At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 15, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Pleasant Valley Elementary 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 Pleasant Valley Elementary School's team
Is this your place?
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Follow the steps for each item, with the rule beside it.
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Show what you did
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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.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 24 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
LatestApr 15, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 15, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierNov 21, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 9, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot dogs in warming cabinet measured at 119*F. All potentially hazardous foods shall be kept at 135 *F or above. Warming cabinet measured at least 135*F for top and bottom. Operator stated that hotdogs were reheated to 165 *F and completed reheating at around 10:30 AM before being stored in warming cabinet. Operator recommended to keep hot dogs in warming steam table and buns separate until ready to serve to students or warm the buns prior to assembling hot dogs to store in warming cabinets.
The department's words
CHSC 113996 Hot dogs in warming cabinet measured at 119*F. All potentially hazardous foods shall be kept at 135 *F or above. Warming cabinet measured at least 135*F for top and bottom. Operator stated that hotdogs were reheated to 165 *F and completed reheating at around 10:30 AM before being stored in warming cabinet. Operator recommended to keep hot dogs in warming steam table and buns separate until ready to serve to students or warm the buns prior to assembling hot dogs to store in warming cabinets.
EarlierDec 13, 2024Routine inspectionYellow placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Hot dogs in warming cabinet measured at 119*F. All potentially hazardous foods shall be kept at 135 *F or above. Warming cabinet measured at least 135*F for top and bottom. Operator stated that hotdogs were reheated to 165 *F and completed reheating at around 10:30 AM before being stored in warming cabinet. Operator recommended to keep hot dogs in warming steam table and buns separate until ready to serve to students or warm the buns prior to assembling hot dogs to store in warming cabinets.
The department's words
CHSC 113996 Hot dogs in warming cabinet measured at 119*F. All potentially hazardous foods shall be kept at 135 *F or above. Warming cabinet measured at least 135*F for top and bottom. Operator stated that hotdogs were reheated to 165 *F and completed reheating at around 10:30 AM before being stored in warming cabinet. Operator recommended to keep hot dogs in warming steam table and buns separate until ready to serve to students or warm the buns prior to assembling hot dogs to store in warming cabinets.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 26, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierApr 19, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed hot dogs at 119F and pepperoni pizza at 132F in warmer. Hot hold potentially hazardous food at 135F or above. Ensure food is reheated to 165F prior to hot holding. Food was reheated in oven and temped at 170F.
The department's words
CHSC 113996 Observed hot dogs at 119F and pepperoni pizza at 132F in warmer. Hot hold potentially hazardous food at 135F or above. Ensure food is reheated to 165F prior to hot holding. Food was reheated in oven and temped at 170F.
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
Both staff restrooms that the kitchen staff would use has water that reached 61F at its max (water was run for about 2 minutes). Water shall reach 100F at hand sinks. Repair water heater. If a new water heater is proposed, plan review is required. Prep sink hot water was at 114F at its maximum. 120F is required to properly sanitize/clean sink. Adjust water temperature. Comply in two weeks.
The department's words
CHSC 114192 Both staff restrooms that the kitchen staff would use has water that reached 61F at its max (water was run for about 2 minutes). Water shall reach 100F at hand sinks. Repair water heater. If a new water heater is proposed, plan review is required. Prep sink hot water was at 114F at its maximum. 120F is required to properly sanitize/clean sink. Adjust water temperature. Comply in two weeks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 29, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certification expired. Sign up within 7 days and complete within 30 to avoid cost recovery fees. Email a copy to inspector.
The department's words
CHSC 113947.1 Food manager certification expired. Sign up within 7 days and complete within 30 to avoid cost recovery fees. Email a copy to inspector.
EarlierNov 30, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot water at both staff restrooms. / Repair instantaneous water heaters to provide 100-108°F hot water.
The department's words
CHSC 114192 No hot water at both staff restrooms. / Repair instantaneous water heaters to provide 100-108°F hot water.
EarlierMay 26, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 1, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 31, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 2, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 6, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 27, 2019Follow-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.
EarlierFeb 27, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 6, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Taco meat and beans arrived at beginning of inspection in hot boxes. Hot food recorded at 94Fand 110F. All hot food must be kept at 135F or above at all times.
The department's words
CHSC 113996 Taco meat and beans arrived at beginning of inspection in hot boxes. Hot food recorded at 94Fand 110F. All hot food must be kept at 135F or above at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 9, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 5, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide a thermometer in the white refrigerator.
The department's words
CHSC 114159 Provide a thermometer in the white refrigerator.
EarlierMar 28, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Evidence of food prep observed in reach in refrigeration in old UNAPPROVED kitchen. No food preparation is allowed in this facility. This was mentioned in the routine inspection 10/14/17. Discontinue all food preparation.
The department's words
CHSC 113984 Evidence of food prep observed in reach in refrigeration in old UNAPPROVED kitchen. No food preparation is allowed in this facility. This was mentioned in the routine inspection 10/14/17. Discontinue all food preparation.
Tongs, bowl, etc. observed air drying on prep table on UNAPPROVED All equipment/utensils/pots/pans must be washed/rinsed/sanitized at San Ramon Elementary as discussed with Miguel. Similar containers observed at handwash sink.
The department's words
CHSC 114099.2 Tongs, bowl, etc. observed air drying on prep table on UNAPPROVED All equipment/utensils/pots/pans must be washed/rinsed/sanitized at San Ramon Elementary as discussed with Miguel. Similar containers observed at handwash sink.
EarlierOct 14, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 17, 2016Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJan 25, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Currently, there is no food prep sink or three compartment sink where food is prepared. There is only a hnadwash sink. Large metal trays that hold food and metal pans cannot be washed/rinsed/sanitized on site. Cucumbers and tomatoes are rinsed in a bowl and colander in the handwash sink. Fruit, such as apples, are rinsed at the handwash sink in the same manner. Fruit and vegetables must arrive prewashed. Food is dropped off by Lynwood School daily All pots/pans/utensils must be washed/rinsed/sanitized after every use.
The department's words
CHSC 114099.2 Currently, there is no food prep sink or three compartment sink where food is prepared. There is only a hnadwash sink. Large metal trays that hold food and metal pans cannot be washed/rinsed/sanitized on site. Cucumbers and tomatoes are rinsed in a bowl and colander in the handwash sink. Fruit, such as apples, are rinsed at the handwash sink in the same manner. Fruit and vegetables must arrive prewashed. Food is dropped off by Lynwood School daily All pots/pans/utensils must be washed/rinsed/sanitized after every use.
EarlierMar 27, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 12, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
CFM cert. has expired. Site Manager M.C. must enroll in class/test with 30 days. She was enrolled in class/test for previous weekend, but class was unexpectedly cancelled. Thank you.
The department's words
CHSC 113947.1 CFM cert. has expired. Site Manager M.C. must enroll in class/test with 30 days. She was enrolled in class/test for previous weekend, but class was unexpectedly cancelled. Thank you.
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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Ask for the manager. Pleasant Valley Elementary School can only fix what it knows about.
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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.
Do you work at or run Pleasant Valley Elementary School?
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 L10719.
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.