Kikka @Marin Scotty's Market

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): 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.
  Nota del inspector (en inglés): 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.

No se registraron infracciones en esta inspección.

• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Observed sushi rice in insulated blue container at 87 - 98 degrees F at 12:20 p.m.. No log for 4/29 on monthly rice activity log. Per employee, sushi rice finished cooking at 12:00 p.m. today. Arrived at facility by this time and sushi rice was already in this container. Per food handler, pH of sushi rice is tested at 2:00 p.m.. Sushi rice was tested during the inspection and has a pH of 4.5. Test strip only goes to 4.5. Sushi rice may be above 4.5. Provide pH test strips with pH range above 4.6. Maintain written procedures for sushi rice at the food facility.
  Nota del inspector (en inglés): 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.

• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Observed liquid hand soap at hand wash sink in separate hand soap container placed next to sink. Hand soap shall be provided in dispenser mounted on wall. Discussed with person in charge.
  Nota del inspector (en inglés): For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. Green placard was issued.