Routine
Mar 11, 2026
Only Minor Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Mar 11, 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
May 23, 2024
No Violation(s) Found
2 recorded violations
minorCode CHSC 113996Food temperature
Official wording
In the deli department, several food items were observed to be at ambient temperature ( fried chicken 56F, salmon filets 69F, chicken wings 52F, and raw chicken 56F). In addition, in the cold holding unit, cheddar cheese, the internal temperature readings were measured at 53F and 51F. In the salad bar station, caprese salad, the mozzarella cheese internal temperature readings were at 50F and 52F, unshelled boiled eggs were at 50F, dolmas were at 50F, and farro salad was at 47F. Sliced cherry tomatoes, the internal temperature reading was at 57F and was observed to be at ambient temperature on the preparation table. In the bakery area, raw shell egg internal temperature readings were at 68F and 65F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The foods mentioned above were either voluntarily discarded and/or transferred to the walk-in refrigerator.
Inspector’s notes
All violations are in complaince; except, violations 21, 35, and 48.
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 114192Handwashing
Official wording
In the bakery department, warm water temperature reading was measured at 86 °F in the handwashing faucet near the employees service area. The preparation sink water temperature was at 108F and 114F in the preparation area. In the Equator Coffee, the dump sink water was at 107F. [Corrective action] The handwashing facilities shall provide warm water of at least 100 °F but not greater than 108 °F. The preparation sink and dump sink shall be at least 120F.
Inspector’s notes
All violations are in complaince; except, violations 21, 35, and 48.
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.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, May 23, 2024 · Original Source
Routine
May 20, 2024
Violation(s) Found
2 recorded violations
criticalCode CHSC 113996Food temperature
Official wording
In the deli department, several food items were observed to be at ambient temperature ( fried chicken 56F, salmon filets 69F, chicken wings 52F, and raw chicken 56F). In addition, in the cold holding unit, cheddar cheese, the internal temperature readings were measured at 53F and 51F. In the salad bar station, caprese salad, the mozzarella cheese internal temperature readings were at 50F and 52F, unshelled boiled eggs were at 50F, dolmas were at 50F, and farro salad was at 47F. Sliced cherry tomatoes, the internal temperature reading was at 57F and was observed to be at ambient temperature on the preparation table. In the bakery area, raw shell egg internal temperature readings were at 68F and 65F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The foods mentioned above were either voluntarily discarded and/or transferred to the walk-in refrigerator.
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.”
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 114192Handwashing
Official wording
In the bakery department, warm water temperature reading was measured at 86 °F in the handwashing faucet near the employees service area. The preparation sink water temperature was at 108F and 114F in the preparation area. In the Equator Coffee, the dump sink water was at 107F. [Corrective action] The handwashing facilities shall provide warm water of at least 100 °F but not greater than 108 °F. The preparation sink and dump sink shall be at least 120F.
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.”
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.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, May 20, 2024 · Original Source
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