At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Aug 28, 2023
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 employee eating a muffin while preparing vegetables. Employees may not eat in food prep areas. Instructed employee to stop eating. CHSC 113977How 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
Is this your place?
Welcome, Thailand Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Thailand Restaurant first; we check that you run it.
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This is my place: claim Thailand RestaurantWe'll help you get every item done. You don't have to do it alone.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Observed employee eating a muffin while preparing vegetables. Employees may not eat in food prep areas. Instructed employee to stop eating.The county found: “Observed employee eating a muffin while preparing vegetables. Employees may not eat in food prep areas. Instructed…”
Then the next one.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 10 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
LatestAug 28, 2023Routine inspectionGreen placard
This one: Green placard, inspected Aug 28, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee eating a muffin while preparing vegetables. Employees may not eat in food prep areas. Instructed employee to stop eating.
The department's words
CHSC 113977 Observed employee eating a muffin while preparing vegetables. Employees may not eat in food prep areas. Instructed employee to stop eating.
EarlierDec 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed no soap at one hand sink and no paper towels at another hand sink. Ensure all hand sinks are fully stocked at all times with soap and paper towels to ensure proper hand washing. Discussed with operator. COS.
The department's words
CHSC 113953.2 Observed no soap at one hand sink and no paper towels at another hand sink. Ensure all hand sinks are fully stocked at all times with soap and paper towels to ensure proper hand washing. Discussed with operator. COS.
EarlierMay 17, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified Food Manager certification has expired. Renew CFM certification within 30 days to avoid cost recovery fees.
The department's words
CHSC 113947.1 Certified Food Manager certification has expired. Renew CFM certification within 30 days to avoid cost recovery fees.
EarlierNov 9, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed red curry at 44.6F, cooked last night and cooled improperly in walk in cooler. Operator states curries are usually rapidly cooled using ice baths, but that this curry was leftover from last night's dinner service and was put into walk in directly without ice bath at end of night. All other curries were <41F and cooled properly. Since employee couldn't verify that the curry cooled to 41F in 6 hours, ~8 qts. red curry voluntarily discarded. I recommend portioning out curries into smaller, shallow pans to promote rapid cooling from 135-70F within 2 hours and 70-41F within 4 hours.
The department's words
CHSC 114002 MAJOR - Observed red curry at 44.6F, cooked last night and cooled improperly in walk in cooler. Operator states curries are usually rapidly cooled using ice baths, but that this curry was leftover from last night's dinner service and was put into walk in directly without ice bath at end of night. All other curries were <41F and cooled properly. Since employee couldn't verify that the curry cooled to 41F in 6 hours, ~8 qts. red curry voluntarily discarded. I recommend portioning out curries into smaller, shallow pans to promote rapid cooling from 135-70F within 2 hours and 70-41F within 4 hours.
EarlierMay 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several employees use gloved hands to touch their mask and then proceed to keep working without washing hands. Ensure hands are washed and gloves changed at all required times, including anytime face mask is touched. Hands washed.
The department's words
CHSC 113953.3 Observed several employees use gloved hands to touch their mask and then proceed to keep working without washing hands. Ensure hands are washed and gloves changed at all required times, including anytime face mask is touched. Hands washed.
EarlierJan 14, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwash sink to the left of wok is not in use due to broken handle. There are 2 other handwash sinks available to use instead but repair sink to be functional and fully operable.
The department's words
CHSC 113953 Handwash sink to the left of wok is not in use due to broken handle. There are 2 other handwash sinks available to use instead but repair sink to be functional and fully operable.
EarlierFeb 21, 2020Follow-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.
EarlierFeb 20, 2020Routine inspectionYellow placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee place cooked chicken in the same bowl that raw chicken was stored in. Ensure to protect ready to eat food from contamination. Discussed with PIC to educate employees on preventing cross contamination. Chicken recooked and a clean bowl was used.
The department's words
CHSC 113967 Observed employee place cooked chicken in the same bowl that raw chicken was stored in. Ensure to protect ready to eat food from contamination. Discussed with PIC to educate employees on preventing cross contamination. Chicken recooked and a clean bowl was used.
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 cooked rice noodles on the counter at 118F. PIC stated they leave them there on the counter at room temperature for use throughout lunch service. Ensure potentially hazardous foods are hot held at 135F or cold held at 41F or below OR proved Time as a Public Health Control is used with proper documentation. Discussed with PIC, rice noodles placed out at room temperature 1 hr. prior and marked for discard 4 hrs after.
The department's words
CHSC 114000 Observed cooked rice noodles on the counter at 118F. PIC stated they leave them there on the counter at room temperature for use throughout lunch service. Ensure potentially hazardous foods are hot held at 135F or cold held at 41F or below OR proved Time as a Public Health Control is used with proper documentation. Discussed with PIC, rice noodles placed out at room temperature 1 hr. prior and marked for discard 4 hrs after.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 4 four quart pans of cooked curry at 46F covered with plastic wrap in walk in cooler. Plastic wrap had large amounts of condensation. PIC stated curry was cooked at 2:30am. Observed 5 gallon bucket of cooked rice noodles btw. 46-50F wrapped in plastic wrap in the 5 gallon container. PIC stated rice noodles were delivered at 8pm the previous night at room temperature. Facility portioned rice noodles, wrapped them in plastic wrap and put it in a covered 5 gallon container right after delivery. Potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hrs. and then from 70F to 41F within 4 hrs. All 4 pans of curry and 5 gallon container of rice noodles were discarded. Recommend after portioning to cool on a sheet pan in walk in.
The department's words
CHSC 114002 Observed 4 four quart pans of cooked curry at 46F covered with plastic wrap in walk in cooler. Plastic wrap had large amounts of condensation. PIC stated curry was cooked at 2:30am. Observed 5 gallon bucket of cooked rice noodles btw. 46-50F wrapped in plastic wrap in the 5 gallon container. PIC stated rice noodles were delivered at 8pm the previous night at room temperature. Facility portioned rice noodles, wrapped them in plastic wrap and put it in a covered 5 gallon container right after delivery. Potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hrs. and then from 70F to 41F within 4 hrs. All 4 pans of curry and 5 gallon container of rice noodles were discarded. Recommend after portioning to cool on a sheet pan in walk in.
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 final cook temperature of sliced chicken at 157-160F. Discussed with PIC who stated they normally cook chicken to 165F. Ensure chicken is fully cooked to 165F, educated employees on required cook temperatures and use of thermometer to check final cook temps. Chicken recooked to above 180F.
The department's words
CHSC 114004 Observed final cook temperature of sliced chicken at 157-160F. Discussed with PIC who stated they normally cook chicken to 165F. Ensure chicken is fully cooked to 165F, educated employees on required cook temperatures and use of thermometer to check final cook temps. Chicken recooked to above 180F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 11, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: garlic in oil at 52 F and sliced tomatoes at 52 F - these were brought out of refrigeration approximately 30 minutes ago and immediately placed in a working cooler. Maintain potentially hazardous food (including sprouts, cut tomatoes, garlic in oil) at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: garlic in oil at 52 F and sliced tomatoes at 52 F - these were brought out of refrigeration approximately 30 minutes ago and immediately placed in a working cooler. Maintain potentially hazardous food (including sprouts, cut tomatoes, garlic in oil) at 41 F or below or 135 F or above.
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
As a customer of Thailand Restaurant, you can:
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15694.
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.