At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · Routine county inspection · Mar 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Woodlands Store?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 113996 CHSC 113996How to fixFix it
- Code CHSC 113980 CHSC 113980How to fixFix it
- Code CHSC 114130 CHSC 114130How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 22 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 11, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 113980
The department's words
Code CHSC 113980
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114157
The department's words
Code CHSC 114157
EarlierMay 23, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
In the deli department, several food items were observed to be at ambient temperature ( fried chicken 56F, salmon filets 69F, chicken wings 52F, and raw chicken 56F). In addition, in the cold holding unit, cheddar cheese, the internal temperature readings were measured at 53F and 51F. In the salad bar station, caprese salad, the mozzarella cheese internal temperature readings were at 50F and 52F, unshelled boiled eggs were at 50F, dolmas were at 50F, and farro salad was at 47F. Sliced cherry tomatoes, the internal temperature reading was at 57F and was observed to be at ambient temperature on the preparation table. In the bakery area, raw shell egg internal temperature readings were at 68F and 65F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The foods mentioned above were either voluntarily discarded and/or transferred to the walk-in refrigerator.
The department's words
CHSC 113996 In the deli department, several food items were observed to be at ambient temperature ( fried chicken 56F, salmon filets 69F, chicken wings 52F, and raw chicken 56F). In addition, in the cold holding unit, cheddar cheese, the internal temperature readings were measured at 53F and 51F. In the salad bar station, caprese salad, the mozzarella cheese internal temperature readings were at 50F and 52F, unshelled boiled eggs were at 50F, dolmas were at 50F, and farro salad was at 47F. Sliced cherry tomatoes, the internal temperature reading was at 57F and was observed to be at ambient temperature on the preparation table. In the bakery area, raw shell egg internal temperature readings were at 68F and 65F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The foods mentioned above were either voluntarily discarded and/or transferred to the walk-in refrigerator.
Corrected during the inspection
In the bakery department, warm water temperature reading was measured at 86 °F in the handwashing faucet near the employees service area. The preparation sink water temperature was at 108F and 114F in the preparation area. In the Equator Coffee, the dump sink water was at 107F. [Corrective action] The handwashing facilities shall provide warm water of at least 100 °F but not greater than 108 °F. The preparation sink and dump sink shall be at least 120F.
The department's words
CHSC 114192 In the bakery department, warm water temperature reading was measured at 86 °F in the handwashing faucet near the employees service area. The preparation sink water temperature was at 108F and 114F in the preparation area. In the Equator Coffee, the dump sink water was at 107F. [Corrective action] The handwashing facilities shall provide warm water of at least 100 °F but not greater than 108 °F. The preparation sink and dump sink shall be at least 120F.
Corrected during the inspection
EarlierMay 20, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the deli department, several food items were observed to be at ambient temperature ( fried chicken 56F, salmon filets 69F, chicken wings 52F, and raw chicken 56F). In addition, in the cold holding unit, cheddar cheese, the internal temperature readings were measured at 53F and 51F. In the salad bar station, caprese salad, the mozzarella cheese internal temperature readings were at 50F and 52F, unshelled boiled eggs were at 50F, dolmas were at 50F, and farro salad was at 47F. Sliced cherry tomatoes, the internal temperature reading was at 57F and was observed to be at ambient temperature on the preparation table. In the bakery area, raw shell egg internal temperature readings were at 68F and 65F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The foods mentioned above were either voluntarily discarded and/or transferred to the walk-in refrigerator.
The department's words
CHSC 113996 In the deli department, several food items were observed to be at ambient temperature ( fried chicken 56F, salmon filets 69F, chicken wings 52F, and raw chicken 56F). In addition, in the cold holding unit, cheddar cheese, the internal temperature readings were measured at 53F and 51F. In the salad bar station, caprese salad, the mozzarella cheese internal temperature readings were at 50F and 52F, unshelled boiled eggs were at 50F, dolmas were at 50F, and farro salad was at 47F. Sliced cherry tomatoes, the internal temperature reading was at 57F and was observed to be at ambient temperature on the preparation table. In the bakery area, raw shell egg internal temperature readings were at 68F and 65F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The foods mentioned above were either voluntarily discarded and/or transferred to the walk-in refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the bakery department, warm water temperature reading was measured at 86 °F in the handwashing faucet near the employees service area. The preparation sink water temperature was at 108F and 114F in the preparation area. In the Equator Coffee, the dump sink water was at 107F. [Corrective action] The handwashing facilities shall provide warm water of at least 100 °F but not greater than 108 °F. The preparation sink and dump sink shall be at least 120F.
The department's words
CHSC 114192 In the bakery department, warm water temperature reading was measured at 86 °F in the handwashing faucet near the employees service area. The preparation sink water temperature was at 108F and 114F in the preparation area. In the Equator Coffee, the dump sink water was at 107F. [Corrective action] The handwashing facilities shall provide warm water of at least 100 °F but not greater than 108 °F. The preparation sink and dump sink shall be at least 120F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 11, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot Holding unit: roasted potatoes measured 123 -134 degrees F. Roasted potatoes voluntarily discarded into compost container.
The department's words
CHSC 113996 Hot Holding unit: roasted potatoes measured 123 -134 degrees F. Roasted potatoes voluntarily discarded into compost container.
EarlierDec 28, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed focaccia with mozzarella and ricotta cheese in retail area. Focaccia was made at 10:00 a.m. today. Discard focaccia at 2:00 p.m. today. Keep potentially hazardous foods, such as focaccia, out of the temperature danger zone (42-134 degrees F.)Store focaccia with cheese in the refrigerator.
The department's words
CHSC 113996 Observed focaccia with mozzarella and ricotta cheese in retail area. Focaccia was made at 10:00 a.m. today. Discard focaccia at 2:00 p.m. today. Keep potentially hazardous foods, such as focaccia, out of the temperature danger zone (42-134 degrees F.)Store focaccia with cheese in the refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 3, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lack of paper towels in dispenser in Coffee Bar. Maintain stocked at all times. Handwashing sink blocked by boxes in Deli. Maintain all sinks accessible.
The department's words
CHSC 113953.2 Lack of paper towels in dispenser in Coffee Bar. Maintain stocked at all times. Handwashing sink blocked by boxes in Deli. Maintain all sinks accessible.
EarlierDec 11, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Discontinue storing raw chicken above ready to eat foods, even if prepackaged. Corrected on site.
The department's words
CHSC 114047 Discontinue storing raw chicken above ready to eat foods, even if prepackaged. Corrected on site.
EarlierFeb 20, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooling items and sanitizer bucket in hand sink behind deli table.
The department's words
CHSC 113953 Observed cooling items and sanitizer bucket in hand sink behind deli table.
EarlierMay 11, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
TPHC logs look better today. Ensure food is discarded within 4 hours when using TPHC Observed garlic butter in fridge at 69F. Keep below 41F and only take out as much as you need for food prep.
The department's words
CHSC 113996 TPHC logs look better today. Ensure food is discarded within 4 hours when using TPHC Observed garlic butter in fridge at 69F. Keep below 41F and only take out as much as you need for food prep.
Remove/clean debris on floor in b/up storage area.
The department's words
CHSC 114115.c Remove/clean debris on floor in b/up storage area.
Addendum from 5/8/18 report: Organize the paper bags and other products on the exterior of the building near the compactor to prevent vermin harborage. Remove anything unnecessary to facility.
The department's words
CHSC 114257.1 Addendum from 5/8/18 report: Organize the paper bags and other products on the exterior of the building near the compactor to prevent vermin harborage. Remove anything unnecessary to facility.
EarlierMay 8, 2018Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Deli: observed Brussels sprouts at 64F (cooked), salmon at 66F, chicken wings at 37-53F, and fried chicken at 70F on cooling racks after that were par-cooked/pre-cooked (about 45 min prior). Person in charge stated that there were time as a public health controls that are used for these items, but logs for today were not available for viewing. When using TPHC, start time begins when potentially hazardous food (PHF) is taken out of temperature control. The PHF must be discarded within 4 hours, and PHF cannot be reheated to reset the time. Ensure to document discard time. TPHC logs started today. * Bakery: observed garlic butter at 67F. Keep potentially hazardous foods below 41F or above 135F. Garlic butter discarded. * Olive Bar : observed cooked mushrooms and olive/cooked pepper/fava bean mix at 52-54F with no temperature control. Keep below 41F (or show documentation that these do not need to be under temperature control).
The department's words
CHSC 113996 * Deli: observed Brussels sprouts at 64F (cooked), salmon at 66F, chicken wings at 37-53F, and fried chicken at 70F on cooling racks after that were par-cooked/pre-cooked (about 45 min prior). Person in charge stated that there were time as a public health controls that are used for these items, but logs for today were not available for viewing. When using TPHC, start time begins when potentially hazardous food (PHF) is taken out of temperature control. The PHF must be discarded within 4 hours, and PHF cannot be reheated to reset the time. Ensure to document discard time. TPHC logs started today. * Bakery: observed garlic butter at 67F. Keep potentially hazardous foods below 41F or above 135F. Garlic butter discarded. * Olive Bar : observed cooked mushrooms and olive/cooked pepper/fava bean mix at 52-54F with no temperature control. Keep below 41F (or show documentation that these do not need to be under temperature control).
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)
Produce : Observed food handler touch ear and hair, put gloves on her hand, and begin to work with food. Wash hands after touching body parts and before donning gloves. Note: produce area does not have a designated hand sink.
The department's words
CHSC 113953.3 Produce : Observed food handler touch ear and hair, put gloves on her hand, and begin to work with food. Wash hands after touching body parts and before donning gloves. Note: produce area does not have a designated hand sink.
Observed about 5 flies by bakery/deli area. Exclude vermin from facility.
The department's words
CHSC 114259.1 Observed about 5 flies by bakery/deli area. Exclude vermin from facility.
Bakery : Observed uncovered self-service samples on display case. Cover to prevent contamination. Note: observed a new mocha freezer by check out area. Ensure all proposed equipment is approved by EHS prior to install. I will e-mail you info on mocha freezer.
The department's words
CHSC 114060 Bakery : Observed uncovered self-service samples on display case. Cover to prevent contamination. Note: observed a new mocha freezer by check out area. Ensure all proposed equipment is approved by EHS prior to install. I will e-mail you info on mocha freezer.
Deli : Remove/clean food debris under prep refrigeration and display cases.
The department's words
CHSC 114115.c Deli : Remove/clean food debris under prep refrigeration and display cases.
Deli : one prep refrigerator is broken. Repair or remove (no PHF in it) Produce : ice machine broken. Repair or remove.
The department's words
CHSC 114175 Deli : one prep refrigerator is broken. Repair or remove (no PHF in it) Produce : ice machine broken. Repair or remove.
Show 2 more
Café: Ensure sanitizer buckets have 200ppm of quaternary ammonia in them. Observed 50-100ppm of quat
The department's words
CHSC 114185.1 Café: Ensure sanitizer buckets have 200ppm of quaternary ammonia in them. Observed 50-100ppm of quat
Unapproved floor, wall, ceiling finishes in back-up storage area where beverages are stored. This will have to be upgraded upon change of ownership, remodel, or as deemed necessary by our department.
The department's words
CHSC 114268 Unapproved floor, wall, ceiling finishes in back-up storage area where beverages are stored. This will have to be upgraded upon change of ownership, remodel, or as deemed necessary by our department.
EarlierApr 21, 2017Follow-up inspectionGreen placard
16 violations listed, 0 marked critical.
Not critical (16)
Deli: Hand sink was obstructed by a garbage can. Keep hand sinks unobstructed and available for hand washing at all times. Café: There were no paper towels in the paper towel dispenser at the hand sink. Keep paper towels stocked at all times. Restroom: There was no soap in the men's bathroom. This was immediately replaced. The paper towel dispenser does not work. Repair dispenser and keep the paper towel dispenser and soap dispenser stocked at all times.
The department's words
CHSC 113953 Deli: Hand sink was obstructed by a garbage can. Keep hand sinks unobstructed and available for hand washing at all times. Café: There were no paper towels in the paper towel dispenser at the hand sink. Keep paper towels stocked at all times. Restroom: There was no soap in the men's bathroom. This was immediately replaced. The paper towel dispenser does not work. Repair dispenser and keep the paper towel dispenser and soap dispenser stocked at all times.
Deli: Today, all food measured <41 F or >135 F. Grocery: The sausage fridge is not working and no food is stored inside. When this is repaired, send me a copy of the service invoice, along with a picture showing food temps and display thermometers at or below 41 F. Maintain potentially hazardous food temperatures at 41 F or below or at 135 F or greater.
The department's words
CHSC 113996 Deli: Today, all food measured <41 F or >135 F. Grocery: The sausage fridge is not working and no food is stored inside. When this is repaired, send me a copy of the service invoice, along with a picture showing food temps and display thermometers at or below 41 F. Maintain potentially hazardous food temperatures at 41 F or below or at 135 F or greater.
Deli: Logs are kept for hot foods using time as a public health control. Please indicate the discard or used up time on the logs.
The department's words
CHSC 114000 Deli: Logs are kept for hot foods using time as a public health control. Please indicate the discard or used up time on the logs.
Corrected during the inspection
Deli: Foods in the cooling process are cooled using approved methods and logs indicate food is cooled in the required times.
The department's words
CHSC 114002 Deli: Foods in the cooling process are cooled using approved methods and logs indicate food is cooled in the required times.
Corrected during the inspection
Deli: Sanitizer from the dispenser measured >400 ppm quaternary ammonia. Until repaired, solution will be diluted with water and employees will monitor concentration with test strips to ensure there is 200 ppm quaternary ammonia for sanitizing utensils and wiping cloths. Do not store knives in sanitizing solution. Store on a clean, dry surface and wash, rinse, and sanitize at least every 4 hours. Café: Sanitizer measured >400 ppm quaternary ammonia. Dilute with water so that there is 200 ppm quaternary ammonia in solution. When washing utensils, wash, rinse, and sanitize in the deli. Do not was utensils in the hand sink. It is ok to rinse out in-use utensils throughout the day. But these must be washed, rinsed, and sanitized at least every 4 hours.
The department's words
CHSC 114099.6 Deli: Sanitizer from the dispenser measured >400 ppm quaternary ammonia. Until repaired, solution will be diluted with water and employees will monitor concentration with test strips to ensure there is 200 ppm quaternary ammonia for sanitizing utensils and wiping cloths. Do not store knives in sanitizing solution. Store on a clean, dry surface and wash, rinse, and sanitize at least every 4 hours. Café: Sanitizer measured >400 ppm quaternary ammonia. Dilute with water so that there is 200 ppm quaternary ammonia in solution. When washing utensils, wash, rinse, and sanitize in the deli. Do not was utensils in the hand sink. It is ok to rinse out in-use utensils throughout the day. But these must be washed, rinsed, and sanitized at least every 4 hours.
Show 11 more
Deli: The hand sink at the deli sandwich station and in the bakery are now working and stocked with soap and paper towels. Water at the ware wash sink measured 118 F after 2 minutes. Increase water temperature to 120 F. Provide a list of all sink fixtures attached to the water heater for the deli and I will determine the hot water demand.
The department's words
CHSC 114192 Deli: The hand sink at the deli sandwich station and in the bakery are now working and stocked with soap and paper towels. Water at the ware wash sink measured 118 F after 2 minutes. Increase water temperature to 120 F. Provide a list of all sink fixtures attached to the water heater for the deli and I will determine the hot water demand.
Produce Back Room: Observed many flies in this area. Clean equipment thoroughly and clean floor sinks and the area around the prep sink to prevent attracting flies. Keep the back door closed whenever possible. If flies land on food or food contact surfaces, discard and/or wash, rinse, and sanitize.
The department's words
CHSC 114259.1 Produce Back Room: Observed many flies in this area. Clean equipment thoroughly and clean floor sinks and the area around the prep sink to prevent attracting flies. Keep the back door closed whenever possible. If flies land on food or food contact surfaces, discard and/or wash, rinse, and sanitize.
Olive Bar: Olives at the olive bar were not fully under the sneeze guard. Ensure that containers do not stick out from the sneeze guard to prevent contamination.
The department's words
CHSC 113986 Olive Bar: Olives at the olive bar were not fully under the sneeze guard. Ensure that containers do not stick out from the sneeze guard to prevent contamination.
Grocery: Label bags of ice with the name and address of the food facility.
The department's words
CHSC 114089 Grocery: Label bags of ice with the name and address of the food facility.
Café: The wood counter is deteriorated and pitted. Refinish or resurface the counter with approved materials.
The department's words
CHSC 114175 Café: The wood counter is deteriorated and pitted. Refinish or resurface the counter with approved materials.
Deli: Use scoops with a handle rather than bowls to dispense food to prevent contamination.
The department's words
CHSC 114119 Deli: Use scoops with a handle rather than bowls to dispense food to prevent contamination.
Deli: Always store in-use wiping cloths in sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Deli: Always store in-use wiping cloths in sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine.
Deli: Repair leaking sink faucet at the ware wash sink.
The department's words
CHSC 114190 Deli: Repair leaking sink faucet at the ware wash sink.
Remove discarded equipment and litter from the outdoor room for the cardboard compactor to prevent harborage of rodents. Clean this room thoroughly to prevent attracting flies.
The department's words
CHSC 114257 Remove discarded equipment and litter from the outdoor room for the cardboard compactor to prevent harborage of rodents. Clean this room thoroughly to prevent attracting flies.
Deli: Repair ceiling where paint is peeling/chipping to prevent contamination of food. Produce Back Room: Repair ceiling where paint is peeling/chipping to prevent contamination of food.
The department's words
CHSC 114271 Deli: Repair ceiling where paint is peeling/chipping to prevent contamination of food. Produce Back Room: Repair ceiling where paint is peeling/chipping to prevent contamination of food.
Produce Back Room: Clean the peanut butter machine and the juicer thoroughly to remove food debris.
The department's words
CHSC 114115 Produce Back Room: Clean the peanut butter machine and the juicer thoroughly to remove food debris.
EarlierApr 18, 2017Routine inspectionGreen placard
16 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Deli: Observed foods at unsafe temperatures. Roast beef in the deli display case measured 49 F and was immediately moved to the walk-in. Chicken, turkey, and ham in the prep refrigerator top measured 46-49 F. Inserts were overfilled. Only fill inserts 3/4 full. In the walk-in, on speed racks, mashed potatoes measured 54 F, Raw chicken measured 49 F, par-cooked chicken measured 52 F. The entire speed rack was wheeled out of the walk-in to prepare food approximately 1 hr ago. When preparing food, only take out one sheet pan of food at a time, or portion the amount of food needed directly from the walk-in to prevent foods being held at unsafe temperatures. Prepackaged Asian chicken salads and fattoush salads measured 49-54 F. These were made over 2 hours ago at the Woodlands commissary kitchen and were voluntarily discarded. Ensure that all food is received at 41 F or below or 135 F or above. Do not accept food outside of these temperature ranges. Prepackaged meatball dinners and enchilada dinners measured 44 F and were recently removed from the walk-in for re-stocking the retail display cases. Cheese in the open display cheese case measured 43-44 F in a section that was overfilled. Refer to manufacturer's specifications to determine the fill line for this case and only fill foods within the fill line. I recommend marking the refrigerator walls to indicate the fill line. Cheese was moved lower into the refrigerator. Feta stuffed olives, bleu cheese stuffed olives, and house garlic olives were at the olive bar at room temperature. These must be refrigerated. Remove from the olive bar and hold in refrigeration at 41 F or below. Grocery: Sausages and hot dogs measured 51-52 F in the end cap open display refrigerator and were voluntarily discarded. All other potentially hazardous foods in this cooler were moved to a working walk-in refrigerator. Service this refrigerator and ensure that it maintains food temperatures at 41 F or below before re-stocking with potentially hazardous food. Milk in the milk cooler measured 44 F. Display thermometers indicate the cooler is running at 44 F. Maintain potentially hazardous food temperatures at 41 F or below or at 135 F or greater.
The department's words
CHSC 113996 Deli: Observed foods at unsafe temperatures. Roast beef in the deli display case measured 49 F and was immediately moved to the walk-in. Chicken, turkey, and ham in the prep refrigerator top measured 46-49 F. Inserts were overfilled. Only fill inserts 3/4 full. In the walk-in, on speed racks, mashed potatoes measured 54 F, Raw chicken measured 49 F, par-cooked chicken measured 52 F. The entire speed rack was wheeled out of the walk-in to prepare food approximately 1 hr ago. When preparing food, only take out one sheet pan of food at a time, or portion the amount of food needed directly from the walk-in to prevent foods being held at unsafe temperatures. Prepackaged Asian chicken salads and fattoush salads measured 49-54 F. These were made over 2 hours ago at the Woodlands commissary kitchen and were voluntarily discarded. Ensure that all food is received at 41 F or below or 135 F or above. Do not accept food outside of these temperature ranges. Prepackaged meatball dinners and enchilada dinners measured 44 F and were recently removed from the walk-in for re-stocking the retail display cases. Cheese in the open display cheese case measured 43-44 F in a section that was overfilled. Refer to manufacturer's specifications to determine the fill line for this case and only fill foods within the fill line. I recommend marking the refrigerator walls to indicate the fill line. Cheese was moved lower into the refrigerator. Feta stuffed olives, bleu cheese stuffed olives, and house garlic olives were at the olive bar at room temperature. These must be refrigerated. Remove from the olive bar and hold in refrigeration at 41 F or below. Grocery: Sausages and hot dogs measured 51-52 F in the end cap open display refrigerator and were voluntarily discarded. All other potentially hazardous foods in this cooler were moved to a working walk-in refrigerator. Service this refrigerator and ensure that it maintains food temperatures at 41 F or below before re-stocking with potentially hazardous food. Milk in the milk cooler measured 44 F. Display thermometers indicate the cooler is running at 44 F. Maintain potentially hazardous food temperatures at 41 F or below or at 135 F or greater.
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
Deli: The hand sink at the deli sandwich counter and the hand sink in the bakery are not working. Repair these sinks immediately to allow for proper hand washing. Water at the ware wash sink measured 118 F after 2 minutes. Increase water temperature to 120 F. Provide a list of all sink fixtures attached to the water heater for the deli and I will determine the hot water demand.
The department's words
CHSC 114192 Deli: The hand sink at the deli sandwich counter and the hand sink in the bakery are not working. Repair these sinks immediately to allow for proper hand washing. Water at the ware wash sink measured 118 F after 2 minutes. Increase water temperature to 120 F. Provide a list of all sink fixtures attached to the water heater for the deli and I will determine the hot water demand.
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)
Deli: Hand sink was obstructed by a garbage can. Keep hand sinks unobstructed and available for hand washing at all times. Café: There were no paper towels in the paper towel dispenser at the hand sink. Keep paper towels stocked at all times. Restroom: There was no soap in the men's bathroom. This was immediately replaced. The paper towel dispenser does not work. Repair dispenser and keep the paper towel dispenser and soap dispenser stocked at all times.
The department's words
CHSC 113953 Deli: Hand sink was obstructed by a garbage can. Keep hand sinks unobstructed and available for hand washing at all times. Café: There were no paper towels in the paper towel dispenser at the hand sink. Keep paper towels stocked at all times. Restroom: There was no soap in the men's bathroom. This was immediately replaced. The paper towel dispenser does not work. Repair dispenser and keep the paper towel dispenser and soap dispenser stocked at all times.
Deli: Time as public health control is used for foods at the hot foods counter. Employees were able to explain the process - that foods are held for no longer than 2 hours. Food at the counter was recently stocked. However there was no log indicating the time food was removed from temperature control and discard time, and foods were not time marked. Use logs provided to ensure that food held outside of temperature control is not kept any longer than 4 hours and is discarded at the end of the 4 hour time period or sooner.
The department's words
CHSC 114000 Deli: Time as public health control is used for foods at the hot foods counter. Employees were able to explain the process - that foods are held for no longer than 2 hours. Food at the counter was recently stocked. However there was no log indicating the time food was removed from temperature control and discard time, and foods were not time marked. Use logs provided to ensure that food held outside of temperature control is not kept any longer than 4 hours and is discarded at the end of the 4 hour time period or sooner.
Deli: Observed tri tip in the walk-in measuring 54 F on a covered pan. Tri tip was covered and placed in the walk-in 15 minutes ago. Do not cover food until it reaches 41 F. No cooling logs were available. Always keep logs to track food temperatures while cooling. This facility is now only cooling meat - by spreading on sheet pans and placing into the walk-in on speed racks. The blast chiller was removed from the facility.
The department's words
CHSC 114002 Deli: Observed tri tip in the walk-in measuring 54 F on a covered pan. Tri tip was covered and placed in the walk-in 15 minutes ago. Do not cover food until it reaches 41 F. No cooling logs were available. Always keep logs to track food temperatures while cooling. This facility is now only cooling meat - by spreading on sheet pans and placing into the walk-in on speed racks. The blast chiller was removed from the facility.
Deli: Sanitizer from the dispenser measured >400 ppm quaternary ammonia. Until repaired, solution will be diluted with water and employees will monitor concentration with test strips to ensure there is 200 ppm quaternary ammonia for sanitizing utensils and wiping cloths. Do not store knives in sanitizing solution. Store on a clean, dry surface and wash, rinse, and sanitize at least every 4 hours. Café: Sanitizer measured >400 ppm quaternary ammonia. Dilute with water so that there is 200 ppm quaternary ammonia in solution. When washing utensils, wash, rinse, and sanitize in the deli. Do not was utensils in the hand sink. It is ok to rinse out in-use utensils throughout the day. But these must be washed, rinsed, and sanitized at least every 4 hours.
The department's words
CHSC 114099.6 Deli: Sanitizer from the dispenser measured >400 ppm quaternary ammonia. Until repaired, solution will be diluted with water and employees will monitor concentration with test strips to ensure there is 200 ppm quaternary ammonia for sanitizing utensils and wiping cloths. Do not store knives in sanitizing solution. Store on a clean, dry surface and wash, rinse, and sanitize at least every 4 hours. Café: Sanitizer measured >400 ppm quaternary ammonia. Dilute with water so that there is 200 ppm quaternary ammonia in solution. When washing utensils, wash, rinse, and sanitize in the deli. Do not was utensils in the hand sink. It is ok to rinse out in-use utensils throughout the day. But these must be washed, rinsed, and sanitized at least every 4 hours.
Produce Back Room: Observed many flies in this area. Clean equipment thoroughly and clean floor sinks and the area around the prep sink to prevent attracting flies. Keep the back door closed whenever possible. If flies land on food or food contact surfaces, discard and/or wash, rinse, and sanitize.
The department's words
CHSC 114259.1 Produce Back Room: Observed many flies in this area. Clean equipment thoroughly and clean floor sinks and the area around the prep sink to prevent attracting flies. Keep the back door closed whenever possible. If flies land on food or food contact surfaces, discard and/or wash, rinse, and sanitize.
Show 9 more
Olive Bar: Olives at the olive bar were not fully under the sneeze guard. Ensure that containers do not stick out from the sneeze guard to prevent contamination.
The department's words
CHSC 113986 Olive Bar: Olives at the olive bar were not fully under the sneeze guard. Ensure that containers do not stick out from the sneeze guard to prevent contamination.
Grocery: Label bags of ice with the name and address of the food facility.
The department's words
CHSC 114089 Grocery: Label bags of ice with the name and address of the food facility.
Café: The wood counter is deteriorated and pitted. Refinish or resurface the counter with approved materials.
The department's words
CHSC 114175 Café: The wood counter is deteriorated and pitted. Refinish or resurface the counter with approved materials.
Deli: Use scoops with a handle rather than bowls to dispense food to prevent contamination.
The department's words
CHSC 114119 Deli: Use scoops with a handle rather than bowls to dispense food to prevent contamination.
Deli: Always store in-use wiping cloths in sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine.
The department's words
CHSC 114185.1 Deli: Always store in-use wiping cloths in sanitizing solution of 200 ppm quaternary ammonia or 100 ppm chlorine.
Deli: Repair leaking sink faucet at the ware wash sink.
The department's words
CHSC 114190 Deli: Repair leaking sink faucet at the ware wash sink.
Remove discarded equipment and litter from the outdoor room for the cardboard compactor to prevent harborage of rodents. Clean this room thoroughly to prevent attracting flies.
The department's words
CHSC 114257 Remove discarded equipment and litter from the outdoor room for the cardboard compactor to prevent harborage of rodents. Clean this room thoroughly to prevent attracting flies.
Deli: Repair ceiling where paint is peeling/chipping to prevent contamination of food. Produce Back Room: Repair ceiling where paint is peeling/chipping to prevent contamination of food.
The department's words
CHSC 114271 Deli: Repair ceiling where paint is peeling/chipping to prevent contamination of food. Produce Back Room: Repair ceiling where paint is peeling/chipping to prevent contamination of food.
Produce Back Room: Clean the peanut butter machine and the juicer thoroughly to remove food debris.
The department's words
CHSC 114115 Produce Back Room: Clean the peanut butter machine and the juicer thoroughly to remove food debris.
EarlierJun 23, 2016Follow-up inspectionGreen placard
17 violations listed, 0 marked critical.
Not critical (17)
Observed employees with dirt under fingernails. Clean hands as required, including under fingernails.
The department's words
CHSC 113952 Observed employees with dirt under fingernails. Clean hands as required, including under fingernails.
Hand washing sinks in the deli were blocked with food/utensils. Remove items to keep sinks unobstructed at all times. Repair hand sinks in the deli that are no longer working to allow for proper hand washing.
The department's words
CHSC 113953 Hand washing sinks in the deli were blocked with food/utensils. Remove items to keep sinks unobstructed at all times. Repair hand sinks in the deli that are no longer working to allow for proper hand washing.
In the deli, install a paper towel dispenser on the deli side of the counter and replace sanitizer with soap at the hand sink.
The department's words
CHSC 113953.2 In the deli, install a paper towel dispenser on the deli side of the counter and replace sanitizer with soap at the hand sink.
Deli: Sprouts stacked on top of deli inserts measured 46 F and were immediately moved inside the refrigerator. All other food measured 41 F or below. Continue to monitor temperatures by checking display thermometers daily. Maintain cold food temperatures at 41 F or below.
The department's words
CHSC 113996 Deli: Sprouts stacked on top of deli inserts measured 46 F and were immediately moved inside the refrigerator. All other food measured 41 F or below. Continue to monitor temperatures by checking display thermometers daily. Maintain cold food temperatures at 41 F or below.
Cooling logs show that food is cooled within required time periods. Observed soup cooled in shallow pans in the blast chiller - cooled to 61 F in less than 2 hours. Burritos are now cooled prior to wrapping. Burritos and quiche in display refrigerators measured 41 F or below. Continue to use logs and cool with approved methods. Submit the revised risk control plan by next week.
The department's words
CHSC 114002 Cooling logs show that food is cooled within required time periods. Observed soup cooled in shallow pans in the blast chiller - cooled to 61 F in less than 2 hours. Burritos are now cooled prior to wrapping. Burritos and quiche in display refrigerators measured 41 F or below. Continue to use logs and cool with approved methods. Submit the revised risk control plan by next week.
Corrected during the inspection
Show 12 more
Food debris observed on knives in the knife holders. Wash, rinse, and sanitize knives and knife holders.
The department's words
CHSC 114117 Food debris observed on knives in the knife holders. Wash, rinse, and sanitize knives and knife holders.
All in-use wiping cloths were stored in sanitizing solution of 200 ppm quaternary ammonia. Sanitizer in the café was low, but immediately replaced.
The department's words
CHSC 114099.6 All in-use wiping cloths were stored in sanitizing solution of 200 ppm quaternary ammonia. Sanitizer in the café was low, but immediately replaced.
No signs of vermin activity noted in the back produce area. Everything has been cleaned and sanitized. Submit pest service report by next week. Continue to monitor for new activity and implement discussed exclusion methods (sealing holes, gaps, and cracks). Continue to clean garbage area.
The department's words
CHSC 114259.1 No signs of vermin activity noted in the back produce area. Everything has been cleaned and sanitized. Submit pest service report by next week. Continue to monitor for new activity and implement discussed exclusion methods (sealing holes, gaps, and cracks). Continue to clean garbage area.
Uncovered bread observed on a shelf for customer self-service. Cover bread by placing in a bag or storing in a bin or behind a sneeze guard to prevent contamination.
The department's words
CHSC 113986 Uncovered bread observed on a shelf for customer self-service. Cover bread by placing in a bag or storing in a bin or behind a sneeze guard to prevent contamination.
Label unpasteurized juice with the following language: WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
The department's words
CHSC 114089 Label unpasteurized juice with the following language: WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
Properly reinstall baffles on the hood to eliminate gaps.
The department's words
CHSC 114175 Properly reinstall baffles on the hood to eliminate gaps.
Do not store utensils in sanitizing solution. Store in a clean dry location and wash, rinse, and sanitize at least every 4 hours.
The department's words
CHSC 114119 Do not store utensils in sanitizing solution. Store in a clean dry location and wash, rinse, and sanitize at least every 4 hours.
Display thermometers missing from several refrigerators. Ensure there is a display thermometer in the warmest part of every fridge and that employees monitor thermometers.
The department's words
CHSC 114157 Display thermometers missing from several refrigerators. Ensure there is a display thermometer in the warmest part of every fridge and that employees monitor thermometers.
Clean food debris and grease from bins, concrete, and the compactor in the garbage area to prevent attracting vermin. It is recommended that ivy be removed from this area to prevent harborage of vermin.
The department's words
CHSC 114245.1 Clean food debris and grease from bins, concrete, and the compactor in the garbage area to prevent attracting vermin. It is recommended that ivy be removed from this area to prevent harborage of vermin.
Clean floor sinks to prevent attracting vermin. Clean floors to remove standing/pooling water and food debris to prevent attracting vermin.
The department's words
CHSC 114257 Clean floor sinks to prevent attracting vermin. Clean floors to remove standing/pooling water and food debris to prevent attracting vermin.
Flooring is pitted/chipping in some areas. Flooring in the wrapping room is unfinished concrete. Repair/replace flooring with approved materials. Submit samples to EHS prior to installation.
The department's words
CHSC 114268 Flooring is pitted/chipping in some areas. Flooring in the wrapping room is unfinished concrete. Repair/replace flooring with approved materials. Submit samples to EHS prior to installation.
Seal gaps and cracks in wall coverings and ensure that FRP wall coverings are flush with the wall to prevent harborage of vermin.
The department's words
CHSC 114271 Seal gaps and cracks in wall coverings and ensure that FRP wall coverings are flush with the wall to prevent harborage of vermin.
EarlierJun 21, 2016Routine inspectionGreen placard
17 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Deli: Lunch meat in the sandwich prep fridge measured 55 F, ham was 45 F, cheese was 47 F, and sprouts measured 49 F in overfilled containers. Only fill containers 3/4 full (up to the indentation in the insert). Food was immediately moved to the closed portion of the refrigerator. Milk and cheese in the 3 door prep top refrigerator measured 44 F. The display thermometer in this unit read >41 F. Immediately lower the temperature in this unit. Bakery: Cheesecake in the bakery display case measured 44 F. The display thermometer in this unit read >41 F. Immediately lower the temperature in this unit. Produce: Cut melon measured 53 F and fresh juice measured 54 F in the ice chest beside the café. Food was on top of ice and was placed in the ice chest approximately 1 hour ago. Food was immediately returned to the walk-in. Ensure that when storing potentially hazardous food in ice, that the food is immersed in ice. Café: Milk measured 45 F in the under counter refrigerator. The refrigerator door was ajar. Ensure that the door remains closed at all times. Lower the temperature of this refrigerator. Maintain cold food temperatures at 41 F or below.
The department's words
CHSC 113996 Deli: Lunch meat in the sandwich prep fridge measured 55 F, ham was 45 F, cheese was 47 F, and sprouts measured 49 F in overfilled containers. Only fill containers 3/4 full (up to the indentation in the insert). Food was immediately moved to the closed portion of the refrigerator. Milk and cheese in the 3 door prep top refrigerator measured 44 F. The display thermometer in this unit read >41 F. Immediately lower the temperature in this unit. Bakery: Cheesecake in the bakery display case measured 44 F. The display thermometer in this unit read >41 F. Immediately lower the temperature in this unit. Produce: Cut melon measured 53 F and fresh juice measured 54 F in the ice chest beside the café. Food was on top of ice and was placed in the ice chest approximately 1 hour ago. Food was immediately returned to the walk-in. Ensure that when storing potentially hazardous food in ice, that the food is immersed in ice. Café: Milk measured 45 F in the under counter refrigerator. The refrigerator door was ajar. Ensure that the door remains closed at all times. Lower the temperature of this refrigerator. Maintain cold food temperatures at 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Major cooling violations observed: -Wrapped burritos measured 52-58 F, stacked in crates in the walk-in. Burritos were prepared at 7 am and wrapped at 8 am. Burritos were voluntarily discarded. -Quiche measured 51 F, stacked in crates in the walk-in. Quiche was prepared yesterday. -Cooling logs were improperly completed or missing. -Soup in the cooling process, with an ice wand inside the soup, was on a hot surface. Food will not cool rapidly if placed on a hot surface. Soup was moved to a cart to continue cooling. -Cool food from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Record food temperatures during the cooling process in the cooling log as instructed, using a probe thermometer to measure food temperatures. Revise the risk control plan for rapid cooling to reflect actual cooling procedures in the kitchen, including roles of different team members and who will be responsible for tracking temperatures. Cool using approved methods. When using ice wands, remember to stir continuously stir food to ensure rapid and even cooling.
The department's words
CHSC 114002 Major cooling violations observed: -Wrapped burritos measured 52-58 F, stacked in crates in the walk-in. Burritos were prepared at 7 am and wrapped at 8 am. Burritos were voluntarily discarded. -Quiche measured 51 F, stacked in crates in the walk-in. Quiche was prepared yesterday. -Cooling logs were improperly completed or missing. -Soup in the cooling process, with an ice wand inside the soup, was on a hot surface. Food will not cool rapidly if placed on a hot surface. Soup was moved to a cart to continue cooling. -Cool food from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Record food temperatures during the cooling process in the cooling log as instructed, using a probe thermometer to measure food temperatures. Revise the risk control plan for rapid cooling to reflect actual cooling procedures in the kitchen, including roles of different team members and who will be responsible for tracking temperatures. Cool using approved methods. When using ice wands, remember to stir continuously stir food to ensure rapid and even cooling.
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
Deli: Soiled wiping cloths were observed on counters, not stored in sanitizing solution. Soiled wiping cloths were used to clean food contact surfaces. Sanitize food contact surfaces and always store wiping cloths in sanitizing solution of 200 ppm quaternary ammonia. Soap observed in a bucket for sanitizing wiping cloths, instead of sanitizing solution. This was immediately replaced with sanitizing solution. Café: Soiled wiping cloths observed on food contact surfaces, not sanitized. Wiping cloths were immediately placed into sanitizing solution. Always store wiping cloths in sanitizing solution. Use test strips daily to ensure there is 200 ppm quaternary ammonia in solution for sanitizing.
The department's words
CHSC 114099.6 Deli: Soiled wiping cloths were observed on counters, not stored in sanitizing solution. Soiled wiping cloths were used to clean food contact surfaces. Sanitize food contact surfaces and always store wiping cloths in sanitizing solution of 200 ppm quaternary ammonia. Soap observed in a bucket for sanitizing wiping cloths, instead of sanitizing solution. This was immediately replaced with sanitizing solution. Café: Soiled wiping cloths observed on food contact surfaces, not sanitized. Wiping cloths were immediately placed into sanitizing solution. Always store wiping cloths in sanitizing solution. Use test strips daily to ensure there is 200 ppm quaternary ammonia in solution for sanitizing.
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)
Observed employees with dirt under fingernails. Clean hands as required, including under fingernails.
The department's words
CHSC 113952 Observed employees with dirt under fingernails. Clean hands as required, including under fingernails.
Hand washing sinks in the deli were blocked with food/utensils. Remove items to keep sinks unobstructed at all times. Repair hand sinks in the deli that are no longer working to allow for proper hand washing.
The department's words
CHSC 113953 Hand washing sinks in the deli were blocked with food/utensils. Remove items to keep sinks unobstructed at all times. Repair hand sinks in the deli that are no longer working to allow for proper hand washing.
Relocate the paper towel dispenser so that it is directly beside the hand sink. It is currently located above single use cups, which could lead to contamination of the cups.
The department's words
CHSC 113953.2 Relocate the paper towel dispenser so that it is directly beside the hand sink. It is currently located above single use cups, which could lead to contamination of the cups.
Food debris observed on knives in the knife holders. Wash, rinse, and sanitize knives and knife holders.
The department's words
CHSC 114117 Food debris observed on knives in the knife holders. Wash, rinse, and sanitize knives and knife holders.
One dead rodent observed under the ice machine in the back produce area. Dry rodent droppings observed under shelving. A licensed pest control operator does routine monitoring and treatment. Clean droppings and remove dead rodent using wet methods and monitor for new activity. Move boxes, equipment, etc. off the floor and away from walls as much as possible to allow for monitoring. Identify any entry points and employ exclusion measures to prevent entry of vermin. One live cockroach was observed in the mop closet of the produce area. No other roaches or signs of roaches observed.
The department's words
CHSC 114259.1 One dead rodent observed under the ice machine in the back produce area. Dry rodent droppings observed under shelving. A licensed pest control operator does routine monitoring and treatment. Clean droppings and remove dead rodent using wet methods and monitor for new activity. Move boxes, equipment, etc. off the floor and away from walls as much as possible to allow for monitoring. Identify any entry points and employ exclusion measures to prevent entry of vermin. One live cockroach was observed in the mop closet of the produce area. No other roaches or signs of roaches observed.
Show 9 more
Uncovered bread observed on a shelf for customer self-service. Cover bread by placing in a bag or storing in a bin or behind a sneeze guard to prevent contamination.
The department's words
CHSC 113986 Uncovered bread observed on a shelf for customer self-service. Cover bread by placing in a bag or storing in a bin or behind a sneeze guard to prevent contamination.
Label unpasteurized juice with the following language: WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
The department's words
CHSC 114089 Label unpasteurized juice with the following language: WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
Properly reinstall baffles on the hood to eliminate gaps.
The department's words
CHSC 114175 Properly reinstall baffles on the hood to eliminate gaps.
Do not store utensils in sanitizing solution. Store in a clean dry location and wash, rinse, and sanitize at least every 4 hours.
The department's words
CHSC 114119 Do not store utensils in sanitizing solution. Store in a clean dry location and wash, rinse, and sanitize at least every 4 hours.
Display thermometers missing from several refrigerators. Ensure there is a display thermometer in the warmest part of every fridge and that employees monitor thermometers.
The department's words
CHSC 114157 Display thermometers missing from several refrigerators. Ensure there is a display thermometer in the warmest part of every fridge and that employees monitor thermometers.
Clean food debris and grease from bins, concrete, and the compactor in the garbage area to prevent attracting vermin. It is recommended that ivy be removed from this area to prevent harborage of vermin.
The department's words
CHSC 114245.1 Clean food debris and grease from bins, concrete, and the compactor in the garbage area to prevent attracting vermin. It is recommended that ivy be removed from this area to prevent harborage of vermin.
Clean floor sinks to prevent attracting vermin. Clean floors to remove standing/pooling water and food debris to prevent attracting vermin.
The department's words
CHSC 114257 Clean floor sinks to prevent attracting vermin. Clean floors to remove standing/pooling water and food debris to prevent attracting vermin.
Flooring is pitted/chipping in some areas. Flooring in the wrapping room is unfinished concrete. Repair/replace flooring with approved materials. Submit samples to EHS prior to installation.
The department's words
CHSC 114268 Flooring is pitted/chipping in some areas. Flooring in the wrapping room is unfinished concrete. Repair/replace flooring with approved materials. Submit samples to EHS prior to installation.
Seal gaps and cracks in wall coverings and ensure that FRP wall coverings are flush with the wall to prevent harborage of vermin.
The department's words
CHSC 114271 Seal gaps and cracks in wall coverings and ensure that FRP wall coverings are flush with the wall to prevent harborage of vermin.
EarlierApr 6, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Today food in displays in the deli all measures 41 F or below. The refrigerator in the coffee bar was repaired and is maintaining temperatures at or below 41 F.
The department's words
CHSC 113996 Today food in displays in the deli all measures 41 F or below. The refrigerator in the coffee bar was repaired and is maintaining temperatures at or below 41 F.
Corrected during the inspection
EarlierMar 30, 2015Routine inspectionGreen placard
13 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The open air refrigerator in front of the deli counter appears to be overfilled. Some food in this refrigerator measured less than 50 F. All potentially hazardous food was voluntarily discarded. Sandwiches in the open refrigerator across from the deli measured 53-54 F. All potentially hazardous food was voluntarily discarded.
The department's words
CHSC 113996 The open air refrigerator in front of the deli counter appears to be overfilled. Some food in this refrigerator measured less than 50 F. All potentially hazardous food was voluntarily discarded. Sandwiches in the open refrigerator across from the deli measured 53-54 F. All potentially hazardous food was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Observed employee prepare drinks after handling money without washing hands. Wash hands at all required times to prevent contamination of food.
The department's words
CHSC 113953.3 Observed employee prepare drinks after handling money without washing hands. Wash hands at all required times to prevent contamination of food.
Observed hand sinks blocked in the deli and coffee bar. Move any objects from inside and in front of hand sinks to allow for hand washing.
The department's words
CHSC 113953 Observed hand sinks blocked in the deli and coffee bar. Move any objects from inside and in front of hand sinks to allow for hand washing.
Clean mold observed in ice machines in the coffee bar and back room. Soiled wiping cloths were observed on counters in the deli and bakery. Always store wiping cloths in sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia. Clean deeply stained cutting boards in the deli.
The department's words
CHSC 114097 Clean mold observed in ice machines in the coffee bar and back room. Soiled wiping cloths were observed on counters in the deli and bakery. Always store wiping cloths in sanitizing solution of 100 ppm chlorine or 200 ppm quaternary ammonia. Clean deeply stained cutting boards in the deli.
Provide warm water measuring 100 F minimum to hand sinks in bathrooms.
The department's words
CHSC 114192 Provide warm water measuring 100 F minimum to hand sinks in bathrooms.
Do not dump mop water behind the building. Always dispose in mop sink or toilet. When cleaning outside, do not allow waste water to enter into storm drains.
The department's words
CHSC 114197 Do not dump mop water behind the building. Always dispose in mop sink or toilet. When cleaning outside, do not allow waste water to enter into storm drains.
Show 7 more
Observed fruit flies in the back area. Clean floor sinks and drains and ensure the air curtain is turned on to exclude flies. Clean garbage area to prevent attracting vermin.
The department's words
CHSC 114259.1 Observed fruit flies in the back area. Clean floor sinks and drains and ensure the air curtain is turned on to exclude flies. Clean garbage area to prevent attracting vermin.
Clean food debris and grease observed on and around equipment in deli and back room.
The department's words
CHSC 114115.c Clean food debris and grease observed on and around equipment in deli and back room.
Obtain test strips for chlorine - use these throughout the day to monitor levels of sanitizer in the dishwasher (50 ppm chlorine). Use quaternary ammonia test strips to measure sanitizer in wiping cloth buckets.
The department's words
CHSC 114107 Obtain test strips for chlorine - use these throughout the day to monitor levels of sanitizer in the dishwasher (50 ppm chlorine). Use quaternary ammonia test strips to measure sanitizer in wiping cloth buckets.
The True Refrigerator in the coffee bar is broken. Repair or replace immediately. Store milk in an ice bath and monitor temp with a probe thermometer until this unit is repaired.
The department's words
CHSC 114175 The True Refrigerator in the coffee bar is broken. Repair or replace immediately. Store milk in an ice bath and monitor temp with a probe thermometer until this unit is repaired.
Place display thermometers in the warmest part of each refrigerator.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator.
Repair the leaking faucet and drainage pipe at the ware wash sink in the deli.
The department's words
CHSC 114190 Repair the leaking faucet and drainage pipe at the ware wash sink in the deli.
Clean litter and debris from the garage area to prevent attracting vermin.
The department's words
CHSC 114245.1 Clean litter and debris from the garage area to prevent attracting vermin.
EarlierJun 27, 2014Follow-up inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Hot holding temperatures were good today - 135 degrees F or above. Do not overfill inserts in the prep table refrigerators.
The department's words
CHSC 113996 Hot holding temperatures were good today - 135 degrees F or above. Do not overfill inserts in the prep table refrigerators.
Observed cut melons in the produce reach-in cooler at 45 degrees F. Temperatures in the rest of the refrigerator are at 41 degrees or below. Melons were in direct sunlight - could possibly affect the temperature. Hold cold food at 41 degrees F or below.
The department's words
CHSC 113996 Observed cut melons in the produce reach-in cooler at 45 degrees F. Temperatures in the rest of the refrigerator are at 41 degrees or below. Melons were in direct sunlight - could possibly affect the temperature. Hold cold food at 41 degrees F or below.
The dishwasher has been repaired. Use test strips to check the sanitizing solution of the final rinse daily.
The department's words
CHSC 114097 The dishwasher has been repaired. Use test strips to check the sanitizing solution of the final rinse daily.
Corrected during the inspection
Cover open oil in the garbage area and continue to clean this area to prevent attracting vermin.
The department's words
CHSC 114245.1 Cover open oil in the garbage area and continue to clean this area to prevent attracting vermin.
Observed potatoes in the cooling process. Potatoes measured 68-71 degrees F after three hours. Change methods to rapidly cool food from 135 degrees F to 70 degrees F in two hours. Observed juice in a refrigerator truck at 51 degrees. Cool juice to 41 degrees F or below before transporting in the refrigerated truck.
The department's words
CHSC 114002.1 Observed potatoes in the cooling process. Potatoes measured 68-71 degrees F after three hours. Change methods to rapidly cool food from 135 degrees F to 70 degrees F in two hours. Observed juice in a refrigerator truck at 51 degrees. Cool juice to 41 degrees F or below before transporting in the refrigerated truck.
EarlierJun 17, 2014Routine inspectionViolation(s) Found
17 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Temperatures on one side of the deli display case (near salads) measured 44-46 degrees F. Lower temperature immediately. Chill food to 41 degrees F or below before placing in the display. Breakfast sandwiches and burritos in the hot display case measured 122.5 degrees F to 127.5 degrees F. The top warmer in the unit is not working. Repair or replace unit immediately. Sandwiches and burritos were voluntarily discarded. Maintain hot temperatures at 135 degrees F and above. The open air cooler under the deli display case is running at 47-53 degrees F. Food temperatures in this unit measured 47 degrees F. Lower temperature of this unit immediately. Maintain temperatures at or below 41 degrees F. Observed packaged burritos in the open air cooler (next to the pizza), measuring 58 degrees F (at 10 am). Burritos were prepared at 8 am this morning. Rapidly cool burritos immediately to 41 degrees F or below. Do not overfill inserts in the prep table refrigerators. Walk-in temperatures look good today.
The department's words
CHSC 113996 Temperatures on one side of the deli display case (near salads) measured 44-46 degrees F. Lower temperature immediately. Chill food to 41 degrees F or below before placing in the display. Breakfast sandwiches and burritos in the hot display case measured 122.5 degrees F to 127.5 degrees F. The top warmer in the unit is not working. Repair or replace unit immediately. Sandwiches and burritos were voluntarily discarded. Maintain hot temperatures at 135 degrees F and above. The open air cooler under the deli display case is running at 47-53 degrees F. Food temperatures in this unit measured 47 degrees F. Lower temperature of this unit immediately. Maintain temperatures at or below 41 degrees F. Observed packaged burritos in the open air cooler (next to the pizza), measuring 58 degrees F (at 10 am). Burritos were prepared at 8 am this morning. Rapidly cool burritos immediately to 41 degrees F or below. Do not overfill inserts in the prep table refrigerators. Walk-in temperatures look good today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cut melons in overfilled section of open-air cooler at 58 degrees F. Melons were cut last night and were voluntarily destroyed. Cut melons are potentially hazardous and must be held at 41 degrees F or below.
The department's words
CHSC 113996 Observed cut melons in overfilled section of open-air cooler at 58 degrees F. Melons were cut last night and were voluntarily destroyed. Cut melons are potentially hazardous and must be held at 41 degrees F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
There is no sanitizer provided in the final rinse of the dishwasher. Repair dishwasher immediately. Until dishwasher is repaired, use one clean compartment of the 3-compartment sink to sanitize. For manual sanitization use 200 ppm quaternary ammonia. Use test strips to test for appropriate levels of sanitizer daily (for mechanical washing, it should be 50 ppm chlorine).
The department's words
CHSC 114097 There is no sanitizer provided in the final rinse of the dishwasher. Repair dishwasher immediately. Until dishwasher is repaired, use one clean compartment of the 3-compartment sink to sanitize. For manual sanitization use 200 ppm quaternary ammonia. Use test strips to test for appropriate levels of sanitizer daily (for mechanical washing, it should be 50 ppm chlorine).
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)
The handwash sink was blocked by boxes. There were no paper towels in the dispenser. Keep handwash sink unobstructed and keep the paper towel dispenser stocked with paper towels.
The department's words
CHSC 113953.1 The handwash sink was blocked by boxes. There were no paper towels in the dispenser. Keep handwash sink unobstructed and keep the paper towel dispenser stocked with paper towels.
Observed windex stored with dry food under the counter. Store windex separate from food.
The department's words
CHSC 114254.1 Observed windex stored with dry food under the counter. Store windex separate from food.
Replace or repair the True prep table refrigerator that does not work. Do not line equipment with cardboard or foil. These are not smooth, cleanable surfaces.
The department's words
CHSC 114175 Replace or repair the True prep table refrigerator that does not work. Do not line equipment with cardboard or foil. These are not smooth, cleanable surfaces.
Replace the broken plastic cover to the Zumex juicing machine. Clean area around peanut butter grinder. Replace the cardboard lid with a durable, smooth, and cleanable lid.
The department's words
CHSC 114175 Replace the broken plastic cover to the Zumex juicing machine. Clean area around peanut butter grinder. Replace the cardboard lid with a durable, smooth, and cleanable lid.
Do not use in-use utensils in room temperature water. Store in water maintained at 135 degrees F or on the food prep surface.
The department's words
CHSC 114119 Do not use in-use utensils in room temperature water. Store in water maintained at 135 degrees F or on the food prep surface.
Show 9 more
Replacy broken display thermometer in the open air drink refrigerator.
The department's words
CHSC 114157 Replacy broken display thermometer in the open air drink refrigerator.
Provide an air gap between pipes and floor sink under the handwash sink. Air gap should be no less than one inch.
The department's words
CHSC 114190 Provide an air gap between pipes and floor sink under the handwash sink. Air gap should be no less than one inch.
Clean garbage area and area around grease bin to prevent attracting vermin outside. Clean floor of walk-in (deli walk-in that opens to the outside).
The department's words
CHSC 114245.1 Clean garbage area and area around grease bin to prevent attracting vermin outside. Clean floor of walk-in (deli walk-in that opens to the outside).
Cooling logs are incomplete. Some logs show that food is not rapidly cooling from 135 degrees F to 70 degrees F in two hours. Continue to keep cooling logs and monitor temperatures with a probe thermometer.
The department's words
CHSC 114002.1 Cooling logs are incomplete. Some logs show that food is not rapidly cooling from 135 degrees F to 70 degrees F in two hours. Continue to keep cooling logs and monitor temperatures with a probe thermometer.
Clean inside of ice machine to remove mold.
The department's words
CHSC 114097 Clean inside of ice machine to remove mold.
Clean tongs used in produce area with cut greens.
The department's words
CHSC 114097 Clean tongs used in produce area with cut greens.
Store in-use wiping cloths in sanitizer of 100 ppm chlorine or 200 ppm quaternary ammonia.
The department's words
CHSC 114097 Store in-use wiping cloths in sanitizer of 100 ppm chlorine or 200 ppm quaternary ammonia.
Observed some flies in this area. Remove fly strips that are above food. Clean area to prevent attracting flies. Eliminate standing water.
The department's words
CHSC 114259.1 Observed some flies in this area. Remove fly strips that are above food. Clean area to prevent attracting flies. Eliminate standing water.
Observed cut lettuce in open tubs under the counter. The underside of the counter is dirty. Protect food from contamination by covering and store cut leafy greens in refrigeration. Observed open produce boxes under towel dispenser by handwash sink. Move boxes to protect produce from contamination.
The department's words
CHSC 113980 Observed cut lettuce in open tubs under the counter. The underside of the counter is dirty. Protect food from contamination by covering and store cut leafy greens in refrigeration. Observed open produce boxes under towel dispenser by handwash sink. Move boxes to protect produce from contamination.
EarlierFeb 21, 2014Follow-up inspectionNo Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Cooling methods have greatly improved, however, some food is still not cooling to 70 degrees F or less within 2 hours, at the time of refrigeration. Alter cooling methods as necessary and continue to keep a log of all cooling.
The department's words
CHSC 113996 Cooling methods have greatly improved, however, some food is still not cooling to 70 degrees F or less within 2 hours, at the time of refrigeration. Alter cooling methods as necessary and continue to keep a log of all cooling.
Corrected during the inspection
Code CHSC 114002
The department's words
Code CHSC 114002
Corrected during the inspection
EarlierFeb 10, 2014Follow-up inspectionViolation(s) Found
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooling methods have greatly improved, however, some food is still not cooling to 70 degrees F or less within 2 hours, at the time of refrigeration. Alter cooling methods as necessary and continue to keep a log of all cooling.
The department's words
CHSC 113996 Cooling methods have greatly improved, however, some food is still not cooling to 70 degrees F or less within 2 hours, at the time of refrigeration. Alter cooling methods as necessary and continue to keep a log of all cooling.
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
Discontinue use of the prep refrigerator between the cookline and bakery. Gaskets are broken on doors, doors are not sealing (there is a gap at the top of 2 of the doors), and the unit is not holding temperatures. Butter inside the unit was at 63 degrees F.
The department's words
CHSC 114002 Discontinue use of the prep refrigerator between the cookline and bakery. Gaskets are broken on doors, doors are not sealing (there is a gap at the top of 2 of the doors), and the unit is not holding temperatures. Butter inside the unit was at 63 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)
Do not store knives or other utensils between the table and the wall.
The department's words
CHSC 114097 Do not store knives or other utensils between the table and the wall.
EarlierJan 28, 2014Routine inspectionViolation(s) Found
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Bulk hot foods were observed in the walk-in at temperatures exceeding 70 F. Some foods were discarded by the operator./Cool foods properly in accordance with Cal Code. Please note that improper cooling is a critical violation with the potential to cause foodborne illness.
The department's words
CHSC 114002.1 Bulk hot foods were observed in the walk-in at temperatures exceeding 70 F. Some foods were discarded by the operator./Cool foods properly in accordance with Cal Code. Please note that improper cooling is a critical violation with the potential to cause foodborne illness.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The meat slicer was observed dirty./If in-use throughout the day, wash, rinse and sanitize food contact surfaces of the slicer every four hours.
The department's words
CHSC 114117 The meat slicer was observed dirty./If in-use throughout the day, wash, rinse and sanitize food contact surfaces of the slicer every four hours.
Flooring, plumbing, walls and floor sinks were observed to be dirty Grease and dust was noted on hood baffles and on some ceiling areas./Clean thoroughly.
The department's words
CHSC 114115.c Flooring, plumbing, walls and floor sinks were observed to be dirty Grease and dust was noted on hood baffles and on some ceiling areas./Clean thoroughly.
A number of refrigeration units, including the walk-in door, were observed to have deteriorated gaskets./Replace deteriorated gaskets in refrigeration.
The department's words
CHSC 114175 A number of refrigeration units, including the walk-in door, were observed to have deteriorated gaskets./Replace deteriorated gaskets in refrigeration.
Minor temperature violations were noted in a number of refrigeration units./Maintain cold holding temperatures of 41 F or less.
The department's words
CHSC 113996 Minor temperature violations were noted in a number of refrigeration units./Maintain cold holding temperatures of 41 F or less.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10444.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.