At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 14, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Woodlands Tiburon?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Garbage can partially obstructing a hand wash sink . Relocate garbage container. CHSC 113953.1How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Woodlands Tiburon's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Garbage can partially obstructing a hand wash sink . Relocate garbage container.The county found: “Garbage can partially obstructing a hand wash sink . Relocate garbage container.”
Then the next one.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 24 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
LatestApr 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 14, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Garbage can partially obstructing a hand wash sink . Relocate garbage container.
The department's words
CHSC 113953.1 Garbage can partially obstructing a hand wash sink . Relocate garbage container.
EarlierOct 30, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding units at deli had the following: chicken 119°F, shrimp 117°F, ribs 123°F, chicken burrito 105°F, breakfast sandwiches 130°F. Steam table had cooked carrots at 97°F. All foods were prepared at around 10:00AM. / Rapidly reheat foods to 165°F to hot hold food at 135°F or above.
The department's words
CHSC 113996 Hot holding units at deli had the following: chicken 119°F, shrimp 117°F, ribs 123°F, chicken burrito 105°F, breakfast sandwiches 130°F. Steam table had cooked carrots at 97°F. All foods were prepared at around 10:00AM. / Rapidly reheat foods to 165°F to hot hold food at 135°F or above.
EarlierApr 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Grilled artichoke left out without temperature control. / Keep grilled artichoke at 135°F or above or 41°F or below. Discard out of temperature artichoke.
The department's words
CHSC 113996 Grilled artichoke left out without temperature control. / Keep grilled artichoke at 135°F or above or 41°F or below. Discard out of temperature artichoke.
EarlierMay 9, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
HOt water at 3-comp sink by bakery recorded at 105°F. Hot water at 3-comp sinks at produce recorded at 117°F. / Repair sinks to provide 120°F.
The department's words
CHSC 114192 HOt water at 3-comp sink by bakery recorded at 105°F. Hot water at 3-comp sinks at produce recorded at 117°F. / Repair sinks to provide 120°F.
EarlierSep 21, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot holding section for deli had 1 piece of salmon and 1 rib recording around 120°F at time of inspection. Each piece was on the corner of the pan not under the respective lamps. / Discard out of temperature food. Ensure food is properly hot held to be 135°F or above.
The department's words
CHSC 113996 Hot holding section for deli had 1 piece of salmon and 1 rib recording around 120°F at time of inspection. Each piece was on the corner of the pan not under the respective lamps. / Discard out of temperature food. Ensure food is properly hot held to be 135°F or above.
EarlierMar 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Deli slicer by bakery encrusted with food debris. / Take apart deli slicer then clean each piece by washing, rinsing, sanitizing then air drying.
The department's words
CHSC 114117 Deli slicer by bakery encrusted with food debris. / Take apart deli slicer then clean each piece by washing, rinsing, sanitizing then air drying.
EarlierSep 9, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Roast beef recorded at 126°F, ribs recorded at 116°F, shrimp at 105-116°F. All items were located at hot area by deli. All items prepared about an hour ago. Temperature violations for this hot holding setup have been noted at least 3 times in previous inspections. / Decrease number of items to not overwhelm what heating equipment can handle. Utilize time as public health control. Label each item with name, time made and at most 4 hours later discard time.
The department's words
CHSC 113996 Roast beef recorded at 126°F, ribs recorded at 116°F, shrimp at 105-116°F. All items were located at hot area by deli. All items prepared about an hour ago. Temperature violations for this hot holding setup have been noted at least 3 times in previous inspections. / Decrease number of items to not overwhelm what heating equipment can handle. Utilize time as public health control. Label each item with name, time made and at most 4 hours later discard time.
EarlierMar 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Found knife in handwash sink at cheese station. / Do not store anything in hand wash sink. Hand wash sink is for hand washing only.
The department's words
CHSC 113953.1 Found knife in handwash sink at cheese station. / Do not store anything in hand wash sink. Hand wash sink is for hand washing only.
EarlierDec 13, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Wild rice, pork and chicken at heated table with heating lamps were recorded at 129F, 88F, and 125F respectively. All aforementioned foods were prepared about an hour and a half ago. / Reheat aforementioned foods to 165F internally and keep foods hot held at 135F or above.
The department's words
CHSC 113996 Wild rice, pork and chicken at heated table with heating lamps were recorded at 129F, 88F, and 125F respectively. All aforementioned foods were prepared about an hour and a half ago. / Reheat aforementioned foods to 165F internally and keep foods hot held at 135F or above.
EarlierAug 15, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierMay 9, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Skewered grilled shrimp and grilled sword fish internal temperature recorded at 126F and 133F respectively. Chef stated they were cooked less than 30 minutes ago. / Keep potentially hazardous foods at or above 135F or at or below 41F. Skewered shrimp was reheated to at least 165F.
The department's words
CHSC 113996 Skewered grilled shrimp and grilled sword fish internal temperature recorded at 126F and 133F respectively. Chef stated they were cooked less than 30 minutes ago. / Keep potentially hazardous foods at or above 135F or at or below 41F. Skewered shrimp was reheated to at least 165F.
EarlierOct 30, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 30, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Maintain potentially hazardous foods at 41F or below or 135F or higher.
The department's words
CHSC 113996 Maintain potentially hazardous foods at 41F or below or 135F or higher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 29, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. follow written procedure to ensure pH test results are accurate. 3/2/17: pH measured 4.5. Food handler touched rice while conducting test. HACCP protocol not being followed. White rice was made at 11:00 a.m. and brown rice was made at 12:00 p.m.
The department's words
CHSC 114419 Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. follow written procedure to ensure pH test results are accurate. 3/2/17: pH measured 4.5. Food handler touched rice while conducting test. HACCP protocol not being followed. White rice was made at 11:00 a.m. and brown rice was made at 12:00 p.m.
Corrected during the inspection
EarlierMar 2, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. follow written procedure to ensure pH test results are accurate. 3/2/17: pH measured 4.5. Food handler touched rice while conducting test. HACCP protocol not being followed. White rice was made at 11:00 a.m. and brown rice was made at 12:00 p.m.
The department's words
CHSC 114419 Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. follow written procedure to ensure pH test results are accurate. 3/2/17: pH measured 4.5. Food handler touched rice while conducting test. HACCP protocol not being followed. White rice was made at 11:00 a.m. and brown rice was made at 12:00 p.m.
EarlierFeb 17, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. Follow written procedure to ensure pH test results are accurate.
The department's words
CHSC 114419 Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log. 2/17/17: White rice had pH of 3.9 and brown rice had a pH of greater than or equal to 4.5. Additional vinegar added to brown rice to decrease pH. Inadequate water was added to rice during the pH test. Rice was placed into a 2 oz.cup and water was poured over rice. Per Kikka sushi rice HACCP plan, 2oz. of distilled water shall be added to 2 oz. of rice. The pH test strip touched the rice during the test, but the written HACCP procedure states that the cup shall be tilted so water is separated from the rice and to stick the pH strip into the water. Follow written procedure to ensure pH test results are accurate.
EarlierFeb 6, 2017Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
No food handling cards onsite. Keep CA food handler cards onsite. Anyone without a valid CA food handle card shall obtain one within 30 days.
The department's words
CHSC 113948 No food handling cards onsite. Keep CA food handler cards onsite. Anyone without a valid CA food handle card shall obtain one within 30 days.
Corrected during the inspection
Person in charge didn't know what HACCP Plan is. CFM who is PIC didn't know how to use the probe thermometer. PIC placed thermometer in sushi rice with plastic sleeve over probe and digital readout was covered with plastic that had a temperature marked on it to show what digital readout would look like when turned on. Instruct all food handlers how to use the probe thermometer correctly. Also, the probe thermometer was still in packaging.
The department's words
CHSC 113947 Person in charge didn't know what HACCP Plan is. CFM who is PIC didn't know how to use the probe thermometer. PIC placed thermometer in sushi rice with plastic sleeve over probe and digital readout was covered with plastic that had a temperature marked on it to show what digital readout would look like when turned on. Instruct all food handlers how to use the probe thermometer correctly. Also, the probe thermometer was still in packaging.
Corrected during the inspection
No cold water available at hand wash sink due to leak. Water from faucet reached 134 degrees F. Provide cold water at hand wash sink.
The department's words
CHSC 114192 No cold water available at hand wash sink due to leak. Water from faucet reached 134 degrees F. Provide cold water at hand wash sink.
Corrected during the inspection
Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log.
The department's words
CHSC 114419 Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below. 2/6/17: sushi rice made at 1:00 p.m. today and sushi rice made yesterday had pH of 4.5 or greater. pH test strip ranges from 2.5 - 4.5. Per Kikka HACCP plan, if pH is greater than 4.2, the results must be recorded and more vinegar must be added. The pH must be rechecked and recorded on the rice acidity log.
Spicy salmon: 45 degrees F made at 12:00. Nigy sushi: 48 degrees F made at 11:00 a.m., rock and roll sushi: 45 degrees F made at 12:00.
The department's words
CHSC 113996 Spicy salmon: 45 degrees F made at 12:00. Nigy sushi: 48 degrees F made at 11:00 a.m., rock and roll sushi: 45 degrees F made at 12:00.
Corrected during the inspection
EarlierFeb 6, 2017Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Luncheon meat in sandwich prep refrigerator over stacked. Ham and turkey (53-54 degrees F) voluntarily discarded - see VCD sheet. Key lime in bakery: 50 degrees F was voluntarily discarded. Cheese in cheese kiosk area: 54 degrees F. Calamari steak: 42 degrees F in glass deli case refrigerator. 2/6/17: Bakery display case refrigerator: chocolate raspberry cheesecake and key lime pie: 45 degrees F. Deli: Right sandwich prep refrigerator: sliced tomatoes: 41 - 43 degrees F. Tomatoes mounded too high in insert pan. Cheese area: La Tur cheese: 43 degrees F and P'tit Basque: 46 degrees F in case in employee area. San Geronimo cheese in retail case: 48 degrees F. Produce refrigerator: cut cantaloupe: 45 degrees F. Internal food temperatures taken of all of the above.
The department's words
CHSC 113996 Luncheon meat in sandwich prep refrigerator over stacked. Ham and turkey (53-54 degrees F) voluntarily discarded - see VCD sheet. Key lime in bakery: 50 degrees F was voluntarily discarded. Cheese in cheese kiosk area: 54 degrees F. Calamari steak: 42 degrees F in glass deli case refrigerator. 2/6/17: Bakery display case refrigerator: chocolate raspberry cheesecake and key lime pie: 45 degrees F. Deli: Right sandwich prep refrigerator: sliced tomatoes: 41 - 43 degrees F. Tomatoes mounded too high in insert pan. Cheese area: La Tur cheese: 43 degrees F and P'tit Basque: 46 degrees F in case in employee area. San Geronimo cheese in retail case: 48 degrees F. Produce refrigerator: cut cantaloupe: 45 degrees F. Internal food temperatures taken of all of the above.
Inadequate hot water at employee restroom hand wash sinks. Provide a minimum of 100 degrees F water.
The department's words
CHSC 114192 Inadequate hot water at employee restroom hand wash sinks. Provide a minimum of 100 degrees F water.
Corrected during the inspection
Loaves of bread properly covered.
The department's words
CHSC 114063 Loaves of bread properly covered.
Corrected during the inspection
Old rodent droppings observed on floor under food storage shelving upstairs and downstairs. Monitor for any new activity and take safe, legal effective means to eliminate vermin. Pick up old rodent droppings. Observed several live flies upstairs Eliminate flies.
The department's words
CHSC 114259.1 Old rodent droppings observed on floor under food storage shelving upstairs and downstairs. Monitor for any new activity and take safe, legal effective means to eliminate vermin. Pick up old rodent droppings. Observed several live flies upstairs Eliminate flies.
Corrected during the inspection
Remove ice cream freezer within one month.
The department's words
CHSC 114257.1 Remove ice cream freezer within one month.
Show 5 more
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Paper towels not inside women's restroom dispenser.
The department's words
CHSC 113953.2 Paper towels not inside women's restroom dispenser.
Dirty utensils on drainboard where clean utensils come out of dishwasher. Keep this drainboard clean by only storing cleaned utensils.
The department's words
CHSC 114101 Dirty utensils on drainboard where clean utensils come out of dishwasher. Keep this drainboard clean by only storing cleaned utensils.
Replace thermometers where missing in deli.
The department's words
CHSC 114157 Replace thermometers where missing in deli.
Corrected during the inspection
Toilet repaired.
The department's words
CHSC 114250 Toilet repaired.
Corrected during the inspection
EarlierFeb 3, 2017Routine inspectionYellow placard
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Luncheon meat in sandwich prep refrigerator over stacked. Ham and turkey (53-54 degrees F) voluntarily discarded - see VCD sheet. Key lime in bakery: 50 degrees F was voluntarily discarded. Cheese in cheese kiosk area: 54 degrees F. Calamari steak: 42 degrees F in glass deli case refrigerator.
The department's words
CHSC 113996 Luncheon meat in sandwich prep refrigerator over stacked. Ham and turkey (53-54 degrees F) voluntarily discarded - see VCD sheet. Key lime in bakery: 50 degrees F was voluntarily discarded. Cheese in cheese kiosk area: 54 degrees F. Calamari steak: 42 degrees F in glass deli case 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
Inadequate hot water at employee restroom hand wash sinks. Provide a minimum of 100 degrees F water.
The department's words
CHSC 114192 Inadequate hot water at employee restroom hand wash sinks. Provide a minimum of 100 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Code CHSC 114063
The department's words
Code CHSC 114063
Old rodent droppings observed on floor under food storage shelving upstairs and downstairs. Monitor for any new activity and take safe, legal effective means to eliminate vermin. Pick up old rodent droppings. Observed several live flies upstairs Eliminate flies.
The department's words
CHSC 114259.1 Old rodent droppings observed on floor under food storage shelving upstairs and downstairs. Monitor for any new activity and take safe, legal effective means to eliminate vermin. Pick up old rodent droppings. Observed several live flies upstairs Eliminate flies.
Only 100 ppm quaternary ammonium in wiping cloth container.
The department's words
CHSC 114185.1 Only 100 ppm quaternary ammonium in wiping cloth container.
Corrected during the inspection
Remove ice cream freezer within one month.
The department's words
CHSC 114257.1 Remove ice cream freezer within one month.
Code CHSC 113725.1
The department's words
Code CHSC 113725.1
Show 5 more
Code CHSC 114381
The department's words
Code CHSC 114381
Paper towels not inside women's restroom dispenser.
The department's words
CHSC 113953.2 Paper towels not inside women's restroom dispenser.
Dirty utensils on drainboard where clean utensils come out of dishwasher. Keep this drainboard clean by only storing cleaned utensils.
The department's words
CHSC 114101 Dirty utensils on drainboard where clean utensils come out of dishwasher. Keep this drainboard clean by only storing cleaned utensils.
Replace thermometers where missing in deli.
The department's words
CHSC 114157 Replace thermometers where missing in deli.
Code CHSC 114250
The department's words
Code CHSC 114250
EarlierFeb 1, 2017Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No food handling cards onsite. Keep CA food handler cards onsite. Anyone without a valid CA food handle card shall obtain one within 30 days.
The department's words
CHSC 113948 No food handling cards onsite. Keep CA food handler cards onsite. Anyone without a valid CA food handle card shall obtain one within 30 days.
Person in charge didn't know what HACCP Plan is. CFM who is PIC didn't know how to use the probe thermometer. PIC placed thermometer in sushi rice with plastic sleeve over probe and digital readout was covered with plastic that had a temperature marked on it to show what digital readout would look like when turned on. Instruct all food handlers how to use the probe thermometer correctly. Also, the probe thermometer was still in packaging.
The department's words
CHSC 113947 Person in charge didn't know what HACCP Plan is. CFM who is PIC didn't know how to use the probe thermometer. PIC placed thermometer in sushi rice with plastic sleeve over probe and digital readout was covered with plastic that had a temperature marked on it to show what digital readout would look like when turned on. Instruct all food handlers how to use the probe thermometer correctly. Also, the probe thermometer was still in packaging.
No cold water available at hand wash sink due to leak. Water from faucet reached 134 degrees F. Provide cold water at hand wash sink.
The department's words
CHSC 114192 No cold water available at hand wash sink due to leak. Water from faucet reached 134 degrees F. Provide cold water at hand wash sink.
Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below.
The department's words
CHSC 114419 Sushi rice pH: greater than or equal to 4.5. pH test strip range is 2.5 - 4.5. Sushi rice removed from temperature control more than four hours ago. Unable to determine accurate pH of sushi rice, since test strip has maximum range of 4.5. Purchase test strips that at least has a 4.8 pH level to ensure it is 4.6 or below.
Thermometer for three door refrigerator in back. Keep thermometer in warmest part of unit in easily visible location.
The department's words
CHSC 114159 Thermometer for three door refrigerator in back. Keep thermometer in warmest part of unit in easily visible location.
Corrected during the inspection
Show 1 more
Spicy salmon: 45 degrees F made at 12:00. Nigy sushi: 48 degrees F made at 11:00 a.m., rock and roll sushi: 45 degrees F made at 12:00.
The department's words
CHSC 113996 Spicy salmon: 45 degrees F made at 12:00. Nigy sushi: 48 degrees F made at 11:00 a.m., rock and roll sushi: 45 degrees F made at 12:00.
EarlierJul 30, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Temperature in 3-door refrigerator unit was 48 degrees F. Keep cold foods stored below 41 degrees F/
The department's words
CHSC 113996 Temperature in 3-door refrigerator unit was 48 degrees F. Keep cold foods stored below 41 degrees F/
Corrected during the inspection
Store foods in walk in at least 6 inches off the floor.
The department's words
CHSC 114047 Store foods in walk in at least 6 inches off the floor.
Corrected during the inspection
EarlierJul 30, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Cheesecake at front counter measured 50 degrees F. Do not stock items above shelf line to ensure adequate cold holding.
The department's words
CHSC 113996 Cheesecake at front counter measured 50 degrees F. Do not stock items above shelf line to ensure adequate cold holding.
Corrected during the inspection
Code CHSC 114051
The department's words
Code CHSC 114051
Rotisserie chicken measured 129 degrees F at lower shelf. Ensure hot holding of at least 135 degrees F.
The department's words
CHSC 113996 Rotisserie chicken measured 129 degrees F at lower shelf. Ensure hot holding of at least 135 degrees F.
Corrected during the inspection
Cuticle remover (used to remove ink writing for buffet) stored near hot foods display.
The department's words
CHSC 114254.2 Cuticle remover (used to remove ink writing for buffet) stored near hot foods display.
Corrected during the inspection
Handles for scoops at bulk item station are in the food. Ensure handles are stored upright and outside of food to prevent contamination by customers.
The department's words
CHSC 114063 Handles for scoops at bulk item station are in the food. Ensure handles are stored upright and outside of food to prevent contamination by customers.
Show 1 more
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierFeb 19, 2014Routine inspectionOnly Minor Violation(s) Found
4 violations listed, 0 marked critical.
Not critical (4)
Provide probe thermometer.
The department's words
CHSC 114157 Provide probe thermometer.
Observed wet wiping cloth on food contact surface. Store wiping cloths in sanitizer container.
The department's words
CHSC 114185.1 Observed wet wiping cloth on food contact surface. Store wiping cloths in sanitizer container.
White sushi rice (pH 6.0) and brown sushi rice (5.0) were both made at ~ 12:00 today. Ph of both types of rice above 4.6, hence sushi rice is considered potentially hazardous. If using time only as a public health control, maintain written procedures and indicate time that is four hours past the point in time that food is removed from temperature control. More vinegar was added to both types of sushi rice to lower pH.
The department's words
CHSC 114000 White sushi rice (pH 6.0) and brown sushi rice (5.0) were both made at ~ 12:00 today. Ph of both types of rice above 4.6, hence sushi rice is considered potentially hazardous. If using time only as a public health control, maintain written procedures and indicate time that is four hours past the point in time that food is removed from temperature control. More vinegar was added to both types of sushi rice to lower pH.
Corrected during the inspection
Observed open can of Red Bull in refrigerator. Employees may only drink from closed beverage containers to prevent contamination of food.
The department's words
CHSC 113977 Observed open can of Red Bull in refrigerator. Employees may only drink from closed beverage containers to prevent contamination of food.
Corrected during the inspection
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Search the county's inspection lookup for the name or license number L10188.
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.