Routine
Oct 7, 2024
No Violation(s) Found
0 recorded violations
No violations recorded in this inspection.
Official record from Marin County Environmental Health Services, Oct 7, 2024 · Original Source
No Violation(s) Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Branson School last inspected?
- The most recent inspection on record was on Oct 7, 2024. The result listed by Marin County Environmental Health Services was “No Violation(s) Found”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Feb 26, 2024 to Oct 7, 2024.
- Has Branson School ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Feb 26, 2024.
The Full Inspection History
3 inspectionsRoutine
Oct 7, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Equipment and utensils
Official Wording
In the warmer equipment, several food items (squash, zuchinnis, potato, tofu, broccoli, and other heat treated vegetables) were at 95F, 101F, 96F, and 105F during the time of the inspection. [Corrective action] Potentially hazardous foods shall be held at or below 41For at or above 135F.
Inspector’s Notes
“Minor violations were also found. For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report OR ask the food facility for the inspection report.”
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Marin County Environmental Health Services, Oct 7, 2024 · Original Source
Routine
Feb 26, 2024
Only Minor Violation(s) Found
1 recorded violation
minorCode CHSC 113996Food temperature
Official Wording
Observed raw, pooled, pasteurized eggs tempering in a Cleveland kettle machine at 120F. The item had been in machine for a little over 2 hours with plans to keep them in machine for about 2 more hours until they were cooked and served. Hot hold potentially hazardous food (PHF) at 135F and above. Eggs were discarded as service would not be completed within a 4 hour time as a public health control (TPHC) window. TPHC logs provided. Observed cooked potatoes at 90F in warmer. Potatoes were reheated to 167F immediately.
Inspector’s Notes
Green (pass) placard posted. Other minor violations were also found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the food facility for the inspection report.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Marin County Environmental Health Services, Feb 26, 2024 · Original Source