MenorAlimentos 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): Observed cheese and meat held on melted ice at the cook line at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Lots of ice added to the container. Refill often or discontinue this practice. Nota del inspector (en inglés): Green Placard Other 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 or ask the food facility for the inspection report.
10 ene 2024 · Routine
Only Minor Violation(s) Found
MenorAlimentos 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): Observed whole milk at 49F and almond milk at 47F in an inadequately prepared ice bath at front counter. Hold potentially hazardous foods (PHFs) at 41F or below or at 135F or above. If utilizing an ice bath, ensure ice level is at the same level of the product you are trying to keep cold. Milk moved to refrigeration unit to cool. Observed quiche at 56F and almond custard dessert at 62F near front counter without temperature control. Quiche was taken out of refrigeration at 9am. Custard was taken out of temp control at 5am. Use time as a public health control (TPHC) or hold at 41F or below. Quiche moved to refrigeration, custard discarded. TPHC logs provided for reference. Winter soup (with cooked carrots and potatoes) at 43-44F and chicken thigh at 43F in walk-in. Soft cheese also at 43F in walk-in. Adjust temp of walk-in immediately to ensure PHFs hold at 41F or below. Send receipt in 7 days of service for walk-in to inspector. Nota del inspector (en inglés): Green placard 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.
Los registros provienen de Marin County Environmental Health Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.
Amelie Cafe And Wine Bar: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org