Routine
Mar 25, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 25, 2026 · Original Source
Marin County, CA
Rossi's Blackpoint Station
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Last inspected Mar 25, 2026 · View Map ↗ · Compare ↗
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
Apr 7, 2025
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Deli sandwich prep refrigerator: Swiss cheese: 48 degrees F, Monterey jack cheese: 43 degrees F ham: 42 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Deli case refrigerator: macaroni salad: 41 degrees F, hard boiled eggs: 39 degrees F, - unit in compliance. Hot holding unit: tamales: 164 - 168 degrees F - in compliance.
Inspector’s notes
Customer restroom reached 100 degrees F - in compliance. 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 temperatureminorCode CHSC 114192Food temperature
Official wording
Food prep sink. : no hot water - corrected onsite. 3-compartment sink reached 120 degrees F.
Inspector’s notes
Customer restroom reached 100 degrees F - in compliance. 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 temperatureOfficial record from Marin County Environmental Health Services, Apr 7, 2025 · Original Source
Routine
Apr 2, 2025
Violation(s) Found
3 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
9 door glass refrigerator: string cheese: 43.6 degrees F. Kirkland uncured ham: 43.7 degrees F, Philadelphia cream cheese: 47.8 degrees F. Deli case refrigerator: turkey sandwich made at ~12:00 p.m. today observed at 47 degrees F. Prep refrigerator: sliced tomatoes: 47 degrees F, sliced pepper jack cheese: 52 degrees F, sliced Monterey jack cheese: 51 degrees F, cheddar cheese: 50 degrees F, mayonnaise: 50 degrees F, 1 slice Swiss cheese: 55 degrees F. Bottom of prep refrigerator: pasta salad: 59 degrees F. All potentially hazardous foods at 50 degrees F and above were voluntarily discarded into the garbage. See quantities below: sliced pepper jack cheese: (~1/2 lb) sliced Monterey jack cheese: (~1/2 lb) sliced turkey: (~2.25 lbs) roast beef: (2 slices) cream cheese: ( ~ 4 oz) pasta salad: (~2 lbs) Tamales in hot holding unit (3) observed at 127 degrees F. 3 tamales voluntarily discarded into the garbage.
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 114192Food temperature
Official wording
3 compartment sink reached 114 degrees F and then dropped down. No water coming out of food prep sink.Provide a minimum of 120 degrees F water at both sinks. Provide cold water at food prep sink, also .
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 113953.cHandwashing
Official wording
Hot water turned off at hand wash sink in restroom by retail area. Turned on hot water from below the sink and water reached 100 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
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, Apr 2, 2025 · Original Source
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