Tommy's Bistro

Inspections

From Marin County Community Development Agency, Environmental Health Services · 7 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestDec 7, 2018Follow-up inspectionOnly Minor Violation(s) Found

   This one: Only Minor Violation(s) Found, inspected Dec 7, 2018.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Violation corrected. Did observe cooked chicken cooling in walk-in at 57F-63F in a covered container in a thick layer. Cool food uncovered in shallow containers in refrigerator.

     The department's words

     CHSC 113996 Violation corrected. Did observe cooked chicken cooling in walk-in at 57F-63F in a covered container in a thick layer. Cool food uncovered in shallow containers in refrigerator.

2. EarlierNov 29, 2018Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

3. EarlierJan 3, 2018Follow-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. EarlierDec 28, 2017Routine inspectionYellow placard

   16 violations listed, 0 marked critical.

   Not critical (16)

   • Observed food handlers touch raw beef and/or raw chicken and then continue with other activities and different food prep without washing their hands. Observed one employee wash hands in a slow-draining hand sink and then rinse hands in a pool of waste water in that hand sink. Employees were all instructed to wash hands with soap and warm water for 20 seconds, then dry with a clean paper towel. Wash hands after handling raw animal products and at all other required times.

     The department's words

     CHSC 113953.3 Observed food handlers touch raw beef and/or raw chicken and then continue with other activities and different food prep without washing their hands. Observed one employee wash hands in a slow-draining hand sink and then rinse hands in a pool of waste water in that hand sink. Employees were all instructed to wash hands with soap and warm water for 20 seconds, then dry with a clean paper towel. Wash hands after handling raw animal products and at all other required times.

   • Both paper towel dispensers at kitchen and wait station are not working. Repair immediately. Until repaired, provide paper towels at hand sinks.

     The department's words

     CHSC 113953 Both paper towel dispensers at kitchen and wait station are not working. Repair immediately. Until repaired, provide paper towels at hand sinks.

   • Observed curries on the counter at unsafe temperatures. Curries measured 48 F, 54 F, 56 F. Employees say these were made 30 minutes ago. Instructed employees to rapidly reheat 165 F before serving. Beef in the prep sink measured 48 F and was in the thawing process. Chicken in a container in the prep sink measured 54 F. Employees state that they are in the process of slicing the beef and breading the chicken. Only get out small amounts of food at a time to ensure that food temperatures do not go above 41 F. Chicken and beef were moved to the walk-in. Maintain potentially hazardous food at 41 F or below or 135 F or above.

     The department's words

     CHSC 113996 Observed curries on the counter at unsafe temperatures. Curries measured 48 F, 54 F, 56 F. Employees say these were made 30 minutes ago. Instructed employees to rapidly reheat 165 F before serving. Beef in the prep sink measured 48 F and was in the thawing process. Chicken in a container in the prep sink measured 54 F. Employees state that they are in the process of slicing the beef and breading the chicken. Only get out small amounts of food at a time to ensure that food temperatures do not go above 41 F. Chicken and beef were moved to the walk-in. Maintain potentially hazardous food at 41 F or below or 135 F or above.

   • Observed a dirty towel on top of egg roll dough. Egg roll dough was voluntarily discarded.

     The department's words

     CHSC 113980 Observed a dirty towel on top of egg roll dough. Egg roll dough was voluntarily discarded.

   • Observed an employee wash, rinse, and dry a pan in the prep sink used for raw meat prep. I did not observed anyone cleaning and sanitizing the sink after raw meat was removed. All utensils must be washed, rinsed, and sanitized, and air dried at the 3-compartment sink or dishwasher. Clean and sanitize the prep sink before using it for any other food prep. Clean utensils (knives, slicer, vegetable peeler) to remove encrusted food debris.

     The department's words

     CHSC 114099.6 Observed an employee wash, rinse, and dry a pan in the prep sink used for raw meat prep. I did not observed anyone cleaning and sanitizing the sink after raw meat was removed. All utensils must be washed, rinsed, and sanitized, and air dried at the 3-compartment sink or dishwasher. Clean and sanitize the prep sink before using it for any other food prep. Clean utensils (knives, slicer, vegetable peeler) to remove encrusted food debris.

   Show 11 more

   • Observed raw meat thawing in the sink basin. Thaw in refrigeration or under running water. Ensure that food does not reach temps >41 F while thawing.

     The department's words

     CHSC 114020 Observed raw meat thawing in the sink basin. Thaw in refrigeration or under running water. Ensure that food does not reach temps >41 F while thawing.

   • Observed raw meat stored beside and above ready to eat food and vegetables. Store raw animal products separate and below all other food.

     The department's words

     CHSC 113986 Observed raw meat stored beside and above ready to eat food and vegetables. Store raw animal products separate and below all other food.

   • Observed fruit (oranges) with stickers on the skin. Remove stickers, then wash before slicing/peeling, etc.

     The department's words

     CHSC 113992 Observed fruit (oranges) with stickers on the skin. Remove stickers, then wash before slicing/peeling, etc.

   • Once open, place food in a sealed food grade (commercial) container and label. Observed food in open bags in dry storage.

     The department's words

     CHSC 114047 Once open, place food in a sealed food grade (commercial) container and label. Observed food in open bags in dry storage.

   • Obtain chlorine test strips and use daily to test chlorine in the dishwasher -50 ppm required.

     The department's words

     CHSC 114107 Obtain chlorine test strips and use daily to test chlorine in the dishwasher -50 ppm required.

   • Clean floors and walls to remove accumulation of grease and food debris. Clean handles to refrigerators and faucet handles at the hand sink.

     The department's words

     CHSC 114115.c Clean floors and walls to remove accumulation of grease and food debris. Clean handles to refrigerators and faucet handles at the hand sink.

   • Clean inside refrigeration, on and around all equipment to remove accumulation of food debris. Clean and sanitize inside the ice machine to remove mold. Replace heavily soiled dishwasher racks. Clean hood and baffles - observed heavy accumulation of grease. This is a fire hazard. Refinish or replace deeply scored and stained cutting boards. Clean shelving in the walk-in - replace if no longer cleanable. Observed utensils stored between equipment and the wall. Clean utensils and do not store here. Repair the beverage cooler where water is draining and pooling in a hotel pan. Discard pooled water.

     The department's words

     CHSC 114175 Clean inside refrigeration, on and around all equipment to remove accumulation of food debris. Clean and sanitize inside the ice machine to remove mold. Replace heavily soiled dishwasher racks. Clean hood and baffles - observed heavy accumulation of grease. This is a fire hazard. Refinish or replace deeply scored and stained cutting boards. Clean shelving in the walk-in - replace if no longer cleanable. Observed utensils stored between equipment and the wall. Clean utensils and do not store here. Repair the beverage cooler where water is draining and pooling in a hotel pan. Discard pooled water.

   • Observed rice scoops stored in room temp water on the counter. Store in water maintained at 135 F or in a clean, dry location and wash and sanitize every 4 hours.

     The department's words

     CHSC 114119 Observed rice scoops stored in room temp water on the counter. Store in water maintained at 135 F or in a clean, dry location and wash and sanitize every 4 hours.

   • Obtain a probe thermometer and use to check cooking, cooling temps and temperatures of food in hot and cold holding. I recommend a digital thermometer.

     The department's words

     CHSC 114159 Obtain a probe thermometer and use to check cooking, cooling temps and temperatures of food in hot and cold holding. I recommend a digital thermometer.

   • Repair the disconnected pipe at the dishwasher/3 comp sink. Remove and cap or reconnect the pipe to plumbing in the floor. A plumber needs to investigate where this pipe comes from and either repair or disconnect.

     The department's words

     CHSC 114190 Repair the disconnected pipe at the dishwasher/3 comp sink. Remove and cap or reconnect the pipe to plumbing in the floor. A plumber needs to investigate where this pipe comes from and either repair or disconnect.

   • Clean grease observed around the compactor and grease wasate bin.

     The department's words

     CHSC 114245.1 Clean grease observed around the compactor and grease wasate bin.

5. EarlierSep 28, 2016Routine inspectionGreen placard

   10 violations listed, 0 marked critical.

   Not critical (10)

   • Soap and paper towels were not available at the beverage station hand sink. Maintain dispensers full at all times. Corrected.

     The department's words

     CHSC 113953.2 Soap and paper towels were not available at the beverage station hand sink. Maintain dispensers full at all times. Corrected.

   • Fried pork measured 50F in the walk in. Maintain potentially hazardous foods below 41F or above 135F. Meat was out of temperature less than 30 minutes.

     The department's words

     CHSC 113996 Fried pork measured 50F in the walk in. Maintain potentially hazardous foods below 41F or above 135F. Meat was out of temperature less than 30 minutes.

   • Observed time as a public health control tags on potentially hazardous foods stored in the refrigerator. Foods on the TPHC system must not be refrigerated after held out at room temperature. Either use TPHC Uor/U keep foods at safe temperatures. Foods with tags were all measured below 41F.

     The department's words

     CHSC 114000 Observed time as a public health control tags on potentially hazardous foods stored in the refrigerator. Foods on the TPHC system must not be refrigerated after held out at room temperature. Either use TPHC Uor/U keep foods at safe temperatures. Foods with tags were all measured below 41F.

   • Observed a food handler preparing dumplings on the spray sink drain board used for dirty dishes. Always prepare foods on clean and sanitized tables designated for food preparation. Corrected.

     The department's words

     CHSC 113967 Observed a food handler preparing dumplings on the spray sink drain board used for dirty dishes. Always prepare foods on clean and sanitized tables designated for food preparation. Corrected.

   • Meat slicer is encrusted with food residue. Clean and sanitize after each use. Remove equipment if not used. Clean meat slicer before next use.

     The department's words

     CHSC 114113 Meat slicer is encrusted with food residue. Clean and sanitize after each use. Remove equipment if not used. Clean meat slicer before next use.

   Show 5 more

   • Observed raw chicken stored next to lettuce in 2 drawer refrigerator in the kitchen. Keep raw meats separate from ready to eat foods. Chicken was moved to the walk in.

     The department's words

     CHSC 113986 Observed raw chicken stored next to lettuce in 2 drawer refrigerator in the kitchen. Keep raw meats separate from ready to eat foods. Chicken was moved to the walk in.

   • Observed bleach stored in a bottle labeled vinegar . Label all chemicals to avoid mistakes and confusion.

     The department's words

     CHSC 114254 Observed bleach stored in a bottle labeled vinegar . Label all chemicals to avoid mistakes and confusion.

   • a. The two drawer work top refrigerator in the front has an ambient temperature of 4F. No PHFs inside. Repair so ambient temperature is below 41F. b. Dishwasher racks are heavily soiled. replace or thoroughly clean to remove grime. c. Observed a noodle boiling colander in disrepair. Ensure all equipment is in good condition, commercial grade, and durable. Colander was discarded.

     The department's words

     CHSC 114175 a. The two drawer work top refrigerator in the front has an ambient temperature of 4F. No PHFs inside. Repair so ambient temperature is below 41F. b. Dishwasher racks are heavily soiled. replace or thoroughly clean to remove grime. c. Observed a noodle boiling colander in disrepair. Ensure all equipment is in good condition, commercial grade, and durable. Colander was discarded.

   • In use rice scoops observed stored in stagnant water at room temperature. Store scoops in ice water or in water above 135F.

     The department's words

     CHSC 114119 In use rice scoops observed stored in stagnant water at room temperature. Store scoops in ice water or in water above 135F.

   • Observed wiping cloths stored in a solution with a very high concentration of chlorine. Ensure solution is 100-200 ppm. Corrected.

     The department's words

     CHSC 114185.1 Observed wiping cloths stored in a solution with a very high concentration of chlorine. Ensure solution is 100-200 ppm. Corrected.

6. EarlierMay 3, 2016Follow-up inspectionGreen placard

   8 violations listed, 0 marked critical.

   Not critical (8)

   • Pooled eggs measured 68 F, fried tofu measured 66 F, and curries measured 65-66 F. For today, use time as a public health control and discard 4 hours from the time food was removed from temperature control. Maintain food temps at 41 F or below or 135 F or above or use logs provided to show you are using time as a public health control and discarding food after 4 hours or less.

     The department's words

     CHSC 113996 Pooled eggs measured 68 F, fried tofu measured 66 F, and curries measured 65-66 F. For today, use time as a public health control and discard 4 hours from the time food was removed from temperature control. Maintain food temps at 41 F or below or 135 F or above or use logs provided to show you are using time as a public health control and discarding food after 4 hours or less.

   • Knives observed stored between the wall and the sink. Wash, rinse, and sanitize knives and store in a clean location. Only 2 sets of tongs observed for >2 different raw animal products. Designate a separate set of tongs for each type of raw meat. Food debris observed on utensils hanging on the wall and on some utensils on storage shelving. Wash, rinse, and sanitize utensils to remove food particles. Clean mold from inside the ice machine. Wash, rinse, and sanitize. Clean slicer to remove food debris.

     The department's words

     CHSC 114115 Knives observed stored between the wall and the sink. Wash, rinse, and sanitize knives and store in a clean location. Only 2 sets of tongs observed for >2 different raw animal products. Designate a separate set of tongs for each type of raw meat. Food debris observed on utensils hanging on the wall and on some utensils on storage shelving. Wash, rinse, and sanitize utensils to remove food particles. Clean mold from inside the ice machine. Wash, rinse, and sanitize. Clean slicer to remove food debris.

   • Clean hand sink handles to remove accumulated food debris to prevent contaminating clean hands. Clean hood baffles and hood to remove accumulated grease.

     The department's words

     CHSC 114115.c Clean hand sink handles to remove accumulated food debris to prevent contaminating clean hands. Clean hood baffles and hood to remove accumulated grease.

   • Remove foam and cardboard liners from shelving. These are not smooth, cleanable and durable.

     The department's words

     CHSC 114175 Remove foam and cardboard liners from shelving. These are not smooth, cleanable and durable.

   • Clean garbage area to remove litter/water from compactor tracks and to remove grease from the cement around the compactor.

     The department's words

     CHSC 114245.1 Clean garbage area to remove litter/water from compactor tracks and to remove grease from the cement around the compactor.

   Show 3 more

   • Clean the kitchen thoroughly to remove accumulation of grease and food debris to prevent contamination/attracting vermin. Clean on and around equipment.

     The department's words

     CHSC 114257 Clean the kitchen thoroughly to remove accumulation of grease and food debris to prevent contamination/attracting vermin. Clean on and around equipment.

   • Food handler prepared raw chicken, then went into walk-in and handled other clean utensils without washing hands. When instructed to wash hands, the employee rinsed hands with sprayer in the sink where chicken was being prepped. Sanitize all contaminated surfaces. Ensure that employees wash hands with soap and water for 30 seconds, then dry with clean paper towels at all required times, especially after handling raw animal products.

     The department's words

     CHSC 113953.3 Food handler prepared raw chicken, then went into walk-in and handled other clean utensils without washing hands. When instructed to wash hands, the employee rinsed hands with sprayer in the sink where chicken was being prepped. Sanitize all contaminated surfaces. Ensure that employees wash hands with soap and water for 30 seconds, then dry with clean paper towels at all required times, especially after handling raw animal products.

   • Soiled wiping cloths observed on food contact surfaces. Always store in sanitizing solution of 100 ppm chlorine to prevent cross contamination.

     The department's words

     CHSC 114099.6 Soiled wiping cloths observed on food contact surfaces. Always store in sanitizing solution of 100 ppm chlorine to prevent cross contamination.

7. EarlierApr 25, 2016Routine inspectionGreen placard

   6 violations listed, 0 marked critical.

   Not critical (6)

   • Garlic in oil held at the cook line measured 70 F. Sprouts and fried tofu on a rack beside the cook line measured 61 F and 64 F. Food items were removed from temperature control approximately 1 hour ago. These were immediately refrigerated. Keep these items refrigerated at 41 F or keep a log to show you are using time as a public health control and discard any food remaining after 4 hours. Beef in an overfilled insert of the prep fridge measured 45 F. Only fill inserts 3/4 full. Hold food cold at 41 F or lower.

     The department's words

     CHSC 113996 Garlic in oil held at the cook line measured 70 F. Sprouts and fried tofu on a rack beside the cook line measured 61 F and 64 F. Food items were removed from temperature control approximately 1 hour ago. These were immediately refrigerated. Keep these items refrigerated at 41 F or keep a log to show you are using time as a public health control and discard any food remaining after 4 hours. Beef in an overfilled insert of the prep fridge measured 45 F. Only fill inserts 3/4 full. Hold food cold at 41 F or lower.

   • Knives observed stored between the wall and the sink. Wash, rinse, and sanitize knives and store in a clean location. Only 2 sets of tongs observed for >2 different raw animal products. Designate a separate set of tongs for each type of raw meat. Food debris observed on utensils hanging on the wall and on some utensils on storage shelving. Wash, rinse, and sanitize utensils to remove food particles. Clean mold from inside the ice machine. Wash, rinse, and sanitize. Clean slicer to remove food debris.

     The department's words

     CHSC 114115 Knives observed stored between the wall and the sink. Wash, rinse, and sanitize knives and store in a clean location. Only 2 sets of tongs observed for >2 different raw animal products. Designate a separate set of tongs for each type of raw meat. Food debris observed on utensils hanging on the wall and on some utensils on storage shelving. Wash, rinse, and sanitize utensils to remove food particles. Clean mold from inside the ice machine. Wash, rinse, and sanitize. Clean slicer to remove food debris.

   • Clean hand sink handles to remove accumulated food debris to prevent contaminating clean hands. Clean hood baffles and hood to remove accumulated grease.

     The department's words

     CHSC 114115.c Clean hand sink handles to remove accumulated food debris to prevent contaminating clean hands. Clean hood baffles and hood to remove accumulated grease.

   • Remove foam and cardboard liners from shelving. These are not smooth, cleanable and durable.

     The department's words

     CHSC 114175 Remove foam and cardboard liners from shelving. These are not smooth, cleanable and durable.

   • Clean garbage area to remove litter/water from compactor tracks and to remove grease from the cement around the compactor.

     The department's words

     CHSC 114245.1 Clean garbage area to remove litter/water from compactor tracks and to remove grease from the cement around the compactor.

   Show 1 more

   • Clean the kitchen thoroughly to remove accumulation of grease and food debris to prevent contamination/attracting vermin. Clean on and around equipment.

     The department's words

     CHSC 114257 Clean the kitchen thoroughly to remove accumulation of grease and food debris to prevent contamination/attracting vermin. Clean on and around equipment.

Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site) ↗