bread pudding was removed from temperature control and cooling log is incomplete (only one time entry.) 10/24/16: Observed two slices of bread pudding (70-71 degrees F) on counter. Last log on rapid cooling log sheet for bread pudding was 10/21/16. Bread pudding voluntarily discarded. 10/27/16: Tortellini and shrimp salad (48 degrees F) and tuna salad ( 47 degrees F) on lower part of bakery display refrigerator. Cooked vegetables (67 -69 degrees F) on glass shelf in bakery display case refrigerator were made today. This shelf is not cold. Do not store any potentially hazardous foods on this shelf. Beets (69 degrees F) were cooked at 9:00 a.m. and cooked eggplant (69 degrees F) and cooked broccoli (67 degrees F) were made at 11:00 a.m..The glass bakery display case is not to be used for rapid cooling of potentially hazardous foods. Bread pudding in lower portion of prep refrigerator measured 36 degrees F and is in compliance.
The department's words
CHSC 113996 Lasagna in glass display case refrigerator measured 47 degrees Fahrenheit. Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control. 10/14/16: Observed bread pudding in unrefrigerated glass case at beginning of inspection. Bread pudding was thrown in garbage before an internal temperature could be taken. Bread pudding measured 75 degrees Fahrenheit with infrared thermometer. Bread pudding was made previous day. No date marking to indicate when bread pudding was removed from temperature control and cooling log is incomplete (only one time entry.) 10/24/16: Observed two slices of bread pudding (70-71 degrees F) on counter. Last log on rapid cooling log sheet for bread pudding was 10/21/16. Bread pudding voluntarily discarded. 10/27/16: Tortellini and shrimp salad (48 degrees F) and tuna salad ( 47 degrees F) on lower part of bakery display refrigerator. Cooked vegetables (67 -69 degrees F) on glass shelf in bakery display case refrigerator were made today. This shelf is not cold. Do not store any potentially hazardous foods on this shelf. Beets (69 degrees F) were cooked at 9:00 a.m. and cooked eggplant (69 degrees F) and cooked broccoli (67 degrees F) were made at 11:00 a.m..The glass bakery display case is not to be used for rapid cooling of potentially hazardous foods. Bread pudding in lower portion of prep refrigerator measured 36 degrees F and is in compliance.
Corrected during the inspection
EarlierOct 27, 2016Follow-up inspectionGreen placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Lasagna in glass display case refrigerator measured 47 degrees Fahrenheit. Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control. 10/14/16: Observed bread pudding in unrefrigerated glass case at beginning of inspection. Bread pudding was thrown in garbage before an internal temperature could be taken. Bread pudding measured 75 degrees Fahrenheit with infrared thermometer. Bread pudding was made previous day. No date marking to indicate when bread pudding was removed from temperature control and cooling log is incomplete (only one time entry.) 10/24/16: Observed two slices of bread pudding (70-71 degrees F) on counter. Last log on rapid cooling log sheet for bread pudding was 10/21/16. Bread pudding voluntarily discarded. 10/27/16: Tortellini and shrimp salad (48 degrees F) and tuna salad ( 47 degrees F) on lower part of bakery display refrigerator. Cooked vegetables (67 -69 degrees F) on glass shelf in bakery display case refrigerator were made today. This shelf is not cold. Do not store any potentially hazardous foods on this shelf. Beets (69 degrees F) were cooked at 9:00 a.m. and cooked eggplant (69 degrees F) and cooked broccoli (67 degrees F) were made at 11:00 a.m..The glass bakery display case is not to be used for rapid cooling of potentially hazardous foods. Bread pudding in lower portion of prep refrigerator measured 36 degrees F and is in compliance.
The department's words
CHSC 113996 Lasagna in glass display case refrigerator measured 47 degrees Fahrenheit. Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control. 10/14/16: Observed bread pudding in unrefrigerated glass case at beginning of inspection. Bread pudding was thrown in garbage before an internal temperature could be taken. Bread pudding measured 75 degrees Fahrenheit with infrared thermometer. Bread pudding was made previous day. No date marking to indicate when bread pudding was removed from temperature control and cooling log is incomplete (only one time entry.) 10/24/16: Observed two slices of bread pudding (70-71 degrees F) on counter. Last log on rapid cooling log sheet for bread pudding was 10/21/16. Bread pudding voluntarily discarded. 10/27/16: Tortellini and shrimp salad (48 degrees F) and tuna salad ( 47 degrees F) on lower part of bakery display refrigerator. Cooked vegetables (67 -69 degrees F) on glass shelf in bakery display case refrigerator were made today. This shelf is not cold. Do not store any potentially hazardous foods on this shelf. Beets (69 degrees F) were cooked at 9:00 a.m. and cooked eggplant (69 degrees F) and cooked broccoli (67 degrees F) were made at 11:00 a.m..The glass bakery display case is not to be used for rapid cooling of potentially hazardous foods. Bread pudding in lower portion of prep refrigerator measured 36 degrees F and is in compliance.
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
Beets (69 degrees F) were cooked at 9:00 a.m. and were observed on glass shelf on bakery display refrigerator. Beets not cooling at rapid enough rate.
The department's words
CHSC 114002 Beets (69 degrees F) were cooked at 9:00 a.m. and were observed on glass shelf on bakery display refrigerator. Beets not cooling at rapid enough rate.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
No Certified Food Manager (CFM) at facility. Provide proof of enrollment in a CFM exam by October 3, 2016 and take test by October 28, 2016. Submit copy of CFM certificate once you receive it. CFM handout provided. 10/14/16: Have not received proof of enrollment in CFM exam. Submit proof of enrollment by October 21, 2016 and take test by October 28, 2016. 10/24/16: Submit proof of enrollment in CFM exam by October 26, 2016 and take exam by October 28, 2016. 10/27/16: Received registration confirmation, but the test has not been scheduled. Registration date from Premier Food Safety is 10/20/16. Deadline to take CFM exam is October 28, 2016.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) at facility. Provide proof of enrollment in a CFM exam by October 3, 2016 and take test by October 28, 2016. Submit copy of CFM certificate once you receive it. CFM handout provided. 10/14/16: Have not received proof of enrollment in CFM exam. Submit proof of enrollment by October 21, 2016 and take test by October 28, 2016. 10/24/16: Submit proof of enrollment in CFM exam by October 26, 2016 and take exam by October 28, 2016. 10/27/16: Received registration confirmation, but the test has not been scheduled. Registration date from Premier Food Safety is 10/20/16. Deadline to take CFM exam is October 28, 2016.
Two large containers of baking powder on floor under dry storage shelving. Observed two door freezer with food outside. Relocate freezer to inside the facility. 10/14/16: Two door freezer still outside. Relocate freezer to inside of facility. 10/24/16: Two door freezer no longer outside. Onions stored in tote outside. Many bottled beverages stored outside in back area.
The department's words
CHSC 114047 Two large containers of baking powder on floor under dry storage shelving. Observed two door freezer with food outside. Relocate freezer to inside the facility. 10/14/16: Two door freezer still outside. Relocate freezer to inside of facility. 10/24/16: Two door freezer no longer outside. Onions stored in tote outside. Many bottled beverages stored outside in back area.
Corrected during the inspection
Render restroom door self-closing.
The department's words
CHSC 114276 Render restroom door self-closing.
Corrected during the inspection
EarlierOct 24, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
No Certified Food Manager (CFM) at facility. Provide proof of enrollment in a CFM exam by October 3, 2016 and take test by October 28, 2016. Submit copy of CFM certificate once you receive it. CFM handout provided. 10/14/16: Have not received proof of enrollment in CFM exam. Submit proof of enrollment by October 21, 2016 and take test by October 28, 2016. 10/24/16: Submit proof of enrollment in CFM exam by October 26, 2016 and take exam by October 28, 2016.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) at facility. Provide proof of enrollment in a CFM exam by October 3, 2016 and take test by October 28, 2016. Submit copy of CFM certificate once you receive it. CFM handout provided. 10/14/16: Have not received proof of enrollment in CFM exam. Submit proof of enrollment by October 21, 2016 and take test by October 28, 2016. 10/24/16: Submit proof of enrollment in CFM exam by October 26, 2016 and take exam by October 28, 2016.
Two large containers of baking powder on floor under dry storage shelving. Observed two door freezer with food outside. Relocate freezer to inside the facility. 10/14/16: Two door freezer still outside. Relocate freezer to inside of facility. 10/24/16: Two door freezer no longer outside. Onions stored in tote outside. Many bottled beverages stored outside in back area.
The department's words
CHSC 114047 Two large containers of baking powder on floor under dry storage shelving. Observed two door freezer with food outside. Relocate freezer to inside the facility. 10/14/16: Two door freezer still outside. Relocate freezer to inside of facility. 10/24/16: Two door freezer no longer outside. Onions stored in tote outside. Many bottled beverages stored outside in back area.
All fluorescent light bulbs in kitchen are unprotected.
The department's words
CHSC 114252.1 All fluorescent light bulbs in kitchen are unprotected.
Corrected during the inspection
Render restroom door self-closing.
The department's words
CHSC 114276 Render restroom door self-closing.
Lasagna in glass display case refrigerator measured 47 degrees Fahrenheit. Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control. 10/14/16: Observed bread pudding in unrefrigerated glass case at beginning of inspection. Bread pudding was thrown in garbage before an internal temperature could be taken. Bread pudding measured 75 degrees Fahrenheit with infrared thermometer. Bread pudding was made previous day. No date marking to indicate when bread pudding was removed from temperature control and cooling log is incomplete (only one time entry.) 10/24/16: Observed two slices of bread pudding (70-71 degrees F) on counter. Last log on rapid cooling log sheet for bread pudding was 10/21/16. Bread pudding voluntarily discarded.
The department's words
CHSC 113996 Lasagna in glass display case refrigerator measured 47 degrees Fahrenheit. Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control. 10/14/16: Observed bread pudding in unrefrigerated glass case at beginning of inspection. Bread pudding was thrown in garbage before an internal temperature could be taken. Bread pudding measured 75 degrees Fahrenheit with infrared thermometer. Bread pudding was made previous day. No date marking to indicate when bread pudding was removed from temperature control and cooling log is incomplete (only one time entry.) 10/24/16: Observed two slices of bread pudding (70-71 degrees F) on counter. Last log on rapid cooling log sheet for bread pudding was 10/21/16. Bread pudding voluntarily discarded.
EarlierOct 14, 2016Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
No Certified Food Manager (CFM) at facility. Provide proof of enrollment in a CFM exam by October 3, 2016 and take test by October 28, 2016. Submit copy of CFM certificate once you receive it. CFM handout provided. 10/14/16: Have not received proof of enrollment in CFM exam. Submit proof of enrollment by October 21, 2016 and take test by October 28, 2016.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) at facility. Provide proof of enrollment in a CFM exam by October 3, 2016 and take test by October 28, 2016. Submit copy of CFM certificate once you receive it. CFM handout provided. 10/14/16: Have not received proof of enrollment in CFM exam. Submit proof of enrollment by October 21, 2016 and take test by October 28, 2016.
Only two CA food handler cards. All food handlers without a valid CA food handling card shall obtain one by October 28, 2016.
The department's words
CHSC 113948 Only two CA food handler cards. All food handlers without a valid CA food handling card shall obtain one by October 28, 2016.
Corrected during the inspection
Cell phone and uncovered cup of water on top of green cutting board. Clothing on dry storage shelving.
The department's words
CHSC 114256.1 Cell phone and uncovered cup of water on top of green cutting board. Clothing on dry storage shelving.
Corrected during the inspection
Difficult to dispense soap from dispenser behind the-counter.
The department's words
CHSC 113953.2 Difficult to dispense soap from dispenser behind the-counter.
Corrected during the inspection
Two large containers of baking powder on floor under dry storage shelving. Observed two door freezer with food outside. Relocate freezer to inside the facility. 10/14/16: Two door freezer still outside. Relocate freezer to inside of facility.
The department's words
CHSC 114047 Two large containers of baking powder on floor under dry storage shelving. Observed two door freezer with food outside. Relocate freezer to inside the facility. 10/14/16: Two door freezer still outside. Relocate freezer to inside of facility.
Show 6 more
All fluorescent light bulbs in kitchen are unprotected.
The department's words
CHSC 114252.1 All fluorescent light bulbs in kitchen are unprotected.
Render restroom door self-closing.
The department's words
CHSC 114276 Render restroom door self-closing.
Two burner gas stove and sheet pan observed outside; remove these from the premises.
The department's words
CHSC 114257.1 Two burner gas stove and sheet pan observed outside; remove these from the premises.
Corrected during the inspection
Lasagna in glass display case refrigerator measured 47 degrees Fahrenheit. Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control. 10/14/16: Observed bread pudding in unrefrigerated glass case at beginning of inspection. Bread pudding was thrown in garbage before an internal temperature could be taken. Bread pudding measured 75 degrees Fahrenheit with infrared thermometer. Bread pudding was made previous day. No date marking to indicate when bread pudding was removed from temperature control and cooling log is incomplete (only one time entry.)
The department's words
CHSC 113996 Lasagna in glass display case refrigerator measured 47 degrees Fahrenheit. Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control. 10/14/16: Observed bread pudding in unrefrigerated glass case at beginning of inspection. Bread pudding was thrown in garbage before an internal temperature could be taken. Bread pudding measured 75 degrees Fahrenheit with infrared thermometer. Bread pudding was made previous day. No date marking to indicate when bread pudding was removed from temperature control and cooling log is incomplete (only one time entry.)
Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control. 10/14/16: Observed bread pudding in unrefrigerated glass case at beginning of inspection. Bread pudding was thrown in garbage before an internal temperature could be taken. Bread pudding measured 75 degrees Fahrenheit with infrared thermometer. Bread pudding was made previous day. No date marking to indicate when bread pudding was removed from temperature control and cooling log is incomplete (only one time entry.) Frittata finished cooking at 12:00 today, sat on counter for two hours and then was placed in walk-in refrigerator. Frittata measured 99-118 degrees Fahrenheit at 4:40 p.m. Unknown when frittata entered the temperature danger zone (42 - 134 degrees F.) Utilize rapid cooling logs for all potentially hazardous foods that go through the cooling process on a daily basis.
The department's words
CHSC 114002 Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control. 10/14/16: Observed bread pudding in unrefrigerated glass case at beginning of inspection. Bread pudding was thrown in garbage before an internal temperature could be taken. Bread pudding measured 75 degrees Fahrenheit with infrared thermometer. Bread pudding was made previous day. No date marking to indicate when bread pudding was removed from temperature control and cooling log is incomplete (only one time entry.) Frittata finished cooking at 12:00 today, sat on counter for two hours and then was placed in walk-in refrigerator. Frittata measured 99-118 degrees Fahrenheit at 4:40 p.m. Unknown when frittata entered the temperature danger zone (42 - 134 degrees F.) Utilize rapid cooling logs for all potentially hazardous foods that go through the cooling process on a daily basis.
Observed plate of uncovered biscotti where customers order food. Repeat violation - see 9/28/16 report.
The department's words
CHSC 114060 Observed plate of uncovered biscotti where customers order food. Repeat violation - see 9/28/16 report.
Corrected during the inspection
EarlierSep 28, 2016Routine inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
No Certified Food Manager (CFM) at facility. Provide proof of enrollment in a CFM exam by October 3, 2016 and take test by October 28, 2016. Submit copy of CFM certificate once you receive it. CFM handout provided.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM) at facility. Provide proof of enrollment in a CFM exam by October 3, 2016 and take test by October 28, 2016. Submit copy of CFM certificate once you receive it. CFM handout provided.
Only two CA food handler cards. All food handlers without a valid CA food handling card shall obtain one by October 28, 2016.
The department's words
CHSC 113948 Only two CA food handler cards. All food handlers without a valid CA food handling card shall obtain one by October 28, 2016.
Uncovered platter of biscotti on counter by register.
The department's words
CHSC 114060 Uncovered platter of biscotti on counter by register.
Corrected during the inspection
Cell phone and uncovered cup of water on top of green cutting board. Clothing on dry storage shelving.
The department's words
CHSC 114256.1 Cell phone and uncovered cup of water on top of green cutting board. Clothing on dry storage shelving.
Raw prawns on top shelf. Partially uncovered cooked pasta below prawns.
The department's words
CHSC 113980 Raw prawns on top shelf. Partially uncovered cooked pasta below prawns.
Corrected during the inspection
Show 8 more
Difficult to dispense soap from dispenser behind the-counter.
The department's words
CHSC 113953.2 Difficult to dispense soap from dispenser behind the-counter.
Eight knives in 97 degrees Fahrenheit water in container on butcher block table.
The department's words
CHSC 114119 Eight knives in 97 degrees Fahrenheit water in container on butcher block table.
Two large containers of baking powder on floor under dry storage shelving. Observed two door freezer with food outside. Relocate freezer to inside the facility.
The department's words
CHSC 114047 Two large containers of baking powder on floor under dry storage shelving. Observed two door freezer with food outside. Relocate freezer to inside the facility.
All fluorescent light bulbs in kitchen are unprotected.
The department's words
CHSC 114252.1 All fluorescent light bulbs in kitchen are unprotected.
Render restroom door self-closing.
The department's words
CHSC 114276 Render restroom door self-closing.
Two burner gas stove and sheet pan observed outside; remove these from the premises.
The department's words
CHSC 114257.1 Two burner gas stove and sheet pan observed outside; remove these from the premises.
Lasagna in glass display case refrigerator measured 47 degrees Fahrenheit. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control.
The department's words
CHSC 113996 Lasagna in glass display case refrigerator measured 47 degrees Fahrenheit. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. When using time only as a public health control measure, such as bread pudding placed in the nonrefrigerated case, maintain written procedures, and clearly indicate the time that is four hours past the point in time that the potentially hazardous foods is removed from temperature control.
Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes.
The department's words
CHSC 114002 Vegetable frittata on cooling rack in shallow metal pan measured 98- 112 degrees Fahrenheit at 4:07 p.m. and 98 - 110 degrees F at 4: 25 p.m.. Vegetable frittata finished cooking at approximately 3:30 today. Unknown when vegetable frittata entered the temperature danger zone (42 - 134 degrees F.) Frittata not cooling at rapid enough rate. Frittata placed in walk-in refrigerator. Bread pudding finished cooking between 1:30 - 2:00, per food handler that made it. Bread pudding observed in nonrefrigerated bakery display case at 80 degrees at 4:15 p.m.. Bread pudding is kept in this case for a couple hours and then placed in the walk-in refrigerator. Bread pudding is placed back into the nonrefrigerated case the next morning for a maximum of two hours. Unknown when bread pudding reached 135 degrees Fahrenheit today. Utilize rapid cooling log (one provided today) to log potentially hazardous foods that go through the rapid cooling process, such as bread pudding and vegetable frittata, to ensure rapid cooling process is being achieved within required timeframes.
EarlierApr 28, 2014Follow-up inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Observed foccacia with cooked onions and tomatoes sitting out on counter at 69-70 degrees Fahrenheit. Maintain potentially hazardous foods out of the temperatiure danger zone (42-134 degrees Fahnreheit.) If using time only as a public health control measure, maintain written procedures and mark the food to indicate the time that is four hours past the point in time when removed from temperature control. Sliced Monterey jack cheese in prep refrigerator insert was observed at 53 -58 degrees Fahrenheit. Observed open container of milk (46 degrees Fahrenheit), sliced ham by door (54 degrees Fahrenheit), half of a cantaloupe (48 degrees Fahrenheit), clam chowder (49 degrees Fahrenheit), and sliced tomatoes (49 degrees Fahrenheit.) Maintain potentially hazardous foods at or below 41 degrees Fahrenheit in refrigeration. Foccacia and Monterey jack cheese were voluntarily discarded. 4/28/14: Observed open containers of fat free milk (45 degrees Fahrenheit) and whole milk (43 degrees Fahrenheit) on ice in hand wash sink behind-the-counter. Observed grated mozzarella cheese (53-54 degrees Fahrenheit) and sliced tomatoes (49 degrees Fahrenheit) in upper portion of prep refrigerator. Quiche (47 degrees Fahrenheit) and feta cheese in Greek salad (45 degrees Fahrenheit) in glass display case refrigerator. Maintain open containers of milk and other potentially hazardous foods at or below 41 degrees Fahrenheit. Mozzarella cheese was voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Observed foccacia with cooked onions and tomatoes sitting out on counter at 69-70 degrees Fahrenheit. Maintain potentially hazardous foods out of the temperatiure danger zone (42-134 degrees Fahnreheit.) If using time only as a public health control measure, maintain written procedures and mark the food to indicate the time that is four hours past the point in time when removed from temperature control. Sliced Monterey jack cheese in prep refrigerator insert was observed at 53 -58 degrees Fahrenheit. Observed open container of milk (46 degrees Fahrenheit), sliced ham by door (54 degrees Fahrenheit), half of a cantaloupe (48 degrees Fahrenheit), clam chowder (49 degrees Fahrenheit), and sliced tomatoes (49 degrees Fahrenheit.) Maintain potentially hazardous foods at or below 41 degrees Fahrenheit in refrigeration. Foccacia and Monterey jack cheese were voluntarily discarded. 4/28/14: Observed open containers of fat free milk (45 degrees Fahrenheit) and whole milk (43 degrees Fahrenheit) on ice in hand wash sink behind-the-counter. Observed grated mozzarella cheese (53-54 degrees Fahrenheit) and sliced tomatoes (49 degrees Fahrenheit) in upper portion of prep refrigerator. Quiche (47 degrees Fahrenheit) and feta cheese in Greek salad (45 degrees Fahrenheit) in glass display case refrigerator. Maintain open containers of milk and other potentially hazardous foods at or below 41 degrees Fahrenheit. Mozzarella cheese was voluntarily discarded - see voluntary condemnation and destruction sheet.
One of the food handlers that began working three months ago does not have a certified food handling card. All new food handlers shall obtain a valid certified food handling card within 30 days of beginning work.
The department's words
CHSC 113948 One of the food handlers that began working three months ago does not have a certified food handling card. All new food handlers shall obtain a valid certified food handling card within 30 days of beginning work.
Amana microwave is rusted in a number of areas inside. Replace Amana microwave. Submit specification sheet for approval with 30 days. Water and wet wiping cloths observed in bottom of prep refrigerator. Clean and repair refrigerator. All equipment shall be clean and in good operating order.
The department's words
CHSC 114175 Amana microwave is rusted in a number of areas inside. Replace Amana microwave. Submit specification sheet for approval with 30 days. Water and wet wiping cloths observed in bottom of prep refrigerator. Clean and repair refrigerator. All equipment shall be clean and in good operating order.
Observed two open containers of milk on ice in hand wash sink. Do not sotre anything in hand wash sink. Use hand wash sink for handwashing only.
The department's words
CHSC 113953.1 Observed two open containers of milk on ice in hand wash sink. Do not sotre anything in hand wash sink. Use hand wash sink for handwashing only.
Corrected during the inspection
EarlierApr 21, 2014Routine inspectionViolation(s) Found
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed foccacia with cooked onions and tomatoes sitting out on counter at 69-70 degrees Fahrenheit. Maintain potentially hazardous foods out of the temperatiure danger zone (42-134 degrees Fahnreheit.) If using time only as a public health control measure, maintain written procedures and mark the food to indicate the time that is four hours past the point in time when removed from temperature control. Sliced Monterey jack cheese in prep refrigerator insert was observed at 53 -58 degrees Fahrenheit. Observed open container of milk (46 degrees Fahrenheit), sliced ham by door (54 degrees Fahrenheit), half of a cantaloupe (48 degrees Fahrenheit), clam chowder (49 degrees Fahrenheit), and sliced tomatoes (49 degrees Fahrenheit.) Maintain potentially hazardous foods at or below 41 degrees Fahrenheit in refrigeration. Foccacia and Monterey jack cheese were voluntarily discarded.
The department's words
CHSC 113996 Observed foccacia with cooked onions and tomatoes sitting out on counter at 69-70 degrees Fahrenheit. Maintain potentially hazardous foods out of the temperatiure danger zone (42-134 degrees Fahnreheit.) If using time only as a public health control measure, maintain written procedures and mark the food to indicate the time that is four hours past the point in time when removed from temperature control. Sliced Monterey jack cheese in prep refrigerator insert was observed at 53 -58 degrees Fahrenheit. Observed open container of milk (46 degrees Fahrenheit), sliced ham by door (54 degrees Fahrenheit), half of a cantaloupe (48 degrees Fahrenheit), clam chowder (49 degrees Fahrenheit), and sliced tomatoes (49 degrees Fahrenheit.) Maintain potentially hazardous foods at or below 41 degrees Fahrenheit in refrigeration. Foccacia and Monterey jack cheese were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
No soap inside dispenser. Place soap in dispenser. Replenish soap as often as needed.
The department's words
CHSC 113953.2 No soap inside dispenser. Place soap in dispenser. Replenish soap as often as needed.
No sign at hand wash sink. Sign provided and posted during inspection.
The department's words
CHSC 113953.5 No sign at hand wash sink. Sign provided and posted during inspection.
Corrected during the inspection
Label bulk storage containers with common food name.
The department's words
CHSC 114051 Label bulk storage containers with common food name.
Water in container with wiping cloths was found dirty and did not contain sanitizer. Change water as frequently as necessary and maintain appropriate concentration of sanitizer. Dirty water was dumped down the drain and new water and appropriate sanitizer concentratrion was added to wiping cloth container.
The department's words
CHSC 114185.1 Water in container with wiping cloths was found dirty and did not contain sanitizer. Change water as frequently as necessary and maintain appropriate concentration of sanitizer. Dirty water was dumped down the drain and new water and appropriate sanitizer concentratrion was added to wiping cloth container.
Corrected during the inspection
Observed three customers come into back food prep area in order to access restroom. Consumers shall not pass through food preparation, food storage, or utensil washing areas. Prominently post a sign within the food facility in a public area stating that toilet facilites are not provided.
The department's words
CHSC 114276 Observed three customers come into back food prep area in order to access restroom. Consumers shall not pass through food preparation, food storage, or utensil washing areas. Prominently post a sign within the food facility in a public area stating that toilet facilites are not provided.
Show 5 more
No toilet paper in dispenser. Provide toilet paper.
The department's words
CHSC 114250 No toilet paper in dispenser. Provide toilet paper.
Corrected during the inspection
Food accumulation observed in Amana microwave.Clean interior of Amana microwave. Water, wet wiping cloths, and brownish material observed in bottom of prep refrigerator. Clean and repair refrigerator. All equipment shall be clean and in good operating order.
The department's words
CHSC 114175 Food accumulation observed in Amana microwave.Clean interior of Amana microwave. Water, wet wiping cloths, and brownish material observed in bottom of prep refrigerator. Clean and repair refrigerator. All equipment shall be clean and in good operating order.
All food handlers shall wear hair restraints, such as hair nets, hats, or hair coverings which are designed and worn to effectively keep hair from contacting non-prepackaged food, clean equipment, utensils, linens, and unwrapped single- use articles.
The department's words
CHSC 113969 All food handlers shall wear hair restraints, such as hair nets, hats, or hair coverings which are designed and worn to effectively keep hair from contacting non-prepackaged food, clean equipment, utensils, linens, and unwrapped single- use articles.
One of the food handlers that began working three months ago does not have a certified food handling card. All new food handlers shall obtain a valid certified food handling card within 30 days of beginning work.
The department's words
CHSC 113948 One of the food handlers that began working three months ago does not have a certified food handling card. All new food handlers shall obtain a valid certified food handling card within 30 days of beginning work.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
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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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.