Follow-Up
Jan 17, 2024
2 recorded violations
Official wording
The employee was observed skipping the sanitization step during manual warewashing. [CA] Manual warewashing shall be accomplished by using the 3-compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried. [COS] The employee sanitized the dishes.
Inspector’s notes
For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. 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 wording
The employee was observed cooking raw gyro next to cooked chicken on the panini press. The employee was observed using the same spatula to flip raw gyro and then proceeded to use the same spatula to handle the cooked chicken. [CA] To prevent cross-contamination, ensure to use one spatula for the cooked chicken and one spatula for raw meats. [COS] The employee reheated the cooked chicken at 189F.
Inspector’s notes
For more information, contact Marin County Environmental Health Services at (415) 473-6907 and ask to see the actual inspection report or ask the food facility for the inspection report. 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 record from Marin County Environmental Health Services, Jan 17, 2024 · Original Source