Afc Zenshi @Safeway #2318

No se registraron infracciones en esta inspección.

• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Water temperature of hand sink and prep sink behind sushi station measured 81-82 degrees F. Three-compartment sink measured 78 degrees F. Hand sink adjacent to meat slicers measured 77 degrees F. Hand sink and prep sink adjacent to walk-in cooler measured 77-78 degrees F. Hand sinks are required to reach 100 degrees F and prep sink and 3-compartment sink are required to reach 120 degrees F. Immediately repair. If water heater needs to be replaced, submit to EHS for approval prior to installation. All food preparation needs to stop and washing of dishes until hot water is repaired. Contact EHS for re-inspection to verify hot water is restored before resuming food preparation.
  Nota del inspector (en inglés): Re-inspection conducted following violation 21. Upon re-inspection, all hand wash sinks in sushi/deli department measured above 100 degrees F. Prep sinks and 3-compartment sink reached 111 degrees F. Ensure prep and 3-compartment sink reach 120 degrees F. Facility may resume food preparation and equipment washing. Provide a minimum of 120 degrees F immediately. 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.

• Crítica Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Water temperature of hand sink and prep sink behind sushi station measured 81-82 degrees F. Three-compartment sink measured 78 degrees F. Hand sink adjacent to meat slicers measured 77 degrees F. Hand sink and prep sink adjacent to walk-in cooler measured 77-78 degrees F. Hand sinks are required to reach 100 degrees F and prep sink and 3-compartment sink are required to reach 120 degrees F. Immediately repair. If water heater needs to be replaced, submit to EHS for approval prior to installation. All food preparation needs to stop and washing of dishes until hot water is repaired. Contact EHS for re-inspection to verify hot water is restored before resuming food preparation.
  Nota del inspector (en inglés): 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.