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CLEAN RECORD

THE PLANT CAFE

800 REDWOOD HWY FRONTAGE RD 801, Mill Valley, CA 94941

This restaurant has a strong health inspection track record.

Based on recent inspections, this establishment maintains high food safety standards.

SafeScore

92/100

Inspections

2

Last Inspected

Dec 2016

Critical

0

Analysis

Violation Breakdown

8 total

temperature
450%
chemical
225%
other
225%

Case History

Inspection Timeline

MinorTemperature

Please keep potentially hazardous foods (PHF) above 135F or below 41F. The following foods were found out of temperature: * cooked tofu at 50F, cooked chicken at 49F, hard boiled egg at 47F in grab & go open fridge. Temp of fridge turned down, tofu discarded. Minimize stacking in fridge and have repaired if temp is still an issue. Cool items in walk-in after prep, then place in this fridge * black pepper sauce at 51F, chicken aguacate pollo sauce at 51F, peanut sauce (with almond milk) at 61F in prep fridge below Panini press. Person in charge (PIC) stated that they have had problems with fridge in the past. Peanut sauce (only PHF in fridge) discarded. All items moved to other fridges. Air temp of fridge 50F. Repair or replace * cooked chicken in prep top 51F. Voluntarily discarded. Do not stack food above fill line in prep top 12/12/16: Grab and go refrigerator case: chicken in Cobb salad: 44 degrees F, hummus: 46 degrees F.

Code CHSC 113996

MinorTemperature

Cooked beans (rancheros) in tomato sauce at 81F in walk-in. Beans were cooked about 4 hours prior and placed in walk-in 2 hours prior. All PHF should cool from 135 to 70F in 2 hours and from 70 to 41F with 4 hours (no more than 6 hours total). PHF can be cooled by placing in shallow pans, separating in smaller portions, and/or using ice paddles. Don't cover food in walk-in until it reached 41F. Cooked tofu found at 71F in walk-in. Tofu was cooked around 10am. Beans and tofu discarded. Monitor temperature of food more regularly during the cooling process. Cooling educational materials left on site. 12/12/16: Cooked tofu cooling on sheet pans on rack in kitchen finished cooking at 2:00 and measured 105 -114 degrees F. Tofu listed on cooling log. Log other potentially hazardous foods (such as beans, quinoa, and soups) that go through the rapid cooling process.

Code CHSC 114002

MinorChemical

No detectable sanitizer levels in sanitizer buckets. Requirement is 100ppm of chlorine. Change buckets every 2 hours.

Code CHSC 114185.1

MinorOther

Handsink by oven leaking. Repair.

Code CHSC 114190

Data may be outdated

The last inspection on record is from December 2016 โ€” 3407 days ago. Newer data may not yet be available from this jurisdiction.

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Data sourced from public health inspection records. SafeScore is computed from inspection results, violation severity, trends, and consistency. All data is public record. Last updated based on jurisdiction reporting schedules.