At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 27, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about St Hilary School?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Teacher's restroom on the right: water at hand wash sink reached a maximum of 73 degrees F. Teacher's restroom on the left reached 97 degrees F. Provide a minimum of 100 degrees F water and a maximum of 108 degrees F at both of these handwash sinks. CHSC 113953.cHow 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: Teacher's restroom on the right: water at hand wash sink reached a maximum of 73 degrees F. Teacher's restroom on the left reached 97 degrees F. Provide a minimum of 100 degrees F water and a maximum of 108 degrees F at both of these handwash sinks.The county found: “Teacher's restroom on the right: water at hand wash sink reached a maximum of 73 degrees F. Teacher's restroom on the…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 21 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
LatestMay 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 27, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Teacher's restroom on the right: water at hand wash sink reached a maximum of 73 degrees F. Teacher's restroom on the left reached 97 degrees F. Provide a minimum of 100 degrees F water and a maximum of 108 degrees F at both of these handwash sinks.
The department's words
CHSC 113953.c Teacher's restroom on the right: water at hand wash sink reached a maximum of 73 degrees F. Teacher's restroom on the left reached 97 degrees F. Provide a minimum of 100 degrees F water and a maximum of 108 degrees F at both of these handwash sinks.
EarlierMay 22, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114000
The department's words
Code CHSC 114000
EarlierOct 18, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pizza recorded at 131°F at time of inspection. Hot holding unit is on a timer and ambient temperature recorded at128°F. / Change setting on timer to have hot holding unit warm up earlier to ensure food is hot held at 135°F or above.
The department's words
CHSC 113996 Pizza recorded at 131°F at time of inspection. Hot holding unit is on a timer and ambient temperature recorded at128°F. / Change setting on timer to have hot holding unit warm up earlier to ensure food is hot held at 135°F or above.
EarlierFeb 8, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierApr 27, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
School has school foodies as their lunch vendor. Vendor only provides lunch at this time. Lunch is typically delivered around 1015 and only hot food is delivered. No milk provided. Lunch service starts around 1130 and ends at 1235. Food is hot held in a Metro C5 E-series hot holding case, recording at 170°F at time of inspection. All leftover food is discarded. No time and temperature logs are available at time of inspection. / Record time food is delivered and at what temperature on a daily basis. Record discard time. Keep logs for review. Do not accept food delivered above 45°F or below 135°F. Label all food to be discarded at 4 hours after delivery.
The department's words
CHSC 114000 School has school foodies as their lunch vendor. Vendor only provides lunch at this time. Lunch is typically delivered around 1015 and only hot food is delivered. No milk provided. Lunch service starts around 1130 and ends at 1235. Food is hot held in a Metro C5 E-series hot holding case, recording at 170°F at time of inspection. All leftover food is discarded. No time and temperature logs are available at time of inspection. / Record time food is delivered and at what temperature on a daily basis. Record discard time. Keep logs for review. Do not accept food delivered above 45°F or below 135°F. Label all food to be discarded at 4 hours after delivery.
EarlierOct 28, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Facility has expired permit to operate certificate posted. / Post valid certificate in public view.
The department's words
CHSC 113725.1 Facility has expired permit to operate certificate posted. / Post valid certificate in public view.
EarlierApr 29, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 27, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 31, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Post valid permit to operate in public view.
The department's words
CHSC 113725.1 Post valid permit to operate in public view.
EarlierNov 7, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 10, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
A patch of ceiling is missing where the fire sprinkler is. / Repair ceiling to be smooth, durable, easily cleanable and non-absorbent.
The department's words
CHSC 114271 A patch of ceiling is missing where the fire sprinkler is. / Repair ceiling to be smooth, durable, easily cleanable and non-absorbent.
EarlierJan 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierMar 22, 2018Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Maintain copy of most recent inspection report, so it is readily available to review upon request..
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report, so it is readily available to review upon request..
Submit proof of enrollment for one person in an ANSI-certified food manager's exam by March 26, 2018. This person shall take the exam by April 20, 2018. Once copy of the Certified Food Manger certificate is received, submit copy to Marin County Environmental Health Services.
The department's words
CHSC 113947.1 Submit proof of enrollment for one person in an ANSI-certified food manager's exam by March 26, 2018. This person shall take the exam by April 20, 2018. Once copy of the Certified Food Manger certificate is received, submit copy to Marin County Environmental Health Services.
Volunteer parents cooking hamburgers and hotdogs, and washing utensils. Volunteers did not know minimum cooking temperature for hamburgers, or minimum hot holding temperature for potentially hazardous foods. Utensils not being sanitized in three-compartment sink.
The department's words
CHSC 113947 Volunteer parents cooking hamburgers and hotdogs, and washing utensils. Volunteers did not know minimum cooking temperature for hamburgers, or minimum hot holding temperature for potentially hazardous foods. Utensils not being sanitized in three-compartment sink.
No soap inside mounted dispenser. Container of soap placed near hand wash sink during inspection. Replenish mounted soap dispenser, or install a new soap dispenser if one on wall does not work.
The department's words
CHSC 113953.2 No soap inside mounted dispenser. Container of soap placed near hand wash sink during inspection. Replenish mounted soap dispenser, or install a new soap dispenser if one on wall does not work.
Provide sanitizer test strips to check sanitizer level in sanitizer compartment of utensil washing sink and for wiping cloth containers.
The department's words
CHSC 114107 Provide sanitizer test strips to check sanitizer level in sanitizer compartment of utensil washing sink and for wiping cloth containers.
Show 2 more
Facility does not have a probe thermometer to check internal food temperatures of foods such as hamburgers that are barbecued onsite.
The department's words
CHSC 114159 Facility does not have a probe thermometer to check internal food temperatures of foods such as hamburgers that are barbecued onsite.
Set up wiping cloth container with appropriate sanitizer solution to wipe down food contact surfaces and countertops.
The department's words
CHSC 114185.1 Set up wiping cloth container with appropriate sanitizer solution to wipe down food contact surfaces and countertops.
EarlierMar 21, 2018Routine inspectionGreen placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No hot water at hand wash sink. No water comes out of faucet when hot water handle is turned on. Corrected at inspection.
The department's words
CHSC 113953.c No hot water at hand wash sink. No water comes out of faucet when hot water handle is turned on. Corrected at inspection.
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
Observed improper utensil washing at three-compartment sink. Three-compartment sink did not have any compartments filled with water.Utensils only being washed and rinsed under the faucet. No sanitizer in the kitchen. Bleach from the school was brought into the church kitchen. Water and 100 ppm chlorine was placed in sanitizer compartment and pot was sanitized. Corrected at inspection.
The department's words
CHSC 114099.6 Observed improper utensil washing at three-compartment sink. Three-compartment sink did not have any compartments filled with water.Utensils only being washed and rinsed under the faucet. No sanitizer in the kitchen. Bleach from the school was brought into the church kitchen. Water and 100 ppm chlorine was placed in sanitizer compartment and pot was sanitized. Corrected at inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Maintain copy of most recent inspection report, so it is readily available to review upon request..
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report, so it is readily available to review upon request..
Submit proof of enrollment for one person in an ANSI-certified food manager's exam by March 26, 2018. This person shall take the exam by April 20, 2018. Once copy of the Certified Food Manger certificate is received, submit copy to Marin County Environmental Health Services.
The department's words
CHSC 113947.1 Submit proof of enrollment for one person in an ANSI-certified food manager's exam by March 26, 2018. This person shall take the exam by April 20, 2018. Once copy of the Certified Food Manger certificate is received, submit copy to Marin County Environmental Health Services.
Volunteer parents cooking hamburgers and hotdogs, and washing utensils. Volunteers did not know minimum cooking temperature for hamburgers, or minimum hot holding temperature for potentially hazardous foods. Utensils not being sanitized in three-compartment sink.
The department's words
CHSC 113947 Volunteer parents cooking hamburgers and hotdogs, and washing utensils. Volunteers did not know minimum cooking temperature for hamburgers, or minimum hot holding temperature for potentially hazardous foods. Utensils not being sanitized in three-compartment sink.
No soap inside mounted dispenser. Container of soap placed near hand wash sink during inspection. Replenish mounted soap dispenser, or install a new soap dispenser if one on wall does not work.
The department's words
CHSC 113953.2 No soap inside mounted dispenser. Container of soap placed near hand wash sink during inspection. Replenish mounted soap dispenser, or install a new soap dispenser if one on wall does not work.
Provide sanitizer test strips to check sanitizer level in sanitizer compartment of utensil washing sink and for wiping cloth containers.
The department's words
CHSC 114107 Provide sanitizer test strips to check sanitizer level in sanitizer compartment of utensil washing sink and for wiping cloth containers.
Show 2 more
Facility does not have a probe thermometer to check internal food temperatures of foods such as hamburgers that are barbecued onsite.
The department's words
CHSC 114159 Facility does not have a probe thermometer to check internal food temperatures of foods such as hamburgers that are barbecued onsite.
Set up wiping cloth container with appropriate sanitizer solution to wipe down food contact surfaces and countertops.
The department's words
CHSC 114185.1 Set up wiping cloth container with appropriate sanitizer solution to wipe down food contact surfaces and countertops.
EarlierDec 19, 2016Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Staff use restrooms in the gym to wash hands. Highest temperature of water is 87F. Requirement is 100F. Repair * handsink in the kitchen reached a max temp of 65F. Repair * major violation
The department's words
CHSC 114192 Staff use restrooms in the gym to wash hands. Highest temperature of water is 87F. Requirement is 100F. Repair * handsink in the kitchen reached a max temp of 65F. Repair * major violation
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 16, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Hand washing sink blocked by hot holding unit and there were utensils and bags in sink. 5/16/16: Hand wash sink blocked by hot holding unit. Utensils in hand wash sink.
The department's words
CHSC 113953.1 Hand washing sink blocked by hot holding unit and there were utensils and bags in sink. 5/16/16: Hand wash sink blocked by hot holding unit. Utensils in hand wash sink.
No paper towels inside dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser.
Chicken nuggets measured 109 degrees F and other chicken entrée measured 117 degrees F. Both chicken entrees were voluntarily discarded - see VCD sheet. Cold foods were distributed before any were able to be checked, due to blocked hand wash sink. Observed a binder from food vendor (Lunch Master). Log for hot holding has time of 8:30 a.m. with 165 degrees F at top with line drawn down column. Cold holding log has same method of logging one temperature and drawing line down the column. Temperatures must be accurate to +/- 2 degrees Fahrenheit. There is a concern that temperature logs are inaccurate. It is highly unlikely that all hot foods are exactly 165 degrees Fahrenheit, and all cold foods are 41 degrees F. St. Hilary School has a responsibility to ensure that potentially hazardous foods are being transported in a safe manner. A person in charge shall check temperatures of cold and hot potentially hazardous foods upon receipt. 5/16/16: Potentially hazardous food temperatures were as follows: potatoes and broccoli: 121.1 degrees F, macaroni and cheese: 129.4 degrees F, yogurt with fruit: 53.1 degrees F. Potentially hazardous foods checked today were lunches that were not distributed to students. They were extra lunches, mostly due to children absent from school today. Potentially hazardous foods checked for temperature and other extra potentially hazardous foods were discarded into the garbage by the person in charge at the end of lunch.
The department's words
CHSC 113996 Chicken nuggets measured 109 degrees F and other chicken entrée measured 117 degrees F. Both chicken entrees were voluntarily discarded - see VCD sheet. Cold foods were distributed before any were able to be checked, due to blocked hand wash sink. Observed a binder from food vendor (Lunch Master). Log for hot holding has time of 8:30 a.m. with 165 degrees F at top with line drawn down column. Cold holding log has same method of logging one temperature and drawing line down the column. Temperatures must be accurate to +/- 2 degrees Fahrenheit. There is a concern that temperature logs are inaccurate. It is highly unlikely that all hot foods are exactly 165 degrees Fahrenheit, and all cold foods are 41 degrees F. St. Hilary School has a responsibility to ensure that potentially hazardous foods are being transported in a safe manner. A person in charge shall check temperatures of cold and hot potentially hazardous foods upon receipt. 5/16/16: Potentially hazardous food temperatures were as follows: potatoes and broccoli: 121.1 degrees F, macaroni and cheese: 129.4 degrees F, yogurt with fruit: 53.1 degrees F. Potentially hazardous foods checked today were lunches that were not distributed to students. They were extra lunches, mostly due to children absent from school today. Potentially hazardous foods checked for temperature and other extra potentially hazardous foods were discarded into the garbage by the person in charge at the end of lunch.
Corrected during the inspection
Facility does not have a probe thermometer. Purchase an ANSI-certified thermometer and check temperature daily.
The department's words
CHSC 114159 Facility does not have a probe thermometer. Purchase an ANSI-certified thermometer and check temperature daily.
Install self-closing mechanisms on restroom doors.
The department's words
CHSC 114276 Install self-closing mechanisms on restroom doors.
Show 2 more
Provide hand wash signs by hand wash sinks.
The department's words
CHSC 113953.5 Provide hand wash signs by hand wash sinks.
Provide proof of enrollment in a Certified Food Manager exam by May 6, 2016, and take test by May 31, 2016. 5/16/16: Have not received proof of enrollment in Certified Food Manager (CFM) exam. Submit proof of enrollment in CFM exam by May 19, 2016, and takes test by May 31, 2016.
The department's words
CHSC 113947.1 Provide proof of enrollment in a Certified Food Manager exam by May 6, 2016, and take test by May 31, 2016. 5/16/16: Have not received proof of enrollment in Certified Food Manager (CFM) exam. Submit proof of enrollment in CFM exam by May 19, 2016, and takes test by May 31, 2016.
EarlierApr 21, 2016Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Hand washing sink blocked by hot holding unit and there were utensils and bags in sink.
The department's words
CHSC 113953.1 Hand washing sink blocked by hot holding unit and there were utensils and bags in sink.
No paper towels inside dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser.
Chicken nuggets measured 109 degrees F and other chicken entrée measured 117 degrees F. Both chicken entrees were voluntarily discarded - see VCD sheet. Cold foods were distributed before any were able to be checked, due to blocked hand wash sink. Observed a binder from food vendor (Lunch Master). Log for hot holding has time of 8:30 a.m. with 165 degrees F at top with line drawn down column. Cold holding log has same method of logging one temperature and drawing line down the column. Temperatures must be accurate to +/- 2 degrees Fahrenheit. There is a concern that temperature logs are inaccurate. It is highly unlikely that all hot foods are exactly 165 degrees Fahrenheit, and all cold foods are 41 degrees F. St. Hilary School has a responsibility to ensure that potentially hazardous foods are being transported in a safe manner. A person in charge shall check temperatures of cold and hot potentially hazardous foods upon receipt.
The department's words
CHSC 113996 Chicken nuggets measured 109 degrees F and other chicken entrée measured 117 degrees F. Both chicken entrees were voluntarily discarded - see VCD sheet. Cold foods were distributed before any were able to be checked, due to blocked hand wash sink. Observed a binder from food vendor (Lunch Master). Log for hot holding has time of 8:30 a.m. with 165 degrees F at top with line drawn down column. Cold holding log has same method of logging one temperature and drawing line down the column. Temperatures must be accurate to +/- 2 degrees Fahrenheit. There is a concern that temperature logs are inaccurate. It is highly unlikely that all hot foods are exactly 165 degrees Fahrenheit, and all cold foods are 41 degrees F. St. Hilary School has a responsibility to ensure that potentially hazardous foods are being transported in a safe manner. A person in charge shall check temperatures of cold and hot potentially hazardous foods upon receipt.
Facility does not have a probe thermometer. Purchase an ANSI-certified thermometer and check temperature daily.
The department's words
CHSC 114159 Facility does not have a probe thermometer. Purchase an ANSI-certified thermometer and check temperature daily.
Install self-closing mechanisms on restroom doors.
The department's words
CHSC 114276 Install self-closing mechanisms on restroom doors.
Show 2 more
Provide hand wash signs by hand wash sinks.
The department's words
CHSC 113953.5 Provide hand wash signs by hand wash sinks.
Provide proof of enrollment in a Certified Food Manager exam by May 6, 2016, and take test by May 31, 2016.
The department's words
CHSC 113947.1 Provide proof of enrollment in a Certified Food Manager exam by May 6, 2016, and take test by May 31, 2016.
EarlierMar 11, 2015Follow-up inspectionOnly Minor Violation(s) Found
3 violations listed, 0 marked critical.
Not critical (3)
Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit.) Temperatures were as follows: pasta - 96 degrees F, sweet and sour chicken - 95-98 degrees F, cheese pizza - 103 degrees F, roast beef sandwich - 59 degrees F, tuna sandwich - 61 degrees F. Cold holding foods are transported in a cardboard box without any temperature control. The vehicle is not refrigerated and there is no electricity to plug in hot holding box during transportation. The cold lunches are prepared the day before and are taken out of the refrigerator around 7:30 a.m. - 8:00 to pack into vehicle, per School Foodies driver. Pack cold holding potentially hazardous foods in adequate ice in order to maintain potentially hazardous foods at or below 45 degrees Fahrenheit during transportation. Potentially hazardous foods in hot holding box shall be kept at or above 135 degrees Fahrenheit. 2/17/15: Cheese pizza - 126 degrees Fahrenheit, breakfast egg and sausage sandwich - 128 degrees Fahrenheit, and pasta - 108 degrees Fahrenheit. All of these potentially hazardous foods in the same Cambro unit. Ensure Cambro unit is capable of maintaining potentially hazardous foods at or above 135 degrees Fahrenheit. Cold potentially hazardous foods were at proper temperature in refrigerator today.
The department's words
CHSC 113996 Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit.) Temperatures were as follows: pasta - 96 degrees F, sweet and sour chicken - 95-98 degrees F, cheese pizza - 103 degrees F, roast beef sandwich - 59 degrees F, tuna sandwich - 61 degrees F. Cold holding foods are transported in a cardboard box without any temperature control. The vehicle is not refrigerated and there is no electricity to plug in hot holding box during transportation. The cold lunches are prepared the day before and are taken out of the refrigerator around 7:30 a.m. - 8:00 to pack into vehicle, per School Foodies driver. Pack cold holding potentially hazardous foods in adequate ice in order to maintain potentially hazardous foods at or below 45 degrees Fahrenheit during transportation. Potentially hazardous foods in hot holding box shall be kept at or above 135 degrees Fahrenheit. 2/17/15: Cheese pizza - 126 degrees Fahrenheit, breakfast egg and sausage sandwich - 128 degrees Fahrenheit, and pasta - 108 degrees Fahrenheit. All of these potentially hazardous foods in the same Cambro unit. Ensure Cambro unit is capable of maintaining potentially hazardous foods at or above 135 degrees Fahrenheit. Cold potentially hazardous foods were at proper temperature in refrigerator today.
Corrected during the inspection
Water in the two restrooms closest to the food storage room and the employee restroom is 64 degrees Fahrenheit. Water shall be a minimum of 100 degrees Fahrenheit. 3/11/15: Restroom on left was 70 degrees Fahrenheit and restroom on right was 68 degrees Fahrenheit. Employee restroom in staff lounge not checked today. All three restroom shall have a minimum of 100 degrees Fahrenheit water.
The department's words
CHSC 113953.c Water in the two restrooms closest to the food storage room and the employee restroom is 64 degrees Fahrenheit. Water shall be a minimum of 100 degrees Fahrenheit. 3/11/15: Restroom on left was 70 degrees Fahrenheit and restroom on right was 68 degrees Fahrenheit. Employee restroom in staff lounge not checked today. All three restroom shall have a minimum of 100 degrees Fahrenheit water.
Render restroom doors self-closing.
The department's words
CHSC 114276 Render restroom doors self-closing.
EarlierFeb 20, 2015Follow-up inspectionViolation(s) Found
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit.) Temperatures were as follows: pasta - 96 degrees F, sweet and sour chicken - 95-98 degrees F, cheese pizza - 103 degrees F, roast beef sandwich - 59 degrees F, tuna sandwich - 61 degrees F. Cold holding foods are transported in a cardboard box without any temperature control. The vehicle is not refrigerated and there is no electricity to plug in hot holding box during transportation. The cold lunches are prepared the day before and are taken out of the refrigerator around 7:30 a.m. - 8:00 to pack into vehicle, per School Foodies driver. Pack cold holding potentially hazardous foods in adequate ice in order to maintain potentially hazardous foods at or below 45 degrees Fahrenheit during transportation. Potentially hazardous foods in hot holding box shall be kept at or above 135 degrees Fahrenheit. 2/17/15: Cheese pizza - 126 degrees Fahrenheit, breakfast egg and sausage sandwich - 128 degrees Fahrenheit, and pasta - 108 degrees Fahrenheit. All of these potentially hazardous foods in the same Cambro unit. Ensure Cambro unit is capable of maintaining potentially hazardous foods at or above 135 degrees Fahrenheit. Cold potentially hazardous foods were at proper temperature in refrigerator today.
The department's words
CHSC 113996 Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit.) Temperatures were as follows: pasta - 96 degrees F, sweet and sour chicken - 95-98 degrees F, cheese pizza - 103 degrees F, roast beef sandwich - 59 degrees F, tuna sandwich - 61 degrees F. Cold holding foods are transported in a cardboard box without any temperature control. The vehicle is not refrigerated and there is no electricity to plug in hot holding box during transportation. The cold lunches are prepared the day before and are taken out of the refrigerator around 7:30 a.m. - 8:00 to pack into vehicle, per School Foodies driver. Pack cold holding potentially hazardous foods in adequate ice in order to maintain potentially hazardous foods at or below 45 degrees Fahrenheit during transportation. Potentially hazardous foods in hot holding box shall be kept at or above 135 degrees Fahrenheit. 2/17/15: Cheese pizza - 126 degrees Fahrenheit, breakfast egg and sausage sandwich - 128 degrees Fahrenheit, and pasta - 108 degrees Fahrenheit. All of these potentially hazardous foods in the same Cambro unit. Ensure Cambro unit is capable of maintaining potentially hazardous foods at or above 135 degrees Fahrenheit. Cold potentially hazardous foods were at proper temperature in refrigerator today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Purchase ANSI-certified probe thermometer to check internal food temperatures upon delivery of food. 2/17/15: New thermometer is still in packaging. Utilize thermometer daily to check internal temperatures of potentially hazardous foods, both hot and cold. New thermometer was utilized at inspection today.
The department's words
CHSC 114159 Purchase ANSI-certified probe thermometer to check internal food temperatures upon delivery of food. 2/17/15: New thermometer is still in packaging. Utilize thermometer daily to check internal temperatures of potentially hazardous foods, both hot and cold. New thermometer was utilized at inspection today.
Corrected during the inspection
Water in the two restrooms closest to the food storage room and the employee restroom is 64 degrees Fahrenheit. Water shall be a minimum of 100 degrees Fahrenheit.
The department's words
CHSC 113953.c Water in the two restrooms closest to the food storage room and the employee restroom is 64 degrees Fahrenheit. Water shall be a minimum of 100 degrees Fahrenheit.
Render restroom doors self-closing.
The department's words
CHSC 114276 Render restroom doors self-closing.
No paper towels inside dispenser.
The department's words
CHSC 113953.2 No paper towels inside dispenser.
Corrected during the inspection
EarlierDec 16, 2014Routine inspectionViolation(s) Found
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit.) Temperatures were as follows: pasta - 96 degrees F, sweet and sour chicken - 95-98 degrees F, cheese pizza - 103 degrees F, roast beef sandwich - 59 degrees F, tuna sandwich - 61 degrees F. Cold holding foods are transported in a cardboard box without any temperature control. The vehicle is not refrigerated and there is no electricity to plug in hot holding box during transportation. The cold lunches are prepared the day before and are taken out of the refrigerator around 7:30 a.m. - 8:00 to pack into vehicle, per School Foodies driver. Pack cold holding potentially hazardous foods in adequate ice in order to maintain potentially hazardous foods at or below 45 degrees Fahrenheit during transportation. Potentially hazardous foods in hot holding box shall be kept at or above 135 degrees Fahrenheit.
The department's words
CHSC 113996 Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit.) Temperatures were as follows: pasta - 96 degrees F, sweet and sour chicken - 95-98 degrees F, cheese pizza - 103 degrees F, roast beef sandwich - 59 degrees F, tuna sandwich - 61 degrees F. Cold holding foods are transported in a cardboard box without any temperature control. The vehicle is not refrigerated and there is no electricity to plug in hot holding box during transportation. The cold lunches are prepared the day before and are taken out of the refrigerator around 7:30 a.m. - 8:00 to pack into vehicle, per School Foodies driver. Pack cold holding potentially hazardous foods in adequate ice in order to maintain potentially hazardous foods at or below 45 degrees Fahrenheit during transportation. Potentially hazardous foods in hot holding box shall be kept at or above 135 degrees Fahrenheit.
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
Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit.) Temperatures were as follows: pasta - 96 degrees F, sweet and sour chicken - 95-98 degrees F, cheese pizza - 103 degrees F, roast beef sandwich - 59 degrees F, tuna sandwich - 61 degrees F. Cold holding foods are transported in a cardboard box without any temperature control. The vehicle is not refrigerated and there is no electricity to plug in hot holding box during transportation. The cold lunches are prepared the day before and are taken out of the refrigerator around 7:30 a.m. - 8:00 to pack into vehicle, per School Foodies driver. Pack cold holding potentially hazardous foods in adequate ice in order to maintain potentially hazardous foods at or below 45 degrees Fahrenheit during transportation. Potentially hazardous foods in hot holding box shall be kept at or above 135 degrees Fahrenheit.
The department's words
CHSC 114037 Observed potentially hazardous foods in temperature danger zone (42-134 degrees Fahrenheit.) Temperatures were as follows: pasta - 96 degrees F, sweet and sour chicken - 95-98 degrees F, cheese pizza - 103 degrees F, roast beef sandwich - 59 degrees F, tuna sandwich - 61 degrees F. Cold holding foods are transported in a cardboard box without any temperature control. The vehicle is not refrigerated and there is no electricity to plug in hot holding box during transportation. The cold lunches are prepared the day before and are taken out of the refrigerator around 7:30 a.m. - 8:00 to pack into vehicle, per School Foodies driver. Pack cold holding potentially hazardous foods in adequate ice in order to maintain potentially hazardous foods at or below 45 degrees Fahrenheit during transportation. Potentially hazardous foods in hot holding box shall be kept at or above 135 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 (3)
Purchase ANSI-certified probe thermometer to check internal food temperatures upon delivery of food.
The department's words
CHSC 114159 Purchase ANSI-certified probe thermometer to check internal food temperatures upon delivery of food.
Water in the two restrooms closest to the food storage room and the employee restroom is 64 degrees Fahrenheit. Water shall be a minimum of 100 degrees Fahrenheit.
The department's words
CHSC 113953.c Water in the two restrooms closest to the food storage room and the employee restroom is 64 degrees Fahrenheit. Water shall be a minimum of 100 degrees Fahrenheit.
Render restroom doors self-closing.
The department's words
CHSC 114276 Render restroom doors self-closing.
EarlierMar 26, 2014Routine inspectionOnly Minor Violation(s) Found
5 violations listed, 0 marked critical.
Not critical (5)
Provide ANSI-certified probe thermometer to check internal food temperatures.
The department's words
CHSC 114159 Provide ANSI-certified probe thermometer to check internal food temperatures.
Render restroom doors self-closing.
The department's words
CHSC 114276 Render restroom doors self-closing.
Water reached a maximum of 67 degrees Fahrenheit. Hot water shall be provided at a minimum of 100 degrees Fahrenheit.
The department's words
CHSC 113953 Water reached a maximum of 67 degrees Fahrenheit. Hot water shall be provided at a minimum of 100 degrees Fahrenheit.
Post hand wash sign adjacent to hand wash sink.
The department's words
CHSC 113953.5 Post hand wash sign adjacent to hand wash sink.
Observed one half pint container of milk dated Feb 27 and an open container of chocolate milk dated Dec 27. Both containers of milk were voluntarily discarded - see voluntary condemnation and destruction sheet for further details.
The department's words
CHSC 113980 Observed one half pint container of milk dated Feb 27 and an open container of chocolate milk dated Dec 27. Both containers of milk were voluntarily discarded - see voluntary condemnation and destruction sheet for further details.
Corrected during the inspection
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 L10472.
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.