At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sourdough & Company?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Bag of soup observed in food warmer unit undergoing re-heating process from frozen state, measured at 136F. Manufacturer directions indicate item shall be reheated to minimum 165F. Food warmer observed insufficient and could only reach maximum temperature of 160F. Per operator, soup has undergone reheating process for approximately 1 hour. Soup was transferred to microwave oven to continue re-heating process and re-heated to final temperature of 183F during inspection. All potentially hazardous foods (PHFs) shall be rapidly re-heated in an approved manner within 2 hours if hot holding. CHSC 114016How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Sourdough & Company's team
Is this your place?
Welcome, Sourdough & Company. We'll walk through this together, one item at a time. To log the fixes, claim Sourdough & Company first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Bag of soup observed in food warmer unit undergoing re-heating process from frozen state, measured at 136F. Manufacturer directions indicate item shall be reheated to minimum 165F. Food warmer observed insufficient and could only reach maximum temperature of 160F. Per operator, soup has undergone reheating process for approximately 1 hour. Soup was transferred to microwave oven to continue re-heating process and re-heated to final temperature of 183F during inspection. All potentially hazardous foods (PHFs) shall be rapidly re-heated in an approved manner within 2 hours if hot holding.The county found: “Bag of soup observed in food warmer unit undergoing re-heating process from frozen state, measured at 136F.…”
Then the next one.
Log it
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Show what you did
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Bag of soup observed in food warmer unit undergoing re-heating process from frozen state, measured at 136F. Manufacturer directions indicate item shall be reheated to minimum 165F. Food warmer observed insufficient and could only reach maximum temperature of 160F. Per operator, soup has undergone reheating process for approximately 1 hour. Soup was transferred to microwave oven to continue re-heating process and re-heated to final temperature of 183F during inspection. All potentially hazardous foods (PHFs) shall be rapidly re-heated in an approved manner within 2 hours if hot holding.
The department's words
CHSC 114016 Bag of soup observed in food warmer unit undergoing re-heating process from frozen state, measured at 136F. Manufacturer directions indicate item shall be reheated to minimum 165F. Food warmer observed insufficient and could only reach maximum temperature of 160F. Per operator, soup has undergone reheating process for approximately 1 hour. Soup was transferred to microwave oven to continue re-heating process and re-heated to final temperature of 183F during inspection. All potentially hazardous foods (PHFs) shall be rapidly re-heated in an approved manner within 2 hours if hot holding.
EarlierDec 3, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Sanitizer concentration measured less than 200 PPM quaternary ammonia at 3-compartment sink. Adjust and maintain sanitizer concentration at acceptable levels. Food debris observed in sanitizer solution at 3-compartment sink. Sanitizer solution shall remain clear and free from debris. Instructed person in charge to remake sanitizer solution during inspection.
The department's words
CHSC 114099.6 Sanitizer concentration measured less than 200 PPM quaternary ammonia at 3-compartment sink. Adjust and maintain sanitizer concentration at acceptable levels. Food debris observed in sanitizer solution at 3-compartment sink. Sanitizer solution shall remain clear and free from debris. Instructed person in charge to remake sanitizer solution during inspection.
2 flies observed at rear side of facility. Eliminate flies. Maintain facility vermin-proof at all times.
The department's words
CHSC 114259.1 2 flies observed at rear side of facility. Eliminate flies. Maintain facility vermin-proof at all times.
EarlierJun 28, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed peeling stickers on the sides of the hood. Maintain clean equipment. Remove the stickers.
The department's words
CHSC 114175 Observed peeling stickers on the sides of the hood. Maintain clean equipment. Remove the stickers.
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
As a customer of Sourdough & Company, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Sourdough & Company know
Ask for the manager. Sourdough & Company can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Sourdough & Company?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L17183.
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.