Follow-Up
Oct 3, 2024
3 recorded violations
Official wording
On the preparation table, observe two containers with sliced tomatoes and turkey at ambient temperature. The internal temperature readings of the sliced tomatoes were at 63F and 65F, and turkey at 52F and 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s notes
Facility has corrected major violations. A green placard was issued.
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
In the walk-in refrigerator, marinara sauce, internal temperature readings were measured at 45F and 44F in different parts of the food. According to the employee, the marinara sauce was prepared and cooled yesterday. (09/25/2024). [Corrective action] Foods that are cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.
Inspector’s notes
Facility has corrected major violations. A green placard was issued.
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
Chlorine sanitizing concentration was measured at 0.0ppm in the dishwasher machine. [Corrective action] A food facility that preparaes foods shall be not operating if there is no method to properly wash and sanitize equipmentand utensils.
Inspector’s notes
Facility has corrected major violations. A green placard was issued.
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 record from Marin County Environmental Health Services, Oct 3, 2024 · Original Source