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 Neil Cummins 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 113947.1 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 Neil Cummins School's team
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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 113947.1
The department's words
Code CHSC 113947.1
EarlierDec 11, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 28, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Base coving is detached on wall with light fixture in the dry storage room. Repeat violation. ~ 2' long section of base coving is detached from the kitchen wall located between the stainless steel table on casters and the hot holding unit. Repair base coving in all areas where detached. Base coving shall be heat welded. If replacing flooring, submit specification sheet and sample for approval. Accepted Flooring Materials handout provided. Correct prior to beginning of new school year.
The department's words
CHSC 114268 Base coving is detached on wall with light fixture in the dry storage room. Repeat violation. ~ 2' long section of base coving is detached from the kitchen wall located between the stainless steel table on casters and the hot holding unit. Repair base coving in all areas where detached. Base coving shall be heat welded. If replacing flooring, submit specification sheet and sample for approval. Accepted Flooring Materials handout provided. Correct prior to beginning of new school year.
EarlierMay 14, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMar 28, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierJun 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed two unlabeled spray bottles in the bathroom. One with blue liquid and one with clear. Label spray bottles with common chemical name.
The department's words
CHSC 114254.1 Observed two unlabeled spray bottles in the bathroom. One with blue liquid and one with clear. Label spray bottles with common chemical name.
EarlierJun 8, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Maintain copy of most recent inspection report.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report.
EarlierDec 8, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mini corn dogs observed at 130.5 degrees F. Chicken sandwich observed at 122.7 degrees F. Both checked with probe thermometer. Internal temperature of ham and cheese sandwich: 42 degrees F.
The department's words
CHSC 113996 Mini corn dogs observed at 130.5 degrees F. Chicken sandwich observed at 122.7 degrees F. Both checked with probe thermometer. Internal temperature of ham and cheese sandwich: 42 degrees F.
EarlierJan 11, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 19, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide secondary thermometer in the True refrigerator.
The department's words
CHSC 114157 Provide secondary thermometer in the True refrigerator.
EarlierFeb 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lunchmaster provides lunch for the school. The time/temperature logs were not completely fill out (time as a public health is being used for food) Fill out the logs completely.
The department's words
CHSC 114000 Lunchmaster provides lunch for the school. The time/temperature logs were not completely fill out (time as a public health is being used for food) Fill out the logs completely.
EarlierOct 24, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The paper towel dispenser was left open. Use dispenser as is designed so large roll does not have to be touched. Replace the dispenser if not working properly.
The department's words
CHSC 114175 The paper towel dispenser was left open. Use dispenser as is designed so large roll does not have to be touched. Replace the dispenser if not working properly.
A food server was working with unrestrained shoulder length hair. Instruct all food handlers to restrain their hair before working.
The department's words
CHSC 113969 A food server was working with unrestrained shoulder length hair. Instruct all food handlers to restrain their hair before working.
Hot water measures 117F. 120F is required. Adjust the water heater.
The department's words
CHSC 114192 Hot water measures 117F. 120F is required. Adjust the water heater.
EarlierMay 30, 2017Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Facility lacks sanitizer testing strips. Purchase and instruct food handlers how to use. 100 ppm chlorine 200 ppm for quaternary ammonia.
The department's words
CHSC 114107 Facility lacks sanitizer testing strips. Purchase and instruct food handlers how to use. 100 ppm chlorine 200 ppm for quaternary ammonia.
Observed towel dispenser not functioning as designed. Keep equipment in good working condition. Hand sink lacked a soap dispenser. Corrected.
The department's words
CHSC 114175 Observed towel dispenser not functioning as designed. Keep equipment in good working condition. Hand sink lacked a soap dispenser. Corrected.
EarlierMay 23, 2017Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Knife and cutting board stay at school rather than returning to Good Earth. When asked how these are washed, food handlers could not describe how to sanitize and could not locate sanitizer. All food contact surfaces must be washed, rinsed, and sanitized. Use 100 ppm chlorine or 200 ppm quaternary ammonia. Submerge equipment in sanitizer for 1 minute and let air dry. Lunch coordinator brought bleach and training was conducted.
The department's words
CHSC 114099.6 Knife and cutting board stay at school rather than returning to Good Earth. When asked how these are washed, food handlers could not describe how to sanitize and could not locate sanitizer. All food contact surfaces must be washed, rinsed, and sanitized. Use 100 ppm chlorine or 200 ppm quaternary ammonia. Submerge equipment in sanitizer for 1 minute and let air dry. Lunch coordinator brought bleach and training was conducted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Observed a food handler washing her hands in the three compartment sink. always wash hands in the hand sink. Corrected.
The department's words
CHSC 113953.1 Observed a food handler washing her hands in the three compartment sink. always wash hands in the hand sink. Corrected.
Facility lacks sanitizer testing strips. Purchase and instruct food handlers how to use. 100 ppm chlorine 200 ppm for quaternary ammonia.
The department's words
CHSC 114107 Facility lacks sanitizer testing strips. Purchase and instruct food handlers how to use. 100 ppm chlorine 200 ppm for quaternary ammonia.
Observed towel dispenser not functioning as designed. Keep equipment in good working condition. Hand sink lacked a soap dispenser. Corrected.
The department's words
CHSC 114175 Observed towel dispenser not functioning as designed. Keep equipment in good working condition. Hand sink lacked a soap dispenser. Corrected.
Rear door left open. Keep door closed to prevent vermin entry.
The department's words
CHSC 114259 Rear door left open. Keep door closed to prevent vermin entry.
EarlierApr 7, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cut cantaloupe measured 46F. Cut melon is a potentially hazardous food and must be stored below 41F. Ensure that foods are received at safe temperatures.
The department's words
CHSC 113996 Cut cantaloupe measured 46F. Cut melon is a potentially hazardous food and must be stored below 41F. Ensure that foods are received at safe temperatures.
EarlierDec 18, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The paper towel dispenser is not functioning. Repair.
The department's words
CHSC 114175 The paper towel dispenser is not functioning. Repair.
Corrected during the inspection
EarlierDec 17, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Facility lacks the required hot water (120F) at the three compartment sink, prep sink, and mop sink. Warm water (100F) is required at all hand sinks.
The department's words
CHSC 114192 Facility lacks the required hot water (120F) at the three compartment sink, prep sink, and mop sink. Warm water (100F) is required at all hand sinks.
The paper towel dispenser is not functioning. Repair.
The department's words
CHSC 114175 The paper towel dispenser is not functioning. Repair.
EarlierMay 19, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Two of the workers have the basic food handlers card, however, that is not required. Provide a food safety manager to supervise staff in food safety protocols.
The department's words
CHSC 113947.1 Two of the workers have the basic food handlers card, however, that is not required. Provide a food safety manager to supervise staff in food safety protocols.
EarlierOct 24, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
The stephanos lunch pizza was transported, on 10-24-14, from 7:00 to 9:50 am. when it was delivered at your school. Then the lunch was not served until 11:30 till 12:30. Be adised, that hot foods must be held at 135 degrees (F) or chilled foods below 41 degrees (F). Proper temperatures must be maintained hot or cold with the appropriate equipment such as upright warmers or steamers. If the food is not eaten within four hours after removing from temperature control, it must be discarded.
The department's words
CHSC 113996 The stephanos lunch pizza was transported, on 10-24-14, from 7:00 to 9:50 am. when it was delivered at your school. Then the lunch was not served until 11:30 till 12:30. Be adised, that hot foods must be held at 135 degrees (F) or chilled foods below 41 degrees (F). Proper temperatures must be maintained hot or cold with the appropriate equipment such as upright warmers or steamers. If the food is not eaten within four hours after removing from temperature control, it must be discarded.
The hot holding temperature for pizza during transport was not documented properly from Stephanos Restaurant. Provide a tranport record which includes the restaurant location, where food was made and total time in transit.
The department's words
CHSC 113998 The hot holding temperature for pizza during transport was not documented properly from Stephanos Restaurant. Provide a tranport record which includes the restaurant location, where food was made and total time in transit.
The lunch transport record indicated the chilled PHF's were delivered at 48 degrees (F). The food-code requires that chilled foods must be held at 45 degrees (F) or lower. Provide transport equipment that will maintain foods at the proper temperature.
The department's words
CHSC 114000 The lunch transport record indicated the chilled PHF's were delivered at 48 degrees (F). The food-code requires that chilled foods must be held at 45 degrees (F) or lower. Provide transport equipment that will maintain foods at the proper temperature.
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
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10982.
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.