At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The San Anselmo Coffee Roastery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Time as a public health control log not filled out for current week. Log filled out for many previous weeks. Time as a public health control log must be filled out daily at the time food is removed from cold holding. TPHC log filled out. CHSC 114000How 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
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Next: Time as a public health control log not filled out for current week. Log filled out for many previous weeks. Time as a public health control log must be filled out daily at the time food is removed from cold holding. TPHC log filled out.The county found: “Time as a public health control log not filled out for current week. Log filled out for many previous weeks. Time as a…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 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
LatestMay 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Time as a public health control log not filled out for current week. Log filled out for many previous weeks. Time as a public health control log must be filled out daily at the time food is removed from cold holding. TPHC log filled out.
The department's words
CHSC 114000 Time as a public health control log not filled out for current week. Log filled out for many previous weeks. Time as a public health control log must be filled out daily at the time food is removed from cold holding. TPHC log filled out.
EarlierOct 16, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility utilizes Time as a Public Health Control (TPHC) for sandwiches stored at ambient temperature. TPHC log observed in prep area but not filled out for todays date. Ensure TPHC logs and procedures are kept on site and recorded on a daily basis. TPHC log filled out for sandwiches for today by employee after instructed.
The department's words
CHSC 114000 Facility utilizes Time as a Public Health Control (TPHC) for sandwiches stored at ambient temperature. TPHC log observed in prep area but not filled out for todays date. Ensure TPHC logs and procedures are kept on site and recorded on a daily basis. TPHC log filled out for sandwiches for today by employee after instructed.
EarlierDec 20, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 22, 2022Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
In the cold holding inserts, cooked sausage internal temperature readings were measured at 63F and 61F in different parts of the food. Sausages were observed wrapped in paper - towels during the time of the inspection. In addition, a half-and-half carafe was observed stored at ambient temperature in the self-service area. internal temperature reading was measured at 57F. [CA] Potentially hazardous foods should be kept at or below 41F or at or above 135F when hot. [COS] employee removed the paper towel from the sausages and placed them in the cold holding insert directly.
The department's words
CHSC 113996 In the cold holding inserts, cooked sausage internal temperature readings were measured at 63F and 61F in different parts of the food. Sausages were observed wrapped in paper - towels during the time of the inspection. In addition, a half-and-half carafe was observed stored at ambient temperature in the self-service area. internal temperature reading was measured at 57F. [CA] Potentially hazardous foods should be kept at or below 41F or at or above 135F when hot. [COS] employee removed the paper towel from the sausages and placed them in the cold holding insert directly.
Corrected during the inspection
In the employee service area, several egg sausage sandwiches, and paninis were observed stored at ambient temperature. According to the employee, food items were in Time as a Public Health Control (TPHC) for 4 hours; however, food items were not time market or labeled during the time of the inspection. [CA] When using TPHC, ensure to time mark the food items and use time log. [COS] Employee stated that food items were placed at ambient temperature one hour before the inspection. Employee time marked the food items.
The department's words
CHSC 114000 In the employee service area, several egg sausage sandwiches, and paninis were observed stored at ambient temperature. According to the employee, food items were in Time as a Public Health Control (TPHC) for 4 hours; however, food items were not time market or labeled during the time of the inspection. [CA] When using TPHC, ensure to time mark the food items and use time log. [COS] Employee stated that food items were placed at ambient temperature one hour before the inspection. Employee time marked the food items.
Corrected during the inspection
EarlierJun 21, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cold holding inserts, cooked sausage internal temperature readings were measured at 63F and 61F in different parts of the food. Sausages were observed wrapped in paper - towels during the time of the inspection. In addition, a half-and-half carafe was observed stored at ambient temperature in the self-service area. internal temperature reading was measured at 57F. [CA] Potentially hazardous foods should be kept at or below 41F or at or above 135F when hot. [COS] employee removed the paper towel from the sausages and placed them in the cold holding insert directly.
The department's words
CHSC 113996 In the cold holding inserts, cooked sausage internal temperature readings were measured at 63F and 61F in different parts of the food. Sausages were observed wrapped in paper - towels during the time of the inspection. In addition, a half-and-half carafe was observed stored at ambient temperature in the self-service area. internal temperature reading was measured at 57F. [CA] Potentially hazardous foods should be kept at or below 41F or at or above 135F when hot. [COS] employee removed the paper towel from the sausages and placed them in the cold holding insert directly.
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
In the employee service area, several egg sausage sandwiches, and paninis were observed stored at ambient temperature. According to the employee, food items were in Time as a Public Health Control (TPHC) for 4 hours; however, food items were not time market or labeled during the time of the inspection. [CA] When using TPHC, ensure to time mark the food items and use time log. [COS] Employee stated that food items were placed at ambient temperature one hour before the inspection. Employee time marked the food items.
The department's words
CHSC 114000 In the employee service area, several egg sausage sandwiches, and paninis were observed stored at ambient temperature. According to the employee, food items were in Time as a Public Health Control (TPHC) for 4 hours; however, food items were not time market or labeled during the time of the inspection. [CA] When using TPHC, ensure to time mark the food items and use time log. [COS] Employee stated that food items were placed at ambient temperature one hour before the inspection. Employee time marked the food items.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 3, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured half and half at 58.7°F stored on counter. Per staff it is taken out of the refrigerator when a customer asks to use it then returned to the refrigerator. food voluntarily discarded. Maintain at 41°F or below.
The department's words
CHSC 113996 Measured half and half at 58.7°F stored on counter. Per staff it is taken out of the refrigerator when a customer asks to use it then returned to the refrigerator. food voluntarily discarded. Maintain at 41°F or below.
EarlierMar 23, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification.
EarlierJul 28, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of employee Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Lack of employee Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
EarlierFeb 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Per employee facility is using time as a public health control for sandwiches. The sandwiches were not labeled and no procedures were on site. Maintain records and documentation. Per employee the sandwiches 30 mins prior to inspection. Sandwiches relocated to refrigeration unit.
The department's words
CHSC 114000 Per employee facility is using time as a public health control for sandwiches. The sandwiches were not labeled and no procedures were on site. Maintain records and documentation. Per employee the sandwiches 30 mins prior to inspection. Sandwiches relocated to refrigeration unit.
EarlierDec 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Replace the torn door gasket.
The department's words
CHSC 114175 Replace the torn door gasket.
EarlierMar 15, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
2 door milk frig food temps 48 F, reduce to 41 or less.
The department's words
CHSC 113996 2 door milk frig food temps 48 F, reduce to 41 or less.
EarlierJan 11, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Keep handwash sink next to 3-compartment sink accessible at all times.
The department's words
CHSC 113953.1 Keep handwash sink next to 3-compartment sink accessible at all times.
Sandwich refrigerator is running 42F to 44F. Must be 41F or below. Repair/adjust immediately.
The department's words
CHSC 113996 Sandwich refrigerator is running 42F to 44F. Must be 41F or below. Repair/adjust immediately.
EarlierDec 22, 2016Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Minor violation of no food handler/manager certificates has been corrected. They are now available on site.
The department's words
CHSC 113947.1 Minor violation of no food handler/manager certificates has been corrected. They are now available on site.
Corrected during the inspection
Minor violation of no food handler/manager certificates has been corrected. They are now available on site.
The department's words
CHSC 113948 Minor violation of no food handler/manager certificates has been corrected. They are now available on site.
Corrected during the inspection
* liquid whole eggs at 46F in prep fridge * almond milk at 46F in prep fridge Potentially hazardous foods no longer sitting out on counter at room temp. During the breakfast/lunch rush, items placed on ice on counter.
The department's words
CHSC 113996 * liquid whole eggs at 46F in prep fridge * almond milk at 46F in prep fridge Potentially hazardous foods no longer sitting out on counter at room temp. During the breakfast/lunch rush, items placed on ice on counter.
Open bags of coffee beans stored on floor. Store food at least 6 inches off floor.
The department's words
CHSC 114047 Open bags of coffee beans stored on floor. Store food at least 6 inches off floor.
Buy test strips to ensure you are using adequate amounts of sanitizer. Requirement is 100ppm of chlorine.
The department's words
CHSC 114107 Buy test strips to ensure you are using adequate amounts of sanitizer. Requirement is 100ppm of chlorine.
EarlierDec 14, 2016Follow-up inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following items sitting on counter out of temperature: non-fat milk at 115F, lowfat milk 76F, almond milk 76F. Person in charge stated that items had been sitting on counter for about 20 min. after being heated. Keep potentially hazardous items above 135F or below 41F. Milk was voluntarily discarded. If you keep hot milk out during lunch rush, document the time/temp it was taken out of a temperature controlled environment, and discard after 4 hours. * liquid whole eggs in prep fridge at 57F. PIC also stated this was on counter for 20 min. during lunch rush. Recommend keeping on ice for easy access during the rush because that will keep it cold. * tuna salad 46F and garlic aioli at 48F in prep fridge. Fridge turned down.
The department's words
CHSC 113996 Observed the following items sitting on counter out of temperature: non-fat milk at 115F, lowfat milk 76F, almond milk 76F. Person in charge stated that items had been sitting on counter for about 20 min. after being heated. Keep potentially hazardous items above 135F or below 41F. Milk was voluntarily discarded. If you keep hot milk out during lunch rush, document the time/temp it was taken out of a temperature controlled environment, and discard after 4 hours. * liquid whole eggs in prep fridge at 57F. PIC also stated this was on counter for 20 min. during lunch rush. Recommend keeping on ice for easy access during the rush because that will keep it cold. * tuna salad 46F and garlic aioli at 48F in prep fridge. Fridge turned down.
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)
Certified food manager has expired. Renew certification and e-mail me a copy within 30 days.
The department's words
CHSC 113947.1 Certified food manager has expired. Renew certification and e-mail me a copy within 30 days.
Food handler cards have expired. Renew certifications and e-mail me a copy within 30 days.
The department's words
CHSC 113948 Food handler cards have expired. Renew certifications and e-mail me a copy within 30 days.
Handsink blocked by equipment. Keep handsinks accessible at all times. Corrected on site.
The department's words
CHSC 113953.1 Handsink blocked by equipment. Keep handsinks accessible at all times. Corrected on site.
Corrected during the inspection
Open bags of coffee beans stored on floor. Store food at least 6 inches off floor.
The department's words
CHSC 114047 Open bags of coffee beans stored on floor. Store food at least 6 inches off floor.
Buy test strips to ensure you are using adequate amounts of sanitizer. Requirement is 100ppm of chlorine.
The department's words
CHSC 114107 Buy test strips to ensure you are using adequate amounts of sanitizer. Requirement is 100ppm of chlorine.
EarlierDec 2, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following items sitting on counter out of temperature: non-fat milk at 115F, lowfat milk 76F, almond milk 76F. Person in charge stated that items had been sitting on counter for about 20 min. after being heated. Keep potentially hazardous items above 135F or below 41F. Milk was voluntarily discarded. If you keep hot milk out during lunch rush, document the time/temp it was taken out of a temperature controlled environment, and discard after 4 hours. * liquid whole eggs in prep fridge at 57F. PIC also stated this was on counter for 20 min. during lunch rush. Recommend keeping on ice for easy access during the rush because that will keep it cold. * tuna salad 46F and garlic aioli at 48F in prep fridge. Fridge turned down.
The department's words
CHSC 113996 Observed the following items sitting on counter out of temperature: non-fat milk at 115F, lowfat milk 76F, almond milk 76F. Person in charge stated that items had been sitting on counter for about 20 min. after being heated. Keep potentially hazardous items above 135F or below 41F. Milk was voluntarily discarded. If you keep hot milk out during lunch rush, document the time/temp it was taken out of a temperature controlled environment, and discard after 4 hours. * liquid whole eggs in prep fridge at 57F. PIC also stated this was on counter for 20 min. during lunch rush. Recommend keeping on ice for easy access during the rush because that will keep it cold. * tuna salad 46F and garlic aioli at 48F in prep fridge. Fridge turned down.
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)
Certified food manager has expired. Renew certification and e-mail me a copy within 30 days.
The department's words
CHSC 113947.1 Certified food manager has expired. Renew certification and e-mail me a copy within 30 days.
Food handler cards have expired. Renew certifications and e-mail me a copy within 30 days.
The department's words
CHSC 113948 Food handler cards have expired. Renew certifications and e-mail me a copy within 30 days.
Handsink blocked by equipment. Keep handsinks accessible at all times. Corrected on site.
The department's words
CHSC 113953.1 Handsink blocked by equipment. Keep handsinks accessible at all times. Corrected on site.
Open bags of coffee beans stored on floor. Store food at least 6 inches off floor.
The department's words
CHSC 114047 Open bags of coffee beans stored on floor. Store food at least 6 inches off floor.
Buy test strips to ensure you are using adequate amounts of sanitizer. Requirement is 100ppm of chlorine.
The department's words
CHSC 114107 Buy test strips to ensure you are using adequate amounts of sanitizer. Requirement is 100ppm of chlorine.
EarlierJul 29, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
a. Several milk samples at 47 F in True milk frig, reduce to 41 or less. b. Milk/creamer in thermal containers at 57 F, discarded. Maintain at 41 F or below.
The department's words
CHSC 113996 a. Several milk samples at 47 F in True milk frig, reduce to 41 or less. b. Milk/creamer in thermal containers at 57 F, discarded. Maintain at 41 F or below.
Numerous flies in facility, all doors/windows have no screens. Work on a plan to exclude flies from your facility.
The department's words
CHSC 114259.1 Numerous flies in facility, all doors/windows have no screens. Work on a plan to exclude flies from your facility.
Keep raw eggs stored on lower shelving.
The department's words
CHSC 113986 Keep raw eggs stored on lower shelving.
a. Traulsen 4 door frig needs handles cleaned and torn gasket replaced. b. Main food prep frig cutting board due for resurfacing or replacement.
The department's words
CHSC 114175 a. Traulsen 4 door frig needs handles cleaned and torn gasket replaced. b. Main food prep frig cutting board due for resurfacing or replacement.
EarlierApr 1, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
True milk and food prep frig both at 44 deg. F, reduce to 41 or less.
The department's words
CHSC 113996 True milk and food prep frig both at 44 deg. F, reduce to 41 or less.
Hot water at 114 deg. F max, increase to 120 or higher. Submit spec sheets and plans in the future for new equipment.
The department's words
CHSC 114192 Hot water at 114 deg. F max, increase to 120 or higher. Submit spec sheets and plans in the future for new equipment.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11157.
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.