Mj Sushi

Official wording

Observed tempura at 75 degrees F at 11:30 a.m. with water bottle with ice in hotel pan. Tempura batter made at 11:00 a.m.. Tempura is kept by the fryer. Keep tempura at 41 degrees F or colder in the refrigerator or set up an ice bath around the tempura batter. Ice shall go around all 4 sides of the tempura batter container and shall extend up to top level of food. Ice bath set up, however ice is only on the bottom. Hotel pan with ice is too small for ice to go around all 4 sides of hotel pan with tempura. Sushi refrigerator on the left was turned on at 10:30 a.m. and fish prepared on a different day was placed into the unit at 11:00 a.m. today. The following raw fish was observed in the temperature danger zone in this unit: salmon: 51 degrees F (~ 2lbs.), hamashi: 53 degrees F (~1.5 lbs.), tuna: 51 degrees F ( ~ 1 lb.), hamashi: 44 degrees F,. All potentially hazardous foods at 50 degrees f and above were voluntarily discarded into the compost container. Observed eel in toaster oven at 100 degrees F. Oven not turned on. Eel is partially reheated and kept in the toaster oven until there is an order. When reheating potentially hazardous foods, reheat to 165 degrees F and maintain at 135 degrees F or hotter in hot holding unit. Or, remove from refrigeration and reheat for individual customer orders. Discontinue keeping cooked eel in toaster oven in the danger zone (42 degrees F - 134 degrees F). Cooked eel reheated to 170 degrees F. Right glass refrigerator in sushi prep refrigerator: white tuna: 43 degrees F. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter.

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.