At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · May 18, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Dr Martin Luther King Academy?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No valid certified food manager certificate for the facility. Submit copy of a valid certified food manager certificate by 5/25/26. CHSC 113947.1How 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 Dr Martin Luther King Academy's team
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Follow the steps for each item, with the rule beside it.
Next: No valid certified food manager certificate for the facility. Submit copy of a valid certified food manager certificate by 5/25/26.The county found: “No valid certified food manager certificate for the facility. Submit copy of a valid certified food manager…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 25 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 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 18, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No valid certified food manager certificate for the facility. Submit copy of a valid certified food manager certificate by 5/25/26.
The department's words
CHSC 113947.1 No valid certified food manager certificate for the facility. Submit copy of a valid certified food manager certificate by 5/25/26.
EarlierNov 6, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Provide 100 - 108 degrees F water at restrooms located closest to the kitchen.
The department's words
CHSC 113953.c Provide 100 - 108 degrees F water at restrooms located closest to the kitchen.
EarlierJun 3, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 18, 2024Routine inspectionGreen placard
No violations listed in the data.
EarlierMay 21, 2024Routine inspectionOnly Minor Violation(s) Found
The data does not list this inspection's violations.
EarlierFeb 9, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed 3 cartons of milk at front service counter measuring at 64 *F. All potentially hazardous food shall be maintained at 135 *F or above or 41 *F and below. Operator asked to voluntarily discard milk items. 3 small cartons of milk were discarded. Ensure any leftover foods from previous service are discarded at the end or maintained at appropriate temperatures.
The department's words
CHSC 113996 Observed 3 cartons of milk at front service counter measuring at 64 *F. All potentially hazardous food shall be maintained at 135 *F or above or 41 *F and below. Operator asked to voluntarily discard milk items. 3 small cartons of milk were discarded. Ensure any leftover foods from previous service are discarded at the end or maintained at appropriate temperatures.
EarlierApr 6, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Sanitizer in 3-comp sink recorded below manufacturers required 2000 - 2800 ppm oxnia active range. / Remake solution to be in required range.
The department's words
CHSC 114099.7 Sanitizer in 3-comp sink recorded below manufacturers required 2000 - 2800 ppm oxnia active range. / Remake solution to be in required range.
EarlierOct 6, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
2 trays of chicken in hot holding unit recorded around 90-94°F. 3 other trays recorded at ~137-174°F. Chicken was prepared about an hour ago. / Reheat chicken to 165°F then place back into hot holding unit to hot hold at 135°F or above.
The department's words
CHSC 113996 2 trays of chicken in hot holding unit recorded around 90-94°F. 3 other trays recorded at ~137-174°F. Chicken was prepared about an hour ago. / Reheat chicken to 165°F then place back into hot holding unit to hot hold at 135°F or above.
EarlierApr 1, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Dishwasher dispensing 0ppm sanitizer. / Divert all ware washing to 3-comp sink to wash - rinse - sanitize - air dry.
The department's words
CHSC 114099.7 Dishwasher dispensing 0ppm sanitizer. / Divert all ware washing to 3-comp sink to wash - rinse - sanitize - air dry.
EarlierSep 29, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
3-comp sink sanitizer oxnia active recorded at around 4698ppm. Manufacturer's label recommends 2000-2800ppm. / Discontinue use of dispenser until repaired to dispense proper amount of sanitizer. Setup 3-comp sink as described on County issued 3-comp setup sticker using test strips to ensure proper setup of 100ppm chlorine.
The department's words
CHSC 114099.7 3-comp sink sanitizer oxnia active recorded at around 4698ppm. Manufacturer's label recommends 2000-2800ppm. / Discontinue use of dispenser until repaired to dispense proper amount of sanitizer. Setup 3-comp sink as described on County issued 3-comp setup sticker using test strips to ensure proper setup of 100ppm chlorine.
EarlierMar 25, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Oxnia Active solution was tested using instructions from test kit. Solution recorded around 810 ppm compared to the required range of 2000-2800 ppm. / Discontinue use of both mechanical dishwasher until repaired to dispense required concentrations per the manufacturer's specifications. Setup 3-comp sink as directed by county issued sticker above 3-comp sink. Use test strips to ensure 100ppm chlorine solution is made every time. Ensure equipment has at least 30 seconds of contact time with sanitizer solution then air dried after.
The department's words
CHSC 114099.7 Oxnia Active solution was tested using instructions from test kit. Solution recorded around 810 ppm compared to the required range of 2000-2800 ppm. / Discontinue use of both mechanical dishwasher until repaired to dispense required concentrations per the manufacturer's specifications. Setup 3-comp sink as directed by county issued sticker above 3-comp sink. Use test strips to ensure 100ppm chlorine solution is made every time. Ensure equipment has at least 30 seconds of contact time with sanitizer solution then air dried after.
EarlierSep 22, 2020Routine inspectionNo Violation(s) Found
No violations listed in the data.
EarlierSep 18, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Oxnia Active solution was tested twice using instructions from EcoLab test kit. Sanitizer solution from dishwasher tested around 1134ppm on both test samples. Dispenser for Oxnia Active at 3-comp sink was not functional at time of inspection. / Discontinue use of both devices until repaired to provide sanitizer solution at concentration levels prescribed by manufacturer's instructions. Setup 3-comp sink as directed by county issued sticker above 3-comp sink. Use test strips to ensure 100ppm chlorine solution is made every time. Ensure equipment has at least 30 seconds of contact time with sanitizer solution then air dried after.
The department's words
CHSC 114099.7 Oxnia Active solution was tested twice using instructions from EcoLab test kit. Sanitizer solution from dishwasher tested around 1134ppm on both test samples. Dispenser for Oxnia Active at 3-comp sink was not functional at time of inspection. / Discontinue use of both devices until repaired to provide sanitizer solution at concentration levels prescribed by manufacturer's instructions. Setup 3-comp sink as directed by county issued sticker above 3-comp sink. Use test strips to ensure 100ppm chlorine solution is made every time. Ensure equipment has at least 30 seconds of contact time with sanitizer solution then air dried after.
EarlierDec 4, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
The department's words
CHSC 114117 Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
EarlierAug 28, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
The department's words
CHSC 114117 Minor violations were also found. For more information, contact Marin County Environmental Health Services at [phone] and ask to see the actual inspection report OR ask the food facility for the inspection report.
EarlierMar 19, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114099.6
The department's words
Code CHSC 114099.6
EarlierJun 1, 2018Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed multiuse food trays with food in them on the table in dining room near entrance to the kitchen. This is a repeat violation. Provide sneezeguard protection over food. Submit sneezeguard specification sheet for approval.The kitchen has a pass through opening into the kitchen. The opening was constructed so food is kept in the kitchen to protect the food from contamination and passed through the opening to each student individually during lunch service. The refrigerator in front of the pass through area on the kitchen side is blocking easy access to pass the food trays to the dining area. The refrigerator would need to be relocated. The best practice is to have the food trays in the kitchen and pass them through the opening. 6/1/18: Provide sneeze guards to protect open food on trays or move food trays to inside the kitchen to serve. COS.
The department's words
CHSC 114060 Observed multiuse food trays with food in them on the table in dining room near entrance to the kitchen. This is a repeat violation. Provide sneezeguard protection over food. Submit sneezeguard specification sheet for approval.The kitchen has a pass through opening into the kitchen. The opening was constructed so food is kept in the kitchen to protect the food from contamination and passed through the opening to each student individually during lunch service. The refrigerator in front of the pass through area on the kitchen side is blocking easy access to pass the food trays to the dining area. The refrigerator would need to be relocated. The best practice is to have the food trays in the kitchen and pass them through the opening. 6/1/18: Provide sneeze guards to protect open food on trays or move food trays to inside the kitchen to serve. COS.
EarlierMay 29, 2018Follow-up inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at final rinse of dishwasher. Peroxyoctanoic acid is the sanitizer used at the dishwasher. Repeat violation.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Peroxyoctanoic acid is the sanitizer used at the dishwasher. Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
No one at the facility has a Certified Food Manager certificate. Repeat violation. Submit proof of enrollment in a certified food exam for at least one employee by May 29, 2018.
The department's words
CHSC 113947.1 No one at the facility has a Certified Food Manager certificate. Repeat violation. Submit proof of enrollment in a certified food exam for at least one employee by May 29, 2018.
Neither of the restroom doors self-close. The doors fully open towards walls rather than close. Install self closing devices. Repeat violation.
The department's words
CHSC 114276 Neither of the restroom doors self-close. The doors fully open towards walls rather than close. Install self closing devices. Repeat violation.
Observed raw hamburger meat and tofu burgers at 46 degrees Fahrenheit in two door Victory refrigerator.
The department's words
CHSC 113996 Observed raw hamburger meat and tofu burgers at 46 degrees Fahrenheit in two door Victory refrigerator.
Hand wash sink was obstructed by large garbage and compost containers. Corrected at inspection.
The department's words
CHSC 113953.1 Hand wash sink was obstructed by large garbage and compost containers. Corrected at inspection.
Observed multiuse food trays with food in them on the table in dining room near entrance to the kitchen. This is a repeat violation. Provide sneezeguard protection over food. Submit sneezeguard specification sheet for approval.The kitchen has a pass through opening into the kitchen. The opening was constructed so food is kept in the kitchen to protect the food from contamination and passed through the opening to each student individually during lunch service. The refrigerator in front of the pass through area on the kitchen side is blocking easy access to pass the food trays to the dining area. The refrigerator would need to be relocated. The best practice is to have the food trays in the kitchen and pass them through the opening.
The department's words
CHSC 114060 Observed multiuse food trays with food in them on the table in dining room near entrance to the kitchen. This is a repeat violation. Provide sneezeguard protection over food. Submit sneezeguard specification sheet for approval.The kitchen has a pass through opening into the kitchen. The opening was constructed so food is kept in the kitchen to protect the food from contamination and passed through the opening to each student individually during lunch service. The refrigerator in front of the pass through area on the kitchen side is blocking easy access to pass the food trays to the dining area. The refrigerator would need to be relocated. The best practice is to have the food trays in the kitchen and pass them through the opening.
EarlierMay 23, 2018Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at final rinse of dishwasher. Peroxyoctanoic acid is the sanitizer used at the dishwasher. Repeat violation.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Peroxyoctanoic acid is the sanitizer used at the dishwasher. Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
No one at the facility has a Certified Food Manager certificate. Repeat violation. Submit proof of enrollment in a certified food exam for at least one employee by May 29, 2018.
The department's words
CHSC 113947.1 No one at the facility has a Certified Food Manager certificate. Repeat violation. Submit proof of enrollment in a certified food exam for at least one employee by May 29, 2018.
Neither of the restroom doors self-close. The doors fully open towards walls rather than close. Install self closing devices. Repeat violation.
The department's words
CHSC 114276 Neither of the restroom doors self-close. The doors fully open towards walls rather than close. Install self closing devices. Repeat violation.
Observed raw hamburger meat and tofu burgers at 46 degrees Fahrenheit in two door Victory refrigerator.
The department's words
CHSC 113996 Observed raw hamburger meat and tofu burgers at 46 degrees Fahrenheit in two door Victory refrigerator.
Hand wash sink was obstructed by large garbage and compost containers. Corrected at inspection.
The department's words
CHSC 113953.1 Hand wash sink was obstructed by large garbage and compost containers. Corrected at inspection.
No soap in mounted dispenser.
The department's words
CHSC 113953.2 No soap in mounted dispenser.
Corrected during the inspection
Show 1 more
Observed multiuse food trays with food in them on the table in dining room near entrance to the kitchen. This is a repeat violation. Provide sneezeguard protection over food. Submit sneezeguard specification sheet for approval.The kitchen has a pass through opening into the kitchen. The opening was constructed so food is kept in the kitchen to protect the food from contamination and passed through the opening to each student individually during lunch service. The refrigerator in front of the pass through area on the kitchen side is blocking easy access to pass the food trays to the dining area. The refrigerator would need to be relocated. The best practice is to have the food trays in the kitchen and pass them through the opening.
The department's words
CHSC 114060 Observed multiuse food trays with food in them on the table in dining room near entrance to the kitchen. This is a repeat violation. Provide sneezeguard protection over food. Submit sneezeguard specification sheet for approval.The kitchen has a pass through opening into the kitchen. The opening was constructed so food is kept in the kitchen to protect the food from contamination and passed through the opening to each student individually during lunch service. The refrigerator in front of the pass through area on the kitchen side is blocking easy access to pass the food trays to the dining area. The refrigerator would need to be relocated. The best practice is to have the food trays in the kitchen and pass them through the opening.
EarlierDec 21, 2017Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at final rinse of dishwasher. Corrected during inspection. Peroxyoctanoic acid is the sanitizer used at the dishwasher.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Corrected during inspection. Peroxyoctanoic acid is the sanitizer used at the dishwasher.
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)
Enroll at least one food handler in a Certified Food Manager exam by January 3, 2018 and take exam by January 19, 2018. Submit proof of enrollment a certified food exam on January 8, 2018.
The department's words
CHSC 113947.1 Enroll at least one food handler in a Certified Food Manager exam by January 3, 2018 and take exam by January 19, 2018. Submit proof of enrollment a certified food exam on January 8, 2018.
Three-compartment sink has more sanitizer than range set by manufacturer's specifications.
The department's words
CHSC 114099.6 Three-compartment sink has more sanitizer than range set by manufacturer's specifications.
Neither of the restroom doors self-close. Install self closing devices.
The department's words
CHSC 114276 Neither of the restroom doors self-close. Install self closing devices.
EarlierDec 1, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Cooked pasta in hot holding unit measured 130 degrees F.
The department's words
CHSC 113996 Cooked pasta in hot holding unit measured 130 degrees F.
Corrected during the inspection
Wet metal cups on table by food service line.
The department's words
CHSC 114105 Wet metal cups on table by food service line.
Refuse bin is on grass. Relocate refuse bin so it is on nonabsorbent material such as concrete or asphalt.
The department's words
CHSC 114245.4 Refuse bin is on grass. Relocate refuse bin so it is on nonabsorbent material such as concrete or asphalt.
No sanitizer at final rinse of dishwasher. Utilize three-compartment sink until dishwasher is capable of maintaining adequate sanitizer at final rinse.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher. Utilize three-compartment sink until dishwasher is capable of maintaining adequate sanitizer at final rinse.
Fly landed on butcher block table. No food preparation taking place on table at time of inspection.
The department's words
CHSC 114259.1 Fly landed on butcher block table. No food preparation taking place on table at time of inspection.
Corrected during the inspection
Show 3 more
Employee belongings observed on top of refrigerator that contains milk.
The department's words
CHSC 114256.1 Employee belongings observed on top of refrigerator that contains milk.
Corrected during the inspection
Post permit in conspicuous area, such as front office or multi-purpose room where lunch is served..
The department's words
CHSC 114381 Post permit in conspicuous area, such as front office or multi-purpose room where lunch is served..
Submit a copy of a valid Certified Food Manager (CFM) certificate for this facility by December 6, 2016, or submit proof of enrollment in a CFM exam by December 6, 2016. Upon checking the most recent Willow Creek Academy inspection report, it was found that Guillame is listed as CFM for both facilities. CFM certificate is only valid at one facility. A certificate of completion is posted on kitchen wall for Marco Berti for a CA food hanlder card, not a CFM.
The department's words
CHSC 113947.1 Submit a copy of a valid Certified Food Manager (CFM) certificate for this facility by December 6, 2016, or submit proof of enrollment in a CFM exam by December 6, 2016. Upon checking the most recent Willow Creek Academy inspection report, it was found that Guillame is listed as CFM for both facilities. CFM certificate is only valid at one facility. A certificate of completion is posted on kitchen wall for Marco Berti for a CA food hanlder card, not a CFM.
EarlierNov 17, 2016Routine inspectionGreen placard
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
No sanitizer at final rinse of dishwasher.
The department's words
CHSC 114099.7 No sanitizer at final rinse of dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Cooked pasta in hot holding unit measured 130 degrees F.
The department's words
CHSC 113996 Cooked pasta in hot holding unit measured 130 degrees F.
Wet metal cups on table by food service line.
The department's words
CHSC 114105 Wet metal cups on table by food service line.
Refuse bin is on grass. Relocate refuse bin so it is on nonabsorbent material such as concrete or asphalt.
The department's words
CHSC 114245.4 Refuse bin is on grass. Relocate refuse bin so it is on nonabsorbent material such as concrete or asphalt.
Fly landed on butcher block table. No food preparation taking place on table at time of inspection.
The department's words
CHSC 114259.1 Fly landed on butcher block table. No food preparation taking place on table at time of inspection.
Employee belongings observed on top of refrigerator that contains milk.
The department's words
CHSC 114256.1 Employee belongings observed on top of refrigerator that contains milk.
Show 1 more
Post permit in conspicuous area, such as front office or multi-purpose room where lunch is served..
The department's words
CHSC 114381 Post permit in conspicuous area, such as front office or multi-purpose room where lunch is served..
EarlierFeb 3, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Relocate sign notifying customers that the most recent inspection report is available upon request, so it is visible when kitchen door is closed.
The department's words
CHSC 113725.1 Relocate sign notifying customers that the most recent inspection report is available upon request, so it is visible when kitchen door is closed.
Health permit not posted in conspicuous area.
The department's words
CHSC 114381 Health permit not posted in conspicuous area.
Facility does not have a valid Certified Food Manager (CFM.) Submit proof of enrollment of at least one person in an ANSI-certified Food Manager exam by February 23, 2016 and take by March 18, 2016. Submit copy of CFM certificate, once you receive it.
The department's words
CHSC 113947.1 Facility does not have a valid Certified Food Manager (CFM.) Submit proof of enrollment of at least one person in an ANSI-certified Food Manager exam by February 23, 2016 and take by March 18, 2016. Submit copy of CFM certificate, once you receive it.
There is a bucket capturing water under hand wash sink. Repair plumbing within one week.
The department's words
CHSC 114190 There is a bucket capturing water under hand wash sink. Repair plumbing within one week.
The food prep sink is not 12 deep. This facility did not contact Marin County Environmental Health once construction was complete. Preliminary and final construction inspections are required before a facility can begin to operate. This sink will be allowed on a performance basis. Food prep sink is being utilized to prewash utensils. Utilized food prep sink for food preparation only. Prewash utensils in three compartment sink.
The department's words
CHSC 114163 The food prep sink is not 12 deep. This facility did not contact Marin County Environmental Health once construction was complete. Preliminary and final construction inspections are required before a facility can begin to operate. This sink will be allowed on a performance basis. Food prep sink is being utilized to prewash utensils. Utilized food prep sink for food preparation only. Prewash utensils in three compartment sink.
Show 4 more
Provide documentation that Seventh Generation chlorine free liquid meets the requirement of section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
The department's words
CHSC 114099.6 Provide documentation that Seventh Generation chlorine free liquid meets the requirement of section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
An Ecolab ES 2000 was installed approximately three months ago .All equipment must first be approved by Marin County Environmental Health. This dishwasher doesn't have any drainboards and there is no space for drainboards. The Ecolab ES2000 dishwasher is not approved for use at this facility. Remove dishwasher from the facility by March 1, 2016. If you would like to install a dishwasher, submit a specification sheet for approval. A hot water demand calculation for the hot water heater will be completed, once a dishwasher specification sheet is submitted.
The department's words
CHSC 114103 An Ecolab ES 2000 was installed approximately three months ago .All equipment must first be approved by Marin County Environmental Health. This dishwasher doesn't have any drainboards and there is no space for drainboards. The Ecolab ES2000 dishwasher is not approved for use at this facility. Remove dishwasher from the facility by March 1, 2016. If you would like to install a dishwasher, submit a specification sheet for approval. A hot water demand calculation for the hot water heater will be completed, once a dishwasher specification sheet is submitted.
A new refrigerator and freezer were installed in the storage room to the left of the stage in the multi purpose/ dining room. The VCT flooring in this room isn't an approved flooring material. This room was not a part of the approved plans. The refrigerator and freezer were placed into operation without approval from Marin County Environmental Health. All equipment must be approved by Marin County Environmental Health The refrigerator and freezer will be allowed to be kept in this storage room on a performance basis. The floor shall be kept clean and in good condition.
The department's words
CHSC 114268 A new refrigerator and freezer were installed in the storage room to the left of the stage in the multi purpose/ dining room. The VCT flooring in this room isn't an approved flooring material. This room was not a part of the approved plans. The refrigerator and freezer were placed into operation without approval from Marin County Environmental Health. All equipment must be approved by Marin County Environmental Health The refrigerator and freezer will be allowed to be kept in this storage room on a performance basis. The floor shall be kept clean and in good condition.
Both restroom doors ajar. Render restroom doors self-closing.
The department's words
CHSC 114276 Both restroom doors ajar. Render restroom doors self-closing.
EarlierMay 18, 2015Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Door ajar. Repair self-closing mechanism. Repeat violation.
The department's words
CHSC 114276 Door ajar. Repair self-closing mechanism. Repeat violation.
Clean interiors of refrigerators. Freezer is inoperable. Remove freezer from the premises. Submit specification sheet for approval of replacement freezer.
The department's words
CHSC 114175 Clean interiors of refrigerators. Freezer is inoperable. Remove freezer from the premises. Submit specification sheet for approval of replacement freezer.
Unlabeled container of oil.
The department's words
CHSC 114377 Unlabeled container of oil.
Certified Food Manager certificate for Marco Berti expired on 2/17/14. Submit proof of enrollment for at least one food handler in a Certified Food Manager exam within five days and take test within 30 days.
The department's words
CHSC 113947.1 Certified Food Manager certificate for Marco Berti expired on 2/17/14. Submit proof of enrollment for at least one food handler in a Certified Food Manager exam within five days and take test within 30 days.
EarlierMay 27, 2014Routine inspectionOnly Minor Violation(s) Found
8 violations listed, 0 marked critical.
Not critical (8)
Observed wet wiping cloth on food prep table. Store wiping cloths in appropriate sanitizer concentration.
The department's words
CHSC 114185.1 Observed wet wiping cloth on food prep table. Store wiping cloths in appropriate sanitizer concentration.
Food handers shall wear hair restraints, such as a hairnet, hat, or hair covering that is designed and worn to effectively keep their hand from contacting nonprepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.
The department's words
CHSC 113969 Food handers shall wear hair restraints, such as a hairnet, hat, or hair covering that is designed and worn to effectively keep their hand from contacting nonprepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.
Render employee restroom doors self-closing. Womne's restroom door ajar by over a foot.
The department's words
CHSC 114276 Render employee restroom doors self-closing. Womne's restroom door ajar by over a foot.
Observed cartons of milk stored inside of milk dispensing refrigerator in temperature danger zone. Unopened containers of milk observed at 50-52 degrees Fahrenheit. Opened one of the cartons of milk and it had an internal temperature of 48 degrees Fahrenheit. Unopened containers of milk shall be maintained at or below 45 degrees Fahrenheit, and opened containers of milk shall be 41 degrees Fahrenheit or colder.
The department's words
CHSC 113996 Observed cartons of milk stored inside of milk dispensing refrigerator in temperature danger zone. Unopened containers of milk observed at 50-52 degrees Fahrenheit. Opened one of the cartons of milk and it had an internal temperature of 48 degrees Fahrenheit. Unopened containers of milk shall be maintained at or below 45 degrees Fahrenheit, and opened containers of milk shall be 41 degrees Fahrenheit or colder.
Lighting did not meet CAL CODE minimum standards in parts of the kitchen. Lighting was 33-footcandles by food prep tables and 23-42- footcandles in front of cooking equipment. Provide a minimum of 50-footcandles of lighting in both of these areas of the kitchen.
The department's words
CHSC 114252 Lighting did not meet CAL CODE minimum standards in parts of the kitchen. Lighting was 33-footcandles by food prep tables and 23-42- footcandles in front of cooking equipment. Provide a minimum of 50-footcandles of lighting in both of these areas of the kitchen.
Show 3 more
Observed veggie soup (24 degrees F) thawing in standing water in food prep sink. Thaw potentially hazardous foods by approved methods. Best practice management is to thaw in refrigerator.
The department's words
CHSC 114020 Observed veggie soup (24 degrees F) thawing in standing water in food prep sink. Thaw potentially hazardous foods by approved methods. Best practice management is to thaw in refrigerator.
Shelving installed in dry storage room are not the ones on the approved plans. Remove these shelving units and install shelving on the approved plans, or submit specification sheets for approval of different shelving.
The department's words
CHSC 114130 Shelving installed in dry storage room are not the ones on the approved plans. Remove these shelving units and install shelving on the approved plans, or submit specification sheets for approval of different shelving.
Restrooms in office are utilized by food handlers. Water reached a maximum of 88 degrees Fahrenheit at these hand wash sinks. Hand wash sinks shall have warm water of at least 100 degrees Fahrenheit. This is a repeat violation.
The department's words
CHSC 113953 Restrooms in office are utilized by food handlers. Water reached a maximum of 88 degrees Fahrenheit at these hand wash sinks. Hand wash sinks shall have warm water of at least 100 degrees Fahrenheit. This is a repeat violation.
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 Dr Martin Luther King Academy, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Dr Martin Luther King Academy know
Ask for the manager. Dr Martin Luther King Academy can only fix what it knows about.
The department lists no phone for this place.
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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.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11170.
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.