At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 22, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Super Duper Burger?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114113 CHSC 114113How 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 Super Duper Burger's team
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Follow the steps for each item, with the rule beside it.
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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.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 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
LatestSep 22, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 22, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierDec 5, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed mold debris in the upstairs ice machine and on the side of the ice dispenser in the self-serve soda machine. Observed 0ppm chlorine on first test of dishwasher. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine and ice dispenser. Dishwasher reached 50ppm chlorine on the next cycle.
The department's words
CHSC 114099.7 Observed mold debris in the upstairs ice machine and on the side of the ice dispenser in the self-serve soda machine. Observed 0ppm chlorine on first test of dishwasher. Food contact surfaces must be clean and sanitized. Clean and sanitize the ice machine and ice dispenser. Dishwasher reached 50ppm chlorine on the next cycle.
EarlierMar 3, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed to-go containers in open boxes and other items in upstairs room with wood floor and ventilation pipes and plumbing pipes above the items. This room isn't approved or food, utensils, wiping clothes, to-go containers. Remove all items by 3/25/25 and submit photos.
The department's words
CHSC 114179 Observed to-go containers in open boxes and other items in upstairs room with wood floor and ventilation pipes and plumbing pipes above the items. This room isn't approved or food, utensils, wiping clothes, to-go containers. Remove all items by 3/25/25 and submit photos.
EarlierFeb 26, 2025Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed whole shell eggs with internal and external temperature of 53 degrees F. Maintain whole shell eggs at 45 degrees For colder one door prep refrigerator. 5 eggs voluntarily discarded into the garbage container. Observed major temperature violations of potentially hazardous foods in the one door prep refrigerator on left. 2 containers of Monterey jack cheese 53 and 54 degrees F, Havarti cheese: 53 degrees f (~1/2 lb.), super sauce: 49 - 53 degrees F. One door prep refrigerator on right: sliced tomatoes: 43 degrees F, grated aged cheddar cheese: 50 degrees F (~ 1 lb), ~ 2 cups garlic and oil with cheese made yesterday: 61 degrees F,grated cheddar cheese: 47 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the garbage. ~ 5 lbs of Monterey jack cheese noted above was voluntarily discarded and 3 bottle super sauce( ~ 96 oz.).Adjust both prep refrigerators to colder setting and recheck in an hour to see if temperature drops. Maintain potentially hazardous foods at or below 41 degrees F. 4 drawer refrigerator: jack cheese: 44 degrees F. Adjust unit colder.
The department's words
CHSC 113996 Observed whole shell eggs with internal and external temperature of 53 degrees F. Maintain whole shell eggs at 45 degrees For colder one door prep refrigerator. 5 eggs voluntarily discarded into the garbage container. Observed major temperature violations of potentially hazardous foods in the one door prep refrigerator on left. 2 containers of Monterey jack cheese 53 and 54 degrees F, Havarti cheese: 53 degrees f (~1/2 lb.), super sauce: 49 - 53 degrees F. One door prep refrigerator on right: sliced tomatoes: 43 degrees F, grated aged cheddar cheese: 50 degrees F (~ 1 lb), ~ 2 cups garlic and oil with cheese made yesterday: 61 degrees F,grated cheddar cheese: 47 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the garbage. ~ 5 lbs of Monterey jack cheese noted above was voluntarily discarded and 3 bottle super sauce( ~ 96 oz.).Adjust both prep refrigerators to colder setting and recheck in an hour to see if temperature drops. Maintain potentially hazardous foods at or below 41 degrees F. 4 drawer refrigerator: jack cheese: 44 degrees F. Adjust unit colder.
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 cooked mushroom at 68 degrees F in small hotel pan covered with plastic wrap at 3:35 p.m.. Cooked mushrooms finished cooking at ~ 2:00 p.m.. Observed super sauce in large container in walk-in refrigerator that was prepared at ~ 3:00 p.m.. with cover on it. Don't cover potentially hazardous foods that are being cooled as this increases the cooling time. Utilize rapid cooling logs to assist with proper cooling. Mushrooms and super sauce not cooling at fast enough rate. Use approved cooling methods. Logs provided. Mushrooms reheated to 186 degrees F.
The department's words
CHSC 114002 Observed cooked mushroom at 68 degrees F in small hotel pan covered with plastic wrap at 3:35 p.m.. Cooked mushrooms finished cooking at ~ 2:00 p.m.. Observed super sauce in large container in walk-in refrigerator that was prepared at ~ 3:00 p.m.. with cover on it. Don't cover potentially hazardous foods that are being cooled as this increases the cooling time. Utilize rapid cooling logs to assist with proper cooling. Mushrooms and super sauce not cooling at fast enough rate. Use approved cooling methods. Logs provided. Mushrooms reheated to 186 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 18, 2023Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Quinoa internal temperature readings were observed at 108F and 119F in different parts of the food. Food container was observed stored on the preparation table at ambien temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) The employee transferred in the refrigerator.
The department's words
CHSC 113996 Quinoa internal temperature readings were observed at 108F and 119F in different parts of the food. Food container was observed stored on the preparation table at ambien temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) The employee transferred in the refrigerator.
Corrected during the inspection
The chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. Please be advised that several readings were taken without chlorine readings. [CA] Foo facility that prepares potentially hazardous foods shall not be operating if there is not a method to properly wash and sanitize dishes and equipment. Provide chlorine concentration at 50 ppm at all times. Person in charge agreed to manaually wash and sanitize utensils.
The department's words
CHSC 114099.7 The chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. Please be advised that several readings were taken without chlorine readings. [CA] Foo facility that prepares potentially hazardous foods shall not be operating if there is not a method to properly wash and sanitize dishes and equipment. Provide chlorine concentration at 50 ppm at all times. Person in charge agreed to manaually wash and sanitize utensils.
Corrected during the inspection
Ice machine interior panel was observed with brown like mold residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize ice machine interior panel as often as necessary.
The department's words
CHSC 114113 Ice machine interior panel was observed with brown like mold residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize ice machine interior panel as often as necessary.
Corrected during the inspection
In the warewashing area, the dishwasher was observed to have its wastewater pipe detached from the other pipe that lead to the floor sink. As a result, causing wastewater to leak into the floor. [CA] Repair the pipe to prevent the leaking. All liquid waste shall be disposed of through the approved plumbing system.
The department's words
CHSC 114197 In the warewashing area, the dishwasher was observed to have its wastewater pipe detached from the other pipe that lead to the floor sink. As a result, causing wastewater to leak into the floor. [CA] Repair the pipe to prevent the leaking. All liquid waste shall be disposed of through the approved plumbing system.
Corrected during the inspection
EarlierOct 16, 2023Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Quinoa internal temperature readings were observed at 108F and 119F in different parts of the food. Food container was observed stored on the preparation table at ambien temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) The employee transferred in the refrigerator.
The department's words
CHSC 113996 Quinoa internal temperature readings were observed at 108F and 119F in different parts of the food. Food container was observed stored on the preparation table at ambien temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. (COS) The employee transferred in the 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
The chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. Please be advised that several readings were taken without chlorine readings. [CA] Foo facility that prepares potentially hazardous foods shall not be operating if there is not a method to properly wash and sanitize dishes and equipment. Provide chlorine concentration at 50 ppm at all times. Person in charge agreed to manaually wash and sanitize utensils.
The department's words
CHSC 114099.7 The chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. Please be advised that several readings were taken without chlorine readings. [CA] Foo facility that prepares potentially hazardous foods shall not be operating if there is not a method to properly wash and sanitize dishes and equipment. Provide chlorine concentration at 50 ppm at all times. Person in charge agreed to manaually wash and sanitize utensils.
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
Ice machine interior panel was observed with brown like mold residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize ice machine interior panel as often as necessary.
The department's words
CHSC 114113 Ice machine interior panel was observed with brown like mold residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize ice machine interior panel as often as necessary.
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, the dishwasher was observed to have its wastewater pipe detached from the other pipe that lead to the floor sink. As a result, causing wastewater to leak into the floor. [CA] Repair the pipe to prevent the leaking. All liquid waste shall be disposed of through the approved plumbing system.
The department's words
CHSC 114197 In the warewashing area, the dishwasher was observed to have its wastewater pipe detached from the other pipe that lead to the floor sink. As a result, causing wastewater to leak into the floor. [CA] Repair the pipe to prevent the leaking. All liquid waste shall be disposed of through the approved plumbing system.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean food contact surfaces, such as nozzles for ice cream machine every four hours. Clean interior of ice machine to remove grey material.
The department's words
CHSC 114117 Clean food contact surfaces, such as nozzles for ice cream machine every four hours. Clean interior of ice machine to remove grey material.
EarlierFeb 11, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Left prep refrigerator: sausage patties in lower part of unit at 45F. Right prep refrigerator: grated cheese at 45F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Left prep refrigerator: sausage patties in lower part of unit at 45F. Right prep refrigerator: grated cheese at 45F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierFeb 7, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Prep refrigerator: Grated cheddar 45F (grated yesterday) One door prep refrigerator on left side. Whole shell eggs at 65F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Prep refrigerator: Grated cheddar 45F (grated yesterday) One door prep refrigerator on left side. Whole shell eggs at 65F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 7, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
The following potentially hazardous foods were measured at unsafe temperatures:. raw hamburger 46F below the flat top, low boy shredded cheese 45F cookline prep top, right side sliced tomato 46F cookline prep top, left side. Maintain potentially hazardous foods below 41F or above 135F. Adjust the refrgierators and close lids when not in use.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures:. raw hamburger 46F below the flat top, low boy shredded cheese 45F cookline prep top, right side sliced tomato 46F cookline prep top, left side. Maintain potentially hazardous foods below 41F or above 135F. Adjust the refrgierators and close lids when not in use.
a. Install a 6 inch stainless steel splashguard on the left side of the hand sink next to the milkshake mixer. b. Remove the duct tape from the prep sink faucet and repair if necessary.
The department's words
CHSC 114175 a. Install a 6 inch stainless steel splashguard on the left side of the hand sink next to the milkshake mixer. b. Remove the duct tape from the prep sink faucet and repair if necessary.
Observed dirty wiping cloths stored on the counters at the cookline. Store cloths in a sanitizer solution when not in use.
The department's words
CHSC 114185.1 Observed dirty wiping cloths stored on the counters at the cookline. Store cloths in a sanitizer solution when not in use.
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
EarlierAug 26, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Wrap dripping ice machine line in insulation to eliminate standing water.
The department's words
CHSC 114175 Wrap dripping ice machine line in insulation to eliminate standing water.
Utensils observed stored in stagnant water at room temperature. Store in water above 135F.
The department's words
CHSC 114119 Utensils observed stored in stagnant water at room temperature. Store in water above 135F.
dirty wiping cloths observed stored on counter tops. Store in 200 ppm quaternary ammonia while not in use.
The department's words
CHSC 114185.1 dirty wiping cloths observed stored on counter tops. Store in 200 ppm quaternary ammonia while not in use.
Observed garbage enclosure asphalt is greasy. Clean and ensure waste water is discarded in mop sink.
The department's words
CHSC 114245.1 Observed garbage enclosure asphalt is greasy. Clean and ensure waste water is discarded in mop sink.
Mops are stored in dirty mop water. Discard water after use and hang mops to dry.
The department's words
CHSC 114282 Mops are stored in dirty mop water. Discard water after use and hang mops to dry.
EarlierAug 19, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
According to management, the milk shake agitator/blade does not get washed rinsed, and sanitized every four hours of use as is required. Use clean in place methods to properly clean and sanitize equipment.
The department's words
CHSC 114117 According to management, the milk shake agitator/blade does not get washed rinsed, and sanitized every four hours of use as is required. Use clean in place methods to properly clean and sanitize equipment.
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)
Measured ground beef patties in griddle stand refrigerator at 48F. Potentially hazardous foods must remain below 41F or above 135F. Close refrigerator doors all the way when not in use.
The department's words
CHSC 113996 Measured ground beef patties in griddle stand refrigerator at 48F. Potentially hazardous foods must remain below 41F or above 135F. Close refrigerator doors all the way when not in use.
Wrap dripping ice machine line in insulation to eliminate standing water.
The department's words
CHSC 114175 Wrap dripping ice machine line in insulation to eliminate standing water.
Utensils observed stored in stagnant water at room temperature. Store in water above 135F.
The department's words
CHSC 114119 Utensils observed stored in stagnant water at room temperature. Store in water above 135F.
dirty wiping cloths observed stored on counter tops. Store in 200 ppm quaternary ammonia while not in use.
The department's words
CHSC 114185.1 dirty wiping cloths observed stored on counter tops. Store in 200 ppm quaternary ammonia while not in use.
Observed garbage enclosure asphalt is greasy. Clean and ensure waste water is discarded in mop sink.
The department's words
CHSC 114245.1 Observed garbage enclosure asphalt is greasy. Clean and ensure waste water is discarded in mop sink.
Show 1 more
Mops are stored in dirty mop water. Discard water after use and hang mops to dry.
The department's words
CHSC 114282 Mops are stored in dirty mop water. Discard water after use and hang mops to dry.
EarlierJan 5, 2016Follow-up inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
There are two employees that do not have food handler's cards.
The department's words
CHSC 113947.1 There are two employees that do not have food handler's cards.
Observed food handler's uncovered personal drink on prep top refrigerator.
The department's words
CHSC 113977 Observed food handler's uncovered personal drink on prep top refrigerator.
Corrected during the inspection
Observed employee touch raw ground beef with gloved hands, touch spatula with gloved hands, then touch hamburger (cooked) with same gloved hands. Gloves must be changed after being soiled and when employee is changing tasks Hands must be washed before donning new gloves.
The department's words
CHSC 113953.3 Observed employee touch raw ground beef with gloved hands, touch spatula with gloved hands, then touch hamburger (cooked) with same gloved hands. Gloves must be changed after being soiled and when employee is changing tasks Hands must be washed before donning new gloves.
Corrected during the inspection
Employee touched cooked hamburger with gloved hands contaminated with raw ground beef, then touched a cooked hamburger.
The department's words
CHSC 113967 Employee touched cooked hamburger with gloved hands contaminated with raw ground beef, then touched a cooked hamburger.
Corrected during the inspection
Mechanical dishwasher observed to dispense no sanitizer at final rinse. 50PPM chlorine is required.
The department's words
CHSC 114099.7 Mechanical dishwasher observed to dispense no sanitizer at final rinse. 50PPM chlorine is required.
Corrected during the inspection
Show 8 more
Employee observed using a spatula to press raw ground beef into griddle. The same spatula was used to remove cooked burger for customer service. Avoid cross contamination by using multiple utensils - one for raw burger and one for cooked. Store utensils separately.
The department's words
CHSC 113984.d Employee observed using a spatula to press raw ground beef into griddle. The same spatula was used to remove cooked burger for customer service. Avoid cross contamination by using multiple utensils - one for raw burger and one for cooked. Store utensils separately.
Corrected during the inspection
Large puddle of greasy water observed outside rear door. All waste water must be dispensed of down a sanitary sewer drain. Do not wash equipment or garbage cans outdoors.
The department's words
CHSC 114197 Large puddle of greasy water observed outside rear door. All waste water must be dispensed of down a sanitary sewer drain. Do not wash equipment or garbage cans outdoors.
Corrected during the inspection
Customer self service pickles lack lid or sneeze guard as is required.
The department's words
CHSC 114063 Customer self service pickles lack lid or sneeze guard as is required.
Corrected during the inspection
Second floor refrigerator and chest freezer are designed for household use. Replace with ANSI/NSF grade equipment. Provide spec sheets prior to purchase.
The department's words
CHSC 114130 Second floor refrigerator and chest freezer are designed for household use. Replace with ANSI/NSF grade equipment. Provide spec sheets prior to purchase.
Open can used to store chocolate sauce in warm water bath. Do not use open cans for food storage.
The department's words
CHSC 114130.1 Open can used to store chocolate sauce in warm water bath. Do not use open cans for food storage.
Corrected during the inspection
There is a baffle filter missing at the ventilation hood.
The department's words
CHSC 114149.2 There is a baffle filter missing at the ventilation hood.
Corrected during the inspection
Fluorescent light missing a shatter proof cover at cook line.
The department's words
CHSC 114252 Fluorescent light missing a shatter proof cover at cook line.
Observed uncovered gresae waste barrel in garbage area with significant grease waste spillage. Provide secondary containment and have spill professionally cleaned. Keep lid on barrel at all times.
The department's words
CHSC 114245.1 Observed uncovered gresae waste barrel in garbage area with significant grease waste spillage. Provide secondary containment and have spill professionally cleaned. Keep lid on barrel at all times.
EarlierDec 28, 2015Routine inspectionYellow placard
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee touch raw ground beef with gloved hands, touch spatula with gloved hands, then touch hamburger (cooked) with same gloved hands. Gloves must be changed after being soiled and when employee is changing tasks Hands must be washed before donning new gloves.
The department's words
CHSC 113953.3 Observed employee touch raw ground beef with gloved hands, touch spatula with gloved hands, then touch hamburger (cooked) with same gloved hands. Gloves must be changed after being soiled and when employee is changing tasks Hands must be washed before donning new gloves.
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
Employee touched cooked hamburger with gloved hands contaminated with raw ground beef, then touched a cooked hamburger.
The department's words
CHSC 113967 Employee touched cooked hamburger with gloved hands contaminated with raw ground beef, then touched a cooked hamburger.
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
Mechanical dishwasher observed to dispense no sanitizer at final rinse. 50PPM chlorine is required.
The department's words
CHSC 114099.7 Mechanical dishwasher observed to dispense no sanitizer at final rinse. 50PPM chlorine is required.
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
Employee observed using a spatula to press raw ground beef into griddle. The same spatula was used to remove cooked burger for customer service. Avoid cross contamination by using multiple utensils - one for raw burger and one for cooked. Store utensils separately.
The department's words
CHSC 113984.d Employee observed using a spatula to press raw ground beef into griddle. The same spatula was used to remove cooked burger for customer service. Avoid cross contamination by using multiple utensils - one for raw burger and one for cooked. Store utensils separately.
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)
There are two employees that do not have food handler's cards.
The department's words
CHSC 113947.1 There are two employees that do not have food handler's cards.
Observed food handler's uncovered personal drink on prep top refrigerator.
The department's words
CHSC 113977 Observed food handler's uncovered personal drink on prep top refrigerator.
Large puddle of greasy water observed outside rear door. All waste water must be dispensed of down a sanitary sewer drain. Do not wash equipment or garbage cans outdoors.
The department's words
CHSC 114197 Large puddle of greasy water observed outside rear door. All waste water must be dispensed of down a sanitary sewer drain. Do not wash equipment or garbage cans outdoors.
Customer self service pickles lack lid or sneeze guard as is required.
The department's words
CHSC 114063 Customer self service pickles lack lid or sneeze guard as is required.
Second floor refrigerator and chest freezer are designed for household use. Replace with ANSI/NSF grade equipment. Provide spec sheets prior to purchase.
The department's words
CHSC 114130 Second floor refrigerator and chest freezer are designed for household use. Replace with ANSI/NSF grade equipment. Provide spec sheets prior to purchase.
Show 4 more
Open can used to store chocolate sauce in warm water bath. Do not use open cans for food storage.
The department's words
CHSC 114130.1 Open can used to store chocolate sauce in warm water bath. Do not use open cans for food storage.
There is a baffle filter missing at the ventilation hood.
The department's words
CHSC 114149.2 There is a baffle filter missing at the ventilation hood.
Fluorescent light missing a shatter proof cover at cook line.
The department's words
CHSC 114252 Fluorescent light missing a shatter proof cover at cook line.
Observed uncovered gresae waste barrel in garbage area with significant grease waste spillage. Provide secondary containment and have spill professionally cleaned. Keep lid on barrel at all times.
The department's words
CHSC 114245.1 Observed uncovered gresae waste barrel in garbage area with significant grease waste spillage. Provide secondary containment and have spill professionally cleaned. Keep lid on barrel at all times.
EarlierJun 10, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed a food handler wearing gloves during some of the lunch preparation activity and later preparing raw meat with bare hands. The food code encourages food handlers to decrease bare hand contact. Please submit a copy of your glove use policy to this office for our file.
The department's words
CHSC 113973 Observed a food handler wearing gloves during some of the lunch preparation activity and later preparing raw meat with bare hands. The food code encourages food handlers to decrease bare hand contact. Please submit a copy of your glove use policy to this office for our file.
Observed an accumulation trash and debris on kitchen floor underneath equipment. Clean the dirt from floor to provide a sanitary facility. Maintain the floor clean with routine maintenance.
The department's words
CHSC 114268 Observed an accumulation trash and debris on kitchen floor underneath equipment. Clean the dirt from floor to provide a sanitary facility. Maintain the floor clean with routine maintenance.
The food safety manager card was not available on-site during inspection. Provide or fax a copy of your food safety officer CFH card to this office within 14-days.
The department's words
CHSC 113947.1 The food safety manager card was not available on-site during inspection. Provide or fax a copy of your food safety officer CFH card to this office within 14-days.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10062.
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.