Routine
Jan 8, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Jan 8, 2026 · Original Source
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 21, 2025
Only Minor Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
Saute prep refrigerator: open container of heavy cream in insert pan: 48 degrees F. Lower section: cooked rice: 44 degrees F. Grill station prep refrigerator: Tartar sauce and sliced tomatoes 40 degrees F in upper unit. Only seasoned frozen fries in drawer section: 29 degrees F. Temperatures in compliance in grill station prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees F. New prep refrigerators are being installed to replace the above prep refrigerators. Submit specification sheets for approval All equipment must first be approved by Environmental Health Services.
Inspector’s notes
Correct all other outstanding violations.
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 114039.4Other
Official wording
Shellfish tags for past 90 days will be provided by the vendor by 4/23/25, per I. Massarweh.
Inspector’s notes
Correct all other outstanding violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Marin County Environmental Health Services, Apr 21, 2025 · Original Source
Routine
Apr 17, 2025
Violation(s) Found
4 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
Grill station prep refrigerator: cooked potatoes: 43 degrees F, pork potstickers: 45 degrees F drawer: 6 oz, raw filets: 49 - 52 degrees F (4) door section: cooked pork: 44 degrees F, raw scallops: 45 degrees F P.H.F's in drawer removed. Saute station prep refrigerator: sour cream: 44 degrees F, ricotta cheese: 43 degrees F heavy cream: 48 degrees F, bottom section: cooked rice and risotto: 49 degrees F Observed puddle of water on bottom of this unit. Repair this unit. Bottom unit emptied. 24 oz. of filet mignons voluntarily discarded into the compost container. Monitor p.h.f.'s of potentially hazardous foods as frequently as needed.
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 114002Food temperature
Official wording
Observed broccoli cheddar soup in the walk-in refrigerator at 83 degrees F at 11:45 a.m.. Soup finished cooking at ~ 10:40 a.m. today. Broccoli cheddar soup observed at 62 degrees F at 1:23 p.m.. Unknown when soup reached 70 degrees F. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Observed cooked mushrooms on table at 96 - 101 degrees F at 12:00 p.m. and in the walk-in refrigerator at 67 - 83 degrees F in plastic container at 1:24 p.m.. Mushrooms not cooling at rapid enough rate. Reheat to 165 degrees F or hotter. Corrected onsite. Approved cooling logs provided in English and Spanish.
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 114039Facility maintenance
Official wording
Observed hotel pan with fresh mussels in the prep refrigerator. Observed unopened bag of mussels in the walk-in refrigerator with a tag. This is the only shellfish tag for the past 90 days. Maintain shellfish tags for 90 days in chronological order. Submit invoice/tag for mussels without tags by 4/18/25, Invoice available for mussels in hotel pan dated 4/12/25.
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
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode CHSC 114039.4Facility maintenance
Official wording
Observed hotel pan with fresh mussels in the prep refrigerator. Observed unopened bag of mussels in the walk-in refrigerator with a tag. This is the only shellfish tag for the past 90 days. Maintain shellfish tags for 90 days in chronological order. Submit invoice/tag for mussels without tags by 4/18/25, Invoice available for mussels in hotel pan dated 4/12/25.
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
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Marin County Environmental Health Services, Apr 17, 2025 · Original Source
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