At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jan 11, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Travel Lodge?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Chest freezer is a residential unit. Freezer door/top was propped open and icing in the unit now prohibits closure. Defrosted frozen pastries. CHSC 113980How 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: Chest freezer is a residential unit. Freezer door/top was propped open and icing in the unit now prohibits closure. Defrosted frozen pastries.The county found: “Chest freezer is a residential unit. Freezer door/top was propped open and icing in the unit now prohibits closure.…”
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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
LatestJan 11, 2019Routine inspectionGreen placard
This one: Green placard, inspected Jan 11, 2019.
1 violation listed, 0 marked critical.
Not critical (1)
Chest freezer is a residential unit. Freezer door/top was propped open and icing in the unit now prohibits closure. Defrosted frozen pastries.
The department's words
CHSC 113980 Chest freezer is a residential unit. Freezer door/top was propped open and icing in the unit now prohibits closure. Defrosted frozen pastries.
EarlierSep 29, 2017Follow-up inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
This facility used food contact equipment but lacks any warewashing facilities. Equipment must be washed, rinsed, and sanitized to reduce rise of foodborne illness and conform to health codes. The facility shall be required to install a 3 compartment sink for the purposed of warewashing. Submit plans to this department for the sink installation within 30 days. Include layout, plumbing plays, and specification sheets for the sink. The individual compartment of the sink must be large enough to accommodate the largest piece of food conact equipment. Drain boards are required on each side and must be 18 X18 . In the meantime, equipment must be properly sanitized. Use 3 five gallon buckets to wash, rinse, and sanitize equipment. Wash using hot water and soap. Rinse with clear warm water. Sanitize with cool bleach water with a concentration of 100 ppm chlorine.
The department's words
CHSC 114113 This facility used food contact equipment but lacks any warewashing facilities. Equipment must be washed, rinsed, and sanitized to reduce rise of foodborne illness and conform to health codes. The facility shall be required to install a 3 compartment sink for the purposed of warewashing. Submit plans to this department for the sink installation within 30 days. Include layout, plumbing plays, and specification sheets for the sink. The individual compartment of the sink must be large enough to accommodate the largest piece of food conact equipment. Drain boards are required on each side and must be 18 X18 . In the meantime, equipment must be properly sanitized. Use 3 five gallon buckets to wash, rinse, and sanitize equipment. Wash using hot water and soap. Rinse with clear warm water. Sanitize with cool bleach water with a concentration of 100 ppm chlorine.
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)
This facility lacks a certified food manager. At least one employee must obtain a food safety manager's certification. To render exempt. Remove milk from menu item.
The department's words
CHSC 113947.1 This facility lacks a certified food manager. At least one employee must obtain a food safety manager's certification. To render exempt. Remove milk from menu item.
The facility lacks the required sanitizer testing strips. Provide testing strips to ensure 100 ppm chlorine concentration at the sanitizing step.
The department's words
CHSC 114107 The facility lacks the required sanitizer testing strips. Provide testing strips to ensure 100 ppm chlorine concentration at the sanitizing step.
Milk/fruit/etc. is stored in a private home. Discontinue and store al foods in the permitted facility.
The department's words
CHSC 114049 Milk/fruit/etc. is stored in a private home. Discontinue and store al foods in the permitted facility.
EarlierSep 20, 2017Routine inspectionYellow placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The cream cheese stored on the counter top measured 70F. Maitnain potentially hazardous foods below 41F or above 135F. Proper refrigeration is required for the safe storage of the cram cheese. It is required that a refrigerator be installed in the breakfast area for cream cheese storage and service. Submit specification sheets for this unit for purchase within 7 days. Note that milk stored in the private household refrigerator must also be stored in the permitted facility. Until the refrigerator is purchased, cream cheese may only remain at room temperature for 4 hours and then must be discarded. Log the time the food is removed from refrigeration.
The department's words
CHSC 113996 The cream cheese stored on the counter top measured 70F. Maitnain potentially hazardous foods below 41F or above 135F. Proper refrigeration is required for the safe storage of the cram cheese. It is required that a refrigerator be installed in the breakfast area for cream cheese storage and service. Submit specification sheets for this unit for purchase within 7 days. Note that milk stored in the private household refrigerator must also be stored in the permitted facility. Until the refrigerator is purchased, cream cheese may only remain at room temperature for 4 hours and then must be discarded. Log the time the food is removed from refrigeration.
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
This facility used food contact equipment but lacks any warewashing facilities. Equipment must be washed, rinsed, and sanitized to reduce rise of foodborne illness and conform to health codes. The facility shall be required to install a 3 compartment sink for the purposed of warewashing. Submit plans to this department for the sink installation within 30 days. Include layout, plumbing plays, and specification sheets for the sink. The individual compartment of the sink must be large enough to accommodate the largest piece of food conact equipment. Drain boards are required on each side and must be 18 X18 . In the meantime, equipment must be properly sanitized. Use 3 five gallon buckets to wash, rinse, and sanitize equipment. Wash using hot water and soap. Rinse with clear warm water. Sanitize with cool bleach water with a concentration of 100 ppm chlorine.
The department's words
CHSC 114113 This facility used food contact equipment but lacks any warewashing facilities. Equipment must be washed, rinsed, and sanitized to reduce rise of foodborne illness and conform to health codes. The facility shall be required to install a 3 compartment sink for the purposed of warewashing. Submit plans to this department for the sink installation within 30 days. Include layout, plumbing plays, and specification sheets for the sink. The individual compartment of the sink must be large enough to accommodate the largest piece of food conact equipment. Drain boards are required on each side and must be 18 X18 . In the meantime, equipment must be properly sanitized. Use 3 five gallon buckets to wash, rinse, and sanitize equipment. Wash using hot water and soap. Rinse with clear warm water. Sanitize with cool bleach water with a concentration of 100 ppm chlorine.
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)
This facility lacks a certified food manager. At least one employee must obtain a food safety manager's certification. To render exempt. Remove milk from menu item.
The department's words
CHSC 113947.1 This facility lacks a certified food manager. At least one employee must obtain a food safety manager's certification. To render exempt. Remove milk from menu item.
The mop sink doubles as a hand sink and lacks a paper towel dispenser. Provide paper towels in dispensers at all times.
The department's words
CHSC 113953.2 The mop sink doubles as a hand sink and lacks a paper towel dispenser. Provide paper towels in dispensers at all times.
The facility lacks the required sanitizer testing strips. Provide testing strips to ensure 100 ppm chlorine concentration at the sanitizing step.
The department's words
CHSC 114107 The facility lacks the required sanitizer testing strips. Provide testing strips to ensure 100 ppm chlorine concentration at the sanitizing step.
Milk/fruit/etc. is stored in a private home. Discontinue and store al foods in the permitted facility.
The department's words
CHSC 114049 Milk/fruit/etc. is stored in a private home. Discontinue and store al foods in the permitted facility.
EarlierAug 17, 2016Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Paper towels were not available at the mop sink/hand sink combo. Install a towel dispenser and provide paper towels at all times.
The department's words
CHSC 113953.2 Paper towels were not available at the mop sink/hand sink combo. Install a towel dispenser and provide paper towels at all times.
Cream cheese measured 57F Milk in thermos measured 448F Potentially hazardous foods must remain below 41F or above 135F. Keep cream cheese in ice until refrigerator is purchased for the customer area.
The department's words
CHSC 113996 Cream cheese measured 57F Milk in thermos measured 448F Potentially hazardous foods must remain below 41F or above 135F. Keep cream cheese in ice until refrigerator is purchased for the customer area.
This facility lacks a three compartment sink and is therefore not approved to use multi-use utensils. Discontinue use of tongs for bagels and use tissue paper or plastic ware.
The department's words
CHSC 114099.6 This facility lacks a three compartment sink and is therefore not approved to use multi-use utensils. Discontinue use of tongs for bagels and use tissue paper or plastic ware.
This facility is using a domestic refrigerator within a private household to store milk and cream cheese. foods must be store in commercial grade (ANSI/NSF) equipment out of the home, in the permitted facility. This is a repeat violation. Within 30 days, provide an approved refrigerator for the breakfast area. Email specification sheets for equipment prior to purchase to ensure approval.
The department's words
CHSC 114130 This facility is using a domestic refrigerator within a private household to store milk and cream cheese. foods must be store in commercial grade (ANSI/NSF) equipment out of the home, in the permitted facility. This is a repeat violation. Within 30 days, provide an approved refrigerator for the breakfast area. Email specification sheets for equipment prior to purchase to ensure approval.
EarlierJul 30, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Provide EHS-approved equipment for the storage of foods (milk) in the food operation area. No food shall be stored in the private residence.
The department's words
CHSC 114130 Provide EHS-approved equipment for the storage of foods (milk) in the food operation area. No food shall be stored in the private residence.
Install a backflow prevention device on detergent dispenser or submit specifications on the unit to determine if one is installed within the unit. Provide an air gap between ice machine drain and sewer line.
The department's words
CHSC 114192.c Install a backflow prevention device on detergent dispenser or submit specifications on the unit to determine if one is installed within the unit. Provide an air gap between ice machine drain and sewer line.
Install a backflow prevention device on detergent dispenser or submit specifications on the unit to determine if one is installed within the unit. Provide an air gap between ice machine drain and sewer line.
The department's words
CHSC 114193 Install a backflow prevention device on detergent dispenser or submit specifications on the unit to determine if one is installed within the unit. Provide an air gap between ice machine drain and sewer line.
EarlierJan 10, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Thoroughly clean the the equipment and dispensers to remove sticky residues. on a daily bases.
The department's words
CHSC 114115 Thoroughly clean the the equipment and dispensers to remove sticky residues. on a daily bases.
Clean the floor, to remove dirt and dust, from inside refrigerator store room.
The department's words
CHSC 114257 Clean the floor, to remove dirt and dust, from inside refrigerator store room.
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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About this record
Search the county's inspection lookup for the name or license number L11499.
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
- 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.