Marin County, CA

Kitti's Place

[Object Object]

Última inspección: 24 feb 2026 · Mapa · Ver en inglés

Violation(s) Found

Historial de inspecciones

26 feb 2026 · Follow-Up

Only Minor Violation(s) Found

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 food handler wash hands for a few seconds. Wash hands for a minimum of 20 seconds with soap and warm water.
Nota del inspector (en inglés): Follow-up inspection conducted today to check if major violations from the 2/24/26 inspection have been corrected. 9. Nothing going through rapid cooling at time of inspection. Utilize rapid cooling logs for all potentially hazardous foods that go trough the cooling process. Corrected: 6,36, 40. Other 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. Correct remaining violations from 2/24/26 inspection report.
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): Glass refrigerator: open container of half and half: 48 degrees F. Maintain open containers of dairy at or below 41 degrees F. Walk-in refrigerator: no temperature violations observed. White rice in rice cooker: 130 degrees F. Maintain rice at or above 135 degrees F.
Nota del inspector (en inglés): Follow-up inspection conducted today to check if major violations from the 2/24/26 inspection have been corrected. 9. Nothing going through rapid cooling at time of inspection. Utilize rapid cooling logs for all potentially hazardous foods that go trough the cooling process. Corrected: 6,36, 40. Other 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. Correct remaining violations from 2/24/26 inspection report.

24 feb 2026 · Routine

Violation(s) Found

Crítica 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 food handler pick up two wiping clothes form the floor, placed them in a container for dirty linens, and then touched bowl with food that was on top of the prep refrigerators. All food handlers shall wash hands after contaminating them before handling food or touching equipment and utensils. Food handler washed hands and gave bowl to another food handler with instructions to wash the bowl. Observed owner pick up wiping cloth from the floor and then picked up a knife. Oner instructed to wash hands. Review hand wash/sanitizing handout provided to day in English.
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.
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): Glass refrigerator: Observed open container of half and half at 45 degrees F. Maintain open containers of dairy at or below 41 degrees F. Observed white rice at 128 degrees F in this refrigerator. Rice finished cooking at 11:00 a.m., per food handler. Do not cool potentially hazardous foods in the glass refrigerator. Cool potentially hazardous foods in the walk-in refrigerator. Walk-in refrigerator: Observed nine five lb. bags of rice noodles with internal temperatures of 49 degrees F ( 1bag) to 61 degrees F. Reviewed invoice dated 2/24/26 with rice noodles. All potentially hazardous foods shall be received at 45 degrees F or colder. Check potentially hazardous foods as soon as it is delivered to ensure it is 45 degrees F or colder. Nine bags at 5 lb. each of rice noodles voluntarily discarded into the compost container. Maintain potentially hazardous foods at 41 degrees f or colder.
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.
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 large stock pot with carrot soup at 59 - 65 degrees F. Lid on pot. Carrot soup made yesterday. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within four hours using approved cooling methods, such as shallow metal pans, ice wands, and ice bath. Don't cover potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with achieving proper rapid cooling timeframes. Cooling log provided with approved cooling methods in English. ~ 4 gallons carrot soup voluntarily discarded down the 2-compartment sink drain.
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.
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 large stock pot with carrot soup at 59 - 65 degrees F. Lid on pot. Carrot soup made yesterday. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within four hours using approved cooling methods, such as shallow metal pans, ice wands, and ice bath. Don't cover potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with achieving proper rapid cooling timeframes. Cooling log provided with approved cooling methods in English. ~ 4 gallons carrot soup voluntarily discarded down the 2-compartment sink drain.
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.

3 oct 2024 · Follow-Up

Only Minor Violation(s) Found

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): Walk-in refrigerator ambient temperature recorded at 61°F at time of inspection. The following foods were recorded at: shrimp 53°F, beef 54°F, raw chicken 52°F, chicken 55°F, minced beef 50°F, wontons 54°F, tofu 53°F, rice noodles cooked 54°F, bean sprouts 54°F, and shelled eggs at 58°F. / Discard all out of temperature foods. Discontinue use of said unit until repaired to cold hold all food at 41°F or below.
Nota del inspector (en inglés): Minor violations were also found. 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. A green placard was issued.

2 oct 2024 · Routine

Violation(s) Found

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): Walk-in refrigerator ambient temperature recorded at 61°F at time of inspection. The following foods were recorded at: shrimp 53°F, beef 54°F, raw chicken 52°F, chicken 55°F, minced beef 50°F, wontons 54°F, tofu 53°F, rice noodles cooked 54°F, bean sprouts 54°F, and shelled eggs at 58°F. / Discard all out of temperature foods. Discontinue use of said unit until repaired to cold hold all food at 41°F or below.
Nota del inspector (en inglés): Minor violations were also found. 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. A red placard was issued.

19 mar 2024 · Routine

Only Minor Violation(s) Found

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): Observed garlic suspended in oil left on counter recorded at 73°F, bean sprouts left on counter at 54°F, rice noodles from previous day at 75°F, rice noodles by dry storage at 72°F and just cut tomatoes double stacked in prep top refrigerator at 51°F. Some riec noodles and sprouts were brought in today at 1130. / Foods must be cold held at 41°F or below. Discard out of temperature noodles from previous day and garlic in oi. Use time as a public health control for rice noodles with time label at time taken out of temperature and 4 hour later discard time. Discard rice noodles and bean sprouts at 1530 today. Submit issued TPHC form for review by this Friday.
Nota del inspector (en inglés): Minor violations were also found. 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. A green placard was issued.

Los registros provienen de Marin County Environmental Health Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.