At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 12, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sol Food - La Bodega?
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 large bin of shredded cheese at 47 F on ice on a counter next to the cook line. Potentially hazardous foods shall be cold held at 41 F or below. Instructed operator to surround cheese in ice. 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 a large bin of shredded cheese at 47 F on ice on a counter next to the cook line. Potentially hazardous foods shall be cold held at 41 F or below. Instructed operator to surround cheese in ice.The county found: “Observed a large bin of shredded cheese at 47 F on ice on a counter next to the cook line. Potentially hazardous foods…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 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 a large bin of shredded cheese at 47 F on ice on a counter next to the cook line. Potentially hazardous foods shall be cold held at 41 F or below. Instructed operator to surround cheese in ice.
The department's words
CHSC 113996 Observed a large bin of shredded cheese at 47 F on ice on a counter next to the cook line. Potentially hazardous foods shall be cold held at 41 F or below. Instructed operator to surround cheese in ice.
EarlierAug 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a cooling rack in the walk-in cooler holding several containers of cooked pinto beans at 55 F. Per PIC beans were left out of walk-in cooler for about an hour while they were cleaning. Observed shredded cheese on an inadequate ice bath next to cook line at 44 F. Observed shrimp, cheese, ham, and pork in prep top cooler at cook line at 44-45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Recommended to PIC that pinto beans in walk-in cooler be discarded. Instructed PIC to relocate cheese to refrigeration and add ice to ice bath to re-make to be even with the level of the food to hold at 41 F or below. Keep prep top lid closed, monitor temperatures and adjust as needed.
The department's words
CHSC 113996 Observed a cooling rack in the walk-in cooler holding several containers of cooked pinto beans at 55 F. Per PIC beans were left out of walk-in cooler for about an hour while they were cleaning. Observed shredded cheese on an inadequate ice bath next to cook line at 44 F. Observed shrimp, cheese, ham, and pork in prep top cooler at cook line at 44-45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Recommended to PIC that pinto beans in walk-in cooler be discarded. Instructed PIC to relocate cheese to refrigeration and add ice to ice bath to re-make to be even with the level of the food to hold at 41 F or below. Keep prep top lid closed, monitor temperatures and adjust as needed.
EarlierJan 16, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed ribs at 132-140F and rotisserie chicken at 129F-135F in hot holding case. Observed temp log from roughly 1.5 hours prior that stated the ribs were holding at 132F. Hot hold potentially hazardous foods (PHF) at 135F or above. If you notice a PHF holding at less than 135F, reheat it to 165F to hot hold it again. Facility instructed to reheat items. Ensure temp logs include a corrective action when items are shown to not be holding properly. Observed shrimp and steak at 44-45F in prep top. Items in prep fridge were holding at 41F. Unclear why items were holding above required temp (above 41F). Monitor temp of prep top and adjust temp as needed. Keep prep top closed. Beans 43-44F, cooked chicken 44.5F, ribs 43F, shrimp 44 all in walk-in. Per cooling logs, these items reached 41F or below in required time. Items were in pans that were covered and stacked. Ass a display thermometer by the door of the walk-in and monitor that the walk-in is keeping temperature. When keeping temp logs, ensure the temp is checked in various parts of the food and that a variety of food is monitored.
The department's words
CHSC 113996 Observed ribs at 132-140F and rotisserie chicken at 129F-135F in hot holding case. Observed temp log from roughly 1.5 hours prior that stated the ribs were holding at 132F. Hot hold potentially hazardous foods (PHF) at 135F or above. If you notice a PHF holding at less than 135F, reheat it to 165F to hot hold it again. Facility instructed to reheat items. Ensure temp logs include a corrective action when items are shown to not be holding properly. Observed shrimp and steak at 44-45F in prep top. Items in prep fridge were holding at 41F. Unclear why items were holding above required temp (above 41F). Monitor temp of prep top and adjust temp as needed. Keep prep top closed. Beans 43-44F, cooked chicken 44.5F, ribs 43F, shrimp 44 all in walk-in. Per cooling logs, these items reached 41F or below in required time. Items were in pans that were covered and stacked. Ass a display thermometer by the door of the walk-in and monitor that the walk-in is keeping temperature. When keeping temp logs, ensure the temp is checked in various parts of the food and that a variety of food is monitored.
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 113953.2
The department's words
Code CHSC 113953.2
EarlierJun 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierDec 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierJun 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierJan 9, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed gallego soup at 64F in walk-in. Per the cooling logs soup took slightly over 2 hours to cool from 135F to 70F.
The department's words
CHSC 114002.1 Observed gallego soup at 64F in walk-in. Per the cooling logs soup took slightly over 2 hours to cool from 135F to 70F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 26, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed garlic in oil with mislabeled time as a public health sticker on the item. Ensure accurate documentation and that food is discarded within 4 hours. Label was corrected (item was taken out of temperature control at 10am and discard time was 2pm, but label said 9am-1pm). Major violation corrected to minor violation.
The department's words
CHSC 113996 Observed garlic in oil with mislabeled time as a public health sticker on the item. Ensure accurate documentation and that food is discarded within 4 hours. Label was corrected (item was taken out of temperature control at 10am and discard time was 2pm, but label said 9am-1pm). Major violation corrected to minor violation.
EarlierMar 21, 2018Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following potentially hazardous foods (PHFs) out of temp: * cooked chicken in steam table at 125F * pork cubano at 46F-47F in prep top * sliced tomato at 61F on counter * garlic in oil at 64F on counter Keep potentially hazardous food below 41F or above 135F. Food items either discarded, moved to refrigeration, or time as a public health control (TPHC) for condensed milk and garlic in oil and documenting discard time on bottle with food in it.
The department's words
CHSC 113996 Observed the following potentially hazardous foods (PHFs) out of temp: * cooked chicken in steam table at 125F * pork cubano at 46F-47F in prep top * sliced tomato at 61F on counter * garlic in oil at 64F on counter Keep potentially hazardous food below 41F or above 135F. Food items either discarded, moved to refrigeration, or time as a public health control (TPHC) for condensed milk and garlic in oil and documenting discard time on bottle with food in it.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed linen covering cilantro in walk-in. Discontinue practice to prevent contamination.
The department's words
CHSC 114185 Observed linen covering cilantro in walk-in. Discontinue practice to prevent contamination.
EarlierJan 25, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
I observed garlic butter (1 container) at room temperature on the counter. Discard 4 hours from when this was removed from refrigeration. To continue holding garlic butter at room temp, keep a log to track time as a public health control and discard after 4 hours.
The department's words
CHSC 113996 I observed garlic butter (1 container) at room temperature on the counter. Discard 4 hours from when this was removed from refrigeration. To continue holding garlic butter at room temp, keep a log to track time as a public health control and discard after 4 hours.
Always store in-use wiping cloths in sanitizing solution. Do not use wiping cloths to clean utensils. Clean out the inside of the ice machine to remove mold.
The department's words
CHSC 114099.7 Always store in-use wiping cloths in sanitizing solution. Do not use wiping cloths to clean utensils. Clean out the inside of the ice machine to remove mold.
Repair the 2 door under counter Bev Air - it must hold 41 F. Submit specs for the hot water heater for review and approval.
The department's words
CHSC 114175 Repair the 2 door under counter Bev Air - it must hold 41 F. Submit specs for the hot water heater for review and approval.
Replace broken/missing display thermometers in the warmest part of each fridge.
The department's words
CHSC 114157 Replace broken/missing display thermometers in the warmest part of each fridge.
Cooling logs show that most food is cooled properly, but it appears that food cooled at night did not reach 70 F in 2 hours and was not reheated. Additional training with night shift is necessary. Submit completed cooling logs to me by 2/1/17. I observed excellent cooling of beans on ice, in shallow pans, on speed racks, stirred often.
The department's words
CHSC 114002 Cooling logs show that most food is cooled properly, but it appears that food cooled at night did not reach 70 F in 2 hours and was not reheated. Additional training with night shift is necessary. Submit completed cooling logs to me by 2/1/17. I observed excellent cooling of beans on ice, in shallow pans, on speed racks, stirred often.
EarlierJan 20, 2017Follow-up inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooling logs show that some food did not reach required temps during the cooling process and some logs (most) were incorrectly completed. Discussed proper monitoring and logging while cooling and instructed food handler on how to take temps of cooling food. Continue to use cooling logs and educate all employees in the proper way to log.
The department's words
CHSC 114002 Cooling logs show that some food did not reach required temps during the cooling process and some logs (most) were incorrectly completed. Discussed proper monitoring and logging while cooling and instructed food handler on how to take temps of cooling food. Continue to use cooling logs and educate all employees in the proper way to log.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Employees now use tongs (separate for each meat) to portion raw meat from the prep fridge to the grill. Today, I observed a food handler place tongs on top of raw meat, then touch the contaminated handle and not wash hands. Employee was instructed to wash hands. Wash hands at all required times. After handling raw animal products, remove gloves and wash hands before donning new gloves.
The department's words
CHSC 113953.3 Employees now use tongs (separate for each meat) to portion raw meat from the prep fridge to the grill. Today, I observed a food handler place tongs on top of raw meat, then touch the contaminated handle and not wash hands. Employee was instructed to wash hands. Wash hands at all required times. After handling raw animal products, remove gloves and wash hands before donning new gloves.
I observed garlic butter (1 container) at room temperature on the counter. Discard 4 hours from when this was removed from refrigeration. To continue holding garlic butter at room temp, keep a log to track time as a public health control and discard after 4 hours.
The department's words
CHSC 113996 I observed garlic butter (1 container) at room temperature on the counter. Discard 4 hours from when this was removed from refrigeration. To continue holding garlic butter at room temp, keep a log to track time as a public health control and discard after 4 hours.
Corrected during the inspection
Always store in-use wiping cloths in sanitizing solution. Do not use wiping cloths to clean utensils. Clean out the inside of the ice machine to remove mold.
The department's words
CHSC 114099.7 Always store in-use wiping cloths in sanitizing solution. Do not use wiping cloths to clean utensils. Clean out the inside of the ice machine to remove mold.
Corrected during the inspection
Repair the 2 door under counter Bev Air - it must hold 41 F. Submit specs for the hot water heater for review and approval.
The department's words
CHSC 114175 Repair the 2 door under counter Bev Air - it must hold 41 F. Submit specs for the hot water heater for review and approval.
Replace broken/missing display thermometers in the warmest part of each fridge.
The department's words
CHSC 114157 Replace broken/missing display thermometers in the warmest part of each fridge.
EarlierJan 10, 2017Follow-up inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
I observed a food employee put raw meat in a skillet (with gloved hands), then grab food from other containers in the fridge, then wipe hands on a wiping cloth. Remove gloves and wash hands after handling raw animal products to prevent cross-contamination. Employee was instructed to wash hands and discard any contaminated food.
The department's words
CHSC 113953.3 I observed a food employee put raw meat in a skillet (with gloved hands), then grab food from other containers in the fridge, then wipe hands on a wiping cloth. Remove gloves and wash hands after handling raw animal products to prevent cross-contamination. Employee was instructed to wash hands and discard any contaminated food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Today all food in the cooling process was in shallow uncovered pans and was within the required temperature range. Continue cooling in this manner and continue to keep temp logs while cooling, as discussed.
The department's words
CHSC 114002 Today all food in the cooling process was in shallow uncovered pans and was within the required temperature range. Continue cooling in this manner and continue to keep temp logs while cooling, as discussed.
Corrected during the inspection
I observed garlic butter (1 container) at room temperature on the counter. Discard 4 hours from when this was removed from refrigeration. To continue holding garlic butter at room temp, keep a log to track time as a public health control and discard after 4 hours.
The department's words
CHSC 113996 I observed garlic butter (1 container) at room temperature on the counter. Discard 4 hours from when this was removed from refrigeration. To continue holding garlic butter at room temp, keep a log to track time as a public health control and discard after 4 hours.
Always store in-use wiping cloths in sanitizing solution. Do not use wiping cloths to clean utensils. Clean out the inside of the ice machine to remove mold.
The department's words
CHSC 114099.7 Always store in-use wiping cloths in sanitizing solution. Do not use wiping cloths to clean utensils. Clean out the inside of the ice machine to remove mold.
Repair the 2 door under counter Bev Air - it must hold 41 F. Submit specs for the hot water heater for review and approval.
The department's words
CHSC 114175 Repair the 2 door under counter Bev Air - it must hold 41 F. Submit specs for the hot water heater for review and approval.
Replace broken/missing display thermometers in the warmest part of each fridge.
The department's words
CHSC 114157 Replace broken/missing display thermometers in the warmest part of each fridge.
Show 1 more
Use probe thermometers (not infrared gun) to check holding and cooking temps and temps during rapid cooling.
The department's words
CHSC 114159 Use probe thermometers (not infrared gun) to check holding and cooking temps and temps during rapid cooling.
Corrected during the inspection
EarlierJan 9, 2017Routine inspectionYellow placard
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several deep pans of pastelon were observed stacked and covered in the walk-in. Temperatures measured 57-80 F and were prepared at 7:15 this morning. Pastelon will be reheated to 165 F and served to employees only. Practice safe cooling by placing food in shallow uncovered containers after cooking. Food must cool from 135 F to 70 F in 2 hours and from 70 F to 40 F in 4 hours. Do not cover containers until food has cooled to 41 F.
The department's words
CHSC 114002 Several deep pans of pastelon were observed stacked and covered in the walk-in. Temperatures measured 57-80 F and were prepared at 7:15 this morning. Pastelon will be reheated to 165 F and served to employees only. Practice safe cooling by placing food in shallow uncovered containers after cooking. Food must cool from 135 F to 70 F in 2 hours and from 70 F to 40 F in 4 hours. Do not cover containers until food has cooled to 41 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pork meatballs in the upper portion of the sandwich prep fridge measured 51 F. The container was overfilled and the lid to the fridge open. For today, use time as a public health control (TPHC) and discard 4 hours from when food was placed in this unit. Cheese on the counter measured 63 F - discard 4 hours from when it was removed from refrigeration. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Pork meatballs in the upper portion of the sandwich prep fridge measured 51 F. The container was overfilled and the lid to the fridge open. For today, use time as a public health control (TPHC) and discard 4 hours from when food was placed in this unit. Cheese on the counter measured 63 F - discard 4 hours from when it was removed from refrigeration. Maintain cold food temps at 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
The person washing dishes was observed washing utensils without sanitizing. Add bleach to the water and sanitize any utensils washed this morning. Use test strips to ensure there is 100 ppm chlorine in solution for sanitizing utensils and wiping cloths. Always store in-use wiping cloths in sanitizing solution. Do not use wiping cloths to clean utensils. Clean out the inside of the ice machine to remove mold.
The department's words
CHSC 114099.7 The person washing dishes was observed washing utensils without sanitizing. Add bleach to the water and sanitize any utensils washed this morning. Use test strips to ensure there is 100 ppm chlorine in solution for sanitizing utensils and wiping cloths. Always store in-use wiping cloths in sanitizing solution. Do not use wiping cloths to clean utensils. Clean out the inside of the ice machine to remove mold.
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 employee wipe gloved hands with soiled wiping cloths. Employees were instructed to change gloves and wash their hands with soap and water at all required times, including before donning new gloves.
The department's words
CHSC 113953.3 Observed employee wipe gloved hands with soiled wiping cloths. Employees were instructed to change gloves and wash their hands with soap and water at all required times, including before donning new gloves.
Repair the 2 door under counter Bev Air - it must hold 41 F. Submit specs for the hot water heater for review and approval.
The department's words
CHSC 114175 Repair the 2 door under counter Bev Air - it must hold 41 F. Submit specs for the hot water heater for review and approval.
Replace broken/missing display thermometers in the warmest part of each fridge.
The department's words
CHSC 114157 Replace broken/missing display thermometers in the warmest part of each fridge.
Use probe thermometers (not infrared gun) to check holding and cooking temps and temps during rapid cooling.
The department's words
CHSC 114159 Use probe thermometers (not infrared gun) to check holding and cooking temps and temps during rapid cooling.
EarlierAug 3, 2015Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Code CHSC 113996
The department's words
Code CHSC 113996
TPHC is now used for rotisserie chickens and the time marked for each batch of chicken.
The department's words
CHSC 114000 TPHC is now used for rotisserie chickens and the time marked for each batch of chicken.
Corrected during the inspection
Cooling logs were not kept. Chicken cooked and cooled last night measured 49-50 F, but was sitting out for approx. 20 minutes this morning (intending to reheat). When reheating, cook to 165 F. Use cooling logs provided and email the completed logs to me at the end of the week.
The department's words
CHSC 114002.1 Cooling logs were not kept. Chicken cooked and cooled last night measured 49-50 F, but was sitting out for approx. 20 minutes this morning (intending to reheat). When reheating, cook to 165 F. Use cooling logs provided and email the completed logs to me at the end of the week.
Stained cutting boards were replaced.
The department's words
CHSC 114097 Stained cutting boards were replaced.
Corrected during the inspection
Some flies observed. Close doors or install a screen to keep flies out.
The department's words
CHSC 114259.1 Some flies observed. Close doors or install a screen to keep flies out.
Show 2 more
Label bottles of dressing with the name and address of the facility.
The department's words
CHSC 114089 Label bottles of dressing with the name and address of the facility.
Clean garbage are to remove litter and grease to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean garbage are to remove litter and grease to prevent attracting vermin.
EarlierJul 27, 2015Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken, rice, and tamales prepared yesterday, were in deep, covered, and stacked containers in the walk-in, and measured 52-62 F. Food was voluntarily discarded. Use proper cooling methods as discussed to rapidly cool food.
The department's words
CHSC 114002.1 Chicken, rice, and tamales prepared yesterday, were in deep, covered, and stacked containers in the walk-in, and measured 52-62 F. Food was voluntarily discarded. Use proper cooling methods as discussed to rapidly cool food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food temperatures in the sandwich prep fridge behind the cook line were 47 F. Immediately adjust the temperature to hold food at 41 F. Ensure food is 41 F prior to placing these refrigerators. Food temperatures in the other prep fridge behind the cook line measured 44-45 F. Roast beef in the salad prep fridge measured 45 F. Adjust all refrigerators and maintain food temps at 41 F or below. Use a probe thermometer to monitor temperatures of food. Milk received at 50 F (+/- 1 degree). Check temperatures of food delivered and only accept food held at proper temps - 41 F or below for cold food.
The department's words
CHSC 113996 Food temperatures in the sandwich prep fridge behind the cook line were 47 F. Immediately adjust the temperature to hold food at 41 F. Ensure food is 41 F prior to placing these refrigerators. Food temperatures in the other prep fridge behind the cook line measured 44-45 F. Roast beef in the salad prep fridge measured 45 F. Adjust all refrigerators and maintain food temps at 41 F or below. Use a probe thermometer to monitor temperatures of food. Milk received at 50 F (+/- 1 degree). Check temperatures of food delivered and only accept food held at proper temps - 41 F or below for cold food.
Time as a public health control is used for rotisserie chickens, but logs do not indicate when food is discarded. Ensure that employees discard food 4 hours after it is prepared and record this in the log.
The department's words
CHSC 114000 Time as a public health control is used for rotisserie chickens, but logs do not indicate when food is discarded. Ensure that employees discard food 4 hours after it is prepared and record this in the log.
Cutting boards are deeply scored and stained. Replace or refinish as these are no longer cleanable. Always store wiping cloths in sanitizing solution.
The department's words
CHSC 114097 Cutting boards are deeply scored and stained. Replace or refinish as these are no longer cleanable. Always store wiping cloths in sanitizing solution.
Some flies observed. Close doors or install a screen to keep flies out.
The department's words
CHSC 114259.1 Some flies observed. Close doors or install a screen to keep flies out.
Label bottles of dressing with the name and address of the facility.
The department's words
CHSC 114089 Label bottles of dressing with the name and address of the facility.
Show 1 more
Clean garbage are to remove litter and grease to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean garbage are to remove litter and grease to prevent attracting vermin.
EarlierMay 9, 2014Follow-up inspectionNo Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Food temperatures look good today. Only the bottom portion of the hot holding unit is being utilized now to prevent having one section of the unit out of temp. For hot holding, you can use time instead of temperature as a public health control. Use the log and directions provided and discard any food left over after 4 hours outside of temperature control.
The department's words
CHSC 113996 Food temperatures look good today. Only the bottom portion of the hot holding unit is being utilized now to prevent having one section of the unit out of temp. For hot holding, you can use time instead of temperature as a public health control. Use the log and directions provided and discard any food left over after 4 hours outside of temperature control.
Corrected during the inspection
Cooling logs are completed for all cooling and approved cooling methods are in place.
The department's words
CHSC 114002 Cooling logs are completed for all cooling and approved cooling methods are in place.
Corrected during the inspection
EarlierMay 1, 2014Routine inspectionViolation(s) Found
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed chicken and pork ribs at 115-123 degrees F in the lower shelf of the hot holding unit. These were rapidly reheated to 165 degrees F. After cooking food to 165 degrees F, maintain food temps at 135 degrees F or above. The Beverage Air next to the handwash sink is holding foods at 47.5 - 48 degrees F. The Beverage Air behind the cookline is holding foods at 48 degrees F. The temperature in both units was lowered. Hold cold foods at 41 degrees F or below. Use a probe thermometer to monitor temperatures.
The department's words
CHSC 113996 Observed chicken and pork ribs at 115-123 degrees F in the lower shelf of the hot holding unit. These were rapidly reheated to 165 degrees F. After cooking food to 165 degrees F, maintain food temps at 135 degrees F or above. The Beverage Air next to the handwash sink is holding foods at 47.5 - 48 degrees F. The Beverage Air behind the cookline is holding foods at 48 degrees F. The temperature in both units was lowered. Hold cold foods at 41 degrees F or below. Use a probe thermometer to monitor temperatures.
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 several large containers of pink beans, covered in the walk-in, at 70 degrees F. Black beans were covered and measured 75 degrees F. Cooling time began at 12-12:30 pm according to logs. Beans were immediately uncovered and put in ice baths to rapidly cool. Use cooling methods as discussed and continue use of cooling logs. Food must cool from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F or below in 4 hours (6 hours total). Leave food uncovered until it reaches 41 degrees F.
The department's words
CHSC 114002 Observed several large containers of pink beans, covered in the walk-in, at 70 degrees F. Black beans were covered and measured 75 degrees F. Cooling time began at 12-12:30 pm according to logs. Beans were immediately uncovered and put in ice baths to rapidly cool. Use cooling methods as discussed and continue use of cooling logs. Food must cool from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F or below in 4 hours (6 hours total). Leave food uncovered until it reaches 41 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Observed employee beverage uncovered on food preparation surface. Store away from food prep, covered.
The department's words
CHSC 113977 Observed employee beverage uncovered on food preparation surface. Store away from food prep, covered.
Obtain sanitizer test strips (for chlorine).
The department's words
CHSC 114107 Obtain sanitizer test strips (for chlorine).
Observed used wiping cloths on the counter. Store all in-use wiping cloths in sanitizer (of concentration 100 ppm chlorine).
The department's words
CHSC 114185.1 Observed used wiping cloths on the counter. Store all in-use wiping cloths in sanitizer (of concentration 100 ppm chlorine).
Observed pipe inside the floor sink under the ice machine. Provide an air gap of at least one inch between the pipe and floor sink to prevent contamination from backflow.
The department's words
CHSC 114193 Observed pipe inside the floor sink under the ice machine. Provide an air gap of at least one inch between the pipe and floor sink to prevent contamination from backflow.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10239.
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.