At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Redwoods Retirement Community?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 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 Redwoods Retirement Community's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 13 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
LatestApr 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 15, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 11, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sandwich prep refrigerator: cheddar and Swiss cheese: 42 degrees F. Salad prep refrigerator: in fruit salad: 41 degrees F, sliced hard boiled eggs that were prepared yesterday observed at 46 degrees F.
The department's words
CHSC 113996 Sandwich prep refrigerator: cheddar and Swiss cheese: 42 degrees F. Salad prep refrigerator: in fruit salad: 41 degrees F, sliced hard boiled eggs that were prepared yesterday observed at 46 degrees F.
EarlierMar 7, 2024Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cooked ham that was cooked yesterday in the right walk-in refrigerator. Cooked ham was on cart that was pulled out of the walk-in refrigerator this morning. Cooked ham was not used for preparing any menu items this morning. Temperature of ham was 57 degrees F. Cooked ham was voluntarily discarded. Sandwich prep refrigerator: Observed sliced cheddar cheese at 46 degrees F, Observed cheese in plastic wrapping and Ziploc bag. Plastic acts as an insulator. Place cheese directly into metal insert pans to assist with proper cold holding. Salad prep refrigerator: Observed hard boiled eggs without shells at 57 - 62 degrees F in upper portion of prep refrigerator. Eggs come in a bag. 8 eggs were voluntarily discarded. Open containers of milk in bottom portion of unit: 46 degrees F. Cut watermelon in lower portion of unit: 45 degrees F, open container of cottage cheese in lower section: 47 degrees F, cut cantaloupe in fruit salad in upper portion of unit: 45 degrees F. Chef began pulling potentially hazardous foods out of the unit and instructed staff to set up a container with ice for potentially hazardous foods. Repair salad prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees F in refrigerators.
The department's words
CHSC 113996 Observed cooked ham that was cooked yesterday in the right walk-in refrigerator. Cooked ham was on cart that was pulled out of the walk-in refrigerator this morning. Cooked ham was not used for preparing any menu items this morning. Temperature of ham was 57 degrees F. Cooked ham was voluntarily discarded. Sandwich prep refrigerator: Observed sliced cheddar cheese at 46 degrees F, Observed cheese in plastic wrapping and Ziploc bag. Plastic acts as an insulator. Place cheese directly into metal insert pans to assist with proper cold holding. Salad prep refrigerator: Observed hard boiled eggs without shells at 57 - 62 degrees F in upper portion of prep refrigerator. Eggs come in a bag. 8 eggs were voluntarily discarded. Open containers of milk in bottom portion of unit: 46 degrees F. Cut watermelon in lower portion of unit: 45 degrees F, open container of cottage cheese in lower section: 47 degrees F, cut cantaloupe in fruit salad in upper portion of unit: 45 degrees F. Chef began pulling potentially hazardous foods out of the unit and instructed staff to set up a container with ice for potentially hazardous foods. Repair salad prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees F in refrigerators.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 13, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Men's employee restroom: hand wash sink reached a maximum of 84 degrees F. Restrooms adjacent to the dining room reached 75 degrees F and 77 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Men's employee restroom: hand wash sink reached a maximum of 84 degrees F. Restrooms adjacent to the dining room reached 75 degrees F and 77 degrees F. Provide a minimum of 100 degrees F water.
EarlierOct 10, 2022Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Baked ham in hot holding unit has internal temperature of 120-121 degrees F. 3 pans of couscous in Crescor hot holding unit ranged from 120-130 degrees F. Reheat ham and couscous to 165 degrees F and keep at 135 degrees F or above. Ham reheated to 173 degrees F and placed into steam table. Couscous reheated above 165 degrees F.
The department's words
CHSC 113996 Baked ham in hot holding unit has internal temperature of 120-121 degrees F. 3 pans of couscous in Crescor hot holding unit ranged from 120-130 degrees F. Reheat ham and couscous to 165 degrees F and keep at 135 degrees F or above. Ham reheated to 173 degrees F and placed into steam table. Couscous reheated above 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
Observed chicken stock in large plastic containers in the walk-in refrigerator with lids covering containers. One container of chicken stock was 41 degrees F. Temperature range of two other containers of chicken stock was 72 degrees F and 77 degrees F at 3:00 p.m.. Chicken stock was rechecked at 4:00 p.m.. and observed at 56 - 71 degrees F. Chicken stick container at 71 degrees F was voluntarily discarded. Chicken stock was not logged on cooling log. Recommend utilizing cooling log for all potentially hazardous foods that go through the cooling process. Use approved cooling methods to rapidly cool potentially hazardous foods from 135 degrees F to 41 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Don't cover foods during the cooling process.
The department's words
CHSC 114002 Observed chicken stock in large plastic containers in the walk-in refrigerator with lids covering containers. One container of chicken stock was 41 degrees F. Temperature range of two other containers of chicken stock was 72 degrees F and 77 degrees F at 3:00 p.m.. Chicken stock was rechecked at 4:00 p.m.. and observed at 56 - 71 degrees F. Chicken stick container at 71 degrees F was voluntarily discarded. Chicken stock was not logged on cooling log. Recommend utilizing cooling log for all potentially hazardous foods that go through the cooling process. Use approved cooling methods to rapidly cool potentially hazardous foods from 135 degrees F to 41 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Don't cover foods during the 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
Men's employee restroom: hand wash sink reached a maximum of 81 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Men's employee restroom: hand wash sink reached a maximum of 81 degrees F. Provide a minimum of 100 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 1, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 16, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Caesar dressing contains mayo that contains eggs. Eggs shall be pasteurized. Submit ingredients label for a different mayonnaise.
The department's words
CHSC 114091 Caesar dressing contains mayo that contains eggs. Eggs shall be pasteurized. Submit ingredients label for a different mayonnaise.
EarlierSep 18, 2019Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114002
The department's words
Code CHSC 114002
EarlierNov 20, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
EarlierMar 29, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water in men's restroom was 70F. Requirement is at least 100F. Repair. Repeat violation.
The department's words
CHSC 114192 Hot water in men's restroom was 70F. Requirement is at least 100F. Repair. Repeat violation.
EarlierApr 12, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Most recent inspection report not available.
The department's words
CHSC 113725.1 Most recent inspection report not available.
Men's employee restroom: 82 degrees F.
The department's words
CHSC 113953.c Men's employee restroom: 82 degrees F.
Corrected during the inspection
No paper towels inside dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser.
Corrected during the inspection
Pantry prep refrigerator: blue cheese dressing measured 42-45 degrees F.
The department's words
CHSC 113996 Pantry prep refrigerator: blue cheese dressing measured 42-45 degrees F.
Repair or replace torn ice cream freezer gasket. Two drawer refrigerator under char-broiler is not working. No food in drawers. Repair or replace this unit. If replacing, submit specification sheet for approval.
The department's words
CHSC 114175 Repair or replace torn ice cream freezer gasket. Two drawer refrigerator under char-broiler is not working. No food in drawers. Repair or replace this unit. If replacing, submit specification sheet for approval.
Show 2 more
Health permit not conspicuous.
The department's words
CHSC 114381 Health permit not conspicuous.
No sanitizer in wiping cloth container by food prep sink.
The department's words
CHSC 114185.1 No sanitizer in wiping cloth container by food prep sink.
Corrected during the inspection
EarlierMar 19, 2014Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Caeser salad dressing in walk-in refrigerator has egg yolks listed on the label. Only pasteurized eggs shall be used in the preparation of Caesar dressing. 3/19/14: No caesar dressing seen at today's inspection.
The department's words
CHSC 114091 Caeser salad dressing in walk-in refrigerator has egg yolks listed on the label. Only pasteurized eggs shall be used in the preparation of Caesar dressing. 3/19/14: No caesar dressing seen at today's inspection.
Corrected during the inspection
EarlierMar 10, 2014Routine inspectionViolation(s) Found
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Caesar salad dressing in walk-in refrigerator has egg yolks listed on the label. Only pasteurized eggs shall be used in the preparation of Caesar dressing.
The department's words
CHSC 114091 Caesar salad dressing in walk-in refrigerator has egg yolks listed on the label. Only pasteurized eggs shall be used in the preparation of Caesar dressing.
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)
Post sign notifying customers that the most recent inspection report is available upon request.
The department's words
CHSC 113725.1 Post sign notifying customers that the most recent inspection report is available upon request.
All food handlers that do not have a valid certified food handling card shall obtain one within 30 days.
The department's words
CHSC 113948 All food handlers that do not have a valid certified food handling card shall obtain one within 30 days.
Observed potentially hazardous foods in temperature danger zone. Ham (57 degrees Fahrenheit), turkey (54 degrees Fahrenheit), sliced tomatoes (50 degrees Fahrenheit), bbq beef sandwiches (102-103 degrees Fahreniheit) were all voluntarily discarded. Cut cantaloupe observed ar 48 degrees Fahrenheit. Maintain cold foods at or below 45 degrees Fahrenheit on buffet line. Maintain hot foods at or above 135 degrees Fahrneheit.
The department's words
CHSC 113996 Observed potentially hazardous foods in temperature danger zone. Ham (57 degrees Fahrenheit), turkey (54 degrees Fahrenheit), sliced tomatoes (50 degrees Fahrenheit), bbq beef sandwiches (102-103 degrees Fahreniheit) were all voluntarily discarded. Cut cantaloupe observed ar 48 degrees Fahrenheit. Maintain cold foods at or below 45 degrees Fahrenheit on buffet line. Maintain hot foods at or above 135 degrees Fahrneheit.
Corrected during the inspection
BBQ beef in steam table observed at 110-148 degrees Fahrenheit. Beef was reheated to 183 degrees Fahrenheit .
The department's words
CHSC 113996 BBQ beef in steam table observed at 110-148 degrees Fahrenheit. Beef was reheated to 183 degrees Fahrenheit .
Corrected during the inspection
Clean interior of ice machine to remove black material from white plastic part of ice machine.
The department's words
CHSC 114115 Clean interior of ice machine to remove black material from white plastic part of ice machine.
Show 2 more
Clean ice cream freezer gasket to remove black material.
The department's words
CHSC 114115.c Clean ice cream freezer gasket to remove black material.
Post health permit in conspicuous area.
The department's words
CHSC 114381 Post health permit in conspicuous area.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11216.
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.