At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · Routine county inspection · Sep 4, 2025
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about The Trident/Ondine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Observed multiple cockroaches throughout the kitchen. Facility must be kept free of insects. Have licensed pest control treat facility. Clean and sanitize all food contact surfaces. After having a clear pest control report, email it to inspector. Inspector will come out 24 hours after the clear pest control report. CHSC 114259.1How 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
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Next: Observed multiple cockroaches throughout the kitchen. Facility must be kept free of insects. Have licensed pest control treat facility. Clean and sanitize all food contact surfaces. After having a clear pest control report, email it to inspector. Inspector will come out 24 hours after the clear pest control report.The county found: “Observed multiple cockroaches throughout the kitchen. Facility must be kept free of insects. Have licensed pest…”
Then the next one.
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Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 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
LatestSep 4, 2025Routine inspectionRed placard
This one: Red placard, inspected Sep 4, 2025.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple cockroaches throughout the kitchen. Facility must be kept free of insects. Have licensed pest control treat facility. Clean and sanitize all food contact surfaces. After having a clear pest control report, email it to inspector. Inspector will come out 24 hours after the clear pest control report.
The department's words
CHSC 114259.1 Observed multiple cockroaches throughout the kitchen. Facility must be kept free of insects. Have licensed pest control treat facility. Clean and sanitize all food contact surfaces. After having a clear pest control report, email it to inspector. Inspector will come out 24 hours after the clear pest control report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 31, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Both walk-in refrigerators out of temperature recording at 50°F for outside unit and 51°F for inside unit. / Discard the out of temperature foods. Discontinue use of said units until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Both walk-in refrigerators out of temperature recording at 50°F for outside unit and 51°F for inside unit. / Discard the out of temperature foods. Discontinue use of said units until repaired to cold hold food at 41°F or below.
Corrected during the inspection
2 large tubs of clam chowder were cooled yesterday. Center of chowder recorded at 61°F. / Immediately discard out of temperature chowder. Food must be rapidly cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Use ice wands with ice baths in more shallow containers.
The department's words
CHSC 114002 2 large tubs of clam chowder were cooled yesterday. Center of chowder recorded at 61°F. / Immediately discard out of temperature chowder. Food must be rapidly cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Use ice wands with ice baths in more shallow containers.
Corrected during the inspection
EarlierJul 30, 2024Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Both walk-in refrigerators out of temperature recording at 50°F for outside unit and 51°F for inside unit. / Discard the out of temperature foods. Discontinue use of said units until repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Both walk-in refrigerators out of temperature recording at 50°F for outside unit and 51°F for inside unit. / Discard the out of temperature foods. Discontinue use of said units until repaired to cold hold food at 41°F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
2 large tubs of clam chowder were cooled yesterday. Center of chowder recorded at 61°F. / Immediately discard out of temperature chowder. Food must be rapidly cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Use ice wands with ice baths in more shallow containers.
The department's words
CHSC 114002 2 large tubs of clam chowder were cooled yesterday. Center of chowder recorded at 61°F. / Immediately discard out of temperature chowder. Food must be rapidly cooled from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Use ice wands with ice baths in more shallow containers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 20, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Refrigeration unit along cook line ambient temperatures recorded at around 50°F at time of inspection. Lobster, crab, raw fish, cooked mushrooms recorded ~46-51°F. Facility did not have functional thermometers in said unit at time of inspection. / Discard out of temperature foods at 50°F or above. Discontinue use of said unit until it is repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit along cook line ambient temperatures recorded at around 50°F at time of inspection. Lobster, crab, raw fish, cooked mushrooms recorded ~46-51°F. Facility did not have functional thermometers in said unit at time of inspection. / Discard out of temperature foods at 50°F or above. Discontinue use of said unit until it is repaired to cold hold food at 41°F or below.
Corrected during the inspection
During inspection multiple live cockroaches were observed at varying stages of life. One adult cockroach observed crawling on cutting board and another by nearby hand washing sink. Majority of cockroaches observed in crevice of refrigeration unit on cook line. Facility stated pest control is under contract but no reports available at time of inspection. / Facility must close until cockroach infestation has been eliminated from facility. Contact pest control for service. Contact this department for re-inspection 24 hours after last pest control service to verify no cockroaches are present. To re-open no evidence of cockroaches can be present including but not limited to cockroaches dead or alive, or cockroach eggs.
The department's words
CHSC 114259.1 During inspection multiple live cockroaches were observed at varying stages of life. One adult cockroach observed crawling on cutting board and another by nearby hand washing sink. Majority of cockroaches observed in crevice of refrigeration unit on cook line. Facility stated pest control is under contract but no reports available at time of inspection. / Facility must close until cockroach infestation has been eliminated from facility. Contact pest control for service. Contact this department for re-inspection 24 hours after last pest control service to verify no cockroaches are present. To re-open no evidence of cockroaches can be present including but not limited to cockroaches dead or alive, or cockroach eggs.
Corrected during the inspection
EarlierJan 18, 2023Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Refrigeration unit along cook line ambient temperatures recorded at around 50°F at time of inspection. Lobster, crab, raw fish, cooked mushrooms recorded ~46-51°F. Facility did not have functional thermometers in said unit at time of inspection. / Discard out of temperature foods at 50°F or above. Discontinue use of said unit until it is repaired to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit along cook line ambient temperatures recorded at around 50°F at time of inspection. Lobster, crab, raw fish, cooked mushrooms recorded ~46-51°F. Facility did not have functional thermometers in said unit at time of inspection. / Discard out of temperature foods at 50°F or above. Discontinue use of said unit until it is repaired to cold hold food at 41°F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
During inspection multiple live cockroaches were observed at varying stages of life. One adult cockroach observed crawling on cutting board and another by nearby hand washing sink. Majority of cockroaches observed in crevice of refrigeration unit on cook line. Facility stated pest control is under contract but no reports available at time of inspection. / Facility must close until cockroach infestation has been eliminated from facility. Contact pest control for service. Contact this department for re-inspection 24 hours after last pest control service to verify no cockroaches are present. To re-open no evidence of cockroaches can be present including but not limited to cockroaches dead or alive, or cockroach eggs.
The department's words
CHSC 114259.1 During inspection multiple live cockroaches were observed at varying stages of life. One adult cockroach observed crawling on cutting board and another by nearby hand washing sink. Majority of cockroaches observed in crevice of refrigeration unit on cook line. Facility stated pest control is under contract but no reports available at time of inspection. / Facility must close until cockroach infestation has been eliminated from facility. Contact pest control for service. Contact this department for re-inspection 24 hours after last pest control service to verify no cockroaches are present. To re-open no evidence of cockroaches can be present including but not limited to cockroaches dead or alive, or cockroach eggs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 10, 2022Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMay 5, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration unit opposite of the stove had beef, fish, chicken and shrimp all recorded around 51-53°F. / Discontinue use of unit until repaired to cold hold food at 41°F or below. Discard all out of temperature foods. Repair unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration unit opposite of the stove had beef, fish, chicken and shrimp all recorded around 51-53°F. / Discontinue use of unit until repaired to cold hold food at 41°F or below. Discard all out of temperature foods. Repair unit to cold hold food at 41°F or below.
EarlierOct 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked onions on steam table recorded around 97°F. Employee stated they are reheated on order. / Reheated food must be reheated to 165°F for hot holding at 135°F or above.
The department's words
CHSC 114016 Observed cooked onions on steam table recorded around 97°F. Employee stated they are reheated on order. / Reheated food must be reheated to 165°F for hot holding at 135°F or above.
EarlierJan 28, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 26, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Missing shell stock tags for the month of June. / Retain shell stock tags for 90 days after supply has exhausted. Tags must be kept in chronological order.
The department's words
CHSC 114039.4 Missing shell stock tags for the month of June. / Retain shell stock tags for 90 days after supply has exhausted. Tags must be kept in chronological order.
EarlierJan 14, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed direct contamination of ice in downstairs ice machine. Foreign object found embedded in ice cube. Discard all ice and clean and sanitize inside of ice machine.
The department's words
CHSC 113980 Observed direct contamination of ice in downstairs ice machine. Foreign object found embedded in ice cube. Discard all ice and clean and sanitize inside of ice machine.
EarlierJul 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Upstairs 3-compartment sink was not dispensing any hot water. / Repair 3-compartment sink to provide at least 120F water.
The department's words
CHSC 114192 Upstairs 3-compartment sink was not dispensing any hot water. / Repair 3-compartment sink to provide at least 120F water.
EarlierAug 22, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed no soap in a dispenser at hand washing sink. Manager provided soap immediately. Observed hand wash sink installed less than 24 inches away from food and no splashguard is installed. Install a splashguard by 09/04/2018. Send EHS a photo of installed splashguard via email: [email] .
The department's words
CHSC 113953.1 Observed no soap in a dispenser at hand washing sink. Manager provided soap immediately. Observed hand wash sink installed less than 24 inches away from food and no splashguard is installed. Install a splashguard by 09/04/2018. Send EHS a photo of installed splashguard via email: [email] .
The following food items measured: * Chicken stock at 85F * Garlic in oil at 101F * Cut tomatoes at 47F * Grab cake at 47-49F All PHF between 41-50F moved to walk-in immediately and above 50F discarded voluntarily. All PHF shall be held at or below 41F or at or above 135F. Provided handouts.
The department's words
CHSC 113996 The following food items measured: * Chicken stock at 85F * Garlic in oil at 101F * Cut tomatoes at 47F * Grab cake at 47-49F All PHF between 41-50F moved to walk-in immediately and above 50F discarded voluntarily. All PHF shall be held at or below 41F or at or above 135F. Provided handouts.
Measured ready-to-eat fish at 110F but cook immediately cooked the fish to 145 for 3 minutes.
The department's words
CHSC 114004 Measured ready-to-eat fish at 110F but cook immediately cooked the fish to 145 for 3 minutes.
Observed consumable ice was stored in a ice well with the deteriorated black wire in the bar area. Clean the ice well and store the ice in a separate container. All food contact surface shall be cleaned as required.
The department's words
CHSC 114113 Observed consumable ice was stored in a ice well with the deteriorated black wire in the bar area. Clean the ice well and store the ice in a separate container. All food contact surface shall be cleaned as required.
Observed two house flies at the bar area. Clean the floor drain sink. Each facility shall be kept free of vermin.
The department's words
CHSC 114259.1 Observed two house flies at the bar area. Clean the floor drain sink. Each facility shall be kept free of vermin.
EarlierAug 21, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed/measured tomato sauce in a deep container (covered) in walk-in at 68F. This sauce was cooked 10 days ago. The sauce was discarded voluntarily. An approved cooling method: 135-70F within 2 hours; 70-41F within 4 hours.
The department's words
CHSC 114002.1 Observed/measured tomato sauce in a deep container (covered) in walk-in at 68F. This sauce was cooked 10 days ago. The sauce was discarded voluntarily. An approved cooling method: 135-70F within 2 hours; 70-41F within 4 hours.
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)
Observed no soap in a dispenser at hand washing sink. Manager provided soap immediately. Observed hand wash sink installed less than 24 inches away from food and no splashguard is installed. Install a splashguard by 09/04/2018. Send EHS a photo of installed splashguard via email: [email] .
The department's words
CHSC 113953.1 Observed no soap in a dispenser at hand washing sink. Manager provided soap immediately. Observed hand wash sink installed less than 24 inches away from food and no splashguard is installed. Install a splashguard by 09/04/2018. Send EHS a photo of installed splashguard via email: [email] .
The following food items measured: * Chicken stock at 85F * Garlic in oil at 101F * Cut tomatoes at 47F * Grab cake at 47-49F All PHF between 41-50F moved to walk-in immediately and above 50F discarded voluntarily. All PHF shall be held at or below 41F or at or above 135F. Provided handouts.
The department's words
CHSC 113996 The following food items measured: * Chicken stock at 85F * Garlic in oil at 101F * Cut tomatoes at 47F * Grab cake at 47-49F All PHF between 41-50F moved to walk-in immediately and above 50F discarded voluntarily. All PHF shall be held at or below 41F or at or above 135F. Provided handouts.
Measured ready-to-eat fish at 110F but cook immediately cooked the fish to 145 for 3 minutes.
The department's words
CHSC 114004 Measured ready-to-eat fish at 110F but cook immediately cooked the fish to 145 for 3 minutes.
Observed consumable ice was stored in an ice well with deteriorated black wire in the bar area. Clean the ice well and store the ice in a separate container. All food contact surface shall be cleaned as required.
The department's words
CHSC 114113 Observed consumable ice was stored in an ice well with deteriorated black wire in the bar area. Clean the ice well and store the ice in a separate container. All food contact surface shall be cleaned as required.
Observed two house flies at the bar area. Clean the floor drain sink. Each facility shall be kept free of vermin.
The department's words
CHSC 114259.1 Observed two house flies at the bar area. Clean the floor drain sink. Each facility shall be kept free of vermin.
EarlierMar 20, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
One soda gun in bar dirty. Clean
The department's words
CHSC 113984.d One soda gun in bar dirty. Clean
EarlierFeb 10, 2017Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* sliced tomatoes at 57F in prep top (VCDed) * salsa at 52F * raw chicken 51F (had been in prep drawer for 1.5 hours)
The department's words
CHSC 113996 * sliced tomatoes at 57F in prep top (VCDed) * salsa at 52F * raw chicken 51F (had been in prep drawer for 1.5 hours)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
One soda gun in bar dirty. Clean
The department's words
CHSC 113984.d One soda gun in bar dirty. Clean
EarlierFeb 6, 2017Follow-up inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* sliced tomatoes at 56F in prep top * raw chicken in prep drawer at 50F * guacamole and salsa in prep top at 49F Keep potentially hazardous foods below 41F.
The department's words
CHSC 113996 * sliced tomatoes at 56F in prep top * raw chicken in prep drawer at 50F * guacamole and salsa in prep top at 49F Keep potentially hazardous foods below 41F.
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)
One soda gun in bar dirty. Clean
The department's words
CHSC 113984.d One soda gun in bar dirty. Clean
Bowl used to scoop flour found in the food product. Use scoops with long handles stored outside of product to prevent contamination.
The department's words
CHSC 114119 Bowl used to scoop flour found in the food product. Use scoops with long handles stored outside of product to prevent contamination.
EarlierJan 31, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were out of temperature: * hard boiled eggs on prep top 48-54F * guacamole made 2 hours prior at 53F on prep top * diced tomato salsa at 49F on prep top * garlic in oil at 70F by grill Keep potentially hazardous food below 41F or above 135F. Food listed above that was in the 50sF was placed on ice or in fridge to cool. Garlic in oil discarded. Major violation. Ensure to not overfill drop pans in prep top.
The department's words
CHSC 113996 The following foods were out of temperature: * hard boiled eggs on prep top 48-54F * guacamole made 2 hours prior at 53F on prep top * diced tomato salsa at 49F on prep top * garlic in oil at 70F by grill Keep potentially hazardous food below 41F or above 135F. Food listed above that was in the 50sF was placed on ice or in fridge to cool. Garlic in oil discarded. Major violation. Ensure to not overfill drop pans in prep top.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
* Clean dust and shelving in prep fridge's to prevent contamination of open food * one soda gun in bar dirty. Clean
The department's words
CHSC 113984.d * Clean dust and shelving in prep fridge's to prevent contamination of open food * one soda gun in bar dirty. Clean
Gasket coming off on prep fridge with condiments. Repair.
The department's words
CHSC 114175 Gasket coming off on prep fridge with condiments. Repair.
Bowl used to scoop flour found in the food product. Use scoops with long handles stored outside of product to prevent contamination.
The department's words
CHSC 114119 Bowl used to scoop flour found in the food product. Use scoops with long handles stored outside of product to prevent contamination.
Limited dry food storage in I room (inventory room). Unapproved floors/walls in I room (surfaces aren't hard smooth, easily cleanable). Move product to approved storage area.
The department's words
CHSC 114268 Limited dry food storage in I room (inventory room). Unapproved floors/walls in I room (surfaces aren't hard smooth, easily cleanable). Move product to approved storage area.
EarlierNov 12, 2015Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Chef's Certified Food Manager (CFM) certificate expired in August 2015.There shall not be a lapse in time between valid CFM certificates if the same food handler is working at the facility. Submit proof of enrollment for at least one food handler in a valid CFM exam within five days and take test within 30 days.
The department's words
CHSC 113947.1 Chef's Certified Food Manager (CFM) certificate expired in August 2015.There shall not be a lapse in time between valid CFM certificates if the same food handler is working at the facility. Submit proof of enrollment for at least one food handler in a valid CFM exam within five days and take test within 30 days.
Observed blue cheese, cheddar cheese, and Swiss cheese at 50-54 degrees F in refrigerator drawer located across from char-broiler.. These cheeses were voluntarily discarded - see voluntary condemnation and destruction sheet. Open container of milk (47 degrees F) and aioli (46 degrees F) in three door refrigerator. 11/12/15: Observed potentially hazardous foods above 41 degrees Fahrenheit in refrigeration across from cookline. Temperatures were as follows: jack cheese: 51 degrees Fahrenheit, Swiss cheese: 52 degrees F, cheddar cheese: 53 degrees F, blue cheese: 55 degrees F, salmon: 51 degrees F, raw hamburger: 55 degrees F, and tilapia: 55 degrees F. All of these potentially hazardous foods were voluntarily discarded -see voluntary condemnation and destruction sheet.
The department's words
CHSC 113996 Observed blue cheese, cheddar cheese, and Swiss cheese at 50-54 degrees F in refrigerator drawer located across from char-broiler.. These cheeses were voluntarily discarded - see voluntary condemnation and destruction sheet. Open container of milk (47 degrees F) and aioli (46 degrees F) in three door refrigerator. 11/12/15: Observed potentially hazardous foods above 41 degrees Fahrenheit in refrigeration across from cookline. Temperatures were as follows: jack cheese: 51 degrees Fahrenheit, Swiss cheese: 52 degrees F, cheddar cheese: 53 degrees F, blue cheese: 55 degrees F, salmon: 51 degrees F, raw hamburger: 55 degrees F, and tilapia: 55 degrees F. All of these potentially hazardous foods were voluntarily discarded -see voluntary condemnation and destruction sheet.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Some of the cutting boards have heavy black stains. Clean or replace stained cutting boards Clean interior of ice machine to remove slight accumulation of grey and pink matter.
The department's words
CHSC 114115 Some of the cutting boards have heavy black stains. Clean or replace stained cutting boards Clean interior of ice machine to remove slight accumulation of grey and pink matter.
Observed several utensils in lukewarm water on cook line.
The department's words
CHSC 114119 Observed several utensils in lukewarm water on cook line.
Show 7 more
Observed water from PVC pipe attached to the ice machine discharging onto the floor. End of PVC pipe is at least a foot away from floor sink. Install approved plumbing for ice machine and have pipe drain into floor sink. The air gap shall be twice the diameter of the pipe.
The department's words
CHSC 114190 Observed water from PVC pipe attached to the ice machine discharging onto the floor. End of PVC pipe is at least a foot away from floor sink. Install approved plumbing for ice machine and have pipe drain into floor sink. The air gap shall be twice the diameter of the pipe.
Repair refrigerator door hinge at fryer station and bottom drawer of sauté prep refrigerator station to eliminate air gaps.
The department's words
CHSC 114175 Repair refrigerator door hinge at fryer station and bottom drawer of sauté prep refrigerator station to eliminate air gaps.
Facility serves Caesar dressing prepared with raw eggs. Notify consumers orally or in writing, at the time of ordering, that the food is raw or less than thoroughly cooked.
The department's words
CHSC 114093 Facility serves Caesar dressing prepared with raw eggs. Notify consumers orally or in writing, at the time of ordering, that the food is raw or less than thoroughly cooked.
Corrected during the inspection
Some of the cutting boards have heavy black stains. Clean or replace stained cutting boards Clean interior of ice machine to remove slight accumulation of grey and pink matter.
The department's words
CHSC 114177 Some of the cutting boards have heavy black stains. Clean or replace stained cutting boards Clean interior of ice machine to remove slight accumulation of grey and pink matter.
Observed hotel pan with bags of French fries stored a couple inches above garbage can under cookline. Do not store anything on or above garbage can as this can lead to cross contamination. 11/12/15: Hotel pan still stored above garbage can. Hotel pan is placed there to hold fryer into place. Make durable repair to fryer or level floor so fryer doesn't lean or roll.
The department's words
CHSC 114047 Observed hotel pan with bags of French fries stored a couple inches above garbage can under cookline. Do not store anything on or above garbage can as this can lead to cross contamination. 11/12/15: Hotel pan still stored above garbage can. Hotel pan is placed there to hold fryer into place. Make durable repair to fryer or level floor so fryer doesn't lean or roll.
Two small metal hotel pans with mashed potatoes in walk-in refrigerator. One pan was 76 degrees F and one was 85 degrees F at 3:15 p.m.. Mashed potatoes were made at ~12:00 p.m. Final cooking temperature of mashed potatoes unknown. Log all potentially hazardous foods onto rapid cooling log, including potatoes, and log temperatures until the potentially hazardous foods reaches 41 degrees F. Rechecked mashed potatoes at 5:08 p.m, and both pans were 70 degrees F. Mashed potatoes are not cooling at rapid enough rate.
The department's words
CHSC 114002 Two small metal hotel pans with mashed potatoes in walk-in refrigerator. One pan was 76 degrees F and one was 85 degrees F at 3:15 p.m.. Mashed potatoes were made at ~12:00 p.m. Final cooking temperature of mashed potatoes unknown. Log all potentially hazardous foods onto rapid cooling log, including potatoes, and log temperatures until the potentially hazardous foods reaches 41 degrees F. Rechecked mashed potatoes at 5:08 p.m, and both pans were 70 degrees F. Mashed potatoes are not cooling at rapid enough rate.
Two small metal hotel pans with mashed potatoes in walk-in refrigerator. One pan was 76 degrees F and one was 85 degrees F at 3:15 p.m.. Mashed potatoes were made at ~12:00 p.m. Final cooking temperature of mashed potatoes unknown. Log all potentially hazardous foods onto rapid cooling log, including potatoes, and log temperatures until the potentially hazardous foods reaches 41 degrees F. Rechecked mashed potatoes at 5:08 p.m, and both pans were 70 degrees F. Mashed potatoes are not cooling at rapid enough rate.
The department's words
CHSC 114002.1 Two small metal hotel pans with mashed potatoes in walk-in refrigerator. One pan was 76 degrees F and one was 85 degrees F at 3:15 p.m.. Mashed potatoes were made at ~12:00 p.m. Final cooking temperature of mashed potatoes unknown. Log all potentially hazardous foods onto rapid cooling log, including potatoes, and log temperatures until the potentially hazardous foods reaches 41 degrees F. Rechecked mashed potatoes at 5:08 p.m, and both pans were 70 degrees F. Mashed potatoes are not cooling at rapid enough rate.
EarlierNov 9, 2015Routine inspectionYellow placard
14 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed blue cheese, cheddar cheese, and Swiss cheese at 50-54 degrees F in refrigerator drawer located across from char-broiler.. These cheeses were voluntarily discarded - see voluntary condemnation and destruction sheet. Open container of milk (47 degrees F) and aioli (46 degrees F) in three door refrigerator.
The department's words
CHSC 113996 Observed blue cheese, cheddar cheese, and Swiss cheese at 50-54 degrees F in refrigerator drawer located across from char-broiler.. These cheeses were voluntarily discarded - see voluntary condemnation and destruction sheet. Open container of milk (47 degrees F) and aioli (46 degrees F) in three door refrigerator.
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
Five plastic containers that each contained five gallons of clam chowder were observed in an ice bath in two compartment sink in upstairs kitchen. The clam chowder finished cooking at ~ 1:45 p.m. today. Two containers of the clam chowder were checked at ~2:45 p.m. One container ranged from 71 - 150 degrees Fahrenheit and the other one ranged from 110 -135 degrees Fahrenheit. The clam chowder was rechecked at 4:55 p.m.. The clam chowder had been relocated to the downstairs walk-in refrigerator. The temperature range was 100-137 degrees Fahrenheit. Clam chowder was voluntarily discarded - see voluntary condemnation and destruction sheet. Approved cooling methods with cooling logs in English and Spanish provided at today. Utilize rapid cooling logs to ensure potentially hazardous foods are being cooled within required timeframes.
The department's words
CHSC 114002 Five plastic containers that each contained five gallons of clam chowder were observed in an ice bath in two compartment sink in upstairs kitchen. The clam chowder finished cooking at ~ 1:45 p.m. today. Two containers of the clam chowder were checked at ~2:45 p.m. One container ranged from 71 - 150 degrees Fahrenheit and the other one ranged from 110 -135 degrees Fahrenheit. The clam chowder was rechecked at 4:55 p.m.. The clam chowder had been relocated to the downstairs walk-in refrigerator. The temperature range was 100-137 degrees Fahrenheit. Clam chowder was voluntarily discarded - see voluntary condemnation and destruction sheet. Approved cooling methods with cooling logs in English and Spanish provided at today. Utilize rapid cooling logs to ensure potentially hazardous foods are being cooled within required timeframes.
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
Five plastic containers that each contained five gallons of clam chowder were observed in an ice bath in two compartment sink in upstairs kitchen. The clam chowder finished cooking at ~ 1:45 p.m. today. Two containers of the clam chowder were checked at ~2:45 p.m. One container ranged from 71 - 150 degrees Fahrenheit and the other one ranged from 110 -135 degrees Fahrenheit. The clam chowder was rechecked at 4:55 p.m.. The clam chowder had been relocated to the downstairs walk-in refrigerator. The temperature range was 100-137 degrees Fahrenheit. Clam chowder was voluntarily discarded - see voluntary condemnation and destruction sheet. Approved cooling methods with cooling logs in English and Spanish provided at today. Utilize rapid cooling logs to ensure potentially hazardous foods are being cooled within required timeframes.
The department's words
CHSC 114002.1 Five plastic containers that each contained five gallons of clam chowder were observed in an ice bath in two compartment sink in upstairs kitchen. The clam chowder finished cooking at ~ 1:45 p.m. today. Two containers of the clam chowder were checked at ~2:45 p.m. One container ranged from 71 - 150 degrees Fahrenheit and the other one ranged from 110 -135 degrees Fahrenheit. The clam chowder was rechecked at 4:55 p.m.. The clam chowder had been relocated to the downstairs walk-in refrigerator. The temperature range was 100-137 degrees Fahrenheit. Clam chowder was voluntarily discarded - see voluntary condemnation and destruction sheet. Approved cooling methods with cooling logs in English and Spanish provided at today. Utilize rapid cooling logs to ensure potentially hazardous foods are being cooled within required timeframes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Chef's Certified Food Manager (CFM) certificate expired in August 2015.There shall not be a lapse in time between valid CFM certificates if the same food handler is working at the facility. Submit proof of enrollment for at least one food handler in a valid CFM exam within five days and take test within 30 days.
The department's words
CHSC 113947.1 Chef's Certified Food Manager (CFM) certificate expired in August 2015.There shall not be a lapse in time between valid CFM certificates if the same food handler is working at the facility. Submit proof of enrollment for at least one food handler in a valid CFM exam within five days and take test within 30 days.
Some of the lettuce is not washed.
The department's words
CHSC 113992 Some of the lettuce is not washed.
Shellfish tags not in chronological order.
The department's words
CHSC 114039.4 Shellfish tags not in chronological order.
Some of the cutting boards have heavy black stains. Clean or replace stained cutting boards Clean interior of ice machine to remove slight accumulation of grey and pink matter.
The department's words
CHSC 114115 Some of the cutting boards have heavy black stains. Clean or replace stained cutting boards Clean interior of ice machine to remove slight accumulation of grey and pink matter.
One unlabeled bulk storage container with rice flour.
The department's words
CHSC 114051 One unlabeled bulk storage container with rice flour.
Corrected during the inspection
Show 6 more
Observed several utensils in lukewarm water on cook line.
The department's words
CHSC 114119 Observed several utensils in lukewarm water on cook line.
Observed water from PVC pipe attached to the ice machine discharging onto the floor. End of PVC pipe is at least a foot away from floor sink. Install approved plumbing for ice machine and have pipe drain into floor sink. The air gap shall be twice the diameter of the pipe.
The department's words
CHSC 114190 Observed water from PVC pipe attached to the ice machine discharging onto the floor. End of PVC pipe is at least a foot away from floor sink. Install approved plumbing for ice machine and have pipe drain into floor sink. The air gap shall be twice the diameter of the pipe.
Repair refrigerator door hinge at fryer station and bottom drawer of sauté prep refrigerator station to eliminate air gaps.
The department's words
CHSC 114175 Repair refrigerator door hinge at fryer station and bottom drawer of sauté prep refrigerator station to eliminate air gaps.
Facility serves Caesar dressing prepared with raw eggs. Notify consumers orally or in writing, at the time of ordering, that the food is raw or less than thoroughly cooked.
The department's words
CHSC 114093 Facility serves Caesar dressing prepared with raw eggs. Notify consumers orally or in writing, at the time of ordering, that the food is raw or less than thoroughly cooked.
Some of the cutting boards have heavy black stains. Clean or replace stained cutting boards Clean interior of ice machine to remove slight accumulation of grey and pink matter.
The department's words
CHSC 114177 Some of the cutting boards have heavy black stains. Clean or replace stained cutting boards Clean interior of ice machine to remove slight accumulation of grey and pink matter.
Observed hotel pan with bags of French fries stored a couple inches above garbage can under cookline. Do not store anything on or above garbage can as this can lead to cross contamination.
The department's words
CHSC 114047 Observed hotel pan with bags of French fries stored a couple inches above garbage can under cookline. Do not store anything on or above garbage can as this can lead to cross contamination.
EarlierNov 24, 2014Follow-up inspectionOnly Minor Violation(s) Found
14 violations listed, 0 marked critical.
Not critical (14)
Facility doens't have a valid Certified Food Manager (CFM) certificate onsite. If chef has a valid CFM certificate, submit a copy of the certificate by 11/17/14. If no one has a valid CFM certifacte, enroll at least one person in a CFM exam within five days and take test within 30 days. Provde proof of enrollment in exam by 11/17/14 if chef doesn't have a valid CFM certificate.
The department's words
CHSC 113947.1 Facility doens't have a valid Certified Food Manager (CFM) certificate onsite. If chef has a valid CFM certificate, submit a copy of the certificate by 11/17/14. If no one has a valid CFM certifacte, enroll at least one person in a CFM exam within five days and take test within 30 days. Provde proof of enrollment in exam by 11/17/14 if chef doesn't have a valid CFM certificate.
Corrected during the inspection
At least 17 of the food handlers certified food handling cards have expired. Food handlers without valid certified food handling cards shall take and pass test within 30 days. 11/24/14: Six or seven more food handlers need to obtain valid certified food handling cards.
The department's words
CHSC 113948 At least 17 of the food handlers certified food handling cards have expired. Food handlers without valid certified food handling cards shall take and pass test within 30 days. 11/24/14: Six or seven more food handlers need to obtain valid certified food handling cards.
Observed clam broth at 126 degrees Fahrenheit in container stored on top of steam table. Place container in one of the wells in order to maintain clam broth at or above 135 degrees Fahrenheit. Observed cooked potatoes on top of steam table at 95 degrees Fahrenheit. Keep potatoes in steam table at or above 135 degrees Fahrenheit. Clam broth and potatoes were reheated above 165 degrees Fahrenheit. Observed many potentially hazarodus foods at 50-62 degrees Fahrenheit in pantry station prep refrigerator. One door refrigerator to right of fryer also has potentially hazardous foods in the temperature danger zone.. Temperatures ranged from 51-55 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded. Maintain cold holding potentially hazardous foods at or below 41 degrees Fahrenheit. 11/13/14: Hot holding foods okay today. One door refrigerator to right of cookline impounded today. Potentially hazardous foods in this refrigerator ranged from 54-57 degrees Fahrenheit. All foods in this refrigerator were voluntarily discarded- see voluntary condemnation and destruction sheet for list of foods. Owner stated that the refrigerator will be replaced. Submit specification sheet for approval.
The department's words
CHSC 113996 Observed clam broth at 126 degrees Fahrenheit in container stored on top of steam table. Place container in one of the wells in order to maintain clam broth at or above 135 degrees Fahrenheit. Observed cooked potatoes on top of steam table at 95 degrees Fahrenheit. Keep potatoes in steam table at or above 135 degrees Fahrenheit. Clam broth and potatoes were reheated above 165 degrees Fahrenheit. Observed many potentially hazarodus foods at 50-62 degrees Fahrenheit in pantry station prep refrigerator. One door refrigerator to right of fryer also has potentially hazardous foods in the temperature danger zone.. Temperatures ranged from 51-55 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded. Maintain cold holding potentially hazardous foods at or below 41 degrees Fahrenheit. 11/13/14: Hot holding foods okay today. One door refrigerator to right of cookline impounded today. Potentially hazardous foods in this refrigerator ranged from 54-57 degrees Fahrenheit. All foods in this refrigerator were voluntarily discarded- see voluntary condemnation and destruction sheet for list of foods. Owner stated that the refrigerator will be replaced. Submit specification sheet for approval.
Corrected during the inspection
Stains observed on cutting boards. Continue to wash, rinse, and sanitize stained cutting boards.
The department's words
CHSC 114115 Stains observed on cutting boards. Continue to wash, rinse, and sanitize stained cutting boards.
Facility serves caesar dressing with raw eggs. Verbal or written advisory not provided. Provide written or verbal consumer advisory.
The department's words
CHSC 114093 Facility serves caesar dressing with raw eggs. Verbal or written advisory not provided. Provide written or verbal consumer advisory.
Show 9 more
Clean two door refrigerator gaskets at expeditor station. Provide shelves for two door freezer. 11/13/14: Refrigerator gaskets cleaned. Shelves on order, per manager.
The department's words
CHSC 114175 Clean two door refrigerator gaskets at expeditor station. Provide shelves for two door freezer. 11/13/14: Refrigerator gaskets cleaned. Shelves on order, per manager.
Corrected during the inspection
Inadequate sanitizer in wiping cloth containers. Quaternary ammonium is utilized for wiping cloths. Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 Inadequate sanitizer in wiping cloth containers. Quaternary ammonium is utilized for wiping cloths. Provide a minimum of 200 ppm quaternary ammonium.
Install an approved double check valve on the fresh water line of the espresso machine, and an approved reduced pressure principle valve on the soda water line. Check Marin Municipal Water District website for list of approved backflow devices. Submit invoice for installation of both.
The department's words
CHSC 114192 Install an approved double check valve on the fresh water line of the espresso machine, and an approved reduced pressure principle valve on the soda water line. Check Marin Municipal Water District website for list of approved backflow devices. Submit invoice for installation of both.
Secure CO2 tank to rigid structure.
The department's words
CHSC 114172 Secure CO2 tank to rigid structure.
Corrected during the inspection
Repair damaged ceiling with missing drywall and peeling paint in dry storage room near entrance. Correct within six months.
The department's words
CHSC 114271 Repair damaged ceiling with missing drywall and peeling paint in dry storage room near entrance. Correct within six months.
Clean up soda spillage from floor by bag-in-box soda system.
The department's words
CHSC 114257 Clean up soda spillage from floor by bag-in-box soda system.
Corrected during the inspection
Unable to dispense paper towels from kitchen paper towel dispenser. Repair kitchen towel dispenser.
The department's words
CHSC 113953.2 Unable to dispense paper towels from kitchen paper towel dispenser. Repair kitchen towel dispenser.
Corrected during the inspection
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Corrected during the inspection
Use scoopers with handles for scooping food from bulk storage food items.
The department's words
CHSC 114119 Use scoopers with handles for scooping food from bulk storage food items.
Corrected during the inspection
EarlierNov 13, 2014Follow-up inspectionViolation(s) Found
17 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed clam broth at 126 degrees Fahrenheit in container stored on top of steam table. Place container in one of the wells in order to maintain clam broth at or above 135 degrees Fahrenheit. Observed cooked potatoes on top of steam table at 95 degrees Fahrenheit. Keep potatoes in steam table at or above 135 degrees Fahrenheit. Clam broth and potatoes were reheated above 165 degrees Fahrenheit. Observed many potentially hazarodus foods at 50-62 degrees Fahrenheit in pantry station prep refrigerator. One door refrigerator to right of fryer also has potentially hazardous foods in the temperature danger zone.. Temperatures ranged from 51-55 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded. Maintain cold holding potentially hazardous foods at or below 41 degrees Fahrenheit. 11/13/14: Hot holding foods okay today. One door refrigerator to right of cookline impounded today. Potentially hazardous foods in this refrigerator ranged from 54-57 degrees Fahrenheit. All foods in this refrigerator were voluntarily discarded- see voluntary condemnation and destruction sheet for list of foods. Owner stated that the refrigerator will be replaced. Submit specification sheet for approval.
The department's words
CHSC 113996 Observed clam broth at 126 degrees Fahrenheit in container stored on top of steam table. Place container in one of the wells in order to maintain clam broth at or above 135 degrees Fahrenheit. Observed cooked potatoes on top of steam table at 95 degrees Fahrenheit. Keep potatoes in steam table at or above 135 degrees Fahrenheit. Clam broth and potatoes were reheated above 165 degrees Fahrenheit. Observed many potentially hazarodus foods at 50-62 degrees Fahrenheit in pantry station prep refrigerator. One door refrigerator to right of fryer also has potentially hazardous foods in the temperature danger zone.. Temperatures ranged from 51-55 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded. Maintain cold holding potentially hazardous foods at or below 41 degrees Fahrenheit. 11/13/14: Hot holding foods okay today. One door refrigerator to right of cookline impounded today. Potentially hazardous foods in this refrigerator ranged from 54-57 degrees Fahrenheit. All foods in this refrigerator were voluntarily discarded- see voluntary condemnation and destruction sheet for list of foods. Owner stated that the refrigerator will be replaced. Submit specification sheet for approval.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (16)
Facility doens't have a valid Certified Food Manager (CFM) certificate onsite. If chef has a valid CFM certificate, submit a copy of the certificate by 11/17/14. If no one has a valid CFM certificate, enroll at least one person in a CFM exam within five days and take test within 30 days. Provide proof of enrollment in exam by 11/17/14 if chef doesn't have a valid CFM certificate.
The department's words
CHSC 113947.1 Facility doens't have a valid Certified Food Manager (CFM) certificate onsite. If chef has a valid CFM certificate, submit a copy of the certificate by 11/17/14. If no one has a valid CFM certificate, enroll at least one person in a CFM exam within five days and take test within 30 days. Provide proof of enrollment in exam by 11/17/14 if chef doesn't have a valid CFM certificate.
Corrected during the inspection
At least 17 of the food handlers certified food handling cards have expired. Food handlers without valid certified food handling cards shall take and pass test within 30 days.
The department's words
CHSC 113948 At least 17 of the food handlers certified food handling cards have expired. Food handlers without valid certified food handling cards shall take and pass test within 30 days.
Wash, rinse, and sanitize stained cutting boards.
The department's words
CHSC 114115 Wash, rinse, and sanitize stained cutting boards.
Facility serves caesar dressing with raw eggs. Verbal or written advisory not provided. Provide written or verbal consumer advisory.
The department's words
CHSC 114093 Facility serves caesar dressing with raw eggs. Verbal or written advisory not provided. Provide written or verbal consumer advisory.
Provide chlorine sanitizer test strips to check final rinse of both kitchen dishwashers.
The department's words
CHSC 114107 Provide chlorine sanitizer test strips to check final rinse of both kitchen dishwashers.
Corrected during the inspection
Show 11 more
Clean two door refrigerator gaskets at expeditor station. Provide shelves for two door freezer. 11/13/14: Refrigerator gaskets cleaned. Shelves on order, per manager.
The department's words
CHSC 114175 Clean two door refrigerator gaskets at expeditor station. Provide shelves for two door freezer. 11/13/14: Refrigerator gaskets cleaned. Shelves on order, per manager.
Inadequate sanitizer in wiping cloth containers. Quaternary ammonium is utilized for wiping cloths. Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 Inadequate sanitizer in wiping cloth containers. Quaternary ammonium is utilized for wiping cloths. Provide a minimum of 200 ppm quaternary ammonium.
Install an approved double check valve on the fresh water line of the espresso machine, and an approved reduced pressure principle valve on the soda water line. Check Marin Municipal Water District website for list of approved backflow devices. Submit invoice for installation of both.
The department's words
CHSC 114192 Install an approved double check valve on the fresh water line of the espresso machine, and an approved reduced pressure principle valve on the soda water line. Check Marin Municipal Water District website for list of approved backflow devices. Submit invoice for installation of both.
Secure CO2 tank to rigid structure.
The department's words
CHSC 114172 Secure CO2 tank to rigid structure.
Repair damaged ceiling with missing drywall and peeling paint in dry storage room near entrance. Correct within six months.
The department's words
CHSC 114271 Repair damaged ceiling with missing drywall and peeling paint in dry storage room near entrance. Correct within six months.
Clean up soda spillage from floor by bag-in-box soda system.
The department's words
CHSC 114257 Clean up soda spillage from floor by bag-in-box soda system.
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.
Corrected during the inspection
Observed bottled beverages in ice bin with ice use used for consumption. Do not store anything in ice bin, except ice scooper with handle above ice.
The department's words
CHSC 113980 Observed bottled beverages in ice bin with ice use used for consumption. Do not store anything in ice bin, except ice scooper with handle above ice.
Corrected during the inspection
Unable to dispense paper towels from kitchen paper towel dispenser. Repair kitchen towel dispenser.
The department's words
CHSC 113953.2 Unable to dispense paper towels from kitchen paper towel dispenser. Repair kitchen towel dispenser.
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Use scoopers with handles for scooping food from bulk storage food items.
The department's words
CHSC 114119 Use scoopers with handles for scooping food from bulk storage food items.
EarlierNov 10, 2014Routine inspectionViolation(s) Found
23 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed clam broth at 126 degrees Fahrenheit in container stored on top of steam table. Place container in one of the wells in order to maintain clam broth at or above 135 degrees Fahrenheit. Observed cooked potatoes on top of steam table at 95 degrees Fahrenheit. Keep potatoes in steam table at or above 135 degrees Fahrenheit. Clam broth and potatoes were reheated above 165 degrees Fahrenheit. Observed many potentially hazarodus foods at 50-62 degrees Fahrenheit in pantry station prep refrigerator. One door refrigerator to right of fryer also has potentially hazardous foods in the temperature danger zone.. Temperatures ranged from 51-55 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded. Maintain cold holding potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed clam broth at 126 degrees Fahrenheit in container stored on top of steam table. Place container in one of the wells in order to maintain clam broth at or above 135 degrees Fahrenheit. Observed cooked potatoes on top of steam table at 95 degrees Fahrenheit. Keep potatoes in steam table at or above 135 degrees Fahrenheit. Clam broth and potatoes were reheated above 165 degrees Fahrenheit. Observed many potentially hazarodus foods at 50-62 degrees Fahrenheit in pantry station prep refrigerator. One door refrigerator to right of fryer also has potentially hazardous foods in the temperature danger zone.. Temperatures ranged from 51-55 degrees Fahrenheit. All potentially hazardous foods at or above 50 degrees Fahrenheit were voluntarily discarded. Maintain cold holding potentially hazardous foods at or below 41 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (22)
Facility doesn't have a valid Certified Food Manager (CFM) certificate onsite. If chef has a valid CFM certificate, submit a copy of the certificate by 11/17/14. If no one has a valid CFM certificate, enroll at least one person in a CFM exam within five days and take test within 30 days. Provide proof of enrollment in exam by 11/17/14 if chef doesn't have a valid CFM certificate.
The department's words
CHSC 113947.1 Facility doesn't have a valid Certified Food Manager (CFM) certificate onsite. If chef has a valid CFM certificate, submit a copy of the certificate by 11/17/14. If no one has a valid CFM certificate, enroll at least one person in a CFM exam within five days and take test within 30 days. Provide proof of enrollment in exam by 11/17/14 if chef doesn't have a valid CFM certificate.
At least 17 of the food handlers certified food handling cards have expired. Food handlers without valid certified food handling cards shall take and pass test within 30 days.
The department's words
CHSC 113948 At least 17 of the food handlers certified food handling cards have expired. Food handlers without valid certified food handling cards shall take and pass test within 30 days.
Observed owner eating in the kitchen. No one shall eat, or drink in the kitchen.
The department's words
CHSC 113977 Observed owner eating in the kitchen. No one shall eat, or drink in the kitchen.
Corrected during the inspection
Unable to dispense soap from left dispenser in women's restroom. Repair or replace soap dispenser.
The department's words
CHSC 113953.2 Unable to dispense soap from left dispenser in women's restroom. Repair or replace soap dispenser.
Corrected during the inspection
Wash, rinse, and sanitize stained cutting boards.
The department's words
CHSC 114115 Wash, rinse, and sanitize stained cutting boards.
Show 17 more
Facility serves caesar dressing with raw eggs. Verbal or written advisory not provided. Provide written or verbal consumer advisory.
The department's words
CHSC 114093 Facility serves caesar dressing with raw eggs. Verbal or written advisory not provided. Provide written or verbal consumer advisory.
Observed Black Flag spider and scorpion spray can. Use only chemicals approved for use in a food facility. Spray discarded into garbage.
The department's words
CHSC 114254 Observed Black Flag spider and scorpion spray can. Use only chemicals approved for use in a food facility. Spray discarded into garbage.
Corrected during the inspection
Observed container of seaweed on walk-in refrigerator floor. Maintain food 6 above the floor.
The department's words
CHSC 114047 Observed container of seaweed on walk-in refrigerator floor. Maintain food 6 above the floor.
Corrected during the inspection
Provide chlorine sanitizer test strips to check final rinse of both kitchen dishwashers.
The department's words
CHSC 114107 Provide chlorine sanitizer test strips to check final rinse of both kitchen dishwashers.
Ice scooper handle touching ice in outside server station.
The department's words
CHSC 114119 Ice scooper handle touching ice in outside server station.
Corrected during the inspection
Clean two door refrigerator gaskets at expeditor station. Provide shelves for two door freezer.
The department's words
CHSC 114175 Clean two door refrigerator gaskets at expeditor station. Provide shelves for two door freezer.
Inadequate sanitizer in wiping cloth containers. Quaternary ammonium is utilized for wiping cloths. Provide a minimum of 200 ppm quaternary ammonium.
The department's words
CHSC 114185.1 Inadequate sanitizer in wiping cloth containers. Quaternary ammonium is utilized for wiping cloths. Provide a minimum of 200 ppm quaternary ammonium.
Install an approved double check valve on the fresh water line of the espresso machine, and an approved reduced pressure principle valve on the soda water line. Check Marin Municipal Water District website for list of approved backflow devices. Submit invoice for installation of both.
The department's words
CHSC 114192 Install an approved double check valve on the fresh water line of the espresso machine, and an approved reduced pressure principle valve on the soda water line. Check Marin Municipal Water District website for list of approved backflow devices. Submit invoice for installation of both.
Secure CO2 tank to rigid structure.
The department's words
CHSC 114172 Secure CO2 tank to rigid structure.
Repair damaged ceiling with missing drywall and peeling paint in dry storage room near entrance. Correct within six months.
The department's words
CHSC 114271 Repair damaged ceiling with missing drywall and peeling paint in dry storage room near entrance. Correct within six months.
Clean up soda spillage from floor by bag-in-box soda system.
The department's words
CHSC 114257 Clean up soda spillage from floor by bag-in-box soda system.
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.
Observed bottled beverages in ice bin with ice used for consumption. Do not store anything in ice bin, except ice scooper with handle above ice.
The department's words
CHSC 113980 Observed bottled beverages in ice bin with ice used for consumption. Do not store anything in ice bin, except ice scooper with handle above ice.
Unable to dispense paper towels from kitchen paper towel dispenser. Repair kitchen towel dispenser.
The department's words
CHSC 113953.2 Unable to dispense paper towels from kitchen paper towel dispenser. Repair kitchen towel dispenser.
No paper towels at bar paper towel dispenser. Keep paper towel dispensers stocked with paper towels.
The department's words
CHSC 113953.2 No paper towels at bar paper towel dispenser. Keep paper towel dispensers stocked with paper towels.
Corrected during the inspection
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Use scoopers with handles for scooping food from bulk storage bins.
The department's words
CHSC 114119 Use scoopers with handles for scooping food from bulk storage bins.
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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Search the county's inspection lookup for the name or license number L10178.
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
- Red 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.