Whole Foods Market - 5

Inspections

From Marin County Community Development Agency, Environmental Health Services · 20 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestSep 3, 2026Routine inspectionGreen placard

   This one: Green placard, inspected Sep 3, 2026.

   No violations listed in the data.
2. EarlierMay 15, 2026Routine inspectionNo Violation(s) Found

   No violations listed in the data.
3. EarlierNov 14, 2025Routine inspectionNo Violation(s) Found

   No violations listed in the data.
4. EarlierJul 22, 2024Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Container with cooked meatballs was observed at ambient temperature on the sheet pan rack. Meatballs internal temperature readings were measured at 65F, and 61F in different parts of the food. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

     The department's words

     CHSC 113996 Container with cooked meatballs was observed at ambient temperature on the sheet pan rack. Meatballs internal temperature readings were measured at 65F, and 61F in different parts of the food. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

5. EarlierOct 9, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • In the cold holding unit inserts, ground beef internal temperature readings were at 47F, and 45F in the preparation area, and cooked vegetables (onions, carrots) internal temperature readings were at 86F, and 89F. Food container was observed being stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Ground sausage was voluntarily discareded and cooked vegetables container was transferred to the cold holding unit.

     The department's words

     CHSC 113996 In the cold holding unit inserts, ground beef internal temperature readings were at 47F, and 45F in the preparation area, and cooked vegetables (onions, carrots) internal temperature readings were at 86F, and 89F. Food container was observed being stored at ambient temperature in the kitchen area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (COS) Ground sausage was voluntarily discareded and cooked vegetables container was transferred to the cold holding unit.

6. EarlierMay 1, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • The walls of the walk-in refrigerator were observed to be rusted in the deli preparation area. [CA] To prevent cross-contamination from rusted areas from going into the open food, ensure to use FRP (fiberglass reinforced plastic) or metal sheet panels. Use as a panel, it can create strong wall and surfaces that are scratch-resistant and able to windstand high impacts. Comply by 07/01/2023.

     The department's words

     CHSC 114175 The walls of the walk-in refrigerator were observed to be rusted in the deli preparation area. [CA] To prevent cross-contamination from rusted areas from going into the open food, ensure to use FRP (fiberglass reinforced plastic) or metal sheet panels. Use as a panel, it can create strong wall and surfaces that are scratch-resistant and able to windstand high impacts. Comply by 07/01/2023.

7. EarlierJul 6, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • In the hot holding inserts, Spanish rice internal temperature reading was measured at 120F, black beans at 122F, and pinto beans at 125F.[CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Person in charge reheated the food items.

     The department's words

     CHSC 113996 In the hot holding inserts, Spanish rice internal temperature reading was measured at 120F, black beans at 122F, and pinto beans at 125F.[CA] Potentially hazardous foods shall be kept at or below 41F or at or above 135F when hot. [COS] Person in charge reheated the food items.

8. EarlierNov 1, 2021Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Observed marinara sauce (2) and plum tomato basil sauce (2) at 43-44F in specialty cooler. Maintain potentially hazardous foods below 41F. 4 sauces moved to walk in cooler to cool back to 41F, all other PHFs at 41F or below.

     The department's words

     CHSC 113996 Observed marinara sauce (2) and plum tomato basil sauce (2) at 43-44F in specialty cooler. Maintain potentially hazardous foods below 41F. 4 sauces moved to walk in cooler to cool back to 41F, all other PHFs at 41F or below.

9. EarlierJun 10, 2021Routine inspectionGreen placard

   No violations listed in the data.
10. EarlierFeb 25, 2021Routine inspectionGreen placard

    No violations listed in the data.
11. EarlierNov 6, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Observed piping connected to condenser fan in produce walk in cooler leaking water. Observed ice machine leaking large amount of water on the floor.

      The department's words

      CHSC 114175 Observed piping connected to condenser fan in produce walk in cooler leaking water. Observed ice machine leaking large amount of water on the floor.

12. EarlierNov 12, 2019Routine inspectionGreen placard

    13 violations listed, 0 marked critical.

    Not critical (13)

    • Code CHSC 113952

      The department's words

      Code CHSC 113952

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

    • Code CHSC 113953.4

      The department's words

      Code CHSC 113953.4

    • Code CHSC 113961

      The department's words

      Code CHSC 113961

    • Code CHSC 113968

      The department's words

      Code CHSC 113968

    Show 8 more

    • Code CHSC 113953

      The department's words

      Code CHSC 113953

    • Code CHSC 113953.c

      The department's words

      Code CHSC 113953.c

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

    • Code CHSC 113953.1

      The department's words

      Code CHSC 113953.1

    • Code CHSC 114000

      The department's words

      Code CHSC 114000

    • 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

13. EarlierOct 22, 2018Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 114115

      The department's words

      Code CHSC 114115

    • Code CHSC 114115.c

      The department's words

      Code CHSC 114115.c

14. EarlierNov 7, 2017Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • -Observed deteriorated utensils that are no longer cleanable. Repair or replace these utensils (pan extenders, deeply scored cutting boards, etc.). Prepared Foods: -Observed grease stains on the ceiling panels beside the exhaust hood - this is a sign of spillage of grease and vapors. Ensure that all equipment is fully under the hood, allowing for a 6 inch overhang of the hood from the outer edge of the cooking surface to the inner lip of the hood. Clean ceiling panels. If staining returns, submit a hood exhaust data sheet and hood performance data sheet to EHS to determine whether the hood is working properly. -Ensure all hoods are turned on during use of cooking equipment. The hood in the seafood department was not on during use of the smoker. -The sneeze guards for the self-service pizza area were installed without approval and are not sufficient to protect food from customers. Submit specifications for replacement sneeze guards that meet these requirements: https://www.marincounty.org/~/media/files/departments/cd/ehs/food/plancheck/buffetserviceguidelinessneezeguardguidelines.pdf All equipment must be approved by EHS. Before purchasing equipment, contact EHS for approval.

      The department's words

      CHSC 114175 -Observed deteriorated utensils that are no longer cleanable. Repair or replace these utensils (pan extenders, deeply scored cutting boards, etc.). Prepared Foods: -Observed grease stains on the ceiling panels beside the exhaust hood - this is a sign of spillage of grease and vapors. Ensure that all equipment is fully under the hood, allowing for a 6 inch overhang of the hood from the outer edge of the cooking surface to the inner lip of the hood. Clean ceiling panels. If staining returns, submit a hood exhaust data sheet and hood performance data sheet to EHS to determine whether the hood is working properly. -Ensure all hoods are turned on during use of cooking equipment. The hood in the seafood department was not on during use of the smoker. -The sneeze guards for the self-service pizza area were installed without approval and are not sufficient to protect food from customers. Submit specifications for replacement sneeze guards that meet these requirements: https://www.marincounty.org/~/media/files/departments/cd/ehs/food/plancheck/buffetserviceguidelinessneezeguardguidelines.pdf All equipment must be approved by EHS. Before purchasing equipment, contact EHS for approval.

    • -Seal cracks and crevices and any holes in walls throughout the facility to prevent entry or harborage of vermin. Especially in the Prepared Foods kitchen. -Repair or resurface pitted floor with approved materials as it is no longer smooth and cleanable. -Eliminate standing water throughout the facility. I do not recommend hosing down floors to clean. Cleaning floors with hoses, and leaking plumbing is contributing to standing water throughout the facility. Standing water will attract vermin, deteriorate flooring, and create safety hazards for employees.

      The department's words

      CHSC 114257 -Seal cracks and crevices and any holes in walls throughout the facility to prevent entry or harborage of vermin. Especially in the Prepared Foods kitchen. -Repair or resurface pitted floor with approved materials as it is no longer smooth and cleanable. -Eliminate standing water throughout the facility. I do not recommend hosing down floors to clean. Cleaning floors with hoses, and leaking plumbing is contributing to standing water throughout the facility. Standing water will attract vermin, deteriorate flooring, and create safety hazards for employees.

15. EarlierNov 6, 2017Routine inspectionGreen placard

    9 violations listed, 2 marked critical.

    Critical (2)

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

      Prepared Foods: -Observed lasagna in the display case at 44 F. All other foods in the case measured 41 F or below. It is possible that the lasagna was left out for a period of time while the case was being filled. This was immediately moved to the walk-in to chill to 41 F or below. Only take out small amounts at one time when portioning, packaging, and/or filling up the case. -Observed overfilled containers of food on the salad and hot foods bars. Roasted vegetables measured 50 F, Brussels sprouts measured 51 F, tofu scramble measured 112 F, and huevos rancheros measured 126 F. For today, use time as a public health control and discard any food left over 4 hours from when it was removed from the oven or refrigerator. Cheese: -Olives on the olive bar measured 44 F. Lower the temperature of this refrigerator immediately. Meat: -Food temperatures in the display case were 44-47 F. Lower the temperature of this refrigerator immediately. -Smoked beef measured 108-130 F, sausages measured 120-131 F in the hot display case. Chicken in the front display case measured 108-120 F. Beef, sausage, and chicken were immediately pulled to reheat to 165 F. Maintain food temperatures of 135 F or above or 41 F or below. Monitor food temperatures using a probe thermometer (digital thermometer recommended). Place display thermometers in the warmest part of every cooler. For large display cases, I highly recommend placing display thermometers in several different sections of the case, by the doors.

      The department's words

      CHSC 113996 Prepared Foods: -Observed lasagna in the display case at 44 F. All other foods in the case measured 41 F or below. It is possible that the lasagna was left out for a period of time while the case was being filled. This was immediately moved to the walk-in to chill to 41 F or below. Only take out small amounts at one time when portioning, packaging, and/or filling up the case. -Observed overfilled containers of food on the salad and hot foods bars. Roasted vegetables measured 50 F, Brussels sprouts measured 51 F, tofu scramble measured 112 F, and huevos rancheros measured 126 F. For today, use time as a public health control and discard any food left over 4 hours from when it was removed from the oven or refrigerator. Cheese: -Olives on the olive bar measured 44 F. Lower the temperature of this refrigerator immediately. Meat: -Food temperatures in the display case were 44-47 F. Lower the temperature of this refrigerator immediately. -Smoked beef measured 108-130 F, sausages measured 120-131 F in the hot display case. Chicken in the front display case measured 108-120 F. Beef, sausage, and chicken were immediately pulled to reheat to 165 F. Maintain food temperatures of 135 F or above or 41 F or below. Monitor food temperatures using a probe thermometer (digital thermometer recommended). Place display thermometers in the warmest part of every cooler. For large display cases, I highly recommend placing display thermometers in several different sections of the case, by the doors.

      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

      Meat Dept: -Observed refrigerator condensate drip onto pork in the display case. The piece of pork was voluntarily discarded. Repair the refrigerator to ensure that condensate does not drip onto food.

      The department's words

      CHSC 113980 Meat Dept: -Observed refrigerator condensate drip onto pork in the display case. The piece of pork was voluntarily discarded. Repair the refrigerator to ensure that condensate does not drip onto food.

      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)

    • Observed a hand sink blocked by a cart in the bakery/juice bar area. The cart was moved. Keep all hand sinks unobstructed at all times to allow for easy access for hand washing.

      The department's words

      CHSC 113953 Observed a hand sink blocked by a cart in the bakery/juice bar area. The cart was moved. Keep all hand sinks unobstructed at all times to allow for easy access for hand washing.

    • Bakery/Juice Bar: -Observed utensils in the drying rack that still had food debris on them. Wash, rinse, and sanitize these utensils. If the dishwasher does not adequately clean utensils, then wash and sanitize by hand.

      The department's words

      CHSC 114115 Bakery/Juice Bar: -Observed utensils in the drying rack that still had food debris on them. Wash, rinse, and sanitize these utensils. If the dishwasher does not adequately clean utensils, then wash and sanitize by hand.

    • Bakery/Juice Bar: -Sanitizer concentration for wiping cloths measured greater than 400 ppm quaternary ammonia. This was immediately diluted with water. Seafood: -Sanitizer in the 3 compartment sink basin contained less than 200 ppm quaternary ammonia. The dispenser was immediately changed. -Use test strips daily to ensure there is a minimum of 200 ppm quaternary ammonia for sanitizing utensils and surfaces.

      The department's words

      CHSC 114099.6 Bakery/Juice Bar: -Sanitizer concentration for wiping cloths measured greater than 400 ppm quaternary ammonia. This was immediately diluted with water. Seafood: -Sanitizer in the 3 compartment sink basin contained less than 200 ppm quaternary ammonia. The dispenser was immediately changed. -Use test strips daily to ensure there is a minimum of 200 ppm quaternary ammonia for sanitizing utensils and surfaces.

    • Observed some flies inside the facility. A prep surface was immediately sanitized after a flies observed landing on it. Keep doors closed at all times to prevent entry of flies. Observed a bird in the back storage room. The bird was immediately escorted out of the building. Keep doors closed to prevent entry of birds and other vermin.

      The department's words

      CHSC 114259.1 Observed some flies inside the facility. A prep surface was immediately sanitized after a flies observed landing on it. Keep doors closed at all times to prevent entry of flies. Observed a bird in the back storage room. The bird was immediately escorted out of the building. Keep doors closed to prevent entry of birds and other vermin.

    • Bakery/Juice bar: -Observed produce with stickers still on the skin. Remove stickers and remove produce from bundles before cleaning.

      The department's words

      CHSC 113992 Bakery/Juice bar: -Observed produce with stickers still on the skin. Remove stickers and remove produce from bundles before cleaning.

    Show 2 more

    • -Observed deteriorated utensils that are no longer cleanable. Repair or replace these utensils (pan extenders, deeply scored cutting boards, etc.). Prepared Foods: -Observed grease stains on the ceiling panels beside the exhaust hood - this is a sign of spillage of grease and vapors. Ensure that all equipment is fully under the hood, allowing for a 6 inch overhang of the hood from the outer edge of the cooking surface to the inner lip of the hood. Clean ceiling panels. If staining returns, submit a hood exhaust data sheet and hood performance data sheet to EHS to determine whether the hood is working properly. -Ensure all hoods are turned on during use of cooking equipment. The hood in the seafood department was not on during use of the smoker. -The sneeze guards for the self-service pizza area were installed without approval and are not sufficient to protect food from customers. Submit specifications for replacement sneeze guards that meet these requirements: https://www.marincounty.org/~/media/files/departments/cd/ehs/food/plancheck/buffetserviceguidelinessneezeguardguidelines.pdf All equipment must be approved by EHS. Before purchasing equipment, contact EHS for approval.

      The department's words

      CHSC 114175 -Observed deteriorated utensils that are no longer cleanable. Repair or replace these utensils (pan extenders, deeply scored cutting boards, etc.). Prepared Foods: -Observed grease stains on the ceiling panels beside the exhaust hood - this is a sign of spillage of grease and vapors. Ensure that all equipment is fully under the hood, allowing for a 6 inch overhang of the hood from the outer edge of the cooking surface to the inner lip of the hood. Clean ceiling panels. If staining returns, submit a hood exhaust data sheet and hood performance data sheet to EHS to determine whether the hood is working properly. -Ensure all hoods are turned on during use of cooking equipment. The hood in the seafood department was not on during use of the smoker. -The sneeze guards for the self-service pizza area were installed without approval and are not sufficient to protect food from customers. Submit specifications for replacement sneeze guards that meet these requirements: https://www.marincounty.org/~/media/files/departments/cd/ehs/food/plancheck/buffetserviceguidelinessneezeguardguidelines.pdf All equipment must be approved by EHS. Before purchasing equipment, contact EHS for approval.

    • -Seal cracks and crevices and any holes in walls throughout the facility to prevent entry or harborage of vermin. Especially in the Prepared Foods kitchen. -Repair or resurface pitted floor with approved materials as it is no longer smooth and cleanable. -Eliminate standing water throughout the facility. I do not recommend hosing down floors to clean. Cleaning floors with hoses, and leaking plumbing is contributing to standing water throughout the facility. Standing water will attract vermin, deteriorate flooring, and create safety hazards for employees.

      The department's words

      CHSC 114257 -Seal cracks and crevices and any holes in walls throughout the facility to prevent entry or harborage of vermin. Especially in the Prepared Foods kitchen. -Repair or resurface pitted floor with approved materials as it is no longer smooth and cleanable. -Eliminate standing water throughout the facility. I do not recommend hosing down floors to clean. Cleaning floors with hoses, and leaking plumbing is contributing to standing water throughout the facility. Standing water will attract vermin, deteriorate flooring, and create safety hazards for employees.

16. EarlierAug 5, 2016Routine inspectionGreen placard

    3 violations listed, 0 marked critical.

    Not critical (3)

    • Some cold foods recorded 42-43F in the inserts at the sandwich prep unit. Maintain cold food at 41F or below at all times.

      The department's words

      CHSC 113996 Some cold foods recorded 42-43F in the inserts at the sandwich prep unit. Maintain cold food at 41F or below at all times.

    • Some cutting boards found in poor condition. Replace them.

      The department's words

      CHSC 114177 Some cutting boards found in poor condition. Replace them.

    • Milk observed spilled on floor in walk I box. Clean and maintain sanitary.

      The department's words

      CHSC 114175 Milk observed spilled on floor in walk I box. Clean and maintain sanitary.

17. EarlierJul 30, 2015Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Juice in produce measured 41 F or below. Food in the new salad bar and in the middle salad bar measured 46-52 F. Food may be overfilled. Use time as a public health control (use logs) and discard food 4 hours from the time it was removed from refrigeration.

      The department's words

      CHSC 113996 Juice in produce measured 41 F or below. Food in the new salad bar and in the middle salad bar measured 46-52 F. Food may be overfilled. Use time as a public health control (use logs) and discard food 4 hours from the time it was removed from refrigeration.

    • Shell stock tags will be kept for 90 days with the new filing system.

      The department's words

      CHSC 114039.4 Shell stock tags will be kept for 90 days with the new filing system.

      Corrected during the inspection

18. EarlierJul 20, 2015Routine inspectionGreen placard

    16 violations listed, 2 marked critical.

    Critical (2)

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

      Quinoa and southwest seafood salad on the salad bar measured 48 F. Maintain food temperatures at 45 F on the salad bar and discard food after 12 hours or use time as a public health control and discard food after 4 hours. Note: this refrigerator will be replaced in the next couple weeks. Food in inserts on the long salad bar was overfilled. Food temperatures in overfilled portions measured 51-52 F and was voluntarily discarded. Cheese in the open display case was overfilled. Cheese stacked above the rim of the refrigerator measured 50 F and was voluntarily discarded. Ensure that employees know the fill capacity of each refrigerator. Use a probe thermometer to monitor temperatures and maintain temperatures at or below 41 F.

      The department's words

      CHSC 113996 Quinoa and southwest seafood salad on the salad bar measured 48 F. Maintain food temperatures at 45 F on the salad bar and discard food after 12 hours or use time as a public health control and discard food after 4 hours. Note: this refrigerator will be replaced in the next couple weeks. Food in inserts on the long salad bar was overfilled. Food temperatures in overfilled portions measured 51-52 F and was voluntarily discarded. Cheese in the open display case was overfilled. Cheese stacked above the rim of the refrigerator measured 50 F and was voluntarily discarded. Ensure that employees know the fill capacity of each refrigerator. Use a probe thermometer to monitor temperatures and maintain temperatures at or below 41 F.

      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

      Shell fish tags were missing within the 90 day period. Tags kept on site only date back to May 2015.

      The department's words

      CHSC 114039.4 Shell fish tags were missing within the 90 day period. Tags kept on site only date back to May 2015.

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

    Not critical (14)

    • Employees observed changing gloves without washing their hands in between. Employees also observed touching clothing or skin with gloved hands and gloves were not changed.

      The department's words

      CHSC 113973.b-c Employees observed changing gloves without washing their hands in between. Employees also observed touching clothing or skin with gloved hands and gloves were not changed.

    • Hand sink blocked by wiping cloth hamper. Keep the hand sink unobstructed at all times to allow for hand washing.

      The department's words

      CHSC 113953 Hand sink blocked by wiping cloth hamper. Keep the hand sink unobstructed at all times to allow for hand washing.

    • Food debris observed in the hand sink. Use hand sink for hand washing only to prevent contamination of food and food contact surfaces.

      The department's words

      CHSC 113953.1 Food debris observed in the hand sink. Use hand sink for hand washing only to prevent contamination of food and food contact surfaces.

    • Paper towels missing from the paper towel dispenser. Keep this stocked at all times to allow for proper hand washing.

      The department's words

      CHSC 113953.2 Paper towels missing from the paper towel dispenser. Keep this stocked at all times to allow for proper hand washing.

    • Unpasteurized kale juice in the display case measured 63 F and was not cooled to 41 F prior to placing in the display refrigerator. Cool all food to 41 F before storing in display refrigeration.

      The department's words

      CHSC 114002 Unpasteurized kale juice in the display case measured 63 F and was not cooled to 41 F prior to placing in the display refrigerator. Cool all food to 41 F before storing in display refrigeration.

    Show 9 more

    • Utensils were not immersed in sanitizer. When sanitizing large utensils, ensure that the sink is filled to a level where utensils can be immersed.

      The department's words

      CHSC 114099.2 Utensils were not immersed in sanitizer. When sanitizing large utensils, ensure that the sink is filled to a level where utensils can be immersed.

    • The drain pipe from the ice machine drains to the floor. Install plumbing to direct all waste water to a floor sink or drain.

      The department's words

      CHSC 114197 The drain pipe from the ice machine drains to the floor. Install plumbing to direct all waste water to a floor sink or drain.

    • Large quantities of food observed in the lot outside. Move all food and food equipment inside within 30 days or submit plans to enclose the area with approved floor, wall, ceiling finishes.

      The department's words

      CHSC 114047 Large quantities of food observed in the lot outside. Move all food and food equipment inside within 30 days or submit plans to enclose the area with approved floor, wall, ceiling finishes.

    • Display thermometers were missing from many refrigerators. Place a display thermometer in the warmest part of every refrigerator and use to monitor temperatures. If display thermometer is reading high, use a probe thermometer to measure the temperature of the food.

      The department's words

      CHSC 114157 Display thermometers were missing from many refrigerators. Place a display thermometer in the warmest part of every refrigerator and use to monitor temperatures. If display thermometer is reading high, use a probe thermometer to measure the temperature of the food.

    • The pizza oven is not fully under the hood. Move this oven so that it is within 6 inches of the inner lip of the hood. Spillage was observed around the hood for the smoker. Complete a Hood Exhaust Data Sheet and Hood Performance Data Sheet (attached) and submit to EHS by 7/28/15. Include specification sheets for all equipment under this hood. Spillage was also observed in the back kitchen. Equipment is not contained fully under the hood. Remove equipment as necessary to ensure that all equipment fits under the hood within 6 inches of the inner lip. Clean the ceiling and monitor for any hood spillage.

      The department's words

      CHSC 114149.1 The pizza oven is not fully under the hood. Move this oven so that it is within 6 inches of the inner lip of the hood. Spillage was observed around the hood for the smoker. Complete a Hood Exhaust Data Sheet and Hood Performance Data Sheet (attached) and submit to EHS by 7/28/15. Include specification sheets for all equipment under this hood. Spillage was also observed in the back kitchen. Equipment is not contained fully under the hood. Remove equipment as necessary to ensure that all equipment fits under the hood within 6 inches of the inner lip. Clean the ceiling and monitor for any hood spillage.

    • Provide an air gap between the pipes from the espresso machine and the floor sink to prevent backflow. The air gap must be twice the diameter of the pipe, but no less than one inch.

      The department's words

      CHSC 114193 Provide an air gap between the pipes from the espresso machine and the floor sink to prevent backflow. The air gap must be twice the diameter of the pipe, but no less than one inch.

    • Sanitizer in wiping cloth bucket measured less than 200 ppm quaternary ammonia. Use test strips to measure sanitizer levels throughout the day. Change the solution when it becomes cloudy or measures less than 200 ppm. Always store wiping cloths in sanitizing solution.

      The department's words

      CHSC 114185.1 Sanitizer in wiping cloth bucket measured less than 200 ppm quaternary ammonia. Use test strips to measure sanitizer levels throughout the day. Change the solution when it becomes cloudy or measures less than 200 ppm. Always store wiping cloths in sanitizing solution.

    • The wall covering in the meat department is separating from the wall and base coving is deteriorating. Repair wall and base coving. Seal up any holes or gaps in the walls to prevent entry of vermin. Clean floor sinks (all departments) to prevent attracting vermin. Standing water observed on the floors in every department. Floors are cleaned with water from hoses. Water must drain to a floor sink or drain and not pool on the floor. Ensure that floors are dry after cleaning to prevent accidents and attracting vermin.

      The department's words

      CHSC 114257 The wall covering in the meat department is separating from the wall and base coving is deteriorating. Repair wall and base coving. Seal up any holes or gaps in the walls to prevent entry of vermin. Clean floor sinks (all departments) to prevent attracting vermin. Standing water observed on the floors in every department. Floors are cleaned with water from hoses. Water must drain to a floor sink or drain and not pool on the floor. Ensure that floors are dry after cleaning to prevent accidents and attracting vermin.

    • Repair pitting observed in flooring and repair or replace any loose, missing, or broken floor tiles.

      The department's words

      CHSC 114268 Repair pitting observed in flooring and repair or replace any loose, missing, or broken floor tiles.

19. EarlierMay 23, 2014Follow-up inspectionNo Violation(s) Found

    1 violation listed, 0 marked critical.

    Not critical (1)

    • The top, right section of the deli display case is running high. Food temperatures in this section of the deli display case is running high. Food temperatures in this section of the case measured 50 - 60 degrees F. Food outside acceptable temperature ranges was voluntarily destroyed. See VCD form. Six chickens in the hot holding case in the deli measured 118-131 degrees F. Immediately rapidly reheat chickens to 165 degrees F. Monitor temperatures in this unit (especially the bottom). Maintain temperatures at or above 135 degrees F. The produce reach-in is running above 50 degrees F. Food in this unit measured 49-50 degrees F. All food was moved to the deli walk-in. Repair or adjust the produce reach-in and maintain temperatures at or below 41 degrees F. Temperatures in the produce walk-in measured 45-46 degrees F. Move cut melons near air curtain to a cooler part of the unit where temperatures are maintained at or below 41 degrees F (There are no doors to this unit).

      The department's words

      CHSC 113996 The top, right section of the deli display case is running high. Food temperatures in this section of the deli display case is running high. Food temperatures in this section of the case measured 50 - 60 degrees F. Food outside acceptable temperature ranges was voluntarily destroyed. See VCD form. Six chickens in the hot holding case in the deli measured 118-131 degrees F. Immediately rapidly reheat chickens to 165 degrees F. Monitor temperatures in this unit (especially the bottom). Maintain temperatures at or above 135 degrees F. The produce reach-in is running above 50 degrees F. Food in this unit measured 49-50 degrees F. All food was moved to the deli walk-in. Repair or adjust the produce reach-in and maintain temperatures at or below 41 degrees F. Temperatures in the produce walk-in measured 45-46 degrees F. Move cut melons near air curtain to a cooler part of the unit where temperatures are maintained at or below 41 degrees F (There are no doors to this unit).

      Corrected during the inspection

20. EarlierMay 15, 2014Routine inspectionViolation(s) Found

    6 violations listed, 1 marked critical.

    Critical (1)

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

      The top, right section of the deli display case is running high. Food temperatures in this section of the deli display case is running high. Food temperatures in this section of the case measured 50 - 60 degrees F. Food outside acceptable temperature ranges was voluntarily destroyed. See VCD form. Six chickens in the hot holding case in the deli measured 118-131 degrees F. Immediately rapidly reheat chickens to 165 degrees F. Monitor temperatures in this unit (especially the bottom). Maintain temperatures at or above 135 degrees F. The produce reach-in is running above 50 degrees F. Food in this unit measured 49-50 degrees F. All food was moved to the deli walk-in. Repair or adjust the produce reach-in and maintain temperatures at or below 41 degrees F. Temperatures in the produce walk-in measured 45-46 degrees F. Move cut melons near air curtain to a cooler part of the unit where temperatures are maintained at or below 41 degrees F (There are no doors to this unit).

      The department's words

      CHSC 113996 The top, right section of the deli display case is running high. Food temperatures in this section of the deli display case is running high. Food temperatures in this section of the case measured 50 - 60 degrees F. Food outside acceptable temperature ranges was voluntarily destroyed. See VCD form. Six chickens in the hot holding case in the deli measured 118-131 degrees F. Immediately rapidly reheat chickens to 165 degrees F. Monitor temperatures in this unit (especially the bottom). Maintain temperatures at or above 135 degrees F. The produce reach-in is running above 50 degrees F. Food in this unit measured 49-50 degrees F. All food was moved to the deli walk-in. Repair or adjust the produce reach-in and maintain temperatures at or below 41 degrees F. Temperatures in the produce walk-in measured 45-46 degrees F. Move cut melons near air curtain to a cooler part of the unit where temperatures are maintained at or below 41 degrees F (There are no doors to this unit).

      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)

    • Handwash sink in the bakery was blocked by other equipment. Keep handwash sink accessible at all times. Equipment was moved.

      The department's words

      CHSC 113953 Handwash sink in the bakery was blocked by other equipment. Keep handwash sink accessible at all times. Equipment was moved.

    • Observed clogged floor sink in the specialty area. The floor sink was immediately cleared and cleaned.

      The department's words

      CHSC 114190 Observed clogged floor sink in the specialty area. The floor sink was immediately cleared and cleaned.

      Corrected during the inspection

    • Repair the broken display thermometer in the Cold Drinks to Go fridge. Provide a display thermometer to the Kombucha fridge and place in the warmest part of the unit.

      The department's words

      CHSC 114157 Repair the broken display thermometer in the Cold Drinks to Go fridge. Provide a display thermometer to the Kombucha fridge and place in the warmest part of the unit.

    • Provide an air gap of at least one inch between the pipes and floor sink beside the dishwasher in the deli.

      The department's words

      CHSC 114193 Provide an air gap of at least one inch between the pipes and floor sink beside the dishwasher in the deli.

    • Floor in the kitchen in the deli has many cracks, openings, and gaps and is pitted in some areas. Observed pooled water and food debris in these areas. Repair or replace flooring in this area within 6 months.

      The department's words

      CHSC 114268 Floor in the kitchen in the deli has many cracks, openings, and gaps and is pitted in some areas. Observed pooled water and food debris in these areas. Repair or replace flooring in this area within 6 months.

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) ↗