Supermercado Mi Tierra #6

Inspections

From Marin County Community Development Agency, Environmental Health Services · 27 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestAug 24, 2026Routine inspectionGreen placard

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

   5 violations listed, 0 marked critical.

   Not critical (5)

   • Code CHSC 114000

     The department's words

     Code CHSC 114000

   • Code CHSC 114099.7

     The department's words

     Code CHSC 114099.7

   • Code CHSC 114254

     The department's words

     Code CHSC 114254

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

   • Code CHSC 114149

     The department's words

     Code CHSC 114149

2. EarlierNov 20, 2025Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

3. EarlierSep 9, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • In the coffee station in the grocery area, the regular milk internal temperature readings were measured at 59F and 61F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected onsite] The milk was discarded.

     The department's words

     CHSC 113996 In the coffee station in the grocery area, the regular milk internal temperature readings were measured at 59F and 61F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected onsite] The milk was discarded.

4. EarlierAug 8, 2023Follow-up inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • In the hot holding unit, chicken wings internal temperature readings were at 104, and 107F in t he meat department. In the walk-in refrigerator, raw shall eggs internal temperature readings were at 57F, and 55F, and milk 51F in the grocery area. [CA] potentially hazardous foods shall be held at or below 41F, and at or above 135F when hot. (REPEAT VIOLATION).

     The department's words

     CHSC 113996 In the hot holding unit, chicken wings internal temperature readings were at 104, and 107F in t he meat department. In the walk-in refrigerator, raw shall eggs internal temperature readings were at 57F, and 55F, and milk 51F in the grocery area. [CA] potentially hazardous foods shall be held at or below 41F, and at or above 135F when hot. (REPEAT VIOLATION).

     Corrected during the inspection

   • In the meat department, observed houseflies on the slicer machine, cutting boards, meat cutter, 3-compartment sink, preparation sink, and handsinks. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as soon as the equipment is being used.

     The department's words

     CHSC 114113 In the meat department, observed houseflies on the slicer machine, cutting boards, meat cutter, 3-compartment sink, preparation sink, and handsinks. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as soon as the equipment is being used.

     Corrected during the inspection

   • Several houseflies (more than 200 were observed on the food contact surfaces of equipment. In addition, stagnant soiled water with meat juices, blood, and animal flesh was observed on the floor. The back door was not completely closed. In the grocery area, several houseflies were observed on the produce, and refrigeration units (the nonfood contact surfaces). [CA] A food facility shall be constructed and operated as to prevent the entrance and harborage of animals, and vermin. Clean and sanitize all food contact surfaces, must also clean walls and floors, and if possible move equipment to reach overhead or enclosed areas.

     The department's words

     CHSC 114259.1 Several houseflies (more than 200 were observed on the food contact surfaces of equipment. In addition, stagnant soiled water with meat juices, blood, and animal flesh was observed on the floor. The back door was not completely closed. In the grocery area, several houseflies were observed on the produce, and refrigeration units (the nonfood contact surfaces). [CA] A food facility shall be constructed and operated as to prevent the entrance and harborage of animals, and vermin. Clean and sanitize all food contact surfaces, must also clean walls and floors, and if possible move equipment to reach overhead or enclosed areas.

     Corrected during the inspection

5. EarlierAug 7, 2023Routine inspectionRed placard

   3 violations listed, 3 marked critical.

   Critical (3)

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

     In the hot holding unit, chicken wings internal temperature readings were at 104, and 107F in t he meat department. In the walk-in refrigerator, raw shall eggs internal temperature readings were at 57F, and 55F, and milk 51F in the grocery area. [CA] potentially hazardous foods shall be held at or below 41F, and at or above 135F when hot. (REPEAT VIOLATION).

     The department's words

     CHSC 113996 In the hot holding unit, chicken wings internal temperature readings were at 104, and 107F in t he meat department. In the walk-in refrigerator, raw shall eggs internal temperature readings were at 57F, and 55F, and milk 51F in the grocery area. [CA] potentially hazardous foods shall be held at or below 41F, and at or above 135F when hot. (REPEAT VIOLATION).

     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 meat department, observed houseflies on the slicer machine, cutting boards, meat cutter, 3-compartment sink, preparation sink, and handsinks. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as soon as the equipment is being used.

     The department's words

     CHSC 114113 In the meat department, observed houseflies on the slicer machine, cutting boards, meat cutter, 3-compartment sink, preparation sink, and handsinks. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as soon as the equipment is being used.

     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

     Several houseflies (more than 200 were observed on the food contact surfaces of equipment. In addition, stagnant soiled water with meat juices, blood, and animal flesh was observed on the floor. The back door was not completely closed. In the grocery area, several houseflies were observed on the produce, and refrigeration units (the nonfood contact surfaces). [CA] A food facility shall be constructed and operated as to prevent the entrance and harborage of animals, and vermin. Clean and sanitize all food contact surfaces, must also clean walls and floors, and if possible move equipment to reach overhead or enclosed areas.

     The department's words

     CHSC 114259.1 Several houseflies (more than 200 were observed on the food contact surfaces of equipment. In addition, stagnant soiled water with meat juices, blood, and animal flesh was observed on the floor. The back door was not completely closed. In the grocery area, several houseflies were observed on the produce, and refrigeration units (the nonfood contact surfaces). [CA] A food facility shall be constructed and operated as to prevent the entrance and harborage of animals, and vermin. Clean and sanitize all food contact surfaces, must also clean walls and floors, and if possible move equipment to reach overhead or enclosed areas.

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

6. EarlierJan 30, 2023Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • On the preparation table, oatmeal with milk hot drink, internal temperature reading was measured at 68F, black beans at 101, and mixed flour for quesadilla 66F. In addition, in the hot holding inserts, fried chicken internal temperature readings were measured at 101F, 115F, and 99F during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee reheated food items mentioned above.

     The department's words

     CHSC 113996 On the preparation table, oatmeal with milk hot drink, internal temperature reading was measured at 68F, black beans at 101, and mixed flour for quesadilla 66F. In addition, in the hot holding inserts, fried chicken internal temperature readings were measured at 101F, 115F, and 99F during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee reheated food items mentioned above.

     Corrected during the inspection

   • In the walk-in refrigerator (back station), all cooked foods (macaroni salad 47F, rice 47F, shredded chicken 46F, green and red sauces 47F, chicken flautas 47F), and raw meats ( raw chicken 47F, raw fish 47F, and raw pork 47F) were observed above the required temperatures of 41F or below.. According to the employee, all cooked foods were prepared, cooked, and cooled yesterday (01/23/2023). [CA] All foods shall be rapidly cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours. (COS) All potentially hazardous foods were voluntarily discarded.

     The department's words

     CHSC 114002 In the walk-in refrigerator (back station), all cooked foods (macaroni salad 47F, rice 47F, shredded chicken 46F, green and red sauces 47F, chicken flautas 47F), and raw meats ( raw chicken 47F, raw fish 47F, and raw pork 47F) were observed above the required temperatures of 41F or below.. According to the employee, all cooked foods were prepared, cooked, and cooled yesterday (01/23/2023). [CA] All foods shall be rapidly cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours. (COS) All potentially hazardous foods were voluntarily discarded.

     Corrected during the inspection

7. EarlierJan 24, 2023Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     On the preparation table, oatmeal with milk hot drink, internal temperature reading was measured at 68F, black beans at 101, and mixed flour for quesadilla 66F. In addition, in the hot holding inserts, fried chicken internal temperature readings were measured at 101F, 115F, and 99F during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee reheated food items mentioned above.

     The department's words

     CHSC 113996 On the preparation table, oatmeal with milk hot drink, internal temperature reading was measured at 68F, black beans at 101, and mixed flour for quesadilla 66F. In addition, in the hot holding inserts, fried chicken internal temperature readings were measured at 101F, 115F, and 99F during the time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Employee reheated food items mentioned above.

     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 walk-in refrigerator (back station), all cooked foods (macaroni salad 47F, rice 47F, shredded chicken 46F, green and red sauces 47F, chicken flautas 47F), and raw meats ( raw chicken 47F, raw fish 47F, and raw pork 47F) were observed above the required temperatures of 41F or below.. According to the employee, all cooked foods were prepared, cooked, and cooled yesterday (01/23/2023). [CA] All foods shall be rapidly cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours. (COS) All potentially hazardous foods were voluntarily discarded.

     The department's words

     CHSC 114002 In the walk-in refrigerator (back station), all cooked foods (macaroni salad 47F, rice 47F, shredded chicken 46F, green and red sauces 47F, chicken flautas 47F), and raw meats ( raw chicken 47F, raw fish 47F, and raw pork 47F) were observed above the required temperatures of 41F or below.. According to the employee, all cooked foods were prepared, cooked, and cooled yesterday (01/23/2023). [CA] All foods shall be rapidly cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours. (COS) All potentially hazardous foods were voluntarily discarded.

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

8. EarlierMay 9, 2022Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • In the hot holding unit insert, chicken tortas were observed. The chicken in the tortas internal temperature readings measured 90F, 92F, and 95F in different parts of the food. In addition, slice tomatoes on the tortas measured 58F, 55F, and 60F. [CA] Potentially hazardous foods shall be held at or below 41F and at or above 135F. [COS] Employee removed chcken tortas from the hot holding unit, and discarded the tortas.

     The department's words

     CHSC 113996 In the hot holding unit insert, chicken tortas were observed. The chicken in the tortas internal temperature readings measured 90F, 92F, and 95F in different parts of the food. In addition, slice tomatoes on the tortas measured 58F, 55F, and 60F. [CA] Potentially hazardous foods shall be held at or below 41F and at or above 135F. [COS] Employee removed chcken tortas from the hot holding unit, and discarded the tortas.

     Corrected during the inspection

   • In the walk-in refrigerator, a large container with pasta salad internal temperature readings measured at 47F, 48F, and 45F in different parts of the food. According to the employee, pasta salad was prepared and cooled yesterday (05/04/2022). [CA] All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours, and during this time the decrease in temperature from 135F to 70F shall occur within 2 hours. [COS] Pasta salad was voluntarily discarded.

     The department's words

     CHSC 114002 In the walk-in refrigerator, a large container with pasta salad internal temperature readings measured at 47F, 48F, and 45F in different parts of the food. According to the employee, pasta salad was prepared and cooled yesterday (05/04/2022). [CA] All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours, and during this time the decrease in temperature from 135F to 70F shall occur within 2 hours. [COS] Pasta salad was voluntarily discarded.

     Corrected during the inspection

9. EarlierMay 5, 2022Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     In the hot holding unit insert, chicken tortas were observed. The chicken in the tortas internal temperature readings measured 90F, 92F, and 95F in different parts of the food. In addition, slice tomatoes on the tortas measured 58F, 55F, and 60F. [CA] Potentially hazardous foods shall be held at or below 41F and at or above 135F. [COS] Employee removed chcken tortas from the hot holding unit, and discarded the tortas.

     The department's words

     CHSC 113996 In the hot holding unit insert, chicken tortas were observed. The chicken in the tortas internal temperature readings measured 90F, 92F, and 95F in different parts of the food. In addition, slice tomatoes on the tortas measured 58F, 55F, and 60F. [CA] Potentially hazardous foods shall be held at or below 41F and at or above 135F. [COS] Employee removed chcken tortas from the hot holding unit, and discarded the tortas.

     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 walk-in refrigerator, a large container with pasta salad internal temperature readings measured at 47F, 48F, and 45F in different parts of the food. According to the employee, pasta salad was prepared and cooled yesterday (05/04/2022). [CA] All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours, and during this time the decrease in temperature from 135F to 70F shall occur within 2 hours. [COS] Pasta salad was voluntarily discarded.

     The department's words

     CHSC 114002 In the walk-in refrigerator, a large container with pasta salad internal temperature readings measured at 47F, 48F, and 45F in different parts of the food. According to the employee, pasta salad was prepared and cooled yesterday (05/04/2022). [CA] All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours, and during this time the decrease in temperature from 135F to 70F shall occur within 2 hours. [COS] Pasta salad was voluntarily discarded.

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

10. EarlierOct 5, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

11. EarlierJan 21, 2021Follow-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.
12. EarlierJan 21, 2021Routine inspectionGreen placard

    No violations listed in the data.
13. EarlierJan 19, 2021Routine inspectionYellow placard

    7 violations listed, 7 marked critical.

    Critical (7)

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

      Code CHSC 113953.1

      The department's words

      Code CHSC 113953.1

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

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

      Code CHSC 113996

      The department's words

      Code CHSC 113996

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

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

      Code CHSC 114099.6

      The department's words

      Code CHSC 114099.6

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

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

      Code CHSC 114039.1

      The department's words

      Code CHSC 114039.1

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

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

      Code CHSC 114175

      The department's words

      Code CHSC 114175

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

    Show 2 more

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

      Code CHSC 114149

      The department's words

      Code CHSC 114149

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

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

      Code CHSC 114257

      The department's words

      Code CHSC 114257

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

14. EarlierJun 24, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • No paper towels were available at the cafe handwash sink. Paper towels were provided in dispenser during inspection. Keep handwashing supplies stocked at all times.

      The department's words

      CHSC 113953.2 No paper towels were available at the cafe handwash sink. Paper towels were provided in dispenser during inspection. Keep handwashing supplies stocked at all times.

15. EarlierApr 15, 2019Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Meats, rice, and beans in taqueria walk-in about 84F 2.5 hours after cooking. Staff was instructed to put less food in shallow pans for cooling. 4.15.2019 Cooling practices have improved

      The department's words

      CHSC 114002.1 Meats, rice, and beans in taqueria walk-in about 84F 2.5 hours after cooking. Staff was instructed to put less food in shallow pans for cooling. 4.15.2019 Cooling practices have improved

      Corrected during the inspection

16. EarlierApr 11, 2019Routine inspectionYellow placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Meats, rice, and beans in taqueria walk-in about 84F 2.5 hours after cooking. Staff was instructed to put less food in shallow pans for cooling.

      The department's words

      CHSC 114002.1 Meats, rice, and beans in taqueria walk-in about 84F 2.5 hours after cooking. Staff was instructed to put less food in shallow pans for cooling.

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

17. EarlierMay 18, 2018Follow-up inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Deli prep top refrigerator: pasta salad 48F, sliced tomatoes 47F. Must be 41F or below. Repair/adjust refrigerator immediately.

      The department's words

      CHSC 113996 Deli prep top refrigerator: pasta salad 48F, sliced tomatoes 47F. Must be 41F or below. Repair/adjust refrigerator immediately.

      Corrected during the inspection

    • Deli counter refrigerator: cooked rice 48F, pooled eggs 47F. Must be 41F or below. Repair/adjust refrigerator immediately.

      The department's words

      CHSC 113996 Deli counter refrigerator: cooked rice 48F, pooled eggs 47F. Must be 41F or below. Repair/adjust refrigerator immediately.

    • Counter refrigerator cooling: salsa 52F 3 gallons (discarded by supervisor), 3 whole cooked chickens 59F (discarded by supervisor). Cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. The salsa and chickens were cooked yesterday.

      The department's words

      CHSC 114002 Counter refrigerator cooling: salsa 52F 3 gallons (discarded by supervisor), 3 whole cooked chickens 59F (discarded by supervisor). Cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. The salsa and chickens were cooked yesterday.

    • Produce etc. walk-in refrigerator: cooked pork 49F, raw tilapia 49F, flautas 49F. Must be 41F or below. Manager made refrigerator colder.

      The department's words

      CHSC 113996 Produce etc. walk-in refrigerator: cooked pork 49F, raw tilapia 49F, flautas 49F. Must be 41F or below. Manager made refrigerator colder.

18. EarlierMay 16, 2018Follow-up inspectionGreen placard

    4 violations listed, 1 marked critical.

    Critical (1)

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

      Deli prep top refrigerator: pasta salad 48F, sliced tomatoes 47F. Must be 41F or below. Repair/adjust refrigerator immediately.

      The department's words

      CHSC 113996 Deli prep top refrigerator: pasta salad 48F, sliced tomatoes 47F. Must be 41F or below. Repair/adjust refrigerator immediately.

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

    Not critical (3)

    • Deli counter refrigerator: cooked rice 48F, pooled eggs 47F. Must be 41F or below. Repair/adjust refrigerator immediately.

      The department's words

      CHSC 113996 Deli counter refrigerator: cooked rice 48F, pooled eggs 47F. Must be 41F or below. Repair/adjust refrigerator immediately.

    • Counter refrigerator cooling: salsa 52F 3 gallons (discarded by supervisor), 3 whole cooked chickens 59F (discarded by supervisor). Cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. The salsa and chickens were cooked yesterday.

      The department's words

      CHSC 114002 Counter refrigerator cooling: salsa 52F 3 gallons (discarded by supervisor), 3 whole cooked chickens 59F (discarded by supervisor). Cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. The salsa and chickens were cooked yesterday.

    • Produce etc. walk-in refrigerator: cooked pork 49F, raw tilapia 49F, flautas 49F. Must be 41F or below. Manager made refrigerator colder.

      The department's words

      CHSC 113996 Produce etc. walk-in refrigerator: cooked pork 49F, raw tilapia 49F, flautas 49F. Must be 41F or below. Manager made refrigerator colder.

19. EarlierMay 8, 2018Routine inspectionGreen placard

    16 violations listed, 1 marked critical.

    Critical (1)

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

      Deli prep top refrigerator: macaroni salad 52F, salsa 52F. Must be 41F or below. All potentially hazardous food was moved to a working refrigerator.

      The department's words

      CHSC 113996 Deli prep top refrigerator: macaroni salad 52F, salsa 52F. Must be 41F or below. All potentially hazardous food was moved to a working refrigerator.

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

    Not critical (15)

    • Refrigerate marinade for meat.

      The department's words

      CHSC 113996 Refrigerate marinade for meat.

    • Clean condenser and condenser fan grills in walk-in refrigerator.

      The department's words

      CHSC 114157 Clean condenser and condenser fan grills in walk-in refrigerator.

    • Cover meat in walk-in freezer.

      The department's words

      CHSC 113986 Cover meat in walk-in freezer.

    • Provide a display thermometer in walk-in refrigerator, in walk-in freezer (broken), and in display refrigerator for chicken, fish, pork (broken).

      The department's words

      CHSC 114157 Provide a display thermometer in walk-in refrigerator, in walk-in freezer (broken), and in display refrigerator for chicken, fish, pork (broken).

    • Provide a splash guard on left side of handwash sink in meat service area.

      The department's words

      CHSC 113986 Provide a splash guard on left side of handwash sink in meat service area.

    Show 10 more

    • Grab & go refrigerator to right of ice was running 52F, yogurt 52F. Moved food to walk-in refrigerator. Food must be 41F or below. Repair.

      The department's words

      CHSC 113996 Grab & go refrigerator to right of ice was running 52F, yogurt 52F. Moved food to walk-in refrigerator. Food must be 41F or below. Repair.

    • Handwash sink to right of produce sink: blocked by garbage container. Sink must be accessible at all times.

      The department's words

      CHSC 113953.1 Handwash sink to right of produce sink: blocked by garbage container. Sink must be accessible at all times.

    • Handwash sink to right of produce sink: provide handle on cold water faucet.

      The department's words

      CHSC 114190 Handwash sink to right of produce sink: provide handle on cold water faucet.

    • Deli counter refrigerator: cooked chicken 47F, salsa 47F. Must be 41F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Deli counter refrigerator: cooked chicken 47F, salsa 47F. Must be 41F or below. Repair/adjust immediately.

    • Deli counter refrigerator: provide a display thermometer.

      The department's words

      CHSC 114157 Deli counter refrigerator: provide a display thermometer.

    • Black beans cooling in refrigerator were 104F after 30 minutes. Cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Black beans put in ice bath.

      The department's words

      CHSC 114002 Black beans cooling in refrigerator were 104F after 30 minutes. Cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Black beans put in ice bath.

    • Produce walk-in refrigerator: raw chicken 42F, cooked pork 42F. Must be 41F or below. Manager made refrigerator colder.

      The department's words

      CHSC 113996 Produce walk-in refrigerator: raw chicken 42F, cooked pork 42F. Must be 41F or below. Manager made refrigerator colder.

    • Grab & go refrigerator at end of isle with rice pudding at 46F. Grab & Go refrigerator next to cash register: cheesecake was 49F. Food in both of these refrigerators must be 41F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Grab & go refrigerator at end of isle with rice pudding at 46F. Grab & Go refrigerator next to cash register: cheesecake was 49F. Food in both of these refrigerators must be 41F or below. Repair/adjust immediately.

    • Clean metal condenser fan grills in milk walk-in refrigerator.

      The department's words

      CHSC 114175 Clean metal condenser fan grills in milk walk-in refrigerator.

    • True 2-glass-door freezer in produce section: provide a display thermometer.

      The department's words

      CHSC 114157 True 2-glass-door freezer in produce section: provide a display thermometer.

20. EarlierMay 5, 2017Follow-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.
21. EarlierApr 21, 2017Follow-up inspectionGreen placard

    8 violations listed, 2 marked critical.

    Critical (2)

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

      Chicharrones cooked in the morning at an unknown time observed stored more than 4 inches deep in a plastic container with the lid on. Meat measured 48F. Cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. 10 lbs of chicharrones were voluntarily discarded.

      The department's words

      CHSC 114002 Chicharrones cooked in the morning at an unknown time observed stored more than 4 inches deep in a plastic container with the lid on. Meat measured 48F. Cool from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. 10 lbs of chicharrones were voluntarily discarded.

      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 a food handler place a container of potatoes that was sitting on the floor onto the cutting board. Keep food contact surfaces clean. Cutting board was cleaned and sanitized.

      The department's words

      CHSC 113984.d Observed a food handler place a container of potatoes that was sitting on the floor onto the cutting board. Keep food contact surfaces clean. Cutting board was cleaned and sanitized.

      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)

    • a. Hand sink in carnicería is located 6 inches from cutting board used for fish. Move table or install a 6inchn splash guard. b. Shelving in the walk in is rusted. Purchase new to prevent food contamination. c. Refrigerator door in deli does not close completely. Repair.

      The department's words

      CHSC 114175 a. Hand sink in carnicería is located 6 inches from cutting board used for fish. Move table or install a 6inchn splash guard. b. Shelving in the walk in is rusted. Purchase new to prevent food contamination. c. Refrigerator door in deli does not close completely. Repair.

    • Kitchen does not have a working probe thermometer. Purchase one within 24 hours.

      The department's words

      CHSC 114157 Kitchen does not have a working probe thermometer. Purchase one within 24 hours.

    • Observed multi use towels stored in water without sanitizer. Store in 200 ppm quaternary ammonia.

      The department's words

      CHSC 114185.1 Observed multi use towels stored in water without sanitizer. Store in 200 ppm quaternary ammonia.

    • Carnicería's prep sink drain line is not fixed to the sink's drain. Repair and ensure 1 inch air gap at the floor sink.

      The department's words

      CHSC 114190 Carnicería's prep sink drain line is not fixed to the sink's drain. Repair and ensure 1 inch air gap at the floor sink.

    • Dumpster lids are kept open. Keep closed to eliminate flies. Grease waste bin is overflowing. Get grease picked up. Clean litter and debris out of grease waste enclosure.

      The department's words

      CHSC 114245.1 Dumpster lids are kept open. Keep closed to eliminate flies. Grease waste bin is overflowing. Get grease picked up. Clean litter and debris out of grease waste enclosure.

    Show 1 more

    • Repair hole in the bottom of the exterior door in the carnicería to prevent vermin entry. Due to the multiple major violations, a yellow placard is posted. A re-inspection will be conducted 4.21.17. Fix all major violations including #39.

      The department's words

      CHSC 114259 Repair hole in the bottom of the exterior door in the carnicería to prevent vermin entry. Due to the multiple major violations, a yellow placard is posted. A re-inspection will be conducted 4.21.17. Fix all major violations including #39.

22. EarlierApr 18, 2017Routine inspectionYellow placard

    14 violations listed, 6 marked critical.

    Critical (6)

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

      The following foods were measured at unsafe temperatures -Caesar salad kit (dressing 56F) Produce display Fridge 7 Bags VCD -Whipped cream 56F produce display 5 cans VCD -Chicharrones (carnudos) 122F carnicería 15 lbs VCD -Chicharrones - wet, room temperature storage 24 hours 40 lbs VCD -Chicharrones molidos, room temperature storage 30 lbs VCD -Hot dogs 116F in deli reheated to 165. Maintain potentially hazardous foods below 41F or above 135F. Adjust the produce refrigerator. Discontinue storing chicharrones carnudos at room temperature. Keep plastic wrap on hot dogs in deli to maintain 135F.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures -Caesar salad kit (dressing 56F) Produce display Fridge 7 Bags VCD -Whipped cream 56F produce display 5 cans VCD -Chicharrones (carnudos) 122F carnicería 15 lbs VCD -Chicharrones - wet, room temperature storage 24 hours 40 lbs VCD -Chicharrones molidos, room temperature storage 30 lbs VCD -Hot dogs 116F in deli reheated to 165. Maintain potentially hazardous foods below 41F or above 135F. Adjust the produce refrigerator. Discontinue storing chicharrones carnudos at room temperature. Keep plastic wrap on hot dogs in deli to maintain 135F.

      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 black beans cooked 33 hours prior at 83F. Beans were stored 3 inches deep, covered with plastic wrap in the refrigerator. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Place foods 2 inches deep in the walk in. Or, use ice baths and stir often. 2 lbs of black beans were VCD.

      The department's words

      CHSC 114002 Measured black beans cooked 33 hours prior at 83F. Beans were stored 3 inches deep, covered with plastic wrap in the refrigerator. Cool foods from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Place foods 2 inches deep in the walk in. Or, use ice baths and stir often. 2 lbs of black beans were VCD.

      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 a hair on raw chorizo in the carnicería. Keep food free of adulteration. 1 lb of chorizo VCD.

      The department's words

      CHSC 113967 Observed a hair on raw chorizo in the carnicería. Keep food free of adulteration. 1 lb of chorizo VCD.

      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 dishes being washed in the 3 compartment sink with no sanitizer step. Always wash, rinse, and sanitize food contact equipment. Corrected with staff. Dishes were rewashed and sanitized.

      The department's words

      CHSC 114099.6 Observed dishes being washed in the 3 compartment sink with no sanitizer step. Always wash, rinse, and sanitize food contact equipment. Corrected with staff. Dishes were rewashed and 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

      Produce areas prep sink lacks functioning hot water faucet. Provide water at 120F.

      The department's words

      CHSC 114192 Produce areas prep sink lacks functioning hot water faucet. Provide water at 120F.

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

    Show 1 more

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

      Observed a food handler place a container of potatoes that was sitting on the floor onto the cutting board. Keep food contact surfaces clean. Cutting board was cleaned and sanitized.

      The department's words

      CHSC 113984.d Observed a food handler place a container of potatoes that was sitting on the floor onto the cutting board. Keep food contact surfaces clean. Cutting board was cleaned and sanitized.

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

    Not critical (8)

    • Hand sink in the carnicería was not supplied with the required paper towels. Corrected with a roll of towels. Purchase the correct towels for the dispenser.

      The department's words

      CHSC 113953.2 Hand sink in the carnicería was not supplied with the required paper towels. Corrected with a roll of towels. Purchase the correct towels for the dispenser.

    • Saw used for raw chicken in the carnicería is located on the table used to cut fish. Either install a physical divider or change the set up to two tables, one for chicken, one for fish.

      The department's words

      CHSC 113986 Saw used for raw chicken in the carnicería is located on the table used to cut fish. Either install a physical divider or change the set up to two tables, one for chicken, one for fish.

    • a. Hand sink in carnicería is located 6 inches from cutting board used for fish. Move table or install a 6inchn splash guard. b. Shelving in the walk in is rusted. Purchase new to prevent food contamination. c. Refrigerator door in deli does not close completely. Repair.

      The department's words

      CHSC 114175 a. Hand sink in carnicería is located 6 inches from cutting board used for fish. Move table or install a 6inchn splash guard. b. Shelving in the walk in is rusted. Purchase new to prevent food contamination. c. Refrigerator door in deli does not close completely. Repair.

    • Kitchen does not have a working probe thermometer. Purchase one within 24 hours.

      The department's words

      CHSC 114157 Kitchen does not have a working probe thermometer. Purchase one within 24 hours.

    • Observed multi use towels stored in water without sanitizer. Store in 200 ppm quaternary ammonia.

      The department's words

      CHSC 114185.1 Observed multi use towels stored in water without sanitizer. Store in 200 ppm quaternary ammonia.

    Show 3 more

    • Carnicería's prep sink drain line is not fixed to the sink's drain. Repair and ensure 1 inch air gap at the floor sink.

      The department's words

      CHSC 114190 Carnicería's prep sink drain line is not fixed to the sink's drain. Repair and ensure 1 inch air gap at the floor sink.

    • Dumpster lids are kept open. Keep closed to eliminate flies. Grease waste bin is overflowing. Get grease picked up. Clean litter and debris out of grease waste enclosure.

      The department's words

      CHSC 114245.1 Dumpster lids are kept open. Keep closed to eliminate flies. Grease waste bin is overflowing. Get grease picked up. Clean litter and debris out of grease waste enclosure.

    • Repair hole in the bottom of the exterior door in the carnicería to prevent vermin entry. Due to the multiple major violations, a yellow placard is posted. A re-inspection will be conducted 4.21.17. Fix all major violations including #39.

      The department's words

      CHSC 114259 Repair hole in the bottom of the exterior door in the carnicería to prevent vermin entry. Due to the multiple major violations, a yellow placard is posted. A re-inspection will be conducted 4.21.17. Fix all major violations including #39.

23. EarlierJan 8, 2016Follow-up inspectionGreen placard

    No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
24. EarlierJan 5, 2016Follow-up inspectionYellow placard

    2 violations listed, 2 marked critical.

    Critical (2)

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

      Observed food handler repeatedly touch his face then reach to put on gloves. Hands must be washed prior to putting on gloves and handling food. Corrected.

      The department's words

      CHSC 113953.3 Observed food handler repeatedly touch his face then reach to put on gloves. Hands must be washed prior to putting on gloves and handling food. 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

      a. Observed bloody knife stored on top of box of gloves. M b. Observed food handler wash knives without use of soap and then place in sanitizer solution used for wiping cloths. Wash rinse and sanitize all equipment in the three compartment sink. Ensure all utensils are clean before putting away.

      The department's words

      CHSC 114099.2 a. Observed bloody knife stored on top of box of gloves. M b. Observed food handler wash knives without use of soap and then place in sanitizer solution used for wiping cloths. Wash rinse and sanitize all equipment in the three compartment sink. Ensure all utensils are clean before putting away.

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

25. EarlierDec 31, 2015Follow-up inspectionYellow placard

    10 violations listed, 9 marked critical.

    Critical (9)

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

      Observed food handler touching raw fish with gloved hands then grab spices and a roll of paper towels with contaminated gloved hands.

      The department's words

      CHSC 113973.b-c Observed food handler touching raw fish with gloved hands then grab spices and a roll of paper towels with contaminated gloved hands.

      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 tilapia at 108F and fried chicken at 98F. Potentially hazardous foods must be maintained above 135F or below 41.

      The department's words

      CHSC 113996 Measured fried tilapia at 108F and fried chicken at 98F. Potentially hazardous foods must be maintained above 135F or below 41.

      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 raw chicken touching raw beef in meat display case. Maintain raw chicken separate from all other foods to avoid contamination.

      The department's words

      CHSC 113980 Observed raw chicken touching raw beef in meat display case. Maintain raw chicken separate from all other foods to avoid contamination.

      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 cut raw fish on cutting board then use a paper towel to dry up the blood. When asked to clean the cutting board, the food handler poured bleach on the board.

      The department's words

      CHSC 114117 Observed food handler cut raw fish on cutting board then use a paper towel to dry up the blood. When asked to clean the cutting board, the food handler poured bleach on the board.

      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 several instances where raw chicken or beef was stored above ready to eat foods in refrigerators.

      The department's words

      CHSC 113986 Observed several instances where raw chicken or beef was stored above ready to eat foods in refrigerators.

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

    Show 4 more

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

      Kitchen lacks sanitizer testing strips for chlorine.

      The department's words

      CHSC 114107 Kitchen lacks sanitizer testing strips for chlorine.

      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

      There is no thermometer in the chicken/ fish hot hold case.

      The department's words

      CHSC 114159 There is no thermometer in the chicken/ fish hot hold case.

      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

      There is a leak at the kitchen hand sink. There is a leak at the meat department prep sink.

      The department's words

      CHSC 114190 There is a leak at the kitchen hand sink. There is a leak at the meat department prep sink.

      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

      There is paint peeling from the ceiling of the meat department preparation room.

      The department's words

      CHSC 114271 There is paint peeling from the ceiling of the meat department preparation room.

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

    Not critical (1)

    • Measured black beans in steam table at 65F. Foods must be reheated to 165F before hot holding.

      The department's words

      CHSC 114016 Measured black beans in steam table at 65F. Foods must be reheated to 165F before hot holding.

      Corrected during the inspection

26. EarlierDec 29, 2015Routine inspectionYellow placard

    13 violations listed, 10 marked critical.

    Critical (10)

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

      Observed food handler touching raw fish with gloved hands then grab spices and a roll of paper towels with contaminated gloved hands.

      The department's words

      CHSC 113973.b-c Observed food handler touching raw fish with gloved hands then grab spices and a roll of paper towels with contaminated gloved hands.

      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 tilapia at 108F and fried chicken at 98F. Potentially hazardous foods must be maintained above 135F or below 41.

      The department's words

      CHSC 113996 Measured fried tilapia at 108F and fried chicken at 98F. Potentially hazardous foods must be maintained above 135F or below 41.

      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 black beans in steam table at 65F. Foods must be reheated to 165F before hot holding.

      The department's words

      CHSC 114016 Measured black beans in steam table at 65F. Foods must be reheated to 165F before hot holding.

      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 raw chicken touching raw beef in meat display case. Maintain raw chicken separate from all other foods to avoid contamination.

      The department's words

      CHSC 113980 Observed raw chicken touching raw beef in meat display case. Maintain raw chicken separate from all other foods to avoid contamination.

      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 cut raw fish on cutting board then use a paper towel to dry up the blood. When asked to clean the cutting board, the food handler poured bleach on the board.

      The department's words

      CHSC 114117 Observed food handler cut raw fish on cutting board then use a paper towel to dry up the blood. When asked to clean the cutting board, the food handler poured bleach on the board.

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

    Show 5 more

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

      Observed several instances where raw chicken or beef was stored above ready to eat foods in refrigerators.

      The department's words

      CHSC 113986 Observed several instances where raw chicken or beef was stored above ready to eat foods in refrigerators.

      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

      Kitchen lacks sanitizer testing strips for chlorine.

      The department's words

      CHSC 114107 Kitchen lacks sanitizer testing strips for chlorine.

      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

      There is no thermometer in the chicken/ fish hot hold case.

      The department's words

      CHSC 114159 There is no thermometer in the chicken/ fish hot hold case.

      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

      There is a leak at the kitchen hand sink. There is a leak at the meat department prep sink.

      The department's words

      CHSC 114190 There is a leak at the kitchen hand sink. There is a leak at the meat department prep sink.

      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

      There is paint peeling from the ceiling of the meat department preparation room.

      The department's words

      CHSC 114271 There is paint peeling from the ceiling of the meat department preparation room.

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

    Not critical (3)

    • The following hand sinks lacked the required soap and paper towels in the dispenser: Meat department sink in prep room Kitchen sink in front Kitchen sink in rear All hand sinks must be stocked with soap and paper towels. Dispensers must be functioning so that hand washing supplies are available for use.

      The department's words

      CHSC 113953.2 The following hand sinks lacked the required soap and paper towels in the dispenser: Meat department sink in prep room Kitchen sink in front Kitchen sink in rear All hand sinks must be stocked with soap and paper towels. Dispensers must be functioning so that hand washing supplies are available for use.

      Corrected during the inspection

    • The hand sink at the meat department display line observed full of various equipment. Keep hand sink empty and accessible for immediate use.

      The department's words

      CHSC 113953.1 The hand sink at the meat department display line observed full of various equipment. Keep hand sink empty and accessible for immediate use.

      Corrected during the inspection

    • Observed container of cooked beef with lid on in walk in at 126F. Observed large pot of chicken soup with foil lid on in kitchen at 130F. Foods must be rapidly cooling using intervening methods so that food is cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.

      The department's words

      CHSC 114002.1 Observed container of cooked beef with lid on in walk in at 126F. Observed large pot of chicken soup with foil lid on in kitchen at 130F. Foods must be rapidly cooling using intervening methods so that food is cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.

      Corrected during the inspection

27. EarlierJan 20, 2014Routine inspectionOnly Minor Violation(s) Found

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Discontinue storing the produce along the walls in deli kitchen. Discontinue overfilling the steam table pans which prevents them from holding at 135 (F) degrees. Maintain hot foods at 135 (F) degrees at all times.

      The department's words

      CHSC 114087 Discontinue storing the produce along the walls in deli kitchen. Discontinue overfilling the steam table pans which prevents them from holding at 135 (F) degrees. Maintain hot foods at 135 (F) degrees at all times.

    • Repair the leaking hand sink inside the deli department.

      The department's words

      CHSC 114276 Repair the leaking hand sink inside the deli department.

    • The produce rest room is dimly lighted. Provide additional light fixtures as needed to achieve the required intensity according to the food code.

      The department's words

      CHSC 114252 The produce rest room is dimly lighted. Provide additional light fixtures as needed to achieve the required intensity according to the food code.

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) ↗