Follow-Up
Feb 20, 2024
2 recorded violations
Official wording
In the preparation area, several pizzas were observed at ambient temperature (cheese the internal temperature reading was at 65F, pepperoni 62F, Americano 62F, veggies 65F, fungos 65F, olives 65F). In addition, a container with tortellini the internal temperature readings were at 98F, and 89F, and cheese at 69F. Both containers were stored on the table at ambient temperature. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Inspector’s notes
No comments from inspector
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 3-compartment sink, sanitizer compartment, the solution reading was at 0ppm. Dishes were observed submerged in the water during the time of the observation. [CA] Provide sanitizing solution to properly sanitize utensils. Chlorine concentration shall be at 100ppm, and Quaternary ammonium at 200ppm.
Inspector’s notes
No comments from inspector
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, Feb 20, 2024 · Original Source