At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 5, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tamalpais High School?
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
For Tamalpais High School's team
Is this your place?
Welcome, Tamalpais High School. We'll walk through this together, one item at a time. To log the fixes, claim Tamalpais High School first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 28 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 5, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 5, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 7, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMay 15, 2025Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierDec 17, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food prep sink reached a maximum of 82 degrees F after running water a couple of minutes and then dropped down to 65 degrees F. Provide a minimum of 120 degrees F water. rechecked later in the inspection and water reached 120 degrees F.
The department's words
CHSC 114192 Food prep sink reached a maximum of 82 degrees F after running water a couple of minutes and then dropped down to 65 degrees F. Provide a minimum of 120 degrees F water. rechecked later in the inspection and water reached 120 degrees F.
EarlierMay 7, 2024Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierFeb 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
OBserve employee handwashing sink reaching maximum water temperature of 89*F and dropping to 64 *F. All handwashing facilities shall be maintained at temperatures of 100-104*F. Repair or adjust handwash sinks to provide water at appropriate temperatures at all times.
The department's words
CHSC 114192 OBserve employee handwashing sink reaching maximum water temperature of 89*F and dropping to 64 *F. All handwashing facilities shall be maintained at temperatures of 100-104*F. Repair or adjust handwash sinks to provide water at appropriate temperatures at all times.
EarlierJun 1, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Replenish paper towels in women's restroom in the cafeteria.
The department's words
CHSC 113953.2 Replenish paper towels in women's restroom in the cafeteria.
EarlierJan 30, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No refuse observed on the ground. Lids flipped back on three of the refuse bins. Keep lids tightly over bins to prevent entrance of vermin.
The department's words
CHSC 114245.1 No refuse observed on the ground. Lids flipped back on three of the refuse bins. Keep lids tightly over bins to prevent entrance of vermin.
EarlierJan 23, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Veggie burger: 118 degrees F and hamburger: 99 degrees F in hot holding unit in dining area. Leftover veggie burgers and hamburgers were discarded into plastic compost container. Maintain potentially hazardous hot foods at or above 135 degrees F. Hatco -Glor Ray food warmer: food gone before it could be checked. Observed daily production logs. logs only have temperatures of foods on left side of record, Some food, such as salads and sandwiches are placed back in the refrigerator after lunch is over. Manager stated temperatures are taken before placing back in refrigerator. Log doesn't have column for temperatures of food that have been removed from refrigeration during the lunch service. Unknown what the temperatures of foods are when food is placed back into refrigerators. Log temperatures on daily production record, or another record to ensure out of temperature (42-134 degrees F) potentially hazardous foods aren't being placed in the refrigerator. No HACCP plan observed.
The department's words
CHSC 113996 Veggie burger: 118 degrees F and hamburger: 99 degrees F in hot holding unit in dining area. Leftover veggie burgers and hamburgers were discarded into plastic compost container. Maintain potentially hazardous hot foods at or above 135 degrees F. Hatco -Glor Ray food warmer: food gone before it could be checked. Observed daily production logs. logs only have temperatures of foods on left side of record, Some food, such as salads and sandwiches are placed back in the refrigerator after lunch is over. Manager stated temperatures are taken before placing back in refrigerator. Log doesn't have column for temperatures of food that have been removed from refrigeration during the lunch service. Unknown what the temperatures of foods are when food is placed back into refrigerators. Log temperatures on daily production record, or another record to ensure out of temperature (42-134 degrees F) potentially hazardous foods aren't being placed in the refrigerator. No HACCP plan observed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sliced turkey observed at 48 degrees F in 4 door refrigerator across from corner register. Turkey was voluntarily discarded.
The department's words
CHSC 113996 Sliced turkey observed at 48 degrees F in 4 door refrigerator across from corner register. Turkey was voluntarily discarded.
EarlierNov 15, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cheese pizza in individual boxes had temperatures ranging from 117 - 124 degrees F. Stacks of cheese pizza observed on sheet pans on top of stove and Cres-Cor hot holding unit under the hood. Maintain potentially hazardous foods out of the temperature danger zone (42 - 134 degrees F.)
The department's words
CHSC 113996 Cheese pizza in individual boxes had temperatures ranging from 117 - 124 degrees F. Stacks of cheese pizza observed on sheet pans on top of stove and Cres-Cor hot holding unit under the hood. Maintain potentially hazardous foods out of the temperature danger zone (42 - 134 degrees F.)
EarlierNov 9, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sani-T -10 Plus container that is hooked up to the three-compartment sink is empty. Before seeing empty container, requested that the employee washing oven racks in utensil washing sink set up sanitizer in sanitizer compartment of three-compartment sink. Test strip indicated that there is inadequate sanitizer. Provide a minimum of 200 ppm quaternary ammonium. New quaternary ammonium sanitizer being delivered tomorrow. Utilize bleach for sanitizer if more utensils need to be sanitized before quaternary ammonium is delivered. 100 ppm chlorine is required.
The department's words
CHSC 114099.6 Sani-T -10 Plus container that is hooked up to the three-compartment sink is empty. Before seeing empty container, requested that the employee washing oven racks in utensil washing sink set up sanitizer in sanitizer compartment of three-compartment sink. Test strip indicated that there is inadequate sanitizer. Provide a minimum of 200 ppm quaternary ammonium. New quaternary ammonium sanitizer being delivered tomorrow. Utilize bleach for sanitizer if more utensils need to be sanitized before quaternary ammonium is delivered. 100 ppm chlorine is required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water spurts upwards when hot and cold water are turned on at left side side of the three-compartment sink. Water comes out of the base of the faucet. Repair plumbing within one month. Per kitchen manager, there is a work order for this repair.
The department's words
CHSC 114190 Water spurts upwards when hot and cold water are turned on at left side side of the three-compartment sink. Water comes out of the base of the faucet. Repair plumbing within one month. Per kitchen manager, there is a work order for this repair.
EarlierOct 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Turkey sandwiches have internal temperatures of 44-46 degrees F.
The department's words
CHSC 113996 Turkey sandwiches have internal temperatures of 44-46 degrees F.
EarlierFeb 4, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 23, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierMay 22, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Test strips for quat ammonium were not available at time of inspection. / Obtain test strips to make 200ppm quat ammonium sanitizer solution.
The department's words
CHSC 114099.6 Test strips for quat ammonium were not available at time of inspection. / Obtain test strips to make 200ppm quat ammonium sanitizer solution.
EarlierJun 11, 2018Follow-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.
EarlierMay 29, 2018Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed turkey and cheese sandwiches in the four door refrigerator with internal temperatures of 54 - 55 degrees Fahrenheit at 12:25 p.m.. The turkey and cheese sandwiches were prepared at 8:25 a.m. today and placed inside the refrigerator after being prepared. The sandwiches were taken out of the refrigerator at 11:10 a.m. for lunch service and placed back inside the refrigerator at 11:40 a.m.. The ambient air temperature of the kitchen was 81 degrees Fahrenheit. If using time only as a public health control measure during lunch service, you must maintain written procedures and have a discard time. Sandwiches must be sold or discarded within four hours from being removed from temperature control. The kitchen manager stated that one sandwich of each variety will be kept out for display only. Label the sandwiches for display only and discard them after lunch service. Turkey sandwiches were voluntarily discarded - see vcd sheet.
The department's words
CHSC 113996 Observed turkey and cheese sandwiches in the four door refrigerator with internal temperatures of 54 - 55 degrees Fahrenheit at 12:25 p.m.. The turkey and cheese sandwiches were prepared at 8:25 a.m. today and placed inside the refrigerator after being prepared. The sandwiches were taken out of the refrigerator at 11:10 a.m. for lunch service and placed back inside the refrigerator at 11:40 a.m.. The ambient air temperature of the kitchen was 81 degrees Fahrenheit. If using time only as a public health control measure during lunch service, you must maintain written procedures and have a discard time. Sandwiches must be sold or discarded within four hours from being removed from temperature control. The kitchen manager stated that one sandwich of each variety will be kept out for display only. Label the sandwiches for display only and discard them after lunch service. Turkey sandwiches were voluntarily discarded - see vcd sheet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Remove dirty, wet towels from the janitorial sink.
The department's words
CHSC 114257 Remove dirty, wet towels from the janitorial sink.
Plastic ice scoop has an approximately one inch by two inch piece missing at end of scoop and there are jagged edges at end of scoop. Immediately discontinue using the ice scoop. Replace ice scoop.
The department's words
CHSC 114175 Plastic ice scoop has an approximately one inch by two inch piece missing at end of scoop and there are jagged edges at end of scoop. Immediately discontinue using the ice scoop. Replace ice scoop.
EarlierSep 14, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed three freezers in staff lounge. Freezers purchased without approval from Environmental Health. VCT flooring and rubber base coving in staff lounge, These are not approved flooring and base coving materials. Relocate freezers to kitchen.
The department's words
CHSC 114268 Observed three freezers in staff lounge. Freezers purchased without approval from Environmental Health. VCT flooring and rubber base coving in staff lounge, These are not approved flooring and base coving materials. Relocate freezers to kitchen.
Observed utensils in wash compartment. Water in wash compartment measured 94 degrees Fahrenheit.
The department's words
CHSC 114099.2 Observed utensils in wash compartment. Water in wash compartment measured 94 degrees Fahrenheit.
EarlierSep 11, 2017Follow-up inspectionYellow placard
6 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Salad bar: Grilled chicken measured 53.4 - 53.6 degrees Fahrenheit and was voluntarily discarded. Pinto beans: 48.4 degrees F and pesto pasta salad: 48.7 degrees F. Salad bar items shall be maintained at or below 45 degrees F. There is a large air gap between the one layer of ice packs and food containers. This is an inadequate method to maintain proper temperatures of potentially hazardous foods. Ice shall touch bottoms and go up the sides of the containers to maintain proper temperatures. Kitchen: Internal temperature of milk measured 49.3 degrees F in glass refrigerator in corner. Internal temperature of cream cheese: 48.0 degrees F.Taking milk and cream cheese out of cardboard boxes may help maintain these foods at proper temperatures. Chicken nuggets in hot holding unit measured 134.4 degrees F to 142.6 degrees Fahrenheit. 6/6/17: No salad bar today. No milk at facility today. Pizza bagels in Cambro unit measured 122- 125 degrees F and were voluntarily discarded see Voluntary Condemnation sheet. Individual containers of cream cheese in plastic baskets had internal temperature of 43 degrees F. Caesar dressing that contains eggs measured 46 degrees F. 9/12/17: Observed potentially hazardous foods in the glass refrigerator in the temperature danger zone that had been stored in the salad bar units during lunch today. Temperatures were as follows: hummus: 62 degrees Fahrenheit, pinto beans: 62 degrees Fahrenheit, hardboiled eggs without shells: 60- 61 degrees Fahrenheit, potato salad made today: 71 degrees Fahrenheit. Potato salad was 41 degrees Fahrenheit when it went into the salad bar unit per person who prepared the potato salad, but there is no rapid cooling log or cold holding log, or any other written documentation.
The department's words
CHSC 113996 Salad bar: Grilled chicken measured 53.4 - 53.6 degrees Fahrenheit and was voluntarily discarded. Pinto beans: 48.4 degrees F and pesto pasta salad: 48.7 degrees F. Salad bar items shall be maintained at or below 45 degrees F. There is a large air gap between the one layer of ice packs and food containers. This is an inadequate method to maintain proper temperatures of potentially hazardous foods. Ice shall touch bottoms and go up the sides of the containers to maintain proper temperatures. Kitchen: Internal temperature of milk measured 49.3 degrees F in glass refrigerator in corner. Internal temperature of cream cheese: 48.0 degrees F.Taking milk and cream cheese out of cardboard boxes may help maintain these foods at proper temperatures. Chicken nuggets in hot holding unit measured 134.4 degrees F to 142.6 degrees Fahrenheit. 6/6/17: No salad bar today. No milk at facility today. Pizza bagels in Cambro unit measured 122- 125 degrees F and were voluntarily discarded see Voluntary Condemnation sheet. Individual containers of cream cheese in plastic baskets had internal temperature of 43 degrees F. Caesar dressing that contains eggs measured 46 degrees F. 9/12/17: Observed potentially hazardous foods in the glass refrigerator in the temperature danger zone that had been stored in the salad bar units during lunch today. Temperatures were as follows: hummus: 62 degrees Fahrenheit, pinto beans: 62 degrees Fahrenheit, hardboiled eggs without shells: 60- 61 degrees Fahrenheit, potato salad made today: 71 degrees Fahrenheit. Potato salad was 41 degrees Fahrenheit when it went into the salad bar unit per person who prepared the potato salad, but there is no rapid cooling log or cold holding log, or any other written documentation.
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 utensils in wash compartment. Water in wash compartment measured 98 degrees Fahrenheit.
The department's words
CHSC 114099.2 Observed utensils in wash compartment. Water in wash compartment measured 98 degrees Fahrenheit.
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
Water at three-compartment sink was 98 degrees Fahrenheit. Facility lost power, per employee.
The department's words
CHSC 114192 Water at three-compartment sink was 98 degrees Fahrenheit. Facility lost power, per employee.
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
Water reached a maximum of 76 degrees Fahrenheit at kitchen hand wash sink.
The department's words
CHSC 113953.c Water reached a maximum of 76 degrees Fahrenheit at kitchen hand wash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Observed three freezers in staff lounge. Freezers purchased without approval from Environmental Health. VCT flooring and rubber base coving in staff lounge, These are not approved flooring and base coving materials. Relocate freezers to kitchen.
The department's words
CHSC 114268 Observed three freezers in staff lounge. Freezers purchased without approval from Environmental Health. VCT flooring and rubber base coving in staff lounge, These are not approved flooring and base coving materials. Relocate freezers to kitchen.
Pick up refuse from ground. All lids flipped back on refuse bins. Keep lids over bins. Observed a couple of bags of garbage stored outside of kitchen. Keep garbage in refuse bins. 9/11/17: Refuse area looks better today. Keep lids over bins.
The department's words
CHSC 114245.1 Pick up refuse from ground. All lids flipped back on refuse bins. Keep lids over bins. Observed a couple of bags of garbage stored outside of kitchen. Keep garbage in refuse bins. 9/11/17: Refuse area looks better today. Keep lids over bins.
EarlierJun 6, 2017Follow-up inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Caesar dressing contains eggs that are not pasteurized. Only pasteurized eggs are allowed to be used for foods such as Caesar dressing at foods served at schools. 6/6/17: Observed Caesar dressing (46 degrees F) in squeeze bottle in glass refrigerator.
The department's words
CHSC 114091 Caesar dressing contains eggs that are not pasteurized. Only pasteurized eggs are allowed to be used for foods such as Caesar dressing at foods served at schools. 6/6/17: Observed Caesar dressing (46 degrees F) in squeeze bottle in glass 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 (5)
Observed three freezers in staff lounge. Freezers purchased without approval from Environmental Health. VCT flooring and rubber base coving in staff lounge, These are not approved flooring and base coving materials. Relocate freezers to kitchen.
The department's words
CHSC 114268 Observed three freezers in staff lounge. Freezers purchased without approval from Environmental Health. VCT flooring and rubber base coving in staff lounge, These are not approved flooring and base coving materials. Relocate freezers to kitchen.
Salad bar: Grilled chicken measured 53.4 - 53.6 degrees Fahrenheit and was voluntarily discarded. Pinto beans: 48.4 degrees F and pesto pasta salad: 48.7 degrees F. Salad bar items shall be maintained at or below 45 degrees F. There is a large air gap between the one layer of ice packs and food containers. This is an inadequate method to maintain proper temperatures of potentially hazardous foods. Ice shall touch bottoms and go up the sides of the containers to maintain proper temperatures. Kitchen: Internal temperature of milk measured 49.3 degrees F in glass refrigerator in corner. Internal temperature of cream cheese: 48.0 degrees F.Taking milk and cream cheese out of cardboard boxes may help maintain these foods at proper temperatures. Chicken nuggets in hot holding unit measured 134.4 degrees F to 142.6 degrees Fahrenheit. 6/6/17: No salad bar today. No milk at facility today. Pizza bagels in Cambro unit measured 122- 125 degrees F and were voluntarily discarded see Voluntary Condemnation sheet. Individual containers of cream cheese in plastic baskets had internal temperature of 43 degrees F. Caesar dressing that contains eggs measured 46 degrees F.
The department's words
CHSC 113996 Salad bar: Grilled chicken measured 53.4 - 53.6 degrees Fahrenheit and was voluntarily discarded. Pinto beans: 48.4 degrees F and pesto pasta salad: 48.7 degrees F. Salad bar items shall be maintained at or below 45 degrees F. There is a large air gap between the one layer of ice packs and food containers. This is an inadequate method to maintain proper temperatures of potentially hazardous foods. Ice shall touch bottoms and go up the sides of the containers to maintain proper temperatures. Kitchen: Internal temperature of milk measured 49.3 degrees F in glass refrigerator in corner. Internal temperature of cream cheese: 48.0 degrees F.Taking milk and cream cheese out of cardboard boxes may help maintain these foods at proper temperatures. Chicken nuggets in hot holding unit measured 134.4 degrees F to 142.6 degrees Fahrenheit. 6/6/17: No salad bar today. No milk at facility today. Pizza bagels in Cambro unit measured 122- 125 degrees F and were voluntarily discarded see Voluntary Condemnation sheet. Individual containers of cream cheese in plastic baskets had internal temperature of 43 degrees F. Caesar dressing that contains eggs measured 46 degrees F.
Observed plastic bowls in two of the bulk food storage containers. Do not store bowls in bulk storage containers. Use scoopers with handles to scoop food. Corrected during in inspection on 6/6/17.
The department's words
CHSC 114119 Observed plastic bowls in two of the bulk food storage containers. Do not store bowls in bulk storage containers. Use scoopers with handles to scoop food. Corrected during in inspection on 6/6/17.
Clean interior of door to removed grey and brown dried matter.
The department's words
CHSC 114257 Clean interior of door to removed grey and brown dried matter.
Pick up refuse from ground. All lids flipped back on refuse bins. Keep lids over bins. Observed a couple of bags of garbage stored outside of kitchen. Keep garbage in refuse bins.
The department's words
CHSC 114245.1 Pick up refuse from ground. All lids flipped back on refuse bins. Keep lids over bins. Observed a couple of bags of garbage stored outside of kitchen. Keep garbage in refuse bins.
EarlierMay 31, 2017Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Caesar dressing contains eggs that are not pasteurized. Only pasteurized eggs are allowed to be used for foods such as Caesar dressing at foods served at schools.
The department's words
CHSC 114091 Caesar dressing contains eggs that are not pasteurized. Only pasteurized eggs are allowed to be used for foods such as Caesar dressing at foods served at schools.
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)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Facility does not have a Certified Food Manager (CFM.) Submit proof of enrollment for at least one employee in a CFM exam within five days and take exam within five days.
The department's words
CHSC 113947.1 Facility does not have a Certified Food Manager (CFM.) Submit proof of enrollment for at least one employee in a CFM exam within five days and take exam within five days.
Observed three freezers in staff lounge. Freezers purchased without approval from Environmental Health. VCT flooring and rubber base coving in staff lounge, These are not approved flooring and base coving materials. Relocate freezers to kitchen.
The department's words
CHSC 114268 Observed three freezers in staff lounge. Freezers purchased without approval from Environmental Health. VCT flooring and rubber base coving in staff lounge, These are not approved flooring and base coving materials. Relocate freezers to kitchen.
Salad bar: Grilled chicken measured 53.4 - 53.6 degrees Fahrenheit and was voluntarily discarded. Pinto beans: 48.4 degrees F and pesto pasta salad: 48.7 degrees F. Salad bar items shall be maintained at or below 45 degrees F. There is a large air gap between the one layer of ice packs and food containers. This is an inadequate method to maintain proper temperatures of potentially hazardous foods. Ice shall touch bottoms and go up the sides of the containers to maintain proper temperatures. Kitchen: Internal temperature of milk measured 49.3 degrees F in glass refrigerator in corner. Internal temperature of cream cheese: 48.0 degrees F.Taking milk and cream cheese out of cardboard boxes may help maintain these foods at proper temperatures. Chicken nuggets in hot holding unit measured 134.4 degrees F to 142.6 degrees Fahrenheit.
The department's words
CHSC 113996 Salad bar: Grilled chicken measured 53.4 - 53.6 degrees Fahrenheit and was voluntarily discarded. Pinto beans: 48.4 degrees F and pesto pasta salad: 48.7 degrees F. Salad bar items shall be maintained at or below 45 degrees F. There is a large air gap between the one layer of ice packs and food containers. This is an inadequate method to maintain proper temperatures of potentially hazardous foods. Ice shall touch bottoms and go up the sides of the containers to maintain proper temperatures. Kitchen: Internal temperature of milk measured 49.3 degrees F in glass refrigerator in corner. Internal temperature of cream cheese: 48.0 degrees F.Taking milk and cream cheese out of cardboard boxes may help maintain these foods at proper temperatures. Chicken nuggets in hot holding unit measured 134.4 degrees F to 142.6 degrees Fahrenheit.
Observed plastic bowls in two of the bulk food storage containers. Do not store bowls in bulk storage containers. Use scoopers with handles to scoop food.
The department's words
CHSC 114119 Observed plastic bowls in two of the bulk food storage containers. Do not store bowls in bulk storage containers. Use scoopers with handles to scoop food.
Show 3 more
Clean interior of door to removed grey and brown dried matter.
The department's words
CHSC 114257 Clean interior of door to removed grey and brown dried matter.
Pick up refuse from ground. All lids flipped back on refuse bins. Keep lids over bins. Observed a couple of bags of garbage stored outside of kitchen. Keep garbage in refuse bins.
The department's words
CHSC 114245.1 Pick up refuse from ground. All lids flipped back on refuse bins. Keep lids over bins. Observed a couple of bags of garbage stored outside of kitchen. Keep garbage in refuse bins.
Observed Magic Chef microwave in box. This is most likely a domestic microwave. All equipment shall be ANSI-certified. If It is not ANSI-certified (such as NSF, ETL, or UL-EPH) remove the microwave from the food facility.
The department's words
CHSC 114130 Observed Magic Chef microwave in box. This is most likely a domestic microwave. All equipment shall be ANSI-certified. If It is not ANSI-certified (such as NSF, ETL, or UL-EPH) remove the microwave from the food facility.
EarlierNov 30, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No Certified Food Manager for this facility. Submit proof of enrollment for at least one food handler for this facility within five days and take test by December 30, 2016. Submit copy of certificate once obtained.
The department's words
CHSC 113947.1 No Certified Food Manager for this facility. Submit proof of enrollment for at least one food handler for this facility within five days and take test by December 30, 2016. Submit copy of certificate once obtained.
No soap in hand wash sink dispenser.
The department's words
CHSC 113953.2 No soap in hand wash sink dispenser.
Corrected during the inspection
Grated parmesan cheese in refrigerator measured 59 degrees F and was voluntarily discarded.
The department's words
CHSC 113996 Grated parmesan cheese in refrigerator measured 59 degrees F and was voluntarily discarded.
Corrected during the inspection
Both permits posted are expired.
The department's words
CHSC 114381 Both permits posted are expired.
EarlierMay 19, 2016Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Health permit posted expired on 4/30/15. Payment received on 5/16/16. Post new permit once you receive it.
The department's words
CHSC 114381 Health permit posted expired on 4/30/15. Payment received on 5/16/16. Post new permit once you receive it.
Clean hood baffles to removed fuzzy black material.
The department's words
CHSC 114257 Clean hood baffles to removed fuzzy black material.
All refuse bin lids flipped back Keep bins covered. Observed garbage on the ground. Pick up all garbage.
The department's words
CHSC 114245.1 All refuse bin lids flipped back Keep bins covered. Observed garbage on the ground. Pick up all garbage.
Repair or replace broken soap dispenser.
The department's words
CHSC 113953.2 Repair or replace broken soap dispenser.
Vulcan oven not operable.Repair or replace Vulcan oven. If replacing oven, submit specification sheet for approval.
The department's words
CHSC 114175 Vulcan oven not operable.Repair or replace Vulcan oven. If replacing oven, submit specification sheet for approval.
Show 1 more
Hamburgers reheated to 135-136 degrees Fahrenheit.
The department's words
CHSC 114016 Hamburgers reheated to 135-136 degrees Fahrenheit.
Corrected during the inspection
EarlierDec 8, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Most recent inspection not available.
The department's words
CHSC 113725.1 Most recent inspection not available.
Two health permits posted. One expired on 4/30/14 and one on 4/30/15.
The department's words
CHSC 114381 Two health permits posted. One expired on 4/30/14 and one on 4/30/15.
No soap in one of dispensers in men's restroom located in staff room by kitchen. One dispenser in girl's restroom broken and one was empty.
The department's words
CHSC 113953.2 No soap in one of dispensers in men's restroom located in staff room by kitchen. One dispenser in girl's restroom broken and one was empty.
Observed murky water on ground by exterior refuse bins. Repair or replace leaky refuse bins. Keep lids in covered position. Observed vermin by refuse area.
The department's words
CHSC 114245.1 Observed murky water on ground by exterior refuse bins. Repair or replace leaky refuse bins. Keep lids in covered position. Observed vermin by refuse area.
Observed three wet wiping cloths on food contact surfaces. No wiping cloth container set up. Wiping cloth container set up during inspection with 200 ppm or greater chlorine. Only need 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed three wet wiping cloths on food contact surfaces. No wiping cloth container set up. Wiping cloth container set up during inspection with 200 ppm or greater chlorine. Only need 100 ppm chlorine.
EarlierJun 3, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Water in left compartment with soap was 74 degrees Fahrenheit.
The department's words
CHSC 114099.2 Water in left compartment with soap was 74 degrees Fahrenheit.
Three compartment sink sanitizer level was 50 ppm chlorine.
The department's words
CHSC 114099.6 Three compartment sink sanitizer level was 50 ppm chlorine.
Corrected during the inspection
Observed liquid on the ground by a drain and a few pieces of trash on the ground. Pick up trash and cleanup liquid spillage.
The department's words
CHSC 114245.1 Observed liquid on the ground by a drain and a few pieces of trash on the ground. Pick up trash and cleanup liquid spillage.
EarlierJun 9, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Permit posted in dinig area expired 4/30/14. Post valid permit in conspicuous area.
The department's words
CHSC 114381 Permit posted in dinig area expired 4/30/14. Post valid permit in conspicuous area.
Label bulk storage container with common name. Salt container labeled during inspection.
The department's words
CHSC 114051 Label bulk storage container with common name. Salt container labeled during inspection.
Corrected during the inspection
Repair small area of ceiling where it is peeling in janitiorial closet within six months.
The department's words
CHSC 114271 Repair small area of ceiling where it is peeling in janitiorial closet within six months.
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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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10084.
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.