ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine
Feb 27, 2025
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed batter for frying fish stored next to the fryer on shelf with no temperature control measured at 51.4 *F. Observed Balsamic Vinaigrette at salad prep station measured at 67.1 *F. All potentially hazardous foods shall be maintained at 41 *F or below. Store noted items in ice bath or return to refrigeration unit when not in use.
Inspector’s notes
Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report. Or ask the food facility for the inspection report. A green placard was issued.
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.
Official record from Marin County Environmental Health Services, Feb 27, 2025 · Original Source
Follow-Up
Jul 11, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 113953.3Handwashing
Official wording
Observed two employees wash hands at cook's line without using soap. Ensure employees wash hands using soap and warm water. Instructed employees to wash hands using soap. Hands washed again.
Inspector’s notes
Facility corrected major violations. A green placard was issued.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Observed marinara sauce and black beans on stove at 99-109 F since 7 am. Observed cut tomatoes, feta cheese, sliced ham in right prep top refrigerator at 43-44 F. Observed chipotle sauce at 50 F inside right prep top refrigerator. Ambient temperature of right prep top refrigerator measured 43-45 F. Observed marinara sauce near walk-in cooler door at 45 F. PIC stated marinara sauce is already pre-made and place in container this morning. Front of walk-in cooler measured 43-45 F but back of cooler measured 41 F or below. About 3 lbs of marinara sauce and about half a pound of black beans on stove discarded. About 1/3 of a squeeze bottle of chipotle sauce prepared a few days ago discarded. Instructed person in charge to tell employees to relocate potentially hazardous food items in right prep top cooler to a unit measuring 41 F or below. Instructed PIC to relocate food items toward back in cooler where temperature is holding 41 F or below. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust right prep top refrigerator to cold hold at 41 F or below and discontinue use until repaired. Service walk-in cooler to ensure entire cooler cold holds at 41 F or below.
Inspector’s notes
Facility corrected major violations. A green placard was issued.
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.
No cold water dispensing out of hand sink adjacent to dishwasher. Ensure hot and cold water is provided at all sinks at all times. Cold water turned on by end of inspection. Corrected on site.
Inspector’s notes
Facility corrected major violations. A green placard was issued.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Marin County Environmental Health Services, Jul 11, 2024 · Original Source
Routine
Jul 9, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed two employees wash hands at cook's line without using soap. Ensure employees wash hands using soap and warm water. Instructed employees to wash hands using soap. Hands washed again.
Inspector’s notes
Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Yellow placard was issued.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Observed marinara sauce and black beans on stove at 99-109 F since 7 am. Observed cut tomatoes, feta cheese, sliced ham in right prep top refrigerator at 43-44 F. Observed chipotle sauce at 50 F inside right prep top refrigerator. Ambient temperature of right prep top refrigerator measured 43-45 F. Observed marinara sauce near walk-in cooler door at 45 F. PIC stated marinara sauce is already pre-made and place in container this morning. Front of walk-in cooler measured 43-45 F but back of cooler measured 41 F or below. About 3 lbs of marinara sauce and about half a pound of black beans on stove discarded. About 1/3 of a squeeze bottle of chipotle sauce prepared a few days ago discarded. Instructed person in charge to tell employees to relocate potentially hazardous food items in right prep top cooler to a unit measuring 41 F or below. Instructed PIC to relocate food items toward back in cooler where temperature is holding 41 F or below. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust right prep top refrigerator to cold hold at 41 F or below and discontinue use until repaired. Service walk-in cooler to ensure entire cooler cold holds at 41 F or below.
Inspector’s notes
Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Yellow placard was issued.
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.
No cold water dispensing out of hand sink adjacent to dishwasher. Ensure hot and cold water is provided at all sinks at all times. Cold water turned on by end of inspection. Corrected on site.
Inspector’s notes
Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Yellow placard was issued.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Marin County Environmental Health Services, Jul 9, 2024 · Original Source
Routine
Feb 13, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Observed hollandaise sauce at 109F without temperature control. Hold potentially hazardous foods below or above 135F. Facility typically uses time as a public health control logs (TPHC logs) for this time, but logs were not available today. Item was cooked about 2 hours prior and will be discarded within 4 hours. TPHC logs will be used today.
Inspector’s notes
Green placard. Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
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.