MenorAlimentos 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): Grill station prep refrigerator: vegetable potsticker in upper section _ 47 - 48 degrees F, tofu: 78 degrees F in upper insert pan - tofu voluntarily discarded into garbage container. Maintain potentially hazardous foods at or below 41 degrees F. 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.
21 nov 2023 · Follow-Up
No Violation(s) Found
MenorProblemas 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 touch a garbage container and then touched a food container with food in it and then touched empty food containers and placed them on a shelf. Employees shall wash hands after contaminating them. COS. Observed another food handler touch the garbage can - instructed to wash hands before touching anything else. Nota del inspector (en inglés): During the follow-up inspection, violations 05M and 07M were observed in food safety compliance. The yellow placard was replaced with a green placard.
MenorAlimentos 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): Two door refrigerator in sushi bar: None of the potentially hazardous foods observed in proper temperature requirement of 41 degrees F or below. Air temperature with Atkins thermometer: 66 degrees F. Observed multiple types of raw fish at 53 degrees F that were prepared between 3:30 - 4:30 p.m. today. Omelette: 57 degrees f - unknown when made. Eel: 54- 61 degrees F - unknown when prepared. Omelette and eel were voluntarily discarded. Potentially hazardous foods that were prepared between 3:30 - 4:30 were relocated to the two door refrigerator in back kitchen. Repair two door refrigerator. Don't store any food in this unit until it is capable of maintaining it at 41 degrees F or colder. Observed sushi rice at 105 - 124 degrees F. Sushi rice was made at 4:30 p.m. When using time as a public health control maintain written procedures. Sushi rice was not labeled with date and time. Label sushi rice with date and indicated discard time. All 3 sushi rice containers labeled with date and 4:30 - 8:30 timeframe. Discard sushi rice by 8:30 p.m.. Nota del inspector (en inglés): During the follow-up inspection, violations 05M and 07M were observed in food safety compliance. The yellow placard was replaced with a green placard.
16 nov 2023 · Routine
Violation(s) Found
CríticaProblemas 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 touch a garbage container and then touched a food container with food in it and then touched empty food containers and placed them on a shelf. Employees shall wash hands after contaminating them. COS. Observed another food handler touch the garbage can - instructed to wash hands before touching anything else. 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 also be viewed at the facility upon request.
CríticaAlimentos 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): Two door refrigerator in sushi bar: None of the potentially hazardous foods observed in proper temperature requirement of 41 degrees F or below. Air temperature with Atkins thermometer: 66 degrees F. Observed multiple types of raw fish at 53 degrees F that were prepared between 3:30 - 4:30 p.m. today. Omelette: 57 degrees f - unknown when made. Eel: 54- 61 degrees F - unknown when prepared. Omelette and eel were voluntarily discarded. Potentially hazardous foods that were prepared between 3:30 - 4:30 were relocated to the two door refrigerator in back kitchen. Repair two door refrigerator. Don't store any food in this unit until it is capable of maintaining it at 41 degrees F or colder. Observed sushi rice at 105 - 124 degrees F. Sushi rice was made at 4:30 p.m. When using time as a public health control maintain written procedures. Sushi rice was not labeled with date and time. Label sushi rice with date and indicated discard time. All 3 sushi rice containers labeled with date and 4:30 - 8:30 timeframe. Discard sushi rice by 8:30 p.m.. 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 also be viewed at the facility upon request.
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.
Samurai: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org