At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 22, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Lighthouse Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Grated cheese (Monterey jack) observed at 53 degrees F in one door Avantco refrigerator. ~ 1.5 cups Monterey jack cheese voluntarily discarded into the compost container. prep refrigerator: internal temperature of whole shell egg: 52 degrees F - voluntarily discarded into the compost container. Observed half and half in open container at 51 degrees F. ~ 3.5 cups half and half discarded down the drain. 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 Lighthouse Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: Grated cheese (Monterey jack) observed at 53 degrees F in one door Avantco refrigerator. ~ 1.5 cups Monterey jack cheese voluntarily discarded into the compost container. prep refrigerator: internal temperature of whole shell egg: 52 degrees F - voluntarily discarded into the compost container. Observed half and half in open container at 51 degrees F. ~ 3.5 cups half and half discarded down the drain.The county found: “Grated cheese (Monterey jack) observed at 53 degrees F in one door Avantco refrigerator. ~ 1.5 cups Monterey jack…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 22, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 22, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Grated cheese (Monterey jack) observed at 53 degrees F in one door Avantco refrigerator. ~ 1.5 cups Monterey jack cheese voluntarily discarded into the compost container. prep refrigerator: internal temperature of whole shell egg: 52 degrees F - voluntarily discarded into the compost container. Observed half and half in open container at 51 degrees F. ~ 3.5 cups half and half discarded down the drain.
The department's words
CHSC 113996 Grated cheese (Monterey jack) observed at 53 degrees F in one door Avantco refrigerator. ~ 1.5 cups Monterey jack cheese voluntarily discarded into the compost container. prep refrigerator: internal temperature of whole shell egg: 52 degrees F - voluntarily discarded into the compost container. Observed half and half in open container at 51 degrees F. ~ 3.5 cups half and half discarded down the drain.
EarlierAug 14, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food debris encrusted on deli slicer blade. / Disassemble slicer to 3-step wash each piece.
The department's words
CHSC 113984.d Food debris encrusted on deli slicer blade. / Disassemble slicer to 3-step wash each piece.
EarlierAug 26, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep refrigerator: No potentially hazardous foods in upper part of this unit. Beets and pickles in upper unit: 38 degrees F. Cooked mushrooms in lower part of unit: 41 degrees F. Thermometer on unit: 38 degrees F. Two door Traulsen refrigerator: whole shell eggs: 41 degrees F unopened bags of cheese: 36 degrees F mayo: 39 degrees F One door True refrigerator: raw hamburger: 48 degrees F with label 9/28/24 raw beef vacuum packaged: 39 degrees F crab in box: 39 degrees F cooked meatballs: 41 degrees F Raw hamburger meat voluntarily discarded (~ 5 lbs.)
The department's words
CHSC 113996 Prep refrigerator: No potentially hazardous foods in upper part of this unit. Beets and pickles in upper unit: 38 degrees F. Cooked mushrooms in lower part of unit: 41 degrees F. Thermometer on unit: 38 degrees F. Two door Traulsen refrigerator: whole shell eggs: 41 degrees F unopened bags of cheese: 36 degrees F mayo: 39 degrees F One door True refrigerator: raw hamburger: 48 degrees F with label 9/28/24 raw beef vacuum packaged: 39 degrees F crab in box: 39 degrees F cooked meatballs: 41 degrees F Raw hamburger meat voluntarily discarded (~ 5 lbs.)
EarlierAug 24, 2023Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods held at refrigeration units adjacent to cooks line recorded above 50 degrees F: two turkey breasts 53 ° F, three sliced tomatoes and 1/2 cup of sliced tomatoes 50 °F, 16 oz opened pace salsa 64 °F, 16 oz chipotle sauce 52 °F, raw shelled eggs 53 °F 6 cases and 1/2 case of 30 eggs, 3/4 of 5 lb bag of shredded cheese and 1/4 of 5 lb bag of shredded cheese, 32 oz corned beef 50 °F, 16 oz egg whites 54 °F, 8 hard boiled eggs 50 °F, 3/4 container cesar salad dressing 54 °F, 1 qt crab meat 53 °F, 1 lb shredded parmesan cheese 64 °F, 1 block cream cheese 53 °F, 1/4 full container burrito sauce 64 °F. Potentially hazardous foods shall be cold held at 41 °F or below. All food recorded above was discarded. Immediately repair all refrigeration units in facility to ensure PHF's are held at 40 °F or below. 2 door reach in refrigerator in back storage recorded with ambient temperature at 53 °F at time of inspection. The following foods recorded at their respective temperature must be discarded. 55 lb potatoes at 53 °F, 2 lbs cooked onions at 51 °F, mayo at 50 °F, 30 eggs french toast butter at 51 °F, 360 eggs at 50 °F, 4 qts half and half at 51 °F, Discontinue use of said unit until it has been repaired to cold hold all food at 41 °F or below.
The department's words
CHSC 113996 Observed the following foods held at refrigeration units adjacent to cooks line recorded above 50 degrees F: two turkey breasts 53 ° F, three sliced tomatoes and 1/2 cup of sliced tomatoes 50 °F, 16 oz opened pace salsa 64 °F, 16 oz chipotle sauce 52 °F, raw shelled eggs 53 °F 6 cases and 1/2 case of 30 eggs, 3/4 of 5 lb bag of shredded cheese and 1/4 of 5 lb bag of shredded cheese, 32 oz corned beef 50 °F, 16 oz egg whites 54 °F, 8 hard boiled eggs 50 °F, 3/4 container cesar salad dressing 54 °F, 1 qt crab meat 53 °F, 1 lb shredded parmesan cheese 64 °F, 1 block cream cheese 53 °F, 1/4 full container burrito sauce 64 °F. Potentially hazardous foods shall be cold held at 41 °F or below. All food recorded above was discarded. Immediately repair all refrigeration units in facility to ensure PHF's are held at 40 °F or below. 2 door reach in refrigerator in back storage recorded with ambient temperature at 53 °F at time of inspection. The following foods recorded at their respective temperature must be discarded. 55 lb potatoes at 53 °F, 2 lbs cooked onions at 51 °F, mayo at 50 °F, 30 eggs french toast butter at 51 °F, 360 eggs at 50 °F, 4 qts half and half at 51 °F, Discontinue use of said unit until it has been repaired to cold hold all 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.
EarlierFeb 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed potato soup cooling in a water bath. Soup recorded at 146°F. No ice wands available. / Setup ice bath correctly with ice bath level matching level of food. Soup must be stirred constantly to rapidly cool from 135-70°F then 70-41°F thereafter. Obtain ice wands by end of next week.
The department's words
CHSC 114002.1 Observed potato soup cooling in a water bath. Soup recorded at 146°F. No ice wands available. / Setup ice bath correctly with ice bath level matching level of food. Soup must be stirred constantly to rapidly cool from 135-70°F then 70-41°F thereafter. Obtain ice wands by end of next week.
EarlierAug 3, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water at food prep sink and sink by dishwasher recorded with 104°F hot water. / Discontinue operating until hot water restored to 120°F at food prep sink and ware washing sinks.
The department's words
CHSC 114192 Water at food prep sink and sink by dishwasher recorded with 104°F hot water. / Discontinue operating until hot water restored to 120°F at food prep sink and ware washing sinks.
Corrected during the inspection
EarlierAug 2, 2022Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at food prep sink and sink by dishwasher recorded with 104°F hot water. / Discontinue operating until hot water restored to 120°F at food prep sink and ware washing sinks.
The department's words
CHSC 114192 Water at food prep sink and sink by dishwasher recorded with 104°F hot water. / Discontinue operating until hot water restored to 120°F at food prep sink and ware washing sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 2, 2022Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at food prep sink and sink by dishwasher recorded with 104°F hot water. / Discontinue operating until hot water restored to 120°F at food prep sink and ware washing sinks.
The department's words
CHSC 114192 Water at food prep sink and sink by dishwasher recorded with 104°F hot water. / Discontinue operating until hot water restored to 120°F at food prep sink and ware washing sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee rinse metal spatula under hot water then placed them at the grill for use again. No 3-step wash method used. / Cleaning food contact surfaces must go through 3-step wash method or mechanical dishwasher. Re-clean spatula using 3-step wash method.
The department's words
CHSC 114099.6 Observed employee rinse metal spatula under hot water then placed them at the grill for use again. No 3-step wash method used. / Cleaning food contact surfaces must go through 3-step wash method or mechanical dishwasher. Re-clean spatula using 3-step wash method.
EarlierJun 25, 2021Follow-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 23, 2021Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee crack raw eggs with raw egg whites touch hands then wipe hands on apron then handled raw cucumber. No hand washing observed. / Discontinue practice. Handwashing must occur between handling raw and ready to eat foods. See Department issued handout for handwashing.
The department's words
CHSC 113953.3 Observed employee crack raw eggs with raw egg whites touch hands then wipe hands on apron then handled raw cucumber. No hand washing observed. / Discontinue practice. Handwashing must occur between handling raw and ready to eat foods. See Department issued handout for handwashing.
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
Dish washing machine recorded with no sanitizer. Sanitizer lines empty. / Hook up new bucket of sanitizer to machine and prime lines. Re-wash all dishware from earlier today. Test machine everyday to ensure 50ppm chlorine solution is present at final rinse.
The department's words
CHSC 114099.7 Dish washing machine recorded with no sanitizer. Sanitizer lines empty. / Hook up new bucket of sanitizer to machine and prime lines. Re-wash all dishware from earlier today. Test machine everyday to ensure 50ppm chlorine solution is present at final rinse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee coffee cup seen without lid on food prep counter. / Provide tight fitting lids to employee drinks.
The department's words
CHSC 113977 Employee coffee cup seen without lid on food prep counter. / Provide tight fitting lids to employee drinks.
EarlierDec 18, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee food and drink seen partially consumed and stored in are wash area stored on counter top where clean dishes come out. Employee then took food and drink to dinning area to eat.
The department's words
CHSC 113977 Employee food and drink seen partially consumed and stored in are wash area stored on counter top where clean dishes come out. Employee then took food and drink to dinning area to eat.
EarlierJun 7, 2019Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Sandwich prep refrigerator ambient temperature at 43F. Repair so the air temperature is 41F or belwo
The department's words
CHSC 113996 Sandwich prep refrigerator ambient temperature at 43F. Repair so the air temperature is 41F or belwo
EarlierOct 24, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114113
The department's words
Code CHSC 114113
EarlierMar 1, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
One food handler card has expired. Renew
The department's words
CHSC 113948 One food handler card has expired. Renew
At start of inspection, there were no papertowels at handsink. Keep handwashing facilities supplied at all times. Corrected on site. Note: handsink was installed recently according to plans
The department's words
CHSC 113953.2 At start of inspection, there were no papertowels at handsink. Keep handwashing facilities supplied at all times. Corrected on site. Note: handsink was installed recently according to plans
Observed cooked roast beef at 47F, corn beef at 47F, and cooked turkey at 50F in prep fridge. Keep potentially hazardous foods below 41F or above 135F at all times. Turkey had been kept in unit for a couple days and was discarded. Temperature of fridge turned down.
The department's words
CHSC 113996 Observed cooked roast beef at 47F, corn beef at 47F, and cooked turkey at 50F in prep fridge. Keep potentially hazardous foods below 41F or above 135F at all times. Turkey had been kept in unit for a couple days and was discarded. Temperature of fridge turned down.
* Observed cooked potatoes cooked 4 hours ago at 53F in Traulsen fridge. Stored in a deep container. Please store in a single layer to cool * Clam chowder at 93-125F cooling with ice wands. It does not appear that the product had been stirred with ice wand because of the range of temperature. Chowder was cooked 1 hour prior. Utilize cooling logs to ensure temp goes down and check temp in multiple spots * Roast beef at 57F in prep fridge cooling covered. Cool uncovered so heat is not trapped. Ensure to cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total).
The department's words
CHSC 114002 * Observed cooked potatoes cooked 4 hours ago at 53F in Traulsen fridge. Stored in a deep container. Please store in a single layer to cool * Clam chowder at 93-125F cooling with ice wands. It does not appear that the product had been stirred with ice wand because of the range of temperature. Chowder was cooked 1 hour prior. Utilize cooling logs to ensure temp goes down and check temp in multiple spots * Roast beef at 57F in prep fridge cooling covered. Cool uncovered so heat is not trapped. Ensure to cool food from 135F to 70F in less than 2 hours and from 70F to 41F in less than 4 hours (no more than 6 hours total).
Observed cooked sausage placed on partially soiled linen to absorb grease. The linen is not a clean and sanitized surface, and should not contact food. Sausage was discarded
The department's words
CHSC 114113 Observed cooked sausage placed on partially soiled linen to absorb grease. The linen is not a clean and sanitized surface, and should not contact food. Sausage was discarded
Show 1 more
This facility has a one-compartment pre-wash sink. A three compartment sink is required for warewashing (even if a mechanical dishwasher exists). This will need to be installed at change of ownership, remodel, or as deemed necessary by EHS.
The department's words
CHSC 114099 This facility has a one-compartment pre-wash sink. A three compartment sink is required for warewashing (even if a mechanical dishwasher exists). This will need to be installed at change of ownership, remodel, or as deemed necessary by EHS.
EarlierFeb 24, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked potatoes sitting in bin near prep sink at 85-100F/ Item was cooling and was cooked about 2 hours prior. Ensure to cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Potatoes reheated to 165F and cooling process started over. Ensure t o rapidly cool using shallow containers, small portions, and ice baths. Cooling log left onsite.
The department's words
CHSC 114002 Observed cooked potatoes sitting in bin near prep sink at 85-100F/ Item was cooling and was cooked about 2 hours prior. Ensure to cool food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Potatoes reheated to 165F and cooling process started over. Ensure t o rapidly cool using shallow containers, small portions, and ice baths. Cooling log left onsite.
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)
One food handler card has expired. Renew
The department's words
CHSC 113948 One food handler card has expired. Renew
At start of inspection, there were no papertowels at handsink. Keep handwashing facilities supplied at all times. Corrected on site. Note: handsink was installed recently according to plans
The department's words
CHSC 113953.2 At start of inspection, there were no papertowels at handsink. Keep handwashing facilities supplied at all times. Corrected on site. Note: handsink was installed recently according to plans
Observed cooked roast beef at 47F, corn beef at 47F, and cooked turkey at 50F in prep fridge. Keep potentially hazardous foods below 41F or above 135F at all times. Turkey had been kept in unit for a couple days and was discarded. Temperature of fridge turned down.
The department's words
CHSC 113996 Observed cooked roast beef at 47F, corn beef at 47F, and cooked turkey at 50F in prep fridge. Keep potentially hazardous foods below 41F or above 135F at all times. Turkey had been kept in unit for a couple days and was discarded. Temperature of fridge turned down.
Observed cooked sausage placed on partially soiled linen to absorb grease. The linen is not a clean and sanitized surface, and should not contact food. Sausage was discarded.
The department's words
CHSC 114113 Observed cooked sausage placed on partially soiled linen to absorb grease. The linen is not a clean and sanitized surface, and should not contact food. Sausage was discarded.
This facility has a one-compartment pre-wash sink. A three compartment sink is required for warewashing (even if a mechanical dishwasher exists). This will need to be installed at change of ownership, remodel, or as deemed necessary by EHS.
The department's words
CHSC 114099 This facility has a one-compartment pre-wash sink. A three compartment sink is required for warewashing (even if a mechanical dishwasher exists). This will need to be installed at change of ownership, remodel, or as deemed necessary by EHS.
EarlierMar 1, 2016Follow-up inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Post sign notifying consumes that the most recent inspection report is available to view upon request.
The department's words
CHSC 113725.1 Post sign notifying consumes that the most recent inspection report is available to view upon request.
Pooled eggs: 44 degrees F, sausage: 43 degrees F, 2% milk: 44 degrees F, sliced tomatoes and cheddar cheese: 43 degrees F. 3/2/16: whole shell eggs observed at 47 - 65 degrees Fahrenheit. Whole shell eggs stacked too high in insert pan. Maintain whole shell eggs at or below 45 degrees Fahrenheit. Whole shell eggs in insert pan were voluntarily discarded see voluntary condemnation and destruction sheet. Pooled eggs (41 degrees F) in prep refrigerator at proper temperature today.
The department's words
CHSC 113996 Pooled eggs: 44 degrees F, sausage: 43 degrees F, 2% milk: 44 degrees F, sliced tomatoes and cheddar cheese: 43 degrees F. 3/2/16: whole shell eggs observed at 47 - 65 degrees Fahrenheit. Whole shell eggs stacked too high in insert pan. Maintain whole shell eggs at or below 45 degrees Fahrenheit. Whole shell eggs in insert pan were voluntarily discarded see voluntary condemnation and destruction sheet. Pooled eggs (41 degrees F) in prep refrigerator at proper temperature today.
Corrected during the inspection
This facility has a one-compartment prewash sink with a prewash sprayer without a faucet to the left of the dishwasher. This does not meet California Retail Food Code compliance. A dishwasher is not required, but a warewashing sink with three compartments is required. Exception to the three compartment sink is for a food facility that had a two compartment sink in use on January 1, 1996. At change of ownership, remodel, or when deemed necessary by Marin County Environmental Health, an approved three-compartment sink will need to be installed. Each compartment shall be a minimum of 18 x 18 X 12 deep with dual integral drainboards that are each a minimum of 18 x 18 .
The department's words
CHSC 114095 This facility has a one-compartment prewash sink with a prewash sprayer without a faucet to the left of the dishwasher. This does not meet California Retail Food Code compliance. A dishwasher is not required, but a warewashing sink with three compartments is required. Exception to the three compartment sink is for a food facility that had a two compartment sink in use on January 1, 1996. At change of ownership, remodel, or when deemed necessary by Marin County Environmental Health, an approved three-compartment sink will need to be installed. Each compartment shall be a minimum of 18 x 18 X 12 deep with dual integral drainboards that are each a minimum of 18 x 18 .
This facility only has a one-compartment prewash sink with a prewash sprayer to the left of the dishwasher. This does not meet California Retail Food Code compliance. A dishwasher is not required, but a warewashing sink with three compartments is required. Exception to the three compartment sink is for a food facility that had a two compartment sink in use on January 1, 1996. At change of ownership, remodel, or when deemed necessary by Marin County Environmental Health, an approved three-compartment sink will need to be installed. Each compartment shall be a minimum of 18 x 18 X 12 deep with dual integral drainboards that are each a minimum of 18 x 18.
The department's words
CHSC 114099 This facility only has a one-compartment prewash sink with a prewash sprayer to the left of the dishwasher. This does not meet California Retail Food Code compliance. A dishwasher is not required, but a warewashing sink with three compartments is required. Exception to the three compartment sink is for a food facility that had a two compartment sink in use on January 1, 1996. At change of ownership, remodel, or when deemed necessary by Marin County Environmental Health, an approved three-compartment sink will need to be installed. Each compartment shall be a minimum of 18 x 18 X 12 deep with dual integral drainboards that are each a minimum of 18 x 18.
Some of food is being stored in plastic containers that are the size of a shoe box and plastic totes that are not ANSI-certified. Replace containers that are not ANSI-certified within six months.
The department's words
CHSC 114130 Some of food is being stored in plastic containers that are the size of a shoe box and plastic totes that are not ANSI-certified. Replace containers that are not ANSI-certified within six months.
Show 8 more
Yellow cutting board on bottom shelf near dishwasher has heavy black stains.
The department's words
CHSC 114115 Yellow cutting board on bottom shelf near dishwasher has heavy black stains.
The one compartment food prep sink is utilized for washing fruits and vegetables, and hand washing. The only hand wash sink in this facility is in the restroom. The employee who washes the dishes at the one compartment prewash sink dips his hands into a bowl with water and bleach after touching dirty dishes, per the chef. Informed the chef that hands must be washed with soap and water at sink. The prewash sink only has a sprayer, not a faucet. A faucet is required at the sink.
The department's words
CHSC 113953.1 The one compartment food prep sink is utilized for washing fruits and vegetables, and hand washing. The only hand wash sink in this facility is in the restroom. The employee who washes the dishes at the one compartment prewash sink dips his hands into a bowl with water and bleach after touching dirty dishes, per the chef. Informed the chef that hands must be washed with soap and water at sink. The prewash sink only has a sprayer, not a faucet. A faucet is required at the sink.
Secure paper towel dispenser to wall.
The department's words
CHSC 114257 Secure paper towel dispenser to wall.
The wall behind the one compartment food prep sink is painted. Parts of the wall are deteriorated. Repair wall so it is smooth, easily cleanable, and nonabsorbent by August 1, 2016. This is an existing noncomplying wall. Wall will need to be upgraded to approved material at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
The department's words
CHSC 114271 The wall behind the one compartment food prep sink is painted. Parts of the wall are deteriorated. Repair wall so it is smooth, easily cleanable, and nonabsorbent by August 1, 2016. This is an existing noncomplying wall. Wall will need to be upgraded to approved material at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
Black electrical tape observed on door of one door refrigerator gasket behind-the-counter. The bottom of the gasket is torn and is hanging down. Replace torn gasket within one month.
The department's words
CHSC 114175 Black electrical tape observed on door of one door refrigerator gasket behind-the-counter. The bottom of the gasket is torn and is hanging down. Replace torn gasket within one month.
Observed plastic containers that are the same ones seen with food stored in them inside refrigeration that are not ANSI-certified, napkins, and paper towels under stairwell. Remove these items from stairwell by August 1, 2016.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114179 Observed plastic containers that are the same ones seen with food stored in them inside refrigeration that are not ANSI-certified, napkins, and paper towels under stairwell. Remove these items from stairwell by August 1, 2016.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Food prep sink is being utilized for hand washing. Facility does not have a hand wash sink in food prep area behind-the-counter area or warewashing room.The only hand wash sink is in the restroom. Discontinue using food prep sink for hand washing.
The department's words
CHSC 114163 Food prep sink is being utilized for hand washing. Facility does not have a hand wash sink in food prep area behind-the-counter area or warewashing room.The only hand wash sink is in the restroom. Discontinue using food prep sink for hand washing.
Observed employee touch dirty dishes and then touch clean dishes without washing hands. Chef stated that employee dipped his hands in container with bleach and water. Employees shall properly wash hands with soap and water before touching clean utensils. This is a repeat violation. Chef also stated that food handlers dip there hands in a bowl of bleach and water that is kept behind-the-counter. All food handlers, including servers, shall properly wash their hands with soap and water after contaminating their hands. Submit plans for installation of a hand wash sink within 30 days. Submit a construction application, specification sheet for hand wash sink. and Complete installation of sink within 60 days. 3/1/16: No hand dip set up at dishwasher drainboard. Did not observe employee that loads and unloads dishwasher contaminate any utensils today. Observed employee wash hands after touching dirty utensils. Deadline to submit plans was March 1, 2016. If plans were not submitted today, submit plans as quickly as possible to allow adequate time for plan review to be completed (Environmental Health Services will approve or reject plans within twenty working days of plan submittal.). Deadline to install hand wash sink is March 31, 2016. Failure to install a hand wash sink by March 31, 2016 will result in a case being opened that will result in cost recovery fees being charged at rate of $184.00 per hour for all time spent on the case, including but not limited to phone calls and e-mails..
The department's words
CHSC 113953.3 Observed employee touch dirty dishes and then touch clean dishes without washing hands. Chef stated that employee dipped his hands in container with bleach and water. Employees shall properly wash hands with soap and water before touching clean utensils. This is a repeat violation. Chef also stated that food handlers dip there hands in a bowl of bleach and water that is kept behind-the-counter. All food handlers, including servers, shall properly wash their hands with soap and water after contaminating their hands. Submit plans for installation of a hand wash sink within 30 days. Submit a construction application, specification sheet for hand wash sink. and Complete installation of sink within 60 days. 3/1/16: No hand dip set up at dishwasher drainboard. Did not observe employee that loads and unloads dishwasher contaminate any utensils today. Observed employee wash hands after touching dirty utensils. Deadline to submit plans was March 1, 2016. If plans were not submitted today, submit plans as quickly as possible to allow adequate time for plan review to be completed (Environmental Health Services will approve or reject plans within twenty working days of plan submittal.). Deadline to install hand wash sink is March 31, 2016. Failure to install a hand wash sink by March 31, 2016 will result in a case being opened that will result in cost recovery fees being charged at rate of $184.00 per hour for all time spent on the case, including but not limited to phone calls and e-mails..
EarlierFeb 1, 2016Routine inspectionGreen placard
14 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed employee touch dirty dishes and then touch clean dishes without washing hands. Chef stated that employee dipped his hands in container with bleach and water. Employees shall properly wash hands with soap and water before touching clean utensils. This is a repeat violation. Chef also stated that food handlers dip there hands in a bowl of bleach and water that is kept behind-the-counter. All food handlers, including servers, shall properly wash their hands with soap and water after contaminating their hands. Submit plans for installation of a hand wash sink within 30 days. Submit a construction application, specification sheet for hand wash sink. and Complete installation of sink within 60 days.
The department's words
CHSC 113953.3 Observed employee touch dirty dishes and then touch clean dishes without washing hands. Chef stated that employee dipped his hands in container with bleach and water. Employees shall properly wash hands with soap and water before touching clean utensils. This is a repeat violation. Chef also stated that food handlers dip there hands in a bowl of bleach and water that is kept behind-the-counter. All food handlers, including servers, shall properly wash their hands with soap and water after contaminating their hands. Submit plans for installation of a hand wash sink within 30 days. Submit a construction application, specification sheet for hand wash sink. and Complete installation of sink within 60 days.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Post sign notifying consumes that the most recent inspection report is available to view upon request.
The department's words
CHSC 113725.1 Post sign notifying consumes that the most recent inspection report is available to view upon request.
Pooled eggs: 44 degrees F, sausage: 43 degrees F, 2% milk: 44 degrees F, sliced tomatoes and cheddar cheese: 43 degrees F.
The department's words
CHSC 113996 Pooled eggs: 44 degrees F, sausage: 43 degrees F, 2% milk: 44 degrees F, sliced tomatoes and cheddar cheese: 43 degrees F.
This facility has a one-compartment prewash sink with a prewash sprayer without a faucet to the left of the dishwasher. This does not meet California Retail Food Code compliance. A dishwasher is not required, but a warewashing sink with three compartments is required. Exception to the three compartment sink is for a food facility that had a two compartment sink in use on January 1, 1996. At change of ownership, remodel, or when deemed necessary by Marin County Environmental Health, an approved three-compartment sink will need to be installed. Each compartment shall be a minimum of 18 x 18 X 12 deep with dual integral drainboards that are each a minimum of 18 x 18 .
The department's words
CHSC 114095 This facility has a one-compartment prewash sink with a prewash sprayer without a faucet to the left of the dishwasher. This does not meet California Retail Food Code compliance. A dishwasher is not required, but a warewashing sink with three compartments is required. Exception to the three compartment sink is for a food facility that had a two compartment sink in use on January 1, 1996. At change of ownership, remodel, or when deemed necessary by Marin County Environmental Health, an approved three-compartment sink will need to be installed. Each compartment shall be a minimum of 18 x 18 X 12 deep with dual integral drainboards that are each a minimum of 18 x 18 .
This facility only has a one-compartment prewash sink with a prewash sprayer to the left of the dishwasher. This does not meet California Retail Food Code compliance. A dishwasher is not required, but a warewashing sink with three compartments is required. Exception to the three compartment sink is for a food facility that had a two compartment sink in use on January 1, 1996. At change of ownership, remodel, or when deemed necessary by Marin County Environmental Health, an approved three-compartment sink will need to be installed. Each compartment shall be a minimum of 18 x 18 X 12 deep with dual integral drainboards that are each a minimum of 18 x 18.
The department's words
CHSC 114099 This facility only has a one-compartment prewash sink with a prewash sprayer to the left of the dishwasher. This does not meet California Retail Food Code compliance. A dishwasher is not required, but a warewashing sink with three compartments is required. Exception to the three compartment sink is for a food facility that had a two compartment sink in use on January 1, 1996. At change of ownership, remodel, or when deemed necessary by Marin County Environmental Health, an approved three-compartment sink will need to be installed. Each compartment shall be a minimum of 18 x 18 X 12 deep with dual integral drainboards that are each a minimum of 18 x 18.
Some of food is being stored in plastic containers that are the size of a shoe box and plastic totes that are not ANSI-certified. Replace containers that are not ANSI-certified within six months.
The department's words
CHSC 114130 Some of food is being stored in plastic containers that are the size of a shoe box and plastic totes that are not ANSI-certified. Replace containers that are not ANSI-certified within six months.
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Bowl stored in cooked potatoes. Use scooper or other utensil with a handle and keep handle out of the food.
The department's words
CHSC 114119 Bowl stored in cooked potatoes. Use scooper or other utensil with a handle and keep handle out of the food.
Corrected during the inspection
Yellow cutting board on bottom shelf near dishwasher has heavy black stains.
The department's words
CHSC 114115 Yellow cutting board on bottom shelf near dishwasher has heavy black stains.
The one compartment food prep sink is utilized for washing fruits and vegetables, and hand washing. The only hand wash sink in this facility is in the restroom. The employee who washes the dishes at the one compartment prewash sink dips his hands into a bowl with water and bleach after touching dirty dishes, per the chef. Informed the chef that hands must be washed with soap and water at sink. The prewash sink only has a sprayer, not a faucet. A faucet is required at the sink.
The department's words
CHSC 113953.1 The one compartment food prep sink is utilized for washing fruits and vegetables, and hand washing. The only hand wash sink in this facility is in the restroom. The employee who washes the dishes at the one compartment prewash sink dips his hands into a bowl with water and bleach after touching dirty dishes, per the chef. Informed the chef that hands must be washed with soap and water at sink. The prewash sink only has a sprayer, not a faucet. A faucet is required at the sink.
Secure paper towel dispenser to wall.
The department's words
CHSC 114257 Secure paper towel dispenser to wall.
The wall behind the one compartment food prep sink is painted. Parts of the wall are deteriorated. Repair wall so it is smooth, easily cleanable, and nonabsorbent by August 1, 2016. This is an existing noncomplying wall. Wall will need to be upgraded to approved material at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
The department's words
CHSC 114271 The wall behind the one compartment food prep sink is painted. Parts of the wall are deteriorated. Repair wall so it is smooth, easily cleanable, and nonabsorbent by August 1, 2016. This is an existing noncomplying wall. Wall will need to be upgraded to approved material at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.
Black electrical tape observed on door of one door refrigerator gasket behind-the-counter. The bottom of the gasket is torn and is hanging down. Replace torn gasket within one month.
The department's words
CHSC 114175 Black electrical tape observed on door of one door refrigerator gasket behind-the-counter. The bottom of the gasket is torn and is hanging down. Replace torn gasket within one month.
Observed plastic containers that are the same ones seen with food stored in them inside refrigeration that are not ANSI-certified, napkins, and paper towels under stairwell. Remove these items from stairwell by August 1, 2016.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114179 Observed plastic containers that are the same ones seen with food stored in them inside refrigeration that are not ANSI-certified, napkins, and paper towels under stairwell. Remove these items from stairwell by August 1, 2016.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Food prep sink is being utilized for hand washing. Facility does not have a hand wash sink in food prep area behind-the-counter area or warewashing room.The only hand wash sink is in the restroom. Discontinue using food prep sink for hand washing.
The department's words
CHSC 114163 Food prep sink is being utilized for hand washing. Facility does not have a hand wash sink in food prep area behind-the-counter area or warewashing room.The only hand wash sink is in the restroom. Discontinue using food prep sink for hand washing.
EarlierMay 1, 2014Follow-up inspectionCase Opened
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed corned beef (50 degrees Fahrenheit), whole shell eggs (51-61 degrees Fahrenheit), sliced jack cheese (48 degrees Fahrenheit), and pooled eggs (45 degrees Fahrenheit) in upper portion of prep refrigerator. Whole shell eggs in bottom of prep refrigerator observed at 48-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods at 50 degrees Fahrenheit or above were voluntarily discarded - see voluntary condemnation and destruction sheet. 5/1/14: observed whole shell eggs- 54-64 degrees in upper portion of prep refrigerator and 51-54 degrees Fahrenheit in lower portion. Other potentially hazardous foods in prep refrigerator were as follows: swiss cheese - 56 degrees Fahrenheit, crab and lobster melt - 53 degrees Fahrenheit, cheddar cheese 53 degrees F, and jack cheese - 53 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Observed corned beef (50 degrees Fahrenheit), whole shell eggs (51-61 degrees Fahrenheit), sliced jack cheese (48 degrees Fahrenheit), and pooled eggs (45 degrees Fahrenheit) in upper portion of prep refrigerator. Whole shell eggs in bottom of prep refrigerator observed at 48-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods at 50 degrees Fahrenheit or above were voluntarily discarded - see voluntary condemnation and destruction sheet. 5/1/14: observed whole shell eggs- 54-64 degrees in upper portion of prep refrigerator and 51-54 degrees Fahrenheit in lower portion. Other potentially hazardous foods in prep refrigerator were as follows: swiss cheese - 56 degrees Fahrenheit, crab and lobster melt - 53 degrees Fahrenheit, cheddar cheese 53 degrees F, and jack cheese - 53 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded - see voluntary condemnation and destruction sheet.
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)
Observed handle of scooper in flour. Keep handle above food.
The department's words
CHSC 114119 Observed handle of scooper in flour. Keep handle above food.
Corrected during the inspection
Post valid heath permit in conspicuous area.
The department's words
CHSC 114381 Post valid heath permit in conspicuous area.
EarlierApr 24, 2014Routine inspectionViolation(s) Found
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed corned beef (50 degrees Fahrenheit), whole shell eggs (51-61 degrees Fahrenheit), sliced jack cheese (48 degrees Fahrenheit), and pooled eggs (45 degrees Fahrenheit) in upper portion of prep refrigerator. Whole shell eggs in bottom of prep refrigerator observed at 48-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods at 50 degrees Fahrenheit or above were voluntarily discarded - see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Observed corned beef (50 degrees Fahrenheit), whole shell eggs (51-61 degrees Fahrenheit), sliced jack cheese (48 degrees Fahrenheit), and pooled eggs (45 degrees Fahrenheit) in upper portion of prep refrigerator. Whole shell eggs in bottom of prep refrigerator observed at 48-52 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods at 50 degrees Fahrenheit or above were voluntarily discarded - see voluntary condemnation and destruction sheet.
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)
Facility does not have a probe thermometer. Provide ANSI-certified probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Facility does not have a probe thermometer. Provide ANSI-certified probe thermometer to check internal food temperatures.
Observed employee touch inside of garbage can and then touched clean utensils on portions of utensils that are placed in consumers mouths and brought them out to the dining area. Utensils were placed back into the dishwasher. Employees shall wash their hands after contaminating them.
The department's words
CHSC 113967 Observed employee touch inside of garbage can and then touched clean utensils on portions of utensils that are placed in consumers mouths and brought them out to the dining area. Utensils were placed back into the dishwasher. Employees shall wash their hands after contaminating them.
Corrected during the inspection
Observed ceramic coffee cup in flour bulk storage container. Utilize nonbreakable scooper with handle.
The department's words
CHSC 114119 Observed ceramic coffee cup in flour bulk storage container. Utilize nonbreakable scooper with handle.
Unlabeled bulk storage container in back area. Label bulk storage container with common food name.
The department's words
CHSC 114051 Unlabeled bulk storage container in back area. Label bulk storage container with common food name.
Post sign notifying consumers that the most recent inspection report is available to review upon request.
The department's words
CHSC 113725.1 Post sign notifying consumers that the most recent inspection report is available to review upon request.
Show 2 more
Permit posted expired 4/30/13. Post valid health permit in conspicuous area.
The department's words
CHSC 114381 Permit posted expired 4/30/13. Post valid health permit in conspicuous area.
Slightly less than 50 ppm chlorine at final rinse of dishwasher. Dishwasher rechecked at end of inspection and did meet the minimum requirement of 50 ppm chlorine.
The department's words
CHSC 114099.7 Slightly less than 50 ppm chlorine at final rinse of dishwasher. Dishwasher rechecked at end of inspection and did meet the minimum requirement of 50 ppm chlorine.
Corrected during the inspection
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10159.
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.