Follow-Up
Sep 27, 2023
3 recorded violations
Official wording
Hot dogs internal temperature readings were measured at 102F, and 101F, grilled chicken at 120, and 118F. Containers were observed stored at ambient temperature in the preparation area. [CA] A food employee may drink from a closed beverage contaienr with a lid and straw to prevent contamination of food and equipment.
Inspector’s notes
During the re-inspection, the three major violations were observed in food safety compliance. Food facility is okay to operate and open to the public.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
The chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. In addition, the dishwasher machine is not programmed to perform the dishwashing steps. Only runs water. [CA] A food facility that prepares food, shall not be operating if there is not a method to properly wash and sanitize dishes. Always provide chlorine sanitizing solution at 50.0 ppm.
Inspector’s notes
During the re-inspection, the three major violations were observed in food safety compliance. Food facility is okay to operate and open to the public.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
The food facility is operating without hot water. In the handwashing facilities warm water was measured at 95F, preparation sink, 2-compartment sink, and dishwasher machine at 90F. [CA] Provide warm water temperature at least 100F but not greater than 108F. The preparation sink, 2-compartment sink, and dishwasher machine hot water temperature shall be at least 120F, and hot water temperature once it reaches maximum, must remain at the required temperature.
Inspector’s notes
During the re-inspection, the three major violations were observed in food safety compliance. Food facility is okay to operate and open to the public.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Marin County Environmental Health Services, Sep 27, 2023 · Original Source