At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · May 5, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Vn Noodle & Grill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- 23- OBSERVED FLIES IN THE BACK AREA OF THE RESTAURANT & BACK DOOR WAS AJAR. CHSC 114099.1How to fixFix it
- 23- OBSERVED FLIES IN THE BACK AREA OF THE RESTAURANT & BACK DOOR WAS AJAR. CHSC 114259.1How 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
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Next: 23- OBSERVED FLIES IN THE BACK AREA OF THE RESTAURANT & BACK DOOR WAS AJAR.The county found: “23- OBSERVED FLIES IN THE BACK AREA OF THE RESTAURANT & BACK DOOR WAS AJAR.”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 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
LatestMay 5, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 5, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
23- OBSERVED FLIES IN THE BACK AREA OF THE RESTAURANT & BACK DOOR WAS AJAR.
The department's words
CHSC 114099.1 23- OBSERVED FLIES IN THE BACK AREA OF THE RESTAURANT & BACK DOOR WAS AJAR.
23- OBSERVED FLIES IN THE BACK AREA OF THE RESTAURANT & BACK DOOR WAS AJAR.
The department's words
CHSC 114259.1 23- OBSERVED FLIES IN THE BACK AREA OF THE RESTAURANT & BACK DOOR WAS AJAR.
EarlierMay 16, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
An employee was observed using the same tong to flip raw chicken on the grill and then proceeded to flip the pork meat. [Corrective action] To prevent cross-contamination ensure to use different tongs or utensils for each type of meat. [Corrected on site] Pork final temperature readings were measured at 178F and 172F.
The department's words
CHSC 113967 An employee was observed using the same tong to flip raw chicken on the grill and then proceeded to flip the pork meat. [Corrective action] To prevent cross-contamination ensure to use different tongs or utensils for each type of meat. [Corrected on site] Pork final temperature readings were measured at 178F and 172F.
Corrected during the inspection
In the preparation area, three colanders with cooked noodles were observed at ambient temperature on the preparation table. The noodles internal temperature readings were measured at 105°F, 58F, and 110F. Fried tofu internal temperature readings were at 92F and 58F and were observed on a strainer at ambient temperature. In addition, raw bean sprouts internal temperature readings were at 53F, and 57F, raw chicken 60F, and egg rolls at 56F. Food containers were observed in the undercounter units. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the preparation area, three colanders with cooked noodles were observed at ambient temperature on the preparation table. The noodles internal temperature readings were measured at 105°F, 58F, and 110F. Fried tofu internal temperature readings were at 92F and 58F and were observed on a strainer at ambient temperature. In addition, raw bean sprouts internal temperature readings were at 53F, and 57F, raw chicken 60F, and egg rolls at 56F. Food containers were observed in the undercounter units. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Corrected during the inspection
Hot water temperature reading measured at 73F in the preparation sink. [Corrective action] Provide hot water int he preparation sink. The hot water shall be at least 120F.
The department's words
CHSC 114192 Hot water temperature reading measured at 73F in the preparation sink. [Corrective action] Provide hot water int he preparation sink. The hot water shall be at least 120F.
Corrected during the inspection
EarlierMay 13, 2024Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
An employee was observed using the same tong to flip raw chicken on the grill and then proceeded to flip the pork meat. [Corrective action] To prevent cross-contamination ensure to use different tongs or utensils for each type of meat. [Corrected on site] Pork final temperature readings were measured at 178F and 172F.
The department's words
CHSC 113967 An employee was observed using the same tong to flip raw chicken on the grill and then proceeded to flip the pork meat. [Corrective action] To prevent cross-contamination ensure to use different tongs or utensils for each type of meat. [Corrected on site] Pork final temperature readings were measured at 178F and 172F.
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
In the preparation area, three colanders with cooked noodles were observed at ambient temperature on the preparation table. The noodles internal temperature readings were measured at 105°F, 58F, and 110F. Fried tofu internal temperature readings were at 92F and 58F and were observed on a strainer at ambient temperature. In addition, raw bean sprouts internal temperature readings were at 53F, and 57F, raw chicken 60F, and egg rolls at 56F. Food containers were observed in the undercounter units. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the preparation area, three colanders with cooked noodles were observed at ambient temperature on the preparation table. The noodles internal temperature readings were measured at 105°F, 58F, and 110F. Fried tofu internal temperature readings were at 92F and 58F and were observed on a strainer at ambient temperature. In addition, raw bean sprouts internal temperature readings were at 53F, and 57F, raw chicken 60F, and egg rolls at 56F. Food containers were observed in the undercounter units. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
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
Hot water temperature reading measured at 73F in the preparation sink. [Corrective action] Provide hot water int he preparation sink. The hot water shall be at least 120F.
The department's words
CHSC 114192 Hot water temperature reading measured at 73F in the preparation sink. [Corrective action] Provide hot water int he preparation sink. The hot water shall be at least 120F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 13, 2023Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Several potentially hazardous foods were observed stored at ambient temperature in the preparation area. (cooked chicken 53F, cooke pork 55F, garlic with oil 63F, dumplings 53F, and raw beans sprouts 56F). In addition, rice noodles internal temperature readings were measured at 79F and 75f, and cooked shrimps 44 in the cold holding inserts. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
The department's words
CHSC 113996 Several potentially hazardous foods were observed stored at ambient temperature in the preparation area. (cooked chicken 53F, cooke pork 55F, garlic with oil 63F, dumplings 53F, and raw beans sprouts 56F). In addition, rice noodles internal temperature readings were measured at 79F and 75f, and cooked shrimps 44 in the cold holding inserts. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
Corrected during the inspection
An employee was observed cooking raw chicken, when chicken was placed on the plate, the internal temperature readings were at 135F, 146F, and 142F in different parts of the food. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F for 15 seconds. (COS) The employee cooked the chciken at 182F and 171F.
The department's words
CHSC 114004 An employee was observed cooking raw chicken, when chicken was placed on the plate, the internal temperature readings were at 135F, 146F, and 142F in different parts of the food. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F for 15 seconds. (COS) The employee cooked the chciken at 182F and 171F.
Corrected during the inspection
The meat slicer was observed with old/dry food residues on the food contact surfaces in the preparation area. [CA] To prevent cross-contamination, ensure to clean and sanitize the slicer machine each time it is used.
The department's words
CHSC 114113 The meat slicer was observed with old/dry food residues on the food contact surfaces in the preparation area. [CA] To prevent cross-contamination, ensure to clean and sanitize the slicer machine each time it is used.
Corrected during the inspection
EarlierApr 6, 2023Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several potentially hazardous foods were observed stored at ambient temperature in the preparation area. (cooked chicken 53F, cooke pork 55F, garlic with oil 63F, dumplings 53F, and raw beans sprouts 56F). In addition, rice noodles internal temperature readings were measured at 79F and 75f, and cooked shrimps 44 in the cold holding inserts. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
The department's words
CHSC 113996 Several potentially hazardous foods were observed stored at ambient temperature in the preparation area. (cooked chicken 53F, cooke pork 55F, garlic with oil 63F, dumplings 53F, and raw beans sprouts 56F). In addition, rice noodles internal temperature readings were measured at 79F and 75f, and cooked shrimps 44 in the cold holding inserts. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
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
An employee was observed cooking raw chicken, when chicken was placed on the plate, the internal temperature readings were at 135F, 146F, and 142F in different parts of the food. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F for 15 seconds. (COS) The employee cooked the chciken at 182F and 171F.
The department's words
CHSC 114004 An employee was observed cooking raw chicken, when chicken was placed on the plate, the internal temperature readings were at 135F, 146F, and 142F in different parts of the food. [CA] Raw chicken shall be heated to a minimum internal temperature of 165F for 15 seconds. (COS) The employee cooked the chciken at 182F and 171F.
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
The meat slicer was observed with old/dry food residues on the food contact surfaces in the preparation area. [CA] To prevent cross-contamination, ensure to clean and sanitize the slicer machine each time it is used.
The department's words
CHSC 114113 The meat slicer was observed with old/dry food residues on the food contact surfaces in the preparation area. [CA] To prevent cross-contamination, ensure to clean and sanitize the slicer machine each time it is used.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 4, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 3, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the cold holding inserts, pork internal temperature readings were measured at 50F, beef 52F, squid 48F, and cooked shrimps 54F. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Person in charge, place food items on ice bath containers. Two containers with rice noodles internal temperature readings were measured at 81F, and 83F were observed stored at ambient temperature on the preparation table in the preparation area. [CA] maintain potentially hazardous foods at or below 41F, or at or above 135F when hot. [COS] Noodles were served within 30 minutes.
The department's words
CHSC 113996 In the cold holding inserts, pork internal temperature readings were measured at 50F, beef 52F, squid 48F, and cooked shrimps 54F. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F when hot. [COS] Person in charge, place food items on ice bath containers. Two containers with rice noodles internal temperature readings were measured at 81F, and 83F were observed stored at ambient temperature on the preparation table in the preparation area. [CA] maintain potentially hazardous foods at or below 41F, or at or above 135F when hot. [COS] Noodles were served within 30 minutes.
EarlierNov 24, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
MAJOR - Observed large, deep stock pot of chicken broth at 47.8F that was cooked yesterday morning and improperly cooled. Ensure PHFs are rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. 1 large stock pot voluntarily discarded. Provided cooling log to operator. Complete cooling log for soups cooling today and this week - send me a copy.
The department's words
CHSC 114002 MAJOR - Observed large, deep stock pot of chicken broth at 47.8F that was cooked yesterday morning and improperly cooled. Ensure PHFs are rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. 1 large stock pot voluntarily discarded. Provided cooling log to operator. Complete cooling log for soups cooling today and this week - send me a copy.
Corrected during the inspection
EarlierNov 8, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
MAJOR - Observed large, deep stock pot of chicken broth at 47.8F that was cooked yesterday morning and improperly cooled. Ensure PHFs are rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. 1 large stock pot voluntarily discarded. Provided cooling log to operator. Complete cooling log for soups cooling today and this week - send me a copy.
The department's words
CHSC 114002 MAJOR - Observed large, deep stock pot of chicken broth at 47.8F that was cooked yesterday morning and improperly cooled. Ensure PHFs are rapidly cooled from 135-70F within 2 hours and from 70-41F within 4 hours. 1 large stock pot voluntarily discarded. Provided cooling log to operator. Complete cooling log for soups cooling today and this week - send me a copy.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 17, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 26, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bean sprouts at 65.4F in front prep cooler. Operator states that bean sprouts were transferred from walk in cooler into a container of water into prep cooler prior to my arrival. Potentially hazardous foods shall be held at 41F or below. Ice added to facilitate cooling/cold holding.
The department's words
CHSC 113996 Observed bean sprouts at 65.4F in front prep cooler. Operator states that bean sprouts were transferred from walk in cooler into a container of water into prep cooler prior to my arrival. Potentially hazardous foods shall be held at 41F or below. Ice added to facilitate cooling/cold holding.
EarlierMay 12, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed bean sprouts at 65.4F in front prep cooler. Operator states that bean sprouts were transferred from walk in cooler into a container of water into prep cooler prior to my arrival. Potentially hazardous foods shall be held at 41F or below. Ice added to facilitate cooling/cold holding.
The department's words
CHSC 113996 Observed bean sprouts at 65.4F in front prep cooler. Operator states that bean sprouts were transferred from walk in cooler into a container of water into prep cooler prior to my arrival. Potentially hazardous foods shall be held at 41F or below. Ice added to facilitate cooling/cold holding.
EarlierNov 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major Violation: Food prep sink to the right of cookline next to kitchen entrance dispensed water at 76F. Hot water shall be supplied at a minimum temperature of 120F at food preparation sinks. Operator states that due to COVID-19, the owner is having trouble finding a plumber. Repair ASAP and use other food prep sinks instead until repaired. Repeat violation.
The department's words
CHSC 114192 Major Violation: Food prep sink to the right of cookline next to kitchen entrance dispensed water at 76F. Hot water shall be supplied at a minimum temperature of 120F at food preparation sinks. Operator states that due to COVID-19, the owner is having trouble finding a plumber. Repair ASAP and use other food prep sinks instead until repaired. Repeat violation.
EarlierNov 23, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 9, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Certified food manager certificate has expired (however, all food handler cards are up to date). This is a repeat violation. Renew certified food manager certificate and email me proof of signing up for exam within 30 days.
The department's words
CHSC 113948 Certified food manager certificate has expired (however, all food handler cards are up to date). This is a repeat violation. Renew certified food manager certificate and email me proof of signing up for exam within 30 days.
EarlierJan 17, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed beef broth at 61F-65F in large stock pot in walk-in. Broth was cooked last night and did not cool down properly. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in small containers uncovered in refrigeration and use ice wands or ice baths. Broth discarded. Use cooling logs.
The department's words
CHSC 114002.1 Observed beef broth at 61F-65F in large stock pot in walk-in. Broth was cooked last night and did not cool down properly. Cool PHF from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Cool in small containers uncovered in refrigeration and use ice wands or ice baths. Broth discarded. Use cooling logs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 21, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Submit a copy of food handler cards and the food manager's certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit a copy of food handler cards and the food manager's certification to EHS within 30 days.
Observed the following minor temperature violations: -Sprouts on the counter with ice on top of sprouts at 44 F. -Tofu at 45 F in insert of the prep fridge, made at 11 am. Maintain potentially hazardous food at or above 135 F or at or below 41 F. Only store food in the top inserts of the prep fridge if food is 41 F or below.
The department's words
CHSC 113996 Observed the following minor temperature violations: -Sprouts on the counter with ice on top of sprouts at 44 F. -Tofu at 45 F in insert of the prep fridge, made at 11 am. Maintain potentially hazardous food at or above 135 F or at or below 41 F. Only store food in the top inserts of the prep fridge if food is 41 F or below.
Clean kitchen thoroughly to remove heavy accumulation of grease and food debris.
The department's words
CHSC 114115.c Clean kitchen thoroughly to remove heavy accumulation of grease and food debris.
Clean hood baffles, service hood, and clean staining on walls. If staining returns, a hood performance test may be required. Lots of grease on baffles and dripping down the wall is a fire hazard.
The department's words
CHSC 114175 Clean hood baffles, service hood, and clean staining on walls. If staining returns, a hood performance test may be required. Lots of grease on baffles and dripping down the wall is a fire hazard.
EarlierMay 17, 2018Follow-up inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temps: -Sprouts with ice on top, in the prep fridge at 65 F, were left on the counter for 20 minutes. These were immediately moved to a hallow container and placed in the walk-in. -Whipped butter in the prep fridge (3-door) insert at 52 F was voluntarily discarded. -All other food in the 3-door prep fridge measured 42-51 F. Immediately lower the thermostat or repair this cooler so it holds food at 41 F or lower. Sticky rice noodles in the walk-in measured 55-64 F and were delivered in a refrigerated truck at 12:30 pm. Immediately move noodles to shallow pans in the walk-in to cool noodles rapidly to 41 F. Always check receiving temperatures. Maintain potentially hazardous food at 41 F or below or 135 F or above. Only place food in the top prep fridge inserts when food is 41 F or below. -
The department's words
CHSC 113996 Observed the following foods at unsafe temps: -Sprouts with ice on top, in the prep fridge at 65 F, were left on the counter for 20 minutes. These were immediately moved to a hallow container and placed in the walk-in. -Whipped butter in the prep fridge (3-door) insert at 52 F was voluntarily discarded. -All other food in the 3-door prep fridge measured 42-51 F. Immediately lower the thermostat or repair this cooler so it holds food at 41 F or lower. Sticky rice noodles in the walk-in measured 55-64 F and were delivered in a refrigerated truck at 12:30 pm. Immediately move noodles to shallow pans in the walk-in to cool noodles rapidly to 41 F. Always check receiving temperatures. Maintain potentially hazardous food at 41 F or below or 135 F or above. Only place food in the top prep fridge inserts when food is 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)
Submit a copy of food handler cards and the food manager's certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit a copy of food handler cards and the food manager's certification to EHS within 30 days.
Observed the following foods in the cooling process, cooled by improper methods. -Cooked noodles in a deep covered pan in the prep fridge at 52 F. -Beef at 49 F in deep covered container. When rapidly cooling foods, leave uncovered and place in long, shallow containers, in ice baths, or smaller portions to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Observed the following foods in the cooling process, cooled by improper methods. -Cooked noodles in a deep covered pan in the prep fridge at 52 F. -Beef at 49 F in deep covered container. When rapidly cooling foods, leave uncovered and place in long, shallow containers, in ice baths, or smaller portions to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
Observed plates in sanitizing solution in the 3-comp sink with no bleach in the solution. Bleach was immediately added. Sanitize all utensils washed this morning and use test strips daily to ensure there is 100 ppm chlorine in solution for sanitizing utensils. Observed dirty knives on the knife magnet and on a shelf, and in-use tongs on the oven handle touching the oven door. These were cleaned and sanitized.
The department's words
CHSC 114099.6 Observed plates in sanitizing solution in the 3-comp sink with no bleach in the solution. Bleach was immediately added. Sanitize all utensils washed this morning and use test strips daily to ensure there is 100 ppm chlorine in solution for sanitizing utensils. Observed dirty knives on the knife magnet and on a shelf, and in-use tongs on the oven handle touching the oven door. These were cleaned and sanitized.
Corrected during the inspection
Clean kitchen thoroughly to remove heavy accumulation of grease and food debris.
The department's words
CHSC 114115.c Clean kitchen thoroughly to remove heavy accumulation of grease and food debris.
Clean hood baffles, service hood, and clean staining on walls. If staining returns, a hood performance test may be required. Lots of grease on baffles and dripping down the wall is a fire hazard.
The department's words
CHSC 114175 Clean hood baffles, service hood, and clean staining on walls. If staining returns, a hood performance test may be required. Lots of grease on baffles and dripping down the wall is a fire hazard.
EarlierMay 14, 2018Routine inspectionYellow placard
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temps: -Flank steak at 47 - 50 F was sliced this morning and placed in inserts. This was moved to the walk-in. -Sprouts in water on the counter at 75 F. Approx. 1 cup voluntarily discarded. -Lettuce wraps with shrimp at 77F on counter. Discarded. -Cooked broccoli and cabbage at 50 F in the prep fridge, fried tofu at 57 F, and whole shell eggs at 57 F will be discarded at the end of lunch. Whipped butter at 48 F, pork at 53 F (moved to the prep fridge one hour ago) in prep fridge, moved to the walk-in cooler. Food in the lower portion of this fridge at 43 F. Immediately repair fridge so it maintains food temps at 41 F or below. (egg rolls stored in this cooler) Maintain potentially hazardous food at 41 F or below or 135 F or above. Only place food in the top prep fridge inserts when food is 41 F or below. -
The department's words
CHSC 113996 Observed the following foods at unsafe temps: -Flank steak at 47 - 50 F was sliced this morning and placed in inserts. This was moved to the walk-in. -Sprouts in water on the counter at 75 F. Approx. 1 cup voluntarily discarded. -Lettuce wraps with shrimp at 77F on counter. Discarded. -Cooked broccoli and cabbage at 50 F in the prep fridge, fried tofu at 57 F, and whole shell eggs at 57 F will be discarded at the end of lunch. Whipped butter at 48 F, pork at 53 F (moved to the prep fridge one hour ago) in prep fridge, moved to the walk-in cooler. Food in the lower portion of this fridge at 43 F. Immediately repair fridge so it maintains food temps at 41 F or below. (egg rolls stored in this cooler) Maintain potentially hazardous food at 41 F or below or 135 F or above. Only place food in the top prep fridge inserts when food is 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed tongs in containers of beef in the prep fridge. One half of tongs was in raw beef, the other half of tongs in cooked flank steak. The top layer of cooked steak was voluntarily discarded and tongs washed. Provide separate tongs for the raw beef and store raw beef at the front of the cooler to prevent cross contamination.
The department's words
CHSC 113980 Observed tongs in containers of beef in the prep fridge. One half of tongs was in raw beef, the other half of tongs in cooked flank steak. The top layer of cooked steak was voluntarily discarded and tongs washed. Provide separate tongs for the raw beef and store raw beef at the front of the cooler to prevent cross contamination.
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 plates in sanitizing solution in the 3-comp sink with no bleach in the solution. Bleach was immediately added. Sanitize all utensils washed this morning and use test strips daily to ensure there is 100 ppm chlorine in solution for sanitizing utensils. Observed dirty knives on the knife magnet and on a shelf, and in-use tongs on the oven handle touching the oven door. These were cleaned and sanitized.
The department's words
CHSC 114099.6 Observed plates in sanitizing solution in the 3-comp sink with no bleach in the solution. Bleach was immediately added. Sanitize all utensils washed this morning and use test strips daily to ensure there is 100 ppm chlorine in solution for sanitizing utensils. Observed dirty knives on the knife magnet and on a shelf, and in-use tongs on the oven handle touching the oven door. These were cleaned and sanitized.
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)
Submit a copy of food handler cards and the food manager's certification to EHS within 30 days.
The department's words
CHSC 113947.1 Submit a copy of food handler cards and the food manager's certification to EHS within 30 days.
Observed food handlers wash hands then dry on apron and many food handlers touched their face/nose/clothes with hands then continued to prep food. Observed one food handler touch the inside of a raw chicken container, wipe face, then continue to prep food -instructed employee to wash hands. Wash hands whenever contaminated by raw animal products or after touching face or clothes. Dry hands with a clean paper towel.
The department's words
CHSC 113953.3 Observed food handlers wash hands then dry on apron and many food handlers touched their face/nose/clothes with hands then continued to prep food. Observed one food handler touch the inside of a raw chicken container, wipe face, then continue to prep food -instructed employee to wash hands. Wash hands whenever contaminated by raw animal products or after touching face or clothes. Dry hands with a clean paper towel.
Observed food in the walk-in in the cooling process in deep, covered containers. Instructed food handlers to move food to shallow uncovered pans. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Observed food in the walk-in in the cooling process in deep, covered containers. Instructed food handlers to move food to shallow uncovered pans. Cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
Clean kitchen thoroughly to remove heavy accumulation of grease and food debris.
The department's words
CHSC 114115.c Clean kitchen thoroughly to remove heavy accumulation of grease and food debris.
Clean hood baffles, service hood, and clean staining on walls. If staining returns, a hood performance test may be required. Lots of grease on baffles and dripping down the wall is a fire hazard.
The department's words
CHSC 114175 Clean hood baffles, service hood, and clean staining on walls. If staining returns, a hood performance test may be required. Lots of grease on baffles and dripping down the wall is a fire hazard.
Show 2 more
Obtain a probe thermometer and use to monitor temps. Ensure the person in charge knows how to use.
The department's words
CHSC 114159 Obtain a probe thermometer and use to monitor temps. Ensure the person in charge knows how to use.
Repair leaking pipe at the food prep sink.
The department's words
CHSC 114190 Repair leaking pipe at the food prep sink.
EarlierJun 5, 2017Follow-up inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
None of the kitchen staff have food handler cards. To avoid cost recovery fees, submit food handler cards to me within 2 weeks. Note the facility name on fax or email.
The department's words
CHSC 113948 None of the kitchen staff have food handler cards. To avoid cost recovery fees, submit food handler cards to me within 2 weeks. Note the facility name on fax or email.
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Corrected during the inspection
Observed hand sink blocked with a garbage can and a Dunnage rack. Do not obstruct the hand sink. Maintain available for use at all times. Corrected.
The department's words
CHSC 113953 Observed hand sink blocked with a garbage can and a Dunnage rack. Do not obstruct the hand sink. Maintain available for use at all times. Corrected.
Sprouts in ice on the counter measured 46 F and were immediately moved to the fridge. Rice noodles on the counter made 20 minutes ago measured 61 F and were immediately moved to the fridge. Shrimp rolls observed stacked on another pan on the top of the prep fridge. Do not stack inserts - food will not stay cool. Maintain food temperatures at 41 or below or 135 F or greater.
The department's words
CHSC 113996 Sprouts in ice on the counter measured 46 F and were immediately moved to the fridge. Rice noodles on the counter made 20 minutes ago measured 61 F and were immediately moved to the fridge. Shrimp rolls observed stacked on another pan on the top of the prep fridge. Do not stack inserts - food will not stay cool. Maintain food temperatures at 41 or below or 135 F or greater.
Cooling logs show that most food cooled rapidly, in the required time. However, one log shows that food did not reach 70 F in 2 hours. Remember, if food does not reach 70 F in 2 hours or 41 F in another 4 hours, reheat food to 165 F, then try a different cooling method. Submit cooling logs to me within one week.
The department's words
CHSC 114002 Cooling logs show that most food cooled rapidly, in the required time. However, one log shows that food did not reach 70 F in 2 hours. Remember, if food does not reach 70 F in 2 hours or 41 F in another 4 hours, reheat food to 165 F, then try a different cooling method. Submit cooling logs to me within one week.
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Code CHSC 114016
The department's words
Code CHSC 114016
Corrected during the inspection
Separate tongs are now used when handling raw vs. cooked meat. Ensure different tongs are used for each type of raw meat (beef, poultry, etc.)
The department's words
CHSC 114115 Separate tongs are now used when handling raw vs. cooked meat. Ensure different tongs are used for each type of raw meat (beef, poultry, etc.)
Corrected during the inspection
Observed raw meat above ready to eat foods. Store raw meat below all other foods. Observed many uncovered foods in the walk-in. Cover all food that is not in the cooling process.
The department's words
CHSC 113986 Observed raw meat above ready to eat foods. Store raw meat below all other foods. Observed many uncovered foods in the walk-in. Cover all food that is not in the cooling process.
Do not line shelves or floor with cardboard - this is not smooth and cleanable. Do not use hardware store buckets to store food. Use food grade, commercial utensils only.
The department's words
CHSC 114175 Do not line shelves or floor with cardboard - this is not smooth and cleanable. Do not use hardware store buckets to store food. Use food grade, commercial utensils only.
Do not use linens as food covers.
The department's words
CHSC 114185 Do not use linens as food covers.
Clean kitchen thoroughly to remove accumulated grease and food debris - this will attract vermin. I recommend hiring a pest control service to do routine monitoring.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulated grease and food debris - this will attract vermin. I recommend hiring a pest control service to do routine monitoring.
EarlierJun 2, 2017Follow-up inspectionYellow placard
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Observed multiple instances of food handlers touching their faces with gloves hands and returning to food prep without first removing gloves and washing hands. -Employees were corrected. Advise using arm to touch/itch face. b. Observed two instances where employees failed to use soap when washing hands. always use soap and paper towels. Employees were corrected.
The department's words
CHSC 113953.3 a. Observed multiple instances of food handlers touching their faces with gloves hands and returning to food prep without first removing gloves and washing hands. -Employees were corrected. Advise using arm to touch/itch face. b. Observed two instances where employees failed to use soap when washing hands. always use soap and paper towels. Employees were corrected.
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
20 quarts of broth made yesterday measured 109 F on the stove (placed on stove 2 hours ago). When reheating foods, reheat to 165 F and then hold temps at 135 F or greater. Broth was voluntarily discarded.
The department's words
CHSC 114016 20 quarts of broth made yesterday measured 109 F on the stove (placed on stove 2 hours ago). When reheating foods, reheat to 165 F and then hold temps at 135 F or greater. Broth was voluntarily discarded.
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 a food handler place tongs used for raw chicken in a container of in use tons that were used for cooked meats. Eliminate cross contamination by separating tongs for raw & cooked. Keep color coded or label container to avoid confusion. Tongs were washed. Training conducted. Tongs were added to each container of raw meat at the prep top.
The department's words
CHSC 114115 Observed a food handler place tongs used for raw chicken in a container of in use tons that were used for cooked meats. Eliminate cross contamination by separating tongs for raw & cooked. Keep color coded or label container to avoid confusion. Tongs were washed. Training conducted. Tongs were added to each container of raw meat at the prep top.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
None of the kitchen staff have food handler cards. To avoid cost recovery fees, submit food handler cards to me within 2 weeks. Note the facility name on fax or email.
The department's words
CHSC 113948 None of the kitchen staff have food handler cards. To avoid cost recovery fees, submit food handler cards to me within 2 weeks. Note the facility name on fax or email.
Observed hand sink blocked with a garbage can and a Dunnage rack. Do not obstruct the hand sink. Maintain available for use at all times. Corrected.
The department's words
CHSC 113953 Observed hand sink blocked with a garbage can and a Dunnage rack. Do not obstruct the hand sink. Maintain available for use at all times. Corrected.
Sprouts (2 qts) measured 67 F on the counter, shrimp rolls measured 70 F and peanut sauce measured 70 F. These items were immediately returned to the fridge. Food in the prep fridge in overfilled inserts, or stacked in a pan, measured 49 F and were immediately moved to the bottom refrigeration. Beef stew (1qt) in a pot under the counter measured 85 F and was voluntarily discarded. Maintain food temperatures at or below 41 F or at or above 135 F. Do not stack inserts in the prep fridge and only fill 3/4 full.
The department's words
CHSC 113996 Sprouts (2 qts) measured 67 F on the counter, shrimp rolls measured 70 F and peanut sauce measured 70 F. These items were immediately returned to the fridge. Food in the prep fridge in overfilled inserts, or stacked in a pan, measured 49 F and were immediately moved to the bottom refrigeration. Beef stew (1qt) in a pot under the counter measured 85 F and was voluntarily discarded. Maintain food temperatures at or below 41 F or at or above 135 F. Do not stack inserts in the prep fridge and only fill 3/4 full.
Cooked pork measuring 87F was observed stored on top of the drop containers in the prep top. Pork was stored 4 deep. Food handler stated that pork was prepared 15 minutes prior. cool foods fast from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Then store food in prep top at 41F or below. Pork was spread out and cooled.
The department's words
CHSC 114002 Cooked pork measuring 87F was observed stored on top of the drop containers in the prep top. Pork was stored 4 deep. Food handler stated that pork was prepared 15 minutes prior. cool foods fast from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. Then store food in prep top at 41F or below. Pork was spread out and cooled.
Observed raw meat above ready to eat foods. Store raw meat below all other foods. Observed many uncovered foods in the walk-in. Cover all food that is not in the cooling process.
The department's words
CHSC 113986 Observed raw meat above ready to eat foods. Store raw meat below all other foods. Observed many uncovered foods in the walk-in. Cover all food that is not in the cooling process.
Show 3 more
Do not line shelves or floor with cardboard - this is not smooth and cleanable. Do not use hardware store buckets to store food. Use food grade, commercial utensils only.
The department's words
CHSC 114175 Do not line shelves or floor with cardboard - this is not smooth and cleanable. Do not use hardware store buckets to store food. Use food grade, commercial utensils only.
Do not use linens as food covers.
The department's words
CHSC 114185 Do not use linens as food covers.
Clean kitchen thoroughly to remove accumulated grease and food debris - this will attract vermin. I recommend hiring a pest control service to do routine monitoring.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulated grease and food debris - this will attract vermin. I recommend hiring a pest control service to do routine monitoring.
EarlierMay 31, 2017Routine inspectionYellow placard
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
20 quarts of broth made yesterday measured 109 F on the stove (placed on stove 2 hours ago). When reheating foods, reheat to 165 F and then hold temps at 135 F or greater. Broth was voluntarily discarded.
The department's words
CHSC 114016 20 quarts of broth made yesterday measured 109 F on the stove (placed on stove 2 hours ago). When reheating foods, reheat to 165 F and then hold temps at 135 F or greater. Broth was voluntarily 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 (10)
None of the kitchen staff have food handler cards. To avoid cost recovery fees, submit food handler cards to me within 2 weeks. Note the facility name on fax or email.
The department's words
CHSC 113948 None of the kitchen staff have food handler cards. To avoid cost recovery fees, submit food handler cards to me within 2 weeks. Note the facility name on fax or email.
Observed employees remove gloves and put on new gloves without washing hands. Wash hands as required, including before donning new gloves.
The department's words
CHSC 113953.3 Observed employees remove gloves and put on new gloves without washing hands. Wash hands as required, including before donning new gloves.
The hand sink was blocked by a cutting board and garbage can. Leave hand sink unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 The hand sink was blocked by a cutting board and garbage can. Leave hand sink unobstructed at all times to allow for proper hand washing.
Sprouts (2 qts) measured 67 F on the counter, shrimp rolls measured 70 F and peanut sauce measured 70 F. These items were immediately returned to the fridge. Food in the prep fridge in overfilled inserts, or stacked in a pan, measured 49 F and were immediately moved to the bottom refrigeration. Beef stew (1qt) in a pot under the counter measured 85 F and was voluntarily discarded. Maintain food temperatures at or below 41 F or at or above 135 F. Do not stack inserts in the prep fridge and only fill 3/4 full.
The department's words
CHSC 113996 Sprouts (2 qts) measured 67 F on the counter, shrimp rolls measured 70 F and peanut sauce measured 70 F. These items were immediately returned to the fridge. Food in the prep fridge in overfilled inserts, or stacked in a pan, measured 49 F and were immediately moved to the bottom refrigeration. Beef stew (1qt) in a pot under the counter measured 85 F and was voluntarily discarded. Maintain food temperatures at or below 41 F or at or above 135 F. Do not stack inserts in the prep fridge and only fill 3/4 full.
Steak in a deep covered pan in the prep fridge on top of inserts measured 86 F and was immediately uncovered and moved to the walk-in (made 20 minutes ago). Chicken in a deep covered pan in the walk-in measured 109 F and rice noodles in a deep covered pan measured 96 F - these were placed in shallow containers and uncovered. Use cooling logs and approved methods as discussed to cool food from 135 F to 70 F in 2 hours and from 70F to 41 F in 4 hours. If food does not reach these temps in time, reheat to 165 F and start over with cooling.
The department's words
CHSC 114002 Steak in a deep covered pan in the prep fridge on top of inserts measured 86 F and was immediately uncovered and moved to the walk-in (made 20 minutes ago). Chicken in a deep covered pan in the walk-in measured 109 F and rice noodles in a deep covered pan measured 96 F - these were placed in shallow containers and uncovered. Use cooling logs and approved methods as discussed to cool food from 135 F to 70 F in 2 hours and from 70F to 41 F in 4 hours. If food does not reach these temps in time, reheat to 165 F and start over with cooling.
Show 5 more
Observed soiled wiping cloths on prep surfaces. Always store in sanitizing solution of 100 ppm chlorine. Observed dirty utensils in clean storage and in between equipment. Store in a clean dry area. Wash, rinse, and sanitize utensils now.
The department's words
CHSC 114115 Observed soiled wiping cloths on prep surfaces. Always store in sanitizing solution of 100 ppm chlorine. Observed dirty utensils in clean storage and in between equipment. Store in a clean dry area. Wash, rinse, and sanitize utensils now.
Observed raw meat above ready to eat foods. Store raw meat below all other foods. Observed many uncovered foods in the walk-in. Cover all food that is not in the cooling process.
The department's words
CHSC 113986 Observed raw meat above ready to eat foods. Store raw meat below all other foods. Observed many uncovered foods in the walk-in. Cover all food that is not in the cooling process.
Do not line shelves or floor with cardboard - this is not smooth and cleanable. Do not use hardware store buckets to store food. Use food grade, commercial utensils only.
The department's words
CHSC 114175 Do not line shelves or floor with cardboard - this is not smooth and cleanable. Do not use hardware store buckets to store food. Use food grade, commercial utensils only.
Do not use linens as food covers.
The department's words
CHSC 114185 Do not use linens as food covers.
Clean kitchen thoroughly to remove accumulated grease and food debris - this will attract vermin. I recommend hiring a pest control service to do routine monitoring.
The department's words
CHSC 114257 Clean kitchen thoroughly to remove accumulated grease and food debris - this will attract vermin. I recommend hiring a pest control service to do routine monitoring.
EarlierNov 22, 2016Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Provide valid Food Handler Cards for all employees. See handout.
The department's words
CHSC 113948 Provide valid Food Handler Cards for all employees. See handout.
Handwash sink blocked with utensils. Reserve this sink for handwashing ONLY. COS
The department's words
CHSC 113953.1 Handwash sink blocked with utensils. Reserve this sink for handwashing ONLY. COS
Corrected during the inspection
Bean sprouts recoded at 44F. Maintain at 41F or below at all times. COS
The department's words
CHSC 113996 Bean sprouts recoded at 44F. Maintain at 41F or below at all times. COS
Corrected during the inspection
Manager reported was/rinse/sanitize in wrong order. Follow instructions on the sticker provided.
The department's words
CHSC 114099.6 Manager reported was/rinse/sanitize in wrong order. Follow instructions on the sticker provided.
Two or three flies observed in facility. Continue efforts to exclude insects.
The department's words
CHSC 114259.1 Two or three flies observed in facility. Continue efforts to exclude insects.
Show 6 more
Vacuum packed raw meat noted thawing at room temp in food prep sink. Fill sink with cold water to thaw, replace leaky sink stopper,. Open food must be thawed with running cold water. Change water occasionally until thawed.COS
The department's words
CHSC 114020 Vacuum packed raw meat noted thawing at room temp in food prep sink. Fill sink with cold water to thaw, replace leaky sink stopper,. Open food must be thawed with running cold water. Change water occasionally until thawed.COS
Corrected during the inspection
Uncovered food noted in the walk in box. Keep all food covered.
The department's words
CHSC 113986 Uncovered food noted in the walk in box. Keep all food covered.
Bag of sugar noted on floor. Store all food 6 above the ground or on racks or pallets.
The department's words
CHSC 114047 Bag of sugar noted on floor. Store all food 6 above the ground or on racks or pallets.
Milk crates observed used as shelving in walk in box and under container of rice noodles. Discontinue practice. Use dunnage racks if desired.
The department's words
CHSC 114130.1 Milk crates observed used as shelving in walk in box and under container of rice noodles. Discontinue practice. Use dunnage racks if desired.
Bucket of sanitizer for wiping rags not set up. Provide 100ppm chlorine sanitizer. Manager used way too much bleach. Demonstrated. COS
The department's words
CHSC 114185.1 Bucket of sanitizer for wiping rags not set up. Provide 100ppm chlorine sanitizer. Manager used way too much bleach. Demonstrated. COS
Corrected during the inspection
Dirty cardboard noted on kitchen floor. Discontinue practice. Use rubber floor matts that are cleanable if desired.
The department's words
CHSC 114268 Dirty cardboard noted on kitchen floor. Discontinue practice. Use rubber floor matts that are cleanable if desired.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14939.
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.