Oni Kuma

No se registraron infracciones en esta inspección.

No se registraron infracciones en esta inspección.

No se registraron infracciones en esta inspección.

• Menor Problemas de mantenimiento del local
  Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
  Redacción oficial (en inglés): One box of oysters has shellfish tags. No other shellfish tags available. maintain shellfish tags for 90 days in chronological order. Provide copies of shellfish tags in chronological order. provide copies of shellfish tags for past 90 days. Only one shellfish tag at the facility. The tag is on the box of oysters in the walk-in refrigerator. Observed one invoice from 11/19/24 that has oysters. This invoice is most likely for the oyster box in the walk-in refrigerator with ship date of 11/18/24. Maintain shellfish tags for 90 days in chronological order. Owner called seafood company to obtain shellfish tags. Submit copies.
  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 cooked eel in small covered to-go container stacked on top of insert pan in skewer station prep refrigerator. Eel finished cooking at 11 a.m. today. Temperature of eel was 50 degrees Fat 2: 26 p.m. and 46 degrees F at 3;30 p.m.. Eel was transferred to walk-in refrigerator at 3:30 p.m.. to assist with rapid cooling. Cover was still on eel when checked at 3:30 p.m.. Don't double stack food and don't cover potentially hazardous foods while it is cooling. Eel is not cooling at fast enough rate. Cool potentially hazardous foods from 135 degrees F to 70 degrees f within two hours and from 70 degrees F to 41 degrees F within 4 hours. Eel cooled 4 degrees F within 1 hour. Cool at 7.25 degrees F/ hour during 70 degrees F to 41 degrees F timeframe. Use rapid cooling log to assist with rapid cooling.
  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 Problemas de mantenimiento del local
  Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
  Redacción oficial (en inglés): One box of oysters has shellfish tags. No other shellfish tags available. maintain shellfish tags for 90 days in chronological order. Provide copies of shellfish tags in chronological order. provide copies of shellfish tags for past 90 days.
  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.