At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 10, 2022
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Two Bird Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification. CHSC 113948How 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
For Two Bird Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.The county found: “Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food…”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 8 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 10, 2022Routine inspectionGreen placard
This one: Green placard, inspected Mar 10, 2022.
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierJan 29, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 8, 2020Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
The department's words
CHSC 113948 Lack of employees Food Handler Certification onsite. All employees serving, preparing, or storing food are required to have a Food Handler Certification. Obtain by next inspection.
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection.
EarlierDec 18, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Milk on ice at coffee station out front measured at 60F. If milk is held out of temperature use time as a public health control (TPHC). Once milk is taken out of temperature it must be used entirely or discarded within four hours. Records for the TPHC method must be provided if used.
The department's words
CHSC 114000 Milk on ice at coffee station out front measured at 60F. If milk is held out of temperature use time as a public health control (TPHC). Once milk is taken out of temperature it must be used entirely or discarded within four hours. Records for the TPHC method must be provided if used.
EarlierDec 21, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility serves beef hamburgers to order. This requires an undercooked/raw advisory on menu as stated in previous inspections.
The department's words
CHSC 114093 Facility serves beef hamburgers to order. This requires an undercooked/raw advisory on menu as stated in previous inspections.
EarlierFeb 1, 2017Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Observed some build up in salad spinner (gears of spinner). Clean and sanitize.
The department's words
CHSC 114113 Observed some build up in salad spinner (gears of spinner). Clean and sanitize.
* * Observed raw liquid egg mix stored next to cut melon in top of prep cooler. * Observed raw beef stored on top of ready to eat ham in grill drawers. * Observed raw turkey burger, raw hamburger, and veggie patty all stored in same pan in grill drawers. * Observed raw meat stored over cooked food through out walk-in. * Observed raw sausage stored in same pan as ready to eat ham. Ensure to store all raw meats below and away from cooked foods or ready to eat foods. Due to different cooking temperature requirements and cross contamination do not store different species of raw meat together. Due to potential cross contamination of raw liquid egg splashing on cut melon store liquid egg in bottom of prep cooler. Reorganize raw meat storage in walk-in. Raw meats and different species of raw meat separated.
The department's words
CHSC 113984 * * Observed raw liquid egg mix stored next to cut melon in top of prep cooler. * Observed raw beef stored on top of ready to eat ham in grill drawers. * Observed raw turkey burger, raw hamburger, and veggie patty all stored in same pan in grill drawers. * Observed raw meat stored over cooked food through out walk-in. * Observed raw sausage stored in same pan as ready to eat ham. Ensure to store all raw meats below and away from cooked foods or ready to eat foods. Due to different cooking temperature requirements and cross contamination do not store different species of raw meat together. Due to potential cross contamination of raw liquid egg splashing on cut melon store liquid egg in bottom of prep cooler. Reorganize raw meat storage in walk-in. Raw meats and different species of raw meat separated.
* * Observed insulation chipping/cracking and tapped together with clear tape. Replace insulation. Clean soda lines to prevent potential contamination of ice used for drinks. Email inspector picture of repair. * Wood in bottom of beer cooler stained with black and deteriorating. Resurface and seal to ensure its easily cleanable. * Wood cover over steam table porous and not easily cleanable. Replace with plastic cutting board. * Mason jar used for seasoning needs to be replaced.
The department's words
CHSC 114175 * * Observed insulation chipping/cracking and tapped together with clear tape. Replace insulation. Clean soda lines to prevent potential contamination of ice used for drinks. Email inspector picture of repair. * Wood in bottom of beer cooler stained with black and deteriorating. Resurface and seal to ensure its easily cleanable. * Wood cover over steam table porous and not easily cleanable. Replace with plastic cutting board. * Mason jar used for seasoning needs to be replaced.
Observed linen napkins being used in contact with raw meats and to cover salads. Linen is not an approved food contact surface. Discontinue use of linens in contact with food.
The department's words
CHSC 114185 Observed linen napkins being used in contact with raw meats and to cover salads. Linen is not an approved food contact surface. Discontinue use of linens in contact with food.
* * Men's bathroom ventilation fan making loud noise. Repair. * Missing light shields in kitchen. Provide light shields or shatter proof light bulbs.
The department's words
CHSC 114252 * * Men's bathroom ventilation fan making loud noise. Repair. * Missing light shields in kitchen. Provide light shields or shatter proof light bulbs.
Show 2 more
Sanitizer greater than 200 ppm chlorine. Provide sanitizer 100 ppm. Use 1 tsp bleach per gallon of water. Use cold water and change every 2hrs. Sanitizer remade.
The department's words
CHSC 114185.1 Sanitizer greater than 200 ppm chlorine. Provide sanitizer 100 ppm. Use 1 tsp bleach per gallon of water. Use cold water and change every 2hrs. Sanitizer remade.
* * Caulk around hand sink peeling away and shows mold growth. Replace. * Cold water faucet handle on food prep sink leaks when hot water turned on. Repair.
The department's words
CHSC 114190 * * Caulk around hand sink peeling away and shows mold growth. Replace. * Cold water faucet handle on food prep sink leaks when hot water turned on. Repair.
EarlierDec 14, 2015Routine inspectionGreen placard
The data does not list this inspection's violations.
EarlierOct 2, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Cutting boards wiped down with cloths not stored in santizing solution. Ensure cloths are clean and sanitized to prevent contamination of food contact surfaces.
The department's words
CHSC 113984.d Cutting boards wiped down with cloths not stored in santizing solution. Ensure cloths are clean and sanitized to prevent contamination of food contact surfaces.
Employee observed drinking from open top cups. Ensure employees drink from covered containers only while in food prep areas or server stations and handle containers in a manner that does not contaminate food or other food contact surfaces.
The department's words
CHSC 113977 Employee observed drinking from open top cups. Ensure employees drink from covered containers only while in food prep areas or server stations and handle containers in a manner that does not contaminate food or other food contact surfaces.
Dry goods found stored in unlabeled containers. Ensure all containers are labeled with contents. Once opened, dry goods should be stored in vermin-proof containers.
The department's words
CHSC 114051 Dry goods found stored in unlabeled containers. Ensure all containers are labeled with contents. Once opened, dry goods should be stored in vermin-proof containers.
Wiping cloths in kitchen, server station, and bar stored in the open. Ensure wiping cloths are stored in containers with acceptable sanitizer levels.
The department's words
CHSC 114185.1 Wiping cloths in kitchen, server station, and bar stored in the open. Ensure wiping cloths are stored in containers with acceptable sanitizer levels.
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
As a customer of Two Bird Cafe, you can:
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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 L10386.
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.