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CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 12, 2026
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What was found out about Sol Food - 2?
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- Observed cooked chicken at 155 F cooling on a counter in a covered container. Col using approved methods. Remove lids during the cooling process. Lids removed. CHSC 114002How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Next: Observed cooked chicken at 155 F cooling on a counter in a covered container. Col using approved methods. Remove lids during the cooling process. Lids removed.The county found: “Observed cooked chicken at 155 F cooling on a counter in a covered container. Col using approved methods. Remove lids…”
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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
LatestMay 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 12, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked chicken at 155 F cooling on a counter in a covered container. Col using approved methods. Remove lids during the cooling process. Lids removed.
The department's words
CHSC 114002 Observed cooked chicken at 155 F cooling on a counter in a covered container. Col using approved methods. Remove lids during the cooling process. Lids removed.
EarlierMar 18, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sandwich prep refrigerator has an air temperature of 58 degrees F. Potentially hazardous foods ranged from 51 - 61 degrees F. Unit was unplugged. All potentially hazardous foods voluntarily discarded into the compost container. 8 lbs ham: 60 degrees F. American cheese: 60 degrees F (1/2 lb), Swiss cheese: 59 degrees F (2.5 lbs), cooked pork: 60 degrees F (3.25 lbs.), sour cream: 50 degrees F (~ 4 cups), queso fresco: 51 degrees F ~3.5 lbs), yogurt: 57 degrees F (~ 4 cups), chicken salad: 60 degrees F (made yesterday): (~ 5.25 lbs.). Yogurt and sour cream voluntarily discarded down the drain. Unit was plugged back in. Check prep refrigerator to ensure it is capable of maintaining potentially hazardous foods at or below 41 degrees F before placing potentially hazardous foods inside. Rechecked sandwich prep refrigerator at end of inspection. Ham: 45 degrees F, Swiss cheese48 degrees f, and jack cheese: 55 degrees f. ~ 3.5 lbs of jack cheese voluntarily discarded into compost container, Adjust prep refrigerator to colder setting.
The department's words
CHSC 113996 Sandwich prep refrigerator has an air temperature of 58 degrees F. Potentially hazardous foods ranged from 51 - 61 degrees F. Unit was unplugged. All potentially hazardous foods voluntarily discarded into the compost container. 8 lbs ham: 60 degrees F. American cheese: 60 degrees F (1/2 lb), Swiss cheese: 59 degrees F (2.5 lbs), cooked pork: 60 degrees F (3.25 lbs.), sour cream: 50 degrees F (~ 4 cups), queso fresco: 51 degrees F ~3.5 lbs), yogurt: 57 degrees F (~ 4 cups), chicken salad: 60 degrees F (made yesterday): (~ 5.25 lbs.). Yogurt and sour cream voluntarily discarded down the drain. Unit was plugged back in. Check prep refrigerator to ensure it is capable of maintaining potentially hazardous foods at or below 41 degrees F before placing potentially hazardous foods inside. Rechecked sandwich prep refrigerator at end of inspection. Ham: 45 degrees F, Swiss cheese48 degrees f, and jack cheese: 55 degrees f. ~ 3.5 lbs of jack cheese voluntarily discarded into compost container, Adjust prep refrigerator to colder setting.
EarlierMay 23, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed sliced ham at 51 F, sliced cheese 57 F, cut tomatoes 58 F in prep top refrigerator unit behind secondary front register. Ambient temperature of unit measured 56 F. Person in charge (PIC) stated food items were placed in prep top refrigerator from back unit about 30 minutes ago. Observed red and green salsa at 46 F in an ice bath adjacent to front hand sink. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All potentially hazardous foods in prep top unit shall be discarded 4 hours after the time they were placed in unit. Repair/adjust unit to cold hold at 41 F or below immediately.
The department's words
CHSC 113996 Observed sliced ham at 51 F, sliced cheese 57 F, cut tomatoes 58 F in prep top refrigerator unit behind secondary front register. Ambient temperature of unit measured 56 F. Person in charge (PIC) stated food items were placed in prep top refrigerator from back unit about 30 minutes ago. Observed red and green salsa at 46 F in an ice bath adjacent to front hand sink. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All potentially hazardous foods in prep top unit shall be discarded 4 hours after the time they were placed in unit. Repair/adjust unit to cold hold at 41 F or below immediately.
Corrected during the inspection
Observed cooked chicken in two-door reach in refrigerator at 56 F. PIC stated chicken was cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 90 pieces of cooked chicken were discarded. Discussed cooling process with PIC. Provided cooling handouts. Ensure proper methods and logs are used along with monitoring food temperatures with a probe thermometer.
The department's words
CHSC 114002 Observed cooked chicken in two-door reach in refrigerator at 56 F. PIC stated chicken was cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 90 pieces of cooked chicken were discarded. Discussed cooling process with PIC. Provided cooling handouts. Ensure proper methods and logs are used along with monitoring food temperatures with a probe thermometer.
Corrected during the inspection
EarlierMay 22, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed sliced ham at 51 F, sliced cheese 57 F, cut tomatoes 58 F in prep top refrigerator unit behind secondary front register. Ambient temperature of unit measured 56 F. Person in charge (PIC) stated food items were placed in prep top refrigerator from back unit about 30 minutes ago. Observed red and green salsa at 46 F in an ice bath adjacent to front hand sink. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All potentially hazardous foods in prep top unit shall be discarded 4 hours after the time they were placed in unit. Repair/adjust unit to cold hold at 41 F or below immediately.
The department's words
CHSC 113996 Observed sliced ham at 51 F, sliced cheese 57 F, cut tomatoes 58 F in prep top refrigerator unit behind secondary front register. Ambient temperature of unit measured 56 F. Person in charge (PIC) stated food items were placed in prep top refrigerator from back unit about 30 minutes ago. Observed red and green salsa at 46 F in an ice bath adjacent to front hand sink. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All potentially hazardous foods in prep top unit shall be discarded 4 hours after the time they were placed in unit. Repair/adjust unit to cold hold at 41 F or below immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked chicken in two-door reach in refrigerator at 56 F. PIC stated chicken was cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 90 pieces of cooked chicken were discarded. Discussed cooling process with PIC. Provided cooling handouts. Ensure proper methods and logs are used along with monitoring food temperatures with a probe thermometer.
The department's words
CHSC 114002 Observed cooked chicken in two-door reach in refrigerator at 56 F. PIC stated chicken was cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 90 pieces of cooked chicken were discarded. Discussed cooling process with PIC. Provided cooling handouts. Ensure proper methods and logs are used along with monitoring food temperatures with a probe thermometer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJul 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 21, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114119
The department's words
Code CHSC 114119
EarlierJun 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113984
The department's words
Code CHSC 113984
EarlierJan 14, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 3, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer observed in dishwasher at the start of the inspection. Repeat violation. 50-100ppm chlorine required. This was corrected onsite.
The department's words
CHSC 114099.7 No sanitizer observed in dishwasher at the start of the inspection. Repeat violation. 50-100ppm chlorine required. This was corrected onsite.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 18, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Corrected during the inspection
EarlierAug 2, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Condensed milk at 67F. Keep potentially hazardous foods below 41F or above 135F. Milk was taken from can a few minutes prior and was immediately refrigerated. Shredded pork at 47F in prep top
The department's words
CHSC 113996 Condensed milk at 67F. Keep potentially hazardous foods below 41F or above 135F. Milk was taken from can a few minutes prior and was immediately refrigerated. Shredded pork at 47F in prep top
Tomato sauce at 56F in covered container in fridge. sauce was just removed from a can. Ensure to cool food rapidly in uncovered containers to avoid trapping heat in container.
The department's words
CHSC 114002.1 Tomato sauce at 56F in covered container in fridge. sauce was just removed from a can. Ensure to cool food rapidly in uncovered containers to avoid trapping heat in container.
No chlorine detected in dishwasher. Maintain 50-100ppm of chlorine at dishwasher. Corrected on site.
The department's words
CHSC 114099.7 No chlorine detected in dishwasher. Maintain 50-100ppm of chlorine at dishwasher. Corrected on site.
Corrected during the inspection
Tongs used for grill stored on handles of oven. This placement could lead to contamination. Store in a clean, dry place.
The department's words
CHSC 114119 Tongs used for grill stored on handles of oven. This placement could lead to contamination. Store in a clean, dry place.
EarlierFeb 23, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Food in the prep refrigerator at the front measured 44-45 F. Refrigerator was immediately adjusted. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Food in the prep refrigerator at the front measured 44-45 F. Refrigerator was immediately adjusted. Maintain cold food temps at 41 F or below.
Sanitizer was low in the dishwasher (<50 ppm chlorine). Immediately repair this unit to provide 50 ppm to the final rinse.
The department's words
CHSC 114099.7 Sanitizer was low in the dishwasher (<50 ppm chlorine). Immediately repair this unit to provide 50 ppm to the final rinse.
Clean mold from inside the ice machine. Wash, rinse, and sanitize.
The department's words
CHSC 114115 Clean mold from inside the ice machine. Wash, rinse, and sanitize.
Water bottles for customers are open and not protected from contamination. Cover water bottles with a food grade cap to prevent contamination. May want to only provide bottles of water upon request.
The department's words
CHSC 113986 Water bottles for customers are open and not protected from contamination. Cover water bottles with a food grade cap to prevent contamination. May want to only provide bottles of water upon request.
Always store wiping cloths in sanitizing solution. Do not use wiping cloths for cleaning hands and do not leave on counters. Observed in-use wiping cloths on counters and used to wipe gloved hands.
The department's words
CHSC 114185.1 Always store wiping cloths in sanitizing solution. Do not use wiping cloths for cleaning hands and do not leave on counters. Observed in-use wiping cloths on counters and used to wipe gloved hands.
Show 1 more
Seal the gap under the back screen door to prevent entry of vermin.
The department's words
CHSC 114259 Seal the gap under the back screen door to prevent entry of vermin.
EarlierOct 6, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Hand sink at cook line was blocked by a garbage can. Garbage can was relocated. Keep sink unobstructed at all times.
The department's words
CHSC 113953 Hand sink at cook line was blocked by a garbage can. Garbage can was relocated. Keep sink unobstructed at all times.
Milk in the 2-door Beverage Air refrigerator measured 48 F. Ensure that the door to this fridge remains closed. Lower temperature of this fridge. Beef in an insert of the cook line prep fridge measured 53 F and was placed in the fridge one hour ago. Insert overfilled. Pork measured 47 F. Lower the temperature of this refrigerator and only fill inserts 3/4 full. Cool to 41 F before placing in inserts. Maintain cold temps at or below 41 F.
The department's words
CHSC 113996 Milk in the 2-door Beverage Air refrigerator measured 48 F. Ensure that the door to this fridge remains closed. Lower temperature of this fridge. Beef in an insert of the cook line prep fridge measured 53 F and was placed in the fridge one hour ago. Insert overfilled. Pork measured 47 F. Lower the temperature of this refrigerator and only fill inserts 3/4 full. Cool to 41 F before placing in inserts. Maintain cold temps at or below 41 F.
Soiled wiping cloths observed on counter tops. Always store in sanitizing solution of 100 ppm chlorine. Knives observed stored between equipment. Clean and sanitize knives and store in a clean location.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on counter tops. Always store in sanitizing solution of 100 ppm chlorine. Knives observed stored between equipment. Clean and sanitize knives and store in a clean location.
Repair leak in dishwasher. Until repaired, manually sanitize by immersing for 30 seconds in 100 ppm chlorine, then air dry.
The department's words
CHSC 114175 Repair leak in dishwasher. Until repaired, manually sanitize by immersing for 30 seconds in 100 ppm chlorine, then air dry.
EarlierJul 11, 2014Follow-up inspectionNo Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Observed garlic in butter and garlic in oil on the counter. Both were prepared within the hour. Refrigerate immediately. If you want to use time as a public health control, use logs provided and mark each container when it is removed from refrigeration and then discard after 4 hours. The refrigerator at the counter is running at 55 degrees F. There is no potentially hazardous food in this unit. Adjust the temperature in the fridge to 41 degrees F.
The department's words
CHSC 113996 Observed garlic in butter and garlic in oil on the counter. Both were prepared within the hour. Refrigerate immediately. If you want to use time as a public health control, use logs provided and mark each container when it is removed from refrigeration and then discard after 4 hours. The refrigerator at the counter is running at 55 degrees F. There is no potentially hazardous food in this unit. Adjust the temperature in the fridge to 41 degrees F.
Corrected during the inspection
The dishwasher is functioning properly today. Sanitizer level is 100 ppm.
The department's words
CHSC 114097 The dishwasher is functioning properly today. Sanitizer level is 100 ppm.
Corrected during the inspection
Observed knives stored in between equipment. Store in a clean location. Wash, rinse, and sanitize knife. Store ice scoop in ice with the handle outside of the ice.
The department's words
CHSC 114115 Observed knives stored in between equipment. Store in a clean location. Wash, rinse, and sanitize knife. Store ice scoop in ice with the handle outside of the ice.
Corrected during the inspection
Place display thermometers in the warmest part of each refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator.
Corrected during the inspection
Store wiping cloths in sanitizing solution - observed some wiping cloths (in-use) on counters.
The department's words
CHSC 114185.1 Store wiping cloths in sanitizing solution - observed some wiping cloths (in-use) on counters.
Corrected during the inspection
EarlierJul 8, 2014Routine inspectionViolation(s) Found
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
There is no chlorine in the dishwasher final rinse. Repair dishwasher to provide 50 ppm chlorine. Until the dishwasher is repaired, immerse all dishes/utensils in the sink in sanitizing solution of 100 ppm for 20 seconds.
The department's words
CHSC 114097 There is no chlorine in the dishwasher final rinse. Repair dishwasher to provide 50 ppm chlorine. Until the dishwasher is repaired, immerse all dishes/utensils in the sink in sanitizing solution of 100 ppm for 20 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Observed knives stored in between equipment. Store in a clean location. Wash, rinse, and sanitize knife. Store ice scoop in ice with the handle outside of the ice.
The department's words
CHSC 114115 Observed knives stored in between equipment. Store in a clean location. Wash, rinse, and sanitize knife. Store ice scoop in ice with the handle outside of the ice.
Place display thermometers in the warmest part of each refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator.
Store wiping cloths in sanitizing solution - observed some wiping cloths (in-use) on counters.
The department's words
CHSC 114185.1 Store wiping cloths in sanitizing solution - observed some wiping cloths (in-use) on counters.
Observed garlic in butter and garlic in oil on the counter. Both were prepared within the hour. Refrigerate immediately. If you want to use time as a public health control, use logs provided and mark each container when it is removed from refrigeration and then discard after 4 hours. The refrigerator at the counter is running at 55 degrees F. There is no potentially hazardous food in this unit. Adjust the temperature in the fridge to 41 degrees F.
The department's words
CHSC 113996 Observed garlic in butter and garlic in oil on the counter. Both were prepared within the hour. Refrigerate immediately. If you want to use time as a public health control, use logs provided and mark each container when it is removed from refrigeration and then discard after 4 hours. The refrigerator at the counter is running at 55 degrees F. There is no potentially hazardous food in this unit. Adjust the temperature in the fridge to 41 degrees F.
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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About this record
Search the county's inspection lookup for the name or license number L10311.
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.