At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 7, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Tam Valley 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 114419 CHSC 114419How 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 Tam Valley Elementary School's team
Is this your place?
Welcome, Tam Valley Elementary School. We'll walk through this together, one item at a time. To log the fixes, claim Tam Valley Elementary School first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Tam Valley Elementary SchoolWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Tam Valley Elementary SchoolWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 27 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
LatestMay 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 7, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114419
The department's words
Code CHSC 114419
EarlierJan 9, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierMay 20, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water at staff restroom hand wash sink reached 73 degrees F. Provide a minimum of 100 degrees F water. Corrected onsite.
The department's words
CHSC 113953.c Water at staff restroom hand wash sink reached 73 degrees F. Provide a minimum of 100 degrees F water. Corrected onsite.
EarlierDec 2, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No water comes out of the janitorial sink in the custodian's office. Domestic handle placed on the left side of the faucet at this janitorial sink and it spins around. Provide cold and hot water (minimum of 120 degrees F) at this janitorial sink. Install properly fitting commercial handle on the left side.
The department's words
CHSC 114192 No water comes out of the janitorial sink in the custodian's office. Domestic handle placed on the left side of the faucet at this janitorial sink and it spins around. Provide cold and hot water (minimum of 120 degrees F) at this janitorial sink. Install properly fitting commercial handle on the left side.
EarlierJun 10, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed several pieces of garbage on the ground by the exterior refuse areas. Pick up all garbage and dispose into appropriate bin.
The department's words
CHSC 114245.1 Observed several pieces of garbage on the ground by the exterior refuse areas. Pick up all garbage and dispose into appropriate bin.
EarlierMar 7, 2024Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Observed lids of exterior refuse bin flipped up. Garbage is protruding above top of bin. Keep lids tightly over bin to prevent entrnce of vermin. Employee flipped lids down during inspection.
The department's words
CHSC 113947 Observed lids of exterior refuse bin flipped up. Garbage is protruding above top of bin. Keep lids tightly over bin to prevent entrnce of vermin. Employee flipped lids down during inspection.
Observed lids of exterior refuse bin flipped up. Garbage is protruding above top of bin. Keep lids tightly over bin to prevent entrnce of vermin. Employee flipped lids down during inspection.
The department's words
CHSC 114245.1 Observed lids of exterior refuse bin flipped up. Garbage is protruding above top of bin. Keep lids tightly over bin to prevent entrnce of vermin. Employee flipped lids down during inspection.
EarlierMay 23, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Janitorial sink in custodial room is cool to the touch. Janitorial sink water in closet across from classroom 6 reached a maximum of 110 degrees F. Provide 120 degrees F water at both janitorial sinks.
The department's words
CHSC 114192 Janitorial sink in custodial room is cool to the touch. Janitorial sink water in closet across from classroom 6 reached a maximum of 110 degrees F. Provide 120 degrees F water at both janitorial sinks.
EarlierNov 14, 2022Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 7, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Submit copy of C.F.M. once obtained.
The department's words
CHSC 113947.1 Submit copy of C.F.M. once obtained.
EarlierDec 7, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Internal temperatures of chicken tenders ranged from 127 - 135 degrees F. Internal temperatures of ravioli ranged from 128 - 130 degrees F. Internal temperature of chapati burrito: 135 degrees F. External temperatures of cubed watermelon: 42 degrees F. External temperature of chicken salad: 32.6 degrees F. Food was delivered at 8:22 a.m., per Choicelunch log. Delivery temperature of hot menu item: 142 degrees F. Menu item not circled. Per log, the item menu is to be circled for food that is checked for temperature. Unknown which hot entree was checked with a thermometer. Circle the menu item that is checked with a probe thermometer. Follow daily operating procedures.
The department's words
CHSC 114000 Internal temperatures of chicken tenders ranged from 127 - 135 degrees F. Internal temperatures of ravioli ranged from 128 - 130 degrees F. Internal temperature of chapati burrito: 135 degrees F. External temperatures of cubed watermelon: 42 degrees F. External temperature of chicken salad: 32.6 degrees F. Food was delivered at 8:22 a.m., per Choicelunch log. Delivery temperature of hot menu item: 142 degrees F. Menu item not circled. Per log, the item menu is to be circled for food that is checked for temperature. Unknown which hot entree was checked with a thermometer. Circle the menu item that is checked with a probe thermometer. Follow daily operating procedures.
EarlierMay 4, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Lunch is delivered by Choice Lunch, Lunch was delivered to day prior to Tam Valley employee beginning work today. Choice Lunch didn't fill out delivery time, delivery temperature, delivery initials, or discard by time on hot holding and cold holding forms. These forms are required to be filled out every tome food is delivered. Mill Valley School district employees shall check internal temperature of at least one potentially hazardous cold food and at leas tone potentially hazardous hot food at beginning of shift. Alternative is to maintain hot potentially hazardous foods at or above 135 degrees F and maintain milk at or below 45 degrees F, and all other cold holding potentially hazardous foods at or below 41 degrees F. External temperature of milk: 51.3 degrees F. Internal temperature of hamburgers observed at 124 degrees F and 135 degrees F. 5/4/21: External temperature of chocolate milks: 53 degrees F and 47.1 degrees F. Per log, log time was 6:30 and load temp. was 39 degrees F. Delivery time, delivery temperature, delivery initial, and discard by boxes not filled out on log. Sausage measured 135 degrees F with probe thermometer. raviolis observed at 125 degrees F and 127 degrees F with probe thermometer. Hot holding log isn't circled with which lunch meal was checked with a thermometer. Delivery time was 10:00 with delivery temperature of 146 degrees f. Delivery initials and discard by 2:00 on form. Contact Choice Lunch to inform them that the logs need to be fully completed, including circling the food that was checked with a probe thermometer. Temperatures logged of one of hot and one cold food item by employee. Milk: 39 degrees F at 10:45 a.m. and cheese ravioli: 142 degrees F.
The department's words
CHSC 113996 Lunch is delivered by Choice Lunch, Lunch was delivered to day prior to Tam Valley employee beginning work today. Choice Lunch didn't fill out delivery time, delivery temperature, delivery initials, or discard by time on hot holding and cold holding forms. These forms are required to be filled out every tome food is delivered. Mill Valley School district employees shall check internal temperature of at least one potentially hazardous cold food and at leas tone potentially hazardous hot food at beginning of shift. Alternative is to maintain hot potentially hazardous foods at or above 135 degrees F and maintain milk at or below 45 degrees F, and all other cold holding potentially hazardous foods at or below 41 degrees F. External temperature of milk: 51.3 degrees F. Internal temperature of hamburgers observed at 124 degrees F and 135 degrees F. 5/4/21: External temperature of chocolate milks: 53 degrees F and 47.1 degrees F. Per log, log time was 6:30 and load temp. was 39 degrees F. Delivery time, delivery temperature, delivery initial, and discard by boxes not filled out on log. Sausage measured 135 degrees F with probe thermometer. raviolis observed at 125 degrees F and 127 degrees F with probe thermometer. Hot holding log isn't circled with which lunch meal was checked with a thermometer. Delivery time was 10:00 with delivery temperature of 146 degrees f. Delivery initials and discard by 2:00 on form. Contact Choice Lunch to inform them that the logs need to be fully completed, including circling the food that was checked with a probe thermometer. Temperatures logged of one of hot and one cold food item by employee. Milk: 39 degrees F at 10:45 a.m. and cheese ravioli: 142 degrees F.
EarlierApr 21, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Lunch is delivered by Choice Lunch, Lunch was delivered to day prior to Tam Valley employee beginning work today. Choice Lunch didn't fill out delivery time, delivery temperature, delivery initials, or discard by time on hot holding and cold holding forms. These forms are required to be filled out every tome food is delivered. Mill Valley School district employees shall check internal temperature of at least one potentially hazardous cold food and at leas tone potentially hazardous hot food at beginning of shift. Alternative is to maintain hot potentially hazardous foods at or above 135 degrees F and maintain milk at or below 45 degrees F, and all other cold holding potentially hazardous foods at or below 41 degrees F. External temperature of milk: 51.3 degrees F. Internal temperature of hamburgers observed at 124 degrees F and 135 degrees F.
The department's words
CHSC 113996 Lunch is delivered by Choice Lunch, Lunch was delivered to day prior to Tam Valley employee beginning work today. Choice Lunch didn't fill out delivery time, delivery temperature, delivery initials, or discard by time on hot holding and cold holding forms. These forms are required to be filled out every tome food is delivered. Mill Valley School district employees shall check internal temperature of at least one potentially hazardous cold food and at leas tone potentially hazardous hot food at beginning of shift. Alternative is to maintain hot potentially hazardous foods at or above 135 degrees F and maintain milk at or below 45 degrees F, and all other cold holding potentially hazardous foods at or below 41 degrees F. External temperature of milk: 51.3 degrees F. Internal temperature of hamburgers observed at 124 degrees F and 135 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 21, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierSep 17, 2019Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 26, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Both lids from refuse bin flipped up. Keep lids tightly fitting over exterior refuse bin.
The department's words
CHSC 114245.1 Both lids from refuse bin flipped up. Keep lids tightly fitting over exterior refuse bin.
EarlierOct 4, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Paper towels are inside the dispenser, but paper towels don't come out when the lever is pushed down on the dispenser.
The department's words
CHSC 113953.2 Paper towels are inside the dispenser, but paper towels don't come out when the lever is pushed down on the dispenser.
Mozzarella cheese stick: 52 degrees Fahrenheit.
The department's words
CHSC 113996 Mozzarella cheese stick: 52 degrees Fahrenheit.
One of the lids to the refuse bin is flipped up. Observed bags of garbage in this bin. Keep bin covered.
The department's words
CHSC 114245.1 One of the lids to the refuse bin is flipped up. Observed bags of garbage in this bin. Keep bin covered.
EarlierMay 7, 2018Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 7, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Some fruit wrapped, others are not, students observed handling multiple fruits. Possible source of contamination. Simple solutions would be for either choice lunch to wrap all fruit or for staff to hand out individual fruits. Correction discussed with person in charge.
The department's words
CHSC 113980 Some fruit wrapped, others are not, students observed handling multiple fruits. Possible source of contamination. Simple solutions would be for either choice lunch to wrap all fruit or for staff to hand out individual fruits. Correction discussed with person in charge.
EarlierMay 5, 2017Routine inspectionGreen placard
No violations listed in the data.
EarlierDec 19, 2016Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 13, 2016Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Sliced cantaloupe measured 54 degrees F. No ice on top of bag of fruit in ice chest. Mozzarella cheese measured 54 degrees F. Chicken Caesar salad measured 52 degrees F. Food arrived at 9:34 a.m., per log mounted to hot holding unit. More ice is needed between layers of food packaging and more ice on top. An addition lice chest is needed in order fit additional ice packs. 5/13/16: Sliced honeydews measured 48.7 - 49.8 degrees F. Fruit yogurt measured 45.3 degrees F. Cheese pizza measured 135 - 140 degrees F - in compliance. No chicken caesar salad today.
The department's words
CHSC 113996 Sliced cantaloupe measured 54 degrees F. No ice on top of bag of fruit in ice chest. Mozzarella cheese measured 54 degrees F. Chicken Caesar salad measured 52 degrees F. Food arrived at 9:34 a.m., per log mounted to hot holding unit. More ice is needed between layers of food packaging and more ice on top. An addition lice chest is needed in order fit additional ice packs. 5/13/16: Sliced honeydews measured 48.7 - 49.8 degrees F. Fruit yogurt measured 45.3 degrees F. Cheese pizza measured 135 - 140 degrees F - in compliance. No chicken caesar salad today.
One of garbage lids flipped open.. Keep exterior refuse bin closed.
The department's words
CHSC 114245.1 One of garbage lids flipped open.. Keep exterior refuse bin closed.
Corrected during the inspection
EarlierMay 10, 2016Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sliced cantaloupe measured 54 degrees F. No ice on top of bag of fruit in ice chest. Mozzarella cheese measured 54 degrees F. Chicken Caesar salad measured 52 degrees F. Food arrived at 9:34 a.m., per log mounted to hot holding unit. More ice is needed between layers of food packaging and more ice on top. An addition lice chest is needed in order fit additional ice packs.
The department's words
CHSC 113996 Sliced cantaloupe measured 54 degrees F. No ice on top of bag of fruit in ice chest. Mozzarella cheese measured 54 degrees F. Chicken Caesar salad measured 52 degrees F. Food arrived at 9:34 a.m., per log mounted to hot holding unit. More ice is needed between layers of food packaging and more ice on top. An addition lice chest is needed in order fit additional ice packs.
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)
One of garbage lids flipped open.. Keep exterior refuse bin closed.
The department's words
CHSC 114245.1 One of garbage lids flipped open.. Keep exterior refuse bin closed.
EarlierDec 2, 2015Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Internal temperature of sliced honeydew observed at 46 degrees Fahrenheit.
The department's words
CHSC 113996 Internal temperature of sliced honeydew observed at 46 degrees Fahrenheit.
EarlierJun 9, 2015Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water reached a maximum of 70 degrees Fahrenheit.
The department's words
CHSC 113953.c Water reached a maximum of 70 degrees Fahrenheit.
Corrected during the inspection
EarlierMay 26, 2015Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water reached a maximum of 70 degrees Fahrenheit.
The department's words
CHSC 113953.c Water reached a maximum of 70 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 (1)
Turkey sandwich observed at 45 degrees Fahrenheit on table. All other hot and cold potentially hazardous foods checked today were being held outside of the temperature danger zone.
The department's words
CHSC 113996 Turkey sandwich observed at 45 degrees Fahrenheit on table. All other hot and cold potentially hazardous foods checked today were being held outside of the temperature danger zone.
EarlierNov 10, 2014Follow-up inspectionNo Violation(s) Found
1 violation listed, 0 marked critical.
Not critical (1)
Honeydew - 54 degrees F, watermelon -49 degrees F, cantaloupe - 56 degrees F, chicken caser salad - 58- 60 degrees F. Matina potentially ahzardous foods at or below 41 degrees F. Recommned placing sliced melons in separate bag for better temperature control.
The department's words
CHSC 113996 Honeydew - 54 degrees F, watermelon -49 degrees F, cantaloupe - 56 degrees F, chicken caser salad - 58- 60 degrees F. Matina potentially ahzardous foods at or below 41 degrees F. Recommned placing sliced melons in separate bag for better temperature control.
Corrected during the inspection
EarlierJun 5, 2014Routine inspectionViolation(s) Found
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Honeydew - 54 degrees F, watermelon -49 degrees F, cantaloupe - 56 degrees F, chicken caser salad - 58- 60 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Recommend placing sliced melons in separate bag for better temperature control.
The department's words
CHSC 113996 Honeydew - 54 degrees F, watermelon -49 degrees F, cantaloupe - 56 degrees F, chicken caser salad - 58- 60 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Recommend placing sliced melons in separate bag for better temperature control.
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)
Maintain copy of most recent inspection report, so it is available to review upon request.
The department's words
CHSC 113725.1 Maintain copy of most recent inspection report, so it is available to review upon request.
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
As a customer of Tam Valley Elementary School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Tam Valley Elementary School know
Ask for the manager. Tam Valley Elementary School can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Marin County Community Development Agency, Environmental Health Services (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Tam Valley Elementary School?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L11191.
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.