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Marin County, CA

Paseo A California Bistro

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Last inspected Mar 19, 2024 · View Map ↗ · Compare ↗

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Only Minor Violation(s) Found

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Follow-Up

Mar 19, 2024

Only Minor Violation(s) Found

1 recorded violation

minorCode CHSC 113996Handwashing

Official wording

No food in maketable refrigerator. Water from hand wash sink (60 degrees F) and sauce from walk--in refrigerator were placed in drawers of unit. Sauce (42 degrees F). Salad prep refrigerator: No food in upper section. Lower section: 34 - 41 degrees F. Rechecked maketable refrigerator at end of inspection: water: 44 degrees F and sauce: 43 degrees F.

Inspector’s notes

Other minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Rive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m., and Friday from 8:00 a.m. – 12:00 p.m. The report may also be viewed at the facility upon request.

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 problems

Official record from Marin County Environmental Health Services, Mar 19, 2024 · Original Source

Routine

Mar 12, 2024

Violation(s) Found

2 recorded violations

criticalCode CHSC 113996Food temperature

Official wording

Maketable refrigerator with 6 drawers: cooked lobster made on Saturday observed at 51 - 54 degrees F in one of the left drawers. ~1 1/4 lbs. of raw scallops in one of the middle drawers observed at 51 - 57 degrees F. ~1 1/4 lbs. canned crab observed at 54 - 57 degrees F in middle drawer and ~ 1/2 lb. chorizo (57 degrees F) in middle drawer. Don't store any potentilly hazarodus foods in drawers of maketable refrigerator. Upper section with inserts: cheddar cheese: 46 degrees F, blue cheese: 44 degrees F, Frnech dip: 45 degrees F. Salad prep refrigerator: pooled eggs in upper insert pan: 44 degrees F. Eggs are used for caesar dressing.

Inspector’s notes

Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

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 temperature
criticalCode CHSC 114192Food temperature

Official wording

No hot water came out of faucet on left side of three-compartment sink. This faucet is for wash and rinse compartments. Bar three-compartment sink: reached 112 degrees F. Provide a minimum of 120 degrees F water at both three-compartment sinks.

Inspector’s notes

Minor violations were also observed. For more information, contact Marin County Environmental Health Services at (415) 473-6907. The report can be viewed at County of Marin Environmental Health Services, 3501 Civic Center Drive, Room 236, San Rafael, CA 94903. Office hours: Monday through Thursday from 8:00 a.m. - 4:00 p.m, and Friday from 8:00 a.m. – 12:00 p.m.. The report may be also be viewed at the facility upon request.

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 temperature

Official record from Marin County Environmental Health Services, Mar 12, 2024 · Original Source

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