At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · County inspection, Follow-up inspection · Dec 12, 2016
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Plant Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Please keep potentially hazardous foods (PHF) above 135F or below 41F. The following foods were found out of temperature: * cooked tofu at 50F, cooked chicken at 49F, hard boiled egg at 47F in grab & go open fridge. Temp of fridge turned down, tofu discarded. Minimize stacking in fridge and have repaired if temp is still an issue. Cool items in walk-in after prep, then place in this fridge * black pepper sauce at 51F, chicken aguacate pollo sauce at 51F, peanut sauce (with almond milk) at 61F in prep fridge below Panini press. Person in charge (PIC) stated that they have had problems with fridge in the past. Peanut sauce (only PHF in fridge) discarded. All items moved to other fridges. Air temp of fridge 50F. Repair or replace * cooked chicken in prep top 51F. Voluntarily discarded. Do not stack food above fill line in prep top 12/12/16: Grab and go refrigerator case: chicken in Cobb salad: 44 degrees F, hummus: 46 degrees F. CHSC 113996How to fixFix it
- Cooked beans (rancheros) in tomato sauce at 81F in walk-in. Beans were cooked about 4 hours prior and placed in walk-in 2 hours prior. All PHF should cool from 135 to 70F in 2 hours and from 70 to 41F with 4 hours (no more than 6 hours total). PHF can be cooled by placing in shallow pans, separating in smaller portions, and/or using ice paddles. Don't cover food in walk-in until it reached 41F. Cooked tofu found at 71F in walk-in. Tofu was cooked around 10am. Beans and tofu discarded. Monitor temperature of food more regularly during the cooling process. Cooling educational materials left on site. 12/12/16: Cooked tofu cooling on sheet pans on rack in kitchen finished cooking at 2:00 and measured 105 -114 degrees F. Tofu listed on cooling log. Log other potentially hazardous foods (such as beans, quinoa, and soups) that go through the rapid cooling process. CHSC 114002How to fixFix it
- No detectable sanitizer levels in sanitizer buckets. Requirement is 100ppm of chlorine. Change buckets every 2 hours. CHSC 114185.1How 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 Plant Cafe's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Please keep potentially hazardous foods (PHF) above 135F or below 41F. The following foods were found out of temperature: * cooked tofu at 50F, cooked chicken at 49F, hard boiled egg at 47F in grab & go open fridge. Temp of fridge turned down, tofu discarded. Minimize stacking in fridge and have repaired if temp is still an issue. Cool items in walk-in after prep, then place in this fridge * black pepper sauce at 51F, chicken aguacate pollo sauce at 51F, peanut sauce (with almond milk) at 61F in prep fridge below Panini press. Person in charge (PIC) stated that they have had problems with fridge in the past. Peanut sauce (only PHF in fridge) discarded. All items moved to other fridges. Air temp of fridge 50F. Repair or replace * cooked chicken in prep top 51F. Voluntarily discarded. Do not stack food above fill line in prep top 12/12/16: Grab and go refrigerator case: chicken in Cobb salad: 44 degrees F, hummus: 46 degrees F.The county found: “Please keep potentially hazardous foods (PHF) above 135F or below 41F. The following foods were found out of…”
Then the next one: Cooked beans (rancheros) in tomato sauce at 81F in walk-in. Beans were cooked about 4 hours prior and placed in walk-in 2 hours prior. All PHF should cool from 135 to 70F in 2 hours and from 70 to 41F with 4 hours (no more than 6 hours total). PHF can be cooled by placing in shallow pans, separating in smaller portions, and/or using ice paddles. Don't cover food in walk-in until it reached 41F. Cooked tofu found at 71F in walk-in. Tofu was cooked around 10am. Beans and tofu discarded. Monitor temperature of food more regularly during the cooling process. Cooling educational materials left on site. 12/12/16: Cooked tofu cooling on sheet pans on rack in kitchen finished cooking at 2:00 and measured 105 -114 degrees F. Tofu listed on cooling log. Log other potentially hazardous foods (such as beans, quinoa, and soups) that go through the rapid cooling process.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestDec 12, 2016Follow-up inspectionGreen placard
This one: Green placard, inspected Dec 12, 2016.
4 violations listed, 0 marked critical.
Not critical (4)
Please keep potentially hazardous foods (PHF) above 135F or below 41F. The following foods were found out of temperature: * cooked tofu at 50F, cooked chicken at 49F, hard boiled egg at 47F in grab & go open fridge. Temp of fridge turned down, tofu discarded. Minimize stacking in fridge and have repaired if temp is still an issue. Cool items in walk-in after prep, then place in this fridge * black pepper sauce at 51F, chicken aguacate pollo sauce at 51F, peanut sauce (with almond milk) at 61F in prep fridge below Panini press. Person in charge (PIC) stated that they have had problems with fridge in the past. Peanut sauce (only PHF in fridge) discarded. All items moved to other fridges. Air temp of fridge 50F. Repair or replace * cooked chicken in prep top 51F. Voluntarily discarded. Do not stack food above fill line in prep top 12/12/16: Grab and go refrigerator case: chicken in Cobb salad: 44 degrees F, hummus: 46 degrees F.
The department's words
CHSC 113996 Please keep potentially hazardous foods (PHF) above 135F or below 41F. The following foods were found out of temperature: * cooked tofu at 50F, cooked chicken at 49F, hard boiled egg at 47F in grab & go open fridge. Temp of fridge turned down, tofu discarded. Minimize stacking in fridge and have repaired if temp is still an issue. Cool items in walk-in after prep, then place in this fridge * black pepper sauce at 51F, chicken aguacate pollo sauce at 51F, peanut sauce (with almond milk) at 61F in prep fridge below Panini press. Person in charge (PIC) stated that they have had problems with fridge in the past. Peanut sauce (only PHF in fridge) discarded. All items moved to other fridges. Air temp of fridge 50F. Repair or replace * cooked chicken in prep top 51F. Voluntarily discarded. Do not stack food above fill line in prep top 12/12/16: Grab and go refrigerator case: chicken in Cobb salad: 44 degrees F, hummus: 46 degrees F.
Cooked beans (rancheros) in tomato sauce at 81F in walk-in. Beans were cooked about 4 hours prior and placed in walk-in 2 hours prior. All PHF should cool from 135 to 70F in 2 hours and from 70 to 41F with 4 hours (no more than 6 hours total). PHF can be cooled by placing in shallow pans, separating in smaller portions, and/or using ice paddles. Don't cover food in walk-in until it reached 41F. Cooked tofu found at 71F in walk-in. Tofu was cooked around 10am. Beans and tofu discarded. Monitor temperature of food more regularly during the cooling process. Cooling educational materials left on site. 12/12/16: Cooked tofu cooling on sheet pans on rack in kitchen finished cooking at 2:00 and measured 105 -114 degrees F. Tofu listed on cooling log. Log other potentially hazardous foods (such as beans, quinoa, and soups) that go through the rapid cooling process.
The department's words
CHSC 114002 Cooked beans (rancheros) in tomato sauce at 81F in walk-in. Beans were cooked about 4 hours prior and placed in walk-in 2 hours prior. All PHF should cool from 135 to 70F in 2 hours and from 70 to 41F with 4 hours (no more than 6 hours total). PHF can be cooled by placing in shallow pans, separating in smaller portions, and/or using ice paddles. Don't cover food in walk-in until it reached 41F. Cooked tofu found at 71F in walk-in. Tofu was cooked around 10am. Beans and tofu discarded. Monitor temperature of food more regularly during the cooling process. Cooling educational materials left on site. 12/12/16: Cooked tofu cooling on sheet pans on rack in kitchen finished cooking at 2:00 and measured 105 -114 degrees F. Tofu listed on cooling log. Log other potentially hazardous foods (such as beans, quinoa, and soups) that go through the rapid cooling process.
Corrected during the inspection
No detectable sanitizer levels in sanitizer buckets. Requirement is 100ppm of chlorine. Change buckets every 2 hours.
The department's words
CHSC 114185.1 No detectable sanitizer levels in sanitizer buckets. Requirement is 100ppm of chlorine. Change buckets every 2 hours.
Corrected during the inspection
Handsink by oven leaking. Repair.
The department's words
CHSC 114190 Handsink by oven leaking. Repair.
Corrected during the inspection
EarlierDec 9, 2016Routine inspectionYellow placard
4 violations listed, 0 marked critical.
Not critical (4)
Please keep potentially hazardous foods (PHF) above 135F or below 41F. The following foods were found out of temperature: * cooked tofu at 50F, cooked chicken at 49F, hard boiled egg at 47F in grab & go open fridge. Temp of fridge turned down, tofu discarded. Minimize stacking in fridge and have repaired if temp is still an issue. Cool items in walk-in after prep, then place in this fridge * black pepper sauce at 51F, chicken aguacate pollo sauce at 51F, peanut sauce (with almond milk) at 61F in prep fridge below Panini press. Person in charge (PIC) stated that they have had problems with fridge in the past. Peanut sauce (only PHF in fridge) discarded. All items moved to other fridges. Air temp of fridge 50F. Repair or replace * cooked chicken in prep top 51F. Voluntarily discarded. Do not stack food above fill line in prep top
The department's words
CHSC 113996 Please keep potentially hazardous foods (PHF) above 135F or below 41F. The following foods were found out of temperature: * cooked tofu at 50F, cooked chicken at 49F, hard boiled egg at 47F in grab & go open fridge. Temp of fridge turned down, tofu discarded. Minimize stacking in fridge and have repaired if temp is still an issue. Cool items in walk-in after prep, then place in this fridge * black pepper sauce at 51F, chicken aguacate pollo sauce at 51F, peanut sauce (with almond milk) at 61F in prep fridge below Panini press. Person in charge (PIC) stated that they have had problems with fridge in the past. Peanut sauce (only PHF in fridge) discarded. All items moved to other fridges. Air temp of fridge 50F. Repair or replace * cooked chicken in prep top 51F. Voluntarily discarded. Do not stack food above fill line in prep top
Cooked beans (rancheros) in tomato sauce at 81F in walk-in. Beans were cooked about 4 hours prior and placed in walk-in 2 hours prior. All PHF should cool from 135 to 70F in 2 hours and from 70 to 41F with 4 hours (no more than 6 hours total). PHF can be cooled by placing in shallow pans, separating in smaller portions, and/or using ice paddles. Don't cover food in walk-in until it reached 41F. Cooked tofu found at 71F in walk-in. Tofu was cooked around 10am. Beans and tofu discarded. Monitor temperature of food more regularly during the cooling process. Cooling educational materials left on site.
The department's words
CHSC 114002 Cooked beans (rancheros) in tomato sauce at 81F in walk-in. Beans were cooked about 4 hours prior and placed in walk-in 2 hours prior. All PHF should cool from 135 to 70F in 2 hours and from 70 to 41F with 4 hours (no more than 6 hours total). PHF can be cooled by placing in shallow pans, separating in smaller portions, and/or using ice paddles. Don't cover food in walk-in until it reached 41F. Cooked tofu found at 71F in walk-in. Tofu was cooked around 10am. Beans and tofu discarded. Monitor temperature of food more regularly during the cooling process. Cooling educational materials left on site.
No detectable sanitizer levels in sanitizer buckets. Requirement is 100ppm of chlorine. Change buckets every 2 hours.
The department's words
CHSC 114185.1 No detectable sanitizer levels in sanitizer buckets. Requirement is 100ppm of chlorine. Change buckets every 2 hours.
Handsink by oven leaking. Repair.
The department's words
CHSC 114190 Handsink by oven leaking. Repair.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L13391.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.