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CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 4, 2026
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- Observed macaroni and cheese at 115 F in the hot holding unit. Potentially hazardous foods must be held at 135 F or above. Food reheated to 165 F and held at 135 F. CHSC 113996How 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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Next: Observed macaroni and cheese at 115 F in the hot holding unit. Potentially hazardous foods must be held at 135 F or above. Food reheated to 165 F and held at 135 F.The county found: “Observed macaroni and cheese at 115 F in the hot holding unit. Potentially hazardous foods must be held at 135 F or…”
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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
LatestMar 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed macaroni and cheese at 115 F in the hot holding unit. Potentially hazardous foods must be held at 135 F or above. Food reheated to 165 F and held at 135 F.
The department's words
CHSC 113996 Observed macaroni and cheese at 115 F in the hot holding unit. Potentially hazardous foods must be held at 135 F or above. Food reheated to 165 F and held at 135 F.
EarlierSep 3, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods held at unsafe temperatures: mac and cheese 118-122 F and chicken wings 95-128 F in hot holding unit. Employees stated these items have been there since 6:30 AM. Half and half 61 F one container, pasta salad 51 F, cole slaw 51 F, pre wrapped burrito 54 F, hard boiled eggs 51 F, garlic butter 49 F, creme fraiche all in middle prep top refrigeration unit. Ambient temperature of unit measured 51 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge discarded one container of half and half, about 4 quarts of pasta salad and cole slaw, one burrito, 14 packs of 12 hard boiled eggs, 4 quarts of garlic butter, 7.5 oz of creme fraiche. Employee discarded about 5 lbs of mac and cheese and chicken wings. Immediately repair prep top refrigerator to cold hold at 41 F or below and do not store any potentially hazardous foods in unit until repaired.
The department's words
CHSC 113996 Observed the following foods held at unsafe temperatures: mac and cheese 118-122 F and chicken wings 95-128 F in hot holding unit. Employees stated these items have been there since 6:30 AM. Half and half 61 F one container, pasta salad 51 F, cole slaw 51 F, pre wrapped burrito 54 F, hard boiled eggs 51 F, garlic butter 49 F, creme fraiche all in middle prep top refrigeration unit. Ambient temperature of unit measured 51 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge discarded one container of half and half, about 4 quarts of pasta salad and cole slaw, one burrito, 14 packs of 12 hard boiled eggs, 4 quarts of garlic butter, 7.5 oz of creme fraiche. Employee discarded about 5 lbs of mac and cheese and chicken wings. Immediately repair prep top refrigerator to cold hold at 41 F or below and do not store any potentially hazardous foods in unit until repaired.
EarlierDec 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed chicken on the prep counter at 51 degrees F. Rotisserie chicken hot holding at 125 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chicken on the counter was moved to refrigeration. Rotisserie chicken hot holding unit was increased 15 degrees F.
The department's words
CHSC 113996 Observed chicken on the prep counter at 51 degrees F. Rotisserie chicken hot holding at 125 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Chicken on the counter was moved to refrigeration. Rotisserie chicken hot holding unit was increased 15 degrees F.
EarlierAug 31, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 25, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee personal cup pf water uncovered stored on the counter. Maintain all employee drinks covered with a lid to prevent contamination. Drink discarded.
The department's words
CHSC 113977 Observed employee personal cup pf water uncovered stored on the counter. Maintain all employee drinks covered with a lid to prevent contamination. Drink discarded.
EarlierSep 1, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper Towel dispenser at handwashing sink located in back corner of Deli.. Post a Do not use sign at handwashing station until repaired. 7 days to repair.
The department's words
CHSC 113953.2 Paper Towel dispenser at handwashing sink located in back corner of Deli.. Post a Do not use sign at handwashing station until repaired. 7 days to repair.
EarlierDec 22, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured container of mayonnaise in salad cold holding station unit between 46 - 49 degrees F. Container relocated to reach- in refrigerator. Maintain all potentially hazardous foods at or below 41 degrees F.
The department's words
CHSC 113996 Measured container of mayonnaise in salad cold holding station unit between 46 - 49 degrees F. Container relocated to reach- in refrigerator. Maintain all potentially hazardous foods at or below 41 degrees F.
EarlierFeb 20, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Temperatures measure in hot holding unit: Barbecue Ribs: 117°F-125°F, Buffalo chicken Wings: 110°F-116°F Temperatures measured in salad bar cold holding unit: San Francisco Potato Salad: 48°F, Egg Salad: 47°F, Tuna: 48°F, Breaded Basa Fillet: 46°F, and Chicken Enchiladas: 46°F. All potentially hazardous foods are required to be held at 135°F or above or 41°F or below. Foods relocated to refrigeration unit in meat department until unit is serviced.
The department's words
CHSC 113996 Temperatures measure in hot holding unit: Barbecue Ribs: 117°F-125°F, Buffalo chicken Wings: 110°F-116°F Temperatures measured in salad bar cold holding unit: San Francisco Potato Salad: 48°F, Egg Salad: 47°F, Tuna: 48°F, Breaded Basa Fillet: 46°F, and Chicken Enchiladas: 46°F. All potentially hazardous foods are required to be held at 135°F or above or 41°F or below. Foods relocated to refrigeration unit in meat department until unit is serviced.
EarlierDec 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
EarlierJan 3, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
When asked how often the meat slicers were cleaned the food manager stated they were wiped with sanitizer every four hours. Food contact surfaces must be washed with hot soapy water, rinse, and then sanitize every four hours. Train all employees.
The department's words
CHSC 113947 When asked how often the meat slicers were cleaned the food manager stated they were wiped with sanitizer every four hours. Food contact surfaces must be washed with hot soapy water, rinse, and then sanitize every four hours. Train all employees.
EarlierFeb 10, 2017Follow-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.
EarlierJan 23, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following repeat hot holding violations: Grab and go whole chickens hot holding at 112-140F and grab and go ribs at 111-133F. Observed ribs in steam table at 120-133F. Ensure PHF hot hold at 135F or higher. Recommend adding more bbq sauce to ribs on steam table to add a moisture factor. Get lids that completely cover drop pans. Ribs reheated to 165F or higher. Grab and go hot case right by front door. Recommend relocated hot case away from front door to prevent cold air cooling down hot holding food. Provide curtain if possible on hot case. *Keep hourly temp logs to verify hot holding temps. Chicken and ribs reheated to 165F.
The department's words
CHSC 113996 Observed the following repeat hot holding violations: Grab and go whole chickens hot holding at 112-140F and grab and go ribs at 111-133F. Observed ribs in steam table at 120-133F. Ensure PHF hot hold at 135F or higher. Recommend adding more bbq sauce to ribs on steam table to add a moisture factor. Get lids that completely cover drop pans. Ribs reheated to 165F or higher. Grab and go hot case right by front door. Recommend relocated hot case away from front door to prevent cold air cooling down hot holding food. Provide curtain if possible on hot case. *Keep hourly temp logs to verify hot holding temps. Chicken and ribs reheated to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 13, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed hot food held at unsafe temperatures: Ribs at 121F-139F, meatballs 108F, and chicken wings at 116F on the deli hot bar. All food was rapidly reheated to 165F. Use a probe thermometer to monitor food temps while hot holding. In front hot case chicken measured 103-133F. Turkey measured 103F. Food was in hot case longer than 4 hours and voluntarily destroyed. Hold hot foods hot at 135F or greater. Observed cold foods at unsafe temperatures. Potato salad and macaroni salad in display case measured 44F. Feta stuffed olives and garlic stuffed olives measured 60-61F. Maintain cold food temperatures 41F or below. Feta stuffed olives will be discarded. I will follow up with you to verify approved source of the garlic stuffed olives.
The department's words
CHSC 113996 Observed hot food held at unsafe temperatures: Ribs at 121F-139F, meatballs 108F, and chicken wings at 116F on the deli hot bar. All food was rapidly reheated to 165F. Use a probe thermometer to monitor food temps while hot holding. In front hot case chicken measured 103-133F. Turkey measured 103F. Food was in hot case longer than 4 hours and voluntarily destroyed. Hold hot foods hot at 135F or greater. Observed cold foods at unsafe temperatures. Potato salad and macaroni salad in display case measured 44F. Feta stuffed olives and garlic stuffed olives measured 60-61F. Maintain cold food temperatures 41F or below. Feta stuffed olives will be discarded. I will follow up with you to verify approved source of the garlic stuffed olives.
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)
Did not observed employees wash hands during the inspection. Wash hands at all required times at hand sinks. Wash with soap and water dry with clean paper towels.
The department's words
CHSC 113953.3 Did not observed employees wash hands during the inspection. Wash hands at all required times at hand sinks. Wash with soap and water dry with clean paper towels.
Hand wash sink was blocked. Keep unobstructed at all times. Install 6 inch splash guards around the hand sink beside the cook line to prevent contamination.
The department's words
CHSC 113953.1 Hand wash sink was blocked. Keep unobstructed at all times. Install 6 inch splash guards around the hand sink beside the cook line to prevent contamination.
Observed wiping cloths on counters, not in sanitizer. Always store in-use wiping cloths in 100 ppm sanitizing solution. Sanitizing solution contained less then 50 ppm chlorine.
The department's words
CHSC 114113 Observed wiping cloths on counters, not in sanitizer. Always store in-use wiping cloths in 100 ppm sanitizing solution. Sanitizing solution contained less then 50 ppm chlorine.
Cucumbers and sprouts are not washed/rinsed prior to preparation or use. Wash all produce prior to prep and follow instructions to wash or rinse as marked on packages of produce.
The department's words
CHSC 113992 Cucumbers and sprouts are not washed/rinsed prior to preparation or use. Wash all produce prior to prep and follow instructions to wash or rinse as marked on packages of produce.
Observed possible spillage from hood. Clean, service hood and repair with in 30 days. Repair leak at hand sink. Repair Randell fridge leaking condensate and hot case leaking condensate. Do not store food or utensils under leaks. Repair hot case so that it maintains food temps at 135F or greater. Use deeper inserts and cover until repaired. The bin on the peanut butter machine is cracked and broken in places and taped together. Do not use machine until the bin is replaced to prevent contamination of food. Replace cracked or broken refrigerator gaskets and clean fridge handles. Discontinue use of wicker baskets to hold food. use containers that are smooth and cleanable. Corrected on site. Submit specifications for the olive bar. The sneeze guard may not be effective at preventing droplet contamination.
The department's words
CHSC 114175 Observed possible spillage from hood. Clean, service hood and repair with in 30 days. Repair leak at hand sink. Repair Randell fridge leaking condensate and hot case leaking condensate. Do not store food or utensils under leaks. Repair hot case so that it maintains food temps at 135F or greater. Use deeper inserts and cover until repaired. The bin on the peanut butter machine is cracked and broken in places and taped together. Do not use machine until the bin is replaced to prevent contamination of food. Replace cracked or broken refrigerator gaskets and clean fridge handles. Discontinue use of wicker baskets to hold food. use containers that are smooth and cleanable. Corrected on site. Submit specifications for the olive bar. The sneeze guard may not be effective at preventing droplet contamination.
EarlierJan 29, 2016Follow-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.
EarlierJan 20, 2016Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 4 turkey roasts out at 79F at room temperature cooling. Observed cooked roast beef at 109F on sheet pan at room temperature cooling. After discussion with employee the turkey and roast beef were cooked 5 mins prior. After further discussion with employee about the temperatures of the products not matching up with being cooked 5 mins prior, he stated they were cooked 45 mins ago. Ensure proper cooling procedures are met. Ensure to monitor cooling foods to ensure they cool from 135-70F with in the first 2 hrs and from 70-41F or below with in the next 4 hrs. Ensure roast beef is fully cooked to 145F prior to cooling. Turkeys and roast beef moved to walk-in cooler to rapidly cool.
The department's words
CHSC 114002.1 Observed 4 turkey roasts out at 79F at room temperature cooling. Observed cooked roast beef at 109F on sheet pan at room temperature cooling. After discussion with employee the turkey and roast beef were cooked 5 mins prior. After further discussion with employee about the temperatures of the products not matching up with being cooked 5 mins prior, he stated they were cooked 45 mins ago. Ensure proper cooling procedures are met. Ensure to monitor cooling foods to ensure they cool from 135-70F with in the first 2 hrs and from 70-41F or below with in the next 4 hrs. Ensure roast beef is fully cooked to 145F prior to cooling. Turkeys and roast beef moved to walk-in cooler to rapidly cool.
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 accumulated old food debris inside deli display coolers and reach-in coolers. Ensure to regularly clean and sanitize all food contact surfaces.
The department's words
CHSC 114115 Observed accumulated old food debris inside deli display coolers and reach-in coolers. Ensure to regularly clean and sanitize all food contact surfaces.
EarlierJan 27, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Clean up grill and oven area, remove equipment, de-grease, clean hood baffles.
The department's words
CHSC 114115.c Clean up grill and oven area, remove equipment, de-grease, clean hood baffles.
a. Remove duct tape from oven handle, make repair. b. Clean refrigeration interiors, replace rusted shelving.
The department's words
CHSC 114175 a. Remove duct tape from oven handle, make repair. b. Clean refrigeration interiors, replace rusted shelving.
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 L14084.
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.