At a glance
CleanCleaver food safety systematic review results
What happened?
12problems found
12 problems found · Routine county inspection · Jan 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Yu Shang?
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 113947.1 CHSC 113947.1How to fixFix it
- Code CHSC 113953.1 CHSC 113953.1How to fixFix it
- Code CHSC 113984.d CHSC 113984.dHow 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 Yu Shang's team
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Follow the steps for each item, with the rule beside it.
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What people see next
Under each item here, people see what you fixed, in your words.
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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
LatestJan 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jan 26, 2026.
12 violations listed, 0 marked critical.
Not critical (12)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
Code CHSC 113953.1
The department's words
Code CHSC 113953.1
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114093
The department's words
Code CHSC 114093
Code CHSC 113984
The department's words
Code CHSC 113984
Show 7 more
Code CHSC 114051
The department's words
Code CHSC 114051
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
Code CHSC 114130.1
The department's words
Code CHSC 114130.1
Code CHSC 114178
The department's words
Code CHSC 114178
Code CHSC 114159
The department's words
Code CHSC 114159
Code CHSC 114257
The department's words
Code CHSC 114257
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierJan 7, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed house made mayo at 51F, garlic in oil at 47-52F, bean/garlic/oil mix at 60F and tempura shrimp at 52F. Cold hold potentially hazardous food at 41F or below. Time as a public health control (TPHC) can only be used with written procedures, ensuring food is discarded within 4 hours. Mayo and garlic/oil was placed in fridge, TPHC log was used for shrimp, and the bean mix was discarded.
The department's words
CHSC 113996 Observed house made mayo at 51F, garlic in oil at 47-52F, bean/garlic/oil mix at 60F and tempura shrimp at 52F. Cold hold potentially hazardous food at 41F or below. Time as a public health control (TPHC) can only be used with written procedures, ensuring food is discarded within 4 hours. Mayo and garlic/oil was placed in fridge, TPHC log was used for shrimp, and the bean mix was discarded.
EarlierMay 4, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed fried shrimps internal temperature readings 79F-81F, garlic with oil at 74F, egg noodles at 70F at ambien temperature in the preparation area. Observed eel internal temperature reading at 116F in the toaster oven, and eel at 95F in the refrigerator in the sushi bar. [CA] Potentially hazardous foods shall be kept at or below 41f or at or above 135F when hot. (COS) Food mentioned above was placed in the refrigerator.
The department's words
CHSC 113996 Observed fried shrimps internal temperature readings 79F-81F, garlic with oil at 74F, egg noodles at 70F at ambien temperature in the preparation area. Observed eel internal temperature reading at 116F in the toaster oven, and eel at 95F in the refrigerator in the sushi bar. [CA] Potentially hazardous foods shall be kept at or below 41f or at or above 135F when hot. (COS) Food mentioned above was placed in the refrigerator.
Corrected during the inspection
Observed no cold water at hand sink in the preparation area, and not hot water in the compartment sink in the warewashing area. [CA] Provide warm water between 100F and 108F at hand sink, and 120F or above at the compartment sink in the warewashing area.
The department's words
CHSC 114195 Observed no cold water at hand sink in the preparation area, and not hot water in the compartment sink in the warewashing area. [CA] Provide warm water between 100F and 108F at hand sink, and 120F or above at the compartment sink in the warewashing area.
Corrected during the inspection
EarlierApr 27, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed fried shrimps internal temperature readings 79F-81F, garlic with oil at 74F, egg noodles at 70F at ambien temperature in the preparation area. Observed eel internal temperature reading at 116F in the toaster oven, and eel at 95F in the refrigerator in the sushi bar. [CA] Potentially hazardous foods shall be kept at or below 41f or at or above 135F when hot. (COS) Food mentioned above was placed in the refrigerator.
The department's words
CHSC 113996 Observed fried shrimps internal temperature readings 79F-81F, garlic with oil at 74F, egg noodles at 70F at ambien temperature in the preparation area. Observed eel internal temperature reading at 116F in the toaster oven, and eel at 95F in the refrigerator in the sushi bar. [CA] Potentially hazardous foods shall be kept at or below 41f or at or above 135F when hot. (COS) Food mentioned above was placed 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed no cold water at hand sink in the preparation area, and not hot water in the compartment sink in the warewashing area. [CA] Provide warm water between 100F and 108F at hand sink, and 120F or above at the compartment sink in the warewashing area.
The department's words
CHSC 114195 Observed no cold water at hand sink in the preparation area, and not hot water in the compartment sink in the warewashing area. [CA] Provide warm water between 100F and 108F at hand sink, and 120F or above at the compartment sink in the warewashing area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 16, 2022Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
on the large preparation table, fried shrimps internal temperature readings were measured at 115F, and 118F, partially cooked chicken 110F, cooked shrimps 101F, and 95F, and garlic with oil 85F were observed stored at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 on the large preparation table, fried shrimps internal temperature readings were measured at 115F, and 118F, partially cooked chicken 110F, cooked shrimps 101F, and 95F, and garlic with oil 85F were observed stored at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
Corrected during the inspection
Sushi rice container containers were observed at ambient temperature (81F and 85F0. Person in charge stated that sushi rice were on Time as a Public Health Control for 4 hours (TPHC);however, no documents or time marks were observed.[CA] When time only, food containers shall be marked to indicate when they have been outside of temperature control for 4 hours, and within the 4 hours, food shall be either served or discarded.
The department's words
CHSC 114000 Sushi rice container containers were observed at ambient temperature (81F and 85F0. Person in charge stated that sushi rice were on Time as a Public Health Control for 4 hours (TPHC);however, no documents or time marks were observed.[CA] When time only, food containers shall be marked to indicate when they have been outside of temperature control for 4 hours, and within the 4 hours, food shall be either served or discarded.
Corrected during the inspection
In the preparation area, an employee was observed cooking a noodle combo (with shrimp, beef, and chicken). After the final cooking temperature, the food temperature reading was measured at 122F for the chicken and 128 for the shrimp. [CA] Food shall be cooked to heat all parts of the food to a temperature and for a time that complies with the food safety code. Raw chicken shall be heated to a minimum internal temperature of 165F, and raw shrimps at 145F or above for 15 seconds.
The department's words
CHSC 114004 In the preparation area, an employee was observed cooking a noodle combo (with shrimp, beef, and chicken). After the final cooking temperature, the food temperature reading was measured at 122F for the chicken and 128 for the shrimp. [CA] Food shall be cooked to heat all parts of the food to a temperature and for a time that complies with the food safety code. Raw chicken shall be heated to a minimum internal temperature of 165F, and raw shrimps at 145F or above for 15 seconds.
Corrected during the inspection
EarlierAug 11, 2022Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
on the large preparation table, fried shrimps internal temperature readings were measured at 115F, and 118F, partially cooked chicken 110F, cooked shrimps 101F, and 95F, and garlic with oil 85F were observed stored at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 on the large preparation table, fried shrimps internal temperature readings were measured at 115F, and 118F, partially cooked chicken 110F, cooked shrimps 101F, and 95F, and garlic with oil 85F were observed stored at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
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
Sushi rice container containers were observed at ambient temperature (81F and 85F0. Person in charge stated that sushi rice were on Time as a Public Health Control for 4 hours (TPHC);however, no documents or time marks were observed.[CA] When time only, food containers shall be marked to indicate when they have been outside of temperature control for 4 hours, and within the 4 hours, food shall be either served or discarded.
The department's words
CHSC 114000 Sushi rice container containers were observed at ambient temperature (81F and 85F0. Person in charge stated that sushi rice were on Time as a Public Health Control for 4 hours (TPHC);however, no documents or time marks were observed.[CA] When time only, food containers shall be marked to indicate when they have been outside of temperature control for 4 hours, and within the 4 hours, food shall be either served or discarded.
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 preparation area, an employee was observed cooking a noodle combo (with shrimp, beef, and chicken). After the final cooking temperature, the food temperature reading was measured at 122F for the chicken and 128 for the shrimp. [CA] Food shall be cooked to heat all parts of the food to a temperature and for a time that complies with the food safety code. Raw chicken shall be heated to a minimum internal temperature of 165F, and raw shrimps at 145F or above for 15 seconds.
The department's words
CHSC 114004 In the preparation area, an employee was observed cooking a noodle combo (with shrimp, beef, and chicken). After the final cooking temperature, the food temperature reading was measured at 122F for the chicken and 128 for the shrimp. [CA] Food shall be cooked to heat all parts of the food to a temperature and for a time that complies with the food safety code. Raw chicken shall be heated to a minimum internal temperature of 165F, and raw shrimps at 145F or above for 15 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 18, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep HACCP plan on site. Operator explained sushi rice process to me and explained that they cannot find a copy of HACCP Plan.
The department's words
CHSC 114419 Keep HACCP plan on site. Operator explained sushi rice process to me and explained that they cannot find a copy of HACCP Plan.
EarlierJun 8, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide process for sushi rice.
The department's words
CHSC 114419 Provide process for sushi rice.
EarlierApr 3, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ingredients on right side of prep refrigerator 42F-44F and multiple foods in the walk-in at 45F. These foods should be at 41F or lower.
The department's words
CHSC 113996 Ingredients on right side of prep refrigerator 42F-44F and multiple foods in the walk-in at 45F. These foods should be at 41F or lower.
EarlierMar 19, 2018Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Food handler cards are not available for all staff. Keep valid copies on site within 30 days.
The department's words
CHSC 113948 Food handler cards are not available for all staff. Keep valid copies on site within 30 days.
Observed condensation from the walk in fan dripping onto covered foods below. Do not store food under dripping equipment. Repair refrigerator. Foods were moved and recovered.
The department's words
CHSC 113980 Observed condensation from the walk in fan dripping onto covered foods below. Do not store food under dripping equipment. Repair refrigerator. Foods were moved and recovered.
This facility acidifies sushi rice without a HACCP plan. Provide documentation with the follo0wing information: 1. Ingredients, materials, and equipment used to make sushi rice. 2. Recipes of sushi rice. 3. Procedures taken to ensure foods safety concerns are addressed. 4. A training plan for the employees. 5. A statement of procedures for how to test pH of rice. Verify pH is below 4.6, if not, how the food handlers will correct. 6. Make a log to write daily test results.
The department's words
CHSC 114419 This facility acidifies sushi rice without a HACCP plan. Provide documentation with the follo0wing information: 1. Ingredients, materials, and equipment used to make sushi rice. 2. Recipes of sushi rice. 3. Procedures taken to ensure foods safety concerns are addressed. 4. A training plan for the employees. 5. A statement of procedures for how to test pH of rice. Verify pH is below 4.6, if not, how the food handlers will correct. 6. Make a log to write daily test results.
Observed glue boards places on 3/14/18 by Orkin pest control in the dry storage room with Live German roaches stuck on them. No new rodent activity observed. 1. Have your pest control professional conduct a service to eliminate cockroach infestation. 2. Thoroughly clean floors, walls, and ceiling to remove greasy residues and food. Pull out equipment and clean under and behind. 3. Seal cracks and crevices with caulking. 4. Repair hole behind the dishwasher. 5. Dry all moist areas. 6. Clean and sanitize all food contact surfaces. A re-inspection is scheduled for 3.19.18. Do not prepare or sell food under facility is reopened.
The department's words
CHSC 114259.1 Observed glue boards places on 3/14/18 by Orkin pest control in the dry storage room with Live German roaches stuck on them. No new rodent activity observed. 1. Have your pest control professional conduct a service to eliminate cockroach infestation. 2. Thoroughly clean floors, walls, and ceiling to remove greasy residues and food. Pull out equipment and clean under and behind. 3. Seal cracks and crevices with caulking. 4. Repair hole behind the dishwasher. 5. Dry all moist areas. 6. Clean and sanitize all food contact surfaces. A re-inspection is scheduled for 3.19.18. Do not prepare or sell food under facility is reopened.
Raw chicken was observed stored abo e lemons in the walk in. Store raw chicken under all other foods.
The department's words
CHSC 113986 Raw chicken was observed stored abo e lemons in the walk in. Store raw chicken under all other foods.
Show 5 more
A bottle of cleaning chemical was observed unlabeled. Observe WD-40 stored above the meat slicer. Store chemicals away from food and food equipment and keep them labeled/identified.
The department's words
CHSC 114254.2 A bottle of cleaning chemical was observed unlabeled. Observe WD-40 stored above the meat slicer. Store chemicals away from food and food equipment and keep them labeled/identified.
Shopping bags used for food storage are not approved for direct food contact. Replace with food grade equipment.
The department's words
CHSC 114130 Shopping bags used for food storage are not approved for direct food contact. Replace with food grade equipment.
dirty wiping cloths were observed on the cookline counters, maintain them in 100 ppm chlorine solution when not in use. Corrected.
The department's words
CHSC 114185.1 dirty wiping cloths were observed on the cookline counters, maintain them in 100 ppm chlorine solution when not in use. Corrected.
There is a duct taped pipe at the grease trap. It also appears the dishwasher is plumbed to the grease trap. Repair the duct taped portion. Will discuss dishwasher hookup with CMSA.
The department's words
CHSC 114190 There is a duct taped pipe at the grease trap. It also appears the dishwasher is plumbed to the grease trap. Repair the duct taped portion. Will discuss dishwasher hookup with CMSA.
Close all vermin entry points indicated in violation #23 by 3.16.18.
The department's words
CHSC 114259 Close all vermin entry points indicated in violation #23 by 3.16.18.
EarlierMar 16, 2018Follow-up inspectionRed placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed glue boards places on 3/14/18 by Orkin pest control in the dry storage room with Live German roaches stuck on them. No new rodent activity observed. 1. Have your pest control professional conduct a service to eliminate cockroach infestation. 2. Thoroughly clean floors, walls, and ceiling to remove greasy residues and food. Pull out equipment and clean under and behind. 3. Seal cracks and crevices with caulking. 4. Repair hole behind the dishwasher. 5. Dry all moist areas. 6. Clean and sanitize all food contact surfaces. A re-inspection is scheduled for 3.19.18. Do not prepare or sell food under facility is reopened.
The department's words
CHSC 114259.1 Observed glue boards places on 3/14/18 by Orkin pest control in the dry storage room with Live German roaches stuck on them. No new rodent activity observed. 1. Have your pest control professional conduct a service to eliminate cockroach infestation. 2. Thoroughly clean floors, walls, and ceiling to remove greasy residues and food. Pull out equipment and clean under and behind. 3. Seal cracks and crevices with caulking. 4. Repair hole behind the dishwasher. 5. Dry all moist areas. 6. Clean and sanitize all food contact surfaces. A re-inspection is scheduled for 3.19.18. Do not prepare or sell food under facility is reopened.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Food handler cards are not available for all staff. Keep valid copies on site within 30 days.
The department's words
CHSC 113948 Food handler cards are not available for all staff. Keep valid copies on site within 30 days.
Observed condensation from the walk in fan dripping onto covered foods below. Do not store food under dripping equipment. Repair refrigerator. Foods were moved and recovered.
The department's words
CHSC 113980 Observed condensation from the walk in fan dripping onto covered foods below. Do not store food under dripping equipment. Repair refrigerator. Foods were moved and recovered.
This facility acidifies sushi rice without a HACCP plan. Provide documentation with the follo0wing information: 1. Ingredients, materials, and equipment used to make sushi rice. 2. Recipes of sushi rice. 3. Procedures taken to ensure foods safety concerns are addressed. 4. A training plan for the employees. 5. A statement of procedures for how to test pH of rice. Verify pH is below 4.6, if not, how the food handlers will correct. 6. Make a log to write daily test results.
The department's words
CHSC 114419 This facility acidifies sushi rice without a HACCP plan. Provide documentation with the follo0wing information: 1. Ingredients, materials, and equipment used to make sushi rice. 2. Recipes of sushi rice. 3. Procedures taken to ensure foods safety concerns are addressed. 4. A training plan for the employees. 5. A statement of procedures for how to test pH of rice. Verify pH is below 4.6, if not, how the food handlers will correct. 6. Make a log to write daily test results.
Raw chicken was observed stored abo e lemons in the walk in. Store raw chicken under all other foods.
The department's words
CHSC 113986 Raw chicken was observed stored abo e lemons in the walk in. Store raw chicken under all other foods.
A bottle of cleaning chemical was observed unlabeled. Observe WD-40 stored above the meat slicer. Store chemicals away from food and food equipment and keep them labeled/identified.
The department's words
CHSC 114254.2 A bottle of cleaning chemical was observed unlabeled. Observe WD-40 stored above the meat slicer. Store chemicals away from food and food equipment and keep them labeled/identified.
Show 4 more
Shopping bags used for food storage are not approved for direct food contact. Replace with food grade equipment.
The department's words
CHSC 114130 Shopping bags used for food storage are not approved for direct food contact. Replace with food grade equipment.
dirty wiping cloths were observed on the cookline counters, maintain them in 100 ppm chlorine solution when not in use. Corrected.
The department's words
CHSC 114185.1 dirty wiping cloths were observed on the cookline counters, maintain them in 100 ppm chlorine solution when not in use. Corrected.
There is a duct taped pipe at the grease trap. It also appears the dishwasher is plumbed to the grease trap. Repair the duct taped portion. Will discuss dishwasher hookup with CMSA.
The department's words
CHSC 114190 There is a duct taped pipe at the grease trap. It also appears the dishwasher is plumbed to the grease trap. Repair the duct taped portion. Will discuss dishwasher hookup with CMSA.
Close all vermin entry points indicated in violation #23 by 3.16.18.
The department's words
CHSC 114259 Close all vermin entry points indicated in violation #23 by 3.16.18.
EarlierMar 13, 2018Routine inspectionGreen placard
14 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: - Unagi 83F in the toaster oven at the sushi bar. Cooked 30 minutes prior. Unagi placed in refrigerator. - Cooked shrimp 53F at t he wok prep top. Removed from refrigerator one hour prior. Chilled in prep top. - Raw tempura shrimp 63F at the wok prep top, removed 2 hours prior. Chilled. Maintain potentially hazardous foods below 41F or above 135F. Discontinue PHF storage on top of prep top drop in containers. Chill unagi if not in prep stage.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: - Unagi 83F in the toaster oven at the sushi bar. Cooked 30 minutes prior. Unagi placed in refrigerator. - Cooked shrimp 53F at t he wok prep top. Removed from refrigerator one hour prior. Chilled in prep top. - Raw tempura shrimp 63F at the wok prep top, removed 2 hours prior. Chilled. Maintain potentially hazardous foods below 41F or above 135F. Discontinue PHF storage on top of prep top drop in containers. Chill unagi if not in prep stage.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Food handler cards are not available for all staff. Keep valid copies on site within 30 days.
The department's words
CHSC 113948 Food handler cards are not available for all staff. Keep valid copies on site within 30 days.
Observed a food handler on the wok line with an uncovered personal drink. cover all drinks with a tight fitting lid.
The department's words
CHSC 113977 Observed a food handler on the wok line with an uncovered personal drink. cover all drinks with a tight fitting lid.
Observed a food handler washing his hands in the food prep sink. Prep sink is for food only. Wash hands in the hand sink. corrected. *remove the soap dispenser at the prep sink.
The department's words
CHSC 113953.1 Observed a food handler washing his hands in the food prep sink. Prep sink is for food only. Wash hands in the hand sink. corrected. *remove the soap dispenser at the prep sink.
Observed condensation from the walk in fan dripping onto covered foods below. Do not store food under dripping equipment. Repair refrigerator. Foods were moved and recovered.
The department's words
CHSC 113980 Observed condensation from the walk in fan dripping onto covered foods below. Do not store food under dripping equipment. Repair refrigerator. Foods were moved and recovered.
Shell stock tags were not maintained with raw unshucked oysters as is required. Keep tags with the product until consumed. Corrected.
The department's words
CHSC 114039.1 Shell stock tags were not maintained with raw unshucked oysters as is required. Keep tags with the product until consumed. Corrected.
Show 8 more
This facility acidifies sushi rice without a HACCP plan. Provide documentation with the follo0wing information: 1. Ingredients, materials, and equipment used to make sushi rice. 2. Recipes of sushi rice. 3. Procedures taken to ensure foods safety concerns are addressed. 4. A training plan for the employees. 5. A statement of procedures for how to test pH of rice. Verify pH is below 4.6, if not, how the food handlers will correct. 6. Make a log to write daily test results.
The department's words
CHSC 114419 This facility acidifies sushi rice without a HACCP plan. Provide documentation with the follo0wing information: 1. Ingredients, materials, and equipment used to make sushi rice. 2. Recipes of sushi rice. 3. Procedures taken to ensure foods safety concerns are addressed. 4. A training plan for the employees. 5. A statement of procedures for how to test pH of rice. Verify pH is below 4.6, if not, how the food handlers will correct. 6. Make a log to write daily test results.
Dried rat droppings were observed in the dry storage room and under the stainlesssteel table across from the dishwasher. Orkin Pest control reported one dead rat was removed from the facility on 2.28.18. To prevent closure, you are instructed to do the following: 1. Repair all openings using a rodent proof material (eg: sheet metal) - behind the dishwasher, in the corner far to the right of the ice machine, at the screen door, and at the open vents leading to the kitchen. 2. Have your pest control professional inspect the crawl space above the walk in refrigerator. 3. Have you pest control professional conduct and aggressive trapping program within 24 hours. 4. Thoroughly clean under all equipment and in shelves to ensure droppings are removed. Sanitize all food contact surfaces. If new rodent droppings or other evidence is observed on the next inspection, the facility will be closed until rats are eliminated.
The department's words
CHSC 114259.1 Dried rat droppings were observed in the dry storage room and under the stainlesssteel table across from the dishwasher. Orkin Pest control reported one dead rat was removed from the facility on 2.28.18. To prevent closure, you are instructed to do the following: 1. Repair all openings using a rodent proof material (eg: sheet metal) - behind the dishwasher, in the corner far to the right of the ice machine, at the screen door, and at the open vents leading to the kitchen. 2. Have your pest control professional inspect the crawl space above the walk in refrigerator. 3. Have you pest control professional conduct and aggressive trapping program within 24 hours. 4. Thoroughly clean under all equipment and in shelves to ensure droppings are removed. Sanitize all food contact surfaces. If new rodent droppings or other evidence is observed on the next inspection, the facility will be closed until rats are eliminated.
Raw chicken was observed stored abo e lemons in the walk in. Store raw chicken under all other foods.
The department's words
CHSC 113986 Raw chicken was observed stored abo e lemons in the walk in. Store raw chicken under all other foods.
A bottle of cleaning chemical was observed unlabeled. Observe WD-40 stored above the meat slicer. Store chemicals away from food and food equipment and keep them labeled/identified.
The department's words
CHSC 114254.2 A bottle of cleaning chemical was observed unlabeled. Observe WD-40 stored above the meat slicer. Store chemicals away from food and food equipment and keep them labeled/identified.
Shopping bags used for food storage are not approved for direct food contact. Replace with food grade equipment.
The department's words
CHSC 114130 Shopping bags used for food storage are not approved for direct food contact. Replace with food grade equipment.
dirty wiping cloths were observed on the cookline counters, maintain them in 100 ppm chlorine solution when not in use. Corrected.
The department's words
CHSC 114185.1 dirty wiping cloths were observed on the cookline counters, maintain them in 100 ppm chlorine solution when not in use. Corrected.
There is a duct taped pipe at the grease trap. It also appears the dishwasher is plumbed to the grease trap. Repair the duct taped portion. Will discuss dishwasher hookup with CMSA.
The department's words
CHSC 114190 There is a duct taped pipe at the grease trap. It also appears the dishwasher is plumbed to the grease trap. Repair the duct taped portion. Will discuss dishwasher hookup with CMSA.
Close all vermin entry points indicated in violation #23 by 3.16.18.
The department's words
CHSC 114259 Close all vermin entry points indicated in violation #23 by 3.16.18.
EarlierMay 2, 2017Routine inspectionGreen placard
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following foods were measured at unsafe temperatures: * Tofu 49F in walk in * Raw chicken 49F in walk in * Raw egg 48F cookline prep top * Bean sprouts 49F cookline prep top * eggroll 85F counter top - reheated, out 25 minutes * beef 109F under steam table, out 30 minutes under steam table. Cooled. Foods in sushi under counter refrigerator * Salmon roe 55F1 cup VCD * squid salad 55F 3/4 cup VCD * Soft shell crab 56F 1 cup VCD * unagi 75F 1.5 lbs VCD * Tobiko, red 3 cup VCD * tobiko, orange 55F 2 2/3 cup VCD * spicy salmon 55F 1 cup VCD * burdock root 1 cup VCD * seaweed salad 55F 1 cup VCD * spicy tuna 55F 1 cup VCD * bean curd 55F 1/4 cup VCD * cheese 55F 1 cup VCD * quail egg 55F 20 VCD Foods in Hoshazaki display case * imitation crab 52F 2 lbs VCD * raw salmon 54F-62F 4 lbs VCD * mackerel 54F 1/3 lb VCD * Hirame 54F 1 lb VCD * Ahi 54F 1/4 lb VCD * Escolar 56F 1/4 lb vcd * yellow tail 54F 1/4 lb VCD Maintain potentially hazardous foods below 41F or above 135F. * * Repair the walk in * Repair under counter sushi refrigerator * Repair Hoshazaki diplay case * Do not place foods under steam table to keep warm * Maintain egg rolls hot in oven
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: * Tofu 49F in walk in * Raw chicken 49F in walk in * Raw egg 48F cookline prep top * Bean sprouts 49F cookline prep top * eggroll 85F counter top - reheated, out 25 minutes * beef 109F under steam table, out 30 minutes under steam table. Cooled. Foods in sushi under counter refrigerator * Salmon roe 55F1 cup VCD * squid salad 55F 3/4 cup VCD * Soft shell crab 56F 1 cup VCD * unagi 75F 1.5 lbs VCD * Tobiko, red 3 cup VCD * tobiko, orange 55F 2 2/3 cup VCD * spicy salmon 55F 1 cup VCD * burdock root 1 cup VCD * seaweed salad 55F 1 cup VCD * spicy tuna 55F 1 cup VCD * bean curd 55F 1/4 cup VCD * cheese 55F 1 cup VCD * quail egg 55F 20 VCD Foods in Hoshazaki display case * imitation crab 52F 2 lbs VCD * raw salmon 54F-62F 4 lbs VCD * mackerel 54F 1/3 lb VCD * Hirame 54F 1 lb VCD * Ahi 54F 1/4 lb VCD * Escolar 56F 1/4 lb vcd * yellow tail 54F 1/4 lb VCD Maintain potentially hazardous foods below 41F or above 135F. * * Repair the walk in * Repair under counter sushi refrigerator * Repair Hoshazaki diplay case * Do not place foods under steam table to keep warm * Maintain egg rolls hot in oven
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Observed employee's personal beverages in the kitchen without the required tight fitting lid and straw.
The department's words
CHSC 113977 Observed employee's personal beverages in the kitchen without the required tight fitting lid and straw.
a. Sushi bar hand sinks have bowls filled with water stored inside for finger dipping. Store bowls outside hand sink so sinks are accessible for use. Corrected. b. Dish wash area hand sink blocked with dirty dishes. Keep hand sinks accessible for use so hands can be washed at all times.
The department's words
CHSC 113953.1 a. Sushi bar hand sinks have bowls filled with water stored inside for finger dipping. Store bowls outside hand sink so sinks are accessible for use. Corrected. b. Dish wash area hand sink blocked with dirty dishes. Keep hand sinks accessible for use so hands can be washed at all times.
6. There is no hand sink in the kitchen. Employees are using 2 compartment prep sink for hand washing. Install hand sink next to ice machine. Submit: plans for install drawing of plumbing plans letter from Central Marin Sanitation Agency 302$ plan check fee
The department's words
CHSC 113953 6. There is no hand sink in the kitchen. Employees are using 2 compartment prep sink for hand washing. Install hand sink next to ice machine. Submit: plans for install drawing of plumbing plans letter from Central Marin Sanitation Agency 302$ plan check fee
90 days of shell stock tags are not available for viewing. Maintain 90 day record.
The department's words
CHSC 114039.4 90 days of shell stock tags are not available for viewing. Maintain 90 day record.
Menu does not indicate which foods are served raw and has no reminder statement. Correct menu. Handout provided.
The department's words
CHSC 114093 Menu does not indicate which foods are served raw and has no reminder statement. Correct menu. Handout provided.
Show 4 more
Women's restroom hand sink lacked warm water. Valve was shut off. Corrected.
The department's words
CHSC 114192 Women's restroom hand sink lacked warm water. Valve was shut off. Corrected.
Observed bag of bean sprouts in the prep top. always wash produce before use in food. Corrected. Store sprouts in a clean container after washing.
The department's words
CHSC 113992 Observed bag of bean sprouts in the prep top. always wash produce before use in food. Corrected. Store sprouts in a clean container after washing.
Facility lacked a thermometer. One was obtained from the neighboring facility and was calibrated. Purchase thermometers for each food handler. Thermometer range shall be 0-220F. Digital is advised.
The department's words
CHSC 114159 Facility lacked a thermometer. One was obtained from the neighboring facility and was calibrated. Purchase thermometers for each food handler. Thermometer range shall be 0-220F. Digital is advised.
Thermometer in Hoshazaki display is not functional. Replace thermometer.
The department's words
CHSC 114157 Thermometer in Hoshazaki display is not functional. Replace thermometer.
EarlierFeb 5, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The department's words
CHSC 113947.1 Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
The department's words
CHSC 113948 The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
Refuse area looks more organized but needs a thorough cleaning of the concrete floor which is covered in grease waste, garbage, and food scraps. Have area professionally cleaned.
The department's words
CHSC 114245.1 Refuse area looks more organized but needs a thorough cleaning of the concrete floor which is covered in grease waste, garbage, and food scraps. Have area professionally cleaned.
EarlierJan 28, 2016Follow-up inspectionViolation(s) Found
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured chicken at 72F and beef at 82F in prep top. Food was cooked 1.5 hours prior. Foods must be rapidly cooled from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Do not placed hot foods in prep top. Wait until food have been completely cooled to 41F. Take steps to cool food fast: -place foods 2 deep in shallow pans -use ice baths -use ice wands - use walk in refrigerator
The department's words
CHSC 114002.1 Measured chicken at 72F and beef at 82F in prep top. Food was cooked 1.5 hours prior. Foods must be rapidly cooled from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Do not placed hot foods in prep top. Wait until food have been completely cooled to 41F. Take steps to cool food fast: -place foods 2 deep in shallow pans -use ice baths -use ice wands - use 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
The following foods were measured at unsafe temperatures: Garlic in oil 75F at wok line. Out 3 hours. Placed in ice bath Chicken broth 74F out 3 hours. Placed in ice bath Raw shrimp for tempura 59F out 2 hours. Refrigerated. Cooked tempura shrimp 72F in salamander out 30 minutes. Refrigerated. Potentially hazardous foods must be maintained under 41F or above 135F unless in an active preparation stage.
The department's words
CHSC 113996 The following foods were measured at unsafe temperatures: Garlic in oil 75F at wok line. Out 3 hours. Placed in ice bath Chicken broth 74F out 3 hours. Placed in ice bath Raw shrimp for tempura 59F out 2 hours. Refrigerated. Cooked tempura shrimp 72F in salamander out 30 minutes. Refrigerated. Potentially hazardous foods must be maintained under 41F or above 135F unless in an active preparation stage.
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)
Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The department's words
CHSC 113947.1 Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
The department's words
CHSC 113948 The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
Refuse area looks more organized but needs a thorough cleaning of the concrete floor which is covered in grease waste, garbage, and food scraps. Have area professionally cleaned.
The department's words
CHSC 114245.1 Refuse area looks more organized but needs a thorough cleaning of the concrete floor which is covered in grease waste, garbage, and food scraps. Have area professionally cleaned.
EarlierJan 15, 2016Follow-up inspectionYellow placard
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured chicken in broth at 122F cooked one hour prior cooling at room temperature. Observed beef in prep top measuring 106F Foods must be rapidly cooled from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Take steps to cool food fast: -place foods 2 deep in shallow pans -use ice baths -use ice wands - use walk in refrigerator
The department's words
CHSC 114002.1 Measured chicken in broth at 122F cooked one hour prior cooling at room temperature. Observed beef in prep top measuring 106F Foods must be rapidly cooled from 135F to 70F within 2 hours, then 70F to 41F within 4 hours. Take steps to cool food fast: -place foods 2 deep in shallow pans -use ice baths -use ice wands - use 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
House mayonnaise observed stored at room temperature. Eggs based mayonnaise is a potentially hazardous food and must be maintained below 41F or above 135F. Four cups of mayonnaise discarded.
The department's words
CHSC 113996 House mayonnaise observed stored at room temperature. Eggs based mayonnaise is a potentially hazardous food and must be maintained below 41F or above 135F. Four cups of mayonnaise discarded.
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 four live cockroaches in insect monitors under water heater. No additional cockroaches found in facility. Continue to have follow up treatments and maintain facility clean.
The department's words
CHSC 114259.1 Observed four live cockroaches in insect monitors under water heater. No additional cockroaches found in facility. Continue to have follow up treatments and maintain facility clean.
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)
Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The department's words
CHSC 113947.1 Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
The department's words
CHSC 113948 The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
Garbage area (shared) is heavily soiled with grease waste, litter, and cardboard boxes. you are directed to: Ensure all cardboard boxes are flattened and placed in the proper container. Provide secondary containment for grease waste barrels. Remove unused grease waste bin. Have spilled grease professionally cleaned. Refuse area must be cleaned within 7 days.
The department's words
CHSC 114245.1 Garbage area (shared) is heavily soiled with grease waste, litter, and cardboard boxes. you are directed to: Ensure all cardboard boxes are flattened and placed in the proper container. Provide secondary containment for grease waste barrels. Remove unused grease waste bin. Have spilled grease professionally cleaned. Refuse area must be cleaned within 7 days.
EarlierJan 12, 2016Follow-up inspectionYellow placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Garlic and oil (67F) and chicken broth (97F) observed stored at room temperature. These items are potentially hazardous foods and must be held below 41F or above 135F. Corrected with ice.
The department's words
CHSC 113996 Garlic and oil (67F) and chicken broth (97F) observed stored at room temperature. These items are potentially hazardous foods and must be held below 41F or above 135F. Corrected with ice.
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)
Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The department's words
CHSC 113947.1 Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
The department's words
CHSC 113948 The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
Garbage area (shared) is heavily soiled with grease waste, litter, and cardboard boxes. you are directed to: Ensure all cardboard boxes are flattened and placed in the proper container. Provide secondary containment for grease waste barrels. Remove unused grease waste bin. Have spilled grease professionally cleaned. Refuse area must be cleaned within 7 days.
The department's words
CHSC 114245.1 Garbage area (shared) is heavily soiled with grease waste, litter, and cardboard boxes. you are directed to: Ensure all cardboard boxes are flattened and placed in the proper container. Provide secondary containment for grease waste barrels. Remove unused grease waste bin. Have spilled grease professionally cleaned. Refuse area must be cleaned within 7 days.
EarlierJan 8, 2016Follow-up inspectionYellow placard
13 violations listed, 0 marked critical.
Not critical (13)
Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The department's words
CHSC 113947.1 Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
The department's words
CHSC 113948 The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
Observed employees' uncovered personal drinks in the kitchen. All personal drinks must be covered with a tight fitting lid.
The department's words
CHSC 113977 Observed employees' uncovered personal drinks in the kitchen. All personal drinks must be covered with a tight fitting lid.
The following hand sinks lacked soap or paper towels in the dispensers: a. Chinese side kitchen hand sink no towels b. Vietnamese side front hand sink no towels c. Rear Vietnamese side hand sink, no soap. Hand sinks must be stocked with soap and paper towels in the commercial dispensers at all times.
The department's words
CHSC 113953.2 The following hand sinks lacked soap or paper towels in the dispensers: a. Chinese side kitchen hand sink no towels b. Vietnamese side front hand sink no towels c. Rear Vietnamese side hand sink, no soap. Hand sinks must be stocked with soap and paper towels in the commercial dispensers at all times.
Install a soap and paper towel dispenser at the mop style sink by the dishwasher.
The department's words
CHSC 113953 Install a soap and paper towel dispenser at the mop style sink by the dishwasher.
Show 8 more
Measured cooked beef at 86F in deep bowl with plastic wrap on top. Food must be cooled rapidly by placing 2 inches deep in a shallow pan and remain uncovered.
The department's words
CHSC 114002.1 Measured cooked beef at 86F in deep bowl with plastic wrap on top. Food must be cooled rapidly by placing 2 inches deep in a shallow pan and remain uncovered.
Observed can of coke in the ice inside the ice machine.
The department's words
CHSC 113990 Observed can of coke in the ice inside the ice machine.
Observed two uncovered containers full of raw chicken stored on the floor of the dishwashing room. Keep food on shelving and covered to prevent contamination.
The department's words
CHSC 113986 Observed two uncovered containers full of raw chicken stored on the floor of the dishwashing room. Keep food on shelving and covered to prevent contamination.
Cardboard is being used to line the floors in the Vietnamese side kitchen. Provide commercial mats which are durable and cleanable.
The department's words
CHSC 114130.1 Cardboard is being used to line the floors in the Vietnamese side kitchen. Provide commercial mats which are durable and cleanable.
There is grease dripping from the ventilation hood in the Vietnamese side kitchen. Clean and maintain.
The department's words
CHSC 114149.2 There is grease dripping from the ventilation hood in the Vietnamese side kitchen. Clean and maintain.
There is no thermometer in the walk in. Provide one within 7 days.
The department's words
CHSC 114157 There is no thermometer in the walk in. Provide one within 7 days.
Garbage area (shared) is heavily soiled with grease waste, litter, and cardboard boxes. you are directed to: Ensure all cardboard boxes are flattened and placed in the proper container. Provide secondary containment for grease waste barrels. Remove unused grease waste bin. Have spilled grease professionally cleaned. Refuse area must be cleaned within 7 days.
The department's words
CHSC 114245.1 Garbage area (shared) is heavily soiled with grease waste, litter, and cardboard boxes. you are directed to: Ensure all cardboard boxes are flattened and placed in the proper container. Provide secondary containment for grease waste barrels. Remove unused grease waste bin. Have spilled grease professionally cleaned. Refuse area must be cleaned within 7 days.
There is a large hole in the celling of the Vietnamese kitchen. Replace drywall and paint.
The department's words
CHSC 114271 There is a large hole in the celling of the Vietnamese kitchen. Replace drywall and paint.
EarlierJan 6, 2016Routine inspectionRed placard
17 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1. Observed employee peeling raw shrimp then attempt to touch cucumber with unwashed hands. Hands must be washed immediately after touching raw meat and when switching tasks. Employee corrected before contamination occurred. 2. Observed employee dry hands on cloth towel after washing hands rather than using paper towels as is required. Employee corrected.
The department's words
CHSC 113953.3 1. Observed employee peeling raw shrimp then attempt to touch cucumber with unwashed hands. Hands must be washed immediately after touching raw meat and when switching tasks. Employee corrected before contamination occurred. 2. Observed employee dry hands on cloth towel after washing hands rather than using paper towels as is required. Employee corrected.
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 employee using reusable rubber gloves at wok line. These gloves are not permitted for any food related activities. Use single use gloves only.
The department's words
CHSC 113973.b-c Observed employee using reusable rubber gloves at wok line. These gloves are not permitted for any food related activities. Use single use gloves only.
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
Tobiko measured 53F at sushi bar Bean sprouts measured 52F in Vietnamese kitchen. Potentially hazardous foods must be maintained below 41F or above 135F. Foods were returned to refrigeration.
The department's words
CHSC 113996 Tobiko measured 53F at sushi bar Bean sprouts measured 52F in Vietnamese kitchen. Potentially hazardous foods must be maintained below 41F or above 135F. Foods were returned to refrigeration.
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 30-40 live cockroaches in monitors under the water heater in the Chinese sside kitchen. This facility shall remain closed until the following is completed: 1. Contact your pest control professional and have emergency service performed. 2. Clean all grease and food debris from under and between equipment (wok, water heater, prep sink) 3. Repair large gap at floor wall junction behind freezer 4. Seal cracks and crevices in wall behind freezer.
The department's words
CHSC 114259.1 Observed 30-40 live cockroaches in monitors under the water heater in the Chinese sside kitchen. This facility shall remain closed until the following is completed: 1. Contact your pest control professional and have emergency service performed. 2. Clean all grease and food debris from under and between equipment (wok, water heater, prep sink) 3. Repair large gap at floor wall junction behind freezer 4. Seal cracks and crevices in wall behind freezer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The department's words
CHSC 113947.1 Food handler cards are not available for viewing for any of the employees. Provide copies of cards for all staff. Email copies within 7 days.
The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
The department's words
CHSC 113948 The food safety certificates for the food managers are expired. At least one employee must enroll in an approved food safety course for food managers within 7 days and obtain the certification within 30 days.
Observed employees' uncovered personal drinks in the kitchen. All personal drinks must be covered with a tight fitting lid.
The department's words
CHSC 113977 Observed employees' uncovered personal drinks in the kitchen. All personal drinks must be covered with a tight fitting lid.
The following hand sinks lacked soap or paper towels in the dispensers: a. Chinese side kitchen hand sink no towels b. Vietnamese side front hand sink no towels c. Rear Vietnamese side hand sink, no soap. Hand sinks must be stocked with soap and paper towels in the commercial dispensers at all times.
The department's words
CHSC 113953.2 The following hand sinks lacked soap or paper towels in the dispensers: a. Chinese side kitchen hand sink no towels b. Vietnamese side front hand sink no towels c. Rear Vietnamese side hand sink, no soap. Hand sinks must be stocked with soap and paper towels in the commercial dispensers at all times.
Install a soap and paper towel dispenser at the mop style sink by the dishwasher.
The department's words
CHSC 113953 Install a soap and paper towel dispenser at the mop style sink by the dishwasher.
Show 8 more
Measured cooked beef at 86F in deep bowl with plastic wrap on top. Food must be cooled rapidly by placing 2 inches deep in a shallow pan and remain uncovered.
The department's words
CHSC 114002.1 Measured cooked beef at 86F in deep bowl with plastic wrap on top. Food must be cooled rapidly by placing 2 inches deep in a shallow pan and remain uncovered.
Observed can of coke in the ice inside the ice machine.
The department's words
CHSC 113990 Observed can of coke in the ice inside the ice machine.
Observed two uncovered containers full of raw chicken stored on the floor of the dishwashing room. Keep food on shelving and covered to prevent contamination.
The department's words
CHSC 113986 Observed two uncovered containers full of raw chicken stored on the floor of the dishwashing room. Keep food on shelving and covered to prevent contamination.
Cardboard is being used to line the floors in the Vietnamese side kitchen. Provide commercial mats which are durable and cleanable.
The department's words
CHSC 114130.1 Cardboard is being used to line the floors in the Vietnamese side kitchen. Provide commercial mats which are durable and cleanable.
There is grease dripping from the ventilation hood in the Vietnamese side kitchen. Clean and maintain.
The department's words
CHSC 114149.2 There is grease dripping from the ventilation hood in the Vietnamese side kitchen. Clean and maintain.
There is no thermometer in the walk in. Provide one within 7 days.
The department's words
CHSC 114157 There is no thermometer in the walk in. Provide one within 7 days.
Garbage area (shared) is heavily soiled with grease waste, litter, and cardboard boxes. you are directed to: Ensure all cardboard boxes are flattened and placed in the proper container. Provide secondary containment for grease waste barrels. Remove unused grease waste bin. Have spilled grease professionally cleaned. Refuse area must be cleaned within 7 days.
The department's words
CHSC 114245.1 Garbage area (shared) is heavily soiled with grease waste, litter, and cardboard boxes. you are directed to: Ensure all cardboard boxes are flattened and placed in the proper container. Provide secondary containment for grease waste barrels. Remove unused grease waste bin. Have spilled grease professionally cleaned. Refuse area must be cleaned within 7 days.
There is a large hole in the celling of the Vietnamese kitchen. Replace drywall and paint.
The department's words
CHSC 114271 There is a large hole in the celling of the Vietnamese kitchen. Replace drywall and paint.
EarlierJun 18, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
Provide a copy of the food safety manager's certificate for completing the required ANSI approved course. This certification is required from all facilities preparing open food.
The department's words
CHSC 113947.1 Provide a copy of the food safety manager's certificate for completing the required ANSI approved course. This certification is required from all facilities preparing open food.
The tile floor installation was incomplete. Extend the tile underneath equipment to complete the kitchen area.
The department's words
CHSC 114268 The tile floor installation was incomplete. Extend the tile underneath equipment to complete the kitchen area.
Replace the deteriorated wall tiles in the kitchen with FRP behind work stations and lavatories.
The department's words
CHSC 114257.1 Replace the deteriorated wall tiles in the kitchen with FRP behind work stations and lavatories.
Replace the deteriorated wall tiles in the kitchen with FRP behind work stations and lavatories.
The department's words
CHSC 114271 Replace the deteriorated wall tiles in the kitchen with FRP behind work stations and lavatories.
Provide food handler cards for all worker that handle food. All food preparers must pass an approved course and receive a certification when it's complete.
The department's words
CHSC 113948 Provide food handler cards for all worker that handle food. All food preparers must pass an approved course and receive a certification when it's complete.
Show 1 more
Provide an approved style thermometer to monitor each refrigerator, two were missing during inspectiont.
The department's words
CHSC 114157 Provide an approved style thermometer to monitor each refrigerator, two were missing during inspectiont.
EarlierJan 4, 2014Routine inspectionOnly Minor Violation(s) Found
6 violations listed, 0 marked critical.
Not critical (6)
The linoleum floor cover is lifting several places in the kitchen and is not cleanable. Repair the floor so it can be easily cleaned.
The department's words
CHSC 114268 The linoleum floor cover is lifting several places in the kitchen and is not cleanable. Repair the floor so it can be easily cleaned.
Provide lockers or a closet for workers to store their personal belongings separate from food preparation areas.
The department's words
CHSC 114256.1 Provide lockers or a closet for workers to store their personal belongings separate from food preparation areas.
Repair and/or Replace the inoperative lights underneath the hood. Observed at least two that were not working.
The department's words
CHSC 114149.2 Repair and/or Replace the inoperative lights underneath the hood. Observed at least two that were not working.
Provide cooking instructions on-site for the sushi preparation, including the ph requirements during the process. Maintain a ph meter to monitor food safety if needed.
The department's words
CHSC 114000 Provide cooking instructions on-site for the sushi preparation, including the ph requirements during the process. Maintain a ph meter to monitor food safety if needed.
Provide a copy of your food manager safety certificate, for your facility. The manager must have passed the ANSI approved course.
The department's words
CHSC 113947.1 Provide a copy of your food manager safety certificate, for your facility. The manager must have passed the ANSI approved course.
Show 1 more
Code CHSC 113945.1
The department's words
Code CHSC 113945.1
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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About this record
Search the county's inspection lookup for the name or license number L10315.
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.