Taqueria Mi Familia #2

Inspections

From Marin County Community Development Agency, Environmental Health Services · 23 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestDec 2, 2025Routine inspectionGreen placard

   This one: Green placard, inspected Dec 2, 2025.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113947.1

     The department's words

     Code CHSC 113947.1

2. EarlierSep 16, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • In the preparation area, chorizo internal temperature readings were at 50F and 48F. In the walk-in refrigerator, cooked chicken container, the internal temperature readings were at 45F and 46F. [Corrective action] Potentially hazardous foods shall be held at or above 41F or at or above 135F.

     The department's words

     CHSC 113996 In the preparation area, chorizo internal temperature readings were at 50F and 48F. In the walk-in refrigerator, cooked chicken container, the internal temperature readings were at 45F and 46F. [Corrective action] Potentially hazardous foods shall be held at or above 41F or at or above 135F.

3. EarlierMay 24, 2023Follow-up inspectionGreen placard

   2 violations listed, 0 marked critical.

   Not critical (2)

   • Observed multiple cold and hot holding food items out of temperature. Cold foods: chesee at 52F,carne asada 54F, carnitas 51F, ceviche 49F, cooked shrimps 54F, raw shrimps 51F, and chopped tomatoes 51F in cold holding units on chefs line. At salsa bar station, green salsa measured at 47F, and red salsa at 45F. Hot foods: lengua at 126F, black beans at 123F, chili verde at 126F, and red sauce 121F. [CA] Potentially hazardous shall be held at or below 41F or at or above 125F when hot. [COS] Person in charge reheated the hot foods mentioned above and placed the cold foods on ice bath containers.

     The department's words

     CHSC 113996 Observed multiple cold and hot holding food items out of temperature. Cold foods: chesee at 52F,carne asada 54F, carnitas 51F, ceviche 49F, cooked shrimps 54F, raw shrimps 51F, and chopped tomatoes 51F in cold holding units on chefs line. At salsa bar station, green salsa measured at 47F, and red salsa at 45F. Hot foods: lengua at 126F, black beans at 123F, chili verde at 126F, and red sauce 121F. [CA] Potentially hazardous shall be held at or below 41F or at or above 125F when hot. [COS] Person in charge reheated the hot foods mentioned above and placed the cold foods on ice bath containers.

     Corrected during the inspection

   • Observed carne asada, lengua and black beans reheated at 145F in the microwave oven. [CA] Any potentially hazardous foods foods cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of 165F.

     The department's words

     CHSC 114016 Observed carne asada, lengua and black beans reheated at 145F in the microwave oven. [CA] Any potentially hazardous foods foods cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of 165F.

     Corrected during the inspection

4. EarlierMay 18, 2023Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     Observed multiple cold and hot holding food items out of temperature. Cold foods: chesee at 52F,carne asada 54F, carnitas 51F, ceviche 49F, cooked shrimps 54F, raw shrimps 51F, and chopped tomatoes 51F in cold holding units on chefs line. At salsa bar station, green salsa measured at 47F, and red salsa at 45F. Hot foods: lengua at 126F, black beans at 123F, chili verde at 126F, and red sauce 121F. [CA] Potentially hazardous shall be held at or below 41F or at or above 125F when hot. [COS] Person in charge reheated the hot foods mentioned above and placed the cold foods on ice bath containers.

     The department's words

     CHSC 113996 Observed multiple cold and hot holding food items out of temperature. Cold foods: chesee at 52F,carne asada 54F, carnitas 51F, ceviche 49F, cooked shrimps 54F, raw shrimps 51F, and chopped tomatoes 51F in cold holding units on chefs line. At salsa bar station, green salsa measured at 47F, and red salsa at 45F. Hot foods: lengua at 126F, black beans at 123F, chili verde at 126F, and red sauce 121F. [CA] Potentially hazardous shall be held at or below 41F or at or above 125F when hot. [COS] Person in charge reheated the hot foods mentioned above and placed the cold foods on ice bath containers.

     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 carne asada, lengua and black beans reheated at 145F in the microwave oven. [CA] Any potentially hazardous foods foods cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of 165F.

     The department's words

     CHSC 114016 Observed carne asada, lengua and black beans reheated at 145F in the microwave oven. [CA] Any potentially hazardous foods foods cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of 165F.

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

5. EarlierDec 14, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • In the cold holding insert, Diabla sauce internal temperature readings were measured at 66°F and 62°F in different parts of the food. Three large containers with adobo sauce had internal temperature readings of 65°F and 58°F. Adobo sauce containers were observed at ambient temperature on the bottom shelf of the preparation table.. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] The owner agreed to transferred adobo sauce in the walk-in refrigerator.

     The department's words

     CHSC 113996 In the cold holding insert, Diabla sauce internal temperature readings were measured at 66°F and 62°F in different parts of the food. Three large containers with adobo sauce had internal temperature readings of 65°F and 58°F. Adobo sauce containers were observed at ambient temperature on the bottom shelf of the preparation table.. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] The owner agreed to transferred adobo sauce in the walk-in refrigerator.

6. EarlierApr 12, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Employee's drink was observed uncovered and stored in the hot holding unit in the preparation area. [CA] A food employee may drink from a closed beverage container with a lid and straw if the container is handled to prevent contamination.

     The department's words

     CHSC 113977 Employee's drink was observed uncovered and stored in the hot holding unit in the preparation area. [CA] A food employee may drink from a closed beverage container with a lid and straw if the container is handled to prevent contamination.

7. EarlierNov 8, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114002

     The department's words

     Code CHSC 114002

8. EarlierMar 24, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113953.3

     The department's words

     Code CHSC 113953.3

9. EarlierJun 10, 2020Routine inspectionOnly Minor Violation(s) Found

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Various cold foods held at 47F. Hold all cold foods at or below 41F

     The department's words

     CHSC 114153 Various cold foods held at 47F. Hold all cold foods at or below 41F

10. EarlierMar 27, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Refried beans in food prep area at 124F, hot holding temperature needs to be 135F or above. Beans were reheated to 165F.

      The department's words

      CHSC 113996 Refried beans in food prep area at 124F, hot holding temperature needs to be 135F or above. Beans were reheated to 165F.

11. EarlierJan 26, 2018Follow-up inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Food containers used to hold raw onions and one cutting board were observed to be degraded. Discard deteriorating equipment to avoid plastic pieced contaminating food and to ensure equipment is cleanable.

      The department's words

      CHSC 114175 Food containers used to hold raw onions and one cutting board were observed to be degraded. Discard deteriorating equipment to avoid plastic pieced contaminating food and to ensure equipment is cleanable.

    • Utensils and are stored within 24 of the hand sink next to the ice machine. Install 6 inch stainless steel splashguards on each side of the hand sink to prevent contamination.

      The department's words

      CHSC 114178 Utensils and are stored within 24 of the hand sink next to the ice machine. Install 6 inch stainless steel splashguards on each side of the hand sink to prevent contamination.

    • Dirty wiping cloths were observed stored on countertops rather than in sanitizing solution as is required. Use 100 ppm chlorine. Have sani-buckets set up at each work station using wiping cloths.

      The department's words

      CHSC 114185.1 Dirty wiping cloths were observed stored on countertops rather than in sanitizing solution as is required. Use 100 ppm chlorine. Have sani-buckets set up at each work station using wiping cloths.

    • There are burrows under the building observed at the front concrete wall. A complain was also received alleging a rodent was observed poking through the wall near the salsa bar. You are directed to have a pest control service conducted within 7 days. The service must address rodent proofing the building. No droppings observed today. The hold by the salsa bar was repaired with foam. It is advised to use a rodent proof material.

      The department's words

      CHSC 114259 There are burrows under the building observed at the front concrete wall. A complain was also received alleging a rodent was observed poking through the wall near the salsa bar. You are directed to have a pest control service conducted within 7 days. The service must address rodent proofing the building. No droppings observed today. The hold by the salsa bar was repaired with foam. It is advised to use a rodent proof material.

12. EarlierJan 24, 2018Routine inspectionGreen placard

    7 violations listed, 1 marked critical.

    Critical (1)

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

      Pinto beans stored in a hotel pan with the lid on in the walk-in measured 95F. Beans were cooked 2 hours prior. Cool foods fast, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Do not place lids on foods until fully cooled. Store foods 2 deep in a shallow uncovered pan in the refrigerator. The beans were reheated and will be cooled again. Retrain employees in cooling requirements. Repeat violation.

      The department's words

      CHSC 114002 Pinto beans stored in a hotel pan with the lid on in the walk-in measured 95F. Beans were cooked 2 hours prior. Cool foods fast, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Do not place lids on foods until fully cooled. Store foods 2 deep in a shallow uncovered pan in the refrigerator. The beans were reheated and will be cooled again. Retrain employees in cooling requirements. Repeat violation.

      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)

    • Raw tilapia in the food prep sink measured 56F. The fish had been defrosting for 3 hours. Always thaw under cool running water. Ensure potentially hazardous foods are maintained below 41F. Fish were cooled in the walk in.

      The department's words

      CHSC 113996 Raw tilapia in the food prep sink measured 56F. The fish had been defrosting for 3 hours. Always thaw under cool running water. Ensure potentially hazardous foods are maintained below 41F. Fish were cooled in the walk in.

    • Dried chilies were stored directly on shelving. Protect food from contamination. Store in bags of containers.

      The department's words

      CHSC 113986 Dried chilies were stored directly on shelving. Protect food from contamination. Store in bags of containers.

    • Food containers used to hold raw onions and one cutting board were observed to be degraded. Discard deteriorating equipment to avoid plastic pieced contaminating food and to ensure equipment is cleanable.

      The department's words

      CHSC 114175 Food containers used to hold raw onions and one cutting board were observed to be degraded. Discard deteriorating equipment to avoid plastic pieced contaminating food and to ensure equipment is cleanable.

    • Utensils and are stored within 24 of the hand sink next to the ice machine. Install 6 inch stainless steel splashguards on each side of the hand sink to prevent contamination.

      The department's words

      CHSC 114178 Utensils and are stored within 24 of the hand sink next to the ice machine. Install 6 inch stainless steel splashguards on each side of the hand sink to prevent contamination.

    • Dirty wiping cloths were observed stored on countertops rather than in sanitizing solution as is required. Use 100 ppm chlorine. Have sani-buckets set up at each work station using wiping cloths.

      The department's words

      CHSC 114185.1 Dirty wiping cloths were observed stored on countertops rather than in sanitizing solution as is required. Use 100 ppm chlorine. Have sani-buckets set up at each work station using wiping cloths.

    Show 1 more

    • There are burrows under the building observed at the front concrete wall. A complain was also received alleging a rodent was observed poking through the wall near the salsa bar. You are directed to have a pest control service conducted within 7 days. The service must address rodent proofing the building. No droppings observed today. The hold by the salsa bar was repaired with foam. It is advised to use a rodent proof material.

      The department's words

      CHSC 114259 There are burrows under the building observed at the front concrete wall. A complain was also received alleging a rodent was observed poking through the wall near the salsa bar. You are directed to have a pest control service conducted within 7 days. The service must address rodent proofing the building. No droppings observed today. The hold by the salsa bar was repaired with foam. It is advised to use a rodent proof material.

13. EarlierMay 10, 2017Follow-up inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Person in charge is unable to locate food manager's certification. Post in a conspicuous location of ensure it is easily located.

      The department's words

      CHSC 113947.1 Person in charge is unable to locate food manager's certification. Post in a conspicuous location of ensure it is easily located.

    • Person in change in unable to locate food handler's cards. Ensure copies are maintained on site for each employee in a known location.

      The department's words

      CHSC 113948 Person in change in unable to locate food handler's cards. Ensure copies are maintained on site for each employee in a known location.

    • Faucet knob for cold water at the 3 compartment sink does not turn off water. Repair.

      The department's words

      CHSC 114175 Faucet knob for cold water at the 3 compartment sink does not turn off water. Repair.

    • Observed dirty wiping cloths stored on counter tops. Store in 100 ppm chlorine.

      The department's words

      CHSC 114185.1 Observed dirty wiping cloths stored on counter tops. Store in 100 ppm chlorine.

    • Observed a food handler wash a knife ion the three compartment sink and quickly dip the knife in the sanitizing solution. Submerge equipment in chlorine solution for 30 seconds then let air dry. Corrected.

      The department's words

      CHSC 114099.6 Observed a food handler wash a knife ion the three compartment sink and quickly dip the knife in the sanitizing solution. Submerge equipment in chlorine solution for 30 seconds then let air dry. Corrected.

14. EarlierMay 5, 2017Routine inspectionYellow placard

    8 violations listed, 3 marked critical.

    Critical (3)

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

      Observed a food handler put his thumb in his mouth, then put away a clean cutting board without first washing his hands. Always wash hands when contaminated and before touching clean food contact surfaces.

      The department's words

      CHSC 113953.3 Observed a food handler put his thumb in his mouth, then put away a clean cutting board without first washing his hands. Always wash hands when contaminated and before touching clean food contact surfaces.

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

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

      Measured shrimp broth at 109F stored in a 5 gallon bucket in the walk in. Broth cooked 3 hours prior. Measured horchata at 52F in a large plastic container in the walk in and at the front counter. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use ice baths, ice wands, or ice and an ingredient. 4 Gallons of shrimp broth voluntarily discarded. Horchata was cooled to 41F with ice.

      The department's words

      CHSC 114002 Measured shrimp broth at 109F stored in a 5 gallon bucket in the walk in. Broth cooked 3 hours prior. Measured horchata at 52F in a large plastic container in the walk in and at the front counter. Cool foods from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Use ice baths, ice wands, or ice and an ingredient. 4 Gallons of shrimp broth voluntarily discarded. Horchata was cooled to 41F with ice.

      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 an employee wipe table covered in raw pork juice with a sanitizer towel. Clean food contact surfaces with soap first, then rinse and sanitize. Corrected. with staff.

      The department's words

      CHSC 114115 Observed an employee wipe table covered in raw pork juice with a sanitizer towel. Clean food contact surfaces with soap first, then rinse and sanitize. Corrected. with staff.

      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)

    • Person in charge is unable to locate food manager's certification. Post in a conspicuous location of ensure it is easily located.

      The department's words

      CHSC 113947.1 Person in charge is unable to locate food manager's certification. Post in a conspicuous location of ensure it is easily located.

    • Person in change in unable to locate food handler's cards. Ensure copies are maintained on site for each employee in a known location.

      The department's words

      CHSC 113948 Person in change in unable to locate food handler's cards. Ensure copies are maintained on site for each employee in a known location.

    • Observed raw beef splattered on boxes of beer and soda syrup. Container the splatter. clean up promptly. Remove contaminated cardboard.

      The department's words

      CHSC 114115.c Observed raw beef splattered on boxes of beer and soda syrup. Container the splatter. clean up promptly. Remove contaminated cardboard.

    • Faucet knob for cold water at the 3 compartment sink does not turn off water. Repair.

      The department's words

      CHSC 114175 Faucet knob for cold water at the 3 compartment sink does not turn off water. Repair.

    • Observed dirty wiping cloths stored on counter tops. Store in 100 ppm chlorine.

      The department's words

      CHSC 114185.1 Observed dirty wiping cloths stored on counter tops. Store in 100 ppm chlorine.

15. EarlierSep 29, 2016Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • The unisex restroom hand sink does not dispense warm (100F) water. Repair within 24 hours.

      The department's words

      CHSC 113953.c The unisex restroom hand sink does not dispense warm (100F) water. Repair within 24 hours.

    • Post the required hand washing signs in the restrooms.

      The department's words

      CHSC 113953.5 Post the required hand washing signs in the restrooms.

16. EarlierSep 22, 2016Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • The unisex restroom hand sink does not dispense warm (100F) water. Repair within 24 hours.

      The department's words

      CHSC 113953.c The unisex restroom hand sink does not dispense warm (100F) water. Repair within 24 hours.

    • Observed pinto beans cooked one hour prior measuring 106F. Beans were cooling at room temperature. Cool foods in ice baths or in the refrigerator in order to meet the time/temperature requirements. Cool foods rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Cool foods no more than 2 deep if using refrigeration. Use cooling logs provided to track progress. A re-inspection will be conducted 9/23/16.

      The department's words

      CHSC 114002 Observed pinto beans cooked one hour prior measuring 106F. Beans were cooling at room temperature. Cool foods in ice baths or in the refrigerator in order to meet the time/temperature requirements. Cool foods rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Cool foods no more than 2 deep if using refrigeration. Use cooling logs provided to track progress. A re-inspection will be conducted 9/23/16.

    • Post the required hand washing signs in the restrooms.

      The department's words

      CHSC 113953.5 Post the required hand washing signs in the restrooms.

17. EarlierSep 15, 2016Routine inspectionGreen placard

    5 violations listed, 0 marked critical.

    Not critical (5)

    • Observed an employee's personal drink in a cup, uncovered on a counter. All personal beverages must be covered with a tight fitting lid. Corrected.

      The department's words

      CHSC 113977 Observed an employee's personal drink in a cup, uncovered on a counter. All personal beverages must be covered with a tight fitting lid. Corrected.

    • The unisex restroom hand sink does not dispense warm (100F) water. Repair within 24 hours.

      The department's words

      CHSC 113953.c The unisex restroom hand sink does not dispense warm (100F) water. Repair within 24 hours.

    • Observed pinto beans measuring 99F on the counter next to the fryer. Beans were cooked 3 hours prior. Cool foods rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. 5 Pounds of pinto beans very voluntarily discarded.

      The department's words

      CHSC 114002 Observed pinto beans measuring 99F on the counter next to the fryer. Beans were cooked 3 hours prior. Cool foods rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. 5 Pounds of pinto beans very voluntarily discarded.

    • The faucet at the three compartment sink does not turn off the cold water, so when the hot water is turned on, the maximum termpatures dispensing is 105F. 120F is required. Manually turn off cold water valve under the sink when filling for washing. Repair within 24 hours.

      The department's words

      CHSC 114192 The faucet at the three compartment sink does not turn off the cold water, so when the hot water is turned on, the maximum termpatures dispensing is 105F. 120F is required. Manually turn off cold water valve under the sink when filling for washing. Repair within 24 hours.

    • Post the required hand washing signs in the restrooms.

      The department's words

      CHSC 113953.5 Post the required hand washing signs in the restrooms.

18. EarlierFeb 5, 2016Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Food handler cards are not available at the facility for any employees. All food handling employees must obtain food handers card within 7 days.

      The department's words

      CHSC 113948 Food handler cards are not available at the facility for any employees. All food handling employees must obtain food handers card within 7 days.

19. EarlierJan 28, 2016Follow-up inspectionGreen placard

    4 violations listed, 3 marked critical.

    Critical (3)

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

      Food safety certificate for the food safety manager is not available. Either provide proof of certification or have at least one employee enroll in a food safety course within 14 days.

      The department's words

      CHSC 113947.1 Food safety certificate for the food safety manager is not available. Either provide proof of certification or have at least one employee enroll in a food safety course within 14 days.

      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 handler cards are not available at the facility for any employees. All food handling employees must obtain food handers card within 7 days.

      The department's words

      CHSC 113948 Food handler cards are not available at the facility for any employees. All food handling employees must obtain food handers card within 7 days.

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

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

      Measured shrimp broth in 5 gallon bucket at 65F and cooling in large plastic containers in walk in. Foods must be cooled rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use shallow pans, ice baths, or ice wands. Foods must not be placed more than 2 inches deep.

      The department's words

      CHSC 114002 Measured shrimp broth in 5 gallon bucket at 65F and cooling in large plastic containers in walk in. Foods must be cooled rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use shallow pans, ice baths, or ice wands. Foods must not be placed more than 2 inches deep.

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

    Not critical (1)

    • Permit posted is not for the correct facility. Obtain the correct permit and post in public view.

      The department's words

      CHSC 114381 Permit posted is not for the correct facility. Obtain the correct permit and post in public view.

20. EarlierJan 25, 2016Routine inspectionYellow placard

    8 violations listed, 7 marked critical.

    Critical (7)

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

      Food safety certificate for the food safety manager is not available. Either provide proof of certification or have at least one employee enroll in a food safety course within 14 days.

      The department's words

      CHSC 113947.1 Food safety certificate for the food safety manager is not available. Either provide proof of certification or have at least one employee enroll in a food safety course within 14 days.

      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 handler cards are not available at the facility for any employees. All food handling employees must obtain food handers card within 7 days.

      The department's words

      CHSC 113948 Food handler cards are not available at the facility for any employees. All food handling employees must obtain food handers card within 7 days.

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

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

      Observed food handler dip hands into dirty water at 3 compartment sink, then touch raw pork without first washing hands as is required. Always wash hands in the hand sink with soap before touching foods and after hands have been contaminated. Corrected. Pork was discarded, see #13.

      The department's words

      CHSC 113953.3 Observed food handler dip hands into dirty water at 3 compartment sink, then touch raw pork without first washing hands as is required. Always wash hands in the hand sink with soap before touching foods and after hands have been contaminated. Corrected. Pork was discarded, see #13.

      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

      Men and women's restroom hand sinks lack the required warm water (100F-108F). Repair within 24 hours. All employees must wash hands again inside facility upon return from restroom.

      The department's words

      CHSC 113953.c Men and women's restroom hand sinks lack the required warm water (100F-108F). Repair within 24 hours. All employees must wash hands again inside facility upon return from restroom.

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

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

      The following foods were measured at unsafe temperatures: Pinto beans:116F cooked 1.5 hours prior. Beans cooled rapidly. Spanish rice: 86F cooked 5 hours prior (5 gallons voluntarily discarded) Potentially hazardous foods must be maintained above 135F or below 41F. Use stove to maintain hot or begin steps for rapid cooling.

      The department's words

      CHSC 113996 The following foods were measured at unsafe temperatures: Pinto beans:116F cooked 1.5 hours prior. Beans cooled rapidly. Spanish rice: 86F cooked 5 hours prior (5 gallons voluntarily discarded) Potentially hazardous foods must be maintained above 135F or below 41F. Use stove to maintain hot or begin steps for rapid cooling.

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

    Show 2 more

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

      Measured shrimp broth in 5 gallon bucket at 82F and shredded chicken at 120F cooling in large plastic containers in kitchen. Foods must be cooled rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use shallow pans, ice baths, or ice wands. Foods must not be placed more than 2 inches deep. Foods were cooked 1.5 hours prior and were cooled using the above methods.

      The department's words

      CHSC 114002 Measured shrimp broth in 5 gallon bucket at 82F and shredded chicken at 120F cooling in large plastic containers in kitchen. Foods must be cooled rapidly from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Use shallow pans, ice baths, or ice wands. Foods must not be placed more than 2 inches deep. Foods were cooked 1.5 hours prior and were cooled using the above methods.

      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 employee touch raw pork with contaminated hands. See violation #5. Five pounds of raw pork was discarded. Keep foods free of contamination.

      The department's words

      CHSC 113967 Observed employee touch raw pork with contaminated hands. See violation #5. Five pounds of raw pork was discarded. Keep foods free of contamination.

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

    Not critical (1)

    • Permit posted is not for the correct facility. Obtain the correct permit and post in public view.

      The department's words

      CHSC 114381 Permit posted is not for the correct facility. Obtain the correct permit and post in public view.

21. EarlierJul 31, 2015Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Submit a valid food safety manager certification within 30 days.

      The department's words

      CHSC 113947.1 Submit a valid food safety manager certification within 30 days.

    • Shellfish stock tags are missing. Maintain tags for a minimum of 90 days.

      The department's words

      CHSC 114039.4 Shellfish stock tags are missing. Maintain tags for a minimum of 90 days.

    • Accumulated grease, oil, and food debris observed on equipment including refrigerator door handles. Clean thoroughly and frequently to keep equipment free of grease and food debris.

      The department's words

      CHSC 114130 Accumulated grease, oil, and food debris observed on equipment including refrigerator door handles. Clean thoroughly and frequently to keep equipment free of grease and food debris.

22. EarlierJul 30, 2015Routine inspectionGreen placard

    4 violations listed, 4 marked critical.

    Critical (4)

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

      Submit a valid food safety manager certification within 30 days.

      The department's words

      CHSC 113947.1 Submit a valid food safety manager certification within 30 days.

      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

      Shellfish stock tags are missing. Maintain tags for a minimum of 90 days.

      The department's words

      CHSC 114039.4 Shellfish stock tags are missing. Maintain tags for a minimum of 90 days.

      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

      Hot water in restrooms was 77F. It must be 100F or higher. Correct immediately

      The department's words

      CHSC 114192 Hot water in restrooms was 77F. It must be 100F or higher. Correct immediately

      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

      Accumulated grease, oil, and food debris observed on equipment including refrigerator door handles. Clean thoroughly and frequently to keep equipment free of grease and food debris.

      The department's words

      CHSC 114130 Accumulated grease, oil, and food debris observed on equipment including refrigerator door handles. Clean thoroughly and frequently to keep equipment free of grease and food debris.

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

23. EarlierJun 10, 2014Routine inspectionOnly Minor Violation(s) Found

    3 violations listed, 0 marked critical.

    Not critical (3)

    • The last reported food safety manager certificate was for Luis Gamino and expired on 11-20-13. That card is no longer good. Provide another food safety manager for your facility within 30 days. Submit a copy of their card as soon as possible.

      The department's words

      CHSC 113947.1 The last reported food safety manager certificate was for Luis Gamino and expired on 11-20-13. That card is no longer good. Provide another food safety manager for your facility within 30 days. Submit a copy of their card as soon as possible.

    • The kitchen hand sink has low water pressure and may not be adequate to flush away the dirt from hands. Repair the lavatory station so it has sufficient water pressure.

      The department's words

      CHSC 113953.3 The kitchen hand sink has low water pressure and may not be adequate to flush away the dirt from hands. Repair the lavatory station so it has sufficient water pressure.

    • The walls in kitchen have an accumulation of dirt. Initiate a cleaning program to maintain the walls free of accumulating dirt.

      The department's words

      CHSC 114271 The walls in kitchen have an accumulation of dirt. Initiate a cleaning program to maintain the walls free of accumulating dirt.

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) ↗