At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Apr 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Victoria Bakery & Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114149.1 CHSC 114149.1How 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 Victoria Bakery & Cafe's team
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Follow the steps for each item, with the rule beside it.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 27, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 27, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114149.1
The department's words
Code CHSC 114149.1
EarlierApr 23, 2026Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed food handler touch garbage can with hand and then began discarding cake from wood table into the garbage. All employees shall wash hands with soap and water after contaminating them before touching food equipment and preparing or handling food. Employee instructed by person in charge to wash their hands.
The department's words
CHSC 113953.3 Observed food handler touch garbage can with hand and then began discarding cake from wood table into the garbage. All employees shall wash hands with soap and water after contaminating them before touching food equipment and preparing or handling food. Employee instructed by person in charge to 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
Observed two bacon, asparagus, cheddar , and egg croissants in bakery display case at 68 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in refrigerator. Observed ham croissant in proofer at 62 degrees F. Croissants placed in proofer around 2:00 p.m.. Croissants are kept in proofer until 2:00 - 3:00 a.m.. Discontinue this practice. Ham croissants placed in walk-in refrigerator. Submit written procedure of how croissants or other baked goods with potentially hazardous foods in them are prepared, cooked, cooled, and maintained at 41 degrees F or colder. 2 bacon, asparagus, egg, and cheese croissants voluntarily discarded into the compost container.
The department's words
CHSC 113996 Observed two bacon, asparagus, cheddar , and egg croissants in bakery display case at 68 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in refrigerator. Observed ham croissant in proofer at 62 degrees F. Croissants placed in proofer around 2:00 p.m.. Croissants are kept in proofer until 2:00 - 3:00 a.m.. Discontinue this practice. Ham croissants placed in walk-in refrigerator. Submit written procedure of how croissants or other baked goods with potentially hazardous foods in them are prepared, cooked, cooled, and maintained at 41 degrees F or colder. 2 bacon, asparagus, egg, and cheese croissants voluntarily discarded into the compost container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 17, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigeration display case for whipped cream and custard filled eclairs recorded at 47°F. / Repair or adjust unit to cold hold food at 41°F or below.
The department's words
CHSC 113996 Refrigeration display case for whipped cream and custard filled eclairs recorded at 47°F. / Repair or adjust unit to cold hold food at 41°F or below.
EarlierMar 15, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water throughout facility recorded at 97°F at time of inspection. / Facility must close until hot water is restored to 120°F at all sinks and 100-108°F at hand wash sinks.
The department's words
CHSC 114192 Hot water throughout facility recorded at 97°F at time of inspection. / Facility must close until hot water is restored to 120°F at all sinks and 100-108°F at hand wash sinks.
EarlierFeb 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114159
The department's words
Code CHSC 114159
EarlierAug 9, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114175
The department's words
Code CHSC 114175
EarlierFeb 17, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierMar 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierFeb 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels available at back hand wash sink. Keep supplies stocked at all times.
The department's words
CHSC 113953.2 No paper towels available at back hand wash sink. Keep supplies stocked at all times.
EarlierMay 29, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation. Milk refrigerator (under counter) out of service. Temperatures at 62F. Milk discarded. Reduce to 41F or less. Sandwich refrigerator foods at 45F adjust to 41F or less. Three-door refrigerator foods at 43F reduce to 41F or less.
The department's words
CHSC 113996 Major violation. Milk refrigerator (under counter) out of service. Temperatures at 62F. Milk discarded. Reduce to 41F or less. Sandwich refrigerator foods at 45F adjust to 41F or less. Three-door refrigerator foods at 43F reduce to 41F or less.
EarlierJun 29, 2018Follow-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.
EarlierJun 19, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed spinach frittata, blueberry cheese wreath, apricot/raspberry wreath at 73-74F. Keep potentially hazardous foods (PHFs) below 41F or above 135F. If you don't want to use temperature control, use time as a public health control. Frittata discarded, logs made for custard items. Also observed non-fat milk in carafe at 50F. Milk will be discarded. Observed blueberry cheese wreath at 79F and custard Danish at 78F in non-refrigerated display case. Observed hand and cheese croissant at 57-60F in proofing box. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Items discarded. Send documentation if that type of ham is not a PHF. Time as a public health control may be used for these items.
The department's words
CHSC 113996 Observed spinach frittata, blueberry cheese wreath, apricot/raspberry wreath at 73-74F. Keep potentially hazardous foods (PHFs) below 41F or above 135F. If you don't want to use temperature control, use time as a public health control. Frittata discarded, logs made for custard items. Also observed non-fat milk in carafe at 50F. Milk will be discarded. Observed blueberry cheese wreath at 79F and custard Danish at 78F in non-refrigerated display case. Observed hand and cheese croissant at 57-60F in proofing box. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Items discarded. Send documentation if that type of ham is not a PHF. Time as a public health control may be used for these items.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 11, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed blueberry cheese wreath at 79F and custard Danish at 78F in non-refrigerated display case. Observed hand and cheese croissant at 57-60F in proofing box. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Items discarded. Send documentation if that type of ham is not a PHF. Time as a public health control may be used for these items.
The department's words
CHSC 113996 Observed blueberry cheese wreath at 79F and custard Danish at 78F in non-refrigerated display case. Observed hand and cheese croissant at 57-60F in proofing box. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Items discarded. Send documentation if that type of ham is not a PHF. Time as a public health control may be used for these items.
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)
Hand sink by warewashing sink was not accessible due to supplies in front of it. Keep hand sinks accessible at all times.
The department's words
CHSC 113953.1 Hand sink by warewashing sink was not accessible due to supplies in front of it. Keep hand sinks accessible at all times.
Add sneezeguard at front counter.
The department's words
CHSC 114060 Add sneezeguard at front counter.
Store food in freezer at least 6 inches of floor. Milk cartons observed on floor.
The department's words
CHSC 114047 Store food in freezer at least 6 inches of floor. Milk cartons observed on floor.
Ensure handles of scoops are stored above food to prevent contamination. Handle was buried in sugar/flour.
The department's words
CHSC 114119 Ensure handles of scoops are stored above food to prevent contamination. Handle was buried in sugar/flour.
Organize supplies near mop sink/hand sink as area is cluttered. Clean/replace dirty more regularly to prevent vermin.
The department's words
CHSC 114257.1 Organize supplies near mop sink/hand sink as area is cluttered. Clean/replace dirty more regularly to prevent vermin.
EarlierJun 6, 2017Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
No food handler cards available for viewing. Please keep copies of food safety certifications on site.
The department's words
CHSC 113948 No food handler cards available for viewing. Please keep copies of food safety certifications on site.
5/31/17 Ham & cheese croissant at 75F in un-refrigerated display case. Lemon bar at 63F and napoleon slice at 57F in refrigerated display case. Both items contained a custard mix that had non-fat milk in it. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Top shelving of the refrigerated display case is not keeping temp, store PHFs on the lower shelving and turn temperature of the unit up. If you choose to keep potentially hazardous foods at ambient temperature, keep a log documenting the time the item was taken out of a temperature controlled environment (e.g. oven, fridge) and ensure item is discarded within 4 hours (document discard time too). 6/6/17 Trip #2 conducted to ensure major violation of proper cold holding has been corrected. Major violation corrected to minor violation. Cupcake with cream cheese frosting at 59F in refrigerated display case. Keep potentially hazardous foods below 41F or above 135F
The department's words
CHSC 113996 5/31/17 Ham & cheese croissant at 75F in un-refrigerated display case. Lemon bar at 63F and napoleon slice at 57F in refrigerated display case. Both items contained a custard mix that had non-fat milk in it. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Top shelving of the refrigerated display case is not keeping temp, store PHFs on the lower shelving and turn temperature of the unit up. If you choose to keep potentially hazardous foods at ambient temperature, keep a log documenting the time the item was taken out of a temperature controlled environment (e.g. oven, fridge) and ensure item is discarded within 4 hours (document discard time too). 6/6/17 Trip #2 conducted to ensure major violation of proper cold holding has been corrected. Major violation corrected to minor violation. Cupcake with cream cheese frosting at 59F in refrigerated display case. Keep potentially hazardous foods below 41F or above 135F
10ppm of chlorine detected in dishwasher. Requirement is 50ppm. Sanitizer solution is low and facility does not have extra. Manually wash dishes with 200ppm of quaternary ammonia until dishwasher sanitizer is replaced. Observed towel drying of dishes. Air dry dishes.
The department's words
CHSC 114099.7 10ppm of chlorine detected in dishwasher. Requirement is 50ppm. Sanitizer solution is low and facility does not have extra. Manually wash dishes with 200ppm of quaternary ammonia until dishwasher sanitizer is replaced. Observed towel drying of dishes. Air dry dishes.
Open bags of espresso beans stored on floor. Seal bags.
The department's words
CHSC 113986 Open bags of espresso beans stored on floor. Seal bags.
Coffee beans stored in gray bins. Store in food grade containers (these are typically white or clear). NSF/UTL approved.
The department's words
CHSC 114130 Coffee beans stored in gray bins. Store in food grade containers (these are typically white or clear). NSF/UTL approved.
Show 3 more
No sanitizer detected in sanitizing bucket. Store wiping cloths in 200ppm of quat ammonia.
The department's words
CHSC 114185.1 No sanitizer detected in sanitizing bucket. Store wiping cloths in 200ppm of quat ammonia.
Two compartment sink has a leaky faucet. Repair
The department's words
CHSC 114190 Two compartment sink has a leaky faucet. Repair
Observed employee touch dirty water in 3 compartment sink with gloves on begin to handle food without washing hands and donning new gloves. Ensure to wash hands whenever they become contaminated. Wearing gloves does not replace hand washing
The department's words
CHSC 113973.b-c Observed employee touch dirty water in 3 compartment sink with gloves on begin to handle food without washing hands and donning new gloves. Ensure to wash hands whenever they become contaminated. Wearing gloves does not replace hand washing
EarlierMay 31, 2017Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Ham & cheese croissant at 75F in un-refrigerated display case. Lemon bar at 63F and napoleon slice at 57F in refrigerated display case. Both items contained a custard mix that had non-fat milk in it. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Top shelving of the refrigerated display case is not keeping temp, store PHFs on the lower shelving and turn temperature of the unit up. If you choose to keep potentially hazardous foods at ambient temperature, keep a log documenting the time the item was taken out of a temperature controlled environment (e.g. oven, fridge) and ensure item is discarded within 4 hours (document discard time too).
The department's words
CHSC 113996 Ham & cheese croissant at 75F in un-refrigerated display case. Lemon bar at 63F and napoleon slice at 57F in refrigerated display case. Both items contained a custard mix that had non-fat milk in it. Keep potentially hazardous foods (PHFs) below 41F or above 135F. Top shelving of the refrigerated display case is not keeping temp, store PHFs on the lower shelving and turn temperature of the unit up. If you choose to keep potentially hazardous foods at ambient temperature, keep a log documenting the time the item was taken out of a temperature controlled environment (e.g. oven, fridge) and ensure item is discarded within 4 hours (document discard time too).
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)
No food handler cards available for viewing. Please keep copies of food safety certifications on site.
The department's words
CHSC 113948 No food handler cards available for viewing. Please keep copies of food safety certifications on site.
10ppm of chlorine detected in dishwasher. Requirement is 50ppm. Sanitizer solution is low and facility does not have extra. Manually wash dishes with 200ppm of quaternary ammonia until dishwasher sanitizer is replaced. Observed towel drying of dishes. Air dry dishes.
The department's words
CHSC 114099.7 10ppm of chlorine detected in dishwasher. Requirement is 50ppm. Sanitizer solution is low and facility does not have extra. Manually wash dishes with 200ppm of quaternary ammonia until dishwasher sanitizer is replaced. Observed towel drying of dishes. Air dry dishes.
Open bags of espresso beans stored on floor. Seal bags.
The department's words
CHSC 113986 Open bags of espresso beans stored on floor. Seal bags.
Coffee beans stored in gray bins. Store in food grade containers (these are typically white or clear). NSF/UTL approved.
The department's words
CHSC 114130 Coffee beans stored in gray bins. Store in food grade containers (these are typically white or clear). NSF/UTL approved.
No sanitizer detected in sanitizing bucket. Store wiping cloths in 200ppm of quat ammonia.
The department's words
CHSC 114185.1 No sanitizer detected in sanitizing bucket. Store wiping cloths in 200ppm of quat ammonia.
Show 1 more
Two compartment sink has a leaky faucet. Repair
The department's words
CHSC 114190 Two compartment sink has a leaky faucet. Repair
EarlierApr 14, 2016Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
The under counter refrigerator is running above 60 F. Food inside measured 60 F and was voluntarily discarded or moved to the walk-in. Repair or adjust temperature and ensure the refrigerator can maintain 41 F or below before using again. Monitor food temps with a probe thermometer. Broccoli quiche in the display case measured 48.5 and was moved to the walk-in. Asparagus quiche on a non-refrigerated shelf of the display case measured 59 F and was voluntarily discarded. Only store potentially hazardous foods on the lower shelf. Adjust the temperature of this unit so it maintains food temps at 41 F or below.
The department's words
CHSC 113953.1 The under counter refrigerator is running above 60 F. Food inside measured 60 F and was voluntarily discarded or moved to the walk-in. Repair or adjust temperature and ensure the refrigerator can maintain 41 F or below before using again. Monitor food temps with a probe thermometer. Broccoli quiche in the display case measured 48.5 and was moved to the walk-in. Asparagus quiche on a non-refrigerated shelf of the display case measured 59 F and was voluntarily discarded. Only store potentially hazardous foods on the lower shelf. Adjust the temperature of this unit so it maintains food temps at 41 F or below.
Flies observed inside the facility. Doors were immediately closed to exclude flies.
The department's words
CHSC 114259.1 Flies observed inside the facility. Doors were immediately closed to exclude flies.
Clean mold from inside the ice machine. Wash, rinse, and sanitize. Soiled wiping cloths are not in sanitizing solution. Always store in sanitizing solution of 100 ppm chlorine. Use test strips daily to check sanitizer levels in wiping cloth buckets and in the dishwasher. Ice scoop handle observed in ice. Wash, rinse, and sanitize scoop and store with the handle outside of ice.
The department's words
CHSC 114115 Clean mold from inside the ice machine. Wash, rinse, and sanitize. Soiled wiping cloths are not in sanitizing solution. Always store in sanitizing solution of 100 ppm chlorine. Use test strips daily to check sanitizer levels in wiping cloth buckets and in the dishwasher. Ice scoop handle observed in ice. Wash, rinse, and sanitize scoop and store with the handle outside of ice.
Clean accumulated food debris observed on and behind mixers and at the 3-compartment sink.
The department's words
CHSC 114257 Clean accumulated food debris observed on and behind mixers and at the 3-compartment sink.
Seal gap at the bottom of the back door to prevent entry of vermin. Do not use fly strips in food prep/storage areas to prevent contamination.
The department's words
CHSC 114259 Seal gap at the bottom of the back door to prevent entry of vermin. Do not use fly strips in food prep/storage areas to prevent contamination.
Show 1 more
Today quiche in the display fridge is in the refrigerated section only and measures <40 F. Food in the under counter refrigerator measures 43 F. Lower the temperature immediately. Before replacing any equipment, send specifications to EHS for approval. Maintain cold temperatures at 41 F or below.
The department's words
CHSC 113996 Today quiche in the display fridge is in the refrigerated section only and measures <40 F. Food in the under counter refrigerator measures 43 F. Lower the temperature immediately. Before replacing any equipment, send specifications to EHS for approval. Maintain cold temperatures at 41 F or below.
EarlierApr 7, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The under counter refrigerator is running above 60 F. Food inside measured 60 F and was voluntarily discarded or moved to the walk-in. Repair or adjust temperature and ensure the refrigerator can maintain 41 F of below before using again. Monitor food temps with a probe thermometer. Broccoli quiche in the display case measured 48.5 F and was moved to the walk-in. Asparagus quiche on a non-refrigerated shelf of the display case measured on the lower shelf. Adjust the temperature of this unit so it maintains food temps at 41 F or below.
The department's words
CHSC 113996 The under counter refrigerator is running above 60 F. Food inside measured 60 F and was voluntarily discarded or moved to the walk-in. Repair or adjust temperature and ensure the refrigerator can maintain 41 F of below before using again. Monitor food temps with a probe thermometer. Broccoli quiche in the display case measured 48.5 F and was moved to the walk-in. Asparagus quiche on a non-refrigerated shelf of the display case measured on the lower shelf. Adjust the temperature of this unit so it maintains food temps at 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.
Not critical (5)
The under counter refrigerator is running above 60 F. Food inside measured 60 F and was voluntarily discarded or moved to the walk-in. Repair or adjust temperature and ensure the refrigerator can maintain 41 F or below before using again. Monitor food temps with a probe thermometer. Broccoli quiche in the display case measured 48.5 and was moved to the walk-in. Asparagus quiche on a non-refrigerated shelf of the display case measured 59 F and was voluntarily discarded. Only store potentially hazardous foods on the lower shelf. Adjust the temperature of this unit so it maintains food temps at 41 F or below.
The department's words
CHSC 113953.1 The under counter refrigerator is running above 60 F. Food inside measured 60 F and was voluntarily discarded or moved to the walk-in. Repair or adjust temperature and ensure the refrigerator can maintain 41 F or below before using again. Monitor food temps with a probe thermometer. Broccoli quiche in the display case measured 48.5 and was moved to the walk-in. Asparagus quiche on a non-refrigerated shelf of the display case measured 59 F and was voluntarily discarded. Only store potentially hazardous foods on the lower shelf. Adjust the temperature of this unit so it maintains food temps at 41 F or below.
Flies observed inside the facility. Doors were immediately closed to exclude flies.
The department's words
CHSC 114259.1 Flies observed inside the facility. Doors were immediately closed to exclude flies.
Clean mold from inside the ice machine. Wash, rinse, and sanitize. Soiled wiping cloths are not in sanitizing solution. Always store in sanitizing solution of 100 ppm chlorine. Use test strips daily to check sanitizer levels in wiping cloth buckets and in the dishwasher. Ice scoop handle observed in ice. Wash, rinse, and sanitize scoop and store with the handle outside of ice.
The department's words
CHSC 114115 Clean mold from inside the ice machine. Wash, rinse, and sanitize. Soiled wiping cloths are not in sanitizing solution. Always store in sanitizing solution of 100 ppm chlorine. Use test strips daily to check sanitizer levels in wiping cloth buckets and in the dishwasher. Ice scoop handle observed in ice. Wash, rinse, and sanitize scoop and store with the handle outside of ice.
Clean accumulated food debris observed on and behind mixers and at the 3-compartment sink.
The department's words
CHSC 114257 Clean accumulated food debris observed on and behind mixers and at the 3-compartment sink.
Seal gap at the bottom of the back door to prevent entry of vermin. Do not use fly strips in food prep/storage areas to prevent contamination.
The department's words
CHSC 114259 Seal gap at the bottom of the back door to prevent entry of vermin. Do not use fly strips in food prep/storage areas to prevent contamination.
EarlierMar 18, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Temperatures of non-potentially hazardous food in the 2-door Traulsen refrigerator measured 48 F. Adjust or repair refrigerator immediately so that it holds temperatures at or below 41 F.
The department's words
CHSC 113996 Temperatures of non-potentially hazardous food in the 2-door Traulsen refrigerator measured 48 F. Adjust or repair refrigerator immediately so that it holds temperatures at or below 41 F.
Clean mold observed in the ice machine. Always store wiping cloths in sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia.
The department's words
CHSC 114097 Clean mold observed in the ice machine. Always store wiping cloths in sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia.
Use test strips daily to ensure dishwasher is providing 50 ppm in the final rinse. Also use test strips to measure sanitizer in wiping cloth buckets.
The department's words
CHSC 114107 Use test strips daily to ensure dishwasher is providing 50 ppm in the final rinse. Also use test strips to measure sanitizer in wiping cloth buckets.
Close the gap under the back door by installing a door sweep.
The department's words
CHSC 114259 Close the gap under the back door by installing a door sweep.
Send specifications for the new refrigerator to EHS for review and approval. Replacement or addition of equipment is subject to approval by EHS.
The department's words
CHSC 114130 Send specifications for the new refrigerator to EHS for review and approval. Replacement or addition of equipment is subject to approval by EHS.
EarlierJan 15, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Get one person certified as the food safety manager within 30 days. Fax a copy of the certificate to EHS. Write the facility name and address on the fax.
The department's words
CHSC 113947.1 Get one person certified as the food safety manager within 30 days. Fax a copy of the certificate to EHS. Write the facility name and address on the fax.
Observed food temperatures in Traulsen refridgerator near the 3-compartment sink at 44 degrees F. Gaskets on the door are broken. Replace gaskets and monitor temperature. Maintain temps at 41 degrees F or below.
The department's words
CHSC 113996 Observed food temperatures in Traulsen refridgerator near the 3-compartment sink at 44 degrees F. Gaskets on the door are broken. Replace gaskets and monitor temperature. Maintain temps at 41 degrees F or below.
Do not store food in ice machine.
The department's words
CHSC 113980 Do not store food in ice machine.
Store ice scoop in a clean, dry location or in the ice with the handle sticking out of the ice.
The department's words
CHSC 114097 Store ice scoop in a clean, dry location or in the ice with the handle sticking out of the ice.
Do not use rolling pin with tape on the handle. Repair or replace rolling pin.
The department's words
CHSC 114130 Do not use rolling pin with tape on the handle. Repair or replace rolling pin.
Show 1 more
Store all food at least 6 inches off the ground. Wash, rinse, and sanitize scoops used in dry food bins. Store in food with the handle outside of the food.
The department's words
CHSC 114047 Store all food at least 6 inches off the ground. Wash, rinse, and sanitize scoops used in dry food bins. Store in food with the handle outside of the food.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L16177.
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
- Follow-up 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.