Marin County, CA

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Última inspección: 6 abr 2026 · Mapa · Ver en inglés

Violation(s) Found

Historial de inspecciones

7 abr 2026 · Follow-Up

No 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): Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator
Nota del inspector (en inglés): 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.
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): Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
Nota del inspector (en inglés): 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.

6 abr 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): Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator
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 yellow placard was issued.
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): Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
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 yellow placard was issued.

25 oct 2023 · 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): Observed multiple temperature violations of potentially hazardous foods in maketable refrigerators on the cookline. Maketable refrigerator across from the fryer and griddle isn't working. Only water in this unit. Repair/replace this refrigerator. This unit wasn't working at the 2/15/23 follow-up inspection to the 2/8/23 inspection. Pantry prep refrigerator: Observed quinoa at 50 - 51 degrees F and hummus at 48 - 49 degrees F - both were voluntarily discarded (~ 4cups of quinoa and ~ 2 cups of hummus.) Ambient temperature in bottom of this unit is 65 - 68 degrees F - no food in the bottom of this refrigerator. Ice below insert pans isn't touching bottom of insert pans. Inadequate ice around potentially hazardous foods. Ice is for emergency use only. Refrigerators haven't been working properly for several days, per person in charge. Refrigerator company came to the facility, but weren't able to prepare the repair the pantry prep refrigerator. Grill station prep refrigerator: fresco cheese: 45 degrees F, shrimp: 47 degrees F, calamari: 45 degrees F - all voluntarily discarded into the compost container. All prepped day and a half ago. Fryer station prep refrigerator: sliced cherry tomatoes: 52 - 55 degrees F, cooked cauliflower: 41 - 50 degrees F - made yesterday. Cooked chicken (48 degrees F) made on 10/23/23, plantains observed at 53 degrees F - not cooked today - voluntarily discarded into compost container. Pozole: 43 - -46 degrees F - made yesterday. Relocated to bottom of the unit. Bottom of this unit is maintaining potentially hazardous foods at or below 41 degrees F. Sweet potatoes measured 55 degrees F at 2:58 p.m.. Sweet potatoes finished cooking at 12:00 p.m.. Don't use prep refrigerators for rapid cooling. Sweet potatoes relocated to the walk-in refrigerator. Observed covered hotel pan of cooked carnitas at 81 degrees F on a shelf below the steam table on the far left of the cookline. Carnitas was not made today; it was taken out of the walk-in refrigerator
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 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): Observed sweet potatoes on sheet pan on cooling rack at 62 degrees f at 2:00 p.m.. Sweet potatoes observed in the walk-in refrigerator in a covered plastic container at 71 degrees F. Don't cover potentially hazardous foods while they are going through the cooling process. Sweet potatoes voluntarily discarded into compost container.
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.

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.