28 ene 2026 · Routine
Only Minor Violation(s) Found
- 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): Observed whole shell eggs on prep refrigerator cutting board at 53 - 69 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs discarded into the compost container. Pooled eggs on the counter observed at 42 degrees F. Maintain pooled eggs at 41 degrees F or colder. More ice needed around pooled eggs. Best to keep pooled eggs in the refrigerator. Salad prep refrigerator: pooled eggs: 47 degrees F, sour cream: 46 degrees F. Omelette station refrigerator: diced tomatoes: 46 degrees F ,grated cheddar cheese: 46 degrees F, sliced Swiss cheese: 45 degrees F, sausage: 46 degrees F. Glass bakery display case refrigerator: lemon meringue pie: 45 degrees F. Adjust the above refrigerators to colder setting. Monitor potentially hazardous foods as frequently as needed to ensure potentially hazardous foods are maintained at 41 degrees F or colder. Repair refrigeration if adjusting units to colder setting doesn't provide adequate cold holding.
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.