Marin County, CA

Ming's Restaurant

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Última inspección: 11 mar 2026 · Mapa · Ver en inglés

Violation(s) Found

Historial de inspecciones

16 mar 2026 · 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): Rapid cooling log not properly filled out. Fill out logs for potentially hazardous foods that are cooling until they reach 41 degrees F. Submit rapid cooling logs from 3/16/26 - 3/23/26 by 3/24/26. Observed cooked noodles in two door True refrigerator in 3 plastic tubs with temperatures of 44 - 45 degrees F. Cooked noodles were made yesterday and covered after cooking. cool potentially hazardous foods by approved methods. Don't cover potentially hazardous foods during the cooling process. ~ 16 lbs. cooked noodles voluntarily discarded into the garbage. Chicken (115 - 125 degrees F) and beef (97 degrees F). Both finished cooking ~ 10 minutes ago. Log both on log.
Nota del inspector (en inglés): Follow-up inspection conducted today. Joint inspection with M. Jordan, R.E.H.S.. Major violations checked to see if corrected. 14. Ice machine has been cleaned. 5. No violations observed. 7. No violations observed. Correct all remaining violations noted on 3/11/26 inspection report. Submit photos showing repair of wall and ceiling by 5/10/26. 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. Green placard posted.

11 mar 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 one of the owners touch dirty dishes and then touched clean dishes in the dishwasher. Hands shall be washed after contaminating them before beginning food preparation, touching clean utensils, or touching food equipment or linens. Owner instructed to wash hands. COS
Nota del inspector (en inglés): Minor violations also observed. 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. .
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 raw pork thawing on the kitchen floor with temperature of 63 degrees F in standing water. Thaw potentially hazardous foods by approved methods, such as in refrigeration, under cold running water no greater than two hours, or cooking from frozen state. ~ 20 lbs raw pork voluntarily discarded into the exterior refuse bin bleach poured on top. Observed cooked rice in glass refrigerator at 43 degrees F. Rice made yesterday. Maintain potentially hazardous foods at or below 41 degrees F. Don't store any potentially hazardous foods in glass refrigerator. Rice relocated to Dukers refrigerator. Observed two door True refrigerator with cooked barbecue pork at 45 degrees F, Pork cooked yesterday. Thermometer on exterior of unit: 46 degrees F. The following potentially hazardous foods observed in this True two door unit were made yesterday with current temperatures as follows: fired chicken: 51 degrees, pork potstickers: 49 degrees F, deep fried pork: 51 degrees F, premade pork buns: 56 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Repair/adjust refrigerator. ~ 1 lb, fried pork and ~ 3 lbs. fried chicken voluntarily discarded into the garbage. Maintain all potentially hazardous foods at or below 41 degrees F in refrigeration.
Nota del inspector (en inglés): Minor violations also observed. 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. .
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 chicken stock with chicken on two burner stove at 95 degrees F at 4:00 p.m.. Chicken stock finished cooking at 12:00 p.m. today. No flame under stock. No temperatures taken, hence it is unknown when the chicken stock entered the temperature danger zone. Cool from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize rapid cooling logs on a daily basis to ensure rapid cooling is being achieved. Approved Cooling Methods with log provided in English today. Chicken stock voluntarily poured down the drain and chicken placed into the garbage. ~ 6 gallons of stock. Observed several large plastic containers with cooked noodles in two door True refrigerator. Two containers tested and measured 48 degrees F and 49 degrees F Noodles finished cooking at 1:00 p.m. today. Do not cover potentially hazardous foods during the cooling process. Use approved cooling methods, such as shallow metal pans and ice baths.
Nota del inspector (en inglés): Minor violations also observed. 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. .

31 oct 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 large tubs of chicken left on counter recording at 56-66°F. Employee settled chicken was being cut and getting ready to be portioned for refrigeration storage. Employee stated process started about 40 minutes ago. / Food must be actively worked on otherwise food must be left in refrigeration to cold hold 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.

24 abr 2024 · Follow-Up

No 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 the following foods held at unsafe temperatures: raw pork on back prep tale at 60 F, about 1 1/2 lbs, cooked shrimp in bowl on prep top inserts at 89 F cooked about an hour ago, cooked chicken in 2-door reach in refrigerator at 48-51 F adjacent to cook's line, raw pork in 2-door reach in refrigerator at 58 F in back kitchen. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 1 1/2 lbs of raw pork discarded. About 1 1/2 lbs of cooked chicken discarded. Cooked shrimp relocated to refrigeration unit.
Nota del inspector (en inglés): All major violations have been corrected. A green placard was issued.
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 employee enter kitchen without washing hands and when instructed they rinsed hands in food prep sink. Observed employee enter kitchen and rinse hands in 3-compartment sink. Ensure all employees properly wash hands before preparing food in hand wash sink with warm water and soap.
Nota del inspector (en inglés): All major violations have been corrected. A green placard was issued.

23 abr 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): Observed the following foods held at unsafe temperatures: raw pork on back prep tale at 60 F, about 1 1/2 lbs, cooked shrimp in bowl on prep top inserts at 89 F cooked about an hour ago, cooked chicken in 2-door reach in refrigerator at 48-51 F adjacent to cook's line, raw pork in 2-door reach in refrigerator at 58 F in back kitchen. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. About 1 1/2 lbs of raw pork discarded. About 1 1/2 lbs of cooked chicken discarded. Cooked shrimp relocated to refrigeration unit.
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. Yellow placard was issued.
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 employee enter kitchen without washing hands and when instructed they rinsed hands in food prep sink. Observed employee enter kitchen and rinse hands in 3-compartment sink. Ensure all employees properly wash hands before preparing food in hand wash sink with warm water and soap.
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. Yellow 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.