At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · County inspection, Follow-up inspection · Mar 16, 2018
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Togo's Eatery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- All food handlers' cards are expired. Renew within 30 days. CHSC 113948How to fixFix it
- The prep top on the right side is holding potentially hazardous foods at 39F-46F. Adjust to ensure 41F or below. The prep top on the left is storing foods on time as a public health control. Foods inside measure 41F-45F. The left refrigerator is due to be replaced and the equipment has already been approved. CHSC 113996How to fixFix it
- Tuna salad prepared 3 hours earlier measured 51F In a drop container in the prep top nearest the Panini grill. Cool foods made from room temperature ingredients to 41F within 4 hours. Tuna was placed in the walk in. CHSC 114002.1How 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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Follow the steps for each item, with the rule beside it.
Next: All food handlers' cards are expired. Renew within 30 days.The county found: “All food handlers' cards are expired. Renew within 30 days.”
Then the next one: The prep top on the right side is holding potentially hazardous foods at 39F-46F. Adjust to ensure 41F or below. The prep top on the left is storing foods on time as a public health control. Foods inside measure 41F-45F. The left refrigerator is due to be replaced and the equipment has already been approved.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 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
LatestMar 16, 2018Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 16, 2018.
4 violations listed, 0 marked critical.
Not critical (4)
All food handlers' cards are expired. Renew within 30 days.
The department's words
CHSC 113948 All food handlers' cards are expired. Renew within 30 days.
The prep top on the right side is holding potentially hazardous foods at 39F-46F. Adjust to ensure 41F or below. The prep top on the left is storing foods on time as a public health control. Foods inside measure 41F-45F. The left refrigerator is due to be replaced and the equipment has already been approved.
The department's words
CHSC 113996 The prep top on the right side is holding potentially hazardous foods at 39F-46F. Adjust to ensure 41F or below. The prep top on the left is storing foods on time as a public health control. Foods inside measure 41F-45F. The left refrigerator is due to be replaced and the equipment has already been approved.
Tuna salad prepared 3 hours earlier measured 51F In a drop container in the prep top nearest the Panini grill. Cool foods made from room temperature ingredients to 41F within 4 hours. Tuna was placed in the walk in.
The department's words
CHSC 114002.1 Tuna salad prepared 3 hours earlier measured 51F In a drop container in the prep top nearest the Panini grill. Cool foods made from room temperature ingredients to 41F within 4 hours. Tuna was placed in the walk in.
There is a puddle of water behind the prep top near the mop sink. Repair the leak.
The department's words
CHSC 114175 There is a puddle of water behind the prep top near the mop sink. Repair the leak.
EarlierMar 9, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
All food handlers' cards are expired. Renew within 30 days.
The department's words
CHSC 113948 All food handlers' cards are expired. Renew within 30 days.
The following potentially hazardous foods were measured at unsafe temperatures: Tuna Salad 51 R prep top. 3 cups Discarded - Roast Beef 50F R prep top 1/4 lbs. discarded Mortadella 53F R prep top 1/4 lbs. discarded Ranch dressing 56F L prep top 2 cups discarded Bean/corn mix 54F R prep top 3 cups discarded Sliced tomatoes 52F R prep top. 3 cups discarded Potentially hazardous foods must be held at 135F or above or at 41F and below. Both prep tops are unable to hold PHFs below 41F. In order to safely operate until these refrigerators are rep[aired/replaced, all PHFs holding in these prep tops shall be placed on 'Time as a public health control'. Foods may only be stored in the unit for 4 hours and must be discarded after that time. Write a log to document which foods will be held on TPHC and what the required discard time must be. Email the invoice for the refrigerator repair and specification sheets for the new equipment prior to purchase. Maintain PHFs below 41F or above 135F. Repair both refrigerators. Units were adjusted and temperatures came down to 42F-46F only.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: Tuna Salad 51 R prep top. 3 cups Discarded - Roast Beef 50F R prep top 1/4 lbs. discarded Mortadella 53F R prep top 1/4 lbs. discarded Ranch dressing 56F L prep top 2 cups discarded Bean/corn mix 54F R prep top 3 cups discarded Sliced tomatoes 52F R prep top. 3 cups discarded Potentially hazardous foods must be held at 135F or above or at 41F and below. Both prep tops are unable to hold PHFs below 41F. In order to safely operate until these refrigerators are rep[aired/replaced, all PHFs holding in these prep tops shall be placed on 'Time as a public health control'. Foods may only be stored in the unit for 4 hours and must be discarded after that time. Write a log to document which foods will be held on TPHC and what the required discard time must be. Email the invoice for the refrigerator repair and specification sheets for the new equipment prior to purchase. Maintain PHFs below 41F or above 135F. Repair both refrigerators. Units were adjusted and temperatures came down to 42F-46F only.
Tuna salad prepared 3 hours earlier measured 51F In a drop container in the prep top nearest the Panini grill. Cool foods made from room temperature ingredients to 41F within 4 hours. Tuna was placed in the walk in.
The department's words
CHSC 114002.1 Tuna salad prepared 3 hours earlier measured 51F In a drop container in the prep top nearest the Panini grill. Cool foods made from room temperature ingredients to 41F within 4 hours. Tuna was placed in the walk in.
There is a puddle of water behind the prep top near the mop sink. Repair the leak.
The department's words
CHSC 114175 There is a puddle of water behind the prep top near the mop sink. Repair the leak.
EarlierMar 6, 2018Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
All food handlers' cards are expired. Renew within 30 days.
The department's words
CHSC 113948 All food handlers' cards are expired. Renew within 30 days.
The following potentially hazardous foods were measured at unsafe temperatures: Ranch dressing 48F - at the prep top nearest the mop sink Cooked chicken 49F at the prep top nearest the Panini grill Beans and corn mix 49F at the prep top nearest the Panini grill Cotto 49F at the prep top nearest the Panini grill Maintain PHFs below 41F or above 135F. Repair both refrigerators. Units were adjusted and temperatures came down to 42F-46F only.
The department's words
CHSC 113996 The following potentially hazardous foods were measured at unsafe temperatures: Ranch dressing 48F - at the prep top nearest the mop sink Cooked chicken 49F at the prep top nearest the Panini grill Beans and corn mix 49F at the prep top nearest the Panini grill Cotto 49F at the prep top nearest the Panini grill Maintain PHFs below 41F or above 135F. Repair both refrigerators. Units were adjusted and temperatures came down to 42F-46F only.
Tuna salad prepared 3 hours earlier measured 51F In a drop container in the prep top nearest the Panini grill. Cool foods made from room temperature ingredients to 41F within 4 hours. Tuna was placed in the walk in.
The department's words
CHSC 114002.1 Tuna salad prepared 3 hours earlier measured 51F In a drop container in the prep top nearest the Panini grill. Cool foods made from room temperature ingredients to 41F within 4 hours. Tuna was placed in the walk in.
Observed a food handler washing dishes with lukewarm soapy water. Water must be at least 100F to effectively wash equipment. Corrected.
The department's words
CHSC 114099.2 Observed a food handler washing dishes with lukewarm soapy water. Water must be at least 100F to effectively wash equipment. Corrected.
Eliminate fruit fly infestation observed near the prep sink. Dry all standing water, put wet cloths in a sealed container. Remove any dropped produce and clean out floor drains.
The department's words
CHSC 114259.1 Eliminate fruit fly infestation observed near the prep sink. Dry all standing water, put wet cloths in a sealed container. Remove any dropped produce and clean out floor drains.
Show 1 more
There is a puddle of water behind the prep top near the mop sink. Repair the leak.
The department's words
CHSC 114175 There is a puddle of water behind the prep top near the mop sink. Repair the leak.
EarlierJun 22, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
A staff member has an expired food handlers card. Renew card within 30 days. Maintain copy on site.
The department's words
CHSC 113948 A staff member has an expired food handlers card. Renew card within 30 days. Maintain copy on site.
Customer self service lemons lack a lid or sneeze guard. Provide lemons in a container with a lid or behind a sneeze guard.
The department's words
CHSC 114077 Customer self service lemons lack a lid or sneeze guard. Provide lemons in a container with a lid or behind a sneeze guard.
a. Repair the broken door push on the inside of the walk in. b. Repair the leaking refrigerators on the prep line within 7 days.
The department's words
CHSC 114175 a. Repair the broken door push on the inside of the walk in. b. Repair the leaking refrigerators on the prep line within 7 days.
Resurface the peeling paint on the pipe above the third compartment sink and paint with a white gloss paint.
The department's words
CHSC 114271 Resurface the peeling paint on the pipe above the third compartment sink and paint with a white gloss paint.
EarlierApr 5, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
A staff member has an expired food handlers card. Renew card within 30 days. Maintain copy on site.
The department's words
CHSC 113948 A staff member has an expired food handlers card. Renew card within 30 days. Maintain copy on site.
The small side prep top measured 53F ambient. The following foods were measured at unsafe temperatures inside the unit: - cut watermelon 51F VCD 1/2 watermelon - thousand island 52F VCD two cups. Maintain potentially hazardous foods below 41F or above 135F. All foods inside unit overnight were VCD. 2 cups of ranch dressing, 2 cups sour cream. Unit was adjusted but did not respond. All foods removed. Repair unit.
The department's words
CHSC 113996 The small side prep top measured 53F ambient. The following foods were measured at unsafe temperatures inside the unit: - cut watermelon 51F VCD 1/2 watermelon - thousand island 52F VCD two cups. Maintain potentially hazardous foods below 41F or above 135F. All foods inside unit overnight were VCD. 2 cups of ranch dressing, 2 cups sour cream. Unit was adjusted but did not respond. All foods removed. Repair unit.
Customer self service lemons lack a lid or sneeze guard. Provide lemons in a container with a lid or behind a sneeze guard.
The department's words
CHSC 114077 Customer self service lemons lack a lid or sneeze guard. Provide lemons in a container with a lid or behind a sneeze guard.
a. Repair the broken door push on the inside of the walk in. b. Repair the leaking refrigerators on the prep line within 7 days.
The department's words
CHSC 114175 a. Repair the broken door push on the inside of the walk in. b. Repair the leaking refrigerators on the prep line within 7 days.
Resurface the peeling paint on the pipe above the third compartment sink and paint with a white gloss paint.
The department's words
CHSC 114271 Resurface the peeling paint on the pipe above the third compartment sink and paint with a white gloss paint.
EarlierOct 3, 2016Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
a. Fruit flies observed in the area of the mop sink and the three compartment sink. Eliminate fruit flies by cleaning up all standing water, scrubbing floor sinks and drains, and eliminate access to wet cloths. Correct within 14 days. b. Remove old rodent droppings from under the soda machine (inside the cabinet). These are the same droppings from the inspection conducted 1.13.16.
The department's words
CHSC 114259.1 a. Fruit flies observed in the area of the mop sink and the three compartment sink. Eliminate fruit flies by cleaning up all standing water, scrubbing floor sinks and drains, and eliminate access to wet cloths. Correct within 14 days. b. Remove old rodent droppings from under the soda machine (inside the cabinet). These are the same droppings from the inspection conducted 1.13.16.
a. There is black mildew on the wall mound portion of the three compartment sink,. Remove caulking and caulk again. Clean and dry frequently. Correct within 30 days. b. There is rusting metal and paint peeling from a pipe above the three compartment sink. Resurface and paint within 30 days.
The department's words
CHSC 114175 a. There is black mildew on the wall mound portion of the three compartment sink,. Remove caulking and caulk again. Clean and dry frequently. Correct within 30 days. b. There is rusting metal and paint peeling from a pipe above the three compartment sink. Resurface and paint within 30 days.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10398.
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
- Follow-up inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.