At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Sep 21, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
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 Rancho Elementary School's team
Is this your place?
Welcome, Rancho Elementary School. We'll walk through this together, one item at a time. To log the fixes, claim Rancho Elementary School first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Rancho Elementary SchoolWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
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 3 times in the last 12 months (3 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 21, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 21, 2026.
No violations listed in the data.
EarlierFeb 12, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 10, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 1, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed vegetarian burritos stored in warming cabinet measured at 116 *F and beef burritos measured at 100 8f. Operator stated that burritos were made this morning then stored in warming cabinet. All potentially hazardous foods must be held at 135*F and above. Operator reheated the burritos to 165 *F and above. Do not use warming cabinet to reheat foods. Ensure foods are maintained above 135 8F before transferred to warming cabinet.
The department's words
CHSC 113996 Observed vegetarian burritos stored in warming cabinet measured at 116 *F and beef burritos measured at 100 8f. Operator stated that burritos were made this morning then stored in warming cabinet. All potentially hazardous foods must be held at 135*F and above. Operator reheated the burritos to 165 *F and above. Do not use warming cabinet to reheat foods. Ensure foods are maintained above 135 8F before transferred to warming cabinet.
EarlierDec 12, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 25, 2024Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
observed chicken tenders at 110-125F in CresCor warmer. Per person in charge the items were on the counter for the previous lunch period and were recently placed back in the warmer. Holt hold potentially hazardous food (PHF) at 135F or above. If PHF cools down on counter between the different lunch service periods, reheat to 165F in oven prior to hot holding again in warmer. Chicken was reheated to 170F. observed shredded cheese at 45F at salad bar. Cold hold PHF at 41F or below. Ice packs are at the bottom of the salad bar. Recommend adding more ice around cheese container to keep food cold.
The department's words
CHSC 113996 observed chicken tenders at 110-125F in CresCor warmer. Per person in charge the items were on the counter for the previous lunch period and were recently placed back in the warmer. Holt hold potentially hazardous food (PHF) at 135F or above. If PHF cools down on counter between the different lunch service periods, reheat to 165F in oven prior to hot holding again in warmer. Chicken was reheated to 170F. observed shredded cheese at 45F at salad bar. Cold hold PHF at 41F or below. Ice packs are at the bottom of the salad bar. Recommend adding more ice around cheese container to keep food cold.
EarlierDec 18, 2023Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 6, 2022Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at restroom hand sink measured at 100-105F for 12 sec. and then dropped to 90-100F after 12 sec. Handwashing facilities shall be equipped to provide warm water (100F) for a minimum of 15 sec. Investigate cause of water temperature fluctuations and repair to dispense min. 100F warm water for at least 15 seconds.
The department's words
CHSC 114192 Hot water at restroom hand sink measured at 100-105F for 12 sec. and then dropped to 90-100F after 12 sec. Handwashing facilities shall be equipped to provide warm water (100F) for a minimum of 15 sec. Investigate cause of water temperature fluctuations and repair to dispense min. 100F warm water for at least 15 seconds.
EarlierDec 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hot water at restroom hand sink measured at 100-105F for 12 sec. and then dropped to 90-100F after 12 sec. Handwashing facilities shall be equipped to provide warm water (100F) for a minimum of 15 sec. Investigate cause of water temperature fluctuations and repair to dispense min. 100F warm water for at least 15 seconds.
The department's words
CHSC 114192 Hot water at restroom hand sink measured at 100-105F for 12 sec. and then dropped to 90-100F after 12 sec. Handwashing facilities shall be equipped to provide warm water (100F) for a minimum of 15 sec. Investigate cause of water temperature fluctuations and repair to dispense min. 100F warm water for at least 15 seconds.
EarlierMay 2, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide Employees must wash hands before returning to work sign.
The department's words
CHSC 113953.5 Provide Employees must wash hands before returning to work sign.
EarlierSep 22, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierMar 29, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierFeb 24, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113986
The department's words
Code CHSC 113986
EarlierSep 3, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 25, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierNov 27, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 1, 2018Follow-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.
EarlierMay 24, 2018Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed quesadillas in the warmer at 109-133 F. Quesadillas came out of the oven at 12:25 pm and measured 140 F. For today, use time as a public health control and discard any remaining 4 hours from when they were removed from the oven.
The department's words
CHSC 113996 Observed quesadillas in the warmer at 109-133 F. Quesadillas came out of the oven at 12:25 pm and measured 140 F. For today, use time as a public health control and discard any remaining 4 hours from when they were removed from the oven.
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 up old rodent droppings using wet methods. These must be removed and areas sanitized so you can monitor for new activity. Provided handout on rats. You cannot operate if there are rodents present (evidenced by fresh droppings, gnaw marks, etc.).
The department's words
CHSC 114259.1 Clean up old rodent droppings using wet methods. These must be removed and areas sanitized so you can monitor for new activity. Provided handout on rats. You cannot operate if there are rodents present (evidenced by fresh droppings, gnaw marks, etc.).
Observed an open bag of rice in the dry storage area. Once opened, store in a sealable container.
The department's words
CHSC 113986 Observed an open bag of rice in the dry storage area. Once opened, store in a sealable container.
Seal gaps at the bottom of the gymnasium doors to prevent entry of vermin. Ensure that the vent above the oven is screened to prevent entry of vermin.
The department's words
CHSC 114259 Seal gaps at the bottom of the gymnasium doors to prevent entry of vermin. Ensure that the vent above the oven is screened to prevent entry of vermin.
EarlierDec 19, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Keep dumpster lids closed at all times. I recommend relocating dumpsters so it is not on top of the storm drain.
The department's words
CHSC 114245.1 Keep dumpster lids closed at all times. I recommend relocating dumpsters so it is not on top of the storm drain.
EarlierMay 24, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed rodent droppings behind the oven and under shelving beside the 2-compartment sink. Droppings appear old/dry. Clean droppings using wet methods and monitor for new activity. If you see new activity, stop all foo prep, exclude rodents, clean up droppings, sanitize food contact surfaces and monitor for new activity.
The department's words
CHSC 114259.1 Observed rodent droppings behind the oven and under shelving beside the 2-compartment sink. Droppings appear old/dry. Clean droppings using wet methods and monitor for new activity. If you see new activity, stop all foo prep, exclude rodents, clean up droppings, sanitize food contact surfaces and monitor for new activity.
Close gaps observed under doors by installing door sweeps to prevent entry of vermin. Ensure that window shutters remain tightly closed or install screens. Seal up any other gaps to prevent entry.
The department's words
CHSC 114259 Close gaps observed under doors by installing door sweeps to prevent entry of vermin. Ensure that window shutters remain tightly closed or install screens. Seal up any other gaps to prevent entry.
EarlierNov 18, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 22, 2016Follow-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.
EarlierApr 19, 2016Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Provide warm (100 F or more) water at bathroom handwash sink.
The department's words
CHSC 113953.c Provide warm (100 F or more) water at bathroom handwash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Towel dispenser in bathroom is clogged. Repair or replace.
The department's words
CHSC 113953.2 Towel dispenser in bathroom is clogged. Repair or replace.
EarlierNov 3, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Rancho Elementary School on the fax.
The department's words
CHSC 113947.1 Get one person certified as a Certified Food Manager within 30 days. Fax copy of certificate to EHS. Put Rancho Elementary School on the fax.
EarlierApr 7, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Fix paper towel jam at handwash sink in bathroom.
The department's words
CHSC 113953.2 Fix paper towel jam at handwash sink in bathroom.
Bathroom door must be self-closing.
The department's words
CHSC 114276 Bathroom door must be self-closing.
EarlierDec 17, 2014Routine inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Bathroom door must be self-closing.
The department's words
CHSC 114250 Bathroom door must be self-closing.
EarlierMar 18, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Provide hot water at handwash sink in bathroom. Use kitchen sink until repaired.
The department's words
CHSC 113953 Provide hot water at handwash sink in bathroom. Use kitchen sink until repaired.
Provide working paper towel dispenser in bathroom.
The department's words
CHSC 113953.2 Provide working paper towel dispenser in bathroom.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Rancho Elementary School, you can:
Let Rancho Elementary School know
Ask for the manager. Rancho Elementary School can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Rancho 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 L10720.
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.