At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 25, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Ross 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 114107 CHSC 114107How 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 · 27 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 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 25, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114107
The department's words
Code CHSC 114107
EarlierMar 27, 2026Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Code CHSC 114095
The department's words
Code CHSC 114095
Code CHSC 114259
The department's words
Code CHSC 114259
EarlierNov 19, 2025Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMay 27, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
One of exterior refuse bin lids flipped up. Keep lids tightly covered over the refuse bin.
The department's words
CHSC 114245.1 One of exterior refuse bin lids flipped up. Keep lids tightly covered over the refuse bin.
EarlierDec 5, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed ice machine scooper stored directly atop ice machine. Store food contact surfaces of utensils in a clean dry place. Employee instructed to wash, rinse, sanitize ice scooper before re-using. ice is not consumed, only used to cold hold per staff.
The department's words
CHSC 114113 Observed ice machine scooper stored directly atop ice machine. Store food contact surfaces of utensils in a clean dry place. Employee instructed to wash, rinse, sanitize ice scooper before re-using. ice is not consumed, only used to cold hold per staff.
EarlierMay 28, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 26, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114115.c
The department's words
Code CHSC 114115.c
EarlierApr 27, 2023Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hand wash sink reached a maximum of 72 degrees F in the kitchen. Submit video by 4/20/23.
The department's words
CHSC 113953.c Hand wash sink reached a maximum of 72 degrees F in the kitchen. Submit video by 4/20/23.
EarlierMar 8, 2023Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Branson School makes food and delivers it to Ross Elementary School. Food was delivered at 11:35 a.m., per Branson employee onsite. Internal temperature of beef tacos: 125 degrees F, 146 degrees F, 135 degrees F. No written temperatures on Ross Elementary School log for beef tacos, or vegetarian tacos. Requested Branson employee to check internal temperatures of same beef taco container that was observed at 125 degrees F. Beef taco was 120 degrees F with Branson or Ross thermometer. No written procedure available to review time as a public health control. Beef tacos finished cooking at Branson School at 945 a.m. today, per Marcus, Chef at Branson. No temperatures logged for crunchy beef tacos, vegetarian crunchy tacos, or beef hot dog ( on line 13 of Ross cooking log.) Either maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F or hotter. If using time as a public health control measure, maintain written procedures and have them readily available to view during the inspection. Once potentially hazardous foods are removed from temperature control, food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. As per 6/6/22 inspection report, best practice would be to have one log that has both the temperature of potentially hazardous foods that are packed at Branson School and the temperature of the potentially hazardous food once it is delivered to Ross Elementary School.
The department's words
CHSC 113996 Branson School makes food and delivers it to Ross Elementary School. Food was delivered at 11:35 a.m., per Branson employee onsite. Internal temperature of beef tacos: 125 degrees F, 146 degrees F, 135 degrees F. No written temperatures on Ross Elementary School log for beef tacos, or vegetarian tacos. Requested Branson employee to check internal temperatures of same beef taco container that was observed at 125 degrees F. Beef taco was 120 degrees F with Branson or Ross thermometer. No written procedure available to review time as a public health control. Beef tacos finished cooking at Branson School at 945 a.m. today, per Marcus, Chef at Branson. No temperatures logged for crunchy beef tacos, vegetarian crunchy tacos, or beef hot dog ( on line 13 of Ross cooking log.) Either maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F or hotter. If using time as a public health control measure, maintain written procedures and have them readily available to view during the inspection. Once potentially hazardous foods are removed from temperature control, food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. As per 6/6/22 inspection report, best practice would be to have one log that has both the temperature of potentially hazardous foods that are packed at Branson School and the temperature of the potentially hazardous food once it is delivered to Ross Elementary School.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 6, 2022Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Barbecue chicken measured 116 - 120 degrees F upon arrival. Hot potentially hazardous foods shall be delivered at 135 degrees F or above. Beans in same container as chicken measured 120 degrees F. Reheat chicken and beans to 165 degrees F. Chicken was reheated at Branson. Temperature of chicken at Ross was 170 degrees F. Beans were only 114 degrees when brought back from Branson School. Beans were 175 degrees at 10:15 a.m., per cooking log provided via e-mail that is at Branson School. Last lunch ends by 1:10. Discussed requirements for time as a public health control.
The department's words
CHSC 113996 Barbecue chicken measured 116 - 120 degrees F upon arrival. Hot potentially hazardous foods shall be delivered at 135 degrees F or above. Beans in same container as chicken measured 120 degrees F. Reheat chicken and beans to 165 degrees F. Chicken was reheated at Branson. Temperature of chicken at Ross was 170 degrees F. Beans were only 114 degrees when brought back from Branson School. Beans were 175 degrees at 10:15 a.m., per cooking log provided via e-mail that is at Branson School. Last lunch ends by 1:10. Discussed requirements for time as a public health control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 1, 2021Follow-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.
EarlierNov 30, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed cold and hot potentially hazardous foods in the temperature danger zone (42 - 134 degrees F.) Internal temperature s of potentially hazardous foods are as follows: pork loin: 85 degrees F, vegetable pot stickers: 83 degrees F, hot dog: 115 degrees F, tofu: 97 degrees F. The food handler at Ross works for Epicurean at Branson School. This food handler places the food in the containers and transports them to Ross Elementary School. Potentially hazardous foods shall arrive at 135 degrees F or hotter, or 45 degrees F or colder. Unknown when hot foods finished cooking. Chicken in chicken salad cooked yesterday and it was assembled into individual containers by 9:00 a.m. today. Reheat all potentially hazardous foods to 165 degrees F or higher at Branson School. Potentially hazardous foods in hot holding unit brought to Branson to reheat. Went to Branson to check if potentially hazardous foods were reheated to 165 degrees F. Containers were being packed into soft covered hot holding containers. Checked pork loin and vegetable potsticker. Potsticker measured 177 degrees F. Pork loin: 142 - 153 degrees F. Per chef, foods were reheated in the oven and one item was checked form each sheet pan and potentially hazardous foods reached 165 degrees F. Ross School called Epicurean and opted to purchase food. Food discarded into compost containers at Branson School.
The department's words
CHSC 113996 Observed cold and hot potentially hazardous foods in the temperature danger zone (42 - 134 degrees F.) Internal temperature s of potentially hazardous foods are as follows: pork loin: 85 degrees F, vegetable pot stickers: 83 degrees F, hot dog: 115 degrees F, tofu: 97 degrees F. The food handler at Ross works for Epicurean at Branson School. This food handler places the food in the containers and transports them to Ross Elementary School. Potentially hazardous foods shall arrive at 135 degrees F or hotter, or 45 degrees F or colder. Unknown when hot foods finished cooking. Chicken in chicken salad cooked yesterday and it was assembled into individual containers by 9:00 a.m. today. Reheat all potentially hazardous foods to 165 degrees F or higher at Branson School. Potentially hazardous foods in hot holding unit brought to Branson to reheat. Went to Branson to check if potentially hazardous foods were reheated to 165 degrees F. Containers were being packed into soft covered hot holding containers. Checked pork loin and vegetable potsticker. Potsticker measured 177 degrees F. Pork loin: 142 - 153 degrees F. Per chef, foods were reheated in the oven and one item was checked form each sheet pan and potentially hazardous foods reached 165 degrees F. Ross School called Epicurean and opted to purchase food. Food discarded into compost containers at Branson School.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 20, 2021Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Internal temperatures of burritos: 87 - 92 degrees F. Internal temperature of hot dog observed at 88 degrees F. Unknown when finished cooking. Food was picked up at 10:00 a.m. today. Hot foods are packed into insulated bags and arrive in ~ 10 minutes. Warmers are turned on at 8:00 a.m.. Chicken salad in insulated bag in the refrigerator observed at 62 degrees F. Chicken salad made yesterday observed in the refrigerator at or below 41 degrees F. 5/20/21: Chicken salad: 49 degrees F. Chicken and cheese quesadilla 144 degrees F - on compliance.
The department's words
CHSC 113996 Internal temperatures of burritos: 87 - 92 degrees F. Internal temperature of hot dog observed at 88 degrees F. Unknown when finished cooking. Food was picked up at 10:00 a.m. today. Hot foods are packed into insulated bags and arrive in ~ 10 minutes. Warmers are turned on at 8:00 a.m.. Chicken salad in insulated bag in the refrigerator observed at 62 degrees F. Chicken salad made yesterday observed in the refrigerator at or below 41 degrees F. 5/20/21: Chicken salad: 49 degrees F. Chicken and cheese quesadilla 144 degrees F - on compliance.
Code CHSC 114037
The department's words
Code CHSC 114037
EarlierMay 11, 2021Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Internal temperatures of burritos: 87 - 92 degrees F. Internal temperature of hot dog observed at 88 degrees F. Unknown when finished cooking. Food was picked up at 10:00 a.m. today. Hot foods are packed into insulated bags and arrive in ~ 10 minutes. Warmers are turned on at 8:00 a.m.. Chicken salad in insulated bag in the refrigerator observed at 62 degrees F. Chicken salad made yesterday observed in the refrigerator at or below 41 degrees F.
The department's words
CHSC 113996 Internal temperatures of burritos: 87 - 92 degrees F. Internal temperature of hot dog observed at 88 degrees F. Unknown when finished cooking. Food was picked up at 10:00 a.m. today. Hot foods are packed into insulated bags and arrive in ~ 10 minutes. Warmers are turned on at 8:00 a.m.. Chicken salad in insulated bag in the refrigerator observed at 62 degrees F. Chicken salad made yesterday observed in the refrigerator at or below 41 degrees F.
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
Code CHSC 114037
The department's words
Code CHSC 114037
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 20, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 8, 2019Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Spoiled milk was discarded. Asked operator to remove unused refrigerator.
The department's words
CHSC 113996 Spoiled milk was discarded. Asked operator to remove unused refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 18, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide paper towels for restroom to right of food service area.
The department's words
CHSC 113953.2 Provide paper towels for restroom to right of food service area.
EarlierMay 23, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No handwashing station observed near lunch service area. Provide a temporary hand washing station in this area to prevent contamination (set this up prior to handling food). There are other hand sinks in the kitchen and restroom but those may not be easily accessible during lunch service.
The department's words
CHSC 113953 No handwashing station observed near lunch service area. Provide a temporary hand washing station in this area to prevent contamination (set this up prior to handling food). There are other hand sinks in the kitchen and restroom but those may not be easily accessible during lunch service.
Ensure overhead protection over food (lunch is served outside). Observed two umbrellas set-up over the service table, but not all of the food is covered.
The department's words
CHSC 113984 Ensure overhead protection over food (lunch is served outside). Observed two umbrellas set-up over the service table, but not all of the food is covered.
Add sneeze guards for the food (salad and fruit was available for self-service with no sneezeguards).
The department's words
CHSC 114060 Add sneeze guards for the food (salad and fruit was available for self-service with no sneezeguards).
EarlierMar 21, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
a. Ice machine showing mold-like substance - remove all ice, wash, rinse, sanitize interior. b. Milk refrigerator also needs cleaning, focus on gasket and lower panel.
The department's words
CHSC 114175 a. Ice machine showing mold-like substance - remove all ice, wash, rinse, sanitize interior. b. Milk refrigerator also needs cleaning, focus on gasket and lower panel.
EarlierMay 31, 2017Follow-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, 2017Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed multiple pizzas out of temperature at 124F, 112F, 119F. Pizza needs to be hot held at 135F or higher or marked with time as a public health control. Discussed with pizza supplier the pizza took the TPHC log back to the store due to making a 2nd delivery to school. Ensure when using TPHC for pizzas log is kept with pizzas at all times showing date and discard time. Discard time is 4 hours after pizza comes out of the oven.
The department's words
CHSC 113996 Observed multiple pizzas out of temperature at 124F, 112F, 119F. Pizza needs to be hot held at 135F or higher or marked with time as a public health control. Discussed with pizza supplier the pizza took the TPHC log back to the store due to making a 2nd delivery to school. Ensure when using TPHC for pizzas log is kept with pizzas at all times showing date and discard time. Discard time is 4 hours after pizza comes out of the oven.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 17, 2017Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed pizza at 112F and 123F in separate insulated delivery bags. Pizza is being served by Good Earth employees and is provided by Stephano's Pizza. If Good Earth contracts with Stephano's and wants pizza to be included under time as a control. Logs need to be provided by pizza co. with date and time pizza was removed from pizza oven. If pizza is not going to be included with TPHC then pizza needs to be hot held at 135F or higher.
The department's words
CHSC 113996 Observed pizza at 112F and 123F in separate insulated delivery bags. Pizza is being served by Good Earth employees and is provided by Stephano's Pizza. If Good Earth contracts with Stephano's and wants pizza to be included under time as a control. Logs need to be provided by pizza co. with date and time pizza was removed from pizza oven. If pizza is not going to be included with TPHC then pizza needs to be hot held at 135F or higher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Per PIC Good Earth lunch provider is to provide temporary hand wash station for Good Earth employees to wash hands. No temp hand wash station set up. School provides access to school kitchen which is inside gym/or restrooms. If procedure is to provide temporary hand wash set up ensure lunch provider follows procedure. Will e-mail proper email set up to school and G.E.
The department's words
CHSC 113953 Per PIC Good Earth lunch provider is to provide temporary hand wash station for Good Earth employees to wash hands. No temp hand wash station set up. School provides access to school kitchen which is inside gym/or restrooms. If procedure is to provide temporary hand wash set up ensure lunch provider follows procedure. Will e-mail proper email set up to school and G.E.
Per Good Earth's procedure for time as a control temperatures of PHF foods are to be taken and recorded at start of TPHC. No temp recorded for watermelon (45-46F). Ensure employees following TPHC procedure.
The department's words
CHSC 114000 Per Good Earth's procedure for time as a control temperatures of PHF foods are to be taken and recorded at start of TPHC. No temp recorded for watermelon (45-46F). Ensure employees following TPHC procedure.
EarlierDec 7, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Facility is serving lunches outside from Good Earth. Employees wear gloves and handle foods to be served to students. Closest hand sink is located inside gym. Discussed with PIC a file review was done and lunches should be served inside kitchen. Discussed with PIC that discussions will start with Good Earth and the school to provide accessible hand wash station.
The department's words
CHSC 113953.1 Facility is serving lunches outside from Good Earth. Employees wear gloves and handle foods to be served to students. Closest hand sink is located inside gym. Discussed with PIC a file review was done and lunches should be served inside kitchen. Discussed with PIC that discussions will start with Good Earth and the school to provide accessible hand wash station.
Sneeze guard broken and chipped. To ensure all food is protected and the potential physical hazards of the rough edges replace/repair immediately.
The department's words
CHSC 114175 Sneeze guard broken and chipped. To ensure all food is protected and the potential physical hazards of the rough edges replace/repair immediately.
Self service fruit offered with out tongs. To prevent potential contamination from hands provide tongs for students to use to select fruits.
The department's words
CHSC 114060 Self service fruit offered with out tongs. To prevent potential contamination from hands provide tongs for students to use to select fruits.
EarlierDec 14, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 5, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Install sneeze guards over food and obtain/use tongs for student's food self-service.
The department's words
CHSC 114060 Install sneeze guards over food and obtain/use tongs for student's food self-service.
EarlierDec 2, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Soap dispenser at handwash sink in kitchen empty, corrected on site.
The department's words
CHSC 113953.2 Soap dispenser at handwash sink in kitchen empty, corrected on site.
Corrected during the inspection
2 door True frig in kitchen can use some light interior cleaning.
The department's words
CHSC 114175 2 door True frig in kitchen can use some light interior cleaning.
EarlierMar 31, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Update food manager certificate within 60 days.
The department's words
CHSC 113947.1 Update food manager certificate within 60 days.
Please ask Good Earth to fill out times food was removed from temp control.
The department's words
CHSC 114000 Please ask Good Earth to fill out times food was removed from temp control.
Milk frig in main kitchen could use cleaning.
The department's words
CHSC 114115.c Milk frig in main kitchen could use cleaning.
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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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11148.
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.