At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 8, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Mill Valley Middle 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 114095 CHSC 114095How 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 Mill Valley Middle School's team
Is this your place?
Welcome, Mill Valley Middle School. We'll walk through this together, one item at a time. To log the fixes, claim Mill Valley Middle School first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
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 · 28 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 8, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114095
The department's words
Code CHSC 114095
EarlierJan 14, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierMay 14, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lids missing from one of the exterior refuse bins. Repeat violation. Provide lids for refuse bin to prevent entrance of vermin.
The department's words
CHSC 114245.1 Lids missing from one of the exterior refuse bins. Repeat violation. Provide lids for refuse bin to prevent entrance of vermin.
EarlierDec 16, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No paper towels inside the mounted dispenser in the employee restroom by the kitchen. Paper towels in top of the dispenser. COS.
The department's words
CHSC 113953.2 No paper towels inside the mounted dispenser in the employee restroom by the kitchen. Paper towels in top of the dispenser. COS.
EarlierJun 6, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 13, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed hot water in employee restroom measuring at 89*F after making adjustments to settings. All handwashing facilities shall reach from 100 *F - 104*F. Repair handwashing station to adequately provide water temp of at least 100 *F or make temperature adjustments.
The department's words
CHSC 114192 Observed hot water in employee restroom measuring at 89*F after making adjustments to settings. All handwashing facilities shall reach from 100 *F - 104*F. Repair handwashing station to adequately provide water temp of at least 100 *F or make temperature adjustments.
EarlierJan 18, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water at janitorial sink is cold. Electric hot water heater is turned off. Provide a minimum of 120 degrees F water. Hot water heater turned back on during the inspection.
The department's words
CHSC 114192 Water at janitorial sink is cold. Electric hot water heater is turned off. Provide a minimum of 120 degrees F water. Hot water heater turned back on during the inspection.
EarlierJun 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Three-compartment sink reached 98 degrees F.
The department's words
CHSC 114192 Three-compartment sink reached 98 degrees F.
EarlierFeb 17, 2022Follow-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.
EarlierJun 7, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No written procedures onsite. There is a log for two potentially hazardous foods (chicken nuggets and ravioli.) Delivery time, per Choice Lunch log was 9:45 with delivery temperature of 144 degrees F. Per form, the menu item that is checked is to be circled. Menu items isn't circle. Circle the menu item that is checked with a probe thermometer. Discard time is 1:45 p.m. Ask Choice Lunch what happens to leftover food that is in the temperature danger zone (42 - 134 degrees F.) Cartons of milk measured 52.0 degrees F - 52.3 degrees F with infrared thermometer. Chicken nuggets observed at 104 degrees F and 118 degrees F. Chicken measured with probe thermometer. Ravioli had internal temperature of 100 degrees F. Hot holding box: 125 degrees F. Milk along with nonpotentially hazardous foods are placed in paper bags, and are kept on large blue ice packs. Better method is to have ice in direct contact with milk cartons on all sides of each milk container. Submit new written procedures for potentially hazardous foods. Hot food boxes: Internal temperature of sausage observed at 113 degrees F and ravioli measured at 108 degrees F. Observed gap between door and gasket. Brown Cambro box: Observed milk with external temperature of 61.8 degrees F. Internal temperature of sliced cantaloupe measured 58 degrees F. Metro C5 hot box: Internal temperature of sausage: 113 degrees F. Log isn't circled as to which menu item was checked for hot entrees. Per log , cold item 37 degrees F. Unknown for what food, and if this was the delivery temperature for MV -MVM6. MV-MV7 and MV-M8 logs aren't filled out. Log doesn't have the loading date, time, or temperature. Parent volunteers didn't check the temperature of any of the foods. Unknown when the potentially hazardous foods entered the danger zone (42 - 134 degrees F.) Choice Lunch isn't following the written protocols on their May 2016 document. Contact Choice Lunch to submit revised written procedures. When using time as a public health control, written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with Cal Code 114000. Load date and time, and temperature was required of potentially hazardous foods to ensure the four-hour limit of using time as a public health control isn't exceeded. 6/7/21: Watermelon: 54 degrees F in E.D.L. box. Item marked cold on Choice Lunch form. Write specific name of food that is checked for temperature. The Choice Lunch form doesn't have the loading date, time, or temperature. Include these on the form.
The department's words
CHSC 114000 No written procedures onsite. There is a log for two potentially hazardous foods (chicken nuggets and ravioli.) Delivery time, per Choice Lunch log was 9:45 with delivery temperature of 144 degrees F. Per form, the menu item that is checked is to be circled. Menu items isn't circle. Circle the menu item that is checked with a probe thermometer. Discard time is 1:45 p.m. Ask Choice Lunch what happens to leftover food that is in the temperature danger zone (42 - 134 degrees F.) Cartons of milk measured 52.0 degrees F - 52.3 degrees F with infrared thermometer. Chicken nuggets observed at 104 degrees F and 118 degrees F. Chicken measured with probe thermometer. Ravioli had internal temperature of 100 degrees F. Hot holding box: 125 degrees F. Milk along with nonpotentially hazardous foods are placed in paper bags, and are kept on large blue ice packs. Better method is to have ice in direct contact with milk cartons on all sides of each milk container. Submit new written procedures for potentially hazardous foods. Hot food boxes: Internal temperature of sausage observed at 113 degrees F and ravioli measured at 108 degrees F. Observed gap between door and gasket. Brown Cambro box: Observed milk with external temperature of 61.8 degrees F. Internal temperature of sliced cantaloupe measured 58 degrees F. Metro C5 hot box: Internal temperature of sausage: 113 degrees F. Log isn't circled as to which menu item was checked for hot entrees. Per log , cold item 37 degrees F. Unknown for what food, and if this was the delivery temperature for MV -MVM6. MV-MV7 and MV-M8 logs aren't filled out. Log doesn't have the loading date, time, or temperature. Parent volunteers didn't check the temperature of any of the foods. Unknown when the potentially hazardous foods entered the danger zone (42 - 134 degrees F.) Choice Lunch isn't following the written protocols on their May 2016 document. Contact Choice Lunch to submit revised written procedures. When using time as a public health control, written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with Cal Code 114000. Load date and time, and temperature was required of potentially hazardous foods to ensure the four-hour limit of using time as a public health control isn't exceeded. 6/7/21: Watermelon: 54 degrees F in E.D.L. box. Item marked cold on Choice Lunch form. Write specific name of food that is checked for temperature. The Choice Lunch form doesn't have the loading date, time, or temperature. Include these on the form.
EarlierMay 18, 2021Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No written procedures onsite. There is a log for two potentially hazardous foods (chicken nuggets and ravioli.) Delivery time, per Choice Lunch log was 9:45 with delivery temperature of 144 degrees F. Per form, the menu item that is checked is to be circled. Menu items isn't circle. Circle the menu item that is checked with a probe thermometer. Discard time is 1:45 p.m. Ask Choice Lunch what happens to leftover food that is in the temperature danger zone (42 - 134 degrees F.) Cartons of milk measured 52.0 degrees F - 52.3 degrees F with infrared thermometer. Chicken nuggets observed at 104 degrees F and 118 degrees F. Chicken measured with probe thermometer. Ravioli had internal temperature of 100 degrees F. Hot holding box: 125 degrees F. Milk along with nonpotentially hazardous foods are placed in paper bags, and are kept on large blue ice packs. Better method is to have ice in direct contact with milk cartons on all sides of each milk container. Submit new written procedures for potentially hazardous foods. Hot food boxes: Internal temperature of sausage observed at 113 degrees F and ravioli measured at 108 degrees F. Observed gap between door and gasket. Brown Cambro box: Observed milk with external temperature of 61.8 degrees F. Internal temperature of sliced cantaloupe measured 58 degrees F. Metro C5 hot box: Internal temperature of sausage: 113 degrees F. Log isn't circled as to which menu item was checked for hot entrees. Per log , cold item 37 degrees F. Unknown for what food, and if this was the delivery temperature for MV -MVM6. MV-MV7 and MV-M8 logs aren't filled out. Log doesn't have the loading date, time, or temperature. Parent volunteers didn't check the temperature of any of the foods. Unknown when the potentially hazardous foods entered the danger zone (42 - 134 degrees F.) Choice Lunch isn't following the written protocols on their May 2016 document. Contact Choice Lunch to submit revised written procedures. When using time as a public health control, written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with Cal Code 114000. Load date and time, and temperature was required of potentially hazardous foods to ensure the four-hour limit of using time as a public health control isn't exceeded.
The department's words
CHSC 114000 No written procedures onsite. There is a log for two potentially hazardous foods (chicken nuggets and ravioli.) Delivery time, per Choice Lunch log was 9:45 with delivery temperature of 144 degrees F. Per form, the menu item that is checked is to be circled. Menu items isn't circle. Circle the menu item that is checked with a probe thermometer. Discard time is 1:45 p.m. Ask Choice Lunch what happens to leftover food that is in the temperature danger zone (42 - 134 degrees F.) Cartons of milk measured 52.0 degrees F - 52.3 degrees F with infrared thermometer. Chicken nuggets observed at 104 degrees F and 118 degrees F. Chicken measured with probe thermometer. Ravioli had internal temperature of 100 degrees F. Hot holding box: 125 degrees F. Milk along with nonpotentially hazardous foods are placed in paper bags, and are kept on large blue ice packs. Better method is to have ice in direct contact with milk cartons on all sides of each milk container. Submit new written procedures for potentially hazardous foods. Hot food boxes: Internal temperature of sausage observed at 113 degrees F and ravioli measured at 108 degrees F. Observed gap between door and gasket. Brown Cambro box: Observed milk with external temperature of 61.8 degrees F. Internal temperature of sliced cantaloupe measured 58 degrees F. Metro C5 hot box: Internal temperature of sausage: 113 degrees F. Log isn't circled as to which menu item was checked for hot entrees. Per log , cold item 37 degrees F. Unknown for what food, and if this was the delivery temperature for MV -MVM6. MV-MV7 and MV-M8 logs aren't filled out. Log doesn't have the loading date, time, or temperature. Parent volunteers didn't check the temperature of any of the foods. Unknown when the potentially hazardous foods entered the danger zone (42 - 134 degrees F.) Choice Lunch isn't following the written protocols on their May 2016 document. Contact Choice Lunch to submit revised written procedures. When using time as a public health control, written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with Cal Code 114000. Load date and time, and temperature was required of potentially hazardous foods to ensure the four-hour limit of using time as a public health control isn't exceeded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 27, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No written procedures onsite. There is a log for two potentially hazardous foods (chicken nuggets and ravioli.) Delivery time, per Choice Lunch log was 9:45 with delivery temperature of 144 degrees F. Per form, the menu item that is checked is to be circled. Menu items isn't circle. Circle the menu item that is checked with a probe thermometer. Discard time is 1:45 p.m. Ask Choice Lunch what happens to leftover food that is in the temperature danger zone (42 - 134 degrees F.) Cartons of milk measured 52.0 degrees F - 52.3 degrees F with infrared thermometer. Chicken nuggets observed at 104 degrees F and 118 degrees F. Chicken measured with probe thermometer. Ravioli had internal temperature of 100 degrees F. Hot holding box: 125 degrees F. Milk along with nonpotentially hazardous foods are placed in paper bags, and are kept on large blue ice packs. Better method is to have ice in direct contact with milk cartons on all sides of each milk container. Submit new written procedures for potentially hazardous foods.
The department's words
CHSC 114000 No written procedures onsite. There is a log for two potentially hazardous foods (chicken nuggets and ravioli.) Delivery time, per Choice Lunch log was 9:45 with delivery temperature of 144 degrees F. Per form, the menu item that is checked is to be circled. Menu items isn't circle. Circle the menu item that is checked with a probe thermometer. Discard time is 1:45 p.m. Ask Choice Lunch what happens to leftover food that is in the temperature danger zone (42 - 134 degrees F.) Cartons of milk measured 52.0 degrees F - 52.3 degrees F with infrared thermometer. Chicken nuggets observed at 104 degrees F and 118 degrees F. Chicken measured with probe thermometer. Ravioli had internal temperature of 100 degrees F. Hot holding box: 125 degrees F. Milk along with nonpotentially hazardous foods are placed in paper bags, and are kept on large blue ice packs. Better method is to have ice in direct contact with milk cartons on all sides of each milk container. Submit new written procedures for potentially hazardous foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 2, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Internal temperature of cantaloupe measured 49 degrees F. Food recently delivered. (Less than an hour ago.) Potentially hazardous foods can be delivered up to 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration.
The department's words
CHSC 113996 Internal temperature of cantaloupe measured 49 degrees F. Food recently delivered. (Less than an hour ago.) Potentially hazardous foods can be delivered up to 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees F in refrigeration.
EarlierNov 21, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide tight fitting lids to garbage bins outside.
The department's words
CHSC 114245.5 Provide tight fitting lids to garbage bins outside.
EarlierMay 22, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide tight fitting lids to garbage bins outside.
The department's words
CHSC 114245.5 Provide tight fitting lids to garbage bins outside.
EarlierDec 20, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113953.c
The department's words
Code CHSC 113953.c
Code CHSC 113953
The department's words
Code CHSC 113953
EarlierJun 12, 2018Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Measured hot water in hand wash sink at 73F. Hand washing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. David Gehman, Technician fixed the hot water temperature up to 100F during the inspection.
The department's words
CHSC 114192 Measured hot water in hand wash sink at 73F. Hand washing facilities shall be equipped to provide warm water (100F) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet. David Gehman, Technician fixed the hot water temperature up to 100F during the inspection.
Corrected during the inspection
Some of the lids are missing from refuse and recycle bins. Provide close-fitting lids for refuse bins. This was mentioned at the last inspection report on 12/19/2018.
The department's words
CHSC 114245.5 Some of the lids are missing from refuse and recycle bins. Provide close-fitting lids for refuse bins. This was mentioned at the last inspection report on 12/19/2018.
EarlierDec 19, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Some of the lids are missing from refuse and recyclable bins. Provide close-fitting lids for refuse bins.
The department's words
CHSC 114245.1 Some of the lids are missing from refuse and recyclable bins. Provide close-fitting lids for refuse bins.
EarlierMar 28, 2017Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Turkey sandwich: 45 degrees Fahrenheit, fried chicken: 132 degrees Fahrenheit. External temperature of milk measured 43 - 46 degrees Fahrenheit. Maintain unopened milk at or below 45 degrees Fahrenheit.
The department's words
CHSC 113996 Turkey sandwich: 45 degrees Fahrenheit, fried chicken: 132 degrees Fahrenheit. External temperature of milk measured 43 - 46 degrees Fahrenheit. Maintain unopened milk at or below 45 degrees Fahrenheit.
Water at three-compartment sink reached a maximum of 107 degrees Fahrenheit. No hot or cold water at janitorial sink in janitorial room in building across from kitchen that is closer to library. Plumbing for hot and cold water both disconnected. Janitorial sink in closet of room 74 (art room) had a maximum temperature of 73 degrees Fahrenheit. Low water pressure at kitchen hand wash sink. Increase water pressure to increase flow of water out of faucet. Correct all violations by March 9, 2017. 3/29/17: Adequate water pressure at kitchen hand wash sink. Hot water available at janitorial sink in art room. No hot or cold water at janitorial sink in janitorial room in building across from kitchen. This janitorial sink is no longer used, per maintenance employee.
The department's words
CHSC 114192 Water at three-compartment sink reached a maximum of 107 degrees Fahrenheit. No hot or cold water at janitorial sink in janitorial room in building across from kitchen that is closer to library. Plumbing for hot and cold water both disconnected. Janitorial sink in closet of room 74 (art room) had a maximum temperature of 73 degrees Fahrenheit. Low water pressure at kitchen hand wash sink. Increase water pressure to increase flow of water out of faucet. Correct all violations by March 9, 2017. 3/29/17: Adequate water pressure at kitchen hand wash sink. Hot water available at janitorial sink in art room. No hot or cold water at janitorial sink in janitorial room in building across from kitchen. This janitorial sink is no longer used, per maintenance employee.
Corrected during the inspection
Clean janitorial sinks.
The department's words
CHSC 114257 Clean janitorial sinks.
Two of the refuse bins are missing lids and there is a small amount of trash on the ground. Trash picked up during inspection. Provide lids for refuse bins. Correct within one week.
The department's words
CHSC 114245.1 Two of the refuse bins are missing lids and there is a small amount of trash on the ground. Trash picked up during inspection. Provide lids for refuse bins. Correct within one week.
EarlierMar 2, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at three-compartment sink reached a maximum of 107 degrees Fahrenheit. No hot or cold water at janitorial sink in janitorial room in building across from kitchen that is closer to library. Plumbing for hot and cold water both disconnected. Janitorial sink in closet of room 74 (art room) had a maximum temperature of 73 degrees Fahrenheit. Low water pressure at kitchen hand wash sink. Increase water pressure to increase flow of water out of faucet. Correct all violations by March 9, 2017.
The department's words
CHSC 114192 Water at three-compartment sink reached a maximum of 107 degrees Fahrenheit. No hot or cold water at janitorial sink in janitorial room in building across from kitchen that is closer to library. Plumbing for hot and cold water both disconnected. Janitorial sink in closet of room 74 (art room) had a maximum temperature of 73 degrees Fahrenheit. Low water pressure at kitchen hand wash sink. Increase water pressure to increase flow of water out of faucet. Correct all violations by March 9, 2017.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Turkey sandwich: 45 degrees Fahrenheit, fried chicken: 132 degrees Fahrenheit. External temperature of milk measured 43 - 46 degrees Fahrenheit. Maintain unopened milk at or below 45 degrees Fahrenheit.
The department's words
CHSC 113996 Turkey sandwich: 45 degrees Fahrenheit, fried chicken: 132 degrees Fahrenheit. External temperature of milk measured 43 - 46 degrees Fahrenheit. Maintain unopened milk at or below 45 degrees Fahrenheit.
Clean janitorial sinks.
The department's words
CHSC 114257 Clean janitorial sinks.
Two of the refuse bins are missing lids and there is a small amount of trash on the ground. Trash picked up during inspection. Provide lids for refuse bins. Correct within one week.
The department's words
CHSC 114245.1 Two of the refuse bins are missing lids and there is a small amount of trash on the ground. Trash picked up during inspection. Provide lids for refuse bins. Correct within one week.
EarlierDec 9, 2016Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Water reached a maximum of 85 degrees F. 12/9/16: Water only reached 59 degrees F.
The department's words
CHSC 113953.c Water reached a maximum of 85 degrees F. 12/9/16: Water only reached 59 degrees F.
Some trash on the ground.
The department's words
CHSC 114245.1 Some trash on the ground.
Clean janitorial sink to remove dirt accumulation.
The department's words
CHSC 114257 Clean janitorial sink to remove dirt accumulation.
Cantaloupe slice (49 degrees F) packed in ice. Fruit being returned to Choice Lunch.
The department's words
CHSC 113996 Cantaloupe slice (49 degrees F) packed in ice. Fruit being returned to Choice Lunch.
EarlierNov 30, 2016Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water reached a maximum of 85 degrees F.
The department's words
CHSC 113953.c Water reached a maximum of 85 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Two milk cartons sitting on table measured 60 degrees F. Milk voluntarily discarded down the drain.
The department's words
CHSC 113996 Two milk cartons sitting on table measured 60 degrees F. Milk voluntarily discarded down the drain.
Corrected during the inspection
Some trash on the ground.
The department's words
CHSC 114245.1 Some trash on the ground.
Clean janitorial sink to remove dirt accumulation.
The department's words
CHSC 114257 Clean janitorial sink to remove dirt accumulation.
EarlierMay 19, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Most recent inspection report (11/30/15) not available.
The department's words
CHSC 113725.1 Most recent inspection report (11/30/15) not available.
Water at hand wash sink reached a maximum of 68 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at hand wash sink reached a maximum of 68 degrees Fahrenheit.
Corrected during the inspection
Cantaloupe slice measured 45 degrees Fahrenheit. Cheese pizza: one slice measured in open box was 125 degrees F and second one measured in box below open box was 140 degrees Fahrenheit. 5/19/16: Slice cantaloupe ranged from 40.8 - 44.2 degrees Fahrenheit. Chicken caesar wrap measured 44.5 degrees F. Chicken nuggets ranged from 129.6 degrees F to 132. 8 degrees F.
The department's words
CHSC 113996 Cantaloupe slice measured 45 degrees Fahrenheit. Cheese pizza: one slice measured in open box was 125 degrees F and second one measured in box below open box was 140 degrees Fahrenheit. 5/19/16: Slice cantaloupe ranged from 40.8 - 44.2 degrees Fahrenheit. Chicken caesar wrap measured 44.5 degrees F. Chicken nuggets ranged from 129.6 degrees F to 132. 8 degrees F.
EarlierMay 9, 2016Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water at hand wash sink reached a maximum of 68 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at hand wash sink reached a maximum of 68 degrees Fahrenheit.
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)
Most recent inspection report (11/30/15) not available.
The department's words
CHSC 113725.1 Most recent inspection report (11/30/15) not available.
Cantaloupe slice measured 45 degrees Fahrenheit. Cheese pizza: one slice measured in open box was 125 degrees F and second one measured in box below open box was 140 degrees Fahrenheit.
The department's words
CHSC 113996 Cantaloupe slice measured 45 degrees Fahrenheit. Cheese pizza: one slice measured in open box was 125 degrees F and second one measured in box below open box was 140 degrees Fahrenheit.
EarlierNov 30, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Water reached a maximum of 96 degrees Fahrenheit and then dropped to 76 degrees Fahrenheit.
The department's words
CHSC 113953.c Water reached a maximum of 96 degrees Fahrenheit and then dropped to 76 degrees Fahrenheit.
Internal temperature of sliced honeydew: 47 degrees Fahrenheit.
The department's words
CHSC 113996 Internal temperature of sliced honeydew: 47 degrees Fahrenheit.
A small amount of trash on the ground. Pick up trash from the ground.
The department's words
CHSC 114245.1 A small amount of trash on the ground. Pick up trash from the ground.
Post permit in conspicuous area.
The department's words
CHSC 114381 Post permit in conspicuous area.
Corrected during the inspection
Submit proof of enrollment in an ANSI-certified food manager exam within five days and take test within 30 days. Submit copy of certificate, once you receive it.
The department's words
CHSC 113947.1 Submit proof of enrollment in an ANSI-certified food manager exam within five days and take test within 30 days. Submit copy of certificate, once you receive it.
EarlierMay 13, 2015Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Turkey sandwich on table: 45 degrees Fahrenheit. Chicken on chicken caesar salad was 44 degrees Fahrenheit. Honeydew slices observed at 48-49 degrees Fahrenheit.
The department's words
CHSC 113996 Turkey sandwich on table: 45 degrees Fahrenheit. Chicken on chicken caesar salad was 44 degrees Fahrenheit. Honeydew slices observed at 48-49 degrees Fahrenheit.
The faucet fixture for the right side of the three-compartment sink is not installed. Install faucet fixture. The left faucet fixture doesn't reach the right compartment.
The department's words
CHSC 114190 The faucet fixture for the right side of the three-compartment sink is not installed. Install faucet fixture. The left faucet fixture doesn't reach the right compartment.
Water at hand wash sink reached a maximum of 68 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at hand wash sink reached a maximum of 68 degrees Fahrenheit.
Hand wash sign not posted.
The department's words
CHSC 113953.5 Hand wash sign not posted.
Observed trash on the ground. Pick up all trash from the ground. Replace missing garbage lid.
The department's words
CHSC 114245.1 Observed trash on the ground. Pick up all trash from the ground. Replace missing garbage lid.
Show 1 more
Sign notifying consumers that the most recent inspection report is not posted.
The department's words
CHSC 113725.1 Sign notifying consumers that the most recent inspection report is not posted.
EarlierJun 9, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Observed the following foods on tables: chicken asian salad - 45 degrees F, cheese pizza: 96 and 120 degrees F, sliced melons - 45 -49 degrees F. Cheese pizza in hot holding units ranged from 116 - 147 degrees Fahrenheit. Maintain cold poteteitally hazardous foods at or below 41 degrees Fahrenheit and hot potentially hazardous foods at or above 135 degrees Fahrenheit.
The department's words
CHSC 113996 Observed the following foods on tables: chicken asian salad - 45 degrees F, cheese pizza: 96 and 120 degrees F, sliced melons - 45 -49 degrees F. Cheese pizza in hot holding units ranged from 116 - 147 degrees Fahrenheit. Maintain cold poteteitally hazardous foods at or below 41 degrees Fahrenheit and hot potentially hazardous foods at or above 135 degrees Fahrenheit.
No water available at three-compartment sink. Observed milk in one of the compartments. Provide hot and cold water at three-compartment sink. Hot water shall be a minimum of 120 degrees Fahrenheit measured from the faucet. Water is needed to clean sink.
The department's words
CHSC 114192 No water available at three-compartment sink. Observed milk in one of the compartments. Provide hot and cold water at three-compartment sink. Hot water shall be a minimum of 120 degrees Fahrenheit measured from the faucet. Water is needed to clean sink.
Faucet on right side of three-compartment sink has been removed. Reinstall faucet. Left faucet doesn't reach right compartment.
The department's words
CHSC 114190 Faucet on right side of three-compartment sink has been removed. Reinstall faucet. Left faucet doesn't reach right compartment.
Observed trash on ground. Pick up all trash from ground. Keep garbage bin covered.
The department's words
CHSC 114245.1 Observed trash on ground. Pick up all trash from ground. Keep garbage bin covered.
Water at hand wash sink only reached a maximum of 71 degrees Fahrenheit. Provide a minimum of 100 degrees Fahrenheit water at handwash sink.
The department's words
CHSC 113953 Water at hand wash sink only reached a maximum of 71 degrees Fahrenheit. Provide a minimum of 100 degrees Fahrenheit water at handwash sink.
EarlierFeb 11, 2014Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Chicken nuggets in hot holding unit observed at 88 degrees Fahrenheit. Maintain potenitally hazardous foods in hot holding units at or above 135 degrees for hot holding. Cantaloupe slices observed at 57 degrees Fahrenheit. Maintain cantaloupe slices at or below 41 degrees Fahrenheit. 2/11/14: Food was delivered shortly after arriving at the facility. Hot foods in hot holding box were 136-146 degrees Fahrenheit. Internal temperatures taken with probe thermometer of potentially hazardous foods in coolers packed with ice were 45-46 degrees Fahrenheit . Potentially hazarous foods shall be delivered at or below 45 degrees Fahnreheit.
The department's words
CHSC 113996 Chicken nuggets in hot holding unit observed at 88 degrees Fahrenheit. Maintain potenitally hazardous foods in hot holding units at or above 135 degrees for hot holding. Cantaloupe slices observed at 57 degrees Fahrenheit. Maintain cantaloupe slices at or below 41 degrees Fahrenheit. 2/11/14: Food was delivered shortly after arriving at the facility. Hot foods in hot holding box were 136-146 degrees Fahrenheit. Internal temperatures taken with probe thermometer of potentially hazardous foods in coolers packed with ice were 45-46 degrees Fahrenheit . Potentially hazarous foods shall be delivered at or below 45 degrees Fahnreheit.
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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Search the county's inspection lookup for the name or license number L10691.
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.