Whole Foods Market - 2

Inspections

From Marin County Community Development Agency, Environmental Health Services · 23 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestMay 14, 2026Routine inspectionGreen placard

   This one: Green placard, inspected May 14, 2026.

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114119

     The department's words

     Code CHSC 114119

2. EarlierApr 3, 2025Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Full hot bar adjacent to wine shelving repaired a couple of weeks ago. All potentially hazardous foods observed at or above 135 degrees F - in compliance. Bakery display case refrigerator: chocolate tea cake: 43 degrees F.

     The department's words

     CHSC 113996 Full hot bar adjacent to wine shelving repaired a couple of weeks ago. All potentially hazardous foods observed at or above 135 degrees F - in compliance. Bakery display case refrigerator: chocolate tea cake: 43 degrees F.

3. EarlierFeb 27, 2025Follow-up inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Self-service hot holding unit: chicken tikka masala: 98 - 115 degrees F, lemon rice: 110 -122 degrees F, spring ratatouille94 degrees F, saag tofu: 110 degrees F, spicy broccoli beef: 103 degrees F. Middle hot holding self-service unit: chicken strips: 104 degrees f ( ~ 5lbs) cooked cauliflower: 101 degrees F (~ 1lb). Chicken tikka masala (~1.5 lbs), lemon rice (~2 lb), spring ratatouille(~ 1cup), saag tofu (~ 3 lbs), broccoli beef (~ 1/2 lb) and all other potentially hazardous foods noted above were voluntarily discarded into the compost container. Maintain all potentially hazardous foods in self-service hot holding units at or above 135 degrees F. Roasted chicken in hot holding unit in retail area was above 135 degrees F. Bakery display case refrigerator: Observed chocolate mousse mini tart: 4 at 56 - 60 degrees F. All four tarts voluntarily discarded into the compost container. Maintain all potentially hazardous foods at or below 41 degrees F. Store nonpotentially hazardous foods on top shelves.

     The department's words

     CHSC 113996 Self-service hot holding unit: chicken tikka masala: 98 - 115 degrees F, lemon rice: 110 -122 degrees F, spring ratatouille94 degrees F, saag tofu: 110 degrees F, spicy broccoli beef: 103 degrees F. Middle hot holding self-service unit: chicken strips: 104 degrees f ( ~ 5lbs) cooked cauliflower: 101 degrees F (~ 1lb). Chicken tikka masala (~1.5 lbs), lemon rice (~2 lb), spring ratatouille(~ 1cup), saag tofu (~ 3 lbs), broccoli beef (~ 1/2 lb) and all other potentially hazardous foods noted above were voluntarily discarded into the compost container. Maintain all potentially hazardous foods in self-service hot holding units at or above 135 degrees F. Roasted chicken in hot holding unit in retail area was above 135 degrees F. Bakery display case refrigerator: Observed chocolate mousse mini tart: 4 at 56 - 60 degrees F. All four tarts voluntarily discarded into the compost container. Maintain all potentially hazardous foods at or below 41 degrees F. Store nonpotentially hazardous foods on top shelves.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

4. EarlierFeb 3, 2025Routine inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Roasted chicken in hot holding unit by hot bar observed at 126 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Roasted chicken in walk-in refrigerator observed at 80 degrees F (not made today.) Maintain cold holding at 41 degrees F or colder. Self-service hot bar: vegetable korma: 107 degrees F, broccoli and tofu: 100 degrees, roasted chicken: 126 degrees F, Maintain potentially hazardous foods at or above 135 degrees F in self-service hot holding units, Hot bar potentially hazardous foods are using time as a public health control, except for individually roasted packaged chicken. Discontinue using time as a public health control for hot bar self-service foods.

     The department's words

     CHSC 113996 Roasted chicken in hot holding unit by hot bar observed at 126 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Roasted chicken in walk-in refrigerator observed at 80 degrees F (not made today.) Maintain cold holding at 41 degrees F or colder. Self-service hot bar: vegetable korma: 107 degrees F, broccoli and tofu: 100 degrees, roasted chicken: 126 degrees F, Maintain potentially hazardous foods at or above 135 degrees F in self-service hot holding units, Hot bar potentially hazardous foods are using time as a public health control, except for individually roasted packaged chicken. Discontinue using time as a public health control for hot bar self-service foods.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

5. EarlierOct 3, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Buffalo chicken pizza at pizza bar recorded at 114°F. Pizza is supposed to be under TPHC but no logs for said pizza available. / Discard out of temperature pizza. Retrain staff to ensure food under TPHC is properly logged to follow 4 hour limit.

     The department's words

     CHSC 114000 Buffalo chicken pizza at pizza bar recorded at 114°F. Pizza is supposed to be under TPHC but no logs for said pizza available. / Discard out of temperature pizza. Retrain staff to ensure food under TPHC is properly logged to follow 4 hour limit.

6. EarlierMay 5, 2021Follow-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.
7. EarlierApr 20, 2021Follow-up inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Rotisserie chicken had internal temperatures of 86 -126 degrees F. Sweet chili fried rice in Alto Shaam in food prep kitchen measured 214 - 126 degrees F. Make repairs to hot holding units. 4/19/21: Retail hot holding case: Chicken above 135 degrees F - in compliance. Top Alto-Shaam in prepared kitchen: teriyaki rice: 118 degrees F buffalo wings: 121 degrees F Reheat to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding units. Chicken reheated to 179 degrees F. Rice reheated to 172 degrees F. 4/20/21: Second reinspection to check Alto-Shaam in food prep area. Top unit is the one that wasn't maintaining potentially hazardous foods at proper temperature (135 degrees F and above.) No food in this unit at time of inspection. Technician is coming to repair the unit. Clam chowder in bottom: Alto-Shaam: 180 degrees F. Sweet chili rice in AccuTemp (182 degrees F0 was relocated to the bottom Alto- Shaam. Submit repair invoice for top Alto-Shaam. Don't use top Alto-Shaam until it is capable of maintaining potentially hazardous foods at or above 135 degrees F.

     The department's words

     CHSC 113996 Rotisserie chicken had internal temperatures of 86 -126 degrees F. Sweet chili fried rice in Alto Shaam in food prep kitchen measured 214 - 126 degrees F. Make repairs to hot holding units. 4/19/21: Retail hot holding case: Chicken above 135 degrees F - in compliance. Top Alto-Shaam in prepared kitchen: teriyaki rice: 118 degrees F buffalo wings: 121 degrees F Reheat to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding units. Chicken reheated to 179 degrees F. Rice reheated to 172 degrees F. 4/20/21: Second reinspection to check Alto-Shaam in food prep area. Top unit is the one that wasn't maintaining potentially hazardous foods at proper temperature (135 degrees F and above.) No food in this unit at time of inspection. Technician is coming to repair the unit. Clam chowder in bottom: Alto-Shaam: 180 degrees F. Sweet chili rice in AccuTemp (182 degrees F0 was relocated to the bottom Alto- Shaam. Submit repair invoice for top Alto-Shaam. Don't use top Alto-Shaam until it is capable of maintaining potentially hazardous foods at or above 135 degrees F.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

8. EarlierApr 19, 2021Follow-up inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Rotisserie chicken had internal temperatures of 86 -126 degrees F. Sweet chili fried rice in Alto Shaam in food prep kitchen measured 214 - 126 degrees F. Make repairs to hot holding units. 4/19/21: Retail hot holding case: Chicken above 135 degrees F - in compliance. Top Alto-Shaam in prepared kitchen: teriyaki rice: 118 degrees F buffalo wings: 121 degrees F Reheat to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding units. Chicken reheated to 179 degrees F. Rice reheated to 172 degrees F.

     The department's words

     CHSC 113996 Rotisserie chicken had internal temperatures of 86 -126 degrees F. Sweet chili fried rice in Alto Shaam in food prep kitchen measured 214 - 126 degrees F. Make repairs to hot holding units. 4/19/21: Retail hot holding case: Chicken above 135 degrees F - in compliance. Top Alto-Shaam in prepared kitchen: teriyaki rice: 118 degrees F buffalo wings: 121 degrees F Reheat to 165 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding units. Chicken reheated to 179 degrees F. Rice reheated to 172 degrees F.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

9. EarlierApr 13, 2021Routine inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

   • Marked critical by Marin County Community Development Agency, Environmental Health Services

     Rotisserie chicken had internal temperatures of 86 -126 degrees F. Sweet chili fried rice in Alto Shaam in food prep kitchen measured 214 - 126 degrees F. Make repairs to hot holding units.

     The department's words

     CHSC 113996 Rotisserie chicken had internal temperatures of 86 -126 degrees F. Sweet chili fried rice in Alto Shaam in food prep kitchen measured 214 - 126 degrees F. Make repairs to hot holding units.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

10. EarlierOct 19, 2020Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Feta cheese at top of insert pan measured 47-49 degrees F. This feta cheese was mounded above top of pan. Place smaller portion in pan to maintain at or below 41 degrees F.

      The department's words

      CHSC 113996 Feta cheese at top of insert pan measured 47-49 degrees F. This feta cheese was mounded above top of pan. Place smaller portion in pan to maintain at or below 41 degrees F.

11. EarlierSep 29, 2020Routine inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Hand wash sink by rotisserie oven reached a maximum of 88 degrees F. COS. Hand wash sink by utensil washing sink: 89 degrees F.

      The department's words

      CHSC 114192 Hand wash sink by rotisserie oven reached a maximum of 88 degrees F. COS. Hand wash sink by utensil washing sink: 89 degrees F.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

12. EarlierAug 6, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113953

      The department's words

      Code CHSC 113953

13. EarlierApr 1, 2019Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed two deli employees donning gloves with out washing hands first. Always wash hands between tasks.

      The department's words

      CHSC 113953.3 Observed two deli employees donning gloves with out washing hands first. Always wash hands between tasks.

14. EarlierMay 10, 2018Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Observed accumulation of debris (dried food, cups) under the self-service hot bar. Clean the floor regularly.

      The department's words

      CHSC 114115.c Observed accumulation of debris (dried food, cups) under the self-service hot bar. Clean the floor regularly.

    • Observed grease in a cover of fan for a mechanical ventilation. Clean regularly because the grease regularly drips from hood to floor.

      The department's words

      CHSC 114149.2 Observed grease in a cover of fan for a mechanical ventilation. Clean regularly because the grease regularly drips from hood to floor.

15. EarlierMay 8, 2018Routine inspectionGreen placard

    8 violations listed, 0 marked critical.

    Not critical (8)

    • Measured the following items during the inspection. * Pizza bar: Shredded cheese at 43.2F and Blue cheese at 44.5F * Burrito Station: Quinoa Pilat at 47.8F * Seafood station: Raw Shrimp at 43.9-44.5F The manager immediately moved the above items to walk-in and working refrigerators. All potentially hazards food (PHF) shall be held at or below 41F or at or above 135F.

      The department's words

      CHSC 113996 Measured the following items during the inspection. * Pizza bar: Shredded cheese at 43.2F and Blue cheese at 44.5F * Burrito Station: Quinoa Pilat at 47.8F * Seafood station: Raw Shrimp at 43.9-44.5F The manager immediately moved the above items to walk-in and working refrigerators. All potentially hazards food (PHF) shall be held at or below 41F or at or above 135F.

    • . Measured warm water temperature in the public restroom at 70F and the sensor didn’t work at the time of the inspection. Measured one of the hand wash sinks warm water temp. at 77F in the food prep kitchen. The manager corrected these minor violations immediately. Handwashing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      The department's words

      CHSC 114192 . Measured warm water temperature in the public restroom at 70F and the sensor didn’t work at the time of the inspection. Measured one of the hand wash sinks warm water temp. at 77F in the food prep kitchen. The manager corrected these minor violations immediately. Handwashing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

    • A cook stated that he cooked the Quinoa Pilat in the morning and stored the Quinoa Pilat in the fridge. Discussed with the cook approved cooling methods and provided handouts. Quinoa Pilat internal temperature measured at 47.8F. All PHF shall be rapidly cooled from 135F to 41F: 135-70F within 2 hours; 70-41F within 4 hours.

      The department's words

      CHSC 114002.1 A cook stated that he cooked the Quinoa Pilat in the morning and stored the Quinoa Pilat in the fridge. Discussed with the cook approved cooling methods and provided handouts. Quinoa Pilat internal temperature measured at 47.8F. All PHF shall be rapidly cooled from 135F to 41F: 135-70F within 2 hours; 70-41F within 4 hours.

    • Observed accumulation of debris (dried food, cups) under the self-service hot bar. Clean the floor regularly.

      The department's words

      CHSC 114115.c Observed accumulation of debris (dried food, cups) under the self-service hot bar. Clean the floor regularly.

    • Observed grease in a cover of fan for a mechanical ventilation. Clean regularly because the grease regularly drips from hood to floor.

      The department's words

      CHSC 114149.2 Observed grease in a cover of fan for a mechanical ventilation. Clean regularly because the grease regularly drips from hood to floor.

    Show 3 more

    • Measured the following items during the inspection.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Pizza bar: Shredded cheese at 43.2F and Blue cheese at 44.5F Burrito Station: Quinoa Pilat at 47.8F Seafood station: Raw Shrimp at 43.9-44.5F The manager immediately moved the above items to walk-in and working refrigerators. All potentially hazards food (PHF) shall be held at or below 41F or at or above 135F.

      The department's words

      CHSC 113996 Measured the following items during the inspection.<?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Pizza bar: Shredded cheese at 43.2F and Blue cheese at 44.5F Burrito Station: Quinoa Pilat at 47.8F Seafood station: Raw Shrimp at 43.9-44.5F The manager immediately moved the above items to walk-in and working refrigerators. All potentially hazards food (PHF) shall be held at or below 41F or at or above 135F.

    • A cook stated that he cooked the Quinoa Pilat in the morning and stored the Quinoa Pilat in the fridge. Discussed with the cook approved cooling methods and provided handouts. Quinoa Pilat internal temperature measured at 47.8F. All PHF shall be rapidly cooled from 135F to 41F: 135-70F within 2 hours; 70-41F within 4 hours. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

      The department's words

      CHSC 114002 A cook stated that he cooked the Quinoa Pilat in the morning and stored the Quinoa Pilat in the fridge. Discussed with the cook approved cooling methods and provided handouts. Quinoa Pilat internal temperature measured at 47.8F. All PHF shall be rapidly cooled from 135F to 41F: 135-70F within 2 hours; 70-41F within 4 hours. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />

    • <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Measured warm water temperature in the public restroom at 70F and the sensor didn’t work at the time of the inspection. Measured one of the hand wash sinks warm water temp. at 77F in the food prep kitchen. The manager corrected these minor violations immediately. Handwashing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds.

      The department's words

      CHSC 114192 <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> Measured warm water temperature in the public restroom at 70F and the sensor didn’t work at the time of the inspection. Measured one of the hand wash sinks warm water temp. at 77F in the food prep kitchen. The manager corrected these minor violations immediately. Handwashing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds.

16. EarlierMay 9, 2017Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed large puddle of water by two-compartment food prep sink that extended all the way to food prep table. This water is from a leaky valve at two-compartment sink. Repair leak by May 12, 2017. Submit invoice for repair.

      The department's words

      CHSC 114190 Observed large puddle of water by two-compartment food prep sink that extended all the way to food prep table. This water is from a leaky valve at two-compartment sink. Repair leak by May 12, 2017. Submit invoice for repair.

17. EarlierMay 2, 2017Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Observed meatballs and pork thawing in standing water in two-compartment sink (one in sink and one on drainboard.) Observed two employees rinsing utensils in food prep sink in compartment with thawing meat. Meatballs (63 degrees F) were voluntarily discarded - see VCD sheet.

      The department's words

      CHSC 113996 Observed meatballs and pork thawing in standing water in two-compartment sink (one in sink and one on drainboard.) Observed two employees rinsing utensils in food prep sink in compartment with thawing meat. Meatballs (63 degrees F) were voluntarily discarded - see VCD sheet.

      Corrected during the inspection

    • Discontinue practice of using food prep sink to rinse utensils. Wash, rinse, and sanitize utensils in three-compartment sink or dishwasher. Observed knives that were just rinsed, placed on magnetic strip above two-compartment sink. Wash, rinse, and sanitize all knives above two-compartment sink. Knives were removed from magnetic strips during inspection and placed back on strips at end of inspection. Knives relocated to strips above food prep tables.

      The department's words

      CHSC 114099.2 Discontinue practice of using food prep sink to rinse utensils. Wash, rinse, and sanitize utensils in three-compartment sink or dishwasher. Observed knives that were just rinsed, placed on magnetic strip above two-compartment sink. Wash, rinse, and sanitize all knives above two-compartment sink. Knives were removed from magnetic strips during inspection and placed back on strips at end of inspection. Knives relocated to strips above food prep tables.

      Corrected during the inspection

    • Observed meatballs and pork thawing in standing water in two-compartment sink (one in sink and one on drainboard.) Observed two employees rinsing utensils in food prep sink in compartment with thawing meat. Meatballs (63 degrees F) were voluntarily discarded - see VCD sheet.

      The department's words

      CHSC 114020 Observed meatballs and pork thawing in standing water in two-compartment sink (one in sink and one on drainboard.) Observed two employees rinsing utensils in food prep sink in compartment with thawing meat. Meatballs (63 degrees F) were voluntarily discarded - see VCD sheet.

      Corrected during the inspection

18. EarlierDec 27, 2016Follow-up inspectionGreen placard

    4 violations listed, 0 marked critical.

    Not critical (4)

    • Self - service hot bar: teriyaki chicken: 112 - 130 degrees F, bbq chicken: 93- 111 degrees F. Both types of chicken voluntarily discarded. Chocolate pudding on retail side of bakery had internal temperature of 44 degrees F. Internal temperature of cheesecake in this case: 45 degrees F. Grated cheese 43 degrees F in burrito station. 12/22/16: A number of potentially hazardous foods in self-service hot bar were found below 135 degrees F and were voluntarily discarded. Theromstats were turned up to higher temperature during inspection. Retail bakery refrigerator holding potentially hazardous foods at proper temperature.

      The department's words

      CHSC 113996 Self - service hot bar: teriyaki chicken: 112 - 130 degrees F, bbq chicken: 93- 111 degrees F. Both types of chicken voluntarily discarded. Chocolate pudding on retail side of bakery had internal temperature of 44 degrees F. Internal temperature of cheesecake in this case: 45 degrees F. Grated cheese 43 degrees F in burrito station. 12/22/16: A number of potentially hazardous foods in self-service hot bar were found below 135 degrees F and were voluntarily discarded. Theromstats were turned up to higher temperature during inspection. Retail bakery refrigerator holding potentially hazardous foods at proper temperature.

      Corrected during the inspection

    • Observed raw fish partially covered with ice on retail side. Provide adequate sneezeguard protection over fish. Submit specification sheet for approval.

      The department's words

      CHSC 114060 Observed raw fish partially covered with ice on retail side. Provide adequate sneezeguard protection over fish. Submit specification sheet for approval.

      Corrected during the inspection

    • Observed a couple of boxes of food on the floor of a walk-in unit.

      The department's words

      CHSC 114047 Observed a couple of boxes of food on the floor of a walk-in unit.

    • Unlabeled container of oil in bakery. Maintain label with container, so trans fat requirement can be checked..

      The department's words

      CHSC 114377 Unlabeled container of oil in bakery. Maintain label with container, so trans fat requirement can be checked..

19. EarlierDec 22, 2016Follow-up inspectionGreen placard

    4 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Self - service hot bar: teriyaki chicken: 112 - 130 degrees F, bbq chicken: 93- 111 degrees F. Both types of chicken voluntarily discarded. Chocolate pudding on retail side of bakery had internal temperature of 44 degrees F. Internal temperature of cheesecake in this case: 45 degrees F. Grated cheese 43 degrees F in burrito station. 12/22/16: A number of potentially hazardous foods in self-service hot bar were found below 135 degrees F and were voluntarily discarded. Teriyaki chicken; 99 - 114 degrees F, chicken with mushrooms: 96 - 104 degrees F, cheddar broccoli gratin: 105 - 113 degrees F, bbq chicken: 110 -118 degrees F, and turkey Bolognese: 105 - 109 degrees F. Theromstats were turned up to higher temperature during inspection. Retail bakery refrigerator holding potentially hazardous foods at proper temperature.

      The department's words

      CHSC 113996 Self - service hot bar: teriyaki chicken: 112 - 130 degrees F, bbq chicken: 93- 111 degrees F. Both types of chicken voluntarily discarded. Chocolate pudding on retail side of bakery had internal temperature of 44 degrees F. Internal temperature of cheesecake in this case: 45 degrees F. Grated cheese 43 degrees F in burrito station. 12/22/16: A number of potentially hazardous foods in self-service hot bar were found below 135 degrees F and were voluntarily discarded. Teriyaki chicken; 99 - 114 degrees F, chicken with mushrooms: 96 - 104 degrees F, cheddar broccoli gratin: 105 - 113 degrees F, bbq chicken: 110 -118 degrees F, and turkey Bolognese: 105 - 109 degrees F. Theromstats were turned up to higher temperature during inspection. Retail bakery refrigerator holding potentially hazardous foods at proper temperature.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (3)

    • Observed raw fish partially covered with ice on retail side. Provide adequate sneezeguard protection over fish. Submit specification sheet for approval.

      The department's words

      CHSC 114060 Observed raw fish partially covered with ice on retail side. Provide adequate sneezeguard protection over fish. Submit specification sheet for approval.

    • Observed a couple of boxes of food on the floor of a walk-in unit.

      The department's words

      CHSC 114047 Observed a couple of boxes of food on the floor of a walk-in unit.

    • Unlabeled container of oil in bakery. Maintain label with container, so trans fat requirement can be checked..

      The department's words

      CHSC 114377 Unlabeled container of oil in bakery. Maintain label with container, so trans fat requirement can be checked..

20. EarlierDec 14, 2016Routine inspectionGreen placard

    4 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Self - service hot bar: teriyaki chicken: 112 - 130 degrees F, bbq chicken: 93- 111 degrees F. Both types of chicken voluntarily discarded. Chocolate pudding on retail side of bakery had internal temperature of 44 degrees F. Internal temperature of cheesecake in this case: 45 degrees F. Grated cheese 43 degrees F in burrito station.

      The department's words

      CHSC 113996 Self - service hot bar: teriyaki chicken: 112 - 130 degrees F, bbq chicken: 93- 111 degrees F. Both types of chicken voluntarily discarded. Chocolate pudding on retail side of bakery had internal temperature of 44 degrees F. Internal temperature of cheesecake in this case: 45 degrees F. Grated cheese 43 degrees F in burrito station.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (3)

    • Observed raw fish partially covered with ice on retail side. Provide adequate sneezeguard protection over fish. Submit specification sheet for approval.

      The department's words

      CHSC 114060 Observed raw fish partially covered with ice on retail side. Provide adequate sneezeguard protection over fish. Submit specification sheet for approval.

    • Observed a couple of boxes of food on the floor of a walk-in unit.

      The department's words

      CHSC 114047 Observed a couple of boxes of food on the floor of a walk-in unit.

    • Unlabeled container of oil in bakery. Maintain label with container, so trans fat requirement can be checked..

      The department's words

      CHSC 114377 Unlabeled container of oil in bakery. Maintain label with container, so trans fat requirement can be checked..

21. EarlierSep 8, 2014Follow-up inspectionOnly Minor Violation(s) Found

    11 violations listed, 0 marked critical.

    Not critical (11)

    • Bakery floor is greasy. Clean bakery floor.

      The department's words

      CHSC 114257 Bakery floor is greasy. Clean bakery floor.

      Corrected during the inspection

    • Middle light is out. Replace burnt out bulb(s).

      The department's words

      CHSC 114252 Middle light is out. Replace burnt out bulb(s).

      Corrected during the inspection

    • Three ceiling panels have been removed. Place ceiling panels back into place. 9/8/14: Two of the ceiling panels put in place. Third one put in place during inspection, however, that one needs to be replaced, since part of that tile is broken off and there is gap large enough for vermin to enter though gap.

      The department's words

      CHSC 114271 Three ceiling panels have been removed. Place ceiling panels back into place. 9/8/14: Two of the ceiling panels put in place. Third one put in place during inspection, however, that one needs to be replaced, since part of that tile is broken off and there is gap large enough for vermin to enter though gap.

    • Observed potentially hazardous foods in the temperature danger zone in glass display case refrigerator. Two types of red quinoa observed in this case. One type was 48-49 degrees Fahrenheit, and the other was 43 degrees Fahnreheit Both were made around 2:30 a.m. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit. 9/8/14: Observed quinoa at 45-47 degrees Fahrenheit. Unknow when quinoa was made. Rapid cooling log only lists final cooking temperature. Log temperatures until foods reaches 41 degrees Fahrenheit. Submit rapid cooling logs for potentially hazardous foods that go through cooling process from 9/15 - 9/19/14.

      The department's words

      CHSC 114002 Observed potentially hazardous foods in the temperature danger zone in glass display case refrigerator. Two types of red quinoa observed in this case. One type was 48-49 degrees Fahrenheit, and the other was 43 degrees Fahnreheit Both were made around 2:30 a.m. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit. 9/8/14: Observed quinoa at 45-47 degrees Fahrenheit. Unknow when quinoa was made. Rapid cooling log only lists final cooking temperature. Log temperatures until foods reaches 41 degrees Fahrenheit. Submit rapid cooling logs for potentially hazardous foods that go through cooling process from 9/15 - 9/19/14.

    • Observed cut melons at 46-48 degrees Fahrenheit and yogurt at 48 degrees Fahrenheit. Maintain cold holding foods in self-service area at or below 45 degrees Fahrenheit

      The department's words

      CHSC 113996 Observed cut melons at 46-48 degrees Fahrenheit and yogurt at 48 degrees Fahrenheit. Maintain cold holding foods in self-service area at or below 45 degrees Fahrenheit

      Corrected during the inspection

    Show 6 more

    • Observed unlabeled oil container. Maintain label for oil for as long as the food is stored, distributed or served by, or used in the preparation of food within the food facility.

      The department's words

      CHSC 114377 Observed unlabeled oil container. Maintain label for oil for as long as the food is stored, distributed or served by, or used in the preparation of food within the food facility.

    • Water at right restroom is 83 degrees Fahrenheit and water at left restroom hand wash sink is 98 degrees Fahrenheit. Water at hand wash sinks shall be at least 100 degrees Fahrenheit.

      The department's words

      CHSC 113953 Water at right restroom is 83 degrees Fahrenheit and water at left restroom hand wash sink is 98 degrees Fahrenheit. Water at hand wash sinks shall be at least 100 degrees Fahrenheit.

    • Observed halved cantaloupe at 46-47 degrees Fahrenheit and mushrooms filled with cheese that were made yesterday at 52-53 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Mushrooms with cheese were placed in the compactor. 9/8/14: Mushroom stuffed with cheese - 52 degrees Fahrenheit pulled from refrigerator during inspection.

      The department's words

      CHSC 113996 Observed halved cantaloupe at 46-47 degrees Fahrenheit and mushrooms filled with cheese that were made yesterday at 52-53 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Mushrooms with cheese were placed in the compactor. 9/8/14: Mushroom stuffed with cheese - 52 degrees Fahrenheit pulled from refrigerator during inspection.

      Corrected during the inspection

    • Dirt observed on caulking at two compartment sink. Clean caulking to remove dirt.

      The department's words

      CHSC 114257 Dirt observed on caulking at two compartment sink. Clean caulking to remove dirt.

    • Observed cheese stacked above fill line in retail refrigerator in front of employee cheese area. Some of cheese above fill line are in the temperature danger zone. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. 9/8/14: cheese ranged from 37-45 degrees Fahrenheit.

      The department's words

      CHSC 113996 Observed cheese stacked above fill line in retail refrigerator in front of employee cheese area. Some of cheese above fill line are in the temperature danger zone. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. 9/8/14: cheese ranged from 37-45 degrees Fahrenheit.

    • Observed vendor for Vega eat pancake with gloved hand, and then place gloved hand in inner part of cups for pancake samples. food handlers shall eat only in designated areas where contamination of nonprepackaged food, clean equipment, or utensils cannot result.

      The department's words

      CHSC 113977 Observed vendor for Vega eat pancake with gloved hand, and then place gloved hand in inner part of cups for pancake samples. food handlers shall eat only in designated areas where contamination of nonprepackaged food, clean equipment, or utensils cannot result.

22. EarlierSep 2, 2014Follow-up inspectionViolation(s) Found

    10 violations listed, 0 marked critical.

    Not critical (10)

    • Bakery floor is greasy. Clean bakery floor.

      The department's words

      CHSC 114257 Bakery floor is greasy. Clean bakery floor.

    • Middle light is out. Replace burnt out bulb(s).

      The department's words

      CHSC 114252 Middle light is out. Replace burnt out bulb(s).

    • Three ceiling panels have been removed. Place ceiling panels back into place.

      The department's words

      CHSC 114271 Three ceiling panels have been removed. Place ceiling panels back into place.

    • Observed potentially hazardous foods in the temperature danger zone in glass display case refrigerator. Two types of red quinoa observed in this case. One type was 48-49 degrees Fahrenheit, and the other was 43 degrees Fahnreheit Both were made around 2:30 a.m. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit.

      The department's words

      CHSC 114002 Observed potentially hazardous foods in the temperature danger zone in glass display case refrigerator. Two types of red quinoa observed in this case. One type was 48-49 degrees Fahrenheit, and the other was 43 degrees Fahnreheit Both were made around 2:30 a.m. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit.

    • Observed cut melons at 46-48 degrees Fahrenheit and yogurt at 48 degrees Fahrenheit. Maintain cold holding foods in self-service area at or below 45 degrees Fahrenheit.

      The department's words

      CHSC 113996 Observed cut melons at 46-48 degrees Fahrenheit and yogurt at 48 degrees Fahrenheit. Maintain cold holding foods in self-service area at or below 45 degrees Fahrenheit.

    Show 5 more

    • Observed unlabeled oil container. Maintain label for oil for as long as the food is stored, distributed or served by, or used in the preparation of food within the food facility.

      The department's words

      CHSC 114377 Observed unlabeled oil container. Maintain label for oil for as long as the food is stored, distributed or served by, or used in the preparation of food within the food facility.

    • Water at right restroom is 83 degrees Fahrenheit and water at left restroom hand wash sink is 98 degrees Fahrenheit. Water at hand wash sinks shall be at least 100 degrees Fahrenheit.

      The department's words

      CHSC 113953 Water at right restroom is 83 degrees Fahrenheit and water at left restroom hand wash sink is 98 degrees Fahrenheit. Water at hand wash sinks shall be at least 100 degrees Fahrenheit.

    • Observed halved cantaloupe at 46-47 degrees Fahrenheit and mushrooms filled with cheese that were made yesterday at 52-53 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Mushrooms with cheese were placed in the compactor.

      The department's words

      CHSC 113996 Observed halved cantaloupe at 46-47 degrees Fahrenheit and mushrooms filled with cheese that were made yesterday at 52-53 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Mushrooms with cheese were placed in the compactor.

    • Dirt observed on caulking at two compartment sink. Clean caulking to remove dirt.

      The department's words

      CHSC 114257 Dirt observed on caulking at two compartment sink. Clean caulking to remove dirt.

    • Observed cheese stacked above fill line in retail refrigerator in front of employee cheese area. Some of cheese above fill line are in the temperature danger zone. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.

      The department's words

      CHSC 113996 Observed cheese stacked above fill line in retail refrigerator in front of employee cheese area. Some of cheese above fill line are in the temperature danger zone. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.

23. EarlierAug 28, 2014Routine inspectionViolation(s) Found

    11 violations listed, 1 marked critical.

    Critical (1)

    • Marked critical by Marin County Community Development Agency, Environmental Health Services

      Observed egg and bacon sandwiches at 104 degrees Fahnreheit. Food handler who prepared these sandwiches stated that they were made five minutes prior to checking the temperature. Unknown if eggs were cooked to the proper temperature. The egg and bacon sandwiches were placed in self-service area. Ensure eggs are cooked to a minimum of 155 degrees Fahrenheit and kept at or above 135 degrees Fahrenheit in hot holding unit. Observed sliced tomatoes at 42-47 degrees Fahrenheit and jack cheese at 45 degrees Fahrenheit in prep refrigerators. Maintain potentially hazardous foods in cold holding at or below 41 degrees Fahrenheit.

      The department's words

      CHSC 113996 Observed egg and bacon sandwiches at 104 degrees Fahnreheit. Food handler who prepared these sandwiches stated that they were made five minutes prior to checking the temperature. Unknown if eggs were cooked to the proper temperature. The egg and bacon sandwiches were placed in self-service area. Ensure eggs are cooked to a minimum of 155 degrees Fahrenheit and kept at or above 135 degrees Fahrenheit in hot holding unit. Observed sliced tomatoes at 42-47 degrees Fahrenheit and jack cheese at 45 degrees Fahrenheit in prep refrigerators. Maintain potentially hazardous foods in cold holding at or below 41 degrees Fahrenheit.

      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)

    • Bakery floor is greasy. Clean bakery floor.

      The department's words

      CHSC 114257 Bakery floor is greasy. Clean bakery floor.

    • Middle light is out. Replace burnt out bulb(s).

      The department's words

      CHSC 114252 Middle light is out. Replace burnt out bulb(s).

    • Three ceiling panels have been removed. Place ceiling panels back into place.

      The department's words

      CHSC 114271 Three ceiling panels have been removed. Place ceiling panels back into place.

    • Observed potentially hazardous foods in the temperature danger zone in glass display case refrigerator. Two types of red quinoa observed in this case. One type was 48-49 degrees Fahrenheit, and the other was 43 degrees Fahnreheit Both were made around 2:30 a.m. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit.

      The department's words

      CHSC 114002 Observed potentially hazardous foods in the temperature danger zone in glass display case refrigerator. Two types of red quinoa observed in this case. One type was 48-49 degrees Fahrenheit, and the other was 43 degrees Fahnreheit Both were made around 2:30 a.m. Rapidly cool potentially hazardous foods from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 70 degrees Fahrenheit to 41 degrees Fahrenheit.

    • Observed one fly land on cutting board.

      The department's words

      CHSC 114259.1 Observed one fly land on cutting board.

      Corrected during the inspection

    Show 5 more

    • Observed fried chicken at 119-130 degrees Fahrenheit. Chicken was reheated to 200 degrees Fahrenheit. Maintain foods in hot holding units at or above 135 degrees Fahrenheit.

      The department's words

      CHSC 113996 Observed fried chicken at 119-130 degrees Fahrenheit. Chicken was reheated to 200 degrees Fahrenheit. Maintain foods in hot holding units at or above 135 degrees Fahrenheit.

      Corrected during the inspection

    • Observed cut melons at 46-48 degrees Fahrenheit and yogurt at 48 degrees Fahrenheit. Maintain cold holding foods in self-service area at or below 45 degrees Fahrenheit.

      The department's words

      CHSC 113996 Observed cut melons at 46-48 degrees Fahrenheit and yogurt at 48 degrees Fahrenheit. Maintain cold holding foods in self-service area at or below 45 degrees Fahrenheit.

    • Observed unlabeled oil container. Maintain label for oil for as long as the food is stored, distributed or served by, or used in the preparation of food within the food facility.

      The department's words

      CHSC 114377 Observed unlabeled oil container. Maintain label for oil for as long as the food is stored, distributed or served by, or used in the preparation of food within the food facility.

    • Water at right restroom is 83 degrees Fahrenheit and water at left restroom hand wash sink is 98 degrees Fahrenheit. Water at hand wash sinks shall be at least 100 degrees Fahrenheit.

      The department's words

      CHSC 113953 Water at right restroom is 83 degrees Fahrenheit and water at left restroom hand wash sink is 98 degrees Fahrenheit. Water at hand wash sinks shall be at least 100 degrees Fahrenheit.

    • Observed halved cantaloupe at 46-47 degrees Fahrenheit and mushrooms filled with cheese that were made yesterday at 52-53 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Mushrooms with cheese were placed in the compactor.

      The department's words

      CHSC 113996 Observed halved cantaloupe at 46-47 degrees Fahrenheit and mushrooms filled with cheese that were made yesterday at 52-53 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. Mushrooms with cheese were placed in the compactor.

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) ↗