At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Apr 3, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
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 Taqueria San Jose's team
Is this your place?
Welcome, Taqueria San Jose. We'll walk through this together, one item at a time. To log the fixes, claim Taqueria San Jose first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Taqueria San JoseWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Taqueria San JoseWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 25 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
LatestApr 3, 2025Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Apr 3, 2025.
No violations listed in the data.
EarlierFeb 22, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
An employee was observed washing and rinsing a cutting board and a large knife sharpener without sanitizing them. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned then washed, rinsed, sanitized, and air dried. (COS) The inspector educated the employees.
The department's words
CHSC 114099.6 An employee was observed washing and rinsing a cutting board and a large knife sharpener without sanitizing them. [CA] Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned then washed, rinsed, sanitized, and air dried. (COS) The inspector educated the employees.
EarlierAug 10, 2022Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
In the cold holding inserts, red sauce internal temperature readings were measured at 52F, and 50F. Mozzarella cheese 51F. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F when hot. [COS] Food items mentioned above were transferred to a cold holding unit that provides he required temperatures of 41F or below.
The department's words
CHSC 113996 In the cold holding inserts, red sauce internal temperature readings were measured at 52F, and 50F. Mozzarella cheese 51F. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F when hot. [COS] Food items mentioned above were transferred to a cold holding unit that provides he required temperatures of 41F or below.
Corrected during the inspection
In the hot holding unit, nacho cheese internal temperature readings were measured at 111F. 110F. and 117F in different parts of the food. [CA] Cooked food that needs to be reheated for hot holding shall be reheated so as to all parts of the food reach a temperature of at least 165F for 15 seconds.
The department's words
CHSC 114016 In the hot holding unit, nacho cheese internal temperature readings were measured at 111F. 110F. and 117F in different parts of the food. [CA] Cooked food that needs to be reheated for hot holding shall be reheated so as to all parts of the food reach a temperature of at least 165F for 15 seconds.
Corrected during the inspection
The only handwashing facility in the preparation/warewashing area was observed without cold water, and hot water temperature was above 130F. [CA] Provide cold and hot water under pressure. The temperature of the water should be at least 100F but not greater than 108F.
The department's words
CHSC 114189 The only handwashing facility in the preparation/warewashing area was observed without cold water, and hot water temperature was above 130F. [CA] Provide cold and hot water under pressure. The temperature of the water should be at least 100F but not greater than 108F.
Corrected during the inspection
EarlierAug 2, 2022Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cold holding inserts, red sauce internal temperature readings were measured at 52F, and 50F. Mozzarella cheese 51F. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F when hot. [COS] Food items mentioned above were transferred to a cold holding unit that provides he required temperatures of 41F or below.
The department's words
CHSC 113996 In the cold holding inserts, red sauce internal temperature readings were measured at 52F, and 50F. Mozzarella cheese 51F. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F when hot. [COS] Food items mentioned above were transferred to a cold holding unit that provides he required temperatures of 41F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the hot holding unit, nacho cheese internal temperature readings were measured at 111F. 110F. and 117F in different parts of the food. [CA] Cooked food that needs to be reheated for hot holding shall be reheated so as to all parts of the food reach a temperature of at least 165F for 15 seconds.
The department's words
CHSC 114016 In the hot holding unit, nacho cheese internal temperature readings were measured at 111F. 110F. and 117F in different parts of the food. [CA] Cooked food that needs to be reheated for hot holding shall be reheated so as to all parts of the food reach a temperature of at least 165F for 15 seconds.
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 only handwashing facility in the preparation/warewashing area was observed without cold water, and hot water temperature was above 130F. [CA] Provide cold and hot water under pressure. The temperature of the water should be at least 100F but not greater than 108F.
The department's words
CHSC 114189 The only handwashing facility in the preparation/warewashing area was observed without cold water, and hot water temperature was above 130F. [CA] Provide cold and hot water under pressure. The temperature of the water should be at least 100F but not greater than 108F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 3, 2022Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed the following foods at unsafe temperatures: - chopped tomatoes at 43F, red sauce at 43F, pico at 42.3F in main prep cooler – repair to cold hold at 41F or below - sliced tomato at 48.6F, pozole at 45-47.6F, beef soup at 49F in left prep cooler; ambient ~52F – per supervisor, since temperature of unit was not checked this morning, all foods in unit (potentially hazardous) have been cold holding >41F for unknown time and were voluntarily discarded into trash. Repair unit to cold hold at 41F or below and do not use until inspector has verified repair. Maintain potentially hazardous foods (PHFs) at 41F or below at all times. Create and maintain a refrigeration temperature log to monitor all fridge temperatures throughout day. Show inspector upon reinspection. Always check fridge temperatures in beginning of day to ensure proper cold holding.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - chopped tomatoes at 43F, red sauce at 43F, pico at 42.3F in main prep cooler – repair to cold hold at 41F or below - sliced tomato at 48.6F, pozole at 45-47.6F, beef soup at 49F in left prep cooler; ambient ~52F – per supervisor, since temperature of unit was not checked this morning, all foods in unit (potentially hazardous) have been cold holding >41F for unknown time and were voluntarily discarded into trash. Repair unit to cold hold at 41F or below and do not use until inspector has verified repair. Maintain potentially hazardous foods (PHFs) at 41F or below at all times. Create and maintain a refrigeration temperature log to monitor all fridge temperatures throughout day. Show inspector upon reinspection. Always check fridge temperatures in beginning of day to ensure proper cold holding.
Corrected during the inspection
Observed pinto beans at 55F in walk in cooler in deep pan, coked last night and improperly cooled. 1 small hotel pan voluntarily discarded. Cool PHFs rapidly from 135-70F within 2 hrs. and from 70-41F within 4 hrs. uncovered in shallower portions. Use provided cooling log to track cooling of rice and beans. Show inspector logs upon reinspection. Repeat violation.
The department's words
CHSC 114002 Observed pinto beans at 55F in walk in cooler in deep pan, coked last night and improperly cooled. 1 small hotel pan voluntarily discarded. Cool PHFs rapidly from 135-70F within 2 hrs. and from 70-41F within 4 hrs. uncovered in shallower portions. Use provided cooling log to track cooling of rice and beans. Show inspector logs upon reinspection. Repeat violation.
Observed 1 live cockroach on knife on prep cooler. You may only continue to operate if the following is met: 1) Clean and sanitize the knife and cutting board, along with all food contact surfaces 2) Thoroughly clean facility and move equipment away from walls to prepare for pest treatment 3) have the facility treated for cockroaches within 24hrs. – provide proof of treatment on Thursday 3/3/22 reinspection 4) clean and sanitize all food contact surfaces after treatment .
The department's words
CHSC 114259.1 Observed 1 live cockroach on knife on prep cooler. You may only continue to operate if the following is met: 1) Clean and sanitize the knife and cutting board, along with all food contact surfaces 2) Thoroughly clean facility and move equipment away from walls to prepare for pest treatment 3) have the facility treated for cockroaches within 24hrs. – provide proof of treatment on Thursday 3/3/22 reinspection 4) clean and sanitize all food contact surfaces after treatment .
Corrected during the inspection
EarlierMar 1, 2022Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: - chopped tomatoes at 43F, red sauce at 43F, pico at 42.3F in main prep cooler – repair to cold hold at 41F or below - sliced tomato at 48.6F, pozole at 45-47.6F, beef soup at 49F in left prep cooler; ambient ~52F – per supervisor, since temperature of unit was not checked this morning, all foods in unit (potentially hazardous) have been cold holding >41F for unknown time and were voluntarily discarded into trash. Repair unit to cold hold at 41F or below and do not use until inspector has verified repair. Maintain potentially hazardous foods (PHFs) at 41F or below at all times. Create and maintain a refrigeration temperature log to monitor all fridge temperatures throughout day. Show inspector upon reinspection. Always check fridge temperatures in beginning of day to ensure proper cold holding.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - chopped tomatoes at 43F, red sauce at 43F, pico at 42.3F in main prep cooler – repair to cold hold at 41F or below - sliced tomato at 48.6F, pozole at 45-47.6F, beef soup at 49F in left prep cooler; ambient ~52F – per supervisor, since temperature of unit was not checked this morning, all foods in unit (potentially hazardous) have been cold holding >41F for unknown time and were voluntarily discarded into trash. Repair unit to cold hold at 41F or below and do not use until inspector has verified repair. Maintain potentially hazardous foods (PHFs) at 41F or below at all times. Create and maintain a refrigeration temperature log to monitor all fridge temperatures throughout day. Show inspector upon reinspection. Always check fridge temperatures in beginning of day to ensure proper cold holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pinto beans at 55F in walk in cooler in deep pan, coked last night and improperly cooled. 1 small hotel pan voluntarily discarded. Cool PHFs rapidly from 135-70F within 2 hrs. and from 70-41F within 4 hrs. uncovered in shallower portions. Use provided cooling log to track cooling of rice and beans. Show inspector logs upon reinspection. Repeat violation.
The department's words
CHSC 114002 Observed pinto beans at 55F in walk in cooler in deep pan, coked last night and improperly cooled. 1 small hotel pan voluntarily discarded. Cool PHFs rapidly from 135-70F within 2 hrs. and from 70-41F within 4 hrs. uncovered in shallower portions. Use provided cooling log to track cooling of rice and beans. Show inspector logs upon reinspection. Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 1 live cockroach on knife on prep cooler. You may only continue to operate if the following is met: 1) Clean and sanitize the knife and cutting board, along with all food contact surfaces 2) Thoroughly clean facility and move equipment away from walls to prepare for pest treatment 3) have the facility treated for cockroaches within 24hrs. – provide proof of treatment on Thursday 3/3/22 reinspection 4) clean and sanitize all food contact surfaces after treatment .
The department's words
CHSC 114259.1 Observed 1 live cockroach on knife on prep cooler. You may only continue to operate if the following is met: 1) Clean and sanitize the knife and cutting board, along with all food contact surfaces 2) Thoroughly clean facility and move equipment away from walls to prepare for pest treatment 3) have the facility treated for cockroaches within 24hrs. – provide proof of treatment on Thursday 3/3/22 reinspection 4) clean and sanitize all food contact surfaces after treatment .
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 18, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The following foods were cooked last night over 6 hrs. ago and improperly cooled: 1 narrow pan of carnitas at 54F, 1 narrow pan of cooked chicken at 55F, 1/2 wide pan of refried beans at 43.8F, 1.5 wide pans of pinto beans at 68.5-71.7F, and 1 wide pan of marinated chicken at 45.3F. These foods were voluntarily discarded. Ensure that foods rapidly cool from 135-70F within 2 hrs. and from 70-41F within 4 hrs. Ensure foods are uncovered while cooling and use ice bath. Refer to cooling SOPs and review with staff.
The department's words
CHSC 114002 The following foods were cooked last night over 6 hrs. ago and improperly cooled: 1 narrow pan of carnitas at 54F, 1 narrow pan of cooked chicken at 55F, 1/2 wide pan of refried beans at 43.8F, 1.5 wide pans of pinto beans at 68.5-71.7F, and 1 wide pan of marinated chicken at 45.3F. These foods were voluntarily discarded. Ensure that foods rapidly cool from 135-70F within 2 hrs. and from 70-41F within 4 hrs. Ensure foods are uncovered while cooling and use ice bath. Refer to cooling SOPs and review with staff.
EarlierDec 14, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierFeb 5, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed carnitas at 116F-140F in pan on grill. Observed Spanish rice at 116F-129F on steam table. Also observed par-cooked beef at 49F-50F in prep refrigerator. Potentially hazardous foods shall be held at or below 41F or at or above 135F. Don't overstock food items in steam table. Hot food items reheated to hot hold properly. Beef moved to walk in.
The department's words
CHSC 113996 Observed carnitas at 116F-140F in pan on grill. Observed Spanish rice at 116F-129F on steam table. Also observed par-cooked beef at 49F-50F in prep refrigerator. Potentially hazardous foods shall be held at or below 41F or at or above 135F. Don't overstock food items in steam table. Hot food items reheated to hot hold properly. Beef moved to walk in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 16, 2018Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Refrigerator to right of steam table: salsa 47F, guacamole 44F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator to right of steam table: salsa 47F, guacamole 44F. Must be 41F or below. Repair/adjust immediately.
Provide a stainless steel spacer to close gap in hood filter bank.
The department's words
CHSC 114149.2 Provide a stainless steel spacer to close gap in hood filter bank.
Clean light switch by back door.
The department's words
CHSC 114115.c Clean light switch by back door.
EarlierMar 13, 2018Routine inspectionYellow placard
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed bowl of raw meat sitting in some guacamole. Keep raw meat/seafood/poultry below all other food. Observed container of cooked meat in open container of raw meat. Keep raw meat separated to prevent cross-contamination. Cooked meat discarded (approx. 2 cups) by PIC.
The department's words
CHSC 113980 Observed bowl of raw meat sitting in some guacamole. Keep raw meat/seafood/poultry below all other food. Observed container of cooked meat in open container of raw meat. Keep raw meat separated to prevent cross-contamination. Cooked meat discarded (approx. 2 cups) by PIC.
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
Provide warm (100F minimum) water at handwash sink in women's bathroom.
The department's words
CHSC 114192 Provide warm (100F minimum) water at handwash sink in women's bathroom.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Refrigerator to right of steam table: salsa 47F, guacamole 44F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Refrigerator to right of steam table: salsa 47F, guacamole 44F. Must be 41F or below. Repair/adjust immediately.
Observed large pieces of meat sitting out on counter and in a box on the floor. Prepare one piece of meat at a time and leave the rest in the refrigerator. Keep food off the floor.
The department's words
CHSC 114047 Observed large pieces of meat sitting out on counter and in a box on the floor. Prepare one piece of meat at a time and leave the rest in the refrigerator. Keep food off the floor.
Clean wall and plastic container that ice scoops are sitting on.
The department's words
CHSC 114178 Clean wall and plastic container that ice scoops are sitting on.
Provide a stainless steel spacer to close gap in hood filter bank.
The department's words
CHSC 114149.2 Provide a stainless steel spacer to close gap in hood filter bank.
Observed unlabeled chemical spray bottles. Put name of contents on chemical spray bottles.
The department's words
CHSC 114254.1 Observed unlabeled chemical spray bottles. Put name of contents on chemical spray bottles.
Show 6 more
Observed multiple food contact surfaces inside refrigeration and prep coolers with excessive food debris. Clean and sanitize regularly.
The department's words
CHSC 114115 Observed multiple food contact surfaces inside refrigeration and prep coolers with excessive food debris. Clean and sanitize regularly.
Observed mold on black plastic baffle inside ice machine. Clean black plastic baffle inside ice machine.
The department's words
CHSC 114115 Observed mold on black plastic baffle inside ice machine. Clean black plastic baffle inside ice machine.
Discontinue eating in kitchen.
The department's words
CHSC 113977 Discontinue eating in kitchen.
Observed raw meat above cooked food in walk-in refrigerator. Store all raw meat/seafood/poultry below all other food. Relocate raw meat.
The department's words
CHSC 113986 Observed raw meat above cooked food in walk-in refrigerator. Store all raw meat/seafood/poultry below all other food. Relocate raw meat.
Observed multiple nonfood contact surfaces with build up of old food debris, grease, and dirt. Clean all nonfood contact surfaces under and behind equipment.
The department's words
CHSC 114115.c Observed multiple nonfood contact surfaces with build up of old food debris, grease, and dirt. Clean all nonfood contact surfaces under and behind equipment.
Keep all wiping cloths in solution of 100 ppm chlorine. Observed one bucket with zero chlorine. PIC added chlorine.
The department's words
CHSC 114185.1 Keep all wiping cloths in solution of 100 ppm chlorine. Observed one bucket with zero chlorine. PIC added chlorine.
EarlierApr 4, 2017Follow-up inspectionYellow placard
16 violations listed, 16 marked critical.
Critical (16)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee mop floor, then handle clean utensils without washing hands. I instructed the employee to wash hands. I did not observe food handlers at the grill wash their hands during the inspection. Wash hands at all required times with soap and warm water and dry with clean paper towels.
The department's words
CHSC 113953.3 Observed an employee mop floor, then handle clean utensils without washing hands. I instructed the employee to wash hands. I did not observe food handlers at the grill wash their hands during the inspection. Wash hands at all required times with soap and warm water and dry with clean paper towels.
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
One hand sink was blocked with boxes. The other hand sink was out of paper towels. Keep hand sinks unobstructed at all times and keep paper towel dispenser stocked.
The department's words
CHSC 113953.2 One hand sink was blocked with boxes. The other hand sink was out of paper towels. Keep hand sinks unobstructed at all times and keep paper towel dispenser stocked.
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
Refried beans in a large covered container on the shelf above the stove measured 128 F on the top. Immediately reheat to 165 F. Salsa at the salsa bar measured 44 F. Maintain food temperatures at 135 F or higher or 41 F or lower.
The department's words
CHSC 113996 Refried beans in a large covered container on the shelf above the stove measured 128 F on the top. Immediately reheat to 165 F. Salsa at the salsa bar measured 44 F. Maintain food temperatures at 135 F or higher or 41 F or lower.
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
Shrimp broth in a deep pot on the counter measured 98 F after 2 hours cooling. Ice in the ice wands was melted. The broth was immediately moved to an ice bath, stirred often, and cooled to 48 F at the 3 hour mark. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Do not place ice wands in boiling liquid. Wait until broth measures 135 F before placing ice wands in the broth. When cooling in a large pot, use an ice bath in addition to ice wands to cool.
The department's words
CHSC 114002 Shrimp broth in a deep pot on the counter measured 98 F after 2 hours cooling. Ice in the ice wands was melted. The broth was immediately moved to an ice bath, stirred often, and cooled to 48 F at the 3 hour mark. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Do not place ice wands in boiling liquid. Wait until broth measures 135 F before placing ice wands in the broth. When cooling in a large pot, use an ice bath in addition to ice wands to cool.
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
Counters were cleaned using soiled wiping cloths, not kept in sanitizer. Sanitize counters and keep wiping cloths in 100 ppm chlorine at all times.
The department's words
CHSC 114115 Counters were cleaned using soiled wiping cloths, not kept in sanitizer. Sanitize counters and keep wiping cloths in 100 ppm chlorine at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 11 more
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cover chips or install a sneeze guard within 30 days to prevent contamination and avoid cost recovery fees.
The department's words
CHSC 113986 Cover chips or install a sneeze guard within 30 days to prevent contamination and avoid cost recovery fees.
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 produce being cut straight out of the box. Wash all produce before cutting, slicing, peeling, etc.
The department's words
CHSC 113992 Observed produce being cut straight out of the box. Wash all produce before cutting, slicing, peeling, etc.
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
Label unmarked container of degreaser. Do not use Raid as this can result in contamination of food.
The department's words
CHSC 114254.1 Label unmarked container of degreaser. Do not use Raid as this can result in contamination of food.
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
Store ice scoops with handles outside of the ice.
The department's words
CHSC 114119 Store ice scoops with handles outside of the 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
Do not use linens to cover food or to line pans of food.
The department's words
CHSC 114185 Do not use linens to cover food or to line pans of food.
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
Repair leaking sink faucets to prevent attracting vermin.
The department's words
CHSC 114190 Repair leaking sink faucets to prevent attracting vermin.
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
Clean litter from garbage area.
The department's words
CHSC 114245.1 Clean litter from garbage area.
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
Clean kitchen to remove accumulated food debris and standing water.
The department's words
CHSC 114257 Clean kitchen to remove accumulated food debris and standing water.
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
Continue to seal holes in walls and ceiling in the back room.
The department's words
CHSC 114259 Continue to seal holes in walls and ceiling in the back room.
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 one dead roach in a trap. A licensed pest control operator recently treated for roaches. Seal up any gaps or cracks as discussed.
The department's words
CHSC 114259.1 Observed one dead roach in a trap. A licensed pest control operator recently treated for roaches. Seal up any gaps or cracks as discussed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
There was no sanitizer in the final rinse of the dishwasher. The manager repaired the dishwasher. Re-wash any utensils that were washed previously.
The department's words
CHSC 114099.7 There was no sanitizer in the final rinse of the dishwasher. The manager repaired the dishwasher. Re-wash any utensils that were washed previously.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 28, 2017Follow-up inspectionGreen placard
15 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooling logs are kept for cooling foods, but are incomplete. Chicken piled high on sheet pans, prepared at 10:30 am today measured 60 F in the center. Rapidly reheat to 165 F and cool on sheet pans - in a single layer of chicken. Use cooling logs to monitor temperatures while cooling. The start time for cooling is 135 F. If food does not cool to 70 F in 2 hours or 41 F in an additional 4 hrs, reheat food to 165 F. Submit standard operating procedures as requested.
The department's words
CHSC 114002 Cooling logs are kept for cooling foods, but are incomplete. Chicken piled high on sheet pans, prepared at 10:30 am today measured 60 F in the center. Rapidly reheat to 165 F and cool on sheet pans - in a single layer of chicken. Use cooling logs to monitor temperatures while cooling. The start time for cooling is 135 F. If food does not cool to 70 F in 2 hours or 41 F in an additional 4 hrs, reheat food to 165 F. Submit standard operating procedures as requested.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Observed employees touch raw beef and then not wash hands before switching tasks. Employees immediately washed hands as instructed. Wash hands at all required times with soap and warm water. Dry with clean paper towels (not wiping cloths or aprons).
The department's words
CHSC 113953.3 Observed employees touch raw beef and then not wash hands before switching tasks. Employees immediately washed hands as instructed. Wash hands at all required times with soap and warm water. Dry with clean paper towels (not wiping cloths or aprons).
One hand sink was blocked with boxes. The other hand sink was out of paper towels. Keep hand sinks unobstructed at all times and keep paper towel dispenser stocked.
The department's words
CHSC 113953.2 One hand sink was blocked with boxes. The other hand sink was out of paper towels. Keep hand sinks unobstructed at all times and keep paper towel dispenser stocked.
Observed food at unsafe temperatures: Salsa in the prep fridge measured 54 F and was immediately moved to the bottom portion of the fridge. Cheese measured 46 F and was moved to a colder section. Maintain food temps at 41 F or below or 135 F or greater.
The department's words
CHSC 113996 Observed food at unsafe temperatures: Salsa in the prep fridge measured 54 F and was immediately moved to the bottom portion of the fridge. Cheese measured 46 F and was moved to a colder section. Maintain food temps at 41 F or below or 135 F or greater.
Always store wiping cloths in sanitizing solution.
The department's words
CHSC 114115 Always store wiping cloths in sanitizing solution.
Cover chips or install a sneeze guard within 30 days to prevent contamination and avoid cost recovery fees.
The department's words
CHSC 113986 Cover chips or install a sneeze guard within 30 days to prevent contamination and avoid cost recovery fees.
Show 9 more
Observed produce being cut straight out of the box. Wash all produce before cutting, slicing, peeling, etc.
The department's words
CHSC 113992 Observed produce being cut straight out of the box. Wash all produce before cutting, slicing, peeling, etc.
Label unmarked container of degreaser. Do not use Raid as this can result in contamination of food.
The department's words
CHSC 114254.1 Label unmarked container of degreaser. Do not use Raid as this can result in contamination of food.
Store ice scoops with handles outside of the ice.
The department's words
CHSC 114119 Store ice scoops with handles outside of the ice.
Do not use linens to cover food or to line pans of food.
The department's words
CHSC 114185 Do not use linens to cover food or to line pans of food.
Repair leaking sink faucets to prevent attracting vermin.
The department's words
CHSC 114190 Repair leaking sink faucets to prevent attracting vermin.
Clean litter from garbage area.
The department's words
CHSC 114245.1 Clean litter from garbage area.
Clean kitchen to remove accumulated food debris and standing water.
The department's words
CHSC 114257 Clean kitchen to remove accumulated food debris and standing water.
Continue to seal holes in walls and ceiling in the back room.
The department's words
CHSC 114259 Continue to seal holes in walls and ceiling in the back room.
Observed one dead roach in a trap. A licensed pest control operator recently treated for roaches. Seal up any gaps or cracks as discussed.
The department's words
CHSC 114259.1 Observed one dead roach in a trap. A licensed pest control operator recently treated for roaches. Seal up any gaps or cracks as discussed.
EarlierMar 16, 2017Follow-up inspectionGreen placard
15 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed improper cooling of beef. Beef measured 94-114 F stacked in deep pans on the counter and measured 145 F 2 hours according to cooling logs. Beef was immediately reheated to 165 F on the grill. Write up standard operating procedures for how different foods will be cooled, then submit to EHS for review. Once I have reviewed your procedures, have all staff read and acknowledge that they understand. For the beef, I recommend placing it onto baking sheets in a single layer after cooking. Once the temp reaches 135 F, move sheet pans to the walk-in. Then get one sheet pan at a time to cut into small pieces and return to the walk-in.
The department's words
CHSC 114002 Observed improper cooling of beef. Beef measured 94-114 F stacked in deep pans on the counter and measured 145 F 2 hours according to cooling logs. Beef was immediately reheated to 165 F on the grill. Write up standard operating procedures for how different foods will be cooled, then submit to EHS for review. Once I have reviewed your procedures, have all staff read and acknowledge that they understand. For the beef, I recommend placing it onto baking sheets in a single layer after cooking. Once the temp reaches 135 F, move sheet pans to the walk-in. Then get one sheet pan at a time to cut into small pieces and return to the walk-in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Observed employees touch raw beef and then not wash hands before switching tasks. Employees immediately washed hands as instructed. Wash hands at all required times with soap and warm water. Dry with clean paper towels (not wiping cloths or aprons).
The department's words
CHSC 113953.3 Observed employees touch raw beef and then not wash hands before switching tasks. Employees immediately washed hands as instructed. Wash hands at all required times with soap and warm water. Dry with clean paper towels (not wiping cloths or aprons).
One hand sink was blocked with boxes. The other hand sink was out of paper towels. Keep hand sinks unobstructed at all times and keep paper towel dispenser stocked.
The department's words
CHSC 113953.2 One hand sink was blocked with boxes. The other hand sink was out of paper towels. Keep hand sinks unobstructed at all times and keep paper towel dispenser stocked.
Observed food at unsafe temperatures: Salsa in the prep fridge measured 54 F and was immediately moved to the bottom portion of the fridge. Cheese measured 46 F and was moved to a colder section. Maintain food temps at 41 F or below or 135 F or greater.
The department's words
CHSC 113996 Observed food at unsafe temperatures: Salsa in the prep fridge measured 54 F and was immediately moved to the bottom portion of the fridge. Cheese measured 46 F and was moved to a colder section. Maintain food temps at 41 F or below or 135 F or greater.
Always store wiping cloths in sanitizing solution.
The department's words
CHSC 114115 Always store wiping cloths in sanitizing solution.
Cover chips or install a sneeze guard within 30 days to prevent contamination and avoid cost recovery fees.
The department's words
CHSC 113986 Cover chips or install a sneeze guard within 30 days to prevent contamination and avoid cost recovery fees.
Show 9 more
Observed produce being cut straight out of the box. Wash all produce before cutting, slicing, peeling, etc.
The department's words
CHSC 113992 Observed produce being cut straight out of the box. Wash all produce before cutting, slicing, peeling, etc.
Label unmarked container of degreaser. Do not use Raid as this can result in contamination of food.
The department's words
CHSC 114254.1 Label unmarked container of degreaser. Do not use Raid as this can result in contamination of food.
Store ice scoops with handles outside of the ice.
The department's words
CHSC 114119 Store ice scoops with handles outside of the ice.
Do not use linens to cover food or to line pans of food.
The department's words
CHSC 114185 Do not use linens to cover food or to line pans of food.
Repair leaking sink faucets to prevent attracting vermin.
The department's words
CHSC 114190 Repair leaking sink faucets to prevent attracting vermin.
Clean litter from garbage area.
The department's words
CHSC 114245.1 Clean litter from garbage area.
Clean kitchen to remove accumulated food debris and standing water.
The department's words
CHSC 114257 Clean kitchen to remove accumulated food debris and standing water.
Continue to seal holes in walls and ceiling in the back room.
The department's words
CHSC 114259 Continue to seal holes in walls and ceiling in the back room.
Observed a can (with paper on the outside) inside the horchata. Horchata was voluntarily discarded.
The department's words
CHSC 113980 Observed a can (with paper on the outside) inside the horchata. Horchata was voluntarily discarded.
EarlierMar 13, 2017Routine inspectionYellow placard
14 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food at unsafe temperatures: Beef stored on top of a pot at the grill measured 79 F. Instructed employee to move to walk-in. It was dropped on the floor and voluntarily discarded. Rice on the steam table was overfilled in the pan and measured 118-126 F. This was immediately reheated to 165 F. Shrimp and mozzarella cheese in the prep fridge measured 51-52 F. Discard in one hour using time as a public health control. Cut tomatoes in the prep fridge measured 46 F. Keep lid to this fridge closed. Ensure that it maintains food temps at 41 F or below. Chicken in a container on the grill measured 84-119 F. Immediately reheat to 165 F. Maintain food temps at or below 41 F or at or above 135 F. Do not store hot foods under the steam table - keep them on a heating element or cool.
The department's words
CHSC 113996 Observed food at unsafe temperatures: Beef stored on top of a pot at the grill measured 79 F. Instructed employee to move to walk-in. It was dropped on the floor and voluntarily discarded. Rice on the steam table was overfilled in the pan and measured 118-126 F. This was immediately reheated to 165 F. Shrimp and mozzarella cheese in the prep fridge measured 51-52 F. Discard in one hour using time as a public health control. Cut tomatoes in the prep fridge measured 46 F. Keep lid to this fridge closed. Ensure that it maintains food temps at 41 F or below. Chicken in a container on the grill measured 84-119 F. Immediately reheat to 165 F. Maintain food temps at or below 41 F or at or above 135 F. Do not store hot foods under the steam table - keep them on a heating element or cool.
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 beef cooling on shallow pans in the walk-in. One pan of beef measured 71 F after 2 hours and was rapidly reheated to 165 F. Observed beef in a deep covered pan in the fridge that was prepared yesterday and measured 46 F. Beef was voluntarily discarded. Cool using approved methods from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. When cooling on pans in the walk-in, do not pile meat high on the pan.
The department's words
CHSC 114002 Observed beef cooling on shallow pans in the walk-in. One pan of beef measured 71 F after 2 hours and was rapidly reheated to 165 F. Observed beef in a deep covered pan in the fridge that was prepared yesterday and measured 46 F. Beef was voluntarily discarded. Cool using approved methods from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. When cooling on pans in the walk-in, do not pile meat high on the pan.
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 wipe down a prep surface with a soiled wiping cloth not kept in sanitizer. Always store wiping cloths in sanitizing solution. Observed raw meat on prep surface (chunk of meat and some blood). Clean and sanitize prep surface before preparing other food. Observed vegetable slicer with dried bits of food on surface. Clean and sanitize.
The department's words
CHSC 114115 Observed employee wipe down a prep surface with a soiled wiping cloth not kept in sanitizer. Always store wiping cloths in sanitizing solution. Observed raw meat on prep surface (chunk of meat and some blood). Clean and sanitize prep surface before preparing other food. Observed vegetable slicer with dried bits of food on surface. Clean and sanitize.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Observed employees touch raw beef and then not wash hands before switching tasks. Employees immediately washed hands as instructed. Wash hands at all required times with soap and warm water. Dry with clean paper towels (not wiping cloths or aprons).
The department's words
CHSC 113953.3 Observed employees touch raw beef and then not wash hands before switching tasks. Employees immediately washed hands as instructed. Wash hands at all required times with soap and warm water. Dry with clean paper towels (not wiping cloths or aprons).
One hand sink was blocked with boxes. The other hand sink was out of paper towels. Keep hand sinks unobstructed at all times and keep paper towel dispenser stocked.
The department's words
CHSC 113953.2 One hand sink was blocked with boxes. The other hand sink was out of paper towels. Keep hand sinks unobstructed at all times and keep paper towel dispenser stocked.
Cover chips or install a sneeze guard within 30 days to prevent contamination and avoid cost recovery fees.
The department's words
CHSC 113986 Cover chips or install a sneeze guard within 30 days to prevent contamination and avoid cost recovery fees.
Observed produce being cut straight out of the box. Wash all produce before cutting, slicing, peeling, etc.
The department's words
CHSC 113992 Observed produce being cut straight out of the box. Wash all produce before cutting, slicing, peeling, etc.
Label unmarked container of degreaser. Do not use Raid as this can result in contamination of food.
The department's words
CHSC 114254.1 Label unmarked container of degreaser. Do not use Raid as this can result in contamination of food.
Show 6 more
Store ice scoops with handles outside of the ice.
The department's words
CHSC 114119 Store ice scoops with handles outside of the ice.
Do not use linens to cover food or to line pans of food.
The department's words
CHSC 114185 Do not use linens to cover food or to line pans of food.
Repair leaking sink faucets to prevent attracting vermin.
The department's words
CHSC 114190 Repair leaking sink faucets to prevent attracting vermin.
Clean litter from garbage area.
The department's words
CHSC 114245.1 Clean litter from garbage area.
Clean kitchen to remove accumulated food debris and standing water.
The department's words
CHSC 114257 Clean kitchen to remove accumulated food debris and standing water.
Continue to seal holes in walls and ceiling in the back room.
The department's words
CHSC 114259 Continue to seal holes in walls and ceiling in the back room.
EarlierSep 7, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed heads of lettuce being cut without washing first. Ensure all unwashed produce is thoroughly washed in food prep sink prior to cutting or serving. Discussed with PIC. After washing store in clean container.
The department's words
CHSC 113992 Observed heads of lettuce being cut without washing first. Ensure all unwashed produce is thoroughly washed in food prep sink prior to cutting or serving. Discussed with PIC. After washing store in clean container.
Observed dirty dry wiping cloths through out facility. Store all wiping cloths in sanitizer solution when not in use. No sanitizer set up upon arrival. Have open buckets of sanitizer solution set up during all hours of operation. Change sanitizer every 2 hours.
The department's words
CHSC 114185.1 Observed dirty dry wiping cloths through out facility. Store all wiping cloths in sanitizer solution when not in use. No sanitizer set up upon arrival. Have open buckets of sanitizer solution set up during all hours of operation. Change sanitizer every 2 hours.
EarlierAug 23, 2016Routine inspectionGreen placard
15 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
A. Observed prep table used for raw meat prep with raw meat chunks and blood with no sanitizer set up or used. B. Dishwasher dispensing 0 ppm bleach. Ensure all food contact surfaces are cleaned and sanitized especially after raw meat prep. Bleach water set up. Provide separate sanitizer buckets for each work station. Change sanitizer every 2 hours. Repair dishwasher to provide 50-100 ppm bleach. Clean and set up 3 compartment sink for dish washing until repaired.
The department's words
CHSC 114099.7 A. Observed prep table used for raw meat prep with raw meat chunks and blood with no sanitizer set up or used. B. Dishwasher dispensing 0 ppm bleach. Ensure all food contact surfaces are cleaned and sanitized especially after raw meat prep. Bleach water set up. Provide separate sanitizer buckets for each work station. Change sanitizer every 2 hours. Repair dishwasher to provide 50-100 ppm bleach. Clean and set up 3 compartment sink for dish washing until repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Observed employee touch raw meat with rubber gloves take gloves off then rinse hands in 3 compartment sink. Ensure to immediately wash hands at hand sink only after handling raw meat. Use soap and warm water and scrub for 20 seconds, rinse with warm water and dry with paper towel. Discussed with employee. Hands washed.
The department's words
CHSC 113953.3 Observed employee touch raw meat with rubber gloves take gloves off then rinse hands in 3 compartment sink. Ensure to immediately wash hands at hand sink only after handling raw meat. Use soap and warm water and scrub for 20 seconds, rinse with warm water and dry with paper towel. Discussed with employee. Hands washed.
A. Water at men's bathroom hand sink 68F. Ensure water for hand washing is at least 110F. Hot water turned on. B. Hand sink in back kitchen area drain line broken. Fix hand sink immediately.
The department's words
CHSC 113953 A. Water at men's bathroom hand sink 68F. Ensure water for hand washing is at least 110F. Hot water turned on. B. Hand sink in back kitchen area drain line broken. Fix hand sink immediately.
Observed flies in back prep area. Keep fron door closed or provide an air curtain. Keep all doors closed to prevent entrance of pests.
The department's words
CHSC 114259.1 Observed flies in back prep area. Keep fron door closed or provide an air curtain. Keep all doors closed to prevent entrance of pests.
Observed box of frozen beef on drain board of 3 compartment sink thawing at room temperature. Ensure to thaw raw meat in walk-in cooler. Room temperature thawing is not allowed.
The department's words
CHSC 114020 Observed box of frozen beef on drain board of 3 compartment sink thawing at room temperature. Ensure to thaw raw meat in walk-in cooler. Room temperature thawing is not allowed.
Observed cooked shrimp and guacamole stored next to raw meat in walk in . Observed partially cooked beef stored over cooked chicken in walk-in. Store all raw meats below and away from ready to eat foods. Reorganize raw meat storage.
The department's words
CHSC 113986 Observed cooked shrimp and guacamole stored next to raw meat in walk in . Observed partially cooked beef stored over cooked chicken in walk-in. Store all raw meats below and away from ready to eat foods. Reorganize raw meat storage.
Show 9 more
Observed heads of lettuce being cut without washing first. Ensure all unwashed produce is thoroughly washed in food prep sink prior to cutting or serving. Discussed with PIC. After washing store in clean container.
The department's words
CHSC 113992 Observed heads of lettuce being cut without washing first. Ensure all unwashed produce is thoroughly washed in food prep sink prior to cutting or serving. Discussed with PIC. After washing store in clean container.
Observed spray container with unidentified chemical. Label spray container degreaser .
The department's words
CHSC 114254 Observed spray container with unidentified chemical. Label spray container degreaser .
Observed excessive old food/grease build up through out facility discussed with PIC clean inside refrigerators, doors, handles, floors, walls, shelves, under equipment, sink floor drains. Organize and get rid of old unused equipment or stuff. If facility fails to comply with cleaning requirement a case will be opened and facility will be charged $190 per hour for time spent on compliance.
The department's words
CHSC 114115.c Observed excessive old food/grease build up through out facility discussed with PIC clean inside refrigerators, doors, handles, floors, walls, shelves, under equipment, sink floor drains. Organize and get rid of old unused equipment or stuff. If facility fails to comply with cleaning requirement a case will be opened and facility will be charged $190 per hour for time spent on compliance.
Clean and maintain 3 compartment sink.
The department's words
CHSC 114099 Clean and maintain 3 compartment sink.
Do not store in use knives in cracks between equipment. Store on clean dry surface.
The department's words
CHSC 114179 Do not store in use knives in cracks between equipment. Store on clean dry surface.
Observed dirty dry wiping cloths through out facility. Store all wiping cloths in sanitizer solution when not in use. No sanitizer set up upon arrival. Have open buckets of sanitizer solution set up during all hours of operation. Change sanitizer every 2 hours.
The department's words
CHSC 114185.1 Observed dirty dry wiping cloths through out facility. Store all wiping cloths in sanitizer solution when not in use. No sanitizer set up upon arrival. Have open buckets of sanitizer solution set up during all hours of operation. Change sanitizer every 2 hours.
Observed loose garbage, old equipment, and excessive amounts of recycled cans being stored in shed. Clean this area, get rid of old equipment and can storage to prevent the attractants of pests.
The department's words
CHSC 114245 Observed loose garbage, old equipment, and excessive amounts of recycled cans being stored in shed. Clean this area, get rid of old equipment and can storage to prevent the attractants of pests.
Observed excessive food debris/grease build up on floors and walls. clean regularly.
The department's words
CHSC 114271 Observed excessive food debris/grease build up on floors and walls. clean regularly.
Drain line from ice machine draining on floor. Plumb drain line to floor drain. Provide 1 inch air gap between drain line and floor drain.
The department's words
CHSC 114199 Drain line from ice machine draining on floor. Plumb drain line to floor drain. Provide 1 inch air gap between drain line and floor drain.
EarlierJan 19, 2016Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Food in inserts of the small prep fridge measured 46 F. Inserts are overflowing. Only fill inserts 3/4 full. Salsa in salsa bar inserts measured 44-46 F. Adjust temp immediately. Maintain cold temperatures at 41 F or below.
The department's words
CHSC 113996 Food in inserts of the small prep fridge measured 46 F. Inserts are overflowing. Only fill inserts 3/4 full. Salsa in salsa bar inserts measured 44-46 F. Adjust temp immediately. Maintain cold temperatures at 41 F or below.
Today meat is again stacked high on sheet pans in the walk-in and pans are very close together on the baker's rack (essentially one pan acts as a cover for the pan of food below. No cooling logs were kept/available. Food on sheet pans measured 80-116 F and was made 20-30 min ago according to employees. Transfer some meat to another pan/container so it is less than 2 inches deep and not covered by another pan. Use probe thermometers to monitor food temps while cooling (check temps in the center of the food). Cool from 135-70 F in 2 hours and from 70 to 41 F in 4 hours (6 hours total). Send your completed cooling log to me by 1/14/16.
The department's words
CHSC 114002 Today meat is again stacked high on sheet pans in the walk-in and pans are very close together on the baker's rack (essentially one pan acts as a cover for the pan of food below. No cooling logs were kept/available. Food on sheet pans measured 80-116 F and was made 20-30 min ago according to employees. Transfer some meat to another pan/container so it is less than 2 inches deep and not covered by another pan. Use probe thermometers to monitor food temps while cooling (check temps in the center of the food). Cool from 135-70 F in 2 hours and from 70 to 41 F in 4 hours (6 hours total). Send your completed cooling log to me by 1/14/16.
Remove mold observed inside the ice machine. Wash, rinse, and sanitize inside. The dishwasher is broken, so the 3-comp sink is used to sanitize. There was only 50 ppm chlorine in sanitizing solution. Add chlorine to provide 100 ppm chlorine and add sufficient water to immerse large utensils.
The department's words
CHSC 114099.6 Remove mold observed inside the ice machine. Wash, rinse, and sanitize inside. The dishwasher is broken, so the 3-comp sink is used to sanitize. There was only 50 ppm chlorine in sanitizing solution. Add chlorine to provide 100 ppm chlorine and add sufficient water to immerse large utensils.
Store shellfish tags in chronological order.
The department's words
CHSC 114039.4 Store shellfish tags in chronological order.
Install sneeze guards to prevent contamination of chips.
The department's words
CHSC 114060 Install sneeze guards to prevent contamination of chips.
Show 5 more
Scoop handles and bowls observed in dry food. Keep handles out of food and do not use bowls to dispense food.
The department's words
CHSC 114119 Scoop handles and bowls observed in dry food. Keep handles out of food and do not use bowls to dispense food.
Place display thermometers in the warmest part of each refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator.
Repair leaking plumbing at the cook line and beside the ice machine. Provide a proper air gap between the black pipe and floor sink beside ice machine.
The department's words
CHSC 114190 Repair leaking plumbing at the cook line and beside the ice machine. Provide a proper air gap between the black pipe and floor sink beside ice machine.
Clean on and around equipment to remove accumulated food debris. Clean metro shelving thoroughly.
The department's words
CHSC 114257 Clean on and around equipment to remove accumulated food debris. Clean metro shelving thoroughly.
Flooring throughout the kitchen is pitted and tiles chipped. This will need replaced when no longer cleanable.
The department's words
CHSC 114268 Flooring throughout the kitchen is pitted and tiles chipped. This will need replaced when no longer cleanable.
EarlierJan 7, 2016Follow-up inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Today meat is again stacked high on sheet pans in the walk-in and pans are very close together on the baker's rack (essentially one pan acts as a cover for the pan of food below. No cooling logs were kept/available. Food on sheet pans measured 80-116 F and was made 20-30 min ago according to employees. Transfer some meat to another pan/container so it is less than 2 inches deep and not covered by another pan. Use probe thermometers to monitor food temps while cooling (check temps in the center of the food). Cool from 135-70 F in 2 hours and from 70 to 41 F in 4 hours (6 hours total). Send your completed cooling log to me by 1/14/16.
The department's words
CHSC 114002 Today meat is again stacked high on sheet pans in the walk-in and pans are very close together on the baker's rack (essentially one pan acts as a cover for the pan of food below. No cooling logs were kept/available. Food on sheet pans measured 80-116 F and was made 20-30 min ago according to employees. Transfer some meat to another pan/container so it is less than 2 inches deep and not covered by another pan. Use probe thermometers to monitor food temps while cooling (check temps in the center of the food). Cool from 135-70 F in 2 hours and from 70 to 41 F in 4 hours (6 hours total). Send your completed cooling log to me by 1/14/16.
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)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Corrected during the inspection
Food in inserts of the small prep fridge measured 46 F. Inserts are overflowing. Only fill inserts 3/4 full. Salsa in salsa bar inserts measured 44-46 F. Adjust temp immediately. Maintain cold temperatures at 41 F or below.
The department's words
CHSC 113996 Food in inserts of the small prep fridge measured 46 F. Inserts are overflowing. Only fill inserts 3/4 full. Salsa in salsa bar inserts measured 44-46 F. Adjust temp immediately. Maintain cold temperatures at 41 F or below.
Remove mold observed inside the ice machine. Wash, rinse, and sanitize inside. The dishwasher is broken, so the 3-comp sink is used to sanitize. There was only 50 ppm chlorine in sanitizing solution. Add chlorine to provide 100 ppm chlorine and add sufficient water to immerse large utensils.
The department's words
CHSC 114099.6 Remove mold observed inside the ice machine. Wash, rinse, and sanitize inside. The dishwasher is broken, so the 3-comp sink is used to sanitize. There was only 50 ppm chlorine in sanitizing solution. Add chlorine to provide 100 ppm chlorine and add sufficient water to immerse large utensils.
Store shellfish tags in chronological order.
The department's words
CHSC 114039.4 Store shellfish tags in chronological order.
Install sneeze guards to prevent contamination of chips.
The department's words
CHSC 114060 Install sneeze guards to prevent contamination of chips.
Show 5 more
Scoop handles and bowls observed in dry food. Keep handles out of food and do not use bowls to dispense food.
The department's words
CHSC 114119 Scoop handles and bowls observed in dry food. Keep handles out of food and do not use bowls to dispense food.
Place display thermometers in the warmest part of each refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator.
Repair leaking plumbing at the cook line and beside the ice machine. Provide a proper air gap between the black pipe and floor sink beside ice machine.
The department's words
CHSC 114190 Repair leaking plumbing at the cook line and beside the ice machine. Provide a proper air gap between the black pipe and floor sink beside ice machine.
Clean on and around equipment to remove accumulated food debris. Clean metro shelving thoroughly.
The department's words
CHSC 114257 Clean on and around equipment to remove accumulated food debris. Clean metro shelving thoroughly.
Flooring throughout the kitchen is pitted and tiles chipped. This will need replaced when no longer cleanable.
The department's words
CHSC 114268 Flooring throughout the kitchen is pitted and tiles chipped. This will need replaced when no longer cleanable.
EarlierDec 21, 2015Routine inspectionGreen placard
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Did not observed employees wash hands during the inspection. Wash hands at all required times (see handout).
The department's words
CHSC 113953.3 Did not observed employees wash hands during the inspection. Wash hands at all required times (see handout).
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
Pastor and steak observed on sheet pans in the walk-in at 90 F and 86 F. Food was stacked too high on sheet pans. Temp at the 2 hour mark was 80-88F for the pastor. This was rapidly reheated to 165 F. Use cooling logs to track temperatures when cooling food to ensure food cools to 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Pastor and steak observed on sheet pans in the walk-in at 90 F and 86 F. Food was stacked too high on sheet pans. Temp at the 2 hour mark was 80-88F for the pastor. This was rapidly reheated to 165 F. Use cooling logs to track temperatures when cooling food to ensure food cools to 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
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)
Hand sink in back kitchen was blocked by stacks of pans. Pans were then moved. Keep hand sinks unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 Hand sink in back kitchen was blocked by stacks of pans. Pans were then moved. Keep hand sinks unobstructed at all times to allow for proper hand washing.
Corrected during the inspection
Food in inserts of the small prep fridge measured 46 F. Inserts are overflowing. Only fill inserts 3/4 full. Salsa in salsa bar inserts measured 44-46 F. Adjust temp immediately. Maintain cold temperatures at 41 F or below.
The department's words
CHSC 113996 Food in inserts of the small prep fridge measured 46 F. Inserts are overflowing. Only fill inserts 3/4 full. Salsa in salsa bar inserts measured 44-46 F. Adjust temp immediately. Maintain cold temperatures at 41 F or below.
Remove mold observed inside the ice machine. Wash, rinse, and sanitize inside. The dishwasher is broken, so the 3-comp sink is used to sanitize. There was only 50 ppm chlorine in sanitizing solution. Add chlorine to provide 100 ppm chlorine and add sufficient water to immerse large utensils.
The department's words
CHSC 114099.6 Remove mold observed inside the ice machine. Wash, rinse, and sanitize inside. The dishwasher is broken, so the 3-comp sink is used to sanitize. There was only 50 ppm chlorine in sanitizing solution. Add chlorine to provide 100 ppm chlorine and add sufficient water to immerse large utensils.
Store shellfish tags in chronological order.
The department's words
CHSC 114039.4 Store shellfish tags in chronological order.
Install sneeze guards to prevent contamination of chips.
The department's words
CHSC 114060 Install sneeze guards to prevent contamination of chips.
Show 5 more
Scoop handles and bowls observed in dry food. Keep handles out of food and do not use bowls to dispense food.
The department's words
CHSC 114119 Scoop handles and bowls observed in dry food. Keep handles out of food and do not use bowls to dispense food.
Place display thermometers in the warmest part of each refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator.
Repair leaking plumbing at the cook line and beside the ice machine. Provide a proper air gap between the black pipe and floor sink beside ice machine.
The department's words
CHSC 114190 Repair leaking plumbing at the cook line and beside the ice machine. Provide a proper air gap between the black pipe and floor sink beside ice machine.
Clean on and around equipment to remove accumulated food debris. Clean metro shelving thoroughly.
The department's words
CHSC 114257 Clean on and around equipment to remove accumulated food debris. Clean metro shelving thoroughly.
Flooring throughout the kitchen is pitted and tiles chipped. This will need replaced when no longer cleanable.
The department's words
CHSC 114268 Flooring throughout the kitchen is pitted and tiles chipped. This will need replaced when no longer cleanable.
EarlierDec 17, 2014Follow-up inspectionNo Violation(s) Found
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.
EarlierDec 8, 2014Routine inspectionViolation(s) Found
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
There is no sanitizer registering in the final rinse of the dishwasher (after running two times). Repair dishwasher and send a copy of the invoice to EHS. Until the dishwasher is repaired, sanitize all utensils in the 3-compartment sink. Immerse utensils in 100ppm chlorine (bleach) for 20 seconds and then air dry. Obtain test strips and use these to measure the level of chlorine in the dishwasher and in all other sanitizing solutions. The bucket containing sanitizing solution had <50 ppm. Add more bleach to this solution. Change the water when you see cloudiness or debris. Soiled wiping cloths were observed on counter tops. Return wiping cloths to sanitizing solution after each use.
The department's words
CHSC 114097 There is no sanitizer registering in the final rinse of the dishwasher (after running two times). Repair dishwasher and send a copy of the invoice to EHS. Until the dishwasher is repaired, sanitize all utensils in the 3-compartment sink. Immerse utensils in 100ppm chlorine (bleach) for 20 seconds and then air dry. Obtain test strips and use these to measure the level of chlorine in the dishwasher and in all other sanitizing solutions. The bucket containing sanitizing solution had <50 ppm. Add more bleach to this solution. Change the water when you see cloudiness or debris. Soiled wiping cloths were observed on counter tops. Return wiping cloths to sanitizing solution after each use.
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)
Food temperatures inside the prep table refrigerator behind the cook line measured 47 F (in the bottom portion). Food in the top inserts measured 51 F. Food from the inserts was placed there 20 minutes ago. Move this food (guacamole and salsa) to the walk-in. Adjust the temperature of this unit so that it maintains temperatures at or below 41 F.
The department's words
CHSC 113996 Food temperatures inside the prep table refrigerator behind the cook line measured 47 F (in the bottom portion). Food in the top inserts measured 51 F. Food from the inserts was placed there 20 minutes ago. Move this food (guacamole and salsa) to the walk-in. Adjust the temperature of this unit so that it maintains temperatures at or below 41 F.
Wash avocadoes (and all other fruits and vegetables) before cutting to prevent contaminating the inside of the fruit.
The department's words
CHSC 113992 Wash avocadoes (and all other fruits and vegetables) before cutting to prevent contaminating the inside of the fruit.
There is a box of Raid in the back area. Do not use Raid as this can contaminate food and food contact surfaces. Pesticide must only be applied by a licensed pest control operator.
The department's words
CHSC 114254.1 There is a box of Raid in the back area. Do not use Raid as this can contaminate food and food contact surfaces. Pesticide must only be applied by a licensed pest control operator.
There is a hole in the bottom lining of the small prep table fridge behind the cook line. Temperatures are also high in this unit. Repair or replace this refrigeration unit.
The department's words
CHSC 114175 There is a hole in the bottom lining of the small prep table fridge behind the cook line. Temperatures are also high in this unit. Repair or replace this refrigeration unit.
Provide an air gap of at least one inch between the pipe from the ice machine and the floor sink.
The department's words
CHSC 114193 Provide an air gap of at least one inch between the pipe from the ice machine and the floor sink.
Show 3 more
Store mop heads upright to allow them to air dry. Replace mop heads when they become extremely stained. Mop heads are stored on the floor or in buckets.
The department's words
CHSC 114257 Store mop heads upright to allow them to air dry. Replace mop heads when they become extremely stained. Mop heads are stored on the floor or in buckets.
Store mop heads upright to allow them to air dry. Replace mop heads when they become extremely stained. Mop heads are stored on the floor or in buckets.
The department's words
CHSC 114282 Store mop heads upright to allow them to air dry. Replace mop heads when they become extremely stained. Mop heads are stored on the floor or in buckets.
Place display thermometers in all refrigerators in the warmest part of each unit. Use your probe thermometers in all refrigerators in the warmest part of each unit. Use your probe thermometer to check food temperatures.
The department's words
CHSC 114157 Place display thermometers in all refrigerators in the warmest part of each unit. Use your probe thermometers in all refrigerators in the warmest part of each unit. Use your probe thermometer to check food temperatures.
EarlierFeb 6, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Cooling methods have improved and the temperatures in the walk-in look much better (mostly under 41 degrees F). Please continue to keep a log of cooling time and temperatures.
The department's words
CHSC 114002.1 Cooling methods have improved and the temperatures in the walk-in look much better (mostly under 41 degrees F). Please continue to keep a log of cooling time and temperatures.
Corrected during the inspection
Observed liquid leaking from the grease trap and an odor in that area. The lid was tightened immediately, which corrected the problem. Observed dirty shelving in the walk-in. Clean shelving now and replace shelving before the next routine inspection.
The department's words
CHSC 114175 Observed liquid leaking from the grease trap and an odor in that area. The lid was tightened immediately, which corrected the problem. Observed dirty shelving in the walk-in. Clean shelving now and replace shelving before the next routine inspection.
EarlierJan 21, 2014Routine inspectionViolation(s) Found
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple foods cooling in the walk-in at temperatures between 80 degrees F - 114 degrees F. Food is not cooling to 70 degrees in 2 hours. Shrimp in the food prep refridgerator at 84 degrees F. Meats cooling in the small refridgerator beside the register are between 60-120 degrees F. Do not cool meat in this unit. After cooking, cool food in long shallow containers, or in an ice bath, or with an ice wand. Food must cool to 70 degrees F within 2 hours and to 41 degrees F within 6 hours. Adjust cooling methods as necessary. Use log provided to track time and temperature during the cooling process.
The department's words
CHSC 114002.1 Observed multiple foods cooling in the walk-in at temperatures between 80 degrees F - 114 degrees F. Food is not cooling to 70 degrees in 2 hours. Shrimp in the food prep refridgerator at 84 degrees F. Meats cooling in the small refridgerator beside the register are between 60-120 degrees F. Do not cool meat in this unit. After cooking, cool food in long shallow containers, or in an ice bath, or with an ice wand. Food must cool to 70 degrees F within 2 hours and to 41 degrees F within 6 hours. Adjust cooling methods as necessary. Use log provided to track time and temperature during the cooling process.
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)
Observed food temps in the walk-in refridgerator between 42-44 degrees F. Keep the door closed at all times in between uses. Do not overfill containers on the prep table refridgerators. Salsa refridgerator running at 44 degrees F. Adjust/lower temperature of unit to maintain temperatures at or below 41 degrees F. Observed a container of beans on the shelf below the hot holding unit at 125 degrees F. Move beans to the steam table or the stove immediately. Maintain temperatures of 135 or above.
The department's words
CHSC 113996 Observed food temps in the walk-in refridgerator between 42-44 degrees F. Keep the door closed at all times in between uses. Do not overfill containers on the prep table refridgerators. Salsa refridgerator running at 44 degrees F. Adjust/lower temperature of unit to maintain temperatures at or below 41 degrees F. Observed a container of beans on the shelf below the hot holding unit at 125 degrees F. Move beans to the steam table or the stove immediately. Maintain temperatures of 135 or above.
Clean inside ice machine. Wash, rinse, and sanitize ice scoop. Store in a clean, dry container or in ice with the handle sticking out.
The department's words
CHSC 114097 Clean inside ice machine. Wash, rinse, and sanitize ice scoop. Store in a clean, dry container or in ice with the handle sticking out.
Clean shelving in the back room. Clean inside of walk-in including shelving.
The department's words
CHSC 114115.c Clean shelving in the back room. Clean inside of walk-in including shelving.
Replace broken gaskets in the food prep refridgerator behind the fryer. Clean inside refridgerator beside the cash register and replace the broken gasket on the door.
The department's words
CHSC 114130 Replace broken gaskets in the food prep refridgerator behind the fryer. Clean inside refridgerator beside the cash register and replace the broken gasket on the door.
Provide display thermometers for all refridgeration units.
The department's words
CHSC 114157 Provide display thermometers for all refridgeration units.
Show 3 more
Observed many openings in the ceiling and walls of the back storage area. Close/seal all openings to prevent vermin from entering the facility.
The department's words
CHSC 114259.1 Observed many openings in the ceiling and walls of the back storage area. Close/seal all openings to prevent vermin from entering the facility.
Replace missing grout and tiles as necessary in the kitchen and dishwashing area.
The department's words
CHSC 114268 Replace missing grout and tiles as necessary in the kitchen and dishwashing area.
Clean area around garbage bins and clean inside of garbage bin.
The department's words
CHSC 114245.1 Clean area around garbage bins and clean inside of garbage bin.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Taqueria San Jose, you can:
Let Taqueria San Jose know
Ask for the manager. Taqueria San Jose can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Taqueria San Jose?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10352.
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
- No Violation(s) Found
- 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.