Follow-Up
Jan 9, 2026
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 9, 2026 · Original Source
Marin County, CA
Good Earth Natural Foods
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Last inspected Jan 9, 2026 · View Map ↗ · Compare ↗
No Violation(s) Found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsRoutine
Jan 8, 2026
Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 8, 2026 · Original Source
Follow-Up
Jan 5, 2024
No Violation(s) Found
3 recorded violations
minorCode CHSC 114002Food temperature
Official wording
Observed two deep metal hotel pans with chicken cooked yesterday at 44 degrees F and 47 degrees F in the walk-in refrigerator. No cooling logs. Chicken voluntarily discarded.
Inspector’s notes
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.
More about food kept at an unsafe temperatureminorCode CHSC 114099.6Cleaning and sanitizing
Official wording
Deli kitchen: Inadequate sanitizer at the three-compartment sink in scullery: Oxonia Active: 8 drops X 162ppm/drop + 1,296 ppm Meat Department: 3-compartment sink: sanitizer: 19 drops x 162 ppm/drop + 3,078 ppm Bakery: Sanitizer at three-compartment sink greater than 18 drops, hence greater than 2,800 ppm. Provide 2,000- 2,800 ppm ppm Oxonia Active.
Inspector’s notes
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
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode CHSC 113953.cHandwashing
Official wording
Men's restroom: left hand wash sink: no water came out. Right hand wash sink: 75 degrees F. Women's restroom: left handwash sink: 98 degrees F right hand wash sink: 96 degrees F.
Inspector’s notes
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
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.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Jan 5, 2024 · Original Source
Routine
Jan 4, 2024
Violation(s) Found
3 recorded violations
criticalCode CHSC 114002Food temperature
Official wording
Observed two deep metal hotel pans with chicken cooked yesterday at 44 degrees F and 47 degrees F in the walk-in refrigerator. No cooling logs. Chicken voluntarily discarded.
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. Yellow placard posted at deli for two major violations. Green placard posted on entrance doors for other departments.
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 114099.6Cleaning and sanitizing
Official wording
Deli kitchen: Inadequate sanitizer at the three-compartment sink in scullery: Oxonia Active: 8 drops X 162ppm/drop + 1,296 ppm Meat Department: 3-compartment sink: sanitizer: 19 drops x 162 ppm/drop + 3,078 ppm Bakery: Sanitizer at three-compartment sink greater than 18 drops, hence greater than 2,800 ppm. Provide 2,000- 2,800 ppm ppm Oxonia Active.
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. Yellow placard posted at deli for two major violations. Green placard posted on entrance doors for other departments.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode CHSC 113953.cHandwashing
Official wording
Men's restroom: left hand wash sink: no water came out. Right hand wash sink: 75 degrees F. Women's restroom: left handwash sink: 98 degrees F right hand wash sink: 96 degrees F.
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. Yellow placard posted at deli for two major violations. Green placard posted on entrance doors for other departments.
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.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Jan 4, 2024 · Original Source