Routine
Apr 15, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Apr 15, 2026 · Original Source
Marin County, CA
The Redwoods Retirement Community
[Object Object]
Last inspected Apr 15, 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
Mar 11, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official wording
Sandwich prep refrigerator: cheddar and Swiss cheese: 42 degrees F. Salad prep refrigerator: in fruit salad: 41 degrees F, sliced hard boiled eggs that were prepared yesterday observed at 46 degrees F.
Inspector’s notes
Dishwasher final rinse: 50 ppm chlorine - in compliance. Dishwasher specification sheet e-mailed. Will review specification sheet to confirm that the new model is the same as the previous model. 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, Mar 11, 2024 · Original Source
Routine
Mar 7, 2024
Violation(s) Found
1 recorded violation
criticalCode CHSC 113996Food temperature
Official wording
Observed cooked ham that was cooked yesterday in the right walk-in refrigerator. Cooked ham was on cart that was pulled out of the walk-in refrigerator this morning. Cooked ham was not used for preparing any menu items this morning. Temperature of ham was 57 degrees F. Cooked ham was voluntarily discarded. Sandwich prep refrigerator: Observed sliced cheddar cheese at 46 degrees F, Observed cheese in plastic wrapping and Ziploc bag. Plastic acts as an insulator. Place cheese directly into metal insert pans to assist with proper cold holding. Salad prep refrigerator: Observed hard boiled eggs without shells at 57 - 62 degrees F in upper portion of prep refrigerator. Eggs come in a bag. 8 eggs were voluntarily discarded. Open containers of milk in bottom portion of unit: 46 degrees F. Cut watermelon in lower portion of unit: 45 degrees F, open container of cottage cheese in lower section: 47 degrees F, cut cantaloupe in fruit salad in upper portion of unit: 45 degrees F. Chef began pulling potentially hazardous foods out of the unit and instructed staff to set up a container with ice for potentially hazardous foods. Repair salad prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees F in refrigerators.
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 temperatureOfficial record from Marin County Environmental Health Services, Mar 7, 2024 · Original Source