At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 10, 2026
Is that a lot?
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What was found out about Fairfax Market?
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- Observed sliced ham on top of a prep top refrigerator at 52 F. Potentially hazardous foods must be cold held at 41 F or below. Ham moved to refrigeration. CHSC 113996How 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
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Follow the steps for each item, with the rule beside it.
Next: Observed sliced ham on top of a prep top refrigerator at 52 F. Potentially hazardous foods must be cold held at 41 F or below. Ham moved to refrigeration.The county found: “Observed sliced ham on top of a prep top refrigerator at 52 F. Potentially hazardous foods must be cold held at 41 F…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 17 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 10, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 10, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed sliced ham on top of a prep top refrigerator at 52 F. Potentially hazardous foods must be cold held at 41 F or below. Ham moved to refrigeration.
The department's words
CHSC 113996 Observed sliced ham on top of a prep top refrigerator at 52 F. Potentially hazardous foods must be cold held at 41 F or below. Ham moved to refrigeration.
EarlierOct 16, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed expired baby food. Facility may not sell baby food after use-by date. Expired food discarded.
The department's words
CHSC 113967 Observed expired baby food. Facility may not sell baby food after use-by date. Expired food discarded.
EarlierDec 21, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked lasagna cooling in closed containers at 85 degrees F for 20 minutes. Cool foods with no cover. Lasagna was moved to the walk-in for proper cooling.
The department's words
CHSC 114002 Cooked lasagna cooling in closed containers at 85 degrees F for 20 minutes. Cool foods with no cover. Lasagna was moved to the walk-in for proper cooling.
EarlierOct 13, 2021Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee drink without a lid stored on cutting board in Deli. Maintain all personal drinks covered with a lid to prevent contamination.
The department's words
CHSC 113977 Observed employee drink without a lid stored on cutting board in Deli. Maintain all personal drinks covered with a lid to prevent contamination.
EarlierFeb 11, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 11, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 7, 2020Routine inspectionGreen placard
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. Obtain by next routine inspection.
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. Obtain by next routine inspection.
EarlierFeb 24, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed trashcan blocking handwashing sink in meat department. Maintain all handwashing stations accessible at all times. Trashcan relocated.
The department's words
CHSC 113953 Observed trashcan blocking handwashing sink in meat department. Maintain all handwashing stations accessible at all times. Trashcan relocated.
EarlierJun 5, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Major violation corrected during inspection. Observed a bowl of hard boiled eggs left out at prep table they measured 85F. Voluntarily discarded.
The department's words
CHSC 113996 Major violation corrected during inspection. Observed a bowl of hard boiled eggs left out at prep table they measured 85F. Voluntarily discarded.
Corrected during the inspection
EarlierMay 8, 2018Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
No Food Manager Certificate and Certified Food Handlers Cards available onsite. Note that the employee did not know what concentration the sanitizer in the three compartment sink should be or how to check the concentration of the sanitizer. Measured the sanitizer at 400ppm Qt. Send EHS the cards and certificate via email by 06/07/2018.
The department's words
CHSC 113947.1 No Food Manager Certificate and Certified Food Handlers Cards available onsite. Note that the employee did not know what concentration the sanitizer in the three compartment sink should be or how to check the concentration of the sanitizer. Measured the sanitizer at 400ppm Qt. Send EHS the cards and certificate via email by 06/07/2018.
Measured sanitizing solution at 400ppm Qt. All food contact surfaces of utensils and equipment shall be sanitized as required. Contact with 100ppm Chlorine for 30sec and 200ppm Qt for one minute.
The department's words
CHSC 113984.d Measured sanitizing solution at 400ppm Qt. All food contact surfaces of utensils and equipment shall be sanitized as required. Contact with 100ppm Chlorine for 30sec and 200ppm Qt for one minute.
Observed PIC lacks of knowledge of safe food handling practices.
The department's words
CHSC 113945 Observed PIC lacks of knowledge of safe food handling practices.
Observed dust, accumulation of debris in the storage area. Clean the floor area regularly.
The department's words
CHSC 114115.c Observed dust, accumulation of debris in the storage area. Clean the floor area regularly.
Observed grease on the cover of the fan. This creates regularly drips from hood to floor. Clean the grease today.
The department's words
CHSC 114149.2 Observed grease on the cover of the fan. This creates regularly drips from hood to floor. Clean the grease today.
EarlierMay 7, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Measured the following items: Salad case: Pasta salad at 44F, Potato salad 43F, Egg Salad 48F, Tuna Salad 45F. Food Prep Refrigerator of the Salad Case was measured at 46F. Cut Tomatoes were at 46F. Cheese Case: Soft Cheese 47F, Medium Cheddar 48F, Blue Cheese 47F, Egg Rolls 49-53F. An employee discarded one egg roll wrap which was measured at 53F. Salad Case #2: Lettuce at 46-48F, sliced mushrooms at 53F. The director of the store moved all above items to walk-in during the inspection. These are all potentially Hazardous Food (PHF). PHF shall be held at or below 41F or at or below 135F.
The department's words
CHSC 113996 Measured the following items: Salad case: Pasta salad at 44F, Potato salad 43F, Egg Salad 48F, Tuna Salad 45F. Food Prep Refrigerator of the Salad Case was measured at 46F. Cut Tomatoes were at 46F. Cheese Case: Soft Cheese 47F, Medium Cheddar 48F, Blue Cheese 47F, Egg Rolls 49-53F. An employee discarded one egg roll wrap which was measured at 53F. Salad Case #2: Lettuce at 46-48F, sliced mushrooms at 53F. The director of the store moved all above items to walk-in during the inspection. These are all potentially Hazardous Food (PHF). PHF shall be held at or below 41F or at or below 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 (5)
No Food Manager Certificate and Certified Food Handlers Cards available onsite. Note that the employee did not know what concentration the sanitizer in the three compartment sink should be or how to check the concentration of the sanitizer. Measured the sanitizer at 400ppm Qt. Send EHS the cards and certificate via email by 06/07/2018.
The department's words
CHSC 113947.1 No Food Manager Certificate and Certified Food Handlers Cards available onsite. Note that the employee did not know what concentration the sanitizer in the three compartment sink should be or how to check the concentration of the sanitizer. Measured the sanitizer at 400ppm Qt. Send EHS the cards and certificate via email by 06/07/2018.
Measured sanitizing solution at 400ppm Qt. All food contact surfaces of utensils and equipment shall be sanitized as required. Contact with 100ppm Chlorine for 30sec and 200ppm Qt for one minute.
The department's words
CHSC 113984.d Measured sanitizing solution at 400ppm Qt. All food contact surfaces of utensils and equipment shall be sanitized as required. Contact with 100ppm Chlorine for 30sec and 200ppm Qt for one minute.
Observed PIC lacks of knowledge of safe food handling practices.
The department's words
CHSC 113945 Observed PIC lacks of knowledge of safe food handling practices.
Observed dust, accumulation of debris in the storage area. Clean the floor area regularly.
The department's words
CHSC 114115.c Observed dust, accumulation of debris in the storage area. Clean the floor area regularly.
Observed grease on the cover of the fan. This creates regularly drips from hood to floor. Clean the grease today.
The department's words
CHSC 114149.2 Observed grease on the cover of the fan. This creates regularly drips from hood to floor. Clean the grease today.
EarlierOct 3, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No food managers certification (FMC) available. Discussed with IC to obtain (FMC).
The department's words
CHSC 113947.1 No food managers certification (FMC) available. Discussed with IC to obtain (FMC).
EarlierSep 20, 2016Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple foods improperly hot holding in grab and go hot case. chicken at 118F, 120F,122F, soup at 111F and 110F, turkey wings 102F, pork ribs 128F, post roast 124F, and sliced beef 120F. Ensure all potentially hazardous foods hot hold at 135F or higher. Hot holding unit has areas marked off with caution tape that are not capable of hot holding foods at 135F or above. This unit is no longer functioning to hot hold properly. *Discontinue use and replace with a functioning unit. Facility needs to either stop hot holding or replace unit with-in a week. A re-inspection will be conducted. All items discarded by PIC.
The department's words
CHSC 113996 Observed multiple foods improperly hot holding in grab and go hot case. chicken at 118F, 120F,122F, soup at 111F and 110F, turkey wings 102F, pork ribs 128F, post roast 124F, and sliced beef 120F. Ensure all potentially hazardous foods hot hold at 135F or higher. Hot holding unit has areas marked off with caution tape that are not capable of hot holding foods at 135F or above. This unit is no longer functioning to hot hold properly. *Discontinue use and replace with a functioning unit. Facility needs to either stop hot holding or replace unit with-in a week. A re-inspection will be conducted. All items discarded by PIC.
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)
No food managers certification (FMC) available. Discussed with IC to obtain (FMC).
The department's words
CHSC 113947.1 No food managers certification (FMC) available. Discussed with IC to obtain (FMC).
Observed fried chicken in grab and go deli refrigerator at 58-63F. After discussion with PIC chicken was cooked this morning. Ensure proper cooling procedures are followed. Cool PHF from 135F to 70F or below with in 2 hrs and from 70F to 41F or below with in 4 hours. Active monitoring of cooling time and temperatures is required. Discussed with PIC. Chicken discarded.
The department's words
CHSC 114002 Observed fried chicken in grab and go deli refrigerator at 58-63F. After discussion with PIC chicken was cooked this morning. Ensure proper cooling procedures are followed. Cool PHF from 135F to 70F or below with in 2 hrs and from 70F to 41F or below with in 4 hours. Active monitoring of cooling time and temperatures is required. Discussed with PIC. Chicken discarded.
Observed employee cutting and assembling salads with unwashed lettuce and tomatoes. Ensure all unwashed produce is washed prior to cutting or serving. Discussed with PIC cut lettuce discarded. Facility was currently using food prep sink to prep raw chicken. Ensure food prep sink is thoroughly washed, rinsed, and sanitized after being used for raw meat and before being used to wash produce. Recommend PIC develop SOP for produce washing and food prep sink sanitation requirements to prevent cross contamination.
The department's words
CHSC 113992 Observed employee cutting and assembling salads with unwashed lettuce and tomatoes. Ensure all unwashed produce is washed prior to cutting or serving. Discussed with PIC cut lettuce discarded. Facility was currently using food prep sink to prep raw chicken. Ensure food prep sink is thoroughly washed, rinsed, and sanitized after being used for raw meat and before being used to wash produce. Recommend PIC develop SOP for produce washing and food prep sink sanitation requirements to prevent cross contamination.
No open bucket of sanitizer solution available for wiping cloths. Provide open bucket of sanitizer solution during all hours of operation. Store wiping cloths in solution when not in use.
The department's words
CHSC 114185.1 No open bucket of sanitizer solution available for wiping cloths. Provide open bucket of sanitizer solution during all hours of operation. Store wiping cloths in solution when not in use.
EarlierOct 20, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
No food managers certificate available. Discussed with manager must have a certified food manager and to obtain one within 30 days. Email inspector once obtained.
The department's words
CHSC 113947.1 No food managers certificate available. Discussed with manager must have a certified food manager and to obtain one within 30 days. Email inspector once obtained.
Observed in meat market employee touch raw meat, leave out of meat cutting area, and re-enter wearing same gloves. To prevent cross contamination and contamination of gloves ensure to discard gloves after handling raw meat and wash hands before going out to market area to stock/help customers. Ensure to wash hands upon entering meat prep area/before donning gloves. Discussed with employee hands washed.
The department's words
CHSC 113953.3 Observed in meat market employee touch raw meat, leave out of meat cutting area, and re-enter wearing same gloves. To prevent cross contamination and contamination of gloves ensure to discard gloves after handling raw meat and wash hands before going out to market area to stock/help customers. Ensure to wash hands upon entering meat prep area/before donning gloves. Discussed with employee hands washed.
No soap or paper towels provided and hand sink blocked by garbage can in meat market. Paper towel dispenser not functional in deli. (Noted facility should install 12 in high splash guard on R side of hand sink in deli). Paper towels provided, soap refilled, hand sink unblocked in meat market. Repair paper towel dispenser.
The department's words
CHSC 113953.2 No soap or paper towels provided and hand sink blocked by garbage can in meat market. Paper towel dispenser not functional in deli. (Noted facility should install 12 in high splash guard on R side of hand sink in deli). Paper towels provided, soap refilled, hand sink unblocked in meat market. Repair paper towel dispenser.
Observed food debris build up inside deli meat case. Condenser leaking causing metal corrosion and surface to be flaking off. Repair leaking condenser, clean and sanitize inside of prep cooler, and seal corrosion. Regularly clean and sanitize inside of deli meat case.
The department's words
CHSC 113984.d Observed food debris build up inside deli meat case. Condenser leaking causing metal corrosion and surface to be flaking off. Repair leaking condenser, clean and sanitize inside of prep cooler, and seal corrosion. Regularly clean and sanitize inside of deli meat case.
Knives in holder stored on garbage can handle. To prevent potential cross contamination store utensils in clean area.
The department's words
CHSC 114119 Knives in holder stored on garbage can handle. To prevent potential cross contamination store utensils in clean area.
Show 1 more
No sanitizer buckets for wiping cloths set up in meat market. Wiping cloths stored on cutting board. Ensure to use separate buckets of sanitizer for wiping cloths. Store wiping cloths in buckets in between uses.
The department's words
CHSC 114185.1 No sanitizer buckets for wiping cloths set up in meat market. Wiping cloths stored on cutting board. Ensure to use separate buckets of sanitizer for wiping cloths. Store wiping cloths in buckets in between uses.
EarlierOct 2, 2014Follow-up inspectionOnly Minor Violation(s) Found
7 violations listed, 0 marked critical.
Not critical (7)
Repair towel dispenser on back side of deli.
The department's words
CHSC 113953.2 Repair towel dispenser on back side of deli.
Corrected during the inspection
Repair hot water handle to provide warm water in men's restroom.
The department's words
CHSC 114192 Repair hot water handle to provide warm water in men's restroom.
Corrected during the inspection
a. Deli food prep frig at 43 ° F, reduce to 41 ° F or less. b. Meat Dept. prepacked meat at 50-51 ° F, discarded - repair/adjust to 41 or less. c. Cold cuts area meats at 58-60 ° F, discarded, repair/adjust to 41 or less.
The department's words
CHSC 113996 a. Deli food prep frig at 43 ° F, reduce to 41 ° F or less. b. Meat Dept. prepacked meat at 50-51 ° F, discarded - repair/adjust to 41 or less. c. Cold cuts area meats at 58-60 ° F, discarded, repair/adjust to 41 or less.
Corrected during the inspection
Deli prep frig cutting board soiled, needs cleaning or replacement.
The department's words
CHSC 114175 Deli prep frig cutting board soiled, needs cleaning or replacement.
Corrected during the inspection
Repair non-functioning lighting in Deli and Meat Dept. Replace burned out bulbs and ensure each is shatter resistant or use protective plastic sleeves.
The department's words
CHSC 114252 Repair non-functioning lighting in Deli and Meat Dept. Replace burned out bulbs and ensure each is shatter resistant or use protective plastic sleeves.
Show 2 more
Repair areas of missing flooring throughout store by next routine inspection.
The department's words
CHSC 114268 Repair areas of missing flooring throughout store by next routine inspection.
Look under shelving and in floor sinks in the area of the cold cuts and juices - conduct a thorough cleaning.
The department's words
CHSC 114115.c Look under shelving and in floor sinks in the area of the cold cuts and juices - conduct a thorough cleaning.
EarlierSep 3, 2014Routine inspectionViolation(s) Found
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
a. Deli food prep frig at 43 ° F, reduce to 41 ° F or less. b. Meat Dept. prepacked meat at 50-51 ° F, discarded - repair/adjust to 41 or less. c. Cold cuts area meats at 58-60 ° F, discarded, repair/adjust to 41 or less.
The department's words
CHSC 113996 a. Deli food prep frig at 43 ° F, reduce to 41 ° F or less. b. Meat Dept. prepacked meat at 50-51 ° F, discarded - repair/adjust to 41 or less. c. Cold cuts area meats at 58-60 ° F, discarded, repair/adjust to 41 or less.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Repair towel dispenser on back side of deli.
The department's words
CHSC 113953.2 Repair towel dispenser on back side of deli.
Repair hot water handle to provide warm water in men's restroom.
The department's words
CHSC 114192 Repair hot water handle to provide warm water in men's restroom.
Deli prep frig cutting board soiled, needs cleaning or replacement.
The department's words
CHSC 114175 Deli prep frig cutting board soiled, needs cleaning or replacement.
Repair non-functioning lighting in Deli and Meat Dept.
The department's words
CHSC 114252 Repair non-functioning lighting in Deli and Meat Dept.
Repair areas of missing flooring throughout store by next routine inspection.
The department's words
CHSC 114268 Repair areas of missing flooring throughout store by next routine inspection.
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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10014.
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.