Routine
Apr 7, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 7, 2026 · Original Source
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 16, 2024
Only Minor Violation(s) Found
3 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Grill station prep refrigerator: sauteed onions: 43 degrees F. Salad prep refrigerator: sliced cherry tomatoes: 43 degrees F. Maintain potentially hazardous foods at or below 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 114057Food temperature
Official wording
Observed vacuum packaged marinara sauce in the walk-in refrigerator that was prepared and vacuum sealed on 5/14/24. Temperature of marinara sauce: 41 degrees F. Remove marinara sauce from vacuum sealed bags. Sauce removed from bags and placed in Cambro container. Facility is discontinuing vacuum packaging and will utilize approved cooling methods, such as ice bath and ice wands. New ice wands ordered.
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 114419Food temperature
Official wording
Observed vacuum packaged marinara sauce in the walk-in refrigerator that was prepared and vacuum sealed on 5/14/24. Temperature of marinara sauce: 41 degrees F. Remove marinara sauce from vacuum sealed bags. Sauce removed from bags and placed in Cambro container. Facility is discontinuing vacuum packaging and will utilize approved cooling methods, such as ice bath and ice wands. New ice wands ordered.
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 16, 2024 · Original Source
Routine
May 14, 2024
Violation(s) Found
5 recorded violations
criticalCode CHSC 113953.3Handwashing
Official wording
Observed employee prewashing utensils at prewash sink and then took out clean utensils from the dishwasher and then touched a clean cutting board and placed it on a shelf. Employee than touched a clean hotel pan. Employees shall wash hands after contaminating them with soap and water and then dry with paper towels. Chef instructed employee on hand washing.
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
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 problemscriticalCode CHSC 113996Food temperature
Official wording
Pasta prep refrigerator: Cut tomatoes observed at 46, friutana made yesterday observed at 48 - 51 degrees F, bolognese: 43 - 51 degrees F . Bolognese sauce voluntarily discarded (~ 8 lbs.) Friulana voluntarily discarded (~ 2lbs.) Grill station prep refrigerator: mushroom sauce: 46 degrees F. Pizza prep refrigerator: tomatoes cut yesterday observed at 49 degrees F. Salad prep refrigerator: goat cheese: 49 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Keep covers over tops of prep refrigerators to help maintain proper temperatures. Monitor potentially hazardous foods as frequently as needed to keep potentially hazardous foods at 41 degrees F or colder.
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 114039Other
Official wording
Some of the tags have faded, smeared dates, and missing dates. All shellfish tags shall have legible dates.
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
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode CHSC 114039.1Other
Official wording
Some of the tags have faded, smeared dates, and missing dates. All shellfish tags shall have legible dates.
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
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode CHSC 114039.4Other
Official wording
Observed shellfish tags that were not in chronological order. All shellfish tags shall be kept in chronological order.
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
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Marin County Environmental Health Services, May 14, 2024 · Original Source
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