Aldersly Garden Retirement Com

No se registraron infracciones en esta inspección.

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): In the preparation table, eggs egg Benedict container, had internal temperature readings were 85F and 91F, raw shell eggs 78F, and egg batter 78F were observed to be stored at ambient temperature. I the sandwich station, liquid whole egg, had an internal temperature reading of 65F, and was observed to be stored in the cold holding unit, and fruit with cut melons was at 67F. The container was stored on the table. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected onsite] The foods mentioned above were voluntarily discarded.
  Nota del inspector (en inglés): No comments from inspector
• 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): Handwashing facility in the preparation area, was observed without pressure and providing warm water at 77 °F. This is the only handwashing facility for the preparation and storage area. [Corrective action] Handwashing facilities shall be equipped to provide warm water under pressure. The temperature of the water shall be at least 100F but not greater than 108F.
  Nota del inspector (en inglés): No comments from inspector

• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): In the preparation table, eggs egg Benedict container, had internal temperature readings were 85F and 91F, raw shell eggs 78F, and egg batter 78F were observed to be stored at ambient temperature. I the sandwich station, liquid whole egg, had an internal temperature reading of 65F, and was observed to be stored in the cold holding unit, and fruit with cut melons was at 67F. The container was stored on the table. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. [Corrected onsite] The foods mentioned above were voluntarily discarded.
  Nota del inspector (en inglés): “Minor violations were also found. 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.”
• 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): Handwashing facility in the preparation area, was observed without pressure and providing warm water at 77 °F. This is the only handwashing facility for the preparation and storage area. [Corrective action] Handwashing facilities shall be equipped to provide warm water under pressure. The temperature of the water shall be at least 100F but not greater than 108F.
  Nota del inspector (en inglés): “Minor violations were also found. 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.”

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Raw shell eggs internal temperature reading was at 54F. Raw shell container was observed on the ice bath container only touching the bottom side in the preparation area. In addition, half and half cream internal temperature reading was at 53F. Half and half carafe was observed stored at ambient temperature on the coffe station in the dining area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Raw shell eggs container was tranferred in the reach-in unit, and cream was discarded.
  Nota del inspector (en inglés): “Minor violations were also found. 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.”