At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Feb 5, 2021
Is that a lot?
We can't say yet. Too few places here have a number.
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 Wise Sons' team
Is this your place?
Welcome, Wise Sons. We'll walk through this together, one item at a time. To log the fixes, claim Wise Sons 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 Wise SonsWe'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.
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.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Wise SonsWe'll set it up with you. 25 days free.
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.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 7 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
LatestFeb 5, 2021Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected Feb 5, 2021.
No violations listed in the data.
EarlierAug 7, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 11, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Manager explained tongs used for food are cleaned daily. / In-use tongs for food preparation must be sanitized at least once every 4 hours. Utilize 3-step wash method to clean and sanitize.
The department's words
CHSC 114117 Manager explained tongs used for food are cleaned daily. / In-use tongs for food preparation must be sanitized at least once every 4 hours. Utilize 3-step wash method to clean and sanitize.
EarlierJun 26, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep sanitizer in wiping cloth bucket at 200 ppm quaternary ammonium (quat). Was 100 ppm today. (Corrected)
The department's words
CHSC 114185.1 Keep sanitizer in wiping cloth bucket at 200 ppm quaternary ammonium (quat). Was 100 ppm today. (Corrected)
Email Certified Food Handler certificates to inspector.
The department's words
CHSC 113948 Email Certified Food Handler certificates to inspector.
Email inspector a copy of Certified Food Manager certificate: [email]
The department's words
CHSC 113947.1 Email inspector a copy of Certified Food Manager certificate: [email]
EarlierAug 11, 2017Follow-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.
EarlierAug 4, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The following foods were measured at unsafe temperatures: * cut tomatoes at 51F in prep top * Trout salad 50F in prep top Maintain potentially hazardous foods below 41F or above 135F. Turbo chefs oven's exhaust fan is blowing directly on foods in the prep top. Advise diverting hot air from Turbo Chef or moving the ovens to the left side of the prep top. Foods were placed in an ice bath to cool. Air was temporarily diverted with a sheet pan.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * cut tomatoes at 51F in prep top * Trout salad 50F in prep top Maintain potentially hazardous foods below 41F or above 135F. Turbo chefs oven's exhaust fan is blowing directly on foods in the prep top. Advise diverting hot air from Turbo Chef or moving the ovens to the left side of the prep top. Foods were placed in an ice bath to cool. Air was temporarily diverted with a sheet pan.
Observed several foods packaged for sale that lack the required labeling, cream cheeses and mustards. Include the following information on labels: common name of food, name and address of the distributor, ingredients, net weight, allergens (if not clearly indicated in the ingredients list).
The department's words
CHSC 114089 Observed several foods packaged for sale that lack the required labeling, cream cheeses and mustards. Include the following information on labels: common name of food, name and address of the distributor, ingredients, net weight, allergens (if not clearly indicated in the ingredients list).
EarlierAug 1, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed an employee touch dirty wash water, spray wash faucet, and raw egg in a container, then remove clean equipment from the dishwasher without washing hands. Always wash hands before contact with clean food contact surfaces, Equipment was rewashed and employee washed hands.
The department's words
CHSC 113953.3 Observed an employee touch dirty wash water, spray wash faucet, and raw egg in a container, then remove clean equipment from the dishwasher without washing hands. Always wash hands before contact with clean food contact surfaces, Equipment was rewashed and employee washed hands.
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)
When asked a food handler could not adequately describe the procedure required to clean the meat slicer. All food contact surfaces must be washed, rinsed, and sanitized. Use three buckets to clean equipment in place. employee was trained.
The department's words
CHSC 113947 When asked a food handler could not adequately describe the procedure required to clean the meat slicer. All food contact surfaces must be washed, rinsed, and sanitized. Use three buckets to clean equipment in place. employee was trained.
The following foods were measured at unsafe temperatures: * trout salad 47F in single door reach in * Siracha cream cheese 47F single door reach in * raw pooled egg 83F next to turbo chef. Food was out 3 hours and 5 cups were VCD. Maintain potentially hazardous foods below 41F or above 135F. Reduce the amount of food stored in the rear refrigerator to increase airflow. Discontinue storage of eggs at room temperature. Store in drawers below.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * trout salad 47F in single door reach in * Siracha cream cheese 47F single door reach in * raw pooled egg 83F next to turbo chef. Food was out 3 hours and 5 cups were VCD. Maintain potentially hazardous foods below 41F or above 135F. Reduce the amount of food stored in the rear refrigerator to increase airflow. Discontinue storage of eggs at room temperature. Store in drawers below.
Observed several foods packaged for sale that lack the required labeling, cream cheeses and mustards. Include the following information on labels: common name of food, name and address of the distributor, ingredients, net weight, allergens (if not clearly indicated in the ingredients list).
The department's words
CHSC 114089 Observed several foods packaged for sale that lack the required labeling, cream cheeses and mustards. Include the following information on labels: common name of food, name and address of the distributor, ingredients, net weight, allergens (if not clearly indicated in the ingredients list).
Facility is cooking raw eggs in the Turbo Chef oven. Raw eggs are not permitted to be cooked without a ventilation good. Discontinue cooking raw eggs in this facility. b. Exhaust hood ventilation exemption was granted for one Turbo Chef and one soup rethermalizer. The facility ahs two Turbo Chef ovens, one soup rethermalizer, and an induction burner. Remove one turbo chef oven and the induction burner.
The department's words
CHSC 114149.1 Facility is cooking raw eggs in the Turbo Chef oven. Raw eggs are not permitted to be cooked without a ventilation good. Discontinue cooking raw eggs in this facility. b. Exhaust hood ventilation exemption was granted for one Turbo Chef and one soup rethermalizer. The facility ahs two Turbo Chef ovens, one soup rethermalizer, and an induction burner. Remove one turbo chef oven and the induction burner.
Observed wiping cloths stored dirty on counter tops in the kitchen and at the espresso machine. Store all multi-use wiping cloths in 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Observed wiping cloths stored dirty on counter tops in the kitchen and at the espresso machine. Store all multi-use wiping cloths in 200 ppm quaternary ammonia or 100 ppm chlorine.
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 Wise Sons, you can:
Let Wise Sons know
Ask for the manager. Wise Sons can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
About this record
Search the county's inspection lookup for the name or license number L15175.
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
- No Violation(s) Found
- 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.