At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Sep 29, 2026
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For Bacich Elementary School's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 26 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 29, 2026.
No violations listed in the data.
EarlierMar 24, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 17, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 29, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Fat free milk in open Cambro container observed at 48.9 - 54 degrees F with infrared thermometer. Internal temperature of milk that was 54 degrees F was checked with probe thermometer and was 48 degrees F. Fat free milk temperatures with infrared thermometer ranged from 43.9 - 46.1 degrees F. Maintain all unopened milk containers at 45 degrees f or colder. Fat free milk (6) at 50 degrees F and above were voluntarily discarded. Recommend using ice on and around milk. Packages of edamame have external temperatures of 54.3 degrees F to 60.0 degrees F. Maintain edamame at 41 degrees F or colder. Utilize ice on and around potentially hazardous foods to assist with proper cold holding. 9 packages of edamame voluntarily discarded into the compost container.
The department's words
CHSC 113996 Fat free milk in open Cambro container observed at 48.9 - 54 degrees F with infrared thermometer. Internal temperature of milk that was 54 degrees F was checked with probe thermometer and was 48 degrees F. Fat free milk temperatures with infrared thermometer ranged from 43.9 - 46.1 degrees F. Maintain all unopened milk containers at 45 degrees f or colder. Fat free milk (6) at 50 degrees F and above were voluntarily discarded. Recommend using ice on and around milk. Packages of edamame have external temperatures of 54.3 degrees F to 60.0 degrees F. Maintain edamame at 41 degrees F or colder. Utilize ice on and around potentially hazardous foods to assist with proper cold holding. 9 packages of edamame voluntarily discarded into the compost container.
EarlierDec 2, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot water observed in any of the three restrooms that lunch service staff would typically use. This includes the quad restrooms and the gym restroom. Maximum water temp observed at hand sinks was 57F. 100F required at hand sinks. Repair water temp and comply in 7 days. Provide verification to inspector (e.g., picture of thermometer under hand sink showing correct temp) by email.
The department's words
CHSC 114192 No hot water observed in any of the three restrooms that lunch service staff would typically use. This includes the quad restrooms and the gym restroom. Maximum water temp observed at hand sinks was 57F. 100F required at hand sinks. Repair water temp and comply in 7 days. Provide verification to inspector (e.g., picture of thermometer under hand sink showing correct temp) by email.
EarlierMay 28, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
EarlierFeb 6, 2024Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Dee's Organics delivery truck arrived at 11:20 a.m.. Internal temperature of roasted potatoes was 107 degrees F and internal temperature of bbq chicken was 100 degrees F. No temperatures for 5/16 log when checked at table in court yard. Hot holding food temperature log is filled out while setting up outside. Bbq chicken was logged with a temperature of 111 degrees F. Per employee onsite, food left Dees Organics in Novato at 10:45 a.m.. Hot potentially hazardous foods shall arrive at 135 degrees F or above. Dee's Organics and Bacich Elementary School don't have written procedures for time as a public health control. If using time as a public health control, written procedures shall be maintained onsite and shall be available to review during the inspection. Facility shall also indicate the date and time that is four hours past when potentially hazardous food is removed from temperature control. If using T.P.H.C., submit copy by 5/17/23. Time as a Public Health Control Guidelines/ T.P.H.C. procedures document provided today.
The department's words
CHSC 113996 Dee's Organics delivery truck arrived at 11:20 a.m.. Internal temperature of roasted potatoes was 107 degrees F and internal temperature of bbq chicken was 100 degrees F. No temperatures for 5/16 log when checked at table in court yard. Hot holding food temperature log is filled out while setting up outside. Bbq chicken was logged with a temperature of 111 degrees F. Per employee onsite, food left Dees Organics in Novato at 10:45 a.m.. Hot potentially hazardous foods shall arrive at 135 degrees F or above. Dee's Organics and Bacich Elementary School don't have written procedures for time as a public health control. If using time as a public health control, written procedures shall be maintained onsite and shall be available to review during the inspection. Facility shall also indicate the date and time that is four hours past when potentially hazardous food is removed from temperature control. If using T.P.H.C., submit copy by 5/17/23. Time as a Public Health Control Guidelines/ T.P.H.C. procedures document provided today.
Water at staff restroom reached a maximum of 68 degrees F. The staff restroom was used by Dee's Organics employee to wash hands. Per Bacich employee, the restroom by the staff lounge is the designated restroom in the office. Temperature okay.
The department's words
CHSC 113953.c Water at staff restroom reached a maximum of 68 degrees F. The staff restroom was used by Dee's Organics employee to wash hands. Per Bacich employee, the restroom by the staff lounge is the designated restroom in the office. Temperature okay.
Kitchen two-compartment sink reached a maximum of 71 degrees F. Provide a minimum of 120 degrees F water.
The department's words
CHSC 114192 Kitchen two-compartment sink reached a maximum of 71 degrees F. Provide a minimum of 120 degrees F water.
Food safety certificate was not available during the time of the inspection. [CA] Any food facility that prepares, handles, and serves food shall have at least one certified food safety manager. Provide the food safety certificate within 60 days.
The department's words
CHSC 113947.1 Food safety certificate was not available during the time of the inspection. [CA] Any food facility that prepares, handles, and serves food shall have at least one certified food safety manager. Provide the food safety certificate within 60 days.
EarlierMay 16, 2023Routine inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Dee's Organics delivery truck arrived at 11:20 a.m.. Internal temperature of roasted potatoes was 107 degrees F and internal temperature of bbq chicken was 100 degrees F. No temperatures for 5/16 log when checked at table in court yard. Hot holding food temperature log is filled out while setting up outside. Bbq chicken was logged with a temperature of 111 degrees F. Per employee onsite, food left Dees Organics in Novato at 10:45 a.m.. Hot potentially hazardous foods shall arrive at 135 degrees F or above. Dee's Organics and Bacich Elementary School don't have written procedures for time as a public health control. If using time as a public health control, written procedures shall be maintained onsite and shall be available to review during the inspection. Facility shall also indicate the date and time that is four hours past when potentially hazardous food is removed from temperature control. If using T.P.H.C., submit copy by 5/17/23. Time as a Public Health Control Guidelines/ T.P.H.C. procedures document provided today.
The department's words
CHSC 113996 Dee's Organics delivery truck arrived at 11:20 a.m.. Internal temperature of roasted potatoes was 107 degrees F and internal temperature of bbq chicken was 100 degrees F. No temperatures for 5/16 log when checked at table in court yard. Hot holding food temperature log is filled out while setting up outside. Bbq chicken was logged with a temperature of 111 degrees F. Per employee onsite, food left Dees Organics in Novato at 10:45 a.m.. Hot potentially hazardous foods shall arrive at 135 degrees F or above. Dee's Organics and Bacich Elementary School don't have written procedures for time as a public health control. If using time as a public health control, written procedures shall be maintained onsite and shall be available to review during the inspection. Facility shall also indicate the date and time that is four hours past when potentially hazardous food is removed from temperature control. If using T.P.H.C., submit copy by 5/17/23. Time as a Public Health Control Guidelines/ T.P.H.C. procedures document provided today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Kitchen two-compartment sink reached a maximum of 71 degrees F. Provide a minimum of 120 degrees F water.
The department's words
CHSC 114192 Kitchen two-compartment sink reached a maximum of 71 degrees F. Provide a minimum of 120 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Staff restroom reached a maximum of 68 degrees F. Provide a minimum of 100 degrees F water.
The department's words
CHSC 113953.c Staff restroom reached a maximum of 68 degrees F. Provide a minimum of 100 degrees F water.
EarlierJan 31, 2023Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Chili observed with internal temperatures of 111 degrees F, 112 degrees F, and 128 degrees F. Spoke with owner via phone during the inspection. Per owner, chili was 165 degrees F at 10:00 a.m. in pans, and 140 degrees F in individual container in Cambro container. No written procedure for time as a public health control available to view at time of inspection. Maintain written procedures onsite. Provide copy to Bacich B Elementary School. Temperature log didn't have any temperature for 1/24/23. When using time as a public health control measure, the food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control. 1/30/23: Checked internal temperatures of two chili containers today. Temperatures were 137-138 degrees F. Milk was 38 - 45 degrees F. No violation.
The department's words
CHSC 113996 Chili observed with internal temperatures of 111 degrees F, 112 degrees F, and 128 degrees F. Spoke with owner via phone during the inspection. Per owner, chili was 165 degrees F at 10:00 a.m. in pans, and 140 degrees F in individual container in Cambro container. No written procedure for time as a public health control available to view at time of inspection. Maintain written procedures onsite. Provide copy to Bacich B Elementary School. Temperature log didn't have any temperature for 1/24/23. When using time as a public health control measure, the food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control. 1/30/23: Checked internal temperatures of two chili containers today. Temperatures were 137-138 degrees F. Milk was 38 - 45 degrees F. No violation.
Corrected during the inspection
G.E. freezer.isn't approved. Submit specification sheet by 2/2/23. If freezer is domestic, remove from the kitchen and submit specification sheet for a different freezer.
The department's words
CHSC 114130 G.E. freezer.isn't approved. Submit specification sheet by 2/2/23. If freezer is domestic, remove from the kitchen and submit specification sheet for a different freezer.
EarlierJan 24, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chili observed with internal temperatures of 111 degrees F, 112 degrees F, and 128 degrees F. Spoke with owner via phone during the inspection. Per owner, chili was 165 degrees F at 10:00 a.m. in pans, and 140 degrees F in individual container in Cambro container. No written procedure for time as a public health control available to view at time of inspection. Maintain written procedures onsite. Provide copy to Bacich B Elementary School. Temperature log didn't have any temperature for 1/24/23. When using time as a public health control measure, the food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control.
The department's words
CHSC 113996 Chili observed with internal temperatures of 111 degrees F, 112 degrees F, and 128 degrees F. Spoke with owner via phone during the inspection. Per owner, chili was 165 degrees F at 10:00 a.m. in pans, and 140 degrees F in individual container in Cambro container. No written procedure for time as a public health control available to view at time of inspection. Maintain written procedures onsite. Provide copy to Bacich B Elementary School. Temperature log didn't have any temperature for 1/24/23. When using time as a public health control measure, the food shall be marked to indicate the time that is four hours past the point in time when the food is removed from temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 19, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink reached a maximum of 69.4 degrees F. Submit video by 5/23/22.
The department's words
CHSC 113953.c Hand wash sink reached a maximum of 69.4 degrees F. Submit video by 5/23/22.
EarlierNov 23, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Adult restroom in main office is utilized by parent volunteers serving lunch. Water from hand wash sink reached a maximum of 62 degrees F. Provide a minimum of 100 degrees F.
The department's words
CHSC 113953.c Adult restroom in main office is utilized by parent volunteers serving lunch. Water from hand wash sink reached a maximum of 62 degrees F. Provide a minimum of 100 degrees F.
EarlierApr 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide probe thermometer to check internal food temperatures.
The department's words
CHSC 114157 Provide probe thermometer to check internal food temperatures.
EarlierOct 7, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink blocked. Don't obstruct hand wash sink.
The department's words
CHSC 113953.1 Hand wash sink blocked. Don't obstruct hand wash sink.
EarlierNov 21, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 14, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide light cover in refrigerator.
The department's words
CHSC 114252.1 Provide light cover in refrigerator.
EarlierNov 14, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 9, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 18, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed Caesar dressing at 51F. Good Earth provided this. No time as a public health (TPHC) logs provided by Good Earth and unsure of dressing ingredients. Cut watermelon at 45-47F. Keep potentially hazardous foods below 41F or above 135F. Ask Good Earth to provide TPHC logs for these items out of temp. Recommend keeping milk on ice or in cooler during service. Milk was not under temperature control during service (it was in a milk crate on counter).
The department's words
CHSC 113996 Observed Caesar dressing at 51F. Good Earth provided this. No time as a public health (TPHC) logs provided by Good Earth and unsure of dressing ingredients. Cut watermelon at 45-47F. Keep potentially hazardous foods below 41F or above 135F. Ask Good Earth to provide TPHC logs for these items out of temp. Recommend keeping milk on ice or in cooler during service. Milk was not under temperature control during service (it was in a milk crate on counter).
Store food at least 6 inches off ground. Observed boxes of pizza placed on floor during set-up.
The department's words
CHSC 114047 Store food at least 6 inches off ground. Observed boxes of pizza placed on floor during set-up.
EarlierDec 7, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Keep a copy of the food manager certification on-site. Please e-mail a copy of the certificate within 30 days.
The department's words
CHSC 113947.1 Keep a copy of the food manager certification on-site. Please e-mail a copy of the certificate within 30 days.
Cooked broccoli at 112F in pan in Cambro. The temperature of this food item was not recorded when it left the 3rd party vendor which is required if using time as a public health control. Ensure all temperatures are documented for the items that are served on the temperature log. Ensure potentially hazardous foods are leaving the preparation site as a temp above 135F or below 41F.
The department's words
CHSC 114000 Cooked broccoli at 112F in pan in Cambro. The temperature of this food item was not recorded when it left the 3rd party vendor which is required if using time as a public health control. Ensure all temperatures are documented for the items that are served on the temperature log. Ensure potentially hazardous foods are leaving the preparation site as a temp above 135F or below 41F.
Observed fruit being served out of covered containers, but with no overhead protection outside. Overhead protection shall be provided above all food storage areas. Move table.
The department's words
CHSC 113984 Observed fruit being served out of covered containers, but with no overhead protection outside. Overhead protection shall be provided above all food storage areas. Move table.
EarlierMay 23, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No food manager certification available for review. Please e-mail me a copy of certificate by 5/30/17.
The department's words
CHSC 113947.1 No food manager certification available for review. Please e-mail me a copy of certificate by 5/30/17.
Milk at 47F. Cold packs covering food had melted. Cold hold potentially hazardous foods below 41F (based on logs, it does not appear that time as a public health control is being used for the milk).
The department's words
CHSC 113996 Milk at 47F. Cold packs covering food had melted. Cold hold potentially hazardous foods below 41F (based on logs, it does not appear that time as a public health control is being used for the milk).
Tongs intended for use for food service were not clean. Wash/rinse/sanitize all food contact surfaces.
The department's words
CHSC 114113 Tongs intended for use for food service were not clean. Wash/rinse/sanitize all food contact surfaces.
Water temperature at handsink in kitchen was 71F at the hottest. Water was 68F in restroom (that food service volunteers would use). Requirement is 100F.
The department's words
CHSC 114192 Water temperature at handsink in kitchen was 71F at the hottest. Water was 68F in restroom (that food service volunteers would use). Requirement is 100F.
EarlierDec 7, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 10, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Temperature logs show discard time as 12:30, but the last lunch period is 12:45. Food must not be served after the 4 hour time period. Temperatures in the log are the same for all hot foods (165 -168 F) and all cold foods (39 or 40 F). Ensure that the vendor takes actual temperatures of all foods and records these in the temperature log. Hot food today measures 140 F or greater. Cold food measured 51-53 F. Discard cold food at 12:30 today (lunch will start earlier today so the cold meals can all be served ). Submit completed logs to me next week.
The department's words
CHSC 114000 Temperature logs show discard time as 12:30, but the last lunch period is 12:45. Food must not be served after the 4 hour time period. Temperatures in the log are the same for all hot foods (165 -168 F) and all cold foods (39 or 40 F). Ensure that the vendor takes actual temperatures of all foods and records these in the temperature log. Hot food today measures 140 F or greater. Cold food measured 51-53 F. Discard cold food at 12:30 today (lunch will start earlier today so the cold meals can all be served ). Submit completed logs to me next week.
When cleaning utensils, 1) wash, 2) rinse, and 3) sanitize with 100 ppm chlorine (bleach), then air dry.
The department's words
CHSC 114099.6 When cleaning utensils, 1) wash, 2) rinse, and 3) sanitize with 100 ppm chlorine (bleach), then air dry.
Keep garbage bins closed at all times. One of the dumpsters is leaking and has lots of debris on bottom. Clean out and repair.
The department's words
CHSC 114245.1 Keep garbage bins closed at all times. One of the dumpsters is leaking and has lots of debris on bottom. Clean out and repair.
EarlierDec 7, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Water temp measured 115 F. Increase water temp to 120 F at the kitchen sink.
The department's words
CHSC 114192 Water temp measured 115 F. Increase water temp to 120 F at the kitchen sink.
Seal gap under the kitchen door to prevent entry of vermin.
The department's words
CHSC 114259 Seal gap under the kitchen door to prevent entry of vermin.
The dumpster lid was open and garbage bags open inside the dumpster. Clean out the dumpster and keep lids and bags closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 The dumpster lid was open and garbage bags open inside the dumpster. Clean out the dumpster and keep lids and bags closed at all times to prevent attracting vermin.
EarlierNov 25, 2014Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJun 9, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
One person must be certified as the food manager. Fax or email a copy of the certification to EHS within 60 days.
The department's words
CHSC 113947.1 One person must be certified as the food manager. Fax or email a copy of the certification to EHS within 60 days.
Clean hood above stove. Repair deteriorated cabinet board between the dishwasher and under-sink area.
The department's words
CHSC 114175 Clean hood above stove. Repair deteriorated cabinet board between the dishwasher and under-sink area.
Provide display thermometers to refrigeration units. Use a probe thermometer to monitor receiving temperatures of food - above 135 degrees F for hot and 41 degrees F or below for cold.
The department's words
CHSC 114157 Provide display thermometers to refrigeration units. Use a probe thermometer to monitor receiving temperatures of food - above 135 degrees F for hot and 41 degrees F or below for cold.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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Let Bacich Elementary School know
Ask for the manager. Bacich Elementary School can only fix what it knows about.
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11175.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.