Routine
Nov 18, 2025
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Nov 18, 2025 · Original Source
No 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
Mar 24, 2025
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 114002Food temperature
Official wording
Walk-in refrigerator: Sauteed onions made yesterday observed at 45 degrees F today. Other foods in walk-in refrigerator at 41 degrees F or colder. ~ 22.5 lbs of sauteed onions voluntarily discarded into the compost container. Observed cooked potatoes in large plastic container that is partially covered at 55 degrees F. Potatoes finished cooking at 8:30 a.m. today. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods and log in English provided. cooling log in Spanish provided. Utilize rapid cooling logs for all potentially hazardous foods that are cooked and cooled on a daily basis to assist with achieving proper rapid cooling. Potatoes rechecked at 3:18 p.m. and were 44 - 50 degrees F. Chef thinks potatoes finished cooking at 9:30 a.m., Monitor temperature of of potatoes until they reach 41 degrees F.
Inspector’s notes
No comments from inspector
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 113996Food temperature
Official wording
Rotisserie and grill prep refrigerator: Piquilla stuffed peppers with short ribs made last week observed at 43 degrees F,
Inspector’s notes
No comments from inspector
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, Mar 24, 2025 · Original Source
Routine
Mar 18, 2025
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Saute station prep refrigerator: eggplant cooked yesterday: 47 degrees F, olive artichoke tapenade: 45 degrees F. Rotisserie and grill prep refrigerator: octopus cooked yesterday: 57 degrees F. 57 degrees F. ~ 8 oz of octopus voluntarily discarded into the outside compost container. Pizza prep refrigerator: romesco cooked two days ago: 43 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.
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
Observed cooked chicken in covered containers in the walk-in refrigerator, The chicken in the medium sized plastic containers were both 53 degrees F and the chicken in the small metal container was 45 degrees F.Chicken was cooked yesterday and reheated to day and then partially cooled before shredding. Do not cover potentially hazardous foods while they are going through the cooling process. Use shallow metal pans to assist with rapid cooling. Rechecked chicken at 5:45 p.m. and it was 50 degrees F. Lid had been placed back on the container. Chicken needs to reach 41 degrees F within 6 hours of entering the danger zone of 135 degrees F. Cooked chicken placed in hotel pan and placed in the freezer.
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 114099.7Cleaning and sanitizing
Official wording
No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. COS.
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
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 problemsOfficial record from Marin County Environmental Health Services, Mar 18, 2025 · Original Source
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