At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Sep 29, 2020
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Thailand Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed shrimp thawing in standing water in food prep sink, Internal temperature of shrimp measured 70 degrees F. Thaw potentially hazardous foods by approved thawing methods, such as under cold running water for no more than two hours, or in refrigeration. CHSC 113996How to fixFix it
- Observed shrimp thawing in standing water in food prep sink, Internal temperature of shrimp measured 70 degrees F. Thaw potentially hazardous foods by approved thawing methods, such as under cold running water for no more than two hours, or in refrigeration. CHSC 114020How 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 Thailand Restaurant's team
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Follow the steps for each item, with the rule beside it.
Next: Observed shrimp thawing in standing water in food prep sink, Internal temperature of shrimp measured 70 degrees F. Thaw potentially hazardous foods by approved thawing methods, such as under cold running water for no more than two hours, or in refrigeration.The county found: “Observed shrimp thawing in standing water in food prep sink, Internal temperature of shrimp measured 70 degrees F.…”
Then the next one: Observed shrimp thawing in standing water in food prep sink, Internal temperature of shrimp measured 70 degrees F. Thaw potentially hazardous foods by approved thawing methods, such as under cold running water for no more than two hours, or in refrigeration.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 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
LatestSep 29, 2020Routine inspectionOnly Minor Violation(s) Found
This one: Only Minor Violation(s) Found, inspected Sep 29, 2020.
2 violations listed, 0 marked critical.
Not critical (2)
Observed shrimp thawing in standing water in food prep sink, Internal temperature of shrimp measured 70 degrees F. Thaw potentially hazardous foods by approved thawing methods, such as under cold running water for no more than two hours, or in refrigeration.
The department's words
CHSC 113996 Observed shrimp thawing in standing water in food prep sink, Internal temperature of shrimp measured 70 degrees F. Thaw potentially hazardous foods by approved thawing methods, such as under cold running water for no more than two hours, or in refrigeration.
Observed shrimp thawing in standing water in food prep sink, Internal temperature of shrimp measured 70 degrees F. Thaw potentially hazardous foods by approved thawing methods, such as under cold running water for no more than two hours, or in refrigeration.
The department's words
CHSC 114020 Observed shrimp thawing in standing water in food prep sink, Internal temperature of shrimp measured 70 degrees F. Thaw potentially hazardous foods by approved thawing methods, such as under cold running water for no more than two hours, or in refrigeration.
EarlierJan 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
food handler and food safety certificate unavailable at time of inspection. / Obtain valid copies within 30 days from 1/3/20 and keep copies available for inspection.
The department's words
CHSC 113947.1 food handler and food safety certificate unavailable at time of inspection. / Obtain valid copies within 30 days from 1/3/20 and keep copies available for inspection.
EarlierAug 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierNov 20, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierApr 5, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
A few food handler cards have expired. Renew. Person in charge (PICO states that she recently took her CFM test. Pleas e-mail me a copy of certificate once you receive it.
The department's words
CHSC 113948 A few food handler cards have expired. Renew. Person in charge (PICO states that she recently took her CFM test. Pleas e-mail me a copy of certificate once you receive it.
3/29/17 The following foods were out of temperature: * tofu at 53F in walk-in. PIC states item was sitting out for a couple hours during lunch. Item was voluntarily discarded * sliced tomatoes at 68F, cooked chicken 47F, cooked potatoes 47F in prep. Several items in prep were overstacked in the pans * bean sprouts at 70F on counter. PIC states this had been out at room temp for 30 minutes Keep potentially hazardous foods below 41F or above 135F. Level of items in drop pans on prep tops were reduced. Tomatoes and sprouts were only out of temperature control for 30 min so they were placed back in fridge to cool 4/5/17 Major violation of cold holding has been corrected to minor violation. Observed cut tomatoes at 63F stacked on prep top. Food was sliced about 30 min prior and placed in prep fridge to cool. Do not stack potentially hazardous foods (PHFs) on prep top. Cold hold PHF below 41F.
The department's words
CHSC 113996 3/29/17 The following foods were out of temperature: * tofu at 53F in walk-in. PIC states item was sitting out for a couple hours during lunch. Item was voluntarily discarded * sliced tomatoes at 68F, cooked chicken 47F, cooked potatoes 47F in prep. Several items in prep were overstacked in the pans * bean sprouts at 70F on counter. PIC states this had been out at room temp for 30 minutes Keep potentially hazardous foods below 41F or above 135F. Level of items in drop pans on prep tops were reduced. Tomatoes and sprouts were only out of temperature control for 30 min so they were placed back in fridge to cool 4/5/17 Major violation of cold holding has been corrected to minor violation. Observed cut tomatoes at 63F stacked on prep top. Food was sliced about 30 min prior and placed in prep fridge to cool. Do not stack potentially hazardous foods (PHFs) on prep top. Cold hold PHF below 41F.
Meat tongs stored on handle of dirty oven. Relocate storage area and clean tongs before they are reused again.
The department's words
CHSC 114113 Meat tongs stored on handle of dirty oven. Relocate storage area and clean tongs before they are reused again.
Pipe of food prep sink needs to have an air gap to prevent contamination.
The department's words
CHSC 114193 Pipe of food prep sink needs to have an air gap to prevent contamination.
Use scoops with long handles for dry goods. Observed wooden bowl used for scooping for dry goods.
The department's words
CHSC 114119 Use scoops with long handles for dry goods. Observed wooden bowl used for scooping for dry goods.
EarlierMar 29, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were out of temperature: * tofu at 53F in walk-in. PIC states item was sitting out for a couple hours during lunch. Item was voluntarily discarded * sliced tomatoes at 68F, cooked chicken 47F, cooked potatoes 47F in prep. Several items in prep were overstacked in the pans * bean sprouts at 70F on counter. PIC states this had been out at room temp for 30 minutes Keep potentially hazardous foods below 41F or above 135F. Level of items in drop pans on prep tops were reduced. Tomatoes and sprouts were only out of temperature control for 30 min so they were placed back in fridge to cool
The department's words
CHSC 113996 The following foods were out of temperature: * tofu at 53F in walk-in. PIC states item was sitting out for a couple hours during lunch. Item was voluntarily discarded * sliced tomatoes at 68F, cooked chicken 47F, cooked potatoes 47F in prep. Several items in prep were overstacked in the pans * bean sprouts at 70F on counter. PIC states this had been out at room temp for 30 minutes Keep potentially hazardous foods below 41F or above 135F. Level of items in drop pans on prep tops were reduced. Tomatoes and sprouts were only out of temperature control for 30 min so they were placed back in fridge to cool
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
A few food handler cards have expired. Renew. Person in charge (PICO states that she recently took her CFM test. Pleas e-mail me a copy of certificate once you receive it.
The department's words
CHSC 113948 A few food handler cards have expired. Renew. Person in charge (PICO states that she recently took her CFM test. Pleas e-mail me a copy of certificate once you receive it.
Meat tongs stored on handle of dirty oven. Relocate storage area and clean tongs before they are reused again.
The department's words
CHSC 114113 Meat tongs stored on handle of dirty oven. Relocate storage area and clean tongs before they are reused again.
Pipe of food prep sink needs to have an air gap to prevent contamination.
The department's words
CHSC 114193 Pipe of food prep sink needs to have an air gap to prevent contamination.
Use scoops with long handles for dry goods. Observed wooden bowl used for scooping for dry goods.
The department's words
CHSC 114119 Use scoops with long handles for dry goods. Observed wooden bowl used for scooping for dry goods.
EarlierMay 18, 2016Follow-up inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Sign not posted that shall inform consumers that the most recent inspection report is available to view.
The department's words
CHSC 113725.1 Sign not posted that shall inform consumers that the most recent inspection report is available to view.
Corrected during the inspection
Vegetable broth used for soups measured 113-114 degrees Fahrenheit. Vegetable soup finished cooking at 3:30 p.m. Vegetable broth in large pot on stove without flame. Vegetable broth is reheated to order in wok. Maintain vegetable broth at or above 135 degrees Fahrenheit. Vegetable broth was reheated to 201 degrees Fahrenheit. Tofu in glass refrigerator measured 44 degrees Fahrenheit. Sliced tomatoes (65 degrees F) triple stacked on top of prep refrigerator inserts pans. Do not double or triple stack potentially hazardous foods above prep refrigerator insert pans. Place tomatoes properly into insert pan at top of unit, or store in bottom portion of refrigerator. Tomatoes were sliced approximately one hour before measuring temperature. 5/18/16: Vegetable broth on stove under medium heat was 158 degrees Fahrenheit, therefore was in compliance. Tofu in water in glass refrigerator measured 46.2 degrees F. Fried tofu made at 12:00 p.m. today was 59. 4 degrees F.Glass refrigerator should not be used for holding or cooling potentially hazardous foods.
The department's words
CHSC 113996 Vegetable broth used for soups measured 113-114 degrees Fahrenheit. Vegetable soup finished cooking at 3:30 p.m. Vegetable broth in large pot on stove without flame. Vegetable broth is reheated to order in wok. Maintain vegetable broth at or above 135 degrees Fahrenheit. Vegetable broth was reheated to 201 degrees Fahrenheit. Tofu in glass refrigerator measured 44 degrees Fahrenheit. Sliced tomatoes (65 degrees F) triple stacked on top of prep refrigerator inserts pans. Do not double or triple stack potentially hazardous foods above prep refrigerator insert pans. Place tomatoes properly into insert pan at top of unit, or store in bottom portion of refrigerator. Tomatoes were sliced approximately one hour before measuring temperature. 5/18/16: Vegetable broth on stove under medium heat was 158 degrees Fahrenheit, therefore was in compliance. Tofu in water in glass refrigerator measured 46.2 degrees F. Fried tofu made at 12:00 p.m. today was 59. 4 degrees F.Glass refrigerator should not be used for holding or cooling potentially hazardous foods.
Sheet pan with bottles of lemon juice, bottles of fish sauce, and pot with sugar stored on top of garbage can. Do not store anything on top of garbage can as this can lead to cross contamination of food. Food and sheet pan removed from top of garbage can. Bottles of lemon juice on the floor.
The department's words
CHSC 114047 Sheet pan with bottles of lemon juice, bottles of fish sauce, and pot with sugar stored on top of garbage can. Do not store anything on top of garbage can as this can lead to cross contamination of food. Food and sheet pan removed from top of garbage can. Bottles of lemon juice on the floor.
Corrected during the inspection
Provide ANSI-certified probe thermometer and check internal food temperatures of food daily. Check cold foods, hot foods, and final cooking temperatures of foods, such as meat.
The department's words
CHSC 114159 Provide ANSI-certified probe thermometer and check internal food temperatures of food daily. Check cold foods, hot foods, and final cooking temperatures of foods, such as meat.
Corrected during the inspection
No wiping cloth container set up in kitchen. 5/18/16: Wiping cloth containers set up today, but only had 100 ppm quaternary ammonium. Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 No wiping cloth container set up in kitchen. 5/18/16: Wiping cloth containers set up today, but only had 100 ppm quaternary ammonium. Provide a minimum of 200 ppm quaternary ammonium.
Corrected during the inspection
Show 4 more
Repair hot water handle of food prep sink.
The department's words
CHSC 114175 Repair hot water handle of food prep sink.
Interior of ice machine dirty. Ice machine not working. Ice machine being replaced, per owner.
The department's words
CHSC 114115 Interior of ice machine dirty. Ice machine not working. Ice machine being replaced, per owner.
Ice machine not working. Submit specification sheet for replacement ice machine. All equipment must first be approved by Marin County Environmental Health.
The department's words
CHSC 114175 Ice machine not working. Submit specification sheet for replacement ice machine. All equipment must first be approved by Marin County Environmental Health.
Green tongs are used for both chicken and pork. Red tongs are used for beef. Chicken and pork have different minimum cooking temperatures. Utilize different tongs for each type of raw food of animal origin to prevent cross contamination. 5/18/16: Yellow tongs are used for chicken, red tongs for beef, and green tongs for pork, per owner.
The department's words
CHSC 114117 Green tongs are used for both chicken and pork. Red tongs are used for beef. Chicken and pork have different minimum cooking temperatures. Utilize different tongs for each type of raw food of animal origin to prevent cross contamination. 5/18/16: Yellow tongs are used for chicken, red tongs for beef, and green tongs for pork, per owner.
Corrected during the inspection
EarlierApr 28, 2016Routine inspectionGreen placard
13 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee touched dirty utensils and then clean utensils without washing hands.
The department's words
CHSC 113953.3 Employee touched dirty utensils and then clean utensils without washing hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Sign not posted that shall inform consumers that the most recent inspection report is available to view.
The department's words
CHSC 113725.1 Sign not posted that shall inform consumers that the most recent inspection report is available to view.
Wiping cloth container in hand wash sink by host/server station and chair in front of kitchen hand wash sink.
The department's words
CHSC 113953.1 Wiping cloth container in hand wash sink by host/server station and chair in front of kitchen hand wash sink.
Corrected during the inspection
Vegetable broth used for soups measured 113-114 degrees Fahrenheit. Vegetable soup finished cooking at 3:30 p.m. Vegetable broth in large pot on stove without flame. Vegetable broth is reheated to order in wok. Maintain vegetable broth at or above 135 degrees Fahrenheit. Vegetable broth was reheated to 201 degrees Fahrenheit. Tofu in glass refrigerator measured 44 degrees Fahrenheit. Sliced tomatoes (65 degrees F) triple stacked on top of prep refrigerator inserts pans. Do not double or triple stack potentially hazardous foods above prep refrigerator insert pans. Place tomatoes properly into insert pan at top of unit, or store in bottom portion of refrigerator. Tomatoes were sliced approximately one hour before measuring temperature.
The department's words
CHSC 113996 Vegetable broth used for soups measured 113-114 degrees Fahrenheit. Vegetable soup finished cooking at 3:30 p.m. Vegetable broth in large pot on stove without flame. Vegetable broth is reheated to order in wok. Maintain vegetable broth at or above 135 degrees Fahrenheit. Vegetable broth was reheated to 201 degrees Fahrenheit. Tofu in glass refrigerator measured 44 degrees Fahrenheit. Sliced tomatoes (65 degrees F) triple stacked on top of prep refrigerator inserts pans. Do not double or triple stack potentially hazardous foods above prep refrigerator insert pans. Place tomatoes properly into insert pan at top of unit, or store in bottom portion of refrigerator. Tomatoes were sliced approximately one hour before measuring temperature.
Sheet pan with bottles of lemon juice, bottles of fish sauce, and pot with sugar stored on top of garbage can. Do not store anything on top of garbage can as this can lead to cross contamination of food. Food and sheet pan removed from top of garbage can. Bottles of lemon juice on the floor.
The department's words
CHSC 114047 Sheet pan with bottles of lemon juice, bottles of fish sauce, and pot with sugar stored on top of garbage can. Do not store anything on top of garbage can as this can lead to cross contamination of food. Food and sheet pan removed from top of garbage can. Bottles of lemon juice on the floor.
Provide ANSI-certified probe thermometer and check internal food temperatures of food daily. Check cold foods, hot foods, and final cooking temperatures of foods, such as meat.
The department's words
CHSC 114159 Provide ANSI-certified probe thermometer and check internal food temperatures of food daily. Check cold foods, hot foods, and final cooking temperatures of foods, such as meat.
Show 7 more
Hand wash sink reached a maximum of 98 degrees Fahrenheit.
The department's words
CHSC 113953.c Hand wash sink reached a maximum of 98 degrees Fahrenheit.
Corrected during the inspection
No wiping cloth container set up in kitchen.
The department's words
CHSC 114185.1 No wiping cloth container set up in kitchen.
Repair hot water handle of food prep sink.
The department's words
CHSC 114175 Repair hot water handle of food prep sink.
A few large bags of cooked vegetables thawing on food rep table. Cooked vegetables were placed in pot in food prep sink under cold running water.
The department's words
CHSC 114020 A few large bags of cooked vegetables thawing on food rep table. Cooked vegetables were placed in pot in food prep sink under cold running water.
Corrected during the inspection
Interior of ice machine dirty. Ice machine not working. Ice machine being replaced, per owner.
The department's words
CHSC 114115 Interior of ice machine dirty. Ice machine not working. Ice machine being replaced, per owner.
Ice machine not working. Submit specification sheet for replacement ice machine. All equipment must first be approved by Marin County Environmental Health.
The department's words
CHSC 114175 Ice machine not working. Submit specification sheet for replacement ice machine. All equipment must first be approved by Marin County Environmental Health.
Green tongs are used for both chicken and pork. Red tongs are used for beef. Chicken and pork have different minimum cooking temperatures. Utilize different tongs for each type of raw food of animal origin to prevent cross contamination.
The department's words
CHSC 114117 Green tongs are used for both chicken and pork. Red tongs are used for beef. Chicken and pork have different minimum cooking temperatures. Utilize different tongs for each type of raw food of animal origin to prevent cross contamination.
EarlierSep 30, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Open packaging of dry goods found. Ensure open foods are stored in vermin-proof containers.
The department's words
CHSC 113980 Open packaging of dry goods found. Ensure open foods are stored in vermin-proof containers.
Bowls used for pulling from bulk containers. Provide scoops with handles and ensure handles are not in contact with the food.
The department's words
CHSC 114130 Bowls used for pulling from bulk containers. Provide scoops with handles and ensure handles are not in contact with the food.
Front server refrigerator found without a thermometer. Violation corrected at time of inspection.
The department's words
CHSC 114157 Front server refrigerator found without a thermometer. Violation corrected at time of inspection.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10298.
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
- Only Minor Violation(s) Found
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.