Routine
Dec 29, 2025
1 recorded violation
Official wording
Sushi rice held in blue insulated container on countertop measured at 70F. Per employee, the rice is mixed with vinegar to be held on countertop for 24 hours. pH logs observed at time of visit but no standard operating procedures (i.e HACCP plan) or demonstration by employee could be provided at this time (i.e method to to measure pH unavailable). Minimal written procedures observed. Immediately provide to this department an approved HACCP plan that outlines all critical control points and critical limits in the preparation of sushi rice, or cease and desist the holding of sushi rice on countertop and maintain all potentially hazardous foods (PHFs) under proper time or temperature control. At end of visit, manager Nila appeared on site and presented facility's HACCP plan and was able to demonstrate procedures to measure pH for sushi rice. Ensure all employees are able to demonstrate methods of measuring pH and provide documentation as needed.
Inspector’s notes
Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.
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, Dec 29, 2025 · Original Source