MAYLEE'S

Cooked barbecue pork finished cooking at 3:20, per owner. Barbecue pork measured 119 -156 degrees F when checked in refrigerator at 3:35 p.m. in metal colander. Barbecue pork seen on top of table at beginning of inspection. Barbecue pork is piled too high in colander and is not cooling at rapid enough rate. Barbecue pork was transferred to shallow metal pan at end of inspection. 11/16/16: Thinly sliced beef finished cooking at 1:00 measured 58 degrees F in metal bowl.

Code CHSC 114002

Maketable refrigerator: pooled eggs: 53 degrees F, sliced tofu: 43 degrees F. Pooled eggs voluntarily discarded. Sushi rice made at 3:00 today measured 91 -94 degrees F at 3:20 p.m. Sushi rice is acidified with vinegar and is cooled in bowl for 30 minutes before placing in rice warmer. Sushi rice is kept until 9:30 p.m.. Submit specialized food process questionnaire for sushi rice process. Sushi rice can only be held in temperature danger zone (42 - 135 degrees F) for a maximum of four hours, unless proven by a lab challenge study or by pH test to be nonpotetially hazardous. 11/16/16: Pooled eggs in bottom of maketable: 39 degrees F - good. Sushi rice made at 11:30 a.m. is held until 4:00. Sushi rice measured 73 degrees F at 2:40 p.m. Use sushi rice within four hours from removing from temperature control, unless meet requirement noted above. Specialized food process questionnaire provided today. Complete and submit questionnaire to Environmental Health.

Code CHSC 113996

Render restroom door self-closing.

Code CHSC 114276

Thick layer of grime on exteriors of two door Traulsen unit by cookline. Interior of this unit has dirt accumulation. Some of refrigerators have food spillage. Clean exteriors and interiors of refrigerators.

Code CHSC 114175

Three of the four refuse bins had lids flipped back.

Code CHSC 114245.1

Last inspection report not available. Post sign informing consumers that the most recent inspection report is available to view upon request.

Code CHSC 113725.1

CA food handler cards all expired in March 2015. All food handlers, including servers, shall obtain a valid CA food handler card within 30 days.

Code CHSC 113948

No drainboards on two compartment sink. An approved utensil washing sink will need to be installed at remodel, change of ownership, or when deemed necessary by Marin County Environmental Health.

Code CHSC 114103