At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 21, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Marin Catholic High School?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114115 CHSC 114115How 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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Inspections
From Marin County Community Development Agency, Environmental Health Services · 33 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
LatestMay 21, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 21, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115
The department's words
Code CHSC 114115
EarlierDec 12, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115
The department's words
Code CHSC 114115
EarlierAug 21, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
EarlierAug 18, 2025Routine inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Traulsen hot holding unit on the right in the main kitchen: beef fajita tacos observed at 128 - 131 degrees F with probe thermometer. Reheat to 165 degrees F and maintain at or above 135 degrees F, This unit is across from the fryers. Beef fajita tacos reheated to 175 degrees F. Observed Parmesan cheese at 47 degrees f and feta cheese at 58 degrees F on the food prep table. No one at this station. Parmesan cheese (~ 2cups) and feta cheese (~ 1 1/2 cups) voluntarily discarded into the compost container. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter.
The department's words
CHSC 113996 Traulsen hot holding unit on the right in the main kitchen: beef fajita tacos observed at 128 - 131 degrees F with probe thermometer. Reheat to 165 degrees F and maintain at or above 135 degrees F, This unit is across from the fryers. Beef fajita tacos reheated to 175 degrees F. Observed Parmesan cheese at 47 degrees f and feta cheese at 58 degrees F on the food prep table. No one at this station. Parmesan cheese (~ 2cups) and feta cheese (~ 1 1/2 cups) voluntarily discarded into the compost container. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter.
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
Costco cheese pizza in hot holding unit: 117 degrees F. Unit not turned on due to power being turned off from water flowing out of the make up air in the vent kitchen. Pizza was placed into glass hot holding unit. Hot holding unit empty when attempted to recheck the pizza. Don't store any potentially hazardous foods in this hot holding unit until power is restored and unit is capable of maintaining potentially hazardous foods at or above 135 degrees F.
The department's words
CHSC 114016 Costco cheese pizza in hot holding unit: 117 degrees F. Unit not turned on due to power being turned off from water flowing out of the make up air in the vent kitchen. Pizza was placed into glass hot holding unit. Hot holding unit empty when attempted to recheck the pizza. Don't store any potentially hazardous foods in this hot holding unit until power is restored and unit is capable of maintaining potentially hazardous foods at or above 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
Kraft Caesar dressing Ken's Caesar dressing both contain egg yolks. Don't served unpasteurized eggs.
The department's words
CHSC 114091 Kraft Caesar dressing Ken's Caesar dressing both contain egg yolks. Don't served unpasteurized eggs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 23, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Five tomato pizzas were observed to be stored at ambient temperature. The internal temperature readings were at 79F, 81F, and 74F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected onsite] Pizzas were transferred into the walk-in refrigerator.
The department's words
CHSC 113996 Five tomato pizzas were observed to be stored at ambient temperature. The internal temperature readings were at 79F, 81F, and 74F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [Corrected onsite] Pizzas were transferred into the walk-in refrigerator.
EarlierApr 8, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hamburgers at 98-110F in two different hot holding units. Hot hold potentially hazardous foods at 135F or above. Burgers were reheated to 165F to hot hold properly (items were cooked initially less than 2 hours prior).
The department's words
CHSC 113996 Observed hamburgers at 98-110F in two different hot holding units. Hot hold potentially hazardous foods at 135F or above. Burgers were reheated to 165F to hot hold properly (items were cooked initially less than 2 hours prior).
EarlierSep 27, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
In the taco station, pico de gallo sauce internal temperature readings were observed at 50F, and 52F in different parts of the food, and tomato sauce internal temperture reading was at 48F. Both sauce containers were stored at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
The department's words
CHSC 113996 In the taco station, pico de gallo sauce internal temperature readings were observed at 50F, and 52F in different parts of the food, and tomato sauce internal temperture reading was at 48F. Both sauce containers were stored at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
EarlierMay 22, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pepperoni pizza slices observed at 131 - 133 degrees F in glass hot holding unit in alcove with express windows.
The department's words
CHSC 113996 Pepperoni pizza slices observed at 131 - 133 degrees F in glass hot holding unit in alcove with express windows.
EarlierOct 26, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Grab and go refrigerator unit #2: unopened milk containers have external temperature range of 46 - 52 degrees F. The two chocolate milk containers at 51 - 52 degrees F were voluntarily discarded. Milk thrown down the drain. Chicken Caesar salads and fruit cups in this unit observed at 48-49 degrees F with infrared thermometer. Relocate potentially hazardous foods out of this unit. Thermometer in unit: 52 degrees F. Repair unit so it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Potentially hazardous foods in this unit relocated to the walk-in refrigerator. Submit photo of refrigerator thermometer once repaired.
The department's words
CHSC 113996 Grab and go refrigerator unit #2: unopened milk containers have external temperature range of 46 - 52 degrees F. The two chocolate milk containers at 51 - 52 degrees F were voluntarily discarded. Milk thrown down the drain. Chicken Caesar salads and fruit cups in this unit observed at 48-49 degrees F with infrared thermometer. Relocate potentially hazardous foods out of this unit. Thermometer in unit: 52 degrees F. Repair unit so it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Potentially hazardous foods in this unit relocated to the walk-in refrigerator. Submit photo of refrigerator thermometer once repaired.
EarlierOct 19, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water came out of the faucet that is mounted between the middle and right compartments of the three-compartment sink. Provide a minimum of 120 degrees F water.
The department's words
CHSC 114192 No hot water came out of the faucet that is mounted between the middle and right compartments of the three-compartment sink. Provide a minimum of 120 degrees F water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 24, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed employee touching garbage can with both hands. Employee then touched wiping cloth and disposable food container. Food container was disposed of by PIC, and wiping cloth was taken away by PIC. Instructed employee to wash hands with assistance from PIC.
The department's words
CHSC 113953.3 Observed employee touching garbage can with both hands. Employee then touched wiping cloth and disposable food container. Food container was disposed of by PIC, and wiping cloth was taken away by PIC. Instructed employee to wash hands with assistance from PIC.
EarlierDec 1, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Four hand wash sinks in women's restroom (all on the same side) ranged from 74 - 76 degrees F. 11/18/21: Rechecked the four hand wash sinks. Far left: 91 degrees F, second from left: 95 degrees F, 3rd from left: 99 degrees F, far right: 100 degrees F. All hand wash sinks shall have a minimum of 100 degrees F. Submit video of the three hand wash sinks that didn't reach 100 degrees F. 12/1/21: Hand wash sink 3rd from left reached a maximum of 97 degrees F. Provide a minimum of 100 degrees F.
The department's words
CHSC 113953.c Four hand wash sinks in women's restroom (all on the same side) ranged from 74 - 76 degrees F. 11/18/21: Rechecked the four hand wash sinks. Far left: 91 degrees F, second from left: 95 degrees F, 3rd from left: 99 degrees F, far right: 100 degrees F. All hand wash sinks shall have a minimum of 100 degrees F. Submit video of the three hand wash sinks that didn't reach 100 degrees F. 12/1/21: Hand wash sink 3rd from left reached a maximum of 97 degrees F. Provide a minimum of 100 degrees F.
EarlierNov 18, 2021Follow-up inspectionViolation(s) Found
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Four hand wash sinks in women's restroom (all on the same side) ranged from 74 - 76 degrees F. 11/18/21: Rechecked the four hand wash sinks. Far left: 91 degrees F, second from left: 95 degrees F, 3rd from left: 99 degrees F, far right: 100 degrees F. All hand wash sinks shall have a minimum of 100 degrees F. Submit video of the three hand wash sinks that didn't reach 100 degrees F.
The department's words
CHSC 113953.c Four hand wash sinks in women's restroom (all on the same side) ranged from 74 - 76 degrees F. 11/18/21: Rechecked the four hand wash sinks. Far left: 91 degrees F, second from left: 95 degrees F, 3rd from left: 99 degrees F, far right: 100 degrees F. All hand wash sinks shall have a minimum of 100 degrees F. Submit video of the three hand wash sinks that didn't reach 100 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
No food in hot holding unit. Glass Odwalla refrigerator: opened a container of milk and internal temperature was 43 degrees F. External temperatures of milk cartons ranged from 48 -51 degrees F. Maintain open containers of milk at or below 41 degrees F. Maintain unopened containers of milk at or below 45 degrees F.
The department's words
CHSC 113996 No food in hot holding unit. Glass Odwalla refrigerator: opened a container of milk and internal temperature was 43 degrees F. External temperatures of milk cartons ranged from 48 -51 degrees F. Maintain open containers of milk at or below 41 degrees F. Maintain unopened containers of milk at or below 45 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
Code CHSC 114190
The department's words
Code CHSC 114190
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 16, 2021Routine inspectionGreen placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked chicken in hot holding unit observed at 117 degrees F, Maintain potentially hazardous foods at or above 135 degrees F in hot holding equipment. Reheat chicken to 165 degrees F or greater. Chicken reheated to 171 degrees F. Fruit cups with sliced watermelon and cantaloupe observed at 41 - 52 degrees F. One fruit cup at 41 degrees F and others ranged from 50 - 52 degrees F. Fruit cups 50 degrees F and above were voluntarily discarded - see VCD sheet. Recommend placing fruit cups in two door Traulsen refrigerator rather than Odwalla glass refrigerator. Maintain cut melons at or below 41 degrees F. Fruit cups made yesterday. Milk cartons in Odwalla refrigerator measured 44.6 degrees f - 48.0 degrees F. Maintain unopened containers of milk at or below 45 degrees F. Spaghetti in hot holding unit observed at 130 - 132 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Pizza: 130 - 132 degrees F in hot holding unit.
The department's words
CHSC 113996 Cooked chicken in hot holding unit observed at 117 degrees F, Maintain potentially hazardous foods at or above 135 degrees F in hot holding equipment. Reheat chicken to 165 degrees F or greater. Chicken reheated to 171 degrees F. Fruit cups with sliced watermelon and cantaloupe observed at 41 - 52 degrees F. One fruit cup at 41 degrees F and others ranged from 50 - 52 degrees F. Fruit cups 50 degrees F and above were voluntarily discarded - see VCD sheet. Recommend placing fruit cups in two door Traulsen refrigerator rather than Odwalla glass refrigerator. Maintain cut melons at or below 41 degrees F. Fruit cups made yesterday. Milk cartons in Odwalla refrigerator measured 44.6 degrees f - 48.0 degrees F. Maintain unopened containers of milk at or below 45 degrees F. Spaghetti in hot holding unit observed at 130 - 132 degrees F. Maintain potentially hazardous foods at or above 135 degrees F in hot holding unit. Pizza: 130 - 132 degrees F in hot holding unit.
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
Four hand wash sinks in women's restroom (all on the same side) ranged from 74 - 76 degrees F.
The department's words
CHSC 113953.c Four hand wash sinks in women's restroom (all on the same side) ranged from 74 - 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.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Caesar salad dressing is made with mayonnaise that contains egg yolks. Make Caesar dressing with pasteurized eggs.
The department's words
CHSC 114091 Caesar salad dressing is made with mayonnaise that contains egg yolks. Make Caesar dressing with pasteurized eggs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 6, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hot holding unit (Metro) with two entre choices: cooked vegetables and rice and chicken cacciatore. Cooked vegetables in Metro unit observed at 116 degrees F and chicken cacciatore observed at 112 degrees F. Maintain potentially hazardous foods in hot holding unit at or above 135 degrees F. All hot foods were picked up by students prior to the end of the inspection. 5/6/21: Two door refrigerator in kitchen alcove: Veggie sandwich observed at 46 degrees F. Beef sandwich observed at 47 degrees F.
The department's words
CHSC 113996 Observed hot holding unit (Metro) with two entre choices: cooked vegetables and rice and chicken cacciatore. Cooked vegetables in Metro unit observed at 116 degrees F and chicken cacciatore observed at 112 degrees F. Maintain potentially hazardous foods in hot holding unit at or above 135 degrees F. All hot foods were picked up by students prior to the end of the inspection. 5/6/21: Two door refrigerator in kitchen alcove: Veggie sandwich observed at 46 degrees F. Beef sandwich observed at 47 degrees F.
EarlierMay 3, 2021Routine inspectionGreen placard
4 violations listed, 4 marked critical.
Critical (4)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed hot holding unit (Metro) with two entre choices: cooked vegetables and rice and chicken cacciatore. Cooked vegetables in Metro unit observed at 116 degrees F and chicken cacciatore observed at 112 degrees F. Maintain potentially hazardous foods in hot holding unit at or above 135 degrees F. All hot foods were picked up by students prior to the end of the inspection.
The department's words
CHSC 113996 Observed hot holding unit (Metro) with two entre choices: cooked vegetables and rice and chicken cacciatore. Cooked vegetables in Metro unit observed at 116 degrees F and chicken cacciatore observed at 112 degrees F. Maintain potentially hazardous foods in hot holding unit at or above 135 degrees F. All hot foods were picked up by students prior to the end of the inspection.
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 several live insects and several dozen dead insects inside open bags of flour, and sugar in bulk storage bins ,and inside the bulk storage bins. Observed several dead insects in open box of rice on shelf in dry storage room. Bags of rice, flour, and sugar were voluntarily discarded - see VCD sheet. Eliminate insects by safe, legal effective means.
The department's words
CHSC 113980 Observed several live insects and several dozen dead insects inside open bags of flour, and sugar in bulk storage bins ,and inside the bulk storage bins. Observed several dead insects in open box of rice on shelf in dry storage room. Bags of rice, flour, and sugar were voluntarily discarded - see VCD sheet. Eliminate insects by safe, legal effective means.
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 several live insects and several dozen dead insects inside open bags of flour, and sugar in bulk storage bins ,and inside the bulk storage bins. Observed several dead insects in open box of rice on shelf in dry storage room. Bags of rice, flour, and sugar were voluntarily discarded - see VCD sheet. Eliminate insects by safe, legal effective means.
The department's words
CHSC 114259.1 Observed several live insects and several dozen dead insects inside open bags of flour, and sugar in bulk storage bins ,and inside the bulk storage bins. Observed several dead insects in open box of rice on shelf in dry storage room. Bags of rice, flour, and sugar were voluntarily discarded - see VCD sheet. Eliminate insects by safe, legal effective means.
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
Men's restroom hand wash sinks ranged from 83 -94 degrees F.
The department's words
CHSC 113953.c Men's restroom hand wash sinks ranged from 83 -94 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 7, 2020Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Sensor hand wash sink in women's restroom: 91- 113 degrees F. Maintain temperature from 100 - 108 degrees F.
The department's words
CHSC 114192 Sensor hand wash sink in women's restroom: 91- 113 degrees F. Maintain temperature from 100 - 108 degrees F.
Sensor hand wash sink in women's restroom: 91- 113 degrees F. Maintain temperature from 100 - 108 degrees F.
The department's words
CHSC 113953.c Sensor hand wash sink in women's restroom: 91- 113 degrees F. Maintain temperature from 100 - 108 degrees F.
EarlierMay 29, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 18, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 27, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Corrected during the inspection
EarlierOct 12, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 12, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handsink in gym snackbar is at 84F at its highest water temperature. Restroom handsinks at 46F by this gym. 100F hot water is the minimum requirement. Repair.
The department's words
CHSC 114192 Handsink in gym snackbar is at 84F at its highest water temperature. Restroom handsinks at 46F by this gym. 100F hot water is the minimum requirement. Repair.
EarlierDec 12, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Cooked corn at 118-120F in hot holder near front counter (desserts are typically kept there), Keep potentially hazardous foods (PHFs) above 135F or below 41F. Corn reheated and temp of hot holding unit turned up.
The department's words
CHSC 113996 Cooked corn at 118-120F in hot holder near front counter (desserts are typically kept there), Keep potentially hazardous foods (PHFs) above 135F or below 41F. Corn reheated and temp of hot holding unit turned up.
Observed cut melon and cooked chicken at 53F, covered in plastic ( grab & go ) containers. These times were recently prepped. Cool food in the walk-in after prep prior to putting them in the clam shell containers so that they cool properly (and heat is not trapped in container).
The department's words
CHSC 114002.1 Observed cut melon and cooked chicken at 53F, covered in plastic ( grab & go ) containers. These times were recently prepped. Cool food in the walk-in after prep prior to putting them in the clam shell containers so that they cool properly (and heat is not trapped in container).
Based on thermloable used to confirm water temp in dishwasher, water did not get hot enough. Temp was around 150F based on label. Contact with water should ne at least 171F for 30 seconds. Repair machine.
The department's words
CHSC 114099.7 Based on thermloable used to confirm water temp in dishwasher, water did not get hot enough. Temp was around 150F based on label. Contact with water should ne at least 171F for 30 seconds. Repair machine.
Observed dough in walk-in in black plastic bag on floor. Store food at least 6 inches off ground in a food grade container.
The department's words
CHSC 114047 Observed dough in walk-in in black plastic bag on floor. Store food at least 6 inches off ground in a food grade container.
EarlierMay 23, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
* snack bar by gym: True fridge display thermometer showed temp of fridge at 85F. I observed temperature of food inside of fridge at 40F. Repair/replace display thermometer. * snack bar by football field: provide Uaccurate/U display thermometer (display at 45F, temp of food inside at 40F)
The department's words
CHSC 114157 * snack bar by gym: True fridge display thermometer showed temp of fridge at 85F. I observed temperature of food inside of fridge at 40F. Repair/replace display thermometer. * snack bar by football field: provide Uaccurate/U display thermometer (display at 45F, temp of food inside at 40F)
EarlierMay 9, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Snack bar by football field: water at handsink at 66F at highest temperature. Requirement is 100F. Facilities staff member is aware of issue and stated hot water would be repaired by tomorrow.
The department's words
CHSC 114192 Snack bar by football field: water at handsink at 66F at highest temperature. Requirement is 100F. Facilities staff member is aware of issue and stated hot water would be repaired by tomorrow.
* snack bar by gym: True fridge display thermometer showed temp of fridge at 85F. I observed temperature of food inside of fridge at 40F. Repair/replace display thermometer. * snack bar by football field: provide Uaccurate/U display thermometer (display at 45F, temp of food inside at 40F)
The department's words
CHSC 114157 * snack bar by gym: True fridge display thermometer showed temp of fridge at 85F. I observed temperature of food inside of fridge at 40F. Repair/replace display thermometer. * snack bar by football field: provide Uaccurate/U display thermometer (display at 45F, temp of food inside at 40F)
EarlierMay 9, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Food manager certification expired. Person in charge plans to take test next week. Please e-mail me copy of certificate.
The department's words
CHSC 113947.1 Food manager certification expired. Person in charge plans to take test next week. Please e-mail me copy of certificate.
Clean mold inside ice machine. Observed scoop stored on top of ice machine. Store in a clean area.
The department's words
CHSC 114113 Clean mold inside ice machine. Observed scoop stored on top of ice machine. Store in a clean area.
Floor by fryer is pitted and has some worn spots. Repair/resurface
The department's words
CHSC 114268 Floor by fryer is pitted and has some worn spots. Repair/resurface
EarlierApr 26, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The Traulsen reach through refrigerator is running at 50 F. Food temps measured 49 F. Food was immediately moved to a different refrigerator. Adjust or repair this unit so it maintains food temps at or below 41 F.
The department's words
CHSC 113996 The Traulsen reach through refrigerator is running at 50 F. Food temps measured 49 F. Food was immediately moved to a different refrigerator. Adjust or repair this unit so it maintains food temps at or below 41 F.
Soup in the walk-in measured 134 F in a deep, covered container. It was immediately placed in an ice bath. Cool using approved methods: ice bath/ice wand, long shallow containers from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The department's words
CHSC 114002 Soup in the walk-in measured 134 F in a deep, covered container. It was immediately placed in an ice bath. Cool using approved methods: ice bath/ice wand, long shallow containers from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours.
The sanitizer from the dispenser measured <200 ppm quaternary ammonia. Repair dispenser so it provides 200 ppm quaternary ammonia. Always store wiping cloths in sanitizing solution. Cover ice wands after they are sanitized or store in a clean container.
The department's words
CHSC 114099.6 The sanitizer from the dispenser measured <200 ppm quaternary ammonia. Repair dispenser so it provides 200 ppm quaternary ammonia. Always store wiping cloths in sanitizing solution. Cover ice wands after they are sanitized or store in a clean container.
EarlierDec 17, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water temp was 107 - increase to 120F.
The department's words
CHSC 114192 Water temp was 107 - increase to 120F.
EarlierNov 17, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
One of the hand sinks in the kitchen was blocked by food bins. These were moved out of the way. Keep hand sinks unobstructed at all times to allow for proper hand washing.
The department's words
CHSC 113953 One of the hand sinks in the kitchen was blocked by food bins. These were moved out of the way. Keep hand sinks unobstructed at all times to allow for proper hand washing.
Soiled wiping cloths observed on the counter. Always store these in sanitizing solution of 200 ppm quaternary ammonia. Sanitizer from the dispenser is low (less than 200 ppm quat). Repair immediately to provide 200 ppm quaternary ammonia.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on the counter. Always store these in sanitizing solution of 200 ppm quaternary ammonia. Sanitizer from the dispenser is low (less than 200 ppm quat). Repair immediately to provide 200 ppm quaternary ammonia.
One dead roach observed behind the ice machine. No other signs observed. The kitchen is very clean and the most recent pest report shows no activity. Remove the dead roach and monitor for new activity.
The department's words
CHSC 114259.1 One dead roach observed behind the ice machine. No other signs observed. The kitchen is very clean and the most recent pest report shows no activity. Remove the dead roach and monitor for new activity.
Move food storage bins out from under plumbing to prevent contamination.
The department's words
CHSC 114049 Move food storage bins out from under plumbing to prevent contamination.
Corrected during the inspection
The floor near the dishwashing area and at the cook line is pitted. Repair during the summer break. Flooring must be smooth and easily cleanable.
The department's words
CHSC 114268 The floor near the dishwashing area and at the cook line is pitted. Repair during the summer break. Flooring must be smooth and easily cleanable.
EarlierMar 18, 2015Follow-up inspectionNo Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed breakfast sandwiches at 97-110 degrees F in hot holding display. Today, use time as a public health control and discard food after 4 hours. To use time as a public health control in the future, use the logs provided and mark the time food was removed from hot (135 degrees F) or cold (41 degrees F) temperatures.
The department's words
CHSC 113996 Observed breakfast sandwiches at 97-110 degrees F in hot holding display. Today, use time as a public health control and discard food after 4 hours. To use time as a public health control in the future, use the logs provided and mark the time food was removed from hot (135 degrees F) or cold (41 degrees F) temperatures.
Corrected during the inspection
Clean mold from inside the ice machine. Store scoop in a clean container or inside the ice with the handle sticking out of the ice.
The department's words
CHSC 114097 Clean mold from inside the ice machine. Store scoop in a clean container or inside the ice with the handle sticking out of the ice.
Provide an air gap twice the diameter of the inlet pipe, but no less than one inch above the top of the floor sink (under the ice machine).
The department's words
CHSC 114193 Provide an air gap twice the diameter of the inlet pipe, but no less than one inch above the top of the floor sink (under the ice machine).
EarlierMar 18, 2015Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The soap dispenser at the front line hand sink is empty. Refill and keep stocked at all times.
The department's words
CHSC 113953.2 The soap dispenser at the front line hand sink is empty. Refill and keep stocked at all times.
Provide an air gap twice the diameter of the pipe, but no less than one inch between pipes from the ice machine and floor sink to prevent backflow.
The department's words
CHSC 114193 Provide an air gap twice the diameter of the pipe, but no less than one inch between pipes from the ice machine and floor sink to prevent backflow.
Store employee belongings separate from food. Employee belongings are on food shelving in the store room.
The department's words
CHSC 114256 Store employee belongings separate from food. Employee belongings are on food shelving in the store room.
EarlierSep 26, 2014Routine inspectionViolation(s) Found
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed breakfast sandwiches at 97-110 degrees F in hot holding display. Today, use time as a public health control and discard food after 4 hours. To use time as a public health control in the future, use the logs provided and mark the time food was removed from hot (135 degrees F) or cold (41 degrees F) temperatures.
The department's words
CHSC 113996 Observed breakfast sandwiches at 97-110 degrees F in hot holding display. Today, use time as a public health control and discard food after 4 hours. To use time as a public health control in the future, use the logs provided and mark the time food was removed from hot (135 degrees F) or cold (41 degrees F) temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Clean mold from inside the ice machine. Store scoop in a clean container or inside the ice with the handle sticking out of the ice.
The department's words
CHSC 114097 Clean mold from inside the ice machine. Store scoop in a clean container or inside the ice with the handle sticking out of the ice.
Provide an air gap twice the diameter of the inlet pipe, but no less than one inch above the top of the floor sink (under the ice machine).
The department's words
CHSC 114193 Provide an air gap twice the diameter of the inlet pipe, but no less than one inch above the top of the floor sink (under the ice machine).
EarlierSep 26, 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 Marin Catholic High School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Marin Catholic High School know
Ask for the manager. Marin Catholic High School can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
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 L16940.
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.