At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 30, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Thai Kettle?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed staff process payment then go into back and begin making rice in rice maker without washing hands. Discussed issue with contact who is the only employee in facility. Corrected during inspection CHSC 113953.3How 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
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Next: Observed staff process payment then go into back and begin making rice in rice maker without washing hands. Discussed issue with contact who is the only employee in facility. Corrected during inspectionThe county found: “Observed staff process payment then go into back and begin making rice in rice maker without washing hands. Discussed…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 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
LatestJan 30, 2019Routine inspectionGreen placard
This one: Green placard, inspected Jan 30, 2019.
1 violation listed, 0 marked critical.
Not critical (1)
Observed staff process payment then go into back and begin making rice in rice maker without washing hands. Discussed issue with contact who is the only employee in facility. Corrected during inspection
The department's words
CHSC 113953.3 Observed staff process payment then go into back and begin making rice in rice maker without washing hands. Discussed issue with contact who is the only employee in facility. Corrected during inspection
EarlierApr 27, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 21, 2017Routine inspectionYellow placard
10 violations listed, 0 marked critical.
Not critical (10)
FONT color=#ff00001.Observed employee handle raw shrimp, wipe hands on towel hanging from handle, then touch food contact surfaces with out washing hands. /FONT FONT color=#ff00002. Observed employee touch dirty dishes in 3 compartment sink then go to go back cooking with out washing hands. /FONT FONT color=#ff00003. Observed employee handle money and touch register with gloved hands then go back into the kitchen and touch ready to eat foods with out discarding gloves and washing hands. /FONT FONT color=#ff00004. Observed employee crack eggs into pan then go to prepare food without washing hands after handling raw egg. /FONT SPAN style= FONT-SIZE: 12pt; COLOR: red FONT color=#ff0000Ensure employees are educated on when and how to properly wash hands. Wash hands for 20 seconds using soap and warm water. /FONT/SPAN SPAN style= FONT-SIZE: 12pt; COLOR: red /SPANFONT color=#ff0000USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% Raw meat:/SPAN/USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% Ensure all employees immediately wash hands after handling raw meat to prevent cross contamination. If gloved hands touch raw meat employees are required to discard gloves and then immediately wash hands to prevent cross contamination. /SPAN/FONT SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000Hand washing education provided. Hands washed. Ready to eat food discarded. /FONT/SPAN
The department's words
CHSC 113953.3 FONT color=#ff00001.Observed employee handle raw shrimp, wipe hands on towel hanging from handle, then touch food contact surfaces with out washing hands. /FONT FONT color=#ff00002. Observed employee touch dirty dishes in 3 compartment sink then go to go back cooking with out washing hands. /FONT FONT color=#ff00003. Observed employee handle money and touch register with gloved hands then go back into the kitchen and touch ready to eat foods with out discarding gloves and washing hands. /FONT FONT color=#ff00004. Observed employee crack eggs into pan then go to prepare food without washing hands after handling raw egg. /FONT SPAN style= FONT-SIZE: 12pt; COLOR: red FONT color=#ff0000Ensure employees are educated on when and how to properly wash hands. Wash hands for 20 seconds using soap and warm water. /FONT/SPAN SPAN style= FONT-SIZE: 12pt; COLOR: red /SPANFONT color=#ff0000USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% Raw meat:/SPAN/USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% Ensure all employees immediately wash hands after handling raw meat to prevent cross contamination. If gloved hands touch raw meat employees are required to discard gloves and then immediately wash hands to prevent cross contamination. /SPAN/FONT SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000Hand washing education provided. Hands washed. Ready to eat food discarded. /FONT/SPAN
FONT color=#ff0000FONT color=#ff0000Observed jars in hand sink basin. /FONTSPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000Ensure all hand sinks are stocked with soap and paper towels and is accessible at all times. Do not block or store things inside hand wash sink. Hand sink unblocked./FONT ?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /o:p/o:p/SPAN/FONT
The department's words
CHSC 113953 FONT color=#ff0000FONT color=#ff0000Observed jars in hand sink basin. /FONTSPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000Ensure all hand sinks are stocked with soap and paper towels and is accessible at all times. Do not block or store things inside hand wash sink. Hand sink unblocked./FONT ?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /o:p/o:p/SPAN/FONT
FONT color=#ff0000Observed the following cold and hot holding violation of potentially hazardous foods stored at room temperature. /FONT FONT color=#ff0000Room Temperature storage: Pad Thai noodles at 113F on counter, cooked rice ribbon noodles at 71F on prep table, bag of rice at 48-50F on prep table, bowl of cooked noodles at 56F, spring rolls at 63F on prep table, garlic oil at 67F, flat of raw whole shell eggs at 76F on top of microwave./FONT FONT color=#ff0000Following hot holding violations: 3 drop pans of curry in steam table at 109F, 132-149F, 113F. /FONT P class=MsoNormal style= MARGIN: 0in 0in 10pt SPANFONT color=#ff0000UCH:/U Ensure all potentially hazardous foods cold hold at 41F or below. /FONT/SPAN P class=MsoNormal style= MARGIN: 0in 0in 10pt SPAN/SPANSPANFONT color=#ff0000UHH:/U Ensure all potentially hazardous foods hot hold at 135F or higher. /FONT/SPAN P class=MsoNormal style= MARGIN: 0in 0in 10pt SPAN/SPANFONT color=#ff0000USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% Room Temp Storage/SPAN/USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% : Ensure all potentially hazardous foods are either cold held at 41F or below or hot held at 135F or higher. Room temperature storage of potentially hazardous foods is not allowed. /SPAN/FONT P class=MsoNormal style= MARGIN: 0in 0in 10pt SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000Curries reheated to 173F, 201F, 199F. Rice ribbons and noodles discarded. PIC stated the bowl of noodles were brought from home for employee food. Clearly mark employee food or it will be considered in the inspection. Rice placed back into refrigerator. Employee stated spring rolls just made and placed into refrigerator. If spring rolls are going to be made for the grab and go cooler they must be cooled down to 41F or below before being placed in grab and go cooler. Pad Thai noodles reheated to 169F and placed in steam table. Eggs and garlic oil discarded. /FONT/SPAN P class=MsoNormal style= MARGIN: 0in 0in 10pt SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000PIC stated she has a commercial 2 door prep cooler. Approved to bring into facility. /FONT/SPAN P class=MsoNormal style= MARGIN: 0in 0in 10pt SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000 /FONT/SPAN
The department's words
CHSC 113996 FONT color=#ff0000Observed the following cold and hot holding violation of potentially hazardous foods stored at room temperature. /FONT FONT color=#ff0000Room Temperature storage: Pad Thai noodles at 113F on counter, cooked rice ribbon noodles at 71F on prep table, bag of rice at 48-50F on prep table, bowl of cooked noodles at 56F, spring rolls at 63F on prep table, garlic oil at 67F, flat of raw whole shell eggs at 76F on top of microwave./FONT FONT color=#ff0000Following hot holding violations: 3 drop pans of curry in steam table at 109F, 132-149F, 113F. /FONT P class=MsoNormal style= MARGIN: 0in 0in 10pt SPANFONT color=#ff0000UCH:/U Ensure all potentially hazardous foods cold hold at 41F or below. /FONT/SPAN P class=MsoNormal style= MARGIN: 0in 0in 10pt SPAN/SPANSPANFONT color=#ff0000UHH:/U Ensure all potentially hazardous foods hot hold at 135F or higher. /FONT/SPAN P class=MsoNormal style= MARGIN: 0in 0in 10pt SPAN/SPANFONT color=#ff0000USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% Room Temp Storage/SPAN/USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% : Ensure all potentially hazardous foods are either cold held at 41F or below or hot held at 135F or higher. Room temperature storage of potentially hazardous foods is not allowed. /SPAN/FONT P class=MsoNormal style= MARGIN: 0in 0in 10pt SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000Curries reheated to 173F, 201F, 199F. Rice ribbons and noodles discarded. PIC stated the bowl of noodles were brought from home for employee food. Clearly mark employee food or it will be considered in the inspection. Rice placed back into refrigerator. Employee stated spring rolls just made and placed into refrigerator. If spring rolls are going to be made for the grab and go cooler they must be cooled down to 41F or below before being placed in grab and go cooler. Pad Thai noodles reheated to 169F and placed in steam table. Eggs and garlic oil discarded. /FONT/SPAN P class=MsoNormal style= MARGIN: 0in 0in 10pt SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000PIC stated she has a commercial 2 door prep cooler. Approved to bring into facility. /FONT/SPAN P class=MsoNormal style= MARGIN: 0in 0in 10pt SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000 /FONT/SPAN
FONT color=#ff00001. Dishwasher dispensing 0 ppm sanitizer. Chemical container full. No solution in the line. /FONT FONT color=#ff0000USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% Dishwashers/SPAN/USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% : Dishwashers must dispense a final sanitizing rinse of 50 ppm of chlorineSPAN style= mso-spacerun: yes /SPANbleach. Ensure when sanitizer is changed that the unit is primed and dispensing sanitizer. /SPAN/FONT SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000Unit primed and now dispensing sanitizer. /FONT/SPAN FONT color=#ff0000SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff00002. Dishes being improperly washed rinsed and sanitized in 3 compartment sink. Set up 3 compartment sink daily with hot soapy water in first compartment, hot water in middle compartment, and cold sanitizer water in 3rd compartment. Use 100 ppm of bleach in cold water in 3rd compartment. First wash with soapy hot water, rinse in hot water, then soak in sanitizer solution and air dried. Education provided. 3 comp sink set up correctly./FONT /SPAN/FONT
The department's words
CHSC 114099.7 FONT color=#ff00001. Dishwasher dispensing 0 ppm sanitizer. Chemical container full. No solution in the line. /FONT FONT color=#ff0000USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% Dishwashers/SPAN/USPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% : Dishwashers must dispense a final sanitizing rinse of 50 ppm of chlorineSPAN style= mso-spacerun: yes /SPANbleach. Ensure when sanitizer is changed that the unit is primed and dispensing sanitizer. /SPAN/FONT SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff0000Unit primed and now dispensing sanitizer. /FONT/SPAN FONT color=#ff0000SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115% FONT color=#ff00002. Dishes being improperly washed rinsed and sanitized in 3 compartment sink. Set up 3 compartment sink daily with hot soapy water in first compartment, hot water in middle compartment, and cold sanitizer water in 3rd compartment. Use 100 ppm of bleach in cold water in 3rd compartment. First wash with soapy hot water, rinse in hot water, then soak in sanitizer solution and air dried. Education provided. 3 comp sink set up correctly./FONT /SPAN/FONT
FONT color=#ff0000Observed raw shrimp and raw chicken thawing in a same bowl of water at food prep sink. Shrimp was wrapped in plastic wrap and water was observed in contact with the shrimp. /FONT FONT color=#ff0000To prevent cross contamination do not thaw different species in the same water. Discussed with PIC. Shrimp discarded. /FONT
The department's words
CHSC 113980 FONT color=#ff0000Observed raw shrimp and raw chicken thawing in a same bowl of water at food prep sink. Shrimp was wrapped in plastic wrap and water was observed in contact with the shrimp. /FONT FONT color=#ff0000To prevent cross contamination do not thaw different species in the same water. Discussed with PIC. Shrimp discarded. /FONT
Show 5 more
FONT color=#ff0000FONT color=#ff0000Observed 2 bowls of frozen raw chicken in standing water in/on food prep sink thawing. Observed bag of raw frozen fish on prep sink thawing at room temperature. /FONTSPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'FONT color=#ff0000Ensure to thaw food SPAN style= LETTER-SPACING: 0.05pt u/SPANnder SPAN style= LETTER-SPACING: 0.05pt r/SPANSPAN style= LETTER-SPACING: -0.05pt e/SPANfrigeSPAN style= LETTER-SPACING: 0.05pt r/SPANation, cSPAN style= LETTER-SPACING: 0.05pt o/SPANmpletSPAN style= LETTER-SPACING: 0.05pt el/SPANySPAN style= LETTER-SPACING: -0.1pt /SPANSPAN style= LETTER-SPACING: 0.05pt s/SPANubSPAN style= LETTER-SPACING: 0.05pt m/SPANergSPAN style= LETTER-SPACING: 0.05pt e/SPANd unSPAN style= LETTER-SPACING: 0.05pt d/SPANer cold SPAN style= LETTER-SPACING: 0.05pt r/SPANSPAN style= LETTER-SPACING: -0.05pt u/SPANSPAN style= LETTER-SPACING: 0.05pt n/SPANSPAN style= LETTER-SPACING: -0.05pt n/SPANiSPAN style= LETTER-SPACING: 0.05pt n/SPANgSPAN style= LETTER-SPACING: 0.15pt , /SPANor in the micrSPAN style= LETTER-SPACING: 0.1pt o/SPANSPAN style= LETTER-SPACING: -0.15pt w/SPANSPAN style= LETTER-SPACING: 0.05pt a/SPANve SPAN style= LETTER-SPACING: 0.05pt o/SPANven if the food is going to be cooked immediately after./FONT /SPAN/FONT FONT color=#ff0000SPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'Frozen fish place in refrigerator. Both bags of chicken placed in large container of water with a continual stream of water. /SPAN/FONT FONT color=#ff0000/FONT
The department's words
CHSC 114020 FONT color=#ff0000FONT color=#ff0000Observed 2 bowls of frozen raw chicken in standing water in/on food prep sink thawing. Observed bag of raw frozen fish on prep sink thawing at room temperature. /FONTSPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'FONT color=#ff0000Ensure to thaw food SPAN style= LETTER-SPACING: 0.05pt u/SPANnder SPAN style= LETTER-SPACING: 0.05pt r/SPANSPAN style= LETTER-SPACING: -0.05pt e/SPANfrigeSPAN style= LETTER-SPACING: 0.05pt r/SPANation, cSPAN style= LETTER-SPACING: 0.05pt o/SPANmpletSPAN style= LETTER-SPACING: 0.05pt el/SPANySPAN style= LETTER-SPACING: -0.1pt /SPANSPAN style= LETTER-SPACING: 0.05pt s/SPANubSPAN style= LETTER-SPACING: 0.05pt m/SPANergSPAN style= LETTER-SPACING: 0.05pt e/SPANd unSPAN style= LETTER-SPACING: 0.05pt d/SPANer cold SPAN style= LETTER-SPACING: 0.05pt r/SPANSPAN style= LETTER-SPACING: -0.05pt u/SPANSPAN style= LETTER-SPACING: 0.05pt n/SPANSPAN style= LETTER-SPACING: -0.05pt n/SPANiSPAN style= LETTER-SPACING: 0.05pt n/SPANgSPAN style= LETTER-SPACING: 0.15pt , /SPANor in the micrSPAN style= LETTER-SPACING: 0.1pt o/SPANSPAN style= LETTER-SPACING: -0.15pt w/SPANSPAN style= LETTER-SPACING: 0.05pt a/SPANve SPAN style= LETTER-SPACING: 0.05pt o/SPANven if the food is going to be cooked immediately after./FONT /SPAN/FONT FONT color=#ff0000SPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'Frozen fish place in refrigerator. Both bags of chicken placed in large container of water with a continual stream of water. /SPAN/FONT FONT color=#ff0000/FONT
FONT color=#ff0000Facility has brought back in the non commercial 2 burner gas cook top connected to a propane tank. As discussed in the previous inspection facility is not allowed to have propane non commercial gas burner. Remove immediately. If facility brings in the propane gas top again a case will be opened and cost recovery fees of $190/hr will be assessed. /FONT FONT color=#ff0000Non commercial microwave and rice cooker in use. Only commercial grade/NSF approved equipment is allowed remove and replace with commercial. /FONT
The department's words
CHSC 114130 FONT color=#ff0000Facility has brought back in the non commercial 2 burner gas cook top connected to a propane tank. As discussed in the previous inspection facility is not allowed to have propane non commercial gas burner. Remove immediately. If facility brings in the propane gas top again a case will be opened and cost recovery fees of $190/hr will be assessed. /FONT FONT color=#ff0000Non commercial microwave and rice cooker in use. Only commercial grade/NSF approved equipment is allowed remove and replace with commercial. /FONT
FONT color=#ff0000Observed bag of carrots stored on floor under hand sink. Ensure all food is stored off the floor at least 6 inches and not under plumbing lines to prevent cross contamination. Ensure carrots are washed before use. Carrots relocated. /FONT
The department's words
CHSC 113986 FONT color=#ff0000Observed bag of carrots stored on floor under hand sink. Ensure all food is stored off the floor at least 6 inches and not under plumbing lines to prevent cross contamination. Ensure carrots are washed before use. Carrots relocated. /FONT
FONT color=#ff0000Battery is dead in thermometer. Ensure to provide a probe thermometer to monitor potentially hazardous foods. /FONT
The department's words
CHSC 114157 FONT color=#ff0000Battery is dead in thermometer. Ensure to provide a probe thermometer to monitor potentially hazardous foods. /FONT
FONT color=#ff0000FONT color=#ff0000No sanitizer set up upon arrival. /FONTSPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'FONT color=#ff0000No sanitizer set up upon arrival. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration./FONT Sanitizer made. /SPAN/FONT
The department's words
CHSC 114185.1 FONT color=#ff0000FONT color=#ff0000No sanitizer set up upon arrival. /FONTSPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'FONT color=#ff0000No sanitizer set up upon arrival. Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. Store wiping cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration./FONT Sanitizer made. /SPAN/FONT
EarlierDec 1, 2016Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 4, 2016Routine inspectionYellow placard
9 violations listed, 0 marked critical.
Not critical (9)
No food managers certification. Provide FMC with in 30 days or a case will be opened and $190.00/hr cost recovery fees will be assessed.
The department's words
CHSC 113947.1 No food managers certification. Provide FMC with in 30 days or a case will be opened and $190.00/hr cost recovery fees will be assessed.
Observed employee eating taking a break out side restaurant, then enter kitchen and start preparing food with out washing hands. Hands washed
The department's words
CHSC 113953.3 Observed employee eating taking a break out side restaurant, then enter kitchen and start preparing food with out washing hands. Hands washed
Hand sink basin full of pumpkins and box of rice noodles. Hand sink basin unblocked.
The department's words
CHSC 113953.1 Hand sink basin full of pumpkins and box of rice noodles. Hand sink basin unblocked.
Observed the following potentially hazardous foods stored at room temperature tofu on prep table at 52F, raw whole shell eggs on shelf 74F, rice noodles 69F. Observed delivered foods sprouts raw at 58F Room temperature storage is not allowed. PIC stated rice noodles and sprouts were delivered from Asian Market a little while age. Ensure to take receiving temperatures of all delivered foods. Sprouts eggs discarded tofu moved to 2 door cooler. Observed broth on stove at 129F. Burner off. Ensure all PHF is hot held at 135F or higher. Broth reheated. Leave burner on to keep hot.
The department's words
CHSC 113996 Observed the following potentially hazardous foods stored at room temperature tofu on prep table at 52F, raw whole shell eggs on shelf 74F, rice noodles 69F. Observed delivered foods sprouts raw at 58F Room temperature storage is not allowed. PIC stated rice noodles and sprouts were delivered from Asian Market a little while age. Ensure to take receiving temperatures of all delivered foods. Sprouts eggs discarded tofu moved to 2 door cooler. Observed broth on stove at 129F. Burner off. Ensure all PHF is hot held at 135F or higher. Broth reheated. Leave burner on to keep hot.
Observed raw meat stored next to (touching) vegetables in 2 door reach-in. Raw meats separated.
The department's words
CHSC 113986 Observed raw meat stored next to (touching) vegetables in 2 door reach-in. Raw meats separated.
Show 4 more
Facility has added a non-commercial 2 gas burner under hood. Approved 4 burner no longer fits under hood completely. Remove unapproved gas burners immediately. Facility using non-commercial rice cooker for brown. Discontinued use.
The department's words
CHSC 114130 Facility has added a non-commercial 2 gas burner under hood. Approved 4 burner no longer fits under hood completely. Remove unapproved gas burners immediately. Facility using non-commercial rice cooker for brown. Discontinued use.
Missing light shields in kitchen. Exposed wires. Replace light shields.
The department's words
CHSC 114252.1 Missing light shields in kitchen. Exposed wires. Replace light shields.
No thermometer provided. Provide digital probe thermometer.
The department's words
CHSC 114157 No thermometer provided. Provide digital probe thermometer.
No sanitizer set up upon arrival. Must have an open bucket of sanitizer solution during all hours of operation. Change sanitizer every 2 hours. Provide chlorine 100ppm. (1 tsp per gallon of water)
The department's words
CHSC 114185.1 No sanitizer set up upon arrival. Must have an open bucket of sanitizer solution during all hours of operation. Change sanitizer every 2 hours. Provide chlorine 100ppm. (1 tsp per gallon of water)
EarlierMay 4, 2016Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Thai Kettle 621 A Del Ganado.on fax.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Thai Kettle 621 A Del Ganado.on fax.
Get all other employees certified as a Certified Food UHandler/U within 30 days.
The department's words
CHSC 113948 Get all other employees certified as a Certified Food UHandler/U within 30 days.
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)
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About this record
Search the county's inspection lookup for the name or license number L14731.
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.