At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 14, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about St Anselm's Cafeteria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Water at the 2-comp sink measured at 112 F. This sink must reach 120 F for dishwashing. Repair to 120 F and use the dishwasher until the repair is complete. CHSC 114192How 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 St Anselm's Cafeteria's team
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Follow the steps for each item, with the rule beside it.
Next: Water at the 2-comp sink measured at 112 F. This sink must reach 120 F for dishwashing. Repair to 120 F and use the dishwasher until the repair is complete.The county found: “Water at the 2-comp sink measured at 112 F. This sink must reach 120 F for dishwashing. Repair to 120 F and use the…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 20 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 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 14, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Water at the 2-comp sink measured at 112 F. This sink must reach 120 F for dishwashing. Repair to 120 F and use the dishwasher until the repair is complete.
The department's words
CHSC 114192 Water at the 2-comp sink measured at 112 F. This sink must reach 120 F for dishwashing. Repair to 120 F and use the dishwasher until the repair is complete.
EarlierMay 20, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food manager certification not displayed on site. FMC must be available on site and displayed at all times. Sign up within 7 days and complete within 30. Email inspector a copy.
The department's words
CHSC 113947.1 Food manager certification not displayed on site. FMC must be available on site and displayed at all times. Sign up within 7 days and complete within 30. Email inspector a copy.
EarlierMay 21, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Prep sink and 2-comp sink and janitorial sink measured 110-112 F. Ensure these sinks reach 120 F. All hand wash sinks reached 100 F. Discussed with person in charge.
The department's words
CHSC 114192 Prep sink and 2-comp sink and janitorial sink measured 110-112 F. Ensure these sinks reach 120 F. All hand wash sinks reached 100 F. Discussed with person in charge.
EarlierApr 29, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot water inside kitchen at any sinks or in adjacent women's restroom at school. Ensure hot water is provided at a minimum of 120 F at 2-comp sink, prep sink and janitorial sink and 100 F at all hand sinks. Immediately provide. If water heater needs to be replaced, submit specification sheet to EHS for approval prior to installation. Volunteers stated they wash hands prior to donning gloves and utensils used are provided by food service provider and picked up by them. Facility to provide hot water before service tomorrow or a case will be opened and cost recovery fees apply.
The department's words
CHSC 114192 No hot water inside kitchen at any sinks or in adjacent women's restroom at school. Ensure hot water is provided at a minimum of 120 F at 2-comp sink, prep sink and janitorial sink and 100 F at all hand sinks. Immediately provide. If water heater needs to be replaced, submit specification sheet to EHS for approval prior to installation. Volunteers stated they wash hands prior to donning gloves and utensils used are provided by food service provider and picked up by them. Facility to provide hot water before service tomorrow or a case will be opened and cost recovery fees apply.
EarlierDec 14, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No food manager certification available at time of inspection. Sign up within 7 days and complete within 30 to avoid cost recovery fees of $207/hour.
The department's words
CHSC 113947.1 No food manager certification available at time of inspection. Sign up within 7 days and complete within 30 to avoid cost recovery fees of $207/hour.
EarlierAug 31, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 16, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 4, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 1, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierFeb 27, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed pump soap at handwashing sink in restroom located in kitchen. Hand soap is required to be held in a permanently mounted dispenser. Please obtain by next inspection.
The department's words
CHSC 113953.2 Observed pump soap at handwashing sink in restroom located in kitchen. Hand soap is required to be held in a permanently mounted dispenser. Please obtain by next inspection.
EarlierMar 20, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility does not have a certified food safety manager. Complete the course within 60 days.
The department's words
CHSC 113947.1 Facility does not have a certified food safety manager. Complete the course within 60 days.
EarlierJun 4, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Obtain and use a probe thermometer to check arriving food temperatures.
The department's words
CHSC 114159 Obtain and use a probe thermometer to check arriving food temperatures.
EarlierMar 22, 2018Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Need new/updated food safety manager within 60 days.
The department's words
CHSC 113947.1 Need new/updated food safety manager within 60 days.
Corrected during the inspection
Delivered pizza temps about 132 F, need to be 135 F or above OR furnish time/temp logs.
The department's words
CHSC 113996 Delivered pizza temps about 132 F, need to be 135 F or above OR furnish time/temp logs.
Corrected during the inspection
Stefanos pizza or Good Earth need to furnish a time/temp log if not maintaining food at proper hot/cold holding temps.
The department's words
CHSC 114000 Stefanos pizza or Good Earth need to furnish a time/temp log if not maintaining food at proper hot/cold holding temps.
Corrected during the inspection
Single door, upright Beverage air frig temp is 60 F, OK today since only root beer, however need 41 F or less if holding potentially hazardous foods. Recheck pending for repair?
The department's words
CHSC 114175 Single door, upright Beverage air frig temp is 60 F, OK today since only root beer, however need 41 F or less if holding potentially hazardous foods. Recheck pending for repair?
Corrected during the inspection
EarlierFeb 10, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher still not dispensing sanitizer solution 50 ppm chlorine. Hose is broken on feed wheel. Repair.
The department's words
CHSC 114099.7 Dishwasher still not dispensing sanitizer solution 50 ppm chlorine. Hose is broken on feed wheel. Repair.
EarlierJan 25, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Facility receives school lunches from Good Earth. These lunches contain potentially hazardous foods that the provider Good Earth uses time as a public health control (TPHC). Daily logs have written time as a control procedures on the bottom. As terms of use of TPHC documenting the discard time on the logs is required in California Retail Food Code and is written in Good Earth's TPHC procedures. Today's logs do not have discard time recorded on log. Ensure to train employees who receive lunches from Good Earth to verify logs are present and discard times are documented. As shown on logs TPHC started at 9 am. Ensure all lunches are served and eaten by 1 pm. Discussed with PIC.
The department's words
CHSC 114000 Facility receives school lunches from Good Earth. These lunches contain potentially hazardous foods that the provider Good Earth uses time as a public health control (TPHC). Daily logs have written time as a control procedures on the bottom. As terms of use of TPHC documenting the discard time on the logs is required in California Retail Food Code and is written in Good Earth's TPHC procedures. Today's logs do not have discard time recorded on log. Ensure to train employees who receive lunches from Good Earth to verify logs are present and discard times are documented. As shown on logs TPHC started at 9 am. Ensure all lunches are served and eaten by 1 pm. Discussed with PIC.
Dishwasher in kitchen dispensing 0 ppm chlorine sanitizer. Repair to provide 50 ppm.
The department's words
CHSC 114099.7 Dishwasher in kitchen dispensing 0 ppm chlorine sanitizer. Repair to provide 50 ppm.
EarlierDec 16, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 7, 2015Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Time as a control log must have arrival temp and serve time columns.
The department's words
CHSC 114000 Time as a control log must have arrival temp and serve time columns.
Mechanical dishwasher not used for daily food service but only showing trace amounts of sanitizer. Repair/adjust to maintain 50 ppm chlorine in each cycle, check with test strips.
The department's words
CHSC 114099.7 Mechanical dishwasher not used for daily food service but only showing trace amounts of sanitizer. Repair/adjust to maintain 50 ppm chlorine in each cycle, check with test strips.
EarlierDec 12, 2014Follow-up inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Milk delivered in crate by good earth had one small bag of ice on top, 18 cartons of milk 49-56 F. Milk 50 F and above separated to be returned to good earth for credit. Milk in a sealed container must be 45 F or below for cold holding. Re-inspection scheduled to look at food temps again.
The department's words
CHSC 113996 Milk delivered in crate by good earth had one small bag of ice on top, 18 cartons of milk 49-56 F. Milk 50 F and above separated to be returned to good earth for credit. Milk in a sealed container must be 45 F or below for cold holding. Re-inspection scheduled to look at food temps again.
Corrected during the inspection
Cooler lid hinges broken, repair or replace cooler.
The department's words
CHSC 114130 Cooler lid hinges broken, repair or replace cooler.
EarlierDec 9, 2014Routine inspectionViolation(s) Found
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Milk delivered in crate by good earth had one small bag of ice on top, 18 cartons of milk 49-56 F. Milk 50 F and above separated to be returned to good earth for credit. Milk in a sealed container must be 45 F or below for cold holding. Re-inspection scheduled to look at food temps again.
The department's words
CHSC 113996 Milk delivered in crate by good earth had one small bag of ice on top, 18 cartons of milk 49-56 F. Milk 50 F and above separated to be returned to good earth for credit. Milk in a sealed container must be 45 F or below for cold holding. Re-inspection scheduled to look at food temps again.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 1, 2014Routine inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Cut vegetables at 46 deg. F in cooler, reduce to 41 or less, add more ice packs in layers.
The department's words
CHSC 113996 Cut vegetables at 46 deg. F in cooler, reduce to 41 or less, add more ice packs in layers.
Time/temp logs not filled for depart/arrival. Time as a control is acceptable if food served within 4 hours after prep or removal from heat/cooling.
The department's words
CHSC 114000 Time/temp logs not filled for depart/arrival. Time as a control is acceptable if food served within 4 hours after prep or removal from heat/cooling.
Cooler lid hinges all broken, repair or replace to aid in maintaining cold temperatures.
The department's words
CHSC 114175 Cooler lid hinges all broken, repair or replace to aid in maintaining cold 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)
What you can do
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10756.
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.