Routine
Jan 13, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 13, 2026 · Original Source
Marin County, CA
Courtyard By Marriott
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Last inspected Jan 13, 2026 · View Map ↗ · Compare ↗
Only Minor Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsFollow-Up
May 8, 2024
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Honeydew and cantaloupe in fruit salad: 42 - 45 degrees F. Unknown when fruit was cut. Label cut melons with date and time prepared. Cut cantaloupe observed at 43-44 degrees F. Label cut melons with date and time prepared. Cut cantaloupe observed at 43 - 44 degrees F. Per label, cantaloupe was cut at 6:50 a.m. today. Maintain potentially hazardous foods at or below 41 degrees F. Cut cantaloupe should already be 41 degrees F.
Inspector’s notes
Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Rive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m., and Friday from 8:00 a.m. – 12:00 p.m. The report may also be viewed at the facility upon request.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode CHSC 114002Food temperature
Official wording
Scrambled eggs for burritos observed at 47 degrees F. Label on eggs is 5/8 12:57 a.m.. Scrambled eggs with bacon observed at 46 - 48 degrees F Label: 5/8 1:10 a.m. Per asst. mgr., eggs were made at 12:57 p.m. and 1:10 p.m.. Instruct employees to properly mark a.m. on the stickers. Don't cover with plastic wrap while cooling. Scrambled eggs initially checked at 2:00 p.m.. Both types of scrambled eggs 48 degrees F at 2:38 p.m.. Scrambled eggs not cooling at at rapid enough rate. 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.
Inspector’s notes
Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Rive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m., and Friday from 8:00 a.m. – 12:00 p.m. The report may also be viewed at the facility upon request.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, May 8, 2024 · Original Source
Routine
May 6, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Two-door True refrigerator to left of the ice machine: individual packages of Philadelphia cream cheese observed at 41 - 47 degrees F with infrared thermometer. Two door refrigerator in corner near cookline: fried egg covered with plastic observed at 57 degrees F. Plate of fried eggs observed at 51 - 56 degrees F. Scrambled eggs observed at 51 - 54 degrees F - also covered with plastic. Person who made eggs left for the day. Unknow when all of the eggs finished cooking. All of the cooked eggs were voluntarily discarded into the compost bin (1 fried egg white, 8 fried eggs, 4 scrambled eggs.) Cut cantaloupe cut today: 46 degrees F, cut honeydew cut today: 47 degrees F. Unknown when melons were sliced. Recommend placing time next to date label to assist with the different a.m. and p.m. shifts knowing when foods were finished being prepared. Maintain potentially hazardous foods at 41 degrees F or colder. Utilize rapid cooling logs to ensure potentially hazardous foods are cooling from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Cooling logs and approved cooling methods handout provided in English and Spanish. Discussed approved cooling methods with assistant manager.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode CHSC 114002Food temperature
Official wording
Two-door True refrigerator to left of the ice machine: individual packages of Philadelphia cream cheese observed at 41 - 47 degrees F with infrared thermometer. Two door refrigerator in corner near cookline: fried egg covered with plastic observed at 57 degrees F. Plate of fried eggs observed at 51 - 56 degrees F. Scrambled eggs observed at 51 - 54 degrees F - also covered with plastic. Person who made eggs left for the day. Unknow when all of the eggs finished cooking. All of the cooked eggs were voluntarily discarded into the compost bin (1 fried egg white, 8 fried eggs, 4 scrambled eggs.) Cut cantaloupe cut today: 46 degrees F, cut honeydew cut today: 47 degrees F. Unknown when melons were sliced. Recommend placing time next to date label to assist with the different a.m. and p.m. shifts knowing when foods were finished being prepared. Maintain potentially hazardous foods at 41 degrees F or colder. Utilize rapid cooling logs to ensure potentially hazardous foods are cooling from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Cooling logs and approved cooling methods handout provided in English and Spanish. Discussed approved cooling methods with assistant manager.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode CHSC 114192Food temperature
Official wording
No hot water coming out of either 3-compartment sink faucets. No cold water coming out of the left faucet. Provide hot and cold water at faucets. Hot water shall be a minimum of 120 degrees F. Corrected onsite.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, May 6, 2024 · Original Source
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