Sol Food Mill Valley

Inspections

From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestSep 25, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Sep 25, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

2. EarlierFeb 19, 2026Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

     Corrected during the inspection

   • Code CHSC 114002

     The department's words

     Code CHSC 114002

     Corrected during the inspection

3. EarlierFeb 18, 2026Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 113996

     The department's words

     Code CHSC 113996

     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

     Code CHSC 114002

     The department's words

     Code CHSC 114002

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

4. EarlierFeb 2, 2024Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Hot holding case temperature for top shelf temperature recorded above 135°F. Bottom shelf temperature recorded at 100°F. Discontinue use of bottom shelf until repaired and able to maintain temperature at 135°F or above. Contact district inspector once repaired. Cost recovery fees may apply.

     The department's words

     CHSC 113996 Hot holding case temperature for top shelf temperature recorded above 135°F. Bottom shelf temperature recorded at 100°F. Discontinue use of bottom shelf until repaired and able to maintain temperature at 135°F or above. Contact district inspector once repaired. Cost recovery fees may apply.

   • First sink checked at beginning of the inspection was the hand wash sink in the back kitchen. Initial temperature was 59 degrees F, but did reach 100 degrees F after running it for a couple of minutes. All other sinks in the facility were checked only reached 59 degrees F. Employee unplugged and plugged hot water heater that is located outside. Hot water restored within a few minutes. Maintain hand wash sinks at 100 degrees F or hotter. Maintain all other sinks at 120 degrees F or hotter.

     The department's words

     CHSC 114192 First sink checked at beginning of the inspection was the hand wash sink in the back kitchen. Initial temperature was 59 degrees F, but did reach 100 degrees F after running it for a couple of minutes. All other sinks in the facility were checked only reached 59 degrees F. Employee unplugged and plugged hot water heater that is located outside. Hot water restored within a few minutes. Maintain hand wash sinks at 100 degrees F or hotter. Maintain all other sinks at 120 degrees F or hotter.

     Corrected during the inspection

5. EarlierJan 31, 2024Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Refrigerator # 1: Unopened milk containers observed at 47 - 48 degrees F, whole shell eggs: 40 degrees F, sliced Monterey jack cheese in prepackaged wrapping observed at 47 - 48 degrees F, plaintains made yesterday observed at 47 - 49 degrees F. Refrigerator # 2: chicken soup: 42 degrees F, chuletas marinitas: 42 degrees F. Refrigerator #3: temperatures okay. Saute prep refrigerator: raw meat: 43- 45 degrees F, whole shell eggs: 47 - 48 degrees F, raw pork: 43 degrees F, raw marinade pork chops: 46 degrees F, breaded shrimp: 45 degrees F. Hot holding unit: Whole chicken observed 110 -121 degrees F: finished cooking at 9:30 a.m. today, Pork ribs observed at 126 - 134 degrees F: finished cooking at 9:30 a.m. today. Chicken reheated to 172 degrees F. Prok ribs reheated to 165 degrees F.

     The department's words

     CHSC 113996 Refrigerator # 1: Unopened milk containers observed at 47 - 48 degrees F, whole shell eggs: 40 degrees F, sliced Monterey jack cheese in prepackaged wrapping observed at 47 - 48 degrees F, plaintains made yesterday observed at 47 - 49 degrees F. Refrigerator # 2: chicken soup: 42 degrees F, chuletas marinitas: 42 degrees F. Refrigerator #3: temperatures okay. Saute prep refrigerator: raw meat: 43- 45 degrees F, whole shell eggs: 47 - 48 degrees F, raw pork: 43 degrees F, raw marinade pork chops: 46 degrees F, breaded shrimp: 45 degrees F. Hot holding unit: Whole chicken observed 110 -121 degrees F: finished cooking at 9:30 a.m. today, Pork ribs observed at 126 - 134 degrees F: finished cooking at 9:30 a.m. today. Chicken reheated to 172 degrees F. Prok ribs reheated to 165 degrees 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

     First sink checked at beginning of the inspection was the hand wash sink in the back kitchen. Initial temperature was 59 degrees F, but did reach 100 degrees F after running it for a couple of minutes. All other sinks in the facility were checked only reached 59 degrees F. Employee unplugged and plugged hot water heater that is located outside. Hot water restored within a few minutes. Maintain hand wash sinks at 100 degrees F or hotter. Maintain all other sinks at 120 degrees F or hotter.

     The department's words

     CHSC 114192 First sink checked at beginning of the inspection was the hand wash sink in the back kitchen. Initial temperature was 59 degrees F, but did reach 100 degrees F after running it for a couple of minutes. All other sinks in the facility were checked only reached 59 degrees F. Employee unplugged and plugged hot water heater that is located outside. Hot water restored within a few minutes. Maintain hand wash sinks at 100 degrees F or hotter. Maintain all other sinks at 120 degrees F or hotter.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

6. EarlierNov 9, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Raw chicken and raw beef in refrigerator #2 observed at 42 - 43 degrees F. Saute station prep refrigerator: raw prawns: 44 degrees F, raw beef: 45 degrees F, raw pork: 44 degrees F. Sandwich prep refrigerator: Swiss cheese: 42 degrees F.

     The department's words

     CHSC 113996 Raw chicken and raw beef in refrigerator #2 observed at 42 - 43 degrees F. Saute station prep refrigerator: raw prawns: 44 degrees F, raw beef: 45 degrees F, raw pork: 44 degrees F. Sandwich prep refrigerator: Swiss cheese: 42 degrees F.

7. EarlierNov 10, 2020Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Sandwich prep refrigerator: ham: 49 degrees F, jack cheese and Swiss cheese: 47-48 degrees F. Potentially hazardous foods in insert pans are stored on top of ice in insert pans. Repair unit so it is capable of maintaining potentially hazardous foods at or below 41 degrees F.

     The department's words

     CHSC 113996 Sandwich prep refrigerator: ham: 49 degrees F, jack cheese and Swiss cheese: 47-48 degrees F. Potentially hazardous foods in insert pans are stored on top of ice in insert pans. Repair unit so it is capable of maintaining potentially hazardous foods at or below 41 degrees F.

8. EarlierNov 12, 2019Follow-up inspectionGreen placard

   6 violations listed, 0 marked critical.

   Not critical (6)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

   • Code CHSC 113977

     The department's words

     Code CHSC 113977

   • Code CHSC 114000

     The department's words

     Code CHSC 114000

   • Code CHSC 113984.d

     The department's words

     Code CHSC 113984.d

   • Code CHSC 114099.4

     The department's words

     Code CHSC 114099.4

   Show 1 more

   • Code CHSC 114012

     The department's words

     Code CHSC 114012

9. EarlierOct 15, 2019Routine inspectionGreen placard

   6 violations listed, 6 marked critical.

   Critical (6)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 113996

     The department's words

     Code CHSC 113996

     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

     Code CHSC 113977

     The department's words

     Code CHSC 113977

     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

     Code CHSC 114000

     The department's words

     Code CHSC 114000

     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

     Code CHSC 113984.d

     The department's words

     Code CHSC 113984.d

     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

     Code CHSC 114099.4

     The department's words

     Code CHSC 114099.4

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Show 1 more

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Code CHSC 114012

     The department's words

     Code CHSC 114012

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

10. EarlierJun 14, 2018Routine inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Provide 100 ppm chlorine in final rinse of 3-compartment sink. Was 50 ppm chlorine today. Repeat violation. Corrected.

      The department's words

      CHSC 114099.6 Provide 100 ppm chlorine in final rinse of 3-compartment sink. Was 50 ppm chlorine today. Repeat violation. Corrected.

    • Get Alba Carranza recertified as a Certified Food Handler within 2 weeks. Her certificate has expired.

      The department's words

      CHSC 113948 Get Alba Carranza recertified as a Certified Food Handler within 2 weeks. Her certificate has expired.

11. EarlierJun 2, 2017Follow-up inspectionGreen placard

    10 violations listed, 0 marked critical.

    Not critical (10)

    • At least one food handler on staff lacks and available copy of his food handler card. Ensure all food handlers' cards are maintained on site.

      The department's words

      CHSC 113948 At least one food handler on staff lacks and available copy of his food handler card. Ensure all food handlers' cards are maintained on site.

    • a. Observed a food handler wipe his nose with the back of his wrist then continue with food preparation without washing hands. b. Observed a food handler crack raw shell eggs into a pan with gloved hands, then continue with food preparation without washing hands. . After touching your face, touching raw meats or eggs, or performing any tasks that may contaminate hands, gloves must be removed and hands washed prior to touching food or food contact surfaces. Employees were corrected and hands washed. *Advise to use tongs with raw meat in the cookline prep top.

      The department's words

      CHSC 113953.3 a. Observed a food handler wipe his nose with the back of his wrist then continue with food preparation without washing hands. b. Observed a food handler crack raw shell eggs into a pan with gloved hands, then continue with food preparation without washing hands. . After touching your face, touching raw meats or eggs, or performing any tasks that may contaminate hands, gloves must be removed and hands washed prior to touching food or food contact surfaces. Employees were corrected and hands washed. *Advise to use tongs with raw meat in the cookline prep top.

    • Observed garlic (fresh) in butter and fresh garlic in oil stored at room temperature. These items are potentially hazardous and must be stored below 41F or above 135F. Items were prepared 3.5 hours prior and discarded at 12:30. *TPHC will be enacted on these items. Label each container with timeprepared and discard time. Food may not be held out for longer than 4 hours. Wash food containers after four hours. TPHC form to be filled out.

      The department's words

      CHSC 113996 Observed garlic (fresh) in butter and fresh garlic in oil stored at room temperature. These items are potentially hazardous and must be stored below 41F or above 135F. Items were prepared 3.5 hours prior and discarded at 12:30. *TPHC will be enacted on these items. Label each container with timeprepared and discard time. Food may not be held out for longer than 4 hours. Wash food containers after four hours. TPHC form to be filled out.

    • Observed a food handler frying tostones and placing final product approximately 5 inches deep in a metal container. Cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Store cooling foods no more than 2 deep uncovered in the refrigerator. Corrected.

      The department's words

      CHSC 114002 Observed a food handler frying tostones and placing final product approximately 5 inches deep in a metal container. Cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Store cooling foods no more than 2 deep uncovered in the refrigerator. Corrected.

    • Observed two Cambro hot boxes with food stored inside sitting outside in the rear of the facility. Food must be stored inside at all times. Corrected.

      The department's words

      CHSC 113980 Observed two Cambro hot boxes with food stored inside sitting outside in the rear of the facility. Food must be stored inside at all times. Corrected.

    Show 5 more

    • Chlorine in the third compartment of the warewashing sin measured 50 ppm. 100 ppm is required. Corrected. Use testing strips.

      The department's words

      CHSC 114099.6 Chlorine in the third compartment of the warewashing sin measured 50 ppm. 100 ppm is required. Corrected. Use testing strips.

    • Observed wash water on the ground at the rear of the facility and staining leading from the facility to the storm drain. Wash water must not enter the storm drain. All water used to wash floors, mats, etc. must be recovered. Discontinue washing equipment outside.

      The department's words

      CHSC 114197 Observed wash water on the ground at the rear of the facility and staining leading from the facility to the storm drain. Wash water must not enter the storm drain. All water used to wash floors, mats, etc. must be recovered. Discontinue washing equipment outside.

    • Observed flies in the kitchen. Maintain rear door closed to prevent fly entry.

      The department's words

      CHSC 114259.1 Observed flies in the kitchen. Maintain rear door closed to prevent fly entry.

    • Facility is using 3 sandwich presses outside of mechanical ventilation. Only two pieces of equipment are approved for use outside of mechanical ventilation. remove one press to relocate one under the hood.

      The department's words

      CHSC 114149.1 Facility is using 3 sandwich presses outside of mechanical ventilation. Only two pieces of equipment are approved for use outside of mechanical ventilation. remove one press to relocate one under the hood.

    • a. Wiping cloths are stored outdoor. Discontinue storing food contact equipment outdoors. Repeat violation. b. Multi-use wiping cloths at espresso machine are not stored in an approved sanitizer. Store in 100 ppm chlorine.

      The department's words

      CHSC 114185.1 a. Wiping cloths are stored outdoor. Discontinue storing food contact equipment outdoors. Repeat violation. b. Multi-use wiping cloths at espresso machine are not stored in an approved sanitizer. Store in 100 ppm chlorine.

12. EarlierMay 31, 2017Routine inspectionGreen placard

    10 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed garlic (fresh) in butter and fresh garlic in oil stored at room temperature. These items are potentially hazardous and must be stored below 41F or above 135F. Items were prepared 3.5 hours prior and discarded at 12:30. *TPHC will be enacted on these items. Label each container with timeprepared and discard time. Food may not be held out for longer than 4 hours. Wash food containers after four hours. TPHC form to be filled out.

      The department's words

      CHSC 113996 Observed garlic (fresh) in butter and fresh garlic in oil stored at room temperature. These items are potentially hazardous and must be stored below 41F or above 135F. Items were prepared 3.5 hours prior and discarded at 12:30. *TPHC will be enacted on these items. Label each container with timeprepared and discard time. Food may not be held out for longer than 4 hours. Wash food containers after four hours. TPHC form to be filled out.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (9)

    • At least one food handler on staff lacks and available copy of his food handler card. Ensure all food handlers' cards are maintained on site.

      The department's words

      CHSC 113948 At least one food handler on staff lacks and available copy of his food handler card. Ensure all food handlers' cards are maintained on site.

    • a. Observed a food handler wipe his nose with the back of his wrist then continue with food preparation without washing hands. b. Observed a food handler crack raw shell eggs into a pan with gloved hands, then continue with food preparation without washing hands. . After touching your face, touching raw meats or eggs, or performing any tasks that may contaminate hands, gloves must be removed and hands washed prior to touching food or food contact surfaces. Employees were corrected and hands washed. *Advise to use tongs with raw meat in the cookline prep top.

      The department's words

      CHSC 113953.3 a. Observed a food handler wipe his nose with the back of his wrist then continue with food preparation without washing hands. b. Observed a food handler crack raw shell eggs into a pan with gloved hands, then continue with food preparation without washing hands. . After touching your face, touching raw meats or eggs, or performing any tasks that may contaminate hands, gloves must be removed and hands washed prior to touching food or food contact surfaces. Employees were corrected and hands washed. *Advise to use tongs with raw meat in the cookline prep top.

    • Observed a food handler frying tostones and placing final product approximately 5 inches deep in a metal container. Cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Store cooling foods no more than 2 deep uncovered in the refrigerator. Corrected.

      The department's words

      CHSC 114002 Observed a food handler frying tostones and placing final product approximately 5 inches deep in a metal container. Cool foods fast from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Store cooling foods no more than 2 deep uncovered in the refrigerator. Corrected.

    • Observed two Cambro hot boxes with food stored inside sitting outside in the rear of the facility. Food must be stored inside at all times. Corrected.

      The department's words

      CHSC 113980 Observed two Cambro hot boxes with food stored inside sitting outside in the rear of the facility. Food must be stored inside at all times. Corrected.

    • Chlorine in the third compartment of the warewashing sin measured 50 ppm. 100 ppm is required. Corrected. Use testing strips.

      The department's words

      CHSC 114099.6 Chlorine in the third compartment of the warewashing sin measured 50 ppm. 100 ppm is required. Corrected. Use testing strips.

    Show 4 more

    • Observed wash water on the ground at the rear of the facility and staining leading from the facility to the storm drain. Wash water must not enter the storm drain. All water used to wash floors, mats, etc. must be recovered. Discontinue washing equipment outside.

      The department's words

      CHSC 114197 Observed wash water on the ground at the rear of the facility and staining leading from the facility to the storm drain. Wash water must not enter the storm drain. All water used to wash floors, mats, etc. must be recovered. Discontinue washing equipment outside.

    • Observed flies in the kitchen. Maintain rear door closed to prevent fly entry.

      The department's words

      CHSC 114259.1 Observed flies in the kitchen. Maintain rear door closed to prevent fly entry.

    • Facility is using 3 sandwich presses outside of mechanical ventilation. Only two pieces of equipment are approved for use outside of mechanical ventilation. remove one press to relocate one under the hood.

      The department's words

      CHSC 114149.1 Facility is using 3 sandwich presses outside of mechanical ventilation. Only two pieces of equipment are approved for use outside of mechanical ventilation. remove one press to relocate one under the hood.

    • a. Wiping cloths are stored outdoor. Discontinue storing food contact equipment outdoors. Repeat violation. b. Multi-use wiping cloths at espresso machine are not stored in an approved sanitizer. Store in 100 ppm chlorine.

      The department's words

      CHSC 114185.1 a. Wiping cloths are stored outdoor. Discontinue storing food contact equipment outdoors. Repeat violation. b. Multi-use wiping cloths at espresso machine are not stored in an approved sanitizer. Store in 100 ppm chlorine.

13. EarlierJan 15, 2016Follow-up inspectionGreen placard

    No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
14. EarlierJan 14, 2016Follow-up inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Measured garlic in butter at 54F in prep top refrigerator. Food handler states that he removes it from the refrigerator for 2 hours at a time. This is not an approved practice. Garlic in butter is a potentially hazardous food and must be maintained below 41F or above 135F. Manager stated food was out of temperature for one hour. Food was rapidly cooled by ice bath to 41F. Either use time as a public health control, where food is labeled with the discard time ( four hours after removal from temperature control) or keep food in the refrigerator under 41F.

      The department's words

      CHSC 113996 Measured garlic in butter at 54F in prep top refrigerator. Food handler states that he removes it from the refrigerator for 2 hours at a time. This is not an approved practice. Garlic in butter is a potentially hazardous food and must be maintained below 41F or above 135F. Manager stated food was out of temperature for one hour. Food was rapidly cooled by ice bath to 41F. Either use time as a public health control, where food is labeled with the discard time ( four hours after removal from temperature control) or keep food in the refrigerator under 41F.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

15. EarlierJan 7, 2016Routine inspectionGreen placard

    6 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Measured garlic in butter at 67F held at room temperature on top of sandwich prep cooler. Garlic in butter is a potentially hazardous food and must be maintained below 41F or above 135F.Manager stated food was out of temperature for one hour. Food was rapidly cooled by ice bath to 41F. Measured chicken salad in sandwich prep top cooler at 50F. Maintain potentially hazardous foods below 41F or above 135F. Prep top was adjusted and ambient temperature measures 38F.

      The department's words

      CHSC 113996 Measured garlic in butter at 67F held at room temperature on top of sandwich prep cooler. Garlic in butter is a potentially hazardous food and must be maintained below 41F or above 135F.Manager stated food was out of temperature for one hour. Food was rapidly cooled by ice bath to 41F. Measured chicken salad in sandwich prep top cooler at 50F. Maintain potentially hazardous foods below 41F or above 135F. Prep top was adjusted and ambient temperature measures 38F.

      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)

    • Open glass bottles of water, hot sauce and utensils are stored outdoor on dining tables. These items are not permitted to be stored outside and must remain in the facility. Corrected.

      The department's words

      CHSC 113980 Open glass bottles of water, hot sauce and utensils are stored outdoor on dining tables. These items are not permitted to be stored outside and must remain in the facility. Corrected.

    • Clean wiping cloths and kitchen equipment are stored in lockers outdoors. Store laundered linens and cloths indoors.

      The department's words

      CHSC 114179 Clean wiping cloths and kitchen equipment are stored in lockers outdoors. Store laundered linens and cloths indoors.

    • Facility is permitted to use up to two Panini grills without the requirement of mechanical ventilation. Observed three grills in use today. Remove one Panini grill.

      The department's words

      CHSC 114149.1 Facility is permitted to use up to two Panini grills without the requirement of mechanical ventilation. Observed three grills in use today. Remove one Panini grill.

    • There is no food thermometer in hot hold display case as is required.

      The department's words

      CHSC 114157 There is no food thermometer in hot hold display case as is required.

    • Rear door is left open. Either maintain door shut or install a self-closing screen door to exclude vermin.

      The department's words

      CHSC 114259 Rear door is left open. Either maintain door shut or install a self-closing screen door to exclude vermin.

16. EarlierApr 30, 2014Routine inspectionOnly Minor Violation(s) Found

    2 violations listed, 0 marked critical.

    Not critical (2)

    • The operator did not have sanitizer test paper to measure sanitizer concentration for three-compartment sink warewashing or for the dishwasher. Provide sanitizer testing paper to verify the concentration is effective for kleen-pail solution, manual warewashing and for dishwasher. Minimum concentration for quat-ammonia sanitizer is 200 ppm and 50 ppm for chlorine base sanitizers.

      The department's words

      CHSC 114107 The operator did not have sanitizer test paper to measure sanitizer concentration for three-compartment sink warewashing or for the dishwasher. Provide sanitizer testing paper to verify the concentration is effective for kleen-pail solution, manual warewashing and for dishwasher. Minimum concentration for quat-ammonia sanitizer is 200 ppm and 50 ppm for chlorine base sanitizers.

    • The 3-compartment sink was not being utilized appropriately with approved 3-basin washing set-up. Provide warewashing procedures for the 3-compartment sink to include basin set-up and washing steps.

      The department's words

      CHSC 114099.2 The 3-compartment sink was not being utilized appropriately with approved 3-basin washing set-up. Provide warewashing procedures for the 3-compartment sink to include basin set-up and washing steps.

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) ↗