At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 14, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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
For Trader Joe's #61's team
Is this your place?
Welcome, Trader Joe's #61. We'll walk through this together, one item at a time. To log the fixes, claim Trader Joe's #61 first; we check that you run it.
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This is my place: claim Trader Joe's #61We'll help you get every item done. You don't have to do it alone.
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Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJul 14, 2026Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Jul 14, 2026.
No violations listed in the data.
EarlierFeb 25, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114159
The department's words
Code CHSC 114159
EarlierAug 14, 2025Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMay 16, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 13, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The hot water temperature reading was 107F at the 3-compartment sink and preparation sink, and 104F at the janitorial sink. [CA] Provide hot water in your food facility. Hot water shall be at least 120 °F, and hot water temperature, once it reaches maximum, must remain at the required temperature.
The department's words
CHSC 114195 The hot water temperature reading was 107F at the 3-compartment sink and preparation sink, and 104F at the janitorial sink. [CA] Provide hot water in your food facility. Hot water shall be at least 120 °F, and hot water temperature, once it reaches maximum, must remain at the required temperature.
EarlierMar 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water temperature was at 111F at the 3-compartment sink, janitorial, and preparation sinks. [CA] Provide hot water. Hot water shall be at least 120F, and hot water temperature once it reaches maximum, must remain at the required temperature.
The department's words
CHSC 114192 Hot water temperature was at 111F at the 3-compartment sink, janitorial, and preparation sinks. [CA] Provide hot water. Hot water shall be at least 120F, and hot water temperature once it reaches maximum, must remain at the required temperature.
EarlierAug 8, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 4, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw ground beef packages stored above pieces of beef steak packages (beef rib eye steak, New York steak, fillet mignon, flank steak) on the cold holding display unit. [CA] To prevent cross-contamination, ensure to store raw ground beef below or away from pieces of beef steak. When storing food, keep in mind to follow the final cooking temperature.
The department's words
CHSC 113986 Observed raw ground beef packages stored above pieces of beef steak packages (beef rib eye steak, New York steak, fillet mignon, flank steak) on the cold holding display unit. [CA] To prevent cross-contamination, ensure to store raw ground beef below or away from pieces of beef steak. When storing food, keep in mind to follow the final cooking temperature.
EarlierFeb 25, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep paper towels fully stocked at all times at hand sink behind new products shelf.
The department's words
CHSC 113953.2 Keep paper towels fully stocked at all times at hand sink behind new products shelf.
EarlierAug 24, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: - supreme brie at 44F in cheese case (some stacked past fill line) - other cheeses in cheese case ~42F (some stacked past fill line) - Folio's cheese wraps at 57F Potentially hazardous foods shall be cold held at 41F or below. Ensure foods are not stacked past fill lines to ensure proper cold holding. Adjust cooler to cold hold below 41F. Folio's cheese wraps voluntarily discarded.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - supreme brie at 44F in cheese case (some stacked past fill line) - other cheeses in cheese case ~42F (some stacked past fill line) - Folio's cheese wraps at 57F Potentially hazardous foods shall be cold held at 41F or below. Ensure foods are not stacked past fill lines to ensure proper cold holding. Adjust cooler to cold hold below 41F. Folio's cheese wraps voluntarily discarded.
EarlierFeb 22, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 13, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Clean and sanitize fan covers in walk-in dairy refrigeration unit.
The department's words
CHSC 114115.c Clean and sanitize fan covers in walk-in dairy refrigeration unit.
EarlierFeb 21, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cream in milk thermos holding at 49-50F at free coffee station. Employee voluntarily discarded 1 cup of cream and replaced with new cream. Ensure that potentially hazardous foods are kept at or below 41F.
The department's words
CHSC 113996 Observed cream in milk thermos holding at 49-50F at free coffee station. Employee voluntarily discarded 1 cup of cream and replaced with new cream. Ensure that potentially hazardous foods are kept at or below 41F.
EarlierMar 25, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Have at least one person obtain a certified food manager certification within 30 days.
The department's words
CHSC 113947.1 Have at least one person obtain a certified food manager certification within 30 days.
EarlierOct 5, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Temperature of food prep sink water at 106F. Requirement is 120F. Repair within one week.
The department's words
CHSC 114192 Temperature of food prep sink water at 106F. Requirement is 120F. Repair within one week.
Corrected during the inspection
EarlierSep 26, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Temperature of food prep sink water at 106F. Requirement is 120F. Repair within one week.
The department's words
CHSC 114192 Temperature of food prep sink water at 106F. Requirement is 120F. Repair within one week.
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)
Have at least one person at the store obtain a food manager certification. E-mail me copy of certificate within 30 days.
The department's words
CHSC 113947.1 Have at least one person at the store obtain a food manager certification. E-mail me copy of certificate within 30 days.
No paper towels observed at hand sink by demo kitchen. Keep hand sinks supplied and accessible at all times. Corrected on-site.
The department's words
CHSC 113953.2 No paper towels observed at hand sink by demo kitchen. Keep hand sinks supplied and accessible at all times. Corrected on-site.
Observed boxes of food on floor of freezer. Store food at least 6 inches off floor to prevent contamination.
The department's words
CHSC 114047 Observed boxes of food on floor of freezer. Store food at least 6 inches off floor to prevent contamination.
Replace deteriorated gasket on walk-in fridge.
The department's words
CHSC 114175 Replace deteriorated gasket on walk-in fridge.
Ensure all refrigeration units have display thermometers. The cheese display fridge was missing thermometer. Note: regularly monitor temperature with probe thermometer.
The department's words
CHSC 114157 Ensure all refrigeration units have display thermometers. The cheese display fridge was missing thermometer. Note: regularly monitor temperature with probe thermometer.
EarlierJun 14, 2017Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Today all food temperatures measured 41 F or below. I highly recommend placing many display thermometers throughout the display refrigerators (at the front of the case). Yogurt was filled about the fill line. Ensure that food is stocked within the fill lines to maintain temps at or below 41 F . I recommend marking all display refrigerators with the fill capacity/load limit.
The department's words
CHSC 113996 Today all food temperatures measured 41 F or below. I highly recommend placing many display thermometers throughout the display refrigerators (at the front of the case). Yogurt was filled about the fill line. Ensure that food is stocked within the fill lines to maintain temps at or below 41 F . I recommend marking all display refrigerators with the fill capacity/load limit.
Observed grease, food debris, and litter around the compactor. Clean up the accumulation of grease on ground surrounding the compactor and pick up all grease and food debris to prevent grease, litter, etc. from entering the storm drain. When cleaning, use methods to prevent waste water from entering into the storm drain or canal.
The department's words
CHSC 114245.1 Observed grease, food debris, and litter around the compactor. Clean up the accumulation of grease on ground surrounding the compactor and pick up all grease and food debris to prevent grease, litter, etc. from entering the storm drain. When cleaning, use methods to prevent waste water from entering into the storm drain or canal.
EarlierJun 8, 2017Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following potentially hazardous foods were observed at unsafe temperatures: Box Cheese Cooler: Ham, Rosemary ham, roast beef, Columbus roast beef and sliced provolone measured >50 F and were voluntarily discarded. Yogurt Cooler: Greek yogurt measured 49-52 F and was voluntarily discarded. Egg Cooler: Eggs measured 45 F and were moved to the walk-in.
The department's words
CHSC 113996 The following potentially hazardous foods were observed at unsafe temperatures: Box Cheese Cooler: Ham, Rosemary ham, roast beef, Columbus roast beef and sliced provolone measured >50 F and were voluntarily discarded. Yogurt Cooler: Greek yogurt measured 49-52 F and was voluntarily discarded. Egg Cooler: Eggs measured 45 F and were moved to the walk-in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Observed grease, food debris, and litter around the compactor. Clean up the accumulation of grease on ground surrounding the compactor and pick up all grease and food debris to prevent grease, litter, etc. from entering the storm drain. When cleaning, use methods to prevent waste water from entering into the storm drain or canal.
The department's words
CHSC 114245.1 Observed grease, food debris, and litter around the compactor. Clean up the accumulation of grease on ground surrounding the compactor and pick up all grease and food debris to prevent grease, litter, etc. from entering the storm drain. When cleaning, use methods to prevent waste water from entering into the storm drain or canal.
EarlierJun 6, 2017Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
The following foods were observed at unsafe temperatures: -Food in the produce refrigerator measured 42-52 F. -Food in the fish refrigerator measured 41-51 F. -Food in the meals in minutes refrigerator measured 41-48 F. -Food in the boxed cheese cooler measured 43-48 F. -Food in the egg refrigerator measured 41-51F. All food that was >50 F was voluntarily discarded (see VCD form). Food >41 F was moved to the walk-in cooler. Ensure food temperatures are 41 F or below before returning to display refrigerators and ensure that display refrigerators are holding temps at 41 F or below. Be careful not to overfill display cases - consult manufacturers specifications to determine the fill capacity.
The department's words
CHSC 113996 The following foods were observed at unsafe temperatures: -Food in the produce refrigerator measured 42-52 F. -Food in the fish refrigerator measured 41-51 F. -Food in the meals in minutes refrigerator measured 41-48 F. -Food in the boxed cheese cooler measured 43-48 F. -Food in the egg refrigerator measured 41-51F. All food that was >50 F was voluntarily discarded (see VCD form). Food >41 F was moved to the walk-in cooler. Ensure food temperatures are 41 F or below before returning to display refrigerators and ensure that display refrigerators are holding temps at 41 F or below. Be careful not to overfill display cases - consult manufacturers specifications to determine the fill capacity.
EarlierJun 5, 2017Routine inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Food in the butter/cream cheese cooler measured 51 F and will be voluntarily discarded. All other potentially hazardous foods measured 41 F or below.
The department's words
CHSC 113996 Food in the butter/cream cheese cooler measured 51 F and will be voluntarily discarded. All other potentially hazardous foods measured 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.
EarlierAug 22, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No probe type thermometer available to monitor food temps at the Sampling kiosk. COS
The department's words
CHSC 114159 No probe type thermometer available to monitor food temps at the Sampling kiosk. COS
Corrected during the inspection
Aprons/clothing found stored with food related items. Store in lockers provided.
The department's words
CHSC 114256.1 Aprons/clothing found stored with food related items. Store in lockers provided.
Corrected during the inspection
Maintain last inspection report for customer review.
The department's words
CHSC 113725.1 Maintain last inspection report for customer review.
Corrected during the inspection
EarlierApr 13, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Sign up for the food manager's certification test within 30 days then send a copy to EHS. Note the name of the facility on the email or fax.
The department's words
CHSC 113947.1 Sign up for the food manager's certification test within 30 days then send a copy to EHS. Note the name of the facility on the email or fax.
Butter at the front of the reach-in display measured 52 F. Move butter to the walk-in and only fill food within the fill line shown in the refrigerator. Liquid eggs in the reach-in display measured 46 F. Adjust the temperature of this unit immediately and maintain cold temperatures at 41 F or below.
The department's words
CHSC 113996 Butter at the front of the reach-in display measured 52 F. Move butter to the walk-in and only fill food within the fill line shown in the refrigerator. Liquid eggs in the reach-in display measured 46 F. Adjust the temperature of this unit immediately and maintain cold temperatures at 41 F or below.
The display thermometer is missing from the egg reach-in. Place a display thermometer in the warmest part of every refrigerator.
The department's words
CHSC 114157 The display thermometer is missing from the egg reach-in. Place a display thermometer in the warmest part of every refrigerator.
EarlierFeb 10, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Fax a copy of your food safety certification to EHS. Note the facility name and address on the fax.
The department's words
CHSC 113947 Fax a copy of your food safety certification to EHS. Note the facility name and address on the fax.
Observed employee serving food with gloves after handling other non-food items (clipboard, etc). Change gloves in between different tasks (switching from food to non-food contact). Wash hands before donning gloves.
The department's words
CHSC 113953.3 Observed employee serving food with gloves after handling other non-food items (clipboard, etc). Change gloves in between different tasks (switching from food to non-food contact). Wash hands before donning gloves.
Obsered the following temperature violations: Produce refrigerator running between 48 degrees F - 44 degrees F. Food temps in unit 49 degrees F. Half and Half between 45 - 48 degrees F. Refrigerator with buttermilk running at 46 degrees F in the front (no display thermometer). Refrigeration units were stocked this morning and some units are in a defrost cycle. Monitor temps in units that are too high and adjust as necessary to maintain temperatures at or below 41 degrees F. An open gallon jug of milk in the sampling area was 53 degrees F and was sitting out on the counter. This was voluntarily discarded.
The department's words
CHSC 113996 Obsered the following temperature violations: Produce refrigerator running between 48 degrees F - 44 degrees F. Food temps in unit 49 degrees F. Half and Half between 45 - 48 degrees F. Refrigerator with buttermilk running at 46 degrees F in the front (no display thermometer). Refrigeration units were stocked this morning and some units are in a defrost cycle. Monitor temps in units that are too high and adjust as necessary to maintain temperatures at or below 41 degrees F. An open gallon jug of milk in the sampling area was 53 degrees F and was sitting out on the counter. This was voluntarily discarded.
Observed cleaning supplies stored with eating utensils in upstairs storage area. Store these items separate/ below all other food items.
The department's words
CHSC 114254.2 Observed cleaning supplies stored with eating utensils in upstairs storage area. Store these items separate/ below all other food items.
Replace all broken refrigerator gaskets, including those in the beverage walk-in, produce walk-in, and walk-in freezer. Clean condenser fans as necessary.
The department's words
CHSC 114175 Replace all broken refrigerator gaskets, including those in the beverage walk-in, produce walk-in, and walk-in freezer. Clean condenser fans as necessary.
Show 1 more
Provide/replace broken display thermometers as necessary, including in the following units: yogurt fridge, egg fridge, buttermilk/butter fridge, fruit freezer, beverage walk-in, meat walk-in.
The department's words
CHSC 114157 Provide/replace broken display thermometers as necessary, including in the following units: yogurt fridge, egg fridge, buttermilk/butter fridge, fruit freezer, beverage walk-in, meat walk-in.
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)
What you can do
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Let Trader Joe's #61 know
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10640.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- No Violation(s) Found
- 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.