At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 16, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Spinnaker?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed mashed potatoes in a container at the hot holding unit above the unit at 115 - 125 F. Potentially hazardous foods must be hot held at 135 F or above. Container moved into the hot holding unit. 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
For Spinnaker's team
Is this your place?
Welcome, Spinnaker. We'll walk through this together, one item at a time. To log the fixes, claim Spinnaker first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim SpinnakerWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed mashed potatoes in a container at the hot holding unit above the unit at 115 - 125 F. Potentially hazardous foods must be hot held at 135 F or above. Container moved into the hot holding unit.The county found: “Observed mashed potatoes in a container at the hot holding unit above the unit at 115 - 125 F. Potentially hazardous…”
Then the next one.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim SpinnakerWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestDec 16, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 16, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Observed mashed potatoes in a container at the hot holding unit above the unit at 115 - 125 F. Potentially hazardous foods must be hot held at 135 F or above. Container moved into the hot holding unit.
The department's words
CHSC 113996 Observed mashed potatoes in a container at the hot holding unit above the unit at 115 - 125 F. Potentially hazardous foods must be hot held at 135 F or above. Container moved into the hot holding unit.
EarlierOct 23, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a fruit sauce kept in improper ice bath recording at 49°F. / Provide proper ice bath to cold hold food at 41°F or below. Ice bath must touch all sides of food. Use water to increase contact surface area.
The department's words
CHSC 113996 Observed a fruit sauce kept in improper ice bath recording at 49°F. / Provide proper ice bath to cold hold food at 41°F or below. Ice bath must touch all sides of food. Use water to increase contact surface area.
EarlierFeb 8, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the kitchen area, chicken wings container, the internal temperature readings were at 94F and 92F in different parts of the food. The chicken wings container was observed at ambient temperature. In the cold holding unit inserts, roasted garlic had an internal temperature reading of 45F, scallops at 44F, potatoes at 44F, shrimp at 45F, raw salmon at 45F, sliced tomatoes at 44F, clams at 45F, and mussels at 45F. In addition, Caesar dressing made with raw shell eggs, internal temperature readings measured at 50F and 51F, and cooked pasta at 45F. Both containers were observed to be stored at ambient temperature on the kitchen counter. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
The department's words
CHSC 113996 In the kitchen area, chicken wings container, the internal temperature readings were at 94F and 92F in different parts of the food. The chicken wings container was observed at ambient temperature. In the cold holding unit inserts, roasted garlic had an internal temperature reading of 45F, scallops at 44F, potatoes at 44F, shrimp at 45F, raw salmon at 45F, sliced tomatoes at 44F, clams at 45F, and mussels at 45F. In addition, Caesar dressing made with raw shell eggs, internal temperature readings measured at 50F and 51F, and cooked pasta at 45F. Both containers were observed to be stored at ambient temperature on the kitchen counter. [CA] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
EarlierMar 16, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed partially eaten toast at cook line. / Eat food in break area. Do not eat in food prep area.
The department's words
CHSC 113977 Observed partially eaten toast at cook line. / Eat food in break area. Do not eat in food prep area.
EarlierJun 22, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of grill recorded with the following: ~3lb fish 52°F, ~0.25lb cooked corn 60°F, ~1lb coleslaw 52°F, ~0.5lb fish 54°F, ~1lb chicken 54°F, ~2lb °F mayo based dressing 51°F, ~0.25lb pepper jack cheese 57°F. / Discontinue use of said refrigeration unit. Discard listed out of temperature foods. Repair refrigeration unit to cold hold food at 41°F or below. Unit should be set to compensate for frequency door is open.
The department's words
CHSC 113996 Refrigeration unit opposite of grill recorded with the following: ~3lb fish 52°F, ~0.25lb cooked corn 60°F, ~1lb coleslaw 52°F, ~0.5lb fish 54°F, ~1lb chicken 54°F, ~2lb °F mayo based dressing 51°F, ~0.25lb pepper jack cheese 57°F. / Discontinue use of said refrigeration unit. Discard listed out of temperature foods. Repair refrigeration unit to cold hold food at 41°F or below. Unit should be set to compensate for frequency door is open.
EarlierAug 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher at bar recorded at 0ppm chlorine. Sanitizer bottle was empty. / Restock sanitizer. Test dishwasher daily to ensure at least 50ppm chlorine at final rinse.
The department's words
CHSC 114099.7 Dishwasher at bar recorded at 0ppm chlorine. Sanitizer bottle was empty. / Restock sanitizer. Test dishwasher daily to ensure at least 50ppm chlorine at final rinse.
EarlierJan 28, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 29, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw foods stored over ready to eat foods in walk-in refrigerator by salad bar and in refrigerator at the cook line. / Store raw foods below all other foods.
The department's words
CHSC 113986 Observed raw foods stored over ready to eat foods in walk-in refrigerator by salad bar and in refrigerator at the cook line. / Store raw foods below all other foods.
EarlierJan 28, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pot roast observed at 52F sitting out awaiting preparation. Operator was unsure of time left out. Food voluntarily discarded. Cold hold food at or below 41F.
The department's words
CHSC 113996 Pot roast observed at 52F sitting out awaiting preparation. Operator was unsure of time left out. Food voluntarily discarded. Cold hold food at or below 41F.
EarlierJul 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Large bins of white sauce seen with ice wands in them. At time of temperature recording of 147F, white sauce had been cooling for a little under an hour. Chef stated cooling must be done within 8 hours. / Equally dispense sauce into more containers to allow for rapid cooling of 135F to 70F in 2 hours and 70F to 41F within 4 hours.
The department's words
CHSC 114002.1 Large bins of white sauce seen with ice wands in them. At time of temperature recording of 147F, white sauce had been cooling for a little under an hour. Chef stated cooling must be done within 8 hours. / Equally dispense sauce into more containers to allow for rapid cooling of 135F to 70F in 2 hours and 70F to 41F within 4 hours.
EarlierJul 23, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Measured cooked claim chowder at 44F (07/19/2018) at 81F (07/20) and cooked rice 108F (covered). The cook stated that he cooked the rice one hour ago. All PHF shall be rapidly cooled from 135F to 41 within 6hours: 135F-70F within two hours, 70F-41F within four hours. See the following methods for rapidly cooling: Placing the food in shallow pans Separating the food into smaller portion. Provided handouts.
The department's words
CHSC 114002.1 Measured cooked claim chowder at 44F (07/19/2018) at 81F (07/20) and cooked rice 108F (covered). The cook stated that he cooked the rice one hour ago. All PHF shall be rapidly cooled from 135F to 41 within 6hours: 135F-70F within two hours, 70F-41F within four hours. See the following methods for rapidly cooling: Placing the food in shallow pans Separating the food into smaller portion. Provided handouts.
Observed mold in the ice machine. Clean -Rinse- Sanitize. Clean regularly. No sanitizing solution observed. Corrected it.
The department's words
CHSC 114113 Observed mold in the ice machine. Clean -Rinse- Sanitize. Clean regularly. No sanitizing solution observed. Corrected it.
Label all bulk container.
The department's words
CHSC 114051 Label all bulk container.
Clean floor in the storage room. Observed accumulation of dried food debris to prevent rodents..etc.
The department's words
CHSC 114115.c Clean floor in the storage room. Observed accumulation of dried food debris to prevent rodents..etc.
EarlierJul 20, 2018Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following items: * Raw shrimp at 53F * Scallop at 50-47F * Large shrimp at 50-47F * Cut tomatoes at 5--47F * Mixed raw cut fish at 52-50-47F * Pesto at 45F * Ground beef at 49F All food items at 50F or below moved to working fridge and walk-in. All potentially hazardous food (PHF) shall be held at or below 41F or at or below 135F.
The department's words
CHSC 113996 Measured the following items: * Raw shrimp at 53F * Scallop at 50-47F * Large shrimp at 50-47F * Cut tomatoes at 5--47F * Mixed raw cut fish at 52-50-47F * Pesto at 45F * Ground beef at 49F All food items at 50F or below moved to working fridge and walk-in. All potentially hazardous food (PHF) shall be held at or below 41F or at or below 135F.
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)
Measured cooked claim chowder at 44F (07/19/2018) at 81F (07/20) and cooked rice 108F (covered). The cook stated that he cooked the rice one hour ago. All PHF shall be rapidly cooled from 135F to 41 within 6hours: 135F-70F within two hours, 70F-41F within four hours. See the following methods for rapidly cooling: Placing the food in shallow pans Separating the food into smaller portion. Provided handouts.
The department's words
CHSC 114002.1 Measured cooked claim chowder at 44F (07/19/2018) at 81F (07/20) and cooked rice 108F (covered). The cook stated that he cooked the rice one hour ago. All PHF shall be rapidly cooled from 135F to 41 within 6hours: 135F-70F within two hours, 70F-41F within four hours. See the following methods for rapidly cooling: Placing the food in shallow pans Separating the food into smaller portion. Provided handouts.
Observed mold in the ice machine. Clean -Rinse- Sanitize. Clean regularly. No sanitizing solution observed. Corrected it.
The department's words
CHSC 114113 Observed mold in the ice machine. Clean -Rinse- Sanitize. Clean regularly. No sanitizing solution observed. Corrected it.
Label all bulk container.
The department's words
CHSC 114051 Label all bulk container.
Clean floor in the storage room. Observed accumulation of dried food debris. Non-food contact surfaces shall be kept free debris to prevent rodents..etc.
The department's words
CHSC 114115.c Clean floor in the storage room. Observed accumulation of dried food debris. Non-food contact surfaces shall be kept free debris to prevent rodents..etc.
EarlierJan 6, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
* Condensation dripping from pipe in dry storage. Wrap pipe to prevent condensation * Clean floor sink at bar. Pipe is leaking there. Repair.
The department's words
CHSC 114190 * Condensation dripping from pipe in dry storage. Wrap pipe to prevent condensation * Clean floor sink at bar. Pipe is leaking there. Repair.
Employee observed manually washing dishes with minimal sanitizer. Requirement is 200ppm of quaternary ammonia. Corrected on site.
The department's words
CHSC 114099.7 Employee observed manually washing dishes with minimal sanitizer. Requirement is 200ppm of quaternary ammonia. Corrected on site.
EarlierJan 4, 2017Routine inspectionYellow placard
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Prep fridge (under condiment display fridge) not adequately keeping temperature. Thousand island made on-site was at 50F and had been kept in fridge for over 3 days. Blue cheese dressing at 50F also in here. Salsa at 49F. Please keep potentially hazardous foods (PHFs) below 41F or above 135F. Items at 50F or above voluntarily discarded. PHFs moved to working unit. Turn temperature down on fridge and/or call for repairs. Repairs started on fridge during inspection.
The department's words
CHSC 113996 Prep fridge (under condiment display fridge) not adequately keeping temperature. Thousand island made on-site was at 50F and had been kept in fridge for over 3 days. Blue cheese dressing at 50F also in here. Salsa at 49F. Please keep potentially hazardous foods (PHFs) below 41F or above 135F. Items at 50F or above voluntarily discarded. PHFs moved to working unit. Turn temperature down on fridge and/or call for repairs. Repairs started on fridge during inspection.
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
* Cooked broccoli at 63F stored at room temperate near grill. Time tracking was not utilized (no time logs or time stickers). Please document the time that the PHF is taken out of a temperature controlled environment and ensure that the food is discarded within 4 hours (document that time too) * bowl of cut tomatoes at 49F near prep top. Either maintain temp below 41F or keep a time sticker for this item if storing at room temp
The department's words
CHSC 114000 * Cooked broccoli at 63F stored at room temperate near grill. Time tracking was not utilized (no time logs or time stickers). Please document the time that the PHF is taken out of a temperature controlled environment and ensure that the food is discarded within 4 hours (document that time too) * bowl of cut tomatoes at 49F near prep top. Either maintain temp below 41F or keep a time sticker for this item if storing at room temp
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)
Deep container of clam chowder cooling observed at 119F. Item had been cooling for 1 hour, was covered, and was in ice bath with insufficient amount of ice. Cool PHF from 135F to 70F in less than 4 hours. Chowder placed in shallow pan and placed in walk-in uncovered to continue cooling.
The department's words
CHSC 114002.1 Deep container of clam chowder cooling observed at 119F. Item had been cooling for 1 hour, was covered, and was in ice bath with insufficient amount of ice. Cool PHF from 135F to 70F in less than 4 hours. Chowder placed in shallow pan and placed in walk-in uncovered to continue cooling.
Shrimp thawing in shallow pan of still water. Thaw completely submerged under cold running water of sufficient velocity to flush loose particles. Corrected on site.
The department's words
CHSC 114020 Shrimp thawing in shallow pan of still water. Thaw completely submerged under cold running water of sufficient velocity to flush loose particles. Corrected on site.
Open bucket of rice stored on floor. Store food at least 6 inches above ground.
The department's words
CHSC 114047 Open bucket of rice stored on floor. Store food at least 6 inches above ground.
Clean dust off ceiling of walk-in to prevent dust from falling on open food.
The department's words
CHSC 114115.c Clean dust off ceiling of walk-in to prevent dust from falling on open food.
* Condensation dripping from pipe in dry storage. Wrap pipe to prevent condensation * Clean floor sink at bar. Pipe is leaking there. Repair.
The department's words
CHSC 114190 * Condensation dripping from pipe in dry storage. Wrap pipe to prevent condensation * Clean floor sink at bar. Pipe is leaking there. Repair.
Show 1 more
* Bar sink is not dispensing any sanitizer. Repair and wash glassware in kitchen warewash area * Employee observed manually washing dishes with minimal sanitizer. Requirement is 200ppm of quaternary ammonia. Corrected on site.
The department's words
CHSC 114099.7 * Bar sink is not dispensing any sanitizer. Repair and wash glassware in kitchen warewash area * Employee observed manually washing dishes with minimal sanitizer. Requirement is 200ppm of quaternary ammonia. Corrected on site.
EarlierFeb 3, 2015Follow-up inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Observed heavy cream on shelf at 63 degrees Fahrenheit. Heavy cream was voluntarily discarded down the drain - see voluntary condemnation and destruction sheet. If using time only as a public health control measure, maintain written procedure, and indicate the time that is four hours past the point in time when food is removed from temperature control. Shrimp observed at 46 degrees Fahrenheit in table top refrigerator. 2/3/15: Shrimp and swordfish observed at 45 degrees Fahrenheit in table top refrigerator.
The department's words
CHSC 113996 Observed heavy cream on shelf at 63 degrees Fahrenheit. Heavy cream was voluntarily discarded down the drain - see voluntary condemnation and destruction sheet. If using time only as a public health control measure, maintain written procedure, and indicate the time that is four hours past the point in time when food is removed from temperature control. Shrimp observed at 46 degrees Fahrenheit in table top refrigerator. 2/3/15: Shrimp and swordfish observed at 45 degrees Fahrenheit in table top refrigerator.
One of the food handlers does not have a valid certified food handling (CFH) card; his CFH card expired on 1/4/15. This food handler shall pass an ANSI-certified food handling exam within 30 days.
The department's words
CHSC 113948 One of the food handlers does not have a valid certified food handling (CFH) card; his CFH card expired on 1/4/15. This food handler shall pass an ANSI-certified food handling exam within 30 days.
Corrected during the inspection
Shellfish tags are not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags are not in chronological order.
Corrected during the inspection
Some of food handlers not wearing hair restraints,
The department's words
CHSC 113969 Some of food handlers not wearing hair restraints,
The plumbing under the hand wash sink in the sauté station is discharging wastewater onto the ground. The pipe under the sink is not connected to the sanitary sewer. A plastic container was placed under the sink as a temporary measure. Replace missing pipe, so that wastewater is discharged into the sanitary sewer. Correct immediately.
The department's words
CHSC 114190 The plumbing under the hand wash sink in the sauté station is discharging wastewater onto the ground. The pipe under the sink is not connected to the sanitary sewer. A plastic container was placed under the sink as a temporary measure. Replace missing pipe, so that wastewater is discharged into the sanitary sewer. Correct immediately.
Show 9 more
Some of the bulk storage containers are not labeled.
The department's words
CHSC 114051 Some of the bulk storage containers are not labeled.
Observed liquid measuring cup/pitcher in bulk storage bin. Use scooper with long handle.
The department's words
CHSC 114119 Observed liquid measuring cup/pitcher in bulk storage bin. Use scooper with long handle.
Corrected during the inspection
Observed three Aroma rice warmers. Observed saw form Ace Hardware with dried brown material in tool box. Saw is used to cut meat. These are not ANSI-certified. Remove Aroma rice warmers and Ace hardware saw from the facility. Submit specification sheets for approval for replacement warmers. 2/3/15: Observed Cuisinart Griddle Gourmet. This unit is not ANSI-certified. Submit specification sheets for replacement equipment. Remove all unapproved equipment from the facility. Ace hardware saw was thrown in garbage during inspection.
The department's words
CHSC 114130 Observed three Aroma rice warmers. Observed saw form Ace Hardware with dried brown material in tool box. Saw is used to cut meat. These are not ANSI-certified. Remove Aroma rice warmers and Ace hardware saw from the facility. Submit specification sheets for approval for replacement warmers. 2/3/15: Observed Cuisinart Griddle Gourmet. This unit is not ANSI-certified. Submit specification sheets for replacement equipment. Remove all unapproved equipment from the facility. Ace hardware saw was thrown in garbage during inspection.
Observed black material near ice machine chute. Observed saw form Ace Hardware with dried brown material in tool box. Saw is used to cut meat. Knives are also stored in the tool box. 2/3/15: Continue cleaning interior of ice machine to remove black material. Saw was thrown in garbage during inspection.
The department's words
CHSC 114115 Observed black material near ice machine chute. Observed saw form Ace Hardware with dried brown material in tool box. Saw is used to cut meat. Knives are also stored in the tool box. 2/3/15: Continue cleaning interior of ice machine to remove black material. Saw was thrown in garbage during inspection.
Observed uncovered container of oysters above uncovered container of celery and radishes. No actual contamination observed. 2/3/15: Uncovered raw oysters stored above covered container of celery.
The department's words
CHSC 113980 Observed uncovered container of oysters above uncovered container of celery and radishes. No actual contamination observed. 2/3/15: Uncovered raw oysters stored above covered container of celery.
Corrected during the inspection
Strong urine smell in restroom.
The department's words
CHSC 114276 Strong urine smell in restroom.
Thick accumulation of garbage waste observed in receptacle. Three live pigeons in receptacle. Murky water observed under metal grate in front of garbage dumpster.
The department's words
CHSC 114245.6 Thick accumulation of garbage waste observed in receptacle. Three live pigeons in receptacle. Murky water observed under metal grate in front of garbage dumpster.
No quaternary sanitizer test strips available.
The department's words
CHSC 114107 No quaternary sanitizer test strips available.
One door True refrigerator is not working properly; out of service sign posted on door. Do not store food in this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 114175 One door True refrigerator is not working properly; out of service sign posted on door. Do not store food in this refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees Fahrenheit.
EarlierJan 27, 2015Routine inspectionGreen placard
14 violations listed, 0 marked critical.
Not critical (14)
Observed heavy cream on shelf at 63 degrees Fahrenheit. Heavy cream was voluntarily discarded down the drain - see voluntary condemnation and destruction sheet. If using time only as a public health control measure, maintain written procedure, and indicate the time that is four hours past the point in time when food is removed from temperature control. Shrimp observed at 46 degrees Fahrenheit in table top refrigerator.
The department's words
CHSC 113996 Observed heavy cream on shelf at 63 degrees Fahrenheit. Heavy cream was voluntarily discarded down the drain - see voluntary condemnation and destruction sheet. If using time only as a public health control measure, maintain written procedure, and indicate the time that is four hours past the point in time when food is removed from temperature control. Shrimp observed at 46 degrees Fahrenheit in table top refrigerator.
One the food handlers does not have a valid certified food handling (CFH) card; his CFH card expired on 1/4/15. This food handler shall pass an ANSI-certified food handling exam within 30 days.
The department's words
CHSC 113948 One the food handlers does not have a valid certified food handling (CFH) card; his CFH card expired on 1/4/15. This food handler shall pass an ANSI-certified food handling exam within 30 days.
Shellfish tags are not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags are not in chronological order.
Some of food handlers not wearing hair restraints,
The department's words
CHSC 113969 Some of food handlers not wearing hair restraints,
Hand wash sink obstructed by two large garbage containers, a large container with dirty linens, and a box of wine.
The department's words
CHSC 113953.1 Hand wash sink obstructed by two large garbage containers, a large container with dirty linens, and a box of wine.
Corrected during the inspection
Show 9 more
The plumbing under the hand wash sink in the sauté station is discharging wastewater onto the ground. The pipe under the sink is not connected to the sanitary sewer. A plastic container was placed under the sink as a temporary measure. Replace missing pipe, so that wastewater is discharged into the sanitary sewer. Correct immediately.
The department's words
CHSC 114190 The plumbing under the hand wash sink in the sauté station is discharging wastewater onto the ground. The pipe under the sink is not connected to the sanitary sewer. A plastic container was placed under the sink as a temporary measure. Replace missing pipe, so that wastewater is discharged into the sanitary sewer. Correct immediately.
Some of the bulk storage containers are not labeled.
The department's words
CHSC 114051 Some of the bulk storage containers are not labeled.
Observed liquid measuring cup/pitcher in bulk storage bin. Use scooper with long handle.
The department's words
CHSC 114119 Observed liquid measuring cup/pitcher in bulk storage bin. Use scooper with long handle.
Observed three Aroma rice warmers. Observed saw form Ace Hardware with dried brown material in tool box. Saw is used to cut meat. These are not ANSI-certified. Remove Aroma rice warmers and Ace hardware saw from the facility. Submit specification sheets for approval for replacement warmers.
The department's words
CHSC 114130 Observed three Aroma rice warmers. Observed saw form Ace Hardware with dried brown material in tool box. Saw is used to cut meat. These are not ANSI-certified. Remove Aroma rice warmers and Ace hardware saw from the facility. Submit specification sheets for approval for replacement warmers.
Observed black material near ice machine chute. Observed saw form Ace Hardware with dried brown material in tool box. Saw is used to cut meat. Knives are also stored in the tool box.
The department's words
CHSC 114115 Observed black material near ice machine chute. Observed saw form Ace Hardware with dried brown material in tool box. Saw is used to cut meat. Knives are also stored in the tool box.
Three compartment sink was improperly being utilized. Soap and water was in the middle compartment. Utensils were not being immersed long enough in sanitizer. Quaternary ammonium sanitizer was in the three compartment sink. Immerse utensils for one minute in quaternary ammonium.
The department's words
CHSC 114099.2 Three compartment sink was improperly being utilized. Soap and water was in the middle compartment. Utensils were not being immersed long enough in sanitizer. Quaternary ammonium sanitizer was in the three compartment sink. Immerse utensils for one minute in quaternary ammonium.
Corrected during the inspection
Observed uncovered container of oysters above uncovered container of celery and radishes. No actual contamination observed.
The department's words
CHSC 113980 Observed uncovered container of oysters above uncovered container of celery and radishes. No actual contamination observed.
Strong urine smell in restroom.
The department's words
CHSC 114276 Strong urine smell in restroom.
Thick accumulation of garbage waste observed in receptacle. Three live pigeons in receptacle. Murky water observed under metal grate in front of garbage dumpster.
The department's words
CHSC 114245.6 Thick accumulation of garbage waste observed in receptacle. Three live pigeons in receptacle. Murky water observed under metal grate in front of garbage dumpster.
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 Spinnaker, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Spinnaker know
Ask for the manager. Spinnaker can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
About this record
Search the county's inspection lookup for the name or license number L10174.
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.