At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 11, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Short 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.
- Power had gone out all night. String cheese and yogurt observed in large boxes in a refrigerator. Potentially hazardous foods must be kept at 41 F or below or 135 F or above. CHSC 113996How 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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Next: Power had gone out all night. String cheese and yogurt observed in large boxes in a refrigerator. Potentially hazardous foods must be kept at 41 F or below or 135 F or above.The county found: “Power had gone out all night. String cheese and yogurt observed in large boxes in a refrigerator. Potentially…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 19 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
LatestMar 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 11, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Power had gone out all night. String cheese and yogurt observed in large boxes in a refrigerator. Potentially hazardous foods must be kept at 41 F or below or 135 F or above.
The department's words
CHSC 113996 Power had gone out all night. String cheese and yogurt observed in large boxes in a refrigerator. Potentially hazardous foods must be kept at 41 F or below or 135 F or above.
EarlierNov 20, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 22, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 17, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 2, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 20, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Refrigerator recorded at 67°F ambient temperature. Unit was turned off and only used during summer school. / Repair unit to cold hold food at 41°F or below before use.
The department's words
CHSC 113996 Refrigerator recorded at 67°F ambient temperature. Unit was turned off and only used during summer school. / Repair unit to cold hold food at 41°F or below before use.
EarlierOct 4, 2022Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierMar 3, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierSep 23, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierJul 6, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierDec 17, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 12, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Do not use milk crates for storage. Use approved rack for storage.
The department's words
CHSC 114175 Do not use milk crates for storage. Use approved rack for storage.
EarlierDec 12, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 24, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Beans from a can at 46-48F at salad bar. Per time as a public health control (TPHC) procedures, these items are taken out of refrigeration around 10am, but , time/temperature logs should still be kept onsite for this as it is a potentially hazardous food (PHF) that is not under temp control (under 41F) at the salad bar. If you don't want to maintain TPHC logs on-site for this, increase the amount of ice packs at salad bar so PHF stays at 41F or below.
The department's words
CHSC 114000 Beans from a can at 46-48F at salad bar. Per time as a public health control (TPHC) procedures, these items are taken out of refrigeration around 10am, but , time/temperature logs should still be kept onsite for this as it is a potentially hazardous food (PHF) that is not under temp control (under 41F) at the salad bar. If you don't want to maintain TPHC logs on-site for this, increase the amount of ice packs at salad bar so PHF stays at 41F or below.
EarlierDec 4, 2017Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Beans from a can at 51F at salad bar. Per time as a public health control (TPHC) procedures posted on wall, these items are taken out of refrigeration around 10am, but time/temperature logs should still be kept onsite for this as it is a potentially hazardous food (PHF) that is not under temperature control (under 41F) at the salad bar. If you don't want to maintain TPHC logs (like the stickers sent with the hot food), increase the amount of ice packs at the salad bar so PHF there stays at 41F or below.
The department's words
CHSC 114000 Beans from a can at 51F at salad bar. Per time as a public health control (TPHC) procedures posted on wall, these items are taken out of refrigeration around 10am, but time/temperature logs should still be kept onsite for this as it is a potentially hazardous food (PHF) that is not under temperature control (under 41F) at the salad bar. If you don't want to maintain TPHC logs (like the stickers sent with the hot food), increase the amount of ice packs at the salad bar so PHF there stays at 41F or below.
EarlierMar 28, 2017Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierNov 15, 2016Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Time as a public health control used at this facility and food is transported to this facility already prepared. Observe that receiving temperatures were not being documented. Please document the temperatures of potentially hazardous foods (PHFs) upon arrival to facility to ensure they are being delivered above 135F or below 41F. Also maintain records for PHFs (like opened canned vegetables) that are received cold.
The department's words
CHSC 114000 Time as a public health control used at this facility and food is transported to this facility already prepared. Observe that receiving temperatures were not being documented. Please document the temperatures of potentially hazardous foods (PHFs) upon arrival to facility to ensure they are being delivered above 135F or below 41F. Also maintain records for PHFs (like opened canned vegetables) that are received cold.
Water temperature in restrooms at 66F. Handwashing facilities should be equipped to provide warm water at 100F. An additional handsink is available for the food employees to use that has water at an adequate temperature. Please correct water temp in restroom.
The department's words
CHSC 114192 Water temperature in restrooms at 66F. Handwashing facilities should be equipped to provide warm water at 100F. An additional handsink is available for the food employees to use that has water at an adequate temperature. Please correct water temp in restroom.
Expired permit to operate is currently posted. Please post current permit.
The department's words
CHSC 113725.1 Expired permit to operate is currently posted. Please post current permit.
EarlierJun 8, 2016Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Shelving in the dry storage area is not approved (painted wood). Paint on shelving is peeling. Cover shelving with approved materials (laminate is ok) or replace with approved metro shelving.
The department's words
CHSC 114175 Shelving in the dry storage area is not approved (painted wood). Paint on shelving is peeling. Cover shelving with approved materials (laminate is ok) or replace with approved metro shelving.
EarlierSep 22, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The hand sink was blocked with the sanitizer bucket. Keep sink unobstructed at all times to allow for hand washing. Paper towels missing from one of the dispensers in the bathroom. Keep dispensers stocked with paper towels at all times.
The department's words
CHSC 113953 The hand sink was blocked with the sanitizer bucket. Keep sink unobstructed at all times to allow for hand washing. Paper towels missing from one of the dispensers in the bathroom. Keep dispensers stocked with paper towels at all times.
Hard boiled eggs measured 55.6 F. They were removed from the walk-in at 10am and delivered by 11 am this morning. Ensure sufficient ice is used during transport to keep food at 41 F or below. The refrigerator is holding temps at 41 F or below. Check receiving temperatures.
The department's words
CHSC 113996 Hard boiled eggs measured 55.6 F. They were removed from the walk-in at 10am and delivered by 11 am this morning. Ensure sufficient ice is used during transport to keep food at 41 F or below. The refrigerator is holding temps at 41 F or below. Check receiving temperatures.
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 L14553.
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.