Marin County, CA

Safeway #2718

Name: Safeway #2718
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Jan 23, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine

Jan 23, 2026

Only Minor Violation(s) Found

2 recorded violations

minorCode CHSC 113953.cHandwashing

Official wording

No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100 degrees F water. Increase water pressure at this hand wash sink.

Inspector’s notes

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. A green placard was issued.

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.

Official wording

Hot holding case: General orange boneless chicken: 129 - 132 degrees F, teriyaki wings: 124 - 131 degrees F, bbq wings: 121 - 130 degrees F, honey bbq boneless chicken: 122 - 130 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. 7.5 lbs. teriyaki wings, 2 lbs general chicken, 5.89 lbs bbq wings, 1.5 lbs boneless honey\ bbq chicken all voluntarily discarded into the compost container. Repeat violation.

Inspector’s notes

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 temperature

Official record from Marin County Environmental Health Services, Jan 23, 2026 · Original Source

Follow-Up

Mar 3, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Hot holding case: teriyaki wings: 123 degrees F, per employee, these chicken wings were cooked 20 minutes ago, chicken teriyaki drumsticks observed at 122 - 157 degrees F.Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Ensure chicken is heated to 165 degrees F prior to placing chicken in hot holding unit. Teriyaki wings and teriyaki chicken drumsticks reheated to 177 - 191 degrees F.

Inspector’s notes

Follow-up inspection conducted today. Corrected: 41 Bakery: Hot water restored to front hand wash sink. 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

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Mar 3, 2025 · Original Source

Routine

Feb 25, 2025

Violation(s) Found

2 recorded violations

criticalCode CHSC 113953.cHandwashing

Official wording

No hot water at hand wash sink at the front bakery. Water reached 65 degrees F maximum . Provide a minimum of 100 degrees F water. Increase water pressure at this hand wash sink.

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.