Bacich Elementary School

No se registraron infracciones en esta inspección.

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): Fat free milk in open Cambro container observed at 48.9 - 54 degrees F with infrared thermometer. Internal temperature of milk that was 54 degrees F was checked with probe thermometer and was 48 degrees F. Fat free milk temperatures with infrared thermometer ranged from 43.9 - 46.1 degrees F. Maintain all unopened milk containers at 45 degrees f or colder. Fat free milk (6) at 50 degrees F and above were voluntarily discarded. Recommend using ice on and around milk. Packages of edamame have external temperatures of 54.3 degrees F to 60.0 degrees F. Maintain edamame at 41 degrees F or colder. Utilize ice on and around potentially hazardous foods to assist with proper cold holding. 9 packages of edamame voluntarily discarded into the compost container.
  Nota del inspector (en inglés): 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.

• 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): No hot water observed in any of the three restrooms that lunch service staff would typically use. This includes the quad restrooms and the gym restroom. Maximum water temp observed at hand sinks was 57F. 100F required at hand sinks. Repair water temp and comply in 7 days. Provide verification to inspector (e.g., picture of thermometer under hand sink showing correct temp) by email.
  Nota del inspector (en inglés): Green (pass) placard posted. 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.

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): Dee's Organics delivery truck arrived at 11:20 a.m.. Internal temperature of roasted potatoes was 107 degrees F and internal temperature of bbq chicken was 100 degrees F. No temperatures for 5/16 log when checked at table in court yard. Hot holding food temperature log is filled out while setting up outside. Bbq chicken was logged with a temperature of 111 degrees F. Per employee onsite, food left Dees Organics in Novato at 10:45 a.m.. Hot potentially hazardous foods shall arrive at 135 degrees F or above. Dee's Organics and Bacich Elementary School don't have written procedures for time as a public health control. If using time as a public health control, written procedures shall be maintained onsite and shall be available to review during the inspection. Facility shall also indicate the date and time that is four hours past when potentially hazardous food is removed from temperature control. If using T.P.H.C., submit copy by 5/17/23. Time as a Public Health Control Guidelines/ T.P.H.C. procedures document provided today.
  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 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 at staff restroom reached a maximum of 68 degrees F. The staff restroom was used by Dee's Organics employee to wash hands. Per Bacich employee, the restroom by the staff lounge is the designated restroom in the office. Temperature okay.
  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): Kitchen two-compartment sink reached a maximum of 71 degrees F. Provide a minimum of 120 degrees F water.
  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 Problemas de permisos, capacitación o avisos
  Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
  Redacción oficial (en inglés): Food safety certificate was not available during the time of the inspection. [CA] Any food facility that prepares, handles, and serves food shall have at least one certified food safety manager. Provide the food safety certificate within 60 days.
  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.”