Taste Of Rome

Inspections

From Marin County Community Development Agency, Environmental Health Services · 21 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestMar 23, 2026Follow-up inspectionYellow placard

   This one: Yellow placard, inspected Mar 23, 2026.

   4 violations listed, 4 marked critical.

   Critical (4)

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

     Pizza prep refrigerator still impounded. Observed sliced raw mushrooms in this unit. Don't store any food in this unit. Don't store any food in impounded equipment. This prep refrigerator is being replaced. Spec. sheet was submitted and approved. Call or e-mail when new refrigerator is installed. Avantco APPT-71-HC approved. Pasta prep refrigerator: Observed the following potentially hazardous foods in the temperature danger zone (42 - 134 degrees F). mussels: internal temperature of 68 degrees F (~ 2lbs.) clams: internal temperature: 54 degrees F (~2 lbs.) shrimp: 50 degrees F (~1/2 lb.) Maintain all potentially hazardous foods at or below 41 degrees F, except shellfish. Shellfish shall be maintained at or below 45 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Salad prep refrigerator and glass refrigerator: case: both in compliance. 4 door glass refrigerator with beverages: open container of milk: 49 degrees F. Maintain open containers of milk at 41 degrees F or colder.

     The department's words

     CHSC 113996 Pizza prep refrigerator still impounded. Observed sliced raw mushrooms in this unit. Don't store any food in this unit. Don't store any food in impounded equipment. This prep refrigerator is being replaced. Spec. sheet was submitted and approved. Call or e-mail when new refrigerator is installed. Avantco APPT-71-HC approved. Pasta prep refrigerator: Observed the following potentially hazardous foods in the temperature danger zone (42 - 134 degrees F). mussels: internal temperature of 68 degrees F (~ 2lbs.) clams: internal temperature: 54 degrees F (~2 lbs.) shrimp: 50 degrees F (~1/2 lb.) Maintain all potentially hazardous foods at or below 41 degrees F, except shellfish. Shellfish shall be maintained at or below 45 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Salad prep refrigerator and glass refrigerator: case: both in compliance. 4 door glass refrigerator with beverages: open container of milk: 49 degrees F. Maintain open containers of milk at 41 degrees F or colder.

     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 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were voluntarily discarded into the compost container - see #7 on page 1.

     The department's words

     CHSC 114039 Observed 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were voluntarily discarded into the compost container - see #7 on page 1.

     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 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were voluntarily discarded into the compost container - see #7 on page 1.

     The department's words

     CHSC 114039.1 Observed 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were voluntarily discarded into the compost container - see #7 on page 1.

     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 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were voluntarily discarded into the compost container - see #7 on page 1.

     The department's words

     CHSC 114039.4 Observed 3 shellfish tags with harvest date of 3/20/26. These tags are missing the ship date. Mussels and clams in salad prep refrigerator didn't have shellfish tags. Shellfish tags shall stay with the shellfish until it is served or discarded. Notify Vince's Shellfish Co. that shipping date is missing from some of the shellfish tags. Mussels and clams in salad prep refrigerator were voluntarily discarded into the compost container - see #7 on page 1.

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

2. EarlierMar 18, 2026Routine inspectionYellow placard

   7 violations listed, 7 marked critical.

   Critical (7)

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

     No hot water at hand wash sink in restroom on the right side.

     The department's words

     CHSC 113953.c No hot water at hand wash sink in restroom on the right side.

     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

     Glass refrigerator: lemon berry mascarpone cake: 42 degrees F, frutti di boscco (cheesecake filling): 48 degrees F, tiramisu: 49 degrees F, Easter lemon cheesecake: 49 degrees F. Adjust/repair refrigerator. Pizza prep refrigerator: mozzarella cheese grated at 10:00 a.m. today: 57 degrees F, cooked sausage (cooked last night): 57 - 59 degrees F. ~ 2lbs. cooked sausage voluntarily discarded into compost container. Pooled eggs: 59 degrees F (~2 cups voluntarily discarded down the 3-compartment sink drain), whole shell eggs: 58 - 62 degrees F. 14 whole shell eggs voluntarily discarded into the compost container. Cream cheese: 59 degrees F (~1.5 lbs.), cooked chicken: 58 degrees F (~ 3lbs.), egg whites: 61 degrees F. ~ 1.5 cups egg whites in carton, ~ 2.5 lbs. open package of smoked salmon : 59 degrees F, ~ 2lbs. prosciutto: 68 degrees F, ~ 1lbanchovies: 65 degrees F, grated mozzarella cheese in 3 metal pans: 57 - 61 degrees F. (~ 14 lbs. of mozzarella, including mozzarella noted on page 2.) All potentially hazardous foods at 50 degrees F and above were voluntarily discarded into the compost container, except for pooled eggs and egg whites that were discarded down the drain. Thermometer in prep refrigerator: 68 degrees F. Remove all nonpotentially hazardous foods from this unit. Repair or replace this True pizza prep refrigerator. Unit impounded. Also in this unit: 10 sausage patties (60 degrees F) and 5 slices of cheddar cheese: 65 degrees F that were voluntarily discarded into compost container. Pasta prep refrigerator: heavy cream in insert pan: 49 degrees F, raw chicken in insert pan: 46 degrees F. Heavy cream and raw chicken in upper section. Bottom section: clams: 51.6 - 52.8 degrees F in water without shellfish tags, ~ 1lb. of clams voluntarily discarded into the compost container. Adjust unit colder. Salad prep refrigerator: sliced ham: 46 degrees f, spaghetti: 45 degrees F, ~ 1/4 cu tuna salad in bottom of unit: 50 degrees F. Tuna salad voluntarily discarded into the compost container. 4 door glass refrigerator open container of whole milk: 56 degrees F (~ 1/2 gallon), container of 2% milk: 55 degrees F, open container of whole milk: 57 degrees F (~ 1 gallon minus a cup), 4 unopened containers of whole milk all above 50 degrees F. Internal temps. taken of whole milk and ranged from 54 - 55 degrees F. All whole milk and low fat milk voluntarily discarded down the drain. Repair glass refrigerator. Don't store any potentially hazardous foods (this includes beverages) in this refrigerator. Maintain all potentially hazardous foods at or below 41 degrees F. Clams shall be kept at 45 degrees F or colder.

     The department's words

     CHSC 113996 Glass refrigerator: lemon berry mascarpone cake: 42 degrees F, frutti di boscco (cheesecake filling): 48 degrees F, tiramisu: 49 degrees F, Easter lemon cheesecake: 49 degrees F. Adjust/repair refrigerator. Pizza prep refrigerator: mozzarella cheese grated at 10:00 a.m. today: 57 degrees F, cooked sausage (cooked last night): 57 - 59 degrees F. ~ 2lbs. cooked sausage voluntarily discarded into compost container. Pooled eggs: 59 degrees F (~2 cups voluntarily discarded down the 3-compartment sink drain), whole shell eggs: 58 - 62 degrees F. 14 whole shell eggs voluntarily discarded into the compost container. Cream cheese: 59 degrees F (~1.5 lbs.), cooked chicken: 58 degrees F (~ 3lbs.), egg whites: 61 degrees F. ~ 1.5 cups egg whites in carton, ~ 2.5 lbs. open package of smoked salmon : 59 degrees F, ~ 2lbs. prosciutto: 68 degrees F, ~ 1lbanchovies: 65 degrees F, grated mozzarella cheese in 3 metal pans: 57 - 61 degrees F. (~ 14 lbs. of mozzarella, including mozzarella noted on page 2.) All potentially hazardous foods at 50 degrees F and above were voluntarily discarded into the compost container, except for pooled eggs and egg whites that were discarded down the drain. Thermometer in prep refrigerator: 68 degrees F. Remove all nonpotentially hazardous foods from this unit. Repair or replace this True pizza prep refrigerator. Unit impounded. Also in this unit: 10 sausage patties (60 degrees F) and 5 slices of cheddar cheese: 65 degrees F that were voluntarily discarded into compost container. Pasta prep refrigerator: heavy cream in insert pan: 49 degrees F, raw chicken in insert pan: 46 degrees F. Heavy cream and raw chicken in upper section. Bottom section: clams: 51.6 - 52.8 degrees F in water without shellfish tags, ~ 1lb. of clams voluntarily discarded into the compost container. Adjust unit colder. Salad prep refrigerator: sliced ham: 46 degrees f, spaghetti: 45 degrees F, ~ 1/4 cu tuna salad in bottom of unit: 50 degrees F. Tuna salad voluntarily discarded into the compost container. 4 door glass refrigerator open container of whole milk: 56 degrees F (~ 1/2 gallon), container of 2% milk: 55 degrees F, open container of whole milk: 57 degrees F (~ 1 gallon minus a cup), 4 unopened containers of whole milk all above 50 degrees F. Internal temps. taken of whole milk and ranged from 54 - 55 degrees F. All whole milk and low fat milk voluntarily discarded down the drain. Repair glass refrigerator. Don't store any potentially hazardous foods (this includes beverages) in this refrigerator. Maintain all potentially hazardous foods at or below 41 degrees F. Clams shall be kept at 45 degrees F or colder.

     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 nose and then unload dishwasher. Observed employee touch dirty dishes and then touched clean ones. Employee instructed to wash hands after contaminating them. Discontinue using wiping cloth to dry utensils.

     The department's words

     CHSC 113953.3 Observed employee touch nose and then unload dishwasher. Observed employee touch dirty dishes and then touched clean ones. Employee instructed to wash hands after contaminating them. Discontinue using wiping cloth to dry utensils.

     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

     No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine.

     The department's words

     CHSC 114099.7 No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine.

     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

     Clams: 51-6 - 52.8 degrees F in water without shellfish tag. ~ 1lb. clams voluntarily discarded into the compost container.

     The department's words

     CHSC 114039 Clams: 51-6 - 52.8 degrees F in water without shellfish tag. ~ 1lb. clams voluntarily discarded into the compost container.

     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

     Clams: 51-6 - 52.8 degrees F in water without shellfish tag. ~ 1lb. clams voluntarily discarded into the compost container.

     The department's words

     CHSC 114039.1 Clams: 51-6 - 52.8 degrees F in water without shellfish tag. ~ 1lb. clams voluntarily discarded into the compost container.

     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

     No shellfish tags for January or March 2026. Some of the shellfish tags for February aren't in chronological order. Maintain shellfish tags in chronological order for 90 days. 3 January shellfish tags found during the inspection.

     The department's words

     CHSC 114039.4 No shellfish tags for January or March 2026. Some of the shellfish tags for February aren't in chronological order. Maintain shellfish tags in chronological order for 90 days. 3 January shellfish tags found during the inspection.

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

3. EarlierOct 16, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Refrigerator opposite of range ambient temperature recorded at 47°F. Garlic in oil 50°F, cheese 50°F, roast beef 50°F and ham 50°F recorded in said unit. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Repair to cold hold food at 41°F or below.

     The department's words

     CHSC 113996 Refrigerator opposite of range ambient temperature recorded at 47°F. Garlic in oil 50°F, cheese 50°F, roast beef 50°F and ham 50°F recorded in said unit. / Discard out of temperature foods. Discontinue use of said unit until repaired to cold hold food at 41°F or below. Repair to cold hold food at 41°F or below.

4. EarlierMar 20, 2024Follow-up inspectionGreen placard

   3 violations listed, 0 marked critical.

   Not critical (3)

   • Cut melon stored double stacked in refrigerator opposite of range recording at 54°F. Cooked potatoes left in pan on stove with stove off. Potatoes recorded at 90°F. Foods were prepared in the morning but no exact time given. / Discard out of temperature foods. Keep cold foods in refrigeration at 41°F or below and hot foods ho in steam table at 135°F or above.

     The department's words

     CHSC 113996 Cut melon stored double stacked in refrigerator opposite of range recording at 54°F. Cooked potatoes left in pan on stove with stove off. Potatoes recorded at 90°F. Foods were prepared in the morning but no exact time given. / Discard out of temperature foods. Keep cold foods in refrigeration at 41°F or below and hot foods ho in steam table at 135°F or above.

     Corrected during the inspection

   • Container of portioned noodles (cooked) stored in walk-in refrigerator. Staff stated the noodles were prepared yesterday and recorded at 48°F. / Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Do not portion food into bags until cooling has been completed. Discard improperly cooled foods.

     The department's words

     CHSC 114002 Container of portioned noodles (cooked) stored in walk-in refrigerator. Staff stated the noodles were prepared yesterday and recorded at 48°F. / Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Do not portion food into bags until cooling has been completed. Discard improperly cooled foods.

     Corrected during the inspection

   • Two door reach in freezer heavily frosted suggesting a leak. Observed some condensate that had fallen into uncovered food. / Repair freezer. Discard contaminated food. Keep food tightly covered.

     The department's words

     CHSC 113967 Two door reach in freezer heavily frosted suggesting a leak. Observed some condensate that had fallen into uncovered food. / Repair freezer. Discard contaminated food. Keep food tightly covered.

     Corrected during the inspection

5. EarlierMar 19, 2024Routine inspectionYellow placard

   3 violations listed, 3 marked critical.

   Critical (3)

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

     Cut melon stored double stacked in refrigerator opposite of range recording at 54°F. Cooked potatoes left in pan on stove with stove off. Potatoes recorded at 90°F. Foods were prepared in the morning but no exact time given. / Discard out of temperature foods. Keep cold foods in refrigeration at 41°F or below and hot foods ho in steam table at 135°F or above.

     The department's words

     CHSC 113996 Cut melon stored double stacked in refrigerator opposite of range recording at 54°F. Cooked potatoes left in pan on stove with stove off. Potatoes recorded at 90°F. Foods were prepared in the morning but no exact time given. / Discard out of temperature foods. Keep cold foods in refrigeration at 41°F or below and hot foods ho in steam table at 135°F or above.

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

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

     Container of portioned noodles (cooked) stored in walk-in refrigerator. Staff stated the noodles were prepared yesterday and recorded at 48°F. / Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Do not portion food into bags until cooling has been completed. Discard improperly cooled foods.

     The department's words

     CHSC 114002 Container of portioned noodles (cooked) stored in walk-in refrigerator. Staff stated the noodles were prepared yesterday and recorded at 48°F. / Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Do not portion food into bags until cooling has been completed. Discard improperly cooled foods.

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

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

     Two door reach in freezer heavily frosted suggesting a leak. Observed some condensate that had fallen into uncovered food. / Repair freezer. Discard contaminated food. Keep food tightly covered.

     The department's words

     CHSC 113967 Two door reach in freezer heavily frosted suggesting a leak. Observed some condensate that had fallen into uncovered food. / Repair freezer. Discard contaminated food. Keep food tightly covered.

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

6. EarlierJan 13, 2023Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed employee grab raw chicken to put on the grill. Said employee wiped hands with cloth towel then proceeded to prepare other foods. No hand washing observed. / Hand washing must occur between handling raw food and handling clean equipment or ready to eat foods.

     The department's words

     CHSC 113953.3 Observed employee grab raw chicken to put on the grill. Said employee wiped hands with cloth towel then proceeded to prepare other foods. No hand washing observed. / Hand washing must occur between handling raw food and handling clean equipment or ready to eat foods.

     Corrected during the inspection

7. EarlierJan 12, 2023Routine inspectionYellow placard

   1 violation listed, 1 marked critical.

   Critical (1)

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

     Observed employee grab raw chicken to put on the grill. Said employee wiped hands with cloth towel then proceeded to prepare other foods. No hand washing observed. / Hand washing must occur between handling raw food and handling clean equipment or ready to eat foods.

     The department's words

     CHSC 113953.3 Observed employee grab raw chicken to put on the grill. Said employee wiped hands with cloth towel then proceeded to prepare other foods. No hand washing observed. / Hand washing must occur between handling raw food and handling clean equipment or ready to eat foods.

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

8. EarlierJul 13, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed raw scrambled eggs in incorrectly made ice bath recorded around 48°F. / Remove ice bath so ice level matches level of food stored. Cold hold food at 41°F or below.

     The department's words

     CHSC 113996 Observed raw scrambled eggs in incorrectly made ice bath recorded around 48°F. / Remove ice bath so ice level matches level of food stored. Cold hold food at 41°F or below.

9. EarlierDec 7, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Front hand wash sink by point of sale had pitcher stored in it. / Keep hand wash sink free to use at all times.

     The department's words

     CHSC 113953.1 Front hand wash sink by point of sale had pitcher stored in it. / Keep hand wash sink free to use at all times.

10. EarlierFeb 19, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed meat sauce 120F, chicken soup 129, hollandaise sauce 120F and cooked potatoes 115-150F at the steam table. Employee stated steam table items were heated at stove then placed on steam table about an hour ago. / Adjust or repair steam table to hot hold food at 135F or above. Immediately reheat food to 165F for hot holding.

      The department's words

      CHSC 113996 Observed meat sauce 120F, chicken soup 129, hollandaise sauce 120F and cooked potatoes 115-150F at the steam table. Employee stated steam table items were heated at stove then placed on steam table about an hour ago. / Adjust or repair steam table to hot hold food at 135F or above. Immediately reheat food to 165F for hot holding.

11. EarlierDec 16, 2020Routine inspectionOnly Minor Violation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Shell stock stags for month of November missing. Shell stock tags must be kept with supply until exhausted and kept on file for 90 days thereafter.

      The department's words

      CHSC 114039.1 Shell stock stags for month of November missing. Shell stock tags must be kept with supply until exhausted and kept on file for 90 days thereafter.

12. EarlierJul 28, 2020Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Mussels seen without shell stock tag. / Discard shell stock without shell stock tag. Shell stock tags must be kept with supply then kept for 90 days after.

      The department's words

      CHSC 114039.1 Mussels seen without shell stock tag. / Discard shell stock without shell stock tag. Shell stock tags must be kept with supply then kept for 90 days after.

13. EarlierJul 21, 2020Routine inspectionYellow placard

    2 violations listed, 2 marked critical.

    Critical (2)

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

      Mussels seen without shell stock tag. / Discard shell stock without shell stock tag. Shell stock tags must be kept with supply then kept for 90 days after.

      The department's words

      CHSC 114039.1 Mussels seen without shell stock tag. / Discard shell stock without shell stock tag. Shell stock tags must be kept with supply then kept for 90 days after.

      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

      Hand wash sin by cake display case recorded around 73F. / Repair sink to provide at least 100F hot water. Use other hand wash sinks until repaired.

      The department's words

      CHSC 114192 Hand wash sin by cake display case recorded around 73F. / Repair sink to provide at least 100F hot water. Use other hand wash sinks until repaired.

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

14. EarlierDec 11, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Shell stock tag for clams missing. / Keep shell stock tag with supply of shell stock until supply has been exhausted. Tags must be kept for 90 days thereafter in chronological order. Discard clams lacking shell stock tags.

      The department's words

      CHSC 114039.1 Shell stock tag for clams missing. / Keep shell stock tag with supply of shell stock until supply has been exhausted. Tags must be kept for 90 days thereafter in chronological order. Discard clams lacking shell stock tags.

15. EarlierMay 30, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Cooked potatoes seen stored on shelf above range stove at 80F. / Reheat to 165F then keep hot at 135F or above.

      The department's words

      CHSC 113996 Cooked potatoes seen stored on shelf above range stove at 80F. / Reheat to 165F then keep hot at 135F or above.

16. EarlierNov 29, 2018Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

17. EarlierJun 8, 2017Follow-up inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Multiple cold holding temperature violations observed in prep refrigerators. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see VCD sheet. Pizza prep refrigerator: ham: 48 - 50 degrees F, cooked chicken 46 degrees F. Saute prep refrigerator: Thermometer in unit: 60 degrees F. Slices if cheddar cheese: 51 degrees F, raw chicken: 58 degrees F, cooked zucchini: 62 degrees F, heavy cream: 50 degrees F, French toast batter: 61 degrees F, blanched green beans: 63 degrees F. Two door refrigerator: Raw hamburger: 49 degrees F, veggie burgers: 43 degrees F. Walk-in refrigerator: strawberry shortcake: 45 degrees F, salmon: 43 degrees F, fresh mozzarella: 44 degrees F. Glass refrigerator: tiramisu: 48 degrees F, cheesecake: 47 degrees F. 6/8/17: New sauté prep refrigerator installed. Heavy cream in metal pan: 44 degrees F and open container of heavy cream: 45 degrees F. Both in bottom of sauté prep refrigerator. Sandwich prep refrigerator: sliced tomatoes 41- 42 degrees F. Sliced tomato on counter (68 degrees F) was voluntarily discarded. Refrigerate tomatoes after slicing them.

      The department's words

      CHSC 113996 Multiple cold holding temperature violations observed in prep refrigerators. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see VCD sheet. Pizza prep refrigerator: ham: 48 - 50 degrees F, cooked chicken 46 degrees F. Saute prep refrigerator: Thermometer in unit: 60 degrees F. Slices if cheddar cheese: 51 degrees F, raw chicken: 58 degrees F, cooked zucchini: 62 degrees F, heavy cream: 50 degrees F, French toast batter: 61 degrees F, blanched green beans: 63 degrees F. Two door refrigerator: Raw hamburger: 49 degrees F, veggie burgers: 43 degrees F. Walk-in refrigerator: strawberry shortcake: 45 degrees F, salmon: 43 degrees F, fresh mozzarella: 44 degrees F. Glass refrigerator: tiramisu: 48 degrees F, cheesecake: 47 degrees F. 6/8/17: New sauté prep refrigerator installed. Heavy cream in metal pan: 44 degrees F and open container of heavy cream: 45 degrees F. Both in bottom of sauté prep refrigerator. Sandwich prep refrigerator: sliced tomatoes 41- 42 degrees F. Sliced tomato on counter (68 degrees F) was voluntarily discarded. Refrigerate tomatoes after slicing them.

    • No paper towels inside men's paper towel dispenser and paper towel dispenser in women's restroom is jammed. 6/8/17: Paper towel dispenser in women's restroom is still jammed. Repair or replace paper towel dispenser.

      The department's words

      CHSC 113953.2 No paper towels inside men's paper towel dispenser and paper towel dispenser in women's restroom is jammed. 6/8/17: Paper towel dispenser in women's restroom is still jammed. Repair or replace paper towel dispenser.

    • Panini griddle by pizza oven is not under a hood. Submit application for exemption from mechanical ventilation with plan check fee of $302 by June 12, 2017. Application given.

      The department's words

      CHSC 114149.1 Panini griddle by pizza oven is not under a hood. Submit application for exemption from mechanical ventilation with plan check fee of $302 by June 12, 2017. Application given.

18. EarlierJun 5, 2017Routine inspectionYellow placard

    20 violations listed, 1 marked critical.

    Critical (1)

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

      Multiple cold holding temperature violations observed in prep refrigerators. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see VCD sheet. Pizza prep refrigerator: ham: 48 - 50 degrees F, cooked chicken 46 degrees F. Saute prep refrigerator: Thermometer in unit: 60 degrees F. Slices if cheddar cheese: 51 degrees F, raw chicken: 58 degrees F, cooked zucchini: 62 degrees F, heavy cream: 50 degrees F, French toast batter: 61 degrees F, blanched green beans: 63 degrees F. Two door refrigerator: Raw hamburger: 49 degrees F, veggie burgers: 43 degrees F. Walk-in refrigerator: strawberry shortcake: 45 degrees F, salmon: 43 degrees F, fresh mozzarella: 44 degrees F. Glass refrigerator: tiramisu: 48 degrees F, cheesecake: 47 degrees F.

      The department's words

      CHSC 113996 Multiple cold holding temperature violations observed in prep refrigerators. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see VCD sheet. Pizza prep refrigerator: ham: 48 - 50 degrees F, cooked chicken 46 degrees F. Saute prep refrigerator: Thermometer in unit: 60 degrees F. Slices if cheddar cheese: 51 degrees F, raw chicken: 58 degrees F, cooked zucchini: 62 degrees F, heavy cream: 50 degrees F, French toast batter: 61 degrees F, blanched green beans: 63 degrees F. Two door refrigerator: Raw hamburger: 49 degrees F, veggie burgers: 43 degrees F. Walk-in refrigerator: strawberry shortcake: 45 degrees F, salmon: 43 degrees F, fresh mozzarella: 44 degrees F. Glass refrigerator: tiramisu: 48 degrees F, cheesecake: 47 degrees F.

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

    Not critical (19)

    • Saute prep refrigerator impounded. Nonpotentially hazardous foods in this unit were relocated to other refrigerators.

      The department's words

      CHSC 114393 Saute prep refrigerator impounded. Nonpotentially hazardous foods in this unit were relocated to other refrigerators.

    • Certified Food Manager certificate is expired. Enroll at least one person in an ANSI-certified certified food manager exam within five days and take test within 30 days.

      The department's words

      CHSC 113947.1 Certified Food Manager certificate is expired. Enroll at least one person in an ANSI-certified certified food manager exam within five days and take test within 30 days.

    • No paper towels inside men's paper towel dispenser and paper towel dispenser in women's restroom is jammed.

      The department's words

      CHSC 113953.2 No paper towels inside men's paper towel dispenser and paper towel dispenser in women's restroom is jammed.

    • Garbage can too close to paper towel dispenser in kitchen. Hard to pull out paper towels without touching garbage can. Provide smaller garbage can or relocate can. Recycle can in front of other kitchen handwash sink was relocated. Do not obstruct hand wash sinks.

      The department's words

      CHSC 113953.1 Garbage can too close to paper towel dispenser in kitchen. Hard to pull out paper towels without touching garbage can. Provide smaller garbage can or relocate can. Recycle can in front of other kitchen handwash sink was relocated. Do not obstruct hand wash sinks.

    • Clean interior of ice machine to remove accumulation of wet, black material on metal panel.

      The department's words

      CHSC 114115 Clean interior of ice machine to remove accumulation of wet, black material on metal panel.

    Show 14 more

    • Dirty utensils in all three compartments of warewashing sink. Store dirty utensils on dirty drainboard or in wash compartment. Sanitizer compartment had turbid water that was drained during inspection.

      The department's words

      CHSC 114099.2 Dirty utensils in all three compartments of warewashing sink. Store dirty utensils on dirty drainboard or in wash compartment. Sanitizer compartment had turbid water that was drained during inspection.

    • Maintain shellfish tags in chronological order.

      The department's words

      CHSC 114039.4 Maintain shellfish tags in chronological order.

    • Kitchen handwash sink by glass refrigerator reached a maximum of 79 degrees F and hand wash sink by register reached a maximum of 83 degrees F. Both corrected during inspection to reach the 100 degrees F minimum.

      The department's words

      CHSC 113953.c Kitchen handwash sink by glass refrigerator reached a maximum of 79 degrees F and hand wash sink by register reached a maximum of 83 degrees F. Both corrected during inspection to reach the 100 degrees F minimum.

    • Barewood shelf with metal in white freezer is not approved. Replace this shelf with an ANSI-certified shelf. Submit specification sheet for approval.

      The department's words

      CHSC 114130 Barewood shelf with metal in white freezer is not approved. Replace this shelf with an ANSI-certified shelf. Submit specification sheet for approval.

    • Barewood shelf with metal in white freezer is not approved. Replace this shelf with an ANSI-certified shelf. Submit specification sheet for approval.

      The department's words

      CHSC 114132 Barewood shelf with metal in white freezer is not approved. Replace this shelf with an ANSI-certified shelf. Submit specification sheet for approval.

    • Panini griddle by pizza oven is not under a hood. Submit application for exemption from mechanical ventilation with plan check fee of $302 by June 12, 2017. Application given.

      The department's words

      CHSC 114149.1 Panini griddle by pizza oven is not under a hood. Submit application for exemption from mechanical ventilation with plan check fee of $302 by June 12, 2017. Application given.

    • Wiping cloth on top of pizza prep refrigerator lid. Store in use wiping cloths in sanitizer buckets with appropriate sanitizer. Corrected.

      The department's words

      CHSC 114185.1 Wiping cloth on top of pizza prep refrigerator lid. Store in use wiping cloths in sanitizer buckets with appropriate sanitizer. Corrected.

    • Provide quaternary sanitizer test strips.

      The department's words

      CHSC 114107 Provide quaternary sanitizer test strips.

    • Provide thermometer for ice cream freezer. Place thermometers in warmest parts of refrigerators in easily visible location.

      The department's words

      CHSC 114157 Provide thermometer for ice cream freezer. Place thermometers in warmest parts of refrigerators in easily visible location.

    • Copper pipe for dishwasher doesn't have an air gap. Air gap shall be twice the diameter of the pipe from end of pipe to rim of floor sink.

      The department's words

      CHSC 114193 Copper pipe for dishwasher doesn't have an air gap. Air gap shall be twice the diameter of the pipe from end of pipe to rim of floor sink.

    • Replace missing ceramic tile behind floor sink and cracked tile to right of floor sink underneath two compartment food prep sink. Correct within six months.

      The department's words

      CHSC 114268 Replace missing ceramic tile behind floor sink and cracked tile to right of floor sink underneath two compartment food prep sink. Correct within six months.

    • Scooper handle touching cocoa in bulk storage container. Corrected.

      The department's words

      CHSC 114119 Scooper handle touching cocoa in bulk storage container. Corrected.

    • Permit not posted. Post valid permit in conspicuous area.

      The department's words

      CHSC 114381 Permit not posted. Post valid permit in conspicuous area.

    • Garbage bag covering food. Do not use garbage bags for food storage.

      The department's words

      CHSC 113980 Garbage bag covering food. Do not use garbage bags for food storage.

19. EarlierAug 12, 2016Follow-up inspectionGreen placard

    15 violations listed, 0 marked critical.

    Not critical (15)

    • Most recent inspection report not available.

      The department's words

      CHSC 113725.1 Most recent inspection report not available.

      Corrected during the inspection

    • No food handling cards available to view. Some of the food handlers do not have CA food handler cards, per owner. All food handlers shall obtain a valid CA food handler card within 30 days. Obtain copies of CA food handler cards and have available le to view at follow-up inspection. 8/12/16: Food handling cards available to view. One food handler needs to obtain a valid CA card, per time requirement noted above.

      The department's words

      CHSC 113948 No food handling cards available to view. Some of the food handlers do not have CA food handler cards, per owner. All food handlers shall obtain a valid CA food handler card within 30 days. Obtain copies of CA food handler cards and have available le to view at follow-up inspection. 8/12/16: Food handling cards available to view. One food handler needs to obtain a valid CA card, per time requirement noted above.

    • Garbage can located underneath paper towel dispenser is tool tall and causes one to touch garbage can in order to dispense paper towels. Relocate garbage can or place smaller garbage container at this area.

      The department's words

      CHSC 113953.1 Garbage can located underneath paper towel dispenser is tool tall and causes one to touch garbage can in order to dispense paper towels. Relocate garbage can or place smaller garbage container at this area.

      Corrected during the inspection

    • Soap dispenser broken at behind -the counter area. Repeat violation. Soap not dispensing by handwash station by ice cream freezer. Replace or repair soap dispensers immediately.

      The department's words

      CHSC 113953.2 Soap dispenser broken at behind -the counter area. Repeat violation. Soap not dispensing by handwash station by ice cream freezer. Replace or repair soap dispensers immediately.

      Corrected during the inspection

    • Provide hand wash signs at hand wash sinks where missing.

      The department's words

      CHSC 113953.5 Provide hand wash signs at hand wash sinks where missing.

    Show 10 more

    • Shelving less than six inches above the floor.

      The department's words

      CHSC 114047 Shelving less than six inches above the floor.

      Corrected during the inspection

    • Dessert display case refrigerator: tiramisu measured 43 degrees F. Pizza prep refrigerator: ham double stacked on top of mushrooms measured 61.3 degrees F and chicken: 57 degrees F. Thermometer in unit reading 58 degrees F. This refrigerator was impounded. Salad prep refrigerator: blue cheese: 56.3 degrees F, cream: 51.6 degrees F. Sandwich prep refrigerator: cheddar cheese double stacked: 49.8 degrees F, sliced tomatoes: 43 degrees F, and mozzarella cheese 42.6 degrees F. See voluntary condemnation and destruction sheet for list of foods discarded. Milk in refrigerator at behind-the-counter area had internal temperature of 44.4 degrees. Container was opened to measure temperature. 8/12/16: Heavy cream: 44.4 degrees F and cooked chicken: 43.3 degrees F.

      The department's words

      CHSC 113996 Dessert display case refrigerator: tiramisu measured 43 degrees F. Pizza prep refrigerator: ham double stacked on top of mushrooms measured 61.3 degrees F and chicken: 57 degrees F. Thermometer in unit reading 58 degrees F. This refrigerator was impounded. Salad prep refrigerator: blue cheese: 56.3 degrees F, cream: 51.6 degrees F. Sandwich prep refrigerator: cheddar cheese double stacked: 49.8 degrees F, sliced tomatoes: 43 degrees F, and mozzarella cheese 42.6 degrees F. See voluntary condemnation and destruction sheet for list of foods discarded. Milk in refrigerator at behind-the-counter area had internal temperature of 44.4 degrees. Container was opened to measure temperature. 8/12/16: Heavy cream: 44.4 degrees F and cooked chicken: 43.3 degrees F.

    • Probe thermometer not working. Replace battery or thermometer.

      The department's words

      CHSC 114159 Probe thermometer not working. Replace battery or thermometer.

      Corrected during the inspection

    • No air gap between ends of pipes of two-compartment food prep sink and rim of floor sink.

      The department's words

      CHSC 114193.1 No air gap between ends of pipes of two-compartment food prep sink and rim of floor sink.

    • A drizzle of water comes out of tap.

      The department's words

      CHSC 114192.1 A drizzle of water comes out of tap.

      Corrected during the inspection

    • Inadequate hot water at all hand wash sinks. Temperature ranged from 76.5 - 88.5 degrees Fahrenheit.

      The department's words

      CHSC 114192 Inadequate hot water at all hand wash sinks. Temperature ranged from 76.5 - 88.5 degrees Fahrenheit.

      Corrected during the inspection

    • Clean interior metal panel to remove accumulation of black material. This panel is loose and needs to be tightly secured. Loose screw on panel.

      The department's words

      CHSC 114115 Clean interior metal panel to remove accumulation of black material. This panel is loose and needs to be tightly secured. Loose screw on panel.

      Corrected during the inspection

    • Replace burnt out bulbs.

      The department's words

      CHSC 114252 Replace burnt out bulbs.

      Corrected during the inspection

    • Observed 22 qt container full of Bolognese sauce in two-compartment food prep sink with cover on top. Ice around container reached a quarter of the way up the container. Bolognese sauce measured 108 - 129 degrees F at 3:15 p.m. and 97 -121 degrees F at 5:15 p.m. in same 22 qt container. Less ice around container at 5:15. Checked temperature near center of 22 qt container after some of Bolognese sauce was placed into shallow metal pans, and it measured 132 degrees F. Bolognese sauce is not cooling at rapid enough rate. Discussed proper cooling method techniques with owner and food handler. 8/12/16: Large pot of clam chowder in ice bath in food prep sink measured 95.7 degrees F at 5:40 p.m. and 81 - 89 degrees F at 6:00 p.m. Clam chowder finished cooking at 3:30 p.m., per cooling log. Entry on log for clam chowder at 5:30 had temperature of 140 degrees F. Additional ice was placed around pot after 5:30.

      The department's words

      CHSC 114002 Observed 22 qt container full of Bolognese sauce in two-compartment food prep sink with cover on top. Ice around container reached a quarter of the way up the container. Bolognese sauce measured 108 - 129 degrees F at 3:15 p.m. and 97 -121 degrees F at 5:15 p.m. in same 22 qt container. Less ice around container at 5:15. Checked temperature near center of 22 qt container after some of Bolognese sauce was placed into shallow metal pans, and it measured 132 degrees F. Bolognese sauce is not cooling at rapid enough rate. Discussed proper cooling method techniques with owner and food handler. 8/12/16: Large pot of clam chowder in ice bath in food prep sink measured 95.7 degrees F at 5:40 p.m. and 81 - 89 degrees F at 6:00 p.m. Clam chowder finished cooking at 3:30 p.m., per cooling log. Entry on log for clam chowder at 5:30 had temperature of 140 degrees F. Additional ice was placed around pot after 5:30.

      Corrected during the inspection

    • Shellfish tags not in chronological order.

      The department's words

      CHSC 114039.4 Shellfish tags not in chronological order.

      Corrected during the inspection

20. EarlierAug 10, 2016Routine inspectionYellow placard

    20 violations listed, 4 marked critical.

    Critical (4)

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

      Dessert display case refrigerator: tiramisu measured 43 degrees F. Pizza prep refrigerator: ham double stacked on top of mushrooms measured 61.3 degrees F and chicken: 57 degrees F. Thermometer in unit reading 58 degrees F. This refrigerator was impounded. Salad prep refrigerator: blue cheese: 56.3 degrees F, cream: 51.6 degrees F. Sandwich prep refrigerator: cheddar cheese double stacked: 49.8 degrees F, sliced tomatoes: 43 degrees F, and mozzarella cheese 42.6 degrees F. See voluntary condemnation and destruction sheet for list of foods discarded. Milk in refrigerator at behind-the-counter area had internal temperature of 44.4 degrees. Container was opened to measure temperature.

      The department's words

      CHSC 113996 Dessert display case refrigerator: tiramisu measured 43 degrees F. Pizza prep refrigerator: ham double stacked on top of mushrooms measured 61.3 degrees F and chicken: 57 degrees F. Thermometer in unit reading 58 degrees F. This refrigerator was impounded. Salad prep refrigerator: blue cheese: 56.3 degrees F, cream: 51.6 degrees F. Sandwich prep refrigerator: cheddar cheese double stacked: 49.8 degrees F, sliced tomatoes: 43 degrees F, and mozzarella cheese 42.6 degrees F. See voluntary condemnation and destruction sheet for list of foods discarded. Milk in refrigerator at behind-the-counter area had internal temperature of 44.4 degrees. Container was opened to measure temperature.

      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

      Inadequate hot water at all hand wash sinks. Temperature ranged from 76.5 - 88.5 degrees Fahrenheit.

      The department's words

      CHSC 114192 Inadequate hot water at all hand wash sinks. Temperature ranged from 76.5 - 88.5 degrees Fahrenheit.

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

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

      Observed 22 qt container full of Bolognese sauce in two-compartment food prep sink with cover on top. Ice around container reached a quarter of the way up the container. Bolognese sauce measured 108 - 129 degrees F at 3:15 p.m. and 97 -121 degrees F at 5:15 p.m. in same 22 qt container. Less ice around container at 5:15. Checked temperature near center of 22 qt container after some of Bolognese sauce was placed into shallow metal pans, and it measured 132 degrees F. Bolognese sauce is not cooling at rapid enough rate. Discussed proper cooling method techniques with owner and food handler. Rechecked bolognese sauce at 5:55 p.m. in walk-in refrigerator. There were two metal pans. One measured 51.5 degrees F and one measured 73 degrees F. Log bolognese sauce on cooling log every hour to ensure it is cooling at rapid enough rate. Bolognese sauce made yesterday that is walk-in refrigerator measured 44 degrees F during inspection This batch of bolognese sauce was most likely not properly rapidly cooled.

      The department's words

      CHSC 114002 Observed 22 qt container full of Bolognese sauce in two-compartment food prep sink with cover on top. Ice around container reached a quarter of the way up the container. Bolognese sauce measured 108 - 129 degrees F at 3:15 p.m. and 97 -121 degrees F at 5:15 p.m. in same 22 qt container. Less ice around container at 5:15. Checked temperature near center of 22 qt container after some of Bolognese sauce was placed into shallow metal pans, and it measured 132 degrees F. Bolognese sauce is not cooling at rapid enough rate. Discussed proper cooling method techniques with owner and food handler. Rechecked bolognese sauce at 5:55 p.m. in walk-in refrigerator. There were two metal pans. One measured 51.5 degrees F and one measured 73 degrees F. Log bolognese sauce on cooling log every hour to ensure it is cooling at rapid enough rate. Bolognese sauce made yesterday that is walk-in refrigerator measured 44 degrees F during inspection This batch of bolognese sauce was most likely not properly rapidly cooled.

      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 22 qt container full of Bolognese sauce in two-compartment food prep sink with cover on top. Ice around container reached a quarter of the way up the container. Bolognese sauce measured 108 - 129 degrees F at 3:15 p.m. and 97 -121 degrees F at 5:15 p.m. in same 22 qt container. Less ice around container at 5:15. Checked temperature near center of 22 qt container after some of Bolognese sauce was placed into shallow metal pans, and it measured 132 degrees F. Bolognese sauce is not cooling at rapid enough rate. Discussed proper cooling method techniques with owner and food handler.

      The department's words

      CHSC 114002.1 Observed 22 qt container full of Bolognese sauce in two-compartment food prep sink with cover on top. Ice around container reached a quarter of the way up the container. Bolognese sauce measured 108 - 129 degrees F at 3:15 p.m. and 97 -121 degrees F at 5:15 p.m. in same 22 qt container. Less ice around container at 5:15. Checked temperature near center of 22 qt container after some of Bolognese sauce was placed into shallow metal pans, and it measured 132 degrees F. Bolognese sauce is not cooling at rapid enough rate. Discussed proper cooling method techniques with owner and food handler.

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

    Not critical (16)

    • Most recent inspection report not available.

      The department's words

      CHSC 113725.1 Most recent inspection report not available.

    • No food handling cards available to view. Some of the food handlers do not have CA food handler cards, per owner. All food handlers shall obtain a valid CA food handler card within 30 days. Obtain copies of CA food handler cards and have available le to view at follow-up inspection.

      The department's words

      CHSC 113948 No food handling cards available to view. Some of the food handlers do not have CA food handler cards, per owner. All food handlers shall obtain a valid CA food handler card within 30 days. Obtain copies of CA food handler cards and have available le to view at follow-up inspection.

    • Garbage can located underneath paper towel dispenser is too tall and causes one to touch garbage can in order to dispense paper towels. Relocate garbage can or place smaller garbage container at this area.

      The department's words

      CHSC 113953.1 Garbage can located underneath paper towel dispenser is too tall and causes one to touch garbage can in order to dispense paper towels. Relocate garbage can or place smaller garbage container at this area.

    • Soap dispenser broken at behind -the counter area. Repeat violation. Soap not dispensing by handwash station by ice cream freezer. Replace or repair soap dispensers immediately.

      The department's words

      CHSC 113953.2 Soap dispenser broken at behind -the counter area. Repeat violation. Soap not dispensing by handwash station by ice cream freezer. Replace or repair soap dispensers immediately.

    • Provide hand wash signs at hand wash sinks where missing.

      The department's words

      CHSC 113953.5 Provide hand wash signs at hand wash sinks where missing.

    Show 11 more

    • Vacuum packaged raw meat in plastic pan observed above open box of whole tomatoes.

      The department's words

      CHSC 113980 Vacuum packaged raw meat in plastic pan observed above open box of whole tomatoes.

      Corrected during the inspection

    • Shelving less than six inches above the floor.

      The department's words

      CHSC 114047 Shelving less than six inches above the floor.

    • No sanitizer at final rinse of dishwasher.

      The department's words

      CHSC 114099.7 No sanitizer at final rinse of dishwasher.

      Corrected during the inspection

    • Probe thermometer not working. Replace battery or thermometer.

      The department's words

      CHSC 114159 Probe thermometer not working. Replace battery or thermometer.

      Corrected during the inspection

    • No sanitizer test strips. Technician who came to repair dishwasher provided test strips for facility.

      The department's words

      CHSC 114107 No sanitizer test strips. Technician who came to repair dishwasher provided test strips for facility.

      Corrected during the inspection

    • No air gap between ends of pipes of two-compartment food prep sink and rim of floor sink.

      The department's words

      CHSC 114193.1 No air gap between ends of pipes of two-compartment food prep sink and rim of floor sink.

    • A drizzle of water comes out of tap.

      The department's words

      CHSC 114192.1 A drizzle of water comes out of tap.

    • Clean interior metal panel to remove accumulation of black material. This panel is loose and needs to be tightly secured. Loose screw on panel.

      The department's words

      CHSC 114115 Clean interior metal panel to remove accumulation of black material. This panel is loose and needs to be tightly secured. Loose screw on panel.

    • Replace burnt out bulbs.

      The department's words

      CHSC 114252 Replace burnt out bulbs.

    • Observed dog walking through facility without leash.

      The department's words

      CHSC 114259.5 Observed dog walking through facility without leash.

      Corrected during the inspection

    • Shellfish tags not in chronological order.

      The department's words

      CHSC 114039.4 Shellfish tags not in chronological order.

21. EarlierMar 18, 2014Routine inspectionOnly Minor Violation(s) Found

    18 violations listed, 0 marked critical.

    Not critical (18)

    • Maintain copy of most recent inspection report. Post sign notifying customers that the most recent inspection report is available upon request.

      The department's words

      CHSC 113725.1 Maintain copy of most recent inspection report. Post sign notifying customers that the most recent inspection report is available upon request.

    • All food handlers that do not have a valid certified food handling card shall obtain one within 30 days.

      The department's words

      CHSC 113948 All food handlers that do not have a valid certified food handling card shall obtain one within 30 days.

    • Observed employee drinking water from uncovered glass. Employees may drink from a closed beverage container.

      The department's words

      CHSC 113977 Observed employee drinking water from uncovered glass. Employees may drink from a closed beverage container.

    • Penne pasta made yesterday found in refrigerator at 65 degrees Fahrenheit. Penne pasta had been on counter, per Chef. Penne pasta was voluntarily discarded.

      The department's words

      CHSC 113996 Penne pasta made yesterday found in refrigerator at 65 degrees Fahrenheit. Penne pasta had been on counter, per Chef. Penne pasta was voluntarily discarded.

      Corrected during the inspection

    • Open container of milk obseved at 55 degrees Fahrenheit in refrigerator. Milk was voluntarily discarded.

      The department's words

      CHSC 113996 Open container of milk obseved at 55 degrees Fahrenheit in refrigerator. Milk was voluntarily discarded.

      Corrected during the inspection

    Show 13 more

    • Soap dispenser full, but does not dispense soap. Repair or replace dispenser. Paper towel dispenser is not securely attached. Secure paper towel dispenser to wall.

      The department's words

      CHSC 113953.2 Soap dispenser full, but does not dispense soap. Repair or replace dispenser. Paper towel dispenser is not securely attached. Secure paper towel dispenser to wall.

      Corrected during the inspection

    • Minestrone soup stored in large plastic container in utensil washing sink was 137 degrees at 4:07 p.m. Soup had been made 10 minutes prior to this, per chef. Ice was added as an ingredient right after checking the temperature. Minestrone soup was checked at 5:25 p.m. and was 114 degrees Fahrenheit. Utilize additional rapid cooling methods in order to rapidly cool potentially hazardous foods from 135 degrees Fahreneit to 70 degrees Fahnreheit within two hours and from 70 degrees Fahrenheit to 41 degrees within four hours. Soup was placed in refrigerator at end of the inspection. Recommend utilizing a rapid cooling log to ensure potentially hazardous foods are cooled within the required timeframes.

      The department's words

      CHSC 114002 Minestrone soup stored in large plastic container in utensil washing sink was 137 degrees at 4:07 p.m. Soup had been made 10 minutes prior to this, per chef. Ice was added as an ingredient right after checking the temperature. Minestrone soup was checked at 5:25 p.m. and was 114 degrees Fahrenheit. Utilize additional rapid cooling methods in order to rapidly cool potentially hazardous foods from 135 degrees Fahreneit to 70 degrees Fahnreheit within two hours and from 70 degrees Fahrenheit to 41 degrees within four hours. Soup was placed in refrigerator at end of the inspection. Recommend utilizing a rapid cooling log to ensure potentially hazardous foods are cooled within the required timeframes.

    • Permit not available to view during inspection. Post pemit in conspicuous area.

      The department's words

      CHSC 114381 Permit not available to view during inspection. Post pemit in conspicuous area.

    • Observed open container of milk dated March 7 that was sour smelling and curdled. Milk was voluntarily discarded down the drain. There were other containers of milk (not past sell by date), as well as fruit puree containers being held in same milk crate that were being held for credit. Products that are held for credit shall be segregated and held in designated areas that are separate from food, equipment, utensils, linens, and single use articles.

      The department's words

      CHSC 114055 Observed open container of milk dated March 7 that was sour smelling and curdled. Milk was voluntarily discarded down the drain. There were other containers of milk (not past sell by date), as well as fruit puree containers being held in same milk crate that were being held for credit. Products that are held for credit shall be segregated and held in designated areas that are separate from food, equipment, utensils, linens, and single use articles.

    • Observed tongs and spatula in insert pan on perimiter of hand wash sink. Do not store any utensils on or in hand wash sink. Use hand wash sink for hand wasing only.

      The department's words

      CHSC 113953.1 Observed tongs and spatula in insert pan on perimiter of hand wash sink. Do not store any utensils on or in hand wash sink. Use hand wash sink for hand wasing only.

    • Soap dispenser that is meant to be mounted to wall was observed sitting on perimeter of hand wash sink. It was difficult to dispense soap from dispenser. Mount dispenser to wall adjacent to hand wash sink.

      The department's words

      CHSC 113953.2 Soap dispenser that is meant to be mounted to wall was observed sitting on perimeter of hand wash sink. It was difficult to dispense soap from dispenser. Mount dispenser to wall adjacent to hand wash sink.

    • Left door of pizza prep refrigerator is deteriorated. Interior is split open and has exposed insulation and has a number of pits. The exterior of the left door is missing part of the black plastic that goes around the area that is used to open the door. Sharp metal exist where plastic is missing. Replace door within six months. Small galvanized table has a lot of rust on bottom shelf. Remove rust or replace table. Correct within six months. No food or utensils on this shelf at time of inspection.

      The department's words

      CHSC 114175 Left door of pizza prep refrigerator is deteriorated. Interior is split open and has exposed insulation and has a number of pits. The exterior of the left door is missing part of the black plastic that goes around the area that is used to open the door. Sharp metal exist where plastic is missing. Replace door within six months. Small galvanized table has a lot of rust on bottom shelf. Remove rust or replace table. Correct within six months. No food or utensils on this shelf at time of inspection.

    • Replace burnt out hood bulb.

      The department's words

      CHSC 114252 Replace burnt out hood bulb.

    • Provide a probe thermometer to check internal food temperatures.

      The department's words

      CHSC 114159 Provide a probe thermometer to check internal food temperatures.

    • Maintain shellfish tags in chronological order.

      The department's words

      CHSC 114039.4 Maintain shellfish tags in chronological order.

    • Replace broken ceiling tile. Opening is large enough for vermin to enter.

      The department's words

      CHSC 114271 Replace broken ceiling tile. Opening is large enough for vermin to enter.

    • Provide thermomter for one door prep refrigerator.Place thermomter in warmest part of unit in easily visible location.

      The department's words

      CHSC 114157 Provide thermomter for one door prep refrigerator.Place thermomter in warmest part of unit in easily visible location.

    • Hot water reached a maximum of 82 degrees Fahnreheit at hand wash sink. Hot water only reached a maximum of 67 degrees Fahrenheit in women's restroom and 94 degrees Fahrenheit in men's restroom. Hot water shall be a minimum of 100 degrees Fahrenheit at all hand wash sinks.

      The department's words

      CHSC 113953 Hot water reached a maximum of 82 degrees Fahnreheit at hand wash sink. Hot water only reached a maximum of 67 degrees Fahrenheit in women's restroom and 94 degrees Fahrenheit in men's restroom. Hot water shall be a minimum of 100 degrees Fahrenheit at all hand wash sinks.

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) ↗