Marin County, CA

The Caviar

Name: The Caviar
Address: [Object Object], Marin County, CA

[Object Object]

Last inspected Oct 16, 2025 · 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

Oct 16, 2025

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 114099.7Cleaning and sanitizing

Official wording

No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine. 100 ppm quaternary ammonium on sanitizer compartment of three-compartment sink. Provide a minimum of 200 ppm quaternary ammonium in the sanitizer compartment. Quat. ammonium added and is now 200 ppm. Utilize three-compartment sink until dishwasher is serviced and providing 50 ppm chlorine. Auto-chlor technician is coming today. Technician arrived at end of inspection. 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 problems

Official record from Marin County Environmental Health Services, Oct 16, 2025 · Original Source

Routine

Mar 21, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Food temperature

Official wording

Observed the following held at unsafe temperatures in standing reach in refrigerator: creme fraiche 52 degrees F, pancake batter 52 degrees F, cheesecakes 52 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or 135 degrees F or above. Person in charge voluntarily discarded 4 liters of creme fraiche, 6 small cheesecake bites, 12 oz of raw bacon, 48 eggs, about 12.4 oz of 8 containers of caviar, 32 oz of mayo, 36 oz of pancake batter, and 48 oz of dry sausage. Rearrange items in refrigerator to allow proper air flow to ensure food is cold held at 41 degrees F or below. Store refrigerator thermometer in warmest and most visible part of unit.

Inspector’s notes

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

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, Mar 21, 2024 · Original Source

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