At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 9, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Bolinas Stinson Union S.D. - Stinson Campus?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Chicken observed at 107 degrees F. Unknown when chicken finished cooking. No time/temperature log for cold or hot potentially hazardous foods delivered today. Person in charge called Bolinas School. Spoke with Angela via phone. Chicken finished cooking at 10:00 a.m. today and then placed into warming unit. Food was picked up from driver at 10:55 a.m.. When using time as a public health control, each food container or package must be clearly marked to indicate the exact time that is four hours past the point in time when the food is removed from temperature control. Maintain written procedures for time as a public health control at Stinson School kitchen. CHSC 114000How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Bolinas Stinson Union S.D. - Stinson Campus' team
Is this your place?
Welcome, Bolinas Stinson Union S.D. - Stinson Campus. We'll walk through this together, one item at a time. To log the fixes, claim Bolinas Stinson Union S.D. - Stinson Campus first; we check that you run it.
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This is my place: claim Bolinas Stinson Union S.D. - Stinson CampusWe'll help you get every item done. You don't have to do it alone.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Chicken observed at 107 degrees F. Unknown when chicken finished cooking. No time/temperature log for cold or hot potentially hazardous foods delivered today. Person in charge called Bolinas School. Spoke with Angela via phone. Chicken finished cooking at 10:00 a.m. today and then placed into warming unit. Food was picked up from driver at 10:55 a.m.. When using time as a public health control, each food container or package must be clearly marked to indicate the exact time that is four hours past the point in time when the food is removed from temperature control. Maintain written procedures for time as a public health control at Stinson School kitchen.The county found: “Chicken observed at 107 degrees F. Unknown when chicken finished cooking. No time/temperature log for cold or hot…”
Then the next one.
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Under each item here, people see what you fixed, in your words.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 9, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Chicken observed at 107 degrees F. Unknown when chicken finished cooking. No time/temperature log for cold or hot potentially hazardous foods delivered today. Person in charge called Bolinas School. Spoke with Angela via phone. Chicken finished cooking at 10:00 a.m. today and then placed into warming unit. Food was picked up from driver at 10:55 a.m.. When using time as a public health control, each food container or package must be clearly marked to indicate the exact time that is four hours past the point in time when the food is removed from temperature control. Maintain written procedures for time as a public health control at Stinson School kitchen.
The department's words
CHSC 114000 Chicken observed at 107 degrees F. Unknown when chicken finished cooking. No time/temperature log for cold or hot potentially hazardous foods delivered today. Person in charge called Bolinas School. Spoke with Angela via phone. Chicken finished cooking at 10:00 a.m. today and then placed into warming unit. Food was picked up from driver at 10:55 a.m.. When using time as a public health control, each food container or package must be clearly marked to indicate the exact time that is four hours past the point in time when the food is removed from temperature control. Maintain written procedures for time as a public health control at Stinson School kitchen.
EarlierDec 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following potentially hazardous foods sitting on the counter without temperature control: grated cheese: 52 degrees F at ~11:55 a.m. taco meat with beans: 96 - 104 degrees F at 11:58 a.m. (finished cooking at 10:00 a.m.) watermelon slices: 49 - 53 degrees F (sliced at 10:00 a.m.) No written procedures for time as a public health control. Insulated bags have date (12/10) and start time of 11:00for tacos. No logs for watermelon or cheese. When using time as a public health control, each food container or package must be clearly marked to indicate the exact time that is four hours past the point in time when the food is removed from temperature control. Food that is left out of temperature for more than 4 hours and/or is in improperly unmarked containers must be discarded into compost container. Written procedures are required for time as a public health control. ~ 1 cup of taco meat, ~ 2 cups grated cheddar cheese and 14 slice of watermelon voluntarily discarded into compost container. Review time as a public health control document. Will discuss with [name] if time as a public health control will be allowed.
The department's words
CHSC 114000 Observed the following potentially hazardous foods sitting on the counter without temperature control: grated cheese: 52 degrees F at ~11:55 a.m. taco meat with beans: 96 - 104 degrees F at 11:58 a.m. (finished cooking at 10:00 a.m.) watermelon slices: 49 - 53 degrees F (sliced at 10:00 a.m.) No written procedures for time as a public health control. Insulated bags have date (12/10) and start time of 11:00for tacos. No logs for watermelon or cheese. When using time as a public health control, each food container or package must be clearly marked to indicate the exact time that is four hours past the point in time when the food is removed from temperature control. Food that is left out of temperature for more than 4 hours and/or is in improperly unmarked containers must be discarded into compost container. Written procedures are required for time as a public health control. ~ 1 cup of taco meat, ~ 2 cups grated cheddar cheese and 14 slice of watermelon voluntarily discarded into compost container. Review time as a public health control document. Will discuss with [name] if time as a public health control will be allowed.
EarlierMay 21, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 3, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 7, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Thermometer in fridge unit was reading/stuck at 27F. Provide an accurate thermometer for hot and cold holding units of potentially hazardous foods.
The department's words
CHSC 114159 Thermometer in fridge unit was reading/stuck at 27F. Provide an accurate thermometer for hot and cold holding units of potentially hazardous foods.
EarlierDec 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Thermometer in refrigerator not accurate. / Replace with NSF approved thermometer.
The department's words
CHSC 114157 Thermometer in refrigerator not accurate. / Replace with NSF approved thermometer.
EarlierMay 11, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierJun 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at spray nozzle measured at 116F. Required to reach minimum 120F. Repeat violation. Correct by Aug 2022.
The department's words
CHSC 114192 Hot water at spray nozzle measured at 116F. Required to reach minimum 120F. Repeat violation. Correct by Aug 2022.
EarlierDec 7, 2021Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
The department's words
CHSC 113947.1 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification.
EarlierMar 25, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed rodent droppings on the floor throughout kitchen area. Please have a Licensed Pest Control company service the facility within 7 days and send report to Environmental Health.
The department's words
CHSC 114259.1 Observed rodent droppings on the floor throughout kitchen area. Please have a Licensed Pest Control company service the facility within 7 days and send report to Environmental Health.
EarlierSep 23, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed container of cheddar cheese stored in hot holding bag at 67 degrees F. Observed pan of pasta stored in hot holding bag at 126 degrees F. Potentially hazardous foods are required to be held at 41 degrees F or below or 135 degrees F or above.
The department's words
CHSC 113996 Observed container of cheddar cheese stored in hot holding bag at 67 degrees F. Observed pan of pasta stored in hot holding bag at 126 degrees F. Potentially hazardous foods are required to be held at 41 degrees F or below or 135 degrees F or above.
EarlierOct 25, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 2, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 9, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Decide on an individual to obtain their certified food manager certificate within 60 days.
The department's words
CHSC 113947.1 Decide on an individual to obtain their certified food manager certificate within 60 days.
Hot water at 113 F, Ok since sink is periodically used by children for handwashing.
The department's words
CHSC 114192 Hot water at 113 F, Ok since sink is periodically used by children for handwashing.
Obtain/install a display thermometer in each frig.
The department's words
CHSC 114157 Obtain/install a display thermometer in each frig.
EarlierApr 19, 2017Routine inspectionGreen placard
No violations listed in the data.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L15073.
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.