Yet Wah

Inspections

From Marin County Community Development Agency, Environmental Health Services · 27 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestAug 28, 2026Routine inspectionNo Violation(s) Found

   This one: No Violation(s) Found, inspected Aug 28, 2026.

   No violations listed in the data.
2. EarlierFeb 11, 2026Follow-up inspectionGreen placard

   No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
3. EarlierFeb 6, 2026Follow-up inspectionRed placard

   1 violation listed, 1 marked critical.

   Critical (1)

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

     Observed 2 live cockroaches and multiple dead bodies in the kitchen. Facility must be kept free of insects. Facility closed and red placard posted. Have licensed pest control come and treat facility. Clean and sanitize all food contact surfaces. Contact Marin County Environmental Health Services 24 hours after pest control treatment and once no activity is observed. Seal all holes, cracks, and crevices in facility.

     The department's words

     CHSC 114259.1 Observed 2 live cockroaches and multiple dead bodies in the kitchen. Facility must be kept free of insects. Facility closed and red placard posted. Have licensed pest control come and treat facility. Clean and sanitize all food contact surfaces. Contact Marin County Environmental Health Services 24 hours after pest control treatment and once no activity is observed. Seal all holes, cracks, and crevices in facility.

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

4. EarlierFeb 3, 2026Routine inspectionYellow placard

   2 violations listed, 2 marked critical.

   Critical (2)

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

     Observed raw shelled eggs on a countertop at 55 F. Observed a prep top across from the cook line at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Eggs moved to refrigeration. Prep top temp turned down.

     The department's words

     CHSC 113996 Observed raw shelled eggs on a countertop at 55 F. Observed a prep top across from the cook line at 44 F. Potentially hazardous foods must be cold held at 41 F or below. Eggs moved to refrigeration. Prep top temp turned down.

     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 multiple dead cockroaches under the prep refrigerators. Facility must be kept free of insects. Have licensed pest control come treat facility within 24 hours. Keep the pest control report on site for future inspections.

     The department's words

     CHSC 114259.1 Observed multiple dead cockroaches under the prep refrigerators. Facility must be kept free of insects. Have licensed pest control come treat facility within 24 hours. Keep the pest control report on site for future inspections.

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

5. EarlierJan 19, 2024Follow-up inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 114115.c

     The department's words

     Code CHSC 114115.c

6. EarlierJan 18, 2024Follow-up inspectionGreen placard

   1 violation listed, 1 marked critical.

   Critical (1)

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

     Observed 3 cockroach egg sacks in prep fridge motor area. Facility still has some dirt and standing water that could lead to harborage of vermin. Facility shall be vermin free. Remove all evidence of vermin. Facility repairing a leaking pipe during inspection. Ensure to remove all standing water and debris in the area (near left drain board of 3 comp sink). Obtain pest control service immediately. A re-inspection will be completed to confirm facility is vermin free.

     The department's words

     CHSC 114259.1 Observed 3 cockroach egg sacks in prep fridge motor area. Facility still has some dirt and standing water that could lead to harborage of vermin. Facility shall be vermin free. Remove all evidence of vermin. Facility repairing a leaking pipe during inspection. Ensure to remove all standing water and debris in the area (near left drain board of 3 comp sink). Obtain pest control service immediately. A re-inspection will be completed to confirm facility is vermin free.

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

7. EarlierJan 16, 2024Routine inspectionYellow placard

   3 violations listed, 3 marked critical.

   Critical (3)

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

     Observed cooked chicken at 41F-53F stored under counter. Observed noodles at 46F and cooked rice at 126F-129F on counter. Sprouts at 58F. Keep potentially hazardous (PHFs) at 41F or below or at 135F or above. The chicken and noodles were moved to refrigeration. The cooked rice was reheated to 165F placed in a hot holding unit. Observed BBQ pork at 49F stacked above other food in prep top. Keep food below fill line in food pans to ensure they stay cold (below 41F). Chicken relocated to a cold holding unit. Observed brown rice at 89F in rice warmer. The rice warmer had been turned off for several hours (possible overnight). Hold at 135F or above. Rice discarded. BBQ pork at 43F and raw beef at 43F in prep top. Monitor temp of prep top to ensure the unit is keeping food cold.

     The department's words

     CHSC 113996 Observed cooked chicken at 41F-53F stored under counter. Observed noodles at 46F and cooked rice at 126F-129F on counter. Sprouts at 58F. Keep potentially hazardous (PHFs) at 41F or below or at 135F or above. The chicken and noodles were moved to refrigeration. The cooked rice was reheated to 165F placed in a hot holding unit. Observed BBQ pork at 49F stacked above other food in prep top. Keep food below fill line in food pans to ensure they stay cold (below 41F). Chicken relocated to a cold holding unit. Observed brown rice at 89F in rice warmer. The rice warmer had been turned off for several hours (possible overnight). Hold at 135F or above. Rice discarded. BBQ pork at 43F and raw beef at 43F in prep top. Monitor temp of prep top to ensure the unit is keeping food cold.

     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 food handler wash a pan and the sanitization step was skipped. When asked to sanitize the dish, wiping cloth sanitizer was poured on the pan with insufficient contact time to sanitize. Wash, rinse, sanitize and air dry food contact surfaces at least every 4 hours when in use. Chlorine should be at 100ppm and items should be in contact with sanitizer solution for 30 seconds. Corrected with employee. Observed several non in use equipment that was dirty or dusty. Remove debris before use.

     The department's words

     CHSC 114099.6 Observed food handler wash a pan and the sanitization step was skipped. When asked to sanitize the dish, wiping cloth sanitizer was poured on the pan with insufficient contact time to sanitize. Wash, rinse, sanitize and air dry food contact surfaces at least every 4 hours when in use. Chlorine should be at 100ppm and items should be in contact with sanitizer solution for 30 seconds. Corrected with employee. Observed several non in use equipment that was dirty or dusty. Remove debris before use.

     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 one dead cockroach on floor by walk-in cooler. Observed seven egg cases in prep table motor and cockroach droppings on electrical outlet paneling by water heater. Observed conditions that could lead to vermin harborage including leaking plumbing, pooling water, FRP wall surfaces that are not sealed to the wall and grease/food debris on floor/equipment throughout kitchen. Remove cockroach, cases, droppings. Repair leaks and wall surfaces and thoroughly clean kitchen.

     The department's words

     CHSC 114259.1 Observed one dead cockroach on floor by walk-in cooler. Observed seven egg cases in prep table motor and cockroach droppings on electrical outlet paneling by water heater. Observed conditions that could lead to vermin harborage including leaking plumbing, pooling water, FRP wall surfaces that are not sealed to the wall and grease/food debris on floor/equipment throughout kitchen. Remove cockroach, cases, droppings. Repair leaks and wall surfaces and thoroughly clean kitchen.

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

8. EarlierFeb 14, 2023Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

9. EarlierJul 19, 2022Routine inspectionGreen placard

   1 violation listed, 0 marked critical.

   Not critical (1)

   • Code CHSC 113996

     The department's words

     Code CHSC 113996

10. EarlierDec 27, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

11. EarlierJun 21, 2021Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113984.d

      The department's words

      Code CHSC 113984.d

12. EarlierJan 13, 2021Routine inspectionNo Violation(s) Found

    No violations listed in the data.
13. EarlierJun 15, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

14. EarlierJan 28, 2020Routine inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Code CHSC 113953.3

      The department's words

      Code CHSC 113953.3

15. EarlierJan 10, 2019Follow-up inspectionGreen placard

    2 violations listed, 0 marked critical.

    Not critical (2)

    • Code CHSC 113996

      The department's words

      Code CHSC 113996

    • Code CHSC 113980

      The department's words

      Code CHSC 113980

16. EarlierDec 24, 2018Follow-up inspectionGreen placard

    2 violations listed, 1 marked critical.

    Critical (1)

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

      Rice and fried chicken observed on counter at 105-117F. During third inspection on 12.24.2018 observed chicken stock at 61F in steam table. Chicken stock was taken from refrigerator to steam table. Reheat potentially hazardous food on stove or in microwave to 165F and maintain at or above 135F in steam table. Do not use steam table to reheat foods.

      The department's words

      CHSC 113996 Rice and fried chicken observed on counter at 105-117F. During third inspection on 12.24.2018 observed chicken stock at 61F in steam table. Chicken stock was taken from refrigerator to steam table. Reheat potentially hazardous food on stove or in microwave to 165F and maintain at or above 135F in steam table. Do not use steam table to reheat foods.

      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)

    • 2 live cockroaches observed in facility. Several dead also observed. 12.24.2018 No evidence of vermin observed today. How ever sealing entry points in needed as well as cleaning of facility.

      The department's words

      CHSC 114259.1 2 live cockroaches observed in facility. Several dead also observed. 12.24.2018 No evidence of vermin observed today. How ever sealing entry points in needed as well as cleaning of facility.

      Corrected during the inspection

17. EarlierDec 21, 2018Follow-up inspectionYellow placard

    2 violations listed, 2 marked critical.

    Critical (2)

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

      Rice and fried chicken observed on counter at 105-117F.

      The department's words

      CHSC 113996 Rice and fried chicken observed on counter at 105-117F.

      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

      2 live cockroaches observed in facility. Several dead also observed.

      The department's words

      CHSC 114259.1 2 live cockroaches observed in facility. Several dead also observed.

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

18. EarlierDec 13, 2018Routine inspectionGreen placard

    1 violation listed, 1 marked critical.

    Critical (1)

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

      Code CHSC 113996

      The department's words

      Code CHSC 113996

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

19. EarlierMar 20, 2018Follow-up inspectionGreen placard

    No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
20. EarlierMar 19, 2018Routine inspectionViolation(s) Found

    2 violations listed, 1 marked critical.

    Critical (1)

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

      Measured potentially hazardous hot food (see the following): Major: * Deep fried chicken 121F * Deep fried pork 57F * Cream sauce in a container on the counter at 51F Minor: * Deep fried chicken 55.2F * Deep fried tofu 44F * Fried rice 48F The manager stated that they are under time management- placed out 3 hours or 2 hours ago according to cook. (Since no log is available, time as public health control does not apply). Measured raw eggs held at temperature 70F. Potentially Hazardous Food shall be held at or below 41F or at above 135F.

      The department's words

      CHSC 113996 Measured potentially hazardous hot food (see the following): Major: * Deep fried chicken 121F * Deep fried pork 57F * Cream sauce in a container on the counter at 51F Minor: * Deep fried chicken 55.2F * Deep fried tofu 44F * Fried rice 48F The manager stated that they are under time management- placed out 3 hours or 2 hours ago according to cook. (Since no log is available, time as public health control does not apply). Measured raw eggs held at temperature 70F. Potentially Hazardous Food shall be held at or below 41F or at above 135F.

      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)

    • #14: Observed the food prep sink used to wash wiping cloths and thawing food at the same time during the inspection (2 compartment food prep sink). The sink was not cleaned.

      The department's words

      CHSC 113984.d #14: Observed the food prep sink used to wash wiping cloths and thawing food at the same time during the inspection (2 compartment food prep sink). The sink was not cleaned.

21. EarlierDec 12, 2016Routine inspectionGreen placard

    12 violations listed, 0 marked critical.

    Not critical (12)

    • Code CHSC 113977

      The department's words

      Code CHSC 113977

    • Code CHSC 113953.2

      The department's words

      Code CHSC 113953.2

    • Code CHSC 113967

      The department's words

      Code CHSC 113967

    • Code CHSC 114259.1

      The department's words

      Code CHSC 114259.1

    • Code CHSC 113984

      The department's words

      Code CHSC 113984

    Show 7 more

    • Code CHSC 114047

      The department's words

      Code CHSC 114047

    • Code CHSC 114175

      The department's words

      Code CHSC 114175

    • Code CHSC 114149

      The department's words

      Code CHSC 114149

    • Code CHSC 114159

      The department's words

      Code CHSC 114159

    • Code CHSC 114245.1

      The department's words

      Code CHSC 114245.1

    • Code CHSC 114257

      The department's words

      Code CHSC 114257

    • Code CHSC 114268

      The department's words

      Code CHSC 114268

22. EarlierOct 8, 2015Follow-up inspectionGreen placard

    9 violations listed, 0 marked critical.

    Not critical (9)

    • Sprouts in the prep refrigerator in the kitchen measured 51 F. Other food in this unit measured 47 F or below. Lower the temperature of this unit immediately. Maintain temps at or below 41 F. Sprouts were voluntarily discarded. The under counter beverage refrigerator at the bar is running high. Lower the temperature. There was no potentially hazardous food in this unit. Replace missing display thermometers - place in the warmest part of the unit.

      The department's words

      CHSC 113996 Sprouts in the prep refrigerator in the kitchen measured 51 F. Other food in this unit measured 47 F or below. Lower the temperature of this unit immediately. Maintain temps at or below 41 F. Sprouts were voluntarily discarded. The under counter beverage refrigerator at the bar is running high. Lower the temperature. There was no potentially hazardous food in this unit. Replace missing display thermometers - place in the warmest part of the unit.

    • Fruit fly observed in starch mixture. This was thrown away.

      The department's words

      CHSC 113980 Fruit fly observed in starch mixture. This was thrown away.

    • Sanitizer for wiping cloths measured 50 ppm - chlorine was added to bring the concentration up to 100 ppm. Wiping cloths are clean and freshly laundered.

      The department's words

      CHSC 114099.6 Sanitizer for wiping cloths measured 50 ppm - chlorine was added to bring the concentration up to 100 ppm. Wiping cloths are clean and freshly laundered.

    • There is cold and hot water at both hand sinks at a minimum 100 F.

      The department's words

      CHSC 114192 There is cold and hot water at both hand sinks at a minimum 100 F.

      Corrected during the inspection

    • Store raw animal products below all other food.

      The department's words

      CHSC 113986 Store raw animal products below all other food.

    Show 4 more

    • Replace broken flour bin.

      The department's words

      CHSC 114175 Replace broken flour bin.

    • Do not use linens to cover food, as they are not smooth and cleanable.

      The department's words

      CHSC 114185 Do not use linens to cover food, as they are not smooth and cleanable.

    • Clean kitchen and equipment to remove grease and food debris, especially in floor sinks.

      The department's words

      CHSC 114257 Clean kitchen and equipment to remove grease and food debris, especially in floor sinks.

    • Repair broken floor tiles by the walk-in.

      The department's words

      CHSC 114268 Repair broken floor tiles by the walk-in.

23. EarlierOct 7, 2015Routine inspectionYellow placard

    10 violations listed, 2 marked critical.

    Critical (2)

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

      Soiled wiping cloths observed on counters and were used to clean food contact surfaces. Wiping cloths are not sanitized. Always store wiping cloths in sanitizing solution of 100 ppm chlorine.

      The department's words

      CHSC 114099.6 Soiled wiping cloths observed on counters and were used to clean food contact surfaces. Wiping cloths are not sanitized. Always store wiping cloths in sanitizing solution of 100 ppm chlorine.

      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 hot water at the kitchen hand sink. There is no cold water at the bathroom hand sink and water is scalding. Repair both sinks so that they provide water of minimum 100 F for hand washing.

      The department's words

      CHSC 114192 There is no hot water at the kitchen hand sink. There is no cold water at the bathroom hand sink and water is scalding. Repair both sinks so that they provide water of minimum 100 F for hand washing.

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

    Not critical (8)

    • There were no paper towels at the hand sink in the kitchen or at the bar. Keep paper towels stocked in a permanently mounted dispenser at all times. Hand sink at the bar was blocked by a mixer and cutting board. Remove these utensils and ensure the sink remains unobstructed.

      The department's words

      CHSC 113953 There were no paper towels at the hand sink in the kitchen or at the bar. Keep paper towels stocked in a permanently mounted dispenser at all times. Hand sink at the bar was blocked by a mixer and cutting board. Remove these utensils and ensure the sink remains unobstructed.

      Corrected during the inspection

    • Sprouts in the prep refrigerator in the kitchen measured 51 F. Other food in this unit measured 47 F or below. Lower the temperature of this unit immediately. Maintain temps at or below 41 F. Sprouts were voluntarily discarded. The under counter beverage refrigerator at the bar is running high. Lower the temperature. There was no potentially hazardous food in this unit. Replace missing display thermometers - place in the warmest part of the unit.

      The department's words

      CHSC 113996 Sprouts in the prep refrigerator in the kitchen measured 51 F. Other food in this unit measured 47 F or below. Lower the temperature of this unit immediately. Maintain temps at or below 41 F. Sprouts were voluntarily discarded. The under counter beverage refrigerator at the bar is running high. Lower the temperature. There was no potentially hazardous food in this unit. Replace missing display thermometers - place in the warmest part of the unit.

    • Fruit fly observed in starch mixture. This was thrown away.

      The department's words

      CHSC 113980 Fruit fly observed in starch mixture. This was thrown away.

    • Store raw animal products below all other food.

      The department's words

      CHSC 113986 Store raw animal products below all other food.

    • Replace broken flour bin.

      The department's words

      CHSC 114175 Replace broken flour bin.

    Show 3 more

    • Do not use linens to cover food, as they are not smooth and cleanable.

      The department's words

      CHSC 114185 Do not use linens to cover food, as they are not smooth and cleanable.

    • Clean kitchen and equipment to remove grease and food debris, especially in floor sinks.

      The department's words

      CHSC 114257 Clean kitchen and equipment to remove grease and food debris, especially in floor sinks.

    • Repair broken floor tiles by the walk-in.

      The department's words

      CHSC 114268 Repair broken floor tiles by the walk-in.

24. EarlierJan 28, 2015Follow-up inspectionGreen placard

    1 violation listed, 0 marked critical.

    Not critical (1)

    • Today one live cockroach and several dead cockroaches were observed. The kitchen is cleaner today, but continue to clean to remove grease and food debris. Send an invoice of pest treatment to EHS tomorrow. Repair or replace broken refrigerator gaskets. Remove dead cockroaches and monitor for new activity. Remove clutter and unused equipment so you can clean and monitor for new activity. Continue to seal gaps and cracks and continue to correct all previous violations.

      The department's words

      CHSC 114259.1 Today one live cockroach and several dead cockroaches were observed. The kitchen is cleaner today, but continue to clean to remove grease and food debris. Send an invoice of pest treatment to EHS tomorrow. Repair or replace broken refrigerator gaskets. Remove dead cockroaches and monitor for new activity. Remove clutter and unused equipment so you can clean and monitor for new activity. Continue to seal gaps and cracks and continue to correct all previous violations.

25. EarlierJan 26, 2015Routine inspectionGreen placard

    9 violations listed, 1 marked critical.

    Critical (1)

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

      One live cockroach and several dead cockroaches were observed. There is pooled water on floors and an accumulation of food debris and grease on, around, and inside equipment. This facility has routine pest service by a licensed pest control operator. Thoroughly clean kitchen and seal up gaps or cracks in floors/walls to prevent harborage of vermin.

      The department's words

      CHSC 114259.1 One live cockroach and several dead cockroaches were observed. There is pooled water on floors and an accumulation of food debris and grease on, around, and inside equipment. This facility has routine pest service by a licensed pest control operator. Thoroughly clean kitchen and seal up gaps or cracks in floors/walls to prevent harborage of vermin.

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

    Not critical (8)

    • Observed eggs at room temperature that have been out for over 2 hours. Today, use time as a public health control and discard eggs at 2 pm. Maintain food temperatures at 41 F and below. Return food to refrigeration after 2 hours diligent food prep.

      The department's words

      CHSC 113996 Observed eggs at room temperature that have been out for over 2 hours. Today, use time as a public health control and discard eggs at 2 pm. Maintain food temperatures at 41 F and below. Return food to refrigeration after 2 hours diligent food prep.

    • Soiled wiping cloths were on the counter. Bucket for wiping cloths did not contain any chlorine. Always store used wiping cloths in sanitizing solutions of 100 ppm chlorine. Use test strips throughout the day to ensure there is adequate chlorine in sanitizing solution.

      The department's words

      CHSC 114097 Soiled wiping cloths were on the counter. Bucket for wiping cloths did not contain any chlorine. Always store used wiping cloths in sanitizing solutions of 100 ppm chlorine. Use test strips throughout the day to ensure there is adequate chlorine in sanitizing solution.

    • Remove antifreeze from the kitchen. This is a toxic substance.

      The department's words

      CHSC 114254.1 Remove antifreeze from the kitchen. This is a toxic substance.

    • Cover all food with a food-grade cover. Open containers of raw meat in freezer. Food in walk-in stored in plastic shopping or garbage bags or covered with cloth napkins - Do not use these items to store/cover food.

      The department's words

      CHSC 114047 Cover all food with a food-grade cover. Open containers of raw meat in freezer. Food in walk-in stored in plastic shopping or garbage bags or covered with cloth napkins - Do not use these items to store/cover food.

    • Handles on refrigerator doors are encrusted with food debris. Clean accumulated grease from equipment and clean standing water and food debris from inside refrigerators.

      The department's words

      CHSC 114115.c Handles on refrigerator doors are encrusted with food debris. Clean accumulated grease from equipment and clean standing water and food debris from inside refrigerators.

    Show 3 more

    • Do not use the strainer basket encrusted with food - this is not cleanable. Repair all leaking faucets - hand sink, food prep sink.

      The department's words

      CHSC 114175 Do not use the strainer basket encrusted with food - this is not cleanable. Repair all leaking faucets - hand sink, food prep sink.

    • Replace broken display thermometers. Use probe thermometers to monitor food temperatures.

      The department's words

      CHSC 114157 Replace broken display thermometers. Use probe thermometers to monitor food temperatures.

    • Clean kitchen thoroughly to prevent vermin infestation.

      The department's words

      CHSC 114257 Clean kitchen thoroughly to prevent vermin infestation.

26. EarlierApr 29, 2014Follow-up inspectionCase Opened

    7 violations listed, 0 marked critical.

    Not critical (7)

    • The facility was closed today. Did not observe food temperatures.

      The department's words

      CHSC 113996 The facility was closed today. Did not observe food temperatures.

    • Continue deep cleaning throughout the facility. When all roach treament/vermin exclusion work is complete, clean again and wash, rinse, and sanitize all utensils and food contact surfaces. Clean inside and behind all equipment

      The department's words

      CHSC 114095 Continue deep cleaning throughout the facility. When all roach treament/vermin exclusion work is complete, clean again and wash, rinse, and sanitize all utensils and food contact surfaces. Clean inside and behind all equipment

    • The facility is closed. Did not observe any food in the cooling process.

      The department's words

      CHSC 114002 The facility is closed. Did not observe any food in the cooling process.

    • The facility was partially treated for roaches this morning. I saw one live cockroach in the motor of the ice cream freezer and one in the prep table utensil drawer. Rodents have not yet been excluded - this is scheduled for Thursday.

      The department's words

      CHSC 114259.1 The facility was partially treated for roaches this morning. I saw one live cockroach in the motor of the ice cream freezer and one in the prep table utensil drawer. Rodents have not yet been excluded - this is scheduled for Thursday.

    • Do not store toxic material with food. Organize food storage - store food and separate food from non-food items. Store food in rodent-proof containers and off the floor at least 6 inches.

      The department's words

      CHSC 113986 Do not store toxic material with food. Organize food storage - store food and separate food from non-food items. Store food in rodent-proof containers and off the floor at least 6 inches.

    Show 2 more

    • Clean inside and behind all equipment. Clean all floor mats. Repair/replace broken tiles and repair grout as necessary.

      The department's words

      CHSC 114257 Clean inside and behind all equipment. Clean all floor mats. Repair/replace broken tiles and repair grout as necessary.

    • Repair pipes to the handwash sink in the kitchen.

      The department's words

      CHSC 114190 Repair pipes to the handwash sink in the kitchen.

27. EarlierApr 24, 2014Routine inspectionViolation(s) Found

    7 violations listed, 4 marked critical.

    Critical (4)

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

      Observed sprouts on the counter at 52 degrees F, rice and noodles were also left out on the counter beside the cookline. Refrigerate food in between use to maintain temperatures at or below 41 degrees F.

      The department's words

      CHSC 113996 Observed sprouts on the counter at 52 degrees F, rice and noodles were also left out on the counter beside the cookline. Refrigerate food in between use to maintain temperatures at or below 41 degrees F.

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

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

      Observed contaminated food contact surfaces throughout the facility. Wash, rinse, and sanitize all food contact surfaces. This includes but is not limited to food containers/utensils, cutting boards, and countertops. Observed knives stored between equipment and walls. Wash, rinse, and sanitize knives and do not store between equipment and walls - this is not a clean location and could lead to contamination of food. Observed dirty wiping cloths on counters. These were then used to dry food containers. Store wiping cloths in sanitizing solution of 100 ppm bleach in between each use. When the water of the sanitizing solution becomes dirty with food debris, change the sanitizing solution. Wet wiping cloths must be laundered every day. Observed dirty napkins covering/touching food. Do not use napkins as food covers. Launder napkins and use plastic wrap or other approved coverings for food containers.

      The department's words

      CHSC 114097 Observed contaminated food contact surfaces throughout the facility. Wash, rinse, and sanitize all food contact surfaces. This includes but is not limited to food containers/utensils, cutting boards, and countertops. Observed knives stored between equipment and walls. Wash, rinse, and sanitize knives and do not store between equipment and walls - this is not a clean location and could lead to contamination of food. Observed dirty wiping cloths on counters. These were then used to dry food containers. Store wiping cloths in sanitizing solution of 100 ppm bleach in between each use. When the water of the sanitizing solution becomes dirty with food debris, change the sanitizing solution. Wet wiping cloths must be laundered every day. Observed dirty napkins covering/touching food. Do not use napkins as food covers. Launder napkins and use plastic wrap or other approved coverings for food containers.

      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 rice at 65 degrees F on the counter. Rice was prepared last night and left in the rice cooker. Observed sauce in the walk-in at 43 degrees F. The sauce was prepared last night and placed into the walk in. After cooking/heating food, rapidly cool the food from 135 degrees F to 70 degrees F in two hours and then from 70 degrees F to 41 degrees F or below in an additonal 4 hours (6 hours total). Cool food in long, shallow containers, separate food into smaller portion, or use an ice wand or ice bath to rapidly cool food. While cooling, food must be refrigerated after two hours and then left uncovered until it reaches 41 degrees F. Monitor cooling temperatures with a probe thermometer.

      The department's words

      CHSC 114002 Observed rice at 65 degrees F on the counter. Rice was prepared last night and left in the rice cooker. Observed sauce in the walk-in at 43 degrees F. The sauce was prepared last night and placed into the walk in. After cooking/heating food, rapidly cool the food from 135 degrees F to 70 degrees F in two hours and then from 70 degrees F to 41 degrees F or below in an additonal 4 hours (6 hours total). Cool food in long, shallow containers, separate food into smaller portion, or use an ice wand or ice bath to rapidly cool food. While cooling, food must be refrigerated after two hours and then left uncovered until it reaches 41 degrees F. Monitor cooling temperatures with a probe thermometer.

      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 evidence of an active rodent infestation. Fresh rodent droppings were seen in many locations throughout the kitchen (behind the cookline, in the closet, behind the water heater, and behind other equipment). Rodent droppings were also found in the drop ceiling. A live adult German cockroach was observed above the ice cream freezer. Recent pest control reports indicate infestation of both rodents and cockroaches. The facility must be treated by a Structural Pest Control Operator to control the infestation. Exclude pests from the facility by closing all visible gaps or holes in floors, walls, and ceilings. Throughly clean all accumulated grease, food debris, and grime seen throughout the facility. The facility is closed due to infestation of rodents and cockroaches. A full report from a pest control service must be submitted prior to a re-inspection to open the facility.

      The department's words

      CHSC 114259.1 Observed evidence of an active rodent infestation. Fresh rodent droppings were seen in many locations throughout the kitchen (behind the cookline, in the closet, behind the water heater, and behind other equipment). Rodent droppings were also found in the drop ceiling. A live adult German cockroach was observed above the ice cream freezer. Recent pest control reports indicate infestation of both rodents and cockroaches. The facility must be treated by a Structural Pest Control Operator to control the infestation. Exclude pests from the facility by closing all visible gaps or holes in floors, walls, and ceilings. Throughly clean all accumulated grease, food debris, and grime seen throughout the facility. The facility is closed due to infestation of rodents and cockroaches. A full report from a pest control service must be submitted prior to a re-inspection to open the facility.

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

    Not critical (3)

    • Observed employee wipe hands with a dirty wiping cloth. All employees must wash their hands as required - Scrub hands for 10-15 seconds with soap and rinse with warm water, then dry hands with clean paper towels.

      The department's words

      CHSC 113953.3 Observed employee wipe hands with a dirty wiping cloth. All employees must wash their hands as required - Scrub hands for 10-15 seconds with soap and rinse with warm water, then dry hands with clean paper towels.

    • Employees lack basic food safety knowledge. Provide a copy of the food manager's certification and all food handler certifications within 30 days.

      The department's words

      CHSC 113947 Employees lack basic food safety knowledge. Provide a copy of the food manager's certification and all food handler certifications within 30 days.

    • Observed food stored in dirty containers. Wash, rinse, and sanitize food containers prior to storing food. Observed food uncovered. Cover all food (unless it is in the cooling process) to protect from contamination.

      The department's words

      CHSC 113986 Observed food stored in dirty containers. Wash, rinse, and sanitize food containers prior to storing food. Observed food uncovered. Cover all food (unless it is in the cooling process) to protect from contamination.

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) ↗