Marin County, CA

Driver's Market

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Última inspección: 29 ene 2026 · Mapa · Ver en inglés

Violation(s) Found

Historial de inspecciones

2 feb 2026 · Follow-Up

Only Minor Violation(s) Found

Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Deli: 3 door prep refrigerator: white cheddar cheese and Swiss cheese both 46 degrees F, capicollo: 42 degrees F, chicken in lower section: 42 degrees F. 2 door prep refrigerator: yogurt 41 degrees F. Retail self-contained grab and go refrigerator by the front door: Southwest salad and Mediterranean farro salad both 48 degrees F, Salads prepped at 8:30 a.m.. Maintain potentially hazardous foods at or below 41 degrees F.
Nota del inspector (en inglés): Other 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.
Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Dishwasher not repaired yet. Submit video showing a minimum of 50 ppm chlorine at the final rinse. Continue utilizing the 3- compartment sink until dishwasher has been repaired.
Nota del inspector (en inglés): Other 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.

29 ene 2026 · Routine

Violation(s) Found

Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Deli: 3 door prep refrigerator: sliced turkey: 46 - 53 degrees F, sliced white cheddar cheese 41 - 62 degrees F, prosciutto: 49 degrees F, pastrami: 45 degrees F, sliced Swiss cheese 41 - 53 degrees. Some of the potentially hazardous foods are stacked too high in the insert pans causing temperature violations. 13 slices of white cheddar cheese, 4 slices of Swiss cheese, and 3 oz. of turkey all observed at 50 degrees F and above were voluntarily discarded into the compost container. e 2 door prep refrigerator: unopened containers of Strauss yogurt observed at 45 degrees F wit infrared thermometer. Retail area: Open retail refrigerator case by deli: potentially hazardous foods ranged from 38 - 49 degrees F with infrared thermometer. Retail open refrigerator case by front entrance: potentially hazardous foods ranged from 46 - 55 degrees F with infrared thermometer. Internal temperatures taken for potentially hazardous foods that measured 50 degrees F or above with infrared thermometer. Chicken salad wrap: 50 degrees F, chicken chipotle wraps: 54 degrees F. Unknown when these wraps were prepared. 1 chicken wrap and 2 chicken chipotle wraps voluntarily discarded into the compost container. Internal temperatures as follows: 1 Chinese chicken salad: 50 degrees F, 2 strawberry and goat cheese salads: 54 degrees F, 1 Caesar chicken salad: 56 degrees F. 1 Caesar salad: 54 degrees F. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost containers.
Nota del inspector (en inglés): 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.
Crítica Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): No sanitizer at the final rinse of the dishwasher, Provide a minimum of 100 ppm quaternary ammonium. Utilize 3-compartment sink until dishwasher provides 100 ppm quat. ammonium. Submit video of correction.
Nota del inspector (en inglés): 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.

24 sept 2024 · Routine

Only Minor Violation(s) Found

Menor Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Certified food manager certificate expired. / Obtain certification immediately.
Nota del inspector (en inglés): 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. A green placard was issued.

13 mar 2024 · Routine

Only Minor Violation(s) Found

Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Refrigeration display case at deli ambient temperature recorded at 44°F. Cooked chicken at 44°F, cooked salmon at 45°F and egg salad at 45°F. / Repair or adjust unit to cold hold food at 41°F or below.
Nota del inspector (en inglés): 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. A green placard was issued.

Los registros provienen de Marin County Environmental Health Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.