Theresa & Johnny's Cafe Inc.

Inspections

From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestMay 27, 2026Routine inspectionGreen placard

   This one: Green placard, inspected May 27, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed 4 stacks of cheese on a prep top at 58 F. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved to refrigeration.

     The department's words

     CHSC 113996 Observed 4 stacks of cheese on a prep top at 58 F. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved to refrigeration.

2. EarlierSep 24, 2025Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Batter near cook line at 81 F, prep top across cookline at 45 F, cut tomatoes in prep area at 79 F, rice on a counter at 100 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Batter moved to cold holding, prep fridge temp lowered to hold at 41 F, tomatoes moved to cold holding, and rice labeled for discard time of 1300.

     The department's words

     CHSC 113996 Batter near cook line at 81 F, prep top across cookline at 45 F, cut tomatoes in prep area at 79 F, rice on a counter at 100 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Batter moved to cold holding, prep fridge temp lowered to hold at 41 F, tomatoes moved to cold holding, and rice labeled for discard time of 1300.

3. EarlierMar 19, 2025Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Caldo de gallina in large plastic container in two door refrigerator across from the 3 compartment sink observed at 45 degrees F. Caldo de gallina was made yesterday. Per cooling log, it finished cooking yesterday and was 40 degrees f at 4:00. Per PIC and cook, caldo de gallina was cooled yesterday in ice bath in metal containers and then transferred to large plastic container. Other potentially hazardous foods in the refrigerator observed at 41 degrees F. Continue logging all potentially hazardous foods that go through the cooling process.

     The department's words

     CHSC 114002 Caldo de gallina in large plastic container in two door refrigerator across from the 3 compartment sink observed at 45 degrees F. Caldo de gallina was made yesterday. Per cooling log, it finished cooking yesterday and was 40 degrees f at 4:00. Per PIC and cook, caldo de gallina was cooled yesterday in ice bath in metal containers and then transferred to large plastic container. Other potentially hazardous foods in the refrigerator observed at 41 degrees F. Continue logging all potentially hazardous foods that go through the cooling process.

4. EarlierMar 17, 2025Follow-up inspectionYellow placard

   3 violations listed, 3 marked critical.

   Critical (3)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed refried black beans at 122 degrees F in hot holding unit. Black beans reheated above 165 degrees F and placed back into hot holdlng unit. Observed home fries in pan on griddle at 82 degrees F. Unknown when home fries were made. Home fries voluntarily discarded into the compost container (~1/2 cup). Maintain potentially hazaro8ds foods at 41 degrees F or colder or 135 degrees F or hotter. Cooked potatoes can be kept in a bain marie (water bath) at 135 degrees F or hotter.

     The department's words

     CHSC 113996 Observed refried black beans at 122 degrees F in hot holding unit. Black beans reheated above 165 degrees F and placed back into hot holdlng unit. Observed home fries in pan on griddle at 82 degrees F. Unknown when home fries were made. Home fries voluntarily discarded into the compost container (~1/2 cup). Maintain potentially hazaro8ds foods at 41 degrees F or colder or 135 degrees F or hotter. Cooked potatoes can be kept in a bain marie (water bath) at 135 degrees F or hotter.

     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

     Water at customers restroom hand wash sink reached 98 degrees F and immediately began dropping down. Maintain water at a 100 degrees F or above at hand wash sinks.

     The department's words

     CHSC 113953.c Water at customers restroom hand wash sink reached 98 degrees F and immediately began dropping down. Maintain water at a 100 degrees F or above at hand wash sinks.

     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 multiple containers of potentially hazardous foods sitting on table in the temperature danger zone (42-134 degrees F.) No foods logged on the rapid cooling log sheets. Observed chocitos (92 degrees F) and tamales (101 degrees F) in a bowl on a table. These were made yesterday. Per owner, they were reheated to 135 degrees F this morning. Person who reheated these has left for the day. When reheating potentially hazardous foods, reheat to a minimum of 165 degrees F. 6 chocitos and 8 tamales voluntarily discarded into the compost container. Observed the following potentially hazardous foods on the back kitchen table: cal de res ( 90 - 95 degrees F) in one pot and pot with larger quantity observed at 121 degrees F. This soup finished cooking around 12:00 p.m. today, Soup isn't cooling at rapid enough rate. Cal de res in large pot observed at 113 - 114 degrees F at 3:45 p.m. and small pot was 85 - 88 degrees F. Observed pot of black beans that finished cooking around 12:00 p.m. at 80 degrees F at 3:08 p.m. and temperature was 80 degrees F at 4:05 p.m.. No change in temperature. Observed gallina at 80 degrees F at 3:08 p.m. and 75 degrees f at 4:05 p.m. Gallina finished cooking at ~ 12:00 p.m.. today. Reheat potentially hazardous foods to 165 degrees F or hotter and then begin the proper rapid cooling. Utilize rapid cooling log. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees f to 41 degrees F within four hours. Observed large pot with red potatoes ~ 12 high in pot at 87- 117 degrees F at 3:23 p.m. and 84 - 11 degrees F at 4:27 p.m.. Red potatoes not cooling at rapid enough rate. Red potatoes finished cooking at ~ 2:00 p.m.. Owner call ed cook to determine time, Rapidly cool potatoes within required time frames noted above. Black beans, cal de res, and gallina reheated to 165 degrees F and above. These foods were then placed on ice baths. Red potatoes: 79 - 87 degrees F at 5:04 p.m.. ~ 20 lbs red potatoes voluntarily discarded into the compost container. Submit rapid cooling log by 3/19/25.

     The department's words

     CHSC 114002 Observed multiple containers of potentially hazardous foods sitting on table in the temperature danger zone (42-134 degrees F.) No foods logged on the rapid cooling log sheets. Observed chocitos (92 degrees F) and tamales (101 degrees F) in a bowl on a table. These were made yesterday. Per owner, they were reheated to 135 degrees F this morning. Person who reheated these has left for the day. When reheating potentially hazardous foods, reheat to a minimum of 165 degrees F. 6 chocitos and 8 tamales voluntarily discarded into the compost container. Observed the following potentially hazardous foods on the back kitchen table: cal de res ( 90 - 95 degrees F) in one pot and pot with larger quantity observed at 121 degrees F. This soup finished cooking around 12:00 p.m. today, Soup isn't cooling at rapid enough rate. Cal de res in large pot observed at 113 - 114 degrees F at 3:45 p.m. and small pot was 85 - 88 degrees F. Observed pot of black beans that finished cooking around 12:00 p.m. at 80 degrees F at 3:08 p.m. and temperature was 80 degrees F at 4:05 p.m.. No change in temperature. Observed gallina at 80 degrees F at 3:08 p.m. and 75 degrees f at 4:05 p.m. Gallina finished cooking at ~ 12:00 p.m.. today. Reheat potentially hazardous foods to 165 degrees F or hotter and then begin the proper rapid cooling. Utilize rapid cooling log. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees f to 41 degrees F within four hours. Observed large pot with red potatoes ~ 12 high in pot at 87- 117 degrees F at 3:23 p.m. and 84 - 11 degrees F at 4:27 p.m.. Red potatoes not cooling at rapid enough rate. Red potatoes finished cooking at ~ 2:00 p.m.. Owner call ed cook to determine time, Rapidly cool potatoes within required time frames noted above. Black beans, cal de res, and gallina reheated to 165 degrees F and above. These foods were then placed on ice baths. Red potatoes: 79 - 87 degrees F at 5:04 p.m.. ~ 20 lbs red potatoes voluntarily discarded into the compost container. Submit rapid cooling log by 3/19/25.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

5. EarlierMar 12, 2025Routine inspectionYellow placard

   3 violations listed, 3 marked critical.

   Critical (3)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Observed food handler touch compost container with gloves and then proceeded to the griddle and began scraping the griddle without changing gloves. Once gloves or hands are contaminated, food handlers shall remove gloves and wash hands prior to touching utensils or preparing food.

     The department's words

     CHSC 113973.b-c Observed food handler touch compost container with gloves and then proceeded to the griddle and began scraping the griddle without changing gloves. Once gloves or hands are contaminated, food handlers shall remove gloves and wash hands prior to touching utensils or preparing food.

     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 tacos chapinos at 43 degrees F in two door Supera refrigerator. Prep refrigerator: corned beef hash made last week: 48 degrees F, sliced ham: 45 degrees F, grated queso fresca in bottom of prep refrigerator: 47 degrees F, sliced jack cheese: 47 degrees F. Observed refried black beans at 101 degrees F and white rice at 122 degrees f in hot holding unit. Beans and rice voluntarily discarded into the compost container. Observed chuchitos (4) at 72 degrees F that were made yesterday. Chuchitos voluntarily discarded. Chuchitos voluntarily discarded into compost container. ~ 1 lb rice voluntarily discarded.

     The department's words

     CHSC 113996 Observed tacos chapinos at 43 degrees F in two door Supera refrigerator. Prep refrigerator: corned beef hash made last week: 48 degrees F, sliced ham: 45 degrees F, grated queso fresca in bottom of prep refrigerator: 47 degrees F, sliced jack cheese: 47 degrees F. Observed refried black beans at 101 degrees F and white rice at 122 degrees f in hot holding unit. Beans and rice voluntarily discarded into the compost container. Observed chuchitos (4) at 72 degrees F that were made yesterday. Chuchitos voluntarily discarded. Chuchitos voluntarily discarded into compost container. ~ 1 lb rice voluntarily discarded.

     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

     Water at customers restroom hand wash sink .reached 77 degrees F and then dropped immediately. Provide a minimum of 100 degrees F water.

     The department's words

     CHSC 113953.c Water at customers restroom hand wash sink .reached 77 degrees F and then dropped immediately. 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.

6. EarlierOct 26, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed stacked cheese on a plate above refrigeration at 60 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Keep less cheese out at a time only for active food prep.

     The department's words

     CHSC 113996 Observed stacked cheese on a plate above refrigeration at 60 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Keep less cheese out at a time only for active food prep.

7. EarlierSep 7, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed kitchen hand sink lacking paper towels. Hand sink must be stocked at all times. Instructed operator to fill dispenser.

     The department's words

     CHSC 113953.2 Observed kitchen hand sink lacking paper towels. Hand sink must be stocked at all times. Instructed operator to fill dispenser.

8. EarlierJun 29, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113953.2

     The department's words

     Code CHSC 113953.2

9. EarlierMay 26, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114000

     The department's words

     Code CHSC 114000

10. EarlierDec 15, 2020Routine inspectionGreen placard

    No violations listed in the data.
11. EarlierJun 24, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

12. EarlierFeb 13, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 114000

      The department's words

      Code CHSC 114000

13. EarlierOct 31, 2018Routine inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Code CHSC 114000

      The department's words

      Code CHSC 114000

    • Code CHSC 114117

      The department's words

      Code CHSC 114117

    • Code CHSC 114012

      The department's words

      Code CHSC 114012

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

14. EarlierJan 19, 2018Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed wiping rags covering and touching bread. Discontinue practice as the rags can contaminate the food.

      The department's words

      CHSC 114185 Observed wiping rags covering and touching bread. Discontinue practice as the rags can contaminate the food.

15. EarlierJan 12, 2018Follow-up inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Person in charge developed time as a public health control procedures, but procedures were not being followed today. Per procedures, PHF would be marked with disposal time, but that did not occur today. Observed par cooked bacon at 80F, home fries at 89F, sliced cheddar at 80F, and hashbrowns at 61F. Mark these with discard time. Major violation. Trip #3 will be charged at $195/hr.

      The department's words

      CHSC 114000 Person in charge developed time as a public health control procedures, but procedures were not being followed today. Per procedures, PHF would be marked with disposal time, but that did not occur today. Observed par cooked bacon at 80F, home fries at 89F, sliced cheddar at 80F, and hashbrowns at 61F. Mark these with discard time. Major violation. Trip #3 will be charged at $195/hr.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

16. EarlierJan 4, 2018Routine inspectionGreen placard

    6 violations listed, 0 marked critical.

    Not critical (6)

    • No food manager certification available for viewing on-site. Send me a copy within one week.

      The department's words

      CHSC 113947.1 No food manager certification available for viewing on-site. Send me a copy within one week.

    • Observed hands being wiped off on rags during food prep. If hands become contaminated, wash them at the handsink with soap and dry with disposable papertowels. Rags on aprons can become contaminated and lead to cross contamination.

      The department's words

      CHSC 113953.3 Observed hands being wiped off on rags during food prep. If hands become contaminated, wash them at the handsink with soap and dry with disposable papertowels. Rags on aprons can become contaminated and lead to cross contamination.

    • Several different potentially hazardous foods (PHFs) are being left out on the counter during breakfast service. This includes the following: * par cooked bacon observed at 108F * sliced cheddar at 108F * hashbrowns at 73F * cooked potatoes at 94F These items were taken out of temperature control about 2.5 hours prior and typically discarded after 3 hours. Keep potentially hazardous foods below 41F or above 135F. If PHFs are not under temperature control, they have to be discarded within 4 hours and documentation must be maintained for this process (called time as a public health control). TPHC will be used for these items in the temperature danger zone today. Discard food by noon. * Grits at 124FR in hot holder. These will be discarded. * hard shell eggs at 64F, these were moved to refrigeration * Note: if food is being stored in an ice bath, ensure ice comes to the same level of the food that is being kept cold

      The department's words

      CHSC 113996 Several different potentially hazardous foods (PHFs) are being left out on the counter during breakfast service. This includes the following: * par cooked bacon observed at 108F * sliced cheddar at 108F * hashbrowns at 73F * cooked potatoes at 94F These items were taken out of temperature control about 2.5 hours prior and typically discarded after 3 hours. Keep potentially hazardous foods below 41F or above 135F. If PHFs are not under temperature control, they have to be discarded within 4 hours and documentation must be maintained for this process (called time as a public health control). TPHC will be used for these items in the temperature danger zone today. Discard food by noon. * Grits at 124FR in hot holder. These will be discarded. * hard shell eggs at 64F, these were moved to refrigeration * Note: if food is being stored in an ice bath, ensure ice comes to the same level of the food that is being kept cold

    • Dishwasher is dispensing about 30ppm of chlorine. Requirement is 50ppm. Repair dishwasher.

      The department's words

      CHSC 114099.7 Dishwasher is dispensing about 30ppm of chlorine. Requirement is 50ppm. Repair dishwasher.

    • Observed used wiping cloths on counter. Store sanitizer bucket (with 100ppm of chlorine) to prevent contamination.

      The department's words

      CHSC 114113 Observed used wiping cloths on counter. Store sanitizer bucket (with 100ppm of chlorine) to prevent contamination.

    Show 1 more

    • Clean floor under soda syrup boxes and on floor to the right of the spice shelf. Observed dirt and debris there.

      The department's words

      CHSC 114115.c Clean floor under soda syrup boxes and on floor to the right of the spice shelf. Observed dirt and debris there.

17. EarlierOct 6, 2016Follow-up inspectionGreen placard

    12 violations listed, 0 marked critical.

    Not critical (12)

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

    • Code CHSC 113953

      The department's words

      Code CHSC 113953

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

    Show 7 more

    • Code CHSC 113945

      The department's words

      Code CHSC 113945

    • Code CHSC 113984

      The department's words

      Code CHSC 113984

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114157

      The department's words

      Code CHSC 114157

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    • Code CHSC 114190

      The department's words

      Code CHSC 114190

    • Code CHSC 114257

      The department's words

      Code CHSC 114257

18. EarlierSep 27, 2016Routine inspectionGreen placard

    13 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Code CHSC 113996

      The department's words

      Code CHSC 113996

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (12)

    • Code CHSC 113947.1

      The department's words

      Code CHSC 113947.1

    • Code CHSC 113948

      The department's words

      Code CHSC 113948

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

    • Code CHSC 113953

      The department's words

      Code CHSC 113953

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

    Show 7 more

    • Code CHSC 113945

      The department's words

      Code CHSC 113945

    • Code CHSC 113984

      The department's words

      Code CHSC 113984

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114157

      The department's words

      Code CHSC 114157

    • Code CHSC 114185.1

      The department's words

      Code CHSC 114185.1

    • Code CHSC 114190

      The department's words

      Code CHSC 114190

    • Code CHSC 114257

      The department's words

      Code CHSC 114257

19. EarlierApr 10, 2015Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Cold temperatures today are 41-45 F. Potatoes measured 83 F and were prepared 1 hour ago. Use time as a public health control by marking containers with the time food was removed from refrigeration or heat and discard 4 hours later. Write a standard operating procedure for using TPHC.

      The department's words

      CHSC 113996 Cold temperatures today are 41-45 F. Potatoes measured 83 F and were prepared 1 hour ago. Use time as a public health control by marking containers with the time food was removed from refrigeration or heat and discard 4 hours later. Write a standard operating procedure for using TPHC.

20. EarlierApr 9, 2015Routine inspectionGreen placard

    7 violations listed, 0 marked critical.

    Not critical (7)

    • Cheese slices and hash browns observed stacked on inserts in the prep refrigerator and measured 55-61 F. Potatoes on the counter next to the grill measured 93 F. For today, use time as a public health control and discard food 4 hours from the time it was removed from refrigeration or heat. Pooled eggs measured 49 F on ice. Ensure that the ice reaches the level of the food. Maintain temperatures at or below 41 F or at or above 135 F. To use TPHC, refer to the handouts and mark food with the time it is removed from temperature control.

      The department's words

      CHSC 113996 Cheese slices and hash browns observed stacked on inserts in the prep refrigerator and measured 55-61 F. Potatoes on the counter next to the grill measured 93 F. For today, use time as a public health control and discard food 4 hours from the time it was removed from refrigeration or heat. Pooled eggs measured 49 F on ice. Ensure that the ice reaches the level of the food. Maintain temperatures at or below 41 F or at or above 135 F. To use TPHC, refer to the handouts and mark food with the time it is removed from temperature control.

    • Hash browns cooling in the 2-door upright fridge are covered. Leave food uncovered while cooling until it is 41 F or below.

      The department's words

      CHSC 114002 Hash browns cooling in the 2-door upright fridge are covered. Leave food uncovered while cooling until it is 41 F or below.

    • Mats are washed outside. Wash mats inside in the mop sink to prevent discharge of waste water into the storm drains.

      The department's words

      CHSC 114197 Mats are washed outside. Wash mats inside in the mop sink to prevent discharge of waste water into the storm drains.

    • Observed droppings around the water heater. Clean using wet methods and monitor for new activity. (Operator already has routine pest service)

      The department's words

      CHSC 114259.1 Observed droppings around the water heater. Clean using wet methods and monitor for new activity. (Operator already has routine pest service)

    • Replace burned out light bulbs to provide sufficient light for cleaning and food prep.

      The department's words

      CHSC 114252 Replace burned out light bulbs to provide sufficient light for cleaning and food prep.

    Show 2 more

    • Clean grease and food debris from behind equipment (ice machine).

      The department's words

      CHSC 114257 Clean grease and food debris from behind equipment (ice machine).

    • Observed some water damage and peeling paint on ceiling above the cook line. Repair and keep area covered until repaired to prevent contamination of food.

      The department's words

      CHSC 114271 Observed some water damage and peeling paint on ceiling above the cook line. Repair and keep area covered until repaired to prevent contamination of food.

21. EarlierFeb 21, 2014Follow-up inspectionNo Violation(s) Found

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

      Corrected during the inspection

    • Code CHSC 114002.1

      The department's words

      Code CHSC 114002.1

      Corrected during the inspection

22. EarlierFeb 5, 2014Routine inspectionViolation(s) Found

    7 violations listed, 2 marked critical.

    Critical (2)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Prep refrigerator behind cookline running at 48 degrees F. Refrigerator under espresso bar running at 44 degrees F. Thank you for adjusting the temperature in these units. Continue to monitor and maintain temperatures at or below 41 degrees F.

      The department's words

      CHSC 113996 Prep refrigerator behind cookline running at 48 degrees F. Refrigerator under espresso bar running at 44 degrees F. Thank you for adjusting the temperature in these units. Continue to monitor and maintain temperatures at or below 41 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 approx. 5 gallons of potatoes, covered in the refrigerator at 93 degrees F. Use cooling logs and proper cooling methods as discussed to cool all food to 70 degrees before refrigerating (in 2 hours). Food must then cool to 41 degrees F or below in 4 hours after that (cooling time total = 6 hours).

      The department's words

      CHSC 114002.1 Observed approx. 5 gallons of potatoes, covered in the refrigerator at 93 degrees F. Use cooling logs and proper cooling methods as discussed to cool all food to 70 degrees before refrigerating (in 2 hours). Food must then cool to 41 degrees F or below in 4 hours after that (cooling time total = 6 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 butter at room temperature (73 degrees F) out on the counter. Use time as a public health control to kep butter out of refrigeration. Mark the time butter is removed from cooling and discard any remaining after 4 hours.

      The department's words

      CHSC 114000 Observed butter at room temperature (73 degrees F) out on the counter. Use time as a public health control to kep butter out of refrigeration. Mark the time butter is removed from cooling and discard any remaining after 4 hours.

      Corrected during the inspection

    • Obtain and use sanitizer test strips.

      The department's words

      CHSC 114107 Obtain and use sanitizer test strips.

    • Replace broken refrigerator gaskets.

      The department's words

      CHSC 114175 Replace broken refrigerator gaskets.

    • Provide display thermometers in all refrigeration units and place in the warmest part of the unit.

      The department's words

      CHSC 114157 Provide display thermometers in all refrigeration units and place in the warmest part of the unit.

    • Provide an air gap between the pipes and floor drain behind the stove. The air gap should be twice the diameter of the water inlet but not less than 1 inch.

      The department's words

      CHSC 114193 Provide an air gap between the pipes and floor drain behind the stove. The air gap should be twice the diameter of the water inlet but not less than 1 inch.

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) ↗