Boca Pizzeria

No se registraron infracciones en esta inspección.

No se registraron infracciones en esta inspección.

• Menor Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): No hot water observed in facility. Water heater was being changed out during the inspection.
  Nota del inspector (en inglés): Green (pass) placard posted.

• Crítica Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): No hot water observed in facility. Water heater was being changed out during the inspection.
  Nota del inspector (en inglés): Red (closed) placard posted for no hot water in facility.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Observed major and minor temperature violations in multiple refrigeration units throughout the facility. Pizza prep refrigerator facing the dining room: cooked mushrooms: 44 degrees F. Salad prep refrigerator: Caesar dressing with raw egg: 51 degrees F, aioli with raw egg: 51 degrees F, one door under counter refrigerator: smoked mozzarella observed at 44 degrees F, goat cheese: 45 degrees F, feta: 44 degrees F, buttermilk dressing: 51 degrees F, garbanzo beans: 45 degrees F, pasta prep refrigerator: sliced tomatoes: 46 degrees F, tartar sauce dip: 53 degrees F, cooked pesto chicken made yesterday: 45 degrees F, clams: 53 - 54 degrees F, bar refrigerator closest to entrance of bar: whole shell eggs: 59 - 60 degrees F (external temperature), half & half: 48 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into compost or garbage containers: Caesar dressing: (51 degrees F): ~ 1.5 cups buttermilk dressing: (51 degrees F): ~ 1.5 cups aioli dressing: (51 degrees F): ~ 1.5 cups clams (43 - 54 degrees F): ~ 8 lbs. whole shell eggs: (59 - 60 degrees F): 2 eggs Chef adjusted refrigerators to colder settings during inspection.
  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 yellow 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): pasta fridge had cooked broccoli and carrots made yesterday recording at 46°F &47°F respectively. Both items missing on cooling log. All other items in said unit recorded at 41°F or below. / Discard improperly cooled broccoli and carrots. Use ice baths or sheet pans to rapidly cool food from 135-70°F in 2 hours and 70-41°F in 4 hours thereafter. Record cooling process on cooling log and submit log next Friday.
  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 yellow placard was issued.
• 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): Observed food handler touch raw meat with gloved hands and then touched garbage container and then touched other food contact surfaces. Remove gloves after handling raw meat and wash hands before touching other food or food contact surfaces to prevent cross contamination. Observed another food handler touch garbage container. This food handler was instructed to wash hands prior to touching anything. Both food handlers washed their hands.
  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 yellow placard was issued.

• Crítica 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): Observed food handler touch raw meat with gloved hands and then touched garbage container and then touched other food contact surfaces. Remove gloves after handling raw meat and wash hands before touching other food or food contact surfaces to prevent cross contamination. Observed another food handler touch garbage container. This food handler was instructed to wash hands prior to touching anything. Both food handlers washed their hands.
  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 Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Observed major and minor temperature violations in multiple refrigeration units throughout the facility. Pizza prep refrigerator facing the dining room: cooked mushrooms: 44 degrees F. Salad prep refrigerator: Caesar dressing with raw egg: 51 degrees F, aioli with raw egg: 51 degrees F, one door under counter refrigerator: smoked mozzarella observed at 44 degrees F, goat cheese: 45 degrees F, feta: 44 degrees F, buttermilk dressing: 51 degrees F, garbanzo beans: 45 degrees F, pasta prep refrigerator: sliced tomatoes: 46 degrees F, tartar sauce dip: 53 degrees F, cooked pesto chicken made yesterday: 45 degrees F, clams: 53 - 54 degrees F, bar refrigerator closest to entrance of bar: whole shell eggs: 59 - 60 degrees F (external temperature), half & half: 48 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded into compost or garbage containers: Caesar dressing: (51 degrees F): ~ 1.5 cups buttermilk dressing: (51 degrees F): ~ 1.5 cups aioli dressing: (51 degrees F): ~ 1.5 cups clams (43 - 54 degrees F): ~ 8 lbs. whole shell eggs: (59 - 60 degrees F): 2 eggs Chef adjusted refrigerators to colder settings during inspection.
  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.