At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Nov 1, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Taj Of Marin North & South Cuisine?
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 113996 CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestNov 1, 2022Routine inspectionGreen placard
This one: Green placard, inspected Nov 1, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 13, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierFeb 10, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 23, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
EarlierJan 14, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Potentially hazardous foods shall be held at or below 41F or at or above 135F. Observed tandoori chicken at 64F, milk at 60F, cream at 65F all on the counter.
The department's words
CHSC 113996 Potentially hazardous foods shall be held at or below 41F or at or above 135F. Observed tandoori chicken at 64F, milk at 60F, cream at 65F all on the counter.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 11, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed time as a public health control logs today for food at the buffet. Appears that logs were dry-labbed as 20 items have a start time between 11:30-11:37. Ensure the start time is documented accurately and that the start time is the time food is taken out of temperature control. Note that reheating the food would not rese start time.
The department's words
CHSC 113996 Observed time as a public health control logs today for food at the buffet. Appears that logs were dry-labbed as 20 items have a start time between 11:30-11:37. Ensure the start time is documented accurately and that the start time is the time food is taken out of temperature control. Note that reheating the food would not rese start time.
Observed pankoor (fried veggies) at 73-83F in walk-in cooling. This finished cooking 1.5 hours prior and was cooling covered. Cool food uncovered so the heat is not trapped and cold air can cool the food. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Monitor temp while cooling.
The department's words
CHSC 114002 Observed pankoor (fried veggies) at 73-83F in walk-in cooling. This finished cooking 1.5 hours prior and was cooling covered. Cool food uncovered so the heat is not trapped and cold air can cool the food. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Monitor temp while cooling.
EarlierMay 9, 2018Routine inspectionYellow placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Observed cooked chicken tandoori at 70F, vegetable korma at 95-100F, and fried onion/potato mix at 70F sitting on counter or by fryer. These had finished cooking about 1-2.5 hours prior and they were back-up food for buffet. Keep potentially hazardous foods (PHFs) above 135F or below 41F. Tandoori reheated, other items discarded. * fish pankooor at 116-120F, chicken tandoori at 120-130F, sliced tomatoes at 51-55F on buffet. There are written procedures in the file stating that time as a public health control (TPHC) would be used for the buffet (document dated 5/4/17), but person in charge stated logs were not made today. Either maintain logs/labels or keep hot/cold. These items were discarded.
The department's words
CHSC 113996 * Observed cooked chicken tandoori at 70F, vegetable korma at 95-100F, and fried onion/potato mix at 70F sitting on counter or by fryer. These had finished cooking about 1-2.5 hours prior and they were back-up food for buffet. Keep potentially hazardous foods (PHFs) above 135F or below 41F. Tandoori reheated, other items discarded. * fish pankooor at 116-120F, chicken tandoori at 120-130F, sliced tomatoes at 51-55F on buffet. There are written procedures in the file stating that time as a public health control (TPHC) would be used for the buffet (document dated 5/4/17), but person in charge stated logs were not made today. Either maintain logs/labels or keep hot/cold. These items were 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
* Lamb curry at 50-61F in walk-in, covered in plastic wrap. This had finished cooking about 6 hours prior and was cooling. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool in shallow pans, uncovered in the walk-in. use ice baths and ice wands as necessary. Monitor temperature with thermometer during cooling. Cooling logs provided. * Observed lentil cakes at 50F at buffet. Cool to 41F prior to placing at buffet.
The department's words
CHSC 114002 * Lamb curry at 50-61F in walk-in, covered in plastic wrap. This had finished cooking about 6 hours prior and was cooling. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Cool in shallow pans, uncovered in the walk-in. use ice baths and ice wands as necessary. Monitor temperature with thermometer during cooling. Cooling logs provided. * Observed lentil cakes at 50F at buffet. Cool to 41F prior to placing at buffet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Ensure current copies of food handler cards are kept on-site.
The department's words
CHSC 113948 Ensure current copies of food handler cards are kept on-site.
No hand soap at hand sink near food prep sink. Keep hand sinks supplied at all times.
The department's words
CHSC 113953.1 No hand soap at hand sink near food prep sink. Keep hand sinks supplied at all times.
* Remove/clean mold in ice machine * Remove/clean brown residue on onion container
The department's words
CHSC 114115 * Remove/clean mold in ice machine * Remove/clean brown residue on onion container
Observed linen being used to dry dishes. Air dry to prevent contamination.
The department's words
CHSC 114105 Observed linen being used to dry dishes. Air dry to prevent contamination.
Gnats observed in office and in dry storage area. Exclude vermin and remove any food debris attracting vermin (e.g. mango chutney residue on outside of containers).
The department's words
CHSC 114259.1 Gnats observed in office and in dry storage area. Exclude vermin and remove any food debris attracting vermin (e.g. mango chutney residue on outside of containers).
Show 4 more
Observed Raid (domestic insect spray) in office. This product should not be used in a commercial food facility.
The department's words
CHSC 114254 Observed Raid (domestic insect spray) in office. This product should not be used in a commercial food facility.
Remove/clean debris on shelving of walk-in.
The department's words
CHSC 114115.c Remove/clean debris on shelving of walk-in.
* Repair gasket on prep fridge by tandoori oven in front prep area. There is a gap in it. * Repair broken handle of walk-in and remove duct tape to make it a smooth, easily cleanable surface.
The department's words
CHSC 114175 * Repair gasket on prep fridge by tandoori oven in front prep area. There is a gap in it. * Repair broken handle of walk-in and remove duct tape to make it a smooth, easily cleanable surface.
Observed linen being used to cover chicken. Discontinue practice to prevent contamination.
The department's words
CHSC 114185 Observed linen being used to cover chicken. Discontinue practice to prevent contamination.
EarlierMay 5, 2017Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
I observed one employee rinse hands in the prep sink. Wash hands at the hand sink, scrubbing with soap and warm water, then dry with clean paper towels. Note: I did not observe any other employees wash hands during the inspection.
The department's words
CHSC 113953.3 I observed one employee rinse hands in the prep sink. Wash hands at the hand sink, scrubbing with soap and warm water, then dry with clean paper towels. Note: I did not observe any other employees wash hands during the inspection.
There were no paper towels in dispensers at either hand sink in the kitchen. Dispensers were immediately filled with paper towels.
The department's words
CHSC 113953 There were no paper towels in dispensers at either hand sink in the kitchen. Dispensers were immediately filled with paper towels.
I observed the following foods at unsafe temperatures on the buffet: Time as a public health control is now being used for all food items on the buffet. Food is not kept at the end of lunch or dinner buffet service and is discarded. Submit standard operating procedures to me by May 16th.
The department's words
CHSC 113996 I observed the following foods at unsafe temperatures on the buffet: Time as a public health control is now being used for all food items on the buffet. Food is not kept at the end of lunch or dinner buffet service and is discarded. Submit standard operating procedures to me by May 16th.
Corrected during the inspection
Today I observed sauce in the cooling process - cooled in an ice bath and stirring. Logs show that the sauce cooled to 70 F in less than one hour. Cooling logs were not available for other foods. Send cooling logs to me by tomorrow. Two ice wands were purchased for cooling - when you clean these, wash, rinse, and sanitize, and then wrap in plastic wrap before placing in the freezer. Keep cooling logs on site at all times and continue to use logs when cooling foods.
The department's words
CHSC 114002 Today I observed sauce in the cooling process - cooled in an ice bath and stirring. Logs show that the sauce cooled to 70 F in less than one hour. Cooling logs were not available for other foods. Send cooling logs to me by tomorrow. Two ice wands were purchased for cooling - when you clean these, wash, rinse, and sanitize, and then wrap in plastic wrap before placing in the freezer. Keep cooling logs on site at all times and continue to use logs when cooling foods.
Clean inside the ice machine to remove observed mold. Clean the 3 compartment food prep sink thoroughly to remove food debris (was used for preparing raw chicken). Wash, rinse, and sanitize. Ensure that sink basins are properly washed and sanitized before food is placed inside the sink. Clean knives on the knife magnet, and clean the magnet to remove food debris. Ensure that utensils are cleaned and sanitized after use.
The department's words
CHSC 114115 Clean inside the ice machine to remove observed mold. Clean the 3 compartment food prep sink thoroughly to remove food debris (was used for preparing raw chicken). Wash, rinse, and sanitize. Ensure that sink basins are properly washed and sanitized before food is placed inside the sink. Clean knives on the knife magnet, and clean the magnet to remove food debris. Ensure that utensils are cleaned and sanitized after use.
Show 7 more
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Observed frozen fish in boxes on a drain board. Fish was delivered around 1:45 pm and was left on the drain board for over 1 hour during the inspection. The manager Instructed employees to immediately move boxes to the cooler. Thaw using approved methods - in refrigeration, under running water, or as part of the cooking process. When deliveries are received, immediately move potentially hazardous food to the freezer or walk-in cooler.
The department's words
CHSC 114020 Observed frozen fish in boxes on a drain board. Fish was delivered around 1:45 pm and was left on the drain board for over 1 hour during the inspection. The manager Instructed employees to immediately move boxes to the cooler. Thaw using approved methods - in refrigeration, under running water, or as part of the cooking process. When deliveries are received, immediately move potentially hazardous food to the freezer or walk-in cooler.
Observed raw chicken beside and above uncovered ready to eat food and clean food utensils. Store raw animal products below and separate from all other foods/utensils.
The department's words
CHSC 113986 Observed raw chicken beside and above uncovered ready to eat food and clean food utensils. Store raw animal products below and separate from all other foods/utensils.
Observed cleaners stored beside food. Store all toxic chemicals separate and below all food and food contact surfaces.
The department's words
CHSC 114254.2 Observed cleaners stored beside food. Store all toxic chemicals separate and below all food and food contact surfaces.
Discard the broken and deeply scored cutting boards. These are no longer smooth and cleanable.
The department's words
CHSC 114175 Discard the broken and deeply scored cutting boards. These are no longer smooth and cleanable.
Observed soiled wiping cloths on counters and food. Wiping cloths should only be used to wipe down counters and must always be stored in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on counters and food. Wiping cloths should only be used to wipe down counters and must always be stored in sanitizing solution of 100 ppm chlorine.
Clean kitchen thoroughly to remove accumulated food debris and grease. Seal all cracks and crevices in the kitchen to prevent harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulated food debris and grease. Seal all cracks and crevices in the kitchen to prevent harborage of vermin.
EarlierMay 2, 2017Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
I observed one employee rinse hands in the prep sink. Wash hands at the hand sink, scrubbing with soap and warm water, then dry with clean paper towels. Note: I did not observe any other employees wash hands during the inspection.
The department's words
CHSC 113953.3 I observed one employee rinse hands in the prep sink. Wash hands at the hand sink, scrubbing with soap and warm water, then dry with clean paper towels. Note: I did not observe any other employees wash hands during the inspection.
There were no paper towels in dispensers at either hand sink in the kitchen. Dispensers were immediately filled with paper towels.
The department's words
CHSC 113953 There were no paper towels in dispensers at either hand sink in the kitchen. Dispensers were immediately filled with paper towels.
I observed the following foods at unsafe temperatures on the buffet: Dosa measured 101F, biriyani measured 124 F, and rava measured 104F - and were rapidly reheated to 165 F. Pakora measured 91-93 F, tandoori chicken measured 94-135 F. For today, use time as a public health control for these items. Discard at 2:30. To use time as a public health control daily, complete the written procedure form and submit to me. Then use logs daily to mark start and discard times. For time as a public health control , food must be discarded 4 hours from the time that food was removed from temperature control.
The department's words
CHSC 113996 I observed the following foods at unsafe temperatures on the buffet: Dosa measured 101F, biriyani measured 124 F, and rava measured 104F - and were rapidly reheated to 165 F. Pakora measured 91-93 F, tandoori chicken measured 94-135 F. For today, use time as a public health control for these items. Discard at 2:30. To use time as a public health control daily, complete the written procedure form and submit to me. Then use logs daily to mark start and discard times. For time as a public health control , food must be discarded 4 hours from the time that food was removed from temperature control.
Today I observed sauce in the cooling process - cooled in an ice bath and stirring. Logs show that the sauce cooled to 70 F in less than one hour. Cooling logs were not available for other foods. Send cooling logs to me by tomorrow. Two ice wands were purchased for cooling - when you clean these, wash, rinse, and sanitize, and then wrap in plastic wrap before placing in the freezer. Keep cooling logs on site at all times and continue to use logs when cooling foods.
The department's words
CHSC 114002 Today I observed sauce in the cooling process - cooled in an ice bath and stirring. Logs show that the sauce cooled to 70 F in less than one hour. Cooling logs were not available for other foods. Send cooling logs to me by tomorrow. Two ice wands were purchased for cooling - when you clean these, wash, rinse, and sanitize, and then wrap in plastic wrap before placing in the freezer. Keep cooling logs on site at all times and continue to use logs when cooling foods.
Clean inside the ice machine to remove observed mold. Clean the 3 compartment food prep sink thoroughly to remove food debris (was used for preparing raw chicken). Wash, rinse, and sanitize. Ensure that sink basins are properly washed and sanitized before food is placed inside the sink. Clean knives on the knife magnet, and clean the magnet to remove food debris. Ensure that utensils are cleaned and sanitized after use.
The department's words
CHSC 114115 Clean inside the ice machine to remove observed mold. Clean the 3 compartment food prep sink thoroughly to remove food debris (was used for preparing raw chicken). Wash, rinse, and sanitize. Ensure that sink basins are properly washed and sanitized before food is placed inside the sink. Clean knives on the knife magnet, and clean the magnet to remove food debris. Ensure that utensils are cleaned and sanitized after use.
Show 7 more
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Observed frozen fish in boxes on a drain board. Fish was delivered around 1:45 pm and was left on the drain board for over 1 hour during the inspection. The manager Instructed employees to immediately move boxes to the cooler. Thaw using approved methods - in refrigeration, under running water, or as part of the cooking process. When deliveries are received, immediately move potentially hazardous food to the freezer or walk-in cooler.
The department's words
CHSC 114020 Observed frozen fish in boxes on a drain board. Fish was delivered around 1:45 pm and was left on the drain board for over 1 hour during the inspection. The manager Instructed employees to immediately move boxes to the cooler. Thaw using approved methods - in refrigeration, under running water, or as part of the cooking process. When deliveries are received, immediately move potentially hazardous food to the freezer or walk-in cooler.
Observed raw chicken beside and above uncovered ready to eat food and clean food utensils. Store raw animal products below and separate from all other foods/utensils.
The department's words
CHSC 113986 Observed raw chicken beside and above uncovered ready to eat food and clean food utensils. Store raw animal products below and separate from all other foods/utensils.
Observed cleaners stored beside food. Store all toxic chemicals separate and below all food and food contact surfaces.
The department's words
CHSC 114254.2 Observed cleaners stored beside food. Store all toxic chemicals separate and below all food and food contact surfaces.
Discard the broken and deeply scored cutting boards. These are no longer smooth and cleanable.
The department's words
CHSC 114175 Discard the broken and deeply scored cutting boards. These are no longer smooth and cleanable.
Observed soiled wiping cloths on counters and food. Wiping cloths should only be used to wipe down counters and must always be stored in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on counters and food. Wiping cloths should only be used to wipe down counters and must always be stored in sanitizing solution of 100 ppm chlorine.
Clean kitchen thoroughly to remove accumulated food debris and grease. Seal all cracks and crevices in the kitchen to prevent harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulated food debris and grease. Seal all cracks and crevices in the kitchen to prevent harborage of vermin.
EarlierApr 25, 2017Routine inspectionYellow placard
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
I observed the following foods at unsafe temperatures: Raw chicken on a shelf measured 62 F. Raw chicken in marinade measured 63 F in a bus tub on the drain board. Chicken was immediately moved to the walk-in cooler. Parcooked chicken on spits, sitting inside a basin of the 3-compartment prep sink measured 76 F and was made 30 minutes ago. The manager states that this will be fully cooked in the clay oven once the current batch of chicken is finished. A gallon of milk on the counter measured 63 F. This was voluntarily discarded. Food temperatures in the prep top refrigerator in the front kitchen measured 46-48 F. Food was moved from this refrigerator to one holding temps at 41 F or below. The owner states that this refrigerator will be replaced. Submit specifications of the proposed replacement fridge prior to purchasing. Maintain temperatures of potentially hazardous food at 41 F or below or 135 F or above.
The department's words
CHSC 113996 I observed the following foods at unsafe temperatures: Raw chicken on a shelf measured 62 F. Raw chicken in marinade measured 63 F in a bus tub on the drain board. Chicken was immediately moved to the walk-in cooler. Parcooked chicken on spits, sitting inside a basin of the 3-compartment prep sink measured 76 F and was made 30 minutes ago. The manager states that this will be fully cooked in the clay oven once the current batch of chicken is finished. A gallon of milk on the counter measured 63 F. This was voluntarily discarded. Food temperatures in the prep top refrigerator in the front kitchen measured 46-48 F. Food was moved from this refrigerator to one holding temps at 41 F or below. The owner states that this refrigerator will be replaced. Submit specifications of the proposed replacement fridge prior to purchasing. Maintain temperatures of potentially hazardous food at 41 F or below or 135 F or 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
Observed improper cooling of foods: Korma on the counter in a deep container measured 100 F. It was immediately moved to a shallow pan and placed on an ice bath, but was 88 F after 2 hours into cooling. Approximately 1 quart of korma was voluntarily discarded. Cooked potato/veggie tempura observed on 2 pans on shelving outside of the cooler and measured 80-96 F at 1:50. I instructed employees to move immediately these pans to the walk-in cooler. One pan of tempura measured 55 F after 2 hours of cooling, one pan measured 69 F after two hours of cooling. The second pan was placed in the walk-in directly under another pan (which acted as a lid). Sambar in a very large and deep pot in the walk-in measured over 50 F. Observed many deep pans of cooked food in the walk-in that was made the previous day. Temperatures of these foods measured 41 F or less at the time of the inspection. However, no cooling logs were on site for any foods in the cooling process or that were previously cooled. Cool using approved methods (shallow pans, ice baths, ice wands, stirring, in the walk-in, etc) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Monitor food temperatures during the cooling process using a probe thermometer and write down time and temperatures in the cooling log provided. Maintain a log for all foods in the cooling process. Contact me to schedule an informal office hearing to discuss cooling issues.
The department's words
CHSC 114002 Observed improper cooling of foods: Korma on the counter in a deep container measured 100 F. It was immediately moved to a shallow pan and placed on an ice bath, but was 88 F after 2 hours into cooling. Approximately 1 quart of korma was voluntarily discarded. Cooked potato/veggie tempura observed on 2 pans on shelving outside of the cooler and measured 80-96 F at 1:50. I instructed employees to move immediately these pans to the walk-in cooler. One pan of tempura measured 55 F after 2 hours of cooling, one pan measured 69 F after two hours of cooling. The second pan was placed in the walk-in directly under another pan (which acted as a lid). Sambar in a very large and deep pot in the walk-in measured over 50 F. Observed many deep pans of cooked food in the walk-in that was made the previous day. Temperatures of these foods measured 41 F or less at the time of the inspection. However, no cooling logs were on site for any foods in the cooling process or that were previously cooled. Cool using approved methods (shallow pans, ice baths, ice wands, stirring, in the walk-in, etc) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Monitor food temperatures during the cooling process using a probe thermometer and write down time and temperatures in the cooling log provided. Maintain a log for all foods in the cooling process. Contact me to schedule an informal office hearing to discuss cooling issues.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
I observed one employee rinse hands in the prep sink. Wash hands at the hand sink, scrubbing with soap and warm water, then dry with clean paper towels. Note: I did not observe any other employees wash hands during the inspection.
The department's words
CHSC 113953.3 I observed one employee rinse hands in the prep sink. Wash hands at the hand sink, scrubbing with soap and warm water, then dry with clean paper towels. Note: I did not observe any other employees wash hands during the inspection.
There were no paper towels in dispensers at either hand sink in the kitchen. Dispensers were immediately filled with paper towels.
The department's words
CHSC 113953 There were no paper towels in dispensers at either hand sink in the kitchen. Dispensers were immediately filled with paper towels.
Clean inside the ice machine to remove observed mold. Clean the 3 compartment food prep sink thoroughly to remove food debris (was used for preparing raw chicken). Wash, rinse, and sanitize. Ensure that sink basins are properly washed and sanitized before food is placed inside the sink. Clean knives on the knife magnet, and clean the magnet to remove food debris. Ensure that utensils are cleaned and sanitized after use.
The department's words
CHSC 114115 Clean inside the ice machine to remove observed mold. Clean the 3 compartment food prep sink thoroughly to remove food debris (was used for preparing raw chicken). Wash, rinse, and sanitize. Ensure that sink basins are properly washed and sanitized before food is placed inside the sink. Clean knives on the knife magnet, and clean the magnet to remove food debris. Ensure that utensils are cleaned and sanitized after use.
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Observed frozen fish in boxes on a drain board. Fish was delivered around 1:45 pm and was left on the drain board for over 1 hour during the inspection. The manager Instructed employees to immediately move boxes to the cooler. Thaw using approved methods - in refrigeration, under running water, or as part of the cooking process. When deliveries are received, immediately move potentially hazardous food to the freezer or walk-in cooler.
The department's words
CHSC 114020 Observed frozen fish in boxes on a drain board. Fish was delivered around 1:45 pm and was left on the drain board for over 1 hour during the inspection. The manager Instructed employees to immediately move boxes to the cooler. Thaw using approved methods - in refrigeration, under running water, or as part of the cooking process. When deliveries are received, immediately move potentially hazardous food to the freezer or walk-in cooler.
Show 5 more
Observed raw chicken beside and above uncovered ready to eat food and clean food utensils. Store raw animal products below and separate from all other foods/utensils.
The department's words
CHSC 113986 Observed raw chicken beside and above uncovered ready to eat food and clean food utensils. Store raw animal products below and separate from all other foods/utensils.
Observed cleaners stored beside food. Store all toxic chemicals separate and below all food and food contact surfaces.
The department's words
CHSC 114254.2 Observed cleaners stored beside food. Store all toxic chemicals separate and below all food and food contact surfaces.
Discard the broken and deeply scored cutting boards. These are no longer smooth and cleanable.
The department's words
CHSC 114175 Discard the broken and deeply scored cutting boards. These are no longer smooth and cleanable.
Observed soiled wiping cloths on counters and food. Wiping cloths should only be used to wipe down counters and must always be stored in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed soiled wiping cloths on counters and food. Wiping cloths should only be used to wipe down counters and must always be stored in sanitizing solution of 100 ppm chlorine.
Clean kitchen thoroughly to remove accumulated food debris and grease. Seal all cracks and crevices in the kitchen to prevent harborage of vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulated food debris and grease. Seal all cracks and crevices in the kitchen to prevent harborage of vermin.
EarlierJan 7, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
There were no paper towels at the hand sink. Keep paper towel dispensers stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 There were no paper towels at the hand sink. Keep paper towel dispensers stocked at all times to allow for proper hand washing.
Sambar soup at the buffet measured 120 F and was made 2 hours ago. Rapidly reheat to 165 F. Maintain hot food temps at 135 F or greater. Dahi vada at the buffet measured 49 F and will be discarded at the end of lunch service. Maintain cold food temps at the buffet at 45 F or lower. Ensure food is 41 F or lower before placing on the buffet.
The department's words
CHSC 113996 Sambar soup at the buffet measured 120 F and was made 2 hours ago. Rapidly reheat to 165 F. Maintain hot food temps at 135 F or greater. Dahi vada at the buffet measured 49 F and will be discarded at the end of lunch service. Maintain cold food temps at the buffet at 45 F or lower. Ensure food is 41 F or lower before placing on the buffet.
Cooling logs show that saag was rapidly cooled in the required time frame and it measured 40 F in the walk-in. Continue to use logs when cooling. Write up standard operating procedures (step-by-step process) for how you plan to cool each type of food. Submit to EHS by 12/1/15.
The department's words
CHSC 114002 Cooling logs show that saag was rapidly cooled in the required time frame and it measured 40 F in the walk-in. Continue to use logs when cooling. Write up standard operating procedures (step-by-step process) for how you plan to cool each type of food. Submit to EHS by 12/1/15.
Clean mold observed inside the ice machine. Clean and sanitize all food contact surfaces - due to presence of roaches.
The department's words
CHSC 114097 Clean mold observed inside the ice machine. Clean and sanitize all food contact surfaces - due to presence of roaches.
No cockroaches or signs were observed. The kitchen is much cleaner and there is no standing water.
The department's words
CHSC 114259.1 No cockroaches or signs were observed. The kitchen is much cleaner and there is no standing water.
Show 3 more
Meat observed thawing at room temperature. It was immediately moved to the walk-in. Thaw using approved methods.
The department's words
CHSC 114020 Meat observed thawing at room temperature. It was immediately moved to the walk-in. Thaw using approved methods.
Remove tape from cooking utensils - this is not smooth and cleanable.
The department's words
CHSC 114175 Remove tape from cooking utensils - this is not smooth and cleanable.
Clean kitchen thoroughly - re-grout in between tiles as necessary to prevent pooling food and water - this will attract vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly - re-grout in between tiles as necessary to prevent pooling food and water - this will attract vermin.
EarlierNov 24, 2015Follow-up inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
One live cockroach and several dead roaches observed. The facility was treated for roaches last night. The area behind prep fridges was re-grouted. Continue to clean to remove accumulated grease and food debris on and around cooking equipment. Continue with treatment as recommended by your pest control operator. Continue to seal all gaps and cracks in floors and walls.
The department's words
CHSC 114259.1 One live cockroach and several dead roaches observed. The facility was treated for roaches last night. The area behind prep fridges was re-grouted. Continue to clean to remove accumulated grease and food debris on and around cooking equipment. Continue with treatment as recommended by your pest control operator. Continue to seal all gaps and cracks in floors and walls.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
There were no paper towels at the hand sink. Keep paper towel dispensers stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 There were no paper towels at the hand sink. Keep paper towel dispensers stocked at all times to allow for proper hand washing.
Sambar soup at the buffet measured 120 F and was made 2 hours ago. Rapidly reheat to 165 F. Maintain hot food temps at 135 F or greater. Dahi vada at the buffet measured 49 F and will be discarded at the end of lunch service. Maintain cold food temps at the buffet at 45 F or lower. Ensure food is 41 F or lower before placing on the buffet.
The department's words
CHSC 113996 Sambar soup at the buffet measured 120 F and was made 2 hours ago. Rapidly reheat to 165 F. Maintain hot food temps at 135 F or greater. Dahi vada at the buffet measured 49 F and will be discarded at the end of lunch service. Maintain cold food temps at the buffet at 45 F or lower. Ensure food is 41 F or lower before placing on the buffet.
Cooling logs show that saag was rapidly cooled in the required time frame and it measured 40 F in the walk-in. Continue to use logs when cooling. Write up standard operating procedures (step-by-step process) for how you plan to cool each type of food. Submit to EHS by 12/1/15.
The department's words
CHSC 114002 Cooling logs show that saag was rapidly cooled in the required time frame and it measured 40 F in the walk-in. Continue to use logs when cooling. Write up standard operating procedures (step-by-step process) for how you plan to cool each type of food. Submit to EHS by 12/1/15.
Clean mold observed inside the ice machine. Clean and sanitize all food contact surfaces - due to presence of roaches.
The department's words
CHSC 114097 Clean mold observed inside the ice machine. Clean and sanitize all food contact surfaces - due to presence of roaches.
Meat observed thawing at room temperature. It was immediately moved to the walk-in. Thaw using approved methods.
The department's words
CHSC 114020 Meat observed thawing at room temperature. It was immediately moved to the walk-in. Thaw using approved methods.
Show 2 more
Remove tape from cooking utensils - this is not smooth and cleanable.
The department's words
CHSC 114175 Remove tape from cooking utensils - this is not smooth and cleanable.
Clean kitchen thoroughly - re-grout in between tiles as necessary to prevent pooling food and water - this will attract vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly - re-grout in between tiles as necessary to prevent pooling food and water - this will attract vermin.
EarlierNov 23, 2015Routine inspectionYellow placard
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Spinach (saag) observed in the walk-in in deep, covered hotel pans at 64-69 F and was prepared at 9 am today. Saag (50 lbs) was voluntarily destroyed. Cooked potatoes observed on the counter in deep, covered hotel pans and measured 90-102 F after 1 hour and 77-82 F after 2 hours. Rapidly reheat to 165 F and start over with the cooling process. Cool using approved methods (see handouts) from 135 to 70 F in 2 hours and from 70 to 41 F in 4 hours. Do not cover food until it reaches 41 F in the center. Write up standard operating procedures and submit to EHS by tomorrow.
The department's words
CHSC 114002 Spinach (saag) observed in the walk-in in deep, covered hotel pans at 64-69 F and was prepared at 9 am today. Saag (50 lbs) was voluntarily destroyed. Cooked potatoes observed on the counter in deep, covered hotel pans and measured 90-102 F after 1 hour and 77-82 F after 2 hours. Rapidly reheat to 165 F and start over with the cooling process. Cool using approved methods (see handouts) from 135 to 70 F in 2 hours and from 70 to 41 F in 4 hours. Do not cover food until it reaches 41 F in the center. Write up standard operating procedures and submit to EHS by tomorrow.
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
Two live cockroaches and 3 dead cockroaches observed in the kitchen. Treatment scheduled for tonight. Clean kitchen thoroughly to remove food debris, grease, and pooling water. Discard old cardboard boxes. Clean up droppings observed in outside storage area and monitor for new activity.
The department's words
CHSC 114259.1 Two live cockroaches and 3 dead cockroaches observed in the kitchen. Treatment scheduled for tonight. Clean kitchen thoroughly to remove food debris, grease, and pooling water. Discard old cardboard boxes. Clean up droppings observed in outside storage area and monitor for new activity.
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)
There were no paper towels at the hand sink. Keep paper towel dispensers stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 There were no paper towels at the hand sink. Keep paper towel dispensers stocked at all times to allow for proper hand washing.
Sambar soup at the buffet measured 120 F and was made 2 hours ago. Rapidly reheat to 165 F. Maintain hot food temps at 135 F or greater. Dahi vada at the buffet measured 49 F and will be discarded at the end of lunch service. Maintain cold food temps at the buffet at 45 F or lower. Ensure food is 41 F or lower before placing on the buffet.
The department's words
CHSC 113996 Sambar soup at the buffet measured 120 F and was made 2 hours ago. Rapidly reheat to 165 F. Maintain hot food temps at 135 F or greater. Dahi vada at the buffet measured 49 F and will be discarded at the end of lunch service. Maintain cold food temps at the buffet at 45 F or lower. Ensure food is 41 F or lower before placing on the buffet.
Clean mold observed inside the ice machine. Clean and sanitize all food contact surfaces - due to presence of roaches.
The department's words
CHSC 114097 Clean mold observed inside the ice machine. Clean and sanitize all food contact surfaces - due to presence of roaches.
Meat observed thawing at room temperature. It was immediately moved to the walk-in. Thaw using approved methods.
The department's words
CHSC 114020 Meat observed thawing at room temperature. It was immediately moved to the walk-in. Thaw using approved methods.
Remove tape from cooking utensils - this is not smooth and cleanable.
The department's words
CHSC 114175 Remove tape from cooking utensils - this is not smooth and cleanable.
Show 1 more
Clean kitchen thoroughly - re-grout in between tiles as necessary to prevent pooling food and water - this will attract vermin.
The department's words
CHSC 114257 Clean kitchen thoroughly - re-grout in between tiles as necessary to prevent pooling food and water - this will attract vermin.
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14520.
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.