Follow-Up
Apr 18, 2024
2 recorded violations
Official wording
In the cold holding insert, spicy tuna internal temperature reading was measured at 50F, and crab salad at 51F. In the undercounter unit, two containers with spicy tuna, the internal temperature readings were measured at 53F, 57F and 58F, scallop salad at 79F, and crab salad at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s notes
In the follow-up inspection, all violations were observed in compliance; except, 01, 35, and 34.
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 wording
Two two containers with sushi rice, the internal temperature readings were at 110F, 109F, and 119F. Sushi containers were observed to be stored at ambient temperature in the preparation area and sushi bar. When asked to the employee, he stated that they use time as a public health control, but containers were not time marked and no written procedures were on site. [Corrective action] When time only, rather than time in conjuction with temperature, is being employed. Food must be time marked, and written procedures must be provided.
Inspector’s notes
In the follow-up inspection, all violations were observed in compliance; except, 01, 35, and 34.
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, Apr 18, 2024 · Original Source