Toast

Inspections

From Marin County Community Development Agency, Environmental Health Services · 33 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestMay 13, 2026Routine inspectionGreen placard

   This one: Green placard, inspected May 13, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Raw steak, roast beef, turkey, raw fish, ground beef patties measured at 54F, 54F, 53F, 53F, 52F Respectively. PHFs indicated to be held in prep table unit in cook's line since night prior. PHFs voluntarily discarded at time of inspection. Maintain all PHFs at acceptable temperatures at all times. Owner shall call for service to investigate refrigerator prep table unit at this time.

     The department's words

     CHSC 113996 Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Raw steak, roast beef, turkey, raw fish, ground beef patties measured at 54F, 54F, 53F, 53F, 52F Respectively. PHFs indicated to be held in prep table unit in cook's line since night prior. PHFs voluntarily discarded at time of inspection. Maintain all PHFs at acceptable temperatures at all times. Owner shall call for service to investigate refrigerator prep table unit at this time.

2. EarlierNov 20, 2025Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Knives and meat slicer stored at rear side area of kitchen observed accumulated with debris. Items not actively in use at this time. Equipment/utensils which are not currently in use shall be maintained clean to sight and touch. Knives sent to warewash area and meat slicer disassembled during inspection.

     The department's words

     CHSC 114115 Knives and meat slicer stored at rear side area of kitchen observed accumulated with debris. Items not actively in use at this time. Equipment/utensils which are not currently in use shall be maintained clean to sight and touch. Knives sent to warewash area and meat slicer disassembled during inspection.

3. EarlierMay 1, 2024Follow-up inspectionGreen placard

   No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
4. EarlierApr 19, 2024Routine inspectionYellow placard

   1 violation listed, 1 marked critical.

   Critical (1)

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

     Observed cut tomatoes and chicken salad at 46 degrees F in a prep top. Cooked chicken at 46-60 degrees F in a prep top next to a toaster. Walk-in ambient temperature at 43 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Prep tops closed to cool. All chicken over 50 degrees in prep top discarded. Walk-in temperature lowered to 41 degrees F.

     The department's words

     CHSC 113996 Observed cut tomatoes and chicken salad at 46 degrees F in a prep top. Cooked chicken at 46-60 degrees F in a prep top next to a toaster. Walk-in ambient temperature at 43 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Prep tops closed to cool. All chicken over 50 degrees in prep top discarded. Walk-in temperature lowered to 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.

5. EarlierApr 19, 2024Follow-up inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

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

     Observed cut tomatoes and chicken salad at 46 degrees F in a prep top. Cooked chicken at 46-60 degrees F in a prep top next to a toaster. Walk-in ambient temperature at 43 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Prep tops closed to cool. All chicken over 50 degrees in prep top discarded. Walk-in temperature lowered to 41 degrees F.

     The department's words

     CHSC 113996 Observed cut tomatoes and chicken salad at 46 degrees F in a prep top. Cooked chicken at 46-60 degrees F in a prep top next to a toaster. Walk-in ambient temperature at 43 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Prep tops closed to cool. All chicken over 50 degrees in prep top discarded. Walk-in temperature lowered to 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.

6. EarlierAug 1, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

7. EarlierNov 29, 2022Follow-up inspectionNo Violation(s) Found

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114002.1

     The department's words

     Code CHSC 114002.1

     Corrected during the inspection

8. EarlierOct 26, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Some food handler cards are expired. Renew within 30 days and keep up to date.

     The department's words

     CHSC 113948 Some food handler cards are expired. Renew within 30 days and keep up to date.

9. EarlierFeb 16, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Bar dishwasher sanitizer measured at 0-10ppm Cl - repair to dispense minimum 50ppm Cl, use test strips to verify. Do not use until repaired - use kitchen dishwasher for dishes.

     The department's words

     CHSC 114099.7 Bar dishwasher sanitizer measured at 0-10ppm Cl - repair to dispense minimum 50ppm Cl, use test strips to verify. Do not use until repaired - use kitchen dishwasher for dishes.

10. EarlierJun 29, 2021Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed 2 dead roaches on floor in warewash room and 1 dead nymph on lip of ice machine. Clean and sanitize ice machine and repair. Clean up dead roaches.

      The department's words

      CHSC 114259.1 Observed 2 dead roaches on floor in warewash room and 1 dead nymph on lip of ice machine. Clean and sanitize ice machine and repair. Clean up dead roaches.

11. EarlierJun 25, 2021Follow-up inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

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

12. EarlierJun 24, 2021Follow-up inspectionRed placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

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

13. EarlierJun 20, 2021Follow-up inspectionRed placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

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

14. EarlierJun 18, 2021Follow-up inspectionRed placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

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

15. EarlierJun 16, 2021Routine inspectionRed placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed 3 live nymphal roaches, 1 live adult roach in sticky trap, 1 dead roach and numerous house and fruit/drain flies. Roaches observed under back hand sink on floor next to mixer, flies observed in food prep area and in floor drains in food prep areas. Food facilities shall be kept free of vermin. Facility is closed due to presence of vermin. Clean facility thoroughly to remove food debris, grease, pooling water, etc. -- pay close attention to cracks in tiles and wet prone areas. Repair any leaking plumbing, seal all cracks and crevices, and clean and sanitize all food contact surfaces. Obtain pest treatment by a licensed pest control operator and then clean and sanitize all food contact surfaces again. Monitor for activity. If there is no activity, you may request a reinspection no sooner than 24 hrs. from when you receive pest treatment. You may not start prepping food again until a reinspection is conducted and an EHS inspector has given written approval to operate. Submit proof of treatment by pest control by email prior to contacting inspector for reinspection. Exclude flies as well.

      The department's words

      CHSC 114259.1 Observed 3 live nymphal roaches, 1 live adult roach in sticky trap, 1 dead roach and numerous house and fruit/drain flies. Roaches observed under back hand sink on floor next to mixer, flies observed in food prep area and in floor drains in food prep areas. Food facilities shall be kept free of vermin. Facility is closed due to presence of vermin. Clean facility thoroughly to remove food debris, grease, pooling water, etc. -- pay close attention to cracks in tiles and wet prone areas. Repair any leaking plumbing, seal all cracks and crevices, and clean and sanitize all food contact surfaces. Obtain pest treatment by a licensed pest control operator and then clean and sanitize all food contact surfaces again. Monitor for activity. If there is no activity, you may request a reinspection no sooner than 24 hrs. from when you receive pest treatment. You may not start prepping food again until a reinspection is conducted and an EHS inspector has given written approval to operate. Submit proof of treatment by pest control by email prior to contacting inspector for reinspection. Exclude flies as well.

16. EarlierDec 15, 2020Routine inspectionGreen placard

    No violations listed in the data.
17. EarlierJul 13, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

18. EarlierSep 9, 2019Follow-up inspectionGreen placard

    No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
19. EarlierSep 6, 2019Follow-up inspectionGreen placard

    1 violation 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.

20. EarlierSep 5, 2019Routine inspectionYellow placard

    2 violations listed, 2 marked critical.

    Critical (2)

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

      Observed the following potentially hazardous foods held at unsafe temps: -Gravy at 103 F and black beans at 113 F in a bain marie on the stove (not enough water in the pan). These were made approximately one hour ago and were immediately reheated to 165 F. -Batter in a deep pan on ice at 58 F. Placed in ice bath approximately 1/2 hr ago and immediately moved to the walk-in cooler. -Cut melon on ice in the broken prep cooler at 51 F - other food in this cooler at 49F. Cooler is scheduled for repair. Until repaired, do not use. -Heavy cream on the bottom shelf of the back kitchen reach-in cooler at 46 F. Cream immediately moved to the walk-in. Maintain potentially hazardous food at 135 F or above or 41 F or below. When using ice to keep food cool, the food must be fully immersed in ice (use smaller containers). Only fill prep cooler inserts 3/4 full. Place display thermometers in the warmest part of each cooler. Use a probe thermometer to monitor food temps.

      The department's words

      CHSC 113996 Observed the following potentially hazardous foods held at unsafe temps: -Gravy at 103 F and black beans at 113 F in a bain marie on the stove (not enough water in the pan). These were made approximately one hour ago and were immediately reheated to 165 F. -Batter in a deep pan on ice at 58 F. Placed in ice bath approximately 1/2 hr ago and immediately moved to the walk-in cooler. -Cut melon on ice in the broken prep cooler at 51 F - other food in this cooler at 49F. Cooler is scheduled for repair. Until repaired, do not use. -Heavy cream on the bottom shelf of the back kitchen reach-in cooler at 46 F. Cream immediately moved to the walk-in. Maintain potentially hazardous food at 135 F or above or 41 F or below. When using ice to keep food cool, the food must be fully immersed in ice (use smaller containers). Only fill prep cooler inserts 3/4 full. Place display thermometers in the warmest part of each cooler. Use a probe thermometer to monitor food temps.

      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 an in-use whisk stored in water on a crate under the hand sink. Waste water from the hand sink observed dripping into this container. Employee instructed to wash and sanitize whisk and not store under the hand sink. In-use knives stored between equipment and wall. Employees instructed to wash and sanitize knives and store in a clean dry location.

      The department's words

      CHSC 114113 Observed an in-use whisk stored in water on a crate under the hand sink. Waste water from the hand sink observed dripping into this container. Employee instructed to wash and sanitize whisk and not store under the hand sink. In-use knives stored between equipment and wall. Employees instructed to wash and sanitize knives and store in a clean dry location.

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

21. EarlierJan 11, 2019Follow-up inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Code CHSC 114002.1

      The department's words

      Code CHSC 114002.1

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

22. EarlierJan 9, 2019Routine inspectionYellow placard

    2 violations listed, 2 marked critical.

    Critical (2)

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

      Observed the following foods at unsafe temperatures: Sprouts at 56F, cooked potatoes at 65F on ice on the counter. Placed there one hour ago. Sprouts and potatoes immediately moved to cooler. Food temperatures is walk-in cooler are 44.9F to 47F. Repair walk-in Immediatley. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: Sprouts at 56F, cooked potatoes at 65F on ice on the counter. Placed there one hour ago. Sprouts and potatoes immediately moved to cooler. Food temperatures is walk-in cooler are 44.9F to 47F. Repair walk-in Immediatley. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      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 improperly cooled foods: Au jus at 49F (8 gal.) and turkey chili at 60F (8 gal) were both made yesterday morning. Observed the walk-in deep covered plastic containers. Both items voluntarily discarded. Cooked potatoes at 52F-60F in a deep plastic container in the upright reach in cooler made 1 hour ago. Potatoes were Immediatley placed in a shallow uncovered container.

      The department's words

      CHSC 114002.1 Observed improperly cooled foods: Au jus at 49F (8 gal.) and turkey chili at 60F (8 gal) were both made yesterday morning. Observed the walk-in deep covered plastic containers. Both items voluntarily discarded. Cooked potatoes at 52F-60F in a deep plastic container in the upright reach in cooler made 1 hour ago. Potatoes were Immediatley placed in a shallow uncovered container.

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

23. EarlierFeb 14, 2018Follow-up inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Observed the following foods at unsafe temperatures: Prep fridge 1: * Sausage at 55 F, warmed at 8 am, then placed in prep fridge inserts - voluntarily discarded. * Egg whites at 54 F, separated and pooled approximately 1 hr ago and placed in inserts. * Eggs (pooled) at 48 F, shelled eggs at 54.5 F (were left on counter for approx. 1 hr). * All other food in prep fridge measured 45-48 F. Prep fridge 2: * Cheese slices at 50 F, cream cheese at 48 F. Temperatures in lower portion of prep refrigerators measured 41 F or less. Immediately move potentially hazardous food above 41 F to the walk-in. Ensure that all food placed in inserts in the open portion of the prep fridge are 41 F or below before placed inside. Keep lids to refrigerators closed at all times. Store food in deep inserts if possible. Repair refrigerators if necessary to maintain food temps at 41 F or below.

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: Prep fridge 1: * Sausage at 55 F, warmed at 8 am, then placed in prep fridge inserts - voluntarily discarded. * Egg whites at 54 F, separated and pooled approximately 1 hr ago and placed in inserts. * Eggs (pooled) at 48 F, shelled eggs at 54.5 F (were left on counter for approx. 1 hr). * All other food in prep fridge measured 45-48 F. Prep fridge 2: * Cheese slices at 50 F, cream cheese at 48 F. Temperatures in lower portion of prep refrigerators measured 41 F or less. Immediately move potentially hazardous food above 41 F to the walk-in. Ensure that all food placed in inserts in the open portion of the prep fridge are 41 F or below before placed inside. Keep lids to refrigerators closed at all times. Store food in deep inserts if possible. Repair refrigerators if necessary to maintain food temps at 41 F or below.

    • At least one person needs to obtain their food manager's certification within 30 days and submit certificate to EHS.

      The department's words

      CHSC 113947.1 At least one person needs to obtain their food manager's certification within 30 days and submit certificate to EHS.

    • Observed in-use wiping cloths stored on cutting board used to clean cutting board - always store wiping cloths in sanitizing solution of 100 ppm chlorine. Clean knives on magnet in back kitchen to remove food debris. Clean slicer to remove food debris.

      The department's words

      CHSC 114115 Observed in-use wiping cloths stored on cutting board used to clean cutting board - always store wiping cloths in sanitizing solution of 100 ppm chlorine. Clean knives on magnet in back kitchen to remove food debris. Clean slicer to remove food debris.

    • Observed some staining of the ceiling at the cook line and observed that ambient air temps at the cook line were high. Complete a hood performance test and submit a hood exhaust data sheet and hood performance data sheet to EHS for review. Repair hood if necessary. There is a review fee of $311 for this review. Forms are available on our website.

      The department's words

      CHSC 114175 Observed some staining of the ceiling at the cook line and observed that ambient air temps at the cook line were high. Complete a hood performance test and submit a hood exhaust data sheet and hood performance data sheet to EHS for review. Repair hood if necessary. There is a review fee of $311 for this review. Forms are available on our website.

24. EarlierFeb 12, 2018Follow-up inspectionGreen placard

    4 violations listed, 1 marked critical.

    Critical (1)

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

      Observed the following foods at unsafe temperatures: Prep fridge 1: * Sausage at 55 F, warmed at 8 am, then placed in prep fridge inserts - voluntarily discarded. * Egg whites at 54 F, separated and pooled approximately 1 hr ago and placed in inserts. * Eggs (pooled) at 48 F, shelled eggs at 54.5 F (were left on counter for approx. 1 hr). * All other food in prep fridge measured 45-48 F. Prep fridge 2: * Cheese slices at 50 F, cream cheese at 48 F. Temperatures in lower portion of prep refrigerators measured 41 F or less. Immediately move potentially hazardous food above 41 F to the walk-in. Ensure that all food placed in inserts in the open portion of the prep fridge are 41 F or below before placed inside. Keep lids to refrigerators closed at all times. Store food in deep inserts if possible. Repair refrigerators if necessary to maintain food temps at 41 F or below.

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: Prep fridge 1: * Sausage at 55 F, warmed at 8 am, then placed in prep fridge inserts - voluntarily discarded. * Egg whites at 54 F, separated and pooled approximately 1 hr ago and placed in inserts. * Eggs (pooled) at 48 F, shelled eggs at 54.5 F (were left on counter for approx. 1 hr). * All other food in prep fridge measured 45-48 F. Prep fridge 2: * Cheese slices at 50 F, cream cheese at 48 F. Temperatures in lower portion of prep refrigerators measured 41 F or less. Immediately move potentially hazardous food above 41 F to the walk-in. Ensure that all food placed in inserts in the open portion of the prep fridge are 41 F or below before placed inside. Keep lids to refrigerators closed at all times. Store food in deep inserts if possible. Repair refrigerators if necessary to maintain food temps 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.

    Not critical (3)

    • At least one person needs to obtain their food manager's certification within 30 days and submit certificate to EHS.

      The department's words

      CHSC 113947.1 At least one person needs to obtain their food manager's certification within 30 days and submit certificate to EHS.

    • Observed in-use wiping cloths stored on cutting board used to clean cutting board - always store wiping cloths in sanitizing solution of 100 ppm chlorine. Clean knives on magnet in back kitchen to remove food debris. Clean slicer to remove food debris.

      The department's words

      CHSC 114115 Observed in-use wiping cloths stored on cutting board used to clean cutting board - always store wiping cloths in sanitizing solution of 100 ppm chlorine. Clean knives on magnet in back kitchen to remove food debris. Clean slicer to remove food debris.

    • Observed some staining of the ceiling at the cook line and observed that ambient air temps at the cook line were high. Complete a hood performance test and submit a hood exhaust data sheet and hood performance data sheet to EHS for review. Repair hood if necessary. There is a review fee of $311 for this review. Forms are available on our website.

      The department's words

      CHSC 114175 Observed some staining of the ceiling at the cook line and observed that ambient air temps at the cook line were high. Complete a hood performance test and submit a hood exhaust data sheet and hood performance data sheet to EHS for review. Repair hood if necessary. There is a review fee of $311 for this review. Forms are available on our website.

25. EarlierFeb 8, 2018Follow-up inspectionGreen placard

    11 violations listed, 1 marked critical.

    Critical (1)

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

      Observed the following foods at unsafe temperatures: In prep fridge 1: * Egg whites at 51 F and cooked sausage at 54F were voluntarily discarded. Other food in this unit measured 45-49 F. In prep fridge 2: * Food temperatures in the upper right compartment measured 45-50 F. Sliced tomatoes measured 52F and were discarded. In prep fridge 3: Melon measured 47-49 F (beside waffle iron) In prep fridge 4: Tomato sauce measured 46 F. Batter on ice measured 44 - ensure that ice reaches the level of the food. Maintain potentially hazardous food at or below 41 F or at or above 135 F. Repair refrigeration (1 &2) so they maintain proper temps.

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: In prep fridge 1: * Egg whites at 51 F and cooked sausage at 54F were voluntarily discarded. Other food in this unit measured 45-49 F. In prep fridge 2: * Food temperatures in the upper right compartment measured 45-50 F. Sliced tomatoes measured 52F and were discarded. In prep fridge 3: Melon measured 47-49 F (beside waffle iron) In prep fridge 4: Tomato sauce measured 46 F. Batter on ice measured 44 - ensure that ice reaches the level of the food. Maintain potentially hazardous food at or below 41 F or at or above 135 F. Repair refrigeration (1 &2) so they maintain proper temps.

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

    Not critical (10)

    • Observed employees wipe hands on wiping cloths tucked into aprons and not wash hands. Observed employees remove gloves and don new gloves without washing hands. Wash hands at the hand sink at all required times, including before donning gloves. Do not use wiping cloths to clean hands. Did not observe any employees wash hands during inspection.

      The department's words

      CHSC 113953.3 Observed employees wipe hands on wiping cloths tucked into aprons and not wash hands. Observed employees remove gloves and don new gloves without washing hands. Wash hands at the hand sink at all required times, including before donning gloves. Do not use wiping cloths to clean hands. Did not observe any employees wash hands during inspection.

    • One hand sink is filed with utensils. Keep hand sinks unobstructed at all times. Replace the broken soap dispenser at the front hand sink. Two hand sinks did not have paper towels in dispensers. Paper towels were immediately replaced. Keep stocked at all times.

      The department's words

      CHSC 113953 One hand sink is filed with utensils. Keep hand sinks unobstructed at all times. Replace the broken soap dispenser at the front hand sink. Two hand sinks did not have paper towels in dispensers. Paper towels were immediately replaced. Keep stocked at all times.

    • At least one person needs to obtain their food manager's certification within 30 days and submit certificate to EHS.

      The department's words

      CHSC 113947.1 At least one person needs to obtain their food manager's certification within 30 days and submit certificate to EHS.

    • Observed in-use wiping cloths stored on cutting board used to clean cutting board - always store wiping cloths in sanitizing solution of 100 ppm chlorine. Clean knives on magnet in back kitchen to remove food debris. Clean slicer to remove food debris.

      The department's words

      CHSC 114115 Observed in-use wiping cloths stored on cutting board used to clean cutting board - always store wiping cloths in sanitizing solution of 100 ppm chlorine. Clean knives on magnet in back kitchen to remove food debris. Clean slicer to remove food debris.

    • Observed dirt on cooked potatoes. Wash vegetables and fruit before slicing, cooking, etc.

      The department's words

      CHSC 113992 Observed dirt on cooked potatoes. Wash vegetables and fruit before slicing, cooking, etc.

    Show 5 more

    • Clean fans in back kitchen to remove dust and grease.

      The department's words

      CHSC 114115.c Clean fans in back kitchen to remove dust and grease.

    • Remove tape from equipment - this is not smooth and cleanable.

      The department's words

      CHSC 114175 Remove tape from equipment - this is not smooth and cleanable.

    • Observed knives stored between wall and counter - do not store here. Clean and sanitize knives. Observed utensils in water at 83 F. Store in a clean dry location or in water maintained at 135 F. Wash, and sanitize in-use utensils at least every 4 hours.

      The department's words

      CHSC 114119 Observed knives stored between wall and counter - do not store here. Clean and sanitize knives. Observed utensils in water at 83 F. Store in a clean dry location or in water maintained at 135 F. Wash, and sanitize in-use utensils at least every 4 hours.

    • Keep lid to dumpster closed at all times to prevent attracting vermin.

      The department's words

      CHSC 114245.1 Keep lid to dumpster closed at all times to prevent attracting vermin.

    • Observed fruit flies in bar area. Clean under sinks and clean floor sinks to prevent attracting flies. Seal gap observed under the front door to prevent entry of vermin.

      The department's words

      CHSC 114259 Observed fruit flies in bar area. Clean under sinks and clean floor sinks to prevent attracting flies. Seal gap observed under the front door to prevent entry of vermin.

26. EarlierFeb 6, 2018Routine inspectionYellow placard

    12 violations listed, 2 marked critical.

    Critical (2)

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

      Observed the following foods at unsafe temperatures: -Two flats of shelled eggs at 63 F on counter, moved to fridge immediately. -In inserts at prep fridge: * Egg whites at 50 F, pooled eggs at 44F only place in prep top when cooled to 41F. * Sliced tomatoes at 60F - move to walk-in. * Cheese slices at 45F, cooked tomatoes at 47F overfilled in inserts - fill 3/4 full only. -Meatballs at 74F and gravy at 76F on stove (not on burner) were immediately reheated to 165F (made 1-1.5 hrs ago). -Oatmeal on stove (not on burner at 120F) made at 7 am, discard at 11 am. -Cut melon in deep container on ice at 53-54F. Batter on ice at 63-64F. Maintain potentially hazardous food at 41F or below or 135 F or above.

      The department's words

      CHSC 113996 Observed the following foods at unsafe temperatures: -Two flats of shelled eggs at 63 F on counter, moved to fridge immediately. -In inserts at prep fridge: * Egg whites at 50 F, pooled eggs at 44F only place in prep top when cooled to 41F. * Sliced tomatoes at 60F - move to walk-in. * Cheese slices at 45F, cooked tomatoes at 47F overfilled in inserts - fill 3/4 full only. -Meatballs at 74F and gravy at 76F on stove (not on burner) were immediately reheated to 165F (made 1-1.5 hrs ago). -Oatmeal on stove (not on burner at 120F) made at 7 am, discard at 11 am. -Cut melon in deep container on ice at 53-54F. Batter on ice at 63-64F. Maintain potentially hazardous food at 41F or below or 135 F or above.

      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 improperly cooled food at unsafe temperatures - angel hair pasta packed into deep covered pan in prep fridge drawer at 45 F and was made last night. Pasta was voluntarily discarded. Observed improper methods of cooling: * whole potatoes on sheet pans in back kitchen made at 7 am at 55 F - moved to fridge. * hard boiled eggs in deep plastic covered container at 68 F and cooked potatoes in deep plastic container at 77.6 F made 1 hr ago - immediately moved to shallow containers in walk-in. Cool using approved methods - see handout to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use probe thermometer to monitor food temps while cooling. Cover food only once it reaches 41 F or less. If these temps not reached in time, reheat to 165 F and start over with cooling.

      The department's words

      CHSC 114002 Observed improperly cooled food at unsafe temperatures - angel hair pasta packed into deep covered pan in prep fridge drawer at 45 F and was made last night. Pasta was voluntarily discarded. Observed improper methods of cooling: * whole potatoes on sheet pans in back kitchen made at 7 am at 55 F - moved to fridge. * hard boiled eggs in deep plastic covered container at 68 F and cooked potatoes in deep plastic container at 77.6 F made 1 hr ago - immediately moved to shallow containers in walk-in. Cool using approved methods - see handout to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Use probe thermometer to monitor food temps while cooling. Cover food only once it reaches 41 F or less. If these temps not reached in time, reheat to 165 F and start over with cooling.

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

    Not critical (10)

    • Observed employees wipe hands on wiping cloths tucked into aprons and not wash hands. Observed employees remove gloves and don new gloves without washing hands. Wash hands at the hand sink at all required times, including before donning gloves. Do not use wiping cloths to clean hands. Did not observe any employees wash hands during inspection.

      The department's words

      CHSC 113953.3 Observed employees wipe hands on wiping cloths tucked into aprons and not wash hands. Observed employees remove gloves and don new gloves without washing hands. Wash hands at the hand sink at all required times, including before donning gloves. Do not use wiping cloths to clean hands. Did not observe any employees wash hands during inspection.

    • One hand sink is filed with utensils. Keep hand sinks unobstructed at all times. Replace the broken soap dispenser at the front hand sink. Two hand sinks did not have paper towels in dispensers. Paper towels were immediately replaced. Keep stocked at all times.

      The department's words

      CHSC 113953 One hand sink is filed with utensils. Keep hand sinks unobstructed at all times. Replace the broken soap dispenser at the front hand sink. Two hand sinks did not have paper towels in dispensers. Paper towels were immediately replaced. Keep stocked at all times.

    • At least one person needs to obtain their food manager's certification within 30 days and submit certificate to EHS.

      The department's words

      CHSC 113947.1 At least one person needs to obtain their food manager's certification within 30 days and submit certificate to EHS.

    • Observed in-use wiping cloths stored on cutting board used to clean cutting board - always store wiping cloths in sanitizing solution of 100 ppm chlorine. Clean knives on magnet in back kitchen to remove food debris. Clean slicer to remove food debris.

      The department's words

      CHSC 114115 Observed in-use wiping cloths stored on cutting board used to clean cutting board - always store wiping cloths in sanitizing solution of 100 ppm chlorine. Clean knives on magnet in back kitchen to remove food debris. Clean slicer to remove food debris.

    • Observed dirt on cooked potatoes. Wash vegetables and fruit before slicing, cooking, etc.

      The department's words

      CHSC 113992 Observed dirt on cooked potatoes. Wash vegetables and fruit before slicing, cooking, etc.

    Show 5 more

    • Clean fans in back kitchen to remove dust and grease.

      The department's words

      CHSC 114115.c Clean fans in back kitchen to remove dust and grease.

    • Remove tape from equipment - this is not smooth and cleanable.

      The department's words

      CHSC 114175 Remove tape from equipment - this is not smooth and cleanable.

    • Observed knives stored between wall and counter - do not store here. Clean and sanitize knives. Observed utensils in water at 83 F. Store in a clean dry location or in water maintained at 135 F. Wash, and sanitize in-use utensils at least every 4 hours.

      The department's words

      CHSC 114119 Observed knives stored between wall and counter - do not store here. Clean and sanitize knives. Observed utensils in water at 83 F. Store in a clean dry location or in water maintained at 135 F. Wash, and sanitize in-use utensils at least every 4 hours.

    • Keep lid to dumpster closed at all times to prevent attracting vermin.

      The department's words

      CHSC 114245.1 Keep lid to dumpster closed at all times to prevent attracting vermin.

    • Observed fruit flies in bar area. Clean under sinks and clean floor sinks to prevent attracting flies. Seal gap observed under the front door to prevent entry of vermin.

      The department's words

      CHSC 114259 Observed fruit flies in bar area. Clean under sinks and clean floor sinks to prevent attracting flies. Seal gap observed under the front door to prevent entry of vermin.

27. EarlierNov 3, 2016Routine inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Get new employees certified as a Certified Food Handler within 30 days.

      The department's words

      CHSC 113948 Get new employees certified as a Certified Food Handler within 30 days.

    • Walk-in refrigerator is running 46F. Must be 41F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Walk-in refrigerator is running 46F. Must be 41F or below. Repair/adjust immediately.

    • Clean walk-in refrigerator condenser, fan grills and ceiling.

      The department's words

      CHSC 114175 Clean walk-in refrigerator condenser, fan grills and ceiling.

    • Repair leak inside refrigerator in dishwashing room.

      The department's words

      CHSC 114175 Repair leak inside refrigerator in dishwashing room.

    • Provide aerator on faucet in coffee/tea handwash sink.

      The department's words

      CHSC 114190 Provide aerator on faucet in coffee/tea handwash sink.

    Show 3 more

    • Replace broken paper towel dispenser at coffee/tea handwash sink.

      The department's words

      CHSC 113953.2 Replace broken paper towel dispenser at coffee/tea handwash sink.

    • Keep handwash sink to right of stove accessible at all times.

      The department's words

      CHSC 113953.1 Keep handwash sink to right of stove accessible at all times.

    • Keep CO2 container in dishwashing room secured to a rigid structure.

      The department's words

      CHSC 114172 Keep CO2 container in dishwashing room secured to a rigid structure.

28. EarlierFeb 24, 2016Routine inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Far right refrigerator on line is running 49 F in inserts. Refrigerator to the right of steam table is running 49 F in inserts. Refrigerator to the left of steam table is running 48 F in base. Far left refrigerator on line is running 44 F in base. Coffee milk refrigerator is running 48 F. All must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Far right refrigerator on line is running 49 F in inserts. Refrigerator to the right of steam table is running 49 F in inserts. Refrigerator to the left of steam table is running 48 F in base. Far left refrigerator on line is running 44 F in base. Coffee milk refrigerator is running 48 F. All must be 41 F or below. Repair/adjust immediately.

    • Keep shellfish tags in order by date.

      The department's words

      CHSC 114039.4 Keep shellfish tags in order by date.

    • Walk-in refrigerator: clean condenser, condenser fan grills and ceiling.

      The department's words

      CHSC 114175 Walk-in refrigerator: clean condenser, condenser fan grills and ceiling.

    • Provide display thermometer in 4-door refrigerator in bar.

      The department's words

      CHSC 114157 Provide display thermometer in 4-door refrigerator in bar.

29. EarlierMay 21, 2015Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Coffee milk refrigerator is running 45 F. Walk-in refrigerator is running 44 F. Refrigerator across from stove is running 49 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Coffee milk refrigerator is running 45 F. Walk-in refrigerator is running 44 F. Refrigerator across from stove is running 49 F. Must be 41 F or below. Repair/adjust immediately.

    • Email copy of Certified Food Manager certificate to EHS. Put Toast in email.

      The department's words

      CHSC 113947.1 Email copy of Certified Food Manager certificate to EHS. Put Toast in email.

30. EarlierMay 15, 2015Routine inspectionGreen placard

    7 violations listed, 1 marked critical.

    Critical (1)

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

      Provide 50 ppm chlorine in final rinse of glasswasher.

      The department's words

      CHSC 114099.7 Provide 50 ppm chlorine in final rinse of glasswasher.

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

    Not critical (6)

    • Coffee milk refrigerator is running 46 F. Walk-in refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Coffee milk refrigerator is running 46 F. Walk-in refrigerator is running 45 F. Must be 41 F or below. Repair/adjust immediately.

    • Provide display thermometer in refrigerator across from stove and in refrigerator across from oven and in ice cream freezer.

      The department's words

      CHSC 114157 Provide display thermometer in refrigerator across from stove and in refrigerator across from oven and in ice cream freezer.

    • Discontinue storing dishes in ice machine.

      The department's words

      CHSC 114049 Discontinue storing dishes in ice machine.

    • Do not store food on floor in walk-in refrigerator. Store food at least 6 inches above floor.

      The department's words

      CHSC 114047 Do not store food on floor in walk-in refrigerator. Store food at least 6 inches above floor.

    • Email copy of Certified Food Manager certificate to EHS. Put Toast in email.

      The department's words

      CHSC 113947.1 Email copy of Certified Food Manager certificate to EHS. Put Toast in email.

    Show 1 more

    • Keep shellfish tags in order by date.

      The department's words

      CHSC 114039.4 Keep shellfish tags in order by date.

31. EarlierDec 10, 2014Routine inspectionOnly Minor Violation(s) Found

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Salad refrigerator is running 49 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Salad refrigerator is running 49 F. Must be 41 F or below. Repair/adjust immediately.

    • Keep shellfish tags in order by date.

      The department's words

      CHSC 114039.1 Keep shellfish tags in order by date.

    • Wooden shelving with metal frame is not approved. Replace with shelving that is cleanable and is 6 inches above floor. Do not use wooden shelf liners. Use liners that are cleanable.

      The department's words

      CHSC 114047 Wooden shelving with metal frame is not approved. Replace with shelving that is cleanable and is 6 inches above floor. Do not use wooden shelf liners. Use liners that are cleanable.

32. EarlierApr 30, 2014Follow-up inspectionOnly Minor Violation(s) Found

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Coffee milk refrigerator is running 49 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Coffee milk refrigerator is running 49 F. Must be 41 F or below. Repair/adjust immediately.

    • Provide soap in permanently mounted dispenser.

      The department's words

      CHSC 113953.2 Provide soap in permanently mounted dispenser.

    • Provide paper towels in permanently mounted dispenser.

      The department's words

      CHSC 113953.2 Provide paper towels in permanently mounted dispenser.

33. EarlierApr 28, 2014Routine inspectionViolation(s) Found

    5 violations listed, 1 marked critical.

    Critical (1)

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

      Provide 50 ppm Chlorine in final rinse of glasswasher.

      The department's words

      CHSC 114099.7 Provide 50 ppm Chlorine in final rinse of glasswasher.

      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)

    • Coffee milk refrigerator is running 49 F. Grill refrigerator is running 47 F. Must be 41 F or below. Repair/adjust immediately.

      The department's words

      CHSC 113996 Coffee milk refrigerator is running 49 F. Grill refrigerator is running 47 F. Must be 41 F or below. Repair/adjust immediately.

    • Handwash sink to the right of the stove must be accessible at all times. Do not store trash bin in front of this sink.

      The department's words

      CHSC 113953.1 Handwash sink to the right of the stove must be accessible at all times. Do not store trash bin in front of this sink.

    • Men's and women's - do not store paper towels in plastic basket. Store in mounted dispenser only. Women's - Provide soap in a permanently mounted dispenser.

      The department's words

      CHSC 113953.2 Men's and women's - do not store paper towels in plastic basket. Store in mounted dispenser only. Women's - Provide soap in a permanently mounted dispenser.

    • Provide paper towels in a permanently mounted dispenser.

      The department's words

      CHSC 113953.2 Provide paper towels in a permanently mounted dispenser.

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) ↗