At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 21, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Whisk & Skillet?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot water recorded at 103F during inspection. Hot water heater was reset during inspection and was able to provide 124F hot water within 10 minutes of reset. 124F hot water at food prep sink, 3-comp sink and mechanical dishwasher. / Ensure all sinks provide at least 120F hot water and 100F to 108F hot water at hand wash sinks. Advised facility to have a plumber come out to find cause of water heater needing a reset. Facility must self-close if there is no hot water available. CHSC 114192How 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 Whisk & Skillet's team
Is this your place?
Welcome, Whisk & Skillet. We'll walk through this together, one item at a time. To log the fixes, claim Whisk & Skillet first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Whisk & SkilletWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot water recorded at 103F during inspection. Hot water heater was reset during inspection and was able to provide 124F hot water within 10 minutes of reset. 124F hot water at food prep sink, 3-comp sink and mechanical dishwasher. / Ensure all sinks provide at least 120F hot water and 100F to 108F hot water at hand wash sinks. Advised facility to have a plumber come out to find cause of water heater needing a reset. Facility must self-close if there is no hot water available.The county found: “Hot water recorded at 103F during inspection. Hot water heater was reset during inspection and was able to provide…”
Then the next one.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 8 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 21, 2021Routine inspectionGreen placard
This one: Green placard, inspected May 21, 2021.
1 violation listed, 0 marked critical.
Not critical (1)
Hot water recorded at 103F during inspection. Hot water heater was reset during inspection and was able to provide 124F hot water within 10 minutes of reset. 124F hot water at food prep sink, 3-comp sink and mechanical dishwasher. / Ensure all sinks provide at least 120F hot water and 100F to 108F hot water at hand wash sinks. Advised facility to have a plumber come out to find cause of water heater needing a reset. Facility must self-close if there is no hot water available.
The department's words
CHSC 114192 Hot water recorded at 103F during inspection. Hot water heater was reset during inspection and was able to provide 124F hot water within 10 minutes of reset. 124F hot water at food prep sink, 3-comp sink and mechanical dishwasher. / Ensure all sinks provide at least 120F hot water and 100F to 108F hot water at hand wash sinks. Advised facility to have a plumber come out to find cause of water heater needing a reset. Facility must self-close if there is no hot water available.
EarlierNov 4, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Menu lacking consumer advisory notice for items served undercooked. / Follow Department issued handout to include full advisory notice.
The department's words
CHSC 114093 Menu lacking consumer advisory notice for items served undercooked. / Follow Department issued handout to include full advisory notice.
EarlierJun 12, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
1 food handler card has expired. / Obtain valid food handler card within 30 days from 6/12/20.
The department's words
CHSC 113948 1 food handler card has expired. / Obtain valid food handler card within 30 days from 6/12/20.
EarlierNov 19, 2019Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113998
The department's words
Code CHSC 113998
Code CHSC 114037
The department's words
Code CHSC 114037
Code CHSC 114012
The department's words
Code CHSC 114012
Code CHSC 114093
The department's words
Code CHSC 114093
Show 3 more
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Code CHSC 114259.4
The department's words
Code CHSC 114259.4
Code CHSC 114259.5
The department's words
Code CHSC 114259.5
EarlierMay 2, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Self serve half and half recorded at 61F to 62F. / Discard out of temperature potentially hazardous foods. Maintain temperature of potentially hazardous foods at or above 135F, or at or below 41F. Discarded in my presence.
The department's words
CHSC 113996 Self serve half and half recorded at 61F to 62F. / Discard out of temperature potentially hazardous foods. Maintain temperature of potentially hazardous foods at or above 135F, or at or below 41F. Discarded in my presence.
EarlierNov 6, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114002.1
The department's words
Code CHSC 114002.1
EarlierMar 2, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
0 ppm chlorine at final rinse of dishwasher.
The department's words
CHSC 114099.7 0 ppm chlorine at final rinse of dishwasher.
Corrected during the inspection
Roast beef measured 45 degrees Fahrenheit, pooled eggs measured 45-46 degrees Fahrenheit, and cooked potatoes made previous day measured 43 - 45 degrees Fahrenheit. 3/2/16: Pooled eggs in refrigerator measured 56 degrees Fahrenheit and were voluntarily discarded. Pooled eggs were on ice bath earlier in day. Placing pooled eggs on top of ice isn't enough ice to keep pooled eggs or other potentially hazardous foods at or below 41 degrees F. Discussed placing ice up all four sides of container to top level of food. Potatoes cooked yesterday measured 44 degrees Fahrenheit in same refrigerator as pooled eggs.
The department's words
CHSC 113996 Roast beef measured 45 degrees Fahrenheit, pooled eggs measured 45-46 degrees Fahrenheit, and cooked potatoes made previous day measured 43 - 45 degrees Fahrenheit. 3/2/16: Pooled eggs in refrigerator measured 56 degrees Fahrenheit and were voluntarily discarded. Pooled eggs were on ice bath earlier in day. Placing pooled eggs on top of ice isn't enough ice to keep pooled eggs or other potentially hazardous foods at or below 41 degrees F. Discussed placing ice up all four sides of container to top level of food. Potatoes cooked yesterday measured 44 degrees Fahrenheit in same refrigerator as pooled eggs.
EarlierFeb 22, 2017Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
0 ppm chlorine at final rinse of dishwasher.
The department's words
CHSC 114099.7 0 ppm chlorine at final rinse of dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Roast beef measured 45 degrees Fahrenheit, pooled eggs measured 45-46 degrees Fahrenheit, and cooked potatoes made previous day measured 43 - 45 degrees Fahrenheit.
The department's words
CHSC 113996 Roast beef measured 45 degrees Fahrenheit, pooled eggs measured 45-46 degrees Fahrenheit, and cooked potatoes made previous day measured 43 - 45 degrees Fahrenheit.
Less than 100 ppm quaternary ammonium in wiping cloth container.
The department's words
CHSC 114185.1 Less than 100 ppm quaternary ammonium in wiping cloth container.
Corrected during the inspection
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Whisk & Skillet, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Whisk & Skillet know
Ask for the manager. Whisk & Skillet can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L15006.
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.