Sunrise Donuts

Inspections

From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestAug 24, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Aug 24, 2026.

   No violations listed in the data.
2. EarlierDec 8, 2025Routine inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Observed croissant sandwiches displayed at room temperature without temperature control. Time as public health control was not in use also. Owner provided and used TPHC as requested. Corrected on site.

     The department's words

     CHSC 114000 Observed croissant sandwiches displayed at room temperature without temperature control. Time as public health control was not in use also. Owner provided and used TPHC as requested. Corrected on site.

     Corrected during the inspection

   • Code CHSC 113947.1

     The department's words

     Code CHSC 113947.1

   • Observed grease build up on ventilation hood system filters. All non food contact surfaces/ food equipment shall be kept clean and free of buildup. Clean and/or replace filters to prevent fire hazard.

     The department's words

     CHSC 114115.c Observed grease build up on ventilation hood system filters. All non food contact surfaces/ food equipment shall be kept clean and free of buildup. Clean and/or replace filters to prevent fire hazard.

3. EarlierAug 5, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • In the preparation area, raw shell egg internal temperature readings were measured at 50F and 51F. In the employee service area, cream cheese was measured at 54 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

     The department's words

     CHSC 113996 In the preparation area, raw shell egg internal temperature readings were measured at 50F and 51F. In the employee service area, cream cheese was measured at 54 °F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

4. EarlierFeb 14, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • In the preparation area, raw beef internal temperature reading was measured at 52F, raw chicken 48F, cooked chicken 45F, cooked egg noodles 44F, and steam rice 130F. All food containers were observed on the preparation table at ambient temperature. Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) Person in charge agreed to maintain food mentioned above into the walk-in refrigerator or use Time as a Public Health Control for 4 hours (TPHC). The inspector provided the TPHC form.

     The department's words

     CHSC 113996 In the preparation area, raw beef internal temperature reading was measured at 52F, raw chicken 48F, cooked chicken 45F, cooked egg noodles 44F, and steam rice 130F. All food containers were observed on the preparation table at ambient temperature. Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) Person in charge agreed to maintain food mentioned above into the walk-in refrigerator or use Time as a Public Health Control for 4 hours (TPHC). The inspector provided the TPHC form.

5. EarlierMay 5, 2022Follow-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.
6. EarlierMay 3, 2022Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     Whole milk internal temperature readings were measured at 60F and 58F. A milk container was observed stored on the table at the self service consumer's area. In addition, raw chicken internal temperature readings were measured at 58F, 55F, and 59F in different parts of the food, and a rawshell egg internal temperature reading was measured at 58F. Both food items were found in the preparation area at room temperature. According to the employee, food items were stored at ambient temperature for only 15 minutes. [CA] potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The person in charge transferred the milk to the reach-in unit. Raw chicken was cooked, and raw shell eggs were transferred to the walk-in refrigerator.

     The department's words

     CHSC 113996 Whole milk internal temperature readings were measured at 60F and 58F. A milk container was observed stored on the table at the self service consumer's area. In addition, raw chicken internal temperature readings were measured at 58F, 55F, and 59F in different parts of the food, and a rawshell egg internal temperature reading was measured at 58F. Both food items were found in the preparation area at room temperature. According to the employee, food items were stored at ambient temperature for only 15 minutes. [CA] potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The person in charge transferred the milk to the reach-in unit. Raw chicken was cooked, and raw shell eggs were transferred to the walk-in refrigerator.

     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

     In the warewashing area, employee was observed skipping sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished where utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] District specialist educated employees on how to properly wash, rinse, and sanitize utensils. [COS] Utensils were properly sanitized.

     The department's words

     CHSC 114099.6 In the warewashing area, employee was observed skipping sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished where utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] District specialist educated employees on how to properly wash, rinse, and sanitize utensils. [COS] Utensils were properly sanitized.

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

7. EarlierNov 8, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

8. EarlierApr 5, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

9. EarlierSep 22, 2020Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Food safety certification in the process of being renewed.

     The department's words

     CHSC 113947.1 Food safety certification in the process of being renewed.

10. EarlierFeb 26, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Certified food manager certification expires on 3/2/20. Email district inspector with proof of renewal.

      The department's words

      CHSC 113947.1 Certified food manager certification expires on 3/2/20. Email district inspector with proof of renewal.

11. EarlierMay 30, 2019Follow-up inspectionGreen placard

    9 violations listed, 0 marked critical.

    Not critical (9)

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

    • Code CHSC 113947

      The department's words

      Code CHSC 113947

    • Observed a food handler cutting raw chicken, then open the walk-in refrigerator without first washing her hands. To avoid cross contamination, wash hands immediately after handling raw meats, and prior to handling any clean equipment. Corrected.

      The department's words

      CHSC 113953.3 Observed a food handler cutting raw chicken, then open the walk-in refrigerator without first washing her hands. To avoid cross contamination, wash hands immediately after handling raw meats, and prior to handling any clean equipment. Corrected.

      Corrected during the inspection

    • The following potentially hazardous foods were measured at unsafe temperatures: eggroll 108F front display, reheated, out less than one hour fried chicken 99F front display, reheated out less than one hour fried tilapia, 125F front display, reheated, out less than 1 hour. BBQ chicken 100F buffet display reheated, out less than 2 hours. Ham and cheese croissant 65F donut display, 5 VCD Eggs, raw and in shell 60F on wok line. VCD 10 Potentially hazardous foods must be maintained in temperature control to avoid dangerous bacterial growth. Keep cold, below 41F or hot, above 135F. you are directed to Discontinue display of fried chicken, fried fish, and eggrolls. Provide equipment to keep food items of or discontinue their sale.

      The department's words

      CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: eggroll 108F front display, reheated, out less than one hour fried chicken 99F front display, reheated out less than one hour fried tilapia, 125F front display, reheated, out less than 1 hour. BBQ chicken 100F buffet display reheated, out less than 2 hours. Ham and cheese croissant 65F donut display, 5 VCD Eggs, raw and in shell 60F on wok line. VCD 10 Potentially hazardous foods must be maintained in temperature control to avoid dangerous bacterial growth. Keep cold, below 41F or hot, above 135F. you are directed to Discontinue display of fried chicken, fried fish, and eggrolls. Provide equipment to keep food items of or discontinue their sale.

      Corrected during the inspection

    • Raw chicken stored 12 deep in a plastic bin with the lid on the walk in measured 70F. According to the food handler, the chicken had been thawed, washed, and cut in under 30 minutes. Note that this process may take up to two hours. However, the food shall be cooled back to 41F within 2 hours of the food being placed back into the walk in. Spread chicken out no more than 2 deep to quickly bring food back to 41F in the walk in. Correctred. Fried eggs cooked at an unknown time this morning were measured at 60F and cheese measured 56F. cool eggs without a lid, spread out on a sheet pan so cooling time rquirements are met, 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. 24 Eggs and 1/4 lb. of sliced Swiss cheese were discarded.

      The department's words

      CHSC 114002 Raw chicken stored 12 deep in a plastic bin with the lid on the walk in measured 70F. According to the food handler, the chicken had been thawed, washed, and cut in under 30 minutes. Note that this process may take up to two hours. However, the food shall be cooled back to 41F within 2 hours of the food being placed back into the walk in. Spread chicken out no more than 2 deep to quickly bring food back to 41F in the walk in. Correctred. Fried eggs cooked at an unknown time this morning were measured at 60F and cheese measured 56F. cool eggs without a lid, spread out on a sheet pan so cooling time rquirements are met, 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. 24 Eggs and 1/4 lb. of sliced Swiss cheese were discarded.

      Corrected during the inspection

    Show 4 more

    • Code CHSC 114113

      The department's words

      Code CHSC 114113

    • Code CHSC 113992

      The department's words

      Code CHSC 113992

    • Code CHSC 114163

      The department's words

      Code CHSC 114163

    • Code CHSC 114245.1

      The department's words

      Code CHSC 114245.1

12. EarlierMay 14, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Two, live cockroaches were observed this visit.

      The department's words

      CHSC 114259.1 Two, live cockroaches were observed this visit.

13. EarlierJan 8, 2019Routine inspectionYellow placard

    9 violations listed, 3 marked critical.

    Critical (3)

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

      Observed a food handler cutting raw chicken, then open the walk-in refrigerator without first washing her hands. To avoid cross contamination, wash hands immediately after handling raw meats, and prior to handling any clean equipment. Corrected.

      The department's words

      CHSC 113953.3 Observed a food handler cutting raw chicken, then open the walk-in refrigerator without first washing her hands. To avoid cross contamination, wash hands immediately after handling raw meats, and prior to handling any clean equipment. Corrected.

      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 following potentially hazardous foods were measured at unsafe temperatures: eggroll 108F front display, reheated, out less than one hour fried chicken 99F front display, reheated out less than one hour fried tilapia, 125F front display, reheated, out less than 1 hour. BBQ chicken 100F buffet display reheated, out less than 2 hours. Ham and cheese croissant 65F donut display, 5 VCD Eggs, raw and in shell 60F on wok line. VCD 10 Potentially hazardous foods must be maintained in temperature control to avoid dangerous bacterial growth. Keep cold, below 41F or hot, above 135F. you are directed to Discontinue display of fried chicken, fried fish, and eggrolls. Provide equipment to keep food items of or discontinue their sale.

      The department's words

      CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: eggroll 108F front display, reheated, out less than one hour fried chicken 99F front display, reheated out less than one hour fried tilapia, 125F front display, reheated, out less than 1 hour. BBQ chicken 100F buffet display reheated, out less than 2 hours. Ham and cheese croissant 65F donut display, 5 VCD Eggs, raw and in shell 60F on wok line. VCD 10 Potentially hazardous foods must be maintained in temperature control to avoid dangerous bacterial growth. Keep cold, below 41F or hot, above 135F. you are directed to Discontinue display of fried chicken, fried fish, and eggrolls. Provide equipment to keep food items of or discontinue their sale.

      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

      Raw chicken stored 12 deep in a plastic bin with the lid on the walk in measured 70F. According to the food handler, the chicken had been thawed, washed, and cut in under 30 minutes. Note that this process may take up to two hours. However, the food shall be cooled back to 41F within 2 hours of the food being placed back into the walk in. Spread chicken out no more than 2 deep to quickly bring food back to 41F in the walk in. Correctred. Fried eggs cooked at an unknown time this morning were measured at 60F and cheese measured 56F. cool eggs without a lid, spread out on a sheet pan so cooling time rquirements are met, 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. 24 Eggs and 1/4 lb. of sliced Swiss cheese were discarded.

      The department's words

      CHSC 114002 Raw chicken stored 12 deep in a plastic bin with the lid on the walk in measured 70F. According to the food handler, the chicken had been thawed, washed, and cut in under 30 minutes. Note that this process may take up to two hours. However, the food shall be cooled back to 41F within 2 hours of the food being placed back into the walk in. Spread chicken out no more than 2 deep to quickly bring food back to 41F in the walk in. Correctred. Fried eggs cooked at an unknown time this morning were measured at 60F and cheese measured 56F. cool eggs without a lid, spread out on a sheet pan so cooling time rquirements are met, 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. 24 Eggs and 1/4 lb. of sliced Swiss cheese were discarded.

      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)

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

    • Code CHSC 113947

      The department's words

      Code CHSC 113947

    • Code CHSC 114113

      The department's words

      Code CHSC 114113

    • Code CHSC 113992

      The department's words

      Code CHSC 113992

    • Code CHSC 114163

      The department's words

      Code CHSC 114163

    Show 1 more

    • Code CHSC 114245.1

      The department's words

      Code CHSC 114245.1

14. EarlierOct 16, 2017Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Provide sanitizer testing strips for chlorine.

      The department's words

      CHSC 114107 Provide sanitizer testing strips for chlorine.

15. EarlierOct 10, 2017Follow-up inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Observed a food handler touch raw chicken with gloves hands, then remove gloves and continue with food prep. If gloves are contaminated, the must be removed and hands washed before changing tasks. Employee was corrected.

      The department's words

      CHSC 113953.3 Observed a food handler touch raw chicken with gloves hands, then remove gloves and continue with food prep. If gloves are contaminated, the must be removed and hands washed before changing tasks. Employee was corrected.

    • Eggs (raw shell) on countertop were measured at 73F. Maintain potentially hazardous foods below 41F or above 135F. - Working could not indicate how long eggs were out. 6 Eggs were discarded.

      The department's words

      CHSC 113996 Eggs (raw shell) on countertop were measured at 73F. Maintain potentially hazardous foods below 41F or above 135F. - Working could not indicate how long eggs were out. 6 Eggs were discarded.

    • Provide sanitizer testing strips for chlorine.

      The department's words

      CHSC 114107 Provide sanitizer testing strips for chlorine.

    • Grease waste enclosure is heavily soiled with grease. Clean. Recover water and discard in the mop sink. Repeat violation.

      The department's words

      CHSC 114245.1 Grease waste enclosure is heavily soiled with grease. Clean. Recover water and discard in the mop sink. Repeat violation.

    • Install a self closing device on the restroom door where missing.

      The department's words

      CHSC 114250 Install a self closing device on the restroom door where missing.

16. EarlierOct 5, 2017Routine inspectionYellow placard

    10 violations listed, 3 marked critical.

    Critical (3)

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

      Observed a food handler touch raw chicken., then handle a wiping cloth and touch a prep table without first washing her hands. Always wash hands immediately after touching raw chicken. Corrected employee. Table was sanitized.

      The department's words

      CHSC 113953.3 Observed a food handler touch raw chicken., then handle a wiping cloth and touch a prep table without first washing her hands. Always wash hands immediately after touching raw chicken. Corrected employee. Table was sanitized.

      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

      Measured fried chicken at 113F, fried fish at 108F, eggroll at 118F. Maintain potentially hazardous foods hot, above 135F. TPHC discussed and agreed upon last year - no logs in place today. Note that failure to adhere to the TPHC requirements will result in this Department mandating additional equipment to be purchased. Logs were made today. All food was cooked 30-40 minutes prior.

      The department's words

      CHSC 113996 Measured fried chicken at 113F, fried fish at 108F, eggroll at 118F. Maintain potentially hazardous foods hot, above 135F. TPHC discussed and agreed upon last year - no logs in place today. Note that failure to adhere to the TPHC requirements will result in this Department mandating additional equipment to be purchased. Logs were made today. All food was cooked 30-40 minutes prior.

      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 and employee begin to prepare lettuce on a prep table he just used to cut raw chicken on, without first washing, rinsing, and sanitizing it. Always wash, rinse, and sanitize after working with raw meats to prevent cross contamination. Corrected. Training conducted.

      The department's words

      CHSC 113984.d Observed and employee begin to prepare lettuce on a prep table he just used to cut raw chicken on, without first washing, rinsing, and sanitizing it. Always wash, rinse, and sanitize after working with raw meats to prevent cross contamination. Corrected. Training conducted.

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

    Not critical (7)

    • Food handlers do not have the required food handlers cards. Obtain within 7 days.

      The department's words

      CHSC 113948 Food handlers do not have the required food handlers cards. Obtain within 7 days.

    • Observed cooked mixed vegetables and a fried egg in a colander on the oven at 87F. Food was cooked 40-60 minutes prior. Cool foods from 135F to 70F within 2 hours then 70F to 41F within 4 hours. Spread out no more than 2 deep and place in the walk in. Food was cooled.

      The department's words

      CHSC 114002.1 Observed cooked mixed vegetables and a fried egg in a colander on the oven at 87F. Food was cooked 40-60 minutes prior. Cool foods from 135F to 70F within 2 hours then 70F to 41F within 4 hours. Spread out no more than 2 deep and place in the walk in. Food was cooled.

    • Hot water at the three compartment sink measured 114F. Increase to 120F.

      The department's words

      CHSC 114192 Hot water at the three compartment sink measured 114F. Increase to 120F.

    • Observed house flies and fruit flies in the facility. Keep the doors closed. Conduct a thorough cleaning on and underneath equipment. Discard all spoiled produce. Clean surfaces immediately after working with raw meat.

      The department's words

      CHSC 114259.1 Observed house flies and fruit flies in the facility. Keep the doors closed. Conduct a thorough cleaning on and underneath equipment. Discard all spoiled produce. Clean surfaces immediately after working with raw meat.

    • Provide sanitizer testing strips for chlorine.

      The department's words

      CHSC 114107 Provide sanitizer testing strips for chlorine.

    Show 2 more

    • Grease waste enclosure is heavily soiled with grease. Clean. Recover water and discard in the mop sink. Repeat violation.

      The department's words

      CHSC 114245.1 Grease waste enclosure is heavily soiled with grease. Clean. Recover water and discard in the mop sink. Repeat violation.

    • Install a self closing device on the restroom door where missing.

      The department's words

      CHSC 114250 Install a self closing device on the restroom door where missing.

17. EarlierAug 22, 2016Follow-up inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Not all food handlers have the required food handlers card. Ensure all food handling employees obtain one and maintain a copy on site within 30 days.

      The department's words

      CHSC 113948 Not all food handlers have the required food handlers card. Ensure all food handling employees obtain one and maintain a copy on site within 30 days.

    • Provide chlorine testing strips. Ensure 100 ppm concentration in the ware washing sink and buckets for wiping cloths.

      The department's words

      CHSC 114107 Provide chlorine testing strips. Ensure 100 ppm concentration in the ware washing sink and buckets for wiping cloths.

    • The garbage enclosure and ramp leading to it are covered in grease. Within 7 days, pressure wash all grease covered areas and ensure waste water is collected and disposed of in the mop sink. In the future, clean up all spills as they occur.

      The department's words

      CHSC 114245.1 The garbage enclosure and ramp leading to it are covered in grease. Within 7 days, pressure wash all grease covered areas and ensure waste water is collected and disposed of in the mop sink. In the future, clean up all spills as they occur.

    • a. Repair the hole in the wall above the mop sink. b. Screen the open ceiling vent in the kitchen.

      The department's words

      CHSC 114259 a. Repair the hole in the wall above the mop sink. b. Screen the open ceiling vent in the kitchen.

18. EarlierAug 19, 2016Routine inspectionViolation(s) Found

    8 violations listed, 1 marked critical.

    Critical (1)

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

      Observed egg and cheese in muffins offered for sale at room temperature. Potentially hazardous foods must be stored at 41F and below or 135F and above. Eggs were cooked 20 minutes prior. TPHC (time as a public health control) labeling is permitted. Ensure labels indicate cook time and discard time (4 hours total). do not put new items with old batch. Maintain written procedures on site. *Use TPHC labeling for fried fish, egg rolls, and fried chicken

      The department's words

      CHSC 113996 Observed egg and cheese in muffins offered for sale at room temperature. Potentially hazardous foods must be stored at 41F and below or 135F and above. Eggs were cooked 20 minutes prior. TPHC (time as a public health control) labeling is permitted. Ensure labels indicate cook time and discard time (4 hours total). do not put new items with old batch. Maintain written procedures on site. *Use TPHC labeling for fried fish, egg rolls, and fried chicken

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

    Not critical (7)

    • Not all food handlers have the required food handlers card. Ensure all food handling employees obtain one and maintain a copy on site within 30 days.

      The department's words

      CHSC 113948 Not all food handlers have the required food handlers card. Ensure all food handling employees obtain one and maintain a copy on site within 30 days.

    • When asked, a food handler improperly described the steps for manual ware washing. Ensure all employees know wash>rinse>sanitize.

      The department's words

      CHSC 113947 When asked, a food handler improperly described the steps for manual ware washing. Ensure all employees know wash>rinse>sanitize.

    • While actual contamination was not observed only one set of tongs was observed in the area where raw and cooked fished were handled. Always separate utensils between raw and cooked foods so cross contamination is avoided.

      The department's words

      CHSC 114117 While actual contamination was not observed only one set of tongs was observed in the area where raw and cooked fished were handled. Always separate utensils between raw and cooked foods so cross contamination is avoided.

    • Provide chlorine testing strips. Ensure 100 ppm concentration in the ware washing sink and buckets for wiping cloths.

      The department's words

      CHSC 114107 Provide chlorine testing strips. Ensure 100 ppm concentration in the ware washing sink and buckets for wiping cloths.

    • Rice scoop stored in room termpatures water. Store in ice water.

      The department's words

      CHSC 114119 Rice scoop stored in room termpatures water. Store in ice water.

    Show 2 more

    • The garbage enclosure and ramp leading to it are covered in grease. Within 7 days, pressure wash all grease covered areas and ensure waste water is collected and disposed of in the mop sink. In the future, clean up all spills as they occur.

      The department's words

      CHSC 114245.1 The garbage enclosure and ramp leading to it are covered in grease. Within 7 days, pressure wash all grease covered areas and ensure waste water is collected and disposed of in the mop sink. In the future, clean up all spills as they occur.

    • a. Repair the hole in the wall above the mop sink. b. Screen the open ceiling vent in the kitchen.

      The department's words

      CHSC 114259 a. Repair the hole in the wall above the mop sink. b. Screen the open ceiling vent in the kitchen.

19. EarlierDec 11, 2015Follow-up inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • Person in charge is not able to provide copies of food handler cards for all food handling staff.

      The department's words

      CHSC 113948 Person in charge is not able to provide copies of food handler cards for all food handling staff.

    • Rice scoop stored in stagnant water at room temperature. Store rice scoop at 41F and below or 135F and above.

      The department's words

      CHSC 114113 Rice scoop stored in stagnant water at room temperature. Store rice scoop at 41F and below or 135F and above.

    • Raw chicken stored above cooked beef. Stored raw chicken below all other foods.

      The department's words

      CHSC 113986 Raw chicken stored above cooked beef. Stored raw chicken below all other foods.

    • Garbage enclosure filled with rubbish. Advise moving ladder to limit entrance by homeless. Clean area and maintain.

      The department's words

      CHSC 114245.1 Garbage enclosure filled with rubbish. Advise moving ladder to limit entrance by homeless. Clean area and maintain.

    • Most recent health inspection report not available. Keep this inspection report on site.

      The department's words

      CHSC 113725.1 Most recent health inspection report not available. Keep this inspection report on site.

    Show 1 more

    • Health permit is not posted. Correct within 7 days.

      The department's words

      CHSC 114381 Health permit is not posted. Correct within 7 days.

20. EarlierDec 8, 2015Routine inspectionYellow placard

    9 violations listed, 2 marked critical.

    Critical (2)

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

      Tilapia measured 85F under heat lamp. Maintain all potentially hazardous foods hot at 135F and above or 41F and below.

      The department's words

      CHSC 113996 Tilapia measured 85F under heat lamp. Maintain all potentially hazardous foods hot at 135F and above or 41F and 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

      Observed food handler touch raw chicken then proceed to touch tongs used for cooked chicken without first washing hands as is required. Always wash hands after touching raw meat and before switching tasks.

      The department's words

      CHSC 113953.3 Observed food handler touch raw chicken then proceed to touch tongs used for cooked chicken without first washing hands as is required. Always wash hands after touching raw meat and before switching tasks.

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

    Not critical (7)

    • Person in charge is not able to provide copies of food handler cards for all food handling staff.

      The department's words

      CHSC 113948 Person in charge is not able to provide copies of food handler cards for all food handling staff.

    • Rice scoop stored in stagnant water at room temperature. Store rice scoop at 41F and below or 135F and above.

      The department's words

      CHSC 114113 Rice scoop stored in stagnant water at room temperature. Store rice scoop at 41F and below or 135F and above.

    • Raw chicken stored above cooked beef. Stored raw chicken below all other foods.

      The department's words

      CHSC 113986 Raw chicken stored above cooked beef. Stored raw chicken below all other foods.

    • Facility lacks sanitizer testing strips for bleach. Provide required strips. Ensure 100PPM bleach at sanitizer buckets and final step at 3 compartment sink. 3 compartment sink is being used for food prep. Use food prep sink instead as 3 compartment sink is for dishwashing only.

      The department's words

      CHSC 114107 Facility lacks sanitizer testing strips for bleach. Provide required strips. Ensure 100PPM bleach at sanitizer buckets and final step at 3 compartment sink. 3 compartment sink is being used for food prep. Use food prep sink instead as 3 compartment sink is for dishwashing only.

    • Fluorescent lights in walk in and kitchen lack the required shatterproof cover. Install to prevent physical contamination of food due to glass breakage.

      The department's words

      CHSC 114252.1 Fluorescent lights in walk in and kitchen lack the required shatterproof cover. Install to prevent physical contamination of food due to glass breakage.

    Show 2 more

    • Probe thermometer not available at facility.

      The department's words

      CHSC 114159 Probe thermometer not available at facility.

    • Last inspection report not available at facility. Health permit is not posted.

      The department's words

      CHSC 114245.1 Last inspection report not available at facility. Health permit is not posted.

21. EarlierJul 27, 2015Routine inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Raw Beef was 45F, cooked chicken was 45F, fresh noodles were 46F. Maintain all potentially hazardous foods at 41F or below. Have walk-in refrigerator serviced as all foods stored in it are above 41F.

      The department's words

      CHSC 113996 Raw Beef was 45F, cooked chicken was 45F, fresh noodles were 46F. Maintain all potentially hazardous foods at 41F or below. Have walk-in refrigerator serviced as all foods stored in it are above 41F.

    • Observed raw meats stored over cut vegetables in walk-in refrigerator. Store all raw meats on lowest shelves, below ready to eat foods.

      The department's words

      CHSC 113986 Observed raw meats stored over cut vegetables in walk-in refrigerator. Store all raw meats on lowest shelves, below ready to eat foods.

    • Observed manual warewashing of pots, dishes, and utensils lacking a sanitizing rinse. Dishwasher was instructed to use the three compartment sink to wash, rinse, and sanitize all utensils, dishes, and pots. Sanitizing rinse must be at least 100ppm chlorine.

      The department's words

      CHSC 114099.2 Observed manual warewashing of pots, dishes, and utensils lacking a sanitizing rinse. Dishwasher was instructed to use the three compartment sink to wash, rinse, and sanitize all utensils, dishes, and pots. Sanitizing rinse must be at least 100ppm chlorine.

    • Observed significant accumulation of grease and food debris on floors and cooking equipment. Thoroughly clean floors, walls, and equipment of accumulated grease and food debris.

      The department's words

      CHSC 114115.c Observed significant accumulation of grease and food debris on floors and cooking equipment. Thoroughly clean floors, walls, and equipment of accumulated grease and food debris.

22. EarlierJun 10, 2014Routine inspectionOnly Minor Violation(s) Found

    6 violations listed, 0 marked critical.

    Not critical (6)

    • The sanitizer testing paper was not available on site during inspection. Provide testing paper for the quat ammonia and chlorine base sanitizers for warewashing at utensil sink.

      The department's words

      CHSC 114107 The sanitizer testing paper was not available on site during inspection. Provide testing paper for the quat ammonia and chlorine base sanitizers for warewashing at utensil sink.

    • The paper towels dispenser for restroom was borken and inoperative. Repair and/or replace the paper towel dispenser to operate as intended.

      The department's words

      CHSC 113953.2 The paper towels dispenser for restroom was borken and inoperative. Repair and/or replace the paper towel dispenser to operate as intended.

    • Observed a heavy accumulation of grease on the gas lines behind the cooking equipment. And grease was visible on hood filters and canopy. Clean and maintain the kitchen equipment free of excess grease and dirty residues. All equipment must be in good repair at all times.

      The department's words

      CHSC 114130 Observed a heavy accumulation of grease on the gas lines behind the cooking equipment. And grease was visible on hood filters and canopy. Clean and maintain the kitchen equipment free of excess grease and dirty residues. All equipment must be in good repair at all times.

    • Observed a heavy accumulation of grease on the gas lines behind the cooking equipment. And grease was visible on hood filters and canopy. Clean and maintain the kitchen equipment free of excess grease and dirty residues. All equipment must be in good repair at all times.

      The department's words

      CHSC 114257 Observed a heavy accumulation of grease on the gas lines behind the cooking equipment. And grease was visible on hood filters and canopy. Clean and maintain the kitchen equipment free of excess grease and dirty residues. All equipment must be in good repair at all times.

    • Observed several lights in the kitchen ceiling and hood were inoperative and causing the illumination to fall below the required 50 foot-candle intensity. Repair the inoperative lights so all lights are working properly.

      The department's words

      CHSC 114252 Observed several lights in the kitchen ceiling and hood were inoperative and causing the illumination to fall below the required 50 foot-candle intensity. Repair the inoperative lights so all lights are working properly.

    Show 1 more

    • Observed the metal floor inside of walk-in refrigerator was deteriorated and rusted. Take step to replace the metal flooring with new approved materials. Be advised to submit a copy the work order for repairs prior to starting corrective work.

      The department's words

      CHSC 114175 Observed the metal floor inside of walk-in refrigerator was deteriorated and rusted. Take step to replace the metal flooring with new approved materials. Be advised to submit a copy the work order for repairs prior to starting corrective work.

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) ↗