At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 6, 2018
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Taste Kitchen & Table?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed egg salad at 46-49F and turkey sandwich at 46F in grab and go open fridge. Air temp of fridge is 45-46F. Cold hold potentially hazardous foods at 41F or below. Repair unit so that it holds food at proper temp. Observed condensation on lids on packaged containers in the grab and go fridge which is an indication that food did not cool down to 41F prior to assembly and packaging. Cool food in an upright steel fridge before placing it in the open fridge as that unit is not built to cool food. Recommend checking receiving temperatures of food from the Fairfax facility to confirm food is being delivered at the correct temp. Observed par-cooked bacon at 72F. Bacon was sitting on top of prep top (above the fill line of the drop pans). Store item in unit to keep it cool. CHSC 113996How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Taste Kitchen & Table's team
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Follow the steps for each item, with the rule beside it.
Next: Observed egg salad at 46-49F and turkey sandwich at 46F in grab and go open fridge. Air temp of fridge is 45-46F. Cold hold potentially hazardous foods at 41F or below. Repair unit so that it holds food at proper temp. Observed condensation on lids on packaged containers in the grab and go fridge which is an indication that food did not cool down to 41F prior to assembly and packaging. Cool food in an upright steel fridge before placing it in the open fridge as that unit is not built to cool food. Recommend checking receiving temperatures of food from the Fairfax facility to confirm food is being delivered at the correct temp. Observed par-cooked bacon at 72F. Bacon was sitting on top of prep top (above the fill line of the drop pans). Store item in unit to keep it cool.The county found: “Observed egg salad at 46-49F and turkey sandwich at 46F in grab and go open fridge. Air temp of fridge is 45-46F. Cold…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 3 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
LatestFeb 6, 2018Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 6, 2018.
1 violation listed, 0 marked critical.
Not critical (1)
Observed egg salad at 46-49F and turkey sandwich at 46F in grab and go open fridge. Air temp of fridge is 45-46F. Cold hold potentially hazardous foods at 41F or below. Repair unit so that it holds food at proper temp. Observed condensation on lids on packaged containers in the grab and go fridge which is an indication that food did not cool down to 41F prior to assembly and packaging. Cool food in an upright steel fridge before placing it in the open fridge as that unit is not built to cool food. Recommend checking receiving temperatures of food from the Fairfax facility to confirm food is being delivered at the correct temp. Observed par-cooked bacon at 72F. Bacon was sitting on top of prep top (above the fill line of the drop pans). Store item in unit to keep it cool.
The department's words
CHSC 113996 Observed egg salad at 46-49F and turkey sandwich at 46F in grab and go open fridge. Air temp of fridge is 45-46F. Cold hold potentially hazardous foods at 41F or below. Repair unit so that it holds food at proper temp. Observed condensation on lids on packaged containers in the grab and go fridge which is an indication that food did not cool down to 41F prior to assembly and packaging. Cool food in an upright steel fridge before placing it in the open fridge as that unit is not built to cool food. Recommend checking receiving temperatures of food from the Fairfax facility to confirm food is being delivered at the correct temp. Observed par-cooked bacon at 72F. Bacon was sitting on top of prep top (above the fill line of the drop pans). Store item in unit to keep it cool.
EarlierFeb 2, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No certified food manager at this facility. Register fro the class/exam within 30 days and e-mail me proof of registration.
The department's words
CHSC 113947.1 No certified food manager at this facility. Register fro the class/exam within 30 days and e-mail me proof of registration.
Observed tuna salad at 53F, chicken salad at 54F, and turkey sandwiches at 54F in open display fridge. Air temp of fridge is 50F. Cold hold potentially hazardous foods (PHFs) at 41F or below. Food discarded. Don't use unit for PHFs until repaired. Also observed par cooked bacon at 70-75F on counter, cooked chicken in prep top at 47F, and veggie quiche in display case at 47F.
The department's words
CHSC 113996 Observed tuna salad at 53F, chicken salad at 54F, and turkey sandwiches at 54F in open display fridge. Air temp of fridge is 50F. Cold hold potentially hazardous foods (PHFs) at 41F or below. Food discarded. Don't use unit for PHFs until repaired. Also observed par cooked bacon at 70-75F on counter, cooked chicken in prep top at 47F, and veggie quiche in display case at 47F.
No sanitizer observed in dishwasher. 50ppm of chlorine required. Manually wash, rinse, sanitize dishes in 200ppm of quaternary ammonia until dishwasher sanitizer is repaired. Use test strips to test sanitizer levels. Monitor levels daily.
The department's words
CHSC 114099.7 No sanitizer observed in dishwasher. 50ppm of chlorine required. Manually wash, rinse, sanitize dishes in 200ppm of quaternary ammonia until dishwasher sanitizer is repaired. Use test strips to test sanitizer levels. Monitor levels daily.
Ensure utensils are washed, rinsed, and sanitized at least every 4 hours. Don't store knives in between equipment as they can become contaminated there.
The department's words
CHSC 114117 Ensure utensils are washed, rinsed, and sanitized at least every 4 hours. Don't store knives in between equipment as they can become contaminated there.
Observed dishes being rinsed, washed, then sanitized. Order is wash>rinse>sanitize>air dry.
The department's words
CHSC 114099.2 Observed dishes being rinsed, washed, then sanitized. Order is wash>rinse>sanitize>air dry.
Show 1 more
Securely fasten pressurized cylinders to a rigid structure to prevent if from falling which can be safety hazard.
The department's words
CHSC 114172 Securely fasten pressurized cylinders to a rigid structure to prevent if from falling which can be safety hazard.
EarlierDec 9, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
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
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14911.
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
- Follow-up inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.