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 Reed 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.
- Two lids of exterior refuse containers flipped back. Keep lids tightly over bins. CHSC 114245.1How 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
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Follow the steps for each item, with the rule beside it.
Next: Two lids of exterior refuse containers flipped back. Keep lids tightly over bins.The county found: “Two lids of exterior refuse containers flipped back. Keep lids tightly over bins.”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 23 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 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)
Two lids of exterior refuse containers flipped back. Keep lids tightly over bins.
The department's words
CHSC 114245.1 Two lids of exterior refuse containers flipped back. Keep lids tightly over bins.
EarlierMay 3, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pizza just delivered recorded at 130°F at delivery. / Ensure food is hot held at 135°F or above the entire time.
The department's words
CHSC 113996 Pizza just delivered recorded at 130°F at delivery. / Ensure food is hot held at 135°F or above the entire time.
EarlierFeb 8, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 7, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
TPHC log lacking discard time./ TPHC log must have time taken out of temperature recorded and discard time of no more than 4 hours.
The department's words
CHSC 114000 TPHC log lacking discard time./ TPHC log must have time taken out of temperature recorded and discard time of no more than 4 hours.
EarlierOct 14, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility has new refrigeration units that are not NSF/ANSI approved for commercial use. / Replace refrigeration units with NSF/ANSI approved units. Submit specification sheets for approval.
The department's words
CHSC 114175 Facility has new refrigeration units that are not NSF/ANSI approved for commercial use. / Replace refrigeration units with NSF/ANSI approved units. Submit specification sheets for approval.
EarlierApr 12, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No certified food manager certificate available at time of inspection. / Obtain valid certificate within 30 days from 10/7/21 or cost recovery fees will apply.
The department's words
CHSC 113947.1 No certified food manager certificate available at time of inspection. / Obtain valid certificate within 30 days from 10/7/21 or cost recovery fees will apply.
EarlierMar 23, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 28, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 15, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 1, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
2 brown garage bins posted outside were seen with their lids propped open. Keep garbage bins closed at all times.
The department's words
CHSC 114245.1 2 brown garage bins posted outside were seen with their lids propped open. Keep garbage bins closed at all times.
EarlierDec 19, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide proof of updated food managers certificate by 2/19/19.
The department's words
CHSC 113947.1 Provide proof of updated food managers certificate by 2/19/19.
EarlierJun 14, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Written procedures not maintained onsite. Written procedures shall be maintained in the food facility and made available to the enforcement agency. Sliced white cheese: 58 degrees F. Chicken Caesar salad; 56- 57 degrees F.
The department's words
CHSC 114000 Written procedures not maintained onsite. Written procedures shall be maintained in the food facility and made available to the enforcement agency. Sliced white cheese: 58 degrees F. Chicken Caesar salad; 56- 57 degrees F.
EarlierDec 18, 2017Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Pizza delivered by Stefano's measured 107 - 112 degrees Fahrenheit. Mozzarella sticks delivered by Choice Lunch: 48 - 49 degrees Fahrenheit.
The department's words
CHSC 113996 Pizza delivered by Stefano's measured 107 - 112 degrees Fahrenheit. Mozzarella sticks delivered by Choice Lunch: 48 - 49 degrees Fahrenheit.
Food handlers did not know where probe thermometer was located and temperatures were not taken of Choice Lunch foods or pizza delivered by Stefano's.
The department's words
CHSC 114159 Food handlers did not know where probe thermometer was located and temperatures were not taken of Choice Lunch foods or pizza delivered by Stefano's.
Replace missing garbage bin lid. One lid flipped back. Keep refuse bins covered.
The department's words
CHSC 114245.1 Replace missing garbage bin lid. One lid flipped back. Keep refuse bins covered.
EarlierDec 21, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 17, 2016Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ham and cheese hogie: cheddar cheese stored adjacent to hoagie measured 59 degrees F and ham measured 46 degrees F. Chicken in chicken caesar salad measured 72 degrees Fahrenheit. A number of lunches were sitting on tables. No ice on top of foods in ice chest. Ice only on bottom of ice chest. Inadequate ice in ice chest. Layer ice in between food packaging and place ice on tops and sides of cooler. An additional cooler is needed to accommodate more ice packs. Per log, food was packed at 7:00 a.m. and all cold foods were 34 degrees F and arrived at 39 degrees F. The top of the log has 39 degrees with a line drawn down the column. Ravioli measured 134 degrees Fahrenheit. Per log on hot holding unit, food was delivered at 10:24 a.m. and all hot foods were 160 degrees Fahrenheit. Per log on hot holding unit, food was delivered at 10:24 a.m. Cold and hot foods were checked after 12:00 p.m, which is past the four hours when they were packed for transport. Temperature logs shall reflect accurate temperatures of foods. It is not acceptable for one food temperature to be taken and to place a line down a column of the log for other foods on the list. It is highly unlikely that all hot foods were all 160 degrees F and all cold foods were 39 degrees F. It is the responsibility of the school to ensure that cold potentially hazardous foods are received at or below 45 degrees Fahrenheit and hot foods are received at or above 135 degrees Fahrenheit on a daily basis by using a probe thermometer. 5/17/16: California roll measured 44 degrees F and turkey sandwich measured 44.8 degrees F. Chicken caesar salad in ice chest measured: 43 degrees F at beginning of inspection. A second chicken caesar salad that was sitting on the table was measured later during inspection and was 68 degrees Fahrenheit. 68 degrees Fahrenheit chicken caesar salad was pulled from table and placed in ice chest. Parent stated that the 68 degrees F chicken caesar salad would not be distributed. Tables with potentially hazardous foods on it were in the sun. Recommend relocating tables to shaded area. There is more than one shift for lunch. Some of potentially hazardous foods were placed onto table for first lunch shift, and then were placed back into ice chest until next lunch shift, but some potentially hazardous foods remained on the tables. Recommend taking smaller quantities of potentially hazardous foods out of ice chests and hot holding unit for first lunch shift and pulling out more as needed. Also, more ice is needed between food packaging. Ice on bottom and top of ice chest is insufficient to maintain proper cold holding temperatures. Hot potentially hazardous foods checked today were above 135 degrees F.
The department's words
CHSC 113996 Ham and cheese hogie: cheddar cheese stored adjacent to hoagie measured 59 degrees F and ham measured 46 degrees F. Chicken in chicken caesar salad measured 72 degrees Fahrenheit. A number of lunches were sitting on tables. No ice on top of foods in ice chest. Ice only on bottom of ice chest. Inadequate ice in ice chest. Layer ice in between food packaging and place ice on tops and sides of cooler. An additional cooler is needed to accommodate more ice packs. Per log, food was packed at 7:00 a.m. and all cold foods were 34 degrees F and arrived at 39 degrees F. The top of the log has 39 degrees with a line drawn down the column. Ravioli measured 134 degrees Fahrenheit. Per log on hot holding unit, food was delivered at 10:24 a.m. and all hot foods were 160 degrees Fahrenheit. Per log on hot holding unit, food was delivered at 10:24 a.m. Cold and hot foods were checked after 12:00 p.m, which is past the four hours when they were packed for transport. Temperature logs shall reflect accurate temperatures of foods. It is not acceptable for one food temperature to be taken and to place a line down a column of the log for other foods on the list. It is highly unlikely that all hot foods were all 160 degrees F and all cold foods were 39 degrees F. It is the responsibility of the school to ensure that cold potentially hazardous foods are received at or below 45 degrees Fahrenheit and hot foods are received at or above 135 degrees Fahrenheit on a daily basis by using a probe thermometer. 5/17/16: California roll measured 44 degrees F and turkey sandwich measured 44.8 degrees F. Chicken caesar salad in ice chest measured: 43 degrees F at beginning of inspection. A second chicken caesar salad that was sitting on the table was measured later during inspection and was 68 degrees Fahrenheit. 68 degrees Fahrenheit chicken caesar salad was pulled from table and placed in ice chest. Parent stated that the 68 degrees F chicken caesar salad would not be distributed. Tables with potentially hazardous foods on it were in the sun. Recommend relocating tables to shaded area. There is more than one shift for lunch. Some of potentially hazardous foods were placed onto table for first lunch shift, and then were placed back into ice chest until next lunch shift, but some potentially hazardous foods remained on the tables. Recommend taking smaller quantities of potentially hazardous foods out of ice chests and hot holding unit for first lunch shift and pulling out more as needed. Also, more ice is needed between food packaging. Ice on bottom and top of ice chest is insufficient to maintain proper cold holding temperatures. Hot potentially hazardous foods checked today were above 135 degrees F.
EarlierMay 11, 2016Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Ham and cheese hogie: cheddar cheese stored adjacent to hoagie measured 59 degrees F and ham measured 46 degrees F. Chicken in chicken caesar salad measured 72 degrees Fahrenheit. A number of lunches were sitting on tables. No ice on top of foods in ice chest. Ice only on bottom of ice chest. Inadequate ice in ice chest. Layer ice in between food packaging and place ice on tops and sides of cooler. An additional cooler is needed to accommodate more ice packs. Per log, food was packed at 7:00 a.m. and all cold foods were 34 degrees F and arrived at 39 degrees F. The top of the log has 39 degrees with a line drawn down the column. Ravioli measured 134 degrees Fahrenheit. Per log on hot holding unit, food was delivered at 10:24 a.m. and all hot foods were 160 degrees Fahrenheit. Per log on hot holding unit, food was delivered at 10:24 a.m. Cold and hot foods were checked after 12:00 p.m, which is past the four hours when they were packed for transport. Temperature logs shall reflect accurate temperatures of foods. It is not acceptable for one food temperature to be taken and to place a line down a column of the log for other foods on the list. It is highly unlikely that all hot foods were all 160 degrees F and all cold foods were 39 degrees F. It is the responsibility of the school to ensure that cold potentially hazardous foods are received at or below 45 degrees Fahrenheit and hot foods are received at or above 135 degrees Fahrenheit on a daily basis by using a probe thermometer.
The department's words
CHSC 113996 Ham and cheese hogie: cheddar cheese stored adjacent to hoagie measured 59 degrees F and ham measured 46 degrees F. Chicken in chicken caesar salad measured 72 degrees Fahrenheit. A number of lunches were sitting on tables. No ice on top of foods in ice chest. Ice only on bottom of ice chest. Inadequate ice in ice chest. Layer ice in between food packaging and place ice on tops and sides of cooler. An additional cooler is needed to accommodate more ice packs. Per log, food was packed at 7:00 a.m. and all cold foods were 34 degrees F and arrived at 39 degrees F. The top of the log has 39 degrees with a line drawn down the column. Ravioli measured 134 degrees Fahrenheit. Per log on hot holding unit, food was delivered at 10:24 a.m. and all hot foods were 160 degrees Fahrenheit. Per log on hot holding unit, food was delivered at 10:24 a.m. Cold and hot foods were checked after 12:00 p.m, which is past the four hours when they were packed for transport. Temperature logs shall reflect accurate temperatures of foods. It is not acceptable for one food temperature to be taken and to place a line down a column of the log for other foods on the list. It is highly unlikely that all hot foods were all 160 degrees F and all cold foods were 39 degrees F. It is the responsibility of the school to ensure that cold potentially hazardous foods are received at or below 45 degrees Fahrenheit and hot foods are received at or above 135 degrees Fahrenheit on a daily basis by using a probe thermometer.
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)
Bike in front of hand wash sink.
The department's words
CHSC 113953.1 Bike in front of hand wash sink.
Corrected during the inspection
EarlierDec 7, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Restroom doors are not self-closing. Restroom in health office doesn't have a self-closing mechanism.
The department's words
CHSC 114276 Restroom doors are not self-closing. Restroom in health office doesn't have a self-closing mechanism.
EarlierOct 2, 2015Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Sliced melon observed at 53-54 degrees Fahrenheit. Provide ice on bottom and all four sides of container with sliced melons. Layer ice between sliced melons. Turkey sandwich was 43 degrees Fahrenheit. Chicken nuggets ranged from 114-122 degrees Fahrenheit. The chicken nuggets are stored in paper containers, most of the other potentially hazardous foods are stored in plastic containers. The paper containers could be the reason that chicken nuggets are consistently found in the temperature danger zone. Recommend requesting that Choice Lunch utilizes same containers as other hot foods to see if this makes a difference in hot holding temperature. Turkey burger observed at 130 degrees Fahrenheit. 10/2/15: all potentially hazardous foods checked in hot holding unit and in ice chest were within required temperature ranges. No chicken nuggets at facility today.
The department's words
CHSC 113996 Sliced melon observed at 53-54 degrees Fahrenheit. Provide ice on bottom and all four sides of container with sliced melons. Layer ice between sliced melons. Turkey sandwich was 43 degrees Fahrenheit. Chicken nuggets ranged from 114-122 degrees Fahrenheit. The chicken nuggets are stored in paper containers, most of the other potentially hazardous foods are stored in plastic containers. The paper containers could be the reason that chicken nuggets are consistently found in the temperature danger zone. Recommend requesting that Choice Lunch utilizes same containers as other hot foods to see if this makes a difference in hot holding temperature. Turkey burger observed at 130 degrees Fahrenheit. 10/2/15: all potentially hazardous foods checked in hot holding unit and in ice chest were within required temperature ranges. No chicken nuggets at facility today.
Corrected during the inspection
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
Corrected during the inspection
Water at hand wash sink reached a maximum of 90 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at hand wash sink reached a maximum of 90 degrees Fahrenheit.
Corrected during the inspection
Restroom door doesn't self close. Door stays open approximately a foot when attempting to close it.
The department's words
CHSC 114276 Restroom door doesn't self close. Door stays open approximately a foot when attempting to close it.
EarlierJun 2, 2015Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sliced melon observed at 53-54 degrees Fahrenheit. Provide ice on bottom and all four sides of container with sliced melons. Layer ice between sliced melons. Turkey sandwich was 43 degrees Fahrenheit. Chicken nuggets ranged from 114-122 degrees Fahrenheit. The chicken nuggets are stored in paper containers. Most of the other potentially hazardous foods are stored in plastic containers. The paper containers could be the reason that chicken nuggets are consistently found in the temperature danger zone. Recommend requesting that Choice Lunch utilize same containers as other hot foods to see if this makes a difference in hot holding temperature. Turkey burger observed at 130 degrees Fahrenheit.
The department's words
CHSC 113996 Sliced melon observed at 53-54 degrees Fahrenheit. Provide ice on bottom and all four sides of container with sliced melons. Layer ice between sliced melons. Turkey sandwich was 43 degrees Fahrenheit. Chicken nuggets ranged from 114-122 degrees Fahrenheit. The chicken nuggets are stored in paper containers. Most of the other potentially hazardous foods are stored in plastic containers. The paper containers could be the reason that chicken nuggets are consistently found in the temperature danger zone. Recommend requesting that Choice Lunch utilize same containers as other hot foods to see if this makes a difference in hot holding temperature. Turkey burger observed at 130 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 (5)
Bicycle partially obstructing hand wash sink.
The department's words
CHSC 113953.1 Bicycle partially obstructing hand wash sink.
Corrected during the inspection
Last inspection report not available.
The department's words
CHSC 113725.1 Last inspection report not available.
Water at hand wash sink reached a maximum of 90 degrees Fahrenheit.
The department's words
CHSC 113953.c Water at hand wash sink reached a maximum of 90 degrees Fahrenheit.
Restroom door doesn't self close. Door stays open approximately a foot when attempting to close it.
The department's words
CHSC 114276 Restroom door doesn't self close. Door stays open approximately a foot when attempting to close it.
Certified Food Manger (CFM) certificate not at Reed Elementary School. Maintain copy of CFM certificate onsite. If CFM certificate is expired, submit proof of enrollment in an ANSI-certified exam within five days and take test within 30 days. Submit copy of CFM certificate.
The department's words
CHSC 113947.1 Certified Food Manger (CFM) certificate not at Reed Elementary School. Maintain copy of CFM certificate onsite. If CFM certificate is expired, submit proof of enrollment in an ANSI-certified exam within five days and take test within 30 days. Submit copy of CFM certificate.
EarlierNov 25, 2014Follow-up inspectionOnly Minor Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Observed potentially hazardous foods in the temperature danger zone. Temperatures were as follows: turkey 48-49 degrees F, cut honeydew - 53 degrees F, milk -47 degrees F, California roll - 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. 11/25/14: observed one container of chicken nuggets at 108 degrees Fahrenheit. Maintain hot holding potentially hazardous foods at or above 135 degrees Fahrenheit. Second container of chicken nuggets was 137 degrees Fahrenheit. Turkey sandwich observed at 48 degrees Fahrenheit. Maintain cold holding potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed potentially hazardous foods in the temperature danger zone. Temperatures were as follows: turkey 48-49 degrees F, cut honeydew - 53 degrees F, milk -47 degrees F, California roll - 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. 11/25/14: observed one container of chicken nuggets at 108 degrees Fahrenheit. Maintain hot holding potentially hazardous foods at or above 135 degrees Fahrenheit. Second container of chicken nuggets was 137 degrees Fahrenheit. Turkey sandwich observed at 48 degrees Fahrenheit. Maintain cold holding potentially hazardous foods at or below 41 degrees Fahrenheit.
EarlierJun 10, 2014Routine inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods in the temperature danger zone. Temperatures were as follows: turkey 48-49 degrees F, cut honeydew - 53 degrees F, milk -47 degrees F, California roll - 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
The department's words
CHSC 113996 Observed potentially hazardous foods in the temperature danger zone. Temperatures were as follows: turkey 48-49 degrees F, cut honeydew - 53 degrees F, milk -47 degrees F, California roll - 45 degrees F. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 7, 2014Follow-up inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Cheese pizza in hot holding box ranged from 95-99 degrees Fahrenheit. Cheese pizza (97 degrees Fahrenheit) and pepperoni pizza (112 degrees Fahrenheit) on counter. Pizza was delivered by Rocco's in Mill Valley. Pizza arrived at approximately 20 - 30 minutes prior to inspection. Parents place pizza into foil and place in boxes for each class. Maintain potentially hazardous hot foods at or above 135 degrees Fahrenheit. Monitor internal temepratures of foods upon arrival to ensure potentially hazardous foods are delivered at or above 135 degrees Fahrenheit, or at or below 41 degrees Fahrenheit. Chicken tenders in hot holding unit observed at 119-133 degrees Fahrenheit. Hamburger in hot holding unit observed at 120 degrees Fahrenheit. Maintain hot holding foods at or above 135 degrees Fahrenheit. Unopened container of milk, ham sandwich, and cream cheese were all observed at 47 degrees Fahrenheit. Milk and sandwiches are delivered in cardboard boxes in individual paper bags. Maintain milk at or below 45 degrees Fahrenheit, and luncheon meats at or below 41 degrees Fahrenrheit. Observed pizza in warming unit at 62 degrees Fahrenheit. Pizza was from last week. Discard leftover pizza at end of luch time, or place extra slices of pizza in the refrigerator after lunch. Parent began discarding pizza during inspection. 3/7/14: Sushi 42 - 44 degrees Fahrenheit. hanburger -143 degrees F, corn dog 138 degrees F, chicken tender - 136 degrees F Open milk 39 degrees F.
The department's words
CHSC 113996 Cheese pizza in hot holding box ranged from 95-99 degrees Fahrenheit. Cheese pizza (97 degrees Fahrenheit) and pepperoni pizza (112 degrees Fahrenheit) on counter. Pizza was delivered by Rocco's in Mill Valley. Pizza arrived at approximately 20 - 30 minutes prior to inspection. Parents place pizza into foil and place in boxes for each class. Maintain potentially hazardous hot foods at or above 135 degrees Fahrenheit. Monitor internal temepratures of foods upon arrival to ensure potentially hazardous foods are delivered at or above 135 degrees Fahrenheit, or at or below 41 degrees Fahrenheit. Chicken tenders in hot holding unit observed at 119-133 degrees Fahrenheit. Hamburger in hot holding unit observed at 120 degrees Fahrenheit. Maintain hot holding foods at or above 135 degrees Fahrenheit. Unopened container of milk, ham sandwich, and cream cheese were all observed at 47 degrees Fahrenheit. Milk and sandwiches are delivered in cardboard boxes in individual paper bags. Maintain milk at or below 45 degrees Fahrenheit, and luncheon meats at or below 41 degrees Fahrenrheit. Observed pizza in warming unit at 62 degrees Fahrenheit. Pizza was from last week. Discard leftover pizza at end of luch time, or place extra slices of pizza in the refrigerator after lunch. Parent began discarding pizza during inspection. 3/7/14: Sushi 42 - 44 degrees Fahrenheit. hanburger -143 degrees F, corn dog 138 degrees F, chicken tender - 136 degrees F Open milk 39 degrees F.
Corrected during the inspection
Black refrigerator is existing non-complying and will need to be replaced with an ANSi-certified refrigerator at remodel, or when deemed necessary by Marin County Environmental Health.
The department's words
CHSC 114130 Black refrigerator is existing non-complying and will need to be replaced with an ANSi-certified refrigerator at remodel, or when deemed necessary by Marin County Environmental Health.
Clean interior of black domestic refrigerator/freezer to remove food spillage.
The department's words
CHSC 114175 Clean interior of black domestic refrigerator/freezer to remove food spillage.
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 L11192.
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.