The Lighthouse Bar & Grill

Inspections

From Marin County Community Development Agency, Environmental Health Services · 19 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestSep 22, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Sep 22, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

2. EarlierFeb 11, 2026Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114192

     The department's words

     Code CHSC 114192

3. EarlierOct 3, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed mold in the ice machine. Food contact surfaces must be clean and sanitized. Instructed operator to clean and sanitize the ice machine.

     The department's words

     CHSC 113953.2 Observed mold in the ice machine. Food contact surfaces must be clean and sanitized. Instructed operator to clean and sanitize the ice machine.

4. EarlierNov 30, 2022Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed numerous amounts of rodent droppings in kitchen. Observed some rodent droppings on baker table for pizza dough and in containers for equipment. Facility floor has food debris and grease. Pest control reports notes rodent activity. / Remove all rodent droppings from facility. Clean and sanitize floors and walls. Seal all holes, cracks and crevices to exclude rodents. Do not use spray foam as sealant. Contact pest control services for service. Facility must close at this time. Contact this department for reopening and verifying no evidence of rodents.

     The department's words

     CHSC 114259.1 Observed numerous amounts of rodent droppings in kitchen. Observed some rodent droppings on baker table for pizza dough and in containers for equipment. Facility floor has food debris and grease. Pest control reports notes rodent activity. / Remove all rodent droppings from facility. Clean and sanitize floors and walls. Seal all holes, cracks and crevices to exclude rodents. Do not use spray foam as sealant. Contact pest control services for service. Facility must close at this time. Contact this department for reopening and verifying no evidence of rodents.

     Corrected during the inspection

5. EarlierNov 29, 2022Routine inspectionRed placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed numerous amounts of rodent droppings in kitchen. Observed some rodent droppings on baker table for pizza dough and in containers for equipment. Facility floor has food debris and grease. Pest control reports notes rodent activity. / Remove all rodent droppings from facility. Clean and sanitize floors and walls. Seal all holes, cracks and crevices to exclude rodents. Do not use spray foam as sealant. Contact pest control services for service. Facility must close at this time. Contact this department for reopening and verifying no evidence of rodents.

     The department's words

     CHSC 114259.1 Observed numerous amounts of rodent droppings in kitchen. Observed some rodent droppings on baker table for pizza dough and in containers for equipment. Facility floor has food debris and grease. Pest control reports notes rodent activity. / Remove all rodent droppings from facility. Clean and sanitize floors and walls. Seal all holes, cracks and crevices to exclude rodents. Do not use spray foam as sealant. Contact pest control services for service. Facility must close at this time. Contact this department for reopening and verifying no evidence of rodents.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

6. EarlierJan 14, 2022Follow-up inspectionGreen placard

   2 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Refrigerator opposite of the deep fryer ambient temperature recorded at around 51-52°F. Egg wash and raw tuna recorded at around 52°F. / Discard out of temperature egg wash and raw tuna. Discontinue use of said refrigerator until repaired to cold hold food at 41°F or below.

     The department's words

     CHSC 113996 Refrigerator opposite of the deep fryer ambient temperature recorded at around 51-52°F. Egg wash and raw tuna recorded at around 52°F. / Discard out of temperature egg wash and raw tuna. Discontinue use of said refrigerator until repaired to cold hold food at 41°F or below.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (1)

   • Clams and mussels seen stored co-mingled in walk-in refrigerator without shell stock tags. / Do not co-mingle shell stock. Keep shell stock tags with shell stock until supply is exhausted then keep tags on file for 90 days thereafter. Discard shell stock without tags.

     The department's words

     CHSC 114039.1 Clams and mussels seen stored co-mingled in walk-in refrigerator without shell stock tags. / Do not co-mingle shell stock. Keep shell stock tags with shell stock until supply is exhausted then keep tags on file for 90 days thereafter. Discard shell stock without tags.

     Corrected during the inspection

7. EarlierOct 28, 2021Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Refrigerator opposite of the deep fryer ambient temperature recorded at around 51-52°F. Egg wash and raw tuna recorded at around 52°F. / Discard out of temperature egg wash and raw tuna. Discontinue use of said refrigerator until repaired to cold hold food at 41°F or below.

     The department's words

     CHSC 113996 Refrigerator opposite of the deep fryer ambient temperature recorded at around 51-52°F. Egg wash and raw tuna recorded at around 52°F. / Discard out of temperature egg wash and raw tuna. Discontinue use of said refrigerator until repaired to cold hold food at 41°F or below.

     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

     Clams and mussels seen stored co-mingled in walk-in refrigerator without shell stock tags. / Do not co-mingle shell stock. Keep shell stock tags with shell stock until supply is exhausted then keep tags on file for 90 days thereafter. Discard shell stock without tags.

     The department's words

     CHSC 114039.1 Clams and mussels seen stored co-mingled in walk-in refrigerator without shell stock tags. / Do not co-mingle shell stock. Keep shell stock tags with shell stock until supply is exhausted then keep tags on file for 90 days thereafter. Discard shell stock without tags.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

8. EarlierFeb 9, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Food prep sink and ware wash sink reached max temp of 117F. / Repair hot water heater to provide at least 120F to aforementioned sinks.

     The department's words

     CHSC 114192 Food prep sink and ware wash sink reached max temp of 117F. / Repair hot water heater to provide at least 120F to aforementioned sinks.

9. EarlierJul 29, 2020Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • 5 food handler cards have expired. / Obtain valid cards within 30 days from 7/29/20.

     The department's words

     CHSC 113948 5 food handler cards have expired. / Obtain valid cards within 30 days from 7/29/20.

10. EarlierNov 27, 2019Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Shell stock tag records unavailable at time of inspection. Records for shell stock tags not kept for 90 days after supply has been exhausted. / Keep shell stock tags with supply until exhausted. Shell stock tags must be kept on record in chronological order for 90 days.

      The department's words

      CHSC 114039.4 Shell stock tag records unavailable at time of inspection. Records for shell stock tags not kept for 90 days after supply has been exhausted. / Keep shell stock tags with supply until exhausted. Shell stock tags must be kept on record in chronological order for 90 days.

11. EarlierNov 21, 2019Routine inspectionYellow placard

    11 violations listed, 11 marked critical.

    Critical (11)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113947

      The department's words

      Code CHSC 113947

      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

      Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

      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

      Code CHSC 113948

      The department's words

      Code CHSC 113948

      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

      Code CHSC 113953

      The department's words

      Code CHSC 113953

      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

      Code CHSC 113953.1

      The department's words

      Code CHSC 113953.1

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Show 6 more

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

      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

      Code CHSC 113953.c

      The department's words

      Code CHSC 113953.c

      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

      Code CHSC 113996

      The department's words

      Code CHSC 113996

      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

      Code CHSC 113998

      The department's words

      Code CHSC 113998

      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

      Code CHSC 114002

      The department's words

      Code CHSC 114002

      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

      Code CHSC 114002.1

      The department's words

      Code CHSC 114002.1

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

12. EarlierMay 14, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • No sanitizer bucket set up in kitchen or bar. Employee seen wiping cutting board with dry wiping cloth.

      The department's words

      CHSC 114099.6 No sanitizer bucket set up in kitchen or bar. Employee seen wiping cutting board with dry wiping cloth.

13. EarlierDec 12, 2018Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Dressings in walk-in cooler made the day before were at 45F-46F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. Have refrigeration fixed by 12/21/18.

      The department's words

      CHSC 113996 Dressings in walk-in cooler made the day before were at 45F-46F. Potentially hazardous foods shall be held at or below 41F or at or above 135F. Have refrigeration fixed by 12/21/18.

14. EarlierNov 21, 2017Follow-up inspectionGreen placard

    19 violations listed, 0 marked critical.

    Not critical (19)

    • No paper towels inside dispenser.

      The department's words

      CHSC 113953.2 No paper towels inside dispenser.

    • Hand wash sink has several bottled beverages in it. Corrected at inspection.

      The department's words

      CHSC 113953.1 Hand wash sink has several bottled beverages in it. Corrected at inspection.

    • Observed spanakopita (72 degree F) sitting out. Spanakopita is a frozen product that is thawed before heating. Unknown when the spanakopita was removed from temperature control. Spanakopita was voluntarily discarded - see VCD sheet. Potentially hazardous foods in walk-in refrigerator ranged from 45 - 46 degrees Fahrenheit. Blue cheese in salad prep refrigerator measured 45 degrees Fahrenheit.

      The department's words

      CHSC 113996 Observed spanakopita (72 degree F) sitting out. Spanakopita is a frozen product that is thawed before heating. Unknown when the spanakopita was removed from temperature control. Spanakopita was voluntarily discarded - see VCD sheet. Potentially hazardous foods in walk-in refrigerator ranged from 45 - 46 degrees Fahrenheit. Blue cheese in salad prep refrigerator measured 45 degrees Fahrenheit.

    • Clean interior door of ice machine to remove brown material.

      The department's words

      CHSC 114115 Clean interior door of ice machine to remove brown material.

    • Spanakopita improperly thawing was voluntarily discarded.

      The department's words

      CHSC 114020 Spanakopita improperly thawing was voluntarily discarded.

    Show 14 more

    • Provide sanitizer test strips to check sanitizer level at dishwashers, kitchen utensil washing sink and wiping cloth containers.

      The department's words

      CHSC 114107 Provide sanitizer test strips to check sanitizer level at dishwashers, kitchen utensil washing sink and wiping cloth containers.

    • Plastic shelving in dining area with condiments stored on it doesn't appear ANSI-certified. Provide documentation that shows the shelving is ANSI-certified, or replace shelving with ANSI-certified equipment. Submit specification sheet for approval. Correct by January 19 2018.

      The department's words

      CHSC 114130 Plastic shelving in dining area with condiments stored on it doesn't appear ANSI-certified. Provide documentation that shows the shelving is ANSI-certified, or replace shelving with ANSI-certified equipment. Submit specification sheet for approval. Correct by January 19 2018.

    • Three fluorescent light fixtures in the kitchen did not have light. Replace missing or burnt out bulbs.

      The department's words

      CHSC 114252 Three fluorescent light fixtures in the kitchen did not have light. Replace missing or burnt out bulbs.

    • Provide shatterproof covers over CFL light bulbs under hood.

      The department's words

      CHSC 114252.1 Provide shatterproof covers over CFL light bulbs under hood.

    • Replace inaccurate thermometer in bar refrigerator with egg whites and replace thermometers where missing in kitchen refrigerators.

      The department's words

      CHSC 114159 Replace inaccurate thermometer in bar refrigerator with egg whites and replace thermometers where missing in kitchen refrigerators.

    • Provide probe thermometer to check internal food temperatures.

      The department's words

      CHSC 114157 Provide probe thermometer to check internal food temperatures.

    • Observed one wiping cloth on cutting board of food prep refrigerator across from cookline. Did not observe a wiping cloth container in bar area.

      The department's words

      CHSC 114185.1 Observed one wiping cloth on cutting board of food prep refrigerator across from cookline. Did not observe a wiping cloth container in bar area.

    • Observed one wiping cloth on cutting board of food prep refrigerator across from cookline. Did not observe a wiping cloth container in bar area.

      The department's words

      CHSC 113953.c Observed one wiping cloth on cutting board of food prep refrigerator across from cookline. Did not observe a wiping cloth container in bar area.

    • Permit posted expired in July 2017.

      The department's words

      CHSC 114381 Permit posted expired in July 2017.

    • Most recent inspection report not available.

      The department's words

      CHSC 113725.1 Most recent inspection report not available.

    • No food handler cards available to view. Person in charge shall have access to food handler cards.

      The department's words

      CHSC 113948 No food handler cards available to view. Person in charge shall have access to food handler cards.

    • Observed empty two door refrigerator or freezer unit stored outside adjacent to the outside storage room by tennis gate. Remove unit from the premises. Tape unit shut immediately for safety reasons.

      The department's words

      CHSC 114257.1 Observed empty two door refrigerator or freezer unit stored outside adjacent to the outside storage room by tennis gate. Remove unit from the premises. Tape unit shut immediately for safety reasons.

    • Observed can of Coke in ice machine. Corrected at inspection.

      The department's words

      CHSC 113990 Observed can of Coke in ice machine. Corrected at inspection.

    • No sanitizer in sanitizer compartment of three-compartment sink. Corrected to meet the minimum 100 ppm chlorine during the inspection. Utensil washing sink rechecked at end of inspection see if middle compartment had been cleaned. Sanitizer had been added to the middle compartment and the compartment on the right only had water. Instructed food handler in kitchen to drain middle compartment and put only water in it and 100 ppm chlorine in right compartment.

      The department's words

      CHSC 114099.6 No sanitizer in sanitizer compartment of three-compartment sink. Corrected to meet the minimum 100 ppm chlorine during the inspection. Utensil washing sink rechecked at end of inspection see if middle compartment had been cleaned. Sanitizer had been added to the middle compartment and the compartment on the right only had water. Instructed food handler in kitchen to drain middle compartment and put only water in it and 100 ppm chlorine in right compartment.

15. EarlierNov 20, 2017Routine inspectionGreen placard

    20 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Kitchen dishwasher had 0 ppm chlorine at final rinse on three attempts. Dishwasher impounded. Utilize three-compartment sink until dishwasher impound is released.

      The department's words

      CHSC 114099.7 Kitchen dishwasher had 0 ppm chlorine at final rinse on three attempts. Dishwasher impounded. Utilize three-compartment sink until dishwasher impound is released.

      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

      Dirty utensils in all three compartments of utensil washing sink. Discussed how to properly set up utensil washing sink. Blue manual washing and sanitizing sticker provided at today's inspection. Three-compartment sink rechecked at end of inspection and it was not set up properly. Sanitizer was in middle compartment and was only at 50 ppm of chlorine and had quite a bit of food debris.

      The department's words

      CHSC 114099.2 Dirty utensils in all three compartments of utensil washing sink. Discussed how to properly set up utensil washing sink. Blue manual washing and sanitizing sticker provided at today's inspection. Three-compartment sink rechecked at end of inspection and it was not set up properly. Sanitizer was in middle compartment and was only at 50 ppm of chlorine and had quite a bit of food debris.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (18)

    • No paper towels inside dispenser.

      The department's words

      CHSC 113953.2 No paper towels inside dispenser.

    • Hand wash sink has several bottled beverages in it. Corrected at inspection.

      The department's words

      CHSC 113953.1 Hand wash sink has several bottled beverages in it. Corrected at inspection.

    • Observed spanakopita (72 degree F) sitting out. Spanakopita is a frozen product that is thawed before heating. Unknown when the spanakopita was removed from temperature control. Spanakopita was voluntarily discarded - see VCD sheet. Potentially hazardous foods in walk-in refrigerator ranged from 45 - 46 degrees Fahrenheit. Blue cheese in salad prep refrigerator measured 45 degrees Fahrenheit.

      The department's words

      CHSC 113996 Observed spanakopita (72 degree F) sitting out. Spanakopita is a frozen product that is thawed before heating. Unknown when the spanakopita was removed from temperature control. Spanakopita was voluntarily discarded - see VCD sheet. Potentially hazardous foods in walk-in refrigerator ranged from 45 - 46 degrees Fahrenheit. Blue cheese in salad prep refrigerator measured 45 degrees Fahrenheit.

    • Clean interior door of ice machine to remove brown material.

      The department's words

      CHSC 114115 Clean interior door of ice machine to remove brown material.

    • Spanakopita improperly thawing was voluntarily discarded.

      The department's words

      CHSC 114020 Spanakopita improperly thawing was voluntarily discarded.

    Show 13 more

    • Provide sanitizer test strips to check sanitizer level at dishwashers, kitchen utensil washing sink and wiping cloth containers.

      The department's words

      CHSC 114107 Provide sanitizer test strips to check sanitizer level at dishwashers, kitchen utensil washing sink and wiping cloth containers.

    • Plastic shelving in dining area with condiments stored on it doesn't appear ANSI-certified. Provide documentation that shows the shelving is ANSI-certified, or replace shelving with ANSI-certified equipment. Submit specification sheet for approval. Correct by January 19 2018.

      The department's words

      CHSC 114130 Plastic shelving in dining area with condiments stored on it doesn't appear ANSI-certified. Provide documentation that shows the shelving is ANSI-certified, or replace shelving with ANSI-certified equipment. Submit specification sheet for approval. Correct by January 19 2018.

    • Three fluorescent light fixtures in the kitchen did not have light. Replace missing or burnt out bulbs.

      The department's words

      CHSC 114252 Three fluorescent light fixtures in the kitchen did not have light. Replace missing or burnt out bulbs.

    • Provide shatterproof covers over CFL light bulbs under hood.

      The department's words

      CHSC 114252.1 Provide shatterproof covers over CFL light bulbs under hood.

    • Replace inaccurate thermometer in bar refrigerator with egg whites and replace thermometers where missing in kitchen refrigerators.

      The department's words

      CHSC 114159 Replace inaccurate thermometer in bar refrigerator with egg whites and replace thermometers where missing in kitchen refrigerators.

    • Provide probe thermometer to check internal food temperatures.

      The department's words

      CHSC 114157 Provide probe thermometer to check internal food temperatures.

    • Observed one wiping cloth on cutting board of food prep refrigerator across from cookline. Did not observe a wiping cloth container in bar area.

      The department's words

      CHSC 114185.1 Observed one wiping cloth on cutting board of food prep refrigerator across from cookline. Did not observe a wiping cloth container in bar area.

    • Permit posted expired in July 2017.

      The department's words

      CHSC 114381 Permit posted expired in July 2017.

    • Most recent inspection report not available.

      The department's words

      CHSC 113725.1 Most recent inspection report not available.

    • No food handler cards available to view. Person in charge shall have access to food handler cards.

      The department's words

      CHSC 113948 No food handler cards available to view. Person in charge shall have access to food handler cards.

    • Observed empty two door refrigerator or freezer unit stored outside adjacent to the outside storage room by tennis gate. Remove unit from the premises. Tape unit shut immediately for safety reasons.

      The department's words

      CHSC 114257.1 Observed empty two door refrigerator or freezer unit stored outside adjacent to the outside storage room by tennis gate. Remove unit from the premises. Tape unit shut immediately for safety reasons.

    • Observed can of Coke in ice machine. Corrected at inspection.

      The department's words

      CHSC 113990 Observed can of Coke in ice machine. Corrected at inspection.

    • No sanitizer in sanitizer compartment of three-compartment sink. Corrected to meet the minimum 100 ppm chlorine during the inspection. Utensil washing sink rechecked at end of inspection see if middle compartment had been cleaned. Sanitizer had been added to the middle compartment and the compartment on the right only had water. Instructed food handler in kitchen to drain middle compartment and put only water in it and 100 ppm chlorine in right compartment.

      The department's words

      CHSC 114099.6 No sanitizer in sanitizer compartment of three-compartment sink. Corrected to meet the minimum 100 ppm chlorine during the inspection. Utensil washing sink rechecked at end of inspection see if middle compartment had been cleaned. Sanitizer had been added to the middle compartment and the compartment on the right only had water. Instructed food handler in kitchen to drain middle compartment and put only water in it and 100 ppm chlorine in right compartment.

16. EarlierJul 28, 2016Follow-up inspectionGreen placard

    14 violations listed, 0 marked critical.

    Not critical (14)

    • Food handler cards not available to view. Inform person in charge where food handler cards are kept, so they are available to view during inspections.

      The department's words

      CHSC 113948 Food handler cards not available to view. Inform person in charge where food handler cards are kept, so they are available to view during inspections.

      Corrected during the inspection

    • No soap or paper towels at hand wash sink. Install dispensers adjacent to hand wash sink by window.

      The department's words

      CHSC 113953.2 No soap or paper towels at hand wash sink. Install dispensers adjacent to hand wash sink by window.

    • Caesar dressing made with eggs at the facility was observed double stacked on top of lettuce in prep refrigerator insert pan measured 51.1 degrees Fahrenheit. Caesar dressing was made yesterday. Caesar dressing voluntarily discarded - see voluntary condemnation and destruction sheet. Blue cheese measured 47.7 degrees Fahrenheit in salad prep refrigerator. Mashed potatoes in bain marie on stove measured 129.4 degrees F. Mashed potatoes were reheated to 165 degrees F.

      The department's words

      CHSC 113996 Caesar dressing made with eggs at the facility was observed double stacked on top of lettuce in prep refrigerator insert pan measured 51.1 degrees Fahrenheit. Caesar dressing was made yesterday. Caesar dressing voluntarily discarded - see voluntary condemnation and destruction sheet. Blue cheese measured 47.7 degrees Fahrenheit in salad prep refrigerator. Mashed potatoes in bain marie on stove measured 129.4 degrees F. Mashed potatoes were reheated to 165 degrees F.

      Corrected during the inspection

    • Post hand wash signs by hand wash sinks.

      The department's words

      CHSC 113953.5 Post hand wash signs by hand wash sinks.

    • No sanitizer at final rinse of dishwasher. Sanitizer container empty. Cook changed sanitizer container. Dishwasher rechecked, but sanitizer level was still 0 ppm. Dishwasher impounded. Dishwasher can't be used until impound is released by Marin County Environmental Health. Three compartment sink is full of dirty utensils in every compartment. Wash, rinse, and sanitize utensil washing sink before utilizing it to wash, rinse and sanitize utensils.

      The department's words

      CHSC 114099.7 No sanitizer at final rinse of dishwasher. Sanitizer container empty. Cook changed sanitizer container. Dishwasher rechecked, but sanitizer level was still 0 ppm. Dishwasher impounded. Dishwasher can't be used until impound is released by Marin County Environmental Health. Three compartment sink is full of dirty utensils in every compartment. Wash, rinse, and sanitize utensil washing sink before utilizing it to wash, rinse and sanitize utensils.

      Corrected during the inspection

    Show 9 more

    • Provide chlorine sanitizer test strips to check sanitizer level at three-compartment sink, and dishwashers.

      The department's words

      CHSC 114107 Provide chlorine sanitizer test strips to check sanitizer level at three-compartment sink, and dishwashers.

      Corrected during the inspection

    • Observed sacks of potatoes and container filled with dried pasta and other food on kitchen floor. Meat that was thawing in standing water in food prep sink was transferred to walk-in refrigerator floor. Foods cooling on floor in walk-in refrigerator. Shelving with beverages in dry storage room is less than six inches above the floor. 7/28/16: Raise shelving in dry storage room with bottled beverages at least six inches above the floor. Other foods noted above have been raised off the floor.

      The department's words

      CHSC 114047 Observed sacks of potatoes and container filled with dried pasta and other food on kitchen floor. Meat that was thawing in standing water in food prep sink was transferred to walk-in refrigerator floor. Foods cooling on floor in walk-in refrigerator. Shelving with beverages in dry storage room is less than six inches above the floor. 7/28/16: Raise shelving in dry storage room with bottled beverages at least six inches above the floor. Other foods noted above have been raised off the floor.

    • Dishwasher impounded due to lack of sanitizer at final rinse.

      The department's words

      CHSC 114393 Dishwasher impounded due to lack of sanitizer at final rinse.

      Corrected during the inspection

    • Permit posted expired on 7//19/16. Post valid permit in conspicuous area.

      The department's words

      CHSC 114381 Permit posted expired on 7//19/16. Post valid permit in conspicuous area.

    • Clean interior of ice machine to remove small accumulation of pink and grey material.

      The department's words

      CHSC 114115 Clean interior of ice machine to remove small accumulation of pink and grey material.

    • Clean interiors of freezer and refrigerator in room with skylight to remove dried blood and other food spillage. Clean exterior of two door refrigerator to remove food residues. Clean kitchen hand wash sink handles and faucet fixure to remove grime. Clean prewash sprayer to remove gunk.

      The department's words

      CHSC 114175 Clean interiors of freezer and refrigerator in room with skylight to remove dried blood and other food spillage. Clean exterior of two door refrigerator to remove food residues. Clean kitchen hand wash sink handles and faucet fixure to remove grime. Clean prewash sprayer to remove gunk.

    • Clean floor to removed dirt accumulation.

      The department's words

      CHSC 114257 Clean floor to removed dirt accumulation.

      Corrected during the inspection

    • No shatterproof covers over fluorescent bulbs.

      The department's words

      CHSC 114252.1 No shatterproof covers over fluorescent bulbs.

    • True refrigerator stored outside on deck around corner from kitchen door. Door is not taped or locked. Remove this unit from the within two weeks. Repeat violation.

      The department's words

      CHSC 114257.1 True refrigerator stored outside on deck around corner from kitchen door. Door is not taped or locked. Remove this unit from the within two weeks. Repeat violation.

17. EarlierJul 26, 2016Routine inspectionYellow placard

    20 violations listed, 4 marked critical.

    Critical (4)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Caesar dressing made with eggs at the facility was observed double stacked on top of lettuce in prep refrigerator insert pan measured 51.1 degrees Fahrenheit. Caesar dressing was made yesterday. Caesar dressing voluntarily discarded - see voluntary condemnation and destruction sheet. Blue cheese measured 47.7 degrees Fahrenheit in salad prep refrigerator. Mashed potatoes in bain marie on stove measured 129.4 degrees F. Mashed potatoes were reheated to 165 degrees F.

      The department's words

      CHSC 113996 Caesar dressing made with eggs at the facility was observed double stacked on top of lettuce in prep refrigerator insert pan measured 51.1 degrees Fahrenheit. Caesar dressing was made yesterday. Caesar dressing voluntarily discarded - see voluntary condemnation and destruction sheet. Blue cheese measured 47.7 degrees Fahrenheit in salad prep refrigerator. Mashed potatoes in bain marie on stove measured 129.4 degrees F. Mashed potatoes were reheated to 165 degrees F.

      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

      No sanitizer at final rinse of dishwasher. Sanitizer container empty. Cook changed sanitizer container. Dishwasher rechecked, but sanitizer level was still 0 ppm. Dishwasher impounded. Dishwasher can't be used until impound is released by Marin County Environmental Health. Three compartment sink is full of dirty utensils in every compartment. Wash, rinse, and sanitize utensil washing sink before utilizing it to wash, rinse and sanitize utensils.

      The department's words

      CHSC 114099.7 No sanitizer at final rinse of dishwasher. Sanitizer container empty. Cook changed sanitizer container. Dishwasher rechecked, but sanitizer level was still 0 ppm. Dishwasher impounded. Dishwasher can't be used until impound is released by Marin County Environmental Health. Three compartment sink is full of dirty utensils in every compartment. Wash, rinse, and sanitize utensil washing sink before utilizing it to wash, rinse and sanitize utensils.

      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

      Several potentially hazardous foods going through cooling process during inspection today. Clam chowder in pot on table measured 157 degrees Fahrenheit at 3:42 p.m. Clam chowder was placed into two plastic containers and put in walk-in refrigerator sometime during the inspection. Clam chowder with larger portion measured 128 degrees Fahrenheit at 5:17 p.m. and smaller portion measured 107 degrees Fahrenheit. Clam chowder with larger portion not cooling at rapid enough rate. Chicken soup in 22 qt. plastic container on table measured 129. 4 degrees Fahrenheit at 3:44 p.m. and 111.0 degrees Fahrenheit at 5:24 p.m.. Chicken soup not cooling at rapid enough rate. Pinto beans on table measured 152. 8 degrees F at 3:45 p.m. and 131.7 degrees F at 5:25 p.m.. Unknown when any of the potentially hazardous foods entered the temperature danger zone (42-134 degrees F.) Colander of pasta measured 118. 9 degrees F at ~ 4:00 p.m. and 111 degrees F at 5:24 p.m.. This is a 29.5 degrees F drop in approximately one hour and twenty minutes. Potentially hazardous foods shall drop at rate of 32.5 degrees F per hour from time potentially hazardous food reaches 135 degrees F until it reaches 70 degrees F. Utilize approved cooling methods to achieve rapid cooling within required timeframes. Approved cooling methods handout with cooling log provided at inspection today. Monitor and log temperatures of all potentially hazardous foods that go through the rapid cooling process.

      The department's words

      CHSC 114002 Several potentially hazardous foods going through cooling process during inspection today. Clam chowder in pot on table measured 157 degrees Fahrenheit at 3:42 p.m. Clam chowder was placed into two plastic containers and put in walk-in refrigerator sometime during the inspection. Clam chowder with larger portion measured 128 degrees Fahrenheit at 5:17 p.m. and smaller portion measured 107 degrees Fahrenheit. Clam chowder with larger portion not cooling at rapid enough rate. Chicken soup in 22 qt. plastic container on table measured 129. 4 degrees Fahrenheit at 3:44 p.m. and 111.0 degrees Fahrenheit at 5:24 p.m.. Chicken soup not cooling at rapid enough rate. Pinto beans on table measured 152. 8 degrees F at 3:45 p.m. and 131.7 degrees F at 5:25 p.m.. Unknown when any of the potentially hazardous foods entered the temperature danger zone (42-134 degrees F.) Colander of pasta measured 118. 9 degrees F at ~ 4:00 p.m. and 111 degrees F at 5:24 p.m.. This is a 29.5 degrees F drop in approximately one hour and twenty minutes. Potentially hazardous foods shall drop at rate of 32.5 degrees F per hour from time potentially hazardous food reaches 135 degrees F until it reaches 70 degrees F. Utilize approved cooling methods to achieve rapid cooling within required timeframes. Approved cooling methods handout with cooling log provided at inspection today. Monitor and log temperatures of all potentially hazardous foods that go through the rapid cooling process.

      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

      Several potentially hazardous foods going through cooling process during inspection today. Clam chowder in pot on table measured 157 degrees Fahrenheit at 3:42 p.m. Clam chowder was placed into two plastic containers and put in walk-in refrigerator sometime during the inspection. Clam chowder with larger portion measured 128 degrees Fahrenheit at 5:17 p.m. and smaller portion measured 107 degrees Fahrenheit. Clam chowder with larger portion not cooling at rapid enough rate. Chicken soup in 22 qt. plastic container on table measured 129. 4 degrees Fahrenheit at 3:44 p.m. and 111.0 degrees Fahrenheit at 5:24 p.m.. Chicken soup not cooling at rapid enough rate. Pinto beans on table measured 152. 8 degrees F at 3:45 p.m. and 131.7 degrees F at 5:25 p.m.. Unknown when any of the potentially hazardous foods entered the temperature danger zone (42-134 degrees F.) Pinto bean are not cooling at rapid enough rate. Colander of pasta measured 118. 9 degrees F at ~ 4:00 p.m. and 111 degrees F at 5:24 p.m.. This is a 29.5 degrees F drop in approximately one hour and twenty minutes. Potentially hazardous foods shall drop at rate of 32.5 degrees F per hour from time potentially hazardous food reaches 135 degrees F until it reaches 70 degrees F. Utilize approved cooling methods to achieve rapid cooling within required timeframes. Approved cooling methods handout with cooling log provided at inspection today. Monitor and log temperatures of all potentially hazardous foods that go through the rapid cooling process.

      The department's words

      CHSC 114002.1 Several potentially hazardous foods going through cooling process during inspection today. Clam chowder in pot on table measured 157 degrees Fahrenheit at 3:42 p.m. Clam chowder was placed into two plastic containers and put in walk-in refrigerator sometime during the inspection. Clam chowder with larger portion measured 128 degrees Fahrenheit at 5:17 p.m. and smaller portion measured 107 degrees Fahrenheit. Clam chowder with larger portion not cooling at rapid enough rate. Chicken soup in 22 qt. plastic container on table measured 129. 4 degrees Fahrenheit at 3:44 p.m. and 111.0 degrees Fahrenheit at 5:24 p.m.. Chicken soup not cooling at rapid enough rate. Pinto beans on table measured 152. 8 degrees F at 3:45 p.m. and 131.7 degrees F at 5:25 p.m.. Unknown when any of the potentially hazardous foods entered the temperature danger zone (42-134 degrees F.) Pinto bean are not cooling at rapid enough rate. Colander of pasta measured 118. 9 degrees F at ~ 4:00 p.m. and 111 degrees F at 5:24 p.m.. This is a 29.5 degrees F drop in approximately one hour and twenty minutes. Potentially hazardous foods shall drop at rate of 32.5 degrees F per hour from time potentially hazardous food reaches 135 degrees F until it reaches 70 degrees F. Utilize approved cooling methods to achieve rapid cooling within required timeframes. Approved cooling methods handout with cooling log provided at inspection today. Monitor and log temperatures of all potentially hazardous foods that go through the rapid cooling process.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (16)

    • Food handler cards not available to view. Inform person in charge where food handler cards are kept, so they are available to view during inspections.

      The department's words

      CHSC 113948 Food handler cards not available to view. Inform person in charge where food handler cards are kept, so they are available to view during inspections.

    • No soap or paper towels at hand wash sink. Install dispensers adjacent to hand wash sink by window.

      The department's words

      CHSC 113953.2 No soap or paper towels at hand wash sink. Install dispensers adjacent to hand wash sink by window.

    • Post hand wash signs by hand wash sinks.

      The department's words

      CHSC 113953.5 Post hand wash signs by hand wash sinks.

    • Ice scoop handle buried in ice.

      The department's words

      CHSC 114119 Ice scoop handle buried in ice.

      Corrected during the inspection

    • Thermometers not in easily visible locations in prep refrigerators.

      The department's words

      CHSC 114157 Thermometers not in easily visible locations in prep refrigerators.

      Corrected during the inspection

    Show 11 more

    • Provide chlorine sanitizer test strips to check sanitizer level at three-compartment sink, and dishwashers.

      The department's words

      CHSC 114107 Provide chlorine sanitizer test strips to check sanitizer level at three-compartment sink, and dishwashers.

    • Observed sacks of potatoes and container filled with dried pasta and other food on kitchen floor. Meat that was thawing in standing water in food prep sink was transferred to walk-in refrigerator floor. Foods cooling on floor in walk-in refrigerator. Shelving with beverages in dry storage room is less than six inches above the floor.

      The department's words

      CHSC 114047 Observed sacks of potatoes and container filled with dried pasta and other food on kitchen floor. Meat that was thawing in standing water in food prep sink was transferred to walk-in refrigerator floor. Foods cooling on floor in walk-in refrigerator. Shelving with beverages in dry storage room is less than six inches above the floor.

    • Observed large piece of vacuum packaged beef thawing in plastic container filled with standing water in food prep sink. Beef (34.2 degrees F) was placed into refrigerator to thaw.

      The department's words

      CHSC 114020 Observed large piece of vacuum packaged beef thawing in plastic container filled with standing water in food prep sink. Beef (34.2 degrees F) was placed into refrigerator to thaw.

      Corrected during the inspection

    • Dishwasher impounded due to lack of sanitizer at final rinse.

      The department's words

      CHSC 114393 Dishwasher impounded due to lack of sanitizer at final rinse.

    • Permit posted expired on 7//19/16. Post valid permit in conspicuous area.

      The department's words

      CHSC 114381 Permit posted expired on 7//19/16. Post valid permit in conspicuous area.

    • Observed uncovered glass of juice on prep refrigerator.

      The department's words

      CHSC 113977 Observed uncovered glass of juice on prep refrigerator.

      Corrected during the inspection

    • Clean interior of ice machine to remove small accumulation of pink and grey material.

      The department's words

      CHSC 114115 Clean interior of ice machine to remove small accumulation of pink and grey material.

    • Clean interiors of freezer and refrigerator in room with skylight to remove dried blood and other food spillage. Clean exterior of two door refrigerator to remove food residues. Clean kitchen hand wash sink handles and faucet fixure to remove grime. Clean prewash sprayer to remove gunk.

      The department's words

      CHSC 114175 Clean interiors of freezer and refrigerator in room with skylight to remove dried blood and other food spillage. Clean exterior of two door refrigerator to remove food residues. Clean kitchen hand wash sink handles and faucet fixure to remove grime. Clean prewash sprayer to remove gunk.

    • Clean floor to removed dirt accumulation.

      The department's words

      CHSC 114257 Clean floor to removed dirt accumulation.

    • No shatterproof covers over fluorescent bulbs.

      The department's words

      CHSC 114252.1 No shatterproof covers over fluorescent bulbs.

    • True refrigerator stored outside on deck around corner from kitchen door. Door is not taped or locked. Remove this unit from the within two weeks. Repeat violation.

      The department's words

      CHSC 114257.1 True refrigerator stored outside on deck around corner from kitchen door. Door is not taped or locked. Remove this unit from the within two weeks. Repeat violation.

18. EarlierJan 12, 2016Follow-up inspectionOnly Minor Violation(s) Found

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Clean stainless steel wall behind cookline to remove dust accumulation.

      The department's words

      CHSC 114257 Clean stainless steel wall behind cookline to remove dust accumulation.

    • Observed freezer full of fish and bread, packaged food on stainless steel table, microwave, linens, and to-go containers in unapproved outside storage room by the tennis courts. There are also employee lockers in this room. This room has brown carpet with plywood floor underneath. This room is not approved for any of the above. Relocate food, food equipment and utensils into the kitchen or inside food storage room within one month. Submit flooring sample to Environmental Heath within one month. Install flooring, once sample has been approved, by January 25, 2016, if you want to keep lockers in this room.

      The department's words

      CHSC 114047 Observed freezer full of fish and bread, packaged food on stainless steel table, microwave, linens, and to-go containers in unapproved outside storage room by the tennis courts. There are also employee lockers in this room. This room has brown carpet with plywood floor underneath. This room is not approved for any of the above. Relocate food, food equipment and utensils into the kitchen or inside food storage room within one month. Submit flooring sample to Environmental Heath within one month. Install flooring, once sample has been approved, by January 25, 2016, if you want to keep lockers in this room.

19. EarlierDec 28, 2015Routine inspectionGreen placard

    20 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Kitchen hand wash sink reached a maximum of 84 degrees Fahrenheit.

      The department's words

      CHSC 113953.c Kitchen hand wash sink reached a maximum of 84 degrees Fahrenheit.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (19)

    • None of the food handler cards available to view. Inform person in charge (PIC) where the food handler cards are kept. Provide copies of food hander cards by January 26. Any food hander that doesn't have a valid CFH card shall obtain one within 30 days.

      The department's words

      CHSC 113948 None of the food handler cards available to view. Inform person in charge (PIC) where the food handler cards are kept. Provide copies of food hander cards by January 26. Any food hander that doesn't have a valid CFH card shall obtain one within 30 days.

    • The following observed in line prep refrigerator: hardboiled eggs (47 degrees F), potato salad (44-45 degrees F), raw shell eggs (47 degrees F), clam chowder (47 degrees F), refried beans (47 degrees F). Unit adjusted to colder setting during inspection. Raw hamburger patties (47 degrees F) and raw chicken (42 degrees F) in four drawer refrigerator. Grated parmesan cheese observed at 48 degrees F in salad prep refrigerator. Approximately four pounds of tomatoes sliced at 12:00 were observed sitting on top of ice at 53 degrees F towards beginning of inspection. Tomatoes were rechecked at 5:00 and were 55 degrees F. Tomatoes were voluntarily discarded.

      The department's words

      CHSC 113996 The following observed in line prep refrigerator: hardboiled eggs (47 degrees F), potato salad (44-45 degrees F), raw shell eggs (47 degrees F), clam chowder (47 degrees F), refried beans (47 degrees F). Unit adjusted to colder setting during inspection. Raw hamburger patties (47 degrees F) and raw chicken (42 degrees F) in four drawer refrigerator. Grated parmesan cheese observed at 48 degrees F in salad prep refrigerator. Approximately four pounds of tomatoes sliced at 12:00 were observed sitting on top of ice at 53 degrees F towards beginning of inspection. Tomatoes were rechecked at 5:00 and were 55 degrees F. Tomatoes were voluntarily discarded.

    • Observed vacuum packaged meat thawing in standing water in food prep sink, and fish and chicken thawing on food prep sink drainboard and stainless steel table adjacent to food prep sink. All of these foods were below 41 degrees Fahrenheit and were relocated to refrigeration. At 4:45 p.m. observed hot dogs thawing in standing water.

      The department's words

      CHSC 114020 Observed vacuum packaged meat thawing in standing water in food prep sink, and fish and chicken thawing on food prep sink drainboard and stainless steel table adjacent to food prep sink. All of these foods were below 41 degrees Fahrenheit and were relocated to refrigeration. At 4:45 p.m. observed hot dogs thawing in standing water.

      Corrected during the inspection

    • Caesar dressing contains mayonnaise with raw eggs. Provide written or verbal advisory.

      The department's words

      CHSC 114093 Caesar dressing contains mayonnaise with raw eggs. Provide written or verbal advisory.

    • Hand wash sink drains very slowly. Repair sink.

      The department's words

      CHSC 114190 Hand wash sink drains very slowly. Repair sink.

    Show 14 more

    • Chlorine sanitizer level in wiping cloth container between 10 ppm - 50 ppm. Provide a minimum of 100 ppm chlorine. Observed wet wiping cloth hanging from food prep sink and one sitting on stainless steel table by thawing meat.

      The department's words

      CHSC 114185.1 Chlorine sanitizer level in wiping cloth container between 10 ppm - 50 ppm. Provide a minimum of 100 ppm chlorine. Observed wet wiping cloth hanging from food prep sink and one sitting on stainless steel table by thawing meat.

    • Clean interior of ice machine to remove grey material.

      The department's words

      CHSC 114115 Clean interior of ice machine to remove grey material.

    • Observed food handler's supplements adjacent to food on shelf.

      The department's words

      CHSC 114256.2 Observed food handler's supplements adjacent to food on shelf.

      Corrected during the inspection

    • Observed keys sitting on top of plate.

      The department's words

      CHSC 114256.1 Observed keys sitting on top of plate.

    • Clean stainless steel wall behind cookline to remove dust accumulation. Remove black grime from three-compartment sink/wall juncture.

      The department's words

      CHSC 114257 Clean stainless steel wall behind cookline to remove dust accumulation. Remove black grime from three-compartment sink/wall juncture.

    • Clean left side of char-broiler to remove charred material.

      The department's words

      CHSC 114175 Clean left side of char-broiler to remove charred material.

    • Food boxes and containers on floor.

      The department's words

      CHSC 114047 Food boxes and containers on floor.

    • Used cup to scoop ice.

      The department's words

      CHSC 114119 Used cup to scoop ice.

    • No soap coming out of mounted soap dispenser in cabinet under hand wash sink.

      The department's words

      CHSC 113953.2 No soap coming out of mounted soap dispenser in cabinet under hand wash sink.

    • Observed uncovered orange slices and olives on bar counter. Provide covered containers. Garnishes relocated to back bar.

      The department's words

      CHSC 114060 Observed uncovered orange slices and olives on bar counter. Provide covered containers. Garnishes relocated to back bar.

      Corrected during the inspection

    • Ice scooper handle touching ice in red ice chest.

      The department's words

      CHSC 114119 Ice scooper handle touching ice in red ice chest.

    • Observed freezer full of fish and bread, packaged food on stainless steel table, microwave, linens, and to-go containers in unapproved outside storage room by the tennis courts. There are also employee lockers in this room. This room has brown carpet with plywood floor underneath. This room is not approved for any of the above. Relocate food, food equipment and utensils into the kitchen or inside food storage room within one month. Submit flooring sample to Environmental Heath within one month. Install flooring, once sample has been approved, by January 25, 2016, if you want to keep lockers in this room.

      The department's words

      CHSC 114047 Observed freezer full of fish and bread, packaged food on stainless steel table, microwave, linens, and to-go containers in unapproved outside storage room by the tennis courts. There are also employee lockers in this room. This room has brown carpet with plywood floor underneath. This room is not approved for any of the above. Relocate food, food equipment and utensils into the kitchen or inside food storage room within one month. Submit flooring sample to Environmental Heath within one month. Install flooring, once sample has been approved, by January 25, 2016, if you want to keep lockers in this room.

    • Observed freezer full of fish and bread, packaged food on stainless steel table, microwave, linens,and to-go containers in unapproved outside storage room by the tennis courts. There are also employee lockers in this room. This room has brown carpet with plywood floor underneath. This room is not approved for any of the above. Relocate food, food equipment and utensils into the kitchen or inside food storage room within one month. Submit flooring sample to Environmental Heath within one month. Install flooring, once sample has been approved, by January 25, 2016, if you want to keep lockers in this room.

      The department's words

      CHSC 114049 Observed freezer full of fish and bread, packaged food on stainless steel table, microwave, linens,and to-go containers in unapproved outside storage room by the tennis courts. There are also employee lockers in this room. This room has brown carpet with plywood floor underneath. This room is not approved for any of the above. Relocate food, food equipment and utensils into the kitchen or inside food storage room within one month. Submit flooring sample to Environmental Heath within one month. Install flooring, once sample has been approved, by January 25, 2016, if you want to keep lockers in this room.

    • Inspection report sign not posted.

      The department's words

      CHSC 113725.1 Inspection report sign not posted.

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) ↗