At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · May 10, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 12 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMay 10, 2023Routine inspectionNo Violation(s) Found
This one: No Violation(s) Found, inspected May 10, 2023.
No violations listed in the data.
EarlierApr 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Bar 3-comp sink not dispensing any hot water. / Repair 3-comp sink to provide hot water immediately. Divert all ware washing to mechanical dish washer until repaired. Sink must provide 120°F hot water.
The department's words
CHSC 114192 Bar 3-comp sink not dispensing any hot water. / Repair 3-comp sink to provide hot water immediately. Divert all ware washing to mechanical dish washer until repaired. Sink must provide 120°F hot water.
EarlierApr 22, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler cards unavailable at time of inspection. / Provide for inspection.
The department's words
CHSC 113947.1 Food handler cards unavailable at time of inspection. / Provide for inspection.
EarlierJul 29, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Chicken wings in refrigerator opposite of range recorded at 43-44°F. / Repair refrigerator to cold hold food at 41°F or below.
The department's words
CHSC 113996 Chicken wings in refrigerator opposite of range recorded at 43-44°F. / Repair refrigerator to cold hold food at 41°F or below.
EarlierSep 1, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Main dishwasher recorded with 0ppm chlorine. / Restock sanitizer solution for machine. Use test strips to ensure machine is working properly.
The department's words
CHSC 114099.7 Main dishwasher recorded with 0ppm chlorine. / Restock sanitizer solution for machine. Use test strips to ensure machine is working properly.
EarlierFeb 6, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A large plastic tub was seen in the down stairs kitchen on a prep table with cooling potatoes. Internal temperature of potatoes recorded at 120F. Employee stated potatoes were set out to cool about 45 minutes ago. / Discontinue practice. Separate mashed potatoes into smaller batches in shallow metal pans. Create ice baths for metal pans, ensuring ice water levels are at same level the food is. Utilize available ice wands if necessary. Use cooling logs to keep track of rapid cooling. Refer to Department issued handout for further details.
The department's words
CHSC 114002.1 A large plastic tub was seen in the down stairs kitchen on a prep table with cooling potatoes. Internal temperature of potatoes recorded at 120F. Employee stated potatoes were set out to cool about 45 minutes ago. / Discontinue practice. Separate mashed potatoes into smaller batches in shallow metal pans. Create ice baths for metal pans, ensuring ice water levels are at same level the food is. Utilize available ice wands if necessary. Use cooling logs to keep track of rapid cooling. Refer to Department issued handout for further details.
EarlierAug 7, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierOct 11, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Measured beef stock on the stove in the kitchen at 121F. Cook voluntarily discarded the stock during the inspection. All PHF shall be held at or below 41F or at above 135F.
The department's words
CHSC 113996 Measured beef stock on the stove in the kitchen at 121F. Cook voluntarily discarded the stock during the inspection. All PHF shall be held at or below 41F or at above 135F.
Corrected during the inspection
EarlierJan 27, 2017Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Observed a cook reach into the prep top and place food from there in his mouth. Employees should not eat in areas where non-prepackaged food can be contaminated.
The department's words
CHSC 113977 Observed a cook reach into the prep top and place food from there in his mouth. Employees should not eat in areas where non-prepackaged food can be contaminated.
Observed employee touch raw fish with hands, wipe hands off with rag on apron, and reach for other food items. Do not use wiping cloths to clean hands. Wash in handsink with soap, water, and disposable paper towels.
The department's words
CHSC 113953.3 Observed employee touch raw fish with hands, wipe hands off with rag on apron, and reach for other food items. Do not use wiping cloths to clean hands. Wash in handsink with soap, water, and disposable paper towels.
Blanched fries in one prep fridge at 45F. Ensure to keep potentially hazardous foods below 41F or above 135F.
The department's words
CHSC 113996 Blanched fries in one prep fridge at 45F. Ensure to keep potentially hazardous foods below 41F or above 135F.
Observed bags of shellstock (mussels) in walk0in with no tags displayed by container (tag had been filed already). Keep copies of tags by containers.
The department's words
CHSC 114039.3 Observed bags of shellstock (mussels) in walk0in with no tags displayed by container (tag had been filed already). Keep copies of tags by containers.
Person in charge states that the salmon is sometimes served undercooked. Fish required to be heated to 145F for 15 seconds per code. No consumer advisory available. Add advisory on menu. A consumer advisory is not required when a consumer specifically orders food raw or undercooked.
The department's words
CHSC 114093 Person in charge states that the salmon is sometimes served undercooked. Fish required to be heated to 145F for 15 seconds per code. No consumer advisory available. Add advisory on menu. A consumer advisory is not required when a consumer specifically orders food raw or undercooked.
Show 1 more
Dirty wiping rags observed on counters. Keep in sanitizer bucket with 100ppm of chlorine.
The department's words
CHSC 114185.1 Dirty wiping rags observed on counters. Keep in sanitizer bucket with 100ppm of chlorine.
EarlierJan 25, 2017Routine inspectionYellow placard
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The following food was found out of temperature: * Béarnaise sauce sitting on counter by grill at 84F. Made 3.5 hours prior according to employee. If you want to leave potentially hazardous food (PHF) at room temp, document the time food was taken out of a temperature controlled environment and document the discard time (discard time should be no longer than 4 hours after product was made). * left prep top had white beans at 60F, garlic in oil at 49F, cooked beets at 50F. Items had been taken from walk-in and placed in prep top at least two hours prior. Ensure to not overfill the drop pans. Thermostat of fridge turned down (air temp was 42F). Items placed in walk-in to cool * Bar fridge had milk at 49F and heavy cream at 51F. Ensure to not leave items out when making drinks. Thermostat turned down. * Sliced tomatoes at 50F. Item was placed in prep top immediately after slicing. Cool food in walk-in after prep as the prep top is not meant to cool food * brussel sprouts at 49F in prep top
The department's words
CHSC 113996 The following food was found out of temperature: * Béarnaise sauce sitting on counter by grill at 84F. Made 3.5 hours prior according to employee. If you want to leave potentially hazardous food (PHF) at room temp, document the time food was taken out of a temperature controlled environment and document the discard time (discard time should be no longer than 4 hours after product was made). * left prep top had white beans at 60F, garlic in oil at 49F, cooked beets at 50F. Items had been taken from walk-in and placed in prep top at least two hours prior. Ensure to not overfill the drop pans. Thermostat of fridge turned down (air temp was 42F). Items placed in walk-in to cool * Bar fridge had milk at 49F and heavy cream at 51F. Ensure to not leave items out when making drinks. Thermostat turned down. * Sliced tomatoes at 50F. Item was placed in prep top immediately after slicing. Cool food in walk-in after prep as the prep top is not meant to cool food * brussel sprouts at 49F in prep top
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
* 4 gallon container of onion soup at 51F and 4 gallon container of ratatouille at 61F in walk-in. items were cooked last night and did not cool down properly. Food discarded. * blanched fries at 55F cooling in walk-in covered. Keep food items uncovered while cooling so heat is not trapped Ensure to cool food from 135F to 70F in less than 2 hours and from 70 to 41F in less than 4 hours (no more than 6 hours total). Use cooling logs to ensure process is done correctly. Use ice baths and ice wands to cool the soups and use smaller containers to cool.
The department's words
CHSC 114002 * 4 gallon container of onion soup at 51F and 4 gallon container of ratatouille at 61F in walk-in. items were cooked last night and did not cool down properly. Food discarded. * blanched fries at 55F cooling in walk-in covered. Keep food items uncovered while cooling so heat is not trapped Ensure to cool food from 135F to 70F in less than 2 hours and from 70 to 41F in less than 4 hours (no more than 6 hours total). Use cooling logs to ensure process is done correctly. Use ice baths and ice wands to cool the soups and use smaller containers to cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Observed a cook reach into the prep top and place food from there in his mouth. Employees should not eat in areas where non-prepackaged food can be contaminated.
The department's words
CHSC 113977 Observed a cook reach into the prep top and place food from there in his mouth. Employees should not eat in areas where non-prepackaged food can be contaminated.
Observed employee touch raw fish with hands, wipe hands off with rag on apron, and reach for other food items. Do not use wiping cloths to clean hands. Wash in handsink with soap, water, and disposable paper towels.
The department's words
CHSC 113953.3 Observed employee touch raw fish with hands, wipe hands off with rag on apron, and reach for other food items. Do not use wiping cloths to clean hands. Wash in handsink with soap, water, and disposable paper towels.
Handsink blocked in bar area. Keep handsink accessible at all times. Corrected on site.
The department's words
CHSC 113953.1 Handsink blocked in bar area. Keep handsink accessible at all times. Corrected on site.
Corrected during the inspection
Observed bags of shellstock (mussels) in walk0in with no tags displayed by container (tag had been filed already). Keep copies of tags by containers.
The department's words
CHSC 114039.3 Observed bags of shellstock (mussels) in walk0in with no tags displayed by container (tag had been filed already). Keep copies of tags by containers.
Person in charge states that the salmon is sometimes served undercooked. Fish required to be heated to 145F for 15 seconds per code. No consumer advisory available. Add advisory on menu. A consumer advisory is not required when a consumer specifically orders food raw or undercooked.
The department's words
CHSC 114093 Person in charge states that the salmon is sometimes served undercooked. Fish required to be heated to 145F for 15 seconds per code. No consumer advisory available. Add advisory on menu. A consumer advisory is not required when a consumer specifically orders food raw or undercooked.
Show 1 more
Dirty wiping rags observed on counters. Keep in sanitizer bucket with 100ppm of chlorine.
The department's words
CHSC 114185.1 Dirty wiping rags observed on counters. Keep in sanitizer bucket with 100ppm of chlorine.
EarlierJul 30, 2015Follow-up inspectionGreen placard
16 violations listed, 0 marked critical.
Not critical (16)
Grill station prep refrigerator is not maintaining potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods ranged from 54-61 degrees Fahrenheit in insert pans. Raw chicken (48 degrees F) and raw fish (47 degrees F) in lower portion of prep refrigerator. Heavy cream in lower portion of left prep refrigerator was 54 degrees F. Whole shell eggs overstocked in upper portion of left prep refrigerator were 47-68 degrees F. Blue cheese was above 50 degrees F in left prep refrigerator. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Chicken stock in ice bath was 56 degrees F. Bernaise sauce made at 10:30 -11:00 a.m. today was 102 degrees Fahrenheit between fryer and char-broiler. Choron sauce at same location was 92 degrees Fahrenheit and made at 11:00 - 11:30. Submit standard operating procedure if you would like to use time only as a public health control measure for these sauces. Sauces must be clearly marked to indicate the point in time that is four hours past the sauces being removed from temperature control. 7/30/15: Buttermilk dressing (48 degrees F) in grill prep refrigerator and feta cheeses (45 degrees F) in left prep refrigerator. Small cooked potatoes (49 degrees F) were adjacent to onions (53 degrees F) that were cooked at 1:50 p.m. today Do not store foods going through cooling process adjacent to foods in same container, as this can cause potentially hazardous foods to enter the temperature danger zone.
The department's words
CHSC 113996 Grill station prep refrigerator is not maintaining potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods ranged from 54-61 degrees Fahrenheit in insert pans. Raw chicken (48 degrees F) and raw fish (47 degrees F) in lower portion of prep refrigerator. Heavy cream in lower portion of left prep refrigerator was 54 degrees F. Whole shell eggs overstocked in upper portion of left prep refrigerator were 47-68 degrees F. Blue cheese was above 50 degrees F in left prep refrigerator. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Chicken stock in ice bath was 56 degrees F. Bernaise sauce made at 10:30 -11:00 a.m. today was 102 degrees Fahrenheit between fryer and char-broiler. Choron sauce at same location was 92 degrees Fahrenheit and made at 11:00 - 11:30. Submit standard operating procedure if you would like to use time only as a public health control measure for these sauces. Sauces must be clearly marked to indicate the point in time that is four hours past the sauces being removed from temperature control. 7/30/15: Buttermilk dressing (48 degrees F) in grill prep refrigerator and feta cheeses (45 degrees F) in left prep refrigerator. Small cooked potatoes (49 degrees F) were adjacent to onions (53 degrees F) that were cooked at 1:50 p.m. today Do not store foods going through cooling process adjacent to foods in same container, as this can cause potentially hazardous foods to enter the temperature danger zone.
Partially cooked small potatoes finished cooking at ~ 12:00 p.m. today were 81-83 degrees Fahrenheit on sheet pan on rolling rack at ~ 3:30 p.m.. Discussed proper rapid cooling with sous chef. Approved Cooling Methods handout and cooling log provided today. Monitor potentially hazardous foods with an ANSI-certified probe thermometer and log onto cooling log to ensure proper r aid cooling is being achieved. French fries partially cooked were found to left of fryer at 78degrees F and on sheet pan on rolling rack at 72-74 degrees Fahrenheit. French fries finished cooking at 10:30 a.m.. French fries were checked around 3:30 p.m. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. 7/30/15: Cooked onions made at 1:50 p.m. were 157 degrees F, per cooling log, Cooked onions were checked at 4:50 p.m. and found at 53 degrees F. Cooling at appropriate rate. Procedure for bernaise and choron sauces given today.
The department's words
CHSC 114002 Partially cooked small potatoes finished cooking at ~ 12:00 p.m. today were 81-83 degrees Fahrenheit on sheet pan on rolling rack at ~ 3:30 p.m.. Discussed proper rapid cooling with sous chef. Approved Cooling Methods handout and cooling log provided today. Monitor potentially hazardous foods with an ANSI-certified probe thermometer and log onto cooling log to ensure proper r aid cooling is being achieved. French fries partially cooked were found to left of fryer at 78degrees F and on sheet pan on rolling rack at 72-74 degrees Fahrenheit. French fries finished cooking at 10:30 a.m.. French fries were checked around 3:30 p.m. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. 7/30/15: Cooked onions made at 1:50 p.m. were 157 degrees F, per cooling log, Cooked onions were checked at 4:50 p.m. and found at 53 degrees F. Cooling at appropriate rate. Procedure for bernaise and choron sauces given today.
Corrected during the inspection
Label bulk storage containers.
The department's words
CHSC 114051 Label bulk storage containers.
Use scoopers with handles instead of plastic containers.
The department's words
CHSC 114119 Use scoopers with handles instead of plastic containers.
Provide ANSI-certified probe thermometer.
The department's words
CHSC 114159 Provide ANSI-certified probe thermometer.
Corrected during the inspection
Show 11 more
Handwashing sink needs to be repaired immediately. Wastewater plumbing line under hand wash sink fell off at beginning of inspection while attempting to wash hands. Plumbing was being held in place with saran wrap. Properly secure plumbing to sink. Handwash sink needs to also be secured to wall. Sink is very loose.
The department's words
CHSC 114190 Handwashing sink needs to be repaired immediately. Wastewater plumbing line under hand wash sink fell off at beginning of inspection while attempting to wash hands. Plumbing was being held in place with saran wrap. Properly secure plumbing to sink. Handwash sink needs to also be secured to wall. Sink is very loose.
Corrected during the inspection
Observed Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval. 7/30/15: Sous vide machine removed.
The department's words
CHSC 114057 Observed Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval. 7/30/15: Sous vide machine removed.
Corrected during the inspection
Observed Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval. 7/30/15: Sous vide machine removed.
The department's words
CHSC 114057.1 Observed Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval. 7/30/15: Sous vide machine removed.
Corrected during the inspection
Observed Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval. 7/30/15: Sous vide machine removed.
The department's words
CHSC 114393 Observed Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval. 7/30/15: Sous vide machine removed.
Corrected during the inspection
Observed bottled wine in room under the stairs by downstairs kitchen, as well as open boxes of to-go containers. This room has unfinished floors, walls, and ceiling, sewer lines, and pink insulation. Observed open bags of sugar and oats in this room too. Do not store any food in this room, or any open boxes of to-go containers. Sewer line above Perrier. Food includes wine and water.
The department's words
CHSC 114049 Observed bottled wine in room under the stairs by downstairs kitchen, as well as open boxes of to-go containers. This room has unfinished floors, walls, and ceiling, sewer lines, and pink insulation. Observed open bags of sugar and oats in this room too. Do not store any food in this room, or any open boxes of to-go containers. Sewer line above Perrier. Food includes wine and water.
Corrected during the inspection
Secure CO2 tanks to rigid structure.
The department's words
CHSC 114172 Secure CO2 tanks to rigid structure.
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Corrected during the inspection
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Corrected during the inspection
Container with lemons, knife, zester, and peeler in three-compartment sink. Wiping cloth container in middle compartment of three-compartment sink. Utilize three-compartment sink for utensil washing only.
The department's words
CHSC 114047 Container with lemons, knife, zester, and peeler in three-compartment sink. Wiping cloth container in middle compartment of three-compartment sink. Utilize three-compartment sink for utensil washing only.
Corrected during the inspection
Remove Bunn Coffee maker.
The department's words
CHSC 114257.1 Remove Bunn Coffee maker.
Repair leak at p-trap of upstairs hand wash sink and drip at utensil washing sink.
The department's words
CHSC 114190 Repair leak at p-trap of upstairs hand wash sink and drip at utensil washing sink.
EarlierJul 27, 2015Routine inspectionYellow placard
18 violations listed, 5 marked critical.
Critical (5)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Grill station prep refrigerator is not maintaining potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods ranged from 54-61 degrees Fahrenheit in insert pans. Raw chicken (48 degrees F) and raw fish (47 degrees F) in lower portion of prep refrigerator. Heavy cream in lower portion of left prep refrigerator was 54 degrees F. Whole shell eggs overstocked in upper portion of left prep refrigerator were 47-68 degrees F. Blue cheese was above 50 degrees F in left prep refrigerator. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Chicken stock in ice bath was 56 degrees F. Bernaise sauce made at 10:30 -11:00 a.m. today was 102 degrees Fahrenheit between fryer and char-broiler. Choron sauce at same location was 92 degrees Fahrenheit and made at 11:00 - 11:30. Submit standard operating procedure if you would like to use time only as a public health control measure for these sauces. Sauces must be clearly marked to indicate the point in time that is four hours past the sauces being removed from temperature control.
The department's words
CHSC 113996 Grill station prep refrigerator is not maintaining potentially hazardous foods at or below 41 degrees Fahrenheit. Potentially hazardous foods ranged from 54-61 degrees Fahrenheit in insert pans. Raw chicken (48 degrees F) and raw fish (47 degrees F) in lower portion of prep refrigerator. Heavy cream in lower portion of left prep refrigerator was 54 degrees F. Whole shell eggs overstocked in upper portion of left prep refrigerator were 47-68 degrees F. Blue cheese was above 50 degrees F in left prep refrigerator. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded - see voluntary condemnation and destruction sheet. Chicken stock in ice bath was 56 degrees F. Bernaise sauce made at 10:30 -11:00 a.m. today was 102 degrees Fahrenheit between fryer and char-broiler. Choron sauce at same location was 92 degrees Fahrenheit and made at 11:00 - 11:30. Submit standard operating procedure if you would like to use time only as a public health control measure for these sauces. Sauces must be clearly marked to indicate the point in time that is four hours past the sauces being removed from temperature control.
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
Partially cooked small potatoes finished cooking at ~ 12:00 p.m. today were 81-83 degrees Fahrenheit on sheet pan on rolling rack at ~ 3:30 p.m.. Discussed proper rapid cooling with sous chef. Approved Cooling Methods handout and cooling log provided today. Monitor potentially hazardous foods with an ANSI-certified probe thermometer and log onto cooling log to ensure proper rapid cooling is being achieved. French fries partially cooked were found to left of fryer at 78 degrees F and on sheet pan on rolling rack at 72-74 degrees Fahrenheit. French fries finished cooking at 10:30 a.m.. French fries were checked around 3:30 p.m. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
The department's words
CHSC 114002 Partially cooked small potatoes finished cooking at ~ 12:00 p.m. today were 81-83 degrees Fahrenheit on sheet pan on rolling rack at ~ 3:30 p.m.. Discussed proper rapid cooling with sous chef. Approved Cooling Methods handout and cooling log provided today. Monitor potentially hazardous foods with an ANSI-certified probe thermometer and log onto cooling log to ensure proper rapid cooling is being achieved. French fries partially cooked were found to left of fryer at 78 degrees F and on sheet pan on rolling rack at 72-74 degrees Fahrenheit. French fries finished cooking at 10:30 a.m.. French fries were checked around 3:30 p.m. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
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 Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. Sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval.
The department's words
CHSC 114057 Observed Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. Sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval.
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 Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. Sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval.
The department's words
CHSC 114057.1 Observed Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. Sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval.
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
Container with lemons, knife, zester, and peeler in three-compartment sink. Wiping cloth container in middle compartment of three-compartment sink. Utilize three-compartment sink for utensil washing only.
The department's words
CHSC 114047 Container with lemons, knife, zester, and peeler in three-compartment sink. Wiping cloth container in middle compartment of three-compartment sink. Utilize three-compartment sink for utensil washing only.
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)
Observed open container of water being utilized by sous chef. Beverage containers shall be closed.
The department's words
CHSC 113977 Observed open container of water being utilized by sous chef. Beverage containers shall be closed.
Corrected during the inspection
Large garbage container in front of hand wash sink.
The department's words
CHSC 113953.1 Large garbage container in front of hand wash sink.
Corrected during the inspection
Label bulk storage containers.
The department's words
CHSC 114051 Label bulk storage containers.
Use scoopers with handles instead of plastic containers.
The department's words
CHSC 114119 Use scoopers with handles instead of plastic containers.
Provide ANSI-certified probe thermometer.
The department's words
CHSC 114159 Provide ANSI-certified probe thermometer.
Show 8 more
Handwashing sink needs to be repaired immediately. Wastewater plumbing line under hand wash sink fell off at beginning of inspection while attempting to wash hands. Plumbing was being held in place with saran wrap. Properly secure plumbing to sink. Handwash sink needs to also be secured to wall. Sink is very loose.
The department's words
CHSC 114190 Handwashing sink needs to be repaired immediately. Wastewater plumbing line under hand wash sink fell off at beginning of inspection while attempting to wash hands. Plumbing was being held in place with saran wrap. Properly secure plumbing to sink. Handwash sink needs to also be secured to wall. Sink is very loose.
No certified food handling cards available to view. Keep certified food handling cards onsite.
The department's words
CHSC 113948 No certified food handling cards available to view. Keep certified food handling cards onsite.
Corrected during the inspection
Observed raw meat above bread in freezer. Store ready-to-eat foods above raw meat.
The department's words
CHSC 113980 Observed raw meat above bread in freezer. Store ready-to-eat foods above raw meat.
Corrected during the inspection
Observed Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. Sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval.
The department's words
CHSC 114393 Observed Koch Ultravac machine that is being utilized for sous vide, This machine was impounded today. Sous vide machine is being utilized for cooked and raw meat. Reduced oxygen packaging requires state approval.
Observed bottled wine in room under the stairs by downstairs kitchen, as well as open boxes of to-go containers. This room has unfinished floors, walls, and ceiling, sewer lines, and pink insulation. Observed open bags of sugar and oats in this room too. Do not store any food in this room, or any open boxes of to-go containers. Sewer line above Perrier. Food includes wine and water.
The department's words
CHSC 114049 Observed bottled wine in room under the stairs by downstairs kitchen, as well as open boxes of to-go containers. This room has unfinished floors, walls, and ceiling, sewer lines, and pink insulation. Observed open bags of sugar and oats in this room too. Do not store any food in this room, or any open boxes of to-go containers. Sewer line above Perrier. Food includes wine and water.
Secure CO2 tanks to rigid structure.
The department's words
CHSC 114172 Secure CO2 tanks to rigid structure.
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Zalta, you can:
Let Zalta know
Ask for the manager. Zalta can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L13415.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- No Violation(s) Found
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.