At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 30, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Scoma's Of Sausalito Llc?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed veggie stock at 53 degrees F with inadequate ice at cookline. Observed a second insert pan brought to replace one on ice also at 53 degrees F. Veggie stock voluntarily discarded ( ~8 cups.) Observed sliced cheesecake in upstairs one door True refrigerator at 51 degrees F, and unsliced cheesecake at 48 degrees F. Both made yesterday. Sliced cheesecake was cut at 2:15 p.m.. Maintain potentially hazardous foods at 41 degrees f or colder. Heavy cream in open container: 47 degrees f in prep refrigerator. 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
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Next: Observed veggie stock at 53 degrees F with inadequate ice at cookline. Observed a second insert pan brought to replace one on ice also at 53 degrees F. Veggie stock voluntarily discarded ( ~8 cups.) Observed sliced cheesecake in upstairs one door True refrigerator at 51 degrees F, and unsliced cheesecake at 48 degrees F. Both made yesterday. Sliced cheesecake was cut at 2:15 p.m.. Maintain potentially hazardous foods at 41 degrees f or colder. Heavy cream in open container: 47 degrees f in prep refrigerator.The county found: “Observed veggie stock at 53 degrees F with inadequate ice at cookline. Observed a second insert pan brought to replace…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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
LatestMar 30, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 30, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed veggie stock at 53 degrees F with inadequate ice at cookline. Observed a second insert pan brought to replace one on ice also at 53 degrees F. Veggie stock voluntarily discarded ( ~8 cups.) Observed sliced cheesecake in upstairs one door True refrigerator at 51 degrees F, and unsliced cheesecake at 48 degrees F. Both made yesterday. Sliced cheesecake was cut at 2:15 p.m.. Maintain potentially hazardous foods at 41 degrees f or colder. Heavy cream in open container: 47 degrees f in prep refrigerator.
The department's words
CHSC 113996 Observed veggie stock at 53 degrees F with inadequate ice at cookline. Observed a second insert pan brought to replace one on ice also at 53 degrees F. Veggie stock voluntarily discarded ( ~8 cups.) Observed sliced cheesecake in upstairs one door True refrigerator at 51 degrees F, and unsliced cheesecake at 48 degrees F. Both made yesterday. Sliced cheesecake was cut at 2:15 p.m.. Maintain potentially hazardous foods at 41 degrees f or colder. Heavy cream in open container: 47 degrees f in prep refrigerator.
EarlierNov 7, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed small containers of cooked potatoes and cooked carrots stored by deep fryer recording at 60°F. Employee stated they were left on shelf about 30-40 mins ago. / Place both containers in ice baths to rapidly cool food then store in refrigeration at 41°F or below. Store food in refrigeration.
The department's words
CHSC 113996 Observed small containers of cooked potatoes and cooked carrots stored by deep fryer recording at 60°F. Employee stated they were left on shelf about 30-40 mins ago. / Place both containers in ice baths to rapidly cool food then store in refrigeration at 41°F or below. Store food in refrigeration.
EarlierApr 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw squid and ground beef in refrigerator opposite of the deep fryer recorded at 46°F. / Repair unit or adjust unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Raw squid and ground beef in refrigerator opposite of the deep fryer recorded at 46°F. / Repair unit or adjust unit to cold hold food at 41°F or below.
EarlierDec 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dish wash spray down dirty dishes, loud them onto a dish rack to place in dishwasher. Said dishwasher then handled the clean dishware to place on a drying rack but did not wash in between handling clean and dirty dishes. / Re-wash contaminated dishes, re-train employee on washing hands between handling clean and dirty dishes every time.
The department's words
CHSC 113953.3 Observed dish wash spray down dirty dishes, loud them onto a dish rack to place in dishwasher. Said dishwasher then handled the clean dishware to place on a drying rack but did not wash in between handling clean and dirty dishes. / Re-wash contaminated dishes, re-train employee on washing hands between handling clean and dirty dishes every time.
EarlierMay 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee handle dirty dishes to spray down with hand spray nozzle and load into dishwasher. Same employee then unloaded clean dishes to air dry without handwashing in between. / Employee instructed to put contaminated dishes back through the dishwasher and to wash hands between handling dirty and clean dishes every time.
The department's words
CHSC 113953.3 Observed employee handle dirty dishes to spray down with hand spray nozzle and load into dishwasher. Same employee then unloaded clean dishes to air dry without handwashing in between. / Employee instructed to put contaminated dishes back through the dishwasher and to wash hands between handling dirty and clean dishes every time.
EarlierOct 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee load dirty dishes into the dishwasher then rinsed hands with high pressure sprayer. Said employee had to be directed to wash hands with soap before unloading the clean dishes. / Wash hands with soap before handling clean dishes after handling dirty dishes.
The department's words
CHSC 113953.3 Observed employee load dirty dishes into the dishwasher then rinsed hands with high pressure sprayer. Said employee had to be directed to wash hands with soap before unloading the clean dishes. / Wash hands with soap before handling clean dishes after handling dirty dishes.
EarlierApr 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed dishwasher load dish washer with dirty dishes then handle clean dishes without washing hands in between. / Dish washer must wash hands between handling dirty and clean dishes to prevent contamination.
The department's words
CHSC 113953.3 Observed dishwasher load dish washer with dirty dishes then handle clean dishes without washing hands in between. / Dish washer must wash hands between handling dirty and clean dishes to prevent contamination.
EarlierJul 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Shellstock tag missing for ~1-2lbs of mussles in refrigeration unit opposite of the stove. / Discard tag-less mussels. Shellstock tags must be kept with their supply until exhausted then kept for 90 days thereafter.
The department's words
CHSC 114039.1 Shellstock tag missing for ~1-2lbs of mussles in refrigeration unit opposite of the stove. / Discard tag-less mussels. Shellstock tags must be kept with their supply until exhausted then kept for 90 days thereafter.
EarlierNov 20, 2019Routine inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
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 113996
The department's words
Code CHSC 113996
Show 8 more
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
Code CHSC 114039
The department's words
Code CHSC 114039
Code CHSC 114039.1
The department's words
Code CHSC 114039.1
Code CHSC 114039.2
The department's words
Code CHSC 114039.2
Code CHSC 114039.3
The department's words
Code CHSC 114039.3
Code CHSC 114039.4
The department's words
Code CHSC 114039.4
Code CHSC 114039.5
The department's words
Code CHSC 114039.5
EarlierApr 30, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed an employee at the deep fryer dip gloved hands into the sanitizer bucket then wipe them dry on a cloth towel. The employee was also seed applying new gloves without washing hands with soap and water.
The department's words
CHSC 113953.3 Observed an employee at the deep fryer dip gloved hands into the sanitizer bucket then wipe them dry on a cloth towel. The employee was also seed applying new gloves without washing hands with soap and water.
EarlierApr 12, 2018Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Bar: Observed opened container of heavy cream at 43 degrees Fahrenheit. Downstairs kitchen: Observed mashed potatoes at 131 degrees Fahrenheit in steam table. Mashed potatoes were finished being prepared at 11:30 a.m. today. Reheat mashed potatoes to 165 degrees Fahrenheit. Corrected at inspection. Open container of heavy cream in sauté prep refrigerator measured 45 degrees Fahrenheit. 4/12/18: Observed calamari in standing water in food prep sink at 57 - 71 degrees Fahrenheit. Calamari was voluntarily discarded.
The department's words
CHSC 113996 Bar: Observed opened container of heavy cream at 43 degrees Fahrenheit. Downstairs kitchen: Observed mashed potatoes at 131 degrees Fahrenheit in steam table. Mashed potatoes were finished being prepared at 11:30 a.m. today. Reheat mashed potatoes to 165 degrees Fahrenheit. Corrected at inspection. Open container of heavy cream in sauté prep refrigerator measured 45 degrees Fahrenheit. 4/12/18: Observed calamari in standing water in food prep sink at 57 - 71 degrees Fahrenheit. Calamari was voluntarily discarded.
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
The three -compartment sink is not set up properly. Clean sauté pans observed on left drainboard and food debris and dirty sheet pan observed on right drainboard. Observed soap and water in left compartment, no water in middle compartment, and water in right compartment. There is a dishwasher to the right of the three-compartment sink and clean utensils come out to the left of the dishwasher onto a shared drainboard with the three-compartment sink .There is a prewash sink to the right of the dishwasher. Wash, rinse, and sanitize right drainboard of three-compartment sink. Only place clean utensils on the right side drainboard. Store dirty utensils that are going to be manually washed onto the left drainboard. Corrected at inspection. Since the drainboard between the three-compartment sink and dishwasher is shared, and clean utensils from the dishwasher go onto this drainboard, the left side drainboard of the three-compartment sink shall be used to store dirty utensils that are going to be manually washed. The three-compartment sink shall be set up with soap and water in the left compartment, rinse water in the middle compartment and sanitizer and water in right compartment.Provide a minimum of 200 ppm quaternary ammonium. Manual warewashing sticker provided at inspection today, and was placed on wall above three-compartment sink by the chef during the inspection. 4/12/18: Observed a clean colander on the left drainboard. The left drainboard is for storing dirty utensils, since the left compartment of the three-compartment sink is the wash compartment with soap and water. corrected onsite.
The department's words
CHSC 114099.2 The three -compartment sink is not set up properly. Clean sauté pans observed on left drainboard and food debris and dirty sheet pan observed on right drainboard. Observed soap and water in left compartment, no water in middle compartment, and water in right compartment. There is a dishwasher to the right of the three-compartment sink and clean utensils come out to the left of the dishwasher onto a shared drainboard with the three-compartment sink .There is a prewash sink to the right of the dishwasher. Wash, rinse, and sanitize right drainboard of three-compartment sink. Only place clean utensils on the right side drainboard. Store dirty utensils that are going to be manually washed onto the left drainboard. Corrected at inspection. Since the drainboard between the three-compartment sink and dishwasher is shared, and clean utensils from the dishwasher go onto this drainboard, the left side drainboard of the three-compartment sink shall be used to store dirty utensils that are going to be manually washed. The three-compartment sink shall be set up with soap and water in the left compartment, rinse water in the middle compartment and sanitizer and water in right compartment.Provide a minimum of 200 ppm quaternary ammonium. Manual warewashing sticker provided at inspection today, and was placed on wall above three-compartment sink by the chef during the inspection. 4/12/18: Observed a clean colander on the left drainboard. The left drainboard is for storing dirty utensils, since the left compartment of the three-compartment sink is the wash compartment with soap and water. corrected onsite.
Utensils on cookline stored in water at 98 degrees Fahrenheit. 4/12/18: Utensils in water at cookline were in 122 degrees F water. Corrected onsite.
The department's words
CHSC 114119 Utensils on cookline stored in water at 98 degrees Fahrenheit. 4/12/18: Utensils in water at cookline were in 122 degrees F water. Corrected onsite.
Light cover by three- compartment sink is cracked in a few areas and has an area that has broken off. Replace cracked cover within one month.
The department's words
CHSC 114252.1 Light cover by three- compartment sink is cracked in a few areas and has an area that has broken off. Replace cracked cover within one month.
Show 4 more
Observed Waring oven on stainless steel counter. This oven is used to bake short cakes. Submit application for exemption from mechanical ventilation for this oven, Waring oven specification sheet, and plan check fee of $311 by May 2, 2018.
The department's words
CHSC 114149.1 Observed Waring oven on stainless steel counter. This oven is used to bake short cakes. Submit application for exemption from mechanical ventilation for this oven, Waring oven specification sheet, and plan check fee of $311 by May 2, 2018.
Observed several lids for bulk storage containers in permanently fixed box outside. Relocate any utensils and equipment to inside approved areas of the food facility.
The department's words
CHSC 114178 Observed several lids for bulk storage containers in permanently fixed box outside. Relocate any utensils and equipment to inside approved areas of the food facility.
Observed calamari in standing water in food prep sink at 57 - 71 degrees Fahrenheit. Calamari was voluntarily discarded.
The department's words
CHSC 114020 Observed calamari in standing water in food prep sink at 57 - 71 degrees Fahrenheit. Calamari was voluntarily discarded.
Submit one set of plans, a construction application, specification sheets for all new equipment (except freezer specification sheets that were provided after the trip # 1 inspection on 4/3 /18), and plan check fee of $1,238.00 for kitchen remodel by May 14, 2018.
The department's words
CHSC 114380 Submit one set of plans, a construction application, specification sheets for all new equipment (except freezer specification sheets that were provided after the trip # 1 inspection on 4/3 /18), and plan check fee of $1,238.00 for kitchen remodel by May 14, 2018.
EarlierApr 3, 2018Routine inspectionGreen placard
13 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at final rinse of dishwasher. Corrected onsite.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Corrected onsite.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Observe a food handler that was wearing gloves, wipe his face with a paper towel or napkin and then touched knife on magnetic strip. Observed food handler putting on gloves after touching face without washing hands. A few food handlers entered into the kitchen to begin their shift and did not wash their hands. Chef instructed all the food handlers to wash their hands. Write up standard operating procedure (SOP) for hand washing and have all food handlers, including servers, and bartenders, read and initial or sign the SOP. Submit copy of SOP with signatures/initials to Marin County Environmental Health.
The department's words
CHSC 113953.3 Observe a food handler that was wearing gloves, wipe his face with a paper towel or napkin and then touched knife on magnetic strip. Observed food handler putting on gloves after touching face without washing hands. A few food handlers entered into the kitchen to begin their shift and did not wash their hands. Chef instructed all the food handlers to wash their hands. Write up standard operating procedure (SOP) for hand washing and have all food handlers, including servers, and bartenders, read and initial or sign the SOP. Submit copy of SOP with signatures/initials to Marin County Environmental Health.
Bar: Observed opened container of heavy cream at 43 degrees Fahrenheit. Downstairs kitchen: Observed mashed potatoes at 131 degrees Fahrenheit in steam table. Mashed potatoes were finished being prepared at 11:30 a.m. today. Reheat mashed potatoes to 165 degrees Fahrenheit. Corrected at inspection. Open container of heavy cream in sauté prep refrigerator measured 45 degrees Fahrenheit.
The department's words
CHSC 113996 Bar: Observed opened container of heavy cream at 43 degrees Fahrenheit. Downstairs kitchen: Observed mashed potatoes at 131 degrees Fahrenheit in steam table. Mashed potatoes were finished being prepared at 11:30 a.m. today. Reheat mashed potatoes to 165 degrees Fahrenheit. Corrected at inspection. Open container of heavy cream in sauté prep refrigerator measured 45 degrees Fahrenheit.
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
No sanitizer in three-compartment sink. Corrected onsite.
The department's words
CHSC 114099.6 No sanitizer in three-compartment sink. Corrected onsite.
The three -compartment sink is not set up properly. Clean sauté pans observed on left drainboard and food debris and dirty sheet pan observed on right drainboard. Observed soap and water in left compartment, no water in middle compartment, and water in right compartment. There is a dishwasher to the right of the three-compartment sink and clean utensils come out to the left of the dishwasher onto a shared drainboard with the three-compartment sink .There is a prewash sink to the right of the dishwasher. Wash, rinse, and sanitize right drainboard of three-compartment sink. Only place clean utensils on the right side drainboard. Store dirty utensils that are going to be manually washed onto the left drainboard. Corrected at inspection. Since the drainboard between the three-compartment sink and dishwasher is shared, and clean utensils from the dishwasher go onto this drainboard, the left side drainboard of the three-compartment sink shall be used to store dirty utensils that are going to be manually washed. The three-compartment sink shall be set up with soap and water in the left compartment, rinse water in the middle compartment and sanitizer and water in right compartment.Provide a minimum of 200 ppm quaternary ammonium. Manual warewashing sticker provided at inspection today, and was placed on wall above three-compartment sink by the chef during the inspection.
The department's words
CHSC 114099.2 The three -compartment sink is not set up properly. Clean sauté pans observed on left drainboard and food debris and dirty sheet pan observed on right drainboard. Observed soap and water in left compartment, no water in middle compartment, and water in right compartment. There is a dishwasher to the right of the three-compartment sink and clean utensils come out to the left of the dishwasher onto a shared drainboard with the three-compartment sink .There is a prewash sink to the right of the dishwasher. Wash, rinse, and sanitize right drainboard of three-compartment sink. Only place clean utensils on the right side drainboard. Store dirty utensils that are going to be manually washed onto the left drainboard. Corrected at inspection. Since the drainboard between the three-compartment sink and dishwasher is shared, and clean utensils from the dishwasher go onto this drainboard, the left side drainboard of the three-compartment sink shall be used to store dirty utensils that are going to be manually washed. The three-compartment sink shall be set up with soap and water in the left compartment, rinse water in the middle compartment and sanitizer and water in right compartment.Provide a minimum of 200 ppm quaternary ammonium. Manual warewashing sticker provided at inspection today, and was placed on wall above three-compartment sink by the chef during the inspection.
Show 7 more
Observed lemon zest on knife on magnetic strip. Only place clean utensils on the magnetic strip.
The department's words
CHSC 114115 Observed lemon zest on knife on magnetic strip. Only place clean utensils on the magnetic strip.
Utensils on cookline stored in water at 98 degrees Fahrenheit.
The department's words
CHSC 114119 Utensils on cookline stored in water at 98 degrees Fahrenheit.
Light cover by three- compartment sink is cracked in a few areas and has an area that has broken off. Replace cracked cover within one month.
The department's words
CHSC 114252.1 Light cover by three- compartment sink is cracked in a few areas and has an area that has broken off. Replace cracked cover within one month.
Hand wash sign needed at kitchen hand wash sink. Hand wash sticker provided at inspection. Chef posted sticker during inspection.
The department's words
CHSC 113953.5 Hand wash sign needed at kitchen hand wash sink. Hand wash sticker provided at inspection. Chef posted sticker during inspection.
Observed Waring oven on stainless steel counter. This oven is used to bake short cakes. Submit application for exemption from mechanical ventilation for this oven, Waring oven specification sheet, and plan check fee of $311 by May 2, 2018.
The department's words
CHSC 114149.1 Observed Waring oven on stainless steel counter. This oven is used to bake short cakes. Submit application for exemption from mechanical ventilation for this oven, Waring oven specification sheet, and plan check fee of $311 by May 2, 2018.
Observed several lids for bulk storage containers in permanently fixed box outside. Relocate any utensils and equipment to inside approved areas of the food facility.
The department's words
CHSC 114178 Observed several lids for bulk storage containers in permanently fixed box outside. Relocate any utensils and equipment to inside approved areas of the food facility.
Install mounted soap dispensers.
The department's words
CHSC 113953.2 Install mounted soap dispensers.
EarlierNov 9, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Some food handler cards are expired. Any food handler without a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 Some food handler cards are expired. Any food handler without a valid CA food handler card shall obtain one within 30 days.
Bar: Open container of whipping cream measured 43 degrees F. Kitchen: Pantry prep refrigerator: shrimp (49 degrees F), sliced tomatoes (54 degrees F), sliced cherry tomatoes ( 59 degrees F), burrata cheese (58 degrees F.) Potentially hazardous foods at or above 50 degrees was voluntarily discarded. Couscous measured 45 degrees F in one door refrigerator. Lemon butter cream sauce observed on shelf was made at 12:00 today and measured 102 degrees F at 4:00 p.m.. Keep lemon butter cream sauce greater than or equal to !35 degrees F or keep it 41 degrees F or colder. Utilize rapid cooling log if cooling to 421 degrees F. Cooling log provided with approved cooling methods. 11/3/16: Pantry prep refrigerator still not maintaining potentially hazardous foods at or below 41 degrees F. Caesar dressing and thousand island dressing both measured 55 degrees F and cooked beets measured 45 degrees F. Lemon cream sauce observed in steam table at 156 degrees F, which is in compliance. 11/9/16: Cooked beets made on November 7 measured 46 degrees F in insert pans in upper portion of left prep refrigerator and goat and feta cheese measured 43 degrees F in lower portion of this prep refrigerator.
The department's words
CHSC 113996 Bar: Open container of whipping cream measured 43 degrees F. Kitchen: Pantry prep refrigerator: shrimp (49 degrees F), sliced tomatoes (54 degrees F), sliced cherry tomatoes ( 59 degrees F), burrata cheese (58 degrees F.) Potentially hazardous foods at or above 50 degrees was voluntarily discarded. Couscous measured 45 degrees F in one door refrigerator. Lemon butter cream sauce observed on shelf was made at 12:00 today and measured 102 degrees F at 4:00 p.m.. Keep lemon butter cream sauce greater than or equal to !35 degrees F or keep it 41 degrees F or colder. Utilize rapid cooling log if cooling to 421 degrees F. Cooling log provided with approved cooling methods. 11/3/16: Pantry prep refrigerator still not maintaining potentially hazardous foods at or below 41 degrees F. Caesar dressing and thousand island dressing both measured 55 degrees F and cooked beets measured 45 degrees F. Lemon cream sauce observed in steam table at 156 degrees F, which is in compliance. 11/9/16: Cooked beets made on November 7 measured 46 degrees F in insert pans in upper portion of left prep refrigerator and goat and feta cheese measured 43 degrees F in lower portion of this prep refrigerator.
Gasket on ice machine cover is deteriorated and is missing in parts. Replace gasket within one month. Replace rusted shelving in freezer in upstairs kitchen within one month.
The department's words
CHSC 114175 Gasket on ice machine cover is deteriorated and is missing in parts. Replace gasket within one month. Replace rusted shelving in freezer in upstairs kitchen within one month.
EarlierNov 3, 2016Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Bar: Open container of whipping cream measured 43 degrees F. Kitchen: Pantry prep refrigerator: shrimp (49 degrees F), sliced tomatoes (54 degrees F), sliced cherry tomatoes ( 59 degrees F), burrata cheese (58 degrees F.) Potentially hazardous foods at or above 50 degrees was voluntarily discarded. Couscous measured 45 degrees F in one door refrigerator. Lemon butter cream sauce observed on shelf was made at 12:00 today and measured 102 degrees F at 4:00 p.m.. Keep lemon butter cream sauce greater than or equal to !35 degrees F or keep it 41 degrees F or colder. Utilize rapid cooling log if cooling to 421 degrees F. Cooling log provided with approved cooling methods. 11/3/16: Pantry prep refrigerator still not maintaining potentially hazardous foods at or below 41 degrees F. Caesar dressing and thousand island dressing both measured 55 degrees F and cooked beets measured 45 degrees F. Lemon cream sauce observed in steam table at 156 degrees F, which is in compliance.
The department's words
CHSC 113996 Bar: Open container of whipping cream measured 43 degrees F. Kitchen: Pantry prep refrigerator: shrimp (49 degrees F), sliced tomatoes (54 degrees F), sliced cherry tomatoes ( 59 degrees F), burrata cheese (58 degrees F.) Potentially hazardous foods at or above 50 degrees was voluntarily discarded. Couscous measured 45 degrees F in one door refrigerator. Lemon butter cream sauce observed on shelf was made at 12:00 today and measured 102 degrees F at 4:00 p.m.. Keep lemon butter cream sauce greater than or equal to !35 degrees F or keep it 41 degrees F or colder. Utilize rapid cooling log if cooling to 421 degrees F. Cooling log provided with approved cooling methods. 11/3/16: Pantry prep refrigerator still not maintaining potentially hazardous foods at or below 41 degrees F. Caesar dressing and thousand island dressing both measured 55 degrees F and cooked beets measured 45 degrees F. Lemon cream sauce observed in steam table at 156 degrees F, which 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.
Not critical (3)
Some food handler cards are expired. Any food handler without a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 Some food handler cards are expired. Any food handler without a valid CA food handler card shall obtain one within 30 days.
Dirty knife on magnetic strip.
The department's words
CHSC 114115 Dirty knife on magnetic strip.
Corrected during the inspection
Gasket on ice machine cover is deteriorated and is missing in parts. Replace gasket within one month. Replace rusted shelving in freezer in upstairs kitchen within one month.
The department's words
CHSC 114175 Gasket on ice machine cover is deteriorated and is missing in parts. Replace gasket within one month. Replace rusted shelving in freezer in upstairs kitchen within one month.
EarlierOct 31, 2016Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Bar: Open container of whipping cream measured 43 degrees F. Kitchen: Pantry prep refrigerator: shrimp (49 degrees F), sliced tomatoes (54 degrees F), sliced cherry tomatoes ( 59 degrees F), burrata cheese (58 degrees F.) Potentially hazardous foods at or above 50 degrees was voluntarily discarded. Couscous measured 45 degrees F in one door refrigerator. Lemon butter cream sauce observed on shelf was made at 12:00 today and measured 102 degrees F at 4:00 p.m.. Keep lemon butter cream sauce greater than or equal to !35 degrees F or keep it 41 degrees F or colder. Utilize rapid cooling log if cooling to 41 degrees F. Cooling log provided with approved cooling methods.
The department's words
CHSC 113996 Bar: Open container of whipping cream measured 43 degrees F. Kitchen: Pantry prep refrigerator: shrimp (49 degrees F), sliced tomatoes (54 degrees F), sliced cherry tomatoes ( 59 degrees F), burrata cheese (58 degrees F.) Potentially hazardous foods at or above 50 degrees was voluntarily discarded. Couscous measured 45 degrees F in one door refrigerator. Lemon butter cream sauce observed on shelf was made at 12:00 today and measured 102 degrees F at 4:00 p.m.. Keep lemon butter cream sauce greater than or equal to !35 degrees F or keep it 41 degrees F or colder. Utilize rapid cooling log if cooling to 41 degrees F. Cooling log provided with approved cooling methods.
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)
Some food handler cards are expired. Any food handler without a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 Some food handler cards are expired. Any food handler without a valid CA food handler card shall obtain one within 30 days.
Dirty knife on magnetic strip.
The department's words
CHSC 114115 Dirty knife on magnetic strip.
Gasket on ice machine cover is deteriorated and is missing in parts. Replace gasket within one month. Replace rusted shelving in freezer in upstairs kitchen within one month.
The department's words
CHSC 114175 Gasket on ice machine cover is deteriorated and is missing in parts. Replace gasket within one month. Replace rusted shelving in freezer in upstairs kitchen within one month.
EarlierNov 10, 2014Follow-up inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Utensils in 80 degrees Fahrenheit water. Maintain water at or above 135 degrees Fahrenheit.
The department's words
CHSC 114119 Utensils in 80 degrees Fahrenheit water. Maintain water at or above 135 degrees Fahrenheit.
Corrected during the inspection
Post inspection report sign in conspicuous area. Sign provided at today's inspection.
The department's words
CHSC 113725.1 Post inspection report sign in conspicuous area. Sign provided at today's inspection.
Dirty and clean utensils are placed on right side of drainboard. Prewash sink is to right of right drainboard. Place dirty utensils on drainboard between prewash sink and dishwasher. Place clean utensils on left drainboard. Observed dirty hotel pan being placed on left drainboard. Only place clean utensils on left drainboard.
The department's words
CHSC 114103 Dirty and clean utensils are placed on right side of drainboard. Prewash sink is to right of right drainboard. Place dirty utensils on drainboard between prewash sink and dishwasher. Place clean utensils on left drainboard. Observed dirty hotel pan being placed on left drainboard. Only place clean utensils on left drainboard.
Corrected during the inspection
Observed boxes of wine stored outside upstairs, and potatoes and onions in metal bins outside, upstairs. Store food, including beverages, inside the food facility. 11/1014: Potatoes and onions have been relocated to inside the food facility. Wine boxes still stored outside. Store wines boxes inside the food facility.
The department's words
CHSC 114049 Observed boxes of wine stored outside upstairs, and potatoes and onions in metal bins outside, upstairs. Store food, including beverages, inside the food facility. 11/1014: Potatoes and onions have been relocated to inside the food facility. Wine boxes still stored outside. Store wines boxes inside the food facility.
EarlierOct 29, 2014Routine inspectionViolation(s) Found
11 violations listed, 0 marked critical.
Not critical (11)
Alfredo sauce is kept in rack above stove. Alfredo sauce was 130-131-degrees Fahrenheit. Rice checked on plate was 131 degrees Fahrenheit. Maintain hot holding foods at or above 135 degrees Fahrenheit. Alfredo sauce was reheated to 180 degrees Fahrenheit. Chef stsated alfredo sauce is held on this rack for 4-5 hours. If using time only, as a public health control measure, you must maintain written procedures and label food with date and discard time. Potentially hazardous foods using time only as a public health control measure shall be used or discarded within four hours.
The department's words
CHSC 113996 Alfredo sauce is kept in rack above stove. Alfredo sauce was 130-131-degrees Fahrenheit. Rice checked on plate was 131 degrees Fahrenheit. Maintain hot holding foods at or above 135 degrees Fahrenheit. Alfredo sauce was reheated to 180 degrees Fahrenheit. Chef stsated alfredo sauce is held on this rack for 4-5 hours. If using time only, as a public health control measure, you must maintain written procedures and label food with date and discard time. Potentially hazardous foods using time only as a public health control measure shall be used or discarded within four hours.
Corrected during the inspection
Utensils in 80 degrees Fahrenheit water. Maintain water at or above 135 degrees Fahrenheit.
The department's words
CHSC 114119 Utensils in 80 degrees Fahrenheit water. Maintain water at or above 135 degrees Fahrenheit.
Food handler used gloved hands to turn over fish then pulled French fries out of refrigerator with same gloves.
The department's words
CHSC 113953.3 Food handler used gloved hands to turn over fish then pulled French fries out of refrigerator with same gloves.
Chicken breast cooked to 140 degrees Fahrenheit. Cook chicken to 165 degrees Fahrenheit. Chef threw chicken in the garbage after it reheated to 160 degrees Fahrenheit. Checked a different piece of chicken that was cooked above 165 degrees Fahrenheit.
The department's words
CHSC 114004 Chicken breast cooked to 140 degrees Fahrenheit. Cook chicken to 165 degrees Fahrenheit. Chef threw chicken in the garbage after it reheated to 160 degrees Fahrenheit. Checked a different piece of chicken that was cooked above 165 degrees Fahrenheit.
Corrected during the inspection
Post inspection report sign in conspicuous area.
The department's words
CHSC 113725.1 Post inspection report sign in conspicuous area.
Show 6 more
Dirty and clean utensils are placed on right side of drainboard. Prewash sink is to right of right drainboard. Place dirty utensils on drainboard between prewash sink and dishwasher. Place clean utensils on left drainboard. Observed dirty hotel pan being placed on left drainboard. Only place clean utensils on left drainboard.
The department's words
CHSC 114103 Dirty and clean utensils are placed on right side of drainboard. Prewash sink is to right of right drainboard. Place dirty utensils on drainboard between prewash sink and dishwasher. Place clean utensils on left drainboard. Observed dirty hotel pan being placed on left drainboard. Only place clean utensils on left drainboard.
Observed soap and water in right compartment of two-compartment sink. Two- compartment sink is to left of dishwasher. Clean pans observed on left drainboard. Place all clean utensils on right side of two-compartment sink drainboard. Place soap and water in left compartment, and hot water in right compartment. Drain water and place 200 ppm quaternary ammonium in water.
The department's words
CHSC 114099.2 Observed soap and water in right compartment of two-compartment sink. Two- compartment sink is to left of dishwasher. Clean pans observed on left drainboard. Place all clean utensils on right side of two-compartment sink drainboard. Place soap and water in left compartment, and hot water in right compartment. Drain water and place 200 ppm quaternary ammonium in water.
Corrected during the inspection
Observed boxes of wine stored outside upstairs, and potatoes and onions in metal bins outside, upstairs. Store food, including beverages, inside the food facility.
The department's words
CHSC 114049 Observed boxes of wine stored outside upstairs, and potatoes and onions in metal bins outside, upstairs. Store food, including beverages, inside the food facility.
Observed wet, in-use wiping cloths on cutting boards at main downstairs kitchen. Store in-use wiping cloths in container with appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed wet, in-use wiping cloths on cutting boards at main downstairs kitchen. Store in-use wiping cloths in container with appropriate sanitizer concentration.
Corrected during the inspection
Undercooked chicken was placed on cutting board, Observed chef chop cooked seafood where chicken had been placed, Chef stated food contact surface was wiped with wiping cloth. However, wiping cloths are not being properly stored in sanitzer solution. Seafood discarded.
The department's words
CHSC 113984.d Undercooked chicken was placed on cutting board, Observed chef chop cooked seafood where chicken had been placed, Chef stated food contact surface was wiped with wiping cloth. However, wiping cloths are not being properly stored in sanitzer solution. Seafood discarded.
Corrected during the inspection
Undercooked chicken was placed on cutting board. Observed chef chop cooked seafood wehre chicken had been placed, Chef stated food contact surface was wiped with wiping cloth. However, wiping cloths are not being properly stored in sanitzer solution. Seafood discarded.
The department's words
CHSC 114117 Undercooked chicken was placed on cutting board. Observed chef chop cooked seafood wehre chicken had been placed, Chef stated food contact surface was wiped with wiping cloth. However, wiping cloths are not being properly stored in sanitzer solution. Seafood discarded.
Corrected during the inspection
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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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.