At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jan 31, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Counter?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Assembly prep refrigerator: Tomatoes sliced at 10:00 a.m. measured 42 degrees F. 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
For The Counter's team
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Follow the steps for each item, with the rule beside it.
Next: Assembly prep refrigerator: Tomatoes sliced at 10:00 a.m. measured 42 degrees F.The county found: “Assembly prep refrigerator: Tomatoes sliced at 10:00 a.m. measured 42 degrees F.”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 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 31, 2022Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 31, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Assembly prep refrigerator: Tomatoes sliced at 10:00 a.m. measured 42 degrees F.
The department's words
CHSC 113996 Assembly prep refrigerator: Tomatoes sliced at 10:00 a.m. measured 42 degrees F.
EarlierJan 11, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Men's hand wash sink reached a maximum of 65 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Men's hand wash sink reached a maximum of 65 degrees F. Provide a minimum of 100 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 18, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chicken breast cooked to 162 degrees F. Cook poultry to 165 degrees F. COS
The department's words
CHSC 114004 Chicken breast cooked to 162 degrees F. Cook poultry to 165 degrees F. COS
Corrected during the inspection
EarlierAug 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 9, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Assembly station refrigerator: in prep top: cubed tomatoes 48F, diced eggs 49F; in base: sliced tomatoes 44F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerator immediately.
The department's words
CHSC 113996 Assembly station refrigerator: in prep top: cubed tomatoes 48F, diced eggs 49F; in base: sliced tomatoes 44F. All potentially hazardous food must be 41F or below. Repair/adjust refrigerator immediately.
Adjust filters in hood so that there is no space/opening.
The department's words
CHSC 114149.1 Adjust filters in hood so that there is no space/opening.
Observed some expired Certified Food Handler certificates and some missing for new employees. Get all employees certified as a Certified Food Handler .
The department's words
CHSC 113948 Observed some expired Certified Food Handler certificates and some missing for new employees. Get all employees certified as a Certified Food Handler .
EarlierMar 22, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed a food handler touch raw burger patty with a gloved hand, then remove gloves without care to touch inside of glove only. Hands must be washed if outside of glove is touched. Corrected.
The department's words
CHSC 113973.b-c Observed a food handler touch raw burger patty with a gloved hand, then remove gloves without care to touch inside of glove only. Hands must be washed if outside of glove is touched. Corrected.
a. Observed knives stored in a bucket of sanitizer solution. Do not use sanitizer solution for in use equipment storage. Use hot water, cold water, or no water. Corrected. No food contact observed. b. Observed a food handler submerge a cutting board in quaternary ammonia solution for one second. Equipment must be submerged for one minute to properly sanitize. Corrected.
The department's words
CHSC 114099.6 a. Observed knives stored in a bucket of sanitizer solution. Do not use sanitizer solution for in use equipment storage. Use hot water, cold water, or no water. Corrected. No food contact observed. b. Observed a food handler submerge a cutting board in quaternary ammonia solution for one second. Equipment must be submerged for one minute to properly sanitize. Corrected.
a. Sanitizer dispenser in ware washing room does not work. Repair and ensure manual set up of 200 ppm. b. Onion ring station Delfield refrigerator door is broken and is latching with Velcro. Repair refrigerator within one month. Meanwhile, switch refrigerators with another unit to reduce risk of cross contamination from raw chicken on Velcro.
The department's words
CHSC 114175 a. Sanitizer dispenser in ware washing room does not work. Repair and ensure manual set up of 200 ppm. b. Onion ring station Delfield refrigerator door is broken and is latching with Velcro. Repair refrigerator within one month. Meanwhile, switch refrigerators with another unit to reduce risk of cross contamination from raw chicken on Velcro.
Employee restroom has inadequate lighting. Increase light to 10 ft. candles.
The department's words
CHSC 114252 Employee restroom has inadequate lighting. Increase light to 10 ft. candles.
Observed wiping cloths stored on counter top at the fry station. Store in 200 quaternary ammonia when not in use. Corrected.
The department's words
CHSC 114185.1 Observed wiping cloths stored on counter top at the fry station. Store in 200 quaternary ammonia when not in use. Corrected.
Show 1 more
The mop sink lacks an atmospheric vacuum breaker. Install within 14 days.
The department's words
CHSC 114193 The mop sink lacks an atmospheric vacuum breaker. Install within 14 days.
EarlierApr 14, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The food safety manager's certification has expired. Renew certification within 30 days.
The department's words
CHSC 113947.1 The food safety manager's certification has expired. Renew certification within 30 days.
Fryer is in very close proximity to gas stove. Install a splashguard between equipment to prevent fire.
The department's words
CHSC 114130 Fryer is in very close proximity to gas stove. Install a splashguard between equipment to prevent fire.
EarlierApr 13, 2016Routine inspectionYellow placard
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1. Observed food handler touch raw ground beef with gloved hand, then touch salt and pepper shaker. corrected. Salt shaker was cleaned and sanitized. 2. Observed food handler touch raw ground beef, the touch clean plates. Corrected. Plates were cleaned and sanitized. 3. Observed food handle touch raw ground been then remove gloves and put on new gloves without first washing hands as is required. Hands must be washed after touching raw meats and before beginning any other task. Hands must be washed after removing contaminated gloves and before putting on new gloves.
The department's words
CHSC 113953.3 1. Observed food handler touch raw ground beef with gloved hand, then touch salt and pepper shaker. corrected. Salt shaker was cleaned and sanitized. 2. Observed food handler touch raw ground beef, the touch clean plates. Corrected. Plates were cleaned and sanitized. 3. Observed food handle touch raw ground been then remove gloves and put on new gloves without first washing hands as is required. Hands must be washed after touching raw meats and before beginning any other task. Hands must be washed after removing contaminated gloves and before putting on new gloves.
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 food handler use tongs designated for cooked meats to handle raw chicken, then to flip cooked burger. Keep tongs for raw chicken, raw beef, and raw ground beef separated. You can use one pair of tongs for all cooked items. Keep tongs in hot (135F) or cold (41F) water or wash, rinse, and sanitize every 4 hours.
The department's words
CHSC 113984.d Observed food handler use tongs designated for cooked meats to handle raw chicken, then to flip cooked burger. Keep tongs for raw chicken, raw beef, and raw ground beef separated. You can use one pair of tongs for all cooked items. Keep tongs in hot (135F) or cold (41F) water or wash, rinse, and sanitize every 4 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 (5)
The food safety manager's certification has expired. Renew certification within 30 days.
The department's words
CHSC 113947.1 The food safety manager's certification has expired. Renew certification within 30 days.
Rear kitchen hand sink by food preparation sink initially dispensed water at 120F from both the hot and cold faucet. Later the sink dispend water at 70F. The hand sink must be able to dispense water at 100F and cold water must be functional.
The department's words
CHSC 113953.c Rear kitchen hand sink by food preparation sink initially dispensed water at 120F from both the hot and cold faucet. Later the sink dispend water at 70F. The hand sink must be able to dispense water at 100F and cold water must be functional.
Faucet at women's restroom hand sink is not attached to sink. Repair this week.
The department's words
CHSC 114175 Faucet at women's restroom hand sink is not attached to sink. Repair this week.
Fryer is in very close proximity to gas stove. Install a splashguard between equipment to prevent fire.
The department's words
CHSC 114130 Fryer is in very close proximity to gas stove. Install a splashguard between equipment to prevent fire.
Observed food handler at grill line use a dirty wiping cloth throughout the shift without returning it to the sanitizer bucket when not in use, as is required. Correct with employee. Provide two cloths in bucket so food handler can easily switch out.
The department's words
CHSC 114185.1 Observed food handler at grill line use a dirty wiping cloth throughout the shift without returning it to the sanitizer bucket when not in use, as is required. Correct with employee. Provide two cloths in bucket so food handler can easily switch out.
EarlierJul 28, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwash sink for front counter area has both faucets running very hot water. Make one faucet run cold water only.
The department's words
CHSC 113953.c Handwash sink for front counter area has both faucets running very hot water. Make one faucet run cold water only.
EarlierJun 9, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
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 L10591.
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
- Follow-up 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.