At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Oct 7, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
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 Branson School's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 27 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestOct 7, 2024Routine inspectionGreen placard
This one: Green placard, inspected Oct 7, 2024.
No violations listed in the data.
EarlierOct 7, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the warmer equipment, several food items (squash, zuchinnis, potato, tofu, broccoli, and other heat treated vegetables) were at 95F, 101F, 96F, and 105F during the time of the inspection. [Corrective action] Potentially hazardous foods shall be held at or below 41For at or above 135F.
The department's words
CHSC 113996 In the warmer equipment, several food items (squash, zuchinnis, potato, tofu, broccoli, and other heat treated vegetables) were at 95F, 101F, 96F, and 105F during the time of the inspection. [Corrective action] Potentially hazardous foods shall be held at or below 41For at or above 135F.
EarlierFeb 26, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed raw, pooled, pasteurized eggs tempering in a Cleveland kettle machine at 120F. The item had been in machine for a little over 2 hours with plans to keep them in machine for about 2 more hours until they were cooked and served. Hot hold potentially hazardous food (PHF) at 135F and above. Eggs were discarded as service would not be completed within a 4 hour time as a public health control (TPHC) window. TPHC logs provided. Observed cooked potatoes at 90F in warmer. Potatoes were reheated to 167F immediately.
The department's words
CHSC 113996 Observed raw, pooled, pasteurized eggs tempering in a Cleveland kettle machine at 120F. The item had been in machine for a little over 2 hours with plans to keep them in machine for about 2 more hours until they were cooked and served. Hot hold potentially hazardous food (PHF) at 135F and above. Eggs were discarded as service would not be completed within a 4 hour time as a public health control (TPHC) window. TPHC logs provided. Observed cooked potatoes at 90F in warmer. Potatoes were reheated to 167F immediately.
EarlierAug 24, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Reach-in refrigerator ambien temperature readings were at 52F, and 54F in different parts of the unit. [CA] Repair or adjust the reach-in unit that is not keeping food at the required temperature. Transfer all potentially hazardous foods to a holding unit that can mainatain the required temperatures of 41F or below.
The department's words
CHSC 114175 Reach-in refrigerator ambien temperature readings were at 52F, and 54F in different parts of the unit. [CA] Repair or adjust the reach-in unit that is not keeping food at the required temperature. Transfer all potentially hazardous foods to a holding unit that can mainatain the required temperatures of 41F or below.
EarlierAug 24, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A the coffee station, soy milk carafe's internal temperature reading was 62F, and coffee cream/milk 45F. In addtion, dumpling internal temperature readings were observed at 98F and 107F a the salad station. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] Foods mentioned above were served within an hour.
The department's words
CHSC 113996 A the coffee station, soy milk carafe's internal temperature reading was 62F, and coffee cream/milk 45F. In addtion, dumpling internal temperature readings were observed at 98F and 107F a the salad station. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] Foods mentioned above were served within an hour.
EarlierMay 2, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Rusted walk in shelving observed. Replace rusted shelving within two months. Submit specification sheet for approval. Replace deteriorated wood container holding cups in dining area. Observed bare wood shelf over dunnage rack near dry storage room. Bare wood is not approved. Remove bare wood.
The department's words
CHSC 114175 Rusted walk in shelving observed. Replace rusted shelving within two months. Submit specification sheet for approval. Replace deteriorated wood container holding cups in dining area. Observed bare wood shelf over dunnage rack near dry storage room. Bare wood is not approved. Remove bare wood.
EarlierMay 1, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Alfredo sauce in walk0inrefrigerator in large plastic container with ice wand measured 67- 82 degrees F at 11:55 a.m. and 62 - 86 degrees F at 1:15 p.m..Cooling log only had the date and temperature, but not the time. Include time on cooling log. Approved cooling methods and temperature logs provided in English and Spanish. Alfredo sauce voluntarily discarded.
The department's words
CHSC 114002 Alfredo sauce in walk0inrefrigerator in large plastic container with ice wand measured 67- 82 degrees F at 11:55 a.m. and 62 - 86 degrees F at 1:15 p.m..Cooling log only had the date and temperature, but not the time. Include time on cooling log. Approved cooling methods and temperature logs provided in English and Spanish. Alfredo sauce voluntarily discarded.
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
No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm and final rinse. Utilize 3- compartment sink until dishwasher is repaired. Dishwasher impounded.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm and final rinse. Utilize 3- compartment sink until dishwasher is repaired. Dishwasher impounded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 1, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hand wash sinks reached maximum of 76 degrees F.
The department's words
CHSC 113953.c Hand wash sinks reached maximum of 76 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 2, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed broken light guard in ware washing room over right drainboard. New light guard will be installed, per chef. Submit photo by 6/30/22.
The department's words
CHSC 114252.1 Observed broken light guard in ware washing room over right drainboard. New light guard will be installed, per chef. Submit photo by 6/30/22.
EarlierJun 2, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Restrooms by admission office are the designated restrooms for the snack shop. Women's restroom reached 67 degrees F. Men's restroom reached 67 degrees F. Provide a minimum of 100 degrees F at both restroom hand wash sinks. 6/2/22: Women's hand wash sink reached 66 degrees F. Men's restroom hand wash sink reached 67 degrees F. Provide a minimum of 100 degrees F. Submit video by 6/9/22.
The department's words
CHSC 113953.c Restrooms by admission office are the designated restrooms for the snack shop. Women's restroom reached 67 degrees F. Men's restroom reached 67 degrees F. Provide a minimum of 100 degrees F at both restroom hand wash sinks. 6/2/22: Women's hand wash sink reached 66 degrees F. Men's restroom hand wash sink reached 67 degrees F. Provide a minimum of 100 degrees F. Submit video by 6/9/22.
EarlierMay 31, 2022Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sausage on sausage and pepperoni pizza observed at 92-96 degrees F in hot holding unit. Pizza was baked at 8:30 a.. today. Reheat pizza to 165 degrees F. Pizza was reheated to 192- 196 degrees F. Rice in hot holding unit measured 122 degrees F. Reheat to 165 degrees F. Pizza in red Cresco hot holding until observed at 130-135 degrees F.
The department's words
CHSC 113996 Sausage on sausage and pepperoni pizza observed at 92-96 degrees F in hot holding unit. Pizza was baked at 8:30 a.. today. Reheat pizza to 165 degrees F. Pizza was reheated to 192- 196 degrees F. Rice in hot holding unit measured 122 degrees F. Reheat to 165 degrees F. Pizza in red Cresco hot holding until observed at 130-135 degrees F.
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
Observed fly land on taco meat in container on table in dining room for Ross Elementary School. Tacos and rice in this container were voluntarily discarded into compost. Protect food against contamination.
The department's words
CHSC 113980 Observed fly land on taco meat in container on table in dining room for Ross Elementary School. Tacos and rice in this container were voluntarily discarded into compost. Protect food against contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 31, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Restrooms by admission office are the designated restrooms for the snack shop. Women's restroom reached 67 degrees F. Men's restroom reached 67 degrees F. Provide a minimum of 100 degrees F at both restroom hand wash sinks.
The department's words
CHSC 113953.c Restrooms by admission office are the designated restrooms for the snack shop. Women's restroom reached 67 degrees F. Men's restroom reached 67 degrees F. Provide a minimum of 100 degrees F at both restroom hand wash sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 29, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192.c
The department's words
Code CHSC 114192.c
EarlierNov 17, 2021Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
CresCor hot holding unit: green beans observed at 117 degrees F and cooked carrots observed at 123 degrees F. Reheat to 165 degrees F or higher and maintain at or above 135 degrees F. Turkey in a second hot holding unit observed at 120 degrees F. Green bean discarded - see VCD sheet. Carrots were still reheating in the oven at the end of the inspection and were above 165 degrees F. Turkey wasn't reheated. Per Chef, all hot food is discarded at the end of the lunch service.
The department's words
CHSC 113996 CresCor hot holding unit: green beans observed at 117 degrees F and cooked carrots observed at 123 degrees F. Reheat to 165 degrees F or higher and maintain at or above 135 degrees F. Turkey in a second hot holding unit observed at 120 degrees F. Green bean discarded - see VCD sheet. Carrots were still reheating in the oven at the end of the inspection and were above 165 degrees F. Turkey wasn't reheated. Per Chef, all hot food is discarded at the end of the lunch service.
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
No chlorine at final rinse of the dishwasher. Sanitizer level is too low in the container. New container hooked up during the inspection. Provide a minimum of 50 ppm chlorine. All utensils that were run through the dishwasher today need to go back into the dishwasher or washed, rinsed, and sanitized in the three-compartment sink. Three-compartment sink is set up. Sanitizer level in 3-compartment sink is greater than or equal to 400 ppm quaternary ammonium. Only need 00 ppm quat. ammonium.
The department's words
CHSC 114099.7 No chlorine at final rinse of the dishwasher. Sanitizer level is too low in the container. New container hooked up during the inspection. Provide a minimum of 50 ppm chlorine. All utensils that were run through the dishwasher today need to go back into the dishwasher or washed, rinsed, and sanitized in the three-compartment sink. Three-compartment sink is set up. Sanitizer level in 3-compartment sink is greater than or equal to 400 ppm quaternary ammonium. Only need 00 ppm quat. ammonium.
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
Hand wash sink in the middle of the kitchen by food prep table observed at a maximum of 62 degrees F.
The department's words
CHSC 113953.c Hand wash sink in the middle of the kitchen by food prep table observed at a maximum of 62 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 19, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water measured 69-70 degrees F in men's restroom in dining room area. provide a minimum of 100 degrees F water at both hand wash sinks in men's restroom. Submit video showing proper temperature by 5/27/21.
The department's words
CHSC 113953.c Water measured 69-70 degrees F in men's restroom in dining room area. provide a minimum of 100 degrees F water at both hand wash sinks in men's restroom. Submit video showing proper temperature by 5/27/21.
EarlierOct 22, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine. Sanitizer level low in bucket under drainboard. Utilize three-compartment sink.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine. Sanitizer level low in bucket under drainboard. Utilize three-compartment sink.
Corrected during the inspection
EarlierOct 15, 2020Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine. Sanitizer level low in bucket under drainboard. Utilize three-compartment sink.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Provide a minimum of 50 ppm chlorine. Sanitizer level low in bucket under drainboard. Utilize three-compartment sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 16, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115
The department's words
Code CHSC 114115
EarlierApr 16, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 19, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed standing water and mold growth in cabinets on service line. Check for active leaks to prevent further mold growth. Also observed standing water under dishwasher. Remove water to prevent mold growth and check for leaks.
The department's words
CHSC 114190 Observed standing water and mold growth in cabinets on service line. Check for active leaks to prevent further mold growth. Also observed standing water under dishwasher. Remove water to prevent mold growth and check for leaks.
EarlierApr 27, 2018Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
* Observed cheese pizza at 67F and cooked cod at 104F in pans on counter * cooked veggies (e.g. zucchini) at 95-100F in hot holder. Veggies were recently cooked and were sitting out at ambient temperature for a little bit prior to being placed in hot holder * pizza at 104-125F on self-service steam table * tofu at 59F, house made Caesar dressing and ranch at 63-64F, unshelled hard boiled eggs at 59F, cooked corn at 49F at salad bar * keep potentially hazardous food (PHF) below 41F or above 135F. Time as a public health control (TPHC) will be used for all of these food items and they will be discarded at the end of service (13:30) * purchase additional hot boxes as needed to avoid leaving food out on counter because there is limited space to hold them (send specification for any proposed equipment). Alternatively, return this prepped food back to refrigeration * recommend keeping cold food on ice in the salad bar and use containers that transfer cold better (e.g. metal). * use deeper pans at the steam table * when using ice baths, ensure level of ice comes up to the level of food you are keeping cold * ensure food is reheated to 165F to hot hold at 135F
The department's words
CHSC 113996 * Observed cheese pizza at 67F and cooked cod at 104F in pans on counter * cooked veggies (e.g. zucchini) at 95-100F in hot holder. Veggies were recently cooked and were sitting out at ambient temperature for a little bit prior to being placed in hot holder * pizza at 104-125F on self-service steam table * tofu at 59F, house made Caesar dressing and ranch at 63-64F, unshelled hard boiled eggs at 59F, cooked corn at 49F at salad bar * keep potentially hazardous food (PHF) below 41F or above 135F. Time as a public health control (TPHC) will be used for all of these food items and they will be discarded at the end of service (13:30) * purchase additional hot boxes as needed to avoid leaving food out on counter because there is limited space to hold them (send specification for any proposed equipment). Alternatively, return this prepped food back to refrigeration * recommend keeping cold food on ice in the salad bar and use containers that transfer cold better (e.g. metal). * use deeper pans at the steam table * when using ice baths, ensure level of ice comes up to the level of food you are keeping cold * ensure food is reheated to 165F to hot hold at 135F
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Temperature of food prep sink is 93F at its highest. Requirement is 120F. Corrected on site.
The department's words
CHSC 114192 Temperature of food prep sink is 93F at its highest. Requirement is 120F. Corrected on site.
Corrected during the inspection
Observed uncovered sliced lemons, tortilla strips, and sauces for self-service. Protect food from contamination. Person in charge (PIC) states sneeze guards will be orders (e-mail specifications to me)
The department's words
CHSC 114060 Observed uncovered sliced lemons, tortilla strips, and sauces for self-service. Protect food from contamination. Person in charge (PIC) states sneeze guards will be orders (e-mail specifications to me)
Remove/clean debris under ice machine.
The department's words
CHSC 114115.c Remove/clean debris under ice machine.
EarlierMar 7, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Observed employee push garbage down in garbage can with gloved hands then go to work with food. Ensure any time hands or gloves touch dirty surfaces(garbage can, dirty wiping cloths etc.) ensure to discard gloves and wash hands. Hands washed.
The department's words
CHSC 113953.3 Observed employee push garbage down in garbage can with gloved hands then go to work with food. Ensure any time hands or gloves touch dirty surfaces(garbage can, dirty wiping cloths etc.) ensure to discard gloves and wash hands. Hands washed.
Observed turkey burgers on counter at 130F and cooked potatoes wedges in hot box at 98-100F. Ensure potentially hazardous food is hot held at 135F or higher. Discussed with PIC to take cooked/reheated PHF and place directly into hot box to ensure food doesn't drop in temp requiring reheating. Turkey burgers and potatoes reheated.
The department's words
CHSC 113996 Observed turkey burgers on counter at 130F and cooked potatoes wedges in hot box at 98-100F. Ensure potentially hazardous food is hot held at 135F or higher. Discussed with PIC to take cooked/reheated PHF and place directly into hot box to ensure food doesn't drop in temp requiring reheating. Turkey burgers and potatoes reheated.
Observed produce being rinsed and left in original container. Ensure to use a clean and sanitized strainer to rinse produce.
The department's words
CHSC 113992 Observed produce being rinsed and left in original container. Ensure to use a clean and sanitized strainer to rinse produce.
BBQ bristle brush loose bristles. Replace due to physical hazard.
The department's words
CHSC 114175 BBQ bristle brush loose bristles. Replace due to physical hazard.
Dirty wiping cloths on food prep surfaces. Ensure to only store wiping cloths in sanitizer solution when not in use.
The department's words
CHSC 114185.1 Dirty wiping cloths on food prep surfaces. Ensure to only store wiping cloths in sanitizer solution when not in use.
EarlierDec 14, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed chicken wraps in hot box at 98F. Ensure all PHF is hot held at 135F or higher. Ensure hot box is repaired. Ensure all PHF that is assembled then hot held is at 135F or higher for hot holding, if product drops below 135F after assembly reheat before hot holding. Chicken wraps reheated.
The department's words
CHSC 113996 Observed chicken wraps in hot box at 98F. Ensure all PHF is hot held at 135F or higher. Ensure hot box is repaired. Ensure all PHF that is assembled then hot held is at 135F or higher for hot holding, if product drops below 135F after assembly reheat before hot holding. Chicken wraps reheated.
Quat sanitizer greater then 400ppm. Provide quat sanitizer between 200-400ppm. Adjust automatic dispenser.
The department's words
CHSC 114185.1 Quat sanitizer greater then 400ppm. Provide quat sanitizer between 200-400ppm. Adjust automatic dispenser.
EarlierJan 23, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 9, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Raw meats observed over produce in walk-in please keep ready to eat foods on upper shelves.
The department's words
CHSC 113986 Raw meats observed over produce in walk-in please keep ready to eat foods on upper shelves.
EarlierApr 1, 2014Routine inspectionNo Violation(s) Found
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
As a customer of Branson School, you can:
Let Branson School know
Ask for the manager. Branson 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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See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10127.
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.