At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 12, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Taste Of The Himalayas?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- In-use 3-comp sink has no sanitizer. / Remake sanitizing compartment to have 100ppm chlorine. Use test strips to verify concentration is 100ppm chlorine. CHSC 114099.6How 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 Of The Himalayas' team
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Follow the steps for each item, with the rule beside it.
Next: In-use 3-comp sink has no sanitizer. / Remake sanitizing compartment to have 100ppm chlorine. Use test strips to verify concentration is 100ppm chlorine.The county found: “In-use 3-comp sink has no sanitizer. / Remake sanitizing compartment to have 100ppm chlorine. Use test strips to…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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
LatestDec 12, 2024Routine inspectionGreen placard
This one: Green placard, inspected Dec 12, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
In-use 3-comp sink has no sanitizer. / Remake sanitizing compartment to have 100ppm chlorine. Use test strips to verify concentration is 100ppm chlorine.
The department's words
CHSC 114099.6 In-use 3-comp sink has no sanitizer. / Remake sanitizing compartment to have 100ppm chlorine. Use test strips to verify concentration is 100ppm chlorine.
EarlierJun 12, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee wipe hands on apron and cloth towels instead of using clean paper towels. / Only wipe hands with clean paper towels.
The department's words
CHSC 113953.3 Observed employee wipe hands on apron and cloth towels instead of using clean paper towels. / Only wipe hands with clean paper towels.
EarlierApr 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken, cauliflower and potatoes cooling in improperly made ice bath recording at 137°F, 135° and 136°F respectively. / Spread solid foods out on sheet pans no more than 2 thick to rapidly cool from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Do not cover food when cooling.
The department's words
CHSC 114002 Observed chicken, cauliflower and potatoes cooling in improperly made ice bath recording at 137°F, 135° and 136°F respectively. / Spread solid foods out on sheet pans no more than 2 thick to rapidly cool from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter. Do not cover food when cooling.
EarlierOct 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Diswasher dispensing 0ppm chlorine. / Discontinue use. Repair unit to dispense 50ppm chlorine at final rinse. Setup and use 3-comp sink with 200ppm quat ammonium.
The department's words
CHSC 114099.7 Diswasher dispensing 0ppm chlorine. / Discontinue use. Repair unit to dispense 50ppm chlorine at final rinse. Setup and use 3-comp sink with 200ppm quat ammonium.
EarlierFeb 2, 2022Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mechanical dishwasher recorded with 0ppm chlorine at final rinse. / Discontinue use of dishwasher until repaired to have 50ppm chlorine at final rinse. Divert ware washing to 3-comp sink.
The department's words
CHSC 114099.7 Mechanical dishwasher recorded with 0ppm chlorine at final rinse. / Discontinue use of dishwasher until repaired to have 50ppm chlorine at final rinse. Divert ware washing to 3-comp sink.
EarlierJul 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed large pot of gravy in walk-in refrigerator. Gravy recorded around 53-62° at the center. Operator stated gravy was made the previous day. Observed a few ice cubes at the top of the sauce. / Immediately discontinue improper cooling techniques. Large pot of gravy must be separated into smaller portions. Each portion must then be placed in ice baths with ice wands in the gravy to rapidly cool. Rapid cooling must occur from 135°F to 70°F in 2 hours then 70°F to 41°F in 4 hours thereafter.
The department's words
CHSC 114002 Observed large pot of gravy in walk-in refrigerator. Gravy recorded around 53-62° at the center. Operator stated gravy was made the previous day. Observed a few ice cubes at the top of the sauce. / Immediately discontinue improper cooling techniques. Large pot of gravy must be separated into smaller portions. Each portion must then be placed in ice baths with ice wands in the gravy to rapidly cool. Rapid cooling must occur from 135°F to 70°F in 2 hours then 70°F to 41°F in 4 hours thereafter.
EarlierDec 16, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 10, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mechanical dishwasher did not have any detectable sanitizer after final rinse cycle. / Discontinue use of dishwasher until repaired to have at least 50ppm chlorine solution at final rinse cycle.
The department's words
CHSC 114099.7 Mechanical dishwasher did not have any detectable sanitizer after final rinse cycle. / Discontinue use of dishwasher until repaired to have at least 50ppm chlorine solution at final rinse cycle.
EarlierJul 9, 2020Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed large pot of gravy in walk-in refrigerator recorded at ~56F. Owner stated gravy was prepared yesterday. / Follow Department issued handout on approved cooling techniques. Use ice wand and create ice bath in a food prep sink to rapidly cool food from 135F to 70F in 2 hours then 70F to 41F in 4 hours thereafter. Complete cooling log on reverse side of handout when cooling foods.
The department's words
CHSC 114002 Observed large pot of gravy in walk-in refrigerator recorded at ~56F. Owner stated gravy was prepared yesterday. / Follow Department issued handout on approved cooling techniques. Use ice wand and create ice bath in a food prep sink to rapidly cool food from 135F to 70F in 2 hours then 70F to 41F in 4 hours thereafter. Complete cooling log on reverse side of handout when cooling 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
Mechanical dishwasher did not have any detectable sanitizer after final rinse cycle. / Discontinue use of dishwasher until repaired to have at least 50ppm chlorine solution at final rinse cycle.
The department's words
CHSC 114099.7 Mechanical dishwasher did not have any detectable sanitizer after final rinse cycle. / Discontinue use of dishwasher until repaired to have at least 50ppm chlorine solution at final rinse cycle.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113977
The department's words
Code CHSC 113977
EarlierDec 21, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed zip bags drying on hand wash sink and spoon on hand wash sink. No paper towels available. Corrected on site items were removed and paper towels were provided.
The department's words
CHSC 113953.2 Observed zip bags drying on hand wash sink and spoon on hand wash sink. No paper towels available. Corrected on site items were removed and paper towels were provided.
EarlierJun 26, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean flooring under equipment to remove dirt accumulation. White ceramic tiles behind stove are black. Clean ceramic tiles. Walls across from cookline have splatters of orange caulking material. Remove orange material. Clean walls in back kitchen to remove dirt.
The department's words
CHSC 114257 Clean flooring under equipment to remove dirt accumulation. White ceramic tiles behind stove are black. Clean ceramic tiles. Walls across from cookline have splatters of orange caulking material. Remove orange material. Clean walls in back kitchen to remove dirt.
EarlierMay 31, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Three containers of heavy cream measured 55 - 60 degrees Fahrenheit in bottom of prep refrigerator. Heavy cream was voluntarily discarded - see VCD sheet. Paneer cheese in water in insert pan in upper portion of prep refrigerator measured 49 - 50 degrees F. Paneer was 41 degrees Fahrenheit at end of inspection. 5/11/17: Bottom of prep refrigerator: no potentially hazardous foods in bottom of unit. Bottles of water in this bottom of prep refrigerator had internal temperature of 50 degrees. Adjust unit colder. Upper portion of unit is holding potentially hazardous foods at proper temperatures. 5/31/17: No potentially hazardous foods in lower portion of prep refrigerator. Water in bottom portion measured 59.5 degrees F and thermometer in unit had reading of 53 degrees F. A compressor is going to be installed in prep refrigerator. Do not store any potentially hazardous foods in bottom of the prep refrigerator unless it is capable of maintain potentially hazardous foods at or below 41 degrees F. If prep refrigerator is not capable of holding foods at or below 41 degrees F at reinspection next week, it will need to be replaced.
The department's words
CHSC 113996 Three containers of heavy cream measured 55 - 60 degrees Fahrenheit in bottom of prep refrigerator. Heavy cream was voluntarily discarded - see VCD sheet. Paneer cheese in water in insert pan in upper portion of prep refrigerator measured 49 - 50 degrees F. Paneer was 41 degrees Fahrenheit at end of inspection. 5/11/17: Bottom of prep refrigerator: no potentially hazardous foods in bottom of unit. Bottles of water in this bottom of prep refrigerator had internal temperature of 50 degrees. Adjust unit colder. Upper portion of unit is holding potentially hazardous foods at proper temperatures. 5/31/17: No potentially hazardous foods in lower portion of prep refrigerator. Water in bottom portion measured 59.5 degrees F and thermometer in unit had reading of 53 degrees F. A compressor is going to be installed in prep refrigerator. Do not store any potentially hazardous foods in bottom of the prep refrigerator unless it is capable of maintain potentially hazardous foods at or below 41 degrees F. If prep refrigerator is not capable of holding foods at or below 41 degrees F at reinspection next week, it will need to be replaced.
Clean freezer gasket to remove grime accumulation. Clean exteriors of bulk storage containers.
The department's words
CHSC 114175 Clean freezer gasket to remove grime accumulation. Clean exteriors of bulk storage containers.
Replace burnt out bulbs above dishwasher and above food prep table near with soup hot holding unit on it. 5/31/17: Light replaced under hood.
The department's words
CHSC 114252 Replace burnt out bulbs above dishwasher and above food prep table near with soup hot holding unit on it. 5/31/17: Light replaced under hood.
No sanitizer in wiping cloth container.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container.
Clean flooring under equipment to remove dirt accumulation. White ceramic tiles behind stove are black. Clean ceramic tiles. Walls across from cookline have splatters of orange caulking material. Remove orange material. Clean walls in back kitchen to remove dirt.
The department's words
CHSC 114257 Clean flooring under equipment to remove dirt accumulation. White ceramic tiles behind stove are black. Clean ceramic tiles. Walls across from cookline have splatters of orange caulking material. Remove orange material. Clean walls in back kitchen to remove dirt.
EarlierMay 11, 2017Follow-up inspectionGreen placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Three containers of heavy cream measured 55 - 60 degrees Fahrenheit in bottom of prep refrigerator. Heavy cream was voluntarily discarded - see VCD sheet. Paneer cheese in water in insert pan in upper portion of prep refrigerator measured 49 - 50 degrees F. Paneer was 41 degrees Fahrenheit at end of inspection. 5/11/17: Bottom of prep refrigerator: no potentially hazardous foods in bottom of unit. Bottles of water in this bottom of prep refrigerator had internal temperature of 50 degrees. Adjust unit colder. Upper portion of unit is holding potentially hazardous foods at proper temperatures.
The department's words
CHSC 113996 Three containers of heavy cream measured 55 - 60 degrees Fahrenheit in bottom of prep refrigerator. Heavy cream was voluntarily discarded - see VCD sheet. Paneer cheese in water in insert pan in upper portion of prep refrigerator measured 49 - 50 degrees F. Paneer was 41 degrees Fahrenheit at end of inspection. 5/11/17: Bottom of prep refrigerator: no potentially hazardous foods in bottom of unit. Bottles of water in this bottom of prep refrigerator had internal temperature of 50 degrees. Adjust unit colder. Upper portion of unit is holding potentially hazardous foods at proper temperatures.
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)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Unable to see if permit in frame is valid, since it is covered by other licenses. Post permit so it is clearly visible.
The department's words
CHSC 114381 Unable to see if permit in frame is valid, since it is covered by other licenses. Post permit so it is clearly visible.
Utensils stored in 102 degrees Fahrenheit water at cookline. Corrected.
The department's words
CHSC 114119 Utensils stored in 102 degrees Fahrenheit water at cookline. Corrected.
Clean freezer gasket to remove grime accumulation. Clean exteriors of bulk storage containers.
The department's words
CHSC 114175 Clean freezer gasket to remove grime accumulation. Clean exteriors of bulk storage containers.
Replace burnt out bulbs above dishwasher and above food prep table near with soup hot holding unit on it.
The department's words
CHSC 114252 Replace burnt out bulbs above dishwasher and above food prep table near with soup hot holding unit on it.
Show 5 more
No sanitizer in wiping cloth container.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container.
Provide thermometer for prep refrigerator and place in warmest part of unit in easily visible location.
The department's words
CHSC 114157 Provide thermometer for prep refrigerator and place in warmest part of unit in easily visible location.
Observed employee clothing stored o food shelving. Corrected.
The department's words
CHSC 114256.1 Observed employee clothing stored o food shelving. Corrected.
Clean flooring under equipment to remove dirt accumulation. White ceramic tiles behind stove are black. Clean ceramic tiles. Walls across from cookline have splatters of orange caulking material. Remove orange material. Clean walls in back kitchen to remove dirt.
The department's words
CHSC 114257 Clean flooring under equipment to remove dirt accumulation. White ceramic tiles behind stove are black. Clean ceramic tiles. Walls across from cookline have splatters of orange caulking material. Remove orange material. Clean walls in back kitchen to remove dirt.
Provide air gap between pipe for food prep sink and rim of floor sink .Air gap shall be twice the diameter of the pipe.
The department's words
CHSC 114193 Provide air gap between pipe for food prep sink and rim of floor sink .Air gap shall be twice the diameter of the pipe.
EarlierMay 8, 2017Routine inspectionYellow placard
16 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Three containers of heavy cream measured 55 - 60 degrees Fahrenheit in bottom of prep refrigerator. Heavy cream was voluntarily discarded - see VCD sheet. Paneer cheese in water in insert pan in upper portion of prep refrigerator measured 49 - 50 degrees F. Paneer was 41 degrees Fahrenheit at end of inspection.
The department's words
CHSC 113996 Three containers of heavy cream measured 55 - 60 degrees Fahrenheit in bottom of prep refrigerator. Heavy cream was voluntarily discarded - see VCD sheet. Paneer cheese in water in insert pan in upper portion of prep refrigerator measured 49 - 50 degrees F. Paneer was 41 degrees Fahrenheit at end of inspection.
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. Dishwasher service repair company called during inspection.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Dishwasher service repair company called during inspection.
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 dispensing from three-compartment sink. Corrected by end of inspection.
The department's words
CHSC 114099.6 No sanitizer dispensing from three-compartment sink. Corrected by end of inspection.
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 water running over brown material inside of ice machine. Wash, rinse, sanitize, and rinse ice machine. All three compartments of utensil washing sink are dirty. Utensils in wash and sanitizer compartments. Observed cup with grey material on it after the final rinse. Observed encrusted food debris on tongs hanging from stove. Tongs pulled from cookline and replace with new tongs.
The department's words
CHSC 114115 Observed water running over brown material inside of ice machine. Wash, rinse, sanitize, and rinse ice machine. All three compartments of utensil washing sink are dirty. Utensils in wash and sanitizer compartments. Observed cup with grey material on it after the final rinse. Observed encrusted food debris on tongs hanging from stove. Tongs pulled from cookline and replace with new tongs.
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 air gap between pipe for food prep sink and rim of floor sink .Air gap shall be twice the diameter of the pipe.
The department's words
CHSC 114193 Provide air gap between pipe for food prep sink and rim of floor sink .Air gap shall be twice the diameter of the pipe.
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)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Unable to see if permit in frame is valid, since it is covered by other licenses. Post permit so it is clearly visible.
The department's words
CHSC 114381 Unable to see if permit in frame is valid, since it is covered by other licenses. Post permit so it is clearly visible.
Paper towel dispenser located near cookline is blocked by three- tiered food shelving unit. Corrected.
The department's words
CHSC 113953.1 Paper towel dispenser located near cookline is blocked by three- tiered food shelving unit. Corrected.
Utensils stored in 102 degrees Fahrenheit water at cookline. Corrected.
The department's words
CHSC 114119 Utensils stored in 102 degrees Fahrenheit water at cookline. Corrected.
Clean freezer gasket to remove grime accumulation. Clean exteriors of bulk storage containers.
The department's words
CHSC 114175 Clean freezer gasket to remove grime accumulation. Clean exteriors of bulk storage containers.
Show 6 more
Replace burnt out bulbs above dishwasher and above food prep table near with soup hot holding unit on it.
The department's words
CHSC 114252 Replace burnt out bulbs above dishwasher and above food prep table near with soup hot holding unit on it.
No sanitizer in wiping cloth container.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container.
Provide thermometer for prep refrigerator and place in warmest part of unit in easily visible location.
The department's words
CHSC 114157 Provide thermometer for prep refrigerator and place in warmest part of unit in easily visible location.
Dishwasher impounded. Do not use dishwasher until impound released.
The department's words
CHSC 114393 Dishwasher impounded. Do not use dishwasher until impound released.
Observed employee clothing stored on food shelving. Corrected.
The department's words
CHSC 114256.1 Observed employee clothing stored on food shelving. Corrected.
Clean flooring under equipment to remove dirt accumulation. White ceramic tiles behind stove are black. Clean ceramic tiles. Walls across from cookline have splatters of orange caulking material. Remove orange material. Clean walls in back kitchen to remove dirt.
The department's words
CHSC 114257 Clean flooring under equipment to remove dirt accumulation. White ceramic tiles behind stove are black. Clean ceramic tiles. Walls across from cookline have splatters of orange caulking material. Remove orange material. Clean walls in back kitchen to remove dirt.
EarlierApr 18, 2016Follow-up inspectionGreen placard
15 violations listed, 0 marked critical.
Not critical (15)
No Certified Food Manager (CFM.) CFM test taken March 1, 2016. per e-mail shown onsite. Submit copy of CFM certificate once received.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM.) CFM test taken March 1, 2016. per e-mail shown onsite. Submit copy of CFM certificate once received.
Corrected during the inspection
Open container of heavy cream observed at 50 degrees F in bottom of prep refrigerator. White rice inside rice warmer behind-the-counter observed at 125-131 degrees F. Maintain open container s of dairy at or below 41 degrees F. Maintain hot foods at or above 135 degrees F. Heavy cream was discarded in garbage and rice was rapidly reheated to greater than 165 degrees F. Potentially hazardous foods in prep refrigerator insert pans were 43 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. 3/31/16: Tofu observed at 43 degrees F in prep refrigerator. 4/11/16, 5:20 p.m.: Prep refrigerator temperatures were as follows: Panera in water: 55 degrees F was cut at 2:15 p.m. Cooked potatoes: 42 degrees F, cooked chicken: 41 degrees F. 4/18/16: Large plastic insert pan of garbanzo beans measured 56 degrees F in prep refrigerator. garbanzo beans were voluntarily discarded -see voluntary condemnation and destruction sheet. Garbanzo beans were placed in prep refrigerator at ~ 12:00 p.m..
The department's words
CHSC 113996 Open container of heavy cream observed at 50 degrees F in bottom of prep refrigerator. White rice inside rice warmer behind-the-counter observed at 125-131 degrees F. Maintain open container s of dairy at or below 41 degrees F. Maintain hot foods at or above 135 degrees F. Heavy cream was discarded in garbage and rice was rapidly reheated to greater than 165 degrees F. Potentially hazardous foods in prep refrigerator insert pans were 43 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. 3/31/16: Tofu observed at 43 degrees F in prep refrigerator. 4/11/16, 5:20 p.m.: Prep refrigerator temperatures were as follows: Panera in water: 55 degrees F was cut at 2:15 p.m. Cooked potatoes: 42 degrees F, cooked chicken: 41 degrees F. 4/18/16: Large plastic insert pan of garbanzo beans measured 56 degrees F in prep refrigerator. garbanzo beans were voluntarily discarded -see voluntary condemnation and destruction sheet. Garbanzo beans were placed in prep refrigerator at ~ 12:00 p.m..
Corrected during the inspection
Observed pink and black material on white plastic component, and water was running over this component in process of ice making. Wash, rinse, sanitize, and rinse ice machine. Ice machine turned off during inspection. 3/31/16: Ice machine in use at time of inspection. White plastic component that water runs over still has black material. Wash, rinse, sanitize, and rinse interior of ice machine. Do not utilized ice machine until interior of ice machine is thoroughly cleaned. 4/11/16; Observed a small amount of black material on white plastic component that water runs over. Follow 3/31/16 instructions above.
The department's words
CHSC 114115 Observed pink and black material on white plastic component, and water was running over this component in process of ice making. Wash, rinse, sanitize, and rinse ice machine. Ice machine turned off during inspection. 3/31/16: Ice machine in use at time of inspection. White plastic component that water runs over still has black material. Wash, rinse, sanitize, and rinse interior of ice machine. Do not utilized ice machine until interior of ice machine is thoroughly cleaned. 4/11/16; Observed a small amount of black material on white plastic component that water runs over. Follow 3/31/16 instructions above.
Corrected during the inspection
Clean interior of walk-in refrigerator to remove dust accumulation from air curtain, ceiling, and fan guards. Clean exteriors of rice cooker, soup hot holding unit, and refrigerator handles to remove food debris and food splash. Three door prep refrigerator: door on left came off when opening it. Owner is going to replace this unit. Submit specification sheet for approval. Sanyo microwave and Cuisinart rice warmer are domestic, All equipment shall be ANSI-certified. Submit spec. sheets for replacement microwave and rice cooker. Remove aluminum foil from top of Pepsi refrigerator. Clean top of this refrigerator to remove dirt. 3/31/16: Walk-in refrigerator has been cleaned. One door refrigerator observed outside. Instructed PIC to tape refrigerator shut; corrected during inspection. Remove aluminum foil from top of glass refrigerator. Repair broken door of three door refrigerator, or submit spec. sheet for replacement. Submit spec. sheets for replacement of domestic microwave and rice cooker. 4/11/16: Aluminum foil removed from top of refrigerator. Complete all other violations noted on 3/31/16 observations. 4/18/16: Left door of three door refrigerator has been repaired. Submit spec. sheets for replacement of domestic rice cooker and microwave.
The department's words
CHSC 114175 Clean interior of walk-in refrigerator to remove dust accumulation from air curtain, ceiling, and fan guards. Clean exteriors of rice cooker, soup hot holding unit, and refrigerator handles to remove food debris and food splash. Three door prep refrigerator: door on left came off when opening it. Owner is going to replace this unit. Submit specification sheet for approval. Sanyo microwave and Cuisinart rice warmer are domestic, All equipment shall be ANSI-certified. Submit spec. sheets for replacement microwave and rice cooker. Remove aluminum foil from top of Pepsi refrigerator. Clean top of this refrigerator to remove dirt. 3/31/16: Walk-in refrigerator has been cleaned. One door refrigerator observed outside. Instructed PIC to tape refrigerator shut; corrected during inspection. Remove aluminum foil from top of glass refrigerator. Repair broken door of three door refrigerator, or submit spec. sheet for replacement. Submit spec. sheets for replacement of domestic microwave and rice cooker. 4/11/16: Aluminum foil removed from top of refrigerator. Complete all other violations noted on 3/31/16 observations. 4/18/16: Left door of three door refrigerator has been repaired. Submit spec. sheets for replacement of domestic rice cooker and microwave.
Provide sanitizer test strips to check sanitizer level at three compartment sink and wiping cloth containers.
The department's words
CHSC 114107 Provide sanitizer test strips to check sanitizer level at three compartment sink and wiping cloth containers.
Show 10 more
Food handler utilized food prep sink to wash hands. PIC stated food prep sink is the sink utilized for hand washing in this room. Use food prep sink for food preparation and hand wash sink for hand washing. Observed candles, dirty dishes, and pump room dispenser on food prep sink drainboard. Food prep is adjacent to three-compartment sink with no gap. Do not store dirty dishes, or other nonfood items on drainboard. Food prep sink shall be accessible at all times. Use food prep sink for exclusively for food preparation. Recommend installing a minimum six inch splashguard between the food prep sink and 3 compartment sink.
The department's words
CHSC 114163 Food handler utilized food prep sink to wash hands. PIC stated food prep sink is the sink utilized for hand washing in this room. Use food prep sink for food preparation and hand wash sink for hand washing. Observed candles, dirty dishes, and pump room dispenser on food prep sink drainboard. Food prep is adjacent to three-compartment sink with no gap. Do not store dirty dishes, or other nonfood items on drainboard. Food prep sink shall be accessible at all times. Use food prep sink for exclusively for food preparation. Recommend installing a minimum six inch splashguard between the food prep sink and 3 compartment sink.
Inadequate air gap between rim of floor sink and ends of pipes for food prep sink and three compartment sink. Repeat violation - see 2013 report. Provide air gap twice the diameter of the pipes.
The department's words
CHSC 114193.1 Inadequate air gap between rim of floor sink and ends of pipes for food prep sink and three compartment sink. Repeat violation - see 2013 report. Provide air gap twice the diameter of the pipes.
Corrected during the inspection
Facility only has one small, round garbage container without a lid. Garbage bag with holes protruding above top of garbage container. Food waste on ground. Pick up food waste. Provide garbage lid. Garbage service twice a week. Provide larger garbage container or more frequent garbage pick up.
The department's words
CHSC 114245.1 Facility only has one small, round garbage container without a lid. Garbage bag with holes protruding above top of garbage container. Food waste on ground. Pick up food waste. Provide garbage lid. Garbage service twice a week. Provide larger garbage container or more frequent garbage pick up.
Corrected during the inspection
Restroom door needs a self-closing mechanism. Repeat violation.
The department's words
CHSC 114276 Restroom door needs a self-closing mechanism. Repeat violation.
Corrected during the inspection
Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
The department's words
CHSC 114268 Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
The department's words
CHSC 114271 Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
Observed dirty wiping cloths on top of one burner stove. Do not store wiping cloths on this stove. Clean janitorial sink and secure drain cover. 3/31/16: Wet wiping cloth on one pot burner. Wiping cloth removed from burner. One side of janitorial sink drain cover is missing screw. Secure drain cover.
The department's words
CHSC 114257 Observed dirty wiping cloths on top of one burner stove. Do not store wiping cloths on this stove. Clean janitorial sink and secure drain cover. 3/31/16: Wet wiping cloth on one pot burner. Wiping cloth removed from burner. One side of janitorial sink drain cover is missing screw. Secure drain cover.
Corrected during the inspection
Clean exteriors of bulk storage containers.
The department's words
CHSC 114115.c Clean exteriors of bulk storage containers.
No drainboards on dishwasher. Per Cal Code 114103, all warewashing machines shall be provided with two integral drainboards. There is a metal drainboard to left of dishwasher. Dishwasher is not adjacent to three compartment sink.
The department's words
CHSC 114103 No drainboards on dishwasher. Per Cal Code 114103, all warewashing machines shall be provided with two integral drainboards. There is a metal drainboard to left of dishwasher. Dishwasher is not adjacent to three compartment sink.
Hand wash sink by cookline is now draining okay, however, when washing hands to check this sink, the water drained onto the ground. there were many small black particles in this water. Water was mopped up from floor during inspection. Repair plumbing to this had wash sink immediately, so that is in good operating order. Utilize hand wash sink in back kitchen area. Submit invoice for plumbing repair by April 25, 2016.
The department's words
CHSC 114190 Hand wash sink by cookline is now draining okay, however, when washing hands to check this sink, the water drained onto the ground. there were many small black particles in this water. Water was mopped up from floor during inspection. Repair plumbing to this had wash sink immediately, so that is in good operating order. Utilize hand wash sink in back kitchen area. Submit invoice for plumbing repair by April 25, 2016.
EarlierApr 11, 2016Follow-up inspectionGreen placard
14 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pink and black material on white plastic component, and water was running over this component in process of ice making. Wash, rinse, sanitize, and rinse ice machine. Ice machine turned off during inspection. 3/31/16: Ice machine in use at time of inspection. White plastic component that water runs over still has black material. Wash, rinse, sanitize, and rinse interior of ice machine. Do not utilized ice machine until interior of ice machine is thoroughly cleaned. 4/11/16; Observed a small amount of black material on white plastic component that water runs over. Follow 3/31/16 instructions above.
The department's words
CHSC 114115 Observed pink and black material on white plastic component, and water was running over this component in process of ice making. Wash, rinse, sanitize, and rinse ice machine. Ice machine turned off during inspection. 3/31/16: Ice machine in use at time of inspection. White plastic component that water runs over still has black material. Wash, rinse, sanitize, and rinse interior of ice machine. Do not utilized ice machine until interior of ice machine is thoroughly cleaned. 4/11/16; Observed a small amount of black material on white plastic component that water runs over. Follow 3/31/16 instructions above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
No Certified Food Manager (CFM.) CFM test taken March 1, 2016. per e-mail shown onsite. Submit copy of CFM certificate once received.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM.) CFM test taken March 1, 2016. per e-mail shown onsite. Submit copy of CFM certificate once received.
Open container of heavy cream observed at 50 degrees F in bottom of prep refrigerator. White rice inside rice warmer behind-the-counter observed at 125-131 degrees F. Maintain open container s of dairy at or below 41 degrees F. Maintain hot foods at or above 135 degrees F. Heavy cream was discarded in garbage and rice was rapidly reheated to greater than 165 degrees F. Potentially hazardous foods in prep refrigerator insert pans were 43 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. 3/31/16: Tofu observed at 43 degrees F in prep refrigerator. 4/11/16, 5:20 p.m.: Prep refrigerator temperatures were as follows: Panera in water: 55 degrees F was cut at 2:15 p.m. Cooked potatoes: 42 degrees F, cooked chicken: 41 degrees F.
The department's words
CHSC 113996 Open container of heavy cream observed at 50 degrees F in bottom of prep refrigerator. White rice inside rice warmer behind-the-counter observed at 125-131 degrees F. Maintain open container s of dairy at or below 41 degrees F. Maintain hot foods at or above 135 degrees F. Heavy cream was discarded in garbage and rice was rapidly reheated to greater than 165 degrees F. Potentially hazardous foods in prep refrigerator insert pans were 43 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. 3/31/16: Tofu observed at 43 degrees F in prep refrigerator. 4/11/16, 5:20 p.m.: Prep refrigerator temperatures were as follows: Panera in water: 55 degrees F was cut at 2:15 p.m. Cooked potatoes: 42 degrees F, cooked chicken: 41 degrees F.
Clean interior of walk-in refrigerator to remove dust accumulation from air curtain, ceiling, and fan guards. Clean exteriors of rice cooker, soup hot holding unit, and refrigerator handles to remove food debris and food splash. Three door prep refrigerator: door on left came off when opening it. Owner is going to replace this unit. Submit specification sheet for approval. Sanyo microwave and Cuisinart rice warmer are domestic, All equipment shall be ANSI-certified. Submit spec. sheets for replacement microwave and rice cooker. Remove aluminum foil from top of Pepsi refrigerator. Clean top of this refrigerator to remove dirt. 3/31/16: Walk-in refrigerator has been cleaned. One door refrigerator observed outside. Instructed PIC to tape refrigerator shut; corrected during inspection. Remove aluminum foil from top of glass refrigerator. Repair broken door of three door refrigerator, or submit spec. sheet for replacement. Submit spec. sheets for replacement of domestic microwave and rice cooker. 4/11/16: Aluminum foil removed from top of refrigerator. Complete all other violations noted on 3/31/16 observations.
The department's words
CHSC 114175 Clean interior of walk-in refrigerator to remove dust accumulation from air curtain, ceiling, and fan guards. Clean exteriors of rice cooker, soup hot holding unit, and refrigerator handles to remove food debris and food splash. Three door prep refrigerator: door on left came off when opening it. Owner is going to replace this unit. Submit specification sheet for approval. Sanyo microwave and Cuisinart rice warmer are domestic, All equipment shall be ANSI-certified. Submit spec. sheets for replacement microwave and rice cooker. Remove aluminum foil from top of Pepsi refrigerator. Clean top of this refrigerator to remove dirt. 3/31/16: Walk-in refrigerator has been cleaned. One door refrigerator observed outside. Instructed PIC to tape refrigerator shut; corrected during inspection. Remove aluminum foil from top of glass refrigerator. Repair broken door of three door refrigerator, or submit spec. sheet for replacement. Submit spec. sheets for replacement of domestic microwave and rice cooker. 4/11/16: Aluminum foil removed from top of refrigerator. Complete all other violations noted on 3/31/16 observations.
Provide sanitizer test strips to check sanitizer level at three compartment sink and wiping cloth containers.
The department's words
CHSC 114107 Provide sanitizer test strips to check sanitizer level at three compartment sink and wiping cloth containers.
Food handler utilized food prep sink to wash hands. PIC stated food prep sink is the sink utilized for hand washing in this room. Use food prep sink for food preparation and hand wash sink for hand washing. Observed candles, dirty dishes, and pump room dispenser on food prep sink drainboard. Food prep is adjacent to three-compartment sink with no gap. Do not store dirty dishes, or other nonfood items on drainboard. Food prep sink shall be accessible at all times. Use food prep sink for exclusively for food preparation. Recommend installing a minimum six inch splashguard between the food prep sink and 3 compartment sink.
The department's words
CHSC 114163 Food handler utilized food prep sink to wash hands. PIC stated food prep sink is the sink utilized for hand washing in this room. Use food prep sink for food preparation and hand wash sink for hand washing. Observed candles, dirty dishes, and pump room dispenser on food prep sink drainboard. Food prep is adjacent to three-compartment sink with no gap. Do not store dirty dishes, or other nonfood items on drainboard. Food prep sink shall be accessible at all times. Use food prep sink for exclusively for food preparation. Recommend installing a minimum six inch splashguard between the food prep sink and 3 compartment sink.
Show 8 more
Inadequate air gap between rim of floor sink and ends of pipes for food prep sink and three compartment sink. Repeat violation - see 2013 report. Provide air gap twice the diameter of the pipes.
The department's words
CHSC 114193.1 Inadequate air gap between rim of floor sink and ends of pipes for food prep sink and three compartment sink. Repeat violation - see 2013 report. Provide air gap twice the diameter of the pipes.
Facility only has one small, round garbage container without a lid. Garbage bag with holes protruding above top of garbage container. Food waste on ground. Pick up food waste. Provide garbage lid. Garbage service twice a week. Provide larger garbage container or more frequent garbage pick up.
The department's words
CHSC 114245.1 Facility only has one small, round garbage container without a lid. Garbage bag with holes protruding above top of garbage container. Food waste on ground. Pick up food waste. Provide garbage lid. Garbage service twice a week. Provide larger garbage container or more frequent garbage pick up.
Restroom door needs a self-closing mechanism. Repeat violation.
The department's words
CHSC 114276 Restroom door needs a self-closing mechanism. Repeat violation.
Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
The department's words
CHSC 114268 Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
The department's words
CHSC 114271 Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
Observed dirty wiping cloths on top of one burner stove. Do not store wiping cloths on this stove. Clean janitorial sink and secure drain cover. 3/31/16: Wet wiping cloth on one pot burner. Wiping cloth removed from burner. One side of janitorial sink drain cover is missing screw. Secure drain cover.
The department's words
CHSC 114257 Observed dirty wiping cloths on top of one burner stove. Do not store wiping cloths on this stove. Clean janitorial sink and secure drain cover. 3/31/16: Wet wiping cloth on one pot burner. Wiping cloth removed from burner. One side of janitorial sink drain cover is missing screw. Secure drain cover.
Clean exteriors of bulk storage containers.
The department's words
CHSC 114115.c Clean exteriors of bulk storage containers.
No drainboards on dishwasher. Per Cal Code 114103, all warewashing machines shall be provided with two integral drainboards. There is a metal drainboard to left of dishwasher. Dishwasher is not adjacent to three compartment sink.
The department's words
CHSC 114103 No drainboards on dishwasher. Per Cal Code 114103, all warewashing machines shall be provided with two integral drainboards. There is a metal drainboard to left of dishwasher. Dishwasher is not adjacent to three compartment sink.
EarlierMar 31, 2016Follow-up inspectionGreen placard
22 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pink and black material on white plastic component, and water was running over this component in process of ice making. Wash, rinse, sanitize, and rinse ice machine. Ice machine turned off during inspection. 3/31/16: Ice machine in use at time of inspection. White plastic component that water runs over still has black material. Wash, rinse, sanitize, and rinse interior of ice machine. Do not utilized ice machine until interior of ice machine is thoroughly cleaned.
The department's words
CHSC 114115 Observed pink and black material on white plastic component, and water was running over this component in process of ice making. Wash, rinse, sanitize, and rinse ice machine. Ice machine turned off during inspection. 3/31/16: Ice machine in use at time of inspection. White plastic component that water runs over still has black material. Wash, rinse, sanitize, and rinse interior of ice machine. Do not utilized ice machine until interior of ice machine is thoroughly cleaned.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (21)
Only one valid CA food handler card. All food handlers without a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 Only one valid CA food handler card. All food handlers without a valid CA food handler card shall obtain one within 30 days.
Corrected during the inspection
No Certified Food Manager (CFM.) CFM test taken March 1, 2016. per e-mail shown onsite. Submit copy of CFM certificate once received.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM.) CFM test taken March 1, 2016. per e-mail shown onsite. Submit copy of CFM certificate once received.
Soap doesn't dispense from dispenser by cookline hand wash sink.
The department's words
CHSC 113953.2 Soap doesn't dispense from dispenser by cookline hand wash sink.
Corrected during the inspection
Open container of heavy cream observed at 50 degrees F in bottom of prep refrigerator. White rice inside rice warmer behind-the-counter observed at 125-131 degrees F. Maintain open container s of dairy at or below 41 degrees F. Maintain hot foods at or above 135 degrees F. Heavy cream was discarded in garbage and rice was rapidly reheated to greater than 165 degrees F. Potentially hazardous foods in prep refrigerator insert pans were 43 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. 3/31/16: Tofu observed at 43 degrees F in prep refrigerator.
The department's words
CHSC 113996 Open container of heavy cream observed at 50 degrees F in bottom of prep refrigerator. White rice inside rice warmer behind-the-counter observed at 125-131 degrees F. Maintain open container s of dairy at or below 41 degrees F. Maintain hot foods at or above 135 degrees F. Heavy cream was discarded in garbage and rice was rapidly reheated to greater than 165 degrees F. Potentially hazardous foods in prep refrigerator insert pans were 43 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. 3/31/16: Tofu observed at 43 degrees F in prep refrigerator.
No water at hand wash sink by cookline. Water turned on by PIC, however sink is draining extremely slowly. Repair sink immediately. Hot water turned off at back kitchen hand wash sink; corrected during inspection. Unable to turn on faucet to restroom hand wash sink. PIC turned on water. Faucet isn't working properly. Repair or replace faucet immediately.
The department's words
CHSC 114192 No water at hand wash sink by cookline. Water turned on by PIC, however sink is draining extremely slowly. Repair sink immediately. Hot water turned off at back kitchen hand wash sink; corrected during inspection. Unable to turn on faucet to restroom hand wash sink. PIC turned on water. Faucet isn't working properly. Repair or replace faucet immediately.
Corrected during the inspection
Show 16 more
3 unlabeled spray bottles, 2 with clear liquid and one empty hanging above janitorial sink. Label spray bottles with common chemical name. 3/31/16: Unlabeled spray bottles were emptied during inspection.
The department's words
CHSC 114254.1 3 unlabeled spray bottles, 2 with clear liquid and one empty hanging above janitorial sink. Label spray bottles with common chemical name. 3/31/16: Unlabeled spray bottles were emptied during inspection.
Corrected during the inspection
Some of bulk storage containers unlabeled. Label bulk storage containers with common name.
The department's words
CHSC 114051 Some of bulk storage containers unlabeled. Label bulk storage containers with common name.
Corrected during the inspection
Clean interior of walk-in refrigerator to remove dust accumulation from air curtain, ceiling, and fan guards. Clean exteriors of rice cooker, soup hot holding unit, and refrigerator handles to remove food debris and food splash. Three door prep refrigerator: door on left came off when opening it. Owner is going to replace this unit. Submit specification sheet for approval. Sanyo microwave and Cuisinart rice warmer are domestic, All equipment shall be ANSI-certified. Submit spec. sheets for replacement microwave and rice cooker. Remove aluminum foil from top of Pepsi refrigerator. Clean top of this refrigerator to remove dirt. 3/31/16: Walk-in refrigerator has been cleaned. One door refrigerator observed outside. Instructed PIC to tape refrigerator shut; corrected during inspection. Remove aluminum foil from top of glass refrigerator. Repair broken door of three door refrigerator, or submit spec. sheet for replacement. Submit spec. sheets for replacement of domestic microwave and rice cooker.
The department's words
CHSC 114175 Clean interior of walk-in refrigerator to remove dust accumulation from air curtain, ceiling, and fan guards. Clean exteriors of rice cooker, soup hot holding unit, and refrigerator handles to remove food debris and food splash. Three door prep refrigerator: door on left came off when opening it. Owner is going to replace this unit. Submit specification sheet for approval. Sanyo microwave and Cuisinart rice warmer are domestic, All equipment shall be ANSI-certified. Submit spec. sheets for replacement microwave and rice cooker. Remove aluminum foil from top of Pepsi refrigerator. Clean top of this refrigerator to remove dirt. 3/31/16: Walk-in refrigerator has been cleaned. One door refrigerator observed outside. Instructed PIC to tape refrigerator shut; corrected during inspection. Remove aluminum foil from top of glass refrigerator. Repair broken door of three door refrigerator, or submit spec. sheet for replacement. Submit spec. sheets for replacement of domestic microwave and rice cooker.
Provide sanitizer test strips to check sanitizer level at three compartment sink and wiping cloth containers.
The department's words
CHSC 114107 Provide sanitizer test strips to check sanitizer level at three compartment sink and wiping cloth containers.
Bowl in rice bulk storage container. Use scooper with handle. Observed ladle in 97 degrees F water. Maintain water at or above 135 degrees F. Corrected. 3/31/16: Plastic container in rice bulk storage container was removed during inspection.
The department's words
CHSC 114119 Bowl in rice bulk storage container. Use scooper with handle. Observed ladle in 97 degrees F water. Maintain water at or above 135 degrees F. Corrected. 3/31/16: Plastic container in rice bulk storage container was removed during inspection.
Corrected during the inspection
Food handler utilized food prep sink to wash hands. PIC stated food prep sink is the sink utilized for hand washing in this room. Use food prep sink for food preparation and hand wash sink for hand washing. Observed candles, dirty dishes, and pump room dispenser on food prep sink drainboard. Food prep is adjacent to three-compartment sink with no gap. Do not store dirty dishes, or other nonfood items on drainboard. Food prep sink shall be accessible at all times. Use food prep sink for exclusively for food preparation. Recommend installing a minimum six inch splashguard between the food prep sink and 3 compartment sink. 3/31/16: Recommend installing a minimum six inch splashguard between the food prep sink and 3 compartment sink.
The department's words
CHSC 114163 Food handler utilized food prep sink to wash hands. PIC stated food prep sink is the sink utilized for hand washing in this room. Use food prep sink for food preparation and hand wash sink for hand washing. Observed candles, dirty dishes, and pump room dispenser on food prep sink drainboard. Food prep is adjacent to three-compartment sink with no gap. Do not store dirty dishes, or other nonfood items on drainboard. Food prep sink shall be accessible at all times. Use food prep sink for exclusively for food preparation. Recommend installing a minimum six inch splashguard between the food prep sink and 3 compartment sink. 3/31/16: Recommend installing a minimum six inch splashguard between the food prep sink and 3 compartment sink.
Corrected during the inspection
Provide ANSI-certified probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Provide ANSI-certified probe thermometer to check internal food temperatures.
Corrected during the inspection
Inadequate air gap between rim of floor sink and ends of pipes for food prep sink and three compartment sink. Repeat violation - see 2013 report. Provide air gap twice the diameter of the pipes.
The department's words
CHSC 114193.1 Inadequate air gap between rim of floor sink and ends of pipes for food prep sink and three compartment sink. Repeat violation - see 2013 report. Provide air gap twice the diameter of the pipes.
Facility only has one small, round garbage container without a lid. Garbage bag with holes protruding above top of garbage container. Food waste on ground. Pick up food waste. Provide garbage lid. Garbage service twice a week. Provide larger garbage container or more frequent garbage pick up.
The department's words
CHSC 114245.1 Facility only has one small, round garbage container without a lid. Garbage bag with holes protruding above top of garbage container. Food waste on ground. Pick up food waste. Provide garbage lid. Garbage service twice a week. Provide larger garbage container or more frequent garbage pick up.
Restroom door needs a self-closing mechanism. Repeat violation.
The department's words
CHSC 114276 Restroom door needs a self-closing mechanism. Repeat violation.
Employee belongings hanging from shelf and on shelf in back storage room across from the restroom. Store personal belongings in lockers in this room.
The department's words
CHSC 114256.1 Employee belongings hanging from shelf and on shelf in back storage room across from the restroom. Store personal belongings in lockers in this room.
Corrected during the inspection
Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
The department's words
CHSC 114268 Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
The department's words
CHSC 114271 Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
Observed dirty wiping cloths on top of one burner stove. Do not store wiping cloths on this stove. Clean janitorial sink and secure drain cover. 3/31/16: Wet wiping cloth on one pot burner. Wiping cloth removed from burner. One side of janitorial sink drain cover is missing screw. Secure drain cover.
The department's words
CHSC 114257 Observed dirty wiping cloths on top of one burner stove. Do not store wiping cloths on this stove. Clean janitorial sink and secure drain cover. 3/31/16: Wet wiping cloth on one pot burner. Wiping cloth removed from burner. One side of janitorial sink drain cover is missing screw. Secure drain cover.
Observed large pot with onions , as well as two cases of soda on walk-in refrigerator floor. Store food a minimum of 6 above the floor. Pot of onions placed on walk-in shelving.
The department's words
CHSC 114047 Observed large pot with onions , as well as two cases of soda on walk-in refrigerator floor. Store food a minimum of 6 above the floor. Pot of onions placed on walk-in shelving.
Corrected during the inspection
No drainboards on dishwasher. Per Cal Code 114103, all warewashing machines shall be provided with two integral drainboards. There is a metal drainboard to left of dishwasher. Dishwasher is not adjacent to three compartment sink.
The department's words
CHSC 114103 No drainboards on dishwasher. Per Cal Code 114103, all warewashing machines shall be provided with two integral drainboards. There is a metal drainboard to left of dishwasher. Dishwasher is not adjacent to three compartment sink.
EarlierMar 28, 2016Routine inspectionYellow placard
29 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Open container of heavy cream observed at 50 degrees F in bottom of prep refrigerator. White rice inside rice warmer behind-the-counter observed at 125-131 degrees F. Maintain open containers of dairy at or below 41 degrees F. Maintain hot foods at or above 135 degrees F. Heavy cream was discarded in garbage and rice was rapidly reheated to greater than 165 degrees F. Potentially hazardous foods in prep refrigerator insert pans were 43 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Open container of heavy cream observed at 50 degrees F in bottom of prep refrigerator. White rice inside rice warmer behind-the-counter observed at 125-131 degrees F. Maintain open containers of dairy at or below 41 degrees F. Maintain hot foods at or above 135 degrees F. Heavy cream was discarded in garbage and rice was rapidly reheated to greater than 165 degrees F. Potentially hazardous foods in prep refrigerator insert pans were 43 degrees F. Maintain potentially hazardous foods at or below 41 degrees F.
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 pink and black material on white plastic component, and water was running over this component in process of ice making. Wash, rinse, sanitize, and rinse ice machine. Ice machine turned off during inspection.
The department's words
CHSC 114115 Observed pink and black material on white plastic component, and water was running over this component in process of ice making. Wash, rinse, sanitize, and rinse ice machine. Ice machine turned off during inspection.
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 water at hand wash sink by cookline. Water turned on by PIC, however sink is draining extremely slowly. Repair sink immediately. Hot water turned off at back kitchen hand wash sink; corrected during inspection. Unable to turn on faucet to restroom hand wash sink. PIC turned on water. Faucet isn't working properly. Repair or replace faucet immediately.
The department's words
CHSC 114192 No water at hand wash sink by cookline. Water turned on by PIC, however sink is draining extremely slowly. Repair sink immediately. Hot water turned off at back kitchen hand wash sink; corrected during inspection. Unable to turn on faucet to restroom hand wash sink. PIC turned on water. Faucet isn't working properly. Repair or replace faucet immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (26)
Only one valid CA food handler card. All food handlers without a valid CA food handler card shall obtain one within 30 days.
The department's words
CHSC 113948 Only one valid CA food handler card. All food handlers without a valid CA food handler card shall obtain one within 30 days.
No Certified Food Manager (CFM.) CFM test taken March 1, 2016. per e-mail shown onsite. Submit copy of CFM certificate once received.
The department's words
CHSC 113947.1 No Certified Food Manager (CFM.) CFM test taken March 1, 2016. per e-mail shown onsite. Submit copy of CFM certificate once received.
No paper towels inside restroom dispenser.
The department's words
CHSC 113953.2 No paper towels inside restroom dispenser.
Corrected during the inspection
Soap doesn't dispense from dispenser by cookline hand wash sink.
The department's words
CHSC 113953.2 Soap doesn't dispense from dispenser by cookline hand wash sink.
Dirty water in wash and sanitizer compartments of three-compartment sink. Utensils in sanitizer compartment. Properly set up three-compartment sink with clean water in all three compartments.
The department's words
CHSC 114099.2 Dirty water in wash and sanitizer compartments of three-compartment sink. Utensils in sanitizer compartment. Properly set up three-compartment sink with clean water in all three compartments.
Corrected during the inspection
Show 21 more
One Ziploc bag of unlabeled raw meat. PIC stated it is beef from Costco. Provide Costco receipt.
The department's words
CHSC 113980 One Ziploc bag of unlabeled raw meat. PIC stated it is beef from Costco. Provide Costco receipt.
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
3 unlabeled spray bottles, 2 with clear liquid and one empty hanging above janitorial sink. Label spray bottles with common chemical name.
The department's words
CHSC 114254.1 3 unlabeled spray bottles, 2 with clear liquid and one empty hanging above janitorial sink. Label spray bottles with common chemical name.
Some of bulk storage containers unlabeled. Label bulk storage containers with common name.
The department's words
CHSC 114051 Some of bulk storage containers unlabeled. Label bulk storage containers with common name.
Clean interior of walk-in refrigerator to remove dust accumulation from air curtain, ceiling, and fan guards. Clean exteriors of rice cooker, soup hot holding unit, and refrigerator handles to remove food debris and food splash. Three door prep refrigerator: door on left came off when opening it. Owner is going to replace this unit. Submit specification sheet for approval. Sanyo microwave and Cuisinart rice warmer are domestic, All equipment shall be ANSI-certified. Submit spec. sheets for replacement microwave and rice cooker. Remove aluminum foil from top of Pepsi refrigerator. Clean top of this refrigerator to remove dirt.
The department's words
CHSC 114175 Clean interior of walk-in refrigerator to remove dust accumulation from air curtain, ceiling, and fan guards. Clean exteriors of rice cooker, soup hot holding unit, and refrigerator handles to remove food debris and food splash. Three door prep refrigerator: door on left came off when opening it. Owner is going to replace this unit. Submit specification sheet for approval. Sanyo microwave and Cuisinart rice warmer are domestic, All equipment shall be ANSI-certified. Submit spec. sheets for replacement microwave and rice cooker. Remove aluminum foil from top of Pepsi refrigerator. Clean top of this refrigerator to remove dirt.
Provide sanitizer test strips to check sanitizer level at three compartment sink and wiping cloth containers.
The department's words
CHSC 114107 Provide sanitizer test strips to check sanitizer level at three compartment sink and wiping cloth containers.
Bowl in rice bulk storage container. Use scooper with handle. Observed ladle in 97 degrees F water. Maintain water at or above 135 degrees F. Corrected.
The department's words
CHSC 114119 Bowl in rice bulk storage container. Use scooper with handle. Observed ladle in 97 degrees F water. Maintain water at or above 135 degrees F. Corrected.
Food handler utilized food prep sink to wash hands. PIC stated food prep sink is the sink utilized for hand washing in this room. Use food prep sink for food preparation and hand wash sink for hand washing. Observed candles, dirty dishes, and pump room dispenser on food prep sink drainboard. Food prep is adjacent to three-compartment sink with no gap. Do not store dirty dishes, or other nonfood items on drainboard. Food prep sink shall be accessible at all times. Use food prep sink for exclusively for food preparation. Recommend installing a minimum six inch splashguard between the food prep sink and 3 compartment sink.
The department's words
CHSC 114163 Food handler utilized food prep sink to wash hands. PIC stated food prep sink is the sink utilized for hand washing in this room. Use food prep sink for food preparation and hand wash sink for hand washing. Observed candles, dirty dishes, and pump room dispenser on food prep sink drainboard. Food prep is adjacent to three-compartment sink with no gap. Do not store dirty dishes, or other nonfood items on drainboard. Food prep sink shall be accessible at all times. Use food prep sink for exclusively for food preparation. Recommend installing a minimum six inch splashguard between the food prep sink and 3 compartment sink.
Provide ANSI-certified probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Provide ANSI-certified probe thermometer to check internal food temperatures.
Quaternary ammonium in wiping cloth container greater than 100 ppm, but less than 200 ppm .
The department's words
CHSC 114185.1 Quaternary ammonium in wiping cloth container greater than 100 ppm, but less than 200 ppm .
Corrected during the inspection
One pot burner stove needs to be relocated closer to oven to achieve the required 6 minimum hood overhang. Repeat violation.
The department's words
CHSC 114149.1 One pot burner stove needs to be relocated closer to oven to achieve the required 6 minimum hood overhang. Repeat violation.
Corrected during the inspection
Inadequate air gap between rim of floor sink and ends of pipes for food prep sink and three compartment sink. Repeat violation - see 2013 report. Provide air gap twice the diameter of the pipes.
The department's words
CHSC 114193.1 Inadequate air gap between rim of floor sink and ends of pipes for food prep sink and three compartment sink. Repeat violation - see 2013 report. Provide air gap twice the diameter of the pipes.
Facility only has one small, round garbage container without a lid. Garbage bag with holes protruding above top of garbage container. Food waste on ground. Pick up food waste. Provide garbage lid. Garbage service twice a week. Provide larger garbage container or more frequent garbage pick up.
The department's words
CHSC 114245.1 Facility only has one small, round garbage container without a lid. Garbage bag with holes protruding above top of garbage container. Food waste on ground. Pick up food waste. Provide garbage lid. Garbage service twice a week. Provide larger garbage container or more frequent garbage pick up.
Restroom door needs a self-closing mechanism. Repeat violation.
The department's words
CHSC 114276 Restroom door needs a self-closing mechanism. Repeat violation.
Employee belongings hanging from shelf and on shelf in back storage room across from the restroom. Store personal belongings in lockers in this room.
The department's words
CHSC 114256.1 Employee belongings hanging from shelf and on shelf in back storage room across from the restroom. Store personal belongings in lockers in this room.
Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
The department's words
CHSC 114268 Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
The department's words
CHSC 114271 Clean walls and flooring in kitchen areas, especially under and behind equipment to remove food splash, grime, and food debris spillage.
Observed dirty wiping cloths on top of one burner stove. Do not store wiping cloths on this stove. Clean janitorial sink and secure drain cover.
The department's words
CHSC 114257 Observed dirty wiping cloths on top of one burner stove. Do not store wiping cloths on this stove. Clean janitorial sink and secure drain cover.
Observed large pot with onions , as well as two cases of soda on walk-in refrigerator floor. Store food a minimum of 6 above the floor. Pot of onions placed on walk-in shelving.
The department's words
CHSC 114047 Observed large pot with onions , as well as two cases of soda on walk-in refrigerator floor. Store food a minimum of 6 above the floor. Pot of onions placed on walk-in shelving.
Clean exteriors of bulk storage containers.
The department's words
CHSC 114115.c Clean exteriors of bulk storage containers.
No drainboards on dishwasher. Per Cal Code 114103, all warewashing machines shall be provided with two integral drainboards. There is a metal drainboard to left of dishwasher. Dishwasher is not adjacent to three compartment sink.
The department's words
CHSC 114103 No drainboards on dishwasher. Per Cal Code 114103, all warewashing machines shall be provided with two integral drainboards. There is a metal drainboard to left of dishwasher. Dishwasher is not adjacent to three compartment sink.
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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Ask for the manager. Taste Of The Himalayas can only fix what it knows about.
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L13393.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.