At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Sweetwater Music Hall & Cafe?
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 Sweetwater Music Hall & Cafe's team
Is this your place?
Welcome, Sweetwater Music Hall & Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Sweetwater Music Hall & Cafe first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Sweetwater Music Hall & CafeWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Sweetwater Music Hall & CafeWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 1, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierFeb 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed food handler touch dirty utensil in the 3-compartment sink and then took two clean plates off of a shelf. Wash hands after contaminating them before touching clean utensils or preparing food. Food handler translated handwashing procedure to employee washing dishes. COS
The department's words
CHSC 113953.3 Observed food handler touch dirty utensil in the 3-compartment sink and then took two clean plates off of a shelf. Wash hands after contaminating them before touching clean utensils or preparing food. Food handler translated handwashing procedure to employee washing dishes. COS
EarlierOct 20, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
2 batches of gumbo made today, and veggie soup and seafood stew made today. Per cooling log, all were cooled within the required timeframe. Gumbo containers were combined into one container. Gumbo container was observed in the walk-in refrigerator with lid partially off and had an internal temperature of 50 degrees F. Make sure that the thermometer is accurate to +/- 2 degrees F, and make sure to write accurate temperatures on the log. Gumbo needs to reach 41 degrees F by 3:52 p.m.. Place in shallow metal pans to assist with rapid cooling. Seafood stew and vegetable soup both in walk-in refrigerator with lids on top of containers. Don't place lids on containers until potentially hazardous foods are cooled to 41 degrees F. Veggie soup needs to reach 41 degrees F by 4:30 p.m. and seafood soup needs to reach 41 degrees F by 4:40 p.m..
The department's words
CHSC 113996 2 batches of gumbo made today, and veggie soup and seafood stew made today. Per cooling log, all were cooled within the required timeframe. Gumbo containers were combined into one container. Gumbo container was observed in the walk-in refrigerator with lid partially off and had an internal temperature of 50 degrees F. Make sure that the thermometer is accurate to +/- 2 degrees F, and make sure to write accurate temperatures on the log. Gumbo needs to reach 41 degrees F by 3:52 p.m.. Place in shallow metal pans to assist with rapid cooling. Seafood stew and vegetable soup both in walk-in refrigerator with lids on top of containers. Don't place lids on containers until potentially hazardous foods are cooled to 41 degrees F. Veggie soup needs to reach 41 degrees F by 4:30 p.m. and seafood soup needs to reach 41 degrees F by 4:40 p.m..
EarlierOct 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Brazilian stew base (fish not added) finished cooking around 11:30 a.m. today. Stew mixture observed in food prep sink with water and some ice around plastic container and ice wand in container. Brazilian stew base measured between 72 - 111 degrees F at 12:00 p.m. and 61 -65 degrees F at 1:00 p.m.. When stew was rechecked it was no longer in the ice bath, but did have a cooling wand in it. Monitor temperatures of potentially hazardous foods as frequently as necessary that are going through the rapid cooling process to ensure potentially hazardous foods is being cooled from 35 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Rapidly reheat stew to 165 degrees F and begin rapid cooling process again.
The department's words
CHSC 114002 Brazilian stew base (fish not added) finished cooking around 11:30 a.m. today. Stew mixture observed in food prep sink with water and some ice around plastic container and ice wand in container. Brazilian stew base measured between 72 - 111 degrees F at 12:00 p.m. and 61 -65 degrees F at 1:00 p.m.. When stew was rechecked it was no longer in the ice bath, but did have a cooling wand in it. Monitor temperatures of potentially hazardous foods as frequently as necessary that are going through the rapid cooling process to ensure potentially hazardous foods is being cooled from 35 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Rapidly reheat stew to 165 degrees F and begin rapid cooling process again.
Corrected during the inspection
EarlierOct 13, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rechecked potentially hazardous foods going through the cooling process. Brazilian stew was reheated to 205 degrees F.
The department's words
CHSC 114002 Rechecked potentially hazardous foods going through the cooling process. Brazilian stew was reheated to 205 degrees F.
Corrected during the inspection
EarlierAug 26, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Half and half at 45F, fat free milk at 44F. Both in open containers in refrigerator. Maintain open containers of milk at or below 41F.
The department's words
CHSC 113996 Half and half at 45F, fat free milk at 44F. Both in open containers in refrigerator. Maintain open containers of milk at or below 41F.
EarlierMar 24, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed food handler wipe off hands with dirty rag and continue to work with food. Wash hands with soap in handsink if they get contaminated and dry with papertowels. Don't use wiping cloths in place of handwashing.
The department's words
CHSC 113953.3 Observed food handler wipe off hands with dirty rag and continue to work with food. Wash hands with soap in handsink if they get contaminated and dry with papertowels. Don't use wiping cloths in place of handwashing.
3/17/17 Observed cooked potatoes at 77-81F in 2 door steel fridge. Learned that the item was cooked 2 hours prior. Ensure to cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. * observed cooked asparagus cooling in fridge covered. Cool food uncovered, in small portions. Use ice baths and ice wands to cool dense, viscous food items like soup. 3/21/17 Cooling violation has been corrected to minor violation. Cooling log is being utilized. Observed crab cake mix covered in True fridge while cooling (item was at 59F). Don't cover food while it is cooling.
The department's words
CHSC 114002 3/17/17 Observed cooked potatoes at 77-81F in 2 door steel fridge. Learned that the item was cooked 2 hours prior. Ensure to cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. * observed cooked asparagus cooling in fridge covered. Cool food uncovered, in small portions. Use ice baths and ice wands to cool dense, viscous food items like soup. 3/21/17 Cooling violation has been corrected to minor violation. Cooling log is being utilized. Observed crab cake mix covered in True fridge while cooling (item was at 59F). Don't cover food while it is cooling.
Hot water in ladies restroom at 73f. requirement is 100F. Repair.
The department's words
CHSC 114192 Hot water in ladies restroom at 73f. requirement is 100F. Repair.
Poke stored near salsa in prep fridge. Store raw food below ready to eat food to prevent contamination.
The department's words
CHSC 113986 Poke stored near salsa in prep fridge. Store raw food below ready to eat food to prevent contamination.
* Pans stored on floor under True fridge. This is not a clean place to store food contact surfaces. Store elsewhere * Clean under bar in music hall
The department's words
CHSC 114115.c * Pans stored on floor under True fridge. This is not a clean place to store food contact surfaces. Store elsewhere * Clean under bar in music hall
Show 3 more
Observed linen covering produce in fridge. Linen should not be used for food storage as this could lead to contamination.
The department's words
CHSC 114185 Observed linen covering produce in fridge. Linen should not be used for food storage as this could lead to contamination.
Pre-packaged beverages/alcohol stored in carpeted room. Store food/beverages in rooms with hard, durable, smooth, non-absorbent floors/walls/ceilings. Room unapproved for storage.
The department's words
CHSC 114268 Pre-packaged beverages/alcohol stored in carpeted room. Store food/beverages in rooms with hard, durable, smooth, non-absorbent floors/walls/ceilings. Room unapproved for storage.
3/17/17 Several potentially hazardous foods (including salsa, rice) were observed in the 55-60F range in prep top across from stove. Food had been on prep top across from stove. Food had been on prep top for less than 2 hours and were placed in ice bath to cool. * Cilantro cream, cooked macaroni noodles, hard boiled eggs at 45-46F in prep fridge. these items were voluntarily discarded as these items were in fridge overnight and facility was aware that fridge needed repairs as of yesterday (so food was not keeping temperature overnight) * sliced tomatoes stored on counter at 60F. These were placed in ice bath to cool as the items were sliced less than 2 hours prior. * Keep potentially hazardous foods below 1F or above 135F * Refrigeration company came to facility yesterday and stated that fridge needs a new motor. Fridge impounded. Don't use until repairs have been made or new fridge installed 3/21/17 Proper cold holding violation has not been corrected. Slice tomatoes at 63F stored on counter. Cooked onions on counter at 64F. once tomatoes are sliced, they become a potentially hazardous food (PHF). Any cooked vegetable is a PHF. Keep PHF above 135F or below 41F. Per chef, tomatoes and inions were only out of a temperature controlled environment for 1.5 hours. Items placed in fridge to cool down. A second re-inspection will be conducted for this major violation. Trip #3 is charged at $190/hr. * New prep fridge is maintaining temperature. Ensure PHFs on counter are kept in prep fridge 3/24/17 Trip #3 conducted to ensure proper cold holding. Major violation has been corrected to minor violation. Potentially hazardous foods no longer kept out of temperature control. Observed aioli at 48F in prep top. This drop pan was overfilled with the sauce. Don't put food above fill line in prep top. Amount of food reduced in drop pan while on site.
The department's words
CHSC 113996 3/17/17 Several potentially hazardous foods (including salsa, rice) were observed in the 55-60F range in prep top across from stove. Food had been on prep top across from stove. Food had been on prep top for less than 2 hours and were placed in ice bath to cool. * Cilantro cream, cooked macaroni noodles, hard boiled eggs at 45-46F in prep fridge. these items were voluntarily discarded as these items were in fridge overnight and facility was aware that fridge needed repairs as of yesterday (so food was not keeping temperature overnight) * sliced tomatoes stored on counter at 60F. These were placed in ice bath to cool as the items were sliced less than 2 hours prior. * Keep potentially hazardous foods below 1F or above 135F * Refrigeration company came to facility yesterday and stated that fridge needs a new motor. Fridge impounded. Don't use until repairs have been made or new fridge installed 3/21/17 Proper cold holding violation has not been corrected. Slice tomatoes at 63F stored on counter. Cooked onions on counter at 64F. once tomatoes are sliced, they become a potentially hazardous food (PHF). Any cooked vegetable is a PHF. Keep PHF above 135F or below 41F. Per chef, tomatoes and inions were only out of a temperature controlled environment for 1.5 hours. Items placed in fridge to cool down. A second re-inspection will be conducted for this major violation. Trip #3 is charged at $190/hr. * New prep fridge is maintaining temperature. Ensure PHFs on counter are kept in prep fridge 3/24/17 Trip #3 conducted to ensure proper cold holding. Major violation has been corrected to minor violation. Potentially hazardous foods no longer kept out of temperature control. Observed aioli at 48F in prep top. This drop pan was overfilled with the sauce. Don't put food above fill line in prep top. Amount of food reduced in drop pan while on site.
EarlierMar 21, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed food handler wipe off hands with dirty rag and continue to work with food. Wash hands with soap in handsink if they get contaminated and dry with papertowels. Don't use wiping cloths in place of handwashing.
The department's words
CHSC 113953.3 Observed food handler wipe off hands with dirty rag and continue to work with food. Wash hands with soap in handsink if they get contaminated and dry with papertowels. Don't use wiping cloths in place of handwashing.
3/17/17 Several potentially hazardous foods (including salsa, rice) were observed in the 55-60F range in prep top across from stove. Food had been on prep top across from stove. Food had been on prep top for less than 2 hours and were placed in ice bath to cool. * Cilantro cream, cooked macaroni noodles, hard boiled eggs at 45-46F in prep fridge. these items were voluntarily discarded as these items were in fridge overnight and facility was aware that fridge needed repairs as of yesterday (so food was not keeping temperature overnight) * sliced tomatoes stored on counter at 60F. These were placed in ice bath to cool as the items were sliced less than 2 hours prior. * Keep potentially hazardous foods below 1F or above 135F * Refrigeration company came to facility yesterday and stated that fridge needs a new motor. Fridge impounded. Don't use until repairs have been made or new fridge installed 3/21/17 Proper cold holding violation has not been corrected. Slice tomatoes at 63F stored on counter. Cooked onions on counter at 64F. once tomatoes are sliced, they become a potentially hazardous food (PHF). Any cooked vegetable is a PHF. Keep PHF above 135F or below 41F. Per chef, tomatoes and inions were only out of a temperature controlled environment for 1.5 hours. Items placed in fridge to cool down. A second re-inspection will be conducted for this major violation. Trip #3 is charged at $190/hr. * New prep fridge is maintaining temperature. Ensure PHFs on counter are kept in prep fridge
The department's words
CHSC 113996 3/17/17 Several potentially hazardous foods (including salsa, rice) were observed in the 55-60F range in prep top across from stove. Food had been on prep top across from stove. Food had been on prep top for less than 2 hours and were placed in ice bath to cool. * Cilantro cream, cooked macaroni noodles, hard boiled eggs at 45-46F in prep fridge. these items were voluntarily discarded as these items were in fridge overnight and facility was aware that fridge needed repairs as of yesterday (so food was not keeping temperature overnight) * sliced tomatoes stored on counter at 60F. These were placed in ice bath to cool as the items were sliced less than 2 hours prior. * Keep potentially hazardous foods below 1F or above 135F * Refrigeration company came to facility yesterday and stated that fridge needs a new motor. Fridge impounded. Don't use until repairs have been made or new fridge installed 3/21/17 Proper cold holding violation has not been corrected. Slice tomatoes at 63F stored on counter. Cooked onions on counter at 64F. once tomatoes are sliced, they become a potentially hazardous food (PHF). Any cooked vegetable is a PHF. Keep PHF above 135F or below 41F. Per chef, tomatoes and inions were only out of a temperature controlled environment for 1.5 hours. Items placed in fridge to cool down. A second re-inspection will be conducted for this major violation. Trip #3 is charged at $190/hr. * New prep fridge is maintaining temperature. Ensure PHFs on counter are kept in prep fridge
3/17/17 Observed cooked potatoes at 77-81F in 2 door steel fridge. Learned that the item was cooked 2 hours prior. Ensure to cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. * observed cooked asparagus cooling in fridge covered. Cool food uncovered, in small portions. Use ice baths and ice wands to cool dense, viscous food items like soup. 3/21/17 Cooling violation has been corrected to minor violation. Cooling log is being utilized. Observed crab cake mix covered in True fridge while cooling (item was at 59F). Don't cover food while it is cooling.
The department's words
CHSC 114002 3/17/17 Observed cooked potatoes at 77-81F in 2 door steel fridge. Learned that the item was cooked 2 hours prior. Ensure to cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. * observed cooked asparagus cooling in fridge covered. Cool food uncovered, in small portions. Use ice baths and ice wands to cool dense, viscous food items like soup. 3/21/17 Cooling violation has been corrected to minor violation. Cooling log is being utilized. Observed crab cake mix covered in True fridge while cooling (item was at 59F). Don't cover food while it is cooling.
Hot water in ladies restroom at 73f. requirement is 100F. Repair.
The department's words
CHSC 114192 Hot water in ladies restroom at 73f. requirement is 100F. Repair.
Poke stored near salsa in prep fridge. Store raw food below ready to eat food to prevent contamination.
The department's words
CHSC 113986 Poke stored near salsa in prep fridge. Store raw food below ready to eat food to prevent contamination.
Show 3 more
* Pans stored on floor under True fridge. This is not a clean place to store food contact surfaces. Store elsewhere * Clean under bar in music hall
The department's words
CHSC 114115.c * Pans stored on floor under True fridge. This is not a clean place to store food contact surfaces. Store elsewhere * Clean under bar in music hall
Observed linen covering produce in fridge. Linen should not be used for food storage as this could lead to contamination.
The department's words
CHSC 114185 Observed linen covering produce in fridge. Linen should not be used for food storage as this could lead to contamination.
Pre-packaged beverages/alcohol stored in carpeted room. Store food/beverages in rooms with hard, durable, smooth, non-absorbent floors/walls/ceilings. Room unapproved for storage.
The department's words
CHSC 114268 Pre-packaged beverages/alcohol stored in carpeted room. Store food/beverages in rooms with hard, durable, smooth, non-absorbent floors/walls/ceilings. Room unapproved for storage.
EarlierMar 17, 2017Routine inspectionYellow placard
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several potentially hazardous foods (including salsa, rice) were observed in the 55-60F range in prep top across from stove. Food had been on prep top across from stove. Food had been on prep top for less than 2 hours and were placed in ice bath to cool. * Cilantro cream, cooked macaroni noodles, hard boiled eggs at 45-46F in prep fridge. these items were voluntarily discarded as these items were in fridge overnight and facility was aware that fridge needed repairs as of yesterday (so food was not keeping temperature overnight) * sliced tomatoes stored on counter at 60F. These were placed in ice bath to cool as the items were sliced less than 2 hours prior. * Keep potentially hazardous foods below 1F or above 135F * Refrigeration company came to facility yesterday and stated that fridge needs a new motor. Fridge impounded. Don't use until repairs have been made or new fridge installed
The department's words
CHSC 113996 Several potentially hazardous foods (including salsa, rice) were observed in the 55-60F range in prep top across from stove. Food had been on prep top across from stove. Food had been on prep top for less than 2 hours and were placed in ice bath to cool. * Cilantro cream, cooked macaroni noodles, hard boiled eggs at 45-46F in prep fridge. these items were voluntarily discarded as these items were in fridge overnight and facility was aware that fridge needed repairs as of yesterday (so food was not keeping temperature overnight) * sliced tomatoes stored on counter at 60F. These were placed in ice bath to cool as the items were sliced less than 2 hours prior. * Keep potentially hazardous foods below 1F or above 135F * Refrigeration company came to facility yesterday and stated that fridge needs a new motor. Fridge impounded. Don't use until repairs have been made or new fridge installed
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 potatoes at 77-81F in 2 door steel fridge. Learned that the item was cooked 2 hours prior. Ensure to cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. * observed cooked asparagus cooling in fridge covered. Cool food uncovered, in small portions. Use ice baths and ice wands to cool dense, viscous food items like soup.
The department's words
CHSC 114002 Observed cooked potatoes at 77-81F in 2 door steel fridge. Learned that the item was cooked 2 hours prior. Ensure to cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours. * observed cooked asparagus cooling in fridge covered. Cool food uncovered, in small portions. Use ice baths and ice wands to cool dense, viscous food items like soup.
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)
Observed food handler wipe off hands with dirty rag and continue to work with food. Wash hands with soap in handsink if they get contaminated and dry with papertowels. Don't use wiping cloths in place of handwashing.
The department's words
CHSC 113953.3 Observed food handler wipe off hands with dirty rag and continue to work with food. Wash hands with soap in handsink if they get contaminated and dry with papertowels. Don't use wiping cloths in place of handwashing.
Hot water in ladies restroom at 73f. requirement is 100F. Repair.
The department's words
CHSC 114192 Hot water in ladies restroom at 73f. requirement is 100F. Repair.
Poke stored near salsa in prep fridge. Store raw food below ready to eat food to prevent contamination.
The department's words
CHSC 113986 Poke stored near salsa in prep fridge. Store raw food below ready to eat food to prevent contamination.
* Pans stored on floor under True fridge. This is not a clean place to store food contact surfaces. Store elsewhere * Clean under bar in music hall
The department's words
CHSC 114115.c * Pans stored on floor under True fridge. This is not a clean place to store food contact surfaces. Store elsewhere * Clean under bar in music hall
Observed linen covering produce in fridge. Linen should not be used for food storage as this could lead to contamination.
The department's words
CHSC 114185 Observed linen covering produce in fridge. Linen should not be used for food storage as this could lead to contamination.
Show 1 more
Pre-packaged beverages/alcohol stored in carpeted room. Store food/beverages in rooms with hard, durable, smooth, non-absorbent floors/walls/ceilings. Room unapproved for storage.
The department's words
CHSC 114268 Pre-packaged beverages/alcohol stored in carpeted room. Store food/beverages in rooms with hard, durable, smooth, non-absorbent floors/walls/ceilings. Room unapproved for storage.
EarlierMar 24, 2016Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Corrected during the inspection
A number of the CA food handler cards are expired. All food handlers without valid CA food handler cards shall obtain one within 30 days. Handout provided.
The department's words
CHSC 113948 A number of the CA food handler cards are expired. All food handlers without valid CA food handler cards shall obtain one within 30 days. Handout provided.
Major cold holding temperature violation observed in refrigerator across from cookline, Pastina ( 49 - 52 degrees F) in prep refrigerator insert was voluntarily discarded. Cheese sauce in this unit was 44 degrees F, Heavy cream in glass refrigerator measured 51 degrees F and was voluntarily discarded into the floor sink. Potentially hazardous foods in sauté prep refrigerator were 41 - 48 degrees F. Salad prep refrigerator: chicken (51 degrees F) was made at 12:00 today. Rapidly cool 6 degrees F.in walk-in refrigerator before placing in prep refrigerator. Various cheese in back shelving of walk-in refrigerator measured 46 degrees F. Mashed potatoes on shelf above cookline measured 109 degrees F at ~ 5:30 p.m.. Mashed potatoes finished cooking at 5:00 p.m. Mashed potatoes reheated to 165 degrees F. Rice also on shelf, ut was 136 degrees F. Keep foods in bain marie to maintain hot foods at or above 135 degrees F. Partially cooked beef (91 - 92 degrees F) finished cooking 10 minutes prior to checking temperature, per food handler. Beef is cooked more when order is placed. No customers until past 7:00 p.m. Write SOP for beef and submit to Environmental Health. 3/24/16: No temperature violations observed today. Filet mignon is now cooked to order. Copy of SOP for filet mignon provided.
The department's words
CHSC 113996 Major cold holding temperature violation observed in refrigerator across from cookline, Pastina ( 49 - 52 degrees F) in prep refrigerator insert was voluntarily discarded. Cheese sauce in this unit was 44 degrees F, Heavy cream in glass refrigerator measured 51 degrees F and was voluntarily discarded into the floor sink. Potentially hazardous foods in sauté prep refrigerator were 41 - 48 degrees F. Salad prep refrigerator: chicken (51 degrees F) was made at 12:00 today. Rapidly cool 6 degrees F.in walk-in refrigerator before placing in prep refrigerator. Various cheese in back shelving of walk-in refrigerator measured 46 degrees F. Mashed potatoes on shelf above cookline measured 109 degrees F at ~ 5:30 p.m.. Mashed potatoes finished cooking at 5:00 p.m. Mashed potatoes reheated to 165 degrees F. Rice also on shelf, ut was 136 degrees F. Keep foods in bain marie to maintain hot foods at or above 135 degrees F. Partially cooked beef (91 - 92 degrees F) finished cooking 10 minutes prior to checking temperature, per food handler. Beef is cooked more when order is placed. No customers until past 7:00 p.m. Write SOP for beef and submit to Environmental Health. 3/24/16: No temperature violations observed today. Filet mignon is now cooked to order. Copy of SOP for filet mignon provided.
Corrected during the inspection
Food handlers didn't know when some of potentially hazardous foods were finished cooking. Food handler who made some of the potentially hazardous foods was not onsite when first checking foods going through the cooling process. Utilize rapid cooling log provided today for all potentially hazardous foods that go trough the cooling process, such as chicken, chicken stock, and mushroom soup. Submit copy of rapid cooling log to Environmental Health by March 24, 2016. Chicken stock made at 3:30 p.m. today was 82 degrees F at 5:15 p.m. and 72 degrees F at 7:10 p.m. Unknown when stock entered the danger zone. Cooling log will assist facility with rapid cooling process. Chicken stock not cooling at rapid enough rate. Mushroom soup made at 4:00 today ranged from 88 - 104 degrees F at 5:15 p.m. and 74 - 79 degrees F at 6:05 p.m. Mushroom soup is also not cooling at rapid enough rate. Observed two containers of cooked chicken; one in plastic and one batch in metal. Chicken was 72 degrees F at 5:15 p.m. Metal container was 62 degrees F and plastic container was 66 degrees F at 7:10 p.m. Chicken was made at 3:00. Chicken had been relocated from table to two door refrigerator when rechecked at 7:10 p.m. Containers were covered. Keep all potentially hazardous foods uncovered while going through the cooling process. Chicken was one of the foods that it was not known when it finished cooking when initially questioning food handlers. 3/24/16: Rice and pasta cooling in ice baths. Rice made at 12:20 p.m. was 140 degrees F, per cooling log, Rice was 69 degrees F when checked at 2:36 p.m. Pasta made at 1:57 p.m. was 180 degrees F, per cooling log. Pasta was 45 - 54 degrees F at 2:38 p.m. Continue to utilize cooling logs to assist in proper rapid cooling timeframes.
The department's words
CHSC 114002 Food handlers didn't know when some of potentially hazardous foods were finished cooking. Food handler who made some of the potentially hazardous foods was not onsite when first checking foods going through the cooling process. Utilize rapid cooling log provided today for all potentially hazardous foods that go trough the cooling process, such as chicken, chicken stock, and mushroom soup. Submit copy of rapid cooling log to Environmental Health by March 24, 2016. Chicken stock made at 3:30 p.m. today was 82 degrees F at 5:15 p.m. and 72 degrees F at 7:10 p.m. Unknown when stock entered the danger zone. Cooling log will assist facility with rapid cooling process. Chicken stock not cooling at rapid enough rate. Mushroom soup made at 4:00 today ranged from 88 - 104 degrees F at 5:15 p.m. and 74 - 79 degrees F at 6:05 p.m. Mushroom soup is also not cooling at rapid enough rate. Observed two containers of cooked chicken; one in plastic and one batch in metal. Chicken was 72 degrees F at 5:15 p.m. Metal container was 62 degrees F and plastic container was 66 degrees F at 7:10 p.m. Chicken was made at 3:00. Chicken had been relocated from table to two door refrigerator when rechecked at 7:10 p.m. Containers were covered. Keep all potentially hazardous foods uncovered while going through the cooling process. Chicken was one of the foods that it was not known when it finished cooking when initially questioning food handlers. 3/24/16: Rice and pasta cooling in ice baths. Rice made at 12:20 p.m. was 140 degrees F, per cooling log, Rice was 69 degrees F when checked at 2:36 p.m. Pasta made at 1:57 p.m. was 180 degrees F, per cooling log. Pasta was 45 - 54 degrees F at 2:38 p.m. Continue to utilize cooling logs to assist in proper rapid cooling timeframes.
Corrected during the inspection
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
Corrected during the inspection
Show 7 more
Label bulk storage container with common name. One container not labeled.
The department's words
CHSC 114051 Label bulk storage container with common name. One container not labeled.
Corrected during the inspection
Provide quaternary sanitizer test strips.
The department's words
CHSC 114107 Provide quaternary sanitizer test strips.
Corrected during the inspection
Remove domestic looking refrigerator from bar. Barewood shelving with alcohol not approved. NSF shelving needed. Submit specification sheet for approval. 3/24/16: Small refrigerator that was in bar has been removed.
The department's words
CHSC 114130 Remove domestic looking refrigerator from bar. Barewood shelving with alcohol not approved. NSF shelving needed. Submit specification sheet for approval. 3/24/16: Small refrigerator that was in bar has been removed.
Provide thermometers in refrigerators where missing. 3/24/16. Place thermometers in easily visible location in warmest part of unit.
The department's words
CHSC 114157 Provide thermometers in refrigerators where missing. 3/24/16. Place thermometers in easily visible location in warmest part of unit.
Corrected during the inspection
Wiping cloth observed on cutting board. Properly store in 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 Wiping cloth observed on cutting board. Properly store in 200 ppm quaternary ammonium.
Corrected during the inspection
Repair and clean interior of oven. Oven inoperable.
The department's words
CHSC 114175 Repair and clean interior of oven. Oven inoperable.
Alcohol stored in in office with worn, dirty carpet and rubber base coving. Carpet and rubber coving aren't approved. Install approved flooring and rubber base coving within one year. Submit samples for review.
The department's words
CHSC 114268 Alcohol stored in in office with worn, dirty carpet and rubber base coving. Carpet and rubber coving aren't approved. Install approved flooring and rubber base coving within one year. Submit samples for review.
EarlierMar 21, 2016Routine inspectionYellow placard
17 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major cold holding temperature violation observed in refrigerator across from cookline, Pastina ( 49 - 52 degrees F) in prep refrigerator insert was voluntarily discarded. Cheese sauce in this unit was 44 degrees F, Heavy cream in glass refrigerator measured 51 degrees F and was voluntarily discarded into the floor sink. Potentially hazardous foods in sauté prep refrigerator were 41 - 48 degrees F. Salad prep refrigerator: chicken (51 degrees F) was made at 12:00 today. Rapidly cool 6 degrees F.in walk-in refrigerator before placing in prep refrigerator. Various cheese in back shelving of walk-in refrigerator measured 46 degrees F. Mashed potatoes on shelf above cookline measured 109 degrees F at ~ 5:30 p.m.. Mashed potatoes finished cooking at 5:00 p.m. Mashed potatoes reheated to 165 degrees F. Rice also on shelf, ut was 136 degrees F. Keep foods in bain marie to maintain hot foods at or above 135 degrees F. Partially cooked beef (91 - 92 degrees F) finished cooking 10 minutes prior to checking temperature, per food handler. Beef is cooked more when order is placed. No customers until past 7:00 p.m. Write SOP for beef and submit to Environmental Health.
The department's words
CHSC 113996 Major cold holding temperature violation observed in refrigerator across from cookline, Pastina ( 49 - 52 degrees F) in prep refrigerator insert was voluntarily discarded. Cheese sauce in this unit was 44 degrees F, Heavy cream in glass refrigerator measured 51 degrees F and was voluntarily discarded into the floor sink. Potentially hazardous foods in sauté prep refrigerator were 41 - 48 degrees F. Salad prep refrigerator: chicken (51 degrees F) was made at 12:00 today. Rapidly cool 6 degrees F.in walk-in refrigerator before placing in prep refrigerator. Various cheese in back shelving of walk-in refrigerator measured 46 degrees F. Mashed potatoes on shelf above cookline measured 109 degrees F at ~ 5:30 p.m.. Mashed potatoes finished cooking at 5:00 p.m. Mashed potatoes reheated to 165 degrees F. Rice also on shelf, ut was 136 degrees F. Keep foods in bain marie to maintain hot foods at or above 135 degrees F. Partially cooked beef (91 - 92 degrees F) finished cooking 10 minutes prior to checking temperature, per food handler. Beef is cooked more when order is placed. No customers until past 7:00 p.m. Write SOP for beef and submit to Environmental Health.
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
Food handlers didn't know when some of potentially hazardous foods were finished cooking. Food handler who made some of the potentially hazardous foods was not onsite when first checking foods going through the cooling process. Utilize rapid cooling log provided today for all potentially hazardous foods that go through the cooling process, such as chicken, chicken stock, and mushroom soup. Submit copy of rapid cooling log to Environmental Health by March 24, 2016. Chicken stock made at 3:30 p.m. today was 82 degrees F at 5:15 p.m. and 72 degrees F at 7:10 p.m. Unknown when stock entered the danger zone. Cooling log will assist facility with rapid cooling process. Chicken stock not cooling at rapid enough rate. Mushroom soup made at 4:00 today ranged from 88 - 104 degrees F at 5:15 p.m. and 74 - 79 degrees F at 6:05 p.m. Mushroom soup is also not cooling at rapid enough rate. Observed two containers of cooked chicken; one in plastic and one batch in metal. Chicken was 72 degrees F at 5:15 p.m. Metal container was 62 degrees F and plastic container was 66 degrees F at 7:10 p.m. Chicken was made at 3:00. Chicken had been relocated from table to two door refrigerator when rechecked at 7:10 p.m. Containers were covered. Keep all potentially hazardous foods uncovered while going through the cooling process. Chicken was one of the foods that it was not known when it finished cooking when initially questioning food handlers.
The department's words
CHSC 114002 Food handlers didn't know when some of potentially hazardous foods were finished cooking. Food handler who made some of the potentially hazardous foods was not onsite when first checking foods going through the cooling process. Utilize rapid cooling log provided today for all potentially hazardous foods that go through the cooling process, such as chicken, chicken stock, and mushroom soup. Submit copy of rapid cooling log to Environmental Health by March 24, 2016. Chicken stock made at 3:30 p.m. today was 82 degrees F at 5:15 p.m. and 72 degrees F at 7:10 p.m. Unknown when stock entered the danger zone. Cooling log will assist facility with rapid cooling process. Chicken stock not cooling at rapid enough rate. Mushroom soup made at 4:00 today ranged from 88 - 104 degrees F at 5:15 p.m. and 74 - 79 degrees F at 6:05 p.m. Mushroom soup is also not cooling at rapid enough rate. Observed two containers of cooked chicken; one in plastic and one batch in metal. Chicken was 72 degrees F at 5:15 p.m. Metal container was 62 degrees F and plastic container was 66 degrees F at 7:10 p.m. Chicken was made at 3:00. Chicken had been relocated from table to two door refrigerator when rechecked at 7:10 p.m. Containers were covered. Keep all potentially hazardous foods uncovered while going through the cooling process. Chicken was one of the foods that it was not known when it finished cooking when initially questioning food handlers.
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)
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
A number of the CA food handler cards are expired. All food handlers without valid CA food handler cards shall obtain one within 30 days. Handout provided.
The department's words
CHSC 113948 A number of the CA food handler cards are expired. All food handlers without valid CA food handler cards shall obtain one within 30 days. Handout provided.
No paper towels inside kitchen dispenser.
The department's words
CHSC 113953.2 No paper towels inside kitchen dispenser.
Corrected during the inspection
Maintain shellfish tags in chronological order.
The department's words
CHSC 114039.4 Maintain shellfish tags in chronological order.
Hot water not hot enough in restrooms. Women's restroom on right - 65 degrees F.
The department's words
CHSC 113953.c Hot water not hot enough in restrooms. Women's restroom on right - 65 degrees F.
Corrected during the inspection
Show 10 more
Label bulk storage container with common name. One container not labeled.
The department's words
CHSC 114051 Label bulk storage container with common name. One container not labeled.
Provide quaternary sanitizer test strips.
The department's words
CHSC 114107 Provide quaternary sanitizer test strips.
Remove domestic looking refrigerator from bar. Barewood shelving with alcohol not approved. NSF shelving needed. Submit specification.
The department's words
CHSC 114130 Remove domestic looking refrigerator from bar. Barewood shelving with alcohol not approved. NSF shelving needed. Submit specification.
Provide thermometers in refrigerators where missing.
The department's words
CHSC 114157 Provide thermometers in refrigerators where missing.
Wiping cloth observed on cutting board. Properly store in 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 Wiping cloth observed on cutting board. Properly store in 200 ppm quaternary ammonium.
Health permit displayed expired 1/31/16.
The department's words
CHSC 114381 Health permit displayed expired 1/31/16.
Corrected during the inspection
Repair and clean interior of oven. Oven inoperable.
The department's words
CHSC 114175 Repair and clean interior of oven. Oven inoperable.
Clean hand wash sink by faucet handles to remove black grime.
The department's words
CHSC 114257 Clean hand wash sink by faucet handles to remove black grime.
Corrected during the inspection
Observed two sets of tongs hanging inside garbage can. Sheet pans sitting on top of garbage cans. Do not store any utensils on or in garbage cans as this can lead to contamination of food.
The department's words
CHSC 114115 Observed two sets of tongs hanging inside garbage can. Sheet pans sitting on top of garbage cans. Do not store any utensils on or in garbage cans as this can lead to contamination of food.
Corrected during the inspection
Alcohol stored in in office with worn, dirty carpet and rubber base coving. Carpet and rubber coving aren't approved. Install approved flooring and rubber base coving within one year. Submit samples for review.
The department's words
CHSC 114268 Alcohol stored in in office with worn, dirty carpet and rubber base coving. Carpet and rubber coving aren't approved. Install approved flooring and rubber base coving within one year. Submit samples for review.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Sweetwater Music Hall & Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Sweetwater Music Hall & Cafe know
Ask for the manager. Sweetwater Music Hall & Cafe can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Sweetwater Music Hall & Cafe?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L11032.
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.