At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Feb 13, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Novato High School-Cafeteria?
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 113984.d CHSC 113984.dHow to fixFix it
- Code CHSC 114130 CHSC 114130How to fixFix it
- Code CHSC 114192 CHSC 114192How 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 · 44 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (4 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestFeb 13, 2026Routine inspectionOnly Minor Violation(s) Found
This one: Only Minor Violation(s) Found, inspected Feb 13, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114130
The department's words
Code CHSC 114130
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierFeb 13, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierNov 6, 2025Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Code CHSC 114115
The department's words
Code CHSC 114115
Code CHSC 114161
The department's words
Code CHSC 114161
Code CHSC 114257
The department's words
Code CHSC 114257
EarlierNov 6, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114097
The department's words
Code CHSC 114097
Code CHSC 114268
The department's words
Code CHSC 114268
EarlierMay 6, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 6, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed egg and tuna sandwiches measured internal temperature at 50.7 *F and 51 *F in walk-in refrigerator. Operator stated sandwiches are held on cart during lunch service. Discontinue storing any PHF on carts during service. Store in sliding door refrigerated unit along wall to maintain food at 41 *F and below.
The department's words
CHSC 113996 Observed egg and tuna sandwiches measured internal temperature at 50.7 *F and 51 *F in walk-in refrigerator. Operator stated sandwiches are held on cart during lunch service. Discontinue storing any PHF on carts during service. Store in sliding door refrigerated unit along wall to maintain food at 41 *F and below.
EarlierDec 12, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 12, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cheese burgers being packaged measuring at 88.9 *F. Operator stated that burgers were removed from oven 10 minutes ago. Operator then transferred burgers to be stored in warming cabinet. All foods shall be reheated to 165 *F and then stored at 135 *F and above for hot holding. Ensure that foods are prepared and packged for hot holding before temperature of food falls below 135 *F. Discontinue using warming/ hot holding cabinet for reheating. Cabinet shall only be used for hot holding.
The department's words
CHSC 114016 Observed cheese burgers being packaged measuring at 88.9 *F. Operator stated that burgers were removed from oven 10 minutes ago. Operator then transferred burgers to be stored in warming cabinet. All foods shall be reheated to 165 *F and then stored at 135 *F and above for hot holding. Ensure that foods are prepared and packged for hot holding before temperature of food falls below 135 *F. Discontinue using warming/ hot holding cabinet for reheating. Cabinet shall only be used for hot holding.
EarlierApr 16, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand sink by desk had max water temp at 85F. Hand sink by prep sink had water at 94F. Prep sink had water at 105F. 3-compartemnt sink had water at 111F. Hand sinks are required to reach 100F, all other sinks are required to reach 120F. Adjust temp for these 4 sinks. Comply in 7 days. Show proof this has been corrected.
The department's words
CHSC 114192 Hand sink by desk had max water temp at 85F. Hand sink by prep sink had water at 94F. Prep sink had water at 105F. 3-compartemnt sink had water at 111F. Hand sinks are required to reach 100F, all other sinks are required to reach 120F. Adjust temp for these 4 sinks. Comply in 7 days. Show proof this has been corrected.
EarlierNov 28, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 3-comp sink at 118 degress F. Temperature must reach 120 degrees F. Maintenance called for repair. Repair within 48 hours and email a video to inspector showing over 120 degrees F with a thermometer.
The department's words
CHSC 114192 Observed 3-comp sink at 118 degress F. Temperature must reach 120 degrees F. Maintenance called for repair. Repair within 48 hours and email a video to inspector showing over 120 degrees F with a thermometer.
EarlierDec 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cut fruit with tongs for self-service set up outside of salad bar sneeze guards. Food on display shall be protected from contamination by use of packaging, counter, service line, or sneeze guards that intercept a direct line btw. customer's mouth and the food being displayed. Discussed with operator. Operator will move fruit (cut and whole) under sneeze guard and what doesn't fit, will be bagged to protect from contamination.
The department's words
CHSC 114060 Observed cut fruit with tongs for self-service set up outside of salad bar sneeze guards. Food on display shall be protected from contamination by use of packaging, counter, service line, or sneeze guards that intercept a direct line btw. customer's mouth and the food being displayed. Discussed with operator. Operator will move fruit (cut and whole) under sneeze guard and what doesn't fit, will be bagged to protect from contamination.
EarlierDec 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at 3-compartment sink measured at 119.6F. Operator adjusted hot water at time of inspection. Maintain 120F hot water at this sink at all times. Discussed with operator.
The department's words
CHSC 114192 Hot water at 3-compartment sink measured at 119.6F. Operator adjusted hot water at time of inspection. Maintain 120F hot water at this sink at all times. Discussed with operator.
EarlierMay 26, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ambient air/hot dogs measured at 43F in the Master-Bilt cooler. Adjust or repair to maintain all potentially hazardous foods at 41F or below.
The department's words
CHSC 113996 Ambient air/hot dogs measured at 43F in the Master-Bilt cooler. Adjust or repair to maintain all potentially hazardous foods at 41F or below.
EarlierMay 16, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed approximately 10 ppm in the final rinse at the mechanical dishwasher. (Dishes not being washed at the time of the inspection.) Discontinue use of the mechanical dishwasher until it provides a minimum of 50 ppm chlorine in the final rinse. In the meantime, use the 3-compartment sink to wash, rinse, sanitize dishes/utensils at a minimum of 100 ppm chlorine.
The department's words
CHSC 114099.7 Observed approximately 10 ppm in the final rinse at the mechanical dishwasher. (Dishes not being washed at the time of the inspection.) Discontinue use of the mechanical dishwasher until it provides a minimum of 50 ppm chlorine in the final rinse. In the meantime, use the 3-compartment sink to wash, rinse, sanitize dishes/utensils at a minimum of 100 ppm chlorine.
EarlierOct 15, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 15, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierApr 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 12, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 16, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 16, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 22, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJan 15, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 4, 2019Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Code CHSC 113952
The department's words
Code CHSC 113952
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
Code CHSC 113953.4
The department's words
Code CHSC 113953.4
Code CHSC 113984.d
The department's words
Code CHSC 113984.d
Code CHSC 114099.4
The department's words
Code CHSC 114099.4
Show 1 more
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
EarlierMay 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper towels are stuck in restroom. Provide paper towels at all time. Corrected during inspection.
The department's words
CHSC 113953.2 Paper towels are stuck in restroom. Provide paper towels at all time. Corrected during inspection.
EarlierMay 6, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Mold/slime noted inside of ice machine. Clean and sanitize on a regular basis.
The department's words
CHSC 114115 Mold/slime noted inside of ice machine. Clean and sanitize on a regular basis.
EarlierNov 7, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
EarlierOct 24, 2018Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 113996
The department's words
Code CHSC 113996
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 4, 2018Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Pizza slices (squares) recoded 109F - 120F in the warmer display. Maintain all hot food at 135F or above at all times. Make sure slices dot cool down before putting into warmer and /or holding unit. Food held at about 140F will not cook further or burn. MAJOR VIOLATION.
The department's words
CHSC 113996 Pizza slices (squares) recoded 109F - 120F in the warmer display. Maintain all hot food at 135F or above at all times. Make sure slices dot cool down before putting into warmer and /or holding unit. Food held at about 140F will not cook further or burn. MAJOR VIOLATION.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Flies observed in the kitchen. Continue efforts to control infestation and exclusion.
The department's words
CHSC 114259.1 Flies observed in the kitchen. Continue efforts to control infestation and exclusion.
Pizza observed unwrapped at the warmer display unit. Keep all food covered to protect against droplet contamination
The department's words
CHSC 114060 Pizza observed unwrapped at the warmer display unit. Keep all food covered to protect against droplet contamination
Boxes of food noted stored on the ground in walk in freezer. Store all food 6 above the ground or on racks or pallets.
The department's words
CHSC 114047 Boxes of food noted stored on the ground in walk in freezer. Store all food 6 above the ground or on racks or pallets.
Dust/mold observed at fan guards/ceiling in the walk in box. Clean and maintain sanitary
The department's words
CHSC 114115.c Dust/mold observed at fan guards/ceiling in the walk in box. Clean and maintain sanitary
Restroom door noted propped open. Keep it closed.
The department's words
CHSC 114259 Restroom door noted propped open. Keep it closed.
EarlierOct 4, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Dead roaches fell out of plastic sleeve on wall. Kitchen recently treated for cockroaches. Continue efforts to control infestation.
The department's words
CHSC 114259.1 Dead roaches fell out of plastic sleeve on wall. Kitchen recently treated for cockroaches. Continue efforts to control infestation.
Leak observed at two door True refrigerator. Repair/replace as needed.
The department's words
CHSC 114175 Leak observed at two door True refrigerator. Repair/replace as needed.
Slime noted inside the ice machine. Clean and maintain sanitary.
The department's words
CHSC 114115 Slime noted inside the ice machine. Clean and maintain sanitary.
EarlierMay 23, 2018Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Temperatures in the Master-Bilt fridge are above 41 F. There is currently no food in this unit. Do not use this fridge until it maintains temperatures at 41 F or below.
The department's words
CHSC 113996 Temperatures in the Master-Bilt fridge are above 41 F. There is currently no food in this unit. Do not use this fridge until it maintains temperatures at 41 F or below.
Wash, rinse, and sanitize the inside of the ice machine to remove mold. Clean on a more frequent schedule.
The department's words
CHSC 114115 Wash, rinse, and sanitize the inside of the ice machine to remove mold. Clean on a more frequent schedule.
Clean under equipment to remove little and debris. Seal gaps at the bottom of the roll up doors to prevent entry of vermin.
The department's words
CHSC 114259 Clean under equipment to remove little and debris. Seal gaps at the bottom of the roll up doors to prevent entry of vermin.
Provide display thermometers in each fridge, in the warmest part of the fridge -by the door. Ensure that a probe thermometer is available for monitoring food temps.
The department's words
CHSC 114157 Provide display thermometers in each fridge, in the warmest part of the fridge -by the door. Ensure that a probe thermometer is available for monitoring food temps.
Keep dumpster bins closed at all times to prevent attracting vermin.
The department's words
CHSC 114245.1 Keep dumpster bins closed at all times to prevent attracting vermin.
EarlierMay 23, 2018Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 113996
The department's words
Code CHSC 113996
Corrected during the inspection
Observed a covered pan of beans in the walk-in cooler at 60 F. Beans were taken from cans in dry storage and placed in pans around 11:10. The pan of beans was immediately uncovered. Use your probe thermometer to ensure beans cool to 41 F in 4 hours. Only cover after beans reach 41 F. Send me a copy of your cooling logs at the end of next week.
The department's words
CHSC 114002 Observed a covered pan of beans in the walk-in cooler at 60 F. Beans were taken from cans in dry storage and placed in pans around 11:10. The pan of beans was immediately uncovered. Use your probe thermometer to ensure beans cool to 41 F in 4 hours. Only cover after beans reach 41 F. Send me a copy of your cooling logs at the end of next week.
EarlierMay 18, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed the following foods at unsafe temperatures: In the open display warmers: -Veggie burgers, beans, chicken burgers, and cooked broccoli measured 104-129 F. In the warmer box: -Veggie burgers, chicken burgers, beans, and cooked broccoli measured 120 -124 F. For today, ensure that this food is consumed or discarded by 3:30 (4 hours after it was removed from ovens). Adjust thermostats on both warmers and use a probe thermometer to monitor internal food temperatures to ensure hot food is maintained at temps of 135 F or greater.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: In the open display warmers: -Veggie burgers, beans, chicken burgers, and cooked broccoli measured 104-129 F. In the warmer box: -Veggie burgers, chicken burgers, beans, and cooked broccoli measured 120 -124 F. For today, ensure that this food is consumed or discarded by 3:30 (4 hours after it was removed from ovens). Adjust thermostats on both warmers and use a probe thermometer to monitor internal food temperatures to ensure hot food is maintained at temps of 135 F or greater.
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)
Observed the following foods in the cooling process in the walk-in cooler, being cooled by improper methods: -Fried rice in long, deep covered pan at 116 F (1 hr 15 min into cooling process). -Pasta sauce at 86 F in a deep, covered pan (30 min into cooling). All food was immediately uncovered. Fried rice was transferred onto sheet pans. At the 2 hr mark, fried rice measured <70 F. Continue to cool food rapidly, from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Monitor food temps while cooling and record in logs provided. Cool in long, shallow pans, uncovered or in ice baths (see handout provided).
The department's words
CHSC 114002 Observed the following foods in the cooling process in the walk-in cooler, being cooled by improper methods: -Fried rice in long, deep covered pan at 116 F (1 hr 15 min into cooling process). -Pasta sauce at 86 F in a deep, covered pan (30 min into cooling). All food was immediately uncovered. Fried rice was transferred onto sheet pans. At the 2 hr mark, fried rice measured <70 F. Continue to cool food rapidly, from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Monitor food temps while cooling and record in logs provided. Cool in long, shallow pans, uncovered or in ice baths (see handout provided).
Observed uncovered veggie burgers and chicken burgers in the open display warmer. Cover food or install a sneeze guard to protect food from contamination.
The department's words
CHSC 113986 Observed uncovered veggie burgers and chicken burgers in the open display warmer. Cover food or install a sneeze guard to protect food from contamination.
Code CHSC 114245.1
The department's words
Code CHSC 114245.1
EarlierOct 16, 2017Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
The kitchen hand sink was blocked by a fan. Move fan and keep sink unobstructed at all times.
The department's words
CHSC 113953.1 The kitchen hand sink was blocked by a fan. Move fan and keep sink unobstructed at all times.
Hard boiled eggs from the salad bar measured 52 F and were placed on the salad bar approximately 1 hr ago. These were immediately moved to the fridge. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Hard boiled eggs from the salad bar measured 52 F and were placed on the salad bar approximately 1 hr ago. These were immediately moved to the fridge. Maintain cold food temps at 41 F or below.
Observed pasta cooling in closed containers, some stacked on trays, measuring 130-120 F. Use proper cooling methods to rapidly cool food from 135 - 70 F in 2 hours and from 70 F to 41 F in 4 hours, in uncovered containers, shallow pans, not stacked. Only cover food once it reaches 41 F.
The department's words
CHSC 114002.1 Observed pasta cooling in closed containers, some stacked on trays, measuring 130-120 F. Use proper cooling methods to rapidly cool food from 135 - 70 F in 2 hours and from 70 F to 41 F in 4 hours, in uncovered containers, shallow pans, not stacked. Only cover food once it reaches 41 F.
Observed open bag of food in dry storage. Once opened, place food in a rodent-proof, sealable, container.
The department's words
CHSC 113980 Observed open bag of food in dry storage. Once opened, place food in a rodent-proof, sealable, container.
Remove any unnecessary equipment stored outside the back door to the kitchen. Recycle bins were open with cans spilling out. Get more bins if necessary to ensure that bins can be closed at all times.
The department's words
CHSC 114245.1 Remove any unnecessary equipment stored outside the back door to the kitchen. Recycle bins were open with cans spilling out. Get more bins if necessary to ensure that bins can be closed at all times.
EarlierOct 16, 2017Routine inspectionYellow placard
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
The True refrigerator is running at high temperatures. Food measured 55-56 F and potentially hazardous food was voluntarily discarded (2 packages of hot dogs, 1 package of cheese, 1 package of cream cheese packets). Repair refrigerator and ensure it maintains food temps of 41 F or below before using. The Master Bilt fridge is also running high. Place display thermometers in the warmest part of the fridge.
The department's words
CHSC 113996 The True refrigerator is running at high temperatures. Food measured 55-56 F and potentially hazardous food was voluntarily discarded (2 packages of hot dogs, 1 package of cheese, 1 package of cream cheese packets). Repair refrigerator and ensure it maintains food temps of 41 F or below before using. The Master Bilt fridge is also running high. Place display thermometers in the warmest part of the fridge.
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
Provide hot water at a minimum temperature of 120 F. Until this is fixed, wash, rinse, and sanitize utensils in the main kitchen.
The department's words
CHSC 114192 Provide hot water at a minimum temperature of 120 F. Until this is fixed, wash, rinse, and sanitize utensils in the main kitchen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Clean the inside of the ice machine to remove mold.
The department's words
CHSC 114115 Clean the inside of the ice machine to remove mold.
Discard any broken/damaged utensils that are no longer smooth and cleanable (cutting board).
The department's words
CHSC 114175 Discard any broken/damaged utensils that are no longer smooth and cleanable (cutting board).
Seal up any gaps - under roll up windows, to prevent entry of vermin.
The department's words
CHSC 114259 Seal up any gaps - under roll up windows, to prevent entry of vermin.
EarlierJun 2, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizing solution in the dishwasher contained <50 ppm chlorine. Repair dishwasher so that it provides 50 ppm chlorine to the final rinse. Until repaired, sanitize utensils in one of the 3-comp sink basins by immersing in 100 ppm chlorine. Use test strips daily to monitor sanitizer in solution.
The department's words
CHSC 114099.7 Sanitizing solution in the dishwasher contained <50 ppm chlorine. Repair dishwasher so that it provides 50 ppm chlorine to the final rinse. Until repaired, sanitize utensils in one of the 3-comp sink basins by immersing in 100 ppm chlorine. Use test strips daily to monitor sanitizer in solution.
EarlierJun 2, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Clean inside ice machine and clean Igloo cooler - wash, rinse, and sanitize.
The department's words
CHSC 114115 Clean inside ice machine and clean Igloo cooler - wash, rinse, and sanitize.
Keep lids to garbage bins closed.
The department's words
CHSC 114245.1 Keep lids to garbage bins closed.
EarlierNov 8, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 8, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide a display thermometer in freezer.
The department's words
CHSC 114157 Provide a display thermometer in freezer.
EarlierApr 22, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Do not thaw food at room temperature. Thaw under refrigeration.
The department's words
CHSC 114020 Do not thaw food at room temperature. Thaw under refrigeration.
EarlierApr 22, 2016Routine inspectionGreen placard
No violations listed in the data.
Older inspections are on Marin County Community Development Agency, Environmental Health Services's site.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10498.
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
- Only Minor Violation(s) Found
- 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.