Marin County, CA

Tender Tenders

Name: Tender Tenders
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Apr 29, 2026 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine

Apr 29, 2026

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed sliced cheese and tomato in a prep top at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit or relocate food.

Inspector’s notes

Green Placard Other 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 or ask the food facility for the inspection report.

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, Apr 29, 2026 · Original Source

Routine

Jul 18, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed cellulose wet wash mixture for chicken at 77 F on back prep top table since 9 AM per employee. Observed cut tomatoes at 48 F inadequately placed in an ice bath across from ventilation hood and raw breaded chicken adjacent to tomatoes at 53-65 F. Employee stated chicken has been out of refrigeration for only 5 minutes and is about to be fried. Observed chipotle mayo and house sauce at 55 F on Coldline refrigeration unit behind front counter. Ambient temperature of unit measured 44-47 F. Instructed employee to relocate cut tomatoes and breaded chicken to refrigeration unit measuring 41 F or below and sauces to unit below measuring 41 F. Food items relocated to proper refrigeration. Ensure potentially hazardous food are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust Coldline refrigerator behind front counter to cold hold at 41 F or below and discontinue use until repaired. Facility may utilize Time as a Public Health Control (TPHC) for wet wash mixture for today and discard mixture at 2 PM. Provided TPHC guidelines and logs.

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. Green placard was issued.

In plain English

More about food kept at an unsafe temperature

Official record from Marin County Environmental Health Services, Jul 18, 2024 · Original Source

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