Routine
Feb 5, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 5, 2026 · Original Source
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Routine
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Feb 5, 2026 · Original Source
Follow-Up
2 recorded violations
The food facility is not washing, rinsing, and sanitizing dishes and utensils correctly because the 3-compartment sink is not clogged. The employee stated that the 3-compartment sink has been clogged for more than a month. [Corrective action] Food contact surfaces shall be properly cleansed and sanitized.
In the follow-up inspection, major violation that led to the meat department closure still not in compliance.
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 problemsHot water temperature readings were measured at 105F, 106F in the 3-compartment sink, and 68F in the handwashing facility in the meat department. [Corrective action] Provide at least 120F in the 3-compartment sink and at least 100F but not greater than 108F in the handwashing facility.
In the follow-up inspection, major violation that led to the meat department closure still not in compliance.
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, Jun 4, 2024 · Original Source
Routine
2 recorded violations
The food facility is not washing, rinsing, and sanitizing dishes and utensils correctly because the 3-compartment sink is not clogged. The employee stated that the 3-compartment sink has been clogged for more than a month. [Corrective action] Food contact surfaces shall be properly cleansed and sanitized.
“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.”
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 problemsHot water temperature readings were measured at 105F, 106F in the 3-compartment sink, and 68F in the handwashing facility in the meat department. [Corrective action] Provide at least 120F in the 3-compartment sink and at least 100F but not greater than 108F in the handwashing facility.
“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.”
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, May 30, 2024 · Original Source
Ross · Marin County, CA
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