At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Uncle Wing?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a freezer at the food prep station storing raw pork next to vegetables. Food shall be separated and protected from contamination based on cooking temperature. Instructed operator to move vegetables to another freezer. CHSC 113984How 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: Observed a freezer at the food prep station storing raw pork next to vegetables. Food shall be separated and protected from contamination based on cooking temperature. Instructed operator to move vegetables to another freezer.The county found: “Observed a freezer at the food prep station storing raw pork next to vegetables. Food shall be separated and protected…”
Then the next one.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 15, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a freezer at the food prep station storing raw pork next to vegetables. Food shall be separated and protected from contamination based on cooking temperature. Instructed operator to move vegetables to another freezer.
The department's words
CHSC 113984 Observed a freezer at the food prep station storing raw pork next to vegetables. Food shall be separated and protected from contamination based on cooking temperature. Instructed operator to move vegetables to another freezer.
EarlierSep 25, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed a bowl covering the hand sink and no paper towels at the front hand sink. Hand sinks must be unobstructed and stocked with paper towels. Bowl was moved and towel dispenser was stocked.
The department's words
CHSC 113953.2 Observed a bowl covering the hand sink and no paper towels at the front hand sink. Hand sinks must be unobstructed and stocked with paper towels. Bowl was moved and towel dispenser was stocked.
EarlierOct 17, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
EarlierApr 11, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierSep 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJun 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 28, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No temperature violations observed. Major violation corrected.
The department's words
CHSC 113996 No temperature violations observed. Major violation corrected.
Corrected during the inspection
EarlierDec 20, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 7, 2018Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 14, 2018Routine inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
No paper towels observed at hand sink in kitchen. Keep hand sinks supplied with soap and paper towels at all times.
The department's words
CHSC 113953.2 No paper towels observed at hand sink in kitchen. Keep hand sinks supplied with soap and paper towels at all times.
Observed tofu in pan on counter at 46F and raw shrimp at 46F in prep top. Cold hold food at 41F or below. Repair refrigeration as needed.
The department's words
CHSC 113996 Observed tofu in pan on counter at 46F and raw shrimp at 46F in prep top. Cold hold food at 41F or below. Repair refrigeration as needed.
About 20ppm of chlorine dispensing in dishwasher. 50pm required. Repair. Repeat violation. Monitor level daily.
The department's words
CHSC 114099.7 About 20ppm of chlorine dispensing in dishwasher. 50pm required. Repair. Repeat violation. Monitor level daily.
Scoop for sugar is encrusted with food debris. Clean.
The department's words
CHSC 114113 Scoop for sugar is encrusted with food debris. Clean.
Observed a large amount of dry rat droppings outside the facility in the back garbage area. Clean up evidence of rat droppings and monitor for new activity. Back area shared with neighboring facilities and a couple fresh rat droppings observed behind one of the facilities (under wooden planks leaning against wall/fence). Neighboring facilities (non-food facilities) store cardboard boxes, newspaper, and personal items in this back area. Send copy of last pest control report.
The department's words
CHSC 114259.1 Observed a large amount of dry rat droppings outside the facility in the back garbage area. Clean up evidence of rat droppings and monitor for new activity. Back area shared with neighboring facilities and a couple fresh rat droppings observed behind one of the facilities (under wooden planks leaning against wall/fence). Neighboring facilities (non-food facilities) store cardboard boxes, newspaper, and personal items in this back area. Send copy of last pest control report.
Show 7 more
Observed raw chicken thawing on drain board. Thaw food under refrigeration, under cold running water, or as part of the cooking process.
The department's words
CHSC 114020 Observed raw chicken thawing on drain board. Thaw food under refrigeration, under cold running water, or as part of the cooking process.
Observed open bags of rice stored on the ground. Store food at least 6 inches off ground.
The department's words
CHSC 114047 Observed open bags of rice stored on the ground. Store food at least 6 inches off ground.
Entire kitchen needs a deep cleaning and degreasing. Observed grease residue around grease trap, food debris/standing liquid at bottom of prep refrigerators, and large amounts of grease on prep fridge condenser and under fryer.
The department's words
CHSC 114115.c Entire kitchen needs a deep cleaning and degreasing. Observed grease residue around grease trap, food debris/standing liquid at bottom of prep refrigerators, and large amounts of grease on prep fridge condenser and under fryer.
Remove duct tape throughout facility that is covering pipes, conduits, and electrical outlets. Repair conduits as needed.
The department's words
CHSC 114175 Remove duct tape throughout facility that is covering pipes, conduits, and electrical outlets. Repair conduits as needed.
Leave back door closed to prevent vermin.
The department's words
CHSC 114259 Leave back door closed to prevent vermin.
Two back storage areas are very cluttered and unorganized. Repeat violation. Simplify/clean the space and organize it. Remove all equipment in the back of the facility that is unnecessary to the operation or maintenance of facility.
The department's words
CHSC 114257.1 Two back storage areas are very cluttered and unorganized. Repeat violation. Simplify/clean the space and organize it. Remove all equipment in the back of the facility that is unnecessary to the operation or maintenance of facility.
Repair tiles behind oven in kitchen. They are broken.
The department's words
CHSC 114271 Repair tiles behind oven in kitchen. They are broken.
EarlierJun 12, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Several food handler cards have expired. Renew and send me copies of certificates by July 1st, 2017.
The department's words
CHSC 113948 Several food handler cards have expired. Renew and send me copies of certificates by July 1st, 2017.
Observed food handler rinse hands with water and wipe them with a rag in order to clean them (no soap was used). Wash hands with soap and water and dry with papertowels when they become contaminated
The department's words
CHSC 113953.3 Observed food handler rinse hands with water and wipe them with a rag in order to clean them (no soap was used). Wash hands with soap and water and dry with papertowels when they become contaminated
Cooked chicken on counter at 89F. Person in charge (PIC) stated this was cooked 20 minutes ago in anticipation of someone ordering it. Cook to order or keep hot if you want to prepare before someone orders it. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Raw prawns at 47F in prep top. Air temp of prep top at 43F, recommend reducing temp to around 38F.
The department's words
CHSC 113996 Cooked chicken on counter at 89F. Person in charge (PIC) stated this was cooked 20 minutes ago in anticipation of someone ordering it. Cook to order or keep hot if you want to prepare before someone orders it. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Raw prawns at 47F in prep top. Air temp of prep top at 43F, recommend reducing temp to around 38F.
Observed raw chicken stored in visibly dirty bus tub. Chicken touching tub was discarded.
The department's words
CHSC 113967 Observed raw chicken stored in visibly dirty bus tub. Chicken touching tub was discarded.
Dishwasher chlorine level at about 20 ppm. Requirement is 50ppm. Repair.
The department's words
CHSC 114099.7 Dishwasher chlorine level at about 20 ppm. Requirement is 50ppm. Repair.
Show 3 more
Clean food residue and crumbs in refrigeration. Floor of fridges were dirty.
The department's words
CHSC 114115.c Clean food residue and crumbs in refrigeration. Floor of fridges were dirty.
Provide accurate and easily readable display thermometers in fridges.
The department's words
CHSC 114157 Provide accurate and easily readable display thermometers in fridges.
Clean clutter (garbage, recyclables) from outdoor back area and mop sink area. Clean under stove and repair tiling there.
The department's words
CHSC 114257 Clean clutter (garbage, recyclables) from outdoor back area and mop sink area. Clean under stove and repair tiling there.
EarlierJun 6, 2017Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed raw chicken stored in visibly dirty bus tub. Chicken touching tub was discarded.
The department's words
CHSC 113967 Observed raw chicken stored in visibly dirty bus tub. Chicken touching tub was discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Several food handler cards have expired. Renew and send me copies of certificates by July 1st, 2017.
The department's words
CHSC 113948 Several food handler cards have expired. Renew and send me copies of certificates by July 1st, 2017.
Observed food handler rinse hands with water and wipe them with a rag in order to clean them (no soap was used). Wash hands with soap and water and dry with papertowels when they become contaminated
The department's words
CHSC 113953.3 Observed food handler rinse hands with water and wipe them with a rag in order to clean them (no soap was used). Wash hands with soap and water and dry with papertowels when they become contaminated
Cooked chicken on counter at 89F. Person in charge (PIC) stated this was cooked 20 minutes ago in anticipation of someone ordering it. Cook to order or keep hot if you want to prepare before someone orders it. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Raw prawns at 47F in prep top. Air temp of prep top at 43F, recommend reducing temp to around 38F.
The department's words
CHSC 113996 Cooked chicken on counter at 89F. Person in charge (PIC) stated this was cooked 20 minutes ago in anticipation of someone ordering it. Cook to order or keep hot if you want to prepare before someone orders it. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Raw prawns at 47F in prep top. Air temp of prep top at 43F, recommend reducing temp to around 38F.
Dishwasher chlorine level at about 20 ppm. Requirement is 50ppm. Repair.
The department's words
CHSC 114099.7 Dishwasher chlorine level at about 20 ppm. Requirement is 50ppm. Repair.
Clean food residue and crumbs in refrigeration. Floor of fridges were dirty.
The department's words
CHSC 114115.c Clean food residue and crumbs in refrigeration. Floor of fridges were dirty.
Show 2 more
Provide accurate and easily readable display thermometers in fridges.
The department's words
CHSC 114157 Provide accurate and easily readable display thermometers in fridges.
Clean clutter (garbage, recyclables) from outdoor back area and mop sink area. Clean under stove and repair tiling there.
The department's words
CHSC 114257 Clean clutter (garbage, recyclables) from outdoor back area and mop sink area. Clean under stove and repair tiling there.
EarlierMar 17, 2016Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Today I observed employees washing their hands. Continue to wash hands at all required times with soap and warm water and dry with a clean paper towel.
The department's words
CHSC 113953.3 Today I observed employees washing their hands. Continue to wash hands at all required times with soap and warm water and dry with a clean paper towel.
Corrected during the inspection
Hand sink in the kitchen was blocked by buckets and there was a big utensil in the sink. Leave sink unobstructed at all times and only use for hand washing.
The department's words
CHSC 113953.1 Hand sink in the kitchen was blocked by buckets and there was a big utensil in the sink. Leave sink unobstructed at all times and only use for hand washing.
Garlic in oil in the fridge behind the cook line measured 60 F. Discard 4 hours from when it was removed from refrigeration. Hold cold food at 41 F or below.
The department's words
CHSC 113996 Garlic in oil in the fridge behind the cook line measured 60 F. Discard 4 hours from when it was removed from refrigeration. Hold cold food at 41 F or below.
Wiping cloths were in a bucket of sanitizing solution. Sanitizing solution contained <100 ppm chlorine and was immediately changed. Clean slicer to remove caked-on food debris. Rice scoops were stored in water of 103 F. Store in water maintained at 135 F or on a clean dry surface.
The department's words
CHSC 114099.6 Wiping cloths were in a bucket of sanitizing solution. Sanitizing solution contained <100 ppm chlorine and was immediately changed. Clean slicer to remove caked-on food debris. Rice scoops were stored in water of 103 F. Store in water maintained at 135 F or on a clean dry surface.
Mop water dumped in back refuse area -dispose of waste water in a janitorial sink or floor sink to prevent contamination of water resources. The floor sink under the wok is partially clogged with food debris. Clear out this drain.
The department's words
CHSC 114197 Mop water dumped in back refuse area -dispose of waste water in a janitorial sink or floor sink to prevent contamination of water resources. The floor sink under the wok is partially clogged with food debris. Clear out this drain.
Show 6 more
Chicken and shrimp observed thawing on the counter. Thaw under running water, as part of the cooking process or in refrigeration. Move food to the freezer or fridge when you are not actively prepping food.
The department's words
CHSC 114020 Chicken and shrimp observed thawing on the counter. Thaw under running water, as part of the cooking process or in refrigeration. Move food to the freezer or fridge when you are not actively prepping food.
Place food into a clean sealable container once opened. Cover raw meat in the freezer.
The department's words
CHSC 113986 Place food into a clean sealable container once opened. Cover raw meat in the freezer.
The kitchen looks cleaner today, but please continue with deep cleaning to remove accumulated grease and food on and around equipment.
The department's words
CHSC 114115.c The kitchen looks cleaner today, but please continue with deep cleaning to remove accumulated grease and food on and around equipment.
The lid to the Kirkland chest freezer is rusted - replace. Do not re-use tin cans, they are not smooth and cleanable. Clean the hood as soon as possible - it is a fire hazard.
The department's words
CHSC 114175 The lid to the Kirkland chest freezer is rusted - replace. Do not re-use tin cans, they are not smooth and cleanable. Clean the hood as soon as possible - it is a fire hazard.
Repair leak in plumbing under the ice machine. Empty water from evaporator pan under the 3-door refrigerator.
The department's words
CHSC 114190 Repair leak in plumbing under the ice machine. Empty water from evaporator pan under the 3-door refrigerator.
Seal holes/gaps in vent screens. Replace rear screen door to exclude vermin.
The department's words
CHSC 114257 Seal holes/gaps in vent screens. Replace rear screen door to exclude vermin.
EarlierMar 15, 2016Routine inspectionYellow placard
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Employee did not wash hands after handling garbage outside, then returned to prepare food. Did not observe any other food handlers wash their hands.
The department's words
CHSC 113953.3 Employee did not wash hands after handling garbage outside, then returned to prepare food. Did not observe any other food handlers wash their hands.
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
Soiled wiping cloths are not sanitized, and are used to clean food prep surfaces and hands. Always store wiping cloths in 100 ppm chlorine once in use. Do not use to clean hands. Clean mold from inside the ice machine. Rice scoop stored in room temp water. Store scoop on a clean dry surface or in water maintained at 135 F.
The department's words
CHSC 114099.6 Soiled wiping cloths are not sanitized, and are used to clean food prep surfaces and hands. Always store wiping cloths in 100 ppm chlorine once in use. Do not use to clean hands. Clean mold from inside the ice machine. Rice scoop stored in room temp water. Store scoop on a clean dry surface or in water maintained at 135 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Hand sink in the kitchen was blocked by buckets and there was a big utensil in the sink. Leave sink unobstructed at all times and only use for hand washing.
The department's words
CHSC 113953.1 Hand sink in the kitchen was blocked by buckets and there was a big utensil in the sink. Leave sink unobstructed at all times and only use for hand washing.
Garlic in oil in the fridge behind the cook line measured 60 F. Discard 4 hours from when it was removed from refrigeration. Hold cold food at 41 F or below.
The department's words
CHSC 113996 Garlic in oil in the fridge behind the cook line measured 60 F. Discard 4 hours from when it was removed from refrigeration. Hold cold food at 41 F or below.
Mop water dumped in back refuse area -dispose of waste water in a janitorial sink or floor sink to prevent contamination of water resources. The floor sink under the wok is partially clogged with food debris. Clear out this drain.
The department's words
CHSC 114197 Mop water dumped in back refuse area -dispose of waste water in a janitorial sink or floor sink to prevent contamination of water resources. The floor sink under the wok is partially clogged with food debris. Clear out this drain.
Chicken and shrimp observed thawing on the counter. Thaw under running water, as part of the cooking process or in refrigeration. Move food to the freezer or fridge when you are not actively prepping food.
The department's words
CHSC 114020 Chicken and shrimp observed thawing on the counter. Thaw under running water, as part of the cooking process or in refrigeration. Move food to the freezer or fridge when you are not actively prepping food.
Place food into a clean sealable container once opened. Cover raw meat in the freezer.
The department's words
CHSC 113986 Place food into a clean sealable container once opened. Cover raw meat in the freezer.
Show 4 more
Clean kitchen thoroughly to remove grease and food debris - this includes equipment.
The department's words
CHSC 114115.c Clean kitchen thoroughly to remove grease and food debris - this includes equipment.
The lid to the Kirkland chest freezer is rusted - replace. Do not re-use tin cans, they are not smooth and cleanable. Clean the hood as soon as possible - it is a fire hazard.
The department's words
CHSC 114175 The lid to the Kirkland chest freezer is rusted - replace. Do not re-use tin cans, they are not smooth and cleanable. Clean the hood as soon as possible - it is a fire hazard.
Repair leak in plumbing under the ice machine. Empty water from evaporator pan under the 3-door refrigerator.
The department's words
CHSC 114190 Repair leak in plumbing under the ice machine. Empty water from evaporator pan under the 3-door refrigerator.
Seal holes/gaps in vent screens. Replace rear screen door to exclude vermin.
The department's words
CHSC 114257 Seal holes/gaps in vent screens. Replace rear screen door to exclude vermin.
EarlierFeb 9, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Clean mold observed in ice machine. Clean the slicer and utensils stored above the food prep sink - all have food particles on surface. Wash, rinse, and sanitize.
The department's words
CHSC 114097 Clean mold observed in ice machine. Clean the slicer and utensils stored above the food prep sink - all have food particles on surface. Wash, rinse, and sanitize.
A pigeon was observed walking into the kitchen. There is a big hole in the screen door. Repair or replace screen door and keep screen door closed at all times to prevent entry of vermin.
The department's words
CHSC 114259.1 A pigeon was observed walking into the kitchen. There is a big hole in the screen door. Repair or replace screen door and keep screen door closed at all times to prevent entry of vermin.
Clean inside and around equipment (refrigerators, cooking equipment) to remove accumulated food debris. Clean mold from inside the 2-door upright refrigerator. Repair or replace broken refrigerator gaskets and remove tape as this is not smooth and cleanable. Shelves lined with soiled cardboard - do not line shelves with cardboard as this is not smooth and cleanable.
The department's words
CHSC 114175 Clean inside and around equipment (refrigerators, cooking equipment) to remove accumulated food debris. Clean mold from inside the 2-door upright refrigerator. Repair or replace broken refrigerator gaskets and remove tape as this is not smooth and cleanable. Shelves lined with soiled cardboard - do not line shelves with cardboard as this is not smooth and cleanable.
Clean litter and discarded equipment from the garbage area to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean litter and discarded equipment from the garbage area to prevent attracting vermin.
EarlierJun 11, 2014Follow-up inspectionCase Opened
4 violations listed, 0 marked critical.
Not critical (4)
Observed garlic in oil on the counter at room temperature. Garlic in oil was brought out of refrigeration at 11:00 and was voluntarily discarded. Food temperatures in the refrigerator behind the cookline are between 43-49 degrees F. Repair or adjust temperature immediately.
The department's words
CHSC 113996 Observed garlic in oil on the counter at room temperature. Garlic in oil was brought out of refrigeration at 11:00 and was voluntarily discarded. Food temperatures in the refrigerator behind the cookline are between 43-49 degrees F. Repair or adjust temperature immediately.
Store in-use wiping cloths in sanitizing solution.
The department's words
CHSC 114097 Store in-use wiping cloths in sanitizing solution.
Clean inside and around equipment, especially inside refrigerators in the kitchen. Clean throughout the kitchen.
The department's words
CHSC 114257 Clean inside and around equipment, especially inside refrigerators in the kitchen. Clean throughout the kitchen.
Keep handwash sink supplied with paper towels.
The department's words
CHSC 113953.2 Keep handwash sink supplied with paper towels.
EarlierMay 20, 2014Routine inspectionViolation(s) Found
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed one plastic bag containing cooked pork on the counter at 73 degrees F. Pork was prepared today. Rapidly reheat to 165 degrees F. Observed pooled eggs on the counter by the cookline at 63.5 degrees F. Eggs were refrigerated immediately. Keep eggs refrigerated at 41 degrees F or below. Today, discard pooled eggs after 4 hours from when they were originally removed from refrigeration. Food in inserts behind cookline measured 45 degrees F. Adjust the temperature of the unit immediately or cover. Maintain temperatures of food at or below 41 degrees F or at or above 135 degrees F.
The department's words
CHSC 113996 Observed one plastic bag containing cooked pork on the counter at 73 degrees F. Pork was prepared today. Rapidly reheat to 165 degrees F. Observed pooled eggs on the counter by the cookline at 63.5 degrees F. Eggs were refrigerated immediately. Keep eggs refrigerated at 41 degrees F or below. Today, discard pooled eggs after 4 hours from when they were originally removed from refrigeration. Food in inserts behind cookline measured 45 degrees F. Adjust the temperature of the unit immediately or cover. Maintain temperatures of food at or below 41 degrees F or at or above 135 degrees F.
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
Observed soiled wiping cloths on counters, observed soiled wiping cloths used to clean counters (food contact surfaces) and hands. Store all in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Sanitize all countertops. Clean hands by washing in the hand wash sink with soap and warm water for 20 seconds.
The department's words
CHSC 114097 Observed soiled wiping cloths on counters, observed soiled wiping cloths used to clean counters (food contact surfaces) and hands. Store all in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Sanitize all countertops. Clean hands by washing in the hand wash sink with soap and warm water for 20 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed rice covered, cooling in the refrigerator. Leave cooling food uncovered until it reaches 41 degrees or cooler.
The department's words
CHSC 114002 Observed rice covered, cooling in the refrigerator. Leave cooling food uncovered until it reaches 41 degrees or cooler.
Observed cooked pork (2 bags) thawing on the counter. Use approved thawing methods - thaw in refrigeration, under running water, or as part of the cooking process.
The department's words
CHSC 114020 Observed cooked pork (2 bags) thawing on the counter. Use approved thawing methods - thaw in refrigeration, under running water, or as part of the cooking process.
Store all food at least 6 inches off the floor.
The department's words
CHSC 114047 Store all food at least 6 inches off the floor.
Do not use linens as food covers. Observed multiple foods covered with soiled linens. Store food in clean, food-grade containers with approved covers (plastic/metal lids, plastic wrap, foil, etc.). Wash vegetables that are covered with soiled linens. Observed knives stored in between equipment. Wash, rinse, and sanitize knives and store in a clean, dry location (not between equipment and walls).
The department's words
CHSC 114185 Do not use linens as food covers. Observed multiple foods covered with soiled linens. Store food in clean, food-grade containers with approved covers (plastic/metal lids, plastic wrap, foil, etc.). Wash vegetables that are covered with soiled linens. Observed knives stored in between equipment. Wash, rinse, and sanitize knives and store in a clean, dry location (not between equipment and walls).
Obtain and use probe thermometer to monitor food temperatures.
The department's words
CHSC 114159 Obtain and use probe thermometer to monitor food temperatures.
Show 1 more
Observed litter and rubbish in the garbage area including discarded equipment. Clean garbage area and store all garbage in an enclosed bin.
The department's words
CHSC 114245.1 Observed litter and rubbish in the garbage area including discarded equipment. Clean garbage area and store all garbage in an enclosed bin.
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 Uncle Wing, you can:
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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.
About this record
Search the county's inspection lookup for the name or license number L10220.
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.