At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 1, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Fairfax/S.A. Childrens Center?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Observed a bowl of raw chicken at 60 F. Potentially hazardous foods must be cold-held at 41 F or below. Chicken 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
For Fairfax/S.A. Childrens Center's team
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Follow the steps for each item, with the rule beside it.
Next: Observed a bowl of raw chicken at 60 F. Potentially hazardous foods must be cold-held at 41 F or below. Chicken moved to refrigeration.The county found: “Observed a bowl of raw chicken at 60 F. Potentially hazardous foods must be cold-held at 41 F or below. Chicken moved…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 18 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
LatestApr 1, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 1, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Observed a bowl of raw chicken at 60 F. Potentially hazardous foods must be cold-held at 41 F or below. Chicken moved to refrigeration.
The department's words
CHSC 113996 Observed a bowl of raw chicken at 60 F. Potentially hazardous foods must be cold-held at 41 F or below. Chicken moved to refrigeration.
EarlierMay 30, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Shredded cheese in a large bin on the counter at 52-63 F. Potentially hazardous foods must be cold held at 41 F or below. Keep a smaller amount out during active food prep only.
The department's words
CHSC 113996 Shredded cheese in a large bin on the counter at 52-63 F. Potentially hazardous foods must be cold held at 41 F or below. Keep a smaller amount out during active food prep only.
EarlierMay 15, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierDec 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 4 dry rodent droppings between wall and washer. Pest control last conducted service on 11/16/23 without noting activity. / Remove droppings then clean and sanitize floor in washer and dryer room.
The department's words
CHSC 114259.1 Observed 4 dry rodent droppings between wall and washer. Pest control last conducted service on 11/16/23 without noting activity. / Remove droppings then clean and sanitize floor in washer and dryer room.
EarlierDec 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed accumulation of standing water in the restroom and outside of restroom in from of washer and dryer. Per staff, toilet overflowed.
The department's words
CHSC 114197 Observed accumulation of standing water in the restroom and outside of restroom in from of washer and dryer. Per staff, toilet overflowed.
EarlierMay 5, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 14, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 30, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 2 compartment measured at 115 degrees F. Required to be at 120 degrees F. Correct within 7 days.
The department's words
CHSC 114192 Hot water at 2 compartment measured at 115 degrees F. Required to be at 120 degrees F. Correct within 7 days.
EarlierFeb 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 2 compartment sink measure at 118 °F. Required to be at 120 °F . Please raise water heater setting to reach required temperature or have water heater serviced.
The department's words
CHSC 114192 Hot water at 2 compartment sink measure at 118 °F. Required to be at 120 °F . Please raise water heater setting to reach required temperature or have water heater serviced.
EarlierJun 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide secondary thermometer for milk refrigerator
The department's words
CHSC 114159 Provide secondary thermometer for milk refrigerator
EarlierJun 20, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Hot water at 111 F, increase to 120 F.
The department's words
CHSC 114192 Hot water at 111 F, increase to 120 F.
Corrected during the inspection
Mouse droppings observed in dry storage room. Clean up and sanitize areas affected, hire a professional pest control service and show proof of service. Evaluate structure and perform needed exclusion work.
The department's words
CHSC 114259.1 Mouse droppings observed in dry storage room. Clean up and sanitize areas affected, hire a professional pest control service and show proof of service. Evaluate structure and perform needed exclusion work.
Corrected during the inspection
a. 2 household microwaves observed in kitchen, replace with commercial grade. b. Equipment handles need scrubbing/sanitizing. c. milk box refrigerator needs scrubbing, sanitizing. d. Replace and/or clean gaskets as noted.
The department's words
CHSC 114175 a. 2 household microwaves observed in kitchen, replace with commercial grade. b. Equipment handles need scrubbing/sanitizing. c. milk box refrigerator needs scrubbing, sanitizing. d. Replace and/or clean gaskets as noted.
Corrected during the inspection
Repair non-functional lighting in kitchen, consult with a qualified electrician.
The department's words
CHSC 114252 Repair non-functional lighting in kitchen, consult with a qualified electrician.
Corrected during the inspection
EarlierJun 8, 2018Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Hot water at 111 F, increase to 120 F.
The department's words
CHSC 114192 Hot water at 111 F, increase to 120 F.
Mouse droppings observed in dry storage room. Clean up and sanitize areas affected, hire a professional pest control service and show proof of service. Evaluate structure and perform needed exclusion work.
The department's words
CHSC 114259.1 Mouse droppings observed in dry storage room. Clean up and sanitize areas affected, hire a professional pest control service and show proof of service. Evaluate structure and perform needed exclusion work.
a. 2 household microwaves observed in kitchen, replace with commercial grade. b. Equipment handles need scrubbing/sanitizing. c. milk box refrigerator needs scrubbing, sanitizing. d. Replace and/or clean gaskets as noted.
The department's words
CHSC 114175 a. 2 household microwaves observed in kitchen, replace with commercial grade. b. Equipment handles need scrubbing/sanitizing. c. milk box refrigerator needs scrubbing, sanitizing. d. Replace and/or clean gaskets as noted.
Repair non-functional lighting in kitchen, consult with a qualified electrician.
The department's words
CHSC 114252 Repair non-functional lighting in kitchen, consult with a qualified electrician.
EarlierMay 30, 2018Routine inspectionGreen placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot water at 111 F, increase to 120 F.
The department's words
CHSC 114192 Hot water at 111 F, increase to 120 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
Mouse droppings observed in dry storage room. Clean up and sanitize areas affected, hire a professional pest control service and show proof of service. Evaluate structure and perform needed exclusion work.
The department's words
CHSC 114259.1 Mouse droppings observed in dry storage room. Clean up and sanitize areas affected, hire a professional pest control service and show proof of service. Evaluate structure and perform needed exclusion work.
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
a. 2 household microwaves observed in kitchen, replace with commercial grade. b. Equipment handles need scrubbing/sanitizing. c. milk box refrigerator needs scrubbing, sanitizing. d. Replace and/or clean gaskets as noted.
The department's words
CHSC 114175 a. 2 household microwaves observed in kitchen, replace with commercial grade. b. Equipment handles need scrubbing/sanitizing. c. milk box refrigerator needs scrubbing, sanitizing. d. Replace and/or clean gaskets as noted.
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
Repair non-functional lighting in kitchen, consult with a qualified electrician.
The department's words
CHSC 114252 Repair non-functional lighting in kitchen, consult with a qualified electrician.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 3, 2017Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Observed covered containers of cooked rice at 69F, cooked vegetables at 76F, and cooked chicken at 77F with no monitoring of cooling time and temperature of cooling process. Discussed with PIC to e nsure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Facility cooks and cools several potentially hazardous foods : cooked meats, vegetables, pastas, ect. Facility dose not have an ice machine to help with the cooling process and has limited refrigeration. Highly recommend providing ice wands/chill sticks to facilitate rapid cooling. Items uncovered and discussed process with PIC.
The department's words
CHSC 114002.1 Observed covered containers of cooked rice at 69F, cooked vegetables at 76F, and cooked chicken at 77F with no monitoring of cooling time and temperature of cooling process. Discussed with PIC to e nsure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. ** Active monitoring of the cooling process is required . Use a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements. Facility cooks and cools several potentially hazardous foods : cooked meats, vegetables, pastas, ect. Facility dose not have an ice machine to help with the cooling process and has limited refrigeration. Highly recommend providing ice wands/chill sticks to facilitate rapid cooling. Items uncovered and discussed process with PIC.
Observed several used cardboard egg crates on shelf in dry storage area. Discussed with PIC to not re-use egg crates to prevent potential cross contamination. Discard.
The department's words
CHSC 114113 Observed several used cardboard egg crates on shelf in dry storage area. Discussed with PIC to not re-use egg crates to prevent potential cross contamination. Discard.
Observed several containers of frozen foods and a bag of frozen cooked taco meat thawing on the counter. Ensure to thaw food u nder r e frige r ation, c o mplet el y s ub m erg e d un d er cold r u n n i n g , or in the micr o w a ve o ven if food is going to be cooked immediately after. Discussed with PIC. Food all still frozen and placed in refrigeration to thaw.
The department's words
CHSC 114020 Observed several containers of frozen foods and a bag of frozen cooked taco meat thawing on the counter. Ensure to thaw food u nder r e frige r ation, c o mplet el y s ub m erg e d un d er cold r u n n i n g , or in the micr o w a ve o ven if food is going to be cooked immediately after. Discussed with PIC. Food all still frozen and placed in refrigeration to thaw.
Observed box of produce stored directly on packages of raw ground turkey. Ensure all raw meats are stored below and away from ready to eat foods. Discussed with PIC. Separation provided between raw meat and produce.
The department's words
CHSC 113986 Observed box of produce stored directly on packages of raw ground turkey. Ensure all raw meats are stored below and away from ready to eat foods. Discussed with PIC. Separation provided between raw meat and produce.
Observed chemicals stored over the 2 compartment sink. Ensure all chemicals are stored below and away from food or food contact surfaces. Discussed with PIC to relocate chemical storage to back laundry room.
The department's words
CHSC 114254.2 Observed chemicals stored over the 2 compartment sink. Ensure all chemicals are stored below and away from food or food contact surfaces. Discussed with PIC to relocate chemical storage to back laundry room.
Show 5 more
Observed chemicals stored over the 2 compartment sink. Ensure all chemicals are stored below and away from food or food contact surfaces. Discussed with PIC to relocate chemical storage to back laundry room.
The department's words
CHSC 114175 Observed chemicals stored over the 2 compartment sink. Ensure all chemicals are stored below and away from food or food contact surfaces. Discussed with PIC to relocate chemical storage to back laundry room.
Observed several pieces of non commercial equipment in use. GE and a Sharp microwave, crockpots, rice cooker. Ensure all equipment is commercial grade. When replaced replace with commercial grade. Discussed with PIC.
The department's words
CHSC 114130 Observed several pieces of non commercial equipment in use. GE and a Sharp microwave, crockpots, rice cooker. Ensure all equipment is commercial grade. When replaced replace with commercial grade. Discussed with PIC.
Linens being used to cover open foods. Linens/cloth is not an approved food contact surface.
The department's words
CHSC 114185 Linens being used to cover open foods. Linens/cloth is not an approved food contact surface.
Chlorine sanitizer less then 50 ppm chlorine. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration. Store wiping cloths in sanitizer solution when not in use. Discussed with PIC. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 114185.1 Chlorine sanitizer less then 50 ppm chlorine. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon of cold water. Change sanitizer every 2 hours to keep the right concentration. Store wiping cloths in sanitizer solution when not in use. Discussed with PIC. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
Observed wood cutting board prep table with deep grooves, cuts, and stains. Gap between cutting board and stainless steel prep table no longer sealed and build up old food debris in crack. Wood cutting board prep table no longer easily cleanable. Resurface wood cutting board. To prevent potential cross contamination clean gap and seal with a food safe caulk. Discussed with PIC.
The department's words
CHSC 114130.3 Observed wood cutting board prep table with deep grooves, cuts, and stains. Gap between cutting board and stainless steel prep table no longer sealed and build up old food debris in crack. Wood cutting board prep table no longer easily cleanable. Resurface wood cutting board. To prevent potential cross contamination clean gap and seal with a food safe caulk. Discussed with PIC.
EarlierSep 13, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 11, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Hot water at 103 F, increased on site to 112 F. Bring up to 120 F minimum ASAP.
The department's words
CHSC 114192 Hot water at 103 F, increased on site to 112 F. Bring up to 120 F minimum ASAP.
a. Raetone frig gasket torn, replace. b. Raetone freezer gasket separated, repair/adjust/replace.
The department's words
CHSC 114175 a. Raetone frig gasket torn, replace. b. Raetone freezer gasket separated, repair/adjust/replace.
Repair/adjust restroom door self-closer.
The department's words
CHSC 114276 Repair/adjust restroom door self-closer.
EarlierJun 11, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Sewage backed up in kitchen at grease trap, clear line and provide proof of service prior to re-opening kitchen.
The department's words
CHSC 114197 Sewage backed up in kitchen at grease trap, clear line and provide proof of service prior to re-opening kitchen.
Corrected during the inspection
Hot water recorded at 116 deg. F at time of re-inspection, increase to 120, check with thermometer.
The department's words
CHSC 114192 Hot water recorded at 116 deg. F at time of re-inspection, increase to 120, check with thermometer.
EarlierJun 9, 2014Routine inspectionViolation(s) Found
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sewage backed up in kitchen at grease trap, clear line and provide proof of service prior to re-opening kitchen.
The department's words
CHSC 114197 Sewage backed up in kitchen at grease trap, clear line and provide proof of service prior to re-opening kitchen.
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)
Exhaust hood baffles in need of cleaning.
The department's words
CHSC 114115.c Exhaust hood baffles in need of cleaning.
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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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 L10801.
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.