At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Apr 12, 2023
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Fairfix Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- C.F.M. exam will be taken on May 31, 2023 by Marion Chavez Lopez. Submit copy of C.F.M. certificate once certificate is obtained. CHSC 113947.1How 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 Fairfix Cafe's team
Is this your place?
Welcome, Fairfix Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Fairfix Cafe first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Fairfix CafeWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: C.F.M. exam will be taken on May 31, 2023 by Marion Chavez Lopez. Submit copy of C.F.M. certificate once certificate is obtained.The county found: “C.F.M. exam will be taken on May 31, 2023 by Marion Chavez Lopez. Submit copy of C.F.M. certificate once certificate…”
Then the next one.
Log it
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 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
LatestApr 12, 2023Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 12, 2023.
1 violation listed, 0 marked critical.
Not critical (1)
C.F.M. exam will be taken on May 31, 2023 by Marion Chavez Lopez. Submit copy of C.F.M. certificate once certificate is obtained.
The department's words
CHSC 113947.1 C.F.M. exam will be taken on May 31, 2023 by Marion Chavez Lopez. Submit copy of C.F.M. certificate once certificate is obtained.
EarlierApr 11, 2023Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed half and half in a pitcher in self-service area at 54 degrees F. Half and half voluntarily discarded into utensil washing sink.Observed open container of milk in one door refrigerator at 47 degrees F. Observed unopened container of 2% milk at 51-53 degrees F. 2% milk container was opened and internal temperature was 52 degrees F. Maintain unopened containers of milk at 45 degrees F or below. 2% mil was voluntarily discarded.
The department's words
CHSC 113996 Observed half and half in a pitcher in self-service area at 54 degrees F. Half and half voluntarily discarded into utensil washing sink.Observed open container of milk in one door refrigerator at 47 degrees F. Observed unopened container of 2% milk at 51-53 degrees F. 2% milk container was opened and internal temperature was 52 degrees F. Maintain unopened containers of milk at 45 degrees F or below. 2% mil was 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
Observed pink material along white plastic component where water is flowing. Discontinue using ice in ice machine. Wash, rinse, and sanitize with 100 ppm chlorine, and rinse with water. Observed food handler hold garbage can with wiping cloth and then touched side of the table with this wiping cloth while wiping table with wiping cloth in the other hand. Don't touch wiping cloth to the garbage. Wash, rinse, and sanitize table. COS.
The department's words
CHSC 114115 Observed pink material along white plastic component where water is flowing. Discontinue using ice in ice machine. Wash, rinse, and sanitize with 100 ppm chlorine, and rinse with water. Observed food handler hold garbage can with wiping cloth and then touched side of the table with this wiping cloth while wiping table with wiping cloth in the other hand. Don't touch wiping cloth to the garbage. Wash, rinse, and sanitize table. COS.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 19, 2022Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler 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. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 No Food Manager Certification on site. Facility is required to have one staff onsite with a Food Manager Certification. Obtain by next routine inspection. Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierOct 5, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
The department's words
CHSC 113948 Employees lacked valid Food Handler Certification onsite. All employees serving, preparing, handling, or storing food are required to have a Food Handler Certification.
EarlierJan 15, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 21, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierAug 19, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed box of shell eggs stored on the floor in storage room/area. External temperature of shelled eggs measured at 49 - 50°F. All potentially hazardous food are required to be maintained at 41°F. Eggs relocated to walk in refrigerator.
The department's words
CHSC 113996 Observed box of shell eggs stored on the floor in storage room/area. External temperature of shelled eggs measured at 49 - 50°F. All potentially hazardous food are required to be maintained at 41°F. Eggs relocated to walk in refrigerator.
EarlierFeb 25, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food Manager and Food Handler Certifications not onsite. Maintain certifications onsite at all time. Please email to Environmental Health.
The department's words
CHSC 113947.1 Food Manager and Food Handler Certifications not onsite. Maintain certifications onsite at all time. Please email to Environmental Health.
EarlierMar 18, 2019Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierFeb 12, 2019Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
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
Code CHSC 113948
The department's words
Code CHSC 113948
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 18, 2019Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierOct 26, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 28, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 10, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
FONT color=#ff0000Observed 4 grab and go cut melon, yogurt, granola cups on ice at 66-69F. Cups in a bowl of ice that had melted. /FONTSPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Times New Roman ; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'FONT color=#ff0000Ensure all potentially hazardous foods (PHF) cold hold at 41F or below. When using ice to cold hold PHF ensure the container is fully buried in the ice with the ice level with the food. Employee stated the parfait cups had been out for 4 hours. Parfait cups discarded. Discussed with employee how to use ice to cold hold./FONT /SPAN
The department's words
CHSC 113996 FONT color=#ff0000Observed 4 grab and go cut melon, yogurt, granola cups on ice at 66-69F. Cups in a bowl of ice that had melted. /FONTSPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Times New Roman ; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'FONT color=#ff0000Ensure all potentially hazardous foods (PHF) cold hold at 41F or below. When using ice to cold hold PHF ensure the container is fully buried in the ice with the ice level with the food. Employee stated the parfait cups had been out for 4 hours. Parfait cups discarded. Discussed with employee how to use ice to cold hold./FONT /SPAN
FONT color=#ff00001. Observed 3 contianers of cooked and cooled soups done the day before at 49F in 1 door reachin. Refrigerator air temp 38F. After discussion with employee soups were cooled using ice to 60F and then placed in the deep containers, covered, and placed in the refrigerator the day before. /FONT FONT color=#ff00002. Upon starting inspection observed employee place cooked lentil/meat mix in a 12 qt container and cover. After discussion with employee it had been cooked about 30 mins ago and cooled on counter. Temp of cooked mix was 91F. /FONT SPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Times New Roman ; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'FONT color=#ff0000Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. **B style= mso-bidi-font-weight: normal Active monitoring of the cooling process is required/B.SPAN style= mso-spacerun: yes /SPANUse a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements./FONT /SPAN SPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Times New Roman ; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'Discussed with employee and owner via phone to cool soups all the way to 41F or below using ice and ice wand before covering or storing in deep containers. Soup discarded. Demonstrated to employee to cover in shallow depths of food uncovered in refrigeration. Top shelf should be left open for cooling foods. /SPAN
The department's words
CHSC 114002 FONT color=#ff00001. Observed 3 contianers of cooked and cooled soups done the day before at 49F in 1 door reachin. Refrigerator air temp 38F. After discussion with employee soups were cooled using ice to 60F and then placed in the deep containers, covered, and placed in the refrigerator the day before. /FONT FONT color=#ff00002. Upon starting inspection observed employee place cooked lentil/meat mix in a 12 qt container and cover. After discussion with employee it had been cooked about 30 mins ago and cooled on counter. Temp of cooked mix was 91F. /FONT SPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Times New Roman ; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'FONT color=#ff0000Ensure to cool potentially hazardous foods from 135F to 70F within 2hrs and from 70F to 41F or below in the next 4 hrs. **B style= mso-bidi-font-weight: normal Active monitoring of the cooling process is required/B.SPAN style= mso-spacerun: yes /SPANUse a probe thermometer to check the temperature of cooling foods it meets the time and temperature requirements./FONT /SPAN SPAN style='FONT-SIZE: 12pt; FONT-FAMILY: Arial , sans-serif ; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-bidi-font-family: Times New Roman ; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA'Discussed with employee and owner via phone to cool soups all the way to 41F or below using ice and ice wand before covering or storing in deep containers. Soup discarded. Demonstrated to employee to cover in shallow depths of food uncovered in refrigeration. Top shelf should be left open for cooling foods. /SPAN
P align=left class=MsoNormal style= MARGIN: 0in 0in 10pt 0.5in; TEXT-INDENT: -0.5in FONT color=#ff0000SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial No sanitizer set up upon arrival. /SPANSPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. /SPAN/FONT P align=left class=MsoNormal style= MARGIN: 0in 0in 10pt 0.5in; TEXT-INDENT: -0.5in FONT color=#ff0000SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial Store wiping /SPANSPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon /SPAN/FONTSPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial FONT color=#ff0000of cold water. Change sanitizer every 2 hours to keep the right concentration./FONT /SPAN P align=left class=MsoNormal style= MARGIN: 0in 0in 10pt 0.5in; TEXT-INDENT: -0.5in SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial Sanitizer solution set up. /SPAN
The department's words
CHSC 114185.1 P align=left class=MsoNormal style= MARGIN: 0in 0in 10pt 0.5in; TEXT-INDENT: -0.5in FONT color=#ff0000SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial No sanitizer set up upon arrival. /SPANSPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial Ensure a bucket of sanitizer solution is set up during all hours of operation to sanitize food prep surfaces. /SPAN/FONT P align=left class=MsoNormal style= MARGIN: 0in 0in 10pt 0.5in; TEXT-INDENT: -0.5in FONT color=#ff0000SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial Store wiping /SPANSPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial cloths in sanitizer solution when not in use. Provide chlorine sanitizer at 100 ppm. Mix tsp of bleach per gallon /SPAN/FONTSPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial FONT color=#ff0000of cold water. Change sanitizer every 2 hours to keep the right concentration./FONT /SPAN P align=left class=MsoNormal style= MARGIN: 0in 0in 10pt 0.5in; TEXT-INDENT: -0.5in SPAN style= FONT-SIZE: 12pt; COLOR: red; LINE-HEIGHT: 115%; mso-fareast-font-family: Arial; mso-bidi-font-family: Arial Sanitizer solution set up. /SPAN
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.
About this record
Search the county's inspection lookup for the name or license number L15634.
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
- Follow-up 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.