At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 14, 2018
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What was found out about Marin Academy?
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- Observed par-cooked burgers at 117F in hot holder. Observed roast beef at 44F in walk-in and cantaloupe and cooked chicken salad at 45F-46F in display/beverage fridge. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office /> CHSC 113996How 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: Observed par-cooked burgers at 117F in hot holder. Observed roast beef at 44F in walk-in and cantaloupe and cooked chicken salad at 45F-46F in display/beverage fridge. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />The county found: “Observed par-cooked burgers at 117F in hot holder. Observed roast beef at 44F in walk-in and cantaloupe and cooked…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 9 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestDec 14, 2018Routine inspectionGreen placard
This one: Green placard, inspected Dec 14, 2018.
1 violation listed, 0 marked critical.
Not critical (1)
Observed par-cooked burgers at 117F in hot holder. Observed roast beef at 44F in walk-in and cantaloupe and cooked chicken salad at 45F-46F in display/beverage fridge. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
The department's words
CHSC 113996 Observed par-cooked burgers at 117F in hot holder. Observed roast beef at 44F in walk-in and cantaloupe and cooked chicken salad at 45F-46F in display/beverage fridge. Potentially hazardous foods shall be held at or below 41F or at or above 135F. <?xml:namespace prefix = o ns = urn:schemas-microsoft-com:office:office />
EarlierMay 29, 2018Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed par cooked chicken at 77-80F on sheet pan. Chicken had been stored there for about 20 min and was going to be fully cooked within the next 15 min. Hold potentially hazardous food (PHF) above 135F or below 41F. Chicken moved to refrigeration to cool it.
The department's words
CHSC 113996 Observed par cooked chicken at 77-80F on sheet pan. Chicken had been stored there for about 20 min and was going to be fully cooked within the next 15 min. Hold potentially hazardous food (PHF) above 135F or below 41F. Chicken moved to refrigeration to cool it.
Observed un-shelled hard-boiled eggs cooked this morning at 59-63F. These were cooling, covered in walk-in. Rapidly cool food by uncovering the food in the walk-in and by using shallow containers. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
The department's words
CHSC 114002 Observed un-shelled hard-boiled eggs cooked this morning at 59-63F. These were cooling, covered in walk-in. Rapidly cool food by uncovering the food in the walk-in and by using shallow containers. Cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Observed muffins stored near salad bar for self-service with no protection from contamination. Ensure that this is stored below the sneeze guard.
The department's words
CHSC 114060 Observed muffins stored near salad bar for self-service with no protection from contamination. Ensure that this is stored below the sneeze guard.
EarlierDec 1, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed tofu at 117F and cooked corn/peas at 120F in hot holding unit. Observed chicken in Cambros at 120F. Food had been cooked within the past 0.5-1 hours. Keep potentially hazardous foods above 135F or below 41F. Food was reheated.
The department's words
CHSC 113996 Observed tofu at 117F and cooked corn/peas at 120F in hot holding unit. Observed chicken in Cambros at 120F. Food had been cooked within the past 0.5-1 hours. Keep potentially hazardous foods above 135F or below 41F. Food was reheated.
Corrected during the inspection
EarlierNov 28, 2017Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Observed dishwasher began to handle clean dishes (with gloves on) immediately after handling dirty dishes (with the same gloves on), with no handwashing and replacing gloves in between. Hand washing is required before handling clean equipment. If this equipment is being handled with gloves, ensure the gloves are clean. Corrected with employee.
The department's words
CHSC 113953.3 Observed dishwasher began to handle clean dishes (with gloves on) immediately after handling dirty dishes (with the same gloves on), with no handwashing and replacing gloves in between. Hand washing is required before handling clean equipment. If this equipment is being handled with gloves, ensure the gloves are clean. Corrected with employee.
Observed tofu at 117F and cooked corn/peas at 120F in hot holding unit. Observed chicken in Cambros at 120F. Food had been cooked within the past 0.5-1 hours. Keep potentially hazardous foods above 135F or below 41F. Food was reheated.
The department's words
CHSC 113996 Observed tofu at 117F and cooked corn/peas at 120F in hot holding unit. Observed chicken in Cambros at 120F. Food had been cooked within the past 0.5-1 hours. Keep potentially hazardous foods above 135F or below 41F. Food was reheated.
Observed cooked chicken at 51-58F in deep container in the walk-in refrigerator. Observed cut melon and pico de gallo at 49F in the walk-in. These items were recently prepped and were either covered by a plastic container or plastic wrap and cooling in the walk-in. Rapidly cool food uncovered to limit heat being trapped in the container. Food that is cooling can be covered when it reaches 41F or below.
The department's words
CHSC 114002.1 Observed cooked chicken at 51-58F in deep container in the walk-in refrigerator. Observed cut melon and pico de gallo at 49F in the walk-in. These items were recently prepped and were either covered by a plastic container or plastic wrap and cooling in the walk-in. Rapidly cool food uncovered to limit heat being trapped in the container. Food that is cooling can be covered when it reaches 41F or below.
During inspection, I was informed that there was a food kiosk that began operating recently in the science building. Food items (e.g. breakfast burritos, teriyaki bowls, salads, smoothies) are prepped, assembled, and packaged in the permitted school kitchen, and are transported across the street to a separate building on campus for service during school lunch and some breaks. Food is stored in various types of equipment at the kiosk such as Cambros, chafing dishes, a prep refrigerator, and a prep freezer. EHS had no documentation that this kiosk was being built/used, so this kiosk is operating without a valid permit. Cease operation of this food kiosk, and submit complete plans and specifications for approval if you are still interested in operating in this area in the future. Note that a new permit would be needed for this new operation and this kiosk would not be able to fall under the existing health permit for Marin Academy.
The department's words
CHSC 114387 During inspection, I was informed that there was a food kiosk that began operating recently in the science building. Food items (e.g. breakfast burritos, teriyaki bowls, salads, smoothies) are prepped, assembled, and packaged in the permitted school kitchen, and are transported across the street to a separate building on campus for service during school lunch and some breaks. Food is stored in various types of equipment at the kiosk such as Cambros, chafing dishes, a prep refrigerator, and a prep freezer. EHS had no documentation that this kiosk was being built/used, so this kiosk is operating without a valid permit. Cease operation of this food kiosk, and submit complete plans and specifications for approval if you are still interested in operating in this area in the future. Note that a new permit would be needed for this new operation and this kiosk would not be able to fall under the existing health permit for Marin Academy.
EarlierMay 2, 2017Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Eggs in breakfast sandwich at 86-90F. Hot hold potentially hazardous foods above 135F. The breakfast sandwich was in a disposable plate on top of a ceramic plate o a steam stable. Recommend holding in deep metal pans to maintain temperature. Another option is to document the time that food is taken out of a temperature controlled environment (e.g. cooked) and ensure that food that is taken to the steam table to be served is discarded within 4 hours (document this time too). This procedure is called time as a public health control.
The department's words
CHSC 113996 Eggs in breakfast sandwich at 86-90F. Hot hold potentially hazardous foods above 135F. The breakfast sandwich was in a disposable plate on top of a ceramic plate o a steam stable. Recommend holding in deep metal pans to maintain temperature. Another option is to document the time that food is taken out of a temperature controlled environment (e.g. cooked) and ensure that food that is taken to the steam table to be served is discarded within 4 hours (document this time too). This procedure is called time as a public health control.
Caesar salad dressing at 52F, chicken in chicken salad at 49F, watermelon at 49F in display fridge. Observed condensation on salad package. Ensure to cool food in walk-in after prep prior to packaging and placing in this fridge. Packaging the food can trap heat. Items were cooked about 1-2 hours prior. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within less than 4 hours. Cool food in shallow containers, uncovered. Salad dressing in fridge was replaced with dressing hat was properly cooled. Note: temp of display fridge at 43-44F. Temp turned down.
The department's words
CHSC 114002 Caesar salad dressing at 52F, chicken in chicken salad at 49F, watermelon at 49F in display fridge. Observed condensation on salad package. Ensure to cool food in walk-in after prep prior to packaging and placing in this fridge. Packaging the food can trap heat. Items were cooked about 1-2 hours prior. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F within less than 4 hours. Cool food in shallow containers, uncovered. Salad dressing in fridge was replaced with dressing hat was properly cooled. Note: temp of display fridge at 43-44F. Temp turned down.
EarlierOct 18, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 113984
The department's words
Code CHSC 113984
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Show 3 more
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 113953.5
The department's words
Code CHSC 113953.5
EarlierOct 17, 2016Routine inspectionYellow placard
10 violations listed, 0 marked critical.
Not critical (10)
Code CHSC 113948
The department's words
Code CHSC 113948
Code CHSC 113953
The department's words
Code CHSC 113953
Code CHSC 113996
The department's words
Code CHSC 113996
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Code CHSC 113984
The department's words
Code CHSC 113984
Show 5 more
Code CHSC 114047
The department's words
Code CHSC 114047
Code CHSC 114175
The department's words
Code CHSC 114175
Code CHSC 114149
The department's words
Code CHSC 114149
Code CHSC 114190
The department's words
Code CHSC 114190
Code CHSC 113953.5
The department's words
Code CHSC 113953.5
EarlierApr 15, 2015Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Sanitizing solution for wiping cloths contains <100 ppm quaternary ammonia. Change solution and use test strips to ensure solution contains 200 ppm quaternary ammonia.
The department's words
CHSC 114097 Sanitizing solution for wiping cloths contains <100 ppm quaternary ammonia. Change solution and use test strips to ensure solution contains 200 ppm quaternary ammonia.
Baked goods at the buffet extend outside of the sneeze guard. Ensure all food is protected from contamination with a sneeze guard or cover.
The department's words
CHSC 114063 Baked goods at the buffet extend outside of the sneeze guard. Ensure all food is protected from contamination with a sneeze guard or cover.
Repair oven handle and remove duct tape - this is not smooth and cleanable.
The department's words
CHSC 114175 Repair oven handle and remove duct tape - this is not smooth and cleanable.
Provide an air gap at the ice machine between the outlet pipe and floor sink. The air gap must be no less than one inch.
The department's words
CHSC 114193 Provide an air gap at the ice machine between the outlet pipe and floor sink. The air gap must be no less than one inch.
Employee belongings observed on shelving for dry goods. Keep employee belongings separate from food to prevent contamination.
The department's words
CHSC 114256 Employee belongings observed on shelving for dry goods. Keep employee belongings separate from food to prevent contamination.
EarlierMay 29, 2014Routine inspectionOnly Minor Violation(s) Found
2 violations listed, 0 marked critical.
Not critical (2)
Cover oatmeal condiments for sel-service or place under a sneeze guard to protect from contamination.
The department's words
CHSC 114077 Cover oatmeal condiments for sel-service or place under a sneeze guard to protect from contamination.
Obtain test strips to measure level of sanitizer: chlorine for dishwasher and quat ammonia for 3-compartment sink.
The department's words
CHSC 114107 Obtain test strips to measure level of sanitizer: chlorine for dishwasher and quat ammonia for 3-compartment sink.
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 L10292.
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.