MenorOtro hallazgo Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles. Redacción oficial (en inglés): Observed sliced cheese at 48 F in a prep top above the fill line. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved below the fill line. 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.
14 mar 2024 · Follow-Up
No 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 the following foods held at unsafe temperatures: turkey and roast beef 49-50 degrees F, cut tomatoes and burrata 49-50 degrees F in right prep top refrigerator. Yogurt 50 degrees F, eggs (cooked) 48 degrees F in two door refrigerator below microwave. PIC stated sandwich meats were prepped and placed in prep top refrigeration unit two hours ago along with burrata and tomatoes. Potentially hazardous foods in right prep top refrigerator relocated to unit cold holding at 41 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. PIC voluntarily discarded 32 oz yogurt, about 8 eggs, hummus, sheep milk 14 oz, burrata 8 oz in unit under microwave. Immediately repair refrigeration units to cold hold at 41 degrees F or below. Nota del inspector (en inglés): All refrigeration repaired to cold hold at 41 degrees F or below at time of inspection. 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.
13 mar 2024 · Routine
Violation(s) Found
CríticaAlimentos 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 the following foods held at unsafe temperatures: turkey and roast beef 49-50 degrees F, cut tomatoes and burrata 49-50 degrees F in right prep top refrigerator. Yogurt 50 degrees F, eggs (cooked) 48 degrees F in two door refrigerator below microwave. PIC stated sandwich meats were prepped and placed in prep top refrigeration unit two hours ago along with burrata and tomatoes. Potentially hazardous foods in right prep top refrigerator relocated to unit cold holding at 41 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. PIC voluntarily discarded 32 oz yogurt, about 8 eggs, hummus, sheep milk 14 oz, burrata 8 oz in unit under microwave. Immediately repair refrigeration units to cold hold at 41 degrees 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. Green placard was issued.
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.
Belly Deli: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org