Barrel House

No se registraron infracciones en esta inspección.

No se registraron infracciones en esta inspección.

• 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): Observed partially cooked lobster at 67 degrees F on wood table. Unknown when lobster finished cooking. ~ 1 lb. lobster voluntarily discarded into the compost container. Two door under counter refrigerator under the coffee machines: Observed multiple potentially hazardous foods in the temperature danger zone. Thermometer at back of unit: 70 degrees F. Temperatures as follows: whole milk: 54 degrees F (~ 7 cups) buttermilk: 54 degrees F (~ 2cups) buttermilk: 56 degrees F (~ 7 cups) heavy cream: (~ 1 cup) Calabrian aioli: 5 bottles ranged from 54 - 56 degrees F ( ~ 10 cups) aioli: 64 degrees F ( ~ 2 cups) Milks and cream discarded down the drain and aiolis discarded into the compost container. Remove all items from this refrigerator. Unopened heavy cream was opened to check temperature: 55 degrees F. Heavy cream discarded down the drain. Unopened goat cheese has internal temperature 52 degrees F (~ 4lbs.). Unopened half gallon buttermilk opened and internal temperature of 55 degrees F. 5 lbs. of sour cream: 53 degrees F ( unopened container). Internal temperature taken. Open sour cream: 55 degrees F ( ~ 3lbs.) mayo: 67 degrees F: (~ 1 qt.) This unit impounded. All potentially hazardous foods 50 degrees F and above voluntarily discarded. Walk-in refrigerator: raw chicken: 49 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F.
  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.
• 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): Observed cooked pork ribs in the walk-in refrigerator at 71 degrees F and 75 degrees F. Initially unknown by chef when finished cooking. Chef called food handler. Ribs finished cooking at 10:30. Ribs voluntarily discarded. Rapidly cool from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
  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.
• Crítica Problemas de mantenimiento del local
  Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
  Redacción oficial (en inglés): Shellfish tags missing and not in chronological order. Maintain shellfish tags in chronological order for 90 days.
  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 Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Shell stock tags not stored in chronological order. / Keep tags on file for 90 days in chronological order.
  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. A green placard was issued.

• 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): Refrigerators by pizza oven ambient temperature recorded at 53°F and 54°F respectively. Said units had the following: ~80 oysters 53°F, ~2lb tuna 52°F, ~2lb salmon 55°F, ~2lb clams 55°F, cut watermelon 57°F ~0.5lb, ~1lb cheese 55°F, 2lb shrimp 58°F, ~2lb cheese58°F, cheese cake ~5lb 53°F, ~6oz caviar 53°F, ~0.5lb herbs in oil 52°F. / Repair unit to cold hold food at 41°F or below. Discard out of temperature foods. Discontinue use of both units until repaired to cold hold food at 41°F or below.
  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. A green placard was issued.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Observed mechanical dishwasher in use recording at 0ppm chlorine. / Discontinue use of unit until repaired to dispense 50ppm chlorine at final rinse. Divert all ware washing to 3-comp sink.
  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. A green placard was issued.

• 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): Refrigerators by pizza oven ambient temperature recorded at 53°F and 54°F respectively. Said units had the following: ~80 oysters 53°F, ~2lb tuna 52°F, ~2lb salmon 55°F, ~2lb clams 55°F, cut watermelon 57°F ~0.5lb, ~1lb cheese 55°F, 2lb shrimp 58°F, ~2lb cheese58°F, cheese cake ~5lb 53°F, ~6oz caviar 53°F, ~0.5lb herbs in oil 52°F. / Repair unit to cold hold food at 41°F or below. Discard out of temperature foods. Discontinue use of both units until repaired to cold hold food at 41°F or below.
  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. A green placard was issued.
• Crítica Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Observed mechanical dishwasher in use recording at 0ppm chlorine. / Discontinue use of unit until repaired to dispense 50ppm chlorine at final rinse. Divert all ware washing to 3-comp sink.
  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. A green placard was issued.