At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Cheesecake Factory?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dairy and meat refrigerated walk-in measured at ambient temperature of 48 *F and internal temperature of raw chicken wings measured at 46.5 *F. Operator instructed to move all potentially hazardous foods in walk-in refrigerator to other available walk-ins measured at 41 *f and below. Discontinue use util unit is repaired to hold at 41 *F and below. CHSC 113996How 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: Dairy and meat refrigerated walk-in measured at ambient temperature of 48 *F and internal temperature of raw chicken wings measured at 46.5 *F. Operator instructed to move all potentially hazardous foods in walk-in refrigerator to other available walk-ins measured at 41 *f and below. Discontinue use util unit is repaired to hold at 41 *F and below.The county found: “Dairy and meat refrigerated walk-in measured at ambient temperature of 48 *F and internal temperature of raw chicken…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 28 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 18, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Dairy and meat refrigerated walk-in measured at ambient temperature of 48 *F and internal temperature of raw chicken wings measured at 46.5 *F. Operator instructed to move all potentially hazardous foods in walk-in refrigerator to other available walk-ins measured at 41 *f and below. Discontinue use util unit is repaired to hold at 41 *F and below.
The department's words
CHSC 113996 Dairy and meat refrigerated walk-in measured at ambient temperature of 48 *F and internal temperature of raw chicken wings measured at 46.5 *F. Operator instructed to move all potentially hazardous foods in walk-in refrigerator to other available walk-ins measured at 41 *f and below. Discontinue use util unit is repaired to hold at 41 *F and below.
EarlierDec 11, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed refrigerated drawer under grill on cooks line at end of cook's line measuring at ambient temperature of 50 *F. Internal temperature of raw shrimp measured at 49.7 *F and raw chicken at 51 *F. Raw meats were voluntarily discarded by operator. Discontinue using refrigeration unit until repaired to maintain ambient temperature at 41*F or below. Repair immediately.
The department's words
CHSC 113996 Observed refrigerated drawer under grill on cooks line at end of cook's line measuring at ambient temperature of 50 *F. Internal temperature of raw shrimp measured at 49.7 *F and raw chicken at 51 *F. Raw meats were voluntarily discarded by operator. Discontinue using refrigeration unit until repaired to maintain ambient temperature at 41*F or below. Repair immediately.
Corrected during the inspection
EarlierDec 10, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed refrigerated drawer under grill on cooks line at end of cook's line measuring at ambient temperature of 50 *F. Internal temperature of raw shrimp measured at 49.7 *F and raw chicken at 51 *F. Raw meats were voluntarily discarded by operator. Discontinue using refrigeration unit until repaired to maintain ambient temperature at 41*F or below. Repair immediately.
The department's words
CHSC 113996 Observed refrigerated drawer under grill on cooks line at end of cook's line measuring at ambient temperature of 50 *F. Internal temperature of raw shrimp measured at 49.7 *F and raw chicken at 51 *F. Raw meats were voluntarily discarded by operator. Discontinue using refrigeration unit until repaired to maintain ambient temperature at 41*F or below. Repair immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 5, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Expo: Utility sink doesn't have any hot water coming out of faucet. Provide 120 degrees F water. 3- compartment sink: left faucet reached 117 degrees F.
The department's words
CHSC 114192 Expo: Utility sink doesn't have any hot water coming out of faucet. Provide 120 degrees F water. 3- compartment sink: left faucet reached 117 degrees F.
Pipe below left compartment of three-compartment sink isn't connected on left side - water from left faucet drained onto the floor.
The department's words
CHSC 114197 Pipe below left compartment of three-compartment sink isn't connected on left side - water from left faucet drained onto the floor.
Corrected during the inspection
EarlierSep 4, 2024Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food facility lacks adequate hot water. Provide a minimum of 120 degrees F water at all sinks, except hand wash sinks shall be 100 degrees F. See page 1 of 1 of fbi complaint for observed temperatures. Prewash sink: 91 degrees F, right employee restroom: 71 degrees F. Warewashing sink: left faucet: 86 degrees F, right faucet: 93 degrees F.
The department's words
CHSC 114192 Food facility lacks adequate hot water. Provide a minimum of 120 degrees F water at all sinks, except hand wash sinks shall be 100 degrees F. See page 1 of 1 of fbi complaint for observed temperatures. Prewash sink: 91 degrees F, right employee restroom: 71 degrees F. Warewashing sink: left faucet: 86 degrees F, right faucet: 93 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Shrimp wontons and fried cheese both observed at 43 degrees F.
The department's words
CHSC 113996 Shrimp wontons and fried cheese both observed at 43 degrees F.
EarlierJan 31, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following refrigeration units at the following temperatures. Operator stated units potentially in defrost and adjusted timer setting. Out of temperature units were checked periodically throughout inspection. Refrigerated drawer under pasta station at 45/54.6 *F, drawer under flat top grills at 51.4/ 46 *F. Ambient temperature of walk in refrigerator at 48*F. Operator instructed to discontinue use of units until repaired to hold at 41 *F and below. Operator advised to set defrost timers to off service hours.
The department's words
CHSC 113996 Observed the following refrigeration units at the following temperatures. Operator stated units potentially in defrost and adjusted timer setting. Out of temperature units were checked periodically throughout inspection. Refrigerated drawer under pasta station at 45/54.6 *F, drawer under flat top grills at 51.4/ 46 *F. Ambient temperature of walk in refrigerator at 48*F. Operator instructed to discontinue use of units until repaired to hold at 41 *F and below. Operator advised to set defrost timers to off service hours.
EarlierFeb 22, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Black beans in refrigeration unit at cook line recorded at 67°F. Beans were stored densely in container. / Rapidly cool beans using ice bath to cool from 135°F to 70°F in 2 hours then 70°F to 41°F in 4 hours thereafter.
The department's words
CHSC 114002.1 Black beans in refrigeration unit at cook line recorded at 67°F. Beans were stored densely in container. / Rapidly cool beans using ice bath to cool from 135°F to 70°F in 2 hours then 70°F to 41°F in 4 hours thereafter.
EarlierAug 4, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Refrigeration unit under flat top grill and opposite of range had the following items recorded around 52-55°F at time of inspection: salmon, shrimp, asparagus, chicken & carrots. Hot holding unit opposite of flat top grill had tomato and cheese based sauces and chicken recording at around 120°F. Top section of batter station had buttermilk recorded around 52-53°F. / Immediately discard out of temperature foods. Discontinue use of the above listed foods until repaired to cold hold food at 41°F or below or hot hold food at 135°F or above.
The department's words
CHSC 113996 Refrigeration unit under flat top grill and opposite of range had the following items recorded around 52-55°F at time of inspection: salmon, shrimp, asparagus, chicken & carrots. Hot holding unit opposite of flat top grill had tomato and cheese based sauces and chicken recording at around 120°F. Top section of batter station had buttermilk recorded around 52-53°F. / Immediately discard out of temperature foods. Discontinue use of the above listed foods until repaired to cold hold food at 41°F or below or hot hold food at 135°F or above.
Corrected during the inspection
Pico de gallo at cookline under TPHC recorded at 52°F and past 4 hour mark. Discard food past 4 hour mark on TPHC food. Ensure TPHC procedures are followed.
The department's words
CHSC 114000 Pico de gallo at cookline under TPHC recorded at 52°F and past 4 hour mark. Discard food past 4 hour mark on TPHC food. Ensure TPHC procedures are followed.
Corrected during the inspection
EarlierAug 3, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit under flat top grill and opposite of range had the following items recorded around 52-55°F at time of inspection: salmon, shrimp, asparagus, chicken & carrots. Hot holding unit opposite of flat top grill had tomato and cheese based sauces and chicken recording at around 120°F. Top section of batter station had buttermilk recorded around 52-53°F. / Immediately discard out of temperature foods. Discontinue use of the above listed foods until repaired to cold hold food at 41°F or below or hot hold food at 135°F or above.
The department's words
CHSC 113996 Refrigeration unit under flat top grill and opposite of range had the following items recorded around 52-55°F at time of inspection: salmon, shrimp, asparagus, chicken & carrots. Hot holding unit opposite of flat top grill had tomato and cheese based sauces and chicken recording at around 120°F. Top section of batter station had buttermilk recorded around 52-53°F. / Immediately discard out of temperature foods. Discontinue use of the above listed foods until repaired to cold hold food at 41°F or below or hot hold food at 135°F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pico de gallo at cookline under TPHC recorded at 52°F and past 4 hour mark. Discard food past 4 hour mark on TPHC food. Ensure TPHC procedures are followed.
The department's words
CHSC 114000 Pico de gallo at cookline under TPHC recorded at 52°F and past 4 hour mark. Discard food past 4 hour mark on TPHC food. Ensure TPHC procedures are followed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Main dishwasher drain line seen leaking and held together using duct tape. / Remove duct tape on drain line. Repair leak with materials that are smooth, durable, easily cleanable and non-absorbent.
The department's words
CHSC 114175 Main dishwasher drain line seen leaking and held together using duct tape. / Remove duct tape on drain line. Repair leak with materials that are smooth, durable, easily cleanable and non-absorbent.
EarlierAug 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of ovens had grilled onions and cut tomatoes recorded around 43-44°F in drawers. Pico de gallo on top section of refrigerator opposite of the grill recorded around 53-54°F and was prepared the day before. Top half of food stored on top section for most items recorded from 45-48°F on cook line. Stuffed mushrooms with cream recorded at 50-51°F in stand alone Traulsen refrigerator. / Repair refrigeration units to ensure food is cold held at 41°F or below. Food must be stored below fill lines in containers to help keep food cold. Advised getting lids for containers to help keep food cold.
The department's words
CHSC 113996 Refrigeration unit opposite of ovens had grilled onions and cut tomatoes recorded around 43-44°F in drawers. Pico de gallo on top section of refrigerator opposite of the grill recorded around 53-54°F and was prepared the day before. Top half of food stored on top section for most items recorded from 45-48°F on cook line. Stuffed mushrooms with cream recorded at 50-51°F in stand alone Traulsen refrigerator. / Repair refrigeration units to ensure food is cold held at 41°F or below. Food must be stored below fill lines in containers to help keep food cold. Advised getting lids for containers to help keep food cold.
EarlierFeb 2, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Outdoor mop sink is very slow draining. / Repair to drain normally.
The department's words
CHSC 114197 Outdoor mop sink is very slow draining. / Repair to drain normally.
EarlierFeb 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooler unit broken/out of temp. Hazardous foods discarded, repair or replace unit.
The department's words
CHSC 113996 Cooler unit broken/out of temp. Hazardous foods discarded, repair or replace unit.
EarlierJan 24, 2019Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 23, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked pasta at 41F-43F at appetizer stations. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 Observed cooked pasta at 41F-43F at appetizer stations. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Potentially hazardous foods shall be held at or below 41F or at or above 135F.
EarlierJul 10, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide a display thermometer in each refrigerator on the cook-line. Some are missing, some are broken.
The department's words
CHSC 114157 Provide a display thermometer in each refrigerator on the cook-line. Some are missing, some are broken.
EarlierJul 3, 2018Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed clam juice and Cajun chicken broth at room temperature (72F). These are potentially hazardous food and therefore must be kept at 41F or below or 135F or above. 3 cups clam juice discarded. 2 cups chicken broth moved to steam table.
The department's words
CHSC 113996 Observed clam juice and Cajun chicken broth at room temperature (72F). These are potentially hazardous food and therefore must be kept at 41F or below or 135F or above. 3 cups clam juice discarded. 2 cups chicken broth moved to steam table.
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)
Provide a display thermometer in each refrigerator on the cook-line. Some are missing, some are broken.
The department's words
CHSC 114157 Provide a display thermometer in each refrigerator on the cook-line. Some are missing, some are broken.
Observed dishwasher load dirty dishes into dishwasher and then stack clean dishes without first washing hands. Wash dirty hands before touching clean dishes.
The department's words
CHSC 113953.3 Observed dishwasher load dirty dishes into dishwasher and then stack clean dishes without first washing hands. Wash dirty hands before touching clean dishes.
Discontinue blocking handwash sink in dishwashing area.
The department's words
CHSC 113953.1 Discontinue blocking handwash sink in dishwashing area.
Keep Certified Food Handler certificates in one file or notebook on site.
The department's words
CHSC 113948 Keep Certified Food Handler certificates in one file or notebook on site.
EarlierSep 8, 2017Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
buffalo blasts measured 62F . Food was stored at room temperature at the fry station. Maintain PHFs above 135F or below 41F If replacing refrigeration, submit specification sheets prior to purchase.
The department's words
CHSC 113996 buffalo blasts measured 62F . Food was stored at room temperature at the fry station. Maintain PHFs above 135F or below 41F If replacing refrigeration, submit specification sheets prior to purchase.
The garbage area was noted to be in poor condition with uncontainerized food waste, large piles of cardboard, and liquid draining out of the green food dumpster. Maintain garbage area clean to avoid attracting vermin.
The department's words
CHSC 114245.1 The garbage area was noted to be in poor condition with uncontainerized food waste, large piles of cardboard, and liquid draining out of the green food dumpster. Maintain garbage area clean to avoid attracting vermin.
Employee restrooms lack the required hand washing signage. Correct within 14 days. Stickers provided.
The department's words
CHSC 113953.5 Employee restrooms lack the required hand washing signage. Correct within 14 days. Stickers provided.
EarlierSep 5, 2017Routine inspectionYellow placard
11 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee taking a break outdoor was asked to come inside and put away ground beef that was left out. The employee failed to wash his hands as is required before touching food contact equipment. Corrected.
The department's words
CHSC 113953.3 An employee taking a break outdoor was asked to come inside and put away ground beef that was left out. The employee failed to wash his hands as is required before touching food contact equipment. Corrected.
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
The following foods were measured at unsafe temperatures: -curry pasta 54F in salad prep top. 2 lbs voluntarily destroyed. Pasta was out of temperature for an unknown amount of time. - Fried chicken batter 72F. Made 30 minutes prior and placed directly into the prep top at the fry station. Batter placed in freezer to cool. Hold potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: -curry pasta 54F in salad prep top. 2 lbs voluntarily destroyed. Pasta was out of temperature for an unknown amount of time. - Fried chicken batter 72F. Made 30 minutes prior and placed directly into the prep top at the fry station. Batter placed in freezer to cool. Hold potentially hazardous foods below 41F or above 135F.
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
Mushroom gravy in steam table measured 95F. Au Jus in steam table measured 72F. Cheese sauce in steam table measured 130F. Potentially hazardous foods must be reheated to 165F prior to placement in the steam table. Foods then must be held hot at 135F or above. Avoid using double containers. Ensure adequate water level in the steam table. Food was in the steam table for 1 hours. Food was reheated to 165F.
The department's words
CHSC 114016 Mushroom gravy in steam table measured 95F. Au Jus in steam table measured 72F. Cheese sauce in steam table measured 130F. Potentially hazardous foods must be reheated to 165F prior to placement in the steam table. Foods then must be held hot at 135F or above. Avoid using double containers. Ensure adequate water level in the steam table. Food was in the steam table for 1 hours. Food was reheated to 165F.
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 raw ground beef on several clean hotel pans, tissue paper, and shelved at the hamburger portioning station. When the food handler was asked to clean up, he used sanitizer only on the food prep surface. -Keep clean food contact equipment surfaces free of contamination -When cleaning, wash, rinse, and sanitize food contact equipment. -Advise placing a barrier between prep table and equipment storage or moving equipment away from the prep area.
The department's words
CHSC 114099.2 Observed raw ground beef on several clean hotel pans, tissue paper, and shelved at the hamburger portioning station. When the food handler was asked to clean up, he used sanitizer only on the food prep surface. -Keep clean food contact equipment surfaces free of contamination -When cleaning, wash, rinse, and sanitize food contact equipment. -Advise placing a barrier between prep table and equipment storage or moving equipment away from the prep area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
a. The men's restroom hand sinks are not readily adjustable and were dispensing water at 117F. Corrected to the required temperature of 100F - 108F. b. The men's restroom soap dispenser pump soap onto the countertop as the nozzle is not properly functioning. Repair or replace.
The department's words
CHSC 113953.c a. The men's restroom hand sinks are not readily adjustable and were dispensing water at 117F. Corrected to the required temperature of 100F - 108F. b. The men's restroom soap dispenser pump soap onto the countertop as the nozzle is not properly functioning. Repair or replace.
Observed milk cartons stored in a large puddle of condensation in the dairy cooler. Repair condensation build up. Pull foods out of the puddle. Store on shelving. No contamination observed.
The department's words
CHSC 113980 Observed milk cartons stored in a large puddle of condensation in the dairy cooler. Repair condensation build up. Pull foods out of the puddle. Store on shelving. No contamination observed.
Observed a food handler remove asparagus from a produce box and begin cutting and readying for cooking without first washing the produce. Observed a food handler peeling pears that still had the stickers attached. -Always wash produce before using as an ingredient. Always peel stickers off of produce before washing.
The department's words
CHSC 113992 Observed a food handler remove asparagus from a produce box and begin cutting and readying for cooking without first washing the produce. Observed a food handler peeling pears that still had the stickers attached. -Always wash produce before using as an ingredient. Always peel stickers off of produce before washing.
Clean wiping cloths are stored in a shed outdoors. Store laundered wiping cloths indoors. correct today.
The department's words
CHSC 114178 Clean wiping cloths are stored in a shed outdoors. Store laundered wiping cloths indoors. correct today.
Repair the following plumbing leaks: * Main dishwasher * Pre wash sink * soda line in dry storage * Dairy refrigerator * copper lines in the bar (3 locations)
The department's words
CHSC 114190 Repair the following plumbing leaks: * Main dishwasher * Pre wash sink * soda line in dry storage * Dairy refrigerator * copper lines in the bar (3 locations)
Show 2 more
The garbage area was noted to be in poor condition with uncontainerized food waste, large piles of cardboard, and liquid draining out of the green food dumpster. Maintain garbage area clean to avoid attracting vermin.
The department's words
CHSC 114245.1 The garbage area was noted to be in poor condition with uncontainerized food waste, large piles of cardboard, and liquid draining out of the green food dumpster. Maintain garbage area clean to avoid attracting vermin.
Employee restrooms lack the required hand washing signage. Correct within 14 days. Stickers provided.
The department's words
CHSC 113953.5 Employee restrooms lack the required hand washing signage. Correct within 14 days. Stickers provided.
EarlierJun 8, 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.
EarlierJun 2, 2016Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee wipe his nose at the cookline, then continue to prepare foods without first washing his hands as is required.
The department's words
CHSC 113953.3 Observed an employee wipe his nose at the cookline, then continue to prepare foods without first washing his hands as is required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The wood paneled reach in containing half and half has a large condensation puddle inside the unit. Repair within 14 days.
The department's words
CHSC 114175 The wood paneled reach in containing half and half has a large condensation puddle inside the unit. Repair within 14 days.
a. There is a leak at the spray sink drain line in the dishwashing area. b. There is a leak at the dishwasher Repair the leaks within 7 days. d. There is a condensate drain line in the dry storage area that is dripping with condensation on the floor. Wrap the pipe in insulation. Correct within 14 days.
The department's words
CHSC 114190 a. There is a leak at the spray sink drain line in the dishwashing area. b. There is a leak at the dishwasher Repair the leaks within 7 days. d. There is a condensate drain line in the dry storage area that is dripping with condensation on the floor. Wrap the pipe in insulation. Correct within 14 days.
EarlierMay 24, 2016Follow-up inspectionGreen placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee handle raw hamburger with gloved hands, then use salt and pepper shaker without first washing hands. Observed an employee handle raw chicken with gloved hands, then open a refrigerator without first washing hands.
The department's words
CHSC 113953.3 Observed an employee handle raw hamburger with gloved hands, then use salt and pepper shaker without first washing hands. Observed an employee handle raw chicken with gloved hands, then open a refrigerator without first washing hands.
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
Floor sink below the 3 compartment sink is very slow to drain. Repair drain within 48 hours.
The department's words
CHSC 114197 Floor sink below the 3 compartment sink is very slow to drain. Repair drain within 48 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed a dirty knife stored in a sanitizer bucket. Always wash, rinse, and sanitize utensils after use. Do not store utensils in buckets designated for wiping cloths. *Knife was not observed in contact with foods or clean food contact equipment.
The department's words
CHSC 114099.2 Observed a dirty knife stored in a sanitizer bucket. Always wash, rinse, and sanitize utensils after use. Do not store utensils in buckets designated for wiping cloths. *Knife was not observed in contact with foods or clean food contact equipment.
The wood paneled reach in containing half and half has a large condensation puddle inside the unit. Repair within 14 days.
The department's words
CHSC 114175 The wood paneled reach in containing half and half has a large condensation puddle inside the unit. Repair within 14 days.
a. There is a leak at the spray sink drain line in the dishwashing area. b. There is a leak at the dishwasher Repair the leaks within 7 days. d. There is a condensate drain line in the dry storage area that is dripping with condensation on the floor. Wrap the pipe in insulation. Correct within 14 days.
The department's words
CHSC 114190 a. There is a leak at the spray sink drain line in the dishwashing area. b. There is a leak at the dishwasher Repair the leaks within 7 days. d. There is a condensate drain line in the dry storage area that is dripping with condensation on the floor. Wrap the pipe in insulation. Correct within 14 days.
EarlierMay 19, 2016Routine inspectionYellow placard
11 violations listed, 6 marked critical.
Critical (6)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee load the dishwasher with dirty dishes, then put away clean dishes/equipment without first washing his hands as is required before touching clean food Corrected with employee.
The department's words
CHSC 113953.3 Observed an employee load the dishwasher with dirty dishes, then put away clean dishes/equipment without first washing his hands as is required before touching clean food Corrected with employee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee handling raw chicken with gloved hands. Employee then removed the contaminated gloves and put on new gloves without first washing hands as is required. Corrected.
The department's words
CHSC 113973.b-c Observed employee handling raw chicken with gloved hands. Employee then removed the contaminated gloves and put on new gloves without first washing hands as is required. Corrected.
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
The following foods were measured at unsafe temperatures: Cajun broth 125F at cookline - Broth was out for 4+ hours. 3 cups were discarded. Chicken broth 70F at cookline prep top. Out of temperature 30 minutes. Broth was chilled with an ice bath.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Cajun broth 125F at cookline - Broth was out for 4+ hours. 3 cups were discarded. Chicken broth 70F at cookline prep top. Out of temperature 30 minutes. Broth was chilled with an ice bath.
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 a food handler slicing cheddar cheese on a meat slicer covered in raw beef. Always wash, rinse, and sanitize food contact surfaces after contact with raw meats. Cheddar cheese was voluntarily discarded. Meat slicer was cleaned and sanitized.
The department's words
CHSC 113984.d Observed a food handler slicing cheddar cheese on a meat slicer covered in raw beef. Always wash, rinse, and sanitize food contact surfaces after contact with raw meats. Cheddar cheese was voluntarily discarded. Meat slicer was cleaned and sanitized.
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
When the food handler was asked to clean the meat slicer (after contact with raw beef) in order to begin slicing cheese, he began to sanitize the equipment. Food contact equipment must be washed with soap, rinsed, and sanitized. Corrected.
The department's words
CHSC 114099.2 When the food handler was asked to clean the meat slicer (after contact with raw beef) in order to begin slicing cheese, he began to sanitize the equipment. Food contact equipment must be washed with soap, rinsed, and sanitized. Corrected.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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Marked critical by Marin County Community Development Agency, Environmental Health Services
Floor sinks a dishwasher were so slow to drain that one was overflowing. Drains must be able to properly dispose of waste water. A plumber was contacted and the drain repaired.
The department's words
CHSC 114197 Floor sinks a dishwasher were so slow to drain that one was overflowing. Drains must be able to properly dispose of waste water. A plumber was contacted and the drain repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
a. Soap dispenser at a cookline hand sink was broken. Always maintain functional and stocked dispensers at hand sinks. A new dispenser was installed. b. Soap in dispenser a at cook line hand sink was heavily watered down and was not producing suds during hand washing. Keep dispensers stocked with unadulterated soap. Corrected.
The department's words
CHSC 113953.2 a. Soap dispenser at a cookline hand sink was broken. Always maintain functional and stocked dispensers at hand sinks. A new dispenser was installed. b. Soap in dispenser a at cook line hand sink was heavily watered down and was not producing suds during hand washing. Keep dispensers stocked with unadulterated soap. Corrected.
Carrot cake with cream cheese frosting which is held at room temperature, lacks the required documentation (a variance letter) indicating the frosting has been proven safe via a challenge study conducted by a certified laboratory. Keep carrot cake under 41F until a variance letter can be produced. Carrot cake was refrigerated.
The department's words
CHSC 114419 Carrot cake with cream cheese frosting which is held at room temperature, lacks the required documentation (a variance letter) indicating the frosting has been proven safe via a challenge study conducted by a certified laboratory. Keep carrot cake under 41F until a variance letter can be produced. Carrot cake was refrigerated.
The wood paneled reach in containing half and half has a large condensation puddle inside the unit. Repair within 14 days.
The department's words
CHSC 114175 The wood paneled reach in containing half and half has a large condensation puddle inside the unit. Repair within 14 days.
Observed a sanitizer bucket at the meat slicer station with no measurable levels of sanitizer inside. Ensure 200 ppm quaternary ammonia or 100 ppm chlorine in the sani buckets.
The department's words
CHSC 114185.1 Observed a sanitizer bucket at the meat slicer station with no measurable levels of sanitizer inside. Ensure 200 ppm quaternary ammonia or 100 ppm chlorine in the sani buckets.
a. There is a leak at the spray sink drain line in the dishwashing area. b. There is a leak at the cookline grill area dipper well. c. There is a misaligned drain pipe at the dish wash area dump sink. Repair the leaks within 7 days. d. There is a condensate drain line in the dry storage area that is dripping with condensation on the floor. Wrap the pipe in insulation. Correct within 14 days.
The department's words
CHSC 114190 a. There is a leak at the spray sink drain line in the dishwashing area. b. There is a leak at the cookline grill area dipper well. c. There is a misaligned drain pipe at the dish wash area dump sink. Repair the leaks within 7 days. d. There is a condensate drain line in the dry storage area that is dripping with condensation on the floor. Wrap the pipe in insulation. Correct within 14 days.
EarlierAug 6, 2015Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Provide cold water at these bakery dump sink next to display refrigerator.
The department's words
CHSC 114192 Provide cold water at these bakery dump sink next to display refrigerator.
Provide working display thermometer in line refrigerators.
The department's words
CHSC 114157 Provide working display thermometer in line refrigerators.
Provide display thermometer in refrigerator on left.
The department's words
CHSC 114157 Provide display thermometer in refrigerator on left.
EarlierAug 3, 2015Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No cold water at expo handwash sink, line handwash sink, both handwash sinks in dishwashing area, bar handwash sink, bakery handwash sink, bakery dump sink to left of display refrigerator, and employee men's bathroom handwash sink. Provide cold water at these sinks.
The department's words
CHSC 114192 No cold water at expo handwash sink, line handwash sink, both handwash sinks in dishwashing area, bar handwash sink, bakery handwash sink, bakery dump sink to left of display refrigerator, and employee men's bathroom handwash sink. Provide cold water at these sinks.
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)
Cold top across from grill station is running 45 F. Must be 41 F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Cold top across from grill station is running 45 F. Must be 41 F or below. Repair/adjust immediately.
Provide working display thermometer in line refrigerators.
The department's words
CHSC 114157 Provide working display thermometer in line refrigerators.
Code CHSC 114051
The department's words
Code CHSC 114051
Provide display thermometer in refrigerator on left.
The department's words
CHSC 114157 Provide display thermometer in refrigerator on left.
EarlierDec 15, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Observed the silverware remained dirty following soaking in a cleaning solution and washing through the dishwasher. Take the necessary steps to determine if dishwasher requires service or repair. All of the utensils and silverware must be cleaned and sanitized at all times. Complete all repairs to dishwasher so utensils are washed clean and properly sanitized as intended by manufacturer.
The department's words
CHSC 114101.a Observed the silverware remained dirty following soaking in a cleaning solution and washing through the dishwasher. Take the necessary steps to determine if dishwasher requires service or repair. All of the utensils and silverware must be cleaned and sanitized at all times. Complete all repairs to dishwasher so utensils are washed clean and properly sanitized as intended by manufacturer.
The operator states that the roof is leaking water through facility wall which accumulates on floor of the men's restroom. Observed the puddle on floor of restroom during inspection. Repair the roof to eliminate the leak and prevent water damage.
The department's words
CHSC 114266 The operator states that the roof is leaking water through facility wall which accumulates on floor of the men's restroom. Observed the puddle on floor of restroom during inspection. Repair the roof to eliminate the leak and prevent water damage.
The kitchen walls, floor and equipment surfaces have an accumulations of food residues, debris and water deposits that must be removed and cleaned. A food facility must be maintained clean at all times. Initiate a routine maintenance schedule to provide proper and thorough mopping of floor and scrubbing of walls and equipment to maintain them clean. In addition, sanitize equipment as required by the food regulations.
The department's words
CHSC 114130 The kitchen walls, floor and equipment surfaces have an accumulations of food residues, debris and water deposits that must be removed and cleaned. A food facility must be maintained clean at all times. Initiate a routine maintenance schedule to provide proper and thorough mopping of floor and scrubbing of walls and equipment to maintain them clean. In addition, sanitize equipment as required by the food regulations.
The kitchen walls, floor and equipment surfaces have an accumulations of food residues, debris and water deposits that must be removed and cleaned. A food facility must be maintained clean at all times. Initiate a routine maintenance schedule to provide proper and thorough mopping of floor and scrubbing of walls and equipment to maintain them clean. In addition, sanitize equipment as required by the food regulations.
The department's words
CHSC 114130.3 The kitchen walls, floor and equipment surfaces have an accumulations of food residues, debris and water deposits that must be removed and cleaned. A food facility must be maintained clean at all times. Initiate a routine maintenance schedule to provide proper and thorough mopping of floor and scrubbing of walls and equipment to maintain them clean. In addition, sanitize equipment as required by the food regulations.
The ceiling fans for both employees restrooms ( men's and women's) appeared inoperative. Working ceiling fans are required for the employees restrooms in food facilities. Determine if the fans are operating and repair if necessary.
The department's words
CHSC 114276 The ceiling fans for both employees restrooms ( men's and women's) appeared inoperative. Working ceiling fans are required for the employees restrooms in food facilities. Determine if the fans are operating and repair if necessary.
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The light inside the kitchen walk-in freezer was inoperative. Replace the missing light bulb as needed to provide lighting as required by the health and safety regulations.
The department's words
CHSC 114149 The light inside the kitchen walk-in freezer was inoperative. Replace the missing light bulb as needed to provide lighting as required by the health and safety regulations.
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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Search the county's inspection lookup for the name or license number L11049.
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.